Dollywood Delights: Recreate Dolly Parton’s Favorite Park Treats at Home
Dollywood, the iconic theme park nestled in the Smoky Mountains of Tennessee, isn’t just about thrilling rides and captivating shows; it’s also a culinary destination! Founded by the legendary Dolly Parton, the park reflects her warm hospitality and love for Southern comfort food. Many visitors claim the food is one of the main attractions, and for good reason. From savory delights to sweet indulgences, Dollywood offers a unique gastronomic experience that captures the essence of Appalachian flavors. But what if you could bring the taste of Dollywood home? This article explores some of Dolly Parton’s favorite Dollywood food items and provides detailed recipes so you can recreate the magic in your own kitchen.
A Taste of Dolly’s Favorites
Dolly Parton has often spoken about her love for classic Southern dishes, and many of these find their way onto Dollywood’s menus. Think hearty portions, rich flavors, and a touch of nostalgia. We’ll be focusing on recipes that are both achievable for the home cook and truly representative of the Dollywood experience. These recipes capture the essence of the park’s most beloved offerings.
Recipe 1: Aunt Granny’s Restaurant’s Famous Buttermilk Fried Chicken
Aunt Granny’s Restaurant is a Dollywood institution, known for its all-you-can-eat buffet featuring classic Southern comfort food. The undisputed star of the show? Their crispy, juicy, and perfectly seasoned buttermilk fried chicken. This recipe aims to replicate that iconic flavor and texture at home.
**Ingredients:**
* **Chicken:**
* 1 whole chicken (about 3-4 pounds), cut into pieces (or your preferred chicken pieces)
* 2 cups buttermilk
* 2 tablespoons hot sauce (such as Tabasco or Louisiana Hot Sauce)
* 1 tablespoon salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon paprika
* **Coating:**
* 3 cups all-purpose flour
* 1 tablespoon salt
* 1 tablespoon black pepper
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon paprika
* 1 teaspoon cayenne pepper (optional, for a little heat)
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* **Frying:**
* Vegetable oil or peanut oil (for frying)
**Instructions:**
1. **Marinate the Chicken:** In a large bowl, combine the buttermilk, hot sauce, salt, pepper, garlic powder, onion powder, and paprika. Add the chicken pieces, ensuring they are fully submerged in the buttermilk mixture. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for tenderizing the chicken and infusing it with flavor.
2. **Prepare the Coating:** In a separate large bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika, cayenne pepper (if using), baking powder, and baking soda. The baking powder and baking soda will help create a light and crispy coating.
3. **Dredge the Chicken:** Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, ensuring it is fully coated. Press the flour onto the chicken to help it adhere. For an extra crispy coating, you can double-dredge the chicken: dip it back into the buttermilk, then back into the flour mixture.
4. **Heat the Oil:** Pour enough vegetable oil or peanut oil into a large, heavy-bottomed pot or deep fryer to reach a depth of about 3-4 inches. Heat the oil over medium-high heat to 325-350°F (160-175°C). Use a thermometer to monitor the oil temperature, as maintaining the correct temperature is essential for perfectly fried chicken.
5. **Fry the Chicken:** Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken in batches, about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. **Drain and Serve:** Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy. Serve immediately and enjoy!
**Tips for Perfect Fried Chicken:**
* **Use a meat thermometer:** The best way to ensure the chicken is cooked through is to use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the chicken, avoiding the bone.
* **Don’t overcrowd the pot:** Frying the chicken in batches will help maintain the oil temperature and ensure that each piece is crispy.
* **Use a wire rack:** Draining the chicken on a wire rack will help prevent it from becoming soggy.
* **Season generously:** Don’t be afraid to season the chicken and the flour mixture generously. This is what gives the fried chicken its flavor.
* **Adjust the heat:** If the chicken is browning too quickly, lower the heat slightly. If it’s not browning enough, raise the heat slightly.
## Recipe 2: Grist Mill Cinnamon Bread
The Grist Mill at Dollywood is famous for its freshly baked cinnamon bread. The aroma alone is enough to draw you in! This sweet and gooey treat is perfect for breakfast, dessert, or a snack. While the exact recipe is a closely guarded secret, this version captures the essence of the Dollywood favorite.
**Ingredients:**
* **Dough:**
* 1 cup warm milk (105-115°F)
* 2 1/4 teaspoons active dry yeast (1 packet)
* 1/4 cup granulated sugar
* 1/4 cup unsalted butter, melted
* 1 teaspoon salt
* 1 large egg
* 3-3 1/2 cups all-purpose flour
* **Filling:**
* 1/2 cup unsalted butter, softened
* 3/4 cup granulated sugar
* 3 tablespoons ground cinnamon
* **Icing:**
* 4 ounces cream cheese, softened
* 1/4 cup unsalted butter, softened
* 2 cups powdered sugar
* 2-3 tablespoons milk
* 1/2 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Dough:** In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active.
2. **Add Remaining Dough Ingredients:** Add the remaining sugar, melted butter, salt, and egg to the yeast mixture. Mix well. Gradually add the flour, starting with 3 cups, and mix until a soft dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it is smooth and elastic.
3. **Knead the Dough:** Knead the dough on a lightly floured surface for 5-7 minutes, or in a stand mixer with a dough hook for 3-5 minutes, until it is smooth and elastic. The dough should spring back when lightly pressed.
4. **First Rise:** Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. **Prepare the Filling:** While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, sugar, and cinnamon. Mix well until it forms a paste.
6. **Assemble the Cinnamon Bread:** Punch down the risen dough to release the air. Roll the dough out on a lightly floured surface into a large rectangle, about 12×18 inches.
7. **Spread the Filling:** Spread the cinnamon-sugar mixture evenly over the dough, leaving a small border around the edges.
8. **Roll and Slice:** Starting from one of the long sides, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, slice the log into 12-15 equal slices.
9. **Second Rise:** Place the cinnamon rolls in a greased 9×13 inch baking pan. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until slightly puffy.
10. **Bake:** Preheat oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
11. **Prepare the Icing:** While the cinnamon rolls are baking, prepare the icing. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Add the milk, 1 tablespoon at a time, until the icing reaches your desired consistency. Stir in the vanilla extract.
12. **Ice and Serve:** Remove the cinnamon rolls from the oven and let them cool slightly. Spread the icing evenly over the warm cinnamon rolls. Serve immediately and enjoy!
**Tips for Perfect Cinnamon Bread:**
* **Use a thermometer to check the milk temperature:** The milk should be warm, but not too hot, as hot milk can kill the yeast.
* **Don’t overwork the dough:** Overworking the dough can result in tough cinnamon rolls.
* **Let the dough rise in a warm place:** A warm place will help the dough rise properly.
* **Use a sharp knife or dental floss to slice the rolls:** This will prevent the rolls from being squished.
* **Don’t overbake the rolls:** Overbaking can result in dry cinnamon rolls.
## Recipe 3: Dollywood’s Funnel Cake
No trip to Dollywood is complete without indulging in a classic funnel cake. These crispy, golden-brown swirls of fried dough are topped with powdered sugar and are the perfect sweet treat to enjoy while strolling through the park. This recipe allows you to recreate that carnival favorite at home.
**Ingredients:**
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 2 tablespoons granulated sugar
* 1 1/4 cups milk
* 1 large egg
* 1 teaspoon vanilla extract
* Vegetable oil (for frying)
* Powdered sugar (for topping)
* Optional toppings: fruit, chocolate sauce, whipped cream
**Instructions:**
1. **Prepare the Batter:** In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. **Add Wet Ingredients:** In a separate bowl, whisk together the milk, egg, and vanilla extract.
3. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix, as this can result in tough funnel cakes. The batter should be smooth but slightly lumpy.
4. **Heat the Oil:** Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer to reach a depth of about 2-3 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a thermometer to monitor the oil temperature.
5. **Fry the Funnel Cakes:** Pour the batter into a funnel or a pastry bag with a large tip. Hold the funnel or pastry bag over the hot oil and slowly release the batter in a spiral motion, creating a circular pattern. Work quickly to prevent the funnel cake from becoming too thick.
6. **Cook and Flip:** Fry the funnel cake for 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip the funnel cake carefully.
7. **Drain and Top:** Remove the funnel cake from the oil and place it on a wire rack lined with paper towels to drain excess oil.
8. **Add Toppings:** Sprinkle the funnel cake generously with powdered sugar. Add any additional toppings you desire, such as fruit, chocolate sauce, or whipped cream. Serve immediately and enjoy!
**Tips for Perfect Funnel Cakes:**
* **Don’t overmix the batter:** Overmixing can result in tough funnel cakes.
* **Use a thermometer to check the oil temperature:** Maintaining the correct oil temperature is essential for perfectly fried funnel cakes.
* **Work quickly when pouring the batter:** This will prevent the funnel cake from becoming too thick.
* **Drain the funnel cakes on a wire rack:** This will help prevent them from becoming soggy.
* **Get creative with toppings:** Experiment with different toppings to create your own unique funnel cake creations.
## Recipe 4: Spotlight Bakery’s Apple Pie
The Spotlight Bakery at Dollywood offers a variety of delicious treats, but their apple pie is a standout. With its flaky crust and sweet, spiced apple filling, it’s the perfect ending to any meal. This recipe captures the essence of their classic apple pie.
**Ingredients:**
* **Crust:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water
* **Filling:**
* 6-7 medium apples (such as Granny Smith, Honeycrisp, or Gala), peeled, cored, and sliced
* 3/4 cup granulated sugar
* 1/4 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 tablespoons unsalted butter, cut into small pieces
* 1 tablespoon lemon juice
* **Egg Wash:**
* 1 large egg, beaten
* 1 tablespoon milk
**Instructions:**
1. **Prepare the Crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
2. **Chill the Dough:** Divide the dough in half. Flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
3. **Prepare the Filling:** In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, lemon juice and melted butter. Toss gently to coat.
4. **Assemble the Pie:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
5. **Add Filling:** Pour the apple filling into the pie crust. Dot the top with the small pieces of butter.
6. **Top Crust (Optional):** Roll out the second disk of dough into a 12-inch circle. Cut slits in the dough to allow steam to escape. Place the dough over the filling. Trim and crimp the edges to seal. Alternatively, you can create a lattice top crust by cutting the dough into strips and weaving them over the filling.
7. **Egg Wash:** In a small bowl, whisk together the egg and milk. Brush the egg wash over the top crust.
8. **Bake:** Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
9. **Cool and Serve:** Let the pie cool completely before slicing and serving. This will allow the filling to set.
**Tips for Perfect Apple Pie:**
* **Use cold butter and ice water for the crust:** This will help create a flaky crust.
* **Don’t overmix the dough:** Overmixing can result in a tough crust.
* **Chill the dough before rolling:** This will make it easier to handle.
* **Use a variety of apples for the filling:** This will add complexity to the flavor.
* **Let the pie cool completely before slicing:** This will allow the filling to set.
## Recipe 5: Frannie’s Famous Fried Green Tomatoes
While not exclusively a Dollywood item, fried green tomatoes are a Southern staple that fits perfectly with the park’s culinary theme. Frannie’s Famous Fried Green Tomatoes is a great place to find some delicious ones. This recipe captures the crispy, tangy flavor of this Southern delicacy.
**Ingredients:**
* 3-4 green tomatoes, sliced 1/4 inch thick
* 1 cup buttermilk
* 1/2 cup yellow cornmeal
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* Vegetable oil (for frying)
* Optional: Remoulade sauce or ranch dressing, for dipping
**Instructions:**
1. **Prepare the Tomatoes:** Place the tomato slices in a single layer on a wire rack lined with paper towels. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture. This will help the tomatoes become crispy when fried.
2. **Prepare the Breading:** In a shallow dish, combine the cornmeal, flour, salt, pepper, and cayenne pepper (if using).
3. **Dip the Tomatoes:** Dip each tomato slice in the buttermilk, then dredge it in the cornmeal mixture, ensuring it is fully coated. Press the cornmeal mixture onto the tomatoes to help it adhere.
4. **Heat the Oil:** Pour enough vegetable oil into a large skillet to reach a depth of about 1/4 inch. Heat the oil over medium-high heat until it is hot but not smoking.
5. **Fry the Tomatoes:** Carefully place the tomato slices in the hot oil, being careful not to overcrowd the skillet. Fry the tomatoes for 2-3 minutes per side, or until golden brown and crispy.
6. **Drain and Serve:** Remove the fried green tomatoes from the skillet and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with remoulade sauce or ranch dressing, if desired.
**Tips for Perfect Fried Green Tomatoes:**
* **Use firm, green tomatoes:** Ripe tomatoes will be too soft and will not hold their shape when fried.
* **Salt the tomatoes to draw out excess moisture:** This will help them become crispy.
* **Don’t overcrowd the skillet:** Overcrowding will lower the oil temperature and result in soggy tomatoes.
* **Serve immediately:** Fried green tomatoes are best served hot and crispy.
* **Experiment with different dipping sauces:** Try remoulade sauce, ranch dressing, or even a spicy aioli.
## Bringing the Dollywood Experience Home
These recipes offer a taste of Dollywood’s culinary magic, allowing you to recreate some of Dolly Parton’s favorite treats in your own kitchen. Whether you’re craving the crispy goodness of Aunt Granny’s fried chicken, the sweet indulgence of Grist Mill cinnamon bread, or the carnival fun of a Dollywood funnel cake, these recipes are sure to delight. So gather your ingredients, put on some Dolly Parton music, and get ready to experience the flavors of Dollywood at home!
Enjoy!