German chocolate cake is Dr. Hood's favorite, which he requested for his birthday dinner recently. Author and cook Karen Jean Matsko Hood’s series, Hood and Matsko Family Favorites, includes a cookbook of the family’s Favorite Christmas Sweets. In this upcoming cookbook, care was taken to make sure each family member had some of their favorites included.

Included in Hood and Matsko Family Christmas Sweets Cookbook is information about the Hood and Matsko family history.  Along with the more than 250 recipes are articles on the history and folklore of Christmas, as well as sections that discuss health and nutrition, care of your poinsettia, poetry by the author, and much more.

The following recipe is the traditional German chocolate cake that the Hood family has come to love and enjoy.

German Chocolate Cake

Ingredients:

1    pkg. German sweet chocolate

½   c. boiling water

1    c. butter, softened

2    c. sugar

4    eggs, separated

1    tsp. vanilla extract

2½ c. cake flour

1    tsp. baking soda

½   tsp. salt

1    c. buttermilk

Directions:

1. Preheat oven to 350 degrees F.
2. Line bottoms of three 9-inch round cake pans with wax paper.
3. Melt chocolate in boiling water, then cool.
4. In large bowl cream and sugar until light and fluffy.
5. Add egg yolks one at a time, beating after each.
6. Add vanilla and melted chocolate; mix until blended.
7. Sift together flour, soda, and salt.
8. Add flour mixture to chocolate mixture, alternating with buttermilk, and beating after each addition until smooth.
9. In separate bowl, using clean beaters, beat egg whites until stiff; fold gently into batter.
10. Pour batter into prepared pans, and bake for 30 to 35 minutes.
11. Cool completely, then frost between layers and on top with Coconut Pecan Frosting.

Coconut Pecan Frosting

Ingredients:

1½ c. evaporated milk

1¼ c. sugar

6    egg yolks

1    c. butter

2    tsp. vanilla extract

1¾ c. coconut

1¾ c. chopped pecans

Directions:

1. Combine all ingredients in saucepan.
2. Cook over medium heat and stir until mixture thickens, about 12 minutes.
3. Beat until frosting is cool and thick enough to spread.
4. Note: This recipe makes extra frosting.

    

Peaches do not generally come to mind when I think of Thanksgiving or Christmas foods and treats. Now, cranberries, those do make me think of these holidays. Thankfully, the availability of frozen and dried peaches means we don’t have to be limited to summer and fall anymore to enjoy their wonderful flavor. The sweet peaches and the tangy taste of cranberries in this recipe gives this cake a delicious combination of flavors. And oh, that gooey topping on upside-down cakes is so good!  Try this recipe as a possible new holiday tradition, and post your comments here on Karen's blog.   — Beverly K

Peach Delights Cookbook, A Collection of Peach Recipes by Karen Jean Matsko Hood is filled with more than 250 more peach recipes, including this one. This cookbook is available online at Karen’s Bookstore of Whispering Pine Press International Bookstore.

Peach Cranberry Upside-Down Cake

Ingredients:

¾   c. brown sugar, firmly packed

1    Tbs. butter

2    tsp. water

1    c. frozen peaches, sliced, thawed

1    c. cranberries

½   c. sugar

¼   c. skim milk

¼   c. plain nonfat yogurt

3    Tbs. canola oil

1    tsp. vanilla extract

1¼ c. cake flour, sifted

½   tsp. baking powder

⅛   tsp. salt

2    egg whites, room temperature

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly butter 9-inch round baking pan and place parchment round on bottom.
3. In small saucepan over medium heat, combine brown sugar, butter, and water.
4. Cook 5 minutes or until sugar dissolves; stirring occasionally.  Pour mixture into prepared pan.
5. Sprinkle cranberries over brown sugar mixture; arrange peach slices spoke-fashion over cranberries, working from center of pan to edge.
6. In medium bowl, combine sugar, milk, yogurt, oil, and vanilla; beat well with wire whisk.
7. In large bowl, sift together flour, baking powder, and salt.
8. Add milk mixture; with electric mixer on low speed, beat until well blended.
9. In separate large bowl, beat egg whites at high speed until stiff peaks form; fold into flour mixture.
10. Spoon batter evenly over fruit.
11. Bake 40 minutes, or until inserted toothpick comes out clean.
12. Immediately invert cake onto serving platter; serve warm or room temperature.