Kentucky Christmas Caramel Crunchies Recipe

great for Christmas...

KENTUCKY CARAMEL CRUNCHIES RECIPE

24 squares Graham crackers
1/2 c. party peanuts, chopped
1 c. semi-sweet chocolate chips
36 caramels
2 Tablespoons Milk
*optional last layer - 1 cup + of mini marshmallows

Place graham crackers in single layer on well-greased large cookie sheet.
Evenly sprinkle peanuts and chocolate chips over grahams.
Microwave caramels and milk in a small bowl, for about 1 to 1 and 1-1/2 minutes; stirring every 30 seconds or so, until the caramels will pour easily.
Evenly drizzle caramel mixture over peanuts and choc chip layer.

Bake at 350 F for 10 minutes.

*optional layer of mini-marshmallows:
If you would like to add marshmallows prepare as directed above; except bake at 350 for only 8 minutes, sprinkle on the marshmallows and bake an additional 2 minutes, just until marshmallows just begin to puff.

Cool completely.
Cut or break apart into squares.
Store in airtight container.

Makes appoximately 24 squares.


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Kentucky Bourbon Tarts & Cream Cheese Pastry Recipes

Kentucky Bourbon Tarts &
Cream Cheese Pastry Recipes

Preheat oven to 350 degrees

Cream cheese pastry recipe

1 cup all purpose flour
3/4 teaspoon baking powder
Pinch salt
1/2 cup softened margarine
1 pkg (3 ounces) Cream cheese, softened
2 teaspoons sugar

In small bowl, combine flour baking powder and salt.
In large bowl mix margarine, cream cheese and sugar until well combined. Stir in flour mixture until well blended.
Using your hands, Press dough firmly into balls.

Just to make it easier to work with, divide dough in half.
Each half makes 12 tarts.
On floured surface, roll out pastry to 1/8 inch thick
*If needed, add small amount of flour to keep pastry from sticking.
Cut into 12 -2 1/4 inch rounds
Press rounds evenly into bottoms and up the side using a
mini muffin pan. (1 and 3/4 inch)
Repeat with other half of pastry dough.
Refrigerate.


Tart Filling:
2 eggs
1/2 cup granulated sugar
1/2 cup Karo light or dark corn syrup
2 Tbls Kentucky bourbon
1 Tbls margarine, melted
1/2 teaspoon vanilla
1 cup chopped pecans
Powdered sugar

In medium bowl beat eggs slightly.
Stir in granulated sugar, corn syrup, bourbon, margarine
and vanilla until well blended.
Spoon 1 heaping teaspoon of pecans into each pastry lined cup
top with 1 tablespoon of the corn syrup mixture.
Bake 20 to 25 minutes or until lightly browned.

Let cool in pan five minutes.
Remove from pan and cool completely on wire rack.
Sprinkle with powdered sugar when cool.

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Kentucky Corn Casserole Recipe

Kentucky Corn Casserole Recipe
pre-heat oven to 350 degrees

1 stick butter
1 8 oz package cream cheese
3 16 ounce cans corn, drained
1 4 oz can chopped green chilies
1 1/2 cups crushed cracker crumbs
salt and pepper to taste

Melt butter in large saucepan and stir in cream cheese.
Stir until cream cheese melts.
Add corn and chilies
1/4 tsp of each : salt and pepper

Mix well and pour into greased a baking dish.
Sprinkle cracker crumbs over casserole.
Place in pre-heated oven and bake for 25 minutes.


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Original Kentucky Buttermilk Pie Recipe

Original Kentucky Buttermilk Pie Recipe

2 cups sugar
1/2 cup butter
3 eggs, beaten
1 cup buttermilk
3 Tbs flour
dash of nutmeg

In a large mixing bowl;
Cream butter and sugar until fluffy.
Add eggs and flour.
Fold in buttermilk and nutmeg.

Pour in an uncooked pie shell
Old Fashioned Pie Shell Recipe

Bake in a moderate oven for approximately 45 minutes or until a knife, when inserted in your pie, comes out clean.
(350-375 degrees)




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Variegated Weigela

The Variegated Weigela has very pronounced variegated leaves which make this shrub a star, in and of itself. But the magic begins when this colorful shrub comes into bloom. Attracting butterflies and hummingbirds alike, the funnel-like white and pink flowers bloom profusely for weeks on end in Spring. Reblooms sparingly later in the summer season.

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TASTY KENTUCKY TURNOVER RECIPE

KENTUCKY TURNOVER RECIPE

There are many many recipes for home made turnovers, popovers and similar regional treats floating around. You may decide to use a specific type of flour or refrigerator dough or a yeast dough or maybe a secret dough ingredient passed down in your family.
One of my favorite quick turnover ideas.
Use cresent roll dough and a jar of your favorite jam or preserves...


Today, I wanted to share an easy and tasty favorite for a quick cream cheese turnover dough.


TASTY KENTUCKY TURNOVER RECIPE

Preheat oven to 375 F

1/4 lb. cream cheese
1/4 lb. butter
1 cup flour
Your favorite filling

Filling suggestions:

Apple Pie Filling
Blueberry Pie Filling
Lemon Pie Filling
Lemon Curd
Peach Jam or Preserves
Rasberry Jam or Preserves
Red Raspberry Jam or Preserves
Strawberry Jam or Preserves
Crushed Pineapple

Cream the cheese and butter together well.
Stir in flour amounts until batter mixes to a smooth dough.
Chill finished dough for at least 45 minutes before rolling out.

Roll out dough on a surface which has been lightly dusted with flour.
Roll out thin and cut into rounds using a biscuit cutter.

Place small portions of your favorite filling in the center of each circle.You can mix and match fillings if you like.
For example make half a batch with apple and the other half with peach.

Turn over your turnovers and crimp together the edges with a fork, sealing well.
Make several small slits in the top of the dough to allow steam to escape.
*You can put 2 slits in the apple ones and 3 in the peach ones so you can tell them apart.
:)
Bake just until light brown.

Other Options:
Brush your turnover with a glaze just before baking to add some shine.
Simple Pastry Glaze:
1 egg yolk
2 tablespoons water
mix well


After Baking:
Sprinkle turnovers with cinnamon / a sugar & cinnamon /or a cinnamon & splenda mixture.
Sprinkle turnovers with a little powdered sugar.

These turnovers are great with a cup of coffee for breakfast or as a dessert at the end of a special meal. Any type of simple dessert can be dressed up.

For a special dessert idea - place 1 or 2 turnovers on a pretty plate, drizzle with a small amount of honey or a white powdered sugar glaze and a spring of mint.
If you use blackberry preserves, place a few blackberrys on the plate.
Using apple pie filling, use a few slices of apple.
Strawberry filling, accent the plate with one or 2 strawberries.
:)

Use your imagination.



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Old Fashioned Amish Potato Salad Recipe

Old Fashioned Amish Potato Salad Recipe
courtesy: Mrs. B

Mix together in an extra large bowl:

12 Cups cooked diced potatoes
1 - 2 medium onions, diced
12 cooked eggs, shelled & diced
1 1/2 Cups celery, chopped fine
1 Cup shredded carrots
1 can navy beans

Dressing ingredients:

3 Cups salad dressing or mayo
3 Tbl prepared mustard
1/4 Cup vinegar
2 1/2 Cups sugar
4 tsp salt
1/2 cup milk


Blend dressing ingredients.
Mix with potato mixture.
Blend well.

Makes app~ 3 quarts



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Kentucky Lyonnaise Potato Recipe

Kentucky Lyonnaise Potatoes
recipe courtesy:kentucky cook

3-4 Cooked Baked potatoes, peeled
enough bacon grease for frying
1 large onion, peeled and sliced evenly
salt
white pepper

Prepare potatoes, slice longways and then again in 1/8 inch slices
or slice lengthwise in 1/8 inch slices.
Preheat iron skillet with bacon grease.
Place potatoes and onions in skillet.
Lightly salt potatoes.

Make sure you turn each potato slice, stirring often.

Continue cooking until potatoes are evenly browned and onions are carmelized.
Sprinkle with salt and white pepper.


*variations:
Mix or match :)
~Slice cooked potatoes any way you like.
~Prepare potatoes using butter instead of bacon grease.
~Add a tsp of minced garlic with the onions.
~Sprinkle a little parsley over potatoes, just before serving.
~Sprinkle a little paprika over potatoes just before serving.
~Serve with a side / or dollup of sour creme.


This variation of the Lyonnaise potato recipe is called Kentucky Lyonnaise because I prepare them using an iron skillet and fresh, strained bacon grease instead of the traditional butter called for in the original recipe. The recipe originated from the region around Lyon, France aka the Lyonnais Region in France. The recipe secret is to use already baked potatoes.
~kentucky cook


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Kentucky Rhubarb Crunch Recipe

Kentucky Rhubarb Crunch Recipe

Mix the following until crumbly:
1 C flour
3/4 C oatmeal
1 C packed brown sugar
1/2 C melted butter
1 tsp cinnamon

Press half of crumbs in a greased 9" pan.
Cover with 4 Cups diced rhubarb.

Combine the following in a saucepan.
1 C sugar
1 C water
2 Tbl cornstarch
1 tsp vanilla

cook until thick and clear.
Pour over rhubarb layer.
Top with remaining crumb mixture.

Bake at 350 for 1 hour.



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Old Fashioned Fruit Vinegar Recipe -undated

Old Fashioned Fruit Vinegar Recipe

1 quart of fruit
raspberries or strawberries or black currants, etc...
1 quart of cider vinegar

Crush the Fruit well.
Bring the measured vinegar to 'just' boiling in a stainless steel or enameled pot.
Turn off the heat and add your fruit.

Cover and let stand at room temperature for 2 days.*
After 2 days,
Strain mixture.
Pour into a clean, dry jar or bottle and cap tightly.
Store properly.




*Remember many of these old recipe instructions do not meet todays food safety standards. Be sure and check with your local extension office for the latest information concerning food safety.
The only date of the origins for this recipe is pre civil war.


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Cold Biscuits late 1800's early 1900's Recipe

COLD LUNCH BISCUITS RECIPE
from late 1800's early 1900's

1 pt. milk
3/4 c. lard (shortening)
1 tsp white sugar
1/2 tsp salt
1/2 tsp cream of tartar
Enough flour to make stiff dough


Mix all ingredients well, adding enough flour last-enough to make a good dough.
Knead well.
Mold into small biscuits with your hands.
Bake at 350 degrees until they brown, abt 20 minutes


Biscuits will keep for several weeks in tight container.
Good to have for lunch, when its hot also for packing
in lunch buckets / lunch pails.


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Amish Pumpkin Bread Recipe

Amish Pumpkin Bread
courtesy: Mrs Mast


2/3 C lard
2 2/3 C sugar
2 C pumpkin
2/3 C water
3 1/3 C flour
2 tsp soda
2/3 C raisins
1 1/2 tsp salt
1 1/2 baking powder
1 tsp cinnamon
1 tsp cloves
2/3 C nuts
4 eggs


Cream lard and sugar until fluffy.
Add remaining ingredients and pour into pans.
Bake at 350 for 70 minutes or until done
Makes 2 loaves.


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KENTUCKY POORMANS CAKE

KENTUCKY POORMANS CAKE
recipe courtesy:Sandy

1 1/2 cups raisins
1 cup cold water
1/2 cup cold water
1/4 cup shortening
1 cup white sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
1 1/2 tsps baking soda
2 Tablespoons hot water
2 cups sifted regular flour

In a heavy saucepan, bring raisins and 1 cup water to a boil.
Reduce heat to low and continue cooking 10 minutes longer.

Cream shortening and sugar.
Stir in cooked raisins, 1/2 cup water, cinnamon, nutmeg, allspice, salt,
and baking soda dissolved in hot water.
Beat in flour.
Pour batter into greased and floured 9 x 13 x 2-inch pan.
Bake at 350 degrees for 25 minutes.


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ORIGINAL KENTUCKY PEANUT BALLS RECIPE

ORIGINAL KENTUCKY PEANUT BALLS RECIPE
courtesy:
Old Louisville Cookbook


Take 1 pint of peanuts and chop tolerably fine.
Have white of 1 egg, well frothed,
combine with the egg and shape into balls.

Place on greased paper in pan
and set in oven a few minutes to brown.

Sprinkle with powdered sugar.
Pecans or English walnuts may
be substituted for peanuts.



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CIVIL WAR IDIOT'S DELIGHT RECIPE

This recipe was popular right after the Civil war, because it used only a few, very inexpensive and easy to obtain ingredients. After the civil war, many ingredients were hard to come by as many small shops, grocers, farms were destroyed. Not to mention the many owners and workers that were killed in the war.

This recipe is guaranteed fool proof so it was called Idiots Delight, at that time because the recipe was so easy:
"Even an idiot can make it."



CIVIL WAR IDIOT'S DELIGHT RECIPE

1 c. brown sugar
1 c. raisins
1 tbsp. butter
1 tsp. vanilla
4 c. water

7 tbsp. butter
1/2 c. white sugar
2 tsp. baking powder
1/2 c. milk
1 c. flour

Boil together the first 5 ingredients.

Make a batter of the second 5 ingredients.
Drop the batter in a greased pan by spoonfuls.
Pour first mixture over it and bake in a moderate oven until golden brown.



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PRE CIVIL WAR SOUR MILK BISCUIT RECIPE

PRE CIVIL WAR SOUR MILK BISCUIT RECIPE
original author unknown

1 quart flour
1 tablespoon salt
1 teaspoon soda
1 pint sour milk
Lard

Sift flour with salt and soda.
Shorten with lard, size of a "banty" egg.
Add milk.
Roll out and cut into biscuit size
place on ungreased pan
cook till done in
medium heat

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Sweet Pickles by the Pint Recipe

Sweet Pickles by the Pint Recipe
by: kentucky cook

2 medium cucumbers, sliced thin (or 1 med-lge cuke)
2 small onions, sliced thin (or 1 med vidalia )
3/4 cup sugar
1/2 cup vinegar
1 tsp pickling salt
1 tsp mixed pickling spices

Put all ingredients in a microwave safe bowl
cook uncovered on high for 3-4 min.
Stir well.
Cook 1 - 1 1/2 more minutes, just until bubbly.
Put in pint jar with ring and lid.
Refrigerate when cool.


Quick and easy and extemely GOOD taste !!!


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OLD FASHIONED APPALACHIAN CHEESE SOUFFLE RECIPE

OLD FASHIONED APPALACHIAN
CHEESE SOUFFLE RECIPE


3 eggs, separated
3/4 cup grated cheese
salt and pepper to taste

Beat egg whites with electric mixer until peaks are formed.
Set aside.
Mix together grated cheese and egg yolks.
Add salt and pepper to taste.
Fold the whites into the egg mixture.
Pour into a buttered baking dish and set the
dish in a pan of cold water to keep the
milk and egg mixture from burning.

Place in preheated 350 degree oven.
Bake for 15 minutes.


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Icicle Pickles Recipe from 1800's

Icicle Pickles
Pickle Recipe from the 1800's

2 gallons cucumbers
3 gallons boiling water, {separated}
1 pint salt
2 Tablespoons Alum
5 Cups vineger
2 1/2 cups water
1/3 of small box of whole pickling spice
7 pints sugar

Cut cucumbers lengthwise and pack into a crock or large jar
Pour 1 gal of boiling water over them,
then pour 1 pt of salt over that,
then pour in 1 more gal of boiling water over all.

Let stand for 24 hours then drain.

Mix alum to 1 gallon boiling water, pour over the cucumbers,
let stand for 24 more hours then drain.

In a saucepan, mix vinegar, {2 1/2 cups} water, pickling spices and sugar bring them to a boil and pour over the cucumbers and let that stand for 24 hours.

Drain off the liquid {placing it back into saucepan} and bring it back to a boil and pour over cucumbers again and let stand 24 hours.

Drain off liquid again, bringing it back to a boil,
pack cucumbers in jars and pour hot liquid over cucumbers, capping lids and sealing. this should make 12 pints.





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Canned Chow Chow - Old Recipe

Canned Chow Chow -
Old Recipe


CHOW CHOW

4 cups cabbage
4 cups bell pepper
4 cups onions
4 cups green tomatoes

6 cups sugar
1 tsp. celery seed
1 1/2 tsp. turmeric
2 tbsp. mustard seed
4 c. vinegar
2 c. water

Grind first 4 ingredients and soak in one cup of salt overnight.
Rinse with cool water the next morning.
Squeeze all water from the ground vegetables.

Mix last 6 ingredients with the vegetables.
Cook about 5 minutes.
Pour into jars and seal.



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