White chocolate ___________ . (any recs?)

[ButterSticks]

Can anyone recommend a recipe using white chocolate? I inherited about a pound of the stuff, and quite frankly...I'm not a fan of the stuff. I'd like to make up a batch of something yummy to bring to a party tomorrow, if possible. Any tried & true white chocolate recipes? Please, do share & TIA.

[clara]

White Chocolate-Raspberry Cake

1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped
1/2 cup (1 stick) butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting
2 Tbsp. seedless raspberry jam
1 cup raspberries

Recipe


PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.

BEAT cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into prepared pans.

BAKE 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks. Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store in refrigerator.

Size It Up
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.

Marbled White Chocolate Raspberry Cake
Prepare batter as directed. Remove 1 cup of the batter; place in small bowl. Stir in 2 Tbsp. seedless raspberry jam and 2 drops red food coloring. Spoon remaining batter evenly into prepared pans. Drop spoonfuls of the pink batter over plain batter in each pan; swirl with small knife for marble effect. Bake and frost as directed.

[Mama Mangia]

VANILLA PEANUT BUTTER SUPREMES



100 single square saltine crackers
1 sm. jar peanut butter
About 2 1/2 c. sweet white chocolate

Spread peanut butter between two saltines as to make a sandwich. Melt chocolate in microwave. Dip saltine sandwich in chocolate. Cool until set.

[Mama Mangia]

Almond Bark


1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate

This is a mircowave recipe. Place almonds and butter in a 9?inch glass pie
plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are
toasted, stirring twice during cooking. Set aside. Place chocolate in large
microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3
minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheet. Spread to desired thickness and refrigerate until set. Break into serving size peices. Makes (approx.) 1 1/2 lbs.

[Mama Mangia]

White Chocolate Cake


Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)

4 Egg whites
1 c Sugar

White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk

1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla

Melt chocolate over hot, not boiling water. Cool slightly and add
vanilla.
Cream butter and sugar until light and fluffy. Add chocolate. Add egg
yolks, one at a time, mixing after each addition. Sift dry
ingredients together and add alternately with buttermilk. Stir in
pecans and coconut (optional). Mix only enough to blend. Whip egg
whites and sugar to a soft peak. Gently fold whipped egg whites into
chocolate mixture.
Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45
minutes or until done.

White Chocolate Icing

In medium saucepan combine melted chocolate and flour (all-purpose).
Blend in milk, cook over medium heat, stirring constantly until
thick. Cool completely.
In large mixing bowl cream butter, sugar and vanilla. Beat until
light and fluffy. Gradually add completely cooled chocolate mixture.
Beat until well blend. Do not over-mix or it will become soupy.

Spread between layers, on top and on sides of cake. Sprinkle cake
with coconut or with anything else that you like.

[BagCSC]

Mama Mangia, you have some great recipies. That vanilla peanut butter one sounds so tasty.

[Raquelita]

I like white chocolate bark - you could swirl it with dark chocolate too. Or chop the chocolate into chunks and use it in cookies with macademia nuts.

[PoorGirl]

I LOVE white chocolate. You are so lucky to have alot of it. the Rasberry cake sounds SOO good. mouth is watering now.

[Worker Bee]

I adore white chocolate! Hope you'll enjoy some of the following.

1/4 lb White chocolate
1/4 c Brandy or rum
1/4 ts Vanilla extract
2 Egg yolks
1 pt Milk

Place chocolate, brandy and vanilla in the top of a double boiler filled
with boiling water, place over medium heat and cook until chocolate is
melted. Remove from heat, but leave melted chocolate in the double boiler.
Add the yolks and mix until incorporated. Meanwhile, place milk in a small
pot over medium heat and scald it. Immediately remove from heat and slowly
pour over the melted chocolate, stirring constantly. Pour into mugs and
serve immediately.

[Worker Bee]

Fine-crumb white chocolate cupcakes are topped with thick swirls of
white chocolate buttercream.

Cupcakes Icing
3 ounces finely chopped white 8 ounces finely chopped white
chocolate chocolate
1/4 cup milk 1 cup sugar
1/2 cup heavy (whipping) cream 2 tablespoons cornstarch
1/2 teaspoon vinegar 1/2 cup boiling water
1/2 pound unsalted butter, at room 3/4 pound unsalted butter, at
temperature room temperature
1 cup sugar
2 large eggs, separated, at room
temperature
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt


Make the cupcakes:

1. Position a rack in the middle and preheat oven to 350 degrees F.
Line 16 muffin cups with paper baking cups.
2. In a double boiler over hot-not simmering-water, melt the white
chocolate, stirring frequently. In a heavy small saucepan over
medium-high heat, bring the milk to a boil and beat it into the white
chocolate. In a small bowl, combine the cream and vinegar; set aside.
3. Using an electric mixer set at medium speed, cream the butter
and sugar in a large bowl until light and fluffy. Beat in the egg
yolks one at a time, beating well after each addition. Stir the white
chocolate mixture into the butter mixture.
4. Into a medium bowl, sift the flour, baking soda, and salt. Beat
the flour mixture into the white chocolate mixture, alternating with
the cream mixture, until smooth.
5. In a grease-free medium bowl, using an electric mixer set at low
speed, beat the egg whites until they start to foam. Gradually
increase the speed to high. Continue beating until the egg whites
form stiff peaks. Fold one-fourth of the beaten egg whites into the
white chocolate mixture to lighten it; fold in the remaining egg
whites.
6. Spoon an equal amount of batter into each of the 16 cups and
bake until a cake tester comes out clean and the cupcake tops are
golden, about 25 to 30 minutes. Transfer the cupcakes in the pan(s)
to a wire rack to cool for 5 minutes. Remove the cupcakes in their
paper baking cups from the pan(s) to finish cooling on the rack.

Make the icing:
7. In a heavy large saucepan, combine the white chocolate, sugar,
and cornstarch. Add the boiling water and stir until thickened over
low heat. Cool to room temperature.
8. Using an electric mixer set at medium speed, cream the butter in
a large bowl until light and fluffy. Gradually beat in the white
chocolate mixture and continue beating until smooth. Using a metal
spatula, spread some frosting on top of each cupcake. Refrigerate
until the frosting sets and then loosely cover the cupcakes. Store in
the refrigerator and bring to room temperature before serving.

Do ahead: The cupcakes can be made up to 1 day in advance or frozen
up to 1 month.