what's Baking!!

[moreluck]

Oatmeal Raisin Cookies

1 1/4 cups Butter
1 teaspoon Baking soda
3/4 cup Brown sugar
1 teaspoon Salt
1/2 cup Sugar
1 teaspoon Cinnamon
1 Egg
1/4 teaspoon Nutmeg
1 teaspoon Vanilla
3 cups Oats quick or old-fashioned
1 1/2 cups All purpose flour
1 cup Raisins
Instructions:

Preheat oven to 375 degrees.

Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins.

Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies.

Cool 1 minute on cookie sheet. Remove to wire rack.

Store tightly covered.

 

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Milky Way Bundt Cake
Ingredients:

10 Milky Way candy bars (2.1 ounce size)
1 3/8 cup butter
2 cups sugar
3 eggs
2 1/2 cups flour
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup chopped walnuts



Directions:
In microwave or double boiler, melt 7 Milky Way candy bars with 1/2 cup butter. Stir until smooth, and set aside to cool.

In a large bowl, cream sugar and 1/2 cup softened butter or margarine until light and fluffy. Add eggs one at a time, mixing after each addition.

In another bowl, whisk together flour and soda. Add flour mixture and buttermilk alternately to creamed mixture, ending with the flour mixture. Stir in candy mixture and vanilla until well blended.

Grease and flour a Bundt pan to within an inch of the top of the pan. It is very important not to grease and flour clear to the top; it will run over, make an awful mess in your oven, and the cake will fall.

Bake at 325 degrees for about 60 minutes, or until toothpick inserted in cake comes out dry.

Melt 3 Milky Way candy bars with 3/8 cup butter or margarine. Pour glaze over top of the cake, and let it run down the sides. Sprinkle with chopped nuts if desired.

 

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Brownie Delights

Ingredients:
1 box brownie mix (9 x 13 size) and associated ingredients
1 jar (small size) marshmallow cream
2 cups crisp rice cereal
1 cup peanut butter
1/2 cup chocolate chips



Directions:
Make brownies according to package and allow to cool completely. Once completely cool, spread marshmallow cream over the top of the brownies.

Melt peanut butter and chocolate chips together either in microwave or on stove top. Put the rice cereal in a large bowl and pour the melted mixture over the top and stir until well blended (make sure you use a heat resistant spoon or spatula). Spread the cereal mixture on top of the marshmallow covered brownies.

Refrigerate for several hours until all is firm. Cut and serve.

 

[moreluck]

Pumpkin Muffins


Ingredients

• 1 1/2 cups raisins
• 4 3/4 cups all-purpose flour
• 4 cups white sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ground cloves
• 6 eggs
• 1 (29 ounce) can pumpkin
• 1 cup unsweetened applesauce
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees friend (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

 

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Caramel Pecan Biscuits

Ingredients:

1 cup firmly packed brown sugar
3/4 cup butter
1/2 cup light corn syrup
1 cup coarsely chopped pecans
3 cups self rising flour
1/4 cup sugar
3/4 cup shortening
1 cup milk
2 teaspoons pure vanilla extract



Directions:
Preheat the oven to 400 degrees and heavily grease a 13 X 9 inch pan.

Combine the brown sugar, butter, and corn syrup in a small heavy pan. Cook over medium heat until the mixture is melted and smooth, stirring constantly.

Pour the mixture into the prepared pan and sprinkle with the pecans. In a large bowl whisk together the flour and sugar. Cut in the shortening until the mixture resembles coarse crumbs.

In a small bowl or measuring cup mix the milk and vanilla together. Pour over the flour mixture and blend just until the ingredients are moistened. Over-mixing will cause the biscuits to toughen.

Turn dough out onto a floured surface and knead lightly 4 times. Over-kneading will also cause the dough to toughen, so just knead gently.

Pat the dough out to a circle that is about 3/4 inch thick. Cut out individual biscuits with a 2-inch cutter. Carefully arrange the biscuits over the caramel mixture in the pan.

Bake for about 20 minutes, or until golden brown. Remove from the oven and let sit in the pan for about 5 minutes.

Invert onto a large platter or baking sheet. Cut and serve hot, or serve at room temperature.

 

[moreluck]

Amaretto Cake


Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1 (5.1 ounce) package instant vanilla pudding mix
• 2 tablespoons amaretto liqueur
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/4 teaspoon almond extract
• 1/2 cup amaretto liqueur
• 1 cup sifted confectioners' sugar

Directions

1. Preheat oven to 350 degrees friend (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
3. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
4. To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

 

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Applesauce Spice Cake

Ingredients:


***Cake***
1 box (18.25 oz. size) spice cake mix
3 eggs
1 1/4 cup applesauce
1 cup chopped nuts
1/3 cup vegetable oil
***Frosting
1 container (16 oz. size) vanilla frosting
1/2 teaspoon cinnamon



Directions:
Preheat oven to 350?friend. Grease and flour a 13 x 9-inch pan.

For cake, combine cake mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.

Bake for 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto cooling rack. Turn right-side up. Cool completely.

Combine frosting and cinnamon. Stir until blended. Spread over cooled cake. Dust frosting with a light coat of cinnamon.

 

[moreluck]

Basic Butter Cookies

2 cups flour
1 cup sugar
1 ½ tsp baking powder
1 egg
1 ½ tsp salt
1 ½ tsp vanilla
1 1/2 sticks unsalted butter soft
Instructions:

Beat butter and sugar for 6 minutes until light and fluffy. Mix in egg and vanilla. Add in flour mixture at low speed. Flatten dough into two 6” disks in plastic wrap and chill at least one hour.

Pre-heat oven to 350. Roll dough to ¼” thick, about 9” across. Use plenty of flour to cut out cookies. Bake 10-12 minutes.

 

[moreluck]

German Apple Cake

2 eggs
1 cup all purpose flour
1/2 cup oil
1 cup whole wheat flour
1/2 cup unsweetened applesauce
1 tsp. baking soda
1 cup granulated sugar
2 tsp. ground cinnamon
1 cup brown sugar
1/2 tsp. salt
1 tsp. vanilla
5 cups apples peeled and diced
Instructions:

Preheat oven to 350^. Grease and lightly flour one bundt pan.
In a mixing bowl; beat oil and eggs until creamy. Add sugars and vanilla to bowl, beat well.
Combine the flours, baking powder, cinnamon and salt in a bowl. Slowly add flour mixture to wet mixture. Mix until combined. Batter will be very thick. Fold in diced apples with a strong wooden spoon. Spread batter into prepared pan.
Bake at 350^ for 50-65 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. Once cool loosen cake around edges of pan with knife. Invert cake onto rack and finish cooling. Once cake is completely cool, transfer to serving plate. Serve with whipped topping.

 

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Tropical Sunshine Cake

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (12 fluid ounce) can evaporated milk
• 2 large eggs
• 1 (20 ounce) can crushed pineapple in juice, drained (juice reserved)
• 3/4 cup sifted powdered sugar
• 1 cup flaked coconut, toasted

1. Preheat oven to 350°friend
2. Grease 13 x 9-inch baking pan.
3. Combine cake mix, evaporated milk and eggs in large mixer bowl.
4. Beat on low speed for 2 minutes.
5. Stir in 1 cup pineapple.
6. Pour batter into prepared baking pan.
7. Sprinkle with almonds.
8. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
9. Cool in pan on wire rack for 15 minutes.
10. COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
11. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
12. Top with whipped cream, if desired.

 

[moreluck]

Chewy Rainforest Bars

• 1/4 cup honey
• 2 tablespoons butter
• 1 (10 ounce) package marshmallows
• 6 cups Honey Bunches of Oats cereal
• 1 cup dried apricot, chopped
• 1 cup almonds, chopped
• 1/2 cup sunflower seed

1. Microwave honey and butter in large bowl on HIGH 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
2. Add remaining ingredients; mix well.
3. Press mixture into a greased 13x9-inch pan. Cool. Cut into 24 bars.
4. VARIATION: Can substitute dried cranberries or raisins instead of apricots.

 

[moreluck]

Cranberry Bundt Cake

Ingredients:
1 package lemon cake mix
1 package (3 ounce size) cream cheese
3/4 cup milk
4 eggs
1 1/4 cup ground or chopped cranberries (if frozen, chop while still frozen)
1/2 cup chopped nuts
1/4 cup sugar



Directions:
Blend cake mix, softened cream cheese and milk. Beat two minutes with mixer at medium speed. Add eggs and blend. Beat two more minutes.

Combine cranberries, sugar and nuts and fold into batter. Pour into well greased and floured bundt pan. Bake at 350 for one hour or until done.

Cool five minutes. Remove from pan. Cool on wire rack. Dust with powdered sugar.

 

[moreluck]

Chocolate Celebration Cake

2 1/3 c Sifted flour
1 c Buttermilk or sour milk
1 pk (4-oz) instant chocolate
3 Eggs
1 ts Salt
1 ts Vanilla
1 ts Soda
1 pk (6-oz) chocolate morsels
1 1/2 c Brown sugar; firmly packed
1/4 c Chopped walnuts (optional)
2/3 c Butter
Instructions:

Sift flour with instant pudding, salt and soda. Add brown sugar, butter and buttermilk. Beat 1-1/2 minutes with mixer on low speed. Add eggs and vanilla. Beat 1-1/2 minutes. Turn into three greased and floured 8-inch round pans. Use about 1-1/2 cups batter per pan. Sprinkle chocolate morsels over layers. Bake at 350 for 30-35 minutes. Cool. Frost and decorate with walnuts.

 

[moreluck]

Original Pancake House Apple Pancakes

Ingredients:
8 eggs
1 1/2 cup half and half
1 dash salt
1 3/4 cup flour
1/2 cup powdered sugar
1/2 cup butter, clarified
2 pounds apples, peeled and thinly sliced
cinnamon sugar



Directions:
Combine eggs and half and half in large bowl and mix well. Add salt, nutmeg, flour and powdered sugar and mix until batter is smooth.

Heat 2 T. butter in medium 7" skillet over high heat and saute 1/2 pound apple slices until crisp tender. Add 1 cup batter and bake at 425 until firm, about 15 minutes.

Sprinkle top of pancake heavily with cinnamon sugar and slide pancake out onto plate. Invert pan over plate and turn, flipping pancake so second side is on top. Return to oven another 5 minutes or until done.

To serve, place plate upside down on top of skillet and turn pan over, sliding pancake onto plate. Repeat with remaining batter.

NOTE: Make cinnamon sugar by combining equal parts sugar and powdered cinnamon.

 

[moreluck]

Courtyard Sour Cream-raisin Pie

2 Eggs
1 c Granulated sugar
8 oz Sour cream
1/2 t Ground cinnamon
1/4 t Salt
1/4 t Ground cloves
1 c Raisins
1 tb All-purpose flour
Pastry for a 9-inch
Double-crust pie
1 tb Milk
1 t Granulated sugar

Preheat the oven to 350 degrees. In a medium bowl, beat the eggs.
Beat in the sugar, sour cream, cinnamon, salt and cloves. Stir in the
raisins and flour. Roll out the bottom crust to fit a 9-inch pie
plate. Ease into the pie plate; trim even with the edge. Pour the
raisin mixture into the pastry-lined plate. Roll out the top crust
and arrange over the filling. Seal and flute the edge. Brush the top
of the pie with milk; sprinkle with 1 teaspoon sugar. Cut slits so
that steam can escape. Cover the edge of the pie with foil. Bake for
25 minutes. Remove the foil and bake for 20 to 25 minutes more, or
until the pastry is golden and the filling is bubbly.

 

[moreluck]

Easy All-Day French Onion Soup
Ingredients:
3 large onions, thinly sliced
1 tablespoon butter, melted
1 tablespoon olive oil
1 teaspoon sugar
3 tablespoons flour
1/4 teaspoon pepper
4 cans (14 ounce size) ready to serve beef broth



Directions:
In 3-4 quart crockpot, combine onions, melted butter, olive oil, and sugar. Cover crockpot and cook onions on high heat for 30-40 minutes or until onions begin to brown around the edges. Stir thoroughly.

Sprinkle flour and pepper over the onions; mix well. Let cook for 15 minutes longer on high. Then add beef broth and stir again.

Cover crockpot and cook on low for 7-9 hours until onions are tender.

 

[moreluck]

Texas Gingerbread

Ingredients:
2 cups flour
1 pound dark brown sugar
3/4 cup softened margarine
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 eggs
1 cup buttermilk



Directions:
Preheat oven to 350 friend.

Combine the flour and sugar. Cut in the butter. Set aside 1 cup of this mixture for topping.

Add the cinnamon, baking soda, nutmeg, and ginger to the remaining flour mixture.

Stir in the eggs and buttermilk. Do not use an electric mixer.

Pour the batter into an ungreased 9 x 13-inch pan. Sprinkle the reserved topping over the batter and bake for 45 minutes, or until done.

 

[moreluck]

Ultimate Banana Split Cake

Ingredients:
***CAKE***
1 package (18 oz. size) yellow cake mix (plus ingredients to make cake)
1 package (3.4 oz. size) banana cream instant pudding mix
***TOPPINGS***
1 tablespoon vegetable oil
2/3 cup peanuts, divided
1 cup butterscotch caramel ice cream topping
1/2 cup chocolate chips, melted
1 banana, sliced
2 cups Cool Whip
1 can (8 oz. size) pineapple slices, drained and patted dry
7 whole strawberries



Directions:
Heat oven to 350. In a bowl, combine cake mix and pudding mix. Prepare cake according to package directions.

Pour batter into lightly greased deep dish baker. Bake 40-45 minutes or until top of cake springs back when lightly pressed. Cool 10 minutes, invert onto cooling rack. Cool completely.

Brush clean deep dish baker with vegetable oil. Chop 1/2 cup of the peanuts. In a bowl, combine peanuts with butterscotch caramel topping; pour into bottom of baker; microwave on high 1-1/2 minutes or until warm. Tilt baker to coat bottom with caramel mixture.

Place cake right side up, into baker. Press down around edge to allow caramel mixture to come up sides of cake. Carefully invert cake onto round platter. Scrape any remaining topping from baker onto cake; smooth surface.

In micro-cooker, microwave chocolate chips on high 1 to 1-1/2 minutes, stirring after each 20-second interval or until melted and smooth.

Pipe 12 flower-shaped decorations onto parchment paper. Place of the of the remaining peanuts in center of each flower. Slide parchment onto chilled platter; set aside (or place in refrigerator for 15 minutes or until set).

Slice banana; place 12 slices evenly around top edge of cake. Drizzle remaining chocolate in a zigzag pattern over banana slices.

Fill a decorator with whipped topping, pipe 12 rosettes slightly overlapping banana slices. Grate remaining peanuts over rosettes.

Cut 3 pineapple slices into quarters. Place one quarter next to each rosette. Slice 6 of the strawberries in half; place against side of cake below banana slices. Slice remaining strawberry to create a strawberry fan; place in center of cake.

Place one chocolate flower decoration on each rosette. Slice cake. Serve with ice cream.

 

[moreluck]

Warm Winter Lemon Cake

1 (18.25 ounce) package yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 tablespoons powdered sugar
1 pint raspberries

Preheat oven to 350 degrees friend. Prepare cake batter as directed on package. Pour
into greased 13x9-inch baking dish; set aside.
Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar.
Beat with wire whisk 2 min. or until well blended. Pour over cake batter. Place
baking dish on baking sheet to catch any sauce that bubbles over side of dish as
dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out
clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with
powdered sugar. Spoon into serving dishes. Serve warm with the raspberries.
Store leftover dessert in refrigerator.

Yield: 16 servings

 

[moreluck]

Two-Tone Banana Bread for Chocolate Lovers!

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon lemon peel
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1 1/2 cups mashed bananas
• 1 cup sugar
• 1/2 cup butter, melted
• 1 tablespoon dark rum
• 2 ounces semisweet chocolate, melted and cooled

1. 1. Preheat oven to 350 degrees friend. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl, combine flour, baking powder, lemon peel (finely shredded), baking soda, salt, nutmeg, and cinnamon. Make a well in center of flour mixture; set aside.
2. 2. In a medium bowl, combine eggs, mashed bananas ( 5 medium ripe bananas), sugar, melted butter, and rum (in place of rum use can use milk). Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Transfer one-third of the batter (about 1-1/4 cups) to a medium bowl; fold in melted chocolate.
3. 3. Drop alternating spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or narrow metal spatula, gently cut through batters to marble.
4. 4. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover loosely with foil during the last 15 minutes to prevent overbrowning.
5. 5. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with chocolate-hazelnut spread. Makes 16 servings.