GERMAN CHOCOLATE CAKE

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

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.
Kraft Kitchen Tips
If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
Note
This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

COCONUT PECAN 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


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.

Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Red Hot Popcorn

6 quarts of popped popcorn (2-3 large bags of microwave popcorn)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt (optional, i use microwave popcorn so i don't)
1 package cinnamon red hot candies (12 oz - about 1 to 1 1/2 cups)
1/2 teaspoon baking soda

• spread popcorn in a lightly buttered roasting pan or cookie sheet. bake at 250º while preparing syrup.
• pour cinnamon candies into a 2 cup measure. fill remaining space to the top with sugar.
• place in a heavy pan; add butter, salt & corn syrup. bring to a boil; boil for 5 minutes.
• remove from heat; carefully stir in baking soda.
• pour over popcorn, stirring to coat. (you don't have to use all the mixture.)
• continue to bake at 250º for one hour, stirring every 15 minutes.
• remove from oven; let cool. break into pieces; store in an airtight container..
ENJOY!!!!
Popcorn recipe and image by: sandytoesandpopsicles.blogspot.com

Bermuda Spinach Salad

From Alisha

3 eggs
1/2 pound bacon
1 pound spinach, rinsed and chopped
2 slices of bread made into croutons
1 sliced avocado
1/2 onion, diced
1-1/2 teaspoons prepared Dijon-style mustard
2 tbsp & 2 tsp cider vinegar
1/4 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 tsp black pepper

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4. In a large salad bowl, combine the eggs, bacon, and spinach. Toss to mix. Just prior to serving pour enough dressing over salad to lightly coat, then add croutons and avocado.

Prize-Winning Meatloaf

Ingredients
1-1/2 pounds 90% lean ground beef
1 cup tomato juice, tomato sauce, tomato soup concentrate, or bottled spaghetti sauce
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion I usually add 1 small whole onion)
1/2 teaspoon salt
1/4 teaspoon black pepper


Preparation
Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.

Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.

Prep Time: 15 min
Cook Time Time: 55 min

Vanishing Oatmeal Cookies

Ingredients
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins


Preparation
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min
Cook Time Time: 08 min
Variations
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Yield
4 DOZEN

KNORR SPINACH DIP

A MOST delicious dip from Knorr!
At least 2 hours ahead:
1 (10 oz) pkg. frozen, chopped spinach, thawed, drained, and squeezed dry.
1 16-oz sour cream
1 cup mayonnaise
1 pkg. Knorr Vegetable Soup Mix, dry
1 8-oz can water chestnuts, drained & chopped
1 bunch green onions, chopped

Combine all ingredients and chill at least 2 hours.
Serve with vegetables, crackers, or sour dough bread chunks.
This is a great recipe to serve in a bread bowl.
Makes 4 cups dip.