Kentucky Girl Bake It For Me

Southern Cooking and More.

Day 8/365

Brown Sugar Pie

4 c. light brown sugar
3/4 c. butter, melted
3/4 c. milk
3 eggs
3 T. flour
1/2 tsp. vanilla
1 unbaked 9″ pie shell

* Combine sugar, butter, milk, and eggs together; mix well. Add flour and salt to the sugar mixture. Stir in the vanilla. Pour into an unbaked 9-inch pie shell. Bake at 350 degrees for 45-50 mins.

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Day 7/365

Sonic’s Ocean Water Drink

3 T. water
2 T. sugar
1 tsp. imitation coconut extract
2 drops blue food color
2 12-oz. cans of cold Sprite

* Combine water, and sugar in a small bowl. Microwave 30-45 seconds, then stir to dissolve all of the sugar. Allow this syrup to cool. Add coconut extract, and coloring to syrup when cooled. Stir well. Combine syrup with cold sprite in a pitcher. Divide and pour into two 12 oz. glasses over ice. Add straws.

This makes a perfect cool refreshing drink, especially on a hot summer day. Taste similar to the blue coconut snow cone flavor.

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Day 6/365

My favorite cookie icing recipe that I use on Christmas cut-out cookies, sugar cookies, and my thumbprint cookies. It is sooo good. Here is the link:

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Day 5/365

Crissy’s Corn Chowder

2 med. onions, finely chopped
2 garlic cloves, crushed
2 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper
3 T. butter
3 T. flour
1 c. chicken broth
1 c. water
2-3 potatoes, cubed
1 bay leaf
2 – 10 oz. pkg. frozen corn
1 red pepper, diced
1 1/2 c. milk
1 c. half & half
4 scallions, sliced into 1/4″ pieces
1/2 c. chopped fresh parsley
3 – slices crisp bacon, crumbled

* In large soup pot over med. heat, sauté onions, garlic, and spices in butter until onions are translucent. Sprinkle with the flour and stir well. Add the chicken broth, water, potatoes, and bay leaf and cook for 15 mins. over med. to low heat, stirring occasionally. Add corn, red pepper, milk, and half and half and simmer another 15 mins. Five minutes before serving, add the scallions and parsley. Pour the chowder into mugs and top with crumbled bacon and croutons. Serve with warm rolls or corn bread muffins.

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Day 4/365

Cherry Magic Shell Ice Cream Topping

1 6 oz. pkg. cherry chips (or chocolate, mint, butterscotch)
1/2 stick butter or margarine
1/4 c. vegetable oil

* Melt chips and butter in a double boiler. Add oil and mix in well. When dipped into or spooned over ice cream, it will create a hardened shell.

This was my favorite magic shell growing up, and then they just stopped carrying it, I was so happy to find this recipe, I feel like a little kid again. Sometimes its hard to find the cherry chips, I found mine awhile back on clearance at Wal-Mart and bought tons of them.

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Day 3/365

I made this at Christmas and served with vanilla ice cream, it is AWESOME…. My favorite dessert.

Crissy’s Hot Fudge Cake

1 c. all-purpose flour
3/4 c. sugar
6 T. baking cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 T. vegetable oil
1 tsp. vanilla extract
1 c. packed brown sugar
1 3/4 c. hot water
whipped cream or ice cream, optional

* In a medium bowl, combine flour, sugar, 2 T. cocoa, baking powder, and salt. Stir in milk, oil, and vanilla until smooth. Spread in an ungreased 9-inch square baking dish. Combine brown sugar and remaining cocoa; sprinkle all over the batter. Pour hot water all over the top; do not stir. Bake at 350 degrees for 35-40 mins. Serve warm. Top with ice cream or whipped topping. 9 Servings.

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Day 2/365

Mom’s Chewy Oatmeal Cookies

1 c. butter flavor crisco

1 c. granulated sugar

1 c. brown sugar

2 eggs, beaten

1 tsp. vanilla

1/8 tsp. or less baking soda

1/8 tsp. or less salt

1 1/2 c. flour

3 c. quick cooking oats

* Cream shortening, add sugar gradually and mix well. Add beaten eggs and vanilla. Stir in all the dry ingredients and mix well. Form into small balls ( do not flatten). Bake at 375 degrees for 10-15 mins.

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Day 1/365

My new favorite recipe that I played around with and made at Thanksgiving. My new version to the favorite pecan pie. Hope you enjoy…

                                                       Speedy’s Pecan Pie

3 large eggs, beaten

3/4 c. granulated sugar

4 T. butter, softened

1/2 tsp. salt

1 tsp. vanilla extract ( I use Mexican Vanilla Extract)

1/2 c. light corn syrup

1/2 c. Agave Nectar ( I use the lt. amber color)

1 1/2 c. chopped pecans

1 – 9 inch store bought deep dish pie crust (unbaked)

* Preheat oven to 350 degrees. Beat eggs with an electric mixer until fluffy ( about 8 mins.) In a separate large mixing bowl, stir together sugar, salt, butter, vanilla, and syrups. Gently fold in the eggs. Gently fold in the pecans. Pour the filling into pie crust. Bake for 40-50 mins., until filling is almost set and no longer wobbly in the center. Let pie cool completely before cutting. Serve with ice cream or whip cream.

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