what's Baking!!

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Tri-level Caramel Bars

Ingredients:

1 cup butter, melted, divided use
4 cups powdered sugar
1 1/2 cup graham cracker crumbs
1 1/2 cup peanut butter
1 1/2 cup coarsely chopped roasted cashews or peanuts, divided use
1 package (14-ounce size) caramels, unwrapped
1/4 cup milk
1 1/3 cup milk chocolate or semisweet chocolate chips



Directions:
Lightly spray a 9- by 13-inch pan with nonstick cooking spray; set aside.

In a small saucepan melt cup butter. In a large bowl, mix the melted butter, powdered sugar, graham cracker crumbs, peanut butter and 1 cup of the chopped nuts. Transfer mixture to the prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing topping.

In a large saucepan set over low heat, melt the caramels and milk, stirring frequently until mixture is melted and smooth. Pour over crust.

Melt chocolate with remaining 1/4 cup butter in large saucepan over low heat, stirring frequently until melted and smooth. Spread over caramel layer.

Immediately sprinkle with remaining nuts. Refrigerate at least 1 hour. Cut into bars. Store in covered containers between layers of wax paper.

 

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Baby's Millionaire Pie

1 (9 inch) pie crusts, baked
8 ounces cream cheese
1/2 cup sugar
8 ounces crushed pineapple, drained
1 cup coconut
1 cup pecans, chopped
8 ounces Cool Whip Lite, divided

1. Cream together the cream cheese and sugar with electric mixer; let the mixer run on high for 3-4 minutes.
2. Stir pineapple into cream cheese mixture. Stir in coconut and pecans. Mix well.
3. Carefully fold in 3/4 of Cool Whip.
4. Fill pie crust with mixture. Top with remaining Cool Whip.
5. Chill for several hours.

 

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Raisin Carrot Muffins

Ingredients:
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup shredded carrots
1/2 cup raisins
1 can (8 oz. size) crushed pineapple
1/2 cup chopped nuts
2 eggs
1/2 cup melted butter
1 teaspoon vanilla extract



Directions:
Combine flour, sugar, baking powder, cinnamon, and ginger; stir in carrots, raisins and nuts. In a separate bowl combine undrained crushed pineapple, eggs, butter and vanilla; stir into dry ingredients, until just blended.

Spoon into greased muffin tins; bake at 375 degrees friend for 20 to 25 minutes. Turn onto rack; cool.

 

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Aunt Mary's Southern Cake


3 cups flour
3 cups sugar
1 cup shortening
6 large eggs, separate out yolks
1 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
fresh fruit for topping

1. Cream together flour, shortening, 2 cups sugar, and then add yolks one at a time. Add buttermilk, salt, soda, and vanilla.
2. In a seperate bowl beat egg whites until stiff and add 1 cup remaining sugar. Gently fold this into other batter.
3. Pour into two greased and floured loaf pans and cook at 350 degrees for for one hour and 10 minutes or until done.
4. I cut strawberries and toss with sugar to make their own syrup and pour these over cooled cake slices.

 

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Camellia Grill's Pecan Pie

4 eggs
1/4 teaspoon salt
1/4 cup melted butter
1 1/4 cups light corn syrup
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
1 cup chopped pecans

1. Beat eggs with a wire whisk or fork.
2. Add salt, butter, syrup, sugar and vanilla; mix well.
3. Pour into pastry shell; sprinkle with pecans.
4. Bake at 350°friend for 45-50 minutes.
5. Yield: One 9-inch pie.

 

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Boston Cream Pie

Cake
1 1/2 sticks (3/4 cup) butter
1 1/2 cups sugar
1 Tbls. vanilla
2 tsp. baking powder
1/4 tsp. salt
4 large eggs
2 1/4 cups flour
1 cup milk

Custard Filling
1 box (3 oz.) cook & serve Vanilla pudding
yolk of one large egg
1 1/2 cups milk

Chocolate Glaze
1/2 cup (3oz.) semi-sweet chocolate chips
2 Tbls butter
2 Tbls light corn syrup

Heat oven to 350. Spray bottom of 2- 9" round pans, line with waxed paper and spray paper too.
Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl on med. speed 3 minutes 'til fluffy. Add eggs one at a time beating well after each. On low speed, beat in flour in 3 additions alternating with milk in two additions just until blended. Divide between prepared pans. Bake 25 mins. or until toothpick comes out clean when inserted in center. Cool in pans on rack 10 mins. Invert, remove paper and cool completely.

Filling: In med. saucepan, whisk egg yolk and milk into pudding mix. Cook over med. heat, stirring until mixture comes to a boil. Pour into a bowl; place plastic wrap directly onto custard surface. Chill 30 mins or 'til thickened.

To assemble: Whisk custard 'til smooth. Place one cake layer on serving plate; spread custard over top. Top with remaining cake layer, rounded side up. Refrigerate.

Make Glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth. Spread glaze over top of cake, allowing some to drip down sides. Let stand 15 mins. at room temperature until glaze is just set.... refrigerate until serving....then let stand at room temp. for 20 mins. and serve
Plan ahead: You can make cakes and custard the day before, but make glaze and assemble on the day.

 

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Berry Pudding Cake

2 eggs
1/4 cup sugar
1 tsp. vanilla
dash of salt
1 cup fat free milk
1/2 cup flour
1/2 tsp. baking powder
3 cups assorted fresh berries (raspberries, blueberries and/or sliced strawberries)

Preheat oven to 400. Lighlty coat six 6 oz. individual baking dishes with cooking spray. Place dishes on a 15x10x1 inch baking pan; set aside.

In a med. bowl whisk eggs. Whisk in sugar, vanilla and salt until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.

Divide berries among the prepared dishes. Pour batter over berries (this batter won't cover berries completely) Bake about 20 mins until topping is golden. Serve warm.
(Each serving is 141 calories)

 

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Pineapple Cup Cakes

Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs, unbeaten
1 2/3 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup drained crushed pineapple



Directions:
Cream butter and sugar, add eggs, one at a time and beat in. Add sifted dry ingredients alternating with the milk. Stir in pineapple. Bake in greased muffin pans at 375F about 20 minutes.

 

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Deep-Dish Brownie

Ingredients:

3/4 cup butter, melted
1 1/2 cup sugar
1 1/2 teaspoon vanilla
3 eggs
3/4 cup flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt



Directions:
Blend melted butter, sugar, vanilla in mixing bowl. Add eggs, beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended.

Bake at 350 degrees friend for 40-45 minutes in greased 8-inch square pan. They are done when brownie begins to pull away from edges of pan. Cool and cut in squares.

 

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Banana Cake With Butter Cream Frosting

For the cake:
1 package yellow cake mix
2 whole bananas, thinly sliced

For the frosting:
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup half-and-half
Optional garnish: fresh strawberries and whipped cream

Preheat oven to 350 degrees.
Prepare cake mix as directed. Add banana slices and mix well.
Butter or oil three 8-inch round cake pans, and pour batter equally into pans. Bake 20 to 25 minutes, until cake pulls away from the sides of the pans.
Cool on wire racks.
For the frosting, whip all ingredients together with rotary beater until light and fluffy. Turn out one layer onto a serving platter. With a table knife or spatula, spread with frosting, and top with another layer of cake. Frost that layer and top with the final layer of cake. Frost sides and top of cake with remaining frosting.
Cut into wedges. Top slices with fresh glazed strawberries and whipped cream, if desired. Serves 8 to 10.</I>

 

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Cherry Bar Cookies

Ingredients:
***Crust***
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, softened
***Filling***
1/4 cup flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup maraschino cherries, drained and chopped
1/2 cup coconut
1/2 cup chopped pecans, finely chopped



Directions:
For Crust: Hear oven to 350:. Combine flour and powdered sugar. Using a fork or pastry blender, cut in the butter until it resembles coarse crumbs. Press this firmly into a 9" ungreased pan (the recipe says ungreased, but I always spray a little Pam in the pan). Bake 10 minutes.

For Filling: In small bowl, combine flour, sugar, baking powder and salt. Add eggs, beat well. Stir in cherries, coconut and nuts. Spread over crust. Return to oven and bake 25-30 minutes until golden brown on top. Cool completely then cut into small bars. Sprinkle with powdered sugar.

Note: When spreading the filling over the crust, use a fork and do it gently as the crust may lift, but just pat it down and continue

 

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Bittersweet Fudge Sauce
makes 3 cups

Ingredients:
6 tablespoons butter; unsalted
2/3 cup sugar
2/3 cup brown sugar; dark
1 cup unsweetened cocoa powder
2/3 cup heavy cream
1/8 teaspoon salt



Directions:
Combine all ingredients in a medium saucepan. Cook over a medium heat, stirring constantly, until butter melts.

Reduce heat to low. Cook, stirring constantly until sugar melts and sauce is smooth. Serve warm.

Store in a tightly covered container in the refrigerator for up to 1 month.

Reheat over hot water.

 

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Black Forest Dream Dessert

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 cup cold butter
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts, toasted
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 can (21 ounces) cherry pie filling
• 1-1/2 cups semisweet chocolate chips
• 2-1/2 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• Chocolate curls, optional

DIRECTIONS

In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack.
In a small mixing bowl, beat cream cheese until fluffy. Add confectioners’ sugar; beat until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill.
In a microwave-safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set.
Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls if desired. Yield: 12 servings.

 

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Baked Apple Dessert

Ingredients:
1/3 cup butter, melted
2 cups oatmeal cookie crumbs
1/3 cup sugar
1 teaspoon cinnamon
1 can (16-oz. size) apple pie filling

Directions:
Preheat oven to 375 degrees friend.

In medium bowl, combine melted butter, cookie crumbs, sugar, and cinnamon and mix well to blend. In 1-1/2 quart casserole, layer half of apple pie filling and half of crumb mixture.

Top with remaining apple filling and remaining crumbs. Bake at 375 degrees friend for 25-30 minutes until golden brown and bubbly.

 

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Amish sugar Cookies - drop style

1 c. butter, softened (i use margerine) yields: 4 dozen
1 c. corn oil (i use veg. oil)
1 c. sugar
1 c. powdered sugar
2- eggs
1 tsp. vanilla
4 1/2 c. flour ( i use bread flour)
1 tsp. baking soda
1 tsp. cream of tarter

Combine the margerine, oil, and the sugars in a large mixing bowl; beat in eggs one at a time. Add vanilla, and then combine the dry ingredients in a medium bowl; Add to the butter mixture slowly; Beating till lt and fluffy, about 40 seconds.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350* for 7-9 minutes; or until very lightly golden on bottom, if edges are browning they've gone to long....
Cool on wire rack.

 

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Coconut Pecan Rolls

Ingredients -
1/4 cup sugar-
1 teaspoon cinnamon-
l tube (11 oz) refrigerated bread sticks-
2/3 cup coconut pecan frosting (Betty Crocker or Pillsbury)-
l/3 cup chopped pecans

Directions
1.Combine sugar and cinnamon in small dish
2.Remove breadstick dough from can (DO NOT UNROLL) Cut into 8 slices with serrated knife. Dip both sides in sugar mixture. Place in greased or pam sprayed 9 inch round cake pan. Spread with frosting. Sprinkle on nuts.
3.Bake 350 degrees 25 to 30 minutes or until golden brown.

 

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Double Banana Bread

1 1/2 cups flour
1/2 cup sugar
2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 1/2 cups mashed ripe bananas
1/4 cup oil
1/4 cup water
1 1/2 cups Post Selects Banana Nut Crunch cereal
1 cup chopped walnuts

Preheat oven to 350. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in a small bowl. Add bananas, oil and water; mix well.. Add to flour mixture; stir just until moistened. Batter will be lumpy. Stir in cereal and walnuts. Pour into greased 9x5 loaf pan. Bake 55 mins. to 1 hour 5 mins. or until toothpick inserted in center comes out clean. Cool in pan 10 mins; remove to a wire rack and cool completely.

 

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Coconut Cake

Ingredients -
1 (16 oz.) can cream of coconut
- 1 box vanilla cake mix
- 1 pkg. fresh frozen shredded coconut

Directions
1.Bake cake according to directions in oblong pan.
2.Put fresh coconut on top while warm. Cool Cake.
3.Pour all of cream of coconut milk over cake.
4.Let set out overnight, then refrigerate.

 

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Sweet Dixie Cake

4 eggs
½ pint heavy cream
1 ½ C. sugar
1 ½ C. self-rising flour
1 tsp. vanilla extract (or almond, if you prefer)

Break eggs into a bowl and beat until light and foamy; about 5 minutes. Add cream and beat another 5 minutes. Pour in sugar; beat well. Blend in flour and extract.
Pour into greased tubular pan and bake at 350 degrees for 50 minutes. You may also use two 8-inch cake pans and bake for 30 minutes. Dust with confectioners sugar.

 

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Cheesecake-Marbled Brownies

Brownie Batter
1/2 cup unsalted butter, cut in pieces
2 oz. unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 tsp. vanilla
2/3 cup flour

Cheesecake Batter
8 oz. cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 tsp. vanilla

Make brownie batter...Preheat oven to 350*. Butter an 8" square baking pan. Heat butter & chocolate in a 3 qt. heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla and a pinch of salt until well combined. Whisk in flour 'til just combined and spread in baking pan.

Make cheesecake batter.....Whisk together cheesecake batter ingredients in a small bowl 'til smooth. Dollop over brownie batter, then swirl in with a knife or spatula. Bake until edges are slightly puffed and center is just set., about 35 minutes. Serve warm or at room. temp.