Friday, December 30, 2005



2 cups. brown sugar, packed
1/2 c. butter or margarine
2 eggs, beaten
1 c. sour milk
1 tsp. soda
2 1/4 c. flour
1/4 tsp. salt
1 tsp. vanilla

Cream butter and sugar, add beaten eggs,
sift flour, soda, salt.
Add alternately with milk, beat well.
Add vanilla.

Bake at 375 degrees for 30 minutes.
glass pans: bake at 350 degrees.


1 c. brown sugar
4 tbsp. cream
1 tsp. butter

"Cook 1 minute, cool.
Then beat until hard or ready to spread.
Double for 2 layer cake."

recipe dated : January 7, 1894

Our Kentucky Home and Gardens

Wednesday, December 28, 2005

Kentucky Spare Ribs Recipe


1/4 c. packed light brown sugar
3 Tbls. paprika
1 Tbl. chili powder
1 Tbl. hickory-smoked salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dry mustard
1 tsp. pepper
3-4 lbs. pork spareribs
2 c. ketchup
1/4 c. apple cider vinegar
3 Tbls. light molasses

Prepare grill for indirect-heat cooking.
Combine first eight ingredients (reserve 1/4 cup of the mixture)
Rub remaining spice mixture over ribs.
Place ribs on grill; cover.

Cook until very tender,
app~ 2-2 1/2 hours.

In a stockpot combine:
ketchup, vinegar, molasses and reserved spice mixture.
Place over medium-low heat; bring to simmer.
Cook, stirring occasionally, 10 minutes.

Brush ribs with glaze every 15 minutes during
last 30 minutes of cooking time.

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Saturday, December 24, 2005



There are many variations on making Potato wedges,
You can make them with peeled or skin-on potatoes,
You can use a marinade or season with just about any
dry ingredient you can think of.
You can deep fry them or bake them or fry them in a skillet.
Once your wedges are done you can top them with
shredded cheeses, sour creme or just dip them in ketchup
whatever you prefer. I am sharing several different wedge recipes today,
I'm sure you will find one you like.


All you need are a bottle of Italian salad dressing
(or any herb dressing with oil),
salt, pepper and some onions.
Preheat oven to 250°F.

Remove skin from potatoes and cut them into wedges
the larger the wedge, the longer it taked to bake.

Put the wedges in a bowl and pour Italian dressing over top.
Mix gently until all the potatoes are well coated.

Place potatoes on a cookie sheet or large casserole dish.
Bake uncovered in the oven for about 30 to 40 minutes.

Turn potatoes every 15 minutes.

Add some cheese over top of the potatoes several
minutes before removing from oven.


8 lg. unpeeled baking potatoes, cut in wedges
1 tsp. garlic powder
1/2 tsp. pepper
1/2 c. oil
2 tbsp. grated Parmesan cheese
1/2 tsp. paprika

Combine oil with cheese and seasonings.
Arrange potato wedges, cut side down, in baking pan.
Brush oil mixture over potatoes.
Bake 45 minutes at 375 degrees.
Brush mixture over potatoes occasionally as they bake.


2 med. potatoes, each cut into 8 wedges
Vegetable oil
Seasoned salt
3/4 cup dairy sour cream
1/3 cup shredded Cheddar cheese

Place potato wedges, cut sides down, on rack in broiler pan.
Brush with oil, sprinkle with seasoned salt.
Set oven control to broil and/or 550 degrees.
Broil with tops about 3 inches from heat until brown, about 5 minutes.
Turn; brush with oil.
Sprinkle with seasoned salt.
Broil until tender, about 5 minutes.

Spoon sour cream onto center of large serving platter; sprinkle with cheese.
Arrange potato wedges around sour cream.


1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. each: basil, thyme, oregano
1/4 tsp. paprika
4 to 6 potatoes, cut in wedges (quarters)
1/2 c. Parmesan cheese

Mix oil and seasonings together.
Roll potato wedges in mixture.
Lay flat on ungreased baking sheet.
Bake at 450 degrees for 15 minutes.
Sprinkle Parmesan cheese on potatoes.
Bake 15 more minutes.
Serve hot with sour creme or dipping sauce.

More Potato Wedge Recipes later...

Our Kentucky Home and Gardens

Friday, December 23, 2005



4 C. Diced Apples
2 C. sugar
2 C. flour
2 t. soda
1 C. nuts

Put apples and sugar in bowl and let stand until sugar is dissolved.
In separate bowl: stir together flour, soda and nuts.
Add to apples.
Pour into greased 9 X 13 pan.
Bake at 350 for 50 min or until done.
Make sauce and pour over warm cake.

3/4 C. brown sugar
3/4 C. white sugar
3 T. flour
1 1/2 cups water

Cook sugars, flour and water until boiling.
Add 6 T. margarine and 1 1/2 t. vanilla.
Pour over hot cake.


2 Tbsp. Margarine or Butter
1/4 Cup packed Light Brown Sugar
2 medium Apples, sliced
2 Cups Bisquick Mix
2 Tbsp. Sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1 Egg
2/3 Cup Milk
Small Tub of Cool Whip

Melt margarine in 9-inch cake pan.
Sprinkle with brown sugar.
Arrange apples over brown sugar.
Combine bisquick mix, sugar, cinnamon, nutmeg, egg and milk in mixer bowl.
Beat for 30 seconds.
Spoon evenly over apples.
Bake at 400 degrees F. for 25 to 30 minutes or until cake tests done.

Invert onto serving plate and let cool completely.

Serving Suggestions
Serve with a dollup or two of cool whip.

Our Kentucky Home and Gardens

Thursday, December 22, 2005

KENTUCKY PIE RECIPE ~Bourbon or vanilla


1 stick softened butter
1 c. sugar
2 eggs, beaten
1/2 c. flour
pinch of salt
2 T. Kentucky Bourbon
1 c. chopped pecans
1 c. chocolate chips
1 9-inch pie shell, partially baked

Preheat oven to 350 F.

Cream butter and sugar.
Add beaten eggs, flour, salt, and
Kentucky Bourbon (or vanilla).
Add chocolate chips and nuts.
Stir well.
Pour into partially baked pie shell and bake for 30
minutes, until center is set.

*can substitute 1 t. vanilla for Bourbon
Serve with whipped cream or vanilla ice cream

Wednesday, December 21, 2005


part 1

Hello Friends,
This past year he decided to see what would happen if he tried to sow seeds directly into a
tiered seasoned manure hill. He a took a 6' by 6 ' area of raw horse manure, he let it season for several weeks & turned it every few days or so. Once the manure had 'cooled' down:
He made a small tier (like a staircase) "manure only" bed and sowed
different seeds in each step of the tier.
He used Pumpkins, miniature pumpkins and several types of gourds.

We ended up with a half gourd - half pumpkin creation,
I affectionately call it a Gumpkin.
Gourd+ Pumpkin = Gumpkin.
Makes sense to me.

The first pic below was when we harvested it on October 19th,
as you can see it was mostly green.

Image hosted by

The second pic was taken today,
December 21st and it has turned a beautiful shade of orange.

Image hosted by

I can't wait to cut it open to see what the inside looks like.
When we decide to open it up and harvest the seeds
I'll post more information so be sure and check back for
'The Gumpkin part 2'
or maybe I will call it
'Gumpkin, the sequel'

or how about
'Forest Gumpkin'...



"Nature is the art of God"

Our Kentucky Home and Gardens

Tuesday, December 20, 2005



We both love gardening and flowers and hedges and bushes and wildflowers
and native plants and trees and evergreens and cypress and seeds
and seed pods and propagation and planning gardens and starting cuttings
and making organic compost
and - well, you get the idea.

When I do laundry I have to check each of his pockets carefully. A few weeks ago when most flower pods were ripe for harvesting, all of his pockets were full. Full of seeds, seed pods, cuttings, all kinds of whatever - he - finds that's ready to be harvested or planted out.

One of the interesting organic material He is working with, is Leaf Mold.
He made a beautifully simple wire bin to 'cook' the leaves for an all natural source of compost called leaf mold.
Read about Leaf Mold Here

He started out with one small leaf mold bin last year, as of this week we have now have four !
The great thing about these wire bins is they are movable and air circulates without stirring.
There's no irritating smell and they reduce in size over the winter quite well.You can move them around and place them in different areas every Fall. Be sure and check out the how- to article link above. This process makes an absolutely Beautiful Plant Media. It looks like dark crumbly soil mixed with small pieces of organic material and has that great earthy smell.

In addition to organic composts and research He does a LOT of experimental planting and propagation in both well know and experimental plant medias. He has been tinkering with everything imaginable. Pure sand, a peat, perlite and sand mixture. A leaf mold base with mixed soil, perlite combination.

Makes my head spin...

We Hope you are having a wonderful Holiday Season so far-

Monday, December 19, 2005


Silver Bells

Christmas makes you feel emotional
It may bring parties or thoughts devotional
Whatever happens or what may be,
Here is what Christmas time means to me.

City sidewalk, busy sidewalks
dressed in holiday style.
In the air there's
a feeling of Christmas.

Children laughing, people passing,
meeting smile after smile,
And on every street corner you'll hear:

Silver bells, silver bells,
It's Christmas time in the city.
Ring-a-ling, hear them ring,
soon it will be Christmas day.

City street lights,
even stop lights,
blink a bright red and green,
As the shoppers rush home
with their treasures.

Hear the snow crunch,
see the kids bunch,
This is Santa's big scene,
And above all this bustle you'll hear:

Silver bells, silver bells,
It's Christmas time in the city.
Ring-a-ling, hear them ring,
soon it will be Christmas day.

Image hosted by

Sleigh Ride
Mitchell Parish, Leroy Anderson 1948
Just hear those sleigh bells jingling,
ring ting tingling too
Come on, it's lovely weather
for a sleigh ride together with you,
Outside the snow is falling
and friends are calling "Yoo hoo,"
Come on, it's lovely weather
for a sleigh ride together with you.

Giddy yap, giddy yap, giddy yap,
let's go, Let's look at the show,
We're riding in a wonderland of snow.
Giddy yap, giddy yap, giddy yap,
it's grand, Just holding your hand,
We're gliding along with a song
of a wintry fairy land.

Our cheeks are nice and rosy
and comfy cozy are we
We're snuggled up together
like two birds of a feather would be
Let's take that road before us
and sing a chorus or two
Come on, it's lovely weather
for a sleigh ride together with you.

There's a birthday party
at the home of Farmer Gray
It'll be the perfect ending a perfect day
We'll be singing the songs
we love to sing without a single stop,
At the fireplace while we watch
the chestnuts pop. Pop! pop! pop!

There's a happy feeling
nothing in the world can buy,
When they pass around the chocolate
and the pumpkin pie
It'll nearly be like a picture print
by Currier and Ives
These wonderful things are the things
we remember all through our lives!

Just hear those sleigh bells jingling,
ring ting tingling too
Come on, it's lovely weather
for a sleigh ride together with you,
Outside the snow is falling
and friends are calling "Yoo hoo,"
Come on, it's lovely weather
for a sleigh ride together with you.

Giddy yap, giddy yap, giddy yap,
let's go, Let's look at the show,
We're riding in a wonderland of snow.
Giddy yap, giddy yap, giddy yap,
it's grand, Just holding your hand,
We're gliding along with a song
of a wintry fairy land

Our cheeks are nice and rosy
and comfy cozy are we
We're snuggled up together
like two birds of a feather would be
Let's take that road before us
and sing a chorus or two
Come on, it's lovely weather
for a sleigh ride together with you.

Sunday, December 18, 2005



2-1/2 cups flour
1 tsp. sugar
1 cup butter, cut up
1/4 + cup ice water

Mix all except water in food processor until crumbly.
Slowly add ice water until mixture just holds together.
Wrap in plastic and chill overnight.
Form into pan.

1/2 cup butter, unsalted, melted
2 eggs
1 cup sugar
1/2 cup flour
1 cup semi-sweet chocolate chips
1-1/2 cups pecans, chopped
2 Tbls bourbon

Beat eggs with cooled butter.
Add flour and sugar.
Beat until mixed well.
Gently fold in pecans, chocolate and bourbon.
Pour into pie shell.
Bake at 350 degrees for approx. 30 min.

Serve with whipped cream.

Friday, December 16, 2005



3 sticks butter
1 box powdered sugar, sifted
6 eggs
1 tsp vanilla extract or choice of flavor
3 cups All-Purpose Flour (Grannie always used White Lily brand)

In a LARGE bowl, cream butter and sugar.
Add eggs, one at a time, and beat well.
Slowly add flour and flavoring.
Beat for 5 minutes with electric mixer.
Pour into greased and floured tube pan.
Bake at 300 degrees for 1 hour and 45 minutes.


1/2 pound real butter
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or vanilla

Preheat oven to 325 degrees.
Spray an 8 1/2-inch Pyrex loaf dish with Pam.

Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes.
Add 2nd egg and half of remaining flour and beat 2 minutes.
Add 3rd egg, rest of flour and extract, beating 2 minutes.
Spread thick and creamy batter evenly in prepared loaf dish.
Bake 65 minutes or until tester inserted into center comes out clean.

Cool in baking dish on wire rack 30 minutes.
Remove from dish.
Slice 1/2-inch thick.
If freezing, be sure to slice before freezing loaf.
Thaw to use within 6 months.

Our Kentucky Home and Gardens

Thursday, December 15, 2005

Two More Kentucky Pie recipes


4 Tablespoons softened butter
3 oz. softened cream cheese
1 c. flour

2 eggs
1/4 lb. melted butter
1/3 c. flour
1 c. semi-sweet chocolate chips
1 c. nuts, chopped
1 c. sugar
1 TB. bourbon or 1 tsp vanilla
1/8 tsp. salt

Cream 4 Tbls Butter and cream cheese.
Add 1 cup flour.
Roll in wax paper and chill 1 hour.
Roll dough out and fit into 9 inch pie pan.

Beat eggs until frothy in food processor or blender.
Add melted butter and 1/3 cup flour with other ingredients.
Process until chocolate is very coarsely chopped. (Do not over-process)
Pour into pie shell and bake at 325 degrees for 45-60 minutes,
or until the center rises and the pastry is browned.
Serve topped with a dollup of whipped cream.

Version #

Pastry for one 9 in" pie

1 cup light corn syrup
1/2 cup sugar
1/4 cup margarine or butter
1 tsp vanilla
3 eggs
1 cup chocolate chips
1 1/2 cup pecans halves

Heat oven to 325 F.
In large bowl, combine corn syrup, sugar, margarine,
vanilla and eggs, beat well.
Stir in chocolate chips and pecans.
Bake for 55 to 65 min. or until deep golden brown
and filling is set.
Cool completely.
Store in refrigerator.

Wednesday, December 14, 2005


Image hosted by


1 cup butter flavored crisco
2 cups sugar
2 eggs
2 cups unsweetened applesauce
3 teaspoon cinnamon
2 teaspoon allspice
1 teaspoon cloves
1 teaspoon salt
2 teaspoon baking soda
4 cup flour
powder sugar

Cream butter flavored crisco & sugar;
add eggs one at a time.
Mix in applesauce & spices
Stir in dry ingredients.
Mix well.
Bake 350
8 - 10 min. in greased mini muffin pan.
Let sit 5 min before removing from pan
Sprinkle with powder sugar before serving.

Freezes well.

11 SPICE Recipe courtesy of: Gloria Pitzer
11 Secret Herbs And Spices Like Kentucky Fried Chicken's

2 Tbsp. paprika
1 Tbsp. onion salt
1 tsp. celery salt
1 tsp. rubbed sage
1 tsp. garlic powder
1 tsp. ground allspice
1 tsp. ground oregano
1 tsp. chili powder
1 tsp. black pepper
1 tsp. sweet basil leaves, crushed
1 tsp. marjoram leaves, crushed fine

Combine all ingredients as listed in a small jar
with a tight fitting lid, a baby food jar or small mason jar.
Shake mixture to combine.
Stores for months.
Keep out of direct sunlight, heat and humidity.
(makes about 1/3 cup)


Mix together:
1 cup. flour
2 Tbsp packed light brown sugar
4 tsp. mixture
1 tsp. salt
Place in sturdy food bag
Add chicken , Shake to coat.
Fry up dee-lish-us chicken.

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Tuesday, December 13, 2005



2 lb. sweet potatoes, peeled and grated
1/3 cup honey
1/4 cup butter, melted
1/4 cup flaked coconut
1/4 cup broken pecans
1/4 tsp. cinnamon
1/4 tsp. coconut extract
1/4 tsp. vanilla

In a crock pot, combine potatoes, honey, butter, coconut, pecans and cinnamon.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Stir in coconut and vanilla extracts.



1 cup butter at room temperature
4 eggs
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 cups sugar
1 cup buttermilk
3 cups all purpose flour

Cream butter and sugar with electric mixer until fluffy.
Beat eggs into the mixture one at a time, beating well after each addition.
Stir in buttermilk and vanilla.
Sift together flour, baking powder, baking soda and salt.
Add to butter mixture, combining well.
Pour into a well buttered and floured tube or bundt pan.
Bake at 325 degrees for 60 to 65 minutes or until cake tests done.
Remove from oven; pierce the entire surface of the cake with a fork.
Pour Hot Butter Sauce (RECIPE FOLLOWS)over the cake.
Let cool.
Remove from pan.


1 cup sugar
1/2 cup butter
1 cup water
1 tsp. vanilla

Combine all ingredients in a small saucepan and cook,
stirring constantly
until mixture is smooth and hot.
Remove from heat and stir in vanilla.

Monday, December 12, 2005


***Good evening Friends,
We wanted to share
a few Peanut Butter
recipes with you tonight.
Happy Holidays...


2 c. graham cracker crumbs
1 c. melted butter
1 c. peanut butter
3 c. powdered sugar
1 (8 oz.) Hershey bar

Mix cracker crumbs and powdered sugar.
Add peanut butter and melted butter.
Spread and pat into 9x13 pan.
Place in freezer.
When firm, frost with a melted 8 oz. Hershey bar.
Let stand at room temperature for an
hour before cutting into bars to serve.


1/2 cup shortening
1/2 cup peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 tsp. vanilla
3/4 tsp. salt
1 1/2 cups all-purpose flour
2 tsp. baking soda

Beat shortening, peanut butter, brown sugar, egg, vanilla,
and salt together until smooth.
In a separate bowl, combine flour and baking soda.
Slowly add dry mixture to wet mixture while beating.
Roll dough, 3 Tbls. at a time, into balls and press
to 1/2" thick on an ungreased baking sheet.
Bake in a 275 degree oven for 18-20 minutes.
Do not to overcook!


2 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs

Mix flour, salt and baking soda.
Mix butter and peanut butter.
Add both sugars and mix well.
Add eggs and beat well.
Sift flour into peanut butter mixture.
Drop mixture from bowl with teaspoon and
flatten with fork on baking pan or cookie sheet.
Preheat oven and bake at 375 degrees for
10 to 15 minutes or until golden brown.


1 frozen deep dish pie crust shell
3/4 cup sugar
3 T. cornstarch
3 egg yolks
2 1/2 cups PET Evaporated Milk
1 tsp. vanilla
3/4 cup creamy peanut butter

Bake pie shell according to package directions.
Combine sugar and cornstarch in a heavy 3-quart saucepan.
Combine egg yolks and milk and gradually add to dry mixture,
stirring well.
Cook over medium heat,
stirring constantly with a wire whisk
until mixture thickens and comes to a boil.
Boil 1 minute.
Remove from heat and
stir in vanilla and peanut butter.
Cool slightly, then pour into cooled pie shell.
Chill at least 3 hours before serving.


2 sticks butter
1 C peanut butter
1 t vanilla
4 C powdered sugar

1. Melt butter and peanut butter in microwave.
2. Add the powdered sugar and vanilla.
3. After it is mixed, spread into 13x9 pan.
4. Try eating just one piece.


Sunday, December 11, 2005


Hello Friends !

No Need to Knead Yeast Rolls

recipe courtesy: Old Newspaper column
title of recipe: me


2 pk. yeast
1/2 cups lukewarm milk
2 T. sugar
1 lb. butter melted
2 cups cold milk
1/2c. sugar
8 cups flour
2 beaten egg
1 T. salt

Dissolve yeast with lukewarm milk and the 2 T sugar.
Place warm milk and sugar mixture In a large bowl
and add melted butter, cold milk, sugar, salt & eggs.
Mix well.
Alternately add yeast mixture and flour
mixing well after each addition.
When mixed, leave dough in same bowl. cover and
refrigerate for at least 4 hrs or over night so it will rise.
(you can keep it for a week in the fridge)
On floured surface, divide into 4 parts and
roll each into s very thin, large circle.

Cut into 16 wedges.
Roll each up, wide side first.
lay point side down on ungreased sheets.
Let rise till double.

Bake at 350 degrees for 15-20 min.
Store in airtight container or
freeze until needed.

^^ ^^

Mini Cheesecakes

8 oz cream cheese, softened
1/2 cup sugar
2 eggs
vanilla wafers
Pie filling - your favorite flavor

Add one wafer to the bottom of a mini cupcake liner
or one and a half to a regular size cupcake liner.
Mix together first three ingredients,
pour into wafer lined cupcake foil.
Bake 350' appr 10 minutes for mini cupcake or
10 minutes for regular cupcakes.

When cupcakes come out of the oven
place a dollup of pie filling on top.
*Blueberry is deeee-lishious


Buttermilk Baked Chicken
courtesy: Linda

1/4 cup butter or margarine
4 bone-in chicken breasts
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon cajun seasoning
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 can cream of mushroom soup, undiluted

Melt butter in a lightly greased 13 x 9-inch baking dish in a 425° oven.
Dip chicken in 1/2 cup buttermilk,
Sprinkle chicken with salt, pepper, and cajun seasoning then dredge in flour.
Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes.
Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and
cream of mushroom soup; pour over chicken,
and bake 10 more minutes
**tent chicken with aluminum foil to prevent over browning if necessary.
Drizzle gravy over chicken.


Fried Green Tomatoes
Southern Living 2003

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk;
set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt,
and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour;
dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

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Saturday, December 10, 2005

Pork Chops Twice baked Sweet Potatoes & Ky Gingerbread

Todays Recipes:

Pork Chops
Twice baked Sweet Potatoes
Kentucky Gingerbread bread


1 pkg. onion soup mix
1/4 water
1 Tablespoon honey
1/2 cup ketchup
1/2 cup Pepsi
1 Tablespoon brown sugar
4 boneless pork chops
salt & seasoned pepper to taste

Preheat oven to 350 degrees .
Mix together the ketchup, cola and brown sugar.
Place pork chops into a baking pan and pour
cola mixture over, coating well.
Sprinkle with salt and seasoned pepper.
Bake for about one hour depending on the thickness of the pork chop.

*You can use Splenda instead of brown sugar and
Diet Rite with splenda instead of Pepsi.


8 small sweet potatoes
1 cup golden raisins (optional)
2 Tablespoons brown sugar
1 tsp. cinnamon
1 (8 oz.) can crushed pineapple,drained
2 Tablespoons chopped pecans

Place potatoes on a baking sheet.
Do Not Peel.
Bake at 400 degrees F for 1 hour or until done
(or microwave on high until tender)
Let cool.
Cut each potato in half lengthwise and carefully scoop
out pulp and place into a bowl.
Mash pulp and stir in raisins, brown sugar, cinnamon and pineapple.
Spoon mixture back into shells and sprinkle with pecans.
Bake at 400 degrees 15 minutes or until hot


1/2 cup sugar
1 cup molasses
2 tsp. baking soda
1 tsp. cinnamon
2 eggs
1/2 cup butter
1 tsp. ginger
1 cup buttermilk
1/2 tsp. salt

Preheat oven to 350 degrees.
Cream sugar, butter and eggs together.
Add molasses. Stir well.
In another bowl:
Sift together cinnamon, ginger, flour, soda and salt.
Slowly stir dry ingredients into molasses / creamed mixture,
alternating with buttermilk.
Pour into greased 9-inch square pan
Bake app~ 30 to 40 minutes.

Serve warm.
Extra Good with a dollup of whipped topping.

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Friday, December 09, 2005


Good afternoon Friends !

The words 'Comfort food' have different meanings to each of us.
For some it may be a melty, drippy, gooey grilled cheese sandwich
or a piping hot bowl of chicken noodle soup.
For you it may be chocolate chip pancakes,
vanishing oatmeal cookies or perhaps
a specific flavor of ice cream.
More often than not, here in the South, it is
some version of Macaroni and Cheese.
There are so many Mac & Cheese variations,
I could spend a week just chatting about Mac & Cheese recipes.
I will be sharing many versions this upcoming year.

Today I am sharing with you an
entire Meal made with Kentucky Comfort Food.

Hot Dogs
Macaroni & Cheese Casserole
Sweet Onion cornbread
and of course a Kentucky Caramel Crunchie dessert.
I hope you can use at least 1 of these Kentucky Favorites.
Make yourself comfortable...



3 pkg. hot dogs, cut into - fifths
1 c. ketchup
1/2 c. brown sugar
1 c. bourbon
Chopped onion

Mix ketchup, brown sugar, bourbon and chopped onion together in a
large saucepan or slow-cooker.
Heat to boiling, then add hot dogs.
Simmer for 45 minutes, or in a slow cooker for several hours on low.
This recipe tastes better the longer you let it simmer.
Even better if you make it the night before.



1/4 cup butter or margarine
1 Tbl. minced onion
1/4 cup flour
2 cups milk
1/4 Lb. velveeta - cubed
1 tsp. salt
1 dash black pepper
1/4 tsp. dry mustard
4 oz. macaroni - prepared as directed on box

-Melt butter in a med-large saucepan.
-Add onions and cook until onions are transparent.
-Stir in flour and allow to thicken.
-Slowly add the milk.
-Stir in the cheese cubes, salt, pepper, and dry mustard.
-Continue to cook over medium heat, stirring constantly, until thickened.
-Stir in prepared macaroni noodles
-Pour pasta mixture into greased casserole dish.
-Bake in 400 degree oven for app ~ 20 minutes.



3 cups corn muffin mix
2 sweet onions, chopped
½ cup butter
2 eggs
1 14 ½ oz can cream corn
2 cups sour cream
½ teaspoon salt
2 cups grated Monterey Jack cheese

Beat muffin mix, eggs, milk and cream corn.
Spread in buttered 9 X 13” pan.
Sauté onion in butter. cool.
Add sour cream, salt, and half of the cheese to
the onion mixture and mix together.
Spread this mixture over muffin batter,
sprinkle with remaining cheese.
Bake, uncovered, at 425° for 30 minutes.



24 squares Honey Maid Honey Grahams
1/2 c. Planter's Cocktail Peanuts, chopped
1 c. semi-sweet chocolate chips
36 Kraft Caramels
2 Tablespoons Milk
optional: 1 cup mini marshmallows

Place graham crackers in single layer on well-greased 15x10 baking pan.
Evenly sprinkle peanuts and chocolate chips over grahams.
Microwave caramels and milk in small microwaveable bowl,
on HIGH 1-1/2 minutes; stirring every 30 seconds.
Evenly drizzle over graham mixture.
**OPTIONAL layer here
Bake at 350°F for 10 minutes.
Cool completely.
Cut into squares.
Store in airtight container.

Makes app ~ 24 squares.

**Special OPTIONAL layer:
Prepare as directed above except
Bake at 350°F for only 8 minutes.
Sprinkle with 1 cup of Miniature Marshmallows.
Bake an additional 2 minutes, or until marshmallows just begin to puff.
Cool completely.
Cut into squares.

Thursday, December 08, 2005



1 1/2 oz Non-Alcoholic Coffee Liqueur
5 oz Hot Coffee
Combine in a mug
top with a Dollop
or 2 of Whipped Cream

Grab a garden catalog, a cup of Kentucky coffee,
a crackle top peanut butter cookie and Enjoy...



1 1/2 c. butter
1 1/2 c. sugar
1 1/2 c. brown sugar
2 eggs
1 1/2 c. peanut butter
2 tsp. vanilla
3 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
Sugar to roll cookies

Cream butter and sugars.
Blend in eggs, peanut butter and vanilla.
Sift flour with baking soda and salt.
Add flour mixture.
Mix well.
Shape teaspoonfuls of dough into balls, roll in sugar.
Place on ungreased baking sheet.
Bake at 375 degrees for 10 to 12 minutes.



2 cups granulated sugar
1/2 cup milk
4 Tablespoons cocoa
1/2 cup margarine
1/2 cup peanut butter
3 cups oatmeal

Boil sugar, milk, cocoa and margarine for about 1 minute.
Add peanut butter and oatmeal.
Stir well.
Put into a 9-inch square pan.
Bake at 325 degrees F for about 20 to 25 minutes.



2 cups fresh blueberries (washed & stemmed)
2 cups sifted all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 stick soft butter
3/4 cup granulated sugar
1 beaten egg
1/4 teaspoon vanilla
1/2 cup milk


1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/2 stick butter, melted


In a mixing bowl sift together flour, baking powder, and salt.
Set aside. In a separate bowl cream butter and sugar.
Blend in beaten egg, vanilla and milk.
Stir dry ingredients into liquid until well blended.
Fold in berries.
Pour batter into greased, floured 9 x 9-inch baking pan.
Sprinkle with TOPPING and drizzle with melted butter.
Bake in preheated 375 degree oven app 35 minutes.


Grab an 'Old Farmer's Almanac', a big glass of cold milk,
a piece of hillbilly fudge or blueberry buckle and enjoy.


(c) Bessie

The cow won't say...


"A little nonsense
now and then,
is relished by the wisest men"

Make today a Great Day !
~Bluegrass Gardener


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Wednesday, December 07, 2005


since 1851


1 lb sausage
1 onion, finely chopped
2 1/2 cup chicken broth
2 can canned pumpkin
2 teaspoons lemon juice
2 cups hot milk
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
salt and pepper to taste
chopped parsley for garnish


In large frying pan brown and crumble sausage.
Remove sausage and sauté onions in drippings.
In large pot or crock pot, add all the ingredients.
Heat until hot.
sprinkle with parsley or croutons before serving.

Serves 8

*This recipe courtesy of the Historic Maple Hill Manor Bed and Breakfast.


Here is a good creamy soup to chase away
the chill of winter...


1 box Wild Rice Mix
1 qt. half and half
2 cans condensed cream of potato soup
2 cups cubed Velveeta
app 5 slices cooked and crumbled bacon

In a large saucepan
prepare rice as directed on the box.
half and half, cream of potato soup, Velveeta and bacon.
Heat on low until heated through
stirring frequently, being careful not to let your soup scorch.

*you can use the jarred real bacon instead of regular bacon



1 package active dry yeast
1 c. milk (divided)
1/4 c. sugar
1/4 c. butter
1/2 Tbl. salt
3 c. flour
1 egg

In a saucepan, mix butter and 1/2 c. milk,
add sugar, salt, then heat this mixture slightly (95-105 degree).
Remove from heat.
Stir in yeast.
Let this mixture set for a few minutes until the yeast starts to activate.
It takes about 10 minutes for the yeast to start to bubble up,

Place the other 1/2 c of the milk in a bowl and beat the egg into this mixture.
Pour the saucepan mixture and yeast mixture into a large bowl.
Sift in the flour.
After about half of the flour has been worked in,
you need to add the milk and egg mixture.
Then add in the remainder of the flour.
Mix well and cover loosely with plastic wrap,
let it rise to about double the size.

After rising,
Make round balls of the dough and place on cookie sheet
and let them double again.
Bake in a 350° oven for about 13 minutes
or until golden brown.

*When rolling dough into balls, put some flour on your hands
or the dough will stick to your hands.


Our Kentucky Home and Gardens

Tuesday, December 06, 2005


Hello Friends !

Another fascinating fact about early home making:
Years ago, when refrigeration was a luxury,
meats and vegetables that were
starting to go bad or spoil were often used in stews.
Here is a recipe of one of those stews they would 'throw together' ,
there are no accurate measurements,
it doesn't sound appealing to me
needless to say,
I have never made it.

I have noticed that in old time recipes, no specific temperature is originally listed, they simply call for a "hot oven" There was no real way to give an exact degree, every wood stove burned differently.
The cook in the house knew exactly Where, to put What, on her stove and in her oven or fireplace, to get the best results. I feel that any one who has an original or even copy of an old handwritten recipe is very lucky. There were not a lot of cooks who had the time to write them down.
When you have a soup or stew for supper, you simply MUST have a bread for 'soppin'.
I have an old soppin' favorite,
Kentucky Corn Pone.
Of Course we can not forget dessert !!
Orange Slice Cake
(this was a favorite for Christmas Morning)

Hope you are having a Happy Holiday Season.
~Bluegrass Gardener


2 lbs ground beef (cooked)
1 lb ground pork (cooked)
1 small cooked chicken, chopped up
3-4 diced potatoes
1 pint kernal corn
1 cup lima beans
2-3 diced carrots
2-3 chopped onions
1 pint tomatoes or tomato juice
some catsup
some chili powder
some black and red pepper
some worcestershire sauce

MIX everything together and simmer for a long long time.
veggies can be either raw or canned.
After mixing and simmering you may can the stew put it in mason jars anc place them in a boiling water bath for 1 1/2 hours.



1 pint corn meal
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon lard

mix together meal, powder and salt, cut in lard,
and add enough milk to make a stiff batter.
Form into pones with hands
or add some milk until they drop from the end of a spoon.
place in greased pan
bake in hot oven for about half an hour



1 C butter
2 C sugar
1 box dates
2 C chopped nuts
1 tsp soda dissolved in
1/2 cup buttermilk
4 eggs
3 1/2 C flour
1 box or can flaked coconut
1 pkg orange slice candy

*The above is all that was written
so I am not sure how to list
the cooking instructions.

Our Kentucky Home and Gardens

Monday, December 05, 2005


Today, We want to share 2 interesting & informational
articles for this Holiday Season.
Happy Holidays
~Bluegrass Gardener


Giving gifts this holiday season doesn't have to be a challenge or struggle as it is for many of us. Just think gardening, and you'll come up with ideas for gardeners and even non-gardeners.

For the non-gardeners, there are garden-related gifts either functional, beautiful, or both. Potted tender bulbs such as paperwhites and amaryllis just need water to grow and bloom. A floral piece of jewelry or bouquet of flowers might be welcome.

Non-gardeners who like the outdoors might enjoy a garden bench, comfortable outdoor furniture, or wind chimes. If a cook, consider giving an apple corer, apple peeler, cider press, juice extractor, or food dehydrator.

If the person likes birds, consider giving a new or different bird feeder, a heated bird bath, scope for bird watching, or crafted hummingbird feeder for next year. Or perhaps they would enjoy a membership in a non-profit bird group, such as FeederWatch run by the Cornell Lab of Ornithology (

There are special gifts you can give that are hired and done by a specialist. This might include an aerial photo of someone's garden at peak season. Landscapers can provide a detailed plan for the redesign of someone's garden. Or some might be hired as an expert-for-a-day. A woodworker might craft a birdhouse designed as a miniature replica of someone's house!

You might even give a share in a CSA (Community Support Agriculture). These are local programs, often run by non-profit groups, which you help support, and in return you get a share of the produce grown.

Give a gift of your time in the form of a coupon. Make the coupon for such activities as spring transplanting, weeding, watering, mowing, and raking. You might include a coupon for delivery of compost. Most might enjoy a coupon to see a spring flower show. And for the gardener with tired muscles, perhaps a coupon or gift certificate for a massage!

Gifts from your garden include ones you or others craft or cook. You might put together a recipe book with pictures from your garden. You can make, or buy at craft shows, homemade fruit sauces, jams, jellies, or dried herbs for dips and cooking. Herbal vinegars can be put into decorative bottles. Other herbs such as lavender can be put into sachets to freshen drawers and linen, and hops into sleep pillows.

Crafts include grape, balsam, and hopvine wreaths. Bookmarks can be made with pressed flowers and leaves from your garden. Some crafters even make items such as lampshades from your garden flowers. Ornaments can be made from milkweed pods, pine cones, and dried flowers and plant parts.

Many gifts can be found that make gardening easier. Clothing items include cotton gloves with vinyl coating for use in wet soils, or a gardening apron or tool belt. There are belt holsters for pruners, or even for the cordless or cell phone!

Tools with thick cushioned grips, pruners with swivel handles, longer handles, and bent handles are all tools designed ergonomically for ease on the body. Knee pads, kneeling pad, or a kneeling seat might be useful.

Watering may be easier with better quality brass fittings and couplings, water breakers, and high quality water nozzles. Watering devices include quite decorative ones such as frogs and brass designs. Then there are the automatic watering timers.

Don't forget the weather. Rain gauges run from inexpensive plastic, to decorative brass, to wireless remote digital ones with memory! There are rain stations that monitor several climate factors. Even a simple and inexpensive minimum-maximum thermometer can be useful and fun.

You can get more ideas at full service garden stores, mail order catalogs either in print or online, and even at fall craft sales. If still confused, can't decide, or the person seems to have everything already, how about a gift certificate to their favorite gardening supplier?

article courtesy of:
Dr. Leonard Perry,
Extension Professor
University of Vermont



The holly and the ivy, mistletoe, and laurel are greens (plants or plant leaves) we see everywhere over the holidays. Their use, and traditions associated with their use, dates back hundreds of years. All were signs in winter of hope and rebirth to come.

The laurel with its wide, dark green leaves that are spicy-fragrant when crushed, is native to the Mediterranean. Before cut greens began to be used, the Romans would bring potted laurel trees indoors during winter. More important than their value for decorating was the belief that these plants sheltered gods of growth and rejuvenation. By having laurel indoors, it was believed one could tap into these godly powers.

The Romans first, and later the Christians, began to deck their halls with boughs of holly as it was believed to have protective powers. It was often hung on doors to chase away evil sprits, or else to catch them with the prickly leaves. The Romans also considered holly sacred, a good omen, representing immortality, and sheltering elves and faeries. This latter belief may have come even earlier from the Teutonic tribes to the north. Romans gave holly for gifts during the festival of Saturnalia-- a week-long party based partly on earlier Greek and Egyptian solstice festivals.

The early Christians in Rome decorated their homes with holly as well, and it gradually became a Christmas symbol as Christianity became the main religion. To the Christians, the holly with its prickly leaves represented the crown of thorns on Jesus, and their red berries the blood he shed.

The song "The Holly and the Ivy" has its roots in an English tradition from the Middle Ages. The soft ivy was twined around the more prickly holly in arrangements. Not only was this for aesthetic purposes, but the holly symbolized males and the ivy females, and their combination a good-natured rivalry between the two.

The use of ivy as a decoration once again dates back to Roman times, when it became associated with Bacchus--the god of good times and revelry. It symbolized prosperity and charity, and so for early Christians was used during Christmas-- a time to celebrate good times and to provide for the less fortunate. If ivy was growing on the outside of houses, it was thought to prevent misfortune. If it died, though, this was a sign of approaching financial problems.

Mistletoe occupies a fascinating place in the folklore of many early culture, especially those of northern Europe, Scandinavia, and the British Isles. A botanical curiosity, mistletoe is the only complete plant that is a true parasite, often killing the hardwood tree it infests. For this reason, it was credited with magical properties by ancient societies and held sacred.

The Druids made great use of the plant in celebrations. In a ceremony held five days past the New Moon following the winter solstice, Druid priests would climb an oak tree and cut down the mistletoe. Crowds below would catch it in outstretched robes, as even a single sprig hitting the ground would bring bad luck. Catching it, on the other hand, was believed to bring fertility for animals.

In ancient Scandinavia, mistletoe was believed to symbolize peace. If enemies happened to meet under trees with mistletoe, they would disarm and call a truce for the day. With our images of rough Norse soldiers, this paints an interesting and seemingly unlikely picture!

Mistletoe also grows in the warmer climates of this country, and was used as medicine by the native Americans. Also known as "allheal", they used it to treat dog bites, toothache and measles.

So where does the custom of kissing under the mistletoe come from? Many believe it is an English custom, which dictates that after each kiss, one of its white berries must be plucked from the bunch and discarded. When the berries are all gone, the kissing must stop. Needless to say, bunches with many berries were highly sought.

The custom of kissing dates back much further though, once again to Scandinavian mythology. An arrow made of mistletoe killed Balder, the son of Frigga who was the Norse goddess of love. Her tears, falling on the mistletoe, turned into white berries. In her sorrow she decreed that mistletoe would never again be used for death, but rather for love. Whomever should stand beneath it should receive a kiss.

It was perhaps during the Victorian era in America that the fir and pine we commonly use today became popular. These, together with hemlock, yew, bay, and the more historic greens, were made into lavish arrangements. Another tradition of the 19th century was to use these to form wreaths, stars, and crosses to decorate graves at Christmas. These greens were later brought home to enjoy through the rest of the winter, just as we do now during the holidays.

article courtesy of:
Dr. Leonard Perry,
Extension Professor
University of Vermont

Our Kentucky Home and Gardens

Sunday, December 04, 2005


Lets talk Fritters

I am not a chef or a professional cook.
I'm a old fashioned cook who simply cooks to keep my family
fed and watered every day.
Regional foods always have interested me.
So far we have been sharing many recipes well known from our State, as we are particularly well known for Popular Bourbons and whiskeys, etc...
I personally don't care for the taste of Bourbon by itself,
but cooking with it adds a flavor you can't get any other way.
Now, Back to fritters...

'Webster's' dictionary:
"Fritter comes from the Latin frictura, from Latin frictus",
which is the past participle of frigere, meaning to roast:
"a small mass of fried or sautéed batter often containing fruit or meat".

Who Knew Fritters had such a legacy ?
We always thought the recipe was invented to get rid of extra corn bread batter and / or bits and peices of veggies or apples. Growing up, we believed in not wasting any food, for any reason. Letting any food spoil was not an option. We ate what we were served and enjoyed what we ate. I remember how secretly horrified my Aunt was when she was given her first teflon skillet. She believed in cooking with iron. Meats, Cornbreads, Cakes, Soups. She made all of her meals in her iron skillet and iron dutch oven, that- by the way, had the heaviest iron lid imaginable.
Fritters are very versatile.
They can be used as a side dish or a dessert or even as an appetizer.
You may use fresh, frozen or canned product.
The recipes can be changed to suit your needs and your taste.
You can use any type pan to fry them up: a deep fryer, an electric skillet , an iron skillet or 2 qt. saucepan. Just make sure your vegetable oil is good and hot.



My quick fritters,
for when you don't have time to fritter around :)


Mix Muffin mix & egg with spatula and place in refrigerator
until grease gets good and hot.

Drop by Tablespoon full into hot grease.

After app. 3 minutes turn with wooden spoon.
Continue cooking app~ 3-4 additional minutes
When light golden brown, remove and
place on paper towel to drain.

Enjoy !
~Bluegrass Gardner



1 egg, slightly beaten
1/2 cup milk
1 tablespoon melted Crisco.
1 cup diced pared apples or drained crushed pineapple
1 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
1 teaspoon cinnamon

Combine egg and milk in large bowl.
Stir in one tablespoon melted Crisco and apple.
Combine flour, granulated sugar,
baking powder and salt.
Add to egg mixture.
Stir just until mixed.
Drop by tablespoonfuls,
a few at a time into hot oil heated to 365ºF.

Fry about 4 minutes or until golden brown.
Turn as needed, brown evenly.
Remove with slotted metal or wooden spoon.
Drain on paper towels.

Combine confectioners' sugar and cinnamon in small bowl.
Roll fritters in mixture while warm.
Serve immediately.
Serves 6-8.



1 1/2 cups flour
3 tsp baking powder
3/4 tsp salt
1 egg, separated
3/4 cup milk
1 1/2 tbsp vegetable oil
1 can (12 oz) kernel corn
(drained, save the liquid to add with dry ingredients)

Beat egg white until stiff.
Set aside. With same beater, mix yolk, milk, oil and liquid from corn.
Gradually fold in dry mixture, fold in egg white.
Mix corn in gently.
Drop by spoonful into hot oil.
cook app 5 minutes, turn once.
Should be a nice golden brown.



1 can creamed corn
1 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. paprika
2 eggs

Mix altogether and drop by
spoonfuls in hot oil.
When browned, drain on paper towel.



3 c. Self-Rising Flour
1/2 c. Sugar
3 Eggs, beaten
1/4 tsp. Salt
1 (16 oz.) can Cream Corn

Mix well.
Fry in hot oil (350 deg.) until brown & floating.
Roll in powdered sugar.



2 eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 tsp baking powder
1 cup grated cheddar cheese
1 cup chopped apples

In large bowl, beat the eggs, add the milk.
Mix well. Sift the flour with the baking powder and salt.
Add this to the egg mixture.
Lastly, add the cheese and apples.

Deep fry in hot oil by the spoonfuls till golden brown.

app~ 24 small fritters.



One cup of flour
2 eggs beaten (separate yolks from whites before beating)
1 tablespoon of butter
1 cup of milk or water, add egg whites last.
Slice 3 bananas round and stir into the batter, a little lemon improves it.
Fry by spoonfuls in hot lard, having a slice of banana in each fritter.
Sift powdered sugar over them and serve.

*The same recipe is used for pineapple fritters, omitting the bananas and lemon.

'Old Louisville Recipe Book'
(ORIG recipe from 1903)


I have one last recipe to share.
This recipe calls for
right off the stalk,
just shucked,
ears of corn.
If you aren't completely frittered out by now,
read on...


4 lg. ears corn
2 eggs, separated
2 Tbsp. all-purpose flour
1 Tbsp. sugar
Salt and freshly ground pepper
Unsalted butter

Cut the kernels from two ears by standing each ear upright on a
plate, carefully slice beneath the rows in a steady downward motion.
With the back of the knife, scrape the cobs to extract the juice.
Grate the kernels from the remaining 2 ears, cutting off the kernels
at just half their depth and scraping off pulp on the cob.
Put all the corn kernels, pulp and juice into a bowl.
The mixture will resemble scrambled eggs.
Beat the egg yolks in a large bowl until light.
Beat in the flour, sugar, salt and pepper to taste.
Stir in the corn.
Beat the egg whites in a large bowl until stiff.
Fold them into the corn mixture.
Heat a heavy skillet or griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the skillet and cook until golden.
About 30 seconds each side.
Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters.

~unknown recipe author


Thank You for frittering away some time with me.

I know, I know

but....I just HAD to....

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Saturday, December 03, 2005




In a double broiler add:
2/3 cup milk
1 egg yolk
1/4 cup sugar
splash of vanilla
cook until slightly thickened.
Pour custard sauce in individual cups.

also called

1 cup buttermilk
1 cup self rising cornmeal
1 egg

mix together.
fry on a griddle like pan cakes.


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Friday, December 02, 2005



1 cup granulated sugar
6 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon, or more, Bourbon
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla

In a sauce pan, mix all ingredients.
Bring to a boil for 1 minute.
Serve warm over Bread Puddings and other warm desserts.



2 cups fresh or frozen black-eyed peas
1/4 pound of bacon
2 small red pepper pods
2 Cups uncooked regular rice

In stockpot cover peas with water.
Cover and simmer peas with bacon and peppers over
low heat for approximately 1 to 1 1/2 hours (or until tender).
Add rice, cover and cook over low heat,
stirring frequently until rice is cooked.
*You may need add more water during cooking.
Salt to taste before serving.



1 stick melted margarine
1 cup sugar
1/2 cup flour
2 eggs, slightly
1 teaspoon vanilla
3/4 cup chopped nuts (pecans or walnuts)
3/4 cup chocolate chips

Mix together in order given.
Pour into unbaked 9 inch pie shell.
Bake at 350 degrees for 30 minutes.


Our Kentucky Home and Gardens

Thursday, December 01, 2005


manufactured by Heaven Hill Distilleries,
is considered one of the Top 5 Bourbons in the World.

Maker's Mark uses pure, iron-free limestone spring water exclusively !
Not city, well or river water.
Their source is a 10-acre limestone spring-fed lake at the distillery.
"The red wax seal you see on our bottle is like a snowflake, no two of them are alike. We'd be hard pressed to explain what's behind the differences in snowflakes, but it’s easy to explain the individuality of our wax patterns. It’s the people who have been hand dipping the bottles for more than a quarter century. Each one has a different personality that is expressed in the way the wax drips. This is just another step in the Maker's Mark process where people, not machines, control the quality of our product."
Concerning the taste of Maker's Mark:
Nose: "Apricots, toffee and sandalwood. Fresh and minty." Grant Rampage
Palate: "Sweet toffee, roasted coffee beans, nuttiness." Martine Nouet
Finish: "Long-lasting richness and sweetness. Spicy finish." David Stewart



Fresh Baked Ham with
Kentucky Whiskey and Cola Glaze - RECIPE

1 (8-pound) fresh ham (shank and leg of pork)
2 teaspoons salt
1 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
Whole cloves
1 cup packed dark brown sugar
1/2 cup MAKER's MARK whiskey
4 cups cola drink
Wild Pecan Rice, Bacon, and Tasso Dressing
recipe follows

Preheat the oven to 325 degrees F.
With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.

In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour.
In a container, combine the whiskey and the remaining 2 cups of cola.

Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.

Remove from the oven and let rest at least 20 minutes before carving.
To serve, slice the meat thinly across the grain and arrange on a platter.
Serve with Wild Pecan Rice, Bacon, and Tasso Dressing.


Wild Pecan Rice, Bacon and Tasso Dressing:

1/2 pound bacon, chopped
1 cup chopped tasso, or smoked ham
1/4 cup chopped yellow onions
1/4 cup chopped celery
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped pecans
1 (7-ounce) package Wild Pecan Rice
1 Granny Smith apple, unpeeled, cored, and chopped (about 1 cup)
1/2 cup chopped green onions (green and white parts)
2 tablespoons minced fresh flat-leaf parsley

In a large skillet or saute pan, fry the bacon over medium-high heat, stirring occasionally, until just crisp, about 5 minutes.
Add the tasso and cook for 2 minutes.
Using a slotted spoon, transfer to paper towels to drain.
Drain off all but 1 tablespoon of fat from the pan.
Add the onions and celery and cook, stirring, over medium-high heat until soft, 4 minutes. Add the garlic, salt, and pepper and cook, stirring, for 30 seconds.
Add the pecans and cook, stirring, until lightly toasted, about 3 minutes.
Add the rice and apples and cook, stirring until the rice is coated and opaque, about 1 minute. Add 2 cups water and bring to a boil.
Reduce the heat to medium-low, cover, and simmer until the water has been absorbed and the rice is fluffy, about 20 minutes.
Remove from the heat and let stand, covered, for 10 minutes.
Fluff with a fork and stir in the the reserved bacon and tasso, green onions, and parsley. Serve immediately.
Yield: 6 servings


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


KENTUCKY Maker's Mark Chocolate Bread Pudding - RECIPE

1/2 cup heavy cream
3/4 cup half and half
3 oz. semi-sweet chocolate chips
4 cups French bread cubes
1/2 cup sugar
1/4 tsp. cinnamon
1 tsp. vanilla
1 T Maker's Mark
1 large egg

Mix the cream and half and half together in a large saucepan.
Heat until near boiling.
Place the chocolate chips in a large bowl and pour the hot cream mixture over the chips. Stir until all the chocolate is melted.
Combine chocolate mixture with the bread cubes.

Whisk together sugar, cinnamon, vanilla, bourbon and egg.
Add to chocolate and bread mixture and combine well.
Pour into a 2 quart baking dish, refrigerate for 15-30 minutes before baking.
Bake, uncovered in Pre-heated 350° F oven
until set and a cake tester comes out clean.
Serve warm.

app 4 servings

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