Our Classic German Chocolate Cake Recipe Why I like this recipe . . . • It's tried and true. I have made this traditional recipe dozens of times. • The pecan and coconut frosting is good on a carrot cake too! • Simple ingredients that you may already have in your pantry. • The recipe also makes a 9 x 13 cake or 24 cupcakes. The latter is great to use on a buffet. • Since it contains 1 cup of butter and 4 eggs, you know it's going to be a moist chocolate cake.. • It has the perfect amount of chocolate to satisfy that craving. Our Classic German Chocolate Cake Recipe Ingredients • 4 oz sweet baking chocolate • ½ cup boiling water • 2 cups sugar • 1 cup butter, softened (2 sticks) • 4 eggs separated, room temperature • 1 tsp of a good vanilla • 2¼ cups flour, sifted 3 times • 1 tsp baking soda • ½ tsp salt • 1 cup buttermilk Instructions 1. Put the chocolate in a small heatproof bowl, pour in boiling water and stir until melted; let cool. 2. In a medium bowl, using a whisk attachment, beat the sugar and butter until fluffy; add egg yolks, one at a time, beating well after each addition. 3. Slowly beat in the chocolate mixture and vanilla. 4. On low speed, add the dry ingredients, alternating with the buttermilk until batter is smooth but not overbeaten. 5. In a medium bowl, beat the egg whites until stiff and gently fold into the cake batter. 6. Pour into 3 prepared pans. Bake for 30 to 40 minutes until cake tests done. Cool in pans for 5-10 minutes; place on racks to finish cooling. Wrap layers if not using right away. Pecan and Coconut Frosting Ingredients • 1 cup sugar • 1 cup evaporated milk • 3 egg yolks • ½ cup butter • 1½ tsp vanilla • 1 cup chopped pecans • 1¼ cups coconut (shreds or flakes) Instructions 1. In a medium saucepan, combine the first 5 ingredients. Cook over medium heat, while constantly stirring, for 10 to 12 minutes until thickened. 2. Remove from heat until thick enough to spread; stir in the pecans and coconut. Frost only the tops of the cake layers. Share Pin Share Jump to Printable Recipe▼ PRINT RATE Don’t love it Not great Good Great Love it RATE Don’t love it Not great Good Great Love it PRINT

White Fruit Cake 12 servings Not my mother's fruitcake, but it tastes really good nonetheless. I like that it doesn't contain too many candied fruits and it's moist. White Fruit Cake Ingredients • 1 cup salted butter, softened • 1 cup sugar • 5 large eggs • 1 Tbsp of a good vanilla • 2 tsp lemon oil • 1¾ cups flour • ½ tsp baking powder • ¾ ib. candied cherries • 1 lb. candied pineapple • 5 cups pecans Preheat oven to 325°F. You will need a greased tube pan. Instructions 1. Beat butter and sugar together until fluffy; add eggs, one at a time; add flavorings. 2. Thoroughly stir in the fruit and nuts; pour into prepared pan; bake for 1½ hours. Check for doneness with a toothpick. Let cool in pan for 10 to 15 minutes. Turn out onto serving plate. To store: wrap securely in plastic wrap. KEYWORDS white fruit cake, best white fruit cake

Share Pin Share Jump to Printable Recipe▼ Classic Old-Fashioned Gingerbread Recipe Nothing brings out the essence of the holidays quite like gingerbread, especially when it just out of the oven. I like it eat it when it's still warm and topped with freshly whipped cream. Normally we think of making gingerbread cookies or houses during the holiday season, but to me, there is nothing like a piece of homemade gingerbread with a cup of coffee or tea during the drab winter months. I like it with a dollop of sweetened whipped cream on top, but it works equally well with our recipe for Lemon Sauce (below) or a good caramel sauce. FYI • Baked gingerbread freezes very well. • It can be baked in a variety of containers, even cans. • It was considered a "comfort food" by early Americans. • This recipe is the perfect amount to be used in all kinds of "bundt style" pans too. See our suggestions for the holidays. ► About the Ingredients . . . • Butter -Use a good quality. • Sugar -White cane sugar. • Molasses -You will find this near the pancake syrups in the store. Sometimes I use half honey and half molasses for a mellow flavor. • Eggs -Large or extra large • Flour -All purpose, scoop and level off. • Baking Soda • Spices -As fresh as possible. • Sea Salt • Buttermilk -If you don't have fresh, use 2 teaspoons of lemon juice OR 2 teaspoons of vinegar plus enough milk to make ¾ cups. Classic Old-Fashioned Gingerbread Recipe Makes 12+ servings Ingredients • ½ cup butter, softened • ½ cup sugar • 1 cup molasses • 3 eggs • 3 cups all-purpose flour, scooped in and leveled off • 1½ tsp baking soda • 1½ tsp cinnamon • 1½ tsp ground ginger • ¾ tsp allspice • ¾ tsp nutmeg • ½ tsp cloves • ½ tsp sea salt • ¾ cup buttermilk Heat oven to 350°F. Grease and flour the bottoms of 2 loaf pans*, or 1 bundt pan. Instructions 1. In a large mixing bowl, beat the butter and sugar until light and fluffy. With the mixer running, add the molasses, beating well. Add the eggs, one at a time, beating until each egg is incorporated. 2. In a medium bowl, whisk all the dry ingredients together. Add to the the molasses mixture in thirds, alternating with the buttermilk while beating after each addition. 3. Pour into the prepared pans, dividing evenly, smoothing the top. Bake in preheated oven on middle rack for 50 to 55 minutes. Toothpick inserted in center should come out clean. Cool in pans on rack for 10 minutes; remove from pans to finishing cooling on the racks. *8x4-inch or 9x5-inch Lemon Sauce Ingredients • ½ cup sugar • 1 Tbsp cornstarch • ¼ tsp sea salt • 1 cup boiling water • 2 Tbsp unsalted butter • 1½ tsp grated lemon rind (the colored part) • 3 Tbsp lemon juice Instructions 1. In a medium saucepan, mix the sugar, cornstarch and salt. Gradually whisk in the boiling water; bring to boil; lower heat to medium and cook, while constantly stirring, until thickened, about 5 minutes. Remove from heat. 2. Add the butter, lemon rind and lemon juice; mix. Pour into serving container if using immediately. Otherwise, pour into a jar that seals and refrigerate. Warm before using. RATE Don’t love it Not great Good Great Love it PRINT Nordic Ornaments

6 to 8 servings Lemon Slice Pie This is truly an old recipe. My grandmother would use her "slicer" and cut the lemons almost paper thin. My dad had made the slicer for her by using a piece of wood and a modified hacksaw blade with screws and washers to adjust the thickness. I have yet to find anything that can slice that thin. Ingredients • 1 pie crust (about 9 inches) • 1 egg yolk, beaten • 2 large lemons, thinly sliced, remove seeds • 2 cups sugar • 4 large eggs, beaten well Preheat oven to 375°F. Place oven rack in middle of oven. Instructions 1. Brush the entire pie crust with the beaten egg yolk; place on baking sheet; bake about 5 minutes or until golden brown. Remove from oven and cool. 2. In a large bowl place layers of lemon slices and sugar; let sit for at least 2 hours. 3. Add beaten eggs to lemon mixure; mix gently; spoon into crust arranging lemon slices as you go until you have even layers. 4. Place pie on baking sheet; bake 30 minutes; cool for at least 2 hours before serving. Store in refrigerator. Tips • I have made tiny tarts using this recipe and mini muffin tins. I cut the lemon slices into quarters.

Blueberry Tea Bread (Cake) This is a great recipe for an easy dessert, snack or breakfast. It takes no time to put together, sort of like a quick bread. There is also a glaze recipe in the Options below. KEYWORDS blueberry tea bread, blueberry tea cake Blueberry Tea Bread Ingredients • 1 egg • 2/3 cup sugar • 1½ cups cake flour, sift before measuring • 2 Tsp baking powder • ½ tsp cinnamon • ¾ cup salt • ½ cup milk • 3 Tbsp butter, melted • 1 tsp good vanilla extract • 1 cup fresh blueberries (if using frozen, use while still frozen) Preheat oven to 400°F; grease and flour a small loaf pan. Gather all the ingredients you will need before starting. Instructions 1. In medium bowl, beat egg and gradually add sugar while beating until mixture is smooth, light and fluffy. 2. Mix flour, baking powder, cinnamon and salt together in small bowl; alternately add with milk to egg mixture, beating after each addition. 3. After batter is well mixed, add melted butter and vanilla; gently fold in blueberries. 4. Pour mixture into prepared pan and smooth the top; Place in oven; bake for 25 minutes or until top springs back when lightly touched. 5. Remove from oven; place on wire rack to cool. This recipe makes about 8 servings. Options • Try making these in mini muffin pans. • For a glaze, mix 1 cup confectioner's sugar with 1 Tbsp soft butter and enough milk to make it spreadable. Jump to Printable Recipe▼ Share Pin Share PRINT

RATE Don’t love it Not great Good Great Love it SHARE PIN SHARE Our Best Loaded Carrot Cake Our carrot cake is the best that I have ever tasted. The carrots, coconut, and pineapple keep it so nice and moist. It will make a layer cake or 24 cupcakes. I used three 9 -inch pans for the cake above. If you want a higher cake, use the 8-inch pans. FYI, I used one recipe of the frosting. I would suggest you are making a cake for a group of people, mark each serving on the top of the cake with some sort of decoration; I used rosettes here and topped with candied pecans. About the ingredients... • Carrots -Fresh grated carrots are the key to this recipe . If my time is limited, I use the prepackaged peeled carrots and grate with my food processor. • Pineapple -If you can't find the small can of crushed, it takes about 3 to 4 slices of canned pineapple, crushed with a fork and drained to make ½ cup. • Coconut -Since it only takes ½ cup, I use the bagged kind that you find in your market. I have a habit of freezing fresh grated coconut in ½ cup increments if I have it left from making a fresh coconut cake. Use what you have, as long as it's not old and dried out . • Nuts -I like to use pecans or walnuts for this. No need to toast beforehand. Why I like this recipe... • It is a very moist and luxurious cake. • This cake recipe serves a lot of people. • You can make a layer cake, bundt cake, cupcakes or a 9 x 13-inch cake. I usually make my cake in three pans instead of two. It's just a personal choice and I like the look of the three layers, especially when I do it "naked cake style". BTW, We used to call that a crumb coat. Loaded Carrot Cake 10 to 12 servings Ingredients • 1½ cups sugar • 1 cup vegetable oil • 3 eggs • 2 cups all-purpose flour • 2 tsp cinnamon • ½ tsp nutmeg • 1 tsp baking soda • 1 tsp vanilla • ½ tsp salt • 3 cups grated carrots • 1 small can crushed pineapple (8 0z), drained (should be about ½ cup) • 1 cup chopped nuts, pecans or walnuts • ½ cup coconut Heat oven to 350 degrees F. Spray bottom of 3 9-inch pans * with non stick spray or use our Pan Release . Instructions 1. In a large bowl, beat sugar, oil and eggs until blended, about 30 seconds or so. Add flour, cinnamon, nutmeg, baking soda, vanilla and salt; beat about 1 minute on medium speed. By hand, stir in carrots, pineapple, nuts and coconut until combined. Pour into pans. 2. Bake for 40 to 45 minutes until toothpick inserted in center comes out clean. Cool completely, about an hour. Frost with cream cheese frosting, see below. * This recipe will also make a 13x9-inch cake or 20 to 24 cupcakes (use greased paper liners). Tip • I used pineapple in its own juice and unsweetened coconut; it tasted fine to me. But if you want additional sweetness, use sweetened pineapple and coconut. Cream Cheese Frosting Ingredients • 8 oz cream cheese • ½ cup butter, softened (1 stick) • 4 cups powdered sugar (1 lb) • 1 Tbsp milk • 1 tsp vanilla • ½ cup toasted nuts, small chop (optional) Instructions 1. In a mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. On low speed, add the powdered sugar in thirds. Turn mixer to high speed and beat until fluffy. 2. Spread frosting on cake, sprinkle with nuts or cinnamon if desired. Store covered in the refrigerator. KEYWORDS loaded carrot cake recipe, basic carrot cake recipe, best carrot cake recipe, cream cheese frosting, PRINT Jump to Recipe▼ PRINT

Our Pound Cake is moist, light and delicious! Best Pound Cake Ever This recipe has been around for years under various names. It is lighter in texture than most pound cakes and doesn't contain any leavening agents. I love it with strawberries and whipped cream. Preheat your oven and prepare your pan before starting to make this cake. Best Pound Cake Ever Serves 10 to 12 Ingredients • 1 pound of butter, room temperature • 3 cups of sugar • 6 eggs (large is best) • 4 cups of all-purpose flour • ¾ cup of w hole milk • 1 tsp of a good vanilla (see my recipe here ) • 1 tsp of a good almond extract (I prefer Amaretto) Prehea t oven to 300°F. You will need a greased * and floured 10-inch tube or bundt pan. Instructions 1. In a large mixing bowl, beat the butter until it's light and creamy. With my large mixer, it takes about 5 minutes on medium speed. 2. Gradually add the sugar until the mixture is light and fluffy. The mixture will lighten as it's beaten. 3. Add the eggs, one at a time, beating until you can't see the yolk. 4. Using low speed, add the flour, alternating it with the milk, just until it's incorporated after each addition, ending with the flour. The mixture should be smooth and free of lumps. Stir in the extracts as you scrape the bowl and stir the batter. 5. Pour the batter into the prepared pan; smooth the top. Bake for 100 minutes (1 hour, 40 minutes) until long wooden pick or cake tester comes out clean; cool on rack for 15 minutes. Remove from pan, leave upside down and finish cooling on rack. Store in an airtight container. *Check out our recipe for pan release. Tips • This cake is sooo good with fresh fruit and whipped cream! • Check out the pan that made this cake. Perfect serving slices each time. KEYWORDS best pound cake ever, best pound cake

The best and easiest Delicious Coconut Pie. Easy Crustless Coconut Pie Recipe Such a simple and delicious pie. If you like coconut, you will make this recipe again and again! This is one of our crustless pies so it goes together quickly. Why I like this recipe . . . • The list of ingredients is simple, nothing exotic or hard to find. • Plus, all the ingredients go into the blender at once. • Once baked and cooled, it stores beautifully in the refrigerator. • Since this recipe is crustless, I get to use my decorative pie plates. Easy Crustless Coconut Pie Recipe Ingredients • 2 cups milk • 4 eggs • ¼ cup butter (doesn't have to be softened or melted) • ¾ cup sugar • 1 cup shredded coconut • ½ cup baking mix* • 1½ tsp Amaretto or almond extract Preheat oven to 350°F. Grease** a 9 or 10-inch pie plate. Instructions 1. Starting with the milk, place all ingredients in the container of a blender. Cover; process on high for 20 seconds. Pour into the prepared pie plate. Let sit for about 5 minutes. 2. Bake until knife comes out clean, 45 to 55 minutes; cool before serving. The top should be a golden brown (or to your liking). * See our recipe for pan release here . **See our recipe for baking mix here . I make half a recipe and leave it in the fridge in a flip-top latch jar. KEYWORDS best coconut pie, easy coconut pie Jump to Printable Recipe▼ Share Pin Share

Sour Cream Apple Pie 6 to 8 servings Ingredients • 9-inch unbaked pie shell • 6 medium apples, peeled and sliced • 1 cup sour cream • 1 cup sugar • 2 Tbsp flour • 2 eggs • Sea salt • Zest of ½ lemon Preheat oven to 375°F. Instructions 1. Add apple slices to pie shell; Mix remaining ingredients and pour over apples. 2. Bake for 30 minutes; add topping (recipe below) and bake an additional 30 minutes.. Topping Ingredients • ½ cup sugar • ¼ cup butter • ¼ cup plus 2 Tbsp flour Instructions Mix ingredients until crumbly; place on top of pie and bake 30 more minutes until topping is golden brown. KEYWORDS sour cream apple pie recipe, best apple pie recipe Print

Jump to Printable Recipe▼ Yellow Butter Layer Cake PRINTABLE RECIPE ▼ This is my go-to recipe for a yellow butter cake. The recipe makes 3 beautiful layers but the best part-it has a cup of butter and 4 eggs! It will also make a 9 x 13 cake or up to 24 cupcakes. Try our Basic Buttercream Frosting with this recipe. It is so quick, easy and good! Tips & Variations • Fold in fresh or thawed strawberry pieces that have been well-drained into the finished batter before baking (about ½ cup). • Add bits of candied lemon or orange peel. If you make your own, add some of the syrup (1-2 tablespoons) to the batter. • Add colorful sprinkles for a confetti cake. I like these because there are no artificial dyes. ► • My family prefers my Chocolate Buttercream Frosting with this cake. They also like the cupcakes made with this recipe. About the Ingredients • Flour- I use an all-purpose organic unbleached flour or einkorn flour. • Baking powder- Make sure it's fresh. • Sea salt • Butter- I like to use a high fat butter if I can find it. But usually the clarified butter that I make it what I use. • Sugar • Eggs- Large or extra large. • Milk- Whole milk makes more sense with this recipe. • Vanilla- Use a good quality vanilla extract or vanilla paste. Yellow Layer Cake Ingredients • 2½ cups sifted all-purpose flour (sift before measuring then scoop and level off) • 2½ tsp fresh baking powder • ½ tsp salt • 1 cup butter, softened (2 sticks, preferably unsalted) • 2 cups granulated sugar • 4 eggs • 1 cup milk (whole milk) • 1 tsp vanilla extract Preheat oven to 350 degrees. Grease and flour 3 round pans, or try these rectangular cake pans. ► Instructions 1 . In a medium bowl, sift flour with baking powder and salt. In large bowl, at high speed, mix the butter and sugar until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. 2. Continue beating, occasionally scraping bowl, until fluffy-about 2 minutes. Beat in flour mixture (one fourth) alternately with milk (one third) beginning and ending with flour. Add vanilla and beat until smooth-about 1 minute. 3. Pour into prepared pans; tap on counter a couple of times then bake 25 to 30 minutes, or until surface springs back when gently pressed with finger. Cool in pans on wire racks for about 10 minutes, remove from pans then cool again on racks. Options • To bake and store the cake layers, lay a large piece of plastic wrap over the cake pan (you don't have to wash it) then place a baked cake layer, right side up, in the pan and fold over the plastic wrap. Do this with each layer, then place them in the fridge for up to 2 days. Makes it easier to fill and frost too! • To freeze, follow the steps above; after chilling place the layers (still wrapped) in a plastic container or bag and freeze. Thaw at room temperature then remove the plastic wrap. PRINT

Cream Puffs (profiteroles) Also know as a profiteroles, cream puffs was one of the first pastries that I learned to make. I like to gather all of my measured ingredients together before starting. The ingredients for the puffs are simple and they are fairly easy to make. What I like about this recipe . . . • There are endless variations of fillings, both sweet and savory, that can be used, depending on the occasion. • I bake the puffs one day and use them the next. Even the fillings can be prepared ahead of time; stored and assembled right before serving. • They make a beautiful presentation whether you use them on a buffet or individual place settings on your table. • Depending on the filling, they are perfect for any season! Some of my favorite fillings: • One of the best is chicken salad on a split pastry. I love this recipe. • Waldorf salad. is perfect for a luncheon. • A mixture of half vanilla cream and half whipped cream-so good! • Lemon custard topped with sweetened whipped cream. • Sweetened whipped cream mixed with melted, cooled chocolate. This is great with drizzled caramel on top. • Ultimate Chicken Salad Cream Puffs (profiteroles-the pastry) Ingredients • 1 cup water • ½ cup butter, unsalted (one stick) • ¼ tsp sea salt • 1 cup plain flour • 4 large eggs, set out 30 minutes before using Preheat oven to 400°F. You will need a large saucepan with a sturdy spoon and 2 full baking sheets covered with parchment paper. You will also need a pastry bag with a ½-inch tip. (You could also cut ½-inch off the tip of a disposable pastry bag. Instructions 1. Add the water, butter and salt to the saucepan; bring to a boil over high heat; lower heat to medium and dump the flour all at once and stir rapidly. Keep stirring over medium heat (removing from heat from time to time if necessary to keep from burning); mixture will start to come together and form a ball when ready. Remove from heat and transfer to a bowl; let sit for about 5 minutes. 2. Start adding eggs, one at a time, stirring rapidly after each addition until the mixture is very smooth and shiny. 3. Scoop some of the dough into the bag; pipe 2-inch mounds on the prepared baking sheets about 3-inches apart. 4. Bake on a lower oven rack for 20 to 30 minutes until puffed and golden. They should feel firm to the touch. Immediately place on wire racks and stick a knife in the side of each one and twist to allow the steam to escape. Finish cooling on the wire racks. Vanilla Pastry Cream (to fill the puffs) Ingredients • ¼ cup cornstarch • ¾ cup sugar • 1 cup milk (whole milk is best) • 2 egg yolks beaten with additional ½ cup milk in a small bowl • 2-3 tsp of a good vanilla You will need a medium saucepan, a small bowl, whisk and spatula . Instructions 1. In a medium saucepan over medium heat, blend the first 3 ingredients using a whisk, stirring constantly until mixture thickens. 2, Remove from heat; while stirring, add a small amount (a tablespoon) at a time to the egg/milk mixture until you have added ¾ cup. Return mixture to pan little by little while stirring constantly. Stir in vanilla; set aside and cool to room temperature; stirring every now and then. 3. To store; cover top of vanilla cream with a layer of plastic wrap and refrigerate until ready to use. To fill the Cream Puffs: • The Cream Puffs can be split (serrated knife) and filled but I like to use a pastry bag with a ¼-inch tip and pipe it in. Jump to Printable Recipe▼ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it

The best and Simple Sugar Cookies that anyone can bake. Simple Sugar Cookies I LOVE this recipe! It is slightly different from some of the other recipes though. First, the cookies don't get brown on the bottom. Second, they keep their shape while baking. That's why I like to use this recipe to make the cookies that I will be icing, especially with flood icing. About the Ingredients • B utter -Use unsalted butter if possible; otherwise, omit the salt in the recipe. • Sugar -Measure carefully and level off. • Egg -I use large or extra-large eggs. • Vanilla -Use a good quality or make your own, recipe here . • Flour -All-purpose or plain flour works best. • Baking powder -Always use fresh, check the date! • Salt -I like sea salt or kosher salt. With this recipe you can place the unbaked cookies close together, see above. I like to place them ½-inch apart. Simple Sugar Cookies Ingredients • 1 cup butter • 1 cup sugar • 1 large egg • 2 tsp of a good vanilla • 3 cups flour • 2 tsp baking powder • ½ tsp salt Preheat oven to 350°F. You will need a couple of baking sheets and parchment paper. Instructions 1. In a large mixing bowl, beat the first 4 ingredients until fluffy, scraping the bowl 2 times. 2. Add the next 3 ingredients that have been whisked together and and mix until the dough comes together; be patient, it will come togther. 3. Remove a piece of dough and place it on a piece of floured parchment paper that has been placed on the counter. Lightly sprinkle flour on the dough and roll it out to a little less than ¼-inch thick. I use new wooden paint sticks as a guide to roll on. Dip your cookie cutter in flour and cut out the desired shapes. The shapes can be ½-inch apart or a little less. Remove the dough pieces in between the shapes and dust off the excess flour before returning to the bowl. Lay the parchment with the cookies on the baking sheet; bake for 8 to 10 minutes until set. Don't wait until they brown. Tips • If you're not decorating, the cookies can be lighly sprinkled with granulated sugar (colored or plain) before baking. KEYWORDS best sugar cookies, easy sugar cookies, simple sugar cookies