what's Baking!!

[moreluck]

Splenda Brown Sugar Apple Crisp

-- ingredients --


1 1/4 cup oatmeal, quick cooking
1/2 cup Splenda brown Sugar blend
1/2 cup Flour , all purpose
2 t All purpose flour
1/4 cup Splenda brown Sugar blend
1/2 tsp Cinnamon ground
3/4 cup Walnut chopped
4 cups Apple sliced thinly
1/2 cup Margarineor butter melted--

-
Instructions:


1. Preheat oven to 350. lightly spray an 8 x 8 inch square baking dish with non-stick cooking spray. set aside.

2. Combine 1/2 c of splenda brown sugar blend, 2 Tablespoon flour , cinnamon in a large bowl. Add apples tossing to coat. Spoon into prepared pan. Set aside.

3. Combine oatmeal, 1/2 cup flour, 1/4 cup of splenda brown sugar blend and walnuts in a bowl. Stir in butter. Mixture will be crumbly. Spoon over apple mixture.

4. Bake 45 minutes or until apples are bubbly and topping is golden brown. Serve warm.

 

[moreluck]

Coconut Crisp Cookies

1 cup Butter
1 1/2 cups All purpose flour White
1 1/2 cups Brown sugar
1 teaspoon Cream of tartar
1 Egg
1/2 teaspoon Baking soda
1 1/4 cups Oatmeal
1 pinch Salt
1 cup Coconut shredded or flaked

Instructions:

Preheat oven to 375?.

Mix ingredients and drop on a baking sheet by spoonfuls. Cook for 20 minutes.

 

[moreluck]

Peppermint Candy Shortbread Cookies

1 cup butter (no substitute) softened
1/4 cup granulated sugar
1/4 cup crushed peppermint candy
1 tsp vanilla
2 cups flour
1/4 cup cornstarch
parchment paper

FROSTING:
1 cup powdered sugar
1-2 Tbls milk
1/2 tsp. vanilla
2 Tbls. crushed peppermint candy

Mix butter, sugar, crushed candy and vanilla thoroughly using a mixer. Gradually blend in flour and cornstarch.
Form into 1" balls and place on parchment paper lined baking sheets. Gently press down on each cookie to flatten using a flat bottomed drinking glass dipped in sugar to prevent sticking.
Bake in preheated 350 degree oven for 25-30 mins or until bottoms begin to brown.
Cool for 5 mins and remove to a rack to cool completely.
For frosting, combine powdered sugar, milk and vanilla and mix 'til smooth. Drizzle cookies with frosting and sprinkle with crushed candy.

 

[moreluck]

Butter Pecan Squares

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
• 3/4 cup chopped pecans, divided

Directions:
1. Heat oven to 350°friend. Grease 8-or 9-inch square baking pan.

2. Beat butter, brown sugar, egg and vanilla in medium bowl until fluffy; stir in flour. Stir in 1 cup milk chocolate chips and 1/2 cup pecans. Spread batter evenly into prepared pan.

3. Bake 25 to 30 minutes or until lightly browned. Remove from oven. Immediately sprinkle remaining 1 cup chips over surface. Let stand 5 to 10 minutes or until chips soften; spread evenly. Immediately sprinkle remaining 1/4 cup pecans over top; press gently onto chocolate. Cool completely in pan on wire rack. Cut into squares. About 16 squares.

 

[moreluck]

Hello Dolly Layer Bars

Ingredients:

1/2 cup melted butter
1 1/2 cup graham cracker crumbs
1 cup chopped pecans
1 package (12-ounce size) semisweet chocolate morsels
1 can (3 1/2-ounce size) flaked coconut
1 can (14-ounce size) sweetened condensed milk



Directions:
Preheat oven to 350 degrees. Pour butter in a 13-by-9-by-2-inch baking pan.

Sprinkle with cracker crumbs, then pecans. Cover with morsels, then coconut. Pour condensed milk evenly over top.

Bake 25 minutes or until brown. Cool about 20 minutes; cut into bars.

 

[moreluck]

Chocolate Mint Pound Cake

Ingredients:
- 1/2 cup butter or margarine, softened-
4 ounces cream cheese, softened-
3/4 cup granulated sugar-
2 eggs-
1 teaspoon vanilla extract-
1 cup all-purpose flour-
1 teaspoon baking powder-
1 2/3 cups (10 ounces) Hershey's Mint- Chocolate Chips, divided-
3 to 4 drops green food color (optional)


Directions 1.Preheat oven to 325 degrees friend. Grease and flour a 9 x 5-inch loaf pan.2.Beat butter, cream cheese and sugar in medium bowl until fluffy. Add eggs and vanilla extract; beat well. Stir in flour and baking powder; stir in 1 cup mint chocolate chips (reserving the remainder for glaze) and green food color, if desired. Pour batter into prepared pan. Bake for 45 to 50 minutes or until cake pulls away from sides of pan. Cool 10 minutes; remove from pan. Cool completely on wire rack.3.Prepare Mint Chocolate Chip glaze. Spread over top of cake, allowing glaze to run down sides. Cool completely. Yields about 10 servings.

4.Mint Chocolate Chip Glaze
Place remaining 2/3 cup mint chocolate chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil). Microwave at HIGH (100%) for 30 seconds to 1 minute or until chips are melted and mixture is smooth when stirred.

 

[moreluck]

Buttermilk Brownie Sheet Cake

Ingredients:
2 cups sifted flour
2 cups sugar
1/4 cup baking cocoa
1 cup water
1/4 cup butter or regular margarine
1/2 cup cooking oil
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
***BUTTERMILK FROSTING***
1/3 cup butter or margarine
2 tablespoons buttermilk
2 tablespoons cocoa
2 cups sifted powdered sugar



Directions:
Sift together flour, sugar, and cocoa into mixing bowl. Combine water, butter, and oil in saucepan. Cook over medium heat just until butter melts. Add butter mixture to dry ingredients. Beat with electric mixer at medium at medium speed one minute. Add eggs; beat two more minutes. Dissolve baking soda in buttermilk; blend into chocolate mixture. Pour batter into greased 15X10 jelly roll pan.

Bake at 350F for 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Meanwhile, prepare Buttermilk Frosting. Spread on warm cake.

Buttermilk Frosting: Combine butter, buttermilk, and cocoa in saucepan. Cook, stirring constantly, until butter is melted. Place powdered sugar in mixing bowl. Stir in hot cocoa mixture. Beat with electric mixer at medium speed until smooth and creamy.

 

[moreluck]

Gooey Caramel Brownies

1 cup sugar
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/3 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
12 caramels
1 tablespoon milk
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

1. Heat oven to 350 degrees friend. Grease bottom and sides of square 9x9 inch pan with shortening. Mix sugar, 1/2 cup shortening, vanilla and eggs in medium bowl with wooden spoon. Stir in flour, cocoa, baking powder and salt.
2. Spread batter in pan and bake 20-25 minutes until toothpick inserted in center come out clean.
3. Heat camamels and milk in saucepan over low heat, stirring frequently until caramels melt. Driszzle over warm brownies and sprinkle with pecans.
4. Place chocolate chips and 1 tsp shortening in small microwavable bowl. Microwave uncovered on 1/2 power 1-2 minutes, stirring halfway through until chocolate is meleted. Drizzle chocolate over pecans.
5. Leave to cool completely (about 1 hour). Cut brownies into 4x4 rows.

 

[moreluck]

Liz's Buttermilk Pie

Ingredients:
6 tablespoons unsalted butter -- at room temperature
1 cup sugar
2 large eggs -- separated
3 tablespoons all-purpose flour
1 tablespoon lemon juice -- more to taste
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup buttermilk -- at room temperature
1 deep-dish pie crust (8 inch size) -- blind-baked until very lightly browned



Directions:
Heat oven to 350 degrees. In an electric mixer fitted with a whisk attachment, combine butter and sugar until well blended.

Add egg yolks and mix well. Add flour, lemon juice, nutmeg and salt. Add buttermilk in a thin stream until blended. Set aside.

In another bowl, whisk egg whites until they form soft peaks. Pour about 1/4 buttermilk mixture into egg whites and fold gently by hand to combine. Pour egg white mixture into buttermilk mixture and fold gently until just combined. Mixture will be somewhat lumpy.

Pour filling into baked pie shell. Bake in middle of oven until filling is lightly browned and barely moves when pie is jiggled, 45 to 50 minutes.

Note: If you have added more than one tablespoon of lemon juice, it may take longer for pie to brown, so bake 5 to 10 minutes longer, if desired. If edge of crust browns too quickly, cover with foil. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.

 

[moreluck]

Marie’s 4 Chip Fudge
1 ½ teaspoons plus ¾ Cup Butter (No substitutes)
1 cans (14 oz) Sweetened Condensed Milk
3 Tablespoons Milk
1 Package (12 oz) Semi Sweet Chocolate Chips
1 Package (11 ½ oz) Milk Chocolate Chips
1 Package (10 oz.) Peanut Butter Chips
1 Cup Butterscotch Chips
1 Jar (7oz) Marshmallow Cream
½ Teaspoon Almond Extract
½ Teaspoon Vanilla Extract
Nuts if desired

Line a 13 X 9 X 2 with foil. Grease with 1 ½ Teaspoons Butter.

Melt ¾ Cup butter on low heat. Add next 5 ingredients. Cook and stir constantly until smooth. Remove from heat, add butterscotch chips, marshmallow cream and extracts. Stir until well blended, add nuts. Spread in pan. Refrigerate until set. Remove foil, cut into squares. Yield about 4 ½ pounds. Enjoy!!

 

[moreluck]

Caramel Shortbread

First Layer:
1 cup all-purpose flour
1/2 cup confectioner's sugar
1/2 cup butter or margarine
Second Layer:
1/4 cup corn syrup
3/4 cup butter
1/2 cup brown sugar, packed (dark is the best)
2/3 cup sweetened condensed milk

First layer: Combine flour, confectioner's sugar and 1/2 cup butter, crumble together well. Press into an ungreased 8x8 inch pan. Bake in a 350 degree oven for 20 to 25 minutes. Take out of oven and cool on a rack or baking sheet. Second layer: Melt 3/4 cup butter and corn syrup in a heavy saucepan. Add the brown sugar and the sweetened condensed milk. Mix well; then bring to a boil. Boil for 4 minutes stirring constantly. It burns very easily when boiling. Remove from heat, then beat with a spoon until it thickens and gets blobby. You will need to take a moments rest now and then as you beat it. Pour the mixture over the first layer, and let chill overnight. Invert onto plastic wrap (this makes it easier to cut through the bottom). Cut into squares.

 

[moreluck]

Spritz (Snowflake Cookies)

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 cup butter flavored
shortening
1 (3 ounce) package cream
cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 350 degrees friend (175 degrees C ).2.In a medium bowl, cream together shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet.3.Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.

 

[moreluck]

Orange Drop Cookies

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2/3 cup shortening
3/4 cup white sugar
1 egg
1/2 cup orange juice
1 teaspoon orange zest
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 cups confectioners' sugar
2 tablespoons butter
2 tablespoons orange juice
1 teaspoon orange zest
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 350 degrees friend (175 degrees C). Grease cookie sheets.2.Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.3.Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.4.Bake for 8 to 10 minutes.5.Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

 

[moreluck]

Caribbean Christmas Ring

Ingredients:

***Cake***
3 tablespoons shortening
2 1/2 cups walnuts -- finely chopped
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup butter -- softened
1 1/3 cup granulated sugar
3 large eggs
1 cup sour cream or plain non-fat yogurt
1 ripe banana -- mashed
2 tablespoons orange liqueur

***Orange Sugar Glaze***
1 cup confectioner's sugar -- sifted
2 tablespoons orange juice



Directions:
Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly.

Sift flours, baking powder and baking soda; set aside. Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Combine flour mixture with banana-egg mixture; stir in remaining walnuts.

Spoon into prepared pan. Place on top of a microwave-proof bowl in center of microwave. Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minues. Turn out onto serving place. Let cool.

Mix sifted confectioners' sugar and orange juice until smooth. Pour glaze evenly over cake and serve.

 

[moreluck]

Caramel Oatmeal Bars
3/4 cup butter-flavor Crisco sticks or crisco butter flavor shortening
1 1/2 cups quick oats, uncooked (not instant or old fashioned)
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour, plus 3 tablespoons all-purpose flour, divided
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/3 cups milk chocolate chips
1/2 cup chopped walnuts
1 (12 1/2 ounce) jar caramel topping

1. Heat oven to 350*friend.
2. Spray bottom and sides of 9x9x2-inch pan with no-stick cooking spray; set aside.
3. In the bowl of an electric mixer combine shortening, oats, sugar, all-purpose flour, whole wheat flour, baking soda and cinnamon.
4. Mix at low speed until crumbs form.
5. Reserve 1/2 cup for topping.
6. Press remaining crumbs into prepared pan.
7. Bake 10 minutes.
8. Sprinkle chocolate chips and nuts over crust.
9. In a medium bowl combine caramel topping and remaining 3 tablespoons all-purpose flour.
10. Stir until well blended.
11. Drizzle over chocolate chips and nuts.
12. Sprinkle reserved 1/2 cup crumbs over caramel topping.
13. Return to oven and bake 20 to 25 minutes or until golden brown.
14. Run spatula around edge of pan before cooling.
15. Cool completely in pan on wire rack.
16. Cut into 1-1/2x1-1/2 inch squares.

 

[moreluck]

Hawaiian Holiday Bread Makes 2 loaves

1 28-ounce can crushed pineapple, undrained
1 10-ounce package moist flaked coconut
4 eggs
1 1/2 cup sugar
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda

1. Preheat oven to 325*friend (160*C). Grease two 9x5x3-inch loaf pans; set aside. 2. Combine all ingrediants, mixing until just combined; do not over mix. Spoon into prepared pans and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store.

 

[moreluck]

Xmas Cookies with Vanilla Icing

Cookies
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract
Additional sugar
Icing
4 cups (or more) sifted powdered sugar (sifted, then measured)
3 tablespoons (or more) whole milk
1/2 teaspoon vanilla extract
Colored sugar crystals, sprinkles, and/or decors
Food-safe colored markers (such as FooDoodler pens; see note*)

 

[moreluck]

Peanut Butter Boston Cream Pie

For Peanut Butter Filling

2 cups whipping cream
3/4 cup creamy peanut butter
4 large egg yolks
1/4 cup light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

For Sponge Cake
1/2 cup 2% low-fat milk
1/4 cup butter
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder

For Chocolate Glaze
2/3 cup condensed milk
3/4 cup semi-sweet chocolate chips

1. Preheat oven to 350.
2. Grease a 9 inch pie plate and place in a baking dish with a lip.
3. For Filling:.
4. Heat cream to just below a simmer.
5. Beat remaining ingredients until smooth.
6. Slowly beat in hot cream until evenly blended.
7. Pour mixture into prepared pie plate and pour boiling water around pie plate (create a water bath).
8. Bake 20-25 minutes until set.
9. Let cool to room temperature then chill custard in pie plate completely.
10. For Cake:.
11. Grease a 9 inch round cake pan and line the bottom with parchment.
12. Grease again and dust lightly with flour.
13. Heat milk and butter until butter is melted and keep warm.
14. Whip eggs and sugar on high speed until thick and pale yellow then add vanilla.
15. Sift flour and baking powder together.
16. Add flour mixture to egg mixture, beating on low until just blended.
17. Increase speed to medium and pour in hot milk and butter mixture, mixing until just blended.
18. Scrape into prepared pan and bake 25-30 minutes or until a tester inserted in the centre of cake comes out clean.
19. Let cool 15 minutes then turn out onto plate, peel off parchment, then invert (so top is up) onto a rack to cool completely.
20. To assemble:.
21. Slice cake into 2 layers.
22. Stir chilled custard to smooth and spread over bottom layer.
23. Top with second layer and chill while preparing glaze.
24. For Chocolate Glaze:.
25. Stir condensed milk and chocolate in a pot over medium low heat until melted and shiny.
26. Spread glaze over cake.
27. Chill until ready to serve.

 

[moreluck]

Candy Cane Cookies Makes 4 1/2 dozen


1 Cup Sugar
1 Cup Margarine or butter, softened
1/2 Cup Milk
1 teaspoon vanilla
1 teaspoon almond extract
1 Egg
3 1/2 Cups all-purpose flour
1 teaspoon baking powder
2 Tablespoons Finely Crush peppermint candies
2 Tablespoons sugar

1 cup sugar 1 cup margarine or butter softened 1/2 cup milk 1 teaspoon vanilla 1 teaspoon almond extract 1 egg 3 1/2 cups all-purpose flour 1 teaspoon baking powder Heat oven to 375 degrees. Mix ingredients together to make a cookie dough. Divide dough into halves. Add 1/2 teaspoon red food coloring to one half of the dough. For each candy cane, shape one teaspoon of dough from each half (colored and not colored), into four inch ropes by rolling the dough back and forth on a floured surface. Place one red and one white rope side by side: press together lightly and twist. Place on an ungreased cookie sheet. Curve the top of the cookie down to form the handle of the cane. Bake until set and very light brown, 9-12 minutes. Mix: 2 tablespons finely crushed peppermint candies 2 tablespoons sugar (Mix this together and sprinkle immediately over hot, baked cookies).

 

[moreluck]

Chocolate Velvet Cheesecake

Make it the night before to save time on Christmas day.
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine.
Press onto bottom of 9-inch spring form pan.
Bake at 325 degrees friend., 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and liqueur; pour over crust.
Bake at 325 degrees friend., 35 minutes.
Increase oven temperature to 425 degrees friend.
Combine sour cream and granulated sugar; carefully spread over cheesecake.
Bake at 425 degrees friend. 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
If you don’t have Almond flavored liqueur you can substitute 2 Tablespoons milk and 1/4 teaspoon almond extract