German Chocolate Cake

Most all of us agree, this had to be the Crown Jewel of Mom's baking days. (Mom being "Checkers" Giessner) She also made wonderful Yeast Rolls and Cinnamon Rolls, but her German Chocolate Cake from scratch was the bomb! It was very rare when a family member, or sometimes friends, didn't request this for their Birthday Cake. I'm not sure this is the exact cake she made, but I have a recipe card labeled "Like Mom makes" that I'm happy to share.


1 package (4 ounces) Baker's German's Sweet Chocolate

1/2 cup boiling water

1 cup butter

2 cups sugar

4 egg yolks

1 teaspoon vanilla

2 1/4 cups sifted all-purpose flour (or use 2 1/2 cups sifted cake flour)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30-35 minutes. Cool. Frost tops only.


Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 Bakers Angel Flake Coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups


Glazed Almonds

This recipe is from my days of living in an Almond Orchard in Chico. I believe my friend, Jan Cory, an EDD co-worker, first brought the almonds fixed like this to the office.

Combine 1 cup whole almonds, 1/2 cup granulated sugar, and 2 tablespoons butter or margarine in a heavy skillet. Cook over medium heat, stirring constantly until almonds are toasted and sugar is golden brown, about 15 minutes. Stir in 1/2 teaspoon vanilla.

Spread the nuts on a sheet of foil - sprinkle lightly with salt. Cool. Break into clusters with a fork.

This recipe is usually tripled so as to make more at one time.



Golden Delicious Apple Cake

I have this recipe typed and also in handwriting I do not recognize. I believe it was circulated amongst friends and family during the Apple Harvest Days in Paradise, California, when most of us made outings with our families up to Noble Orchards to buy fresh apples.

2 Eggs

2 cups Sugar

4 Golden Delicious Apples

2 cups Flour

1 1/2 teaspoon Baking Soda

1 teaspoon Salt

2 Tablespoons Cinnamon

3/4 cup Vegetable Oil

1 cup Nuts

Beat eggs until fluffy. Add sugar and beat until creamy. Peel and cut apples, add to the above and let set for one hour. Sift dry ingredients and add to apples/egg/sugar mixture along with the oil and chopped nuts. Pour into 9x13 pan or 2 smaller pans and bake at 350 degrees for 40 minutes.

Frosting:  8 ounces softened cream cheese and 1/4 cup softened butter to which you beat in 1 cup Powdered Sugar, 1-2 Tablespoons cream and 1 teaspoon vanilla. (Adjust amounts for consistency of frosting).


Linguica (Portuguese Style Sausage)

Laura Mendonca, my mother-in-law for almost twenty years, introduced me to this wonderful sausage one Sunday morning years ago. It was a tradition for many of the Portuguese families to go to early Mass  on Sunday mornings and then come home to fix Linguica and eggs and waffles.

Cut the sausages into the width you desire and place them flat side in a skillet. (Cast iron is nice for this). Cook on medium heat until done and turn them all to the other flat side and cook until done. Then stir them all around a bit to do the rounded sides and release a little more fat for as long as needed depending on the width cut.

Most of the Linguica manufacturers provide fully cooked packaging, so it is a matter of preference when you cook it.


Louis Dressing

This recipe comes from The Book of Salads by Sonia Uvezian, 2nd printing May 1978. It quickly became the preferred dressing for our Crab Salads at Christmas time. It is easily doubled (or more) depending on the size of your crowd.

"LOUIS DRESSING - This is the dressing used for Crab Louis, a well-known West Coast speciality featuring the highly prized Dungeness crab arranged over a bed of shredded lettuce and garnished with lettuce leaves, wedges of tomato and eggs, black olives, and, sometimes sliced avocado. Louis dressing is also good with shrimp."

Makes 2 Cups

1 Cup Mayonnaise

1/4 Cup heavy Cream

1/4 Cup Chili Sauce

1/4 Cup chopped Green Pepper

1/4 Cup chopped Scallions, including 2 inches of the green tops (or use Green Onions)

2 Tablespoons freshly squeezed and strained Lemon Juice

Salt to taste

In an appropriate bowl, combine all ingredients, mix well and store in the refrigerator until serving time.

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