what's Baking!!

[moreluck]

Vicky's Fudge

2 cups hershey milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup margarine (any kind)
1 cup hershey Skor English toffee bits

1. Combine first 3 ingredients in a microwave safe bowl & microwave on high for 3 minutes.
2. Remove and stir really well.
3. Throw skor bits on top of mixture and microwave for 1 minute longer. Remove and stir.
4. Grease a 9 x 13 dish with pam or oil.
5. Pour in mixture and let set for 5 or 6 hours.
6. Note: cut into 1 x 1 inch squares.

 

[moreluck]

Cinnamon Sandies

1 cup butter or margarine, softened
1 1/2 cups confectioners' sugar, divided
2 teaspoons Pure Vanilla Extract
1 tablespoon water
2 cups all-purpose flour
1 cup finely chopped pecans or walnuts
2 teaspoons Ground Cinnamon


1. Place butter and 1/2 cup sugar in large mixer bowl and
cream until light and fluffy. Stir in vanilla and water.
Gradually add flour and mix well. Stir in nuts.

2. Shape teaspoonfuls of dough into crescents and place 1
inch apart on ungreased cookie sheets. Bake in preheated
300?friend oven 20 minutes or until very lightly browned.

3. Combine remaining 1 cup sugar with cinnamon and roll hot cookies into mixture.

4. Place on wire racks to cool. When cool, roll again in
cinnamon sugar mixture.

 

[moreluck]

CAROLINA STRAWBERRY BREAD

Ingredients

[SIZE=-1]3 cups All purpose flour [/SIZE]
[SIZE=-1]3 Eggs [/SIZE]
[SIZE=-1]2 cups Sugar [/SIZE]
[SIZE=-1]1 cup Vegetable oil [/SIZE]
[SIZE=-1]1 teaspoon Baking soda [/SIZE]
[SIZE=-1]1 teaspoon Vanilla [/SIZE]
[SIZE=-1]1 teaspoon Salt [/SIZE]
[SIZE=-1]2 pkgs. (10 oz.) Frozen strawberries thawed and chopped[/SIZE]
[SIZE=-1]1 teaspoon Cinnamon [/SIZE]
[SIZE=-1]1 cup Pecans chopped[/SIZE]

InstructionsPreheat oven to 350 deg. Combine flour, sugar, baking soda, salt, and cinnamon.
Blend eggs, oil, vanilla, and strawberries together in a separate bowl. Add strawberry
mixture to dry ingredients, and mix well. Stir in pecans. Pour into two greased
9" X 5" X 3" loaf pans or eight greased 5-3/4" X 3-1/2" X 2" mini loaf pans. Bake for
45-60 minutes, or 40-45 minutes if using mini loaf pans, until a toothpick inserted in the center
comes out clean. Cool in pans on wire rack for 10 minutes; then remove to wire rack to
complete cooling.

Yields 2 standard loaves or 8 mini loaves.

 

[moreluck]

Warm Winter Lemon Cake

Ingredients

[SIZE=-1]1 package Yellow cake mix (2 layer size)[/SIZE]
[SIZE=-1]2 packages (4 oz. size Jello lemon flavor instant pudding & pie filling [/SIZE]
[SIZE=-1]2 cups Cold milk [/SIZE]
[SIZE=-1]1/3 cup Sugar granulated[/SIZE]
[SIZE=-1]1/4 cups Water [/SIZE]
[SIZE=-1]2 tablespoons Sugar powdered[/SIZE]

InstructionsPreheat oven to 350 deg. friend. Prepare cake mix as directed on package. Pour batter into greased 13 X 9 inch baking dish.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over cake batter in dish. Place baking dish on baking sheet to catch drippings, as mixture does bubble.

Bake 55 min. to 1 hr. or until toothpick inserted in center comes out clean. Cool in pan 20 min. (Mixture will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon onto serving dishes. Serve warm; garnish with raspberries, if desired.

Makes: 16 servings.

 

[moreluck]

Canadian Upside-Down Cake

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 cup milk
1 cup pure maple syrup
1/2 cup walnuts, finely chopped
Directions:
Preheat the oven to 350F. Butter a 9-inch square baking pan. Sift the flour, baking powder, cinnamon, and salt into a medium bowl. Beat the butter, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk.
Bring the maple syrup to a boil in a small saucepan over medium-low heat. Stir in the walnuts and remove from the heat. Pour the walnut syrup into the prepared pan. Spoon large dollops of the batter over the top. Use a thin metal spatula to spread the batter; it will soften with the heat of the syrup. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Turn out onto a serving plate. Serve warm.

 

[moreluck]

Cinnamon Shortbread Bars
Shortbread Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup powdered sugar
• 1/2 cup cake flour
• 1 cup Butter, softened
• 1/2 teaspoon ground cinnamon

Topping Ingredients:

• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon

Instructions:

Heat oven to 350?friend. Combine all shortbread ingredients in large mixer bowl. Beat at low speed just until soft dough forms (4 to 6 minutes). (DO NOT OVERMIX.)

Press dough evenly onto bottom of lightly greased 13x9-inch baking pan.

Stir together all topping ingredients in small bowl; sprinkle over shortbread. Prick dough all over with fork.

Bake for 20 to 30 minutes or until light golden brown. Cool slightly on wire rack; cut into bars while still warm..

 

[moreluck]

Cracker Barrel Raisin Cookies
4 c Flour
1 t Baking soda
1 t Salt
1/2 ts Nutmeg
3 c Raisins
Boiling water
1 c Butter
1 1/2 tb Vanilla
3/4 c Granulated sugar
3/4 c Light brown sugar; firmly packed
1 Egg
2/3 c Sour cream


Pour boiling water over the raisins and let stand for about 10 minutes; drain the raisins. Cream butter, sugar and egg together well; add rest of ingredients including raisins and mix well. Refrigerate dough to chill Roll into 1-inch balls and place 2 to 2 1/2 inches apart on a greased cookie sheet. If you want, you can drop by tablespoons instead of putting into rolls. Flatten with a fork first one way and then the other. Bake at 375~ for about 15 minutes or until the cookies are golden brown.

 

[moreluck]

Creamy Lime-Coconut Bars

Filling Ingredients:

• 1 cup lime juice
• 2 (14-ounce) cans sweetened condensed milk
• 1 teaspoon freshly grated lime peel
• 1 to 2 drops green food color

Crust Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup slivered almonds, ground*
• 1/2 cup cold LAND O LAKES� Butter

Topping Ingredients:

• 1/2 cup sweetened flaked coconut

Instructions:

Heat oven to 350�friend. Combine all filling ingredients in large bowl. Set aside. (Mixture will thicken slightly.)

Combine flour, sugar and ground almonds in large bowl; cut in butter until mixture resembles coarse crumbs.

Pat mixture evenly into ungreased 13x9-inch baking pan. Bake for 16 to 18 minutes or until edges are lightly browned.

Pour filling mixture over hot, partially baked crust. Sprinkle with coconut. Continue baking for 15 to 17 minutes or until filling is set. Cool completely. Cut into bars. Cover; store refrigerated.

*Substitute 1/2 cup finely chopped macadamia nuts.

 

[moreluck]

Peachy Cheesecake Squares

2 cups sliced, ripe peaches (5 large to 8 small)
2 teaspoons sugar
1/2 teaspoon cinnamon
2 1/4 cups all purpose flour
1 1/2 cups powdered sugar
2 sticks cold butter
1- 8 ounce package cream cheese, softened
1-14 ounce can sweetened condensed milk
1 egg
2 teaspoons vanilla

Preheat oven to 350. Peel and core the peaches. Slice thinly or chop
and toss with cinnamon and sugar, set aside. In a large bowl,
combine flour and powdered sugar. Cut in the butter until the
mixture is crumbly and rather dry. If you don't mind the mess, it is
easier to do this with your hands. Reserve 2 cups of the mixture for
the topping. Press the remaining mixture into the bottom of a 13x9
inch pan (I prefer glass).Bake the crust for 15 minutes.
While the crust is baking, beat the cream cheese until fluffy.
Gradually beat in the condensed milk until smooth. Add the egg and
vanilla. Mix well.
After the crust has baked for 15 minutes, remove from oven and
carefully smooth the peaches over the crust in an even layer.
Drizzle with any peach juice that is left in the bowl. Pour the
cream cheese mixture over the peaches. Sprinkle the reserved crust
mixture over the cream cheese filling.
Bake for 30 to 35 minutes until bubbly and starting to brown on top.
It is easiest to cut the bars after they have chilled for a while,
but they are incredibly delicious warm. If there are any leftovers,
store in the fridge.

 

[moreluck]

Caramel Graham Cracker Cookies

24 graham crackers
1/2 lb. butter
1 cup brown sugar
1 1/2 cups (6oz.) chopped pecans

Preheat oven to 350 degrees. Place all crackers on ungreased large rimmed cookie sheet so that they fit snugly without too much overlap, but without any gaps between.
In a small heavy saucepan, melt butter and brown sugar. When mixture comes to a bil, stir constantly for 5 mins.
Pour mixture over graham crackers.
Sprinkle pecans over all.
Bake for 10 mins.
Let cool, then cut or break into pieces.

 

[moreluck]

PEANUT BUTTER CHOCOLATE CAKE

1 pkg. chocolate cake mix
1 1/4 cups water
1/2 cup reduced fat sour cream
2 egg whites
1 pkg (8oz.) reduced fat cream cheese
1 egg lightly beaten
1/2 cup sugar
1/2 cup reduced fat creamy peanut butter
1/4 cup fat free milk

In a large mixing bowl, beat the cake mix, water, sour cream and egg whites on medium speed for 2 mins. Coat a 13 x 9 pan with Pam and dust with flour. Pour batter into pan.
In a small bowl, beat the cream cheese, egg, sugar, peanut butter and milk until smooth. Drop by tablespoonfuls over batter and swirl with a knife. Bake at 350 degrees for 35-40 mins. (toothpick test) Cool on a wire rack. Refrigerate leftovers.

 

[moreluck]

ORANGE CRANBERRY OATMEAL COOKIES (makes 4 dozen cookies)

1 c butter, softened
1 c brown sugar
? c sugar
2 eggs
1 tsp vanilla
1 T orange juice
1 T finely grated orange rind
1? c flour
1 tsp baking soda
? tsp salt
3 c oats
1 c dried, sweetened cranberries
Beat together butter & sugars until creamy. Add eggs, vanilla, orange juice, and rind, beating well. In a separate bowl, combine flour, soda, and salt. Add this mixture to butter mixture. Mix in oats and cranberries until well combined. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 350? 10-12 minutes. Cool on wire racks.

 

[moreluck]

Cherry Nut Bars

Ingredients:

• 2 cups all-purpose flour
• 2 cups uncooked quick-cooking oats
• 1 1/2 cups sugar
• 1 1/4 cups Butter, melted
• 1/2 cup chopped pecans
• 1 teaspoon baking soda
• 1 (21-ounce) can cherry pie filling
• 1 cup miniature marshmallows

Instructions:

Heat oven to 350F. Combine all ingredients except pie filling and marshmallows in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture for topping.

Press remaining crumb mixture into ungreased 13x9-inch baking pan. Bake for 12 to 15 minutes or until lightly browned on edges.

Gently spoon pie filling evenly over hot, partially baked crust; sprinkle with marshmallows. Sprinkle with reserved crumb mixture. Continue baking for 25 to 35 minutes or until lightly browned. Cool. Cut into bars.

 

[moreluck]

Big Batch Fudgy Brownies
Brownie Ingredients:

• 1 cup Butter
• 4 (1-ounce) squares unsweetened baking chocolate
• 2 cups sugar
• 1/2 cup Sour Cream
• 4 eggs, slightly beaten
• 2 teaspoons vanilla
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt

Frosting Ingredients:

• 1 cup real semi-sweet chocolate chips
• 2 tablespoons shortening
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• 3 to 5 tablespoons milk

Instructions:

Heat oven to 350F. Melt butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, until smooth (5 to 8 minutes). Remove from heat; stir in sugar. Add sour cream, eggs and 2 teaspoons vanilla; mix well. Stir in flour and salt just until moistened.

Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until brownie begins to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (3 to 5 minutes). Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Spread over cooled brownies. Cut into bars.

 

[moreluck]

Pumpkin Chocolate Chip Loaf Cake

Ingredients:
1 3/4 cup unbleached all purpose flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts
Directions:
Preheat oven to 350F. Butter and flour 9x5x2 1/2-inch metal loaf pan.
Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

 

[moreluck]

APPLE CRISP

Ingredients
>[SIZE=-1]6 apples peeled, sliced[/SIZE]
[SIZE=-1]1/2 teaspoon nutmeg [/SIZE]
[SIZE=-1]1/2 cup flour [/SIZE]
[SIZE=-1]1/2 cup quick cooking oats [/SIZE]
[SIZE=-1]3/4 cup Brown sugar [/SIZE]
[SIZE=-1]1/2 cup pecans chopped[/SIZE]
[SIZE=-1]1/2 teaspoon Cinnamon [/SIZE]
[SIZE=-1]3/4 cup margarine melted[/SIZE]


InstructionsSpread apples in baking dish. Combine flour, brown sugar, cinnamon, nutmeg, oats and pecans in bowl, mix well. Add margarine; mix well. Sprinkle evenly over apples. Bake at 375F for 35 minutes. Serve with ice cream or whipped topping.

 

[moreluck]

Easy Banana Cake

1 1/2 cups self-raising flour
4 1/2 oz softened butter
1 1/2 cups mashed bananas [ about 4 bananas ]
3/4 cup brown sugar
2 eggs, lightly beaten
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon baking soda

Place all ingredients into a bowl.
Beat with an electric mixer on low speed until ingredients are combined.
Increase speed to medium.
Beat until mixture is smooth and pale.
Pour into greased 8 inch round or square cake pan.
Bake in moderate oven 350 degrees for 45 to 50 minutes or until
cooked when tested.
Cool in pan for 5 minutes. Turn onto wire rack to
cool completely

 

[moreluck]

Chocolate Royale Cheesecake Squares

24 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
(1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
4 eggs

PREHEAT oven to 325?friend. Mix crumbs and butter; press firmly onto bottom of 13x9-inch baking pan. Bake 10 minutes.
BEAT cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 to 50 minutes or until center is almost set. Refrigerate at least 4 hours or overnight. Cut into 32 squares to serve. Store leftover dessert squares in refrigerator.

 

[moreluck]

Gooey Pound Cake

1 box (17oz.) pound cake mix
1/2 lb. butter, melted (2 sticks)
4 eggs
1 (8oz.) cream cheese
1/2 tsp. vanilla
1 lb. powdered sugar (about 3 1/4 cups)
1 cup chopped pecans

Combine cake mix, butter and 2 eggs; stir 'til well blended. Beat one minute. Spread batter into greased 9x13 pan.
Beat cream cheese with mixer until light and fluffy; beat in remaining 2 eggs and vanilla. Set aside 1/2 cup powdered sugar for 'frosting'. Beat in remaining powdered sugar. Pour evenly over batter . Sprinkle with nuts.
Bake at 350 degrees for 35-45 mins. 'til cake pulls away from sides of pan....may take longer at high altitudes.
Sprinkly with reserved powdered sugar. Cool 20 mins before cutting.

 

[moreluck]

Chocolate Chunk Bread Pudding

1 3/4 cups Hawaiian bread, cut into 1/2-inch cubes 2/3 </TD><TD vAlign=top>cup 2% low-fat milk
2 tablespoons sugar
1 1/2 teaspoons unsweetened cocoa
1 tablespoon Kahlua
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
cooking spray
1 ounce semisweet chocolate, coarsely chopped
2 tablespoons frozen fat-free whipped topping, thawed
2 teaspoons macadamia nuts, finely chopped

1. Preheat oven to 350?friend.
2. Arrange bread cubes in a single layer on a baking sheet.
3. Bake for 5 minutes or until toasted.
4. Remove bread from oven.
5. Decrease oven temperature to 325?friend.
6. Combine milk and next 5 ingredients(milk through egg) in a medium bowl; stirring well with a whisk.
7. Add bread, tossing gently to coat.
8. Cover and chill 30 minutes or up to 4 hours.
9. Divide half of bread mixture evenly between 2(6 oz) ramekins or custard cups coated with cooking spray; sprinkle evenley with half of chocolate.
10. Divide remaining bread mixture between ramekins; top with remaining chocolate.
11. Place ramekins in an 8" square baking pan; add hot water to pan to a depth of 1".
12. Bake for 35 minutes or until set.
13. Serve each pudding warm with 1 tablespoon whipped topping that has been mixed with macadamia nuts.
14. Enjoy!