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

Old fashioned Irish Pancake Recipe

Old fashioned Irish Pancake Recipe

1/2 pound of sifted flour
2 beaten eggs
a pinch of salt
a pint of milk
1/2 oz butter, melted

Place all in a bowl and mix well to a smooth pancake batter.
Fry in hot lard to a delicate brown.
Sprinkle with powdered sugar and serve hot.







Diary of a Kentucky Cook

State Fair Funnel Cake Recipe

State Fair Funnel Cake Recipe

*this recipe makes 6 funnel cakes

2 eggs, lightly beaten
1 1/2 cups whole milk
1/4 cup packed brown sugar
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
funnel or liquid measuring cup
powdered sugar for dusting

In a large bowl, combine the eggs, milk and brown sugar.
In another bowl; combine flour, baking powder and salt.
stir well.
Add flour mixture into egg mixture,
beat until smooth.

Heat oil to 375 degrees - make sure grease is HOT before starting to funnel batter.

Cover the bottom of your funnel spout with your finger,
pour 1/2 cup cake batter into the funnel.
Holding the funnel several inches above the deep fryer, release your finger and move the
funnel in a spiral motion until all of the batter is emptied
Be careful not to get burned, the batter may splatter the grease a little.

Fry for 2 minutes on each side until cakes are golden brown.
Place on plate or cookie sheet lined with paper towels to drain.
Repeat with remaining batter, place towels between cakes when stacking.
best when served right away or still warm.

variations and tips;
-right before serving;
-Dust with confectioners / powdered sugar
and or
-your favorite toppings; fruit, preserves, jam.

-Use an electric skillet
or a deep fryer
-Use a funnel or liquid measuring cup with a lip for pouring batter into hot grease.


**Do not let children attempt to make their own funnel cakes

Diary of a Kentucky Cook

No Bake Graham Cracker Cake

No Bake Graham Cracker Cake

1 box of Graham crackers
2 boxes of instant French vanilla pudding
1 medium container of whipped topping
1 can of milk chocolate cake frosting
3 cups of cold milk

In a medium bowl; mix the milk with the pudding, stir until thick,
then mix in the whipped topping. stir.
In a 13 x 9 pan;
Layer the Graham crackers then the pudding several times,
ending with a layer of graham crackers on top.

Top with the chocolate frosting, cover and refrigerate.

V E R Y rich.
keep refrigerated.

variations;
use plain or French vanilla pudding





Diary of a Kentucky Cook

Strawberries In Snow Recipe

Strawberries In Snow Recipe

1 angel food cake, torn into pieces
1 container of cool whip
1 quart fresh strawberries, topped, hulled and sliced
1 package of strawberry glaze
2 cups of powdered sugar
1 – 8 ounce package of cream cheese, softened

Mix strawberries and glaze together, set aside.
In mixing bowl;
Mix cream cheese and powdered sugar together
add cool whip, stir until well mixed.

In large glass bowl layer ingredients in order;
layer of cake
layer of cream cheese mixture
layer of strawberries
repeat layers, ending with strawberries.

variation:
use prepared fresh peaches and
peach glaze instead of strawberry.
You can serve in individual parfait glasses or
in a glass bowl or deep casserole dish.




Diary of a Kentucky Cook

Dixie Tea Cake Recipe pre civil war recipe

Dixie Tea Cake Recipe
pre-civil war recipe

Tea cakes, also known as plain cakes, were meant to be served with custards, whipped frostings, creams, sugared pie fillings or fresh fruits. I don't have an exact date for this recipe, the only thing I know for sure is that it pre-dates 1860.
I found the original recipe in a regional cookbook, when I first started collecting recipes -as a child, I did not always write the contributors name on the recipe.
~ky cook



Cake layer

1 cup sugar
1/2 cup butter, softened
2 cups flour
1/2 cup milk
3 eggs, well beaten
1 tsp vanilla
2 tsp baking powder

~

optional topping layer
1 Tbls cinnamon
1/4 cup sugar
1/4 cup chopped almonds or pecans


To make cake layer;
Measure out 2 exact cups of flour before sifting.
Sift once, and again and a third time after adding baking powder.
Cream sugar and butter.{You can use an electric mixer}
Add to this the sifted flour mixture and milk,
alternating flour, milk, flour, milk - until all is added
Lastly fold in the eggs and vanilla.
Pour into a long, well greased, rectangular biscuit pan
{make sure the pans sides are at least 1 and 1/2 inches}
Sprinkle on topping right before baking.

Bake in moderate oven {375 degrees} for 15 to 20 minutes
after cake cools, cut into 1 1/2 inch squares.
Especially good with a cup of hot tea, coffee or hot chocolate.











Diary of a Kentucky Cook

Old fashioned Bop recipe from 1800's

Old fashioned Bop recipe from 1800's

courtesy: miss jennie

3 eggs, beaten
1 pint milk
4 Tbls flour
1 Tbls butter, cut in small pieces
the layer filling ingredients


layer filling recipe:
Make a mixture of butter, sugar &
nutmeg to taste. set aside.

In a medium bowl, add flour and milk to the beaten eggs,
mix well.
Pour the mixture evenly into 3
prepared pans of the same size.

Dot the butter on top and bake in a
quick oven.

After done and while still hot;
Assemble 3 layers to make 1 cake, in between
each layer place some of the nutmeg
mixture.

Serve with any pudding sauce or with
cream.
Crushed strawberries are an excellent

side dish.

*no temperature is listed.



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

Whipped Snow Frosting Old Time Recipe

Whipped Snow Frosting -
Old Time Recipe


1 1/2 cup light corn syrup
4 egg whites
1/2 tsp salt
1 tsp vanilla

In a medium sized saucepan, heat corn syrup just to the boiling point.
In a large mixing bowl - beat egg whites until stiff - but not dry.
Add salt.
Stir.
Slowly pour hot syrup over egg whites, beating constantly until the frosting is light and fluffy, until soft peaks form.
Fold in vanilla.

Make sure your cake is completely cooled before icing.


--


Try these Cake recipes with the whipped snow frosting:


Coconut cake recipe


Boiled Chocolate cake recipe





Diary of a Kentucky Cook

White - Chocolate - Mocha Frosting Recipes from 1800's

White - Chocolate - Mocha Frosting Recipes

Plain icing may be made by moistening confectioner's sugar
with milk or water and then adding flavoring of your choice.
Either the plain or the white frosting recipe may be used as a foundation for nuts or chopped fruit. Orange frosting may be made by moistening the sugar with orange juice.
{Ky cook adds: I would NOT recommend using the egg white frosting for a cake and using today's storage methods. I don't trust using raw eggs in this way}


WHITE FROSTING Recipe

1 egg white
1 cup confectioner's sugar
½ teaspoon flavoring

Beat the white of egg until stiff.
Stir in the sugar and flavoring
and beat until creamy



CHOCOLATE FROSTING Recipe

1½ squares chocolate
1 cup sugar
1 cup boiling water

Cut chocolate into very small pieces,
put ina double boiler.
add sugar and water and stir until blended.
Boil until a soft ball forms when
dropped into ice water.
Cool.
Beat until creamy and spread on cake.





MOCHA FROSTING Recipe

3 Tblsp butter
1 cup confectioner's sugar
2 Tblsp cold boiled coffee
2 Tblsp cocoa
½ tsp vanilla

Cream the butter and sugar,
add the remaining ingredients
and enough more sugar to make it creamy.



Diary of a Kentucky Cook

Texas Tornado Cake and Icing Recipe

Texas Tornado Cake Recipe

2 eggs
1 1/4 cups sugar (granulated)
2 cups fruit cocktail, drained (reserve liquid)
2 cups flour
2 tsp. soda
1/2 tsp. almond extract
1/2 tsp vanilla extract
1/4 cup brown sugar
1 cup chopped pecans

preheat oven to 325
lightly grease and flour 9 x 13 pan

With electric mixer, in a large bowl beat eggs
and sugar until smooth.
Sift flour with soda, add to egg batter.
Add fruit cocktail liquid and extracts.
By hand, fold in fruit cocktail, then pour into pan.
Mix brown sugar and nuts together and sprinkle on top of batter.

Bake for 40 minutes.

*Spread tornado icing on cake while hot (recipe to follow)

----

Texas Tornado Icing Recipe

1 stick butter
2/3 cup granulated sugar
1/2 cup cream or evaporated milk
1 cup flaked coconut
1/2 tsp. almond extract
1/2 tsp. vanilla extract

Boil butter, sugar and milk for 3 minutes.
Add coconut and extracts, stir well.
*Spoon icing over cake as soon you
take the cake out of the oven.

Wait until cool before slicing and serving.


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EASY PEACH BUTTER BRICKLE COBBLER RECIPE

EASY PEACH BUTTER BRICKLE
COBBLER RECIPE

1 large can sliced peaches & juice, chopped
1 box Butter brickle cake mix
1/2 C butter, melted
1/2 C *nuts, chopped

Pour peaches and juice into greased 9 x 13 inch pan.
Sprinkle cake mix over peaches.
Drizzle with butter.
Scatter nuts over top.

Bake at 350 degrees 45 minutes.

Serve warm with ice cream or cool whip.
*Walnuts or Pecans are Yummy!



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BAKED PEACHES DOWN HOME MOUNTAIN PEACH COBBLER RECIPE

I haven't had these baked peaches in Years !
I hope you enjoy them.

BUTTERY BAKED PEACHES RECIPE
pre-heat oven to 400 degrees

1/2 stick butter, melted
2 Tbsp orange juice *
1 can peach halves
1 c. crushed frosted corn flakes
Cool Whip or whipped cream for topping

Grease a shallow 1 1/2 quart baking dish
First Dip peach half in melted butter
then in orange juice and finally
roll in crushed frosted flakes.
Place 'breaded' peaches in a baking dish.
If you have any juice or butter left over,
drizzle over the top right before baking.

Bake for about 12 to 15 minutes.

Serve with a dollop - or 2- of cool whip
or with ice cream.

*can also use concentrated orange juice


^^

DOWN HOME MOUNTAIN PEACH COBBLER

8-10 fresh peaches *
or 2 cans of peaches with juices
1 - 1 1/2 Tbsp. nutmeg
1/2-1 lb. butter
1 - 1 1/2 c. sugar
1 ready made roll out pie dough

*add 1 cup water if using fresh peaches.

Place peaches, nutmeg, butter and sugar in a saucepan and simmer
for about 20 minutes.
Pour into greased pan and place pie dough on top.

Sprinkle top layer (the dough) with butter cubes,
sprinkle a little extra sugar and nutmeg on top.

Bake at 325 degrees until The pie dough
bakes up flakey and golden brown


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SOUTHERN PEACH 3 LAYER CAKE & FROSTING RECIPE

Hello Friends,
The Next recipe is a delicious, versatile
3 layer PEACH CAKE RECIPE using fresh peaches,
canned peaches or frozen peaches.
That is what I call vur-suh-tull -


SOUTHERN PEACH 3 LAYER CAKE
& FROSTING RECIPE

1 box butter or yellow cake mix
1 c. vegetable oil
1 box peach jello (3 oz.)
1/3 C milk
4 eggs
1 C coconut
1 C mashed peaches
1 C chopped pecans (optional)

In a large bowl
combine cake mix, oil, jello and milk
add eggs, one at a time, mixing well after adding each egg.
Add coconut, peaches and pecans.
Mix well.
Pour in 3 well greased 10 inch pans.
Bake at 350 degrees for about 25 minutes.


FROSTING RECIPE:

1 stick butter
1/2 c. mashed peaches
1/2 c. coconut
1 -- 1 lb. box powdered sugar
1/2 c. chopped pecans

Blend all together with electric mixer.
When cake cools, spoon liberally between layers
and over the top of the cake.

Garnish with peach slices
and / or pecan halves
*the original recipe called for using mint leaves as a garnish too.


^^




EZ DEEP DISH PEACH COBBLER


1 stick butter
1 c. sugar (separated)
2 c. peaches
1 c. flour
1 c. milk

Beat together 1/2 cup sugar, flour, and milk.
Melt butter in bottom of glass cooking dish.
Layer the mixture over the butter.
Mix the other 1/2 cup sugar with peaches.
Layer the peaches & sugar over the mixture.
Bake at 400 degrees for 30 to 40 minutes.


^^

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FAST PEACH COBBLER RECIPE

FAST PEACH COBBLER RECIPE
Hurry up and Turn on the oven to
Preheat oven to 350 degrees

3/4 stick butter, melted (microwave it)
1 lg. can peaches (drain the juice and save it for later)
4 Tbsp brown sugar
1 C sifted all purp flour
1 C sugar
3/4 C milk
1 1/2 tsp. baking powder
1/4 tsp. salt

Quick,
Using an 8 x 8 x 12 square pan
Pour the butter in square pan
hurry up and sprinkle brown sugar in the melted butter
Next: quickly arrange peaches on over brown sugar.

In a med bowl:
Mix flour, sugar, salt and baking powder.
Add the milk and mix well.
hurry up and
Pour batter over top of peaches.
Toss in the oven.
Bake app~ 45 minutes

whew!

Serve hot right out of the oven
or at room temp topped with:
reserved peach juice
or
whipped cream
or
Cool Whip
or
vanilla Ice cream
or
all of the above
or
or

take a minute,
slow down...
dish up some hot peach cobbler
and take a minute for yourself.
Life is Peachy, enjoy it.

:)


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PEACH KUCHEN RECIPE HOW TO PEEL A PEACH

PEACH KUCHEN RECIPE
(from the back of the flour pkg)


Bottom Cake layer
1 1/2 Cups self rising flour
1/2 Cup sugar
1/2 Cup butter, softened
1 egg, beaten
1/2 Cup milk


Topping
3 Cups - app~ 1 1/2 lbs~ fresh Peaches, sliced
1/2 tsp cinnamon
1/2 Cup sugar
3 Tbls melted butter



Preheat oven 375.
Grease 13x9 metal pan.
(if you use a glass pan reduce oven to 350)


Make Bottom layer:
In a large bowl combine flour and sugar.
Cut in butter with fork until crumbly.
Stir in egg and milk just until blended.
Spread batter evenly in greased pan.

Place sliced peaches in rows over batter,
overlapping the peaches.

In a small bowl:
combine sugar & cinnamon.
Sprinkle evenly over Peaches.
Drizzle with melted butter.


Bake Kuchen for 28-35 minutes or until golden brown.


variations:
use sliced fresh plums
or
apples
or
pears
(if you use pears, leave out the cinnamon)



^^
According to History:
in Literature peaches were mentioned as early as 79 A.D.

^^

PEELING PEACHES QUICKLY

Easy way to peel peaches:
Cut a small x in the blossom end of each peach.
Place peaches in boiling water for about 30 seconds.
Remove from boiling water and quickly submerge in ice
cold water for a few minutes, or until peach is cool enough to handle.
The skin should slip right off.
Cut peaches in half and remove pit.

^^



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PEACH CRISP CARMELIZED PEACH RECIPES IDEAS

Hello Friends,

In anticipation of our first peach harvest, I have been searching through my collection of peach recipes. Many tried and true Peach recipes were handed down in the family, others came from from friends and magazines as well as the backs of Martha White Flour packages.
*sigh~
Even though the deer ate every last peach we had from all 8 of our Elberta Peach Trees,
I decided to share with you some of my peach recipes. I won't be able to use them, but perhaps you will...

So for the next few days, I'll be sharing several Peach related hints, tips and recipes.
Doesnt' that sound peachy?


^^
Storing Peaches:
If your peaches are a little under-ripe, to help them ripen place them in a brown bag at room temperature. They will be ripe and juicy in No time...

If your peaches are already good and ripe:
They can be stored in the crisper bin of your refrigerator.
They should stay good for up to five or six days.
^^

CARAMELIZED PEACHES RECIPE
by: Linda

6 peaches
1 Cup water
1 Cup maple syrup
1/2 Cup granulated sugar
1/4 to 1/2 tsp Cinnamon

wash & slice the peaches in half.
Set aside.

In a med to large saucepan
add water, maple syrup, cinnamon and sugar.
Bring to a boil. Lower heat a bit.
*optional ingredient additions

Put the peach halves into the syrup mixture and
cook for about 1 1/2 to 2 minutes per side.
Remove the peaches when they are slightly browned,
take the skins off carefully.

Remove saucepan from heat & let the liquid sit and thicken a little.

*optional: a dash of red wine can be added into the
mixture while it is simmering.
Personally I would save the wine and drink it, mmm, I mean sip it while I am cooking
;)

When the syrup is thick enough, drizzle it onto the peaches.
Great over ice creams, especially vanilla !
or if you need a special dinner or holiday dessert idea,
use the same recipe as a 'fancy' dessert idea.
Simply place the carmelized peaches in a pretty
fluted glass or dessert dish with a dollup of cool whip on top.
Pretty!


^^
The old saying:
“you're a real peach” originated from the old fashioned
tradition of giving a peach to a special friend.
^^



PEACH CRISP MICROWAVE
RECIPE for 1

1 medium peach peeled and thinly sliced
2 Tbsp brown sugar
2 Tbsp quick cooking oats
1 Tbsp all purpose flour
1/8 teaspoon ground cinnamon
1 Tbsp cold butter

Place fruit in a small microwave safe dish.
In another bowl, combine brown sugar, oats, flour and cinnamon.
Mix well.
Cut in butter until crumbly.
Sprinkle mixture over fruit.

Microwave uncovered,
on high for 2 to 2 1/2 minutes or
until fruit is tender.

variations:
add extra cinnamon
For a general FRUIT CRISP dessert,
use an apple or a pear

1 serving

^^

Did you know the nectarine is a variety of peach?

^^



KENTUCKY PEACH KRISP
DESSERT RECIPE

Ingredients:
4 large peaches peeled, pitted and sliced
(toss peaches with 2 tsp lemon juice and
1 tsp water)
1/4 c brown sugar
1/4 c flour
1/4 c quick cooking rolled oats
1/2 tsp cinnamon
3 tbsp chopped pecans
1/4 c butter or margarine

Place peaches in 1 qt baking casserole.
In mixing bowl, mix together brown sugar,
flour and cinnamon, cut in butter.
Add rolled oats and pecans.
Mix well.
Sprinkle evenly over peaches.
Bake for 30 min in Pre-Heated 375 oven.


^^



KENTUCKY PEACH COBBLER - RECIPE

Ingredients:
1 can undrained crushed pineapple (20 oz)
2 pounds peaches (frozen or fresh)
1 box of yellow cake mix
1/2 cup chopped pecans
1/4 cup sugar
1/4 pound of butter, melted

Directions:
In a 9 x 13 pan layer the ingredients in this order:
20 ounce can of crushed pineapple, undrained
1 pound of frozen/ fresh peaches
cake mix
second pound of fruit
chopped pecans
sugar
melted butter

Bake at 350° F for 35 to 45 minutes, until golden brown.

Reheating instructions:
microwave individual cobbler servings for 1 minute.
To reheat the whole pan, bake for 350° F for 10 minutes.


^^

Peaches are believed to be native to China and used to be called Persian Apples.

^^

~~~tomorrow Peach Kuchen
:)




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FIRST YEAR RASPBERRIES QUICK RASPBERRY DESSERT IDEA

USE YOUR FAVORITE BERRY
QUICK DESSERT IDEA

HELLO friends,
Last year we experimented with growing earliglo strawberries and
it was such a success, we decided to branch out (pun intended) and attempt to grow other berries. So far : we have strawberries, raspberries, blueberries & blackberries. From our woods we rescued mulberrries and elderberries. We are cleaning up the area and reclaiming some the bushes / canes for us to eat - instead of leaving them all for a private 'bird berry buffet'.

This is our first year for growing raspberries.
Believe it or not, I have never tasted raspberries.
We were anxiously awaiting the great 'Raspberry Ripening'.

We have specifically been eyeing several juicy raspberries that were so close to being ripe he said he could almost taste them. We noticed 2 dangerous and fierce creatures (a large crow and 1 goldfinch) also waiting for the 'ripening' to occur. I couldn't believe it, you could feel the growing tension in the berry patch. I was totally outraged there were critters that would even dare to compete for our bountiful (at least 10 or 12 berries) raspberry harvest.
;)

There were only a handful that had ripened overnight and ready to be eaten.
Only half of those made it inside to the kitchen.
I didn't have enough to really do anything with, so...
I decided to make something quick and easy for a snack.

*Since we live so far from a grocery when I do get out to grocery shop I am always looking for bargains. I have shared before about going to bread stores and finding great deals to freeze or to make into desserts. I had a tray of those little dessert shells in the freezer. I also knew I had some cool whip. Sometimes the simplest ideas are the tastiest. I used a dessert shell as the base, spread some store-bought raspberry preserves in the middle, topped it off with cool whip and our bountiful harvest of raspberries.






QUICK RASPBERRY DESSERT RECIPE IDEA

Dessert shell
Raspberry preserves
Cool whip
Fresh Raspberries

Layer the items on the shell and you are done !
This would be fantastic with a variety of berries
sprinkled all over the whipped cream.



variations:
e n d l e s s

shave a little chocolate on the top
sprinkle on a few chopped nuts (pecans, walnuts, almonds)
sprinkle on a few chocolate chips, peanut butterchips
or maybe white chocolate chips
You could even sprinkle on some sprinkles *G*
You get the idea...
Use Your favorite berry with ANY kind of preserve or jam.

Heck, skip the dessert shell and eat a big bowful of berries and cool whip.
That'll work too.



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APPLE CRUMB CAKE RECIPE BLACK WALNUTS

Today I will be sharing some Black Walnut recipes.
We go walking in the woods and gather bags and bags of walnuts
just as soon as they start dropping off the trees.
Here is a picture of some of the Black Walnuts
as we harvested them this year.




The following is a layered Crumb Cake recipe, using Black Walnuts
that would be great with a big cup of Coffee house coffee.
Posted below is also a Kentucky Coffee recipe.



APPLE CRUMB CAKE RECIPE


APPLE CRUMB CAKE

Cake Batter:
1/2 c. soft butter
2 eggs
2 tsp. vanilla
1 c. sugar
1 c. sour cream
2 c. sifted flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Cream butter, sugar, eggs, sour cream and vanilla in large mixing
bowl. Sift together flour, baking powder, salt and baking soda.
Stir flour mixture into butter mixture and blend until smooth.
Set aside.

Second Layer (apple Mixture):

1-1/2 c. peeled, chopped apples
1 tsp. cinnamon
1/2 c. sugar
1/3 c. chopped black walnuts

Combine apples, cinnamon and sugar in small bowl.
Spread half of the batter into lightly greased 9 inch square pan.
Top with apple mixture.
Spread remaining cake batter on top of apple mixture.

TOPPING:
1/4 c. softened butter
1/2 c. flour
1/2 c. Bisquick or pancake mix
1/3 c. sugar
a few shakes of cinnamon (optional)

In a small bowl blend:
butter, flours and sugar.
Mix with pastry blender or large fork.
*Mixture Should be crumbly

Top cake with crumbs.
If desired, Lightly dust crumbs with a few shakes of cinnamon.

Bake at 325 degrees for app 45 minutes.


NOTE: You may use apples or peaches or plums or
cherries or any type berry for this crumb cake.




KENTUCKY COFFEE RECIPE

1 1/2 oz Non-Alcoholic Coffee Liqueur
5 oz fresh brewed Hot Coffee
Combine liquer and coffee in a mug.
Top with a Dollop
or 2 of Whipped Cream




For an old fashioned Black Walnut Candy Recipe Visit this page at
Our Kentucky Home And Gardens



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KENTUCKY APPLE BROWN BETTY RECIPE

KENTUCKY APPLE
BROWN BETTY ORIGINAL RECIPE

Cut light bread into medium size slices;
spread liberally with butter,
then put in a baking dish.
Cover each slice with sliced apples,
granulated sugar, some ground allspice
and a little cinnamon.

Put alternate layers till dish is full and
then cover with a plate and set in oven to cook.
When done
remove the plate and let it brown.

Serve with hard sauce.





BASIC KENTUCKY
HARD SAUCE RECIPE


1/2 cup butter
1/2 cup white sugar (confectioners')
1 tablespoon brandy
1 dash almond essence (extract)


In a medium mixing bowl,
cream together the butter and sugar.
Beat in by degrees the brandy
and a drop of almond essence.

**In older recipes Extracts were sometimes called Essence.**



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