I’m very excited to post these recipes, mainly because I’m sitting here staring out my window ( in Missouri) watching it snow! For me Christmas just seems better when there’s snow, and I was super excited for us to be here and for Cooper to see his first snow!…even though i know he won’t remember it. My sister had a snow day from school and we have all just been chilling after a crazy few days for Cooper and me. She was nice enough to help bundle Cooper up and and hold him outside so I could take a picture of him with the snow. I had to leave Georgia a little earlier than planned, but I have enjoyed getting this extra week here.
I had my recipes all planned out for this month and I came home and changed my mind about one of them at least. I was sitting here at my moms the other day and she said “I have to make my cake for work” I knew exactly which cake she was talking about too, German Chocolate Cake– Yummy!!!!! She makes this every year for one of her co workers for Christmas and his birthday because he loves it so much. She has made that cake a thousand times I’m sure but with my sister and I being here she had a little help this year–well actually a lot of help from my little sister. She is 13 and just starting to show an interest in cooking. She wanted to help with the cake viagra and,well, she pretty much made the thing by herself. Mom or I helped her with directions and since it was easier, we just made it in a 9×13 pan vs stacking it like we normally do and she frosted it. While this was a great memory I will cherish forever, its what happened yesterday that made me want to share this recipe. When mom came home from work she said to my little sister “I told everybody you made the cake this year and they ate it and said it was amazing!” and there it was– that smile– that same smile I’m sure came across my face the day everyone told me how good my pumpkin roll was. That feeling that not only did I enjoy making it but the people I made it for enjoyed it as well and to me that’s a very special feeling! Seeing her experience that was amazing.
The other recipe I’m sharing is a breakfast casserole that would be great for Christmas morning it’s one I have made several times when company is over and has always been a hit my husband prefers that I make gravy to go with it as well, but some other people that have had it prefer it without gravy so that part is up to you. I hope you have a wonderful Holiday Season with family, friends and make lots of wonderful memories.
German Chocolate Cake:
1 pkg (4oz) Bakers German Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter
2 cups sugar
4 large egg yolks
1 tsp vanilla
1 cup buttermilk
4 large egg whites
Heat oven to 350 F Line bottom of 3 (9in) round cake pans with wax paper. Microwave chocolate and water in large bowl for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. 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, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer until stiff peaks form. Gently stir in batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks.
Coconut Pecan Frosting and Filling:
1 can (12oz) evaporated milk
1 ½ cups sugar
¾ cup butter
4 large egg yolks
1 ½ tsp vanilla
1 pkg bakers angel flake coconut
1 ½ cups chopped pecans
milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency.
Sausage, Egg and Biscuit Casserole
1 pound breakfast sausage
7 large eggs
1 ¼ cup whole milk
¾ cup heavy cream
1 tsp each salt and black pepper
8 frozen buttermilk biscuits partially thawed, halved
1 ½ cups shredded cheddar cheese, divided
Preheat oven to 375 F. Coat a 7×11 inch baking dish with nonstick spray and place on a baking sheet. Brown sausage in a saute pan over medium heat, breaking into chunks. Transfer cooked sausage to a paper-towel-lined plate; set aside. Reserve drippings for Sage Gravy. Whisk together eggs, milk, cream, salt and black pepper in a large measuring cup; set aside Layer biscuit bottoms in prepared dish. Sprinkle half of sausage over biscuits, and top with half the cheddar. Repeat layering (except for cheddar). Pour egg mixture over top; transfer to oven and bake 30 minutes. Sprinkle remaining cheddar over top of casserole and bake until eggs are set ( center is no longer jiggly and instant read thermometer registers 165), a toothpick inserted into a biscuit comes out clean, and tops are golden, 10-15 minutes more. Let casserole stand 10 minutes. Cover with gravy.