what's Baking!!

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Down Home Peach Nut Bread

Ingredients:
2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/8 teaspoon salt
1 teaspoon baking soda
2 cups very ripe, mashed peaches
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/2 cup nuts of your choice



Directions:
In a bowl, mix flour, sugars, salt, and baking soda. Drain mashed peaches; put in large bowl. Add beaten egg, melted butter or margarine. Stir in raisins or nuts. Stir in flour mixture.

Pour into 9x5 greased and floured loaf pan. Let stand 20 minutes. Bake at 350 for 45-55 minutes. Cool bread in pan 15 minutes; remove from pan and finish cooling on wire rack. Freezes well.

Tip about Peeling Peaches: Immerse peaches in boiling water for 30 seconds. Remove with slotted spoon, then plunge into cold water. Slip off skins with the help of a knife.

To slice, cut peaches in half around the center, not the natural seam. Gently twist halves apart.

 

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Blueberry Mini-Scones

2 cups Bisquick
1/4 cup sugar
1/2 cup milk
1 cup fresh blueberries

Preheat oven to 375 degrees. Lightly grease a large baking sheet. In a med. bowl, combine bisquick and sugar. With a wood spoon stir in milk 'til mixture forms a ball; flatten dough on a lightly floured board. Pat or roll out dough tp make a 14 x 7 inch rectangle. Scatter berries over half the dough (in a 7 inch square); fold over remaining half of dough. Gently press to a uniform thickness. Cut dough into 4 squares. (3 1/2 inches each); cut each square diagonally in both directions to make 16 triangles. Arrange mini scones on prepared baking sheet. Bake in upper third of oven 'til browned on top, 8-10 mins. Serve warm.

 

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Martha Stewart's Hot Fudge Sauce

Almost the same taste as Malley's hot fudge sauce in Cleveland.


1/4 cup unsweetened cocoa powder (I usually add a little more)
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup light cream or evaporated milk
1/8 teaspoon salt (calls for kosher, I use regular)
1 1/2 tablespoons unsalted butter (I leave out the above salt if I only have regular butter)
1/2 teaspoon vanilla

1. Combine all ingredients in saucepan except for vanilla.
2. Cook over med. heat.
3. Stir until mixture boils.
4. Set timer and boil for 3 minutes, stir occasionally
5. (Don't boil for more than 3 minutes or it will become like fudge).
6. Turn off heat and stir in vanilla.
7. Store in refrigerator up to a week.
8. Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

 

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Raspberry Shortbread Bars

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces unsalted butter -- softened
1 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
3/4 cup seedless raspberry preserves or jam
confectioners' sugar -- for dusting, optional



Directions:
In a medium bowl, whisk the flour, baking powder and salt. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla. Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.

Preheat the oven to 350F and butter an 8 1/2-by-11-inch glass baking dish. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish. Do not pat or press the dough. Using a spoon, dollop the preserves over the dough and gently spread it in an even layer. Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.

Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking. The shortbread is done when the pastry is golden all over. Let cool completely, then cut into 24 bars. Dust the tops with confectioners' sugar and serve.

 

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Apple Pie Bread Pudding

Nonstick cooking spray
3 eggs, beaten
2 cups milk, half and half or light cream
1/2 cup sugar
1 can chunky apple pie filling (21 oz.), the more fruit kind
6 1/2 cup cinnamon raisin bread, cut into 1/2" cubes, dried (4 1/2 cups dry)
Whipped cream or vanilla ice cream, optional.

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Set aside. In a large mixing bowl, whisk together the eggs, milk and sugar. Gently stir in pie filling and bread cubes. Pour into prepared cooker. Cover and cook on low setting for 3 hours until a knife inserted near center comes out clean. Mixture will be puffed. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30 to 45 minutes to cool slightly before serving. Pudding will fall as it cools. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Serves 6

 

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Jumbo Pizza Muffins

Ingredients:
3 cups baking mix
2/3 cup water
1/2 cup shredded mozzarella cheese
1/3 cup chopped ripe olives
2 tablespoons vegetable oil
1 teaspoon baking soda
1 teaspoon italian seasoning
2 eggs
1 large tomato -- chopped and drained
1/2 package (3/4 ounce size) sliced pepperoni -- cut in half



Directions:
In a bowl, stir all ingredients until moistened.

Fill paper lined muffin cups three-fourths full.

Bake at 400 degrees for 15-18 minutes or until golden brown. Immediately remove from pan.

 

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Peachy Delight Dessert

Ingredients:
1 box (18.25 ounce size) yellow cake mix
3/4 cup melted butter
1 pound fresh peaches, sliced, sweetened
2 cups sour cream
1/4 cup granulated sugar
3 egg yolks
Cinnamon, to taste



Directions:
Combine cake mix and butter in bowl; mix well. Spread in bottom of lightly greased 12 x 9-inch cake pan. Layer peaches over top.

Blend sour cream, sugar, and egg yolks in bowl. Spoon over peaches. Sprinkle with cinnamon.

Bake at 350 degrees friend for 30 to 35 minutes or until set.

 

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Classic Shortbread

1/2 cup Butter - at room temp. 1/3 cup Powdered sugar
1/4 tsp. Vanilla extract
1 cup flour - unsifted

Instructions:

Pre-heat oven to 325

In work bowl of food processor add butter and sugar. process briefly to cream the butter. Add the vanilla and pulse again. Add the flour cup at a time, pulsing to mix. Process to a moderately firm dough.

Spray a shortbread pan (or other flat pan) with non-stick spray. Pat out the dough to a uniform thickness then prick it all over with a fork to break any bubbles.

Bake for about 30 - 35 minutes until lightly browned. Remove and let it cool for about 10 minutes. Place a wooden cutting board on top of the pan and carefully turn the pan and board over. Removing the pan should leave the shortbread on the cutting board. If it sticks try tapping one edge of the pan to release it.

Cut the shortbread into serving sized pieces while it it still warm. Allow cut pieces to coll completely before storing away.

This recipe multiplies nicely by 2 or 3 if you need a larger batch.

 

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Apple Cranberry Pucker Quickbread

2 Eggs
1 teaspoon Cinnamon
3/4 cup Sugar
1/2 teaspoon Salt
2 tablespoons Oil
2 cup Apples, tart peeled and chopped
1 1/2 cups Flour
1 cup Cranberries
1 1/2 teaspoons Baking powder

Instructions:

In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined (batter will be very thick). Stir in the apples, cranberries and nuts.

Transfer to an 8X4X2 inch loaf pan coated with non-stick spray. Bake at 350? for about one hour or until a toothpick inserted near center comes out clean. Cool slightly before removing loaf from pan.

 

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Rich Chocolate Cake Bars


Ingredients:

1/2 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
1 can (16 oz. size) chocolate syrup
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
***GLAZE***
1 cup sugar
1/3 cup milk
1/3 cup butter, cubed
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract



Directions:
In a large mixing bowl, cream the butter and sugar. Add eggs and vanilla; mix well. Stir in syrup.

Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in nuts.

Pour into a greased 15x10" baking pan. Bake at 350 for 20-22 minutes or until a toothpick inserted near the center comes out clean.

For glaze, combine the sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat; boil for 1 minute. Remove from the heat.

Add chips and vanilla; beat with a wooden spoon until smooth. Spread over warm bars. Cool on a wire rack before cutting.

 

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Apple Brunch Pancake

4 egg whites
1 cup skim milk
1 Tbls. vegetable oil
1/8 tsp. salt
1 cup flour
4 cups apples, peeled & sliced
1/2 cup maple pancake syrup
1 tsp. powdered sugar
Pam

Preheat oven to 425. Place a glass 9" pie plate in oven while preparing batter. Beat together egg whites, milk, oil and salt until thoroughly combined. Add flour beating until smooth. When oven is hot, carefully remove pie plate and coat with cooking spray. Quickly pour batter into hot pie plate and return to oven. Bake 25 mins. 'til golden brown.

While pancake bakes, place apples and syrup in large non stick fry pan. Cook over med. heat stirring frequently til apples are just tender. Sift powdered sugar over hot pancake and cut into wedges. Serve hot apple mixture with each slice.

 

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Deluxe Sugar Cookies


1 cup butter or margarine
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda

1. Mix butter, sugar, egg, vanilla, and almond extract.
2. Blend in flour, baking soda, and cream of tartar.
3. Cover and chill for 3 hours.
4. Divide, roll, and cut.
5. Heat oven to 375 degrees, and bake for 7-8 minutes or until light brown on edges.
6. Enjoy! .

 

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Red Velvet Pudding Cake

Ingredients:
1 package (12 ounce size) whole frozen raspberries (not in syrup), thawed
1 package (18.25 ounce size) devil's food cake mix (plus ingredients to make cake)
2 cups water
1 package (6 ounce size) raspberry flavored gelatin
1 tablespoon cornstarch
2 squares (1 ounce size) semi-sweet chocolate for baking
Powdered sugar
Frozen whipped topping, thawed or vanilla ice cream (optional)



Directions:
Preheat oven to 375F. Lightly spray rectangular pan 9" x 13" with oil. Spread raspberries evenly over bottom of baker. Prepare cake mix according to package directions; pour batter over raspberries, spreading evenly.

In a large microwavable bowl, microwave water on HIGH 4 minutes or until boiling. Combine gelatin and cornstarch. Whisk gelatin mixture into boiling water until dissolved. Pour gelatin mixture evenly over batter.

Bake 40-45 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack. Chop chocolate; sprinkle evenly over cake. Let stand 10 minutes. Sprinkle top of cake with powdered sugar.

To serve, spoon warm cake into dessert bowls. Garnish with whipped topping or, serve with a scoop of vanilla ice cream.

 

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Poppyseed Poundcake Muffins

1 cup Sugar
2 cups Flour
1/2 cup Butter
3 tsp Poppyseeds
2 Eggs
1/2 tsp Salt
1 cup Plain yogurt
1/2 tsp Baking soda
1 tsp Vanilla
Instructions:

In a large bowl, cream sugar and butter. Beat in eggs one at a time. Beat in yogurt and vanilla. Gently stir in flour, poppyseeds, salt, and baking soda until just moistened. Spoon batter into greased or paper lined muffin tins and bake at 400? for 15-20, until lightly browned on top. Cool on wire rack 5 minutes before serving.

 

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Pineapple Nut Bread

Ingredients:

3/4 cup packed brown sugar
3 tablespoons butter, softened
2 eggs
2 cups flour
2 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 can (8 1/2 oz size) crushed pineapple
3/4 cup chopped nuts
1/2 teaspoon cinnamon



Directions:
Preheat oven to 350F. Grease loaf pan.

Cream brown sugar, butter and eggs until fluffy.

In separate bowl mix flour, baking powder, salt and soda. Stir half of the flour mixture into the creamed mixture. Add the pineapple and its juice and mix. Add the remaining flour mixture.

Blend in nuts and pour into pan, Mix cinnamon with granulated sugar and sprinkle over top.

Bake at 350 degrees 45-50 minutes.

 

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Coconut Crunch Delight

Ingredients:
1/2 cup butter
1 cup flour
1 1/4 cup flaked coconut
1/4 cup brown sugar, packed tight
1 cup slivered almonds
1 package (3.5 oz size) instant vanilla pudding
1 package (3.5 oz size) instant coconut pudding
2 2/3 cups milk
2 cups whipped topping



Directions:
In a bowl, combine the first five ingredients; press lightly into a greased 13 x 9 x 2 inch baking pan.

Bake at 350 degrees for 25 to 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan.

In a mixing bowl, beat pudding mixes and milk. Fold in whipped toppng; spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with strawberries, if desired.

 

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Jail House Cake

2 eggs
2 c. sugar
2 c. flour
2 tsp. baking soda
1 tsp. vanilla
1/2 c. chopped walnuts
1 (20 oz.) can crushed pineapple with juice
1/4 tsp. salt

Mix in bowl. Bake 9 x 13 inch pan for 35-40 minutes at 350 degrees.

FROSTING:
1/2 c. butter
1 lg. cream cheese
1 1/3 c. powdered sugar
1 tsp. vanilla

Beat together. Frost and sprinkle with walnuts.

 

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Kahlua Banana Brunch Cake

1 c. butter, softened
1 1/2 c. sugar
3 1/2 c. sifted flour
1 c. mashed ripe bananas
1/2 c. kahlua
4 lg. eggs
1/4 c. milk
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 c. flaked coconut
3/4 c. chopped walnuts
Optional: Sifted powdered sugar

Grease well 10 inch tube pan. Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining ingredients except coconut and nuts. Beat on low speed until mixture is well blended. On medium speed, beat 2 minutes, scraping bowl as you beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45 to 50 minutes or until golden brown. Remove from oven, let stand 10 minutes. Invert on cake rack; remove pan. When fully cooled dust with powdered sugar, if desired. Serves 10 to 12.

 

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Ambrosia Bars

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup vegetable shortening
1 cup packed light brown sugar
1 large egg
1/4 cup fresh orange juice
1 tablespoon grated orange zest
1 cup butterscotch chips
1 cup shredded coconut



Directions:
Preheat oven to 350F. Grease a 13 by 9-inch baking pan.

Combine the flour, baking powder, baking soda and salt.

In a large bowl, cream the vegetable shortening and brown sugar. Beat in the egg, orange juice and zest. Gradually blend in the dry ingredients. Fold in the butterscotch chips and coconut

Spread the batter evenly in the prepared pan.

 

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Amish Mayonnaise Cake

Ingredients:
1 cup boiling water
1 cup chopped nuts, such as pecans
2 teaspoons baking soda
1 cup sugar
1 cup mayonnaise
2 cups flour
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup nuts, such as pecans, chopped
1 cup chocolate chips



Directions:
Combine first 7 ingredients and mix well. Put in a greased and floured 9x13 pan.

Combine brown sugar, nuts, and chocolate chips; sprinkle over batter.

Bake at 300 degrees for 45 minutes. Cool.