Nesco Honey Baked Cola Ham

Nesco Honey Baked Cola HamRecipes in this Post

Merry Christmas to all! I make a ham on Christmas so I can have Hoppin’ John on New Years day. I also like to make quiche and I found a recipe for soup that I will be posting in a few days.

No one can stand a ham that is all dried out. Thank goodness for the Nesco which keeps your ham nice and moist. I had heard that Coke-a-cola made for a really moist ham, so I decided to try it. Who doesn’t like Honey Baked ham glaze? I wanted to make a glaze with similar properties, and I was able to do that with the help of a little coffee. Yes, coffee!

Nesco Honey Baked Cola Ham YouTube Video


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Coleslaw with Microwave Boiled Dressing

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To Boil or Not to Boil

The good thing about boiled dressing and cabbage is that once the hot dressing hits the cabbage, it immediately wilts it. That’s a good thing if you sometimes don’t want your coleslaw to feel like eating tasty tree trunks. The other good thing about a boiled dressing is that the coleslaw has to refrigerate to get to serving temperature, and while it’s doing that it’s absorbing all that flavor.

Coleslaw made with mayonnaise dressing is great, too, especially if you have other vegetables like carrots, or fruit, like raisins or pineapple in it. Then you don’t want to necessarily use a hot dressing. The hot dressing is also a lot richer than its cold brethren.

Too Hot to Boil Anything!

Considering it’s a holiday, I wanted to have the richness, but I also didn’t feel like standing over a hot stove. Well, I came up with a solution. The Microwave is my friend, and your coleslaw’s friend, too. Boiled Dressing without the fuss!

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1-2-3-4 Sheet Cake

Recipes in this PostSpane in 5th Grade

The picture is of Spane, in the 5th grade. The recipe is for the cake I made for him for his 5th birthday, so I think it’s an appropriate picture. The original cake had a Barney on it, because Barney was Spane’s favorite character. I’m sorry, but I don’t want to put that picture up here. I’m done with Barney and so is Spane.

This cake, however, will never, ever get old. It’s a very simple cake to make, and my goto white cake. It’s a recipe adapted from The Joy of Cooking, which in turn is an adaptation of the original 1-2-3-4 cake, so named because it uses 1 cup each of milk and butter, 2 cups of sugar, 3 cups of flour and 4 eggs. If you were illiterate as many pioneering and colonial American women once were, your recipes would have to be very easy because you would not be able to write them down, and you would want to be able to pass them down to your daughters. We will probably never know who actually invented this cake, but I for one, am very glad she did.

This recipe makes a lot of cake. It fits nicely into a large 15 x 10 inch sheet pan, or three nine inch round pans. It’s an excellent recipe for a crowd. As a matter of fact, I used to make two layers of this cake, and put strawberries and cream as topping and filling when I made the birthday cakes for Dean Witter in Beverly Hills. If you double this recipe, it will easily feed 50 people.

If you really want to see what the Barney looks like, I originally put this recipe on Big Oven and my original Barney decorated cake picture is there. When you see it, you’ll understand why I didn’t want it here.

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Chocolate Dipped Peppermint Fudge for Valentines

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Finished Chocolate Dipped Peppermint Fudge

Sometimes you get lucky and someone gives you a whole bunch of boxes of Christmas Peppermint Candy Canes. I was lucky, my friend gave me six boxes of candy someone had given her. She was surprised when I said I wanted it, and she wanted to know what I was going to do with it. I said, “Make Peppermint Fudge, of course!”

Span was excited to help me because he got the job of breaking up the candy canes into more manageable pieces. First he did this with his hands, came and showed them to me and I said, “You know, breaking them goes quicker when you use a hammer.” So, he got a hammer, and he started banging away at them. I was washing dishes and didn’t realize he had started, or where he was going this. I now have little bits of candy cane on the floor in the living room. No big deal, I will vacuum them up. The point is he had a good time, and really felt he was helping.

We made the fudge last night and put it in the refrigerator to firm up. I was thinking of dipping the pieces in chocolate, but I only had unsweetened chocolate. If that happens to you, it’s not a show stopper.

How to Make Dipping Chocolate with Unsweetened Chocolate

Double BoilerI like to melt my chocolate in a double boiler. I also prefer to make my own double boiler by placing a metal bowl above pan half filled with water. The bowl’s circumference is much larger than the pan, so a) there is no chance of the chocolate falling into the water, and most importantly, b) because of the large circumference, there is little chance of steam getting to the chocolate and making it seize. Once chocolate has seized, about the only thing it’s good for is breaking up for chocolate chip cookies, or beating the heck out of it to make chocolate ganache.

Making Dipping Chocolate with Unsweetned ChocolateI found myself in a quandary as I did not have enough semi-sweet chocolate to dip all the fudge, and I didn’t want to waste time going to the store to buy more. It’s actually not a problem, you can add sugar to melted chocolate, and it will be just fine. As a matter of fact, just as in using salted butter gives you little control over saltiness in dishes, using semi-sweet chocolate also gives you limited control over the sweetness of the chocolate. The important thing to remember is that you must use the finest grain pure cane sugar you can get to avoid grittiness. Add the sugar to the melted chocolate, slowly, stirring all the while. Whatever you do, don’t let the sugar liquefy or you’ll just have a mess of seized chocolate. The ratio is about 1/4 cup of sugar to every ounce of unsweetened chocolate. You will have to test it for taste, though, depending on how sweet you want the final product.

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Ho! Ho! Ho! Eggnog Fudge

Recipes in this PostEggnog Fudge

As the Christmas Holiday rapidly approaches, it’s time to get into the kitchen and make some Christmas memories. I have been making fudge for Christmas presents for years, but this time, I wanted to do something a little different. Spane really likes Eggnog, and I do, too. We were invited to a potluck Christmas party at Entrepreneurs and Professions, and I decided to make Jambalaya, Hot Dogs with Bacon appetizers, and wow everyone with the Eggnog Fudge.

Recipe: Eggnog Fudge

Summary: A perfect treat for the Holiday season.

Ingredients

Mis En Place Eggnog Fudge

Mis En Place Eggnog Fudge

  • 3 cups Sugar
  • 1 7-oz jar marshmallow creme
  • 1 can Sweetened Condensed Milk
  • 6 tablespoons Butter
  • 1 12-oz package good quality white chocolate chips
  • 1 teaspoon grated nutmeg
  • 1 teaspoon brandy flavoring
  • Dried cranberries for garnish (optional)

Instructions

  1. Line a 9×9 inch pan with parchment paper.
  2. Mix sugar, sweetened condensed milk and butter together and cook until mixture comes to a boil, stirring frequently.
  3. Boil for 5 minutes, stirring constantly. Make sure to stir all the way to the bottom to avoid hot spots and burning.
  4. Remove from heat and add the nutmeg and brandy flavoring. Stir in white chocolate chips and marshmallow creme.
  5. Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used).
  6. Pour into the pan and cool until room temperature. Put in the refrigerator until completely set.
    Eggnog Fudge cooling

    Eggnog Fudge cooling

  7. Remove the parchment paper with fudge from the pan.
  8. Cut the fudge into squares. Top each one with a dried cranberry. Push the cranberry down a little so it will still to the fudge.
  9. Return to the refrigerator, then remove about 1 hour before serving time.

Quick notes

I suggest using flavoring instead of real liquor because the flavoring is more intense. Liquor, because of the temperature of the hot candy, could also cause a flare-up.

Preparation time: 1 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Calories: 1019

Fat: 216

Protein: 6.2

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Carrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies

Recipes in this PostCarrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies

I have been on an Asian kick lately, so when I made fried rice last night, I had extra ginger. I also bought carrots yesterday, hey, they’re good for your eyes, right? I also have a jar almost full of sesame seeds. Sounds like Carrot Ginger Sesame Drop Cookies, yes?

Today, Spane and I are going to Mass on the Grass at our local Catholic church, Holy Family in Glendale, California. Everyone has been asked to bring a dish, whether it be a side, or dessert. Even though it is still hot, I could not resist turning on my oven for cookies.

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