what's Baking!!

[moreluck]

Cherry Pecan Bread

Ingredients
3/4 cup Sugar
1/2 teaspoon Salt
1/2 cup Butter or margarine
1 cup Buttermilk
2 Eggs
1 cup Chopped pecans
2 cups Flour sifted
1 cup Maraschino cherries drained and chopped - reserve juice
1 teaspoon Baking soda
1 cup Powdered sugar
1 teaspoon Vanilla

Directions
Preheat oven to 350 degrees and spray a loaf pan with non-stick cooking spray.

In a large bowl, cream together sugar, butter, and eggs until light and fluffy. Sift together flour, soda, and salt. Add the flour mixture to the creamed mixture. Add the buttermilk. Stir until well mixed. Stir in nuts, cherries, and vanilla. Pour into loaf pan and bake for 55 to 60 minutes or until toothpick inserted in the middle comes out clean. Mix reserved cherry juice with powdered sugar and glaze the bread while it's warm. Cool before removing from loaf pan and slicing. Freezes well.

 

[moreluck]

Fruit Smoothie No-Bake Cheesecake

1 1/2 cups Graham Cracker crumbs
1/4 cup butter, melted
2 Tbls. sugar
4 pkg. (8 oz. each) Philadelphia Neufchatel Cheese
1/2 cup sugar
1 pkg. (12oz.) frozen mixed berries (raspberries, blackberries, strawberries & blueberries) thawed, drained
1 tub (8 oz.) Cool Whip Lite, thawed, divided.

Line a 13x9 baking pan with foil, with ends extending over the side. Mix graham cracker crumbs, butter and 2 Tbls. sugar; press firmly onto bottom of prepared pan. Refrigerate while making filling.

Beat Neufchatel cheese and 1/2 cup sugar in large bowl until well blended. Smash drained berries with a fork; stir into cheese mixture. Gently stir in 2 cups of whipped topping. Spoon over crust & cover.

Refrigerate 4 hrs. or 'til firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with remaining Cool Whip. Store leftovers in the fridge.

 

[moreluck]

Triple Berry Parfaits

2/3 cup each: raspberries, sliced strawberries and blueberries
3 containers (6 oz. each) strawberry nonfat yogurt
1/4 cup BAKER'S ANGEL FLAKE Coconut
24 Reduced Fat NILLA Wafers, coarsely chopped 6 Tbsp. thawed COOL WHIP LITE Whipped Topping 6 whole strawberries

MIX raspberries, sliced strawberries and blueberries in medium bowl. Add yogurt and coconut; toss to coat. SPOON half of the chopped wafers evenly into six parfait glasses; cover with half of the fruit mixture. Repeat layers. TOP with the whipped topping and whole strawberries.

 

[moreluck]

Brown Sugar Pound Cake

1 cup shortening
1/2 cup butter, softened
1 (1 lb.) box light brown sugar
5 large eggs
3 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup evaporated milk
1 tsp. vanilla extract

Beat shortening, butter and brown sugar at med. speed with elec. mixer 2 mins. or 'til creamy. Add eggs one at a time, beating well after each addition.
Combine flour, salt and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12 cup bundt pan.
Bake at 300* for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 mins. on wire rack. Remove from pan and cool completely

Glaze for Brown Sugar Pound Cake
1/2 cup butter
1 cup firmly packed lt. brown sugar
1/4 cup evaporated milk
3 cups powdered sugar
1 tsp. vanilla extract

Melt butter in med. saucepan over med. heat. Whisk in brown sugar, and cook one minute. Add milk, powdered sugar and vanilla; whisk until creamy. Remove from heat and pour immediately over cooled cake.

 

[moreluck]

Fresh Apple Coffee Cake

Ingredients -
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups cored, peeled and diced sweet apple
1/4 cup salad oil
1 egg
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup chopped nuts
Powdered sugar
Directions 1.Sift flour, salt and soda together; set aside.
2.Place apple in a medium-size bowl. Break egg over apples. Add oil, sugar, cinnamon, nutmeg and nuts; blend thoroughly. Stir dry mixture into apple mixture just until flour is moist. (The mixture will seem dry.) Spread in a greased 8-inch square pan. Bake in a 350 degree friend oven for 30-35 minutes until a wooden pick comes out clean. Turn out on plate and sprinkle with powdered sugar.

 

[moreluck]

Georgia Pecan Pan Bread

Ingredients:
1 1/2 cup self rising flour
1 cup sugar
4 eggs
1 teaspoon vanilla
1 cup light brown sugar
1 cup oil
2 cups coarse chopped pecans



Directions:
Combine all ingredients in a bowl and stir to combine well. Pour into a 9 x 13 pan and bake 350F degrees about 30 to 40 minutes or tested done. Cut into squares to serve.

 

[moreluck]

Hot Fudge Sauce Cake

Ingredients:
1/2 cup water
1/4 cup butter
1 cup flour
3/4 cup sugar
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup buttermilk
1/2 teaspoon vanilla
1 egg
1 cup hot fudge sauce
Whipped topping, if desired
Maraschino cherries, if desired

Directions:
Heat oven to 350?friend. Spray 9-inch square pan with nonstick cooking spray.

In small saucepan, heat water and butter until butter melts; set aside.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking soda, salt and cinnamon; mix well. Add water mixture, buttermilk, vanilla and egg. Beat at low speed until moistened; beat 2 minutes at medium speed.

Pour into spray coated pan. Bake at 350? for 15-25 minutes until toothpick inserted in center comes out clean.

Meanwhile, heat fudge sauce as directed on container, spread on hot cake. Bake an aditional 10 minutes. Cool 10-15 minutes, serve warm. If desired, garnish with whipped topping and maraschino cherries.

 

[moreluck]

Frozen Cranberry Velvet Pie

Ingredients:
1 1/4 cup vanilla wafer crumbs
6 tablespoons butter, melted
8 ounces cream cheese, softened
1 cup whipping cream
1/4 cup sugar
1/2 teaspoon vanilla
16 ounces whole cranberry sauce



Directions:
Combine crumbs and melted butter; press firmly into bottom and sides of buttered 9" pie plate. Chill untill firm.

Beat cream cheese until fluffy.

Combine whipping cream, sugar and vanilla; whip until thickened, but not stiff.

Gradually add to the creamed cheese, beating until smooth and creamy. Fold cranberry sauce into whipped mixture. Spoon into chilled crust; freeze until firm.

Remove from freezer 10 minutes before serving. Garnish with whipped cream and whole cranberries.

 

[moreluck]

Hawaiian Dream Dip

1 Tbls. cornstarch
1/2 cup sugar
3/4 cup orange juice
1 Tbls. orange zest
1 (9oz.) tub frozen whipped topping

In a small saucepan, combine cornstarch and sugar. Mix well. Add juice and zest. Bring to a boil over med. heat. Continue cooking until mixture thickens and becomes clear. Cool mixture to room temperature. Fold cooled mixture into thawed whipped topping. Chill at least one hour before serving....overnight is better. Serve with fresh fruit for dipping or as a dressing for fruit salad.

 

[moreluck]

Chocolate Sin Squares

Ingredients:
1 package (14 oz. size) caramels
2/3 cup evaporated milk, divided
1 package (18 oz. size) German chocolate cake mix
3/4 cup margarine
1 cup chopped nuts
1 cup chocolate chips



Directions:
Mix and melt caramels with 1/3 cup evaporated milk, stirring often.

Heat oven to 350 friend. Separately, combine cake mix with margarine, 1/3 cup evaporated milk (or more if needed) and nuts.

Place half the mixture into a greased 13x9 pan. Bake 6 minutes. Sprinkle baked mixture with chocolate chips, then spread with caramel mixture. Spread remaining mixture on top.

Bake 15-18 minutes. Let cool then cut into squares.

 

[moreluck]

Candy Apple Cake Recipe
1 cup red-hot cinnamon candies
1/2 C. sugar
1 C. apple juice, divided
1/2 t. red food color
4 large Granny Smith apples, cored and coarsely chopped
1 package (18 1/4 oz.) yellow cake mix
1 package (4-serving size) instant vanilla pudding
2 eggs
1 C. sour cream

Preheat oven to 350°friend. Coat a 9 x 13-inch baking dish with nonstick cooking spray. In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.

In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve

 

[moreluck]

Pistachio Pound Cake

Ingredients:
***Cake***
1 package yellow cake mix
1 package pistachio instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup water
4 eggs
***Filling***
1 cup chopped walnuts or pecan
1/2 cup brown sugar
2 tablespoons cinnamon



Directions:
In large bowl, mix the cake ingredients and beat about 3 minutes.

In small bowl combine filling ingredients.

Pour 2/3 of batter between 2 greased loaf pans (can use tube pan). Sprinkle filling over and cover filling with remaining batter. Bake at 375 for 40 minutes or until done.

Cool right side up, then invert out of pan. May glaze with confectioner's sugar.

 

[moreluck]

Creme De Menthe Cake

1 pkg. white cake mix
3 eggs
5 Tbls. creme de menthe liqueur, divided use
1 (16oz.) can chocolate syrup
1 (8 oz.) tub frozen whipped topping, thawed

Prepare cake mix as directed except substitute 3 Tbls. creme de menthe for 3 Tbls. of the water.
Grease a 9x13 pan with butter or margerine and dust with flour.. Add cake batter and bake according to package directions.
Remove from oven and while hot, poke holes in cake with a fork. Pour choc. syrup evenly over the top. Refrigerate.
After cake is cooled, mix whipped topping with the remaining creme de menthe and spread on cake. Store in fridge.

 

[moreluck]

Coconut Sour Cream Cake Recipe

1-1/4 C. sour cream
1 C. canned cream of coconut (such as Coco Lopez)
3 large eggs
1/4 C. vegetable oil
1 T. fresh lemon juice
1 (18.25 oz.) box white cake mix (without pudding)
2 C. flaked sweetened coconut, toasted

Preheat oven to 350°friend. Butter a 13 x 9 x 2 inch baking pan. Dust pan with flour.

Combine 1 cup of the sour cream, 3/4 cup of the cream of coconut, the eggs, vegetable oil and fresh lemon juice in a large bowl; whisk to blend. Add cake mix and blend well. Transfer batter to prepared pan.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes.

Meanwhile, blend remaining 1/4 cup sour cream and remaining 1/4 cup cream of coconut in a small bowl. Spread mixture evenly over warm cake. Return cake to oven; bake 5 minutes longer. Sprinkle coconut over top. Place pan on rack and cool cake completely before slicing and serving.

 

[lovetokayak]

That's it...I'm moving to where ever moreluck is and getting in business with him/her. UPS=Unbelievably Phenomenal Snacks! These recipes are awesome. Guess what I'm doing between now and the holiday season....you guessed it! Experimenting on my family with them. Thanks for posting them.

 

[moreluck]

lovetokayak....you're welcome. And, it's 'she' from S. California.

 

[moreluck]

Double Chocolate Espresso Cookies

3 (1 ounce) unsweetened chocolate squares
2 cups semi-sweet chocolate chips, divided
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup sugar
2 tablespoons sugar
3 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1. In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.
2. In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored. Beat in the chocolate mixture. Combine the flour, baking powder, and salt; add to chocolate mixture. Stir in remaining chips.
3. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks.

 

[moreluck]

Sunrise Orange Pancakes

Ingredients:
7 tablespoons sugar, divided
1 1/2 teaspoon cornstarch
1 1/2 cup orange juice, divided
2 cups biscuit/baking mix
2 eggs
3/4 cup milk



Directions:
In a saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; cool to lukewarm.

Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the orange sauce.

 

[moreluck]

Chocolate Harvest Cake

Ingredients

• One-Bowl Cake:
• 1 cup buttermilk
• 1 cup water
• 2/3 cup cooking oil
• 2 cups sugar
• 2 eggs
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups all-purpose flour
• 3/4cup unsweetenedcocoapowder
• Pumpkin Cream Filling:
• 1 (8-oz.) pkg. cream cheese, softened
• 1/3 cup canned pumpkin
• 1/4 cup sugar
• 1/4 tsp. ground cinnamon
• Chocolate Glaze:
• 1/2 cup whipping cream
• 4 oz. semisweet chocolate, chopped
• Cake Toppers:
• Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel

Directions

1. PREPARE OVEN AND PANS: Preheat oven to 350 degrees friend. Grease and flour two 9x 1-1?2-inch round baking pans; set aside.
2. COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.
3. DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
4. PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.
5. MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers. Makes 14 servings.

 

[moreluck]

Hold on to Your Lips: Peanut Butter Ice Cream Pie

15 Oreo cookies (crushed)
1/2 cup butter (melted)
1 quart vanilla ice cream (softened-not melted)
1 cup chunky peanut butter
1 teaspoon vanilla
1/2 cup peanuts (crushed)
1/4 cup chocolate syrup

1. combine oreos and butter and mix well.
2. Press into pie dish to form a crust going 3/4 of the way up the sides.
3. Mix ice cream, peanut butter & vanilla until well blended and smooth.
4. Pour into crust.
5. Freeze for a few hours. (until frozen).
6. Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.