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The German Chocolate Cake has been around since about 1957, and while many people think it is a German delight, that is not the case.

In 1852, a gentleman named Sam German invented a style of sweet baking chocolate for the Baker’s chocolate company and it was coined as “German Chocolate”. However, it didn’t become well-known until 1957 when a Texas homemaker sent her now-legendary cake recipe to a Dallas newspaper. 

The recipe was so popular that German’s Chocolate sales shot up 73 percent in one year. Newspapers across the country reprinted the recipe.But somewhere along the way, German’s Chocolate Cake lost its apostrophe-s, leaving Germany holding the credit for a classic American dessert.

Credit All Things Considered

No matter its origins, this cake is simply DELICIOUS!

Ingredients

For the Chocolate Cake:

• 2 cups granulated sugar
• 1-3/4 cups Swany White flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil (vegetable or canola oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut Frosting:

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 Tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut

For the Chocolate Frosting:

• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Pre-heat oven to 375°F and grease two 8 or 9-inch round baking pans. Tip: Cut a round piece of wax or parchment paper for the bottom of the pan also to ensure easy removal of your cake from the pans.

For the Cake:

1. Mix the all dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt) in large bowl.
2. In a another bowl combine the eggs, buttermilk, oil and vanilla and mix well.
3. Add the wet ingredients to the dry ingredients combine.
4. Stir in boiling water. creating a thin batter, and pour into prepared pans.
5. Bake for 25 – 35 minutes or until a toothpick inserted in center comes out clean or with few crumbs.
6. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the coconut frosting:

1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
2. Stir well and bring the mixture to a low boil over medium heat. Be sure to stir constantly for several minutes until the mixture begins to thicken. 
3. Once thickened, remove mixture from heat and stir in vanilla, nuts and coconut.
4. Allow to cool completely before layering it on the cake.

For the Chocolate Frosting:

1. Melt butter.
2. Stir in cocoa powder.
3. Alternately add powdered sugar and milk, beating to spreading consistency.
4. Add vanilla

** You may need to add a small amount additional milk to thin the frosting, or a little extra powder, until you reach your desired consistency.

Assembling Your Cake:

1. Place one of the cake rounds on your serving stand or plate. 
2. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake. 
3. Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
4. Spoon remaining coconut frosting on top of the cake. 

Courtesy of Tastes Better From Scratch

Most of us think of Christmas when there is the mention of gingerbread, but this sweet and spicy cake is good any time of the year.

Ingredients

• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 cup unsulphured molasses
• 2 1/2 cups Swany White Flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup applesauce (optional, but will add to moistness of cake)
• 1 cup hot water

Instructions

1. Preheat oven to 350 degrees.
2. Prepare a 9 inch square pan by buttering it and dusting it with flour.
3. Cream together the sugar and butter until lightened in color and fluffy. You can do this by hand or use a stand mixer.
4. Next, beat in the egg, and mix in the molasses until fully combined.
5. Add in the flour, baking soda, salt, cinnamon, ginger, and cloves until all are just combined. Do not over mix.
6. With a whisk, add in the hot water and applesauce.
7. Bake for 40-45 minutes in preheated oven until the cake springs back up when touched or a knife comes out clean.

It is June, and in Minnesota, that means it is strawberry season. What better way to enjoy this delicious summer fruit than with fresh baked shortcake.

Ingredients

2/3 cup sugar

1/4 cup shortening

1 large egg, room temperature

1 teaspoon vanilla extract

1/4 teaspoon salt

1-1/2 cups Swany White Flour

2 teaspoons baking powder

1/2 cup whole milk

Directions

1.) In a bowl, cream sugar and shortening until smooth.

2.) Add egg and vanilla and beat mixture well.

3.) Next, combine dry ingredients

4.) In a separate bowl, add alternately with the milk in to the creamed mixture.

5.) Spread batter into a greased 9-in. square baking pan.

6.) Bake at 350° for 20-25 minutes.

7.) Cool on wire rack.

8.) Serve with fresh strawberries and whipped cream.

The month of May has arrived and with it the tradition most commonly celebrated in the US as a celebration of Mexican culture and heritage, Cinco de Mayo. Many people celebrate with large fiestas with traditional Mexican fare. This year, try these easy homemade tortillas for your tacos, burritos, and quesadillas. They are relatively easy to make and they taste much better than anything you will find in the store.

INGREDIENTS

• 2 cups Swany White flour
• 1/2 teaspoon salt
• 3/4 cup water
• 3 tablespoons olive oil

DIRECTIONS

• In a large bowl, mix together the flour and salt.
• Once combined, stir in the water and oil, and mix until a dough forms.
• Turn onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
• Let rest for 10 minutes.
• Divide dough into about eight portions and roll each portion into a 7-in. circle, on a lightly floured surface.
• In a large skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.
• Serve with your favorite fixings.

Easter is a time full of tradition for many families. One is this delicious Italian Easter bread. It is braided with eggs, which signifies new life in nature., just as we are celebrating new life in the season of spring and in the risen Christ.

• 2 1/2 cups Swany White Flour
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs (hard boiled and dyed)
• 2 tablespoons butter, melted
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well.
3. Then, in a small saucepan, mix milk and butter and heat until milk is warm and butter is softened but not melted.
4. Then slowly add the milk and butter mixture in to the flour mixture; stirring constantly.
5. Add two eggs and 1/2 cup flour; beat well.
6. Next add the remaining flour, 1/2 cup at a time, and stir well after each addition.
7. Once the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, This will take about 7-9 minutes.
8. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
9. Punch the dough and turn it out onto a lightly floured surface, then divide the dough into two equal size rounds. Cover each and let rest for 10 minutes.
10. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick and form a loosely braided ring, leaving spaces for the five colored eggs.
11. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
12. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled, about 45 minutes.
13. Brush risen loaf with melted butter.
14. Bake in the preheated oven until golden brown, about 30 minutes.
15. Happy Easter! Enjoy

Sourdough is a wonderfully delicious bread that is actually pretty easy to make. While traditional bread often produces a firm dough, sourdough is usually loose or pourable. Your traditional loaf can often times be made on short notice, while sourdough will require some planning, and it may take a few times before you get it right. It will be completely worth it though when you taste it.

INGREDIENTS

• 2 cups sourdough starter (watch video)
• 5-6 cups Swany White Wheat Flour
• 1 heaping Tbsp salt
• 1 cup filtered water, cold or room temperature

INSTRUCTIONS

1. In a sizeable bowl, mix starter, water and 3 cups of whole wheat flour with a wooden spoon. Make sure it is combined well.
2. Add the salt and then the remaining flour about ½ cup at a time. Completely stir in the flour with each time until you can no longer mix with a spoon. Then, begin to use your hands to mix in the flour that remains.
3. Pour, year pour, dough into large loaf pans, filling ⅓ way up.
4. Cover with pans with a towel and allow to sit in a warm place for 4-12 hours, until the dough is at least doubled in size.
5. Place the loaves in a cold oven and turn the oven on to 350 degrees.
6. Bake bread for 50-60 minutes, until the edges are golden and the bottom sounds hollow when you tap it.
7. Remove to cool on wire racks for at least 30 minutes.
8. This recipe makes should make 2-3 loaves, depending loaf pans used.

Some useful tips:

• You want to bake with starter that is at its peak – it will have a dome-shape on top.
• Starters peak in the 2-3 hour range after each feeding.
• Don’t skimp on the water that recipes call for.  Sourdough recipes are wetter than traditional breads made with baker’s yeast.
• Make the following alterations to all sourdough recipes:  In the beginning, combine the starter, water and half of the flour and let it sit for 10 minutes.  Add the salt after all the remaining ingredients, knead briefly and let it sit for 10 minutes.  When the dough is just pulling away from the sides of the mixer bowl, dump it out onto a lightly floured surface and let it sit for 10 minutes.  Knead by hand for 5 minutes, then rest for five minutes.  Repeat one more time.
• The press-your-thumb-to-test-for-springyness test works.  Do it.
• The see-through-your-dough test works too.  Try it.
• Two rises will produce a more sour bread than a single rise.
• The longer the dough rises, the more sour the bread will be.
• It is possible for sourdough to over-rise.  When baked, this dough will become flat discs.

As winter drags on, we continue to find some comfort in our kitchen. One of our favorite comfort foods is chili, and what goes better with chili than cornbread? This recipe is super easy to make and it will pair nicely with your chili, even on its own.

INGREDIENTS

• 1 cup Swany White flour
• 1 cup Swany White cornmeal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1/3 cup neutral oil or melted butter
• 1 large egg
• 1 cup milk

INSTRUCTIONS

1. Grease a 9-inch cake pan, muffin pan or our favorite, a cast iron skillet
2. Preheat the oven to 400 degrees.
3. In a medium bowl, mix flour, cornmeal, sugar, salt, and baking powder, combine well.
4. In the center of your dry mixture, make a small well and add your oil or butter, milk, and egg.
5. Stir all of this until it just comes together and only a few lumps remain.
6. Pour your cornmeal batter batter into the prepared pan and bake for 20-25 minutes (15 minutes if you are making muffins) until the top is a nice golden brown and a toothpick inserted into the center comes out clean.
7. Best served warm

There is something about the taste of fresh bread right from the oven. This whole wheat bread is prefect for sandwiches, rolls, or buns. And if you are a novice baker, this simple recipe is a perfect way to kick up your skills a notch

INGREDIENTS

• 1 1/4 cups warm (not hot) water
• 2 teaspoons active dry yeast
• 1 cup milk – whole, 2%, or skim
• 1/4 cup honey
• 2 tablespoons canola oil
• 2 3/4 cups Swany White flour, plus extra for kneading
• 2 3/4 cups Swany White Whole Wheat Flour
• 1 tablespoon salt

INSTRUCTIONS

1. Pour the water into the bowl of a standing mixer and sprinkle the yeast over top. Let this stand for a few minutes until the yeast has dissolved.
2. Then stir in the milk, honey, and oil.
3. To this mixture, add two cups of white flour and the salt, and stir to combine the ingredients.
4. When mixed, add the remaining white and whole wheat flours. Stir to form a shaggy dough and allow to stand for 20 minutes giving the flour time to absorb the liquid.
5. Using the dough hook attachment of the mixer, knead the dough for 8-9 minutes. Alternatively, knead the dough by hand. If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky.
6. The dough is completely kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.
7. Clean out the mixing bowl and coat it with a little oil.
8. Take dough and form it into a ball and turn it in the bowl to coat it with oil.
9. Cover the bowl and allow the dough rise in a warm spot until it is about double in size. This will take about 1 to 1 1/2 hours.
10. Sprinkle a little flour on the counter and turn the dough out on top and divide it into two and shape each half into a loose ball. Let them rest for 10 minutes.
11. Grease two 8×4-inch loaf pans or and shape each ball of dough into a loaf and transfer to the loaf pans.
12. Let the loaves rise a second time until they start to dome over the edge of the pan, about 30-40 minutes.
13. Pre-heat the oven to 425°F while dough is rising.
14. Slash the tops of the loaves with a serrated knife and put them in the oven. and immediately turn down the heat to 375°F.
15. Bake the loaves for 30-35 minutes, until they are dark golden-brown and sound hollow when tapped on the bottom.
16. Remove the loaves from the pans and let them cool completely before slicing.

There is something special about fresh baked pastries, and these croissants are no exception. They may be a lair of love, but their flaky, buttery goodness is sure to be a delicious addition to your breakfast or brunch menu.

Ingredients

• 3 1/2 cups Swany White Flour
• 1/4 cup white or packed brown sugar
• 2 teaspoons salt
• 1 cup milk, or more
• 1 pound unsalted butter
• 2 tablespoons flour, for dusting
• 1 egg
• 1 tablespoon milk

Directions

1. In a stand mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If your dough I snot moist enough, you can add additional milk, no more than 4 tablespoons, adding a table spoon at a time.
2. Once you have achieved moist dough, turn the mixer on high and mix for another 4 minutes until very smooth and elastic.
3. Turn the dough out of the bowl onto a floured surface, cover with a damp towel and allow it to rest for about 15 minutes.
4. Remove the towel and roll the dough onto a board into a 10 by 9-inch rectangle about 5/8-inch thick. Wrap the dough in plastic then chill for at least 1 hour and up to overnight. A French rolling pin works best for this.
5. About ten minutes prior to removing dough from the refrigerator, prepare the butter by beating it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between plastic wrap and set aside.
6. Remove the dough from the refrigerator and roll it on a floured surface into a 10 by 15-inch and 1/4-inch thick rectangle.
7. Place the shorter side of the dough parallel to the front of your body on the work surface and place the butter in the middle, long-ways.
8. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
9. Roll the dough once again to form a new 10 by 15-inch rectangle and then fold into thirds.
10. Mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first “turn”.
11. Wrap in plastic and chill 1 hour.
12. Repeat steps 9 – 11 again three more times
13. After the final turn, you can let the dough chill 1 hour (up to overnight), or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
14. When ready to roll and cut the dough, use a sharp large knife and cut into 6-inch strips then cut them into triangles, about 4 inches wide at the base of the triangle.
15. Stretch these triangles again 9 inches long, then place on the work surface and place a piece of scrap dough in the center of the wide end to enclose. This will help plump up the center.
16. Roll the triangles up towards you starting at the wide end tucking under the tip and curving the ends to produce that famous present shape. Place them 2 inches apart on a parchment lined sheet pan.
17. In a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
18. Place croissants in a warmed oven with a pan of hot water in the bottom to create moisture that will allow the croissants to proof.
19. Set aside to proof until puffed up and spongy to the touch (about 1 to 1 1.2 hours) and remove from the oven.
20. Preheat oven to 425 degree F and spritz with water, close the door, and get the croissants. after placing the croissants in the oven, spritz again, close the door and turn the oven down to 400 degrees F.
21. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.

It is that time of year and we are all getting ready for the big game, there will be Super Bowl parties everywhere and where there are Super Bowl parties there is sure to be great food. Delight your guests with these delicious reuben bites that are sure to be a hit at your game day bash!

Ingredients

• 2 Swany White Pizza Crust recipe found HERE
• 1/4 lb thinly sliced corned beef
• 1/2 cup finely shredded Swiss cheese
• 1/3 cup sauerkraut, well drained

Directions

• Heat oven to 375°F.
• Prepare pizza dough and roll out to create two 12-inch-long rectangles.
• Layer half of the corned beef on each dough rectangle and top each evenly with cheese and sauerkraut.
• Starting at long side, roll up each tightly and be sure to seal long edges.
• Place, seam side down, on ungreased cookie sheet and tuck edges under.
• Bake about 15 minutes or until golden brown.
• Cut warm rolls into 1-inch slices; place on serving platter.
• You can serve with thousand island dressing as a dipping sauce or plain.