The Pumpkin Pie Trilogy…

As we come to the end of the infamous “RONA” Thanksgiving, we want to look back to the turkey days of sharing a great meal with family and friends and when hugging was something we all took for granted.

As Scarlett made her popular pumpkin pies the year of the COVID 19 virus restrictions, she pulled out a Folk Art painting she had done in art class in 2009. When she had it framed, she decided to add her famous pumpkin pie recipe..which she had kept secret for many years from all those that asked for it. She would finally come clean and let others know it was the recipe on the Libby’s can of pumpkin..only she added a little maple syrup and a little brown sugar to the recipe (just a little).

There the secret is out!

Robyn supplied the picture of how you are really supposed to eat a slice of pumpkin pie…we all agree! So toast to the Thanksgiving of 2020 that has taught us all what we really have to be thankful for…our loved ones and the memories of past turkey days.

Stay safe and pray this pandemic is over real soon.

Pickin’ Punkin’s

October in Louisville is just plain lovely. The many varieties of trees (especially the Maples) are actually neon colored! Being an Atlanta girl Scarlett could not believe that Kentucky could be so beautiful in the Fall.

Everyone one from Louisville takes the annual 1 hour drive across the Ohio River to Starlight, Indiana to eat and shop at Huber’s Farm, Orchard & Winery when the pumpkins are ripe. You have to call ahead for reservations as it is packed because the food is soooo good! Served family style at big tables, big bowls of home grown veggies, ham, fried chicken and their famous fried biscuits with apple butter are just some of the favorites.

One October before Halloween, the Thoroughbroads took their annual trip along with another couple…Pat & Tony from Texas to enjoy the fun in the mid 1980’s. They all piled into Pat’s blue van (no seat belts and Scarlett and her husband in the back floor board as there was no seat belt law back then) and off they set out for the curvy road to Starlight. Going there was no problem but coming back became a laughable joy ride home. Scarlett’s husband started moaning and groaning from the floor board as we whirled our way around the curves on the way home. Upon interogation, we found he had eaten two entire baskets of fried biscuits with apple butter and drank at least 4 glasses of sweet tea along with an entire country meal with all the fixin’s while no one paid attention. Well, those biscuits with all that tea had become loaves of bread as they swelled up in his stomach! He wasn’t sick, but he thought we were going to have to take him to the hospital and get his stomach pumped because it was swelling up way over his belt. He looked like he had swallowed an entire car tire! It was hilarious and he learned a lesson…the lesson to share biscuits the following year. We all wondered why we did not have but one each and now we knew why. It was a lesson well learned.




September Brought The Love of History…

Peggy did not stay with the “Thoroughbroads” long but she made a huge impact when she was able to attend or host. She had a full-time job with a local paint company, but could get away from time to time and it was always a delight. Her hobbies kept us entertained and she was a wonderful story teller of her adventures.

An avid antique collector of very early Americana, long before it became fashionable, she invited us all to her home for a luncheon.  Upon arrival, she greeted us in full Williamsburg attire, the house smelled wonderful as she handed us a vintage recipe beverage she had uncovered. We were in for a great day, for she had cooked the entire meal in her living room fireplace with her vintage cast iron cookware…and it was still bubbling over the warming coals as we came in.

The living room, or rather the gathering room, was full of lovely copper items, vintage books and wooden ware she had collected and loaded the bookshelves with. The furniture was overstuffed colonial styled seating and placed over an old hooked rug. The walls had early primitive paintings and pottery pieces, a bittersweet wreath and candlesticks with beeswax candles were lit on the mantel and comfy quilts were available for anyone who might be a little chilly on this early fall day. It was a very welcoming home in the country just outside of “the Ville”.


The table was set with her collection of various pieces of glassware silver and linens. Meant not to match..she was ahead of her time back in the 80’s. The food was served into bowls and small plates by our hostess directly from the pots in the fireplace. The iron swing arm pot holder attached to the inside of the brick fireplace held a cast iron pot full of a vegetable and beef stew, out of another cast iron piece came corn bread, and an iron Dutch oven was full of cobbler…this piece was unique as the top had a deep rim where the red-hot coals were placed to cook the top of the cobbler as well as the bottom.

hearth cookingstew

As we enjoyed the delicious meal Peggy told us stories of where all the iron came from, auctions, trades with other collectors, flea markets and yard sales. We felt we were right there with her bargaining our way to a lovely day like today where we would enjoy the history of early cooking and vintage recipes from the women who helped build our country. We left with a new appreciation for how lucky we all were.

For colonial recipes, additional pioneer stories and history visit


A Strawberry August

How did you learn to cook? This is the question that Robyn recently posed to Facebook friends. The responses were varied but most said from mother and grandmother while others learned from books. The lone male responder said he realized it was a necessity when he left home. The current news has reported a resurgence in  cooking, especially baking, since the first stay at home orders of the COVID 19pandemic. Many places are even reporting a shortage of flour!

Robyn also learned to cook from her mother and more about baking from her grandmother. She was in grade school when she made her first sweet tea. Now, in the South , we are particular about our sweet tea. So, it had to be just the way her Daddy liked it. Next came cornbread. White cornmeal, no sugar, baked in an iron skillet.

Then Robyn started to read recipes in “ Ladies “ magazines. At age 12, one caught her eye, Frosty Strawberry Squares. She showed it to her mother and asked if she could make it. Her mother got the necessary ingredients and Robyn made it all by herself. She served it to her family. They were impressed that she did this on her own.

Robyn continues to make this cool summer dessert. Sometimes she switches to blueberries or blackberries. Strawberry is still her favorite. Since it is in a sheet cake pan, it will travel a short distance without melting. Give it a try for your family this summer.

                        Frosty Strawberry Squares


1c.    All purpose flour

1/4c. Brown sugar

1/2c.  Walnuts, chopped

½ c.     Margarine, melted


  • Egg whites, 1/4c.   Granulated sugar,
  • package of frozen strawberries, 2T. Lemon juice
  • 1c. Whipped cream or 4 ½ oz of frozen whipped topping,
  • Fresh berries for garnish

Preheat oven to 350 degrees. In a bowl, stir together flour, brown sugar, walnuts, and margarine. Spread evenly in 13x9x2 baking pan. Bake for 20 minutes, stirring occasionally. Cool. Reserve 1/3 for topping. In a large mixer bowl combine egg whites, sugar, berries, lemon juice. Best at low speed until mixture begins to thicken, then beat at high speed until stiff peaks form, about 10-12 minutes. Fold in whipped cream. Spoon over crumbles in the pan. Top with reserved crumbs. Cover and freeze 6 hours or overnight. Cut into squares and garnish with fresh berries. Serves 12-15.


Strawberry squares recipe card

Robyn is our little Strawberry Shortcake Girl…

indexfrosty strawberry Squares

Thoroughbroad 4th…

Everyone looks forward to the Fourth of July, the biggest blast of the summer. We get together swimming, boating, picnics, dancing to the CD player on the dock, fireworks, and food. The food is always great and on the grill. Take your pick- BBQ ribs, Boston butts, hot dogs, hamburgers, sausages, chicken, and fish.

Thoroughbred Robyn spent many 4ths at a friend’s house on a nearby lake. There was always a crowd. It was not unusual to have 25-30 people there, all family and friends.

Robyn was taught never to go empty handed. She chose to take Ramen Cabbage Salad. It makes a large bowl & would compliment all the pork being served. This is an old recipe from her Louisville days but none of this crowd had eaten it. It was a hit! After that it was assumed that Robyn would bring the Ramen salad no matter what the holiday.



    Ramen Cabbage Salad

8-10c. Shredded cabbage

1c. Sliced almonds

1c. Sunflower seeds, salted dry roasted

2   Green onions, chopped

2 pkgs. Chicken flavor Ramen noodles, crushed


1c. Vegetable oil

¼ c. Sugar

1/3 c. Rice wine vinegar

2 pkg. Flavoring from noodles


Combine all ingredients in a container with a lid. Shake well to combine. Keep at room temperature.

To serve, mix all ingredients in a large bowl just before serving.

Here is how Robyn made this an easy portable dish. Place chopped cabbage and green onion in a Ziplock bag. Place almonds, sunflower seeds, & broken noodles in a Ziplock bag. Mix dressing in a jar or plastic container. Combine all in a large bowl when ready to serve.

As much as Robyn likes the old recipes, she is always on the lookout for new ones. Here is an easy dessert dip that was a big hit at the lake gatherings. She made it with Snickers and with Reese cups. Make it your own and try your favorite candy bar.

candy dip

Snicker Cream Cheese Dip

12 ounces of cream cheese, at room temperature

½ c. confectioners’ sugar

½ t. pure vanilla extract

1/2c. salted peanuts, roughly chopped

1c. chopped Snickers Fun Size bars, plus 2T. For garnish

4 ounces milk chocolate, melted and cooled for 10 minutes

1/3c. Store bought caramel sauce

Chocolate wafer cookies for serving

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and confectioners’ sugar until light and fluffy, 4-5 minutes.Add the vanilla and mix to combine, 1minute.Add the peanuts and Snickers, and mix on low speed to incorporate.Pour the cooled milk chocolate and caramel sauce over the mixture and use a rubber spatula to fold it in. Don’t fully combine, you want it to look swirly.Transfer the dip to a serving bowl. Garnish with 2T. chopped Snickers and serve with chocolate wafer cookies.

The Thoroughbroad’s Georgia Peach (Scarlett) shares a few of her family favorite recipes from 4th of July get- togethers in the South. Old time cookin’ is still the best.

4th of July

Georgia Peach Pound Cake
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

For sauce you can puree some peaches, add 2 tablespoon cornstarch and cook low until thick. Serve as sauce over cake.

Peach Pie Filling

5 peaches (ripe and sliced wedges), 1 cup sugar, ¼ cup corn starch,  1 tsp cinnamon. Cook slightly over med heat then pour into Ball jars and for later use.

peach milk tea

Peach Milk Tea

Place 3 sliced peaches skin and all in a blender, Add 2 cups milk or almond milk, Add 2 Tbsp sugar or sweetener and 1/2 cup fresh brewed tea..we use Luzianne down South.

Blend until peaches are finely chopped up then pour through a fine sieve over ice in a glass and serve on a hot summer day..kiddos will love it. Momma will love it even more with a little splash of peach brandy!



COVID – 19 Stress Relievers…

masksIt is mid June in Bourbon Country and Thoroughbroads – Scarlett & Robyn are enjoying Peanut Bourbon related cocktails at Happy Hour over the internet once a week. After Robyn found Skrewball Whiskey in Alabama and brought it with her on her last trip to Bardstown, KY., both are addicted to the yummy peanut butter taste now and have been experimenting with various drink concoctions (recipes below).

Scarlett likes hers straight but on ice and Robyn just in a glass is fine. But, here is a great sexy way of having it just on ice….take a good heavy cocktail glass and fill it half with water then tilt the glass at an angle and place it in the freezer so that it is still angled but will not fall over. Freeze the water then pull the glass out and pour in the Whiskey and ENJOY –

The Bourbon Triangle!


Peanut Butter Russian (PBR)

2 oz Skrewball Peanut Butter Whiskey

1 oz Kahlua

1 splash heavy cream

Serve over ice


Elvis Has Left The Building

Chill a cocktail glass then dip rim in Banana Liquor and then rim with shaved dark chocolate shavings. Place one large ice cube in the glass and pour 1 big shot or 2 of Skrewball Whiskey and 1 Tbsp of banana Liquor then top with half of a thick slice of fresh banana on a skewer and place in the glass, then listen to “It’s All Shook Up.”


The Reeses Cup

Chill a tall glass and swirl around the inside of the glass some quality chocolate syrup and let a little settle in the bottom of the glass. Add 1 scoop of premium vanilla ice cream, 2 oz of Skrewball Peanut Butter Whiskey, then a dollop of whipped cream on top and garnish with 3 mini Reeses Cups on a wooden skewer for an additional dessert



P’nut Butta’ & Nana Puddin’

Chill a glass then paint marshmallow fluff around the rim of the glass and then dip the rim in finely chopped gingersnaps. Place a large ice cube in the glass, add 1 good splash of banana liquor and then 2 oz of Skrewball Whiskey and garnish with mini mashmallows on top…yummy in your tummy.


I Want Some Smores

Roast a giant marshmallow until you get some char then set aside. Take a tall glass and  add 1 good sized scoop of vanilla ice cream then add in 2 oz of Skrewball Whiskey and 1/2 oz of Godiva chocolate liquor and add finely chopped graham crackers. Top the glass off with a dollop of whipped cream, the giant roasted marshmallow and a few banana slices for garnish and a drink and ask for smore!



The Suffering Skrew

1.5 oz. Skrewball Peanut Butter Whiskey⁣
.75 oz. London Dry Gin⁣
.5 oz. Lime Juice⁣
Ginger Ale ⁣
Lime & Mint for Garnish⁣⁣
Shake all ingredients in a cocktail shaker with ice, and strain into a glass. Top with high-quality ginger ale, and garnish with lime and a sprig of mint.


The Coffee Break

1 Oz Skrewball Peanut Butter Bourbon

1 shot of Bailey’s Creme

Fill the glass with cold coffee and large ice cubes and wake up at your desk!

The Coffee Break


Did This Recipe Come From Cornbread Mafia Country…

Okay, if you don’t know you should. there is a book called “The Cornbread Mafia” that has gained a great deal of popularity over the years. It is a semi-true history within the official Home of Bourbon..Bardstown, Kentucky (since it is registered as THE BOURBON CAPITAL OF THE WORLD.) With that in mind, during National Bourbon Month, we offer up this great recipe to go along with a glass of fine Bourbon and a Bourbon marinated steak hot off the grill..Robyn will be supplying a June Thoroughbroad story soon, so watch for it, check out the above book and enjoy this side dish with a summer night on the deck! It will go with just about anything.

Cornbread Squash Dressing

¼ cup unsalted butter

½ cup diced Vidalia onion

¼ cup diced red bell pepper

¼ cup diced celery

1 Tbsp minced garlic

4 strips of cooked bacon crumbled

4-1/2 cups cubed yellow squash

1 10 oz can cream of chicken soup

2 cups cooked crumbled cornbread

¼ tsp cracked black pepper

Salt to taste

¼ tsp Creole or Cajun seasoning

2 large eggs beaten


Preheat oven to 350. In large skillet, melt butter and add onion, cubed pepper and celery and sauté until tender (3-4 min) add garlic and cook for one minute then add squash and cook 2 minutes then stir in cream of chicken soup and heat thoroughly then remove from heat.

Add cornbread and seasonings and mix well. Add 2 beaten eggs and transfer mixture to a 11x 17 greased baking dish and bake uncovered for 55-60 minutes or lightly browned on top. Enjoy!


Cornbread stuffing 1Finished product is YUMMY!

Keeps well covered in the Fridge

cornbread stuffing 2 One skillet for everything means less clean up!

National Bourbon Month Baby…

So here we are still in COVID19 Social Distancing in Bardstown, KY and many of us have found good old Kentucky Bourbon lifts our spirits…pun intended…so why not lift your spirit with a Bourbon Reeses Peanut Butter Cup MILKSHAKE for your June happy hours? Sure beats a Teenie Beanie Wienie Martini!!!

They are simply delicious as we all celebrate National Bourbon Month in June. Be sure to tune into the Bourbon Capital of the World’s Virtual Bourbon Weekend June. ( see details below)

Instead of this…look at the milkshake and you decide…recipe to follow.

Beanie Weenie Martini

Virtual National Bourbon Day Celebration, happening Friday, June 12 & Saturday, June 13. From a live cocktail class at Bardstown Bourbon Company to a sneak peek at the new Log Still Distillery, a cooking class with Mammy’s Kitchen & Bar and a backyard chat with the legendary Fred & Freddie Booker Noe IV, a special barrel pick with Josh Hollifield and team at Barton 1792 Distillery, hard hat tour and look at the upcoming Heaven Hill Distillery rooftop bar and restaurant (thanks, Jeff Crowe & Anna Hibbs!), walkthru of the beautiful Preservation Distillery Bardstown, chat with John Rempe and Vincent James Clark at gorgeous Lux Row Distillers, we’ve got all the content for you during our Virtual National Bourbon Day Celebration! Oh, and we’re also going to get to reveal some special stuff about Kentucky Bourbon Festival with new President & COO, Randy Prasse! Check out the entire lineup at and join us next Friday and Saturday!


May Day May Day…

Scarlett & Robyn have survived COVID19 so far. These Thoroughbroads have found it to be a time to be grateful for the long standing friendships you have. These two have stayed in touch but even more so through wonderful technology during these tough times. It has boosted their spirits and they have even tried virtual cocktailing with other honorary Thoroughbroads. On Wednesdays at 7pm they gather in front of the computers, Ipads, laptops or smart phones and check on each other, share the adult beverage they are enjoying and promise to send those recipes to each other so we can share them with you. So far we have the COVID19 Giggle Juice Recipe:

Lemon wedge, for rimming glasses Sugar, for rimming glasses’ 1 (750-ml) bottle Moscato 3 c. pink lemonade 1can lemon-lime soda 1 c. vodka 2 c. sliced strawberries 1 lemon
Directions: Rim glasses with lemon wedge & dip in sugar. In a large pitcher, stir together Moscato, pink lemonade, soda, vodka, & fruit. Add ice and enjoy 6 feet apart with a straw under your mask.

We have the Social Distancing Dreamsicle Margarita Recipe:

2 ounces of tequila, 3 Ounces of Fresh Orange juice, 1 ounce Triple Sec, 1 BIG scoop of Vanilla Ice Cream per glass…delicious, just don’t distance yourself from the booze, you will want another!

There will be more to come…in the meantime Robyn sent Scarlett a face mask to keep her safe until they can meet up close and “Hug the Hell” out of each other…best thing in life is a BESTIE!facemask