#3660 - Oreo Pretzel Sandwiches

(by Shirley McNevich)

4oz. Baker's white chocolate baking squares
18 original Oreo cookies
4oz. Philadelphia cream cheese (softened)
1 bag salted waffle pretzels

Using a blender or a rolling pin, crush the Oreos. In a bowl add softened cream cheese and crushed Oreos--mix well. Cover and refrigerate for 1 hour. Roll the Oreo mixture into 1 tsp. sized balls, then make a sandwich using two waffle pretzels as the top and bottom (with the Oreo mixture in between). Squeeze gently. Repeat until you've used up the Oreo mixture. Melt the baking chocolate according to box directions, then dip each sandwich and coat it in the white chocolate. Place completed sandwiches on wax paper--cool completely, then refrigerate. Keep them refrigerated.

#3253 - White Chocolate Layer Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 stick softened butter
6oz. Baker's white baking chocolate
1 cup milk
3 eggs
1 TBSP raspberry extract (optional)

In a microwave safe bowl add white baking chocolate and butter--melt on high in 30 second increments until melted and stir until smooth. Cool the chocolate mixture for 5 minutes. In a mixer add cake mix powder, milk and eggs--beat. Add cooled chocolate mixture--beat. Add raspberry extract (optional)--beat. Beat whole mixture for 2 minutes. Pour half of the batter into each of two greased and floured 9" round cake pans. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Remove one cake and place it on a cake plate. Frost the top with your favorite white or cream cheese frosting. Remove second cake and place it on top. Frost the top and all around the sides.

#2972 - Oreo Cookie Truffles

(by Shirley McNevich)

1 bag original Oreo cookies (finely crushed)
1 - 8oz. Philadelphia cream cheese (softened)
1lb. Baker's white baking chocolate (OR Baker's semi-sweet baking chocolate)

In a mixer add cream cheese and crushed cookies--beat on low speed until well blended. Remove bowl from mixer--shape mixture into 1" balls and place them on a Saran wrap covered cookie sheet. Refrigerate until cold. Melt baking chocolate according to box directions. Use a toothpick to dip each ball into the melted chocolate, set the coated ball back on the cookie sheet, and use the toothpick to get a little more melted chocolate so you can cover the hole where the toothpick was inserted. Repeat with all of the balls. Let cool, then refrigerate them.

#2533 - Almond Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/2 cups water
4 egg whites
1/4 cup canola oil
1 tsp. almond extract
1 cup almond slivers
6 - 1oz. squares Baker's white baking chocolate (melted according to box directions)

In a mixer add cake mix, water, egg whites, canola oil and almond extract--beat on low until mixed, then beat on high or 2-3 minutes. Remove bowl from mixer--add almond slivers and melted white chocolate--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1603 - White Chocolate Cupcakes

(by Shirley McNevich)

1/3 cup softened butter
3/4 cup white sugar
2 eggs
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 box Baker's white chocolate baking chocolate
2 tsp. vanilla
1 cup milk + 1 TBSP milk

In a mixer add butter, white sugar and eggs--beat. Add baking powder and salt--beat. Add vanilla--beat. Measure 4oz. of white chocolate from the box, unwrap it and place it in a microwave safe bowl--melt the chocolate in the microwave according to box directions. Add melted chocolate to the batter--beat. Add half of the flour--beat. Add half of the milk--beat. Add the other half of the flour--beat. Add the other half of the milk and the TBSP of milk--beat. Place cupcake liners into muffins tins--fill each 2/3 full with batter. Bake at 325 degrees for 20-25 minutes. Cool completely. Frost as desired (you can use our cream cheese frosting recipe #308). Once frosted, you can take some more of the baking chocolate, unwrap and grate it, then sprinkle it on top of the frosted cupcakes.

#959 - Homemade Peanut Clusters

(by Shirley McNevich)

16oz. Baker's semi-sweet baking chocolate (or Baker's white chocolate if you prefer)
2 tsp. vanilla
16oz. Planter's dry roasted peanuts

Line cookie sheets with wax paper--set aside. Melt baking chocolate in either a microwave or a double boiler (according to box directions). Once melted, quickly add vanilla to the chocolate and stir briskly. Add whole peanuts to the chocolate mixture--stir carefully. Drop by heaping teaspoonfuls on to the wax paper--refrigerate. Once they have set and are cold, remove each cluster from wax paper and store them in an airtight container in the refrigerator. Variation--put in a few less peanuts and add some Kellogg's Rice Krispies in their place.

#828 - White Chocolate Cake

(by Shirley McNevich)

1 cup softened butter
1 3/4 cups white sugar
4 eggs (yolks only)
6 - 1oz. squares Baker's white baking chocolate (melted and cooled according to box directions)
1 tsp. vanilla
2 1/2 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup Baker's angelflake coconut
1 cup chopped pecans
Frosting: 1/2 cup softened butter, 2 - 3oz. softened Philadelphia cream cheese, 3 3/4 cups Domino's powdered sugar, 2 - 1oz. squares Baker's white baking chocolate (melted and cooled according to box directions), 1 tsp. vanilla

In a mixer add 1 cup butter and white sugar--beat. Add 4 egg yolks--beat. Add melted/cooled white chocolate and vanilla--beat. In a separate bowl add flour, baking powder and salt--stir. Add flour mixture to the batter in the mixer slowly--beat. Add milk--beat. Remove bowl from mixer and add coconut and chopped pecans--stir with a wooden spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes or until inserted toothpick comes out clean. Cool the cake. Frosting: in a mixer add 1/2 cup softened butter and cream cheese--beat. Add powdered sugar slowly--beat. Add melted/cooled white chocolate--beat. Add vanilla--beat until mixture is fluffed. Remove from mixer and frost the cake. Keep cake refrigerated.