what's Baking!!

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Hummingbird Cake

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple (drained)
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese (softened)
1/4 lb butter (softened)
1 lb confectioners' sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Sift together the flour, sugar, baking soda and salt - set aside. In large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture and mix by hand. Equally pour batter into prepared pans and bake for 1 hour or until toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks. Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on the top of one cake - then place other cake on top. Complete the cake by spreading the frosting on top and sides.

 

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Cherry Custard Bars

Ingredients:
***Crust***
1 cup flour
1/2 cup butter
3 tablespoons confectioners' sugar
2 eggs
1 cup sugar

***Filling***
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup chopped nuts
1 cup chopped maraschino cherries



Directions:
For the crust: Blend flour, butter and confectioners' sugar. Press into a 9- inch square pan and bake at 350 degrees for 20 minutes.

For the filling: Beat eggs, sugar, flour, baking powder, salt and vanilla. Add nuts and maraschino cherries. Pour on top of crust.

Bake at 350 degrees for 25 minutes. Sprinkle with confectioners' sugar.

 

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Orange Cranberry Cake


Ingredients
Nonstick cooking spray
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter, softened
1 cup sugar or sugar substitute-sugar baking blend* equivalent to 1 cup sugar
2 eggs
2/3 cup plain fat-free yogurt
2 cups fresh or frozen cranberries, chopped
1 teaspoon finely shredded orange peel

• Sifted powdered sugar (optional)

Directions

1. Preheat oven to 350 degree friend. Coat a 10-inch fluted tube pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, and baking soda; set aside.
2. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar or substitute; beat until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and yogurt to egg mixture, beating after each addition just until combined. Fold in cranberries and orange peel.
3. Spoon batter into the prepared pan, spreading evenly. Bake about 40 minutes or until a toothpick inserted near the center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If desired, sprinkle with powdered sugar. Makes 12 servings.
*Sugar Substitute: If using a substitute, add 1/4 cup water to the yogurt before adding to egg mixture. Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow the package directions to use the product amount equivalent to 1 cup sugar.

 

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Strawberry Dump Cake

2 cans of Crushed Pineapple
1 Pie Filling Strawberry Comstock
1 box of Yellow Cake Mix Duncan
2 cups of Walnuts/Pecans

Directions for Strawberry Dump Cake

Pre-heat Oven at 350
Spray 10 X 13 Pan with PAM
Pour Pineapple
Pour Pie Filling
Cover evenly with Cake Mix and Pat down a bit
Pour Nuts
Put in Oven for 45 Minutes
Let cool for 15 minutes

 

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Smucker's Thumbprint Cookies

Pam
1/2 cup firmly packed light brown sugar
1 cup Crisco shortening
3 large eggs, separated
1/4 cup water
1 1/2 tsp. vanilla
1/4 tsp. salt
2 cups all purpose flour
2 cups finely chopped pecans
1 cup Smuckers jam or preserves, any flavor

Heat oven to 350. Spray 2 cookie sheets with Pam. Beat the brown sugar and shortening with elec. mixer at medium speed for 2 mins. 'til fluffy. Add egg yolks, water, vanilla and salt; beat until well mixed. Add flour on low speed 'til well blended.
Beat egg whites in a shallow bowl 'til foamy. Place pecans in a separate shallow bowl. Divide dough into 48 equal portions. Form into balls. Dip each ball into the egg whites, then roll in pecans and place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
Bake cookies for 10 mins; remove from oven. It may be necessary to press the indentation once again. Fill each cookie with jam or preserves. Return cookies to oven and bake another 5-7 mins. or 'til lightly browned on the bottom. Remove from oven and allow to cool.

 

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Ma's Pecan Pie

1/2 cup Sugar
1 cup Pecans broken in halves
2 Eggs
1 teaspoon Vanilla
2 tablespoon Flour
1/4 cup Butter softened
1 cup Light Karo syrup
1 each Pillsbury pie crust unbaked

Instructions

Preheat oven to 350 degrees. Spray a pie dish with non-stick cooking spray and arrange the pie shell in the dish. Put the pecans in the pie shell and combine the remaining ingreadients in a medium mixing bowl, mixing well. Pour the liquid mixture over the pecans and bake for one hour. Serve with ice cream.

 

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Brownie Peanut Butter Cups

15 oz. pkg. Brownie Mix
1 Egg
1/3 cup Very hot water
12 Miniature peanut butter cups
1/4 cup Vegetable oil

Insructions:

Heat oven to 350 Line 12 muffin pan with paper cups. In large bowl combine ingredients and beat 50 strokes with spoon, fill cups 2/3 full. Press 1 peanut butter cup in center of batter until the edge of candy is even with the top of the batter. Bake for 20 - 30 min.

 

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Mexican Fruit Dip

Ingredients:
12 ounces cream cheese
1 cup powdered sugar
1 cup sour cream
1 jar (7 oz size) marshmallow cream
2 teaspoons vanilla extract
2 teaspoons almond extract
2 teaspoons cinnamon
2 tablespoons rum -- optional
Fruit such as pineapple -- strawberries, banana



Directions:
In small bowl of a mixer, beat the cream cheese until it's soft and smooth. Add the powdered sugar and beat until well blended. Add the sour cream, marshmallow cream, vanilla extract, almond extract, cinnamon and rum. Blend just until well combined. Place the mixture in serving bowl, cover and chill several hours before serving with fruit.

 

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Chocolate Cream Cheese Squares

8 ounce cream cheese, softened
3 eggs
1 box confectioners sugar (1 pound)
1/2 teaspoon vanilla extract
1 box chocolate cake mix
1 egg
1 stick margarine, melted

In a small mixing bowl combine cream cheese, 3 eggs, sugar and vanilla extract. Mix well and then press into a greased 9x13x2" baking pan ( using a piece of wax paper over the mixture will allow for easier spreading). In large mixing bowl combine cake mix, 1 egg, and margarine. Pour mixture from small bowl over mix in pan. Bake at 300 degrees Fahrenheit for 45-55 minutes. Cool. Cut into squares to serve. Improves with age

 

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Foolproof Holiday Fudge

3 cups (18 oz.) Semi-sweet Choc. Chips
1 ((14oz.) can Eagle Brand Sweetened Condensed Milk
Dash of salt
1/2 to 1 cup chopped nuts
1 1/2 tsps. vanilla

In a heavy saucepan, over low heat, melt choc. chips with Eagle Brand and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off wax paper and cut into squares. Store leftovers covered in the fridge.

 

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Peanut Butter Cream Pie

Ingredients:
***Crust***
2 cups Crushed Oreo Cookies
1/4 cup Butter, Melted

***Filling***
1 package (8 oz. size) Cream Cheese, Room Temp
1 1/3 cup Powdered Sugar
2/3 cup Creamy Peanut Butter
1 cup Heavy Cream
1 cup Heavy Cream, Whipped
1/2 cup Salted Peanuts, Coarsely Chopped



Directions:
Combine cookie crumbs and butter. Press mixture into a 9" pie pan. Set in freezer while you prepare the filling.

Combine cream cheese, powdered sugar and peanut butter. Beat until smooth. Add the 1 cup cream and mix well. Fold in the whipped cream, gently.

Turn into the prepared pie crust. Sprinkle with chopped peanuts. Place in the freezer for at least 2 hours. It can be made several days in advance.

 

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Iced Pumpkin Spice Cake


Pam Spray
3 cups flour
4 tsps. pumpkin pie spice
2 tsp. baking powder
1 cup Parkay margarine, softened(2 sticks)
2 cups firmly packed brown sugar
1 cup EggBeaters
1 can (15 oz.) solid pack pumpkin
1 1/2 cups golden raisins
1 1/2 cup powdered sugar
2 Tbls water
1 cup chopped pecans or walnuts

Preheat oven to 350. Spray a 13x9 baking pan with Pam spray. Combine flour, pumpkin pie spice and baking powder in a med. bowl; set aside.
Mix together Parkay and sugar in large bowl on med. speed til creamy. Add EggBeaters; mix 'til blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand.
Bake 40-45 mins or 'til toothpick inserted comes out clean. Cool completely in pan on a wire rack.
Blend powdered sugar and water; drizzle over cake. Sprinkle nuts evenly over top.

 

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Hershey's Hotel Chocolate Cream Pie

2 1/2 cups milk, divided
1 cup sugar
3 tablespoons all-purpose flour
5 tablespoons cornstarch
1/2 teaspoon salt
3 egg yolks
2 1/2 ounces unsweetened baking chocolate
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 pastry shell, baked (9 inches)

1. In a 1-quart saucepan, heat 1 1/2 cups milk and sugar.
2. In a mixing bowl, combine the flour, cornstarch and salt. Add egg yolks and remaining milk; mix well. Temper this mixture by adding a third of the hot milk mixture.
3. Return all to the saucepan. Bring to a boil; boil and stir for 1 minute.
4. Remove from the heat. Add chocolate and stir until melted. Finish with butter and vanilla. Pour into pastry shell.
5. Refrigerate until set.

 

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Cream Cheese Coconut Pecan Pound Cake

1 1/2 cups butter, softened
1 (8oz.) pkg. cream cheese, softened
3 cups sugar
6 large eggs
3 cups flour
1/2 tsp. salt
1/4 cup bourbon
1 1/2 tsp. vanilla
1 cup chopped pecans, toasted
1/2 cup shredded coconut

Beat butter and cream cheese at med. speed 'til creamy. Gradually add sugar, beating until light and fluffy. Add rggs one at a time, beating just until yellow disappears.
Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in vanilla, toasted pecans and coconut. Pour batter into a greased & floured 12 cup bundt pan.
Bake at 325 for 1 hour and 30 mins or 'til a long toothpick inserted comes out clean. Cool in pan on a wire rack 10-15 mins. Remove cake from pan and cool completely on the rack.

 

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Norwegian Butter Cookies

3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups butter, softened
1 cup sugar
2 tablespoons sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg, lightly beaten
confectioners' sugar (optional)

1. Set oven to 350 degrees friend.
2. Line a baking/cookie sheet with parchment paper.
3. In a medium bowl sift together flour with baking powder and salt.
4. In another bowl beat butter with 1 cup plus 2 tablespoons sugar, vanilla and almond extract until fluffy (about 3 minutes).
5. Add in egg and beat until combined.
6. Add in the flour mixture and beat on low speed until combined.
7. Form the dough into 1-1/2-inch balls.
8. Place the balls about 3-inches apart on the cookie sheet.
9. Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns.
10. Bake for about 10 minutes or until edges are golden brown.
11. Transfer to wire racks to cool completely.
12. When the cookies are cooled coat lightly in confectioners sugar if desired.

 

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Cherry Cream Sensation

Ingredients:
10 ice cream sandwiches
1 can cherry pie filling
1 container (12 oz size) frozen whipped topping, thawed
Chocolate sprinkles, optional



Directions:
Arrange ice cream sandwiches in a single layer in 9 x 13 pan. Top with pie filling, whipped topping and chocolate sprinkles if desired.

Cover and freeze for at least 4 hours. May be frozen up to 2 months. Thaw for 10 mins. before serving.

 

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Coconut Caramel Snack Cake

Ingredients:

6 tablespoons butter
2/3 cup brown sugar
2 tablespoons water
1 cup toasted coconut
1 1/4 cup sifted cake flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla extract



Directions:
In 8 inch square baking pan, melt butter with brown sugar and water. Cook, stirring, until well blended. Add toasted coconut; set aside. Sift together cake flour, baking powder, salt, and sugar.

In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute. Pour batter over coconut mixture.

Bake at 350F for 35-45 minutes, until cake is done.

Note: To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325F, stirring occasionally, until golden brown, about 10 minutes

 

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Peanut Butter Pie

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
1/2 cup sugar
8 oz. cream cheese at room temperature
12 oz. container of Cool Whip
1 jar (11.75 oz.) Hot fudge topping, divided use

DRIZZLE:
2 Tbls. Hot fudge topping
2 Tbls. creamy peanut butter

Combine in a medium bowl, the peanut butter, cream cheese and sugar. Gently fold in 3 cups Cool whip. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserve 2 Tbls. of hot fudge topping and place remaining hot fudge into microwave safe bowl and microwave for 1 min. Stir.
Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining Cool Whip (1 1/2 cups) over hot fudge layer, being careful not to mix the 2 layers. Place the 2 Tbls. of hot fudge in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over the pie. Do the same with the 1 Tbls. of peanut butter.

 

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PUMPKIN DESSERT

1 lg. can pumpkin
1 13oz. can evap. milk
3 eggs (beaten)
2 tsp. Pumpkin Pie Spice, or (spices listed on pumpkin can)
1/2 tsp. salt
1 C. sugar
1 pkg. yellow cake mix
3/4 C. Butter or Margarine
1/2 to 1 C. walnuts or pecans
Cool Whip

Combine pumpkin, milk, eggs, spices, salt and sugar-pour into greased 13x9 pan. Sprinkle dry cake mix over the top. Melt margarine or butter, pour over top and sprinkle with nuts. Bake 50 minutes at 350. Serve with Cool Whip

 

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Iced Pumpkin Cookies

1 cup Shortening
1/2 teaspoon Salt
1 cup Pumpkin, canned
1/2 teaspoon Cinnamon
1 cup Sugar
1/2 teaspoon Pumpkin Pie Spice
2 whole Eggs
1/2 cup Butter melted
2 1/2 cup Flour
4 cups Powdered sugar
2 teaspoon Baking powder
2 tablespoon Milk
2 teaspoon Baking soda

Instructions:

Measure flour, baking powder, baking soda, salt and spices in a bowl and set aside.

Cream together shortening and sugar. Add eggs one at a time mixing well between additions. Add canned pumpkin and mix well.

Slowly add dry ingredients and mix until blended.

Chill dough for at least one hour. Scoop or drop by the tablespoon on a parchment lined baking sheet,.
Bake at 325 for 10-12 minutes. Cookies should be just slightly firm when touched.

Glaze:
Stir powdered sugar and melted butter together. Add vanilla and mix well. Slowly add enough milk to make a smooth anc creamy textured icing.

When cookies are slightly cooled, spread the icing on them with a small spatula or knife.