Need HELP from oldtimers - Tricia's chocolate frosting recipe
zptdoda
4 years ago
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plllog
4 years agozptdoda
4 years agoRelated Discussions
Compare German Chocolate and other Chocolate for baking
Comments (2)When I have a question like that, or need a substitution, I check out the Cook's Thesaurus (link below). German Chocolate is a sweet chocolate and Baker's Chocolate calls its sweet chocolate German chocolate. Substitutes: semi-sweet chocolate OR bittersweet chocolate OR 1 ounce sweet chocolate = 1 ounce unsweetened baking chocolate + 4 teaspoons sugar OR 1 ounce sweet chocolate = 1 tablespoon unsweetened cocoa + 4 teaspoons sugar + 2 teaspoons unsalted butter (may leave a powdery taste, but makes product moister and more flavorful.) German Chocolate Cake is my favorite. Hubby makes me one from scratch for my birthday every year using freshly-milled flour and a low-glycemic version of Coconut/Pecan Filling/Frosting using agave nectar or palm syrup and unsweetened coconut. YUMMMM... -Grainlady Here is a link that might be useful: Cook's Thesaurus: Chocolate...See MoreHelp making chocolate syrup
Comments (5)Cocoa Syrup Ingredients: 1-1/2 cups sugar 3/4 cup unsweetened cocoa powder Dash of salt 1 cup hot water 2 teaspoons vanilla extract Directions: Stir together sugar, cocoa and salt in medium saucepan. Gradually add water, stirring to keep mixture smooth. Cover over medium heat, stirring constantly, until mixture boils. Boil, stirring regularly, for three minutes. Remove from heat; stir in vanilla. Pour into heat-safe container. Cool to room temperature. Cover; refrigerate. Use as topping for ice cream and desserts or for chocolate-flavored drinks. Recipe makes about two cups syrup....See MoreRECIPE: Need Your Help...Please
Comments (43)My Aunt Lil was famous for her elegant cooking. She died of cancer when I was a little girl. Here, in her memory, is one of our favorites of her recipes, very 1950s but still delicious. My mom gave me the recipe card in Aunt Lil's handwriting. She had written "EXCELLENT" at the top, and we agree. Good luck with your cookbook! Susan in Columbus (Ohio) Aunt LilÂs Chicken Cantonese 1 fryer-broiler chicken  disjointed, slightly salted 1/3 cup cornstarch 1 ½ teaspoon salt 2 teaspoons paprika ¼ cup cooking oil 1 #2 can [20 oz.] pineapple chunks (drained - reserve sirup) 1 cup sliced diagonally celery 1 medium-size green pepper (cleaned & white membrane removed) cut into thin strips 2 Tablespoons brown sugar 2 ½ Tablespoons soy sauce 3 cups hot cooked rice 1. Coat chicken pieces with a mixture of the cornstarch, salt & paprika. Reserve 1 Tablespoon of the cornstarch mixture. 2. Heat the cooking oil in a large skillet over medium heat. Place chicken, skin side down, in skillet. Turn pieces as necessary. When lightly browned remove & place in roaster. Bake, uncovered, at 325° until almost fork Âtender. [40-45 min.] 3. Add pineapple, celery, and green pepper, slipping them under the chicken. Cover and put back in oven for 15 minutes. 4. Mix together the reserved 1 Tablespoon of cornstarch mixture, ¼ cup reserved pineapple sirup, the brown sugar, and soy sauce. Pour over chicken & cover; continue baking another 20 minutes. 5. *Lightly toss the hot cooked rice with 1/3 cup dark seedless raisins & ½ cup coarsely chopped walnuts. Serve with rice on bottom of platter, then chicken. *Raisins and nuts optional...See MoreLOOKING for: Need help with a recipe, please!!
Comments (5)Here is recipe for Peanut Butter Bread that I found somewhere on the net. I plan to make this soon. Peanut Butter Banana Bread 2 1/2 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/4 teaspoon ground cinnamon 2 large, ripe bananas, mashed (1 cup) 1 cup milk 3/4 cup chunky peanut butter 3 tablespoons vegetable oil 1 teaspoon vanilla extract 1 egg , slightly beaten 1 cup milk Chocolate pieces Peanut Butter Frosting Preheat oven to 350 degrees F. Grease and flour two 8 x 4-inch loaf pans. In a large mixing bowl stir together flour, sugars, baking powder, salt and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla extract, and egg. Add to flour mixture, stirring just till combined. Stir in chocolate pieces. Pour batter into prepared pans. Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving. To serve, frost with Peanut Butter Frosting. If desired, top with crushed peanuts and miniature semisweet chocolate pieces. Slice to serve. Yields 24 slices (12 slices per cake) Peanut Butter Frosting 3 tablespoons chunky peanut butter 2 tablespoons butter or margarine 1 cup sifted confectioners' sugar 1 teaspoon vanilla extract 1 tablespoon milk In a small saucepan melt chunky peanut butter and butter or margarine. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in milk. Add more milk, if necessary, until of spreading consistency. Makes about 1/2 cup....See Morearkansas girl
4 years agoplllog
4 years agolindac92
4 years agochloebud
4 years ago
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