German Chocolate Cake

Most people don't go crazy when they hear this recipe uses German chocolates as the base. But that quickly subsides when they sink their teeth into this amazing concoction. I got this recipe from my mom. Everyone who's tried it LOVES it. (Not liked it, but loved it.) Not a single person dislikes it. It's THAT good. Most of this German chocolate cake is super easy to make (except for grating the German chocolate).  And it has a billion calories - but it's so worth it. You've been warned.

Your friends and family are going to love you for making this:

Ingredients:

1 cup of water
1/2 cup of oil
4 eggs
1 package yellow cake mix
1 package vanilla instant pudding (small)
4 ounces of Baker's German chocolate
12 ounce bag of milk chocolate chocolate chips
dusting of wheat flour
dusting of powdered sugar

Grate Baker's German chocolate. This is the hard part. I use a food processor to turn the german chocolate into tiny pieces. You can use a hand grater, but it takes a L O N G time this way. Combine the water, oil, eggs, cake mix, pudding and grated German chocolate until smooth with your standard mixer (any speed will do). Finally, fold in the milk chocolate chips with a spatula. (Tip: don't over stir or the chocolate chips are going to sink to the bottom.)

Grease pan with vegetable shortening and dust with whole wheat flour -- this gives the cake a crunchy exterior. If you don't have whole wheat flour, don't fret -- just stick with the vegetable shortening. Bake in 5"-high pan (Angel food pan) at 350 degrees for 60 minutes. To test for doneness, insert a fork and pull it out... if it comes out clean, awesomeness is ready for your taste buds. Finally, add a few tablespoons of powdered sugar to the top of the cake (a flour sifter works great) and dust the top after it cools (about 15 minutes).

Note: This German chocolate cake rocks as cupcakes... just spoon a tablespoon of batter into 24 Reynolds Baking Cups and cook for 25 minutes. Yum!

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Take Advantage of the Abundance of Apples This Fall With These Delicious Apple Recipes

Even though apples are a year-round favorite, they seem to be especially popular in the late Summer, early Fall.  In many parts of the country, we are coming in to apple harvest.  Here are some great recipes to help you enjoy this popular and healthy fruit.  Baked Apple Pudding is a wonderful combination of apples, cinnamon and walnuts that is absolutely wonderful made into a pudding and served warm with whipped cream or ice cream.  What a wonderful treat!  A wonderful friend taught me to make this many years ago.  The Cream Apples is an old recipe from my German heritage.

STELLA'S BAKED APPLE PUDDING

1/3 cup softened butter
1 egg
1 tsp baking soda
1/4 tsp cinnamon
2 cups grated apples
1 cup sugar
1 cup flour
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large bowl combine the butter, egg, and sugar beating until fluffy. Blend in the baking soda, cinnamon, flour, salt, and vanilla. Stir in the apples and walnuts. Pour mixture into an ungreased 8-inch square baking pan. Bake at 350 degrees for 35 minutes. Serve topped with whipped cream or ice cream, if desired.

CREAM APPLES
My maiden name is Sowders, so you can see I have German roots. This is an old German recipe.

1/2 cup granulated sugar
1/2 cup water
6 large apples, pared and cored
2/3 cup heavy cream
1 egg
1/3 cup granulated sugar
1/4 cup finely ground almonds

In a large covered skillet, combine the 1/2 cup of granulated sugar with the water. Arrange the apples in the liquid and simmer uncovered for about 10 minutes or until apples are just tender. Remove the apples from the liquid and refrigerate them. Just before serving: Heat the heavy cream to lukewarm. Beat the egg until thick then gradually beat in the 1/3 cup of sugar and the lukewarm cream. Add the ground almonds. Pour over the apples.

Yields six servings.

Enjoy!

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Baeckeofe – Alsace{ german dessert recipes}

1 Servings

1 lb lamb's shoulder,deboned and Cubed

1 lb beef for stew

1 lb pork,deboned and cubed

1 lg onion

3    to 4 leeks

1    thyme,bay leaves, salt & pepper (t,o taste)

2 cl garlic,minced (or more)

2 c  dry white wine (preferably from als,ace)

3 lb potatoes

1    flour & water

THE NIGHT BEFORE:  Marinade the meats with the diced onion and the leeks, sliced and in rings.  Add the spices and the garlic.  Then add the white wine and keep in refrigerator over night (be sure to seal it tightly, or your refrigerator will smell like spices in the morning).

THE NEXT DAY:  Remove the meat, draining it, but keeping the juices. Grease the roasting dish and cover the bottom with half of the potatoes, peeled and sliced.  Place the marinated meat on top of the potatoes, along with the onions and leeks.  Salt and pepper lightly (I have found that after baking, there isn't much flavor of salt or pepper, so don't be afraid to add more, especially pepper).  Place the rest of the potatoes (also peeled and sliced) on top of meat, covering thoroughly. Pour the marinade over the whole thing, and add water, enough to reach the top layer of potatoes.

Mix together some flour and water, in order to get a rather soft and sticky dough.  Place the lid on the dish and seal it with this dough. Be sure to press the dough firmly, to be sure it is sealed and not just resting on top of the lid.

Bake in a 275-300 degree oven for 2 1/2 to 3 hours.  Serve right from the dish, hot.

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