Harvest

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Month of December

             Christmas Trees at

             Hillside Orchard

 

             Beef at

             The Cox Family Farms

 

 

 

 

Try one of the many recipes for a favorite in our neck of the woods: 

 

Kentucky Transparent Pie

 

1/2 cup (1 stick) butter, melted

2 cups sugar

1 cup cream

4 eggs, beaten 

2 Tablespoons flour

1 Teaspoon vanilla extract

1 unbaked (9 inch) pie shell

Preheat oven to 375°. Line a 9-inch pie plate

with unbaked pie shell.

 

In bowl beat together butter and sugar until fluffy. Add cream, and mix until smooth. Beat in eggs until combined, then stir in flour and vanilla. Pour into pie shell.

 

Bake at 375°. for 40 minutes or until golden brown on top.

Kentucky Bourbon Balls

 

1/2 cup butter
3 1/2 cups sifted powdered sugar 
4 tablespoons Kentucky Bourbon
pecan halves
1 package semi sweet chocolate chips

Cream butter. Add sugar gradually. Beat well. Slowly add the bourbon, blending well. Chill 1 hour or more. Roll into 1" balls. Chill again for 1 hour or more.

Melt chocolate in the top of a double boiler. Using a fork, gently dip each ball in the chocolate and place on waxed paper. Cover the fork marks with a pecan half on the top before the chocolate sets.  Chill. Store in a covered container.  (approximately 2 dozen)

Kentucky Beer Cheese

 

2 pounds sharp cheddar cheese
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard

hot sauce to taste
1/2 bottle beer,  flat

1 teaspoon salt

 

Cut the cheese into cubes and process in a food processor until perfectly smooth. Add the garlic, Worcestershire, mustard, and hot sauce. Blend well.

 

Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a firm spreading consistency. Stir in the salt and refrigerate.

 

Serve on small slices of rye bread, crackers, or an assortment of raw vegetables.