My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, June 21, 2010

Kentucky Delight

My Aunt Millie use to make this, but I think she called it something else. Anyway I found this in my Kentucky Hospitality cook book and it is the same thing. She and Uncle Jimmy and the kids (5) would come to visit almost every summer. Mom would make the angel food cake, Aunt Millie would make whatever she called this, Dad and Uncle Jimmy would sip bourbon and supervise all us kids making homemade ice cream. I'm talking turn the crank kind of freezing ice cream. It really wasn't to bad with 8 of us to churn. Not once do I remember Dad or Uncle Jimmy taking a turn churning.

No one thought anything about the fact there was bourbon in this, everyone ate it.

Kentucky Delight
12-16 servings
print recipe

1/2 pound marshmallows
1/2 cup bourbon
2 dozen almond macaroons, crumbled
1 pint heavy cream, whipped

Soak marshmallows in bourbon for 1 hour. Try to keep 8 kinds out of this. Add macaroons and whipped cream. Chill slightly or serve immediately over angel food cake or ice cream or both. It can be kept refrigerated for 2 -3 days or can be frozen.

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