1990S EASY BAKE OVEN RECIPES

Steps:

• Preheat the oven to 350°F
• Line a rimmed baking sheet with parchment paper
• Use a paper towel to pat the chicken dry
• Generously season all sides with salt and pepper
• In a large bowl, whisk together the BBQ sauce, dressing, vinegar, and garlic and set aside
• Heat the oil in a large skillet over medium-high heat
• Add the chicken and cook for 2 to 3 minutes per side, until browned (you may need to do this in 2 batches)
• Remove the chicken from the skillet to the bowl with the sauce
• Toss to coat and place on the prepared baking sheet; reserve the extra marinade
• Bake for 20 minutes, then remove the baking sheet from the oven and increase the temperature to 425°F
• Spoon all the reserved sauce over the chicken
• Return to the oven and bake until the glaze on the skin is caramelized, about 15 minutes more
• Serve the chicken on a platter and pour any marinade from the baking sheet over it

Steps:

• Melt Baker's German sweet chocolate in the 1/2 cup of boiling water.
• Cool.
• Cream butter and sugar until light and fluffy.
• Add 4 egg yolks, one at a time, beating after each.
• Add vanilla and melted chocolate. Mix until blended.
• Sift together sifted cake flour, baking soda, and salt.
• Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk.
• Fold in egg whites, stiffly beaten.
• Pour batter into the three 9-inch layer pans, lined on bottoms with paper.
• Bake in 350 (F) (moderate) oven for 30 to 35 minutes.
• While the cake is cooking, start to make the frosting.
• Combine in a saucepan evaporated milk, sugar, egg yolks, butter or margarine, and vanilla.
• Cook over medium heat, stirring constantly until thickened, about 12 minutes.
• Remove from heat.
• Add 1-1/3 cups Angel Flake coconut and 1 cup chopped pecans.
• Beat until cool and of spreading consistency.
• Cool cake, then frost between cake layers and top with the coconut-pecan frosting.