what's Baking!!

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Hazelnut Waffles

Ingredients:

1 1/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs -- separated
1 cup milk
2 tablespoons butter or margarine -- melted
3/4 cup roasted and chopped hazelnuts



Directions:
Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.

 

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Yellow Layer Cake

CAKE

1/3 cup sugar
1/2 cup vegetable oil
1/2 cup water
4 eggs
6 cups Pillsbury Plus yellow cake mix (Eachbox of cake mix yields 3 cups dry mix)
1 1/2 cups sour cream

FROSTING
1 1/2 cups butter, softened
1 cup powdered unsweetened cocoa
4 cups powdered sugar
1/2 cup milk

1. FOR CAKE:.
2. Grease and flour two 9" round cake pans. Combine sugar, oil, water, eggs and cake mix in a large bowl. Add sour cream and mix thoroughly. Pour batter into the prepared cake pans. Back at 350 for 45-55 minutes, or until toothpick inserted in center comes out celan. Cool layers in pans on a wire rack for 5 minutes; remove from pans by inverting onto wire rack, and continue to cool.
3. Makes one double layer cake.
4. FOR FROSTING:.
5. Cream butter well in a large bowl. Add cocoa and powdered sugar, mix at low speed and add milk. Beat until creamy. Place on cake layer on a plate and spread icing evenly over the top. Set the second layer on top of the first and spread icing on the sides and top of the cake.

 

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This comes out flat as a pancake (maybe because I used Splenda), but tastes really good.

Nut-Topped Snack Cake
1/2 c All-Purpose Flour
1/2 ts Baking Powder
1/8 ts Salt
1 Egg
1/2 c Sugar
1/4 c Milk
2 tb Margarine or Butter
1/3 c Chopped Pecans
2 tb Sugar

Grease and lightly flour an 8-inch round baking pan. Combine flour, baking
powder, and salt. In a bowl beat eggs with electric mixer on high speed
for 4 minutes or until thick. Gradually add 1/2 cup sugar; beat at medium
speed 4 to 5 minutes or until fluffy. Add dry ingredients to egg mixture;
stir just until combined.
Heat milk with margarine until margarine melts; stir into batter and mix
well.
Pour batter into prepared pan. Combine nuts and 2 tablespoons sugar;
sprinkle evenly over batter. Bake at 350F degrees 20 minutes or until cake
springs back when pressed. Cool in pan. Cut into pieces.

 

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Autumn Spice Cookies

Ingredients:
8 tablespoons butter or margarine, softened
2 large eggs
1 package spice cake mix
1 cup quick-cooking oats
1/2 cup raisins
1/2 cup sugar
1/2 teaspoon cinnamon



Directions:
Preheat oven to 350F. Grease or spray baking sheets.

Combine the butter and eggs in a large bowl. Beat with an electric mixer set at low speed until smooth and creamy. Add the spice cake mix and oats to the butter mixture and mix well. Stir in the raisins. Shape dough into 1-inch balls.

Combine the sugar and cinnamon on waxed paper. Roll balls in mixture. Arrange on prepared baking sheets.

Bake until lightly browned, about 7 to 9 minutes. Cool on baking sheets for 1 minute. Transfer cookies to wire racks to cool completely.

 

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Root Beer Cake

1 package of white cake mix
1 3/4 cup cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping mix

Mix cake mix, 1 1/4 cups cold root beer, oil, and eggs. Beat on low
speed for 2 minutes. Pour into a greased 13x9x2 inch baking pan. Bake
at 350 for 30-35 minutes or until a toothpick inserted near the center
comes out clean. Cool completely on wire rack. In mixing bowl, combine
the whipped topping mix and remaining root beer. Beat intil soft peaks
form, Frost cake. Store in refrigerator.

Great root beer float taste!

 

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Lebanon County Peach Cake

2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 egg
1 cup milk
1/4 teaspoon cinnamon
1 1/2-2 lbs peaches, peeled, seeded and halved
1/2 cup sugar

1. Preheat oven to 350F and lightly grease a 13x9 inch pan.
2. Sift first four ingredients together very well.
3. Cut in the butter; add egg and milk, which have been mixed together.
4. Mix thoroughly.
5. Pour into prepared pan; cover with peach halves.
6. Mix cinnamon and sugar together; sprinkle evenly over peaches.
7. Bake for 35 minutes or until cake tests done.

 

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Caramel-Pecan Oatmeal Bars

1 cup chopped pecans
1 (18.25-oz.) package yellow cake mix
2 1/2 cups uncooked quick-cooking oats
3/4 cup butter, melted
1 (11.5-oz.) package milk or semisweet chocolate morsels
25 caramels
1 tablespoon water

1. Place pecans in a single layer in a 13- x 9-inch pan.
2. Bake at 350° for 4 to 5 minutes or until toasted, stirring occasionally. Remove nuts from pan.
3. Line bottom and sides of pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
4. Stir together cake mix and oats in a large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture evenly onto bottom of prepared pan. Sprinkle chocolate morsels and toasted pecans evenly over oat mixture in pan. Sprinkle with remaining oat mixture.
5. Bake at 375° for 30 minutes or until top is golden brown. 6. Microwave caramels and 1 Tbsp. water in a microwave-safe bowl at HIGH 1 minute or until caramels are melted. Drizzle evenly over warm bars in pan. Let cool on a wire rack 1 hour or until completely cool. 7. Lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

 

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Pumpkin and Nut Bread

Ingredients:
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup chopped pecans
2 eggs, beaten
1 cup buttermilk
1 can pumpkin
3/4 cup firmly packed brown sugar
1/4 cup oil
1 teaspoon baking soda



Directions:
Sift together flour, baking powder, salt and cinnamon.

Blend together the eggs, milk, pumpkin, brown sugar, oil, and soda. Stir in the flour mixture until well moistened. Fold in the chopped pecans.

Pour into greased loaf pans and bake at 350 degrees for 1 hour and 15 minutes. Cool 15 minutes on rack before removing from pans. Serve warm with cream cheese.

 

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Triple Lemon Pound Cake

2 cups butter, softened
1/2 cup vegetable oil
3 cups sugar
5 eggs
1 lemon, zest of
1 lemon, juice of
3 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla
1 teaspoon lemon extract

Cream butter. Add oil, and sugar. Cream again. Add eggs, one at a time, beating well after adding each. Mix in lemon zest and lemon juice.

1. Sift together flour, baking powder, and salt.
2. Add flour mixture and milk alternately to butter and egg mixture, beginning and ending with dry ingredients.
3. Add extracts to batter.
4. Bake in a greased and floured tube pan at 300 for 1-1/2 hours, or until a wooden skewer inserted in center of cake comes out clean. Cool completely on rack before removing cake from pan.

 

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Orange Bread

Ingredients:
1 cup sugar
1/2 cup oil
2 tablespoons milk
2 eggs
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fresh or frozen orange juice

***Glaze***
2 tablespoons orange juice
1/4 cup powdered sugar



Directions:
Mix all bread ingredients together. Pour into greased loaf pan. Bake at 350 degrees for 50-55 minutes.

While cake is still warm, make glaze: combine orange juice and sugar. Pour over warm cake.

 

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French Coconut Cream Cake

1 (18 ounce) white cake mix (Duncan Hines French Vanilla)
3 eggs
1/3 cup vegetable oil
1 1/3 cups water
1 (1 ounce) coconut pudding mix
1 cup pecans, finely chopped
1 cup sugar
18 ounces frozen coconut
16 ounces sour cream
1 teaspoon vanilla

1. Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend.
2. Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin.
3. Bake cake according to instructions on package. Let layers cool.
4. Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.

 

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Paula's Double-Chocolate Gooey Butter Cake

1 cup melted butter plus more for the pan
1 pkg. (18.25oz.) Chocolate cake mix
3 large eggs
1 pkg. (8oz.) cream cheese, softened
3-4 Tbls. cocoa powder
1 box (1 lb.) powdered sugar
1 tsp. vanilla
1 cup chopped nuts

Heat oven to 350* and place rack in center. Lightly butter a 13 x 9 baking pan. In a large bowl stir together cake mix, 1 egg and 1/2 cup butter until combined well; evenly pat into prepared pan and set aside.

In a large mixer bowl, beat cream cheese on med. speed 'til smooth. Beat in remaining 2 eggs and the cocoa powder until combined well. Reduce speed to low and add the powdered sugar; beat 'til combined. Gradually beat in remaining 1/2 cup butter and the vanilla. beat 'til smooth Fold in nuts and then spread over cake mixture in pan.

Bake until set around the edges but center is a little gooey, 40-50 mins. (do not overbake) Cool in pan on rack slightly before cutting.

 

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Blue Ribbon Sugar Cookies

1 cup butter
1/2 cup powdered sugar
1/2 cup granulated sugar
1 egg
1/2 tsp. vanilla
2 1/4 cups all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
sugar if desired

Heat oven to 375*. Combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at med. speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating 'til well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Beat 'til dough forms a ball. Shape dough into 1" balls. Place 2" apart onto ungreased cookie sheets. Flatten to 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars if desired. Bake 7-9 mins. ot 'til edges are lightly browned. Let stand 1 min. Remove from cookie sheets.

 

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Italian Love Cake
1 package of Duncan Hines Devils Food or Marble cake mix
4 Eggs
2 pints of Part-skim Ricotta Cheese
1 box of Instant Chocolate Pudding
1 cup of Sugar
1 cup milk or Heavy cream
1 teaspoon Vanilla Flavoring
1 container frozen whipped Topping thawed

Directions for Italian Love Cake


Prepare cake mix as directed on the box. Pour the batter into 9 x 13 x 2 inch greased baking dish. Set this aside.
Combine ricotta cheese,sugar,vanilla and eggs. Blend well. Spread the mixture evenly on top of the cake mixture.
Bake at 350 degrees for 55 minutes to 60 minutes.
Blend Pudding mix and milk until thickened then fold in the whipped cream. Spread over cooled cake.

 

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Colorado Ranch Cookies

Ingredients:

2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
2 cups rolled oats
1 cup dried cranberries
3/4 cup shredded coconut
1/2 cup sliced almonds
3 eggs, beaten
1/2 teaspoon almond extract



Directions:
Mix the flour, baking soda and salt together. Beat the butter, brown sugar and sugar in a mixing bowl until creamy.

Add the flour mixture and beat until blended. Stir in the oats, cranberries, coconut, almonds, eggs and flavoring. The dough will be very stiff.

Drop the dough by heaping teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely.

Store in an airtight container.

Note: To enhance the flavor of the cookies, mix the eggs, almond extract and cranberries in a bowl and let stand for 1 hour before adding to the recipe.

 

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7 Layer Bars

1/4 cup Butter melted
4 ounce Pecans chopped
1 cup Graham cracker crumbs
1 cup Coconut
6 ounce Chocolate chips
1 can Sweetened Condensed Milk
6 ounce Butterscotch Chips

Directions for 7 Layer Bars

Combine melted butter and graham cracker crumbs for crust and spread in 8x8 pan. Spread remaining ingredients in layers and top with sweetened condensed milk. Bake at 350? for 25-30 minutes. Cut into squares. Recipe can be easily doubled. Use 9x13 pan and bake at 350? for 30 minutes.

 

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Keebler Chocolate Raspberry Cheesecake

1 chocolate wafer pie crust (6 oz Keebler Ready Crust Chocolate Pie Crust)
6 ounces cream cheese, softened (2 3-oz pkg)
14 ounces sweetened condensed milk (not evaporated milk)
1 egg
3 tablespoons lemon juice
1 teaspoon pure vanilla extract
1 cup fresh raspberries (frozen ok)

CHOCOLATE GLAZE

2 ounces squares semisweet baking chocolate 1/4 cup whipping cream

1. Preheat oven to 350 degrees friend.
2. Beat cream cheese (with mixer) until fluffy.
3. Gradually beat in sweetened condensed milk until smooth.
4. Add egg, lemon juice and vanilla; mix well.
5. Arrange raspberries on bottom of crust.
6. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set.
7. Cool.
8. Top cheesecake with Chocolate Glaze; then chill.
9. Garnish as desired. Refrigerate leftovers.
10. CHOCOLATE GLAZE: In small saucepan, melt 2 (1 ounce each) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.

 

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Easy French Coconut Pie
(makes it's own crust)

Ingredients:

4 eggs
1 1/2 cup sugar
1/2 cup self rising flour
1/2 stick soft butter or margarine
2 teaspoons vanilla
2 cups milk
1 package (7 oz size) coconut



Directions:
Mix eggs, sugar and butter. Add flour. Add milk, vanilla and coconut. Mixture will be very thin. Pour into pan or dish and bake at 375 degrees for 45 minutes. This makes its own crust.

 

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Chocolate Mint Layer Bars

Ingredients:
1/4 stick butter or margarine
15 finely ground cream-filled chocolate sandwich cookies
1 1/2 cup chopped nuts
1 cup flaked coconut
1 can (14-oz. size) sweetened condensed milk
1 package (10-oz. size) mint chocolate morsels



Directions:
Preheat oven to 350F.

Melt the butter or margarine in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan.

Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly.

Bake for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack.

Cut into bars.

 

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Macadamia Nut White Chocolate Cookies

1/2 cup Butter
1 1/8 cups of Gold Metal Flour
1/3 cup packed brown sugar
1/2 teaspoon baking soda
1/3 cup white sugar
1/2 teaspoon salt
1 egg
1 cup chopped macadamia nuts
1 teaspoon vanilla extract
1 1/4 cups semisweet chocolate chips white

Directions for Macadamia Nut White Chocolate Cookies...

Preheat the oven to 375
Cream the butter, and sugars together in a Large Bowl
Beat in the egg and vanilla until well blended
Sift together the flour and baking soda and salt and then
gradually blend in the batter
Stir in the nuts and chips
Drop rounded teaspoon size on greased cookie sheets then pat down with the palm of your hand
Bake only for 9 Minutes then take the cookies out and let sit on the pan for 1 minutes then removee to rack to cool.