what's Baking!!

[dilligaf]

OMG!!!!!!!! You had it. That is way awesome. Thanks.........

 

[moreluck]

You're welcome ! But, I can't take credit. It's the www. that had plenty recipes. I just entered "velveeta fudge" in my Yahoo search and there it was.

 

[dilligaf]

That's too funny. Guess I could have done the same thing. Thank you for doing that anyway.!!!!

 

[moreluck]

Chocolate Orange Bundt Cake


1 box devil's food cake mix
4 large eggs
1 (8.00 ounces) container sour cream
1 cup orange juice
1/2 cup vegetable oil
2 tablespoons fresh orange zest


1. Preheat the oven to 350 degrees friend.
2. With an electric mixer, beat the all 6 ingredients for 30 seconds on low speed to combine.
3. Then go crazy and beat on high for 2 minutes.
4. Pour the batter into a greased and floured 10 cup Bundt pan.
5. Bake for 50 minutes or until the toothpick comes out clean when you've poked the cake (apologize to the cake, how would you like it if someone kept poking you to see if you were done?) Let the cake rest (and heal) for 10 minutes.
6. Remove from the cake pan and cool.
7. You can have this cake as is (it's delicious on it's own), or you can frost this with your favorite frosting.

 

[moreluck]

I made these yesterday and was surprised how good this combo tasted.......

Fresh Rosemary & Lemon Cupcakes

1/2 cup butter, softened
2 eggs
1 3/4 cup Cake Flour
2 tsp. finely chopped fresh rosemary
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 1/2 tsp. lemon extract
1/2 tsp. vanilla
2/3 cup milk
2 tsp. finely chopped lemon zest
3 Tbls. lemon juice
1 recipe lemon glaze (follows)

Let butter & eggs stand at room temp. for 30 mins. Line the muffin tin 15 with paper cups; set aside. In a med. bowl, combine the cake flour, rosemary, baking powder and salt; set aside.

Preheat oven to 350. In large bowl beat butter on med.-high for 30 seconds. Add granulated sugar, lemon extract and vanilla. Beat on med-high for 2 mins. 'til light and fluffy, scraping bowl.

Add eggs one at a time, beating well after each one. Alternately add flour mixture and milk to the butter mixture. Beat on low after each addition just until combined. Stir in lemon peel and lemon juice.

Spoon batter into cups three-fourths full. Bake 22-25 mins, until toothpick comes out clean. Cool in muffin tin on rack for 15 mins. Remove and cool completely.

When cooled, spoon on lemon glaze.

****Lemon Glaze .......... In a small bowl combine 1 cup powdered sugar and enough lemon juice (5 tsps. or so) to spreading consistancy. Stir in some finely chopped lemon zest.

 

[moreluck]

Peanut Butter Cake With Fluffy Chocolate Frosting

Cake

1 (18 1/4 ounce) package yellow cake mix
1 1/2 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla

Frosting

2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
8 tablespoons butter, softened
3 cups powdered sugar, sifted (plus additional if needed)
1 teaspoon vanilla

1. Preheat oven to 350. Lightly grease and flour two 9 inch cake pans.
2. Put all cake ingredients in large mixing bowl. Mix as directed on box.
3. Pour into pans. Bake 23 to 28 minutes, or until tests done.
4. Remove from oven and let cool for 10 minutes. Run a sharp knife around edges of cakes, then turn cakes out onto a plate, then invert on a wire rack (so the cakes are right side up) to finish cooling, at least 30 minutes more.
5. While cake is cooling, make frosting:.
6. Place cocoa into large mixing bowl and pour the boiling water over it. Stir with a wooden spoon until cocoa comes together in a mass.
7. Add butter and beat on low speed of mixer for about 30 seconds, or until well combined.
8. Add powdered sugar and vanilla, then beat on low for about 1 minute, then increase speed to medium until the frosting lightens and is fluffy, about 2 minutes more.
9. Add additional boiling water, 1 tsp at a time, or powdered sugar, 1 Tbs at a time, until frosting is of desired consistency.
10. Use frosting to frost the cooled cake layers.

 

[moreluck]

Double Chocolate Kahlua Cookies

1 (18 1/2 ounce) box devil's food cake mix
1/3 cup Kahlua
4 tablespoons butter, melted
1 large egg
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped pecans (optional) or walnuts (optional)
confectioners' sugar

1. Preheat oven to 350°friend.
2. Place cake mix, Kahlua, melted butter, and egg in a large mixing bowl.
3. Blend with a mixer on low for 2 minutes, until well combined.
4. The cookie dough will be thick.
5. Fold in chocolate chips and nuts until well mixed.
6. Drop heaping teaspoons of the dough 2- inches apart on lightly greased cookie sheets.
7. Bake cookies until they have set, but are still a little soft in the center, 10-12 minutes.
8. Remove pans from oven, and let cookies sit for one minute, then place cookies on wire racks to cool completely.
9. Sprinkle with confectioners sugar when completely cooled.

 

[moreluck]

Chocolate Chip Cheese Bars

1 (18 oz) tube refrigerated chocolate chip cookie dough
1 (8 oz) pkg. cream cheese softened
1/2 C. sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8" square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Refrigerate leftovers.

 

[moreluck]

Vidalia Cornbread (Paula Deen)

1/4 cup butter
1 large vidalia onions or other sweet onion, chopped 1 (8 ounce) package Jiffy corn muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

1. Preheat the oven to 450 degrees friend.
2. Spray 8-inch square baking pan with vegetable oil cooking spray.
3. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
4. These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

 

[moreluck]

Almond Mocha Surprise Cookies

[FONT=Verdana, Arial, Helvetica, sans-serif]The recipe title gives away the surprise, but you don't have to tell folks what the recipe's called.

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon instant coffee powder or crystals
• 1/4 teaspoon salt
• 1 cup butter, at room temperature
• 1/2 cup light brown sugar, firmly packed
• 2 eggs
• 1/2 teaspoon almond extract
• 48 blanched almonds
• Mocha Glaze (see below)

Preheat oven to 350°friend.

Sift together the flour, baking powder, instant coffee and salt. Set aside.

In a medium bowl, cream the butter with the brown sugar. Add the eggs, and beat until very light and smooth. Stir in the almond extract.

Gradually stir in the flour mixture, blending well. Refrigerate the dough for 1 to 2 hours.

Shape the dough into balls using about 1 tablespoon of dough for each. Press 1 almond into each ball, completely covering it with dough.

Place about 2 inches apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool on racks, and prepare the Mocha Glaze.

Mocha Glaze

• 1 6-ounce package semisweet chocolate chips
• 1 tablespoon instant coffee powder or granules
• 1 tablespoon light corn syrup (Kayro)
• 1 tablespoon milk, plus a little more if needed

Combine the chocolate chips, instant coffee and corn syrup in the top of a double boiler. Place over, not in, simmering water until the chocolate melts. Stir in the milk, blending well. Keep warm over hot water. If glaze becomes too thick, add milk, a few drops at a time, to thin it.

With tongs, dip each cookie into the hot glaze coating just the top surface of the cookie. Let dry on racks. Makes 48 cookies.

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[moreluck]

Easy Lemon Ice Box Pie

1 small can sweetened condensed milk
1 small tub Cool Whip
1/2 cup lemon juice using fresh lemons is best
1 tsp Lemon zest grated
1 graham cracker crust

Instructions:


Mix everything together until smooth and pour into pie crust. Refrigerate until set about 1 hour.

 

[moreluck]

Chocolate Ganache' (rich chocolate icing)

2 tablespoon Butter
1/2 teaspoon Vanilla
2 tablespoon Whipping cream
1 cup Powdered sugar
3 ounce Semisweet chocolate bits

Instructions:

1. In a small saucepan, melt butter with whipping cream over medium heat.
2. In blender or food processor, combine chocolate with vanilla.
3. Add butter mixture and blend until chocoalate is melted, turning motor off and scraping sides as needed.
4. With motor running, gradually add powedered sugar. Blend until smooth.

 

[moreluck]

Brownie Crunch

14 1/4 ounces brownie mix, of your choice for 9x13 pan
7 ounces marshmallow creme (I always need more than this on mine)
1 cup creamy peanut butter
2 cups semi-sweet chocolate chips
3 cups Rice Krispies

1. Bake brownies in a 9x13 pan.
2. Cool brownies.
3. Spread marshmallow creme over brownies. (I find this hard to do so usually use a spreading knife and my fingers).
4. In saucepan, melt peanut butter and chocolate chips over low heat.
5. Mix in cereal and spread over marshmallow layer.
6. Chill in refrigerator.

 

[moreluck]

Butter Pecan Cheesecake

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• 1-1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted
• 1/2 cup finely chopped pecans
• 3 8-ounce packages cream cheese, softened
• 1-1/2 cups sugar
• 3 eggs
• 2 cups (16 ounces) sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring
• 1 cup finely chopped pecans, toasted (see Note, below)

Preheat oven to 475°friend.

Combine the graham cracker crumbs, sugar, butter and pecans, mixing well. Reserve 1/3 cup of the mixture. Firmly press the remaining mixture on bottom of a 9-inch springform pan.

At medium speed of an electric mixer, beat the cream cheese until light and fluffy. Gradually add 1-1/2 cups sugar, mixing well. Then add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla and butter flavoring, mixing well. Stir in the 1 cup of toasted pecans.

Pour batter into prepared springform pan. Sprinkle top evenly with reserved crumb mixture.

Bake at 475°friend for 10 minutes. Reduce temperature to 300°friend, and bake an additional 50 minutes. Cool on a wire rack, then chill.
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[moreluck]

Heloise'sPumpkin Bread

1 2/3 cup flour
1 1/4 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp salt
1/2 cup chopped pecans
2 eggs slightly beaten
1/2 cup salad oil
1 cup canned pumpkin

Sift together dry ingredients. Add the nuts and mix well. Set adise. Combine the remaining ingredients and add to the dry ingredients. Mix until blended. Pour into greased & floured loaf pan (9x5x3). Bake at 350 for 60-75 mins.

 

[moreluck]

Baked Banana Crumble

3/4 C. orange juice
1 t. vanilla
4 bananas peeled, cut in half then cut lengthwise
1/2 C. flour
1/2 C. quick cooking oatmeal
3/4 C. brown sugar
1/2 t. nutmeg
6 T. butter cubed

Preheat oven to 350. Combine orange juice and vanilla in a baking dish. Add bananas, spooning juice over them. In a bowl, combine dry ingredients, using a fork or pastry blender, add the butter until the mixture resembles small peas. Spoon crumble over fruit.
Bake until the bananas soften approximately 7-10 minutes.

 

[moreluck]

Bacon-cheese Topped Chicken

1/2 cup Dijon mustard
2 cups Mushroom fresh
1/2 cup Honey
2 tablespoon Butter
4 1/2 tsp Oil
1 cup Monterey jack cheese shredded
1/2 tsp Lemon juice
1 cup Cheddar cheese shredded
4 boneless chicken breast halves
8 Bacon strips partially cooked
1/4 tsp Salt & pepper
2 tsp Parsley
dash Paprika
Instruction:

In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
Bake, uncovered, at 375 for 20-25 minutes or until a meat thermometer reads 170?. Sprinkle with parsley.

 

[moreluck]

Jeanine's Pumpkin Pudding Cake

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• 1 yellow cake mix (reserve 1 cup)
• 3/4 cup butter, softened (1-1/2 sticks)
• 4 eggs
• 1 29-ounce can plain pumpkin (not pie filling)
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup sugar, divided
• 1/2 cup packed brown sugar
• 2/3 cup milk
• 1 cup chopped pecans

Preheat oven to 350°friend. Butter bottom of a 9x13-inch pan or dish.

Using a pastry blender or fork, mix together the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter. Press evenly into the bottom of the prepared pan.

In a medium bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well and pour in an even layer over the cake mix layer.

In a small bowl, mix together the reserved 1 cup cake mix, 1/2 stick butter and 1/2 cup white sugar. Sprinkle evenly over pumpkin mixture. Sprinkle the chopped pecans over all.

Bake for 1 hour and test for doneness with a toothpick. If toothpick does not come out clean, return to the oven for 10 to 15 minutes.
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[moreluck]

Apple Cream Cheese Muffins

• 1 package (3 oz) cream cheese softened
• 3/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 1/4 cup butter or margarine, melted
• 1 Tablespoon Lemon juice
• 1 tsp vanilla extract
• 1-1/2 cups all purpose flour
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup peeled diced tart apple
• 1/2 c branflakes

Topping

• 1-1/2 tsp sugar
• 1 tsp cinnamon

Directions Combine cream cheese, sugar, eggs, milk, butter, lemon juice and vanilla. Beat till smooth. Combine flour, baking powder, baking soda and salt; Stir into cream cheese mixture just until moistened. Fold in apples and bran flakes. Fill muffin cups and sprinkle tops with sugar and cinnamon mixture. Bake at 375°friend for 20-25 min.

 

[moreluck]

Pecan Squares

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• 1-1/3 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/3 cup softened butter
• 1/2 cup light brown sugar, packed
• 1/2 cup finely chopped pecans
• 2 eggs
• 3/4 cup light corn syrup (Karo©)
• 1/4 cup light brown sugar, packed
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup coarsely chopped pecans

Preheat oven to 350friend. Butter a 9x9-inch baking dish.

To make the base, cream the butter and brown sugar well. Stir together the sifted flour and baking powder, and add to the creamed mixture along with the finely chopped pecans, mixing well. Pat dough firmly and evenly into the prepared baking dish. Bake for 7 minutes and remove from oven.

While the base is baking, make the topping. Beat the eggs until foamy, then add the corn syrup, brown sugar, salt, flour and vanilla extract. Mix thoroughly, then pour over partially baked base. Sprinkle the coarsely chopped pecans evenly over top.

Return completed dish to oven, and bake for 15 minutes or until barely tinged with gold. Do not overbake or base will be too crisp at outside edge. Cut into squares or bars while slightly warm. Let cool in baking dish. When cool, remove with spatula and store in single layers between sheets of waxed paper in tightly covered container.

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