what's Baking!!

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Apple Cake With Cinnamon Sauce

Ingredients:

4 cups Peeled, cored, chopped sweet apples (such as Mollies, Crispin, Red or Golden Delicious)
1 cup Chopped nuts
2 cups Flour
2 cups Sugar
2 teaspoons Baking powder
2 teaspoons Cinnamon
1 teaspoon Salt
2 Eggs
1/2 cup Vegetable oil
2 teaspoons Vanilla

***Cinnamon Sauce***
3/4 cup Butter
1 cup Confectioners' sugar
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 cup Water
Directions:
Preheat oven to 375F. Butter and flour a 9x13-inch pan. Combine apples with nuts in a large bowl and sift dry ingredients over top. Mix eggs, oil and vanilla together. Add to the apples and flour mixture and mix until well blended.

Bake in prepared pan for 35 to 45 minutes or until tester inserted in the center comes out clean. Cool. Serve with Cinnamon Sauce.

CINNAMON SAUCE: Melt butter in a small saucepan. Add sugar, vanilla, cinnamon, nutmeg, and water. Bring to a boil, then simmer until thickened, about 5 minutes. Cool and pour over individual servings of cake.

 

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Quick, Easy -N- Fast Double Cherry Crunch Recipe
2 cans cherry pie filling
1/2 t. almond extract
2 C. sugar
2 C. sifted flour
2 t. baking powder
2 eggs
2 T. butter

Spread cans of cherry pie filling across the bottom of a 3 quart baking pan with 3" sides. Sprinkle the almond extract over pie filling.
In a mixing bowl lightly beat eggs. Mix in sugar, flour, and baking powder. Combine until moist and crumbly. Spread this topping over the cherries. Melt butter and pour over all.
Bake for 40 minutes in a 350°friend. oven. Serve with whipping cream or vanilla ice cream.

 

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Derby Pie Bars

1 (18 ounce) box yellow cake mix or butter recipe cake mix, 2-layer size
1 egg
1/2 cup butter, melted
1 1/2 cups light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 teaspoon vanilla
1 cup pecans, chopped
3/4 cup chocolate chips

1. Preheat oven to 325 degrees.
2. Mix cake mix, 1 egg, and melted butter until well blended.
3. Reserve 2/3 cup of this batter.
4. Spread the rest of the batter into a greased and floured 9 x 13-inch pan and bake at 325 degrees friend. for 15 minutes or until lightly browned.
5. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla, pecans and chocolate chips. Pour this filling on top of crust and cook about 50 to 60 minutes.
6. Let cool and cut into bars or squares.

 

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Cannoli Layer Cake

1 box devil's food cake mix (like Duncan Hines)
2/3 cup Bailey's Irish Cream Liqueur
1 container (12oz.) mascarpone cheese
1 box (16 oz.) powdered sugar
1/3 cup choc. fudge sauce, warmed.

1) Heat oven to 350*. Prepare cake mix to package directions, reducing the water to 3/4 cup and adding 1/2 cup Irish Cream. Divide batter among 3 greased 8" round cake pans. Bake 25 mins. Cool on wire rack.
2) With elec. mixer on med., beat together mascarpone cheese and remaining liqueur 30 seconds 'til smooth. Add powdered sugar a cup at a time, beating constantly.
3) Place one cake layer on serving plate. Spread 1/2 cup cheese mixture on layer. Repeat layering. Top with 3rd layer. Pour fudge over cake using spatula to coat top; let fudge drip down sides. Top with remaining cheese mixture.
NOTE : If you put the cheese mixture in a pastry bag, you can pipe it on really pretty.

 

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Peanut Butter Layered Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine 2 cups granulated sugar
4 eggs
2 tsp. vanilla, divided
1 cup flour
1 cup creamy peanut butter (at room temperature)
1/2 cup powdered sugar
2 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 350°friend. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and 1 tsp. of the vanilla. Stir in flour until well blended. Spread into prepared pan. BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. BEAT peanut butter, powdered sugar and remaining 1 tsp. vanilla until well blended. Spread over brownie. Microwave semi-sweet chocolate in microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Drizzle chocolate from spoon over peanut butter layer. Refrigerate 30 min. or until chocolate is firm. Remove brownie from pan, using foil handles. Cut into 36 brownies to serve.

 

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White Chip Orange Dream Cookies

Ingredients:
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
2 teaspoons grated orange peel
1 package (12-ounce size) white chocolate morsels



Directions:
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels.

Drop dough by rounded tablespoons onto ungreased baking sheets. Bake in preheated 350 degree oven for 10-12 minutes or until edges are light golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

 

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Chocolate Fudge Layer Cake

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/2 cup oil
1/2 cup water
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 Tbsp. PLANTERS Sliced Almonds

PREHEAT oven to 350°friend. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans. BAKE 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack. PLACE remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.

 

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Quick Tea Cake Recipe
1 C. butter, at room temperature, plus more for pan
1 2/3 C. sugar
5 eggs
2 C. cake flour
1 t. lemon juice
1/2 t. grated lemon zest

To prepare oven, pan: Preheat oven to 300°friend. Butter loaf pan. Dust with flour.

To make cake:
In medium bowl, beat butter until creamy. Gradually beat in sugar and cream until mixture is light. Add eggs, beating thoroughly after each addition. Continue beating until batter is very light. Fold in cake flour, lemon juice and lemon zest.

To bake cake:
Scrape batter into loaf pan. Bake for 1 1/2 hours, or until toothpick inserted in center comes out clean. Let cool in pan before turning it out onto rack.

To serve: Sprinkle top with confectioners' sugar. Slice.

 

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Picnic Lemon Bars

Ingredients:
1/4 cup Powdered sugar; sifted
1/2 cup Butter or margarine; softened
1 cup Flour
1 pinch Salt
2 Eggs; beaten
1 cup Sugar
1/2 teaspoon Baking powder
1 Lemon, grated rind of
2 tablespoons Lemon juice
2 tablespoons Flour
Powdered sugar



Directions:
Cream 1/4 cup powdered sugar and butter until light and fluffy; add 1 cup flour and salt, mixing well. Press mixture into a lightly greased 9-inch square pan. Bake at 350 degrees for 18 - 20 minutes.

Combine the next 6 ingredients, beating well. Pour over baked crust. Bake at 350 degrees for 25 minutes. Sprinkle with powdered sugar. Cool; cut into bars.

 

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Apricot Nectar Cake

Ingredients
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

Directions
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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White Layer Cake
2 - 9" rounds

2 1/4 cups Plain Cake Flour, plus more for dusting pans
1 cup milk, whole, room temperature
6 each egg whites, large, room temperature
2 tsp. almond extract
1 tsp. vanilla extract
1 3/4 cups sugar, granulated
4 tsp. baking powder
1 tsp. salt, granulated
12 Tbls. unsalted butter, soft but still cool

• Pre-heat oven to 350 degrees. Generously grease 2-9” cake pans and cover the bottoms with rounds of parchment or waxed paper. Grease the paper and dust the pans with cake flour tapping out the excess.
• Pour the milk, egg whites, and extracts into a 2 cup measuring cup and mix with a fork until blended.
• Mix the flour, granulated sugar, baking powder, and the salt in the bowl of a standing mixer set at low speed fitted with the paddle attachment. Add the butter; continue mixing on low until the mixture resembles moist crumbs, with no powdery mixture left.
• Add all but 1/2 cup of the milk mixture and beat on medium for 1 1/2 minutes. Add the remaining milk mixture and beat a little more. Scrape the sides down and beat a minute or so more until the mixture is smooth.
• Divide the batter evenly between the two prepared 9” cake pans, smoothing the tops evenly.
• Bake for 25 to 30 minutes or until a tooth pick comes out clean. Start to check at the 25 minute mark. Cool an a wire rack 90 minutes or so.

 

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Marbled Fudge Bars

Ingredients:
1 cup butter or margarine
4 squares unsweetened chocolate
2 1/2 cups sugar
4 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped california walnuts
1 teaspoon vanilla extract
1 package (8 oz. size) cream cheese, softened



Directions:
Grease a 13x9-inch baking pan. In 2 quart heavy saucepan over low heat, melt butter and chocolate. with wire whisk or spoon, beat in 2 cups sugar and 3 eggs until well blended. With wooden spoon, stir in flour, salt, nuts and 1 teaspoon vanilla extract. Spread evenly in pan.

Preheat oven to 350?friend.

In small bowl with mixer at low speed, beat cream cheese, 1/2 cup sugar, 1 egg and 1 teaspoon vanilla extract until just mixed. At medium speed, beat 2 minutes, occasionally scrapping bowl with rubber spatula.

With large spoon, drop mixture in dollops on top of batter. Using tip of knife, lightly score top surface in a criss-cross pattern.

Bake 40-50 minutes until toothpick comes out clean. Cook on rack. cut into bars. Refrigerate.

 

[moreluck]

For Helen of CA......

There are 2 very good products from Betty Crocker. One is Betty Crocker Cinnamon Swirl Cake Mix....I make it in a bundt pan and it's excellent. The other is Betty Crocker Cinnamon Streusel Muffin Mix.
These 2 mixes are fast and easy. A regular recipe follows....
*******************

Streusal topped muffins

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
1/4 cup packed brown sugar
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Heat oven to 400 degrees friend (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.2.In a medium bowl, combine flour, 1/2 cup white sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)3.Fill cups 2/3 full. In small bowl, blend 1/4 cup firmly packed brown sugar, 1 tablespoon butter (softened), 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut with fork until crumbly. Sprinkle over muffins before baking.4.Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

 

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Heath Bar Cookies

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)
1/2 cup chopped walnuts

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.
2 Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill for at least 30 minutes (better an hour).

4 Preheat oven to 350°friend. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-1½ inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets.

5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
Makes about 6 dozen cookies.

 

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Peanut Butter Cookies from The Willows

4 1/2 cups flour
1 1/2 tsps. baking powder
1 tsp. baking soda
1 tsp. salt
3 sticks butter, softened (3/4 lb.)
1 1/3 cups creamy peanut butter
2/3 cup sugar
2 1/4 cups packed brown sugar
1/3 cup vegetable oil
3 large eggs plus 2 large yolks
2 Tbls. pure vanilla extract

Preheat oven to 350* with racks in upper and lower thirds of the oven. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat together butter, peanut butter, sugars and oil with electric mixer at high speed just until pale & creamy, about 2 mins. Add whole eggs, yolks and vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 3 batches, mixing until well blended. Scoop scant 1/4 cups of dough about 2 inches apart onto 2 ungreased large baking sheets. Flatten mounds with floured tines of a fork into 2 1/2 inch cookies.
Bake, switching positions of baking sheets halfway through baking until slightly puffed and golden around the edges, about 30 mins total. Transfer cookies to racks to cool.

 

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Hawaiian Wedding Cake

Ingredients:
***Cake***
2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1 cup coconut
1 cup chopped nuts
1 can (20 oz. size) crushed pineapple with juice

***Topping***
1/4 pound margarine
1 1/2 cup Powdered (confectioner's) sugar
1 package (8 oz. size) cream cheese
2 teaspoons vanilla



Directions:
Cake: Beat together well with mixer. Bake at 350 degrees friend for 45 minutes in greased 9 x 13 inch pan.

Topping: Beat together well. Spread on cold cake.

 

[moreluck]

******* FOR THE DOG ********************

Doggy Biscuits from Woman's Day

4 cups whole wheat flour
2 cups old fashioned oatmeal
1 1/4 cups water
1/4 cup minced apple
3 Tbls. ground cinnamon
2 Tbls. vegetable oil
2 Tbls. honey
1 Tbls. ground cloves

Heat oven to 325*. Place all ingredients in a large bowl. Mix thoroughly until combined to form
dough.

Roll out dough on floured surface to about 1/4 " thick. Cut with a cookie cutter until all dough is used.
Place cookies on ungreased foil-lined baking sheets. Bake 30-35 minutes.

 

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Graham Scotcharoos

3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 1/4 cups graham cracker crumbs
1/2 teaspoon baking soda
2 cups butterscotch chips
1/2 cup dark chocolate M&Ms plain chocolate candies

1. preheat 375 degrees.
2. beat together butter and sugars til creamed. Blend in eggs and vanilla. Add flour, graham crackers crumbs, baking soda, mixing well. Stir in chips and M&Ms.
3. Drop dough by heaping tablespoons onto greased cookie sheets about 3 inches apart.
4. Bake for 8 to 10 minutes ot til lightly browned. Cool on sheet for about 3 minutes and remove to wire racks.

 

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Mocha Fudge Pie

Ingredients:

1/3 cup Hot water
4 teaspoons Instant coffee granules, divided
1/2 package (19.85-ounce size) Light fudge brownie mix
2 teaspoons Vanilla extract, divided
2 Egg whites
Vegetable cooking spray
3/4 cup 1% Low-fat milk
3 tablespoons Kahlua or other coffee-flavored liqueur, divided
1 package (3.9-ounce size) Chocolate-flavored instant pudding-and-pie filling mix
3 cups Frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)



Directions:
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, teaspoon vanilla, and egg whites; stir until well blended. Pour mixture into a 9-inch pie plate coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely.

Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.

Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately, or store loosely covered in refrigerator.

 

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Nifty Peach Cobbler

Ingredients
3 cups Peaches peeled and sliced
2/3 cup Sugar
pinch Salt
Butter as required
1/2 teaspoon Lemon juice
1 ea Pillsbury pie crust
1/8 teaspoon Cinnamon

Directions
Put peach slices in a medium sized mixing bowl and add salt, lemon juice, cinnamon, and sugar. Stir and set aside, stirring occasionally to make juice.

Unroll pie crust on a flat surface and set a loaf pan on it and cut the crust around the bottom of the pan, reserving the remaining crust. Rub butter on the bottom and sides of the pan and place the cut out crust in the pan. Bake at 350 degrees until lightly browned and let it cool. Put the peach mixture in the pan on top of the crust and dot with a tablespoon of butter. Use the remaining crust to put on top, cutting to make a laticed top and sprinkle with 1 1/2 tablespoons of sugar and 1/4 teaspoon of cinnamon. Bake at 350 degrees for 30 minutes or until browned on top. Top with ice cream.