what's Baking!!

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Christmas Fudge Pie

1 1/4 cups chocolate wafer crumbs
1/3 cup butter, melted
1/2 cup butter, softened
3/4 cup brown sugar
3 eggs
12 ounces semisweet chocolate morsels
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 cup flour
1 cup pecans, coarsely chopped
sweetened whipped cream
chocolate syrup
maraschino cherries, with stems removed
mint sprigs

1. Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on.
2. bottom and sides of a 9-inch tart pan or pie plate.
3. Bake at 350*friend. for 6-8 minutes.
4. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla, flour and chopped pecans. Pour into prepared.
5. crust.
6. Bake at 375*friend. for 25 minutes. Remove from the oven and cool completely on a wire.
7. rack.
8. Before serving, pipe sweetened whipped cream on each piece and drizzle.
9. with chocolate syrup. Garnish with cherries and/or mint if desired. Enjoy!

 

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Candy Bar Pie

1 prepared pie shell in a 9" pie plate
Bake ; at 450 for 5-7 minutes
then ; cool completely.
Reduce ; the oven temperature to 325.
5 Snicker's candy bars ; (2.07 oz. each)
1/2 cup sugar
4 pkgs. ; (3 oz. each) cream cheese, softened
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
3 Tablsp. heavy cream
2/3 cup semi sweet chocolate chips.
Cut ; candy bars in half lengthwise,then into 1/4 in. pieces

-= Instructions =-
Place these in the bottom of the crust.
In a small bowl, combine sugar and cream
cheese until well blended,
then add eggs one at a time, beating well after each.
Add sour cream and the peanut butter,
blending until smooth and creamy.
Pour over candy in crust.
Bake 30-40 minutes or until center is set.
When pie is cooled completely, heat the
heavy cream in a saucepan until hot,
remove from heat and stir in chips until melted and smooth.
Spread over top of the pie.
Refrigerate 2-3 hours before serving.

 

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Chocolate Nut Brownies

Ingredients:
2/3 cup Shortening
2 cups Sugar
4 Eggs
1 teaspoon Vanilla extract
3/4 cup Baking cocoa
1 1/2 cup All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1 cup Chopped nuts, divided
Directions:
In a mixing bowl bowl, beat shortening, sugar, eggs and vanilla just until smooth. Combine dry ingredients; stir into batter. Fold in half the nuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle remaining nuts on top. Bake at 350 degrees for 20 to 25 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack. Cut into squares.

 

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Chocolate Pound Cake

3 cups flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups softened butter or margarine
3 cups sugar
5 eggs
1 1/4 cups milk
4 ounces grated chocolate
1 tablespoon vanilla extract
confectioners' sugar

1. Mix flour, cocoa, baking powder and salt in one bowl.
2. In another bowl, beat butter until fluffy, gradually adding in the sugar.
3. Beat in eggs, one at a time.
4. Alternate between adding in the flour mixture and the milk, beginning with the flour.
5. Blend in the grated chocolate and vanilla extract.
6. Pour into greased and floured tube pan. Bake in preheated 350 degrees for 1 hour and 15 minutes, or until cake tests done. Cool cake in pan for 10 minutes, inverting the pan onto a rack (or a glass coke bottle). Before serving, dust with confectioner's sugar. Can garnish with berries and mint sprigs.

 

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Eggnog Cookies

Ingredients:
1 1/4 cup white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon



Directions:
Preheat oven to 300 degrees friend.

Combine flour, baking powder, cinnamon and nutmeg. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

 

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Great Chocolate Chip Cookies from David Lebovitz's Great Book of Chocolate
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped

Adjust the oven rack to the top 1/3 of the oven and preheat to 300 degrees . Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.

 

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Christmas Almond Shortbread
1 cup butter, softened
2 teaspoons almond extract
1/2 cup granulated sugar
6 drops green food color
2 1/2 cups sifted all-purpose flour

In large bowl with electric mixer on medium speed, beat butter, sugar, almond extract and food color until light and fluffy. Stir in flour until smooth. Divide into 2 parts. Refrigerate, covered, for 2 hours.
Preheat oven to 300 degrees friend.
On a lightly sugared cloth, roll out dough one part at a time, 1/2-inch thick. Using 1 1/2-inch round cookie cutter, cut out cookies. Place 1-inch apart on ungreased sheet. With end of round spoon, make an indentation in center of each. Bake 25 to 30 minutes

 

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Crunchy Orange Muffins

Ingredients:

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/2 cup vegetable oil
1/2 cup orange juice
1 tablespoon grated orange peel
***STREUSEL TOPPING***
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup flour
2 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon



Directions:
In large bowl, combine first 7 ingredients. In small bowl, combine egg, oil, orange juice and orange peel; stir into dry ingredients just until moistened. Fill greased muffin cups 2/3 full.

Combine topping ingredients; sprinkle heaping tablespoonsfuls on each muffin.

Bake at 375F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

 

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Candy Cane Cookies

1 cup Butter
1 tsp. Vanilla extract
1 cup Powdered sugar
2 1/2 cup All-purpose flour
1 Egg
1 tsp. Salt
1 tsp. Peppermint extract
1/2 tsp. Red food coloring

Mix together butter, sugar, egg, and extracts thoroughly. Stir in sifted flour and salt. Divide dough in half. Blend red food coloring into one half of the dough. Cover the two pieces of dough and refrigerate for 4 hours. Preheat oven to 375-degrees. For each cookie, roll 1 teaspoon of dough from each half back and forth on lightly floured surface into 4" rope. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet and curve down top of rope to form handle of cane. Bake 9 minutes. Watch closely, as they have a tendanacy to brown quickly.

 

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Sour Cream Pudding Pound Cake

Ingredients:
1 yellow cake mix (2 layer size)
1 package (4 oz size) instant lemon flavor pudding
1 cup sour cream
1/3 cup oil
4 eggs



Directions:
Combine all ingredients in a large mixing bowl. Blend at medium speed for 4 minutes. Pour into 2 greased loaf pans. Bake at 350F for 45 to 50 minutes.

 

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Caramel Sauce

3/4 cup brown sugar, packed
1/4 cup water
1 tsp. lemon juice
1/3 cup whipping cream
1 Tbls. butter
1/2 tsp. vanilla

(1.) In a heavy small saucepan combine brown sugar, water and lemon juice. Bring to boiling
over medium heat; reduce heat. Simmer about 10 minutes, stirring occasionally until
slightly thickened and bubbly.
(2.) Carefully stir in whipping cream and butter. Cook and stir until butter is melted. Remove
from heat; stir in vanilla. Cool sauce completely. Can be served at room temp.
(3.) Cover and refrigerate up to 3 days or freeze in moisture proof plastic freezer container
for up to 3 months.
To Serve: thaw sauce overnight in fridge. Makes 1 cup.

 

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Blueberry Muffins with Streusel

3/4 cup butter at room temperature
1 3/4 cup sugar
1/2 tsp salt
1 tbsp vanilla
2 eggs
1 tbsp baking powder
1 cup plus 1 tbsp milk
2 1/2 cups cake flour
2 cups frozen blueberries

Streusel Topping
6 tbsp cold butter
1 cup flour
1/2 cup sugar
Combine the ingredients of the streusel topping in the bowl of a food processor and pulse until ingredients are completely combined. They will appear crumbly.
Preparing the muffins
Add the butter to the bowl of your mixer and cream for about 20 seconds.
Add the sugar, vanilla, and salt and cream together for 1 minute. Be sure to scrap the sides and bottom of your bowl to incorporate all of the ingredients.
Add the eggs one at a time and mix for 1 minute after each egg.
Add the milk and mix for 20 seconds.
Add the flour and mix until combined about 1 minute.
Fold in the blueberries.
Pour batter into your prepared muffin tins.
Sprinkle streusel topping over muffins.
Bake at 375 degree for 20-25 minutes or until golden brown.

 

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Cinnamon Apple Loaf

2 Cups All-purpose Flour
2 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Salt
3 Medium Tart Apples, peeled and chopped
2 Large Eggs, beaten
1/2 Cup Light Brown Sugar
1/2 Cup Pecans, crushed
1/2 Cup Canola Oil

Preheat the oven to 350 degrees. Grease a 4 x 8-inch loaf pan, set
aside.

In a mixing bowl, sift together the flour, baking powder, ginger, and
salt; set aside.

In a separate (large) mixing bowl, combine apples, eggs, sugar, pecans
and oil; mix well. Combine the wet and dry ingredients; mix just until
blended, but do not over mix or beat the batter. Pour into the prepared
loaf pan.

Bake at 350 degrees for 60 - 80 minutes or until a toothpick tests done.

Cool on a rack for 10 minutes before removing from the pans.

 

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Butter Pecan Turtle Bars

Ingredients:
1/2 cup butter, softened
1 cup firmly packed brown sugar
2 cups all-purpose flour
1 cup chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Directions:
Beat the first measure of butter at medium speed with an electric mixer until creamy; add first measure of brown sugar, beating well. Gradually add flour, mixing well. Press mixture into an ungreased 13x9x2-inch pan. Sprinkle with pecans; set aside.

Combine remaining butter and brown sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 30 seconds, stirring constantly. Remove from heat and pour mixture over crust.

Bake at 350 degrees (friend) for 18 minutes or until bubbly. Remove from oven; immediately sprinkle with chocolate morsels. Let stand 2 to 3 minutes; swirl chocolate gently with a knife to create a marbled effect. Cool on a wire rack.

Cut into squares.

 

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Blueberry Cake
2 cups sifted flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoons salt
½ cup butter
2 eggs
½ cup milk
1 teaspoon vanilla extract
1 (1 lb. 8 oz.) jar or can of blueberry pie filling
¼ cup sugar

Combine flour, 1 cup sugar, baking powder, and salt in bowl.
Cut in butter until mixture is crumbly. Reserve ½ cup of crumb mixture.
Beat together eggs, milk, and vanilla.
Add to remaining crumb mixture, stir well.
Spread into greased 13×9x2 inch cake pan.
Combine blueberry pie filling and ¼ cup sugar.
Spread over top of batter in pan.
Sprinkle top with reserved crumb mixture.
Bake in a 325 degree oven for 45 minutes or until cake is done.
Cool in pan on a wire rack.
Can also be served in the morning as a coffee cake.

 

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Fantastic Fudge Brownies

Ingredients:
1 cup butter or margarine, softened
2 cups sugar
4 tablespoons cocoa
4 eggs, beaten
1 cup flour
1 cup chopped walnuts
1 teaspoon vanilla

***ICING***
2 cups powdered sugar
2 tablespoons butter or margarine
2 tablespoons cocoa
2 tablespoons boiling water
2 teaspoons vanilla



Directions:
Cream sugar, cocoa and butter. Add beaten eggs and vanilla. Add flour and fold in walnuts. Bake in greased 9x13 pan at 350F for 40-50 minutes. Top will appear to be underdone (falls in middle), but don't overcook! Should be moist and chewy.

Mix icing ingredients and spread over "hot" brownies so it will have a shiny glaze when cooled.

 

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Toll House Cookie Pie

1 cup softened butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tbsp vanilla
1 tsp baking soda
½ tsp salt
2 1/3 cups flour
1 ½ cup semi sweet chocolate chips
2 9-inch prepared pie shells

1.Cream together butter, sugar, and brown sugar for three minutes.
2.Add eggs, vanilla, baking soda, and salt. Mix together well for a good 2 minutes being sure to scrape down the sides of your mixing bowl.
3.Add flour and blend until just combined.
4.Add chocolate chips and blend until just incorporated.
5.Divide cookie dough evenly between two prepared 9-inch pie shells.
6.Place into a 350 degree oven and bake for about 45 minutes or until fully cooked through. If you insert a tooth pick it should come out clean.

 

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Sweet As Kisses Pie

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup cherry pie filling
1 HONEY MAID Graham Pie Crust (6 oz.)


MIX cream cheese and sugar with electric mixer on medium
speed until well blended. Gently stir in 2 cups of the
whipped topping.

ADD pie filling. Cut through batter with knife several times
for marble effect.

POUR into crust; spread with remaining whipped topping.
Freeze at least 3 hours or overnight. Let stand 10 minutes
before cutting into 8 slices.

Makes 8 servings

 

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Pear Bar Cookies

Ingredients:

***SHORTBREAD BASE***
1 1/2 cup sifted flour
1/3 cup sugar
1/3 cup butter or margarine
***FILLING***
2 medium Bartlett pears, fresh
2 eggs
1/2 cup brown sugar
1/2 cup flour, sift before measuring
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon vanilla
1/2 cup flaked coconut



Directions:
SHORTBREAD BASE: Combine flour with sugar. Cut in butter until particles are fine. Press firmly over bottom of 9" square baking pan. Bake at 350 for about 20 minutes, until edges are very lightly browned.

FILLING: Pare, core and dice pears to measure 1-1/4 cups. Beat eggs with brown sugar until light. Stir flour, baking powder, salt and ginger together. Stir into egg mixture along with vanilla. Fold in diced pear and coconut.

Spoon over hot baked short bread layer; spread level. Return to oven and bake 25 minutes longer, until lightly browned. Cool in pan. Cut into bars when cold.

 

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Died and Gone to Heaven Cake

Ingredients:
1 chocolate cake mix
8 ounces cream cheese
1 cup powdered sugar
12 ounces Cool Whip
1 package (3 oz.) instant vanilla pudding
1 package (3 oz.) instant chocolate pudding



Directions:
Bake cake as directed in 9 x 13 inch pan. Cool. Cream cream cheese, powdered sugar and 3/4ths of the Cool Whip. Spread on cake. Mix chocolate and vanilla pudding together with 3 cups cold milk. Let set until thick. Spread pudding on top of cheese mixture. Spread remaining whipped topping on top of pudding. Let refrigerate at least 6 hours before serving.