Cajun Coffee Recipe - Hot toddy

Cajun Coffee Recipe
alcoholic or non-alcoholic

3 Cups Hot Strong Coffee
6 Tablespoons Molasses
6 Tablespoons Dark Rum - *optional
Whipped Cream
Fresh ground Nutmeg

Combine coffee and molasses in a saucepan.
Heat and continue stirring until molasses is dissolved and coffee is very hot.

Do NOT boil.

*If you want to make an alcoholic toddy:
Place 1 Tablespoon rum in each mug.

Add hot coffee.

Top with whipped cream
sprinkle a little nutmeg for a garnish.

Do not stir.

Serve immediately.


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

Kentucky Mint Julep / Julip recipe

Kentucky Mint Julep Recipe
A southern derby tradition
always make one julep at a time and use a tall chilled tumbler...


Put a few sprigs of fresh mint into a tumbler.
Add 1 Tablespoon of sugar and fill the glass 1/3 full with Kentucky bourbon.
Stir well until the sugar is dissolved.
Fill the tumbler the rest of the way with shaved or chipped ice.
Add several sprigs of mint into the tumbler and serve with a straw.


variations:
*You can use regular brandy or rye instead of Kentucky Bourbon.
*Use your favorite flavored brandy.
*Use 3/4 ounce brandy and 3/4 ounce peach brandy instead of Bourbon.

Have a great Derby -

Diary of a Kentucky Cook

Jamocha Milk Shake Recipe

It is time to weed the old garden beds...
Here is an easy, tasty recipe to help you cool down.



Jamocha Milk Shake Recipe

1 cup coffee, cold
1 cup milk (sweet or fat free)
3 Tblsp granulated sugar or splenda
3 cups vanilla ice cream
3 Tblsp chocolate syrup

Combine the coffee, milk and sugar / splenda in a blender
and mix on medium speed until the sugar / splenda is dissolved -
about 15 to 20 seconds

Add ice cream and chocolate syrup.
Blend on high speed until smooth and creamy.

yield: about two 16-ounce glasses

Topping ideas:
a dollup of whipped cream
shavings of milk chocolate
chocolate chips
peanut butter chips
crunch up a bit of your favorite candy bar
marachino cherry
:)


~



Kentucky Coffee recipe


Did you know that you can use your Coffee Grounds in the Garden



Diary of a Kentucky Cook

Victorian Tea Biscuit Original Recipe from 1800's

Victorian Tea Biscuits
Original Recipe

2 cups bread flour
4 teaspoons baking powder
1/2 tsp salt
1 to 2 Tablespoons fat (shortening)
3/4 cup milk

In a sturdy bowl;
sift the dry ingredients together,
mixing in fat with the tips of fingers.

Add the milk a little at a time or cut it in with a knife.
The dough should be soft so it can be easily handled.

Roll lightly out until it is about one inch thick,
if need be, add a little more bread flour for rolling out.
Cut in rounds.
Bake in a hot oven for 15 or 20 minutes.



Diary of a Kentucky Cook

Irish Coffee & Blarney Stone Cookie Recipes

Irish Coffee &
Blarney Stone Cookie Recipes

Irish Coffee Recipe

1 cup (8-ounces) heavy cream
3 Tablespoons granulated sugar (divided)
6 cups hot black coffee
3/4 cup Irish whiskey

To make your whipped cream:
Beat the cream with 1 Tablespoon of sugar with an electric
mixer until soft peaks form.
Set aside.

Combine 2 Tablespoons sugar, coffee and whiskey
Stir well.
Pour into mugs and top with your whipped cream or top with a 8 large dollup of clotted cream. The cream floats on the top of the coffee
and dissolves slowly adding a delicious flavor...





Blarney Stone Cookies Recipe
orig courtesy:Land O' Lakes

Pre-Heat oven to 350°F

2 cups powdered sugar
1 cup butter, softened
1 egg
1 1/2 tsp vanilla
2 1/4 cups all purpose flour
2 egg yolks
2 Tbls water
1 1/2 cups peanuts, finely chopped

In a large bowl:
Combine powdered sugar, butter, egg and vanilla
Beat at medium speed for abt 3 minutes.
scraping bowl often, mix until light and fluffy.

Reduce speed to low.

Add flour, a little at a time
beat until well mixed from 1 to 2 minutes

Shape rounded teaspoonfuls of dough into 1-inch balls

In small bowl, beat egg yolks and water with fork until well mixed.

Dip balls of dough into beaten egg yolks, then into peanuts.
Place onto ungreased cookie sheets.

Bake for 12 to 16 minutes or until top
springs back when touched lightly.




Diary of a Kentucky Cook

DOUBLE CHOCOLATE CAPPUCCINO COCOA & COFFEE CREAM TOPPING RECIPE

DOUBLE CHOCOLATE CAPPUCCINO COCOA
& COFFEE CREAM TOPPING

1 half gallon (8 cups) milk
1/2 cup baking cocoa
1/2 cup packed brown sugar
2 Tbls. instant expresso coffee (dry)
4 oz sweet baking chocolate, cut up
8 cinnamon sticks

*Prepare Coffee Cream Topping first so it can Chill
while you are preparing the cocoa.

COFFEE CREAM TOPPING
1 cup whipping (heavy) cream
1 Tablespoon packed brown sugar
1 teaspoon instant expresso coffee (dry)
Instructions for TOPPING:
Beat all ingredients in chilled small bowl with electric
mixer on high speed until stiff peaks form.
Cover and refrigerate until serving.


DIRECTIONS FOR CAPPUCCINO COCOA

Mix milk, cocoa, brown sugar and coffee in 3-quart
saucepan. Heat over medium heat, stirring occassionally
just to simmering
DO NOT BOIL.

Stir in chocolate until melted.
Pour mixture into cups or mugs.
Top with Coffee Cream Topping.
Garnish with cinnamon sticks for stirring.
app ~ 8 - 1 cup servings

~IF YOU WANT TO MAKE YOUR COCOA EARLY~
Pour hot mixture into slow cooker / crock pot
set on low , add 2 cinnamon sticks.
Cover and keep warm up to 8 hours.


SPECIAL SERVING TOUCHES FOR HOT COCOA'S :

Dollup of whipped cream with a sprinkle of cocoa on top of the whipped cream.
Garnish with whipped cream & choc chips
Garnish with whipped cream & a sprinkle of cinnamon
Garnish with shaved chocolate.
Place a cinnamon stick into mug when serving.

Serve cocoa with chocolate covered spoons.
**make your own choc covered spoons by dipping plastic spoons into
melted candy coating and placing on waxed paper until firm.



Return to Diary of a Kentucky Cook Home Page

KENTUCKY COFFEE & KENTUCKY LACE COOKIE RECIPE

Good Evening Dear Ones,

If Home is where the heart is...
The Heart of our Home is in our kitchen.
Even here in our temporary home,
in this old trailer with a leaky roof and
drafty floors. Even here, in the tiniest kitchen, I enjoy
experimenting with recipes, tweeking, tasting, changing, making them my own.

I cook with Love because I Love to cook.

Not especially here, in this kitchen, where I have to boil all the drinking & cooking water,
the clunky kitchen drawers that stick, I have no closets or pantrys, the single kitchen cabinet
that hangs on the wall, just barely hanging on, doesn't hold much.
I guess the studs gave out years ago.

I have to use a big butcher's block cutting board, placed over the sink
to even have a place to work, a place to make our meals.
But I have to say, I have made many of the best tasting recipes
and planned the best tasting meals here, ever...

As long as I can remember, I have always dreamed of having
a big Open living room, dining room, kitchen with a
fireplace a breakfast nook area and lots of counterspace.
I also am looking forward to having a large walk in pantry to store
all of my canned goods. Store bought and home made.
I am collecting home canning recipes and will post the successful
ones here, as I try them.

We are planning on having a one floor home, similar to the profile above,
much larger of course - with an open loft, above the rear of the house.
The loft will be our bedroom until we grow too old to climb the stairs.
From the upstairs bedroom, I want to be able to look
down into the living space. I believe they call it a Grand Room nowadays.

Somewhere in the kitchen prep area there will be an island with tons of
storage for all of my spices, utensils and specialty baking ingredients.
My Honey is the breadmaker. He makes breads that melt in your mouth.
I will be sharing lots of bread recipes in the coming months.
Enough about us for now.

We both hope you enjoy our cooking diary.
For today, I have 2 special recipes.

Take a few minutes, grab your favorite mug,
sit at your kitchen table and count your blessings.



KENTUCKY COFFEE

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





KENTUCKY LACE COOKIES RECIPE

Preheat oven to 350.
Layer a cookie sheet with 4 layers of foil
spray a very small amount of non-stick cooking spray on it.

2 1/4 cups oatmeal
2 1/4 cups packed light brown sugar
3 Tablespoons flour
1 Tsp Salt.
1 cup melted butter
1 slightly beaten egg
1 tsp vanilla
1 pkg of white choc chips
1 pkg of semisweet choc chips

Mix in a bowl :
oatmeal, brown sugar, flour & salt.
Blend well
Stir in 1 melted butter, slightly beaten egg
and vanilla blending well.


Arrange by 1/2 teaspoonfuls on cookie sheet prepared as above.
Bake 6 minutes or until lightly browned.
*Careful Now, these cookies spread a Lot & will Burn quick.

Cool slightly.
Remove from cookie sheet and place on wire rack to cool.

*Preparing the 'lace'*

Melt chocolate chips in microwave
~white and semi-sweet melted separately.
Gently spread melted chocolate on a cookie
Gently sandwich with another cookie.
Make your 'lace' look on the top,
drizzle a pattern of your choice with
the melted white chocolate.

or

You can also drizzle individual cookies with the melted chocolate
and sprinkle with chopped walnuts or pecans.
tah dah !
Your done.
Pretty Lace Cookies.
:)

Return to Diary of a Kentucky Cook Home Page