A note to my readers: I am sorry that I have not been able to keep the Kentucky Table running for the last few weeks. A run-in with my new (and beautiful and wonderful) cat one night lead me to the hospital, the doctors and the nurses of the North Carolina hospital where I grew up. I came to my North Carolina town, Webster, and after 16 days with doctors and pills, I am back to normal and will soon be home to my Kentucky  home, Georgetown, and ready to become normal again. 

So here goes, of course, with a food of Kentucky, that has Kentucky history and a Kentucky story.

 I recently pulled out of a stack of books, a Kentucky cookbook that I had been given, a book I had forgotten, one of the most beautiful cookbooks I have, and yes, Kentucky all around. The name: “Room at the Table: A Collection of Recipes from the Premier Bed and Breakfasts of Kentucky.”

The beautiful book came to me in 2008 with this note on a piece of folded note paper:

“Joe I bought this book in Kentucky — want you to have it,”  Sara and Jim. Look at p. 68:

“Country Charm Historic Farmhouse”

“Francis Hall,whose father emigrated from Yorkshire, England, built the triple brick thick Gothic Revival house in 1869. In 1945, David Snell’s grandfather Howard W. Snell, purchased 300 acres from the Ritter family. A year later, David’s family moved to the historic Hall farmhouse.

“Country Charm Historic Farmhouse Bed and Breakfast sits atop a hill overlooking 65 acres of Kentucky farmland. Located off a beautiful four-lane highway between Lexington and Paris, it offers a serene, relaxed atmosphere.”

Get ready to read and cook one I think that you will like:

Baked oatmeal

Prep: 5 minutes

— 1/2 cup unsweetened applesauce

— 3/4 cup brown sugar

— 1/2 cup egg substitute

— 1 teaspooon salt

— 3 cups uncooked quick-cooking oats

— 1 teaspoon cinnamon

— 2 tablespoons baking powder

— 1 cup fat-free milk

Mix all ingredients together and pour into a greased 8x8-inch square pan. Bake at 350 degrees for 30 minutes. Serve with fruit, maple syrup, sugar or warm milk.

Try it if you will and I think that a long time ago without the cookbook, we ate breakfast at the farm and ate, maybe, the oatmeal.

Joe Rhinehart can be reached by  e-mail at joeprhinehart@gmail.com.

Recommended for you