what's Baking!!

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New Orleans Style Bread Pudding

4 glazed cinnamon rolls, cubed
2/3 cup raisins
2 cups whole milk
4 large eggs
1/2 tsp. vanilla extract
1/2 cup heavy cream
1/4 cup butter
1/2 cup sugar
1/4 cup whiskey

1. Combine cinnamon roll cubes and raisins in a large bowl; set aside.
2. In medium bowl, whisk milk, eggs and vanilla until well combined. Let stand 20 mins.
3. Pour into a 2 qt. round baking dish that has been sprayed with Pam.
4. Bake in a preheated 350 degree oven for 50 mins. or 'til knife inserted in center comes out
clean.
5. Meanwhile in small saucepan, combine cream, butter, sugar and whiskey. Bring to a boil over
medium heat, stirring constantly. Serve over bread pudding.

 

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Rick's Chocolate Rum Bundt Cake

1 box yellow cake mix
3/4 cup vegetable oil divided
1 box Instant Chocolate pudding & pie filling
1 cup chocolate chips
1 cup (8oz) sour cream
1 tsp vanilla
4 eggs
1 can ready-made chocolate icing
1/4 cup of rum (or substitute 1 tbsp rum extract)
Instructions:

1. Combine ingredients in a large mixing bowl using 1/2 cup vegetable oil.
2. Beat ingredients for 10 minutes. Batter should be extremely smooth.
3. Add 1 cup Nestle's chocolate chips and fold into batter. Chocolate chips should be evenly distributed in the batter.
4. Place remaining *1/4 cup vegetable oil in bundt pan (This is in addition to the 1/2 cup in the ingredients above) and roll around to grease the sides. Leave oil in the pan and add batter.
5. Bake at 350 degrees for approximately 45 minutes (may vary depending on the size of the pan.)
6. When done, remove from oven and let cool.
7. After cooling completely, put cake on a platter. Now it's ready for the glaze.
8. Melt 1/2 cup (or more depending on your chocolate tastes) of ready made chocolate icing till it's runny (15 to 25 seconds in the microwave works for me.)
9. Pour over the cooled cake so that it is evenly covered with icing.

 

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TIRAMISU....




Giada De Laurentiis hosts "Everyday Italian” on the Food TV Network, featuring recipes of homemade Italian food that she enjoyed while growing up. This recipe makes 6 servings. Ingredients

• EGG YOLKS, 6
  [*]SUGAR, 3 tbs
  [*]MASCARPONE CHEESE, 1 lb.
  [*]STRONG ESPRESSO, 1-1/2 cups cooled
  [*]DARK RUM, 2 tsp
  [*]LADYFINGERS, 24 (packaged)
  [*]BITTERSWEET CHOCOLATE SHAVINGS, 1/2 cup for garnish

Directions

1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
2. Add mascarpone cheese and beat until smooth.
3. Add 1 tablespoon of espresso and mix until thoroughly combined.
4. In a small shallow dish, add remaining espresso and rum.
5. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
6. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
7. Spread 1/2 of the mascarpone mixture evenly over the ladyfingers.
8. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
9. Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
10. Before serving, sprinkle with chocolate shavings.

 

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Banana Chocolate Chip Bread

1 cup sugar
2 cups flour sifted
1 egg
1 teaspoon baking powder
1/2 cup butter
1/2 teaspoon baking soda
1 cup ripe bananas mashed
1 cup chocolate chips
3 tablespoons milk
1/2 pecans finely chopped
Instructions:

Preheat oven to 350. Cream sugar, egg, butter together in large mixer bowl. Beat until fluffy. Set aside.

Combine bananas and milk in small bowl and set aside.

Sift flour, baking powder and baking soda in small bowl. Stir by hand into reserved creamed mixture alternately with reserved banana mixture until flour is just moistened.

Stir in chocolate chips and pecans. Grease 1 (9x5x3 inch) loaf pan. Turn batter into pan. Bake at 350 for 1 hour, or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool on rack.

 

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Chewy Oatmeal Raisin Cookies

1 stick Butter softened
1/2 teaspoon Baking soda
3/4 cup Brown sugar firmly packed
1/2 teaspoon Cinnamon
1/4 cup Granulated sugar
1 1/2 cups Quick cooking oatmeal uncooked
1 large Egg
3/4 cup Raisins
2/3 teaspoon Vanilla
1/4 teaspoon Salt optional
3/4 cup Flour
Instructions:

Preheat oven to 350. Beat together butter and sugars until creamy. Add egg and vanilla and beat well. In a seperate bowl, combine flour, baking soda, cinnamon, and salt (optional) and mix well. Add combined flour mixture to the sugar mixture and stir until blended Stir in oatmeal and raisins and mix well. Drop by rounded tablespoons onto an ungreased cookie sheet and bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet and remove to wire rack to finish cooling.

 

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Cream Cheese Kugel


1 8-ounce package Philadelphia Brand Cream Cheese, softened
1/4 cup Parkay Margarine, melted
4 eggs, beaten
1/2 cup milk
1/4 cup sugar
1/2 teaspoon salt
4 cups (8 ounces) fine noodles, cooked, drained
1/2 cups raisins
1/4 teaspoon cinnamon


Combine cream cheese and margarine, mixing until well blended. Blend in eggs, milk, sugar and salt. Add noodles and raisins. Mix well. Pour mixture into 12x8-inch baking dish. Sprinkle with cinnamon. Bake at 375 friend 30 minutes or until set.

Makes 6 to 8 servings

This recipe created by Kraft Foods.

 

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Caramel Bars

INGREDIENTS:

• 32 individually wrapped caramels, unwrapped
• 5 tablespoons heavy cream
• 1 cup all-purpose flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, melted
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees friend (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
3. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

 

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Blackberry Cobbler

4 cups Blackberries
1 cup Sugar
1 tablespoon Lemon juice
1 cup All purpose flour
1 large Egg
6 tablespoons Butter
Instructions:

Preheat oven to 375. Place 4 cups fresh blackberries in a lightly greased 8 inch square baking dish; sprinkle with 1 TBS. lemon juice. Stir together 1 large egg, 1 cup sugar, and 1 cup all-purpose flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle 6 Tbsp. melted butter over topping. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream

 

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Utah's Old Time Cinnamon Jumbles

Ingredients:
1/2 cup shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
***Topping***
1/4 cup sugar
1 teaspoon cinnamon



Directions:
Mix thoroughly the first three ingredients. Then stir in the next two. Then sift together and stir in the rest. Chill dough.

Drop rounded teaspoonfuls about 2" apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon. Bake until set but not brown, at 400 friend for 8 to 10 minutes.

 

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Cracker Barrel Cherry Chocolate Cobbler

1 -1/2 cups flour
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsel
1/2 cups sugar
1/4 cups milk
2 teaspoons baking powder
1 egg
1/2 teaspoon salt
1 (21 oz.) can cherry pie filling
1/4 cups butter
1/2 cups nuts finely chopped
Instructions:

Preheat oven to 350F. In large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of large peas. Melt over hot (not boiling) water, Nestle's
semi-sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes). Add milk and egg to melted
chocolate and mix well. Blend chocolate into flour mixture. Spread
cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 friend for 40 - 45 minutes. Serve warm with heavy cream.

 

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Raisin Cookies

1 C. water
2 C. raisins
1 C. shortening
1 3/4 C. sugar
2 eggs, lightly beaten
1 t. vanilla extract
3 1/2 C. all purpose flour
1 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 C. chopped walnuts

Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool(do not drain). In a mixing bowl, cream shortening; gradually add sugar. Add eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture and blend thoroughly. Stir in nuts and raisins. Drop by teaspoonfuls 2" apart on greased baking sheets. Bake at 350 for 12-14 minutes.

 

[moreluck]

Layered Strawberry Cake

Rich and decadent Strawberry cake. Not that hard to make, yet elegant enough for any special occasion.

• 1 cup half-and-half cream
• 1/4 cup butter (or margarine)
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 4 eggs
• 1 3/4 cups flour
• 3 teaspoons baking powder
• 1 dash salt
• 2 (8 ounce) packages cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 pint whipping cream
• red food coloring (optional)
• 1 pint fresh strawberry, cleaned and sliced

1. Heat half & half in a saucepan until boiling, add butter and set aside.
2. In a bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very light and fluffy.
3. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition.
4. Pour batter into a well greased and floured springform pan.
5. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into.
6. center of cake comes out clean.
7. Cool slightly and remove from pan.
8. Let cool completely then cut cake into three even layers. Brush away any loose crumbs.
9. Whip the cream cheese until very smooth, beat in the powdered sugar and.
10. whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting.
11. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake.
12. Garnish with strawberries on top and on sides.

 

[moreluck]

Chocolate Peanut Butter Squares

1 cup (2 sticks) butter, divided
3 cups powdered (confectioner's) sugar
2 cups creamy peanut butter
2 cups (12 oz) semi-sweet chocolate chips
1 1/2 cups graham cracker crumbs
Instructions:

Melt 1/2 cup (1 stick) of the butter in medium saucepan over low heat. Remove from heat and stir in peanut butter, confectioner's sugar, and graham cracker crumbs. This will make a stiff dough.

Spread dough in a lightly greased 9- by 13-inch dish. Press down evenly.

Melt remaining 1/2 cup butter over low heat. Add chocolate chips and keep heat very low. When chocolate is soft, stir gently. Continue heating until lumps are all melted. Stir, and then spread this mixture over the peanut butter layer.

Refrigerate for 30 minutes, then cut into squares. Store in the refrigerator.

 

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Laura Bush's Cowboy Cookies
Makes about 36

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350 friend. Mix flour, baking powder, baking soda, cinnamon and salt
in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1
minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a
time, beating after each. Beat in vanilla extract. Stir in flour mixture until
just combined. Add chocolate chips, oats, coconut and pecans. For each cookie,
drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake
for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway
through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350
friend for 15 to 18 minutes.

 

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Chocolate Caramel Walnut Fudge
Yield: 2 pounds

3 cups semisweet chocolate morsels
1 14-ounce can condensed milk
1/8 teaspoon salt
1 cup chopped walnuts
1/2 cup caramel ice cream topping
1-1/2 teaspoons vanilla extract

Line an 8x8-inch baking pan with aluminum foil; spray lightly with non-
stick vegetable spray.

In a large saucepan, combine chocolate morsels, condensed milk, and
salt. Heat, stirring constantly, until chocolate melts. Remove from
heat. Stir in walnuts, caramel topping, and vanilla. Spread evenly in
prepared baking pan. Chill for 2 hours or until firm.

Invert onto a cutting board; peel off foil. Cut into squares.

 

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Cream Cheese Brownies

2 (3 oz.) pkgs. Cream Cheese
2 tablespoons Flour
5 tablespoons Butter or margarine, softened
3/4 teaspoon Vanilla
1/3 c. Sugar
1 box Duncan Hines Brownie mix
2 Eggs
Instructions:

MIx cream cheese and butter together. Add sugar, eggs, flour and Vanilla. Beat until smooth, set aside. Prepare 1 family size Duncan Hines brownie mix, using cake like instructions. Spread 1/2 of brownie mix into greased 9x13 in. pan. Pour all of cream cheese mixture over brownie mix. Spoon remaining brownie mix over cream cheese mixture. Swirl together with a knife. Bake at 350 for 36-38 minutes. Cool, then frost if desired.

 

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Ma's Pecan Pie

1/2 cup Sugar
1 cup Pecans broken in halves
2 ea Egg
1 teaspoon Vanilla
2 tablespoon Flour
1/4 cup Butter softened
1 cup Light Karo syrup
1 each Pillsbury pie crust unbaked
Instructions:

Preheat oven to 350 degrees. Spray a pie dish with non-stick cooking spray and arrange the pie shell in the dish. Put the pecans in the pie shell and combine the remaining ingreadients in a medium mixing bowl, mixing well. Pour the liquid mixture over the pecans and bake for one hour. Serve with ice cream.

 

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Julianna Marguilie's Fav. French Toast

6 large eggs
1 cup heavy or whipping cream
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. salt
12 (1/2") slices sourdough bread
3 Tbls. butter
Powdered sugar, or maple syrup or strawberries

In a bowl, whisk eggs, cream, vanilla, cinnamon and salt; Pour
half into a 9x13" baking dish. Add 6 slices bread; let sit 15 mins.
or until bread absorbs mixture, turning over once.

In a 12' skillet, melt half of butter on medium. Add the soaked bread
and cook 8 mins, until golden on both sides. Meanwhile soak the remaining bread in remaining egg mixture. Cook as above.

Sprinkle with sugar, fruit or syrup or all .

 

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Special K Bars

• 1 1/2 cups white Karo
• 1 1/2 cups sugar
• 2 1/2 cups peanut butter
• 9 cups Special K cereal (slightly smashed )
• 1 1/4 cups semi-sweet chocolate chips
• 2 cups butterscotch chips

1. Measure all ingredients before you start.
2. Combine syrup, and sugar in medium saucepan, heat until warm.
3. DO NOT HEAT TOO LONG !
4. Add peanut butter.
5. Pour mixture over Special k, mix very well.
6. Press into jelly roll pan(11x13).
7. Melt chocolate and butterscotch chips and por over cereal mixture.
8. Let sit till icing hardens.
9. Cut into squares.

 

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Carrot Spice Cake

• 1 1/2 cups brown sugar, firmly packed
• 3/4 cup canola oil
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 3 cups carrots, shredded
• 1 cup Quaker Oats
• 1/2 cup raisins
• 1/2 cup nuts, chopped
• ...ICING....
• 1 (3 ounce) package cream cheese, softened
• 1 1/2 cups powdered sugar
• 3-4 teaspoons milk

1. Heat oven to 325 degrees. Grease a 12-cup Bundt pan.
2. In a large bowl, beat together brown sugar and oil. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, salt and spices; stir in to egg mixture. Fold in carrots, oats raisins and nuts; mix well.
4. Pour into prepaired pan. Bake 55 to 60 minutes or until wooden tooth pick comes out clean. Cool 10 mintues. Remove from pan; Cool completely. Make frosting from the last 3 ingredients.