#3256 - Cream Cheese Chocolate Mousse Pie

(by Becky Lynn Mohr - friend)

4oz. Baker's German sweet chocolate (broken into small pieces)
1/3 cup milk
2 TBSP white sugar
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 ready-made graham cracker crust (regular OR chocolate)

In a saucepan over low heat add 2 TBSP of the milk and chocolate pieces--cook/stir until melted and smooth. Remove from heat and set aside. In a mixer add cream cheese--beat. Add white sugar--beat. Add melted chocolate mixture--beat. Slowly add remaining milk--beat until smooth. Remove from mixer--add Cool Whip--stir until mixed. Spoon mixture into the graham cracker crust. Freeze pie overnight. Keep pie frozen.

#2384 - Sweet Chocolate Pie

(by Shirley McNevich)

4oz. Baker's German sweet chocolate
1/4 cup butter
1 2/3 cups Carnation evaporated milk (NOT condensed)
1 1/2 cups white sugar
3 TBSP cornstarch
1/8 tsp. salt
2 beaten eggs
1 tsp. vanilla
1 unbaked pie crust dough (or make your own)
1 1/3 cups Baker's angelflake coconut
1/2 cup chopped pecans

Grease a pie plate--insert the dough, spray the inside of the dough with Pam and flute the edges. In a microwave safe bowl add chocolate and butter--microwave on high until melted and smooth. Add white sugar to chocolate mixture--stir. Add salt, beaten eggs and vanilla--stir. In a small bowl bowl add cornstarch--pour a little of the evaporated milk into the cornstarch--stir until mixed. Add the rest of the evaporated milk to the cornstarch--stir. Add evaporated milk mixture to chocolate mixture--stir. Pour the chocolate mixture into the pie dough. Sprinkle the coconut and chopped pecans all over the top. Place the whole pie plate on to a cookie sheet and bake at 375 degrees for 40 minutes, remove from oven, loosely cover the pie with foil, return to oven and bake 20 minutes longer or until chocolate is puffy and cracks form in the chocolate. Cool completely.

#2383 - German Chocolate Brownies

(by Shirley McNevich)

4oz. Baker's German sweet chocolate
1/3 cup softened butter
2/3 cup flour (sifted--measure before sifting)
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 cup white sugar
1/2 cup chopped pecans
1 tsp. vanilla
2 TBSP milk
1 1/3 cups Baker's angelflake coconut
1/4 cup Domino's dark brown sugar (packed)

In a microwave safe bowl add chocolate and butter--microwave on high until melted and smooth. In a bowl add eggs--beat. Add white sugar--stir. Add melted chocolate--stir. Add flour, baking powder and salt--stir. Add chopped pecans and vanilla--stir. Pour batter into a greased 8 x 8 square baking pan. In a bowl add milk, coconut and brown sugar--stir. Spread the coconut mixture evenly over the batter. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness.

#2171 - German Chocolate Pound Cake

(by Shirley McNevich)

2 1/4 cups flour
1 1/2 cups white sugar
1 tsp. salt
3/4 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 cup softened butter
3/4 cup milk
1 tsp. vanilla
4 eggs
1 - 4oz. bar Baker's German sweet chocolate (melted and cooled according to label directions)
Domino's powdered sugar (for dusting)

In a bowl add flour, white sugar, salt, baking soda, cream of tartar and cinnamon--stir to mix. In a mixer add butter and eggs--beat. Add milk and vanilla--beat. Slowly add flour mixture--beat until mixed, then beat for 2 minutes. Add melted chocolate--beat until mixed. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour 20 minutes or until inserted toothpick comes out clean. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Dust the cake with powdered sugar before serving. Optional: glaze with your favorite chocolate glaze and sprinkle Baker's angelflake coconut over the glaze.

#2170 - Chocolate Pecan Pie

(by Shirley McNevich)

1 - 4oz. bar Baker's German sweet chocolate
1 unbaked 9" pie dough
3 TBSP butter
1/3 cup white sugar
1 cup Kayro lite corn syrup
3 beaten eggs
1 tsp. vanilla
1 cup chopped pecans

Grease a pie plate--insert pie dough, spray the inside of the dough with Pam and flute the edges. In a saucepan over low heat add chocolate and butter--stir while cooking until melted and smooth, then remove from heat. In a separate saucepan over medium heat add white sugar and corn syrup--stir/cook until boiling and sugar is dissolved. Once boiling, stir/cook for 2 minutes. Remove from heat--add chocolate mixture to sugar mixture--stir until mixed. In a large bowl add beaten eggs--slowly pour chocolate mixture into beaten eggs while stirring. Add vanilla and chopped pecans--stir. Pour mixture into prepared pie dough. Place pie on a cookie sheet and bake at 375 degrees for 45-50 minutes.

#2169 - German Chocolate Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup white sugar
1/4 cup Domino's dark brown sugar (packed)
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2 - 4oz. bars Baker's German sweet chocolate (cut into small chunks)
3/4 cup chopped walnuts (optional)
1 1/3 cups Baker's angelflake coconut

In a mixer add butter, white sugar and brown sugar--beat. Add egg--beat. Add vanilla, baking soda, and salt--beat. Add flour--beat. Remove bowl from mixer--add chocolate chunks, chopped walnuts and coconut--stir with a wooden spoon. Refrigerate batter for 1 hour. Remove dough from refrigerator. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cool a few minutes before removing from cookie sheets.

#1999 - German Chocolate Walnut Bars

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 1/2 sticks Parkay margarine
4oz. Baker's German sweet chocolate
1 cup Kayro corn syrup
3 beaten eggs
1 1/2 tsp. vanilla
1 1/2 cups chopped black walnuts

In a bowl add flour, 1/2 cup white sugar and 1/2 cup of the Parkay--mix with your hands or with a pastry blender to make crumbs. Grease a 9 x 13 cake pan. Press the crumb mixture into the bottom of the greased pan. Bake at 350 degrees for 20 minutes. Microwave the chocolate and the the 1 cup of Parkay (according to box directions)--stir until smooth. Add corn syrup and 1/2 cup white sugar--stir. Add beaten eggs--stir. Add vanilla--stir. Pour chocolate mixture evenly over the hot baked crust. Sprinkle the chopped walnuts over the top. Bake at 350 degrees for 30 minutes or until chocolate mixture is set. Cool completely. Cut into bars or squares.

#719 - Caramel Turtles

(by Shirley McNevich)

Caramel: 1 cup white sugar, 1/2 cup packed Domino's dark brown sugar, 1/2 cup King Syrup molasses, 1/2 cup heavy cream, 1 cup milk, 1/4 cup butter, 1 tsp. vanilla

Other: 6oz. pecan pecan halves, 2 - 4oz. bars German sweet chocolate

Butter an 8 x 8 baking pan. In a heavy saucepan over low heat add white sugar, brown sugar, molasses, heavy cream, milk and butter--cook and stir with a wooden spoon until both sugars dissolve. Turn heat up to medium and cook/stir until candy thermometer is 244 degrees (if you don't have a candy thermometer drop a teaspoonful into a glass of cold water--if it forms a hard ball it's ready, if not cook longer and retest). Remove from heat and add vanilla--stir. Pour caramel mixture into the buttered pan and let it sit for 30 minutes. Use a sharp knife to cut the caramel into about 26 pieces. Roll each piece into a ball and place it on a saran wrap covered cookie sheet about 1" apart. Press 4 pecans onto each caramel in a cross (like a clockface--12, 3, 6 and 9) so one end of each pecan is in the middle of the caramel and the other end is hanging off of the edge). Melt the chocolate in a double boiler. Spoon 1 tsp. of melted chocolate over the top of each turtle. Refrigerate to allow chocolate to harden.

#540 - Cream Cheese Brownies

(by Shirley McNevich)

4oz. German sweet chocolate (Baker's Brand)
2 TBSP butter
3 eggs
1 1/2 tsp. vanilla
1 cup white sugar
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 - 3oz. Philly cream cheese (softened)

In a small saucepan on low heat, melt chocolate and butter while stirring. In a large bowl beat 2 eggs and 1 tsp. vanilla--add 3/4 cup of the white sugar and beat with a spoon until batter is thick. In a separate bowl add flour, baking powder and salt--mix with a spoon. Add flour mixture to the egg mixture and beat well--add the chocolate mixture in next and stir well. In a separate bowl beat cream cheese and 1/4 cup white sugar until creamy--add 1 egg to the cream cheese and 1/2 tsp. vanilla--beat well. Pour half of the chocolate batter into a greased 8 x 8 x 2 baking dish. Spread cheese mixture as the second layer. Add the rest of the chocolate mixture as the top layer. Bake at 350 degrees for 35-40 minutes. Do not overbake.