Colonel Sanders Kentucky Whipped Butter Recipes

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.

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.

Steps:

• Combine all spices. This is enough to coat 4 chickens.
• Marinate chicken pieces in Hendrickson's dressing OR Italian dressing for an hour or longer.
• Preheat oven to 350.
• Spray cookie sheet or 13" x 9" pan with Pam or line with foil.
• For each chicken you are preparing, combine 3 Tblsps of the above mix with 3/4 cup flour & 1 Tbsp unpacked brown sugar.
• Place ingredients in a Ziploc bag.
• Remove chicken pieces from marinade one at a time & place in Ziploc & shake to coat. Place on cookie sheet.
• Spray lightly with butter spray [like I can't Believe It's Not Butter!].
• Bake uncovered about 1 hour at 350 without turning.

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.

Steps:

• In small bowl, combine first 6 ingredients and stir until smooth, thick paste is formed.
• Spread evenly over chicken.
• Place coated chicken in large bowl, cover tightly, and refrigerate for at least 2 hours.
• Pour oil in large, heavy skillet or deep fryer to at least a 3-inch depth, and heat to 425 degrees.
• Meanwhile, place soda water in bowl, and dry pancake mix in a seperate bowl.
• Place chicken in soda, then dredge with pancake mix.
• Set aside to dry a few min.
• Fry a few pieces at a time uintil browned (about 5 minutes), and place on large baking sheet.
• Bake, uncovered, for 30 minutes at 350 degrees.

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).

Steps:

• On stove, soften butter and 1 pound of sugar, remove from heat and let cool to warm.
• Add whiskey, then second pound of sugar; nuts, and lemon juice.
• Blend until all are mixed. Roll into balls and let cool overnight to firm up.
• Melt chocolate and paraffin in top of double boiler; blend well. Remove from the heat and cool slightly. Dip candy in chocolate mixture.
• Set one waxed paper to harden.
• Store in an airtight container.

Steps:

• Sift dry ingredients into mixing bowl and nest the flour mixture.
• Add most of buttermilk.
• Cut in the lard.
• Begin squeezing the lard and flour in the milk until thoroughly mixed.
• Add the rest of the buttermilk if needed and mix.
• Turn on to floured board.
• Knead until consistency desired.
• Cut into biscuits.
• Place on a lightly greased baking sheet.
• Bake in a preheated 450°F oven for 12-14 minutes.