German Chocolate Cake

Otherwise known as: my birthday cake, every year. Luckily, Marc has become a master at making it.

from the German's Sweet Chocolate box
(makes 16 servings)

1 pkg. German's sweet chocolate (4 oz.)
1 c. butter, softened
1/2 c. water
4 eggs, separated
1 t. vanilla
2 c. sugar
2 c. cake flour
1 t. baking soda
1/4 t. salt
1 c. buttermilk

Line bottoms of 3 9" cake pans with wax paper; grease sides of pans.

Microwave chocolate and water on high 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Mix flour, baking soda, and salt set aside. Beat butter and sugar in large bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.

Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Beat egg whites in another large bowl on high speed until stiff peaks form. Gently fold into cake batter. Pour evenly into prepared pans.

Bake at 350 degrees for 30 minutes or until toothpick inserted into centers comes out clean. (Grandma taught me to check it as soon as it becomes fragrant.) Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers form pans and remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling between layers and on top of cake.

Coconut-Pecan Filling and Frosting

1 can evaporated milk
1 1/2 c. sugar
3/4 c. butter
4 egg yolks, slightly beaten
1 1/2 t. vanilla
7 oz. shredded coconut
1 1/2 c. chopped pecans

Mix milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency. Makes about 4 1/2 c. or enough to fill and frost top of a 3-layer cake (or 24 cupcakes).

Grandma's Lemon Bread

yields 1 8" loaf or 2-3 mini loaves

6 T. butter
3/4 c. sugar
2 eggs
3 T. lemon juice
2 t. freshly grated lemon zest
1 1/2 c. flour (scant)
1 t. baking powder
1 t. salt
1/2 . milk
1/2 c. chopped walnuts, optional

glaze:
3 T. lemon juice
1/2 c. sugar

Cream butter and sugar. Add eggs. Add lemon juice & zest.

Combine dry ingredients and add alternately with milk (flour first and last). Stir just until combined.

Bake at 350 degrees for 30-40 minutes. Cool in pan for 10 minutes and then remove from pan.

Stir lemon juice and sugar together until dissolved. Pour glaze over bread while still warm from the oven. Wait 1-2 days before cutting. Freezes well.

Jill's spinach dip

1 c. sour cream
1 c. mayonnaise
3/4 c. sliced green onions
10 oz. frozen spinach, thawed
2 t. dried parsley
1 t. lemon juice
1/2 t. seasoned salt

Squeeze spinach dry. Mix all together and chill.

Serve with chunks of bread.

Miriam's Mulligatawny Soup

1 large onion, chopped
3-4 carrots, peeled and sliced
2 stalks celery, diced
2 medium apples, cored and diced
1 c. diced cooked chicken
4-6 c. chicken stock (canned is fine)
2 t. curry powder
1/2 - 3/4 c. uncooked rice

Simmer fruit and vegetables in chicken stock for 1/2 hour. Add rice and chicken and simmer for another 1/2 hour.

Quick Creme Fraîche

It's not the real stuff, but it will do in a pinch. (like when you're in the U.S.!)

1 c. heavy cream
8 oz. nonfat sour cream
1/4 c. sifted powdered sugar

Beat all together in a large bowl until soft peaks form. Refrigerate, covered, several hours.

Marc's French Potage

This is about the fastest, easiest, most filling Winter meal imaginable.

3 Russet potatoes
1 bunch leeks
3 carrots
salt and pepper

Peel potatoes and carrots. Cut into large chunks.

Cut off ends of leeks. Cut again where the light green stalks turn dark green. Cut a slit lengthwise and wash leeks well under cold water to remove grit. Cut into large chunks.

Place vegetables in a large stockpot and cover with water. Add a couple of chicken bouillon cubes and salt and pepper to taste. Cook until vegetables are tender.

Ladle out most of the cooking water and reserve. Purée soup with a hand blender, adding reserved liquid if desired.

Stir in a dollop of heavy cream or creme fraîche just before serving and serve with hearty bread.

Denise's Rustic Italian Bruschetta

This is one of those recipes that Grandma would say costs a bucket of money to make, but man oh man, is it good!

5 med. tomatoes, diced
2 red onions, diced
4 oz. fresh basil, chiffonade
8 cloves garlic
2 c. olive oil
1/2 c. balsamic vinegar
salt and pepper to taste
baguette(s)
1/2 c. fresh parsley, chopped


Heat oil over medium heat and add garlic. Cook until golden brown and remove from heat.

Combine tomatoes and onions. Wrap cooled garlic in plastic wrap and crush. Remove, lightly chop and add to tomato mixture. Pour 1/2 of the oil, balsamic vinegar, and basil into mixture and fold gently. Season with salt and pepper.

Serve with crostini.

crostini:

Slice bread on diagonal into ~1/3" thick slices. Brush with remaining garlic oil and bake at 350 degrees until golden, about 4-8 minutes. Sprinkle with parsley.