Wednesday, September 29, 2010
Sorry for the sporadic posting I am having serious Internet issues and I don't think they are fixed yet. Canning and a failed sewing project have kept me away also. This weekend is our youngest sons birthday and he has requested German Chocolate cake. So I thought I would share a recipe that I have been tweaking for a couple of years and it is pretty well perfection, or at least in my mind.
This cake is moist and dense and delivers that sweet chocolate taste that is sure to please. The coconut pecan topping is a big hit in this family too. Roll up your sleeves because this will be worth the extra work.
German Chocolate Cake
Preheat oven to 350 degrees. Prepare two 9 inch cake pans and set aside.
2 1/2 cups all purpose flour
1 1/2 teaspoons of baking soda
1/4 teaspoon salt
1/2 cup milk
1 cup sour cream
4 large eggs
4 oz melted and cooled German chocolate
1 teaspoon vanilla
1 cup butter softened
Mix dry ingredients in a large bowl. Add milk,sour cream, eggs,butter and vanilla. Mix on low till well combined. Stir in melted chocolate ans increase mixer speed to medium for 10 minutes. Pour into prepared pans and bake for 30 to 35 minutes.
1 12 oz can of evaporated milk
4 egg yolks
2 teaspoons vanilla
1 1/2 cups sugar
3/4 cup of butter or margarine
2 2/3 cup coconut
1 1/2 cups chopped pecans
Beat eggs milk and vanilla till blended. Add sugar and butter. Cook on medium heat for 10 minutes till thickened. Remove from heat and stir in coconut and pecans. Top each layer and stack layers.
This is really the easiest and flavorful of all the German Chocolate cake recipes I have tried. Do you have a fabulous recipe to share? I love new ideas. I am preparing a post on the Brava Rooster for next weeks Table Scape Thursday. It is going to be simple so the Rooster's can shine. Mikasa really has made a beautiful rooster. Make sure you stop by to visit Anita at Far Above Rubies and marvel at her amazing photography plus she sews amazing linens for her table scape's. Don't forget to attend Table scape Thursday with Susan at Between Naps on the Porch. Prepare to be amazed by these ladies!!!!
Thanks for stopping by and have a wonderful weekend. Happy 14Th Birthday to my youngest son Nolan, I am officially looking up to him now. Where has the time gone?
Wednesday, September 1, 2010
Good Morning and welcome to the country. It's a rainy day here so I decided to dig around in my recipe stash for something I haven't baked for awhile. To my amazement I found this one. Why this sweet buttery yumminess got lost in the recipe vortex I will never know.
This is a very easy and versatile bread. The kids love it toasted and it can be made into rolls too. When you have extra time give this one a try. You will be hooked!
Hawaiian Sweet Bread
4 cups of all purpose flour (I used bread flour for a smoother texture)
1/2 cup of sugar
2 envelopes of active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup (1/2 stick) butter, softened
2 Tablespoons honey ( I doubled to 4, trust me its better!)
3 large eggs divided
Combine 1 1/2 cups of the flour, salt, yeast and sugar in a large bowl. Mix very well. Add water, milk and honey stir for another 4 to 5 minutes till all incorporated. Add remaining flour forming a soft dough.
Knead dough on a floured surface till smooth and elastic, 10 minutes or so.Place in a greased bowl and toss to coat. Cover and let rise 50 minutes to 1 hour.
Grease a baking sheet and punch down dough. Shape into a ball, place on baking sheet and let rise till doubled, 40-45 minutes.
Preheat oven to 350 degrees. Beat remaining egg and brush loaf well. Bake for 25-30 minutes. Loaf will sound hollow when tapped. Place on wire rack to cool.
I hope you give this bread a try. Stop back by and leave a comment if you do. Thank you for stopping by. There is a loaf of bread calling my name. Hi, my name is Debby and I am a breadaholic!