Mom's Old Fashioned Hot Cocoa Recipe

  photo: Linda Watts I have good memories drinking this cocoa with my Dad, after a hard morning of clearing snow off our steep driveway & many steps. Once in a while, I still enjoy a mug of Hot Cocoa, keep in mind, the taste is not the same as Hot Chocolate! See below for my Mom's recipe.   I remember how shocked I was when I saw her grab the salt shaker...  

Mom's Old Fashioned Hot Cocoa Recipe

Ky Cook's Mom

1/2 cup regular sugar
1/4 cup Cocoa
dash of table salt
1/3 cup of hot water
4 cups milk
3/4 tsp vanilla extract

In medium saucepan, stir together sugar, cocoa and the salt.
Add the hot water & stir.
Cook on medium heat, stirring constantly, until chocolate mixture starts to boil.
Boil and stir for 2 minutes. Lower temperature a bit.
Add milk, stirring constantly, heat up to serving temperature.
Do not let the cocoa mixture boil.
Remove pan from the heat, add your vanilla.
Stir up real good.
Serve with a dollup of whipped cream or a few marshmellows on top.       Diary of a Kentucky Cook

No Bake Italian Cake Recipe

       

  photo: L watts

 No Bake Italian Cake

1 box of vanilla wafers
1 can of crushed pineapples with juice
1/4 cup lemon juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) container whip topping
1 small jar of cherries
1 cup of pecans

I use a glass 9x13 dish.

Layer the bottom of dish with vanilla wafers.
In a bowl, mix the lemon juice, condensed milk, and pineapples, stir well.
Pour mixture over the vanilla wafers.
Add another layer of vanilla wafers on top of the pineapple mix.
Top with cool whip, coconut and then cherries.
Refrigerate several hours or overnight.
That's it!!

*You can leave out the coconut or pecans or you can add more.
I like this recipe because you can use whatever you like.           Diary of a Kentucky Cook

Mamaws Baked Corn Pudding Recipe

 

  Mamaws Baked Corn Pudding Recipe Ky cook

1 can creamed corn
1 can whole kernel corn, drained
8 ozs sour cream
2 eggs, beaten
1 box Jiffy corn bread mix
1 TBSP sugar
1 stick melted butter

Mix all ingredients together in large bowl
Pour into greased 9x13 dish
Bake at 350 degrees 45 minutes.

variations:
can be doubled
can add freshly fried bacon pieces
leftovers can be frozen
        Diary of a Kentucky Cook

Old fashioned blackberry cobbler recipe

Fresh picked blackberries

~ old fashioned Blackberry cobbler recipe





old fashioned blackberry cobbler recipe
kycook

2 1/2 cups fresh blackberries, washed and picked over
1 C white sugar
1 C all purpose flour
2 tsp baking powder
1/2 tsp salt
1 C milk
1 stick of butter, melted

pre heat oven to 350/375
In medium bowl, stir together blackberries and sugar.
Let stand about 25 minutes, stir well.
In a large bowl:
By hand, stir together:
flour, baking powder, salt and milk
lastly, stir in melted butter.
stir until butter is well blended

Pour batter in ungreased dish.
Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises
and the top is golden brown.

Serve warm with cream, whipped cream or vanilla ice cream.









Diary of a Kentucky Cook

Kentucky Honey Butter Recipe

The following recipe makes a great butter to serve with hot biscuits or cornbread. This would also make an excellent side to give with a loaf of homemade bread for Christmas, Easter, Mother's Day or Birthdays. You can make this butter up in advance and freeze until you are ready to serve it or give as a gift.

Kentucky Honey Butter Recipe

1/4 pound butter
1/4 cup bacon drippings, strained
4 slices bacon, cooked & crumbled
2/3 cup honey

In a medium bowl;
beat butter until light and creamy.
add drippings and crumbled bacon.

Beat honey into butter mixture until light and fluffy.

Can be stored, frozen up to a year.
If you decide to freeze some of the butter, be sure and portion it out to the size you would like before freezing. That way you can thaw out just the portion you need - do not try to freeze- thaw and refreeze. Be sure and use real Butter, not margarine.







Diary of a Kentucky Cook

Kentucky Popover Old Time Recipe

Kentucky Popover Old Time Recipe
updated version, oven temps listed

2 cups flour
1/2 tsp salt
2 Tbl butter, melted
2 cups milk
4 eggs, separated and beaten

Beat together flour, salt, melted butter and milk until smooth.
Add eggs, slowly one at a time, do not overbeat.
Grease your custard cups or large muffin pan generously.

Fill half full with batter.
Don't put any more or any less or popovers won't rise right.

Bake at 450 degrees for 15 minutes -leave your popovers in the oven;
Reduce heat to 350 degrees and bake for 15 more minutes.

Serve with :
butter or
honey butter or
maple syrup or
molasses



Diary of a Kentucky Cook

Potato Snow recipe - early 1800's recipe

Old time recipe -
Potato Snow Recipe from early 1800's

Potato Snow
-original author unknown

6 large mealy white potatoes
salt
sauce boat or gravy boat of melted butter

Peel and Boil Potatoes, place in saucepan.
Add a little salt to the water.
Boil till done
Take them out one by one leaving the saucepan on the fire while doing this.

Rub potatoes through a sieve into a deep serving dish, letting potatoes fall into a mound.
Do not touch or stir potato mound.
Have a sauce boat / gravy boat of melted butter ready to serve with hot potatoes.





Diary of a Kentucky Cook

The Original Sugar Plum Recipe -Sugar Plums

The Original Sugar Plum Recipe

You will need several clean and dry packing (mason) jars with lids.
Wash your red or wild goose plums.
Prick each plum with a fork.
Sprinkle with sugar.
Lay out on counter or on brown paper to dry for a while.
When dry enough to keep well,
pack sugared plums in jars.
Be sure and sprinkle the sugar plums with in a little more sugar when packing.
The sugar in the jar adds to the beauty and the taste of this home made confection.

You can also tie a jute or rag-tie bow around the top with a personalized
label and give this old fashioned favorite as a gift.

~~Merry Christmas
from Kentucky Cook~~


Diary of a Kentucky Cook

Eggless Eggnog Recipe - No Eggs Egg Nog

Eggless Eggnog Recipe

8 cups milk
1 3 oz package instant pudding, French Vanilla
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk.
When pudding is formed,
add in the remaining ingredients and mix very well.
Chill until ready to serve.

Serve in a large serving bowl or punch bowl,
garnished with a sprinkle of cinnamon or nutmeg
or in individual glasses at each place setting.

Adds to the beauty of your table.

* This recipe is great if you like the creamy taste of egg nog but do not want to use any raw eggs.



Diary of a Kentucky Cook

Christmas Eggnog Cake Recipe Eggnog Sauce - Eggnog Glaze

Christmas Eggnog Cake Recipe
Eggnog Sauce - Eggnog Glaze

1 box yellow cake mix
1 + cup eggnog
3 eggs
1/2 cup butter, softened
1 tsp ground nutmeg

Combine cake ingredients in a bowl.
Beat on low until moistened, scraping bowl occasionally.
Beat on medium for 2 minutes.

Pour into a greased and floured fluted tube pan.
Bake at 350 for 40-45 minutes.

Cool in pan 10 minutes; invert on a wire rack.
Remove and cool completely before adding sauce or glaze.

-

Eggnog Sauce Recipe:

1/4 cup sugar
1 Tbsp cornstarch
1/4 tsp salt
1 cup milk
1 egg yolk, lightly beaten
1 tsp butter
1 tsp vanilla or rum or almond extract
1/2 cup whipping cream, whipped

Combine sugar, cornstarch, and salt in a saucepan,
gradually stir in milk.
Bring to a boil over medium heat, stirring constantly.
Blend a small amount of mixture into egg yolk
and then return yolk mixture to pan.
(you are bringing the temp of the egg up so it won't scramble)
mix well.

Cook and stir for 2 minutes.
Remove from heat
stir in butter and vanilla.
Cool about 15 minutes.
Fold in whipped cream.

Store, covered in refrigerator until ready to serve with cake.

--


Eggnog Glaze Recipe

Fold together even amounts of cool whip and eggnog.
Mix until smooth.
Best when served immediately.
This is a great idea for when you need a special glaze in a hurry.
You can make as much or as little as you like.
for example:
1 cup cool whip
1 cup eggnog


Diary of a Kentucky Cook