Cooking in College!

4 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
2 eggs plus 2 large yolks
1/4 cup sugar
3 tablespoons all-purpose flour
Confectioners’ sugar

1. Position rack in middle of oven and preheat to 450° F. Butter and flour four 4-ounce ramekins; butter and flour again.
2. Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
3. Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, the sides are set and they are slightly jiggly in the center; underbaking is better than overbaking.
4. Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners’ sugar and serve immediately.

1 cup confectionary sugar
3 sticks salted butter (3/4 pound)
3 cups flour

1. Preheat oven to 350 degrees.
2. Cream sugar and butter together in large mixing bowl.
3. Gradually add flour. Mix well.
4. Place into an ungreased 9×13 inch pan. Score into bite-size pieces and bake at 350 degrees for 45 minutes until golden brown.
5. Cool and cut into squares.

1 cup maple syrup
1 cup orange juice
1 cup ginger ale
1/2 cup brown sugar
1/2 cup honey
1 (10 ounce) jar maraschino cherries, halved
1 (12 pound) fully-cooked, bone-in ham
1 (15.25 ounce) can pineapple slices in juice, drained
1 box round wooden toothpicks

1. Preheat the oven to 350 degrees F (175 degrees C)
2. In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries.
3. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.
4. Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking.
5. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also.
6. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
7. Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature.
8. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.