WINTER SOUP & LIGHT ROLL RECIPES

KENTUCKY'S MAPLE HILL MANOR'S
HARVEST DAY SOUP RECIPE
since 1851

Ingredients:

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

Directions:

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...

QUICK COMFORT SOUP RECIPE

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.
Add:
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


~~

KENTUCKY LIGHT ROLLS

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

BRUNSWICK STEW & KENTUCKY CORN PONE

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
so---
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



OLD BRUNSWICK STEW RECIPE

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
salt
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.


*



KENTUCKY CORN PONE RECIPE

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

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

*


ORANGE SLICE CAKE RECIPE

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

HOLIDAY TRADITIONS & GARDEN GIFT IDEAS

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


HOLIDAY GARDEN GIFTS FOR ALL


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 (http://www.birds.cornell.edu/pfw/)

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

*

HOLIDAY GREENS AND THEIR TRADITIONS


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

OLD FASHIONED CORN FRITTERS - RECIPES

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...

frit·ter
'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.


~~


KENTUCKY CORN FRITTERS - RECIPE

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

Ingredients:
1 BOX OF JIFFY CORN MUFFIN MIX
I EGG
I CAN OF CREME STYLE CORN

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


~~

GRANDMA'S APPLE FRITTERS - RECIPE

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.


~~



CORN FRITTERS - RECIPE

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.



~~


CORN FRITTERS - RECIPE

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.
Turn.
When browned, drain on paper towel.

~~


CORN FRITTERS - RECIPE

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.


~~


APPLE AND CHEESE FRITTERS - RECIPE

Ingredients:
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.


~~


KENTUCKY BANANA FRITTERS - RECIPE

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
Fresh,
right off the stalk,
just shucked,
ears of corn.
If you aren't completely frittered out by now,
read on...



FRESH CORN FRITTERS

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....
:)


Return to Our Kentucky Home and Gardens Home page

OLD TIME KENTUCKY RECIPES SOFT CUSTARD & HOE CAKE RECIPES

~~

KENTUCKY SOFT CUSTARD

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.
Chill.


KENTUCKY HOE CAKES - RECIPE
also called
CORNBREAD PANCAKES

1 cup buttermilk
1 cup self rising cornmeal
1 egg

mix together.
fry on a griddle like pan cakes.


~~


Return to Our Kentucky Home and Gardens Home page

MORE KENTUCKY CUISINE - RECIPES

BASIC KENTUCKY BOURBON SAUCE - RECIPE

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.


~~


KENTUCKY HOPPIN' JOHN - RECIPE

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

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.

~~


KENTUCKY NUT PIE - RECIPE

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

MAKER'S MARK BOURBON RECIPES

MAKER'S MARK BOURBON,
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

~~


POPULAR KENTUCKY MAKER'S MARK BOURBON RECIPES

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



Our Kentucky Home and Gardens

KENTUCKY RECIPES

KENTUCKY PEACH KRISP - RECIPE

Ingredients:
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.



___________________________________



KENTUCKY PEACH KOBBLER - RECIPE

Ingredients:
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

Directions:
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
sugar
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

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!



KENTUCKY HOT BROWN - Recipe

INGREDIENTS:

•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.

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KENTUCKY MINT JULEP - Recipe


INGREDIENTS:

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

Syrup:

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.

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KENTUCKY BOURBON BALLS - Recipe


INGREDIENTS:

•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

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KENTUCKY BOURBON CAKE - Recipe

INGREDIENTS:

•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.


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KENTUCKY PIE - KENTUCKY PIE - Recipe

INGREDIENTS:

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

Filling:
•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


Crust:
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.

Filling:
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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Welcome to Kentucky Home and Gardens

PERFECT KENTUCKY PECAN PIE RECIPE

Ingredients:
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

Directions:
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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