German Chocolate Pie

This is Jeffrey's favorite pie. I got the recipe from his mom. He says I don't make it often enough, but I figure it's more special if he doesn't get it all the time, right?

German Chocolate Pie

Ingredients:

• 1 pkg. (4 oz.) Baker's German sweet chocolate
• 1/4 c. butter
• 1-2/3 c. (14 1/2 oz. can) evaporated milk
• 1-1/2 c. sugar
• 3 tbsp. cornstarch
• 1/8 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 1-1/3 c. angel flake coconut
• 1/2 c. chopped pecans
• 1 unbaked pie shell, fluted high

Directions:

1. Melt German chocolate and butter in saucepan. Remove from heat and stir in evaporated milk.
2. In bowl, mix with electric mixer: sugar, cornstarch, salt, eggs, and vanilla. Gradually blend in chocolate mixture.
3. Pour into unbaked pie shell and top with mixture of coconut and pecans.
4. Bake at 375° for 45 minutes, then cover with foil to stop browning and bake another 15 minutes.
5. Remove from oven and cool at least 4 hours before cutting or refrigerating.
6. Enjoy!

and I'm not giving away Mom's secret recipe, because I found (almost) the same recipe online at Cooks.com. You'll want to cut this pie into fairly small pieces because it is so rich.

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Thai Kitchen Giveaway

I really want to try this Red Curry Chicken with Vegetables (Doesn't it look amazing?) so I'm hoping I win the giveaway at The Art of Random Willy-Nillyness.

5 winners will get Thai Kitchen Cooking kits that will include: 2 jars of red curry paste, 2 jars of green curry paste, 1 jar of roasted red chili paste, 1 bottle of fish sauce, a cookbook and a coupon for a free Thai Kitchen product of their choice.

I've seen these products in the grocery store, but haven't yet tried them, so winning would give me a chance to try them and see if we like them.

Entries must be received by Tuesday, December 8 at 11:59 pm EST.

Free Cookbook

Get a free Martha Stewart Thanksgiving cookbook from Sirius. It features over 30 recipes from Martha Stewart and other famous chefs such as Emeril Lagasse, Nigella Lawson, and Mario Batali. The recipes cover all courses of the Thanksgiving meal, from savory turkey to fresh salads and creamy mashed potatoes to sweet desserts. I've looked through the table of contents and found a few recipes that sound really good.

The cookbook is in pdf format, so you can download and save it, or print it for yourself.

Whole Wheat Apple Muffins

This recipe was on the back of my Pillsbury Whole Wheat flour. It sounded so good I had to try it, and the muffins taste just as good as I thought they would.

Apple Cinnamon Whole Wheat Muffins

Ingredients:

• 2 eggs, beaten
• 1 cup unbleached flour
• 1 cup whole wheat flour
• 2 tsp. baking soda
• 1 T. cinnamon
• 1/2 tsp. salt
• 1/2 cup chopped walnuts or pecans
• 1/2 cup oil
• 1/2 cup sugar
• 2 tsp. vanilla
• 1/4 cup milk
• 2 cups peeled, shredded apples (3 medium)
• 1/2 cup shredded carrots
• 1/2 cup raisins
• 1/2 cup shredded coconut (optional)

Directions:

1. In large bowl, combine beaten eggs, sugar, oil and vanilla; add milk; Stir in apples, carrots, raisins, and coconut.
2. Combine dry ingredients and add, stirring just until moistened; add nuts.
3. Fill paper-lined or greased muffin cups 3/4 full.
   
4. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool.
5. Makes 12 muffins

I may have to try these without the raisins if I want anyone else in my family to eat these. For some reason, they don't like raisins. Of course, if I leave the raisins in, that means more for me! These are great for breakfast, with coffee or just to snack on.

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Overnight CoffeeCake

I love this because I can mix it up the night before and the next morning all I have to do is pop it in the oven for fresh, hot coffeecake.

Overnight CoffeeCake

Cake: 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 2/3 cup margarine 1 cup white sugar 1/2 cup brown sugar 2 eggs 1 cup buttermilk

Topping: 1/2 cup brown sugar 1/2 cup chopped nuts 1/2 tsp. cinnamon 1/4 tsp. nutmeg

Directions:

1. Mix flour, baking powder, baking soda, cinnamon and salt and set aside.
2. Cream margarine and sugars until light and fluffy. Add eggs, one at a time, beating well. Stir in buttermilk and then add dry ingredients.
3. Spread batter into greased and floured 9"x13" pan.
4. Mix all ingredients for topping and sprinkle over batter. Refrigerate overnight or for at least 8 hours.
5. Bake at 350° for 45-50 minutes.

Sometimes I add coconut to the topping. When my kids were little, I poured the batter into 2 round cake pans instead of the 9"x13" pan. I baked baked both coffeecakes the next morning, one to eat and one to freeze. The coffeecake fit nicely into a gallon-size Ziploc bag.

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