what's Baking!!

[moreluck]

New Orleans Pralines

Ingredients:
1 1/2 cup sugar
3/4 cup brown sugar
1/2 cup milk
1 teaspoon vanilla
6 tablespoons butter
1 1/2 cup pecans

Directions:
Combine all ingredients and bring to soft ball stage (238 to 240 degrees on a candy thermometer), stirring constantly. Remove from heat. Stir until mixture thickens, becoming creamy and cloudy, and pecans stay suspended in mixture.

Spoon onto buttered wax paper, aluminum foil or parchment paper.

 

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Black Cake

3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
12 tablespoons (¾ cups) vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract
2 cups water
1 teaspoon salt

Mix all ingredients together, batter will be very thin.
Pour into an ungreased pan (large loaf pan)
Bake at 350 degrees for 35 minutes.
Cool, and sprinkle with confectionery (10x) sugar.

 

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Chocolate Sable Cookies

Ingredients:

2 C butter
1 C and 1 tbsp sugar
1/3 tsp salt
2 and 1/3 C flour
1/4 C cocoa powder

Directions:

1. Cream butter, sugar and salt until light and fluffy.
2. Add flour and cocoa powder; mix until combined.
3. Roll into logs using parchment or waxed paper.
4. Wrap in plastic and freeze (will keep one month frozen).
5. To bake, thaw and brush with egg white then roll in crystal sugar
6. Cut 1/2 inch slices and bake at 350F until done (approx. 15 minutes, varies depending on oven)

 

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Fresh Pear Cake

Ingredients:
2 cups sugar
3 eggs, well beaten
1 1/2 cup salad oil
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 cups thinly sliced pears

***POWDERED SUGAR GLAZE***
1 1/4 cup sifted powdered sugar
3 tablespoons milk



Directions:
Combine sugar, eggs, and oil; beat well. Combine flour, soda, and salt; add to sugar mixture, 1 cup at a time, mixing well after each addition. Stir in vanilla, cinnamon, and pears.

Spoon batter into a well-greased 10" Bundt pan or tube pan. Bake at 350 for 1 hour.

Remove from pan, and allow to cool; top with powdered sugar glaze.

For glaze, combine ingredients, blending until smooth.

 

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Chocolate Raspberry Cream Pie

Ingredients:

2 packages (3 oz. size) cream cheese, softened
1 can (14 oz. size) condensed milk
1 egg
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 pie crust (graham cracker or regular)
1 cup raspberries
2 squares (1 oz. size) semi-sweet chocolate
1/4 cup whipping cream
raspberries for garnish
whipped cream for garnish



Directions:
Pre-heat the oven to 350 degrees.

With an electric mixer, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the lemon juice, egg and vanilla extract. Mix well.

Arrange 1 cup fresh raspberries on bottom of the pie crust. Pour the cream cheese mixture over the fruit. Bake for 30-35 minutes or until the center is almost set and cool.

In a small saucepan, over low heat, melt the squares of chocolate with the whipping cream. Cook, stirring often, until thickened and smooth.

Remove from the heat and spread the mixture evenly over the top of the cooled pie.

Chill in the refrigerator. If desired, garnish with raspberries and additional whipped cream.

 

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Blueberry Cream Cheese Pound Cake

Ingredients:

1 package (18.25 ounce size) yellow cake mix
1 package (3.4 ounce size) instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 package (8 ounce size) cream cheese, room temperature
1 can (16.5 ounce size) blueberries, drained, juice reserved
1 cup confectioners' sugar



Directions:
Preheat oven to 350 degrees friend (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

 

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Graham Cracker Crispies

1 cup walnuts or pecans, chopped
1 cup butter
1 cup brown sugar, firmly packed
Whole graham crackers ( about 1 1/2 packages)

Line a buttered cookie sheet with a single layer of graham crackers to cover the entire bottom. Melt butter on stove and add brown sugar. Heat 'til sugar dissolves. Mix in the chopped nuts. Spread mixture evenly over graham crackers. Bake 10 mins. at 350 degrees. When cooled, cut into squares. You can also sprinkle some choc. chips over the top when it is hot out of the oven.

 

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Cobbler Recipe

Ingredients

1 stick Butter melted
2 teaspoon Baking powder
1 cup Flour
1 cup sugar
1 cup milk

2 cup Berries sweetened and w/1 tsp lemon extract
OR4 cup Peaches sweetened and w/ 1 tsp almond extrac
OR 1 medium Apples peeled,sliced,chopped w/brown sugar ,cinnamon

Instructions

Melt Butter in pyrex 8 x 8 dish. Mix flour,sugar,baking powder,milk togather and pour on top of butter. Do not stir.

Add fruit of your choice; do not stir. Bake 40 minutes at 350 degrees or until good and brown.

 

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Butter Pecan Muffins

Ingredients:

1 1/2 cup self rising flour
1 cup chopped pecans
1/2 cup brown sugar
1 egg
3/4 cup milk
1/4 cup butter or margarine, melted
1 teaspoon vanilla


Directions:
Combine flour, pecans and brown sugar in a mixing bowl; set aside. Mix together egg, milk, butter and vanilla; add all at once to flour mixture. Stir only until dry ingredients are moistened. Spoon into greased muffin pan, filling 2/3 full. Bake at 400F for 15 minutes or until golden brown.

 

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Peach Cobbler

1 (21 ounce) can peach pie filling
1 frozen pie crust, thawed
1/4 cup butter, cut into thin pats
cinnamon sugar

1. Preheat oven to 375 degrees friend.
2. Spread the pie filling into a square baking pan.
3. Put the slices of butter on top of the pie filling, placing them as evenly as possible.
4. Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan.
5. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned.
6. Serve with a scoop of vanilla ice cream.

 

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Tart Lemon Bars

Ingredients:
***CRUST***
2 cups flour
1 cup butter
1/2 cup powdered sugar

***FILLING***
4 eggs
2 cups sugar
1 tablespoon powdered sugar
5 tablespoons lemon juice (or as needed)

Directions:
Crust: Mix flour, butter and powdered sugar. Spread in ungreased 9 x 13 inch pan forming a crust up the sides like a pie crust. Bake 20 minutes at 350 degrees friend. Mix filling ingredients. Pour over hot crust. Bake 30 minutes more. Cool until set.

 

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La Famiglia Italiana Sour Cream Cake

Ingredients:

***CAKE***
1 cup unsalted butter, room temperature
2 cups sugar
5 egg yolks
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
5 egg whites
1 cup flaked coconut
1 cup finely chopped blanched almonds
***FROSTING***
3 cups sour cream
6 tablespoons sugar
1/8 teaspoon salt
2 tablespoons brandy



Directions:
FOR CAKE: Preheat oven to 350 friend. Grease and flour two 9 inch round cake pans. Cream butter with sugar until fluffy. Beat in egg yolks one at a time. Add vanilla and almond extracts, blending well.

Sift flour with baking soda and salt. Stir into creamed butter mixture alternately with 1 cup buttermilk; do not overmix.

Beat egg whites in large bowl until stiff but not dry. Fold into batter, then fold in flaked coconut and finely chopped almonds.

Divide mixture between prepared pans. Bake until tester inserted in center comes out clean, about 35 minutes. Cool 10 to 15 minutes. Carefully turn layers out onto wire rach and let cool completely.

FOR FROSTING: Combine sour cream, sugar and salt in large bowl and whip at high speed. When cream begins to thicken (about 5 minutes), add brandy 1 tablespoon at a time and continue whipping until mixture is stiff enough to spread, about 2 more minutes; do not overbeat(frosting mixture will become thinner before it stiffens).

Spread some of frosting between layers using remainder to cover top and sides. Chill thoroughly before serving.

 

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Moosewood Fudge Brownies

Let soften: 1/2 lb. butter (don't melt it)

Melt: 5 oz. bittersweet chocolate. Let cool.

Cream the butter with 1 3/4 cups (packed) light brown sugar and 5 eggs. Add 1 1/2 tsp. pure vanilla extract. Beat in the melted, cooled chocolate and 1 cup flour.

Spread into a buttered 9x13" baking pan. Bake 20-30 minutes (hs note: mine took 30) at 350 degrees.

Optional: chopped nuts, or 1 tablespoon instant coffee, or 1 teaspoon grated fresh orange or lemon rind, or 1/2 teaspoon allspice or cinnamon, or a mashed over-ripe banana, or none of the above.
Yet another option: instead of uniformly blending in the chocolate, you can marble it. Add chocolate last, after the flour is completely blended in and only partially blend in the chocolate. It looks real nice.

 

[moreluck]

Grilled Pineapple a la Mode

Ingredients:
1 fresh pineapple, peeled and sliced into 1-inch-thick rounds
4 tablespoons unsalted butter
2 tablespoons brown sugar
Vanilla ice cream



Directions:
In glass dish in microwave oven, melt butter (30 to 60 seconds). Add brown sugar, mixing well.

Brush 1 side of pineapple slices with brown sugar-butter mixture and place, that side down, over grill heated to medium. When golden, after about 4 minutes, brush top side and turn, grilling another 4 minutes. Place in serving dishes and top with a scoop of vanilla ice cream.

 

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Caramel Dumpling Dessert

Ingredients:
1 cup brown sugar
1 1/2 cup water
2 tablespoons butter
1/2 cup white sugar
1/2 cup milk
1 cup sifted flour
1 teaspoon baking powder
1 pinch salt
2 tablespoons butter


Directions:
Caramelize brown sugar and butter. Add water and boil a few minutes. Cream sugar and butter together. Add milk. Sift flour, baking powder and salt. Drop by spoonful into caramel syrup and bake in moderate oven at 350 deg. friend. for 20 to 30 minutes. Pan size 8x12 inch.

 

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Italian Rice Pie

9 eggs
1 1/2 cups sugar
2 lbs ricotta cheese
1 teaspoon vanilla
1 pint heavy whipping cream
1 cup cooked non-instant rice, cooled
1 (29 ounce) can crushed pineapple (drained)

1. Beat eggs in very large bowl.
2. Add sugar and mix well.
3. Stir in cheese and vanilla until smooth and creamy.
4. Add heavy cream and stir.
5. Fold in cooled, cooked rice and then drained pineapple.
6. Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
7. Bake@325* oven for 1 hour.
8. Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
9. Refrigerate after throughly cooled.

 

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Cinnamon / Raisin Granola

Ingredients
4 cups old-fashioned oats
1 teaspoon ground cinnamon
1/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1/4 cup vegetable oil
1 cup raisins
1/4 cup honey

Directions
In a large bowl, combine oats and coconut; set aside. In a saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees friend. for 15 to 20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container. 6 CUP

 

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Cheerio/Marshmallow Bars

3 Tbls. butter
1 (10.5 oz.) bag mini-marshmallows (6 cups)
5 cups Cheerios or Multi-Grain Cheerios
1/3 cup crunchy peanut butter (optional)

1. In a large bowl, microwave butter, marshmallows (and P.B. if using) uncovered
until smooth. (about 2 mins.) Stir each minute.

2. Immediately stir in cereal until evenly coated. Press mixture into sprayed pan.

3. Cut into 24 bars.

 

[moreluck]

Angel Lush with Pineapple

1 pkg. (4 serving size) Jello Vanilla Instant pudding
1 can (20 oz.) Dole crushed pineapple in juice, undrained
1 cup thawed Cool Whip
1 (10 oz.) round angel food cake
seasonal berries

Mix dry pudding mix and pineapple with juice in a medium bowl. Gently stir in Cool Whip. Let stand 5 mins.

Cut cake horizontally into 3 layers. Place bottom layer (cut side up) on serving plate. Spread 1 1/3 cup of pudding mixture onto cake layer; cover with middle layer. Spread 1 cup of pudding mixture onto middle layer; top with remaining cake later. Spread remaining pudding mixture on top. Refrigerate at least 1 hour. Top with your favorite seasonal berries.

 

[moreluck]

Super Chocolate-Chocolate Pudding

1 1/2 cups cold nonfat milk
3 ounces reduced calorie fat-free sugar-free instant chocolate pudding mix
1/2 bakers semi-sweet chocolate baking square, chopped
1/2 cup thawed cool whip frozen fat-free whipped topping

1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.
2. Stir in chocolate. Gently stir in whipped topping. Spoon evenly into 4 dessert dishes.
3. Cover and refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.
4. South Beach Diet: Recommended phase 2.