what's Baking!!

[moreluck]

Cream Cheese Sugar Cookies

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream
cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.2.Preheat oven to 375 degrees friend (190 degrees C).3.On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.4.Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

 

[moreluck]

Swedish Nut Cake

Ingredients:

2 cups white sugar
2 cups all-purpose flour
2 eggs
1/2 cup chopped walnuts
2 teaspoons baking soda
2 teaspoons vanilla extract
1 can (20 ounce size) crushed pineapple with juice
***Icing***
1 package (8 ounce size) cream cheese
1 3/4 cup confectioners' sugar
1/2 cup chopped walnuts
1/2 cup butter
1 teaspoon vanilla extract



Directions:
Preheat oven to 350 degrees friend (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, mix flour, sugar, nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.

Bake at 350 degrees friend (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.

For the icing: In a large bowl, cream butter , cream cheese, vanilla and confectioners sugar until light and fluffy. Fold in nuts. Spread on hot cake.

 

[moreluck]

Vanilla Butter Cake

1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup half-and-half
1 Tbls. vanilla extract

1.)Beat butter at med. speed with mixer until creamy. Gradually add sugar beating 'til light and fluffy. Add eggs, one at a time, beating until just blended after each addition.

2.)Sift together flour, baking powder and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased & floured 12-cup bundt pan.

3.)Bake at 325 for 1 hr. to 1 hr. 10 mins or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 mins. Remove from pan to wire rack and cool completely. Garnish, if desired.

 

[moreluck]

Chocolate Mint Brownies

1 C. all purpose flour
1/2 C. butter or margarine softened
1/2 t. salt
4 eggs
1 t. vanilla extract
1 (16 oz) chocolate flavored syrup
1 C. sugar
Filling:
2 C. confectioners' sugar
1/2 C. butter or margarine softened
1 T. water
1/2 t. mint extract
3 drops green food coloring
Topping:
1 pkg. (10 oz) mint chocolate chips
9 T. butter or margarine

Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 9x13" baking pan. Bake at 350 for 30 minutes. Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in refrigerator.

 

[moreluck]

Fudge Krispies

1 (11 1/2 oz) pkg. Nestle Milk Chocolate Morsels
1/2 C. butter
1/2 C. light corn syrup
2 t. vanilla extract
1 C. sifted confectioners' sugar
4 C. Rice Crispies cereal

Combine milk chocolate morsels, butter and corn syrup in medium size saucepan over low heat until melted and smooth. Remove from heat. Stir in vanilla extract and sugar. Add Rick Krispies mixing lightly until well coated. Spread evenly in 9x13 pan. Chill until firm. Cut into 1 1/2" squares. Store in refrigerator.

 

[moreluck]

Sour Cream Apple Squares

Ingredients:
1 box (18.25 ounce) yellow cake mix
1/2 cup butter or margarine, softened
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
2 apples, pared and thinly sliced
1 cup sour cream
1 egg



Directions:
Preheat oven to 350 degrees friend.

Combine dry cake mix and butter; mix until crumbly. Reserve two-thirds for topping.

Add brown sugar and cinnamon to reserved topping mix; blend well and set aside.

Press remaining mixture onto the bottom of ungreased l3 x 9-inch pan. Arrange apple slices over base.

Blend sour cream and egg; spread evenly over apples. Sprinkle reserved topping mix over all. Bake for 25 to 30 minutes.

Serve warm. Refrigerate leftovers.

 

[moreluck]

Apple-Cinnamon Sticky Buns

Ingredients:
1 small apple, chopped
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 can (10 count size) biscuits
1/3 cup butter or margarine, melted



Directions:
Preheat oven to 375F. Grease an 8-inch square baking dish. Layer apple over bottom of prepared dish.

Combine brown sugar, cinnamon and nutmeg in a shallow bowl; mix well.

Separate biscuits. Coat biscuits on all sides in brown sugar mixture.

Arrange biscuits over apple in baking dish. Sprinkle any remaining brown sugar over biscuits. Drizzle with butter. Bake until buns are golden, about 25 minutes. Serve buns apple-side up.

 

[moreluck]

Chocolate Ganache Cupcakes

Ingredients:
1/4 pound unsalted butter -- at room temperature
1 cup sugar
4 extra large eggs -- at room temperature
1 can (16 oz size) can chocolate syrup
1 tablespoon vanilla extract
1 cup flour
***Ganache***
1/2 cup geavy cream
8 ounces semisweet chocolate chips
1 teaspoon instant coffee granules

Directions:
Line muffin pans with paper liners. Preheat the oven to 325 degrees.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the top of each cupcake in the ganache. Do not refrigerate.

 

[moreluck]

Hawaiian Banana Nut Bread

Ingredients:

3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 can (8 ounce size) crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced



Directions:
Preheat oven to 350 degrees friend (175 degrees C). Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.

Bake at 350 degrees friend (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean.

Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

 

[moreluck]

RED VELVET CAKE

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish


Preheat the oven to 350 degrees friend. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.


In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch) cake

 

[moreluck]

Oooey-Gooey Caramel Pecan Brownies

Ingredients:

***Brownies***
1 cup sugar
1/2 cup butter or regular margarine, softened
1 teaspoon vanilla
2 eggs
2/3 cup flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans

***Drizzle***
12 vanilla caramels, unwrapped
1 tablespoon milk

Directions:
Heat oven to 350 degrees. Grease and lightly flour a 9 x 9 inch baking pan.

For the brownies: Beat the sugar, butter, vanilla, and eggs in a large bowl with electric mixer on medium speed, or mix well using a wooden spoon. Stir in the remaining ingredients, except the pecans. Spread the batter evenly in the prepared baking dish. Sprinkle the pecans over the batter.

Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes clean.

Meanwhile, make the drizzle: Heat the vanilla caramels and the milk over very low heat. Stir until smooth and creamy. Drizzle caramel mixture over the warm brownies. Cool completely and cut into squares.

 

[moreluck]

Ding Dong Cake

1 package Devils Food Cake Mix
1 stick Butter softened
1 can (12 oz) Milk Chocolate Frosting Warmed
3 cups Powdered sugar
8 ounce Cream cheese
8 ounce Cool Whip thawed

Instructions:

Prepare the cake mix according to package directions. Cook in three individual round cake pans and allow to cool completly.

Cream together the crean cheese, butter and powdered sugar until smooth.
Fold the Cool Whip into the cream cheese mixture.

Layer the filling between cake layers. Warm frosting in microwave and frost entire cake. Refridgerate.

 

[moreluck]

Peanut Butter Caramel Bars

1 pkg. (18 oz) yellow cake mix
1/2 C. butter softened
1 egg
20 miniature peanut butter cups chopped
2 T. cornstarch
1 (12 1/4 oz) jar caramel ice cream topping
1/4 C. peanut butter
1/2 C. salted peanuts

Topping:
1 (16 oz) can milk chocolate frosting
1/2 C. chopped salted peanuts

In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in the peanut butter cups. Press into a greased 9x13 baking pan. Bake at 350 for 18-22 minutes or until lightly browned. Meanwhile, in a saucepan, combine cornstarch, carmamel topping and peanut butter until smooth. Cook over low heat, stirring occasionally until mixture comes to a boil, about 25 minutes. Cook and stir 1-2 minutes longer. Remove from the heat; stir in peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Refrigerate for at least 1 hour before cutting. Store in refrigerator.

 

[moreluck]

Scotch Shortbread

3/4c. butter,softened
1/4c. sugar
2c. flour

Cream together the butter and sugar. Work the flour in with your hands.
Chill. Roll the dough to 1/3 to 1/2 inch thick.
Cut into desired shape.
Place on ungreased baking sheet and bake in preheated 350 oven for 20 to 25 minutes.(The tops will not be brown).

 

[moreluck]

Dark Choc. Bundt Cake

8 oz. semi-sweet chocolate, coarsely chopped
1 (16oz.) can chocolate syrup
1 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups all purpose flour
/12 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract

1.)Melt chocolate in a microwave safe bowl on high for 30 sec. intervals until melted. Stir in choc. syrup until smooth.
2.) Beat butter at med. speed with mixer 'til creamy. Gradually add sugar, beating at med. speed until light & fluffy. Add eggs one at a time, beating until just blended after each addition.
3.) Sift together flour, baking soda and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured bundt pan.
4.) Bake at 325 for one hour and 20 mins. or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 mins; remove from pan to wire rack and cool completely.

 

[moreluck]

Tropical Cheesecake

8 ounces cream cheese, softened
1/3 cup sugar
8 ounces frozen whipped topping, thawed
2 kiwi fruits, peeled, diced, and divided
1 medium mango, peeled, chopped and divided
1 cup coconut, toasted, divided
6 ounces graham cracker pie crusts

1. Beat cream cheese and sugar until blended.
2. Stir in whipped topping.
3. Add all but 1/4 c each of fruit and coconut and mix well.
4. Scoop into crust.
5. Refrigerate until set (about 3 hours) and top with reserved fruit and coconut.
6. Keep in refrigerator.

 

[moreluck]

Oahu Coconut Oatmeal Cookies

Ingredients:
2 cups flour
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cup coconut
1 cup softened butter (room temp.)
2 teaspoons vanilla
1 cup quick oats
1 cup pecans
1 1/2 cup chopped orange-slice candy (optional)



Directions:
Sift flour. Cream butter, add sugar gradually until fluffy. Add vanilla and eggs, beat well. Add flour gradually and beat until smooth after each addition. Mix in oats and coconut.

Drop by teaspoon onto greased cookie sheets. Bake at 375 for 7 to 12 minutes. DO NOT let cookies get brown.

Hint: I have stored the mixture in the fridge and baked the cookies the next day. You could mix this up and bake a few at a time. You can store this in the fridge for about a week maybe two. But at our house it never lasts that long!

 

[moreluck]

Julie's Boston Cream Pie

Ingredients:
***CAKE***
1 1/4 cup flour
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla
***FILLING***
1 package (3.4 oz. size) vanilla instant pudding mix
1 3/4 cup milk
***THIN CHOCOLATE ICING***
1 ounce unsweetened chocolate
1 teaspoon oleo
1 cup sifted powdered sugar
3 tablespoons or more hot water



Directions:
CAKE: Heat oven to 350 degrees. Grease and flour round layer pan, 9 x 1 1/2 inches. Place cut size of wax paper in bottom of greased pan.

Beat all ingredients in large mixer bowl on low speed. Beat on high speed about 3 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, approximately 35 minutes. Cool 10 minutes in pan.

Invert on platter or rack and carefully remove wax paper. Let cool. Split cake to make 2 thin layers.

FILLING: Prepare pudding mix according to package directions, using the milk. Let stand in refrigerator 10 minutes.

Spread the filling on one layer and top with the other layer. Toothpicks inserted in several places will keep the top layer from sliding.

ICING: Melt unsweetened chocolate and oleo. Blend in powdered sugar and hot water. Beat until smooth. Add enough hot water to make a thin icing. Spread over top and serve like a pie. Store in refrigerator.

 

[moreluck]

Tropical Cookies

1 cup shortening
1 1/2 cups sugar
1 egg
1 cup crushed pineapple, with juice
3 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup walnuts, chopped (optional)

1. In a large mixing bowl, cream shortening, sugar and egg.
2. Stir in crushed pineapple with juice.
3. In a separate bowl, sift flour, baking soda, salt and nutmeg.
4. Stir flour mixture into the batter.
5. When mixture is well blended, stir in nuts (optional).
6. Drop by teaspoonfuls onto greased baking sheet.
7. Bake at 350 degrees for 8-10 minutes.
8. Let cool and enjoy.

 

[moreluck]

Orange Sweet Rolls

Ingredients:
1 loaf (1-lb. size) frozen bread dough, thawed
1/3 cup sugar free apricot preserves
2 tablespoons dried cranberries
1/2 cup sifted powdered sugar
1/2 teaspoon freshly grated orange peel
1 tablespoon orange juice



Directions:
Roll the bread dough into a 12x8-inch rectangle and spread with apricot preserves. Sprinkle with cranberries. Roll up, starting with the long side. Pinch dough to seal.

Cut into one-inch slices. Place in a sprayed muffin tin. Lightly cover and let rise until doubled, about 50 to 60 minutes.

Meanwhile, preheat oven to 350?friend. Bake 15 to 20 minutes or until golden. Remove and place on rack.

Combine powdered sugar and orange peel with just enough of the orange juice to make a glaze. Drizzle over warm rolls.