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Below I have listed recipes submitted by fans and sites when we had Kentucky Day on The Southern Lady Cooks Facebook Page.

My favorite KY recipe is for Benedictine Spread submitted by Traci Badenhausen

 8 ounces of cream cheese, softened
 3 tablespoons cucumber juice
 1 tablespoon onion juice
 1 teaspoon salt
 a few grains of cayenne pepper
 2 drops green food coloring
Optional – the pulp from the grated cucumber may be added to the mixture, as well, if you like a chunkier texture – reduce the amount of cucumber juice by at least 1 Tbsp., if you add the pulp – you don’t want this spread to be runny.
To get the juice, peel and grate a cucumber, then wrap in a clean dish towel or in some cheesecloth and squeeze juice into a dish. Discard pulp. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny.
Recipe from Nancy Palmer Bledsoe – Am a Kentuckian transplanted to TN.  Here is my grandmother Cole’s
recipe for OLD FASHIONED STACK CAKE.  She made it sometime between
Thanksgiving and Christmas and kept it in a lard can on the back porch.
It was delicious for Christmas Dinner.  She always used cooked apples
that she dried.  I have used applesauce, but not as good.
1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
2 ts. baking powder
1/2 ts soda
1 ts. vanilla
1 ts. ginger
Cream sugar and shortening.  Add egg, molasses and buttermilk.  Sift
flour, baking powder, soda and ginger.  Add to creamed mixture , mix
well.  It makes a dough.  Add enough flour to roll as thin as pie crust.
Cut to fit 9 inch pan or heavy skillet.  Makes about 5-6 layers.  Bake
10-15 minutes at 350 degrees.
When cool, stack with highly spiced
(I use cinnamon, cloves, nutmeg) cooked dried apples, sweetened to
taste.  Let it stand at least 24 hours.
This freezes well, too
Recipe from Debbie Pelfrey: My Grandma Little’s Cream Candy recipe, she would be 108 years old:
4 cups white sugar, 1 cup of boiling water, 1 cup of real cream, pinch of salt and a pinch of soda. Mix sugar, water, salt and soda in a kettle and cook until it forms a hard ball in cold water. Add cold cream slowly and boil until it comes to a hard ball again. Pour onto a cold, buttered table top (marble slab works best) but don’t scrape the pan. Wash your hands good but don’t butter them. Allow the candy to cool and then start pulling it until it creams (turns white). Cut into pieces and lay on a warm plate to complete creaming, wrap in wax paper. Will literally melt in your mouth! I have such fond memories of Grandma making her cream candy ~ enjoy!
Pumpkin Fudge Recipe submitted by Joyce at the Friends Drift Inn
1 cup of milk, organic preferred
3 cups of pure cane sugar
3 Tablespoons Sorghum (I used Bourbon Barrel Foods for this one)
½ cup fresh pumpkin puree
Dash of sea salt
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon fresh cayenne pepper
4 Tablespoons butter unsalted and softened, organic preferred
1 teaspoon bourbon I used Old Forrester Bourbon (you could substitute vanilla but LIVE a little!)
Method1. Line a 9 x 9 baking pan with aluminum foil. Butter generously.2. In a heavy saucepan with tall sides add milk, sugar, sorghum, and pumpkin puree.3. Over medium heat bring to a boil, stirring constantly. Be careful, the mixture tends to bubble up and gets very hot!4. Once mix reaches a rolling boil, reduce to simmer bringing to softball stage…about 235-245 degrees. (Softball refers to dropping a few drips into a cold cup of water. If the mix holds together and you can form a ball with your fingers it is ready) Visually, there is a change in the mix as the sugar breaks down…it becomes more smooth less grainy. This will take upwards of 20 minutes.5. Remove from heat. Beat in butter, spices, and bourbon. Mom sets the pan in a shallow dish of water to help cool.

6. Keep beating until the fudge is dulls, loosing its shiny gloss.

7. Transfer fudge to buttered dish and allow cooling.

Use aluminum foil to carefully lift from pan. Place on cutting board. Cut into pieces. I cut these fairly small, as they pack a flavor wallop. (Expect about 36 – 40 pieces you will loose a few to crumbles….cooks’ sweet nibbles)

Store in an airtight refrigerated container for several days.

The Legendary Hot Brown Recipe from The Brown Hotel in Louisville, Ky. submitted by Cindy Smith Hale

Ingredients (Makes Two Hot Browns):

2 oz. Whole Butter

2 oz. All Purpose Flour

1 Qt. Heavy Cream

1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish

Salt & Pepper to Taste

14 oz. Sliced Roasted Turkey Breast

2 Slices of Texas Toast (Crust Trimmed)

4 slices of Crispy Bacon

2 Roma Tomatoes, Sliced in Half

Paprika, Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Andouille, Shrimp and Chicken Gumbo with Rice submitted by Mancave Cuisine
 Total Time:  4 hr 0 min
Prep:  30 min
Yield:  6 to 8 servings
1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds boneless/skinless chicken
1 pound shrimp, precooked and thawed
3 tablespoon Emeril’s Essence or Creole seasoning
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 12oz bag frozen corn
2 14.6oz cans diced tomatoes with green chilies
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder (optional)
White Rice
Hot sauceDirections:In a large Dutch Oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with tongs and drain on paper towels. Set aside.Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the corn, diced tomatoes, and reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull apart the chicken meat and return to the gumbo. Stir in the thawed shrimp, green onions, parsley, and file powder (optional).

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Prairie Bacon Corn Chowder submitted by Brownings Country Ham

This hearty, creamy soup makes a party-size batch…just add a basket of hot rolls, a crisp green salad and a pan of brownies

and you’re set for chilly-weather entertaining!

1 lb. Browning’s Country Thick Sliced Bacon, chopped

4 c. potatoes, peeled and diced

2 c. onion, chopped

1/2 c. water

2 – 10-3/4 oz. cans cream of chicken soup

2 – 15-1/4 oz. cans corn, drained

16-oz. container sour cream

2-1/2 c. milk

In a skillet over medium-high heat, cook bacon for 5 minutes; drain. Add potatoes, onion and water to skillet.

Cook for 15 to 20 minutes until tender, stirring occasionally. Drain; transfer mixture to a slow cooker.

Combine remaining ingredients; add to slow cooker and stir to blend.

Cover and cook on low setting for 2 hours. Makes 10 to 12 servings.

Kentucky Bourbon Butter Bundt Cake submitted by Tom Miller

The cake has a wonderful crumb, rich butter and egg taste. The butter bourbon sauce for soaking and drizzling when serving is just devine! This cake is wonderful all year around. It is great with strawberries and whip cream or vanilla ice cream with extra butter bourbon sauce drizzled on top. I just love it.

It can be made with different variations rum and amaretto. When you are doing rum you can add lime rind, lemon rind or orange rind. I actually infuse bottles of rum and vodka with as many rinds of each fruit I can get in the bottle. I infuse them for months and even years. I use it for baking and cocktails. Take the infused rum and make the butter rum sauce. Honestly, the variations are endless and is up to your imagination. You can add flavor liquours, they work nicely, as well.

Source of recipe: Unknown


1 cups unbleached all-purpose flour

2 cups cake flour

2 cups white sugar

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup butter (room temperature)

2 teaspoons vanilla extract or almond

4 eggs (room temperature)

2 T. Kentucky bourbon

Butter Bourbon Sauce

3/4 cup white sugar

1/2 cup butter

1 tablespoon water

2 teaspoons almond extract (optional)

1/4 to 1/2 cup Kentucky bourbon


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl cream butter with sugar. When creamy and white in color add eggs and continue beating for 3 mintues, until light and fluffy. In a large bowl, mix the flours, salt, baking powder and baking soda. Blend in buttermilk, 2 teaspoons of vanilla in a cup. Alternate buttermilk mixture with flour mixture. Beat for 3 minutes at medium speed, until well incorporated. Pour batter into buttered and flour bundt pan. Be generous with butter and flour, for easy release.

Bake in preheated oven for 60 – 70 minutes, depending on your oven, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour warm sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/2 cup butter, 1/4 to 1/2 cup bourbon, and the water. Cook over medium heat, until fully melted and combined, but do not boil. Pour onto warm cake.Butter Sauce Drizzle Make a second batch of butter sauce for serving and drizzling over cake. Slowly simmer and reduce this down until thicker in consistency.

Kentucky Derby Chocolate Pecan Pie Recipe by Tom Miller

NOTE: This recipe makes a large amount of batter, so be sure to use a
10-inch deep dish pie pan. A stoneware pie pan with high sides works
well. When shaping and fluting the pie crust, make sure to bring the sides up high enough to hold all the Kentucky Derby Pecan Pie filling.

Recipe for 10-inch Single Crust Pie Crust (Click on the Best Ever Pie
Crust Recipe. This recipe makes enough for 2-4 crusts. You can divide
the recipe in half or freeze the extra crusts.)
1/2 cup butter (1 stick), melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup Karo light corn syrup
4 large eggs
1 1/2 teaspoons vanilla
1/4 cup bourbon
3/4 cup gourmet chocolate chips

1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if
Preheat oven to 350 degrees F.
Roll crust
according to my directions in the Best Ever Pie Crust Recipe, or use a
store bought pre-baked pie crust, line a 10-inch deep dish pie pan with
the dough, and flute the edges as desired.
In a large mixing bowl,
on medium speed with whisk attachment, whip butter, sugars, corn syrup,
eggs, vanilla and bourbon together until frothy.
Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
Serve warm, or cool completely before serving with whipped cream or a scoop of vanilla ice cream.
Yields 8-10 slices

This is a recipe for Kentucky Burgoo taken from an old Kentucky recipe book and I am adding it to this page of Ky. recipes.  Posted by The Southern Lady Cooks

Kentucky Burgoo

2 pounds foreshank soup bone

2 pounds pork shank

2 pounds veal shank

1 (3 to 5 lb.) breast of lamb

1 (5 to 6 lb.) hen

8 quarts cold water

3 large onions, chopped

3 large potatoes, chopped

3 raw carrots, chopped

1 cup diced celery

4 cups tomatoes

2 cups corn

2 cups butterbeans

2 pods red pepper

2 green peppers, chopped

Salt and cayenne pepper to taste

4 teaspoons Worcestershire sauce

Small bunch parsley, finely chopped

Put the soup bone and all the meat into cold water in a 4 gallon kettle, and bring slowly to a boil. Simmer until meat is tender enough to fall from the bones. Lift meat out of stock; cool; remove from bones; chop. Add onions, potatoes, carrots, celery, tomatoes, corn, butterbeans, red and green peppers. Allow to simmer until thick. Add salt and cayenne pepper to taste.

Burgoo should be very thick, but soupy. Stir frequently during the first part of cooking and almost constantly after it thickens. Test occasionally and add more seasoning if necessary. Total cooking time should be about 10 hours. Add Worcestershire sauce 10 minutes before removing from heat. Add chopped parsley just before serving. Yield: 10 quarts.


Kentucky Bourbon Balls Candy submitted by Fran Bolton
 1 cup chopped nuts
5 tablespoons Kentucky bourbon
1/2 cup butter, softened
1 (16 ounce) package confectioners’ sugar
18 ounces semisweet chocolate  .
 1.Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight. 2.Mix the butter and sugar; fold in the soaked nuts. Form into 3/4″ balls and refrigerate overnight. 3.Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.