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

Old Time Kentucky Biscuits Recipe

Old Time Kentucky Biscuits Recipe

2 Cups self rising flour
4 Tbl mayo
1 Cup sweet milk

pre-heat oven to 450 degrees.

Combine all ingredients.
Drop onto greased cookie sheet
Bake until brown

makes about 18 biscuits


Diary of a Kentucky Cook

Basic Panini Recipe - Quick Hot Sandwiches

Basic Panini Recipe
courtesy: Vicky in Waddy

Instead of investing in a Panini maker you can use a George Foreman grill. Up to 8 paninis at one time will fit on the grill, depending of course, on what type, and size of bread slices you choose.
I have no experience with Panini makers
:)


Things you will need:

George Foreman grill or panini maker
Extra virgin Olive Oil
pastry brush, small bowl
grated parmesan or
grated parmesan romano blend
French Bread
Wheat bread (I use the $1 loaves from walmart)
slice enough bread at an angle for how ever many sandwiches you are making
You can also use regular sandwich bread, texas toast or sour dough bread.

Panini Technique:

Brush olive oil on one side of the bread and place on the grill,
build your sandwiches, starting and ending with cheeses, that way, as the cheese melts,
it will help the sandwich stay upright so the ingredients will not slide off while cooking.
After sandwiches are done, place on serving plate, brush a little more olive oil on the top and sprinkle with a little grated parmesean. I like to use the grated parmesan and romano blend.


-oOo-


For delicious panini sandwiches use a combination of any of the following:

pepperonis
thinly sliced turkey
thinly sliced ham
thinly sliced chicken
your favorite cooked deli meat, thinly sliced of course :)
2-4 slices of cooked bacon, cut in half
to save time, you can cook the bacon in the microwave before
starting to assemble sandwiches.

use a combo of any of your favorite cheese slices or mix and
match shedded cheeses:
provolone
muenster
monteray jack colby blend
baby swiss
American
White American
thinly sliced home grown tomatoes
sundried tomatoes
sliced mushrooms
sliced black olives, washed and drained
tsp of gorgonzola cheese, crumbled


-oOo-


Using the same basic technique as above here are some
tried and true variations:

I call this one the
Panini Club Sandwich

thinly sliced turkey
thinly sliced ham
4 slices cooked bacon
provolone
sun dried tomato

Our favorite sides:
-wheat thins & olives
-served with sun chips and pickles
-mozarella sticks
-peppercinis


-oOo-


Pepperoni Panini Recipe Idea

mozarella cheese
provalone cheese
sun dried tomatoes
sliced black olives, washed and drained
mushroom slices
pizza or marinara sauce
(about 1 Tbls sauce for each sandwich)
a shake of garlic salt
grated parmesan





Diary of a Kentucky Cook

Anything Goes Casserole Recipe from early 1900's

Anything Goes Casserole Recipe
Original recipe is from early 1900's

about 8 white bread slices
your favorite cooked meat
your favorite seasonings and
salt & pepper, to taste

Milk Mixture ingredients:
In a bowl mix well
4 eggs and
1 1/2 Cups milk

Place bread slices in an 8 x 8 prepared casserole dish
Top with cheese slices

Next layer is where this casserole gets its name,
layer one or a mixture of the following:
cooked sausage
cooked ground pork
cooked ground beef
cooked and chopped ham
canned tuna
cooked chicken breast
any kind of cooked meat - anything goes in for this layer.

Top with additional bread slices.
Pour Milk Mixture over the top and cover.
Refrigerate overnight or at least 8 hours.

preheat oven to 350 degrees
Bake casserole uncovered for 1 hour.


variations:
~The original recipe called for ground beef and said to
add ketchup to 1 pt of cooked hamburger and stir well before layering.
~add any type of spices to the meat as you are cooking.
For example;
~add chopped onions or garlic to ground beef during cooking.
~substitute sliced American cheese with any sliced cheese or
your favorite shredded cheese or cheese blend.
~use your favorite type of bread or even leftover biscuits




Diary of a Kentucky Cook

Basic Artisan Flat bread Recipe

Basic Artisan Flat bread Recipe
kycook

3 1/2 cups + of bread flour
1 tsp salt
2 Tblsp powdered yeast
1 cup warm water
2 Tblsp + of olive oil
spray bottle with water

In medium size bowl:
Mix the flour, salt and yeast together.
Slowly stir in the warm water and olive oil to make a soft, tacky dough.

Transfer dough to a floured surface and knead for about five minutes until
the dough springs back to the touch, use extra flour if needed.

Shape dough into one large ball,
Place in large bowl.
Brush with a little olive oil.
Cover and leave to rise in a warm place for about one hour.
I cover the dough with a flour sack tea towel
It will double in size.

After rising -
*optional variations
This is where you add various herbs, cheeses, spices if you like.
This dough is delicious 'plain' or with added spices.
*

Preheat oven to 475 degrees
Knead dough again on a floured surface and divide into six pieces,
rolling each piece into a ball.
Let rise for 10 more minutes.

Next, roll and press the balls flat until they are round and about 1/8" thick
Place on greased baking sheet/s
Cover again with your tea towel and let flat rounds rest for 30 minutes.

Spray the flat rounds with mists of water and bake in a preheated 475
oven for two minutes.
You want them firm but not hard or too brown.

Remove from the oven and serve immediately or
brush lightly with a little more olive oil and Store tightly covered until ready to use.

Reheat them by briefly heating them in a frying pan right before serving.

dough variations:
Add about 2 Tblsp or mix and match your favorite fresh herbs:
oregano or
coriander
rosemary
italian herb mix
and you can also add
About 1/2 cup of your favorite grated / shredded cheese:
extra-sharp cheddar or
mild cheddar
motzarella
provolone
parmesean
romano
monterey jack blend
or a parmesean romano blend.
Mix and match your favorite cheeses and spices-

You can use Artisan bread any way you'd like:
slice in strips for garlic bread, serve with butter or marinara sauce,
For hot sandwiches,
Torn in pieces for dipping,
cubed for soup garnish...

another great recipe where you can use your imagination once you have
the basic dough recipe mastered.





Diary of a Kentucky Cook