Trisha Yearwood was on Rachael Ray on Tuesday and here is her recipe and Garth's favorite cake. It will be in her; Trisha's new cook book Trisha Yearwood's German Chocolate Cake with Coconut Frosting Ingredients 4 ounces sweet dark chocolate (see Shopping Hint below) 1 cup (2 sticks) butter, at room temperature 1/4 cup warm milk 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 5 medium egg whites 2 cups sugar 5 medium egg yolks, at room temperature 1 teaspoon vanilla extract 3/4 cup buttermilk, well shaken For the coconut frosting: 1 cup sugar 4 medium egg yolks 1 cup evaporated milk 1/2 cup (1 stick) butter 1 teaspoon vanilla extract 10 ounces fresh or frozen and thawed grated coconut 1 1/2 cups finely ground pecans, walnuts, or almonds Yields: 12 servings Preparation Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool. Preheat the oven to 350F. Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt. Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside. In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites. Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting. To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool. To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake. Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily. Shopping Hint: For those cooks who use a lot of sweet baking chocolate, the chocolate used in this recipe can be purchased in bulk online at www.cocoasupply.com. Choose La Equatoriale  Dark Chocolate Coverture. The cost, including postage, is half what you would probably pay in grocery stores. Share the large bar with your friends who bake.

So, lindac, you think what I said is "very odd", and you are determined to make sure everyone knows how you feel by posting your objection more than once. Not that you care, but Christmas means a lot to me, including recipes, so I quickly tuned in without ever checking a date. While your intelligence is surely appreciated, these forums are also full of your bark and bite replies which in mho could/should be tempered. As for Jasdip, who does not play by rules and apparently walks on water, I'm harshly chastised by her for not avoiding use of my blue pencil in games she'll be pleased to learn I shall no longer join. Although neither of you know me or anything about my life, it is not open to grouchy rudeness and unnecessary criticism, so I shall temporarily bring myself down to your levels by saying, with good humor, you can both KMA in Bloomingdale's window. No need to reply. Thanks to you I will no longer be here. Ta-ta.

With ethnic recipes, I often use Google translate to go to the native language recipes, and translate back to English. I think this may be more authentic. dcarch From a Chinese recipes, as translated by Google: ------------------------------------------ Egg F Y This dish golden color, outside the focus of Hong within soft, bamboo shoots, crisp, OK for dinner or snack can. Material Ingredients: eggs, 250 grams, 125 grams of bamboo shoots Accessories: lean pork 25 grams, 15 grams of fresh mushrooms, Spices: onion 10 grams, 7 grams of salt, MSG 2 g, 1 g of sesame oil, pepper, 2 grams, 30 grams of vegetable oil Practice 1. Pig meat is cut into 60 x 3 x 3 mm in silk; 2. Xiansun slashing the skin, wash, cut into 60 x 3 x 3 mm in silk; 3. Mushroom stalks, washed and cut into 60 x 3 x 3 mm in silk; 4. The shredded bamboo shoots into the boiling water pot boiled about half a minute to salvage water dry with a clean towel; 5. eggs add salt, MSG, sesame oil, stir, then put pork, shredded bamboo shoots, mushrooms, onion Bancheng eggs; 6. hot wok, with the fire under the oil-shabu, the end away from the crater, with material Tieshao the eggs into the pot divided into six parts; 7. the pan back on the stove, while fried side under the oil and fry until golden brown, flip fried the other side, and then the next oil and fry until golden brown; 8. Finally, under the oil, simmered complex fried on both sides until cooked, can Dish and styling; 9. The end of the disc put 3, the middle put two into the top put a pagoda like.

Made this for dinner last night for the first time. What a delightful surprise this meal was, simple, easy, can be served hot or cold. Not only was it a wonderful meal, but on a hot summer's night wiht the AC not working, it didn't heat up the kitchen either. POACHED HADDOCK WITH DILL SAUCE SERVES 4 From Try foods intl. inc., America's favorite recipes INGREDIENTS 1/2 cup non-fat plain yogurt 3 tablespoons low fat mayonnaise 1/2 cup cucumber, peeled, seeded and chopped 1 tablespoon fresh dill, chopped 4 haddock fillets 3 cups water 1/2 cup white wine In a bowl, mix yogurt, mayonnsaise, cucumber, and dill. Season with pepper and salt if you desire. Chill for aat least 1 hour. T0 COOK FISH In a large skillet, bring 3 cups water and the wine to a boil. Add fish; simmer until fish flakes easily with a fork; about 10 minutes per inch of thickness. Haddock may be served hot or chilled with the sauce spooned over the fish. My changes. Added only pepper to the sauce and doubled the sauce recipe. Simmered the fish by spooning the liquid over the fish for about 5 minutes and then covered skillet for about 5 minutes. Served fish hot with sauce on top, with a side of steamed baby carrots and a salad of romaine lettuce, very thin sliced cucumbers and a small amount of the sauce as a salad dressing on the salad.