Mom Foods

Does every Mom have a favorite food? A brief survey within our staff revealed a varied list of foods that would make their Mom’s favorite list. If we wrote a menu it would look like this.

One Mom’s not a passionate eater, for her….. French Champagne

A cheese plate served with a warm baguette

Watercress, Candied Pecans, Cranberries and Goat Cheese Salad with Maple Sherry Vinaigrette

Salmon with Dill Beurre Blanc
Chilies Rellenos
Chicken Alfredo with Broccoli
Filet Mignon

While Mom may have insisted you eat your vegetables, only three veggies were memorable, at least with their children

Asparagus
Eggplant Parmesan
Beets, cooked any way!

Dal (an Indian lentil puree), one Mom eats it everyday

Coconut Cake
Fruit Tart with Frangipani
Blueberry Buckle
Molasses Ginger Cookies
Pecan Pie
Cherry Pie

I’m a Mom so I vote for one of my favorites, German Chocolate Cake. If any of my children read this, here is my recipe.

Lisa

German Chocolate Cake

INGREDIENTS

  • 1/2 cup water

  • 4 (1 ounce) squares German sweet chocolate

  • 1 cup butter, softened

  • 2 cups white sugar

  • 4 egg yolks

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk

  • 2 1/2 cups cake flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 4 egg whites

  • 1 cup white sugar

  • 1 cup evaporated milk

  • 1/2 cup butter

  • 3 egg yolks, beaten

  • 1 1/3 cups flaked coconut

  • 1 cup chopped pecans

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon butter

  • 1 (1 ounce) square semisweet chocolate

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

  2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

  4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

  5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

  6. Spread filling between layers and on top of cake. In a small saucepan, melt butter and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.