Navajo Fry Bread

Two pieces of delicious Navajo Fry Bread with honey.

Ingredients:

Vegetable oil for frying

1 cup of "Homemade All Purpose Baking Mix" or store bought mix

1/2 cup flour

1/4 teaspoon salt

1/3 cup milk or water

Method:

Heat oil in a deep skillet to 375*F (190*C). Combine the baking mix, flour and salt in a medium bowl. Mix well with a fork. Add the milk and mix to make a soft dough. (Add an extra teaspoon or two of milk, if the dough is too dry.)  Knead the dough, about 12 times, on a lightly floured surface. Divide the dough into two balls. Pat or roll each ball out to a 1/4 inch thick circles or squares. Cut each portion of dough into quarters. Fry in hot oil until browned on both sides, (about 2 to 3 minutes). Drain on paper towels. Makes 8 pieces. Serve with honey or jam.

This fry bread can also be served with beans or salad. If desired, double the recipe and cut into larger pieces to make Navajo Tacos. (The tacos are delicious and have a "Chalupa" like texture and and flavor.)

Notes: Fry Bread is a flat dough that is fried or deep fried. It is thought to have originated, in the 1860's, with Navajo Native Americans. Fry Bread can be eaten alone or with various toppings such as honey, jam, or beans. It can also be made into tacos and it is a simple complement to many meals.

Super Easy & Flaky Buttermilk Biscuits

Quick, easy, & flaky perfect biscuits.

Ingredients:

3 cups "All Purpose Baking Mix"**

2/3 cup buttermilk, half & half or milk

Method:

Preheat oven to 450*F (230C). Combine baking mix and milk, in a medium bowl, (with a fork or spoon) until well blended. Let the dough stand for 5 minutes. On a lightly floured surface, knead the dough about 15 times. Roll out to a 1/2 inch thickness. Cut with a floured cutter, about 2 inches in diameter. Place about 2 inches apart on an ungreased, or parchment lined, baking sheet. Bake about 10 minutes, or until golden brown. Makes about 10 to 12 biscuits.

Notes: I prefer to use buttermilk, but regular milk will also produce nice flaky biscuits.

** Search this blog & my "Carrie's Kitchen" YouTube channel for the "Homemade All Purpose Baking Mix" recipe video.

Spiced Pecan Muffins

Quick, easy and delicious Spice & Pecan Muffins.

Ingredients:

3 cups "All Purpose Baking Mix"**

1/2 cup firmly packed brown sugar

1/3 cup granulated white sugar

1 teaspoon cinnamon

1/4 teaspoon allspice

1/2 teaspoon nutmeg

3/4 cup chopped pecans

1 slightly beaten egg

1 cup milk

Method:

Preheat oven to 425*F. Generously grease, or line with paper liners, 10 to 15 muffin cups. Combine the baking mix, sugars, spices and pecans. Stir to mix well. Combine the egg and milk. Add all at once to the dry ingredients. Gently blend together, just until completely mixed. Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Let stand 5 to 10 minutes in pans. Remove from pans and continue cooling on a wire rack. Serve warm or chilled. Store in an airtight container, or plastic storage bag, in the refrigerator.

Notes: This batter can also be baked in a loaf pan at 350*F for 50 to 60 minutes, or until a pick inserted in the center of the loaf, comes out clean.

**Search this blog and "Carrie's Kitchen" channel on YouTube for the "Homemade All Purpose Baking Mix" recipe. 

Inside a perfect muffin.

Bacon & Cheese Tart (Crustless Quiche)

A super simple and delicious "crustless" quiche 

perfect for brunch or a light supper.

Ingredients:

butter or cooking oil spray

1/2 cup dried shiitake mushrooms (optional)

hot water

3/4 cup crumbled bacon or diced ham

1 cup grated Jack, Gouda or Swiss cheese

1/2 cup chopped onion

1/4 teaspoon paprika

1/4 teaspoon nutmeg (optional)

3 eggs

1 1/2 cups milk (or 3/4 milk and 3/4 cup half & half)

3/4 cup "All Purpose Baking Mix"**

Method:

Preheat oven to 350*F. If desired, put dried mushrooms in a small bowl. Add just enough hot water to cover. Generously grease a 10 inch pie pan with butter or cooking spray. Sprinkle bacon or ham in the bottom of the greased pie pan. Top with grated cheese and chopped onions. Drain water from the mushrooms. Sprinkle the drained mushrooms over the ingredients in the pie pan. Sprinkle with the paprika and nutmeg. In a blender, or a bowl with a hand mixer, thoroughly blend the eggs, milk and baking mix. Pour blended mixture over the other ingredients. Bake for 40 to 60 minutes or until a knife inserted half way between the center and outer edge comes out clean. Let sit for 5 minutes before serving.

One slice of  Bacon & Cheese Tart.

Notes: Serve this crustless quiche for brunch with biscuits, potatoes or mixed melons. Or, serve for dinner with a salad and/or mashed potatoes. (The leftover liquid from the mushrooms can be frozen and saved to add to a soup, noodles or rice.) 
**Search this blog and "Carrie's Kitchen" channel on YouTube for the "Homemade All Purpose Baking Mix" recipe.

Homemade All Purpose Baking Mix (A Bisquick Substitute)

This homemade all purpose baking mix is an economical alternative to 

Bisquick that is very simple to make. (Plus, you know exactly what is in the mix.)

Ingredients:
4 1/4 cups (510 grams) all purpose flour
4 1/2 teaspoons (11 grams) baking powder
1 1/2 teaspoons (3.25 grams) salt
1 teaspoon (2.5 grams) cream of tartar
1/2 teaspoon (1.25 grams) baking soda
3/4 cup (90 grams) instant nonfat dry milk powder
1 1/8 cups (270 grams) vegetable shortening

Method:
Sift the dry ingredients together into a large bowl. Stir to mix. Use a pastry blender, or two knives, to cut shortening into the dry ingredients, until evenly distributed. Continue to blend between your fingers, until the mixture has the texture of coarse crumbs. Put baking mix into an airtight container. Label and store, out of sunlight, inside of a cabinet or pantry, for 3 to 6 months. Makes about 6 1/2 cups (780 grams).
 ~ For high altitudes (above 3500 feet), add 1/4 cup (30 grams) extra flour, to the baking mix. ~

Notes: I use this mix to make "Grandma Kathy's Mexican Pie" ~ "Easy Buttermilk Biscuits" ~ "Spiced Pecan Muffins" ~ "Sean's Peanut Butter & Jelly Coffee Cake" ~ "Navajo Fry Bread" ~ "Bacon & Mushroom Tart (Crustless Quiche)" & "Seafood Crustless Quiche" 

Cinnamon Cookie Crisps

Delicious Mini Cinnamon Crisp Squares

Ingredients:

1 cup (2 sticks) butter (at room temperature)

1 cup brown sugar (packed)

1 egg, separated

2 cups all purpose flour

1 teaspoon cinnamon

1 cup chopped pecans or walnuts

Method:

Preheat oven to 275*F. Grease a 9 x 15 baking pan with butter or shortening. (or line with parchment paper.) Cream the butter and sugar together until smooth. Add the egg yolk and mix thoroughly. Sift the flour. Measure 2 cups of the sifted flour and sift again, with the cinnamon, into the bowl of creamed ingredients. Mix with your hands to lightly, but completely blend together.

Spread the dough in an even layer into the greased pan. (Work with your palms to smooth the surface.) Lightly beat the egg white and brush over dough to cover completely. Sprinkle with the chopped nuts and press into the dough.

Bake for one hour. While still hot, cut into 1 1/2 inch squares. Cool. Store in an airtight container. Makes about 6 dozen cookie squares.

Fresh out of the oven and cut into squares.

Notes: These delicious cookie squares are both crispy and chewy. My husband thinks they are best served warm and I like them served chilled, but they are great both ways! (Either way they are a favorite.)

Mexican Style Chicken Kiev

 Mexican Style Chicken Kiev with rice.

Ingredients:
8 chicken breasts
1 (7 ounce) can diced green chiles, divided into 8 portions
1/4 pound jack cheese, cut into 8 strips
1 cup fine dry bread crumbs (or 1/2 cup bread crumbs & 1/2 cup tortilla chip crumbs)
1/2 cup finely grated/ground  Parmesan cheese
2 tablespoons chili powder
1/2 teaspoon sea salt (optional)
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 sticks (1 cup) butter, melted

Mexican Tomato Sauce (recipe included)

Method:
Pound chicken pieces to about 1/4 inch thickness. Put chiles and jack cheese strips in center of each piece of chicken. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed piece of chicken in shallow bowl of melted butter and then roll in crumb mixture. Place seam side down in a greased 9 x 13 inch baking dish. Drizzle with a little melted butter. Cover and chill 4 hours or overnight.
Preheat oven to 400*. Bake uncovered for 20 to 25 minutes or until cooked. Prepare Mexican Tomato Sauce. Serve with rice.

I was cooking for two families, so I made 

1 1/2 times the recipe.  (12 Chicken rolls)

Mexican Tomato Sauce 

Ingredients:
1 (15 ounce) can tomato sauce
1/2 teaspoon cumin
1/3 cup sliced green onions
salt & pepper
hot pepper sauce (optional)

Method:
In a small saucepan, combine tomato sauce, cumin, green onions. Add salt, pepper and hot sauce to taste. Simmer while chicken bakes.

Note: Here is another impressive dish that is delicious and simple to make! It has a nice flavor, but not a spiciness that burns your mouth.

Tandoori Chicken Wing Drumettes & Blue Cheese Coleslaw (Keto Friendly & VERY LOW CARB!)

Tandoori (Indian Style) Chicken Wing Drummettes
have a DELICIOUS aroma and flavor!

Ingredients:
1/4 cup avocado oil
3 tablespoons cumin
1 tablespoon curry powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ginger
1/2 teaspoon cayenne pepper
1/3 cup red wine vinegar
1 cup Greek yogurt
5 pounds chicken wings or drummettes

Method:
Heat oil in a small skillet over low heat. In a small bowl, mix spices together. Add to oil in skillet and cook on medium/low heat until the spices begin to sizzle and darken slightly in color, (20 - 30 seconds). Put cooked spices into a large bowl; whisk in vinegar and then the yogurt. Add drummettes and toss to coat. Let stand for 10 minutes or transfer to a zipper bag and marinate up to 24 hours.

Place marinated chicken on a foil lined baking pan. .Broil on lowest rack of oven broiler for 10 minutes and then turn and broil for 10 minutes more. Cover with foil and continue cooking for 10 minutes longer, or until chicken is fully cooked.

Grilling Instructions:
 If using a gas grill, turn all burners on high for 10 minutes. Clean grill with a wire brush, then use tongs to swipe with and oil soaked cloth rag. Place wings on the grill; cover and cook until grill marks form on one side. (about 5 minutes or longer) Turn and cook until grill marked on the other side. (another 5 minutes or longer) Turn burners to low and grill until the chicken wings are cooked through. (about 5 - 10 minutes longer) 

 Serve with Blue Cheese Coleslaw.(Or, serve with rice and a cucumber salad or vegetables.)  Makes ten 1/2 pound servings.

Nutritional info per serving, approximately:
573 calories ~ 42 grams fat ~ 1.9 grams net carbs ~ 44.76 grams protein

Notes: "Tandoori" is a traditional style of Indian cooking, over an open fire, so this chicken is great cooked on an outdoor grill. The name "Tandoori" comes from the "Tandoor" clay oven that is used for cooking in regions of India and Pakistan. This combination of chicken & spicy yogurt marinade is one of my favorites!
(The first time I made these drummettes was for a 4th of July picnic. So good, served with regular or blue cheese & bacon coleslaw.)

Blue Cheese & Bacon Coleslaw

Ingredients: 

1 bag shredded cabbage or coleslaw mix

1 cup refrigerated brand of blue cheese salad dressing**

1/2 - 1 cup crumbled blue cheese

5 slices crisp bacon, crumbled

Method:

Combine just enough dressing with the cabbage to moisten. Stir in additional blue cheese and bacon, to taste. Makes 5 servings.

Nutritional info per serving, approximately:
333 calories ~ 27.5 grams fat ~ 5 grams net carbs ~ 16 grams protein

**Homemade Blue Cheese Dressing is even better than store bought and can be mixed together in just 5 minutes. To see my favorite recipe, please click on the link below:

The BEST Keto Friendly Gourmet Blue Cheese Salad Dressing & Dip
https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html

Carrie's Modern Monte Cristo Sandwich

 A  modern healthier version of a classic sandwich.

(A fancy grilled ham & cheese)

Ingredients:
4 slices of multi-grain bread
6 slices thin sliced Black Forest Ham (Non GMO, Hormone & Nitrate Free)
3 slices Muenster cheese
2 tablespoons butter
2 tablespoons olive oil
2 eggs
1/8 cup (2 tablespoons)  half & half, milk, cream, or evaporated milk
powdered sugar (optional)
strawberry jam (Optional)

Method:
Ham slices are often packed in water, so pat the slices between a couple of paper towels. Fold each slice of ham in half. Cut one slice of cheese in half. Place two folded ham slices on top of one slice of bread. Top ham with 1 1/2 slices of cheese. Top cheese with one more slice of folded ham and one slice of bread. Repeat with remaining bread, ham and cheese. Beat eggs and half & half until well blended. Place a large frying pan on medium/low to medium heat. Add butter and olive oil. Pour beaten eggs into a shallow pan. Quickly dip both sides of assembled sandwiches into egg mixture. (Long enough to moisten the bread, but not so long to make the bread soggy.) Place sandwiches in preheated frying pan. Cook until bread touching the pan is golden brown. Turn the sandwiches over and cook until the uncooked side is golden brown. Remove sandwiches from pan. Cut in half. Sprinkle lightly with powdered sugar. Garnish with strawberry jam. (If using a frying pan that only fits one sandwich, use one tablespoon of butter and olive oil for each sandwich.)

Fresh Multi-grain Bread from Boudin Bakery

Sliced Muenster Cheese & All Natural Black Forest Ham

Notes: A traditional Monte Cristo sandwich is made with white bread, ham and Swiss cheese. My version is made with fresh multi-grain bread, all natural, nitrate free ham and a milder, creamy Muenster cheese. Traditionally the sandwich is dusted with powdered sugar and served with strawberry jam. 
When I described the sandwich to my husband Greg, he was skeptical about trying it. (Before we married, he had never had bread dipped in egg, that wasn't soggy.) Until this sandwich, he had never tasted Muenster cheese and he thought he didn't like strawberry jam. He was very pleasantly surprised at how delicious a Monte Cristo sandwich is!

Almond Float "Hsing-jen-tou-fu" (Asian style gelatin with fruit.)

This is a light & healthy Asian Style almond gelatin with fruit.

Ingredients:
2 envelopes unflavored gelatin
1 3/4 cups of cold water
1 1/2 cups milk (or 3/4 cup milk and 3/4 cup half & half)
1 tablespoon almond extract (or if preferred, vanilla extract)
1/3 cup honey (or sugar)

Garnish: canned mandarin oranges, lychee fruit, fruit cocktail and or fresh berries

Method:
In a large bowl sprinkle gelatin over 1/2 cup cold water and let soften for 5 minutes. Bring the remaining
1 1/4 cups of water to a boil in a saucepan. Add to the softened gelatin along with the honey or sugar. Stir until dissolved and clear. Add milk and almond extract. Pour mixture into a square pan. Refrigerate for 1 to 3 hours, until completely set. Cut into cubes. Spoon cubes into individual serving dishes. Garnish with fruit. Makes 4 to 6 servings.

Notes: I first made this recipe in the early 1980's. It is very simple to mix together and pairs nicely with Asian dishes and summer meals. (I always have the ingredients on hand in my refrigerator and pantry.)
 

Uncut pan of almond jello.

 I doubled the recipe and used a 15 inch by 9 inch pan, to make a large bowl, for a party.

Glazed Lemon Poppy Seed Bread Loaves

Mini loaf and slices of Lemon Poppy Seed Bread.

Ingredients:
Two 9 inch loaf pans or five 6 inch mini loaf pans
butter or shortening for greasing
1 cookie/baking sheet (optional)
3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons poppy seeds
2 tablespoons coarsely grated lemon peel
2 cups white sugar
1 cup vegetable or canola oil
3/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 eggs
2 cups powdered sugar, sifted
1/4 teaspoon lemon extract
1/4 cup fresh squeezed lemon juice

Method:

Preheat oven too 350*. Grease the bottoms of the loaf pans. In a large bowl, sift together flour, baking powder and salt. Stir in lemon peel and poppy seeds.  In another bowl, combine sugar, oil, milk, vanilla & almond extracts and eggs; beating at medium speed of electric mixer, until the ingredients are well blended. Add wet ingredients to the dry ingredients, stirring just until blended. Pour batter evenly between the prepared loaf pans. (If desired, place loaf pans on a baking sheet to make them easier to place into and remove from the oven.) If using 9 inch pans, bake for 1 hour, or until a wooden pick inserted in the center comes out clean. If using 6 inch pans, bake for 45 minutes, or until an inserted in the center comes out clean.

Pans ready to go into the oven.

While the bread is baking, stir together powdered sugar, lemon extract and lemon juice. Cover with plastic wrap and set aside until bread has finished baking. Remove loaves from the oven and immediately drizzle with the lemon icing. Cool in pans on rack for at least 10 minutes. Slide a knife around the edges of the pans. Remove loaves and continue to cool completely on racks. 

Five glazed loaves.

Notes: 

To make muffins, lightly grease muffin pans with butter or cooking spray. Fill muffin cups to 2/3 full.. Preheat oven to 400* & bake for 15 to 20 minutes. (or until an inserted toothpick comes out clean) 

This quick and easy bread is delicious! Perfect to be served at breakfast, brunch, snack, tea time and for dessert, alone or topped with fruit.

Lemon Pecan Coconut Meringue Cookies (Gluten Free)

These are flavorful and light little cookies.

Ingredients:

parchment paper (optional)
butter

4 egg whites

1/2 teaspoon lemon extract

1 1/3 cups sugar
2 tablespoons lemon juice
2 2/3 cups flaked coconut

1 cup chopped Toasted Pecans (see recipe for "Toasted Pecans")
2 teaspoons finely grated lemon peel (optional)

Method:

Preheat oven to 325*.  If desired, line cookie sheets with parchment paper. Lightly butter parchment paper or unlined cookie sheets. In a large mixing bowl beat the egg whites and lemon extract, on high speed, until soft peaks form. (When the beaters are lifted, the tips curl over.) Gradually add the sugar while continuing to beat the egg whites until stiff peaks forms. (The tips stand straight when the beaters are lifted.)  Beat in lemon juice. Gently fold in coconut, pecans and lemon peel. Use 2 teaspoons to drop rounded teaspoons of mixture, 2 inches apart, onto cookie sheets. Bake about 20 minutes or until the edges are lightly browned. Cool slightly on cookie sheets (5 minutes) and then finish cooling on wire racks. Makes about 5 dozen. Store in airtight containers. 

Notes: This is an original recipe that I created for my mother-in-law Danuta, who likes meringues, coconut, pecans, lemon and desserts that are not overly sweet. (She was quite pleased!) "Grandma Winifred's English Chess Tarts" recipe calls for 4 egg yolks, so I always use the leftover whites to make Meringues. (Please see my recipe for regular "Coconut Meringue Cookies (Gluten Free)".)

Packaged to deliver to family.

Perfect Iced Sugar Cookies

Patriotic Star Cookies 
Iced, red sugar sprinkles & candy 
sprinkles with icing drizzle.

Ingredients: 

2 cups flour

1 teaspoon baking powder

1/8 teaspoon salt (if using unsalted butter)

 1/3 cup butter

1/3 cup shortening

3/4 cup sugar

1 teaspoon vanilla

1 egg

1 tablespoon milk

parchment paper (optional)

colored sugar

candy sprinkles

icing

Icing Ingredients:

1 cup powdered sugar

1/4 teaspoon vanilla, almond, lemon or rum extract

2 - 3 tablespoons  milk, orange juice, Gran Marnier or other liqueur (Do not use an extract if you are using Gran Marnier or a liqueur.)
food coloring

Method:

Sift together the f lour, baking powder and salt.  Beat butter and shortening with an electric mixer, on medium to high speed, for 30 seconds. Add sugar and beat until well combined. Add half of the flour mixture, the egg, milk and vanilla to the blended butter and sugar. Beat until thoroughly mixed. Beat in the remaining flour. Divide the dough in half. Cover and chill for 3 hours.
Preheat oven to 375*. On a lightly floured surface, roll one half of the dough to an 1/8 inch thickness. Cut into shapes with a cookie cutter. (approximately 2 1/2 inches) If desired, line cookie sheets with parchment paper. Place cookies on lined or ungreased cookie sheets. Sprinkle with colored sugar or candy sprinkles. Bake for 7 -8 minutes, or until the edges and bottoms are very lightly browned. Cool completely on a rack. makes 2 1/2 to 4 dozen cookies, depending on the size of the shapes.

If desired, make an icing to drizzle over the cookies.  Place the powdered sugar, in a small bowl. Add extract and liquid of choice, one teaspoon at a time, until the sugar mixture reaches a drizzling consistency. Add food coloring. (If you want more than one color of icing,Makes 1/2 cup of icing to drizzle or spread over cookies. Store cookies in an airtight container in the refrigerator. If the cookies are iced, add one layer at a time to container. Add a layer of waxed paper and another layer of cookies. Repeat with remaining cookies.

Notes: Sugar Cookie Cutouts are festive and fun for any occasion! Another option is to wait to add the colored sugar or candy sprinkles until after the cookies have been lightly covered with the icing, or you can omit the sprinkles and just decorate with the icing. If all of the cookies are being iced, double the amounts of the icing ingredients. (When making these cookies for children, I do not use liqueur in the icing.)

Iced and Sugared Shamrock Cookies

Packaged with waxed paper between layers of cookies.

Mock Apple (Zucchini) Pie

A slice of Mock Apple Pie.

Ingredients: 
4 cups sliced zucchini
dash of salt
3/4 cup sugar
2 tablespoons flour
dash of nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons lemon juice
2 - 3 tablespoons butter
Pastry for a double crust pie

Method:
Peel and cut zucchini in half lengthwise. Remove seeds and cut in slices crosswise. Cook in lightly salted water until barely tender. Drain and place into cold water for 5 minutes. Drain again. Add to dry ingredients. Preheat oven to 400*. Prepare pie dough.

Crust Ingredients:

2 cups all-purpose flour

1/2 teaspoon salt

1/3 cup butter

1/3 shortening

6 to 7 tablespoons very cold water

Method:

In a mixing bowl sift together flour and salt. Cut in butter and shortening with a pastry blender or two knives, until the pieces are the size of small peas. Next, use your fingers to blend until the flour mixture looks more like cornmeal. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. repeat until all is moistened. Divide bowl in ha;f and form into dough into two balls.

On a lightly floured surface, flatten dough with hands. With a floured rolling pin, roll one ball of dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch the pastry. Trim pastry even with the edge of the pie plate.  Turn zucchini mixture into pastry lined pie pan. Sprinkle with lemon juice and dot with butter. Roll out remaining pie dough. Cut slits in a "sun" pattern to allow steam to escape. Wrap pastry around rolling pin and unroll top crust on top of filling. Trim top crust a 1/2 inch beyond the edge of the pie pan. Fold top crust under the edge of the bottom crust. Pinch dough between fingers to flute the edge.  Bake for 40 minutes, or until crust is golden brown.

 Note:  This zucchini pie really does taste and look like apple. 

(If you don't confess, no one will suspect that it isn't!)

Vegan Dark Chocolate Cake (No Eggs)

A mini two layer birthday cake.

Ingredients:

parchment paper

butter & flour

5 tablespoons butter, cut into pieces

1 cup cold water

1 tablespoon cider vinegar

1/2 teaspoon rum extract (or 1 teaspoon vanilla extract)

1 1/2 cup all purpose white flour

1 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup "Special Dark" cocoa powder 

Method:

Preheat oven to 350*. Grease and flour an 8 inch square pan. Line bottom with a square of parchment paper. Butter and flour parchment paper, too. Heat butter in a microwavable bowl at 20 second intervals, until melted. Set aside to cool. In a measuring cup, stir together water, vinegar and extract. In a medium or large mixing bowl, Sift together flour, sugar, soda and salt. Stir in cocoa powder. Pour melted butter, then water mixture over the flour mixture. Gently beat only until smooth, just a matter of seconds. Pour into prepared pan. Bake about 30 minutes, or until a  toothpick inserted in the center of the cake comes out clean. Cool in pan for at least 30 minutes. Invert onto a rack. Remove paper and finish cooling. When completely cool, dust with powdered sugar or frost with favorite chocolate frosting.

Notes: Double recipe to make a two layer cake and bake in two square or round pans. (I  made a single batch and baked in three 4 inch ramekins and 2 mini 6 inch loaf pans.) I used the baked cakes to make a mini round 2 layer cake for my sister's birthday, a 2 layer 6 inch oval Father's Day cake for my husband, and a single round cake for tasting.

Mini baked cakes

Orange & Rum Chocolate Brownies (With Toasted Pecans)

A plate of tasty gourmet brownie treats.

Ingredients:

non-stick cooking spray, shortening or butter  
aluminum foil

4 squares unsweetened baking chocolate

¾ cup butter

2 cups sugar

3 eggs

1/2 teaspoon orange extract
1/2 teaspoon rum extract 

1 cup flour

48 "Toasted Pecan Halves"**see recipe below**

Method:

Preheat oven to 350*. Line a 9x12 baking pan with foil. Coat foil with cooking spray, shortening or butter. Place butter and chocolate in microwave proof mixing bowl. Heat for 1 minute  and 30 seconds, or longer, until butter and chocolate are melted and can be easily mixed together. Add sugar, eggs and vanilla. Stir until mixed. Add flour, stirring until blended with the other ingredients. Pour batter into prepared pan. Bake 15 minutes. Remove from oven and top with toasted pecan halves, pressing gently into partially cooked batter. 

Return to oven for 20 to 25 more minutes, or until a toothpick inserted near center comes out clean. Do not over bake. Remove from oven and cool in pan. Lift from pan with foil and continue cooling. Refrigerate to further cool before cutting into small rectangles or squares.

Makes about 4 dozen.

**Click on the link below, to view a simple recipe for "Toasted Pecans":

https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html

Notes: These brownies, (with or without the toasted pecans) are my favorite super easy and quick dessert to make. Everyone likes them!

Toasted Pecans

Toasted Pecans lightly seasoned with sea salt.

Ingredients:

4 cups pecan halves
4 tablespoons butter (1/2 stick)

1 teaspoon sea salt (optional)

Method:

Preheat oven to 300*. Line a cookie sheet with foil. Place pecan halves on foil. Cut butter into small pieces and dot on top of pecans. Sprinkle with sea salt.

Bake for 7 minutes. Remove from oven and gently stir to turn the pecans. Return to oven and continue baking for another 5 to 7 minutes, being care to not over brown or burn the nuts. Set aside to cool. Makes 4 cups.

Nutritional info for 1/4 cup serving, approximately:

205.25 calories ~ 21.75 grams fat ~ 1 gram net carbs ~ 2.4 grams protein

Notes: These toasted pecans are great for snacking and adding to salads. I also use them in these recipes:

Keto Friendly & Dairy Free Pumpkin Bundt Cake

https://carriekitchencreations.blogspot.com/2019/12/keto-friendly-dairy-free-pumpkin-bundt.html

KETO Friendly Lemon Coconut Macaroon Clouds With Pecans (Gluten Free)

https://carriekitchencreations.blogspot.com/2019/01/keto-friendly-lemon-coconut-macaroons.html

Lunchbox Salad ~ Salad To Go ~ Salad In A Jar

https://carriekitchencreations.blogspot.com/2018/06/lunchbox-salad-salad-to-go-salad-in-jar.html

Lemon Pecan Coconut Meringue Cookies (Gluten Free)

https://carriekitchencreations.blogspot.com/2016/07/lemon-pecan-coconut-macaroons-gluten.html

Orange & Rum Chocolate Brownies (With Toasted Pecans)

https://carriekitchencreations.blogspot.com/2016/06/orange-rum-chocolate-brownies-with.html

Homemade Salted Caramel Turtle Candies

https://carriekitchencreations.blogspot.com/2016/05/homemade-salted-caramel-turtle-candies.html

Coconut Meringue Macaroon Cookies (Gluten Free)

Light as air Coconut Meringue Macaroons

Ingredients:

parchment paper (optional)
butter

4 egg whites

1 teaspoon vanilla

1 1/3 cups sugar

2 2/3 cups flaked coconut

Method:

Preheat oven to 325*.  If desired, line cookie sheets with parchment paper. Lightly butter parchment paper or unlined cookie sheets. In a large mixing bowl beat the egg whites and vanilla, on high speed, until soft peaks form. (When the beaters are lifted, the tips curl over.) Gradually add the sugar while continuing to beat the egg whites until stiff peaks forms. (The tips stand straight when the beaters are lifted.) Gently fold in coconut. Use 2 teaspoons to drop rounded teaspoons of mixture, 2 inches apart, onto cookie sheets. 

Ready to go into the oven.

Bake about 20 minutes or until the edges are lightly browned. Cool slightly on cookie sheets (5 minutes) and then finish cooling on wire racks. Makes about 5 dozen. Store in airtight containers.

Baked

Notes: Grandma Winifred's English Chess Tarts recipe calls for 4 egg yolks, so I always use the leftover whites to make Meringues. Also, see my recipe for "Lemon Pecan Coconut Meringue Cookies."

The Origin & History Of German Chocolate Cake

A German Chocolate Cake With Chocolate Frosting.

I used to think that "German Chocolate Cake" was a German pastry, but I was wrong!

In 1977, when I was a teenager, my family would spend many weekends and holidays at our cabin at Big Bear Lake, in Southern California. Near our cabin was a tiny German restaurant, The Black Forest Cafe, owned and operated by Karl and Erma Herchert. I had a lot of fun helping this wonderful couple tend to the tourists and locals that visited their restaurant. One weekend, I was proud to arrive at the restaurant with a homemade German Chocolate Cake. I thought that the Hercherts would be pleased to have a German cake on the menu. I was surprised, and a tiny embarrassed, when they told me that the cake was not German! (They still enjoyed it, even though it wasn't offered to the cafe's patrons.)

Erma & Karl Herchert (and me) 1979

 The roots of German Chocolate Cake can be traced back to 1852, when an English-American Chocolatier, Samuel German, created a mild dark baking chocolate for the American Baker's Chocolate Company. The  company honored Samuel by naming the new chocolate Baker's German's Sweet Chocolate. 

Baker's German's Chocolate Bar

In 1905, a recipe appeared in Trenton, New Jersey, for "Novel Chocolate Cake" that featured the new sweeter baking chocolate. In 1956, Piggly Wiggly Super Markets in Oshkosh, Wisconsin, advertised a "German Chocolate Cake Roll" in the Oshkosh Daily Northwestern newspaper. In April of 1957,  a Texas newspaper, The Daily Journal of Commerce published a school cafeteria menu that included "German Chocolate Cake", but no recipe for the cake appeared in the paper.

A century after Baker's German's Chocolate was created , in June of 1957, the first published recipe for German's Chocolate Cake was the featured "Recipe Of The Day" in the June 13th edition of the Dallas Morning Star newspaper.  The recipe was submitted by a local Texas homemaker, Mrs George Calay. (Poor Mrs. Calay.....we don't know her first name! Thankfully, times have changed.) 

The cake quickly became quite popular, and it's popularity spread throughout the USA , when the owner of the Baker's brand, General Foods, distributed the recipe to newspapers all around the country. This campaign is said to have increased sales of Baker's German's Chocolate by 73%, as Americans fell in love with the cake. Subsequent publications dropped the possessive form (German's) and the cake became known as "German Chocolate Cake", which caused the mistaken impression of the recipe being of German origin. 

In 1964, General Foods redesigned the package for German's Sweet Baker's Chocolate and included a recipe for "German Chocolate Cake". (Today, Kraft Foods owns the Baker's brand and the package has a recipe for "German Chocolate Cupcakes" printed inside the box.) There are a few variations of the recipe for this two or three layer chocolate cake with a caramel, coconut and pecan topping and filling. Traditionally, the sides are left unfrosted, but sometimes a chocolate frosting is spread on the sides of the cake and piped around the circumference of the top and bottom of the stacked layers. Occasionally, Maraschino cherries are used to garnish the top of the cake.

In America, June 11th is "National German Chocolate Cake Day". That day, and any other day, would be a perfect time to enjoy a slice of this American cake!

For my favorite German Chocolate cake recipe, please visit: 
http://carriekitchencreations.blogspot.com/2016/06/german-chocolate-cake_14.html

A traditional German Chocolate Cake

German Chocolate Cake

Three layer Frosted German  Chocolate Cake

Cake Ingredients:

1 box Baker's German's Chocolate

1/2 cup boiling water

1 cup butter (2 sticks)

2 cups sugar

4 egg yolks, unbeaten

1 1/2 teaspoons vanilla

2 1/2 cups cake flower

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Coconut Pecan Topping:
4 egg yolks
1 tablespoon flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups heavy cream or 1 large (12 ounce) can evaporated milk
3/4 cup butter (1 1/2 sticks)
1 1/2 teaspoons vanilla
1 1/2  cups chopped pecans
7 ounces flaked coconut (2 1/3 cups)

Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar, sifted
1/3 cup (+ 1 tablespoon) evaporated milk
1 teaspoon vanilla

Cake Method:
Preheat  oven to 350*. Butter and flour three 8 or 9 inch round or square pans. Line the bottoms of the pans with parchment paper.

Baker's German's Chocolate Bar

Break chocolate squares into a glass bowl and add boiling water. Stir until chocolate squares are melted. Set aside. Cream butter and sugar until light and fluffy, about 3 minutes. Add egg yolks one at a time, beating after each. Add vanilla and melted chocolate and mix until well blended. Sift together flour, baking soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth.
Fold in stiffly beaten egg whites. Pour batter into prepared  pans. (about 2 1/3 cups batter into each) Bake for 35 minutes or until a pick inserted in center comes out clean. Cool in pans for 30 minutes. Slide a knife around the side of  the pans, invert and remove paper. Finish cooling.

Coconut Pecan Topping Method:
In a large saucepan, combine egg yolks, flour, sugar, salt, cream, butter and vanilla. Cook over medium heat for 12 minutes, or longer, stirring until mixture thickens and turns a caramel color. Add pecans and coconut. Beat until cool and spreading consistency.
Place a cake layer, bottom side up, on a platter. Top cake with one third (about 2 1/3 cups) of Coconut Pecan Topping. Repeat with remaining cake layers and topping.

A Traditional German Chocolate Cake

Chocolate Frosting Method:

Place butter in a large (8 cup) glass bowl. Microwave for 30 second intervals until melted. Stir in cocoa powder. Add powdered sugar alternately with 1/3 cup of the milk, beating after each addition. If the frosting is too thick, add the extra tablespoon of milk to make a good spreading consistency. Stir in vanilla. Spread on sides of the cake and use a frosting bag and tip to decorate the top and bottom circumference of the cake. If desired, garnish with halved Maraschino cherries.  

Notes: A traditional German Chocolate Cake has unfrosted sides. To make the cake fancier, frost the sides and decorate the edges with chocolate frosting. To learn more about the origin of German Chocolate Cake, please see: "The Origin & History of German Chocolate Cake" at: carriekitchencreations.blogspot.com (Hint: It's not from Germany.)

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