German Chocolate Cake with Coconut-Pecan Frosting

Ingredients

Cake

4 oz milk chocolate, cut into piecesdbab146e76f77c0e402a5a7af7e4b644

1/2 cup water
2 cups sugar
1 cup butter or margarine, softened
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla

Frosting

1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
3 eggs, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans or walnuts
1 teaspoon vanilla

Method

  • Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
  • In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
  • In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.
  • Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.

Original recipe from http://www.pillsbury.com

Advertisements

Classic Vanilla Pudding

classic-vanilla-pudding-ck-x

Ingredients

  • 4 cups 1% low-fat milk
  • 4 large egg yolks
  • 1 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons butter, softened
  • Cooking spray

How to Make It

  1. Combine milk and eggs yolks in a large bowl, stirring with a whisk until frothy. Scrape seeds from vanilla bean. Add vanilla bean seeds and pod to milk mixture.

  2. Combine sugar, cornstarch, and salt in a medium saucepan, stirring with a whisk. Slowly add milk mixture, stirring until blended. Cook over medium heat 12 minutes or until mixture comes to a boil and begins to thicken, stirring constantly. Remove from heat; stir in butter. Remove and discard vanilla bean pod.

  3. Pour 1/2 cup mixture into each of 10 (6-ounce) ramekins or small bowls. Cover surface of pudding with plastic wrap coated with cooking spray. Chill at least 2 hours.

Carrot Pudding with a Brown Sugar Sauce

Ingredients                                                                                                                     SDC14198_zpsea7ed4e8

7.5 ounces soft light brown sugar (1 cup packed)
4 ounces butter, softened (1/2 cup)
2 large free range eggs, beaten
1 tsp vanilla extract
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp each of cloves, nutmeg and ground cardamom
2 medium carrots, peeled and grated (1 cup)
2 medium potatoes, peeled and grated, squeezed dry ( 1 cup.  Squeeze all the water out and discard before measuring.)
6 ounces of sultana raisins (1 cup)

For the Brown Sugar Sauce:
3.75 ounces of soft light brown sugar (1/2 cup)
2 ounces butter (1/4 cup)
2 TBS golden syrup ( can use corn syrup)
125ml of double ( heavy or whipping) cream (1/2 cup)
1 1/2 tsp vanilla

 

Directions

Have ready a pot of simmering water, fitted with a steaming basket and a lid.  Butter a large pudding basin and set aside.

Cream together the brown sugar and butter.  Beat in the eggs and vanilla.  Sift together the flour, soda, salt and spices.  Stir this into the creamed mixture.  Fold in the carrots, potatoes, and raisins.  Spoon the pudding into the prepared pudding basin.  Take a large sheet of foil.  Butter it well and make a pleat in the centre.  Fit this over the top of the pudding basin, leaving room for expansion.  Secure with a rubber band or some twine and make air tight.

Place this into the steamer basket over the boiled and simmering water.  Cover tightly with a lid.  Steam for 3 hours, checking periodically to make sure that the water doesn’t run dry.   Add more boiling water carefully as needed.

Remove the steamer basket.  Remove the foil carefully.  There will be steam.  Carefully slide a knife around the inside edge of the bowl to loosen.  Invert a serving plate over top and then carefully tip out the finished pudding.  Serve warm, cut into wedges along with the brown sugar sauce, custard, cream or ice cream.

To make the brown sugar sauce, place all of the ingredients into a small saucepan.  Bring to the boil, then simmer, stirring occasionally to help prevent it from catching, over a very low heat for about five minutes.

Note:  Any leftovers can be reheated by placing into a steamer basket and steaming over simmering water until heated through, or covered and heated for about 40 seconds in the microwave.

 

Variations on Sauce

Lemon Sauce

  • 3/4 cup white sugar

  • 1 1/2 teaspoons cornstarch

  • 1 pinch salt

  • 1 1/4 cups hot water

  • 3 1/2 teaspoons butter

  • 3 1/2 teaspoons lemon juice

  • 1 1/2 teaspoons vanilla extract 

  • To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

 

Buttery Sauce

  • 1/2 cup butter

  • 1/2 cup heavy whipping cream

  • 1 cup white sugar

  • 1 1/2 teaspoons vanilla extract 

  • Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

 

Cinnamon Sauce

1 1/2 c. sugar
2/3 c. light corn syrup
1/3 c. water
1 1/2 tsp. cinnamon
2/3 c. evaporated milk

SAUCE: Bring sugar, corn syrup, water and cinnamon to a boil over medium heat. Boil 4 minutes. Cool for 10 minutes. Stir in evaporated milk. Serve warm over pie.

 

Sour Cream Apple Pie Crumble

Ingredients                                                                                  446446

  • 1 unbaked 9 inch pie crust

  • 3/4 cup sugar

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon salt

  • 1 cup sour cream

  • 1/2 teaspoon vanilla extract

  • 1 egg

  • 2 cups diced apples

  • 1/3 cup sugar

  • 1/3 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 cup chilled butter, diced

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
  2. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
  3. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
  4. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
  5. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

 

Original recipe from http://www.allrecipes.com

Apple Custard Tea Cake

Ingredients                                                                                 1175398_652155914839882_4875145781064818665_n

Cake
180 g butter
½ cup caster sugar
2 eggs
1¼ cups self-raising flour
⅓ cup custard powder
Topping
2 apples, thinly sliced
20 g butter, melted
½ teaspoon ground cinnamon
Custard
1½ tablespoons custard powder
1½ tablespoons caster sugar
1 cup milk
20 g butter
2 teaspoons vanilla essence

 

Method

1. Lightly grease a deep 23 cm round cake pan. Line base with paper. Lightly grease paper.
2. Custard: Combine custard powder and sugar in pan, gradually stir in milk until smooth.
3. Stir over heat until mixture boils and thickens.
4. Stir in butter and essence. Allow to cool.
5. Cake: Cream butter and sugar in a small bowl with electric mixer until light and fluffy.,
6. Add eggs, one at a time, beating in well between additions.
7. Stir in flour and custard powder.
8. Spread half the cake mixture into prepared pan.
9. Spread with custard.
10. Place small amounts of remaining cake mixture over custard and gently spread with small spatula.

11. Arrange apples over top of cake mixture and brush with melted butter.
12. Sprinkle with cinnamon.
13. Bake at 180°C for approximately 1¼ hours. Cool in pan.

This cake is featured in the new edition (June 2014) of :-

Super Food Ideas magazine

 

Bramley Apple Meringue Pie

Ingredients                                                                                              1795644_748119915228380_353689099_n

225g plain flour
115g unsalted butter, cubed
Pinch of salt
1 medium free-range egg
2 tbsps cold water
5 large Bramley apples
Juice and zest of 2 lemons
2 tbsps cold water
4 medium free-range egg yolks
125g caster sugar
25g diced salted butter
4 medium egg whites at room temperature
Pinch of cream of tartar
80g caster sugar
80g sieved icing sugar
2 tsps mixed spice
2 tsps granulated sugar

 

Serves: 6-8
Prepare: 30 minutes
Cook: 40 minutes

(As most Americans & other countries outside the UK do not have easy availability to Bramley apples, some US farms do grow Bramley Seedlings that can be found at some farmers markets, any good ‘tart tasting’ apple will do. It should cook down to a lumpy pulp.)

 

Method

1. Pre heat the oven to 200°C/400°F/Gas Mark 6. Place the butter, flour and salt into a food processor and blitz until you have fine breadcrumbs. A food processor makes great pastry, but if you do not own one then just make the pastry the normal way.

2. Add the egg and ‘pulse’ until the paste starts to come together, then add a little water and mix to a soft dough. Do not over work – you may need to chill the pastry slightly if it’s warm or you have a hot kitchen.

3. Roll out the lightly floured pastry trying to keep a rough disc shape of about 30cm wide.
Roll up the pastry on a rolling pin and unroll over a 25cm x 2cm deep flan ring with a loose bottom. Line carefully and decorate the top edge. Prick the base with a fork and line with greaseproof paper, fill with baking beans and cook ‘blind’ for 20 minutes to set the pastry.

4. Meanwhile, peel and core the apples and cut into 2cm pieces, place in a saucepan and add the lemon juice, zest, water and cook over a low heat until broken down and pulpy. Then cool slightly for 10 minutes. Once the pastry is ready, carefully remove the beans.
Beat the egg yolks into the slightly cooled apple purée, add the butter, sugar and stir until melted.

5. Pour into the flan ring and pop into the oven and cook until just set (about 25 minutes). Then remove from the oven and turn the oven up to 230°C/450°F/Gas Mark 8. Place the egg whites and cream of tartar into a mixing bowl and whisk until foamy. Add the caster sugar and whisk at medium speed until very firm and glossy, then finally stir in the icing sugar and mixed spice.

6. Pipe or decoratively spoon the meringue onto the flan. Sprinkle with a little granulated sugar. Carefully place back into the oven to brown slightly. Remove and cool completely, then serve in large wedges with vanilla ice cream.

Further Bramley Apple recipes can be found at www.bramleyapples.co.uk

 

Chocolate & Strawberry Tart

Ingredients                                                                                    Strawberry-tart-easy-living-13jun13_pr_bt_408x408

1 Ready made Sweet Pastry Case

For the Creme Patissiere:

3 egg yolks

50g caster sugar (Domino fine sugar for USA)

1 tbsp plain flour

2 tbsps cornflour

250ml semi skimmed milk

1 tsp vanilla essence

To Finish:

100g dark chocolate, broken into pieces

1/2 a 35g strawberry jelly tablet (USA uses jello powder packs)

1 kg strawberries, hulled and halved

Dark & White chocolate curls to decorate

 

Method

To make the creme patissiere, whisk the egg yolks & sugar together for 4-5 mins. Sift the flours over the surface then gently fold together. Pour the milk into a saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth. Return to the pan & cook over a medium heat, stirring until very thick. Take off the heat & stir in the vanilla. Cover with a piece of non stick baking paper & let cool

Take the tart case & place on a plate or cake stand. Melt the dark chocolate in a bowl set over a pan of simmering water, then spoon over the inside of the tart case. leave for about 20 mins to set. make up the jelly as the pack directs using half the water. Cool then chill for about 20 mins in the refrigerator.

Spoon the creme patissiere into the tart case. Pile the strawberries on top & brush generously with the cooled jelly (you will have quite a lot left) & chill for 30 more minutes until the jelly is set. Sprinkle with the chocolate curls.

 

Recipe is from my copy of Great British Food Magazine

Apple Pear Pie

exps21526_FB2742780A04_06_5b

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 3 medium ripe pears, peeled and thinly sliced
  • 3 medium tart Apples, peeled and thinly sliced
  • 1 cup plus 1 teaspoon sugar, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter
  • 1 teaspoon whole milk

Directions

 

  • Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter.
  • Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil.
  • Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown.  Cool on a wire rack.  Yield: 8 servings.

Original recipe available from Taste of Home & Gardens

 

 

Quindim or Coconut Pudding

500x500

Ingredients:

250g coconut

400g sugar

2 dl water

4 eggs

4 egg yolks

 

Preparation:

In a saucepan combine the water and sugar. Bring to boil on the stove for 3 minutes over low heat. Turn off and stir in the coconut. Let cool and add the whole eggs and egg yolks. Mix well. Grease a pan with butter and sugar. Pour the mixture into prepared pan and bake in a water bath at 180 º for about 45 minutes or until it is cooked. To bake in a water bath put a pan in the oven with hot water and place the form inside. Let it cook well. At the end let cool with the pudding still within the tray with water. Only when cooling is the water removed from the form and discarded.