Old Fashioned Ice Box Coconut Pie Recipe

 

 

 

 photo: L watts

 

 

Old Fashioned Ice Box Coconut Pie 

Ky Cook - original recipe Aunt Lillie Ray

       
2 packages instant vanilla pudding mix (3.4 oz)
2 and 3/4 cups Cold milk  
1 tsp coconut extract
8 oz container frozen whipped topping, thawed      
1/2 cup+ flaked coconut     
1 graham cracker crust (one 9” or 2 small    
Toasted coconut

In a large bowl, whisk together:
pudding mixes, milk and coconut extract for 2 minutes

Fold in whipped topping and coconut
Pour into the graham cracker crust
Sprinkle the top with toasted coconut
Chill until serving

How to toast coconut:
Pre-heat oven to 350°
Spread coconut evenly on a cookie sheet
Bake for 7 to 8 minutes or until light golden brown,
Be sure and stir occasionally

  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

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

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

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