Grandma Richardson’s German Chocolate Cake recipe & style

This was one of Grandma Richardson’s signature cakes that often took center stage on her cherry wood buffet overlooking the matching dining room table. It was a celebratory cake that signaled a special occasion . . .  a birthday or a family gathering.              Although the cake recipe is fairly standard, the style for German chocolate cakes seems to vary. Some divide the coconut pecan filling over the three layers foregoing the chocolate frosting. Grandma always sandwiched the filling between two layer and then coated the entire cake is luscious chocolate frosting, creating a decadently delicious cake

I made Grandma's celebratory cake for a friend's birthday celebration.

Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
   
   
   
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
   
   
   
4. Add eggs, one at a time, beating well. 
   
   
   
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
   
   
   
7. Pour batter into prepared pans. 
   
   
   
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting. 

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
   
   
   
2.  Remove from heat; stir in vanilla, coconut and pecans.  
   
   
   
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

Recipe without photos . . . Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
4. Add eggs, one at a time, beating well. 
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
7. Pour batter into prepared pans. 
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting.

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
2.  Remove from heat; stir in vanilla, coconut and pecans.  
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

 

 

Muesli . . . a favorite on our Viking British Isles cruise

I’ve made Muesli off and on over the years but Barry has never been much interested. Attributed to a Swiss doctor, it is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice.  On our recent British Isles cruise, he tried it and liked it. Since then I have been making a version similar to the one on the ship. 

Above: A bowl of ready-to-eat Muesli topped with fresh fruits, sunflower and pumpkin seeds.

Below: Prepare Muesli, ready to be refrigerated overnight. 

Muesli 
1 cup rolled oats 

1/3 cup chopped pecans (or other nuts of choice)

1/3 cup craisins, raisins or dried cherries

1/3 cup  flaked coconut

3 tablespoons ground flaxseed

1/2 teaspoon ground cinnamon 

Pinch of kosher salt

1 apple, cored & grated

Milk – begin with 1/2 cup and add more to created a creamy mixture (about 1 ½ cups+) - I used whole

1/2 cup plain Greek yogurt

1 teaspoon lemon or orange juice

1 teaspoon vanilla 

Toppings: Seeds, additional nuts, granola, dried or fresh fruits, etc; additional milk if desired

1. Stir together the oats, pecans, dried fruit, coconut, flax, cinnamon and a pinch of salt. 
2. Stir in the grated apple. 
3. In a smaller bowl or measuring cup, whisk together the milk, yogurt, juice and vanilla. Stir the wet ingredients into the dry ingredients. Add additional milk to create a creamy texture. (I like it creamy so add lots of extra milk as it absorbs the liquid as it sets.) Cover and place in the fridge overnight. (It keeps several days.)
4. In the morning, stir and top with your desired toppings. 

Oatmeal Walnut Date "Caramel" Bars -- gluten & refined sugar free

In an attempt to try to find a dessert that could be classified as "healthy," I discovered this gluten free, no refined sugar-added recipe at the Sunkissed Kitchen Blog. Dates, in the base & top crust + in date “caarmel” layer, adds all the sugar needed to make these in a  blog-worthy treat! I served it with fresh unsweetened whipped cream. Definitely a keeper! 

Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
   
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
   
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
   
8. Press the date caramel layer on top of the oatmeal layer.
   
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed. 
   

Recipe without photos . . .Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
8. Press the date caramel layer on top of the oatmeal layer.
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed. 

 

Coconut Drops, 1950s White House treats

I’m in charge of both the program and treats for an upcoming literary club meeting. The program is about Chef Francois Rysavy, who was in charge of the White House kitchen from 1955 to 1957, during the Eisenhower administration. My culinary offering will be based on recipes and menus from Rysavy’s book (White House Chef, first published by Putnam in 1957).

These Coconut Drops are one of the many cookie offerings (10 lbs. in all) that the chef prepared for a tea Mamie Eisenhower hosted in 1957 for 450 ladies. I will be hosting considerably fewer ladies, and serving lots less cookies!

Coconut Drops   Makes 42 small meringue cookies

Light and airy, these egg white based cookies contain a minimum of fat and no grains, making them gluten free.

¼ teaspoon cream of tartar

Dash of salt

3 large egg whites

½ cup granulated sugar

1 teaspoon vanilla

½ cup flaked sweetened coconut, toasted*

1 tablespoon unsweetened cocoa

1. Preheat oven to 250°.
2. Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form.
3. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
   
4. Add vanilla; beat just until blended (do not overbeat).
5. Gently fold in coconut.
   
6. Drop by rounded tablespoons (a small cookie dipper works well for this task) 2" apart, onto 3 baking sheets (I used 2 half pans & 1 quarter pan) covered with parchment paper.
   
7. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time.

   

   Rotate cookies after 30 minutes in the oven.

8. Remove from oven.
9. Cool for 25 minutes (meringues will crisp as they cool).
10. Sprinkle evenly with 1 tablespoon cocoa. (I moved them all together in a tight formation for sprinkling.)
    
11. As soon as meringues have cooled completely pack them into an air-tight container. Keep a cool part of the kitchen, or even in the fridge. As long as they stay cool and dry, they will last for weeks. They also freeze well. Note—Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and 'weep' after just a few hours on the counter.

Toasting coconut in a skillet—Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time. Note: Toasting the coconut enhances the flavor and adds a bit of a crunch to these cookies.

Coconut toasting in the skillet.

Other White House confections that I’ll be serving include:

Almond Bars     Presidential Whip 
Puff Paste Cookies 

Recipe without photos . . .

Coconut Drops   Makes 42 small meringue cookies

Light and airy, these egg white based cookies contain a minimum of fat and no grains, making them gluten free.

¼ teaspoon cream of tartar

Dash of salt

3 large egg whites

½ cup granulated sugar

1 teaspoon vanilla 

½ cup flaked sweetened coconut, toasted*

1 tablespoon unsweetened cocoa

1. Preheat oven to 250°.
2. Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form.
3. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
4. Add vanilla; beat just until blended (do not overbeat).
5. Gently fold in coconut.
6. Drop by rounded tablespoons (a small cookie dipper works well for this task) 2" apart, onto 3 baking sheets (I used 2 half pans & 1 quarter pan) covered with parchment paper.
7. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time.
8. Remove from oven.
9. Cool for 25 minutes (meringues will crisp as they cool).
10. Sprinkle evenly with 1 tablespoon cocoa. (I moved them all together in a tight formation for sprinkling.)
11. As soon as meringues have cooled completely pack them into an air-tight container. Keep a cool part of the kitchen, or even in the fridge. As long as they stay cool and dry, they will last for weeks. They also freeze well. Note—Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and 'weep' after just a few hours on the counter.

Toasting coconut in a skillet—Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time. Note: Toasting the coconut enhances the flavor and adds a bit of a crunch to these cookies.

UPDATED Granola Pudding . . . made from oat flour that you make youself

UPDATED GRANOLA PUDDING without the whipped cream addition  . . .  this is a recipe I've made several times during COVID-19. We use Hildebrand whole milk and SKIP the cream addition! The pudding is not as light and airy but delicious. It also makes just four servings without the added cream
The recipes uses no eggs as the starch in the oats thickens the pudding. It's also quick to make as the directions say to cook it for just one minute after it boils. It looks thin . . . but STOP after the minute. If starch granules continue to cook past that time, they start to break down and create a glue-like consistency in the finished product. It is still quite edible but the texture is not ideal.
The other fun thing about this pudding is that you can use whatever nuts you want. (If using other nuts, I just use more vanilla and omit the almond extract.)  Barry doesn't like coconut, so I sometimes toast it and add it to just my serving. Think chocolate chips would be a fun addition, too. 

ORIGIANL EXPLANATION
During the early years of my teaching career, food companies would send FREE bulletins, lesson plans, cookbooks, even filmstrips, and later VCR tapes. One of my favorites was “Quaker Quotes,” a notebook insert style newsletter. Published quarterly by the Quaker Oat Company, the newsletter was full of cooking and baking tips along with recipes.

Granola Pudding is a recipe I still make but without the coconut (Barry is not a fan). Since I remove the coconut, I generally add some sunflower seeds. 

Original Granola Pudding with added whipped cream. 

Granola Pudding   Makes 6 servings

2 tablespoons butter (recipe also indicates that margarine could be used)

¼ cup Ground Oat Flour (make by grinding oatmeal in a blender or NutraBullet, etc.; begin with slightly more than ¼ cup oats to insure exactly ¼ cup of oat flour)

Nutribullet blends oats
quickly & efficiently.

2 cups milk

⅓ cup raisins

¼ cup firmly packed brown sugar

¼ cup flaked or shredded coconut

Dash of salt

2 tablespoons chopped almonds, toasted for maximum flavor (I usually use about ¼ cup + also add 3 to 4 tablespoons of sunflower seeds)

1 teaspoon vanilla

¼ teaspoon almond extract

1 cup heavy cream

1. Melt butter over low heat in medium-sized heavy saucepan; then blend in oat flour.
   
2. Remove from heat and gradually stir in milk, mixing well.
   
3. Add raisins, sugar, coconut and salt.
4. Return to heat; bring mixture to a boil over medium heat, stirring constantly. Boil and stir about 1 minute.
5. Remove from heat; cool slightly.
   
6. Stir in nuts, vanilla and almond extract. (I usually wait and add nuts and sunflower seeds when folding in the whipped cream)
7. Pour into large bowl; cover. Chill several hours or overnight.
   
8. Whip cream until stiff peaks form; fold into pudding mixture.
   
   
   
   
9. Spoon into dessert dishes to serve.
10. Garnish with additional chopped almonds, if desired.
    

Another favorite recipe from “Quaker Quotes” is 

PowerPackin’ Sunflower Seed Cookies.

Recipe without the photos . . .

Granola Pudding   Makes 6 servings

2 tablespoons butter (recipe also indicates that margarine could be used)

¼ cup Ground Oat Flour (make by grinding oatmeal in a blender or NutraBullet, etc.; begin with slightly more than ¼ cup oats to insure exactly ¼ cup of oat flour)

2 cups milk

⅓ cup raisins

¼ cup firmly packed brown sugar

¼ cup flaked or shredded coconut

Dash of salt

2 tablespoons chopped almonds (I usually use about ¼ cup + also add 3 to 4 tablespoons of sunflower seeds)

1 teaspoon vanilla

¼ teaspoon almond extract

1 cup heavy cream

1. Melt butter over low heat in medium-sized heavy saucepan; then blend in oat flour.
2. Remove from heat and gradually stir in milk, mixing well.
3. Add raisins, sugar, coconut and salt.
4. Return to heat; bring mixture to a boil over medium heat, stirring constantly. Boil and stir about 1 minute.
5. Remove from heat; cool slightly.
6. Stir in nuts, vanilla and almond extract. (I usually wait and add nuts and sunflower seeds when folding in the whipped cream)
7. Pour into large bowl; cover. Chill several hours or overnight.
8. Whip cream until stiff peaks form; fold into pudding mixture.
9. Spoon into dessert dishes to serve.
10. Garnish with additional chopped almonds, if desired.

Lola Granola Bars — straight from Food Network

After watching “Home Made in American” with Sunny Anderson on the Food Network station (7/8/2013), I had to try Lola Granola Bars. Mary Molina developed the recipe through “trial and error.” Once she deemed it a  “success,” she wrapped up several bars and packed them in her husband’s lunch. After sharing them with co-workers, he came home with orders for more.

Eventually, she expanded her line and began selling in local grocery stores. Her bars are now sold in 40 stores. She continues to get requests and is hoping to expand beyond her home kitchen based business.

            The bars are simple to make and truly as good as all their TV hype.

 Words of Warning: Be sure to taste sunflower seeds before using in any recipe. I’ve learning this the hard way in the past. Yes, I know sunflower seeds tend to turn rancid so I always put them in the refrigerator or freezer if not using immediately. But, even in those controlled climates, the oil can turn, creating an unpleasant taste in your finished product.

Lola Granola Bars

Cooking spray

2 cups (old fashioned) oats

1/3 cup sunflower seeds

1/4 cup whole raw almonds, skin on  (I had sliced almonds on hand so that’s what I used)

1/4 cup unsweetened shredded coconut

1/4 cup flax seed meal

1/4 teaspoon ground cinnamon

1/2 cup honey

2 tablespoons coconut oil

1/4 teaspoon vanilla extract

1/4 cup dried cranberries

1.  Preheat the oven to 350 degrees F. Line a 7- by 11-inch baking pan with parchment paper and spray with cooking spray.

2.  In a bowl, stir the oats, sunflower seeds, almonds, coconut, flax seed meal and cinnamon. Transfer to a dry sheet tray and toast in the oven for 15 minutes. Transfer to a bowl.

Mixing up the dry ingredients.

3.  While dry ingredients toast, in a medium pot, add the honey, coconut oil and vanilla. Bring to a boil over medium heat and cook until the honey turns a copper color, 12 to 15 minutes.

Liquid ingredients go into the saucepan.

This is what the mixture looks like after 12 to 15 minutes.

4.  Pour the honey into the dry ingredients and mix until well coated with the honey mixture.

5.  Pour onto the prepared baking pan. Pack down the ingredients.

6.  Bake for about 10 minutes; the middle may seem slightly sticky but it will cool nicely.

7.  Let cool in the refrigerator for 1 hour. Flip over, take off the parchment and cut into rectangles. Serve.

For other flavors, make the following substitutions to the recipe above:

Ruby (Cranberry): Omit the almonds and add an additional 1/4 cup dried cranberries.

Nathan (Blueberry/Almond): Substitute the cranberries with dried blueberries.

Enzo: (Cashew/Almond): Omit the cranberries and add 1/4 cup cashews to the dry ingredients.

Ellie (Cashew/Date): Substitute the almonds with cashews and substitute the cranberries with dried dates.

Click here for access to the original recipe on FoodNetwork.  

If you like homemade granola bars, you might also like this recipe for Peanut & Jelly Power Bars.