Willard Family German Chocolate Cake

Ingredients

• 113 g sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces
• 120 ml boiling water
• 225 g margarine, softened
• 400 g white sugar
• 4 eggs, separated
• 5 ml vanilla extract
• 310 g sifted all purpose flour
• 5 g baking soda
• 3 g salt
• 235 ml buttermilk
•  
• 235 ml evaporated milk
• 200 g white sugar
• 3 egg yolks
• 55 g margarine
• 5 ml vanilla extract
• 100 g sweetened flake coconut
• 110 g chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
2. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
3. Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
4. In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
5. Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
6. To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.

Footnotes

• Cook's Note:
• Instead of 3 round layers, you can make 2 9x9x2-inch square cakes. Bake square cakes 40 to 45 minutes.

10 types of Tacos

Here come 10 recipes on how to make 10 different types of tacos:

How to heat taco shells and tortillas:

Hard taco shells: Bake 4 minutes at 350 degrees F, or microwave 45 seconds.
Soft 6-inch corn or flour tortillas: Heat in a dry skillet or on the grill, 30 seconds per side, or wrap in foil and bake 10 minutes at 400 degrees F. You can also wrap in a damp towel and microwave 1 minute.

1. Ground Beef Saute 1 chopped onion and 2 minced garlic cloves in oil. Add 1 tablespoon chili powder and 2 teaspoons each cumin and coriander; cook 30 seconds. Add 1 pound ground beef and cook until browned. Add 2 tablespoons broth, and salt to taste. Serve in hard taco shells and top as desired.

2. Spicy Beef Make Ground Beef Tacos (No. 1), adding 2 teaspoons hot sauce and 1/4 cup chopped pickled jalapenos with the broth.

3. Turkey Make Ground Beef Tacos (No. 1), adding 1/4 teaspoon cinnamon with the spices and replacing the beef with turkey.

4. Sweet and Savory Beef Make Ground Beef Tacos (No. 1), adding 1/4 teaspoon cinnamon with the spices. Replace the broth with 1/4 cup water, then add 3 tablespoons each tomato paste and raisins, 1 tablespoon capers, and salt to taste. Simmer until thick.

5. Queso-Chorizo Brown 2 ounces diced dried chorizo in a skillet; remove with a slotted spoon. Melt 1/2 pound chopped monterey jack in the skillet. Serve in flour tortillas with the chorizo.

6. Carne Asada Season 1 pound skirt steak with salt and pepper; grill and slice. Brush 1 bunch scallions with oil; grill. Serve the steak and scallions in tortillas with lime juice.

7. Fajita Make Carne Asada Tacos (No. 6), replacing the scallions with 1 each thickly sliced onion and bell pepper. Serve in tortillas with sour cream, guacamole and salsa.

8. Beef and Bean Make Ground Beef Tacos (No. 1), adding 1 drained can pinto beans with the broth.

9. Double Shell Spread 2 tablespoons warm refried beans on a flour tortilla. Wrap around a hard taco shell and fill as desired.

10. Spiced Shell Mix 1 teaspoon salt, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Deep-fry corn tortillas in 350 degrees F oil, using tongs to hold each in the shape of a taco shell, until crisp, 2 minutes. Drain; sprinkle with the spice mixture. Fill as desired.

Indian drumsticks

This recipe presents how to cook drumsticks, but in an Indian way.

Ingredients:

6 Chicken Drumsticks
1 tbsp(tablespoon) ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

• In a bowl add Soya sauce, ginger-garlic paste, sugar.
• Add chicken wings coat well and set aside for 1/2 hour.
• Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
• Heat oil in a wok / kadhai.
• Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
• Serve chicken drumsticks hot with thin slices of onions and lemon.

Welcome!

I am very eager to present you this blog that focuses on something mostly all humans enjoy: food.

The content of this blog will be recipes, showing you how to cook a variety of delicious meals, ranging from breakfast meals to cakes.

For start, I would like to present a recipe for very tasty cookies, called Ischlers. These taste great, but are not recommended as gifts as they must be refrigerated.

Yield: Makes about 3 dozen.

These taste great, but are not good to give as gifts because they must be kept refrigerated.

• 8 ounces blanched, ground almonds
• 2-1/4 cups flour
• 2/3 cup sugar
• 1/4 teaspoon almond extract
• 1-1/4 cups cold butter, cut into slices
• 3/4 cup smooth, thick apricot jam (12-ounce jar)
• 12 ounces chocolate chips
• 2 tablespoons Crisco shortening

Combine nuts, flour, sugar, and almond extract in a large bowl. Cut in butter until mixture resembles coarse meal. Or place all ingredients in a food processor and combine, using a rapid on-off action. Turn dough out onto a board and form it into a ball. Work the dough by pushing it away from you with the heel of your hand. Do this twice. Divide the dough in half. Roll each half between sheets of waxed paper to 1/4-inch thickness. Slide a cookie sheet under the waxed paper, and chill dough in refrigerator or freeze until firm. Remove top waxed paper, and cut dough into rounds with 1-1/2- or 2-inch cutter. Re-roll scraps, chill, and cut. Place cutout dough on ungreased cookie sheets. Bake at 350 degrees F for 12 to 15 minutes, until firm and golden. Leave on cookie sheets for a minute or two before removing to racks to cool. Sandwich cookies with jam. Melt together chocolate chips and Crisco over hot water, transfer to bowl, and dip half of each sandwich into glaze. Cool on waxed-paper-lined cookie sheets and keep refrigerated.