In a large saucepan, melt butter and chocolate over low heat. When melted, add sugar.Allow to cool slightly, then add eggs, one at a time, mixing thoroughly after each addition.Add salt and vanilla. ...
Cream butter, sugar and vanilla in a large mixer bowl for 5 minutes at medium speed.Add eggs one at a time, beating well after each addition.Dissolve coffee granules in hot water; combine with butte ...
Combine the flour and sugar, set aside.In a small pan place butter, water and cocoa, bring to a boil.Stir in the flour and sugar and mix well.Add the eggs, baking soda, buttermilk and vanilla, mix w ...
Mix vanilla pudding, then add 1/2 of Cool Whip.Layer cake as follows:graham crackers, pudding/Cool Whip mixture.Repeat layers until pan is full, ending with graham crackers. ...
Remove all green outer covering and all pink from rind before cutting into shapes.There should be 2 quarts.Cover rind shapes with cold water in a large kettle (porcelainized iron or enamel ware).Bri ...
Cook 65 minutes in Bundt pan at 350\u00b0.Grease and flour pan well.Wait a long time until cool. ...
Saute pecans in the margarine; set aside.Combine and mix remaining ingredients.Place in 1 1/2-quart casserole.Top with sauteed pecans.Cover and chill.Bake at 350\u00b0 for 20 to 25 minutes, covered. ...
Cream butter and sugar.Sift flour and baking powder together.Add to first mixture alternately with milk.Add well-floured nuts and almonds.Add stiffly beaten egg whites to which salt has been added.B ...
Combine all ingredients in a large saucepan. Bring to a boil. Cool. May be stored in refrigerator for several weeks.Heat as needed in desired amounts. ...
Whip whipping cream in electric mixer until soft peaks are formed and place in refrigerator to remain cool.Melt 4 ounces of white chocolate with 2 tablespoons milk in microwave for 1 minute. Stir to ...