To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: Special features include original artwork and photography from students of all ages, including the beautiful cover; the Founder's Recipe (a highly sought after recipe for Crab Gumbo from the school's founder, Margaret Kinkaid); Faculty Favorites (recipes from favorite faculty are interspersed throughout the book); Falcon Fare (includes Cafeteria Favorites and Field Day Frozen Foods Archives); highly requested recipes from the Book Fair Hospitality room and Field Day Baked Goods booths; a select few original recipes and quotes from the school's first cookbook "Kinkaid Cooks", published in 1968; Chefs in the Making (a section of recipes contributed by students of all ages); and Going Bananas (a Banana Chart is provided on the tabbed divider page so that recipe users can choose a recipe according to the number of overripe bananas they have on hand)!

Description: Our school cookbook celebrates family, food and friendship! With 15 sections, this collection of almost 900 "tried and true" recipes represents the different personalities and flavors of the Kinkaid School in Houston, Texas. From the Foreword by the Headmaster to the student artwork and photography, from the variety of recipe contributors (parents, faculty, staff and students) to the team that edited every recipe, our cookbook was a group effort from start to finish. We believe it is a high quality cookbook that is fun to read and easy to use, making it representative of the school's mission and philosophy of continually striving for excellence.

Funds raised support: Funds raised support our school's three libraries: the Lower School, Middle School and Upper School libraries. Proceeds from cookbook sales enable each library to do things their annual budget's don't allow, the "extras" that enhance any library, such as purchasing long awaited reference sets, current fiction for students and faculty, ebooks for research, and audio books, to name a few.

Cost: $25.00
plus $7.00 S/H per book.

• 5 medium overripe then frozen bananas, thawed
• 1 cup (2 sticks) margarine, softened
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla
• 4 cups flour*
• 2 teaspoons baking soda
• 1 cup buttermilk
• 1 cup broken pecans (optional)

Thaw the bananas and soften the margarine in separate bowls. Preheat the oven to 350 degrees. Spray a large bundt pan with Pam. Cream the margarine and sugar together. Add the eggs, one at a time, beating after each. Add the bananas and combine. Mix in the vanilla. Measure and mix the flour and baking soda in a separate bowl. Alternate adding the flour mixture and buttermilk until it is all combined. Stir in the pecans, if desired. Pour into bundt pan. Bake on center rack of oven for about 1 hour. The center will spring back when the cake is done. *Note: We like to use half whole-wheat flour and half unbleached flour.