My Culinary Diary

Holiday Mexican Wedding Cookies

2012-01-22T03:29:00.001-08:00

Ingredients

*Makes about 40 bite-size cookies.

1 1/2 cups unsalted butter
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 1/2 cups finely ground pecans (or almonds for Italian Wedding Cookies, but I prefer pecans)
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling

Directions

Preheat oven to 325 degrees F (165 degrees C).
Cream butter in a bowl and gradually add confectioners' sugar and salt. Beat until light and fluffy. Add pecans and vanilla. Blend in flour gradually and mix well. The pecans should be VERY fine and blend in VERY well with the dough.
Shape into little balls (or crescents) only using about 1 small Tbs. for each cookie. Place on ungreased cookie sheets or aluminum foil-covered cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar. Cool completely, sprinkle with a little more powdered sugar if desired and enjoy!
I like to place them in a pretty, holiday box with tissue paper which looks nice and also stores them well. These make wonderful Holiday gifts as well.

The Best Rolled Sugar Cookies and Homemade Cream Cheese Icing

2012-01-22T03:23:00.000-08:00

Ingredients

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C).
3. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely before decorating.

Susanna's Homemade Cream Cheese Icing

12 oz of cream cheese softened at room temperature
6 Tb. Butter or margarine softened at room temperature
3 ¾ cups of powdered sugar
A drop or two of hot water IF needed.

Cream together butter (or margarine), powdered sugar and cream cheese until very smooth. Add a little hot water to desired consistency if needed. Ice immediately on a cooled cake or cupcakes. Refrigerate leftovers. Take out of the fridge early when ready to use again so it has time to get to room temperature

McCormick Gingerbread Cookies

2012-01-22T03:16:00.000-08:00

Ingredients

3 cups flour
2 teaspoons McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon baking soda
1/4 teaspoon McCormick® Ground Nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract

* I doubled this recipe to make about 15 cookies, which was good since they are one of the favorites at during the holidays. I would probably even three times this recipe in the future!

Directions

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. (Seperate the dough into even amounts in plastic bags if you are doubling or tripling the recipe). Refrigerate/ Chill 4 hours or overnight.
2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. I used my angel cookie cutter to make dress shapes and make "Gingerbread Girls" also. ( Just pinch the two halves (the top piece with the head and arms, with the bottom piece of the angel dress shape.)
3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
* I often freeze or slightly freeze my cookies BEFORE I ice/decorate them, which will eliminate the chance of their breaking while handling them.

The Most Scrumptious, Sweet Cornbread

2012-01-22T03:09:00.000-08:00

Ingredients

*I usually double this recipe to pour in a 9 by 13 pan.
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk, 2 %, whole, or skim milk (what I use for health purposes :))
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. (or 9 by 13 pan for double the recipe.)
2. Melt butter in the microwave in a small bowl. Add sugar and the melted butter together in a large bowl and blend. Add eggs and beat until well blended. Add the milk (best with whole or 2 % but I use skim for health purposes) and baking soda and blend.
3. Stir in cornmeal, flour, and salt until well blended and only a few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
4. Enjoy right out of the oven with a yummy clam chowder, soup of choice, and honey and butter on top!

Susanna's Pumpkin-Applesauce Chocolate Chip Cookies

2012-01-22T02:54:00.000-08:00

Ingredients

1 can of pumpkin
2 cups white sugar
1 cup regular applesauce for a healthier recipe (or 1 cup of oil if you want the real things)
2 eggs
4 cups of all purpose flour
4 tsp baking powder
4 tsp ground cinnamon
1 tsp salt
2 tsp baking soda
2 tsp milk
2 Tbs vanilla extract
4 cups (or just pour them in until desired amount. I like quite a few in mine!)

*This is double the original recipe and makes quite a few (about 3 dozen) but they ALWAYS get eaten at our house! They are the best warm, right out of the oven, but you can freeze them immediately after you bake them, which is what I usually do, to pull out later.

Directions
1. Preheat the oven to 350 degrees.
2. Combine pumpkin, sugar, applesauce and eggs. Mix well with a beater. Add the flour and blend well. Add the baking powder, ground cinnamon, salt and vanilla and blend well. Blend the baking soda and milk in a small bowl, add, and mix well.
3. Drop by lumpy spoonfuls onto a greased cookie sheet or one covered in aluminum foil and bake for 10 minutes. They should be moist but still cake-like.
Enjoy!

Matt's Favorite Seven Layer Magic Cookie Bars

2012-01-22T02:46:00.000-08:00

Ingredients

1 1/2 cups graham cracker crumbs (1 wrapped package in the box)
1/2 cup butter, melted
1 (14 oz) can of Sweetened Condensed Milk
1 cup semi-sweet chocolate chips
1 cups butterscoth-flavored chips
1 1/3 cups flaked coconut
1 cup chopped pecans

Directions
1. Preheat the oven to 350 degrees or 325 for a glass baking pan. In a small bowl, combine graham cracker crumbs and butter and mix well. Press crumb mixture firmly on the bottom of a 13 by 9 inch baking pan.
2. Pour sweetened condensed milk evenly over the crumb mixture. Layer evenly with the remaining ingredients.
3. Bake for 25 minutes or until lightly brown. Cool. Cut into bars or diamonds. Store covered at room temperature, chill or freeze if desired.

Christmas at the Lake House in Maine

2012-01-14T08:39:00.001-08:00

I went all out for Christmas this year for our fantastic Christmas in Maine !!!! xoxo

Fresh Pear Pie and Homemade Crust

2011-09-28T14:06:00.000-07:00

This was my first time to make a fruit pie from scratch....I made this Pear Pie and homemade crust from the pears on our pear tree in our backyard this late summer....it is an amazing recipe! Great pie crust recipe.

From Allrecipes: Ruth’s Grandma’s Pie Crust

*One and a half times this recipes will yield TWO very nice, full DOUBLE pie crusts!

Ingredients

4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water

Directions

In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Allrecipes: Fresh Pear Pie

1 pastry for a 9 inch double crust pie
1/2 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

Directions

Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.

2011-09-28T13:59:00.000-07:00

Death By Chocolate Brownies-Susanna/Allrecipes.com

2011-06-18T07:25:00.000-07:00

****Double this recipe if you want to pour into a larger, 9 by 13 pan. I always do!

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup of semi-sweet chocolate chips (Optional if you want them to be extra moist and chocolatey! 3/4 cup for double the recipe.)

Decadent Chocolate Frosting:

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Warm water if needed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour (or just use Pam like me) an 8 inch square pan or a 9 by 13 if you doubled the recipe.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Stir in 1/4 (or 3/4 for double the recipe) cup of semi-sweet chocolate chips for extra chocolatey goodness! Spread batter into sprayed, prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook. Mine take 30 min.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Add a little warm water and blend in if too thick.
Frost brownies while they are still warm. Decorate with sprinkles or anything you want for fun. Enjoy the best brownies in the world!

Creation #2 French Crepes with Cream and Berries

2010-05-21T06:21:00.001-07:00

These crepes were quick and easy and they look really pretty! Just fill them with fruit (and little on top for decor), whipped cream or cool whip. I also took Wilton's chocolate buttercream, mixed it with whipped topping for a chocolate filling and it was YUMMY. Top with powdered sugar of course!

Basic Crepe Recipe

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Creation #1 Super Moist Chocolate Cake with Frosting and My Own Buttercream Filling

2010-05-21T06:20:00.000-07:00

Past Creations

2010-05-21T06:17:00.000-07:00

My New Passion, My First Recipe

2010-05-20T22:28:00.000-07:00

So it's been too long since I've written on my cooking page and I'm recommitted! I've recently discovered that I have a passion for cooking...not everyday, every night meals, but beautiful, fun, gourmet creations. Time and money I know, I just love it! Desserts in particular!
So it is now my mission to become a skilled baker and cook. I must admit the movie Julia and Julia inspired me as I'm sure it did many other women and so I will make it my goal to start slowly, not expecting too much of myself too soon.
I created my first recipe tonight, a Chocolate Buttercream Filling and am VERY excited. I love a yummy chocolate filling. It is very fulfilling to create something that is your own, work of art and nothing less! My goal is to try different recipes and to make a picture blog of my culinary successes. So my first will be petit fours with my own filling. Photos will come soon!

Best-Ever Caramels

2008-12-01T13:18:00.000-08:00

2 cups heavy cream 1/2 cup butter
1/2 cup sweetened condensed milk 2 cups walnuts (optional)
2 cups sugar 1 t. vanilla
2 cups light corn syrup

This recipe can be doubled if you use a very large, heavy pan with a completely flat bottom (16-18 quart) to allow for expansion.

Combine cream and condensed milk in a double boiler and scald. For time sake, this can be done withourt a double boiler on high heat for two minutes then to miedium, if you use a pan with no ridges and stir continually with a metal straight edge pancake turner. Watch carefully that it will not scorch.

In a larger, heavy flat pan with no ridges in the bottom, combine sugar and syrup and bring to a boil over medium-high heat, stirring constantly with a flat edged turner. Let mixture boil with the lid on for 2 minutes. Remove lid and add butter. Stir. Gradually add cream mixture with a 1/4 measuring cup, one at a time, to the boiling syrup, stirring constantly. Do not let boiling stop! This process should take about 15 minutes. Cook to 246-250 degrees at sea level with a candy thermometer (or cook to a firm ball stage formed in cold water). For Utah and Idaho I cook it to 226-230 degrees. Remove from heat. Add nuts and vanilla and pour into a buttered 9x13 baking dish. Cool. If this candy is too hard you can soften in the microwave for 10-20 seconds. Cut and wrap if desired.

Perfect Fudge

2008-12-01T13:17:00.000-08:00

1 1/2 cups small marshmallows, frozen
2 1/2 pkgs. (8 oz. each) hershey milk chocolate bar, broken
1 (12 oz) pkg. semi-sweet chocolate chips
1 cup butter, in chunks
4 cups sugar
1 (13 oz) can evaporated milk
2 1/2 cups small marshmallows
1 lb. pecans or walnuts, chopped (optional)
2 tsp. vanilla

Freeze 1 1/2 cups small marshmallows in a plastic bag and keep them in freezer until needed.

In a large bowl or pan, mix broken Hershey bars, semi-sweet chocolate chips, and butter chunks. Set aside.

In a large saucepan (to allow for boiling), mix sugar, evaporated milk, and 2 1/2 cups marshmallows. Stirring constantly, bring to a boil and boil for 6 minutes. Remove from heat and pour onto the chocolate mixture and mix by hand until chocolate melts and mixture is smooth.

Stir in the frozen marshmallows and vanilla. Continue stirring until marshmallows are conpletely melted. This process can take up to 10 minutes.

Add nuts if desired. Before adding nuts, I pour half of the fudge into a jellyroll pan and then add nuts tro the remaining fudge. Then I pour the rest into the other half of the pan for those who don’t feel nutty!

You may have a little extra to put into an 8x8 pan. Cover and refrigerate. Cut when cool. Yields approx. 10 dozen pieces. This recipe can be doubled.

Hot Crab Dip

2008-11-29T07:34:00.000-08:00

4 Tb. Mayo
8 oz cream cheese
1 T milk
2 T finely minced green onion
1/2 t. horseradish
1/4 tsp salt
1 T. lemon juice
1 can lump crab meat or 1 cup fresh crab meat
Cash cayenne pepper
crackers

Combine cheese and milk; add all other ingredients. Bake at 375 for 15-20 min. Serve hot with toasted French breat rounds or crackers.

Layered Mexican Dip

2008-11-29T07:29:00.001-08:00

1 (16 oz) can refried beans
2 cups guacamole
2 cups sour cream
1 package taco seasoning
Cheddar cheese, shredded
tomatoes, drained and diced
green onions, sliced
black olives, sliced or chopped

Mix taco seasoning into the sour cream. Layer all ingredients on 12 by 17 inch tray in the order listed ending with the olives. Serve with tortilla or corn chips. Keep refrigerated.

Strawberry Pecan Jello Salad

2008-11-29T07:23:00.000-08:00

1 (16 oz) package strawberry gelatin
1 cup boiling water
1 (10 oz) package frozen, sliced strawberries, thawed but undrained
1 (20 oz) can crushed pineapple, with juice
3 medium bananas, peeled and mashed
2 cups pecans, broken in pieces (or bought in pieces)
1 (16 oz) carton of sour cream (light and fat free taste good as well)

Dissolve gelatin in boiling water. Fold in strawberries, drained pineapple, mashed bananas, and pecans. Pour one half of the mixture into an 8 by 12 pan. Refrigerate till firm. Whip sour cream, then spread on set gelatin. Gently spoon remainder of gelatin mixture on top. Refrigerate (best if overnight). Serves 8-10 people easily.

Mandarin Jello Salad

2008-11-29T07:18:00.000-08:00

2 (3 oz) packages of lemon Jello
2 cups boiling water
2 cups cold water
1 (16-20 oz) can chunk pineapple (drain and reserve juice)
2 small cans mandarin oranges, drained
2 cups miniature marshmallows

Make Jello as directed on package. Add pineapple and oranges. Cover with marshmallows and refrigerate. When set, spread with topping.

Topping

1/2 cup sugar
2 rounded T. flour
1 egg beaten
1 cup pineapple juice
2 T. butter
2 cups whipped cream or Cool whip
1 cup finely shredded cheddar cheese

Combine sugar, flour and egg in a saucepan. Slowly add juice and cook, stirring constantly until thick. Remove from heat and add butter. Cool. Fold in whipped cream or Cool Whip and spread on Jello. Sprinkle with cheese. Refrigerate for 2-3 more hours.

The Best Key Lime Pie

2008-11-29T07:13:00.001-08:00

1 (9 inch) Keebler graham cracker crust
1 (8 oz) package cream cheese (room temp)
1 can Borden's sweetened condensed milk
1 tsp vanilla
1/2 cup key lime juice (you may also use lime juice but less tart)
2 cups cool whip or whipped cream

Blend cream cheese with a mixer until very smooth. Slowly add Borden's milk, beating constantly and scraping the sides of the bowl with a rubber spatula until all the lumps are gone and mixture is smooth. Add vanilla and key lime juice and beat until light and fluffy. Pour into crust and refrigerate for 4-6 hours (although better if left overnight). Before serving, top with cool whip or cream. Serves 6-8.

*Can be made with fat free or low fat ingredients if desired.

Cornbread Dressing

2008-11-29T07:06:00.000-08:00

Cornbread
3 cups yellow corn meal
3 cups all-purpose flour
2 T. baking powder
1 1/2 t. salt
3 cups milk
3 eggs beaten
3/4 cup veg oil

Combine dry ingredients. Mix in milk, eggs, and oil with a spoon. Pour into a greased casserole (lasagna size) and bake at 425 degrees for 30 min or until wooden toothpick inserted in center comes out clean. Let cool. With clean hands crumble into a large mixing bowl.

2 lbs Owens hot sausage
1 lb Owens reg sausage
1 cup butter or margarine
4 c chopped celery
2 c chopped green onion
4 eggs
2 T. sage
2 T. poultry seasoning
3 cans Cambells chicken and stars soup
3/4 tsp salt
1/2 t. pepper
canned chicken broth (approx. 4 cans)

Cook sausage well and drain. In a skillet, saute the celery and green onions in butter or marg. until tender. Add all ingredients to the cornbread crumbs, adding enough chicken broth to make the dressing moist. Put dressing in two large casserole dishes and bake uncovered at 350 degrees for about an hour or until golden brown and crisp on top.

The VERY Best Chocolate Chip Cookies in the Whole World!

2008-02-05T09:08:00.000-08:00

Mrs. Fields Cookies

1 cup of brown sugar
3/4 cup of white sugar
1 cup of margarine (margarine ONLY! NO BUTTER)
2 eggs
1 tsp vanilla
2 cups flour
2 cups oats (1 minute Quaker Quick Oats only)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
16 oz semi-sweet chocolate chips (or a little more if you like them especially chocolatey)
Optional: 1/2 to 3/4 cup of butterscotch chips for chocolate butterscotch cookies that are AMAZING!

Cream together sugars and margarine. Add eggs and vanilla. In a separate container combine the dry ingredients (except chocolate chips) and then gradually add them to the sugar mixture. Blend well. Add the chocolate chips (and the butterscotch ones if you want to try the butterscotch chocolate version) and stir by hand to blend. Drop by tablespoons onto a baking sheet and bake at 400 degrees for 6 to 8 minutes. Cookies should look slightly unbaked in the center when you take them out. Remove from the oven and let cool for 1 minute and then remove and let cool on wax paper or foil. Very best when hot right out of the oven!

Shrimp Gumbo

2007-09-20T06:46:00.000-07:00

This recipe has been in my family for several generations now and it is, according to everyone that's had it, absolutely delicious! The flavor is rich and satifying and carries with it the warmth of many happy Texas memories for me!

1 1/2 cups flour
1 cup oil
16 cups water
2 T. Salt
1 t. black pepper
1/4 onion flakes
5 lbs large shrimp (peeled, deveined and raw)
2 cups fresh or canned crabmeat
2 T. gumbo file
1 cup sliced green onion (save quite a bit of extra to serve on the table with the Gumbo)

Make the roux, first, with the flour and oil. Cook until dark chocolate brown on medium high heat stirring CONSTANTLY with a wooden spoon, spatula or wire whisk!!! You do not want the roux to burn and stick to the bottom, but do want it to brown long enough (dark brown like dark chocolate color) so it gives the Gumbo the rich flavor it needs. Add seasonings and shrimp and allow to simmer for 30 min. Add additional water if the roux if too thick. Add crabmeat and simmer for another hour or more stirring occasionally. Add the file before serving. Serve in bowls with white steamed rice, finely sliced green onion and dashes of Tobasco sauce (use one drop at a time to taste b/c it will make your Gumbo spicy pretty fast!) Yummy!

Note: Other seafood may be added if desired (oysters, whole crabs etc.), but this is the way that I grew up eating and loving it!

Neiman Marcus Monkey Bread Rolls

2007-09-20T06:29:00.000-07:00

Okay! So these are seriously the best rolls I've ever had! Even without the strawberry butter they are so moist and yummy (from all that butter!). Enjoy!!!

*I recommend doubling (or more) the recipe cause one times only makes about 8 or 9 rolls. You can freeze them (right after they've cooled) in freezer bags and they are perfect whenever you decide to take them out and let them thaw! Then microwave them slightly and they taste just the same as if they came out of the oven.

1 T. plus 1 t. active dry yeast
1 cup warm milk
1/4 cup sugar
1 t. salt
1 cup melted butter
3 1/4 cups all-purpose flour, sifte (if possible)

Preheat the oven to 400 degrees.

Place the yeast, millk, and a pinch of the sugar in the bowl of an electric mixer fitted with a paddle attachment (alternatively the dough can be mixed by hand in a large mixing bowl). Let stand for about 5 minutes, until the yeast is dissolved. Add the sugar, salt, and 1/2 cup of the melted butter, and stirin the flour to make a soft dough. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1 hour.

Punch down the dough, turn out onto a lightly foured work surface, and using a rolling pin, roll out to a thickness ofr 1/2 inch. With a pizza sutter or a sharp knife, cut the dough into 2 inch sqares. Gather up three of four squares (only 3 or even two large ones is you're using a smaller muffin tin) of the dough and press the ends of them together with your fingers (otherwise the finished roll withh not hold together). As your pressing them together the dough your hands will look like 3 or 4 flour petals sprawled out...don't worry if it doesn't look like perfect squares of dough, the pincing will make the "flour" look a little wilted. Place the remaining 1/2 cup of the melted butter in a ghoallow bowl and dip the bottom of the rolls into the butter, reserving the remaining butter. Transfer the dough to a meduim-size muffin pan, buttered side down , and let it rise in a warm place for 30- 43 min, or until doubled in volume. Bake in the oven to 15-20 min, or until golden brown. Brush generously with the remaining melted butter (salted butter best) and serve with Strawberry Butter.

Stawberry Butter

1/2 cup butter, at room temperature (Using salted butter will make them much better)
1/3 cup good quality (I used Smuckers Jam) strawberry preserves

Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To serve, spoon or pipe the flavored butter into 2-Tb remekins or onto side plates.
Keep refrigerated in an airtight container. This spread will last for two to three days. Yields about 2 cups.

Super Moist German Chocolate Cake and Icing

2007-07-23T07:10:00.000-07:00

German Chocolate Cake

1 package sweet German chocolate
1/2 cup water, boiling
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 tsp vanilla
2 1/2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten

NOTE: ALTHOUGH THIS CAKE RECIPE IS DELICIOUS, YOU CAN, AND I USUALLY DO, MAKE THE CAKE WITH A DUNCAN HEINSS MIX. IT IS JUST AS GOOD! IT IS THE ICING THAT MAKES THIS RECIPE UNIQUE!!!

Melt chocolate in boiling water. Set aside to cool. Cream sugar and butter until fluffy. Add egg yolks, one at a time, beating well after each. Add cooled, melted chocolate and vanilla. Blend well. Sift together flour, soda, and salt and add to chocolate mixture, alternately with the buttermilk. Beat well. Fold in egg whites and blend. Line the bottoms of 3 (9 inch) greased and floured caked pans with wax paper (optional) and pour batter into pans. You may also do just two layers of cake or a large rectangle cake pan as well. I usually do two pans and have a two-layer cake. Bake at 350 degrees for 30-40 minutes. Remove from oven and let sit for 10-15 minutes. Turn onto cake racks and carefully remove waxed paper. Top each layer with Coconut Pecan Icing and then ice the sides to completely cover the whole cake.

Hint: Sometimes the icing is really runny right off the stove top, so wait until it cools and stiffens (maybe put in fridge) so it doesn't fall down the sides as much!

Coconut Pecan Icing (The Best!)

6 egg yolks
2 cup sugar
2 cup evaporated milk
2 sticks of butter or margarine
2 tsp vanilla
2 2/3 cups flaked coconut
3 cups of pecan pieces

Combine egg yolks, sugar, butter, milk and vanilla. Cook and stir over medium (don't let start boiling or getting too hot or the egg will congeal more) until thickened, 12-15 min. Add coconut and pecans. Beat with a spoon until thick enough to spread. Let cool almost completely until spreading or it will fall all down the sides of the cake. Makes 6 cups for the 2 or 3 layered cake. If you're doing a one layer cake, ie rectangle pan cake, cut this recipe in half.