Recipe Source: kraftfoods.com
Prep/Cooking Time: 30 min
4 squares BAKER’S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
Preheat oven to 425°F. Butter four (3/4-cup) custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Makes 8 servings, one half molten cake each.
Size-Wise – Looking for the perfect dessert for a group of chocoholics? One serving of these indulgent molten cakes will hit the spot.
Make Ahead – Batter can be made a day ahead. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed.
Recipe Source: Lisa Rosenkrans / allrecipes.com
Prep/Cooking Time: 10 Hrs
1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7×11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Recipe Source: The Birmingham News / Adapted from The Great Book of French Cuisine (Revised Edition), by Henri-Paul Pellaprat (Vendome Press, 2003, $35)
6 oz semisweet chocolate, coarsely chopped
1/4 teaspoon salt
2 Tablespoons water
4 large eggs, separated (see note)
2 teaspoons vanilla
3/4 cup heavy cream, divided
1-1/2 teaspoons granulated sugar or to taste
Combine chocolate, salt and water in the top of a double boiler or in a heatproof glass bowl set over a pan of simmering water. Stir until chocolate is melted. Let cool slightly.
In a large bowl, beat egg yolks until light and lemon-colored, then gradually beat in melted chocolate. Stir in vanilla.
In another large bowl, using clean beaters, beat egg whites until they stand in soft peaks. Fold egg whites into the chocolate mixture, mixing gently but well.
In another bowl, whip 1/2 cup cream; fold cream into chocolate mixture. Spoon mousse into a decorative serving dish or into sherbet glasses; chill until ready to serve. Just before serving, whip the remaining 1/4 cup cream with sugar and add a dollop to each serving of mousse.
Yields 6 to 8 servings.
Uncooked eggs can be a source of food poisoning. Davidson’s eggs, which are pasteurized in the shell, eliminate that risk, but the whites will take longer to beat.
Recipe Source: Mr_Recipe / MyFoxAL
2 lb crab meat
1/2 cup trio peppers, small dice
1/2 cup red onion, small dice
2 Tbsp lemon zest or lemon grass
1/2 cup garlic chives
3/4 cup mayo
1 tsp Cayenne pepper
2 Tbsp Cajun seasoning
1 Tbsp Old Bay
1/4 cup lemon juice
2 each whole eggs
2 cups panko
Place all ingredients in bowl, except panko. Mix well. Then add panko.
Form out into 2 1/2 oz disks and brown on griddle or saute pan. Place in 350 F oven for 3-5 minutes or until done.
Recipe Source: Franklin Biggs, Franklin’s Homewood Gourmet / MyFoxAL
4 Tbsp olive oil
2 onions, diced
2 red bell peppers, diced
1 Tbsp roasted chopped garlic
1 cup ham or cooked sausage, diced
2 cups tomato sauce
to taste: salt, pepper, Italian seasoning, red chili flakes
Saute onion and red bell pepper in oil until soft. Add garlic, ham (or sausage) and heat through. Add tomato sauce and season to taste. Simmer 5 minutes. Pour sauce into flat baking dish and smooth flat. Make 6 indentations with a spoon and break an egg in each. Bake at 350F until eggs are done.
Recipe Source: Chef Bob
1 recipe cornbread (crumbled)
1 small onion, chopped
4 stalks celery, chopped
6 to 7 cups chicken stock
1 Tbsp rubbed sage
1 1/2 tsp black pepper
1 Tbsp chopped parsley
1 Tbsp butter
Saute onions and celery in butter til soft. Add all ingredients together and bake at 350F for 40-50 minutes.
Recipe Source: Crystal Leigh Costello / allthingssouthern.com
1 cup butter
1 teaspoon vanilla flavoring
3 cups sugar
5 1/2 cups self rising flour (save enough to flour cutting board and rolling pin)
3 tablespoons milk
Cream butter and sugar, add eggs one at a time. Add milk, flavoring and flour. Divide dough and roll very thin; use your favorite cookie cutter to cut dough. Bake at 350 for 8 to 10 minutes. Makes about 6 dozen or more if you roll wafer thin.
Recipe Source: Wanda Oliver / allthingssouthern.com
1 cup sugar
1/2 cup flour
2 eggs well beaten
1 stick margarine melted
1 cup semi-sweet chocolate chips
3/4 cup pecans (I substituted chopped Macadamia Nuts–Yum!)
1/2 cup coconut (optional)
1 teaspoon vanilla
Bake in pie shell at 350 degrees for 30 to 35 minutes.
Recipe Source: allthingssouthern.com
Yummy! Just like my mother used to make! 😀 — Nicki
1 cup dark Karo syrup
2 tsp. melted butter
1 cup dark brown sugar
4 tsp. Carnation cream
1 cup whole pecans
1 (9-inch) pie shell
Beat first 5 ingredients. Mix in pecans. Pour into pie shell in 9-inch pan. Bake at 375 degrees for 25 to 30 minutes.
Recipe Source: S. Le Maire
Prep/Cooking Time: 45 minutes
1 cup flour
1 cup yellow corn meal
1/2 tsp salt
1/2 cup sugar
4 tsp baking powder
1/3 cup oil
1 cup milk
1/2 can cream corn (optional)
In a medium glass bowl, combine all the dry ingredients; then add the eggs, oil and milk. Stir to blend all ingredients. Do not overbeat.
Pour into a greased 10 inch iron skillet or pan. Bake at 425 degrees for 25 minutes.