Mom's Old Fashioned Hot Cocoa Recipe

  photo: Linda Watts I have good memories drinking this cocoa with my Dad, after a hard morning of clearing snow off our steep driveway & many steps. Once in a while, I still enjoy a mug of Hot Cocoa, keep in mind, the taste is not the same as Hot Chocolate! See below for my Mom's recipe.   I remember how shocked I was when I saw her grab the salt shaker...  

Mom's Old Fashioned Hot Cocoa Recipe

Ky Cook's Mom

1/2 cup regular sugar
1/4 cup Cocoa
dash of table salt
1/3 cup of hot water
4 cups milk
3/4 tsp vanilla extract

In medium saucepan, stir together sugar, cocoa and the salt.
Add the hot water & stir.
Cook on medium heat, stirring constantly, until chocolate mixture starts to boil.
Boil and stir for 2 minutes. Lower temperature a bit.
Add milk, stirring constantly, heat up to serving temperature.
Do not let the cocoa mixture boil.
Remove pan from the heat, add your vanilla.
Stir up real good.
Serve with a dollup of whipped cream or a few marshmellows on top.       Diary of a Kentucky Cook

Old Fashioned Chicken Pot Pie Recipe

 

 Old Fashioned Chicken Pot Pie Recipe

Ky cook

3-4 boneless skinless chicken breasts, cubed
Zesty Italian Dressing for marinating chicken
splash of olive oil for cooking chicken
2 to 4 oz. cream cheese, cubed
2 Tbsp flour
1 can cream of chicken soup
1/2 soup can of milk
1 large can of veg all, drained
1/2 cup + or - water
1 - 2 pats of butter
1 box ready-to-use refrigerated pie crust, room temperature

Pre-heat oven to 375
brown bottom layer of pie crust in oven.
Cook marinated chicken in large skillet on medium heat with a little olive oil.
Add cream cheese, butter stir until melted
Stir in flour until blended.
Add soup and vegetables; stir, add a little water as needed to thin gravy.
Simmer 5 minutes.

Pour into 2 qt round casserole dish
cover with pie crust.
Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.         Diary of a Kentucky Cook

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

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

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

How To Cold Pack Huckleberries Old Recipe

How To Cold Pack Huckleberries
Old Recipe

You need:
washed Huckleberries
2 cups sugar
1 cup boiling water

Make a syrup of the sugar and water
Pack clean berries in jars and add syrup.
Place your jars in water until it boils.
Remove from heat and seal.


*there were no other instructions or jar yields listed.
I have found in most of the old recipes or receipts as they were called, unfortunately some of the best cooks did not find it necessary to list every step they took when canning, baking or cooking.



Diary of a Kentucky Cook

Cajun Coffee Recipe - Hot toddy

Cajun Coffee Recipe
alcoholic or non-alcoholic

3 Cups Hot Strong Coffee
6 Tablespoons Molasses
6 Tablespoons Dark Rum - *optional
Whipped Cream
Fresh ground Nutmeg

Combine coffee and molasses in a saucepan.
Heat and continue stirring until molasses is dissolved and coffee is very hot.

Do NOT boil.

*If you want to make an alcoholic toddy:
Place 1 Tablespoon rum in each mug.

Add hot coffee.

Top with whipped cream
sprinkle a little nutmeg for a garnish.

Do not stir.

Serve immediately.


Diary of a Kentucky Cook

Potato Snow recipe - early 1800's recipe

Old time recipe -
Potato Snow Recipe from early 1800's

Potato Snow
-original author unknown

6 large mealy white potatoes
salt
sauce boat or gravy boat of melted butter

Peel and Boil Potatoes, place in saucepan.
Add a little salt to the water.
Boil till done
Take them out one by one leaving the saucepan on the fire while doing this.

Rub potatoes through a sieve into a deep serving dish, letting potatoes fall into a mound.
Do not touch or stir potato mound.
Have a sauce boat / gravy boat of melted butter ready to serve with hot potatoes.





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

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

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

Deep Fried Apple Rings Recipe World War II

Deep Fried Apple Rings Recipe
World War II Recipe

1 - 2 Tart Apples
granulated sugar for sprinkling
fat for frying

This old fashioned recipe was used to make a great afterschool snack and also rings for garnishing pork dishes in the 1940's and 1950's.

Wash and core apples, you can peel them if you wish,
however the original recipe calls for unpeeled apples.

Slice apples about 1/2 inch thick.
Make sure the cores are removed

Deep fry rings in a deep skillet in very hot fat about 2-3 minutes or
until apples turn a light brown.
Drain on brown paper
Sprinkle with sugar & serve.






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

The Perfect Biscuit Recipe Old time Hints for good biscuits

Perfect Biscuit Recipe
Old time Hints for good biscuits

Perfect Biscuits
pre-heat oven to 425

2 cups plain flour
1 tsp salt
2 tsp baking powder
*1/2 tsp baking soda
1/2 cup shortening
1 cup buttermilk

Sift together all the dry ingredients.
mix in the shortening, by hand, a little at a time.
Make a well in the dough with your finger,
then pour the buttermilk in the well, hand mix.
The dough will be wet.

Pinch off pieces of the dough, the size of a small egg
Using a large mixing bowl or wooden bread bowl with additional flour -
drop your dough pieces into the bowl coat them with additional flour and
lightly roll them around in your hands forming a ball shape.
Try not to handle to dough too much

Place floured biscuits on a greased baking sheet,
flatten them to about 1/2 inch thick by using the back of your 3 middle fingers.
This is the signature of your biscuit.
Many bakers used to be able to tell you, who baked which biscuits,
by the fingerprints.
Bake for about 12 minutes or until perfectly browned.


Important notes on How to make the perfect biscuit:

*Leave out the soda if you don't use buttermilk.
*Before cooking; let your uncooked biscuits stand a few minutes before placing in the oven to let the flour set - on the outside of the biscuits.
*Handling the dough too much will cause the biscuits to be tough.
*Do NOT use an electric mixer
*You may substitute self rising flour and omit the baking powder and salt, but the best biscuit bakers say to use all purpose flour.
*This recipe makes approximately 10 'regular' biscuits or
about 5 'cathead' biscuits.



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

Old Fashioned Johnnycake -Johnny Cake Recipe

Old Fashioned Johnnycake Recipe

This recipe makes a 10" iron skillet or round pan
You can double the recipe for a larger pan.

1 Cup plain or yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 Cups cream style corn
1/4 Cup veg oil
1 Cup sour cream

In a large bowl, mix all dry ingredients together
then add wet ingredients.
Mix well.

Pour batter in your well greased pan and
bake at 350 for 15-20 minutes.


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