Top 10 Posts for 2013

Hello, can you believe how quickly 2013 went by?  I sure can't.

I want to thank each of you for being such loyal friends and followers.

Are you excited to see what 2014 will bring?  I am.  I can't wait to share more traditional recipes with you as well as new ones yet to be tried.  Well, guess I'll share the top 10 recipes you have chosen this year from Dolly is Cooking.

Starting with the number 1~ Brown Sugar Pineapple Baked Ham!

This is a recipe that my mama "Dot" taught me a long time ago. I'm so proud it came in at number 1 and she would be too.  You probably know I lost mama a few months ago. I most know or like to imagine at least that she is in Heaven doing what she loves best and those things are cooking and gardening.  Good thoughts!

 Alright Here they are for you to see in case you haven't already.

(You can click the links they will open up in another window so this page will remain)

1.  Brown Sugar Pineapple Baked Ham

2.  Laundry Detergent for Sensitive Skin and Baby

3.  Quick Chicken Casserole

4.  Homemade Laundry Scent Booster

5.  Apple Pie with Homemade Canned Apples

6.  Million Dollar Pie or Cool Whip Pie

7.  Dill Pickles Homemade Kosher

8.  Peanut Butter Cup Cookies 

9.  Homemade Heavy Duty Plus Laundry Detergents

10.  Homemade Dishwasher Powder Tabs

There you have it the top ten posts for 2013.  You chose the top ten by the most views.

I thank each of you!  Please come back anytime.

 Happy New Year!!!

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Create it Thursday

Thursday Favorite Things

Easy Chocolate Fudge

I have made many different types of fudge.  

I thought I'd start off with one of the easiest.  It is not my recipe, I found it on the back of the Nestle Chocolate Chip Bag. Simple, creamy, quick fudge.

Nestle Toll House Famous Fudge

Printable Recipe  

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

Directions

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts. 

 My little 2 year old grandson kept coming into the dining room on Christmas Eve.  I was busy and didn't notice but I heard him saying, " Hmmmmm!" Catie told me that he had gotten into the fudge.

He liked it!

Nutty Fingers pictured on top plate

Helpful Fudge Storage and Freezing Tips click Here

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Merry Christmas

"His Name Shall Be Called Wonderful (Birth)" painting by Simon Dewey.

Wisemen Seek Jesus

I pray that each and everyone of you have the most joyous Christmas.

 

McCormick's Royal Icing Recipe

photo and recipe credit

Ingredients:

1 Box (16  ounces) confectioners' sugar, sifted

6 tablespoons warm water

3 tablespoons powdered egg whites

1 teaspoon pure vanilla extract

Assorted Food Colors

Directions:

1. Place confectioners' sugar, water, powdered egg whites and vanilla in large bowl. Beat with electric mixer on high speed 5 to 7 minutes until stiff peaks form and icing is fluffy and glossy.
2. For each color of icing, place 1/2 cup icing in bowl. Stir in 3 to 4 drops food color until evenly distributed and icing is smooth. Add additional drops food color until icing is of desired color. (Keep remaining icing covered with a damp cloth to prevent drying.).
3. To ice cookies, place cooling rack on foil-lined baking sheet. Spoon icing onto cookies using a teaspoon. Cookies can also be iced using a new small paintbrush. Place iced cookies on cooling rack to dry.
4. Use contrasting icing colors to decorate iced cookies, if desired. Place small amount of contrasting icing in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting icing onto cookies. Allow iced cookies to dry thoroughly before stacking.

" Let's get to making cookies!"

Gingerbread Men Cookies...here

Carly's Gingerbread Men Cookies

I love gingerbread men, but it wasn't always that way! I tried for many years when the girls were growing up to make them and never could get any that tasted very good. My idea of gingerbread men became, "Oh these are the cookies I pick up at any bakery because they're not very good from them either so I'll poke a hole in the top of them shellac them add a ribbon and hang on the Christmas tree.

"I first did this recipe in 2011.  I was with Carly and the little ones yesterday making them again so I decided to share them with you again."

 

Carly, my daughter made this recipe and they are so delicious that I now like them very much.

Recipe, Video and more.....here

I'm also going to share with you McCormick's recipe for Colorful Royal Icing...

Cream Cheese and Pineapple Finger Sandwiches

Finger foods are something that we grew up with in the south.  Pineapple and Cream Cheese are a great combination and one of my favorites.
I've never seen them linger on a plate for very long at any gathering.

This china is from Fitz and Floyd and is called "St Nicholas"

Pineapple and Cream Cheese Finger Sandwiches

8 oz. cream cheese softened

15 1/4 oz crushed pineapple drained really well

1/4 to 1/2 cup 10x powdered sugar

Mix together until smooth.

That's it!

This is as simple as it gets and very tasty

You can leave the powdered sugar out if you wish and I used the pineapple in it's own juice

This can also be used as a dip for fresh fruit

I hope you enjoy this quick and easy spread!

Sweet Potato Pudding

Sweet Potato Pointers
You must find local sweet potatoes.  They are especially delicious this time of year. You MUST bake them in a conventional oven, no Not a microwave.   Bake at 400 degrees until fork tender.  You want them very tender because you will be mashing them.  Look at the picture.  It may look messy to you but that juice that has caramelized on the pan is pure sweetness and that is what you hope for.

I always wondered why they called this dish a pudding. They all did, so guess that is what it was. To me a pudding was something that was more, well you know like pudding.  This dish bakes up and when cooled can be sliced. I had forgotten just how much I love it.  I will make it more often now.

I hope you will like it too.

Sweet Potato Pudding

Ingredients

3 cups sweet potatoes

2 eggs beaten

1 stick melted butter

1 heaping cup sugar

1 tablespoon self rising flour

1/4 teaspoon salt

1/4 cup heavy cream

1/2 teaspoon cinnamon

Dash ground nutmeg

1 teaspoon vanilla

Preheat over to 375 degrees

Place stick of butter in pan put in oven to melt

Mash your potatoes by hand.

Add beaten eggs,sugar, flour, salt cream, cinnamon,nutmeg, and vanilla all at one time don't stir

get your hand mixer and mixing add melted butter a little at first while beating; then add rest. 

Beat only until mixed.

Take paper towel and wipe around pan with melted butter still in pan to coat sides also.

Take a large spoon and pour sweet potato mixture into pan.

Take spoon and smooth out evenly in pan.

Bake 45 minutes to an hour checking to see if firm and slight browning.  It will burn on edges if you cook too long so just until set firm and lightly tan.

Remove from oven

cool on rack

slice in squares when cool

Serve like that or cool
Top with some freshly made whipped cream! Yummy!

Keep in the fridge.

Take out when you want a piece and enjoy!

Enjoy!

While you are at it you might as well go to Hibiscus House and read about the Memories and Sweet Potatoes!

Mama and her memory such a great cook
click Here for some memories

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Dolly's Peanut Butter Chocolate Ganache

I know this flavor has been done before.  There are a lot of us out there that love
peanut butter and chocolate together. This is just too simple not to make, even if I say
so myself. If you follow me you know that I generally cook everything from scratch,
 but these little ganache have been just too much fun to labor over the store for too long.
 Stock up on cream, chips, Chef Payard MakeCaron and have a quick delicious
desert on hand that will melt in your mouth!

Peanut Butter Chocolate Ganache

Ingredients:

1/4 Cup Reeses Peanut Butter Chips

1/4 Cup Semi Sweet Chocolate chopped or chocolate chips

1/4 Cup Heavy Cream

Instructions:

Heat Heavy Cream to boiling. Turn burner off.

Have your  Chocolate and Peanut Butter Chips measured & add to pot with cream, whisking until mixed and melted. If you have to put back on burner to help melt whisking constantly.  You want a smooth consistency.
yield: approximately 1/2 cup

*You may double or triple the recipe depending on your needs
I am only using a small amount on macarons at this time, but this would
also be a great filling for another type cookie or cake.

Chill 2 hours or overnight.

This ganache is very thick.  Let sit out of refrigerator for about 30 minutes for best results.  You will also want to take your Chef Francois Payard MakeCaron out for that amount of time.  They taste so much better when you do that.

These are melt in your mouth good!  Rich, rich peanut butter/chocolate flavor combined with the most delicious chocolate macaron, it is heavenly!

 You may make your own macarons of course, but if you want the most delicious

already made for you to fill with your own creations find them here

Chef Payard has some of the most wonderful ganache recipes included for you to try also.

 Oh, I almost forgot

If you would like to see the information on this French Artist's collector's plate

Pay a visit to the main blog Hibiscus House 
Coming soon.

  

Peaches and Cream Ganache

 You may already know if you follow that I have been having the most fun coming up with recipes for different ganaches.  These are  for the MakeCarons Chef Payard graciously sent to me.

This is another of my "Southern Creations" and I hope you enjoy them.

Ingredients:

1 Small can of peach halves

or 1 fresh ripened peach

(I used 1 half of one of my home canned peaches)

You will mash the peaches until pulp consistency
*Drain thoroughly**Important!

 

1/2 Cup White Chocolate chopped

(I used the premium white chocolate chips)

1/4 Cup Heavy Cream

 Instructions:

Heat Cream until boiling. 

Turn burner off.

Pour Chocolate into cream

Whisking the entire time to melt 

Do this until it is very smooth.

Refrigerate for 2 hours

Remove and then add:

1 Teaspoon to 1Tablespoon of mashed peach (you decide to get the flavor you want)

Return to refrigerator to chill this for 2 hours or overnight.

Take your ganache and your macaron out of fridge for at least 30 minutes prior to serving.

Pipe or spoon ganache onto macaron and top with another.

I used the Vanilla Chef Payard's MakeCaron for this recipe.

 

What is this plate?  The details over at main blog Hibiscus House Here

 You may make your own macarons of course, but if you want the most delicious

already made for you to fill with your own creations find them here

Chef Payard has some of the most wonderful ganache recipes included for you to try also.

 

I received the Make Caron from Chef Francois Payard.  They are so mouth watering delicious and I love them.  They would be too hard for me to try to make them.  I do highly recommend them.
My opinions are my own.

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Dolly's Sweet Potato Marshmallow Ganache

You probably remember that recently I was sent a box of Chef Francois Payard's MakeCaron. The make your own macaron.  You make the ganache or filling to put into this very delicious sandwich cookie.

My first ganache was Dolly's Strawberry ~ Banana Ganache Here

The second is this. 

It is that time of year when local sweet potatoes are in season and so very good.

What better to say southern delight than this?
I am having so much fun making these fillings!

 

   This is more of a filling because it has no chocolate or cream. 

Well it does contain marshmallow cream :).
Not your traditional macaron ganache but it was fun coming up with it.

Note* you will not want to add too much of this filling. It is soft and will pop out the sides of macaron when bitten if too full.
 

MakeCaron courtesy of Francois Payard
with my creation that shouts southern

 Sweet Potato Marshmallow Filling

You will need:

1/4 to 1/2 cup mashed sweet potatoes
The sweet potato should be baked not boiled because it will have a much better flavor
1/4 cup or 1/2 stick butter at room temperature 
5 oz. marshmallow cream
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon lemon flavoring
1/8 teaspoon orange extract
pinch of salt

Orange paste food coloring if you wish
I didn't add any to mine
Mix all of the ingredients until smooth. 
Chill overnight
Pipe or spoon a little onto macaron.  Place other macaron on top and there you have it. It is not an extremely sweet filling but it is still delicious.  The flavors mix together when allowed to refrigerate. 
If you wish for a sweeter ganache add the following **Variation see below.  The flavor will be more muted with the sweet taste but it will still be delicious.
Makes 1/2 cup

**Variation has cream and chocolate**

 *Sweet Potato Marshmallow Ganache

 
Add the following ganache to the above recipe if you wish. It makes for a firmer more traditional ganache.

1/4 cup cream 
1/2 cup white chocolate/ chopped or premium white chocolate chips

Heat cream to boiling
Pour over white chocolate
whisking until chocolate is melted
chill 2 hours or overnight
Add to sweet potato mixture stirring in until well mixed.

Enjoy

Related Posts and information:
Dolly's Strawberry ~ Banana Ganache: Here

Chef Francois Payard: Here
 
Review of MakeCaron: Here

To purchase the Chef Francois Payard MakeCaron: Here

Payard Website: Here