To me this will always be Grandma Turley’s German chocolate cake

 When I was a little girl, Christmas Eve was complete when the absolute best cake came over to our house from my “adopted” grandma, Louise Robinson Turley. She was an amazing cook who even made this cake for my wedding reception. For almost 60+ years of my life, I always felt this made Christmas foods right up there with flat enchiladas and tamales. We could mention 2020 and how awful it was and the world turned upside down, but one of the biggest world flippers was finding out my dad and my husband didn’t like tamales and they would rather have apple pie rather than German chocolate cake. But that is another story….

Her recipe is as follows:

For the Cake

• 1/2 cup Waterboiling
• 4 oz Baker's German's Sweet Baking chocolate1 package
• 2 cups All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1 cup buttersoftened
• 2 cups Granulated sugar
• 4 large Eggs, separated
• 1 tsp Vanilla extract
• 1 cup Buttermilkroom temperature

Coconut Pecan Frosting/Filling

• 12 oz Evaporated milk(1 can)
• 1 1/2 cups Granulated sugar
• 3/4 cup butter(1 1/2 sticks)
• 4 large Egg yolks
• 2 tsp Vanilla extract
• 1/8 tsp salt
  
  
  

      2 1/2 cups Coconut flakes.                      1 1/2 cups chopped pecans

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; fold in gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely

Frosting:

Whisk egg yolks and milk in large saucepan until blended.

Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.

Add remaining ingredients; mix well. Cool to desired spreading consistency

 Bisquick, sour cream, 7-up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is: 

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry  Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees, 

Grand Marnier cranberry sauce

 2 bags cranberries, fresh 

1.5 cups cane sugar

½ cup orange juice

4 tablespoon Grand Marnier

1 tablespoon zest of fresh orange

• In a medium saucepan, combine cranberries, sugar, and orange juice.
• Bring mixture to a boil. Reduce heat to a simmer. Cook, stirring often until cranberries have popped about 10 minutes.
• Add 4 tablespoon Grand Mariner and orange zest. Continue to cook on low heat for 10 more minutes.
• Remove from heat.  Can be made ahead of time. 

Nascimento’s Carne Guisada

  

2 lbs of nicely marbled sirloin cut into bite size pieces

1/2 c flour

2 Tbsp cumin(ground)

1 Tbsp garlic powder

1 c finely chopped onion

1 c finely chopped bell pepper or mild hatch chili pepper

1 small can tomato sauce

1/2 c water  more or less…

Mix flour,  cumin, and garlic together. Dredge bitesize pieces in flour mixture till all are coated. Heat up large-ish sauté pan, using olive oil for best results( 2+ tbsp  as needed)  to Sear the meat. Once the meat is seared, just a few minutes, add onions and peppers. Sauté. Mix tomato sauce and water.  Add to the meat, onion, and peppers. Stir making a gravy as seen above. Let simmer for 5-10 minutes. Serve with guacamole on fresh flour tortillas. Big D could not get enough.

If you like it spicier add a few drops of Tabasco or use a spicier pepper. 

Portuguese dressing

 This is an absolute TNT recipe. This recipe came into the family with my Husband’s father who was born in the Madeira Islands in 1921. This is usually done the day before so all the flavors can meld together.for more onion celery flavor increase as desired.

2 packages of herbed Pepperidge farms stuffing cubes/crumbs

1 small onion chopped

6 stalks of celery chopped

1 lb ground beef

1 can chopped black olives

1 cup chopped walnuts

4 cups chicken broth(warm)

Butter

If using regular non herbed stuffing, add sage thyme and Rosemary or poultry seasoning to your taste.

In a skillet sauté with 1/2 stick butter onions, celery, beef together. Add to stuffing crumbs, add olives and chopped walnuts. Add warm broth enough to moisten and blend all together. Reserve other 1/2 stick butter to melt and pour over the stuffing.

Stuff turkey with it. Put in its own pan but add.juices from the turkey before baking. Bake 350, 40 minutes. Do not let it get dried out or be mushy...find that happy medium. 

Scotch Broth

 Chris Gros

1 lb lamb

2-3Tbs parsley

Celery

1 onion finely chopped

1 russet potatoe finely chopped.

1 cup barley

2 Tbs garlic chopped

1 Bay leaf

8 cups chicken broth

2 carrots finely chopped

Kosher salt to taste

Black pepper

3 celery sticks chopped

Chris Gros

I cut the lamb into small pieces. Browned with onion garlic and 2 tbs of oil. Added broth and all veggies. Will simmer at least 2 hours

Going to try Pancakes...from scratch...this one is supposed to be the best....we shall see. Lofty Buttermilk Pancakes

MAKES18 to 20 (3-inch) pancakesSERVES4 to 6

INGREDIENTS

• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs, separated
• 2 cups buttermilk
• 1/2 cup milk
• 10 tablespoons unsalted butter, melted and cooled
• Canola or peanut oil for frying

INSTRUCTIONS

1. Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.
2. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
3. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
4. Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
5. The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
6. Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
7. Serve as soon as possible, with butter and warm maple syrup.