what's Baking!!

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1-Dish Hot Fudge Swirl

BATTER:
Pam spray
1 3/4 cup flour
2 envelopes Fleischmann's Rapidrise yeast
2 Tbls. granulated sugar
1/2 tsp. salt
3/4 cup very warm water (120-130 degrees)
2 Tbls butter, melted

TOPPING:
1 Cup hot fudge sauce

ICING:
1 cup powdered sugar
1-2 Tbls. milk

Mix batter ingredients in a pre-sprayed 9 1/2 inch deep dish pie plate.

Top batter with evenly spaced spoonfuls of fudge sauce. Using a spoon, swirl the fudge sauce into the batter
Bake by placing in a cold oven; set temp. to 350. Bake 25-30 mins until lightly browned and firm in the center. Cool 10 mins. Combine icing ingredients and drizzle over warm cake.
NOTE: if desired, batter may be mixed in a separate bowl.

 

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Cranberry Squares

1 1/2 c. Sugar
2 lg Eggs
3/4 c. Melted butter or margarine -cooled slightly
1 t Almond extract
1 1/2 c. Flour
2 c Fresh or frozen cranberries
1/2 c. Chopped almonds or pecans

Preheat oven to 350 degrees. Butter 9-in. square baking pan.

Using mixer beat sugar and eggs in large bowl until slightly thickened,
about 2 min. Beat in melted butter and extract. Add flour and stir
until well blended. Stir in cranberries and pecans. Pour batter into
prepared pan. Bake until tester comes out clean, about 1 hr. Cool
completely before cutting.

If doubling recipe, use two 9-in. pans (not a 9x13 pan).

 

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Strawberry Sensation Cake


Ingredients

Cake
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups white sugar
1 (3oz) pkg. Strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed (fresh)

Filling
3 (1.55 oz bars each) Hershey Chocolate Candy Bars, chopped
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoons vanilla extract

Cream Cheese Frosting
1 stick butter, softened
1 (8 oz) pkg. cream cheese, softened
4 cups confectioners sugar
2 teaspoons vanilla extract

Garnish
4 to 6 whole fresh strawberries, washed
1 1/2 cups fresh strawberries sliced
1 cup (6 oz) semisweet chocolate chips, melted
1 tablespoon shortening

Directions

1. Preheat oven to 350 degrees friend. Grease and flour three 9-inch round cake pans.

2. Mix flour and baking powder together and set aside.

3. In a large bowl on medium speed, beat sugar, gelatin and butter until fluffy (about 4 minutes with a heavy duty mixer, 7 minutes with a less powerful one). Add eggs one at a time, beating well after each addition.

4. Beat in flour and milk alternately, beginning and ending with flour. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9-inch round cake pans.

5. Bake at 350 degrees for 25 minutes or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans on wire racks, then remove from pans onto racks and cool completely.

6.To Make the Filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fold in 1/2 cup chopped candy. Store in refrigerator until ready to use.

7.To Make the Frosting: Beat the butter and cream cheese until fluffy, about 1 minutes. Add the powdered sugar and vanilla and beat until desired consistency.

8. Fill each cooled layer with 1/3 of the filling. Frost sides of cake with the frosting. Pipe and edge of frosting around cake top.

9. Spread remaining filling on cake top. Garnish top of cake with the chocolate dipped strawberries. Put sliced strawberries around base of cake.

10.To Make Chocolate Dipped Strawberries: Rinse strawberries and dry thoroughly on paper towels (chocolate will not stick to wet strawberries). Set aside. Place chocolate morsels and shortening in top of a double broiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Cool chocolate to lukewarm (110 degrees). Grasp strawberries by the top and dip in chocolate mixtures. Place on a wire rack sprayed with vegetable cooking spray and chill until firm.

 

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Raisin Cake

Cooking oil spray
2 cups raisins
1/2 cup butter, cut into chunks
2 cups all purpose flour
2 cups whole wheat pastry flour
2 cups sugar
1 Tbls. unsweetened cocoa powder
1 Tbls. baking soda
1 Tbls. cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. salt

Preheat oven to 350. Coat a 9 x13 in. baking pan with cooking oil spray and set aside. In a med. saucepan, bring raisins and 3 cups of water to a boil. Reduce heat to maintain a steady simmer and cook 'til very tender, about 15 mins. Remove from heat, add butter and let sit until better melts.
Meanwhile, in a large bowl, combine flours, sugar, cocoa powder, baking soda, cinnamon, cloves, allspice and salt. Set aside.
Stir raisin-butter mixture into flour mixture. Transfer batter to prepared pan and bake until a toothpick inserted in center comes out clean, about 45 mins. Serve cake warm or at room temp.

 

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Pineapple Bars

Crust:
2 cups all purpose flour
2/3 cup of powdered sugar
1 cup margarine

Combine sugar and flour, cut in margarine until mixture is crumbly. Press on the bottom of a 9x13 pan. Bake for 15 min. at 350 degrees.
Filling:
1 can of crushed pineapple, drained
4 eggs
3/4 cup of brown sugar
1/3 cup of all purpose flour
2 cups of coarsely chopped nuts- walnuts or pecans are best
Combine pineapple, eggs, sugar and pineapple. Stir in nuts. Pour over partially baked crust. Bake in 350 oven for 30-35 min. Cool completely and cut into bars.

 

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Peach Cobbler Crumb Cake


Ingredients:
1 can (16 ounce size) peaches in light syrup
1 box yellow cake mix
1 cube butter


Directions:
Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350F until golden brown.

Serve with Cool Whip or alone.

 

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Chocolate Turtle Sour Cream Pound Cake

Ingredients:
***Cake***
1 package (18.25 ounce size) yellow butter cake mix
2/3 cup vegetable oil
4 large eggs
1 container (8 ounce size) sour cream
1/2 cup granulated sugar
4 tablespoons cocoa powder

***Topping***
1 bag (14 ounce size) caramels
1/2 cup butter or margarine
1 cup chopped pecans



Directions:
Heat oven to 350 degrees friend. Spray a Bundt pan with nonstick coating.

Mix all cake ingredients together. Pour into prepared pan, and bake for 45-50 minutes.

For Topping: Melt together caramels, butter and pecans. Pour over top of the cake.

 

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Butterscotch Fudge

Ingredients:
1 can (14 oz size) sweetened condensed milk
11 ounces butterscotch chips
11 ounces white chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract



Directions:
In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth.

Remove from heat and stir in butter and rum flavorings. Pour into a 9 x 13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.

 

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Easiest Noodle Kugel

8 ounces wide egg noodles
1 cup dark raisins (optional)
5 large eggs
1 cup sour cream
1/2 cup unsalted butter, melted, cooled
1/2 cup sugar
4 cups whole milk
1 teaspoon vanilla
1 pinch cinnamon (to taste)
1 pinch nutmeg (to taste)
3 cups corn flakes, coarsely crushed
1/4 cup packed dark brown sugar

1. Preheat oven to 350°friend Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins (if using).
2. Whisk eggs, sour cream, butter, vanilla, cinnamon, nutmeg, and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
3. Mix cornflakes and brown sugar in bowl and sprinkle evenly over kugel.
4. Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.

 

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Mini-Chip Shortbread Squares

1 cup light butter, softened
3/4 cup Splenda granular, sugar substitute
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1 1/2 cups miniature semisweet chocolate chips, divided

1. Beat butter and sugar in a large bowl until creamy.
2. Beat in egg and vanilla extract.
3. Gradually beat in flour.
4. Stir in 1 cup morsels. Press into bottom of ungreased 13 by 9 inch baking pan.
5. Bake at 350 degrees friend for 30-33 minutes. Immediately sprinkle with remaining chips.
6. Let stand for 5 minutes until the morsels are shiny then spread.
7. Cool and cut nto squares.

 

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Carnation™ Famous Fudge
http://a820.g.akamai.net/friend/820/822/1d/i.ivillage.com/i/t.gif

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Nestlé® Carnation® Evaporated Milk
2 tablespoons butter or margarine (we recommend Land O Lakes® Butter)
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Nestlé® Toll House® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract


1. Line 8-inch-square baking pan with foil.

2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

3. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Variations:
For Milk Chocolate Fudge
Substitute 1 3/4 cups (11.5-oz. pkg.) Nestlé Toll House Milk Chocolate Morsels for Semi-Sweet Morsels.

For Butterscotch Fudge
Substitute 1 2/3 cups (11-oz. pkg.) Nestlé Toll House Butterscotch Flavored Morsels for Semi-Sweet Morsels.

For Peanutty Chocolate Fudge
Substitute 1 2/3 cups (11-oz. pkg.) Nestlé Toll House Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

 

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Oreo Triple Layer Chocolate Pie

Ingredients:
32 Oreo Chocolate Sandwich Cookies, divided
1/4 cup butter or margarine, melted
2 cups cold milk
2 packages (4-serving size) chocolate flavor instant pudding & pie filling
1 tub (8 oz. size) whipped topping, thawed, divided



Directions:
Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust.

Chop remaining cookies; stir into remaining whipped topping. Spread over pie.

Refrigerate 4 hours or until set.

 

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Can't Leave 'Em Alone Bars

1 (18 oz) pkg. white cake mix
2 eggs
1/3 C. vegetable oil
1 (14 oz) can sweetened condensed milk
1 C. semi-sweet chocolate chips
1/4 C. butter cubed

In bowl, combine the dry cake mix, eggs and oil. With floured hands press 2/3 of the mixture into a greased 9x13 baking pan. Set remaining cake mixture aside.
In a microwave safe bowl combine the milk, chocolate chips and butter. Microwave uncovered on high 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350 for 20-25 minutes or until lightly browned. Cool before cutting.

 

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Dulce De Leche Cream Bars

1 (19 1/2 ounce) package brownie mix
1/2 cup unsalted butter, melted
4 large eggs
2 (8 ounce) packages cream cheese, softened
1/2 cup firmly packed brown sugar
3 tablespoons flour
1 tablespoon vanilla extract
1 cup sour cream
1 (17 ounce) jar premium caramel ice cream topping

1. Preheat oven to 350°; position oven rack in the lower third of the oven; spray a 13x9 inch baking pan with cooking spray.
2. In a bowl, combine brownie mix, melted butter, and 1 egg with a wooden spoon until just blended and all dry ingredients are moistened.
3. Spread mixture into prepared pan; bake 18 minutes; remove from oven (leave oven on).
4. Meanwhile, in a bowl, beat cream cheese, brown sugar, flour, and vanilla with an electric mixer on high until well blended.
5. Add in sour cream; mix until blended.
6. Add remaining 3 eggs, one at a time, mixing on low after each addition until just blended.
7. Add half the caramel topping; mix on low until blended; pour over hot crust.
8. Bake 32-35 minutes or until center is just barely set.
9. Transfer to wire rack and cool completely; refrigerate at least 4 hours or overnight.
10. Drizzle remaining caramel topping over bars; refrigerate until set.
11. Cut into bars and serve.

 

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Cowboy Donuts

They are actuallly muffins that taste just like cinnamon topped cake donuts.
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup vegetable oil
1 egg
1/2 cup sugar
1/2 cup milk
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/2 cup butter, melted

1. In a medium mixing bowl, combine first four ingredients.Make a well in the center of the flour mixture.
2. In a small mixing bowl, combine oil,egg,sugar and milk.
3. Pour milk mixture into center of the well.
4. Mix with a spoon just until moistened.
5. Spoon batter into greased muffin pan, filling half way.
6. Bake at 350° for 20 minutes.
7. For topping, mix 1/2 cup sugar with the cinnamon.
8. Dip tops of muffins in the melted butter, than in the cinnamon topping.
9. Cool on a rack or serve warm.

 

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Creamy Cinnamon Rolls

Ingredients:
2 loaves (1 pound size) frozen bread dough, thawed
2/3 cup sweetened condensed milk, divided (not evaporated milk)
1 cup chopped pecans
2 teaspoons ground cinnamon
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
Additional chopped pecans, optional



Directions:
On a lightly floured surface, roll each bread dough loaf to a 12x9-inch rectangle. Spread 1/3 cup condensed milk over dough. Sprinkle with 1 cup pecans and cinnamon. Roll up jelly roll-style starting from short side. Cut each into 6 slices.

Generously grease 13x9-inch baking pan. Place rolls cut sides down in pan. Cover loosely with greased waxed paper and then with plastic wrap. Chill overnight. Cover and chill remaining condensed milk.

To bake, let pan of rolls stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake 30 to 35 minutes or until light golden brown. Cool in pan 5 minutes, loosen edges and remove from pan.

Meanwhile, in small bowl combine powdered sugar, remaining 1/3 cup sweetened condensed milk and vanilla. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans.

 

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Divine Carrot Cake

1 box carrot cake mix
1/2 c. vegetable oil
1 1/2 c. crushed pineapple, undrained
1 tsp. vanilla
4 eggs
1/2 c. chopped nuts
1/2 c. coconut

Preheat oven to 350 degrees. Grease and flour a 9 x 13' cake pan or spray with baking spray containing flour. Combine cake mix, oil, pineapple, vanilla and eggs. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in nuts and coconut. Bake for 37 to 43 minutes or until toothpick inserted in center comes out clean. Cool.

Frosting:
1 (8 oz). pkg. cream cheese, softened
1 stick margarine, softened
1 box powdered sugar
1 tsp. vanilla
coconut, optional

Beat cream cheese and margarine together until well blended. Add powdered sugar and vanilla. Spread frosting on cooled cake. Sprinkle with coconut. Store in refrigerator.

 

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Melt in Your Mouth Blueberry Cake

Recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania.
2 eggs, separated
1 cup sugar
1/4 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/3 cup milk
1 1/2 cups blueberries

1. Beat egg whites until stiff. Add 1/2 cup of the sugar to keep them stiff.
2. Cream shorting; add salt and vanilla.
3. Add remaining sugar gradually.
4. Add unbeaten egg yolks and beat until light and creamy.
5. Add sifted dry ingredients alternately with milk.
6. Fold in beaten egg whites.
7. Fold in fresh blueberries (use a bit of the flour in recipe to roll the blueberries so they don't settle).
8. Turn into a greased 8 x 8-inch pan.
9. Sprinkle top with sugar.
10. Bake at 350 degrees for 50 to 60 minutes.

 

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Alabama Chocolate Pecan Jumbo Fudge Pie
1 1/4 c Chocolate wafer crumbs
1/3 c Butter; melted
1/2 c Butter; softened
3/4 c Sugar, brown
3 Egg
12 oz Semisweet chocolate morsels;
2 ts Coffee, instant
1 ts Vanilla extract
1/2 c Flour
1 c Pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with ste
Mint sprigs



Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans. Pour into the prepared crust. Bake at 375F for 25 minutes. Remove from oven and cool completely on a rack. Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired.

 

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1-2-3- Eclair Pie
1 can Chocolate frosting
3 Stacks graham crackers
1 lg Box instant vanilla pudding
1 md Container Cool Whip
2 c Cold milk


Mix pudding and milk and beat for 3 minutes; Whip in Cool Whip. Line the bottom of large sheet pan with graham crackers, pour half of the pudding mixture, then add another layer of crackers and remaining pudding. Finish the layer with graham crackers. Chill for 2 hours or longer then frost with the frosting.. Can be served at that point or chilled longer.