what's Baking!!

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Gooey Coconut Bars


Ingredients:

1 box (18.25 ounce size) French vanilla cake mix
2 eggs
1/2 cup butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 box (16 ounce size) confectioners' sugar
1 1/2 cup shredded coconut



Directions:
Heat oven to 350 degrees friend. Spray a 13 x 9-inch baking pan with cooking spray.

Combine first 3 ingredients. Press into bottom and about 1 inch up the sides of prepared baking pan.

Mix together next 6 ingredients and pour over crust. Bake for 45 minutes, or until golden brown on top.

Let cool completely to set, and cut into small squares.

 

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Aloha Cookies
Ingredients:
1/3 cup butter or margarine
1/2 cup sugar
1 egg
1 1/2 cup sifted flour
1/4 teaspoon baking soda
1/8 teaspoon salt
8 ounces canned crushed pineapple, drained
1/4 cup chopped macadamia nuts or walnuts
1/2 cup chopped dried figs
***Glaze/Topping***
1 cup powdered sugar
2 tablespoons milk
Flaked coconut



Directions:
In large bowl, beat butter, sugar and egg until fluffy. Combine flour, soda and salt; beat into butter-sugar mixture alternately with pineapple. Stir in nuts and figs.

Drop by teaspoon on greased cookie sheet. Bake at 350 degrees friend. for 10 to 12 minutes.

While warm, dip cookies into glaze of powdered sugar and milk; then in coconut.

 

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Mom's Fruit Cobbler

4 large peaches, cherries or blueberries or etc.
1/2 cup fat-free skim milk
1 cup all-purpose flour
8 Tbs margarine
1/2 cup sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 cup water
1/4 teaspoon table salt
1 cup sugar
Instructions:

1. Spray a glass (9x9) pie pan with Baker's Joy. Line pan with fresh fruit(peaches, cherries, blueberries, apples, etc.

2. In separate bowl, prepare batter by mixing dry ingredients, then addingmilk, margarine, and vanilla. Pour batter over fruit and spread evenly overtop.

3. Mix 1/2 cup water with 1 cup sugar well, then pour slowly over batter.

4. Bake at 350? for 1 hour

 

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Key Lime Cupcakes

Cupcakes
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter (room temp)
1 1/4 cup sugar
2 large eggs
2 1/2 Tbls. fresh lime juice
1 Tbls. finely grated lime peel
1/4 tsp. breen food coloring
3/4 cup buttermilk

Frosting
1 (8oz.) pkg. cream cheese, room temp.
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temp.
1 Tbls. finely grated lime peel
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Line muffin pan with 12 paper liners. Whisk both flours in med. bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs one at a time then the next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes 'til toothpick inserted in center comes out clean.....20-25 mins. Cool 10 mins. Remove from pan; cool
For frosting, beat all ingredients in med. bowl 'til smooth. Spread over cooled cupcakes.

 

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Tangy Apricot Sugar Biscuits

Ingredients:

2 tablespoons sweetened powdered lemonade-flavor drink mix
2 tablespoons granulated sugar
1 can (10 ounce size) refrigerated flaky biscuits
3 tablespoons butter or margarine, melted
30 miniature marshmallows
1/4 cup apricot preserves
2 tablespoons chopped nuts



Directions:
Heat oven to 375 degrees friend. Grease 9-inch round cake or pie pan.

Combine lemonade mix and sugar. Separate dough into separate biscuits. Dip 1 side of each biscuit in melted butter, then in sugar mixture.

Place rolls sugar-side-up in prepared pan. Sprinkle remaining sugar over top of biscuits. With thumb, make imprint in center of each biscuit; fill each with 3 marshmallows.

Combine apricot preserves and nuts; spoon 1 teaspoonful over marshmallows on each roll. Bake at 375 degrees friend for 17 to 24 minutes or until golden brown. Remove from pan immediately.

 

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Toffee Crunch Bars

Ingredients:
1/4 pound saltine crackers
1/2 pound butter (preferred) or margarine
1 cup firmly packed brown sugar
12 ounces chocolate chips
Chopped nuts (optional)



Directions:
Line a 10-by-15-inch jellyroll pan with aluminum foil. Butter the foil (very important step). Cover the pan with a single layer of saltine crackers.

Heat butter and sugar. Boil for 3 minutes while stirring constantly. Pour hot mixture over crackers, and bake at 400 degrees for 5-7 minutes.

Remove from oven and, while still piping hot, cover with the chocolate chips and spread as quickly as the chocolate melts. You may add chopped nuts on top of the smoothed chocolate if desired.

Cool slightly and finish cooling in the refrigerator. Break into pieces and store in the refrigerator or freezer.

 

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Four-Layer Dessert
Ingredients:
1 cup flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 cup (1/2 stick) margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup powdered sugar
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
3 cups cold fat-free milk
2 pkg. (4-serving size each) JELL-O Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, any flavor

Preparation:Heat oven to 350ºF. Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.

Beat cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

Beat milk and pudding mixes with whisk 2 min.; spread over cream cheese layer. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.

 

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Double Chocolate Chip Peanut Butter Cookies

Ingredients:

6 ounces semisweet chocolate chips
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
3/4 cup sugar
1 cup unsalted butter
1 cup creamy peanut butter
2 eggs
2 teaspoons vanilla
6 ounces milk chocolate chips
6 ounces peanut butter chips



Directions:
Preheat oven 325 friend.

Place semisweet chocolate chips in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom. Set aside to cool to room temp.

In small bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla. Beat until just combined. Add flour mixture, milk chocolate chips and peanut butter chips. Beat until no streaks of flour are visible.

Pour in melted chocolate; mix until marbled. Drop dough in 3 tablespoon mounds, 2" apart on ungreased baking sheet. Bake 15-18 minutes or until just set but still soft.

Cool on cookie sheet, then transfer to wire rack.

 

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French Apple Bread Pudding

Ingredients 3 eggs
1 (14-ounce) can EAGLE BRAND®Sweetened Condensed Milk (NOT evaporated milk)
3 medium all-purpose apples, pared, cored and finely chopped
1 3/4 cups hot water
1/4 cup butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups cubed French bread
1/2 cup raisins (optional)

Instructions
Preheat oven to 350ºF. In large bowl, beat eggs; add EAGLE BRAND®, apples, water, butter, cinnamon and vanilla. Stir in bread and raisins (optional), moistening completely. Turn into buttered 9-inch square baking pan. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Cool. Serve warm with ice cream if desired. Store leftovers covered in refrigerator.

 

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White Layer Cake With Orange Frosting

Ingredients:
***Layer Cake***
3 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or regular margarine
1 1/2 cup sugar
1 teaspoon vanilla
1 cup milk
6 egg whites
1/2 cup sugar
***Orange Butter Frosting***
1 box (1 lb. size) confectioners' sugar, sifted
1/2 cup butter or margarine, softened
1 tablespoon grated orange rind
4 tablespoons orange peel
1 tablespoon orange juice (optional)



Directions:
Preheat oven to 350 friend. Grease and wax paper line three 9 inch round cake pans. Sift together the flour, baking powder and salt. Set aside.

Cream together the butter and 1 1/2 cups sugar in a mixing bowl until light and fluffy, using a electric mixer at medium speed. Blend in the vanilla.

Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Beat well using an electric mixer at low speed. The batter will be stiff.

Beat the egg whites in another bowl until foamy, using an electric mixer at high speed. Gradually beat in the 1/2 cup sugar, beating until stiff peaks form. Fold the batter into the egg whites.

Spread the batter into the prepared cake pans. Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pans on a wire rack for 10 minutes.

Remove from pans and cool completely. Spread top of one cake layer with orange butter frosting. Place second layer on top. Spread with the frosting. Place the third layer on top. Spread sides and top with the frosting.

For Orange Butter Frosting: Combine confectioners sugar, butter or margarine, grated orange rind, and orange peel in a bowl. Beat with the electric mixer at medium speed until smooth and creamy. Add extra orange juice, if necessary, to make frosting of spreading consistency.

 

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Paul Newman Cake

• 1 (18 1/4 ounce) box German chocolate cake mix
• 1 1/4 cups water (or amount required by your box mix)
• 1/3 cup oil (or amount required by your box mix)
• 3 eggs (or amount required by your box mix)
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) jar butterscotch caramel sauce
• 1 (12 ounce) container Cool Whip
• 4 (1 1/2 ounce) Heath candy bars, crushed

1. Bake cake as directed by cake mix in 9 x 13 inch pan.
2. While cake is still hot, poke holes with handle of wooden spoon (all the way to the bottom).
3. Pour milk over the top and let soak in for a few minutes.
4. Then pour butterscotch-caramel topping over the cake.
5. Let cool completely.
6. Spread Cool Whip over cake and sprinkle crushed Heath bars over Cool Whip. Chill.

 

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Caramel Bars Recipe

• 32-36 wrapped caramels
• 2/3 cup evaporated milk
• 1 cup flour
• 1 cup quick oat
• 1 cup nuts
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 1/2 cups M&Ms plain chocolate candies

1. Combine caramels and milk in heavy saucepan. Cook over low heat, stirring occasionally until blended.
2. Combine flour, oats, nuts, brown sugar, soda and salt in a bowl, add melted butter, mixing until mixture resembles coarse crumbs. Reserve 1 cup of mixture and press remaining mixture into bottom of greased 9x13 pan. Bake at 350 degrees for 10 minutes.
3. Sprinkle 1 cup M&Ms on top of partially baked crust. Pour caramel mixture over M&Ms. Sprinkle reserved crumb mix and remaining 1/2 cup M&Ms on top. Continue baking for 20 to 25 minutes.
4. Cool slightly, then chill for 30 minutes. Cut into bars.

 

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California Gold Loaf


1 (18 1/4 ounce) box yellow cake mix
2 large eggs
1/3 cup oil
1 cup water
1 cup golden raisins
1 cup finely cut dried apricots
1 cup chopped almonds


1 cup orange marmalade

1. Preheat oven to 350 degrees friend. Prepare 2 5 x 9 inch loaf pans.
2. Mix cake mix, eggs, oil and water for 2 minutes.
3. Fold in the raisins, apricots and almonds.
4. Devide the batter evenly into the prepared pans.
5. Spoon the marmalade onto the batter and swirl it in with a table knife or chopstick.
6. Do not incorporate throughly into the batter.
7. Bake for 30 to 35 mins (test for doneness).
8. Let it cool and serve!

 

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Sheila's Decadent Cake

• 1 (18 ounce) box yellow cake mix
• 8 ounces sour cream
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 3 eggs
• 1/2 cup oil
• 1/2 cup water
• 6 ounces milk chocolate chips
• 1/2 cup chopped pecans
• 4 ounces bar German chocolate, grated and divided
• icing
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 1 (16 ounce) box powdered sugar
• 1/2 cup chopped pecans
• 1 teaspoon vanilla

1. Preheat oven to 350°friend.
2. Mix together the cake mix, sour cream, pudding mix, eggs, oil, and water-beat with electric mixer until smooth.
3. Fold-in chocolate chips, pecans, and grated German chocolate and stir well (leave a small amount of the German chocolate to sprinkle on top of cake).
4. Pour batter into a greased and floured 9x13 baking pan and bake for 45 minutes.
5. ICING: Cream together butter and cream cheese with electric mixer.
6. Add sugar and vanilla and mix well then; fold-in pecans.
7. Let cake cool completely before icing.
8. Top with grated German chocolate.

 

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5 MINUTE CHOCOLATE MUG CAKE...

This is fast, easy, terrific and tastes great!

4 tablespoons cake flour (that's plain flour, not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa

1 egg
3 tablespoons milk
3 tablespoons oil

3 tablespoons chocolate chips(optional)
a small splash of vanilla essence

1 coffee mug

Add dry ingredients to mug, and mix well

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla essence,
and mix again.

Put your mug in the microwave and cook for
3 minutes at 1000 watts.

The cake will rise over the top of the mug,
but don't be alarmed! It will also crash back into
the cup when the oven turns off.

Allow to cool a little, and tip out onto a plate if desired.
I like to drop a scoop of Blue Bell Homemade Vanilla on top.

 

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7 Layers of Heaven Cookies

• 1/2 cup butter
• 1 1/2 cups graham cracker crumbs
• 7 ounces flaked coconut
• 1 (6 ounce) bag chocolate chips
• 1 (6 ounce) bag butterscotch chips
• 1/2 cup nuts, chopped (any kind)
• 4 ounces sweetened condensed milk (1 can)

1. Melt one stick of butter in 9 x 13 inch pan. Coat entire pan.
2. add graham crackers to make a crust and layer ingredients in order of ingredient list.
3. bake for 25 mins at 350.

 

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Tasty Whole Wheat Muffins


2 cups whole wheat flour, stone ground
3/4 cup low calorie sweetener (I use Splenda)
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 medium eggs, beaten
1 cup skim milk


1/3 cup natural applesauce (no sugar added) or 2 peeled & cored apples chopped and boiled

1. preheat oven to 190 (375).
2. stir together dry ingredients.
3. in a separate bowl, stir together liquid ingredients.
4. combine both sets of ingredients, mixing only until the dry ingredients are moist.
5. bake for 20 minutes in a greased muffin tin.

 

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Pecan Bites

Ingredients:
1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs



Directions:
Combine brown sugar, flour and pecans, set aside.

Combine butter and eggs; mix well and stir into flour mixture. Fill greased and floured mini muffin cups 2/3 full.

Bake at 350 degrees for 22-25 minutes.

 

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Easy Boston Cream Pie

Ingredients:

1 box (2 layer size) yellow cake mix
1 package instant vanilla pudding mix
1 square (1 oz. size) unsweetened chocolate
1 tablespoon butter or margarine
1 cup sifted powdered sugar
1/2 teaspoon vanilla
3 teaspoons water (more if needed)



Directions:
Prepare cake pans and mix and bake following directions on cake package. Cool cake layers.

Prepare pudding mix following directions for pudding. Let stand 10 minutes.

Lay 1 cake layer on platter, bottom side up. Spread pudding over. Top with second cake, bottom side down.

In a pan, stir chocolate and butter over low heat until melted. Remove from heat and stir in sugar and vanilla. Blend enough water into chocolate mixture so it will pour easily. Spread chocolate mixture over top cake layer. Chill.

 

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Angel Lush with Pineapple

1 package (4-serving size) JELL-O Vanilla Flavor Instant Pud
1 prepared round angel food cake (10 oz.)
1 can (20 oz.) DOLE Crushed Pineapple in juice undrained
1 cup fresh mixed seasonal berries
1 cup thawed COOL WHIP Whipped Topping
Instructions:

MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times.

REFRIGRATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.