• 2/3 cup shortening
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 4 teaspoons milk
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Icing

• 1 cup confectioners' sugar
• 1 tablespoon butter softened
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• a few drops of red and green food coloring; others as desired

Christmas Cookies

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For the Cake

• 1 cup sour cream
• 1/2 cup milk
• 1 cup (2 sticks) salted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 2¾ cups cake flour (I like White Lilly and Swan’s Down)
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• Caramel Frosting (recipe follows)

For the Frosting

• 1/3 cup plus 2½ cups sugar, in all, divided
• 1 tablespoons all-purpose flour
• 1 cup whole milk
• 3/4 cup (1½ sticks) unsalted butter
• 1 teaspoon vanilla

Southern Caramel Cake 

For the Cake:

• 2 cups sugar
• 1¾ cups all purpose flour
• 1/2 cup cocoa powder
• 1/4 cup extra dark cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs at room temperature
• 1 cup milk (2 percent or whole)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon raspberry liquor
• 1 cup boiling water
• Fabulous, Sinful Chocolate Frosting
• 8-10 toasted walnut halves for garnish (if desired)

For the Fabulous, Sinful Chocolate Frosting:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup cocoa powder
• 1/4 cup extra dark cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk (2 percent or whole)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon raspberry liquor

Note: Double this recipe for both the cake and the frosting to make a 3 layer cake and 12 standard cupcakes to share with your children.

Fabulous Chocolate Cake

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• 2 cups whole milk
• 1/2 pound (2 sticks) salted butter
• 1/2 cup all-purpose flour

Note: This recipe will yield a very thick version of the classic white sauce that serves as a base or additive for numerous French recipes. It is imperative to watch the roux carefully upon adding the flour. It will darken quickly. A blond roux is desired for this sauce.

Bechamel Sauce

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• 1 lb fusilli pasta
• 2 teaspoons unsalted butter
• 1 cup fresh bread crumbs
• 8 ounces Cheddar cheese, extra sharp, grated
• 1/4 cup Parmesan cheese, grated
• 3½ cups whole milk
• 1/4 cup unbleached all-purpose flour
• 1/2 teaspoon garlic, minced
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Baked Macaroni and Cheese

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• 1 cup long grained rice
• 1 teaspoon salt
• 1 teaspoon butter
• 1 quart whole milk
• 6 large eggs
• 3/4 cup sugar
• 4 teaspoons orange rind, finely chopped
• 1/4 teaspoon vanilla extract
• 3/4 teaspoon nutmeg, freshly grated best

Creole Rice Custard

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• 1 1/2 cup milk
• 1/2 cup heavy cream
• 1 1/2 pint freshly shucked oysters (about 30 minimum), reserve oyster liquor
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons butter
• 2 tablespoons scallions, thinly sliced

Simple Oyster Soup

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• 2 cups cooked rice (jasmine works well)
• 2 cups whole milk
• 1/2 cup dates, chopped
• 2 eggs, large beaten
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• nutmeg, freshly grated
• 1 vanilla bean split

Lemon Sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest, grated
• 2 tablespoons fresh lemon juice

Rice Pudding With Lemon Sauce

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• 4 catfish fillets, freshwater slice across into pieces
• 1 cup milk for soaking
• 1½ cups finely ground yellow corn meal
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1½ teaspoon cayenne
• Vegetable oil for deep frying

Fried Catfish

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• 2 tablespoons unsalted butter
• 1 large green bell pepper, cored seeded finely chopped
• 3 scallions, finely chopped
• 2 garlic cloves, minced
• 4 cups thawed frozen corn kernals
• 3/4 cup heavy cream
• 1½ cups milk
• 5 large eggs beaten
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Tender Corn Pudding

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