Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Carolyn McGraw's Pound Cake

a beautiful moist crumb
Pair the cake with Louisiana Strawberries and ice cream

Carolyn McGraw’s Pound Cake

 2 Sticks butter

½ cup Crisco

3 cups sugar

5 eggs

2 tsp. vanilla extract

3 cups flour (sifted twice)

½ tsp. salt

½ tsp. baking powder

1 cup milk

 Preheat oven to 325 degrees.

Cream butter, Crisco and sugar until well combined. Add 5 Eggs one at a time until well combined. When sifting flour sift the flour over the measuring cup. Sift one cup of flour with the baking powder and salt twice and add to the batter along with ½ cup milk. When the batter is combined add another 1 cup of flour sifted twice and ½ cup of milk combined well. Add the last 1 cup of flour and mix well. Add vanilla and mix.  Pour into a 12 cup well greased and floured bundt pan. Bake for 1 hour and 15 minutes. Or  a 16.5"X 5" oblong pan.


Serve with fresh Louisiana Strawberries or Hot Fudge Sauce