Favorite Dessert Recipes

German Chocolate Cake

Ingredients
1 4 oz pkg Baker's German Sweet Chocolate
1/2 cup water -- boiling
1 cup butter or margarine (2 sticks)
2 cups sugar
4 large eggs -- separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks -- slightly beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 1/3 cups Baker's Angel Flake Coconut
1 cup pecans -- chopped

CAKE: Preheat oven to 350 degrees F. Grease and flour (3) 9" layer pans (or line bottoms with wax paper). Melt chocolate in boiling water; cool. Cream butter and sugar in a large bowl. Beat in egg yolks;stir in vanilla and chocolate. Set aside. Mix flour,baking soda and salt in a medium bowl. Beat flour mixture, alternately with buttermilk, into the creamed sugar mixture. In another bowl, beat eggs whites with electric mixer until stiff peaks form; fold egg whites into cake batter. Pour batter into pans and bake for 30 minutes, or until cake springs back when lightly pressed in center. Cool 15 minutes, then remove from pans and cool completely on wire rack.

FROSTING: Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread. Spread frosting between layers and over the top of the cake. Makes 2-1/2 cups of frosting.

- Baker's Chocolate

Submitted by: Lara Fulton
(Lu's Recipe Extravaganza)

Chocolate Mousse Cake

Ingredient
For cake:
1/3 cup water
1/3 cup sugar
1/2 cup butter, cut into pieces
12 oz semisweet or bittersweet chocolate, chopped coarse
6 large eggs
1/3 cup strong brewed coffee
2 T dark rum
1/2 t ground cinnamon

For cream:
1cupchilled heavy cream
2 T sugar
1 t ground cinnamon

Instructions
Make cake. Preheat oven to 325 F. Butter an 8 inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil. In a medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer, stirring occasionally, until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth. In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan. Put cake pan in a larger baking pan and add enough water to larger pan to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly firm to the touch. Cool cake completely in cake pan on a rack. Run a thin knife around edge of pan to loosen cake and put pan on a hot stove burner 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.

Make cream:
In a bowl with an electric mixer or a whisk beat cream with sugar and cinnamon until it just holds stiff peaks. Just before serving, spread cream over top of cake or spoon onto plates along individual pieces.

Blackberry Cobbler

Ingredients
2 T Cornstarch
1 T Lemon juice
1 c Flour
1/2 t Salt
1 1/2 c Sugar
4 c Blackberries, picked over, real good
1 t Baking powder
6 T Unsalted butter, cold, cut in
Vanilla ice cream

In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar (if reducing the total amount of sugar - use 3/4 cup), lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet.

In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.

Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400 F. oven for 20-25 minutes or until the topping is golden. (This will seem to be runny but will thicken when it cools. Much better the next day.)

Serve warm with vanilla ice cream.

- Pat Kersteter

Meringue Bars

Ingredients
1/2 c margarine
1/4 c white sugar
1/4 c brown sugar
1 egg yolk
1 1/2 tsp cold water
1/2 tsp vanilla
1 c flour
1/4 tsp salt
1/2 tsp baking soda

Meringue:
1 egg white
1/2 c brown sugar

Cream together margarine, sugars and egg yolk. Add water and vanilla. Mix together flour, salt and soda; add to first mixture. Spread evenly in an 8 x 8-inch greased pan. (Optional: Sprinkle 1/4 chocolate bits over dough.)

Beat egg white until foamy. Gradually add 1/2 cup brown sugar. Spread meringue over dough. Bake at 350 degrees for 25 minutes.

- Pat Kersteter

Indian Pudding

Ingredients
3 cups milk
1/2 cup yellow cornmeal
2 1/2 tbsp butter
1/4 cup molasses
1/4 cup sugar
1/8 tsp baking powder
pinch salt
1 egg, lightly beaten

Preheat oven to 275F. Place 1 1/2 cups milk in a double boiler set over gently simmering water over medium-low heat. Meanwhile, whisk together cornmeal and 1/2 cup milk in a small bowl until mixture is smooth. When milk is warm, gradually whisk in cornmeal mixture and cook, whisking, until smooth and thick, about 15 minutes.

Remove pudding from heat and, using a wooden spoon, stir in butter, molasses, sugar, baking powder, and salt. Allow pudding to cool, then beat in egg and transfer to a buttered 4 cup ovenproof dish.

Pour remaining 1 cup milk over pudding and cover dish with a tightly fitting lid (or with aluminum foil). Place a large roasting pan in the oven, add about 2" hot water, then set pudding in it. Bake for 3 1/2 hours. Serve warm, topped with heavy cream or a scoop of vanilla ice cream.

-Tommy Ryan

Carrot Cake

Ingredients
1 tsp salt
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, well drained
1 cup oil
2 cups flour
2 cups sugar
1 tsp cinnamon
1 tsp clove, ground
1 tsp nutmeg, ground
2 tsp baking powder
2 tsp baking soda
8 oz butter
8 oz cream cheese
1 tsp lemon
1 tsp vanilla
1 lb powdered sugar

Instructions
Mix carrots, pineapple, eggs, oil, cinnamon, cloves, nutmeg, salt and walnuts. Then add flour, sugar, baking powder, baking soda, and mix until well blended. Pour into a 10x15 square baking dish. Bake in preheated 350F oven for approx. 40 minutes. When toothpick comes out clean, cake is done.

To make frosting:
Blend butter and cream cheese with lemon and vanilla until smooth. Add sugar and slowly mix until creamy. Apply frosting when cake is cool.

- Don Chase

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