what's Baking!!

[moreluck]

Starbuck's Caramel Scones

3 cups unbleached all purpose flour
1/2 cup unsalted butter
3/4 cup half-and-half or low-fat whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup whole milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch chips
1/3 cup butterscotch chips, fine chopped (use food processor)
1 egg white, slightly beaten
confectioners' sugar (optional)

1. Preheat oven to 425°friend
2. Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.
3. Scoop mixture onto the baking sheet, to form individual scones. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.

 

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Festive Pineapple-Cranberry Salad


1 can (20 oz.) crushed pineapple, undrained
2 pkgs. (4 serving size) Jello Raspberry gelatin
1 can (16 oz.) whole cranberry sauce
1 med. apple, chopped
2/3 cup chopped walnuts


Drain pineapple, reserving the liquid in 1 qt. measuring cup. Remove 1 Tbls. of the crushed pineapple; set aside for garnish. Add enough cold water to reserved liquid to measure 3 cups. pour into large saucepan. Bring to a boil; remove from heat. Add gelatin; stir at least 2 mons. until completely dissolved. Add cranberry sauce; stir, mixture should be thick. Pour into a large bowl. Refrigerate 1 1/2 hours or 'til slightly thickened (consistency of unbeaten egg whites).

Stir in remaining pineapple, apple and walnuts; stir gently. Pour into med. serving bowl. Refrigerate 4 hrs. until firm. Top with reserved crushed pineapple just before serving. Store in fridge.

 

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Thanksgiving Cranberries

1 cup orange juice

1 pkg. fresh cranberries

Zest of one orange

½ tsp. fresh grated ginger

Combine all ingredients in saucepan and simmer about 10 minutes until berries pop and sauce begins to thicken. Sauce will thicken more as it cools.

 

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California Walnut Turtle Squares .
Ingredients:

• 2 cups all-purpose flour 500 mL
• 1/2 cup granulated sugar 125 mL
• 3/4 cup butter, softened 175 mL
• 2 1/2 cups California Walnut halves 625 mL
• 25 caramels
• 1 tbsp 18% cream 15 mL
• 3/4 cup semi-sweet or milk chocolate chips 175 mL

Directions:

In medium bowl, mix together flour and sugar; blend in butter until crumbly. Press into ungrease$ 13 x 9-inch (33 x 23 center manager) pan, lined with heavy-duty foil. Spread walnuts in one layer over dough.
Bake in 350°friend (180°C) oven for about 20 to 25 minutes, or until walnuts are lightly toasted and base is lightly browned on edges. Remove from oven; set aside. In medium saucepan, combine unwrapped caramels and cream.
Warm over medium-low heat, stirring constantly, until caramels melt. Immediately drizzle caramel mixture over nuts. Scatter chocolate chips over top; let stand 2 to 3 minutes. Swirl through chocolate with knife; allow to cool before cutting into bars. Serving Size: Makes about 4 dozen squares

 

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Velvet Supreme

1 1/2 cups flour
3/4 cup butter (melted)
1 cup chopped nuts
1 cup Cool Whip (reserve rest of large container for top)
1 cup confectioners' sugar
1 (8 ounce) package cream cheese (softened)
1 (6 ounce) package chocolate instant pudding
1 (6 ounce) package instant vanilla pudding
3 cups milk
1 Plain Hershey Bar or chocolate sprinkles

1. Mix first three ingedients together. Pat into a large oblong pyrex to make the crust.
2. Bake at 350* for 15-20 minutes being careful not to let get to brown. Cool completely.
3. Mix cup of cool whip, confectioners sugar and cream cheese together. Then spread over the cooled crust.
4. Mix chocolate and vanilla pudding mixes with milk until thickened and spread over cream cheese layer.
5. Spread the rest of cool whip on top of pudding mixture.
6. With potato peeler curl plain hershey bar over top for garnish. If don't want hershey bar use chocolate sprinkles.
7. Keep in refrigerator.

 

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Pumpkin & Apple Butter

15 oz. can pumpkin
1 cup applesauce
3/4 cup apple juice
1/2 cup packed brown sugar
1 tsp. pumpkin pie spice

Combine all ingredients in a saucepan. Bring to a boil over med. heat. Reduce heat and simmer for 1 1/2 hrs. Chill; keep refrigerated. Makes 2 pints

Spread on rolls, quickbreads or toast.

 

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Mocha Chip Cheesecake Bars

1/2 cup (1 stick) margarine or butter, softened
1/2 cup firmly packed brown sugar
1 1/4 cups quick or old fashioned oats, uncooked)
1 cup all-purpose flour

24 oz cream cheese, softened
3/4 cup granulated sugar
2 tablespoons instant coffee granules or espresso powder
1 tablespoon unsweetened cocoa
1 teaspoon vanilla
3 eggs
1 cup mini semisweet chocolate pieces, divided

Heat oven to 350F. For crust, beat together margarine and sugar
until creamy. Add combined oats and flour; mix well. Press onto
bottom of 13x9-inch baking pan. Bake 15 minutes; cool slightly.
For filling, in large mixer bowl, beat cream cheese, sugar, instant
coffee, cocoa and vanilla on medium speed of mixer until smooth.
Add eggs; beat well. Stir in 3/4 cup chocolate pieces. Pour filling
evenly over crust. Sprinkle with remaining 1/4 cup chocolate pieces.
Bake 30 to 35 minutes or until middle is set and looks dry. Cool
completely on wire rack. Cut into bars. Store, covered, in
refrigerator.

 

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Strawberry Nut Loaf
3-1/4 Cups All-purpose Flour
1-3/4 Cups Sugar
1/2 tsp Ground Cinnamon
1 tsp Salt
1 tsp Baking Soda
3 Eggs, slightly beaten
1 Cup plus 2 Tbs Canola Oil
2 Pkgs (10 oz) Sliced Frozen Strawberries with juice
1-1/4 Cups Walnuts, chopped

Preheat oven to 350 degrees. Grease and flour two loaf pans.
In a large bowl, combine flour, sugar, cinnamon, salt and baking soda; mix well. Stir in eggs, oil, strawberries and nuts; blend well by hand.
Pour into prepared loaf pans. Bake at 350 degrees for 50 to 60 minutes, checking doneness with toothpick.

 

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Turtle Pie

1 9-inch baked pie crust
12 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) semi-sweet chocolate baking squares
1/4 cup butter
2 eggs
2 tablespoons water
1 teaspoon vanilla extract
1 dash salt
1/2 cup pecans, chopped

1. Preheat oven to 325 degrees.
2. In small heavy sauce pan over low heat, melt caramels with 1/3 cup sweetened condensed milk.
3. Spread evenly on bottom of prepared pie crust.
4. In a medium sauce pan over low heat, melt chocolate with the butter.
5. In large bowl, beat eggs with remaining sweetened condensed milk, water, vanilla, and salt.
6. Add chocolate mixture; Mix well.
7. Pour into pie shell.
8. Top with pecans.
9. Bake 35min, or until center is set.
10. Cool.
11. Refrigerate leftovers.

 

[moreluck]

Chocolate Butter Cookies

3/4 cup sugar
3/4 cup Butter, softened
1 egg
1 teaspoon almond extract
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa

Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.

Reduce speed to low; beat, gradually adding flour and cocoa and scraping bowl often, until well mixed. Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate until firm (2 hours or overnight).

Heat oven to 375°friend. Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.

 

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FUDGE

1 1/3 cups sugar
2/3 cup evaporated milk
1/4 teaspoon salt
2 tablespoons butter
2 cups marshmallow cream
3/4 cup walnuts or pecans,chopped
9 ounces semi-sweet chocolate chips

1. grease a 8 or 9 inch square baking pan.
2. Mix Sugar, evaporated milk, salt and butter in a medium sized, heavy duty saucepan.
3. Bring mixture to a boil over medium heat, stir contantly. Keep the mixture boiling for about 5 minutes, remove from heat.
4. Mix in the Marshmallow cream, nuts and semi sweet chocolate chips. Stir until the mixture is smooth. Pour into baking pan and refrigerate for at least 2 hours.

 

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Wilton's Buttercream Frosting

1/2 cup vegetable shortening
1/2 cup butter or margarine
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 cups sifted confectioners' sugar
3 tablespoons milk

1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all of the sugar has been mixed in, icing will appear dry.
4. Add milk and beat on high speed until light and fluffy.
5. To frost the cake, thin with 1 tablespoon milk if desired.
6. Keep icing covered until you're ready to decorate. For best results, keep icing bowl in an air tight bowl in refrigerator when not in use.
7. Can refrigerate in air tight container 1 week. Re-whip before using.

 

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Cream Cheese Banana Nut Bread

Ingredients:
1 cup sugar
8 ounces cream cheese, softened
1 cup mashed ripe bananas
2 eggs
2 cups buttermilk biscuit mix (like bisquick)
1/2 cup chopped walnuts (can use pecans)



Directions:
Cream sugar and cream cheese until light and fluffy. Beat in bananas and eggs. Add biscuit mix and pecans. Pour into a greased and floured 9x5 loaf pan. Bake at 350F for 1 hour or until done. Cool before slicing.

 

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Cherry Chocolate Covered Cookies

3/4 cup butter
3/4 cup sugar
1 egg
11/2 teas. Vanilla
1 3/4 cup flour
1/3 cup cocoa
1/2 teas. Baking powder

Maraschino cherries
1 cup semi sweet chocolate chips



Combine all ingredients except cherries and chocolate chips into a dough.

Roll dough into small balls, press a maraschino cherry into center, and bake 350 for 8 to 10 min.

Melt 1 cup semi-sweet chocolate chips in a small pan, add 2 TLB. Cherry juice. Stir until smooth.

Cover the cherry on each cookie with the melted chocolate.

 

[moreluck]

Sausalito Cookies (copycat)

1 lb butter, softened
2 eggs
2 teaspoons vanilla
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
5 cups all-purpose flour
1 1/2 (12 ounce) packages semi-sweet chocolate chips
3 cups macadamia nuts, chopped

1. Preheat the oven to 375 degrees.
2. Cream butter, eggs, and vanilla in a bowl.
3. In a seperate bowl, sift all dry ingredients.
4. While the mixer runs on low, add the dry ingredients to the butter mixture until blended.
5. Fold in the chips and nuts.
6. Form into balls and place 1-inch apart on an ungreased cookie sheet.
7. Bake for 10 minutes or until golden brown.

 

[moreluck]

Peanut Butter Hershey Kiss Cookies

Ingredients

INGREDIENTS:
2 1/2 cups all-purpose flour
1 cup butter softened
1 teaspoon baking soda
1 cup white sugar
1 teaspoon salt
1 cup packed brown sugar
2 tablespoons sugar
2 eggs
1 bag Hershey Kisses wrapper removed.
1 cup creamy peanut butter
1 teaspoon vanilla extract

DIRECTIONS:
Cream the butter, butter flavored shortening, and 1 cup of white sugar and 1 cup of brown sugar. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.
Measure out tablespoonfuls of dough and roll into balls. Roll cookies in 2 tablespoons of sugar. Place one Hershey Kiss in the middle of each cookie, pressing down slightly. Place 3 inches apart on lightly greased cookie sheets.

Bake in a pre-heated oven at 375 degrees friend (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

 

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Norwegian Kringla Cookies

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 cup sugar
1 large egg
1/2 cup softened butter
Pinch of salt
1 tsp cardamon
1 tbsp vanilla

1. Cream together the butter and sugar for about 3 minutes.
2. Add the egg and vanilla and mix until well combined.
3. Alternate adding the flour and buttermilk. Mix well.
4. Cover bowl with plastic wrap and place in the refrigerator for a couple of hours.
5. Scoop out balls that are about 2 tbsps. Roll into about ¼ inch wide ropes. Shape ropes into figure eights and place onto a lightly greased baking sheet.
6. Bake in a preheated 350 degree oven for about 8 -10 minutes or until lightly brown.

 

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Christmas Sugar Cookies

Sugar Cookie Dough for Cut out Cookies

1 cup margarine
1 cup sugar
3 eggs
2 tsp. vanilla flavoring
3 1/2 cups flour, sifted
3 tsp. baking powder

Beat margarine, sugar, eggs and vanilla until smooth. Add flour and baking powder. Stir with a wooden spoon (or use your hands) until combined to form a soft dough. Roll-out on a floured pastry sheet approximately 1/4 inch thick. Cut with your favorite Christmas cookie cutters. Place on un-greased cookie sheet; bake for 8-10 minutes at 350 degrees. Cool on a cookie rack, frost, and decorate with your favorite sprinkles.

Frosting: powder sugar, margarine, milk, almond and vanilla flavorings. Divide frosting into two different bowls; add green food coloring to one and red to the other.

 

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Applesauce Cake

1 /34 cups flour plus flour for dusting
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1 tsp. salt
1/2 cup margarine or butter plus more for greasing pan
1 1/2 cups sugar
2 eggs
1 1/2 cups applesauce
1 1/2 cups raisins

Preheat oven to 350 degrees. Lightly grease and flour a 9x12 baking dish.
Sift flour, baking soda, spices and salt 3 times. Set aside.
In large bowl cream butter and sugar until creamy & well blended. Add eggs and mix
until blended. Add applesauce and mix 'til all blended. Add flour mixture in 3 batches, mixing
between additions. Stir in raisins. Place in prepared pan. Bake 50 mins. or until toothpick
inserted comes out clean.

 

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Italian Love Cake

1 box fudge marble cake mix
2 pounds ricotta cheese
3/4 cup sugar
4 eggs
1 teaspoon vanilla
1 box (3/4 ounce) instant chocolate pudding
1 cup milk
1 carton (8 ounce) whipped topping Mix cake according to package directions. Pour into a greased and floured 9x13 glass pan. In a bowl, combine ricotta, sugar, eggs and vanilla; beat well. Spoon over top of unbaked cake. Bake at 350 degrees for 1 hour. Cool. Mix pudding with milk, fold in whipped topping. Spread over cake. Refrigerate. Serve well chilled.