The Best Bakers Square Recipes (2024)

FOR CAKE
1/2 cup water
6 ounces Baker’s German’s Sweet Chocolate, chopped
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 cup semisweet chocolate chips
FOR FROSTING
1 12-ounce can evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter
5 large egg yolks
1/4 teaspoon almond extract
1 7-ounce package sweetened shredded coconut
1 1/2 cups coarsely chopped pecans
1/4 cup semisweet chocolate chips

- Butter a glass baking dish while preheating the oven at 350 F
- Simmer water in a small saucepan on a reduce heat
- Add chopped chocolate,whisk until smooth, cool
- Sift flour,baking soda and salt in a medium bowl
- Beat sugar and butter, until blended
- Beat in yolks 1 at a time in chocolate mixture and vanilla
- Beat dry ingredients alternately with buttermilk
- Beat whites separately until stiff but not dry
- Fold into batter in 2 additions
- Pour batter into dish and sprinkle with chocolate chips
- Bake for 1 hour, cool

Frosting
- Combine first 5 ingredients in a large saucepan
- Whisk on a medium heat, simmer, thickens for about 18 minutes
- Mix in coconut and pecan
- Spread warm frosting over cake
- Sprinkle chocolate chips immediately over
- Let stand until frosting sets

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

- Stir onion in a melted butter in an oil
- Mix carrots and squash
- Pour vegetable stock
- Season with salt, pepper and nutmeg
- Simmer until vegetables are tender
- Puree the mixture soup in a blender
- Stir in the heavy cream and heat but do not boil
- Dash with nutmeg

1 (9 inch) round yellow cake layer
1 cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 1/2 cups thawed COOL WHIP Whipped Topping
1 (1 ounce) square BAKER'S Unsweetened Baking Chocolate
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons cold milk

- Cut cake into two even layers with serrated knife.
- Pour 1 cup milk into large bowl.
- Add dry pudding mix.
- Beat until well blended.
- Gently stir in whipped topping. Let stand 5 min. to thicken.
- Place bottom cake layer on serving plate.
- Spread with pudding mixture.
- Top with the remaining cake layer.
- Microwave chocolate and butter.
- Stir until chocolate is completely melted.
- Stir sugar and milk until blended
- Spread over top of cake and refrigerate until ready to serve.

2 pounds lean pork (shoulder/butt)
1/2 pound pork fatback
3 teaspoons kosher salt
1 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon dried sage, crumbled fine
1/2 tablespoon cayenne pepper
1 teaspoon sugar
1/4 cup water

- Coarsely grind the pork meat and fatback together into a large bowl.
- Add the salt, black pepper, dried sage, cayenne, sugar and water.
- Mix to combine.
- In a hot skillet fry a tablespoon of the sausage until done.
- Taste and adjust seasoning if necessary.
- Shape sausage into patties.
- In a skillet fry patties until browned on both sides and no longer pink in the center.

8 ounces cavatappi, macaroni, or other tube-shaped pasta
1/2 teaspoon coarse salt, plus more for cooking pasta
3 1/2 tablespoons butter $
1/2 cup finely chopped shallots
2 tablespoons all-purpose flour $
1 1/4 cups dry white wine $
2/3 cup heavy whipping cream
7 ounces gruyère, grated
3 ounces aged gouda, grated (see Notes)
2 tablespoons plus 1 tsp. minced fresh chives
1 tablespoon Dijon mustard $
1/8 teaspoon cayenne
1/8 teaspoon freshly ground nutmeg $
4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces

- Preheat oven to 400°.
- Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite
- Drain, but do not rinse.
- Melt 2 tbsp. butter in a large pan.
- Add shallots and cook until light golden
- Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute.
- Add wine and stir, picking up any browned bits from the bottom of the pan.
- Add cream and stir well.
- Sprinkle in cheeses, stirring until each handful is mostly melted before adding the next.
- Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg.
- Stir cooked pasta into cheese mixture.
- Pour all into a 2-qt. baking dish.
- In a food processor, pulse bread with remaining 1 1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp.
- Salt until coarse bread crumbs form.
- Sprinkle bread crumbs over pasta and cheese.
- Bake until top is browned and cheese is bubbling.

1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into bite size pieces
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese

- In a medium heat cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender.
- Stir in diced tomatoes and diced tomatoes with chiles.
- Reduce heat to medium-low and simmer 10 minutes.
- Remove to a serving bowl.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 2 tablespoons oil and butter over medium heat in a large skillet.
- Cook chicken in butter mixture until juices run clear.
- Place cooked chicken over tomato sauce.
- Sprinkle with basil, rosemary, thyme, garlic powder and Parmesan.
- Serve with cooked pasta