Chocolate Buttermilk Sheet Cake

This is truly a wonderful cake. It is rich in flavor and one my family has been cooking over 50 years. The cake is so moist and the icing is devine. I was just in Texas a couple of weeks ago and my brother in law made the cake, had forgotten how good it  was.

Chocolate Buttermilk Sheet Cake

Adapted recipe and photos by Miss Kate's Cookbook

Original recipe by Vintage Vicksburg

2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping tablespoons cocoa
2 eggs, beaten
I teaspoon soda
1/2 teaspoon of cinnamon 
1/2 cup buttermilk
1 teaspoon vanilla extract

Place in large mixing bowl, flour, sugar, and salt. Place in saucepan margarine,
water, vegetable shortening, and cocoa. Bring to boil and pour
over flour mixture. Mix well. Place in another bowl eggs, soda, buttermilk,
and vanilla. Stir well and add to above mixture. Bake in greased and
floured 9 x 13-inch pan at 350° for 20 minutes.

Icing

1/2 cup margarine
3 heaping Tablespoons cocoa
I (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Tablespoons milk

Melt margarine and cocoa in a 2-quart pan, but do not boil. Take off heat
and add powdered sugar, vanilla, chopped nuts, and milk. Stir well. Ice
cake while hot. Yield: 12 servings.

Click here for a printable version of this recipe     Miss Kate's Cookbook

Southern Caramel Pound Cake

This  is  a  wonderful  southern  recipe  that  came out of  the  Vicksburg  Evening  Post  from  1974.  I  found  the  recipe paper  clipped  to  one  of  my  mother's  cookbook.  I  can tell  when  she loved  a  recipe  by   how worn  it was.  Therefore  I  decided  to   give  it  a  try  and  I  am  glad  I  did.  This  is  the  best  pound  cake  ever,  you  have  got  to try   it   yourself.  It  is  rich  and  moist  and  it  does   taste   just  like  caramel.

Southern  Caramel  Pound  Cake

Adapted  recipe  and  photos  by  Miss  Kate's  Cookbook

Original  recipe  by Vicksburg  Evening  Post  1974

•  1  box  dark  brown  sugar
•   1  cup   white  sugar
•   1  cup  butter
•   1/2  cup  shortening
•   5  large  eggs
•   3  cups  plain  flour
•   1/2   teaspoon  baking  powder

Cream  butter  and  shortening.  Add  sugar,  a  little  at  a  time,  then   add  eggs  one   at  a  time.
 Blend  in  flour,  small  amount  at  a  time,  beating  all  the  time  you are  adding  flour.
Grease  and  flour  tube  pan.  Preheat  oven  to  325f ,  bake   for  1  1/2  hours. It  may  take  longer,  just keep  checking  after  1  1/4  hours.  When  I  baked  it  the  time  was  about  1 hour  and  45  minutes.
Bon  Appetite  !

 
Click here for a printable version of this recipe - Miss Kate's Cookbook

Cantaloupe Cream Pie Recipe

Cantaloupe Cream Pie Recipe

Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Allrecipes.com

1  c  Sugar
2  tb  Flour,  all purpose
3  Egg  beaten
1  c  Cantaloupe  pureed
1  ts  Vanilla  extract
2  tb  Butter (or marg.)
1  Pastry  shell  8 ,baked
1  c  Whipping  cream  whipped

Combine  sugar  and  flour  in  a  saucepan  add  eggs, mixing  well.  Stir  in  cantaloupe puree.  Cook  over  medium  heat  8  to  10  minutes,  stirring  constantly,  until  mix ture  boils  and  thickens.  Remove  from   heat,  and  stir  in  vanilla  and  butter.  Cool. Pour  filling  into  pastry  shell  spread  evenly  with  whipped  cream. Chill.
Bon Appetite!

Click here for a printable version of this recipe - Miss Kates Cookbook

Lemon-Lime basil Shortbread Cookies

I was thumbing through a magazine the other day when I saw this recipe. At first I thought that's a unique combination, but since I love every one of the ingredients I decided to give it a try. This was so easy and quick I was amazed. The result was a wonderful tasting cookie. I think this is a adult cookie, but you never know.

Lemon-Lime Basil Shortbread Cookie
Adapted recipe and photos by Miss Kate's Cookbook 
Original Recipe by Bon Appetite.com/recipes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup powdered sugar plus more for pressing cookies
• 1/2 cup (1stick) chilled unsalted butter, cut into 1/2" cubes
• 2 tablespoons sliced fresh basil leaves
• 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lime zest
• 1/4 teaspoon kosher salt
• Sanding sugar (optional)

• ingredient info

  Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores 

Preparation

• Preheat oven to 375°. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
• Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool. 
  Bon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook