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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