Grammys German Style Frosting Food

GRAMMY'S OATMEAL SPICE CAKE

Steps:

• 1. Preheat oven to 350 dF.
• 2. In bowl, pour boiling water over oats, butter, brown and white sugar. Stir well. Let cool.
• 3. In separate bowl, whisk together remaining dry ingredients (flour, baking soda, salt, cinnamon). NOTE** For high altitude (above 3500 ft) add 2 additional tsp. flour.
• 4. When oatmeal mixture is cool, add eggs and dry ingredients. Stir well.
• 5. Pour batter into prepared 9 x 13 pan or round cake pans. Bake at 350 dF for about 30-50 minutes (depending on pan) or until toothpick inserted in center comes out clean.
• 6. Let cake cool and frost with German-Style Frosting.
• 7. For Frosting: 1. Combine milk, brown sugar and butter in heavy pan. 2. Bring to good, rolling boil then remove from heat. 3. Stir in coconut and chopped nuts. Spread on cake while frosting is still warm, otherwise it will set up to the point you can't spread it.

GERMAN BUTTERCREAM FROSTING

Steps:

• Make milk mixture: In a medium saucepan (preferably one with sloped sides), whisk together the sugar, cornstarch, and salt until combined. Add about 1/4 cup of milk to the sugar mixture, whisking to form a thick paste. This will keep the mixture from forming clumps when you add the remaining milk. Add the rest of the milk to the pot, whisking to incorporate it.
• Beat the eggs: Use a fork to lightly beat the egg yolks until they are runny.
• Finish the custard: Return the pot to the stove and heat the custard mixture to a gentle simmer over medium-low heat, constantly stirring with the whisk. The mixture will thicken considerably in 2-3 minutes. In order to tell if the custard is ready: dip a spoon in the custard and it should be thick enough for its edges to hold a line drawn with your finger on the back of the spoon. Stir in the vanilla extract until the mixture is smooth and combined.
• Cover and chill the custard: Cover and chill the custard until cool (or until it reaches room temperature). You can press a piece of plastic wrap directly onto the surface of the custard and chill it for up to 2 days in the refrigerator. If you chill it, it needs to be brought to room temperature before proceeding.
• Store buttercream: Once mixed, use the buttercream as desired . Store in a food storage container for up to 4 days or freeze for up to 2 months.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

GRAMMY DOROTHY'S CHOCOLATE FROSTING

Steps:

• Empty confectioner's sugar into a bowl.
• Stir with a fork to break up lumps.
• Add milk and stir well.
• Meanwhile, melt the chocolate and shortening in a bowl over simmering water.
• When completely melted, add to sugar and milk and mix well.
• Frost immediately, or frosting will start to harden.
• A smidge of vanilla can be added if you wish.

GERMAN CHOCOLATE CAKE FROSTING II

Steps:

• In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
• Add the coconut and pecans, beat until thick enough to spread.

GERMAN BUTTERCREAM

Steps:

• For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. For buttercream, in a bowl cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners' sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.