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 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

Quick and easy Apple Crisp Recipe

Quick and Easy Apple Crisp
ky cook

4 cups cored, peeled, and sliced apples
1/4 cup water
1 tsp cinnamon
pinch of nutmeg
1/2 tsp salt
1 cup white sugar
3/4 cup regular flour
1/3 cup butter

preheat oven at 350 degrees

Place prepared apples in baking dish.
add water
sprinkle with cinnamon, and salt.
In a medium bowl:
Mix together sugar, flour, nutmeg and butter.
Stir together until crumbly.
Sprinkle mixture over apples.
Bake for 45 minutes.


Notes:
you can use 2 different kinds of apples if you prefer.

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

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

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

Old Fashioned Fruit Salad Recipe

Old Fashioned Fruit Salad Recipe

1 20 oz. can of pineapple chunks
4 bananas, peeled and sliced
3 navel oranges, peeled and sectioned
Maraschino cherries, drained
2 Tablespoons sugar
2 eggs, lightly beaten
juice of one lemon

Drain pineapple, reserve juice
In a medium size bowl add pineapple chunks, banana slices,
cherries and orange sections.

Dressing Recipe:
In a double broiler, mix pineapple juice, the juice of one lemon, and the eggs.
Whisk over simmering water until thickened.
Add 2 Tblsp sugar.

Cool before pouring on top of fruit.
Mix well
Refrigerate.


Diary of a Kentucky Cook

Old fashioned Sweet Potato Pie Recipe

Old fashioned Sweet Potato Pie Recipe
start with preheated 425 degree oven

1 unbaked 9" pie crust
1 cup cooked or canned sweet potatoes, mashed
4 Tblspoons butter, softened
1/2 cup brown sugar
3 eggs, lightly beaten
1/3 cup corn syrup
1/3 cup milk
1/2 tsp salt
1 tsp vanilla

Cream together butter and brown sugar, mix until fluffy.
Add sweet potatoes and eggs to sugar mixture, slowly, mixing well.
Add in corn syrup, salt, milk, and vanilla.
Stir well.
Pour sweet potato pie filling in uncooked pie crust and bake at 425 for 10 minutes.
Turn your oven down to 325 and bake another 40 to 45 minutes.
Make sure you let the pie cool down a bit before slicing.




Diary of a Kentucky Cook

Kentucky Crumble recipe - fresh blueberries or blackberries

Kentucky Crumble recipe
for fresh blueberries or blackberries

Preheat oven to 350 degrees

1 box of plain yellow cake mix
2 sticks butter, melted
1 cup oatmeal
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 tsp cinnamon
2 cups of fresh blueberries or blackberries, rinsed and drained
Place your berries and
granulated sugar in a small bowl and stir to combine, set aside

Make crust first:
Place cake mix, butter, oatmeal, brown sugar, eggs
and cinnamon in large mixing bowl.
Blend on low speed for 1 to 2 minutes.
The mixture will be very thick.
~Set aside about 2 cups for a topping.

Press the rest of the mixture evenly on the bottom of the pan.

Pour the berries & sugar mixture evenly onto the crust.
Scatter the last 2 cups of crust mixture over the filling.
Now your crumble is Ready to go in the oven.

Bake 40-45 minutes

it will be a beautiful light brown !

I use an very lightly greased 13x9 baking pan w/ lid
Cool for at least 30 minutes before slicing into bars.
store covered
Cover until time to serve or at least until you get back from the store to get some vanilla ice cream to plop on top of it ;)


Diary of a Kentucky Cook

Dixie Snaps Kentucky civil war cookie recipe

Dixie Snaps
kentucky civil war cookie recipe
(350 degrees)

1 c molasses
3 tsp ginger
3 tsp soda
1/2 c butter & shortening
1 1/2 tsp salt
3 c flour

Bring molasses to a boil
Take off the heat
Add butter and shortening.
Add ginger and salt
Add soda pre-mixed in a little milk.
mix well.
Add some of your flour, stirring in slowly.
Roll mixture, continue to add flour and knead well.
Roll thin.
Cut in wafer size and bake in moderate oven on either greased tins
or greased heavy paper laid on the bottom of your pan.
Let cool.




Diary of a Kentucky Cook

civil war original spice cookie recipe

civil war spice cookie recipe
(no cooking temp given)

1 c shortening (butter)
1 c brown sugar
1 1/2 c molasses
2 eggs
1/2 c hot water
2 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
5 1/2 c flour
2 tsp soda
1/4 tsp salt
a little white sugar for sprinkling

In a big bowl:
cream together brown sugar, molasses and shortening.
Add eggs, one at a time
in another bowl:
combine your water, ginger, cinnamon, and nutmeg and then stir into molasses batter.
Add flour, soda and salt
Stir good.
Drop by coffeespoon onto a greased pan,
flatten cookies with a lid and sprinkle with sugar.

Bake for about 8, but no more than 10 minutes.


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

Old Recipe for Crunchy Top Apple Muffins

Crunchy Top Apple Muffins Recipe

In a large bowl sift together:

2 cups flour
1/2 tsp salt
3 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup sugar

Add 4 Tbls soft shortening
1 egg
1 cup milk
Mix together with mixer just until blended.
{Do not overmix}

Fold in 1 cup finely chopped and pared apples

Fill a greased or lined muffin pan 2/3 full with muffin mixture.

Before baking:
Sprinkle the tops with an additional 1/2 cup finely chopped apple
and a simple cinnamon sugar mixture-
To make the cinnamon & sugar mixture:
mix together 1/2 tsp cinnamon &
1/4 cup sugar

Bake 400 degrees for approximately 20-25 minutes.
about 12 muffins


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

Kentucky Custard Cup Recipe from 1800's

Kentucky Custard Cup Recipe
c 1800's


1 quart milk
4 eggs
4 tablespoons sugar
½ teaspoon salt
few grains nutmeg

Scald one quart of sweet milk.
In a large bowl;
Beat four egg yolks well,
add sugar and salt and beat until thick like cream.

Beat the four egg whites until foamy (not stiff)
Add the yolks to the egg and sugar mixture.
Next; add scalded milk.
Mix well.

Stand your custard cups in a shallow pan,
stir the foam down and fill the cups to nearly overflowing.

Put hot water in the shallow pan and bake in a hot oven
Watching carefully so they do not scorch.
Lay buttered paper over the top if needed.

Test with a knife as soon as they begin to puff up
If the blade comes out clean and not milky, they are done.



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