Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 18
- 1 (8 ounce) package philadelphia cream cheese, softened
- 1 (6 ounce) package oscar mayer deli fresh oven roasted chicken breast cuts
- 1/2 cup hot pepper sauce for buffalo wings
- 1/4 cup kraft natural blue cheese crumbles
- 2 green onions, sliced
Recipe
Preparation Time: 10 mins
Ready Time: 12 mins
- spread cream cheese bottom of microwaveable 9-inch pie plate. mix chicken and sauce; spoon over cream cheese. top with blue cheese and onions.
- microwave on high 2 min. or until heated through.
- serve warm with celery sticks and wheat thins original crackers.
Ingredients
- Servings: 1
- for the cake:
- 1 (18.25 ounce) package yellow cake mix
- 4 eggs
- 1 (11 ounce) can mandarin oranges
- 1/3 cup vegetable oil
- for the soaking syrup:
- 1/3 cup water
- 1/3 cup sugar
- 1/4 cup orange liqueur, such as grand marnier®
- for decorating:
- 2 (15 ounce) cans mandarin oranges, drained
- 1 recipe frosting or whipped cream (see editor's notes)
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 2 hrs 20 mins
- preheat oven to 350 degrees f (175 degrees c). line two 8-inch pans with parchment paper.
- in a large bowl, combine yellow cake mix, eggs, mandarin oranges with juice, and oil. beat well.
- divide batter into prepared cake pans. bake in preheated oven for 30 minutes or until cake springs back when lightly tapped. allow to cool.
- while the cakes are cooling, make the simple syrup. combine 1/3 cup water and 1/2 cup sugar in a glass measuring cup. microwave for 1 minute. stir to dissolve sugar. pour about 1/4 cup orange liqueur into sugar-water mixture.
- set one cake layer on a serving plate. brush generously with orange syrup. spread cake with frosting and layer drained mandarin oranges on top of filling. carefully set remaining cake layer on base. brush top layer with orange syrup. frost top and sides of cake; decorate top with remaining orange slices, if desired.
Ingredients
- Servings: 4
- 2 tablespoons bacon drippings
- 4 large potatoes, peeled and sliced
- 1/2 vidalia onion, chopped
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- heat the bacon drippings in a large skillet over medium heat. add potatoes and onion, and stir to coat. cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. season with salt and pepper, and serve.
Ingredients
- Servings: 16
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 1 quart milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 pinch nutmeg
- 4 individual packages cinnamon graham crackers
- 2 (21 ounce) cans apple pie filling
- 1 (16 ounce) can prepared vanilla frosting
- 1 pinch cinnamon
Recipe
Preparation Time: 15 mins
Ready Time: 12 hrs 15 mins
- in a bowl, mix the pudding mix, milk, whipped topping, and a pinch of nutmeg.
- layer the bottom of a 9x13 inch pan with 1 package cinnamon graham crackers. top with 1/2 the pudding mixture. layer with another package graham crackers. spread the apple pie filling over the crackers. top with another package graham crackers. layer with remaining pudding mixture, and top all with remaining package of graham crackers.
- in the microwave, heat the vanilla frosting for about 10 seconds on high, until easily spread. mix in cinnamon. spread over the top layer of graham crackers in the pan. cover, and refrigerate at least 12 hours.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
