Wednesday, November 30, 2005



4 large peaches peeled, pitted and sliced
(toss peaches with 2 tsp lemon juice and
1 tsp water)
1/4 c brown sugar
1/4 c flour
1/4 c quick cooking rolled oats
1/2 tsp cinnamon
3 tbsp chopped pecans
1/4 c butter or margarine

Place peaches in 1 qt baking casserole.
In mixing bowl, mix together brown sugar,
flour and cinnamon, cut in butter.
Add rolled oats and pecans.
Mix well.
Sprinkle evenly over peaches.
Bake for 30 min in Pre-Heated 375 oven.



1 can undrained crushed pineapple (app 20 oz)
2 pounds peaches (frozen or fresh)
1 box of yellow cake mix (13 oz)
1/2 cup chopped pecans
1/4 cup sugar
1/4 pound of butter, melted

In a 9 x 13 pan layer the ingredients in this order:
20 ounce can of crushed pineapple, undrained
1 pound of frozen/ fresh peaches
cake mix
second pound of fruit
chopped pecans
melted butter

Bake at 350° F for 35 to 45 minutes, until golden brown.

Reheating instructions:
microwave individual Kobbler servings for 1 minute.
To reheat the whole pan, bake for 350° F for 10 minutes.


Our Kentucky Home and Gardens

Tuesday, November 29, 2005

Kentucky Recipes - Favorites

Our Favorite Kentucky Recipes

Tried and True Recipes from Kentucky

Listed below are some of our favorite down home Kentucky Recipes. These are just a sampling of the recipes from Kentucky kitchens. Handed down over time, some of these recipes may be slightly different from other recipes you might find on the web. We invite you to try out our favorite collection of Kentucky recipes and let us know what you think of them. Enjoy!



•1/2 Stick Butter
•6 Tablespoon Flour
•3 Cups Warm Milk
•6 Tablespoon Grated Parmesan Cheese
•1 Beaten Egg
•1 oz Cream, Whipped, Optional
•Salt and White Pepper, to taste
•Slices of Roast Turkey
•8 - 12 Slices Trimmed Toast
•Extra Parmesan Cheese, for topping
•8 - 12 Strips Fried Bacon

Melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter. Add milk and Parmesan. Add egg to thicken sauce, but do not boil. Remove from heat. Fold in whipped cream. Add salt and pepper. For each Hot Brown. Place two slices toast on a metal or flame-proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top and serve immediately. Serves 4 to 6.




• Kentucky bourbon
• Simple syrup
• Mint leaves
• Crushed ice


Mix 1 part boiling water to 2 parts sugar. Stir until dissolved.

Place 3 to 4 mint leaves in mint julep glass. Add crushed ice. Press down with spoon to bruise mint leaves. Add 1 ounce bourbon and 1/2 ounce simple syrup; stir well. Pack glass with crushed ice and and fill with bourbon. Garnish with mint leaves. Serve in a frosted silver mint julep cup.




•3 c Vanilla wafer crumbs
•1/2 c Finely chopped pecans
•1/2 c Unsweetened cocoa
•2 c Confectioner's sugar
•1/2 c Maker's Mark
•3 tb Light corn syrup
•Salt, if desired

Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight. Yield: 30-36 Servings




•2 cups Kentucky Bourbon
•1/2 lb. golden raisins
•1 lb. red candied cherries, halved
•3 sticks butter
•1 lb. granulated sugar
•6 eggs, separated
•1 lb. light brown sugar
•2 tsp. nutmeg (grated)
•1 tsp. baking powder
•5 cups sifted flour
•1 lb. pecans, chopped
more bourbon to soak cake

Pour 2 cups bourbon or whiskey over raisins and cherries. Soak in covered container 48 hrs. Before mixing in cake, drain well and reserve bourbon. Soften butter at room temperature and cream until light. Add granulated sugar and beat until fluffy. Beat egg yolks until very light, than add brown sugar and beat well to dissolve sugar. In a very large bowl, combine 2 sugar mixtures and blend well. Mix nutmeg and baking powder with 4-1/2 cups flour. Mix other 1/2 cup flour with nuts. Add flour mixture alternately with bourbon to sugar/butter/egg mixture, mixing well after each addition. Add soaked fruit and fold in, and then the nuts and fold in. Beat egg whites until stiff but not dry. Fold into batter until evenly distributed. Pour into greased 10" tube pan lined with greased brown paper (from grocery bag). Place pan of water in bottom of oven and bake 4-5 hrs. at 275 degrees. Watch baking time as ovens vary. Test with toothpick about 2" from outer edge of cake. May take longer than 5 hrs. Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, sponge sides and inside hole heavily with bourbon-saturated cheesecloth. Cover the cake with this cloth, then in plastic wrap. Let set overnight and saturate again. Recover with plastic wrap and then with foil and store for at least 2 weeks.




Pie Crust:
•2 1/2 cups all-purpose flour
•1 teaspoon sugar
•1 cup butter, cut up
•1/4 cup ice water, more or less

•1/2 cup butter, unsalted, melted
•2 eggs
•1 cup sugar
•1/2 cup all-purpose flour
•1 cup semi-sweet chocolate chips
•1 1/2 cups chopped pecans
•2 tablespoons Kentucky Bourbon

Mix all except water in food processor until crumbly. Slowly add ice water until mixture just holds together. Wrap in a flat circle in plastic wrap; Chill overnight. Form into pie pan.

Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Gently fold in pecans, chocolate & bourbon. Add mixture to pie shell. Bake at 350° for about 30 minutes, or until set. Serve with fresh whipped cream.


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Monday, November 28, 2005

Welcome to Kentucky Home and Gardens


1 9 inch pie shell
1 stick butter, melted
1/2 C. dark 'Karo' Syrup
1 C. brown sugar
4 eggs
1 tsp. vanilla
2 C. Pecan halves

Add melted butter to syrup and sugar.
Mix well until all sugar is dissolved.
Add the eggs, and vanilla, and mix until smooth.
Pour mixture into pie shell.
Place pecan halves on the top of the pie.
Bake at 325 degrees for 50 minutes, or until done.


Today's Cooking Tip:

*Hot Homemade Pies taste better if you serve them up
with a scoop or 2 of vanilla ice cream.


The Thanksgiving Cactus

By Dr. Leonard Perry, Extension Professor
University of Vermont

You have probably heard of the Christmas cactus, which produces gorgeous red and pink blossoms during the holiday season. But did you know that there is also a Thanksgiving cactus, which, as you've probably guessed, comes into bloom in November?

You can tell the Thanksgiving cactus (Schlumbergera truncate) apart from the Christmas cactus (Schlumbergera x Buckleyi) from the shape of its leaves. It has sharply serrated or "toothed" leaves as compared to the more rounded leaves of the Christmas cactus.

You may see the Thanksgiving cactus listed as zygocactus in some books, its former Latin name. And to confuse things even more, there's also an Easter cactus (Rhipsalidopsis gaertneri) with leaves that are almost three-dimensional with a thick ridge on one side. This cactus blossoms in the early spring.

Most garden centers carry holiday cactus plants although it is easy to grow them from cuttings. When planted in a decorative pot, they make a nice hostess gift, holiday table centerpiece, or present for friends and family.

To propagate, snip off a branch with four or five segments or sections of leaves. Dust the cut end of the cutting with a fungicide or rooting powder to help the new plant grow roots. You can buy rooting hormone at your local garden center or nursery supply store. It is usually a good idea to place the cutting where it will get good air circulation, out of direct sun, for a week or so to allow the wound to begin healing before planting.

Fill a small flower pot with potting soil, vermiculite, or damp sand. To plant, push the root end of the cutting into the potting medium about one inch deep. The medium should be kept just barely moist, not wet. To help prevent the soil from drying out, invert a plastic bag over the pot. Use straws or popsicle sticks to keep the bag from resting on the foliage. Vent frequently to keep from being too moist.

For best results, place the pot in a spot that gets plenty of light but is out of direct sunlight. You should see new growth in three to four weeks.

Once your plant becomes established, allow the soil to dry out during "resting periods," or in other words, when it is not producing blooms. Water only when the soil is very dry to the touch. Overwatering can kill the plant. Provide plenty of indirect light and room temperatures of 60 to 65 degrees F.

Beginning in early to mid-September, these cacti will need 12 to 14 hours of total darkness along with cool nighttime temperatures in order to form buds. The easiest way to achieve this is to place the plant in a closet from 6 p.m. to 8 a.m. Or you can cover it with a large brown paper bag. If you keep the plant in a cool room (around 50 degrees F 24 hours a day) in September and October, chances are excellent that it will produce flowers, regardless of day length.

Once buds start to form, apply houseplant fertilizer according to label directions to encourage lush growth and an abundance of blooms. Too high a temperature or too low a light level will cause buds to drop. Repot as needed to prevent plants from becoming rootbound, which will inhibit bloom. However, as these plants can grow quite large over time, and will live for years with proper care, you may want to keep them fairly pot bound to keep them small.


"To know how country folks are doing,
look at their barns, not their houses"

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