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

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

Kentucky Egg and Tomato Scramble Recipe from 1800

Kentucky Egg and Tomato Scramble Recipe
from the 1800's

4 eggs, well beaten
2 medium, dead ripe fresh picked tomatoes
2 Tbls fat {bacon dripping or butter}
salt and fresh ground pepper, to taste

Place abt 2 Tbls bacon drippings in skillet, preheat.
Peel tomatoes, cutting out all hard areas.
Slice them in quarters or eighths and place in hot skillet.
Add salt and pepper.
Cover.
Reduce the heat and let the tomatoes simmer until they become a 'paste'
about 15-20 minutes.
Stir often to prevent sticking.
Add the beaten eggs and stir until eggs are done.
Mixture will be fluffy and moist.

variations:
add in with the simmering tomatoes any combination of the following:
small diced onion or
1 or 2 Tbls diced green or red pepper
sprinkle of chopped chives
dash of tobasco or
worchestershire or
soy sauce.

Serve with freshly cooked bacon strips
hot buttered biscuits or toast points.

This dish was often served for lunch, brunch or Sunday night Supper. In the early 1900's in Kentucky, it was often served daily towards the end of tomato season. Nothing ever went to waste from the family garden.



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 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