Biscuits

This is the absolute best biscuit recipe I've tried-- it's replaced my former favorite biscuit recipe. I found it on the Food Network website, but I don't remember who's recipe it is.

2 c flour
1 tsp sugar
1 tsp salt
1 tbsp baking powder
8 tbsp very cold butter, cut into small cubes, plus 2-3 tbsp melted butter
3/4 c milk or buttermilk (I usually end up needing 3/4 c + 1-2 tbsp milk)

Preheat oven to 425. Combine the dry ingredients, then cut in the cold butter until it's all crumbly. Stir in the milk. Roll out to desired thickness, then use a glass or biscuit cutter dipped in flour to cut the biscuits out. Place in a buttered cast-iron skillet, brush the tops with melted butter, and bake 12-15 minutes until the tops are golden. Brush with melted butter again, then serve.

Posted by: Erika

German Chocolate Cake

Cake:

1 pkg (4 oz) Baker's German's Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla
1 cup buttermilk

Line bottoms of 3 (9 inch) round cake pans with wax paper; grease sides of pans

Microwave chocolate and water in large microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Mix flour, baking soda, and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

Bake at 350 for 30 minutes or until toothpick inserted into centers comes out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers from pans. Remove wax paper. Cool completely on wire racks. Spread filling/frosting between layers and onto top of cake.


Coconut-Pecan Filling and Frosting

1 can evaporated milk
1-1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1-1/2 tsp vanilla
1 pkg (7oz) flaked coconut
1-1/2 cups chopped pecans

Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.


Posted by: Tabitha