Ginger Ale-Glazed Ham

• ½ boneless ham (3 to 4 pounds)
• 1 cup white wine
• 2½ tablespoons Dijon mustard
• 2 tablespoons molasses
• Pinch cayenne pepper
• 2 cups ginger ale
• 2 tablespoons honey

1. 1. Preheat oven to 300 F. Place ham in a roasting pan. In a medium saucepan combine the wine, mustard, molasses and cayenne pepper. Bring to a simmer and simmer for 5 minutes. Stir in the ginger ale. Pour the glaze over the ham. Bake for 1 ½ hours.
2. 2. Increase over temperature to 325 F. Bake for 1 hour or more, basting the ham every 15 minutes. Brush the ham with the honey. Bake for 30 minutes more, basting every 15 minutes, until the ham is well glazed. Slice and serve.

Baked Mac and Cheese

• 2 cups uncooked elbow macaroni
• 8 ounces Cheddar cheese, shredded (about 2 cups)
• 8 ounces American cheese, shredded (about 2 cups)
• 1 cup whole milk
• ½ cup sour cream
• 2 eggs
• ¼ cup unsalted butter, cut into pieces
• 1 teaspoon bottled hot pepper sauce or to taste -- optional
• ½ teaspoon salt

Directions:

1. 1. Preheat oven to 350 F. Grease a 9x13 inch baking dish; set aside. In a saucepan, cook macaroni according to package directions, drain. Return macaroni to saucepan.
2. 2. While macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the prepared baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce and salt. Pour the milk mixture over the macaroni.
3. 3. Bake for 35-40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.

Southern-Style Coconut Cake

Cake Ingredients:

• 1 18 ¼ ounce package vanilla cake mix
• 1 1/3 cups milk

Coconut Filling Ingredients:

• 1 cup heavy cream
• 2 cups sour cream
• 2 cups confectioners' (powdered) sugar
• 1 teaspoon vanilla
• 3 cups shredded sweetened coconut

7-Minute Frosting Ingredients:

• 1½ cups granulated sugar
• 2 egg whites
• 1/3 cup cold water
• 2 teaspoons light corn syrup
• Pinch salt
• 1 teaspoon vanilla
• Shredded fresh coconut, toasted, for decorating (about ½ cup)

Directions:

1. 1. Preheat oven to 350 F. Prepare the cake mix according to the package directions, substituting the milk for water. Divide cake batter among three greased 9-inch round cake pans. Bake for 20 to 25 minutes or until golden. Let cool in pans for 10 minutes. Remove cakes from pans; cool completely on wire rack.
2. 2. While cakes cool, prepare the filling. Whip the heavy cream until stiff peaks form 9 tips stand straight). Fold in the sour cream, and then gradually fold in the confectioners' sugar. Stir in the vanilla. Fold in the sweetened coconut.
3. 3. Using a serrated knife, split each cake in half horizontally. Spread the filling over the layers, stacking all the layers. Place the cake in an airtight container or cover tightly with plastic wrap. Refrigerate overnight or up to three days before frosting.
4. 4. When you are ready to frost the cake, make the frosting. In the top of a double boiler or in a metal bowl, combine the granulated sugar , egg whites, water , corn syrup and slat; beat for 1 minute with an electric hand mixer. Place the pot or bowl over ( not in ) a pot of boiling water. Cook, beating constantly with mixer, about 7 minutes or until the frosting becomes fluffy and stiff peaks form ( tips stand straight). Remove the pot from the boiling water. Add the vanilla; continue beating for 1 to 2 minutes more or until barely warm. Frost the top and sides of the cake. Sprinkle the cake with the additional coconut.