Yes, that’s right no need to try to figure out how many of this and how many of that. You only use a cup to measure the ingredients…easy breezy to remember
Ingredients
1 cup of all purpose flour
1 cup of milk
1 cup of eggs (just keep cracking those eggs till they fill up the cup)
2 tbsp of shortening or lard or beef drippings
Directions
Preheat oven to 450°F (230°C)
Whisk all ingredients together and let stand for 5 minutes
In a large muffin tin or 8″x8″ square pan put in lard and then put into the preheated oven.
Pour batter into smoking hot muffin tins or pan
Bake in hot oven and let puddings dry about 10 minutes
Temperatures and Cooking Times:
First bake at 450°F (230°C) – 15 minutes
Then lower temperature to 350°F (180°C) 10-15 minutes
Then turn off and let bake for 10 minutes in oven
Finally remove from oven and let them sit for 5 minutes
In a bowl, combine the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes.
Add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well-mixed. Arrange the butter slices over the chicken. Bake 30-40 minutes, until the chicken is cooked throughout. Top with cilantro or parsley.
1 cup Buttermilk (or make your own by adding 1 tbsp of lemon juice or white vinegar and enough milk to make a cup. Let stand for 5 min., use immediately)
½ cup Oil (vegetable or canola oil)
2 teaspoons Vanilla Extract
1 cup Boiling Water
For the Coconut Frosting:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk (NOT CONDENSED MILK)
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Chocolate Frosting:
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk (add more if needed)
1 teaspoon vanilla extract
Instructions:
German Chocolate Cake:
Preheat the oven to 375 degrees F. Lightly grease two 8 or 9 inch round baking pans. (I prefer spring form pans). You can line the bottoms with parchment or wax paper to make the cakes come out easier.
Mix all the dry ingredients together, sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Then in another bowl combine wet ingredients, the eggs, buttermilk (or substitute), oil and vanilla and mix well. Combine the wet and dry ingredients together mixing well, then carefully add the boiling water, a bit at a time to warm batter and prevent eggs from cooking, (the batter will be very thin). Pour batter into pans.
Bake for 25 – 35 minutes, depending on your cake pan size. An 8” pan takes less time to bake or test for doneness by inserting a toothpick in center and it comes out clean, . Allow to cool 5 minutes in the pan and then invert onto wire racks to cool completely.
German Chocolate Frosting:
Add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk to a medium size saucepan. Mix ingredients together, stirring constantly and bring to a low boil over medium heat. Continue to stir constantly for several minutes or until the mixture begins to thicken.
Remove from heat and add vanilla, nuts and coconut, stir together. Allow frosting to cool completely before layering it on the cooled cake.
Chocolate Buttercream Frosting:
Melt butter and add to bowl, then stir in cocoa powder. Alternate add a little powdered sugar and milk, beating till creamy. If needed add a small amount additional milk, to thin out the frosting, or a little extra powder, until you reach your desired consistency. Finish by stirring in the vanilla.
To Assemble The Cake:
Place a cake round on your serving stand or plate.
Apply a thin layer of chocolate frosting over the layer, and then spread half the coconut frosting on top, making sure to leave a ½ inch from the filling and edge of cake.
Place the second cake on top of the first and add chocolate frosting over the entire cake including the sides.
Add the remaining coconut frosting on top of the cake and spread out.
You can also make it a rolled cake
Notes
Make Ahead Instructions: Both frostings (coconut and chocolate) may be put in a covered container and placed in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. When ready to use, remove frostings from fridge at least an hour before you’re ready to frost the cake.
Freezing Instructions: After the layers are allow to cool completely, wrap them in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way!
You can also also freeze the assembled cake for 2-3 months. Allow to come to room temperature before serving.
½ cup coffee liqueur, or ½ cup strong black coffee (You can also make an instant coffee)
Zest and juice of 2 oranges or a combination of oranges and lemons
1 cup chopped glace cherries
1 cup candied citrus peel or pineapple, mango or papaya (I use a combination of each)
1 1/2 cups pecans (7 oz), roughly chopped
2 tsp allspice
2 tsp cinnamon
2 tsp powdered ginger
1/2 tsp cloves
1 tsp nutmeg
3 tbsp cocoa (Yes cocoa) it melds well with the coffee but doesn’t taste chocolatey)
3 eggs
1 1/3 cups all purpose flour
½ cup ground hazelnuts or slivered almonds or walnuts
½ tsp baking powder
½ tsp baking soda
Note: This cake is a combination of all your favourite fruits and nuts, so substitute as you wish.
Prepare pans: I use 2 loaf pans. lightly butter the pans and then line with parchment paper. You can cut two pieces and line up then down then up the other side. Then use the remaining piece to line the bottom and up the sides in the other direction.
If you use a round springform pan, lightly butter sides and bottom. Line bottom with parchment paper then the sides with a strip of parchment paper.
Directions
Melt butter over medium heat, add the dates, currents, prunes, raisins, molasses, brown sugar, spices, coffee or coffee liqueur, orange zest and orange juice in a large saucepan.
Bring everything to a low boil and simmer for about 10 minutes.
Remove from heat and allow to cool down (about an hour). This is so when you add the eggs they will not become cooked eggs
When cool, add in beaten eggs
Sift in cocoa, baking powder, baking soda and flour
Add all the ground nuts and the cooled boiled mixture
Fold in the cherries, citrus peel and candied fruit
Pour into the prepared baking pans.
Decorate with pecan halves and candied cherries.
Bake at 300 degrees F. for about 1 1/2 hours. depending on the pan size.
Test for doneness with a tooth pick. This is a challenge due to the fruit sticking to the tooth pick.
Remove from oven and allow to completely cool.
Note: If your candied fruit are too dry, add them while cooking the prunes, raisins etc. This will add back the moisture.
Options:
You can spread some of your favourite marmalade over top when the cake is still warm.
Or poke small holes in the top and bottom and pour about 4 oz of your favourite alcohol such as a flavoured brandy, rum or whiskey. Half on top and half on the bottom. Wrap several layers of alcohol socked cheesecloth.
Or soak your fruit in alcohol instead. Here is a link to show you how. Use the fruit above and soak according to directions in video.
Wrap cake in several layers of plastic wrap and store in a cool place
This is an holiday favourite. The kids and family ask for it whenever we gather.
Ingredients
Unbaked pie crust or tarts
Shelled pecan halves (approx. 2 to 2 1/2 cups)
3 large eggs
1 cup of dark corn syrup (optional 3/4 cup dark corn syrup and 1/4 cup maple syrup)
1/2 cup of your favourite packed brown sugar (light, medium or dark)
1/4 cup of melted butter cooled to room temperature
1 1/2 teaspoons of vanilla extract
1/4 teaspoon of table salt
Directions:
Place pie shell or tart shells on a baking sheet in case of spillage
Preheat oven to 350 degrees F.
Line bottoms of pie shells or tart shells with pecans
Mix together all remaining ingredients
Carefully pour to the top of shells
Bake:
Pie Crust: for 50-55 minutes in middle of oven (after first 20 minutes place a pie shield (silicon or aluminum foil) over edges of crust to prevent too much browning of edges
Tart Crust: for 20 minutes in middle of oven
Allow to cool as they are very hot. Serve at room temperature.
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