KBKabaret Week Four Podcast

KBKabaret Week Four Podcast Show Notes

Variety show in Parlor City
Upstate New York:  Leatherstocking Region
Show contains mostly original skits, observations, music, poetry, and even recipes
Hosts:  Bree Harvey  Sound Engineer:  Charles Berman
Actors:  Bree Harvey, Kate Murray, Judy McMahon, Charles Berman, Pete Bowers, John Carey, John Montgomery, and Molly Murray
*Interview and Songs Recordings at Electric Wilburland Studios, 105 Bank St, Newfield, NY 14867
Recording Engineer Will Russell

Special Musical Guest Burns and Kristy

Granny Ada
Episode:  Loving Mother
Written by Bree Harvey
Starring Judy McMahon and Kate Murray

Beulah Dehsams Parlor City’s Chef Extraordinaire
Episode:  Vanilla Extract and Basic Cake Recipe
Written by Bree Harvey
Starring Judy McMahon and Bree Harvey

Burns and Kristy Musical Guest

Written and Performed by Kate and Bill Murray

Super Boy
Written by Bree Harvey
Starring Bree Harvey and John Montgomery

The Baby Dilemma
Written by: Bree Harvey
Starring: John Carey, Kate Murray, and Bree Harvey

New Sponsor
Devaroh’s Delights
Written and Starring:  Bree Harvey

Retire Please
Written By: Bree Harvey
Starring Kate Murray,
John Carey
John Montgomery and Bree Harvey

Burns and Kristie
Let’s Run Away
By Ron Kristie and Terry Burns

Sponsor: So Be Gone
Written and Starring:  Bree Harvey

The Birthday Story
Written by and Starring:  Bree Harvey

The Out of Control Customer
Written by Bree Harvey
Performed by Bree Harvey, John Carey, and John Montgomery

The Dysfunctionals:  The Bird Another Story
Written by: Bree Harvey
Starring: Bree Harvey and Charles Berman

Burns and Kristie
So Many Angels
By Terry Burns

Sound Engineer: Charles Berman
Original Music Written By Bree Harvey
Produced by BHH Productions L. L. C.
©2015 All rights reserved

Beulah’s Fabulous Protein Shake with a Kick

If you have one of the shake blenders that makes smoothies
(So easy you’ll want to make more)
2 servings

  • 1 cup Regular or Frozen fruit or both
  • 6 oz. Coconut Water
  • One individual serving packet of  Crytal light (or equivalent) fruit or lemonade powder.
  • 2-ish oz Rum (optional)

OH MY !!!

Jerk Chicken Recipe


  •  10 -12 Chicken Pieces (Dark is more flavorful, but you can definitely use white meat…(pat dry very well)
  • 2 tablespoons oil
  •  3 garlic cloves, minced (or to taste)
  • 2 -3 green onions, chopped very small


  1. 1 1⁄2tablespoons dark brown sugar
  2. 1 teaspoon salt
  3. black pepper
  4. 1 teaspoon coriander
  5. 1⁄2 teaspoon dried thyme
  6. 1⁄2 teaspoon allspice pimento or allspice
  7. 1⁄2 teaspoon onion powder
  8.  1⁄2 teaspoon cinnamon
  9. 1⁄4-1⁄2 teaspoon habanero pepper(can use more than 1/4 teaspoon, but not less)


  1. 1⁄4 cup butter
  2. 1⁄4 cup dark brown sugar, plus
  3. 1 tablespoon dark brown sugar
  4. 1⁄4 cup dark rum
  5. 1⁄4 cup pineapple juice


  1. Prepare a glass dish large enough to hold the chicken pieces.
  2. To make the rub, combine all rub ingredients.
  3. Place the washed and dried chicken pieces in the glass dish.
  4.  Rub the pieces all over with oil.
  5. Then rub the seasonings all over the chicken pieces to coat well.
  6. Cover and refrigerate for minimum 3 hours.
  7. Meanwhile, prepare the glaze.
  8. To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
  9. Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
  10. After 3 hours, prepare the grill to high heat.
  11. Arrange the chicken pieces on the grill.
  12. Brush with glaze, turning the chicken until brown and cooked.
  13. When serving, drizzle with any remaining sauce.





Recipe © Kittencal@recipezazz

Beulah’s Ridiculously Simple Yellow Cake Recipe


  • 6 eggs separated
  • 6 tablespoons sugar
  • 6 tablespoons flour
  • 1 teaspoon pure vanilla extract
  • pinch salt
  • Baking Spray


  1. Preheat Oven to 350
  2. Whip egg whites and a pinch of salt until stiff
  3. Slowly fold in egg yolk one at a time
  4. Add vanilla extract and fold
  5. Slowly fold in sugar a tablespoon at a time
  6. Slowly fold in flour a tablespoon at a time
  7. Take a 9 inch round pan and spray with baking spray
  8. Pour mixture into pan and back for 15 to 20 minutes.
  9. Insert sharp knife in center until pulls out clean

Beulah’s Beef Bourguignon


  • One 6 ounce piece slab bacon
  • 3 1/2 tablespoons olive oil
  • 3 pounds marbleized beef, cut into 2-inch cubes
  • 1 onion, sliced
  • Salt and pepper
  • 2 tablespoons flour
  • 3 cups South African Cabernet, full bodied
  • 1/2 cup cognac
  • 3 cups beef stock
  • 1 tablespoon tomato paste
  • 2 cloves mashed garlic
  • 1/2 teaspoon thyme
  • 1 bay leaf, crumbled
  • 20 small white onions
  • 3 1/2 tablespoons butter herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
  • 1 pound fresh mushrooms, quartered


  1. Preheat oven to 450 degrees.
  2. Remove bacon rind and cut into yummy fatty cubes (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and bacon cubes for 10 minutes in 1 1/2 quarts water. Drain and dry.
  3. Sauté bacon cubes in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.
  4. Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the bacon cubes. In the same fat, brown the sliced vegetables. Pour out the excess fat.
  5. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.
  6. Stir in wine, cognac, and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
  7. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
  8. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
  9. Wash out the casserole and return the beef and bacon fatty cubes to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
  10. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Tennessee Bourbon Pecan Pie


  • 1/2 tablespoon butter
  • 1/4 cup finely chopped pecans
  • Pinch of kosher salt
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold shortening, cubed
  • 3 to 4 Tbsp. buttermilk


  • 1 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup Tennessee Bourbon
  • 4 large eggs
  • 1/4 cup butter, melted
  • 2 teaspoons plain white cornmeal
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon table salt
  • 2 1/2 cups lightly toasted pecan halves


  • Vegetable cooking spray
  • Whiskey Whipped Cream (optional)


  1. Prepare Crust: Melt 1/2 Tbsp. butter in a small skillet over medium heat, swirling to coat sides of pan. Add 1/4 cup finely chopped pecans, and sauté 2 minutes or until fragrant and lightly toasted. Sprinkle pecan mixture with a pinch of salt. Remove pecans from skillet, and cool completely. Reserve for use in Step 4.
  2. Pulse flour and next 2 ingredients in a food processor 3 or 4 times or until well combined. Add cubed cold butter and cold shortening; pulse until mixture resembles coarse meal. Drizzle 3 Tbsp. buttermilk over flour mixture, and pulse just until moist clumps form. (Add up to 1 Tbsp. buttermilk, 1 tsp. at a time, if necessary.) Shape dough into a flat disk, and wrap tightly with plastic wrap. Chill dough at least 1 hour.
  3. Meanwhile, prepare Filling: Place corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, 2 minutes; remove from heat. Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk about one-fourth of hot corn syrup mixture into egg mixture; gradually add egg mixture to remaining corn syrup mixture, whisking constantly. Stir in 2 1/2 cups lightly toasted pecan halves; cool completely (about 30 minutes).
  4. Preheat oven to 325°. Unwrap dough, and roll into a 13-inch circle on a lightly floured surface. Sprinkle dough with sautéed pecans (reserved from Step 1). Place a piece of plastic wrap over dough and pecans, and lightly roll pecans into dough. Fit dough into a lightly greased (with cooking spray) 9-inch pie plate. Fold edges under, and crimp. Pour cooled filling into prepared crust.
  5. Bake at 325° for 50 to 55 minutes or until set; cool pie completely on a wire rack (about 2 hours) before slicing. Serve with Whiskey Whipped Cream, if desired.
    *Water or apple juice may be substituted.

Scrumptious Rosemary Lamb Stew with Merlot UmmUmm Gravy


  • 1 to 1 ½ cubed organic lamb
  • 1 onion
  • 3 to 5 carrots
  • 3 garlic cloves
  • ½ cup frozen baby peas
  • 1 cup sliced mushrooms
  • 1 cuppy cup of dry red wine (merlot is just one option dear)
  • 1 tablespoon lard
  • 1 cup vegetable stock or water with a bouillon cube (low to no sodium)
  • Salt and pepper to taste
  • Sour cream

For Béchamel:

  • 2 tablespoons lard
  • 1 tablespoon flour
  • pinch of salt

Mince onions and add to low med heated lard.
Let simmer…

Add cubed lamb
Add 1 cup warm water with bullion or stock
Brown for 10 minutes on low heat/covered

Peel and thinly slice carrots and mushrooms and peas
Add to browned lamb and simmer for another
5 minutes.

Salt and pepper to taste
Then add 1 cup of that yummy wine.  Now place on lowest of the low, cover and simmer for one hour.

When lamb is tender make béchamel by taking another pan, placing the two tablespoons of lard, melt, and then add 1 tablespoon of flour. Whisk quickly and add a ¼ cup of hot wine sauce from lamb stew, and stir.
Pour the béchamel into the stir and stir until mixed and thickened.  Umm Umm!

When serving place a dollop of that yummy sour cream on top
You can also serve with boiled potatoes or rice.
Now honey, pour some wine in to your Merlot Glass (Make sure your over 21) and enjoy.

Baked Alaska for over 21’s

This is such a simple recipe yet so yummies; you’ll be making every week!

6 eggs separated
½ cup sugar
½ cup flour
1 tsp. Vanilla extract
Cream of Tarter (pinch)

2 cups Pistachio Ice Cream
2 cups Vanilla Ice Cream
1 to 2 tsp. Crème de Menthe liquor
1 to 2 tsp. Grand Marnier liquor


5 tbs. cold water
2 egg whites
1 ¼ sugar
1 tsp. cream of tarter
1 tsp. light corn syrup
1 tsp. Vanilla extract

The night before, mix 1 to 2 tsp. of the tasty Crème de Menthe into the pistachio ice cream and then pound down into 2-inch thick squares between two sheets of parchment paper.

Do the same with the vanilla ice cream, adding 1 to 2 tsp. of Grande Marnier Liquor and pound down into 2-inch thick squares between two sheets of parchment paper

The next day:

Preheat oven to 350 degrees
In a large bowl separate the 6 egg whites, add the pinch of the cream of tarter and whip until stiff.
Then take one yolk at a time slowly folding into the whites.

Do the same with the sugar and the flour by very slowly adding and folding into the whipped up whites.

Pour batter evenly into two greased and floured 8’’ round backing tins.  Bake for around 20 minutes until the cakes spring back to the touch.

Finally, while the cake is baking and then cooling,
Make the frosting.

We are going to fit a metal bowl above a pot of ½ cup of boiling water.

Just take all the ingredient: egg whites, corn syrup, sugar, cream of tarter, and vanilla extract and slowly mix until you have a nice marshmallowy texture.

Stick and Sweet…

Preheat the oven to 450 degrees

So now let’s put it all together.

•    Take one layer and carefully cut it across.
•    (These layers will be for the middle and top.
•    The whole layer, which is not cut, will be the bottom on top of which all is built.
•    Place a thin layer of frosting on the cake
•    Take one of the ice creams out and place on top of the frosted cake layer. Thinly spread some frosting on top of the ice cream.
•    Take the bottom half of the halfed cake and place on top of the frosted ice cream.
•     Now repeat
•    Place the other ice cream on top of the middle frosted layer.
•    Thinly frost top of ice cream
•    Finally, place the last piece of cake on the very top
•    Cut the access ice cream hanging out from the cake.
•    Frost the entire cake
•    Place in oven and brown in about 5 minutes.

Sounds complicated but it’s not.  Remember to work in layers.
If you want to make this an under 21 cake, as well, just leave out the liquors.

It is a delicious piece of Alaskan heaven either way.  Umm Umm!