COLONEL SANDERS' OLD FASHIONED BUCKWHEAT CAKES
This is my personal recipe for homemade buckwheat cakes, a real treat served with my Kentucky whipped butter and pure maple syrup.
Provided by Colonel Sanders
Categories Breakfast
Time 12h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flours together.
- Dissolve cake yeast in the warm water.
- Mix all ingredients well, into a batter.
- Set at room temperature for 1 hour.
- Cover and place into the refrigerator overnight.
- Stir in baking soda to the portion to be used to leaven the sourness of yeast.
- Pour onto greased hot griddle and cook until bubbly, then flip cake over until golden brown on both sides.
- Serve hot with my "Kentucky Whipped Butter" and pure maple syrup.
Nutrition Facts : Calories 263.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 1, Sodium 1226.8, Carbohydrate 55.5, Fiber 4.7, Sugar 12.2, Protein 7.3
COLONEL SANDERS' KENTUCKY WHIPPED BUTTER
This is my personal recipe for Kentucky whipped butter, served with my hot Kentucky biscuits or buckwheat cakes.
Provided by Colonel Sanders
Categories Very Low Carbs
Time 10m
Yield 13 serving(s)
Number Of Ingredients 2
Steps:
- Add 2 sticks cut up softened butter to a mixing bowl.
- Beat until well beaten.
- Begin adding buttermilk slowly.
- Beat until fluffy.
- Scrape loose the first solid butter clinging to the bowl, then beat until there are no solid lumps in the whipped butter.
- Serve with my hot Kentucky biscuits.
- Store unused portion in refrigerator, tempering and whipping before serving again.
Nutrition Facts : Calories 126.3, Fat 14.2, SaturatedFat 9, Cholesterol 37.7, Sodium 127.7, Carbohydrate 0.1, Sugar 0.1, Protein 0.2
PRESTON COUNTY RAISED BUCKWHEAT CAKES
This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time
Provided by Frugalfarmer
Categories Breakfast
Time 9h10m
Yield 8-12 cakes, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
- When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
- We usually serve stacks of 2-4 cakes each.
- Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).
KENTUCKY COLONELS
Make these at the holiday's. Just a little different than my other cookie/candy balls.
Provided by Marsha Gardner
Categories Candies
Number Of Ingredients 5
Steps:
- 1. In a mixing bowl cream together the butter and 1 pound of the powdered sugar with mixer on high speed. Add the bourbon, the remaining sugar ad the nuts and mix well.
- 2. Chill in refrigerator until firm enough to handle, about 2 hours.
- 3. Melt chocolate in the top of a double boiler and then allow to cool to room temperature.
- 4. Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered in wax paper.
- 5. Dip balls in into the melted chocolate 2 at a time. Using 2 forks, turn the candy, coating completely with the chocolate. Tap fork to eliminate excess chocolate, then place on on the wax paper.
- 6. continue with remaining candies. Place baking sheet in the refrigerator until firm enough to handle. Pace in a tightly sealed container and allow to age several days before serving. Will keep refrigerated for several weeks if they last that long.
COLONEL SANDERS' KENTUCKY CHESS PIE
Make and share this Colonel Sanders' Kentucky Chess Pie recipe from Food.com.
Provided by Colonel Sanders
Categories Dessert
Time 10m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar well.
- Add other ingredients.
- Pour into unbaked crust.
- Bake at 325 degrees for 45 minutes.
- Make meringue of egg whites stiffly beaten, with equal amount of sugar and small amount of nutmeg (equal amounts mean equal measure of sugar and egg whites).
- To keep meringue from weeping, beat whites until foamy, then add sugar slowly.
- Beat stiff.
- Cover filling with meringue.
- Brown in moderate oven.
- Yields one 9" pie.
Nutrition Facts : Calories 379.2, Fat 26.9, SaturatedFat 13.9, Cholesterol 130.4, Sodium 206.5, Carbohydrate 32.9, Fiber 0.8, Sugar 22.3, Protein 3
COLONEL SANDERS' KENTUCKY BUTTERMILK PIE
Make and share this Colonel Sanders' Kentucky Buttermilk Pie recipe from Food.com.
Provided by Colonel Sanders
Categories Dessert
Time 40m
Yield 1 pie, 9 serving(s)
Number Of Ingredients 7
Steps:
- Beat 4 eggs and 3/4 cup sugar together until light and lemon colored.
- Add 2 tablespoons flour and beat some more.
- Mix the butter, vanilla, lemon juice and buttermilk, then add it to the egg mixture.
- Pour into baked, but not browned, pie shell.
- Bake at 375 degrees for 20-30 minutes (over baking makes it tough).
Nutrition Facts : Calories 166.6, Fat 7.6, SaturatedFat 4.2, Cholesterol 97.9, Sodium 119.8, Carbohydrate 20.5, Fiber 0.1, Sugar 18.9, Protein 4.4
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- COLONEL SANDERS’ PECAN PIE. 4 eggs, slightly beaten. 1 cup golden Karo syrup (light corn syrup) 1/3 cup sugar. pinch of salt. 1 tbsp. lemon juice or vinegar.
- COLONEL SANDERS’ BUTTER THIN PANCAKES. Mix: 3 cups coffee cream. 4 eggs, beaten. 3 Tsp. baking powder. 2 tsp. salt. 2 1/2 cups sifted flour. Mix both mixtures together then add
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- COLONEL SANDERS’ TRANSPARENT SQUASH. 3 cups Acorn squash or Hubbard squash. 1 tsp. Mace. Pinch of salt. 1/2 cup sugar. 1/3 cup melted butter. 2 cups water. Cut the squash into 1-inch cubes.
- COLONEL SANDERS’ CHESS PIE. Yield: one 9-inch pie. 1 cup sugar. 1/2 cup butter. 4 egg yolks. 1/2 Tbsp. corn starch. 1/4 tsp. cinnamon. nutmeg. 1 cup cream.
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