what's Baking!!

[moreluck]

Pecan Praline Cookies

Ingredients:

8 ounces butter
1/2 cup light brown sugar, packed
2 teaspoons vanilla
2 cups sifted all-purpose flour
2 cups finely chopped pecans
sifted confectioners' sugar, optional



Directions:
Cream butter and brown sugar; stir in vanilla. Gradually work in flour. Mixture will be crumbly. Add chopped pecans and work into dough. Pinch off dough and roll in hands to form balls about 1 inch in diameter.

Place on greased baking sheets; bake pecan cookies at 325F for 15 to 20 minutes, until firm and browned on bottoms. If desired, roll pecan cookies in confectioners' sugar while still warm.

 

[moreluck]

Decadent Grape Salad

1/2 lb green grapes
1/2 lb red grapes
1/2 lb black grapes
8 ounces cream cheese, softened
1 (7 ounce) jar marshmallow cream
3-5 drops vanilla
1/4 cup very coarsly chopped pecans or walnuts

1. In a good-sized bowl, beat the cream cheese until fluffy.
2. Add the marshmallow cream and vanilla and mix well.
3. Slice grapes in half and add to the sauce.
4. Add nuts and fold to cover the grapes.
5. Cover and refrigerate for one hour before serving.

 

[moreluck]

Chocolate Chip Peanut Butter Muffins

Ingredients:
2/3 cup smooth peanut butter
2 tablespoons butter, melted
3/4 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 1/2 cup flour, self rising
1/2 cup milk
6 ounces chocolate chips


Directions:
Preheat oven to 350?. Mix peanut butter and melted butter, stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour. And to peanut butter mixture along with milk and chocolate chips. Stir just until combined.

Spoon batter into paper-lined muffin tins. Bake 20 to 25 minutes or until muffins spring back when lightly touched in center.

 

[moreluck]

Crockpot Triple Chocolate Surprise

1 1/2 C water
1 package brownie mix
1 lg package of chocolate pudding mix
1/2 c chocolate chips (or try Peanut butter chips)
2 eggs beaten
1/2 c sour cream
3/4 vegetable oil

place all ingredients in the order listed in your slow cooker & mix well. Cover & cook on low 6-8 hours or high 3- 4 hours. Done when sides pull away from walls. serves 8....(yea right..lol)

 

[moreluck]

Amish Cake

Cake

1/2 cup butter or shortening
2 cups brown sugar
2 cups buttermilk
2 teaspoons baking soda
3 cups flour
1 teaspoon vanilla essence

Topping

6 tablespoons soft butter 4 tablespoons milk 1 cup brown sugar 1/2 cup chopped nuts

1. Preheat oven to 375 degrees friend.and grease and flour bottom of 9x13 pan.
2. For cake: cream butter and sugar together until fluffy.
3. Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
4. Add 3 cups flour and mix until blended.
5. Add vanilla last.
6. Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
7. For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
8. When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
9. Remove from oven again and cool.

 

[moreluck]

Starbucks Toffee Bars

1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 cup semisweet chocolate morsels
1 cup white chocolate chips
1/2 cup chopped toffee pieces, such as almond rocca

1. PREHEAT oven to 375°friend Grease 9-inch-square baking pan.
2. COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan.
3. BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

 

[moreluck]

Sour Cream Streusel Coffee Cake
Streusel
1/2 cup all-purpose flour
1/3 cup sugar
1/3 cup chopped candied/toasted nuts (Nutorious or other)
1/4 cup butter, melted
1/4 teaspoon vanilla
1/4 tsp salt

Cake
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (light is fine)
1/3 cup chopped candied/toasted nuts (Nutorious or other)

Prehat oven to 350F and lightly grease a 9-in square pan.
In a medium bowl, stir together all topping ingredients until wet crumbs are formed. Set aside.

In a large bowl, cream together sugar and butter until light. Beat in vanilla, followed by the eggs, adding them one at a time until mixure is smooth.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add to sugar mixture, alternating with sour cream in two or three additions, until well mixed. Stir in nuts and scrape into prepared pan.
Bake for 35-45 minutes or until toothpick inserted in center comes out clean.
Cool on a wire rack for at least 30 minutes before slicing.
Serves 12.​

 

[moreluck]

Creamy Rice Pudding
with Strawberries & Kiwi

2 cups Arborio or short grain rice
2 cups skim milk
1/4 cup sugar
2 tsp. vanilla extract
1/2 cup lightly sweetened whipped cream
6 strawberries
6 peeled kiwi slices
1Tbls. orange zest

Combine rice, milk, sugar and vanilla in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat, uncovered, for 15 -20 mins. or until very creamy and thickened. Remove from heat and let cool (mixture will thicken more as it cools).

Spoon cooled rice pudding into 6 dessert cups. Cover and refrigerate. Just before serving top each with a tablespoon of whipped cream, a strawberry and a kiwi slice. Garnish with the orange zest.

 

[moreluck]

Starbucks Chocolate Fudge Squares W/ Mocha Glaze

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup powdered sugar
1 tablespoon unsalted butter, softened
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed extra strong coffee

1. Preheat oven to 350 degrees friend. Butter an 8-inch square baking pan.
2. To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
3. In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla, and walnuts, stirring just to blend.
4. Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
5. To make glaze: In a medium bowl, combine the powdered sugar, 1 tablespoon butter, 1 oz. melted chocolate, and 1 teaspoons vanilla extract. Stir in the coffee and whisk until smooth.
6. Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.

 

[moreluck]

SEE'S FUDGE

Ingredients
2 cups Pecans chopped
10 each Large marshmellows quartered
1 stick Butter
2 cups Sugar
1 teaspoon Vanilla
1 small can Evaporated milk
1 1/2 cups Semisweet chocolate chips

Directions:
Coat a platter or dish with butter. Put the first 5 ingredients in a medium sized mixing bowl. Mix the evaporated milk and sugar in a medium sized sauce pan and heat to a low boil, stirring constantly. Continue boiling and stirring for 6 minutes. Immediately pour the milk and sugar mixture over the chocolate chip mixture in the bowl and begin mixing. Mix well until all the marshmellows are completely melted. Pour the fudge on to the buttered platter and refrigerate until firm. Lick that spoon! Yum..... After the candy hardens, cut into cubes and serve. Store in the refrigerator.

 

[moreluck]

Coconut Cookies

Ingredients:
1 3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup butter or regular margarine
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups coconut
1 package (10 oz size) semi-sweet chocolate chips

Directions:
Preheat oven at 375 friend.

Mix flour with baking powder, spices, and salt. Beat butter until light and fluffy. Gradually beat in sugar. Mix in egg and vanilla. Stir in the flour mixture until well blended. Stir in the coconut and the chips. Drop from teaspoonfuls onto ungreased baking sheets. Bake for 10 minutes or until golden brown around the edges.

 

[Sammie]

Moreluck,

You've got good recipes here!

These aren't on the sweet side but are two favorites often requested here:

My ex mom in law, a lovely Native American lady, taught me to make Indian Fry Bread. So simple. Thicker than a sopapilla, use them to make tacos, or with soup or as a dessert w/honey.

Dissolve 1 packet yeast with 4 cups tepid water. Let sit for 10 min. without stirring.
Then add 1/4 t. salt
2 T oil &
3 T sugar to the water.
Using 1 small bag of all purpose flour, add flour slowly until mixture is no longer sticky. Knead on floured surface for 5 min.
Form onto a plate and let rise for an hour.
Heat one small can of shortening until hot. With greased hands, pat until thin one small handful of dough at a time. Place in hot shortening. Dough will rise quickly to the top. Fry on both sides until lightly browned and drain on paper towels.

And just one more - an appetizer that I was "forced" to bring to work for birthdays...

Whole water chestnuts
Pineapple chunks

Wrap each of these with 1/3 strip bacon & secure w/toothpick

(vague measurements here, sorry)...

Make a paste starting with a small bowl of catsup. Add very generous amt of brown sugar until very thick, several splashs of worchester sauce, 2 T dry mustard, 2 T onion powder, sm amt BB sauce.
Coat water chestnuts and pineapple very well w/ catsup mixture & bake at 400 for 20 min.
Enjoy!

 

[moreluck]

Amish Peanut Butter Cookies

Ingredients:

1 cup sugar
1 cup brown sugar
1 cup butter
1 cup shortening
1 cup peanut butter
2 eggs
2 teaspoons soda (baking)
1/2 teaspoon salt
1 teaspoon vanilla
3 cups flour



Directions:
Cream sugars, butter and shortening. Add peanut butter and mix well. Add eggs and mix well. Add baking soda, salt and vanilla gradually add flour.

Roll into balls and place 2 inches. Apart on cookie sheet flatten balls with fork dipped in flour. Bake at 375 degrees friend for 10-12 minutes.

 

[moreluck]

Chocolate Streusel Bars

Ingredients:
1 3/4 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1/2 cup cold butter
1 egg, beaten
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 cup chopped nuts

Directions:
Combine flour, sugar and cocoa; cut in butter until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of parchment paper-lined 13x9-inch baking pan. Bake in preheated 350F oven for 10 minutes.

In heavy saucepan over low heat, combine sweetened condensed milk and 1 cup chocolate chips; stirring until smooth. Spread evenly over prepared crust.

To reserved crumb mixture, add nuts and remaining 1 cup chocolate chips; sprinkle evenly over top. Bake 25 to 30 minutes or until centre is set. Do not overbake. Cool. Cut into bars.

 

[moreluck]

Grasshopper Cheesecakes

12 Girl Scout Thin Mint cookies
2 8 Oz packages cream cheese, softened
1/2 cup sugar or Splenda
1/2 tsp. mint flavoring
2 eggs
3-4 drops green food coloring

Line muffin tin with cupcake paper liners. Place one cookie in each liner.

Mix cream cheese, mint flavoring and sugar at medium speed until well blended. Add eggs and food coloring; mix well.
Pour over cookies, filling ¾ full. Bake 25 minutes at 325.

 

[moreluck]

Tropical Coconut Cake

Ingredients:
1 can cream of coconut
1 box yellow cake mix
1 can Eagle Brand milk
1 small bowl Cool Whip
1 large can crushed pineapple
1 cup shredded coconut

Directions:
Bake cake as directed. Mix cream of coconut and Eagle Brand milk together.

As soon as cake is done, punch a lot of holes in cake. Slowly pour cream of coconut/Eagle Brand mixture into holes and all over cake.

Pour pineapple, juice and all, over cake.

Refrigerate until cold.

Mix Cool Whip and shredded coconut together and spread over cake. Keep refrigerated. Must be cold to taste good. Make this the day before you want to eat it. Delicious!

 

[moreluck]

Chocolate Marshmallow Bars

3/4 cup butter
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1/2 teaspoon baking powder
3 tablespoons cocoa
1/2 teaspoon salt
1/2 cup nuts
4 cups miniature marshmallows
1 1/3 cups chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups Rice Krispies

1. In a bowl cream the butter and sugar. Add eggs and vanilla beat until fluffy.
2. In a seperate bowl.Combine the flour, cocoa, baking powder and salt. Add to creamed mixture. Stir in nuts (optional). Spread in greased 15X10X1 inch panBake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the marshmallows evenly over the cake. Cool.
3. Topping:.
4. For topping combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat stirring constantly until blended.Remove from heat and stir in rice krispies. Spread over bars. Chill. Makes 3 dozen DECADENT bars!

 

[moreluck]

Caramel Apple Cobbler

Ingredients:

8 cups sliced apples
3/4 cup caramel ice cream topping
1 tablespoon flour
3/4 cup coconut
1/4 cup sugar
1 can (10 oz. size) flake biscuits
3 tablespoons margarine



Directions:
Heat the oven to 375 degrees friend.

Combine apple slices, caramel topping and flour. Spoon into an ungreased 12x8 inch baking dish. Bake at 375 degrees friend for 15 minutes.

In a small bowl, combine the coconut and sugar. Separate dough into 10 biscuits, cut each biscuit in half. Dip each half in margarine, then roll in the coconut mixture. Arrange biscuit halves side down on top of the partially cooked apples. Return to the oven and bake an additional 25-30 minutes or until the biscuits are golden brown.

 

[moreluck]

Bing Cherry Delight

Ingredients:
1 can (14 ounce size) sweetened condensed milk
7 tablespoons lemon juice
1 can (16 1/2 ounce size) pitted dark sweet cherries -- drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs



Directions:
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture.

Spread into an ungreased 11x7x2" dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm.

May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.

 

[moreluck]

Lemon Cheesecake Pie

Ingredients:
1 can (12 ounce size) evaporated milk, undiluted
1 package (3 1/2 ounce size) instant lemon pudding mix
2 packages (8 ounce size) cream cheese
1 can (6 ounce size) frozen lemonade concentrate, thawed
1 pre-made graham cracker crust
1 cup whipped topping



Directions:
In a small mixing bowl, combine evaporated milk and pudding mix, beat 2 minutes. Set aside. In large mixing bowl, beat cream cheese, until light. Gradually add lemonade concentrate; continue beating until smooth, light and fluffy, 3-4 minutes.

Fold pudding mixture into cream cheese, blending. Pour filling into crust. Chill 3-4 hours or overnight. Top with whipped cream.