Dec 30, 2013

Top 10 Recipes of 2013


This has been a fun year at Yesterfood. I continue to get to meet so many wonderful people, and I appreciate every one of you from the very bottom of my heart. Thank you! 

Part of the fun of any year is doing the "best of" lists. As we come to the close of this year, here are Yesterfood's Top 10 Recipes of 2013:

10. The tenth most popular recipe was Homemade Chocolate Pudding with Pie Crust Dippers. This was a personal favorite of mine, too- it was my Grandmother's recipe, served in one of her teacups. 

Dec 27, 2013

Dulce de Leche Apple Galette


I have brought a Dulce de Leche Apple Galette for you today, and it's from a recipe by another blogging buddy of mine, Jamie at Love Bakes Good Cakes. She made a Caramel Apple Galette, I loved it immediately, and ended up making it for my family at Thanksgiving. It was a big hit!



I decided to make the galette at the last minute, so I used what I had on hand. I didn't have the caramel sauce that was called for in Jamie's recipe, so I substituted dulce de leche, which is basically just sweetened condensed milk that is cooked until it becomes caramel. You can make your own, but I had a can of it in the pantry. Either way, it is sooo rich and delicious.


Dulce de leche can be found on the international foods aisle. 
I used Nestle brand and borrowed their image.

Do you need a fast and delicious dessert idea? This is it!  


Dulce de Leche Apple Galette
Printable Recipe

Ingredients:

1 single pie crust (I used my favorite pie crust recipe, or refrigerated is fine)
1 (21 oz.) can apple pie filling (I used Duncan Hines Caramel Apple)
1/2 cup dulce de leche or caramel sauce 

Directions:


1. Preheat oven to 375 degrees.


2If using dulce de leche: open a can of dulce de leche, spoon into a medium bowl and mix with about 4 tablespoons of half and half or milk. Microwave on 15 second intervals, stirring each time, until dulce de leche is at sauce consistency. (You'll have plenty left to drizzle over slices of galette before serving, or you can save it to serve over ice cream!).


3. Unroll pie crust onto a parchment paper lined pizza pan. Spread caramel sauce or dulce de leche evenly over pie crust, leaving about a 3" border around the edges without sauce. Spread pie filling over sauce, again leaving a 3" border. Fold edges of crust over filling.


4. Bake for about 35 to 40 minutes, or until crust is golden. Let cool before serving.


Cook's notes: Love Bakes Good Cakes' recipe stated to bake at 425 degrees for 20 to 25 minutes. I baked mine at a lower temp simply because I had some other things in the oven at 375 degrees. It's fine either way. Another thing I love about this recipe- it's flexible!


Recipe adapted from Love Bakes Good Cakes' Caramel Apple Galette.



How about a big slice of Dulce de Leche Apple Galette?



Pair this galette with something in the crock pot, and you have a fun, low-prep meal. 
Here's an easy crock pot recipe that you might enjoy:



Dec 25, 2013

Merry Christmas


Wishing you a very Merry Christmas!







Dec 24, 2013

Mamie Eisenhower's Fudge


Mamie Eisenhower's recipe for fudge was published shortly after she became First Lady of the United States in 1953. It was an immediate hit with American families, and was soon dubbed "Mamie's Million Dollar Fudge".

There are a few different versions of Mrs. Eisenhower's fudge recipe circulating the internet. I found this one on the Eisenhower Archives government website. I wrote it as published, then added a few notes of my own at the end.


Once you make this sweet, creamy fudge, you'll understand its popularity!




Mamie Eisenhower's Fudge 

Printable Recipe

4 and 1/2 cups sugar
pinch salt (I used 1/8 teaspoon)
2 tablespoons butter
1 tall (12 oz.) can evaporated milk
12 oz. semi-sweet chocolate bits
12 oz. German-sweet chocolate
1 pint marshmallow cream
2 cups nutmeats (I used chopped pecans)

1. Boil the sugar, salt, butter, and evaporated milk together for six minutes.

2. Put chocolate bits, German chocolate, marshmallow cream, and nutmeats in a bowl.

3. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in pan. Let stand a few hours before cutting.

4. Remember it is better the second day. Store in a tin box.

Cook's notes: 1. Stir frequently during this step. 2. I used Baker's German chocolate. Break into small pieces before using. 3. I used one 8 X 8 pan, and one 9 X 13 pan. I lined the pans with foil sprayed lightly with cooking spray. Leave a foil overhang on 2 sides (to use as handles later). I let the fudge cool to room temperature, then covered and refrigerated. When cold, I lifted the fudge out of the pans and cut into squares. 4. Keeps well for several days in a tightly covered container. I kept mine in the fridge. It really is better the second day, just like her recipe says.


Mrs. Eisenhower in 1954 and in 1971



We love these parties

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Dec 15, 2013

Tres Leches Cake

 

Tres Leches ("three milks") Cake is thought to have originated in Central America, probably Nicaragua, in the late 1800s. It remains very popular there and in Mexico, Cuba, Puerto Rico, and Guatemala. And at my house.



It is simply a sponge cake that has been soaked in a luscious mixture of three milks: evaporated milk, sweetened condensed milk, and cream.

In some cultures, Tres Leches is a popular special occasion cake, such as for Christmas and birthdays. It's a fun cake to serve- people are usually fascinated with the idea of soaking a cake in something, and then they fall in love with the rich, cool, creamy taste.

Never mushy, always perfectly moist, this is a wonderful cake to have in your baking repertoire.


Dec 13, 2013

The Baker's Dozen Christmas Cookie Exchange Party!

Today is the conclusion of our 12 Days of Bloggy Christmas. I want to give a big thank you to everyone who participated, and a very special thank you to Krista at A Handful of Everything for creating this fun event!

And now, to wrap up the festivities, we present:

Baker's Dozen Christmas Cookie Exchange! 

Now it's your turn! Please bring all your cookies- any kind and every kind- and share them right here!

The 13th Day of Bloggy Christmas, featuring Love Bakes Good Cakes

Welcome to the 13th Bakers' Dozen Bonus Day, featuring the blog, 
"Love Bakes Good Cakes"!

Hi y'all! I'm Jamie - the blogger behind Love Bakes Good Cakes. I am excited to be joining Krista and the other wonderful ladies she's rounded-up to bring you 12 Days of Bloggy Christmas!


Is it just me or does this time of the year seem incredibly busy?! I feel like a dog chasing his tail - I just can't catch up! I know for us, we will be keeping our holiday festivities a little more simple this year. I really wanted to share something that was easy and economical - because I believe there are a whole lot of people with the same thoughts as us. 


Jello Popcorn

Dec 11, 2013

11th Day of Bloggy Christmas, Featuring The Mandatory Mooch

Welcome to the 11th Day, featuring the blog, "The Mandatory Mooch"!

On the 11th Day of Bloggy Christmas Miss Nichi gave to me,
 Dipped Oreo Reindeer Cookies!

Dec 6, 2013

Rustic Log Centerpiece


When I found a section of fallen log out in the backyard,
I knew what I wanted to do with it.



My husband volunteered to help, and these are the tools he used.

Mark where you want the candle holders to be, then drill and chisel.


I had seen some projects using tea candles, but I wanted something that would burn a little longer than that. I already had these votive candles and holders, so I decided to use them.


The holes in the log are about half as deep as the candle holders are.


I really like how the project turned out.



Beautiful for Thanksgiving, too







Thank you for coming by!
You might also enjoy these holiday goodies:





Rustic Log Centerpiece may have been taken to some of these great parties!


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6th Day of Bloggy Christmas, featuring Piggy in Polkadots

Welcome to the 6th Day, featuring the blog "Piggy in Polkadots".

On the 6th Day of Bloggy Christmas Miss Shelley Gave to me, some Very Merry Munch!


Dec 5, 2013

Classic Coconut Macaroons


I always associate holidays and Christmas with coconut, so I love to make Coconut Macaroons. Sweet and chewy, with golden, caramelized edges, these little macaroons will win your holiday heart. These are the cookies that people take a bite of, their eyes widen, and  they mumble around the coconut and chocolate, "Oh, these are goooood!"



Classic Coconut Macaroons  Printable Recipe
Makes about 32 cookies

Ingredients:

1 (14 oz.) package sweetened flaked coconut
3/4 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites, lightly whisked, just to combine
1 teaspoon vanilla
1/2 cup (3 oz.) semi-sweet or dark chocolate chips, melted

Directions:

1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper. In a small bowl, stir together vanilla and egg whites. Set aside.
2. Combine coconut, sugar, flour and salt in a large bowl. Mix well, separating clumps of coconut as necessary. Stir in egg whites and vanilla, combining thoroughly. Drop batter by tablespoonfuls about 2 inches apart onto prepared cookie sheets.
3. Bake for about 17 minutes, or until cookies are set and light golden brown. Transfer cookies to wire cooling rack to cool completely.
4. Melt chocolate and drizzle over cooled cookies. Allow chocolate to set. Cookies keep for several days in an airtight container. 


 Coconut Macaroons are good at Christmas or anytime!




Recipe from PILCookbooks.com



Parties we love



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5th Day of Bloggy Christmas, featuring Lady Behind the Curtain

Welcome to the 5th Day, 
featuring "Lady Behind the Curtain" blog.

On the 5th Day of Bloggy Christmas Miss Sheryl gave to me, a Peppermint Christmas Candle Push Up Pop Centerpiece!

Pepperrmint Christmas Candle Push Up Pop Centerpiece - Lady Behind The Curtain

Dec 4, 2013

Gooseberry Patch ~Gifts From the Kitchen~ Blog Hop


This week's blog hop from Gooseberry Patch is featuring "Gifts from the Kitchen". I thought it was so much fun, I wanted to share it with you! Come link up with Gooseberry Patch, and share all of your holiday goodies! 


To my non-blogger friends, I hope you find some fun, new ideas!



4th Day of Bloggy Christmas, featuring My Sweet Mission

Welcome to the 4th Day, featuring the blog, "My Sweet Mission".

On the 4th Day of Bloggy Christmas Miss Heather gave to me, Christmas Sugar Cookies!

Hello everyone. I'm Heather and I blog over at My Sweet Mission. When Krista asked her blogging friends to join her fun and delicious 12 Days of Bloggy Christmas, I was excited and honored that she chose my blog to be part of her team!

http://www.my-sweet-mission.com/

Christmas Sugar Cookies
Because everyone loves sugar cookies at Christmas time, today I'm sharing my delicious Christmas Sugar Cookies, with new pretty colors for this year. I always bring these yummy cookies on Christmas Eve, and everyone is sure to grab one before they're all gone. My husband's family got this recipe from a neighbor many years ago and we've been making these delicious cookies for over 30 years now!



Christmas Sugar Cookies by My Sweet Mission

 In honor of our first little grand-daughter, the colors we decorated our  
Christmas Sugar Cookies this year were Dusty Rose, Teal  Purple!


Dec 3, 2013

3rd Day of Bloggy Christmas, featuring Anyonita Nibbles

Welcome to the 3rd Day, featuring the blog, "Anyonita Nibbles".

She brings us a healthier choice for dessert:
On the 3rd Day of Bloggy Christmas Miss Anyonita gave to me, Honeyed Avocado Ice Cream!

Honeyed Avocado Ice Cream from www.anyonita-nibbles.com

Dec 2, 2013

2nd Day of Bloggy Christmas, featuring Joybee, What's For Dinner?


Welcome to the 2nd Day, featuring the blog, 
"Joybee, What's For Dinner?"

On the 2nd Day of Bloggy Christmas Miss Joy Bee gave to me, easy Soft and Buttery Crescent Rolls!


Homemade soft and buttery crescent rolls


Dec 1, 2013

Cornmeal Stars with Orange Glaze


A lovely cross between a sugar cookie and shortbread, the taste of these Cornmeal Stars with Orange Glaze reminds me of a sweet scone. The cornmeal gives an enjoyable, slightly chewy texture- a bit of a rustic touch. The sweetness and orange flavor are nicely subtle in the cookies themselves, then increase with the addition of the glaze. I preferred the cookies plain, and my husband enjoyed the glazed ones- so I prepared some of each.

While baking, these little stars fill your home with sweet smells of orange, butter, and vanilla. They will be a delicious addition to your holiday celebrations.





Cornmeal Stars with Orange Glaze  Printable Recipe

Makes 58, 3 1/2" cookies

Ingredients:


1 cup butter, softened

1 cup sugar
2 egg whites
1 egg yolk
2 tablespoons orange zest, divided use
5 tablespoons orange juice, divided use
1 and 1/2 teaspoons vanilla extract
2 and 3/4 cup all purpose flour
2/3 cup yellow cornmeal
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups powdered sugar



Directions:

1. Beat butter and sugar at medium speed in a stand mixer until light and fluffy, about 5 minutes. In a separate bowl, beat egg whites at high speed until stiff peaks form. On low, beat egg whites into butter mixture, just until blended. Still on low, add egg yolk, 1 and 1/2 tablespoons orange zest, 2 tablespoons orange juice and vanilla to butter/egg white mixture, beating just until blended.
2. In a separate bowl, lightly whisk together the flour, cornmeal, baking powder, and salt. Add to butter mixture in three parts, beating just until blended after each addition. 
3. Divide the dough in half, and wrap each half in plastic wrap. Flatten dough into discs and refrigerate for 8 hours or freeze for 1/2 hour. Dough is very soft and must be chilled before handling.
4. Preheat oven to 350 degrees. Roll out one portion of dough on a floured surface with a floured rolling pin to 1/4 inch thickness. Cut into shapes with floured cookie cutters and place cut outs on parchment lined cookie sheets (or roll dough directly onto parchment paper, cut out cookies and remove trimmings. Place parchment paper onto cookie sheet and bake). Re-roll trimmings for additional cookies. Keep dough refrigerated between rollings.
5. Bake for about 10 to 11 minutes or until just starting to brown. Cool cookies on cookie sheet for 5 minutes, then remove cookies to wire racks until completely cooled.
6. For orange glaze/frosting, combine remaining 1/2 tablespoon zest, remaining 3 tablespoons orange juice, and powdered sugar in a medium bowl, whisking until smooth. (Add a little more sugar to make the frosting thicker, if you like, or add a few drops of orange juice if you'd like it to be thinner). Spread topping on stars. Place cookies on wire racks until topping is set, about half an hour or so, depending on how thick it is. 




Cooks notes: The original source showed the cookies with frosting. Following the recipe exactly, mine made more of a glaze, which we ended up really liking- it's a little lighter, and you can see the pretty flecks of zest.




Merry Christmas!



Cornmeal Stars may have been taken to some of these fun parties!

Recipe from Simply Sweet Best Christmas Cookies and More magazine, 2013


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