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.

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    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

Dressing

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
Ingredients:
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

Directions:
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 seal..save 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!

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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

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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!

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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 www.visitbardstown.com/nbd and join us next Friday and Saturday!

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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

Family Favorites…

While we are “social distancing” from everyone and having to do more cooking for our families like we did in the 80’s, we thought it would be a good time to share a quick story and some recipes from our Welcome Wagon & Newcomer Club Thoroughbroad gal pals.

Scarlett was president of the Louisville Welcome Wagon social group in 1989 & 1990. She loved this gathering of women who had been homemakers most of their lives. Having no children and a husband who traveled during the week, she had not done much cooking over the years living in Savannah … she and another friend basically had the same lifestyle, so they met out for dinner and drinks 4 nights a week. Aw the life. Moving to Louisville changed all of that.

Welcome Wagon came calling and she decided to give it a chance. Scarlett learned how to cook and was befriended by some members who happened to be GREAT cooks, entertained a great deal and therefore became a Thoroughbroad.

After her year as president was fulfilled, she was given a gift from the membership. At the time it was welcomed but she had no idea how many times it would be used after 1990! Louisville Stoneware was a popular local pottery that was found on a great number of Louisville tables, especially during Derby. This large platter has held many a main dish over the years and is treasured…always hand washed so as not to get chipped.

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Robyn and Scarlett are providing the recipes from a “Hometown Favorite” luncheon where all members were invited to bring just that..a favorite dish from their favorite town they had lived in at one time.

Hope you all enjoy using them while we are quarantined…and send us your reviews, we would love to know your favorites!

 

 

Southern Girls Social Distancing…

As the weeks pass by as we deal with the Corona Virus outbreak, we have found a way to stay in touch without touching. Facebook has been a gift as we are able to share the daily activities, or lack there of via the internet. The Thoroughbroads who are involved in this blog have been sharing adult beverage recipes, drinking various wines, Ginger Beer, Peanut Butter Bourbon & flavored Vodkas. One thing for sure we are sleeping very well…even if it is 3:30 in the afternoon!

Join us as we laugh at these true early cookbook covers from the past….everything old is new again!

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Well March really came in more like a mad grizzly…

While we usually post monthly, we felt we should socially distance a story to remind all to be grateful for your family, your friends, your community and your living in the greatest country in the world. Yes, we are all being required to stay home, and this too shall pass in time. We encourage you to think of Anne Frank and think of what she had to deal with.

July 1942, the Franks went into hiding in some concealed rooms behind a bookcase in the building where Anne’s father, Otto Frank, worked. From then until the family’s arrest by the Gestapo in August 1944,they lived in this small space and had to stay quiet or they would be detected and eventually were. Her diary should be read by all. May we all be as brave as this young girl.

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March Comes In Like a Lion, But You Can Be a Satisfied “little piggy”…

March winds and April showers bring May flowers. Wait! Something has gone terribly wrong. It is the end of February and seems like monsoon season. Rain,rain, and more rain. Robyn is  one of those people that really can’t handle too many gloomy days. So what does she do? Turn on every light in the kitchen and cook. Fill up the house with good smells. On the menu today, “ Chicken Lickin’ Good “ Pork Chops. This is from the cookbook that came with her original Crockpot. Yes, she still has  it and prefers it to a newer model. What to serve with these yummy chops? Her favorite sides are mashed potatoes, green beans, and Waldorf salad. Yummmmy!!

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So, the crock pot is on, the kitchen is cleaned up, time for a break. Grab a good book and a cup of hot cocoa. Drop one of these balls in a cup of milk, microwave, and you have hot rich cocoa. Is it too early to make this an adult beverage? Nah. Might I suggest a shot of Screwball Peanut Butter Whiskey. Robyn took this on a recent trip to West Virginia and a stopover in Bardstown KY to see Scarlett. All the ladies loved it! More on that later.

Make-Ahead Hot Chocolate

Makes 10 chocolate balls for 10 servings

2 cups (12 ounces) semisweet chocolate chips

1 cup of heavy cream

¼  teaspoon of salt

¼ cup of cocoa

¼ cup powdered sugar

Microwave chocolate chips, cream, and salt in a large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, about 2 hours. Working with 3 tablespoons of chilled chocolate mixture at a time, roll into 2 inch diameter balls. Combine cocoa and powdered sugar. Roll balls in this mixture to coat. Place in a Ziplock bag. Balls can be refrigerated for 5 days or frozen for up to 2 months.

To make 1 cup of hot chocolate: Place one chocolate ball and 1 cup of milk in a microwaveable mug. Microwave, stirring occasionally, until smooth, about 2 minutes.

hot chocolate balls

An Apple A Day…

Robyn just went back to Alabama after a whirlwind week in Bardstown, KY at Scarlett’s house. She has been officially adopted by Scarlett’s gal pals and being encouraged to move back to Kentucky! During her visit, the two got serious about a new whiskey (Skrewball)…they experimented with the peanut flavored libation straight and loved it. It got their creative minds going and many adult beverages were experimented with…these recipes are soon to follow. However, this insertion will be all about apples. While Robyn was here, the girls caught up with an old friend from Newcomers Louisville and enjoyed a long lunch at Mammy’s and a story about apples. Here is her story…

The calendar said Fall but here in the South, we were still having record high temperatures. I’m talking high 90’s. Also, it seemed as if the whole U.S. had gone pumpkin crazy. Everything from lattes to SPAM! You name it they have it in pumpkin.

At this time of year, Robyn’s thoughts turn elsewhere. Apples. She lived a while in Michigan. Did you know that the state is the No. 3 producer of apples in the U.S. ?

Amazed on her first visit to a local produce market to find 24 different varieties of apples available. How had she lived without this? In the fall, a short drive outside of town to the orchards will have you eating doughnuts and hot cider. Robyn was also lucky to take a spin in her neighbor’s single engine plane over the orchards. The geometric layout was beautiful.

Apples also bring memories of Louisville. Attending a weekly stitchery group where you were encouraged to bring whatever you were working on and enjoy the coffee and conversation. One week, we arrived to find that our hostess had made a dried apple wreath. Everyone loved it! It was soon decided that we would all dry our apples and bring everything the following week to assemble together.

The first step to drying is to slice off the sides of the apples. Then, all your slices for drying will be lovely heart shaped with the seeds in the middle. What to do with all those sides you cut off? Apple Bread of course. It is a fragrant moist bread. It was enjoyed by all. We assembled our wreaths and no two were alike.

 

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