Since 1978 the Junior League of Louisville has been selling their cookbooks to fund their mission to promote voluntarism, to develop the potential of women, and to improve the community through the effective action and leadership of trained volunteers.  The Cooking Book was the Junior League of Louisville’s first cookbook and was published in November 1978.  It was very successful and was reprinted several times to help fund the League’s mission through the 80′s.  Since then the Junior League of Louisville has published two more cookbooks, Cordon Bluegrass (1988) and Splendor in the Bluegrass (2000).

In the Spring 2013 JLL released its 4th Cookbook – Bluegrass Gatherings!  It is a seasonal, menu-based cookbook that features fresh, local ingredients and highlights the Bluegrass region.  It is an amazing collection of recipes from League members, local chefs, family and friends.

To purchase one of our cookbooks you can order online, by phone or via email.  You can have it shipped or opt to pick it up at our office.  We are thrilled to let you know that 100% of the proceeds from the sale of our cookbooks is returned to the community through Junior League’s community projects and training.


Phone: (502) 637-5414




One thought on “Cookbooks

  1. marupia

    Here is a great sample recipe from Splendor in the Bluegrass!

    Serves 6 to 8

    ½ cup (1 stick) butter, melted, cooled
    Early Times to taste
    ½ cup flour
    1 teaspoon vanilla extract
    2 eggs, lightly beaten
    1 cup chocolate chips
    1 cup sugar
    1 cup chopped pecans
    Pastry Shell (below)

    Combine the butter, flour, eggs, sugar, whisky, and vanilla in a bowl and mix well. Stir in the chocolate chips and pecans. Spoon into the unbaked pastry shell. Bake at 350 degrees for 30 minutes. Garnish with sprigs of fresh mint. Serve with whipped cream or ice cream.

    Makes 1 pastry shell

    1 ¼ cups flour
    ¼ cup sugar
    Cinnamon to taste
    ½ cup (1 stick) butter, chilled
    1 ½ tablespoons beaten egg
    ½ teaspoon vanilla extract

    Combine the flour, sugar, cinnamon, and butter in a food processor container and process until crumbly. Add the egg and vanilla in a stream, processing constantly until the mixture forms a ball. Wrap in plastic wrap and chill in the refrigerator for 1 hour. Roll to fit a 9-inch pie plate on a lightly floured surface and fit into the pie plate.

    For a baked shell, prick all over with a fork and bake at 350 degrees for 10 minutes. 

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