what's Baking!!

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Jello Popcorn Balls

1 cup light corn syrup
1/2 cup sugar
1 (3oz.) package Jello gelatin (I like the red flavors)
9 cups popped corn

Heat corn syrup and sugar to boiling. Add jello and stir 'til dissolved. Pour over popped corn. With buttered hands, mix and form into balls. Cool on waxed paper.

 

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Cherry Snowball Cake

Ingredients:
1 package (8 oz. size) cream cheese, softened
2 cups confectioners sugar
1 carton (8 oz. size) Cool Whip
1 can cherry pie filling
1 large Angel Food cake
1 can crushed pineapple



Directions:
Cut cake in small pieces. Place cream cheese in a bowl and mix with beaters until fluffy. Add sugar and Cool Whip; mix well. Add drained pineapple to cream cheese mixture. Place half of cake in bowl. (like a trifle bowl) Add pie filling and a layer of cream cheese mixture. Add rest of cake. Top with remaining cream cheese mixture. Spread evenly.

 

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Coconut Snowflake Cake

1 box (18.25 oz.) devils food choc. cake mix
1 cup sour cream
3 large eggs
1/3 cup raspberry liqueur like Chambord
1/2 cup mini chocolate morsels
1 pkg. (8 oz.) cream cheese at room. temp.
1 jar (7.5 oz) Marshmallow cream
1 (8oz.) Cool Whip
1/2 cup seedless raspberry preserves
2 cups sweetened coconut

Heat oven to 350 degrees. In bowl of elec. mixer on med. speed beat the first 4 ingredients. for 3 mins.
Stir in chocolate morsels. Divide batter among three 8" greased and floured pans. Bake 25 mins; cool. In bowl of mixer, beat the next 2 ingredients one minute; fold in Cool Whip. Place one cake layer on plate; top with 1/4 cup preserves and 3/4 cup cream mixture, leaving a /12 inch border. Repeat layering. Add third layer. Coat cake with remaining cream mixture and coconut. Top with berries if desired.

 

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Chai Tea Mini Biscuits

1 cup 2% milk
3 reg. size chai tea bags
3 Tbls. sugar
1/4 tsp. cinnamon
2 cups self-rising flour
1/4 cup chilled butter, cut into small pieces
1/2 cup powdered sugar

Cook milk in small non-aluminum saucepan over med. heat, stirring once, 2-3 mins or just until bubbles appear (do not boil; remove from heat. Add tea bags; cover and steep for 5 mins. Remove and discard tea bags from milk, squeezing gently. Stir together sugar, cinnamon and flour in a large bowl. Cut in the butter with a fork or pastry blender until crumbly. Add 3/4 cup milk mixture, stirring just until dry ingredients are moistened. Reserve remaining milk for later use.

Turn dough out onto lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough to 3/4 inch thickness; cut with 1 1/2 inch round cutter. Place on lightly greased baking sheet.

Bake at 400 degrees for 6-7 mins. or until golden brown. Let stand 5 mins. Whisk together reserved 1 Tbls. milk mixture and powdered sugar until smooth. Drizzle over warm biscuits.

 

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Caramel Apple Bread Pudding

Ingredients:

***PUDDING***
1 tablespoon butter
3 medium tart apples (such as Braeburn or Fuji), peeled, cut into 1/2-inch pieces
1/2 cup coarsely chopped toasted pecans
1 1/2 cup milk
1 cup whipping cream
30 caramels
3 eggs
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups loosely packed cubed (1/2 inch) stale French bread
***TOPPING***
1/2 cup butter
2 large Fuji, Braeburn or Golden Delicious apples, unpeeled, sliced
1/2 cup packed brown sugar



Directions:
In large heavy skillet, melt 1 tablespoon butter. Add cut-up apples; cook over medium heat until apples are lightly browned and thoroughly cooked, turning frequently.

Lightly butter 9x5x3-inch (2-quart) loaf pan. Sprinkle pecans over bottom of pan. In medium saucepan, heat milk and cream over medium heat until very hot but not boiling. Add caramels; cook and stir until melted.

Heat oven to 350F. In large bowl, whisk together eggs, 1/4 cup brown sugar, vanilla, cinnamon and salt. Slowly whisk in hot caramel mixture. Add bread cubes and cooked apples; let stand 30 minutes.

Spoon mixture into loaf pan. Bake 50 to 60 minutes or until set but still slightly soft in center. Cool completely on wire rack.

Melt 1/2 cup butter in skillet over medium heat. Add sliced apples; cook until apples are tender but not mushy. Stir in 1/2 cup brown sugar; cook and stir until apples are coated.

Unmold pudding onto plate; cut into thick slices. Place on individual dessert plates. Spoon warm apple slices and sauce over each serving.

 

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Baked French Toast

Butter for greasing baking dish
3 cups half & half or whole milk
3 large eggs
1 tsp. vanilla
1/8 tsp. salt
3 Tbls. sugar
12 (3/4 inch thick) diagonally cut baguette slices from a day pld baguette

Put oven rack in middle position and preheat oven to 425 degrees. Generously butter a 13 x 9 inch baking dish. Whisk together half-and-half, eggs, vanilla, salt and 2 Tbls. sugar. Arrange bread slices in 1 layer in dish and pour custard mixture over bread. Turn bread slices over once or twice to coat and let stand at room temp. for 30 mins. Sprinkle top evenly with remaining tablespoon of sugar and bake until custard is set and top is golden brown.....30 -35 mins.

Serve with maple syrup or powdered sugar or jam.

 

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Banana-Chocolate Cupcakes

These would be so good with a cream cheese frosting.

1/4 cup butter or margarine, softened
1 1/2 cups sugar
2 large eggs
3 small bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1/3 cup buttermilk
1 cup semisweet chocolate morsels
vegetable oil cooking spray

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended.
2. Stir together flour, soda, and salt. Add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition. Stir in morsels.
3. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into pans, filling cups two-thirds full.
4. Bake at 350° for 17 minutes. Remove cupcakes from pans immediately, and cool on wire racks. Spread with frosting, if desired.

 

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Almond Pound Cake

1 cup butter
1 (8oz.) pkg. cream cheese
6 eggs
3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 1/2 cups sugar
1 tsp. almond extract
1 recipe almond glaze (to follow)

Allow butter, cream cheese and eggs to stand at room temp.for 30 mins. Grease & lightly flour 10 inch Bundt pan; set aside. Preheat oven to 325 degrees. In large mixing bowl beat butter and cream cheese on med.-high speed about 30 seconds or 'til softened. Gradually add sugar, 2 Tbls. at a time, beating on med. speed about 5 mins 'til light & fluffy. Add almond extract. Add eggs, one at a time, beating on low for one minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low just 'til combined. Spoon batter into pan. Bake for 75 mins. or until toothpick inserted comes out clean. Cool in pan on rack for 15 mins. Remove from pan. Cool thoroughly on wire rack about 2 hours. Top cake with glaze. Let set 30 mins. for glaze to set.

Almond Glaze

In small bowl beat together 1 1/2 cups sifted powdered sugar, 3 oz. softened cream cheese, 1/2 tsp. almond extract ns 1 to 2 Tbls. milk to make of glazing consistency.

 

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Sticky Pecan Pie Bars

Crust

1 (18 1/4 ounce) package yellow cake mix
8 tablespoons butter, melted (1 stick)
1 large egg

Filling
3/4 cup dark corn syrup
1/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract or 1 tablespoon bourbon
1 1/2 cups chopped pecans or pecan halves

1. Preheat oven to 350 degrees friend. Set aside an ungreased 13- x 9-inch baking pan.
2. Place the cake mix, melted butter and egg in a large mxing bowl. blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl several times. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out. Place the pan in the oven.
3. Bake the crust until it just begins to brown, 20 minutes. Remove pan from oven and set aside. Leave oven on.
4. Meanwhile, prepare the filling. Place the corn syrup, brown sugr, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to wash) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
5. Pour the filling over the baked crust and spread with the spatula so that the filling covers the entire surface. Return pan to oven.
6. Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes.
7. Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve

 

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Pumpkin Bread Pudding

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice
pinch of ground cloves
5 cups cubed (1 inch) day old crusty bread
3/4 stick butter melted

Preheat oven to 375 degrees with rack in middle position. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt and spices in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8 inch square baking dish and bake until custard is set, 25 - 30 minutes.

 

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Peach Pie Quick Bread

1 cup chopped pecans
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. grated lemon zest
2 cups sugar
3/4 cup canola oil
3 large eggs
1 tsp. vanilla extract
1 (21 oz) can peach fruit filling
Cooking spray (Pam)

Heat chopped pecans in a small skillet over med-low heat stirring often, 5-8 mins. or 'til toasted. Stir together flour and the next 3 ingredients in a bowl of elec. mixer. Whisk together sugar, oil and eggs. Gradually add sugar mixture to flour mixture, beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8x4 inch) loaf pans coated with Pam for baking. Bake at 350 degrees for 45 mins; shield with foil to prevent excessive browning, if necessary and bake 15 more minutes or until toothpick inserted in center comes out clean. Cool loaves in pans on wire rack for 10 mins. Remove from pans and continue cooling on wire rack for 15 mins.

 

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Italian Cream Cake

1 cup butter
2 cups sugar
5 eggs separated
2 cups flour
1/2 tsp. Salt
1 tsp. Soda
1 cup buttermilk
1tsp. Vanilla extract
2 cups coconut
1 cup chopped pecans



Cream butter and sugar. Add egg yolks one at a time, beating after each addition. Alternate dry ingredients with buttermilk. Add vanilla. Stir in coconut and pecans. Fold in stiffy beaten egg whites.

Pour into greased and floured 9-inch cake pans. Bake at 350 degrees for 30 to 35 min. Cool on racks



Icing
1 stick butter
1 8 oz cream cheese
1 lb. Confectioners sugar
1 tsp. Vanilla

Combine all ingredients until smooth. Frost tops and sides of cake.

 

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Cherry Pie Filling Bars

1 cup margarine
1 1/2 cups sugar
4 eggs
1 tablespoon lemon juice
2 cups flour
1 (21 ounce) can cherry pie filling

1. Cream margarine and sugar.
2. Add eggs and beat well.
3. Beat in lemon juice and flour.
4. Pour batter into a greased and floured jellyroll pan (or a cookie sheet with tall sides).
5. Use a toothpick to mark where the bars will be cut. Drop about 2-4 cherries with filling in the middle of each square. (You won't use the whole can).
6. Bake at 350 degrees for about 30-40 minutes.
7. Dust with powdered sugar.

 

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California Gold Rush Bars

Ingredients:
1/4 cup butter, melted
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup peanut butter chips
1 can (15 oz. size) sweetened condensed milk
3/4 cup unsalted peanuts



Directions:
Pour melted butter evenly in a 13-by-9-inch pan. Mix butter and crumbs and press evenly in the pan. Sprinkle with the chocolate chips and then the peanut butter chips. Pour the sweetened condensed milk evenly over all. Sprinkle with peanuts. Press lightly. Bake for 20 to 25 minutes at 350 friend. Chill in pan on rack. Cut into bars.

 

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Fruit-Streusel Coffee Cake

Ingredients:

***Streusel Topping***
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons cold butter or margarine, cut into pieces
***Cake***
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/2 cup granulated sugar
3 large eggs
1 cup milk
1 teaspoon vanilla extract
1 1/4 pound ripe pears, apples, or peaches, peeled and thinly sliced*



Directions:
* or substitute an equal amount of nectarines or plums, not peeled, thinly sliced; or fresh or frozen rhubarb, cut into 1-inch pieces

Prepare topping: In medium bowl, combine flour, brown sugar, and cinnamon. With fingertips, blend flour mixture and butter until mixture resembles coarse crumbs.

Prepare cake: Preheat oven to 350 degrees friend. Grease and flour 13" by 9" baking pan. In medium bowl, combine flour, baking powder, baking soda, and salt.

In large bowl, with mixer at low speed, beat butter and sugar until blended, frequently scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, one at a time, beating well after each addition.

In cup, combine milk and vanilla. With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, beating until smooth and occasionally scraping bowl.

Spread batter evenly in prepared pan. Arrange fruit slices on top, overlapping them slightly. Evenly sprinkle streusel topping over fruit.

Bake cake until toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan on wire rack 10 minutes to serve warm.

 

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HAWAIIAN DROP COOKIES
2 c. flour
2 tsp. baking powder
2 tsp. salt
2 1/2 to 3 c. shortening
1 1/4 c. sugar
1 egg
1/2 tsp. vanilla extract
1/2 tsp. almond extract
3/4 c. crushed pineapple, well drained
1/2 c. coconut

Mix flour, baking powder, and salt. Set aside. Cream shortening,
sugar, egg, vanilla, and almond. Blend in pineapple and coconut. Add
flour mixture. Drop by teaspoon on ungreased cookie sheet 3 inches
apart. Sprinkle with coconut. Bake at 325 degrees for 20 minutes.

 

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Crunchy Peanut Butter Bars

Ingredients:

2 3/4 cups flour
1 1/4 cup packed brown sugar
1 egg
1/2 cup butter, softened
1/2 cup shortening
1/3 cup chunky peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
***For The Topping***
1 cup semisweet chocolate chips, melted
1/2 cup chunky peanut butter
1 1/2 cup crushed cornflakes



Directions:
Preheat oven to 350 friend.

In a large mixing bowl, combine the first eight ingredients. The batter will be thick. Press into an ungreased 15 x 10 inch baking pan. Bake for 15-20 minutes or until set. Cool for 5 minutes.

Meanwhile prepare the topping. In a small bowl, combine the chocolate chips and the peanut butter. Stir in the cornflakes. Carefully spread on top. Cut into bars.

 

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Poppyseed Kolache

4 to 4-1/2 cups all-purpose flour
1 package active dry yeast
1/2 teaspoon ground mace or ground nutmeg
1 cup milk
1/2 cup butter
1/4 cup granulated sugar
1 teaspoon salt
2 eggs
1 teaspoon vanilla
1 teaspoon lemon zest
Canned poppy seed filling
Raisins (optional)
1 egg
1 Tbsp milk

1 In a large mixing bowl combine 2 cups of the flour, the yeast, and nutmeg or mace; set aside.
2 In a medium saucepan heat and stir the 1 cup milk, the 1/2 cup butter, the granulated sugar, and salt just until warm (120 degree friend to 130 degree friend) and butter almost melts. Add milk mixture to dry mixture along with the two eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in lemon zest and as much of the remaining flour as you can.
3 Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (for 1 to 1-1/2 hours).
4 Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Grease 2 baking sheets.
5 Roll each dough half into a 16x8 inch rectangle, about an 1/8 inch thick. Cut each rectangle into 8 4x4 squares. Place a large, heaping tablespoon of poppy seed filling onto the center of each square. If you want, add a few raisins to the top of the filling. Brush the four corners of each square with water. Draw the corners up and gently press together. Secure with a toothpick. Place on well greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double (about 35 minutes).
6 Brush with an egg wash made with one egg beaten with a tablespoon of milk. Bake in a 375 degree friend oven for 12 to 15 minutes or until golden. Transfer to wire racks; cool completely. Remove toothpicks. Makes 16 kolaches.

 

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Chocolate Chip Cheesecake Squares

2 (18 oz.) tubes refrigerated choc. chip cookie dough
Pam
3 (3 oz.) pkgs. cream cheese, softened
3 eggs
1 tsp. vanilla

Press one tube of cookie dough into the bottom of a 9 x 13 baking pan that has been sprayed with Pam.
Beat cream cheese, eggs and vanilla until smooth. Pour over cookie dough; crumble remaining cookie over top.
Bake at 350 degrees for 30 minutes. Chill before serving.

 

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Linda's Peanut Butter Nutty Rocky Road Fudge

1 (12 ounce) package chocolate chips
1 cup crunchy peanut butter
2 cups miniature marshmallows
1 cup walnuts, chopped

1. Melt the chocolate chips in a double boiler, or in the microwave. Make sure you watch it in the microwave, so it doesn't burn! You will need to stir it a few times if you are doing the microwave version.
2. Stir in the peanut butter, and mix until blended.
3. Remove pan from heat, and fold in the marshmallows and nuts.
4. Spread into a 9x13" buttered baking dish.
5. Cover, and chill in the fridge until the fudge firms up, about 10-15 minutes.
6. Cut into squares.