Baker's Germans Sweet Chocolate Cake

Ingredients:

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Coconut-Pecan Filling and Frosting

Ingredients for Frosting:

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans

Directions:

Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and nuts; mix well. Cool to desired spreading consistency.


Directions for Cake:

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

www.kraft.com

Awesome Baked Ham

INGREDIENTS:

15 lbs whole bone-in ham
1 lb brown sugar
1⁄2 cup yellow mustard
aluminum foil


DIRECTIONS:

In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick "paste".

Take all wrappers off of ham and trim away excess fat.

Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.

Place ham on foil and spread brown sugar/mustard paste on top.
Fold and seal foil.

Do not open again until ham is done.

Bake at 350° for 4 hours.
Let set for about 1 hr then carve.

www.food.com

Grandma's Egg Custard Pie

INGREDIENTS:


1 (9 inch) unbaked pie shells, deep dish
3 eggs, beaten
3⁄4 cup white sugar
1⁄4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1⁄2 cups scalded whole milk
1⁄4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)



DIRECTIONS:

Preheat oven to 400 degrees F.

Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.

Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.

Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

www.food.com

Classic Chess Pie

INGREDIENTS:

2 cups sugar
2 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1⁄4 tsp. salt
1⁄2 cup butter, melted
1⁄4 cup milk
1 Tbsp. white vinegar
1⁄2 tsp. vanilla extract
4 large eggs, lightly beaten

INSTRUCTIONS:

Preheat oven to 425°. Line pie shell with aluminum foil or parchment paper, making sure it extends over the edge of the crust. Fill with pie weights or dry, uncooked rice or beans.


Bake at 425° for 4 to 5 minutes or until pie shell no longer looks wet.

Carefully remove foil and weights, and bake 2 to 3 more minutes or until crust looks dry and golden. Cool on wire rack.

Reduce oven temperature to 350°. Whisk together sugar, cornmeal, flour, and salt in a large bowl. Whisk in melted butter, milk, vinegar, and vanilla. Whisk in eggs. Pour mixture into piecrust.

Bake at 350° for 50 to 55 minutes or until set, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

The Southern Living Community Cookbook

Utterly Deadly Southern Pecan Pie

Ingredients:


4 eggs
1 1/4 c. southern cane syrup (or dark Karo)
1 1/2 c. broken or whole pecans
1 c. sugar
4 tbsp. butter
1 tsp. vanilla

Directions:

Boil sugar and syrup together 2 or 3 minutes. Beat eggs, not too stiff.

Pour hot syrup in slowly, stirring. Add butter and vanilla. Put pecans in pie shell, pour syrup over top. Bake in moderate oven about 45 minutes or until set.

www.cooks.com

Never-Fail Pecan Pie

Ingredients:

1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 eggs, well beaten
1 cup dark corn syrup
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked pastry shell (9 inches)

Directions:

In a large bowl, combine the sugar, flour, salt, eggs, corn syrup and vanilla. Stir in pecans. Pour into pastry shell. Cover pastry edges with foil to prevent excess browning.

Bake at 350° for 30 minutes. Remove foil and bake another 15 minutes or until golden brown. Cool on a wire rack.Yield: 6-8 servings.

Originally published as Never-Fail Pecan Pie in Reminisce Spring 1991

www.tasteofhome.com

No Fail Pound Cake

INGREDIENTS:

1/2 cup butter
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2/3 cup water
1 (8 ounce) container sour cream
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.