KENTUCKY RECIPES The Southern Lady Cooks. Below I have listed recipes submitted by fans and sites when we had Kentucky Day on The Southern Lady Cooks Facebook Page. Method. 1. Line a 9 x 9 baking pan with aluminum foil. Butter generously. In a heavy saucepan with tall sides add milk, sugar, sorghum, and pumpkin puree. Over medium heat bring to a boil, stirring constantly. Be careful, the mixture tends to bubble up and gets very hot Once mix reaches a rolling boil, reduce to simmer bringing to softball stageabout 2. Softball refers to dropping a few drips into a cold cup of water. WikiHow has Recipes how to articles with stepbystep instructions and photos. How to instructions on topics such as Desserts and Sweets, Sandwiches and Quick Meals. One of the freshest tastes is homemade apple juice. When canning it at home from your juicer the process is quick and can be put up in half. The Burgoo Soup Story. Owensboros burgoo is a hearty soup made from mutton, chicken, and a variety of vegetables. No two cooks prepare it the same way and most keep. WHATS IN KENTUCKY BURGOO Kentuckys own unique stew, known as burgoo, is a Kentucky tradition well over a hundred years old. What is burgoo, exactly The Sea Vegetable Gelatin Cookbook and Field Guide by Judith Cooper Madlener More than 200 attractive gelatin recipes with no animalbased gels for gourmet, kosher. The cleaver and butcher knife that Hugh Pappy Bosley used to cut up an estimated 250,000 mutton carcasses at his Moonlite BarBQ Inn over a 40year period are. Since signing on as the Southern Living Contributing Barbecue Editor back in 2014, Ive been traveling the South in search of the best barbecue that. If the mix holds together and you can form a ball with your fingers it is ready Visually, there is a change in the mix as the sugar breaks downit becomes more smooth less grainy. This will take upwards of 2. Remove from heat. Beat in butter, spices, and bourbon. Recipes/Dispatcher?REQUEST=ImageDownload&MediaId=Media_C:1353510033903&Site=AIGF&Variant=700x525' alt='Burgoo Recipes' title='Burgoo Recipes' />Mom sets the pan in a shallow dish of water to help cool. Keep beating until the fudge is dulls, loosing its shiny gloss. Transfer fudge to buttered dish and allow cooling. Use aluminum foil to carefully lift from pan. Place on cutting board. From the traditional Derby fare of Louisville and fine Kentucky Bourbon to the mutton barbecue unique to Owensboro and the sustenance cooking in the Appalachian. Cut into pieces. I cut these fairly small, as they pack a flavor wallop. Expect about 3. 6 4. Store in an airtight refrigerated container for several days. The Legendary Hot Brown Recipe from The Brown Hotel in Louisville, Ky. Cindy Smith Hale. Ingredients Makes Two Hot Browns 2 oz. Whole Butter. 2 oz. All Purpose Flour. Qt. Heavy Cream. 12 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish. Salt Pepper to Taste. Sliced Roasted Turkey Breast. Slices of Texas Toast Crust Trimmed4 slices of Crispy Bacon. Roma Tomatoes, Sliced in Half. Paprika, Parsley. In a two quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste roux. Continue to cook roux for two minutes over medium low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2 3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste. For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately. Hot sauce. Directions In a large Dutch Oven or large pot, heat 1 tablespoon of the vegetable oil over medium high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with tongs and drain on paper towels. Set aside. Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use. Combine the remaining 12 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 2. Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium low and cook, uncovered and stirring occasionally, for 1 hour. Add the corn, diced tomatoes, and reserved chicken to the pot and simmer for 1 12 hours, skimming off any fat that rises to the surface. Remove the pot from the heat. Using a slotted spoon, remove the chicken from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull apart the chicken meat and return to the gumbo. Stir in the thawed shrimp, green onions, parsley, and file powder optional. Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side. Prairie Bacon Corn Chowder submitted by Brownings Country Ham. This hearty, creamy soup makes a party size batchjust add a basket of hot rolls, a crisp green salad and a pan of browniesand youre set for chilly weather entertaining Brownings Country Thick Sliced Bacon, chopped. In a skillet over medium high heat, cook bacon for 5 minutes drain. Add potatoes, onion and water to skillet. Cook for 1. 5 to 2. Drain transfer mixture to a slow cooker. Combine remaining ingredients add to slow cooker and stir to blend. Cover and cook on low setting for 2 hours. Makes 1. 0 to 1. 2 servings. Kentucky Bourbon Butter Bundt Cake submitted by Tom Miller. The cake has a wonderful crumb, rich butter and egg taste. The butter bourbon sauce for soaking and drizzling when serving is just devineThis cake is wonderful all year around. It is great with strawberries and whip cream or vanilla ice cream with extra butter bourbon sauce drizzled on top. I just love it. It can be made with different variations rum and amaretto. When you are doing rum you can add lime rind, lemon rind or orange rind. I actually infuse bottles of rum and vodka with as many rinds of each fruit I can get in the bottle. I infuse them for months and even years. I use it for baking and cocktails. Take the infused rum and make the butter rum sauce. Honestly, the variations are endless and is up to your imagination. You can add flavor liquours, they work nicely, as well. Source of recipe Unknown. Ingredients. 1 cups unbleached all purpose flour. T. Kentucky bourbon. Butter Bourbon Sauce. Kentucky bourbon. Directions. Preheat oven to 3. F 1. 65 degrees C. Grease and flour a 1. Bundt pan. In a large bowl cream butter with sugar. When creamy and white in color add eggs and continue beating for 3 mintues, until light and fluffy. In a large bowl, mix the flours, salt, baking powder and baking soda. Blend in buttermilk, 2 teaspoons of vanilla in a cup. Alternate buttermilk mixture with flour mixture. Beat for 3 minutes at medium speed, until well incorporated. Pour batter into buttered and flour bundt pan. Be generous with butter and flour, for easy release. Bake in preheated oven for 6. Prick holes in the still warm cake. Slowly pour warm sauce over cake. Cooking Garlic. Let cake cool before removing from pan. To Make Butter Sauce In a saucepan combine the remaining 34 cups sugar, 12 cup butter, 14 to 12 cup bourbon, and the water. Cook over medium heat, until fully melted and combined, but do not boil. Pour onto warm cake. Butter Sauce Drizzle Make a second batch of butter sauce for serving and drizzling over cake. Slowly simmer and reduce this down until thicker in consistency. Kentucky Derby Chocolate Pecan Pie Recipe by Tom Miller. NOTE This recipe makes a large amount of batter, so be sure to use a. A stoneware pie pan with high sides workswell. When shaping and fluting the pie crust, make sure to bring the sides up high enough to hold all the Kentucky Derby Pecan Pie filling. Recipe for 1. 0 inch Single Crust Pie Crust Click on the Best Ever Pie. Crust Recipe. This recipe makes enough for 2 4 crusts. You can dividethe recipe in half or freeze the extra crusts. Karo light corn syrup. Directions Preheat oven to 3. F. Roll crustaccording to my directions in the Best Ever Pie Crust Recipe, or use astore bought pre baked pie crust, line a 1. In a large mixing bowl,on medium speed with whisk attachment, whip butter, sugars, corn syrup,eggs, vanilla and bourbon together until frothy. Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well. Pour into prepared pie crust and bake at 3. Serve warm, or cool completely before serving with whipped cream or a scoop of vanilla ice cream. Yields 8 1. 0 slices. This is a recipe for Kentucky Burgoo taken from an old Kentucky recipe book and I am adding it to this page of Ky. Posted by The Southern Lady Cooks.