what's Baking!!

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Cherry Upside Down Cake

1/2 cup brown sugar, packed
14 ounces sour pie cherries, drained (reserve the liquid)
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup oil
3/4 cup milk
1 teaspoon vanilla extract
1 large egg

CHERRY SAUCE
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 cups cherry juice
1/2 teaspoon almond extract
2 tablespoons butter, softened
red food coloring, if desired

1. have ingredients at room temperature --
2. butter a 12x8 pan.sprinkle brown sugar over bottom of pan -- add drained cherries.
3. sift together flour, baking powder, salt and sugar.
4. add to oil and milk and vanillla -- beat for 1 1/2 minutes or batter is well blended.
5. add egg, unbeaten, and beat for another 1 1/2 minutes.
6. pour over cherries in pan --
7. bake at 350* for 35-45 minutes --
8. CHERRY SAUCE:.
9. you will need to put reserved cherry juice, drained from cherries into a 2 cup measuring cup -- and add enough water to equal 1 1/2 cups juice -- ,
10. pour into a medium saucepan -- add sugar, and cornstarch -- cook till thickened -- stirring constantly --
11. remove from heat and add almond extract, butter and red food coloring, if desired --
12. stir well to combine -- and butter melted.
13. serve warm over warm cake --

 

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Raspberry Pull-Apart Bread

Ingredients:
2 loaves frozen bread dough
1 small box raspberry gelatin powder
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 cup butter or margarine



Directions:
Butter a 9 x 13-inch pan. Let loaves thaw 30 minutes. Slice each loaf into 8 pieces. Cut each slice into quarters. Arrange in pan unevenly.

Mix gelatin powder, sugars and cinnamon. Sprinkle over bread. Dab with butter.

Let rise until a bit higher than pan. Bake at 300 degrees friend for 25 to 30 minutes. Flip onto a cookie sheet. Serve hot.

 

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Pennsylvania Dutch Soft Sugar Cookies presented by The Beechmont Inn

3 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups sugar
1 cup butter
2 eggs
1 Tbsp vanilla
1 cup buttermilk

Sift together flour, baking soda, baking powder and salt. Set aside.
Cream together sugar and butter. Add eggs one at a time and beat. Add vanilla and beat. Stir flour mixture into sugar mixture alternating with the buttermilk. Stir until smooth. Drop by tablespoon full (or use a small ice cream scoop) onto greased cookie sheet (or for best results, use cookie sheet lined with parchment paper). Sprinkle tops with sugar. Bake in 375° oven for 7-10 minutes. Remove from cookie sheet and cool on rack. Makes 2-3 dozen. Store in airtight container

 

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Sugar Free Fudge
1 Point Per Serving
1/4 cup reduced-calorie margarine
2 ounces unsweetened Chocolate
8 ounces light Cream Cheese -- 1 package
24 packets Equal sweetener
1 teaspoon Vanilla extract
1/2 cup chopped walnuts

Melt Margarine over low heat. Add Chocolate and stir just until melted.
Remove from heat stir in sweetner and vanilla. Combine chocolate mixture
with cream cheese and beat until smooth. Stir in nuts and spread mixture
into a lightly greased 8 inch square pan. Refrigerate until firm. Cut
into 1 inch squares. Store in Refrigerator.

 

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Caramel Clusters

1 (14 ounce) package caramels (48)
1/4 cup water
6 cups crispy rice cereal, squares bite-size
2 cups pecan halves (or favorite nut)

1. Heat oven to 300 degress.
2. Melt caramels with water in 2-3 quart saucepan on low heat, stirring frequently until smooth.
3. Add cereal and pecans; mix lightly until well coated. Spread into greased 15x10 pan.
4. Bake 25 minutes, stirring after 15 minutes. Turn out onto greased wax paper. Cool thoroughly, then break apart.
5. Microwave tip - microwave caramels and water in large bowl on high for 2-3 minutes or until smooth, stirring until smooth.
6. Variation: Add 1/2 cup semi-sweet real chocolate chips to cooled mixture, mix lightly.

 

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Cannoli Layer Cake

1 box (18.25 oz.) devil's food cake mix
2/3 cup Irish Cream liqueur, like Baileys, divided
1 (12oz.) container mascarpone cheese
1 box (16oz.) confectioner's sugar
1/3 cup chocolate fudge sauce, warmed

Heat oven to 350 degrees. Prepare cake mix according to package directions, reducing water to 3/4 cup and adding 1/2 cup Irish Cream liqueur. Divide batter among 3 greased 8" round cake pans. Bake 25 mins. Cool on wire rack.

In a bowl beat together mascarpone cheese and remaining liqueur until smooth. Add confectioner's sugar, one cup at a time, beating constantly. Place one cake layer on serving plate. Spoon filling into a pastry bag with a star tip.

Pipe 1/2 cup cheese mixture on cake layer. Repeat layering. Top with third cake layer. Pour fudge over cake, coating the top.....let it run down the sides. Top with remaining cheese mixture.

 

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Made this last night and it came out good!

Mimi's Cafe Carrot Bread

1 1/2 cups flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup vegetable oil
1 cup plus 2 Tbls. sugar
3 eggs
1/4 molasses
1/2 tsp vanilla
1 cup shredded carrots
1 cup raisins
3/4 cup chopped walnuts

Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda and salt in a bowl.

In another bowl beat together the oil, sugar, eggs, molasses and vanilla. Add shredded carrots and mix. Add raisins and walnuts and stir to combine.
Add the flour mixture into the wet mix and stir 'til fully combined.

Pour into two ungreased 8" loaf pans. Bake for one hour or 'til a toothpick inserted comes out clean.

 

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Macadamia Caramel Bars

Ingredients:
1 can (14 ounce size) sweetened condensed milk
1 beaten egg
1 cup chopped macadamia nuts
1 cup cold butter
1 firmly packed cup light brown sugar
2 cups unsifted flour
25 unwrapped caramels



Directions:
Preheat oven to 350 degrees friend.

In large bowl, combine flour, sugar, and egg, then cut in 1/2 cup butter until crumbly. Stir in nuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan and bake 15 minutes.

In a heavy saucepan over low heat, melt caramels with sweetened condensed milk and remaining 1/2 cup butter. Pour over prepared crust. Top with reserved crumb mixture. Bake for 20 minutes. Cool.

 

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Popcorn Balls

2 cups brown sugar
1 (14 ounce) can Eagle Brand Condensed Milk
1 cup Karo syrup
1/2 cup margarine
4 gallons popped popcorn

1. Combine all ingredients, bring to a boil, stirring constantly for 5 minutes.
2. Pour over 4 gallons of popcorn. Stir to make sure all the popcorn is covered. When cooled enough to handle form into balls.
3. Note: 16 cups=1 gallon 64 cups=4 gallons.

 

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Andreya's Noodle Kugel

1 pound Wide Egg Noodles
14 ounce Applesauce or Sliced Peaches
1/4 pound Butter
1/4 cup Cinnamon
4 Eggs beaten
2/3 cup Sugar
1 1/2 cups Buttermilk


Cook noodles until tender. Add remaining ingrediences. Mix together and pour into a 9"X14" glass baking dish. Cook in a pre-heated 350F oven for 45 minutes or until kugel is slightly brown on top. Eat and enjoy!

 

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Neiman-Marcus Cake

Ingredients:
1 box yellow cake mix
1/4 cup melted butter
4 eggs
8 ounces cream cheese
1 pound powdered sugar
2 cups coconut
Pecans, chopped



Directions:
Combine cake mix, butter and half the eggs. Pour into 9x13 pan.

Mix cream cheese, remaining eggs, sugar, coconut and pecans and pour over first layer. Bake at 350F about 45 minutes to 1 hour, until center is set.

 

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Cherry Cheese Bars

1 cup walnuts, divided
1 1/4 cups flour
1/2 cup brown sugar, packed
1/2 cup butter flavor shortening
1/2 cup coconut
2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
2 eggs
2 teaspoons vanilla
1 (21 ounce) can cherry pie filling

1. Heat oven to 350°friend.
2. Grease a 13x9x2 inch pan.
3. Coursly chop 1/2 cup nuts for the topping. Set aside.
4. Finely chop remaining 1/2 cup nuts.
5. Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped nuts and coconut.
6. Remove 1/2 cup of this mixture and set aside.
7. Press remaining crumbs in bottom of pan. Bake at 350F for 12-15 minutes until edges are lightly browned.
8. Beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. Spread over hot, baked crust. Return to oven and bake 15 minutes longer.
9. Spread cherry pie filling over cheese layer.
10. Combine reserved nuts and reserved crumbs. Sprinkle over cherries. Return to oven and bake 15 minutes more. Cool. Refregerate several hours.

 

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Anise Cookies

3 eggs
1/2 cup vegetable or corn oil
1/2 cup milk
2 teaspoons anise extract
1 cup of sugar
1/2 teaspoon salt
4 cups all-purpose flour
3 teaspoon baking powder
Glaze
3 cups confectioners' sugar, sifted
1/3 cup of milk
1/2 teaspoon vanilla


Heat oven to 350 degrees.
In large bowl mix eggs, oil, milk, anise, sugar, salt, flour and baking powder until well combined.
With floured hands roll into 1-inch balls and place on an ungreased cookie sheet about 2 inches apart. Bake for 12 to 15 minutes or until bottoms of cookies are golden brown.
Remove immediately from cookie sheet and cool on a wire rack.
For the glaze: Place confectioners' sugar in medium bowl and add milk, 1 tablespoon at a time, until mixture is consistency of syrup. Tint with food coloring if desired. Dip top of each cookie in glaze and let drip down the sides. Makes four dozen.

 

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Apricot Nectar Cake

1 box Yellow cake mix
3/4 cup Apricot nectar
1 small box Lemon jello
4 Eggs
2 teaspoons Lemon extract
1 cup Powdered sugar
3/4 cup Vegetable oil
1/4 cup Lemon juice

Preheat oven to 350 and spray tube pan with non-stick spray. Mix the first 6 ingredients and fold into tube pan and bake for 40-50 minutes. While cake is baking, mix the lemon juice and powdered sugar in a small mixing bowl to make a glaze. Cool the cake in the pan for about 10 minutes and then turn out onto plate and then turn onto another plate to place the cake right-side-up. Poke holes in the top of the cake and drizzle the glaze over it.

 

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Apricot Nectar Cake

1 box Yellow cake mix
3/4 cup Apricot nectar
1 small box Lemon jello
4 Eggs
2 teaspoons Lemon extract
1 cup Powdered sugar
3/4 cup Vegetable oil
1/4 cup Lemon juice


Preheat oven to 350 and spray tube pan with non-stick spray. Mix the first 6 ingredients and fold into tube pan and bake for 40-50 minutes. While cake is baking, mix the lemon juice and powdered sugar in a small mixing bowl to make a glaze. Cool the cake in the pan for about 10 minutes and then turn out onto plate and then turn onto another plate to place the cake right-side-up. Poke holes in the top of the cake and drizzle the glaze over it.

 

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Cinnamon Logs

Ingredients:
1 tablespoon ground cinnamon
3 tablespoons granulated sugar
2 cups all-purpose flour
1 cup butter, softened
1 teaspoon almond extract
Assorted sugars (granulated or colored, for dusting)



Directions:
Mix together cinnamon, sugar and flour. With an electric mixer, cream butter and almond extract. Add flour mixture; mix until the dough forms a ball around the beaters. (The dough will be crumbly with separated particles --continue to beat for about 5 minutes, or until the dough is thick but creamy looking.)

Divide dough in half. Place one piece of dough on waxed paper. With hands, roll dough into a log about 1/2 inch in diameter. Cut log into 1 1/2" pieces Transfer pieces to ungreased baking sheets. Repeat with remaining half of dough.

Bake in a pre-heated 300 degree oven 20 to 25 minutes, or until done. Cool slightly; roll in granulated sugar or colored sugar. Store in airtight containers.

 

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Southern Lemon Cake

Ingredients:

2 cups Sugar
1 cup Buttermilk
1 cup Butter
3 tablespoons Lemon juice
3 Eggs
4 teaspoons Lemon Zest grated
3 cups Flour
1/4 cup Butter
1 teaspoon Baking powder
1 1/2 cups Powdered sugar
1/4 teaspoon Salt
3 tablespoons Lemon juice

Directions
Cream together 1 cup of sweet butter and 2 cups of sugar. Beat in 3 eggs, one at a time. The mixture should be light. Mix together 3 cups of flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, and incorporate this with the butter mixture, alternating between adding it and the cup of buttermilk. Add 3 tablespoons of lemon juice and the grated zest (peel) of lemon to your taste. Bake in a non-stick pan at 300 degrees for 50+ minutes. Test for doneness with a toothpick. The cake can later be glazed (after cooling) with a mixture of 1/4 cup of butter, 1-1/2 cups of powdered sugar and 3 tablespoons of lemon juice.

Feel free to garnish with curls of lemon rind and enjoy!

 

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Vanilla Cupcakes

1½ sticks unsalted butter
1¾ cups sugar
2 large eggs
2 teaspoons vanilla
½ teaspoon salt
2½ teaspoons baking powder
2½ cups flour
1¼ cups milk


1. Preheat over to 375 degrees. Then turn to 350
2. In large bowl, cream together butter and sugar.
3. Beat in eggs, vanilla, salt and baking powder.
4. Add flour in 3 batches, alternating with milk.
5. Beat at low speed for 30 seconds or until mixture is smooth and satiny.
6. Divide batter evenly among cups. Bake for 18 to 20 minutes or until tops are pale gold and toothpick or skewer inserted into center comes out clean.
7. Cool on wire rack for 45 minutes or until at room temperature.

 

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Chocolate Ganache (for the vanilla cupcakes below)

10 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 cups powdered sugar


1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter and vanilla and stir until all chocolate is melted and combined. If the chocolate won’t completely melt, place bowl over a water bath to finish the job.
5. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
6. Sift powdered sugar into the mixture and beat until combined.
7. Continue to beat with an electric mixer until lighter in color and creamy.
8. Transfer to a bowl and chill in the refrigerator for 1-2 hours.

 

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Marbled Butterscotch Bars

Ingredients:
1/2 cup butter or margarine
3/4 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate chips, melted



Directions:
Cream butter and brown sugar in large mixing bowl. Beat in egg and vanilla. Stir together flour, baking powder, soda and salt. Blend into creamed mixture. Spread batter in 2-quart microwave safe baking dish. Swirl melted chocolate over top with knife. Microwave until top springs back when lightly pressed with finger (about 8-1/2 to 9 minutes). Turn dish once or twice during cooking time. Cool. Cut into squares.