what's Baking!!

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Chocolate Cherry Upside-Down Cake

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/4 to 1/2 teaspoon almond extract(optional)
• 1 can (21 oz.) cherry pie filling
• 1-2/3 cups all-purpose flour
• 1 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract

Directions:
1. Heat oven to 350°friend. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream. About 9 servings.

 

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Impossibly Easy Coconut Pie

2 cups milk
1/4 cup stick margarine or butter, softened
4 eggs
3/4 cup sugar
1/2 cup Original Bisquick
1 1/2 teaspoons vanilla
1 cup flaked or shredded coconut


Heat oven to 350 friend. Grease glass pie plate, 9x1 1/4 or 10x1 1/2 inches.

Stir all ingredients with fork until blended. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Refrigerate any remaining pie.

 

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Raspberry Shortbread Bars

Ingredients:
2 sticks butter, softened
1 cup sugar
1 egg yolk, beaten
1 teaspoon vanilla extract
Dash of salt
2 cups flour
3/4 cup pecans, finely chopped
1/3 cup raspberry jam



Directions:
Cream together the butter, sugar, egg yolk, vanilla and salt. Using hands or pastry blender, combine the flour and pecans with the butter mixture.

Cut dough in half; press one half into an 8 x 8 pan. Spread with the raspberry jam.

Flatten remaining dough with fingers in sections and lay on top of jam. Continue to do this until the jam layer is covered with dough.

Place in a preheated oven at 350 degrees for 1/2 hour. Sprinkle with powdered sugar when cool. Cut into bars and serve.

 

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Thanksgiving Cookies

1 cup butter, softened
1/3 cup sugar
1/2 tablespoon vanilla
1 egg
1/2 teaspoon salt
2 cups all-purpose flour
1/4 cup ground oatmeal
3/4 cup orange flavored dried cranberries
2 tablespoons grated orange rind
1/2 cup chopped pecans

1. Cream butter, sugar, vanilla, egg, and salt until creamy.
2. Slowly add flour and then add the cranberries, rind, and pecans.
3. Split the dough in 1/2 and form into two bricks.
4. Wrap in wax paper.
5. Freeze overnight, up to a couple of days.
6. Slice into 1/2 inch slices.
7. Preheat oven to 350, and cook for 12 - 15 minutes. Until the edges are light brown.

 

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Candy Crunch Pudding Pie

2 cups cold milk
2 pkg. (4 serving size) Jello Chocolate flavor instant pudding
1 tub (8 oz.) Cool Whip, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz each) chopped and divided
1 Oreo pie crust (6oz.)
1 square Baker's semi-sweet Baking Chocolate, melted

Beat milk and dry pudding mixes with whisk 2 mins. or until well blended. Gently stir in half
of the Cool Whip and all but 3 Tbls. of the candy.
Spoon into crust.
Top with remaining Cool Whip and candy. Drizzle with chocolate. Serve or refrigerate until ready to serve.

 

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Double Chocolate Kahlua Cake


Ingredients:
1 package (18.25 ounce size) devil's food cake mix
2 tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
***FLUFFY CHOCOLATE KAHLUA FROSTING***
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
2 tablespoons Kahlua
1 stick butter, softened
4 cups powdered sugar, sifted
1/4 teaspoon ground cinnamon


Directions:
Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes.

 

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Chocolate Brownies (No Sugar)


Ingredients

2/3 cup Splenda
1/3 cup cocoa powder
1/3 cup margarine
1/3 cup unsweetened applesauce
2 eggs
1 tsp vanilla
1 teaspoon baking powder
¼ tsp salt

Directions
Preheat oven to 350 degrees.
Mix flour, Splenda, cocoa, baking powder, and salt in a bowl. Set this dry mix aside.
Blend eggs, margarine and vanilla together. Add and blend applesauce.
Slowly add dry ingredients to the liquid ingredients. Mix well.
Grease a baking pan.
Pour brownie mix into baking pan.
Bake at 350 degrees for 15 minutes. Brownies are done when a toothpick or knife to the center comes out clean.
Cool at room temperature, then eat or refrigerate brownies.

 

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Peach Pound Cake

Ingredients:

1 can (29 oz size) sliced peaches or peach chunks in heavy syrup PLUS
1/3 cup reserved peach syrup from the can
1 cup unsalted butter, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk



Directions:
Heat oven to 325 degrees. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray.

Chop peaches finely and set aside.

Beat butter and sugar until light and fluffy.

Add the eggs one at a time, beating after each addition. Beat in vanilla.

In another bowl, combine flour, baking powder, salt, and soda. Blend dry mixture into the creamed mixture, alternating with buttermilk; fold in reserved peach syrup and the chopped peaches. Spoon into prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean when inserted in center.

Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely. Put the baking pan over the cooled cake (matching the grooves and pattern) and flip with rack then put a serving plate over the cake and invert again.

 

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Creamy Double Decker Fudge (microwave)


1 cup peanut butter chips
1 (14 ounce) can sweetened condensed milk, divided
1 teaspoon vanilla extract, divided
1 cup semi-sweet chocolate chips

1. Line 8-inch square pan with foil.
2. Place peanut butter chips and 2/3 cup sweetened condensed milk in small microwave-safe bowl.
3. Microwave at high for 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
4. Stir in 1/2 teaspoon vanilla.
5. Spread evenly into prepared pan.
6. Place remaining sweetened condensed milk and chocolate chips in another small microwave-safe bowl; repeat above microwave procedure.
7. Stir in remaining 1/2 teaspoon vanilla; spread evenly over peanut butter layer.
8. Cover and refrigerate until firm.
9. Remove from pan; peel off foil.
10. Cut into squares.

 

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Grandma's Sour Cream Coffee Cake

1/2 cup margarine or butter
1 cup white sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup full sour cream

Filling and Topping

cream margarine with sugar.

1. Add 2 beaten eggs and the vanilla.
2. Add all dry ingredients at once with the sour cream and mix until thoroughly moist.
3. Spread 2/3 of batter on bottom of a well greased bundt pan.
4. Sprinkle filling on top.
5. Add remaining dough on top and sprinkle remaining topping.
6. Using a knife slice through cake and the eight shape to swirl filling through entire cake.
7. Bake in moderate oven (350 degrees) for 35-40 minutes.

 

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Pistachio Rice Pudding

1 pkg, instant pistachio pudding
1 container cool whip
1 can 30 oz. fruit cocktail(do not drain!!)
1 c. cooked rice
1 c. mini marshmallows

Mix all ingredients, stir til well blended, chill until ready to serve

 

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Butterscotch Bread

Ingredients:
2 eggs
3 tablespoons melted butter
2 cups brown sugar
1 teaspoon baking soda
4 cups sifted flour
1 1/2 teaspoon baking powder
1 teaspoon salt
2 cups buttermilk
1 cup chopped walnuts



Directions:
Beat eggs. Add sugar slowly. Add butter. Sift flour, soda, baking powder and salt, add to mixture alternately with adding the buttermilk. Add nuts. Stir enough to stick together. Place in 2 greased and floured bread pans. Bake at 350F for 45 minutes.

 

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Marjorie's Mint Brownies

Ingredients:
1/2 cup margarine
4 squares unsweetened chocolate
4 eggs
1/2 teaspoon vanilla
1 1/2 teaspoon mint extract
2 cups sugar
1 cup flour
1 cup pecans, finely chopped
1/2 cup powdered sugar



Directions:
Heat oven to 340. In saucepan, combine margarine and chocolate and melt over low heat. Remove pan from heat.

In mixing bowl, beat eggs, vanilla and mint extract. Slowly add sugar and beat until well blended. Stir in chocolate, then flour and nuts.

Pour batter into greased 9x9" pan and bake for 30-35 minutes. Let stand 5 minutes before sprinkling with powdered sugar and cool completely before cutting.

 

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Chocolate Velvet Cake

Ingredients:

2 1/2 cups sifted cake flour
2 cups granulated sugar
6 tablespoons unsweetened cocoa
2 teaspoons baking soda
4 eggs, well beaten
2 cups sour cream
1 teaspoon vanilla



Directions:
Sift together flour, sugar, cocoa, and baking soda. Combine beaten eggs with sour cream and vanilla. Stir the egg mixture into the dry ingredients. Beat for 3 minutes on medium speed. Pour batter into a greased and floured 9 x 13 inch baking pan.

Bake at 350F for 35-45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

 

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Lemon Bars

1 cup butter (2 sticks)
2 cups all purpose flour
1/2 cup powdered sugar
3 eggs
2 cups granulated sugar
2 lemons, juice and zest of
Powdered sugar for dusting

Preheat oven to 350 degrees. Melt butter in a 9 x 12 flameproof pan on low flame. Sift flour and powdered sugar together. Mix with butter and smooth into pan, patting it down. Bake 20 mins.

Beat eggs in a bowl. Slowly add granulated sugar, mixing to combine. Mix in juice and zest until well combined. Pour over warm crust. Bake 30 mins. Cool and dust with powdered sugar. Cut into bars.

 

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Almond Crescents Cookies

• 1 cup of butter, room temperature
• 2/3 cup of sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of almond extract
• 2 1/2 cups of flour
• 1 cup of almond flour (can substitute ground almonds*)
• 1/4 cup of powdered sugar for sprinkling

*You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough. It’ll still taste good though.



1 Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
2 Add the flour and almond flour. Mix thoroughly.
3 Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°friend for 15-20 minutes or until a golden brown.
4 Dust with powdered sugar.

 

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Maple Cream Pie

Ingredients:

1 can sweetened condensed milk
2/3 cup Real maple syrup
1 pinch salt
1 Cooked pie shell
Whipped cream



Directions:
Combine sweetened condensed milk, syrup, and salt in saucepan. Heat (stirring CONSTANTLY) over very low heat until bubbles in center. Cool slightly. Pour into precooked shell. Chill. Top with whipped cream when ready to serve.

 

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Holiday Sugar Cookies

Ingredients:

3/4 cup solid shortening (butter flavored preferred)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt



Directions:
Cream shortening, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling.

Preheat oven to 375 degrees. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool.

Bake at 375 degrees for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack. Cool completely before decorating.

 

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Ma's Pecan Pie

1/2 cup Sugar
1 cup Pecans broken in halves
2 ea Egg
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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Applesauce Cake With Butter Frosting

Ingredients:

***Cake***
2 1/2 cups Flour
2 cups Sugar
1 1/2 tablespoon Baking Soda
3/4 tablespoon Cinnamon
1/2 tablespoon Cloves
1/2 tablespoon Allspice
1/4 tablespoon Salt
1 1/2 cup Applesauce
1/2 cup Shortening
1/2 cup Water
1 Egg
1/2 cup Chopped Walnuts
1/2 cup Light Raisins

***Frosting***
1/4 cup Butter
1 1/2 cup Powdered Sugar
2 tablespoons Milk
1 tablespoon Vanilla
1 1/2 cup Powdered Sugar
Additional Milk

Directions:
Stir dry ingredients together. Add applesauce, shortening, water and egg. Beat on low until combined. Beat on medium speed for 3 minutes. Stir in nuts and raisins.

Pour into 13 x 9 pan greased only on bottom. Bake at 350 degrees for about 40 minutes. Cool in pan and frost. Beat frosting ingredients in order given.