southrenoutlaw's blog: "Kentucky Derby"

1 cup flour 2 teaspoons baking powder 1/8 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon onion powder 3 tablespoons vegetable shortening 1 cup cooked ground country ham 1/2 cup milk, or less PREPARATION: Preheat oven to 450°. Combine flour, baking powder, salt, mustard, and onion powder in mixing bowl. Using a pastry blender cut in shortening until mixture resembles coarse meal. Add ham and enough milk to make a soft dough. Biscuits Turn out onto lightly floured board; knead for about 20 to 30 seconds. Roll out about 3/4-inch thick. Cut with small to medium biscuit cutter. Place on lightly greased cookie sheets. Bake for 10 minutes, until golden brown. Serve ham biscuits with butter. Makes about 18 to 24 biscuits.

2 cups dried apples 2 cups all-purpose flour, sifted or stirred before measuring 1/2 teaspoon salt 1 teaspoon baking powder 3 tablespoons butter 1 egg, beaten 1/2 cup milk 1/4 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 tablespoon sugar oil for deep frying PREPARATION: Cover dried apples with water; simmer, covered, for 30 to 40 minutes. Drain and let cool. Sift together flour, salt, and baking powder; cut in butter. Add eggs and milk; mix to form a soft dough. Roll dough out thin and cut into 4 circles about 5 inches in diameter. Combine nutmeg, cinnamon, and sugar. Place 1/2 cup dried apples in the center of each circle, sprinkle with 1 teaspoon of the sugar mixture, then fold over. Wet edges with a little milk and seal with a fork. Fry at about 370° in deep fryer until golden brown. Drain well. Serve with cream or ice cream. Makes 4 fried apple pies.

An old fashioned stack cake recipe, made with dried apples and spices. INGREDIENTS: 3 packages dried apples, (6 oz each) 1 cup brown sugar, packed 1 1/2 teaspoons ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 cup shortening 1 cup sugar 2 large eggs 1/2 cup milk 1/2 cup molasses 5 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground ginger 1 cup whipping cream, whipped PREPARATION: Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ginger, cloves, and allspice; set aside. Beat shortening at medium speed of an electric mixer until light; gradually beat in the sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and molasses. Combine flour, baking powder, soda, salt and remaining 1 teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill for 1 to 2 hours. Pat each portion of dough into an 8-inch circle on greased baking

This is Beaumont Inn's Pastry Chef, Cathy Nichols, version of our regional classic pie. Scroll down to see more chocolate chip pie recipes. INGREDIENTS: Pie Crust: 2 1/2 cups all-purpose flour 1 teaspoon sugar 1 cup butter, cut up 1/4 cup ice water, more or less . Filling: 1/2 cup butter, unsalted, melted 2 eggs 1 cup sugar 1/2 cup all-purpose flour 1 cup semisweet chocolate chips 1 1/2 cups chopped pecans 2 tablespoons Kentucky Bourbon PREPARATION: Crust: Mix all except water in food processor until crumbly. Slowly add ice water until mixture just holds together. Wrap in a flat circle in plastic wrap; Chill overnight. Form into pie pan. Filling: Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Gently fold in pecans, chocolate & bourbon. Add mixture to pie shell. Bake at 350° for about 30 minutes, or until set. Serve with fresh whipped cream.

1 pound French style bread (the firmer the better) 3 1/4 cups milk 3 eggs 2 teaspoons vanilla 3/4 cup granulated sugar 1/4 teaspoon cinnamon 1/4 cup pecans 1/4 cup raisins (optional) Bourbon Sauce, recipe follows PREPARATION: Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bread Pudding Recipe Recipe For Bread Pudding Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce (below). Bourbon Sauce 1 cup granulated sugar 6 tablespoons butter, melted 1/2 cup buttermilk 1 tablespoon (or more!) Bourbon 1/2 teaspoon baking soda 1 tablespoon white corn syrup 1 teaspoon vanilla In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.

1/2 pound fresh, ground smoked sausage, cooked and drained 24 large mushrooms, stems removed 1/2 pound cream cheese 1 ounce Parmesan cheese, grated PREPARATION: Cook mushrooms at 350° for 7 minutes. Allow to cool. Mix cooled sausage, cream cheese, and Parmesan. Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes.

1/2 cup flour 1 teaspoon salt 4 teaspoons sugar 3 tablespoons butter, melted 2 cups fresh or frozen thawed whole kernel corn, cooked 4 large eggs 4 cups milk PREPARATION: In a lightly buttered casserole dish, combine flour, salt, and sugar; mix in corn and melted butter. Beat eggs and add to milk. Stir into the corn mixture. Preheat oven to 450°.

From Chef Nick Sundberg: This is a regional favorite that originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This is our version which I feel is closer to the original recipe. It is offered on our lunch menu. INGREDIENTS: 3 ounces turkey breast, roasted, sliced 1 slice toasted white bread 2 slices tomato 2 slices bacon, cooked and drained Sauce: 2 ounces butter 3 ounces flour 3/4 cup cream 1/4 cup milk 1/2 cup Swiss cheese, grated salt and white pepper to taste PREPARATION: Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick. Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400&deg for 10 minutes. Garnish with bacon.

INGREDIENTS: 1 pound fresh asparagus 3 tablespoons lemon juice 1/4 cup olive oil 2 clove garlic, minced 1 1/2 teaspoons dill weed salt and freshly ground pepper, to taste PREPARATION: Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish. Add remaining ingredients. Marinate at least 1 hour, turning frequently. Place skewers through the middle of the asparagus spears, or place spears in a greased grill basket. Grill over hot coals until tender but still crunchy. Garnish with diced red bell peppers and lemon slices.

1 cup quick grits 4 ounces butter 12 ounces sharp Cheddar cheese 1 egg 1 tablespoon garlic powder 3/4 cup milk dash Frank's red hot sauce PREPARATION: Cook grits in boiling salted water, according to package directions, until thick. Remove from heat. Stir in butter and half of the cheese. Beat egg with garlic powder, milk amd hot sauce. Stir into grits