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.

Cheese ball anyone?

2 pkg cream cheese, room temp please
1 can crushed pineapple
1 C chopped walnuts
6 stalks chopped green onion
Season salt- to taste

Combine the night before. Whatever is left over from everyone tasting, wrap in plastic wrap, into a cheese ball shape to chill. Serve the next day with crackers.

Spinach Dip ala Rockymento

The proverbial spinach dip usually combines spinach, mayo, sour cream and a dried soup mix. The directions say, 

1. In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

Those ingredients are still there...just a few more items have been added.

1 oz pkg cream cheese(room temperature)

1 1/2 C sour cream

1/4  C Mayonnaise

Cream these together and then Add:

1 pkg of dry leek soup mix

1 Tbl dry ranch dressing mix

Thoroughly mix...and then synergize this recipe...(synergy: the interaction of two or more forces or elements that when combined produce a total effect that is greater than the sum of their individual effects)

2 boxes of chopped spinach(once were frozen, but now they are thawed and drained)

1 Lb bacon(baked in the oven, crumbled and degreased)

1 can of chopped water chestnuts

1/4 cup finely chopped onions 

1/4 cup finely chopped celery 

Thoroughly incorporate all these ingredients. Then place in a covered container and chill in the fridge at least 6 hours. Serve with crackers, tortilla chips, a fork...

Mu Shu Pork Nascimento

2 lbs lean pork-chopped to small bite size pieces
1 lb of fresh mushrooms(variety is best, shiitake, oyster)
2 bags coleslaw (no dressing)chopped cabbages
1 bunch chopped green onion
1 cup julienned carrots
2 Tbl minced ginger
Eggs are optional
Hoisin sauce, rice wine, soy sauce
Tortillas
Toasted sesame oil

Stir fry chopped cabbage, carrots, mushrooms, and ginger in toasted sesame oil. Stir fry pork. Combine with a light sauce made up of equal parts hoisin, rice wine, and soy sauce. Serve on flour tortillas.

Funeral potatoes-me

Mix first
2 packages simply potatoes. Never frozen
Chopped green onion
1/2 c crumbled cooked bacon

Mix second
Cream of chicken soup
2 c sour cream
2 c grated sharp cheese
Ranch dry dressing mix
1/2 c butter

Combine 1 & 2

Cover with crushed grape nut flakes and 1/2 c butter

Cover with foil. Bake 45-50 minutes 350 oven.

TNT pimento cheese

Pimento cheese sandwiches brings to my child hood memories in the 60's the picture of my mother grating cheddar cheese, dicing the delicate small jar of sliced pimentos, her miracle whip, a dash of salt, pepper and the secret ingredient a pinch of sugar. The outcome was a delicately portioned out tasty treasure that had taken her quite a bit of effort to make.  All other pimento cheese recipes just did not do it for me. Store bought in the glass jars was horrible. So a few moments in time later, I craved my mothers heaven blest concoction. 

I changed and adapted with the times. No more miracle whip! Helmans is the best and used liberally.

No more grating! Buy the cheddar or combo finely pre-grated cheese to your taste. I love either Sharp or the Mexican cheese combo. Life is even easier with diced pimentos in the jar. 

I would love to be able to tell you exactly what the proportions are, but it is more done by sight. When using large amounts of cheese like I have done(5 lbs cheese ), use a large or even two small drained jars of chopped pimentos. Always drain. And the question you ask yourself, how much do I like pimentos? Mayo amounts are added so it is not a dry combination, so in a large batch it could be a whole jar of mayo. Add it in chunks so as not to over mayo-nize it!

Salt minimally, dash of pepper still to your liking. And always a pinch of sugar. The pinch should be according to the batch size. 

I have added Dill Weed at times. Some like tobacco. I like it most as a purist. If any questions. Ask away! But most of all...enjoy!

Dr pepper cake adapted...amazingly moist and tasty

1 c. butter
1 c. Dr. Pepper
4 tbsp. cocoa( extra dark special )
2 eggs
1 tsp. vanilla
2 c. sugar
1/2 c. buttermilk
1 tsp. soda
2 c. flour
1 1/2 tsp. cinnamon

Heat butter, cocoa and Dr. Pepper. Mix well and set aside.Cream eggs, sugar and butter, milk and soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla.
Pour into greased and floured 9 x 12 inch pan and bake at 350 degrees for 25 to 30 minutes. Ice with Dr. Pepper Icing.

DR. PEPPER ICING:

1/4 c. butter
1/4 c. Dr. Pepper
3 tbsp. cocoa ( extra dark special )
1 (16 oz.) box confectioner's sugar
1 tsp. vanilla
1 c. chopped nuts((did not add them))

Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

Cheesy potato and venison/pork sausage soup

Cheesy Potato and Venison/Pork sausage Soup

 

12 smaller potatoes(I used reds and golds)

       already baked or microwave and cut into small bite size pieces, most of the skins removed

2 lbs venison/pork sausage-cut into bite sized pieces

1 quart chicken

1 cup celery with tops diced

1/2 cup thin sliced baby carrots

1 onion diced

1/2 C butter

16 oz Velveeta Cheese

Salt/Pepper to taste

 

 

Saute onion, celery, carrots in butter. Add sausage pieces and 2/3 of the potatoes.Stir well. Add the broth. Let cook for about 25 minutes on medium heat.

Cut cheese into cubes and stir into soup. cover and cook on medium high, stirring in the cheese. 

 

After Cheese is melted and you are serving same day, add the remainder of the potatoes.

If serving the next day, add the rest of the potatoes prior to reheating.  

focaccia

ingredients

• 4 - 4 1/4
  cups all-purpose flour
• 1/2
  cup water 
• 1
  teaspoon active dry yeast
• 1
  cup warm water
• 2
  teaspoons salt
• 1
  tablespoon olive oil

Coarse salt

For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.

2.Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).

3.Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Dont stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)

4.Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.

5.Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.

Thank you BHG. It was a success.

Fresh Rosemary or Bottled is good sprinkled on top

Next time trying olives. or a tapenade on top!