Waleska, Georgia
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Here’s a good Streusel Topping for any kind of sweet muffins:
2 Tbsp. plain flour, ¼ cup granulated sugar,
½ tsp. cinnamon. Cut in 4 teaspoons cold butter till mixture is crumbly. Sprinkle on top of muffins before baking. This amount will cover 12 regular size or 24 mini muffins.
Any recipe for a 9-inch loaf of quick bread will make 12 regular size muffins. Bake regular size muffins at 400 degrees for 20 minutes.

Legend says Pies are for Thanksgiving and Cakes are for Christmas. You won’t find a more “show-stopping” cake than our 1970’s Italian Cream Cake.

Granny always wanted to take her best cake to the family Christmas gathering and “nary” a crumb was left!!!  We featured this recipe in our cookbook, “Turnip Greens, Ham Hocks & Granny’s Buns” (show). It’s soft and moist and is sure to be the star of your Christmas dessert table. It’s one of the 37 cakes in our Granny’s Buns cookbook because we just love to bake cakes!!! The creamy Cream Cheese Frosting and toasted Georgia pecans make it a beautiful presentation!  Try it, you’ll like it!!!

Bon Appetit!!!

Italian Cream Cake

This is the original 1970's recipe

2 Cups Sugar

1/2 Cup Shortning (Crisco)

1/2 Cup Butter

5 Large Eggs, Seperated

1 tbsp Vinilla

1 Cup Whole Buttermilk

2 Cups Sifted all-purpose Flour

1 tsp Baking Soda

2 Cups Flaked Coconut

1 Cup Chopped Pecans


Preheat oven to 350 degrees.  Cream suger and shortning together, add butter and beat until fluffy.  Add the egg yolks one at a time, beating well after each addition.  Sift flour and baking soda together and add alternatly with the vanilla and buttermilk.  Add coconut and pecans.  Beat egg whites until stiff and fold in.  Pour into 3 greased and flouwered 9 inch cake pans.  Bake in preheaed oven for 30 minutes.  Cool and frost.

Cream Cheese Frosting:


8-oz. Pkg. Cream Cheese, Softened

1/2 Cup Butter, Softened

1 tsp Vanilla

2 Cups Powdered Sugar

1 Cup Chopped Pecans


Beat cream cheese and butter until light and fluffy. Add vanilla and suger, beat until creamy.  Spread between layers, sides and top of cooled cake. Sprinkle pecans over top of cake.


NOTE: Smooth icing on cake. 

the pecans in the icing will look pretier.  Also, you may want to make two recipes of icing so  you can be generous with it.  We didn't toast the pecans back in 1970, but they do taste better toasted.  And you can garnish the cake by sprinkling pecans over the top and around the sides. The toast pecans, spread them in a single layer on a cookie sheet and bake in a 350 degree oven for about 8 to 10 minues, stering often.

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