We are celebrating my son's birthday today and I am baking him his favorite cake. German Chocolate!
He has loved this cake since he was a little boy. He is an adult now and still loves his german chocolate cake! Happy Birthday Jon!!
Cake ready to take to the Pool Party!
This is a 3 layer german chocolate cake with traditional german chocolate frosting between the layers and on top. The sides are coated with creamy chocolate frosting.
Fall and Halloween Sugar Cookies These are great to take to a party or to work.
I have two recipes that I like to use for sugar cookies that I juse. They are both good. If I want to make a small batch I make the first one. The second recipe is the original one on the back of the C & H Sugar Bag and makes around 2 dozen cookies.
Sugar Cookie Recipe for a small batch around 12 cookies
3/4cupsugar
1/2cupbutter
1 egg
1 1/2teaspoonspure vanilla extract
1 1/2cupsall-purpose flour
1 teaspoonbaking powder
1/4teaspoonsalt
In large bowl, beat sugar and butter until fluffy. Beat in egg and vanilla.
Combine flour, baking powder and salt, stir into sugar mixture.
Form dough into flat disc on lightly floured surface; wrap in plastic wrap and chill in fridge for 1 hour.
Preheat oven to 350°F
On lightly floured board, roll out half of dough to 1/8 inch thick.
Using cookie cutters, cut out various shapes.
Place 1 inch apart on cookie sheet.
Sprinkle with extra sugar.
Bake 10 to 12 minutes until lightly browned. Cool on rack.
The Original C&H Recipe for a larger batch. Makes about 2 dozen
2 c. granulated sugar 1/2 c. white Crisco 1/2 c. real butter 3 lg. eggs 2 tsp. pure vanilla 1 c. sour cream 1 tsp. soda 1 tsp. baking powder 4 1/2 - 5 c. flour for drop, 6 c. flour for rolled out (flour amount depends on size of eggs)
Blend first 3 ingredients. Add next 3 and mix. Mix remaining dry ingredients with whip and add to mixture. Bake at 375 degrees until lightly browned.
BLUE RIBBON FROSTING: Mix 1 pound sifted powdered sugar with 1/2 cup butter and 1/2 cup white Crisco and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant hot water. Frost cookies when cooled.
There are lots of recipes for royal icing. Here is one that I use.
Blueberry Muffins are a great on the go breakfast!
Makes 8 large Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1 teaspoon vanilla
Topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
This recipe does not use eggs or butter! Can you believe it!
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of instant coffee)
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
Frosting: Yes the frosting has butter in it!
4 Tbsp butter
1/3 cup unsweetened cocoa powder
1 1/2 cup powdered sugar
3 tablespoons milk
1 tablespoon vanilla extract
Cupcakes:
1 Preheat oven to 350°F
2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps. 3 In a separate bowl, mix together the coffee, vinegar, vanilla extract, and olive oil.
4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5 Fill cupcake cups about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a toothpick comes out clean.
6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
Frosting:
Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, add about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
Makes 12 cupcakes. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and bake for 35-40 minutes.
This is a Great Cake for Labor Day, Independence Day & Memorial Day!
Have A Fun Holiday Get Together!
Red Velvet Cake
Ingredients
2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (don’t skip this ingredient)
Instructions
Preheat oven to 325.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour cake pan (line bottom with parchment paper if you have it)
Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pan is warm to the touch.
Slide a knife or offset spatula around the inside of the pan to loosen the cake from the pan.
Remove the cake from the pan and let cool.
Frost the cake with whipped cream or cream cheese frosting when the cake has cooled completely.
Whipped Cream Frosting:
2 cups cold heavy whipping cream
1/2 teaspoon pure vanilla extract
1-2 tablespoons granulated white sugar, or to taste
(put bowl and beaters in the refrigerator to get cold, then beat the whipping cream to the right thickness)
Cream Cheese Frosting
In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
2. Sift the flour, baking powder, and salt (if using) into a bowl.
3. In a large bowl, beat the softened butter and sugar well. Add the eggs, one at a time. Then add the vanilla extract. Mix well.
4. Stir in half of the flour mixture to the creamed butter mixture. Mix in the milk, then add the remaining flour mixture. Mix well.
5. Scoop 2/3rds of the batter into your 12 muffin cups, so that the batter fills up the cups about half way, maybe a little more. Create small pocket in each center with a spoon. Dollop a full teaspoon or so of jam into the pockets. Top with the remaining 1/3 of batter. If crunchier, pretty muffin tops are desired, sprinkle the tops with a little more sugar.
6. Bake for 25-30 minutes, until the muffins just start to turn golden, but not yet brown. Eat warm or at room temperature. Freeze any that you do not eat on the day-of.
***If you would like to use berries or fruit instead of jam, you'll need about 1 cup of berries or diced fruit and a tablespoon or two of flour to toss them in before incorporating into your muffin batter after everything else has been properly mixed.
The secret to flaky pie crust is cold butter ice water and a hot oven!
Chill water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes & cut it in the flour & salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary b/c it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out.
2 1/2 Cups All Purpose Flour
1/2 teaspoon salt
1 Cup Butter
1/2 Cup Ice Water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Bake your pie shell in a 9-inch deep dish pie pan let cool.
Meanwhile, in a medium saucepan, combine the granulated sugar, cocoa, cornstarch, and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla. Pour into pie crust and chill 1 hour.
Here is my Meringue Recipe
3 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla
Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.
For a higher topping, use 4 egg whites, 6 tablespoons sugar, and 1/2 teaspoon vanilla. Double the recipe for a larger pie or two pies.
My Mom said I make the best Cherry Pie she ever tasted! Thanks Mom!
2 one pound bags of frozen tart red cherries or 4 cups fresh cherries 1 1/4 cups white sugar 12 teaspoons corn starch 1 Tablespoon butter 1/4 teaspoon almond extract
Preheat the oven to 375 degrees Place the thawed cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam. Bake in a preheated 375 degree oven on a baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.
Note: If you use frozen cherries make sure you thaw them, if you don't you will be stirring for an hour! Preheat a cookie sheet to use on the bottom rack to catch the cherry juice if it overflows. My Mom said this was the best cherry pie she ever tasted!
This delicious, moist Texas sheet cake is made with sour cream and cocoa, then it's topped with a chocolate frosting. This chocolate cake is sometimes made with cinnamon, so add about 1/2 teaspoon to 1 teaspoon of cinnamon if you like the spiced flavor.
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
A southern favorite, Texas Sheet Cake, is the richest and delectable, melt in your mouth, best chocolate cake ever. No matter how hard you try you will not be able to eat just one piece.
Cake: Combine 1 cup butter, water, and 1/4 cup cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean. Frost while still hot.
Frosting: Combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil. Add the confectioners' sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in pecans, if using, and pour over the cake. Spread to cover the hot cake.
I first made these no bake cookies with my cousins when I was a little girl. I loved them so much that every time we visited I wanted to make them and many times we did! Those were the good old days! Too bad they don't last. But the cookies do!
2 cups sugar 4 tablespoons cocoa 1 stick butter 1/2 cup milk 1 cup peanut butter 1 tablespoon vanilla 3 cups old fashioned oatmeal Waxed paper Here is my "healthy recipe"
1 cup sugar 4 tablespoons cocoa 1 stick butter 1/2 cup milk 1 cup peanut butter 1 tablespoon vanilla 2 cups old fashioned oatmeal 1 cup chopped pecans or walnuts. You can put all kinds of good stuff in these cookies, like flax seed, wheat germ, dried cherries and coconut are a few additions I have tried. The recipe is very forgiving so you can just do your own thing! In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened. I have been making these since I was a little girl and have a couple of tips that I have learned through the years. Start timing your sugar boil when the whole pot is boiling. The longer you boil the sugar the firmer your cookies will be. Boil at least a minute, if you boil just over a minute they will be shiny. If you boil longer you will be sure they will set better. But be careful not to boil too long, any more than 4 min. and they could be crumbly
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