what's Baking!!

[moreluck]

From Tammy, try this with your kids..........

I live in Upstate NY where snow is common place. As a child, we would
always make this recipe and I still make it a tradition even more so
around the Holidays. Happy Thanksgiving all!! This tastes great..trust
me...(just don't use any yellow snow lol)

8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Place snow or shaved ice into a large bowl. Pour condensed milk over
and add vanilla. Mix to combine. Serve immediately in bowls.

 

[moreluck]

LEMON BUTTER BARS

Tangy lemon combined with common ingredients you have on hand make this bar a classic recipe to include in your favorite bar recipes.


Crust Ingredients:
1 cup all-purpose flour
1/2 cup LAND O LAKES® Butter, softened
1/4 cup sugar
Filling Ingredients:
3/4 cup sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 teaspoon freshly grated lemon peel
1/4 teaspoon baking powder
Topping Ingredients:
Powdered sugar
Heat oven to 350°friend. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

 

[moreluck]

CHOCOLATE BUTTER COOKIES


Shape this chocolate cookie dough into a variety of shapes and make a variety of cookie shapes from one dough.


3/4 cup sugar
3/4 cup LAND O LAKES® Butter, softened
1 egg
1 teaspoon almond extract
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; beat, gradually adding flour and cocoa and scraping bowl often, until well mixed.

Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate until firm (2 hours or overnight).

Heat oven to 375°friend. Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.

Recipe Tip
If you want to use a cookie press to form cookies, it is not necessary to chill dough before forming cookies.

Recipe Tip
Too much flour can make your cookies dry and crumbly. To measure flour, lightly spoon flour into measuring cup and level off with a straight edge.

 

[moreluck]

Lee's Favorite Carrot Cake

• 1 lb carrots
• 2 cups granulated sugar
• 2 cups flour, sifted
• 2 teaspoons baking soda
• 3 teaspoons cinnamon
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cups vegetable oil
• 1/2 cup butter
• 8 ounces cream cheese
• 16 ounces powdered sugar
• 2 teaspoons vanilla

1. Grate 3 cups carrots (approximately 1 lb). NOTE: The easiest way to do this is using a food processor.
2. Sift together the granulated sugar, flour, baking soda, cinnamon, and salt.
3. Beat eggs then add in the vegetable oil. Add the egg mixture to the dry ingredients and mix well, then add in the grated carrots.
4. Pour batter into 3 x 8" greased round cake pans.
5. Bake at 350 degrees for 25-30 minutes. NOTE: For cupcakes, bake for 15-17 minutes.
6. Cool completely before frosting.
7. To make the frosting, combine the butter, cream cheese, powdered sugar, and vanilla.

 

[moreluck]

Apple Cake (try with Splenda)



1/2 cup oil
2 cups sugar
1/2 teaspoon vanilla
2 eggs
2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda


4 cups sliced apples

1. Cream together oil, sugar and vanilla.
2. Add eggs, blend well.
3. Add cinnamon, nutmeg, salt and baking soda.
4. Blend in flour and apples.
5. Pour into a 9x13" pan or two 8x8" pans.
6. Bake at 350 for 40-45 minutes.

 

[moreluck]

Caramel Krispie Treats Makes 1 batch From the kitchen of Tamara

Ingredients:
1 stick butter
1 can sweetened condensed milk
1 package caramels
5 cups +/- rice Krispies

Directions:
Melt the butter over medium heat and then add the sweetened condensed milk. Next add the caramels and stir until all is melted. Last, add the rice krispies (you can use as much as you like). Then just drop by spoonful onto wax paper. Let set 30 minutes. Store covered in frig. Very Yummy !!

 

[moreluck]

Cut-Out Cookies

• 3/4 cup golden Crisco
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

1. .Cream Crisco, sugar, eggs and vanilla in large bowl at medium speed of mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, beating at low speed until well blended. Cover and chill at least 1 hour. Preheat oven to 375. Roll 1/2 of dough at a time or shape as desired on a lightly floured surface to 1/4 inch thickness. Place on an ungreased cookie sheet; decorate with sprinkles or whatever you like to decorate your cookies with. Bake 8 to 10 minutes or until edges are a light brown. Cool slightly then remove from sheet.

 

[moreluck]

Wedding Cookies (Snowballs, Russian Tea Cakes)

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 2 teaspoons vanilla
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup pecans, chopped
• powdered sugar

1. Blend softened butter with powdered sugar. Add vanilla.
2. Mix in salt, flour and chopped pecans.
3. Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
4. Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

 

[moreluck]

Caramels

1/2 pound Butter
1 cup Condensed milk
1 pound Light brown sugar
1 teaspoon Vanilla
1 cup Light corn syrup
Instructions:

Over low fire, melt butter and dissolve brown sugar.
Add corn syrup, milk and vanilla. Cook slowly stirring constantly until it reaches 240-250?.
Pour into 8x8 buttered pan.
Chill 3-4 hours. Cut into squares and wrap in waxed paper.

 

[moreluck]

Sour Cream Waffles

Ingredients:
1 3/4 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or jam, for serving



Directions:
Heat a waffle iron according to manufacturer's directions. Lightly oil the grids.

Meanwhile, whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.

 

[moreluck]

Michael's Chocolate Ganache

The chocolate ganache is smooth creamy icing that has many uses.



4 cups

• 1 lb semisweet chocolate
• 1 pint heavy whipping cream

1. Grate the chocolate using a cheese grater. This works better than chopping it into small pieces. The large hole on the cheese grater is fine. The goal is to get the choclate into small uniform pieces that will melt easily. Place the grated chocolate into a medium sized bowl, at least a 2- quart size.
2. Bring the heavy cream to a boil, over medium heat, while sirring often. Be sure to use a sauce pan with a heavy bottom, to prevent the cream from scalding.
3. Once the cream has boiled, pour it slowlly over the grated chocolate. Using a rubber, or silicon spatula slowly sir the hot cream and chocolate until the mixture combines and the chocolate melts. You want to stir slowly so you do not get air bubbles in the chocolate.
4. Once the chocolate has combined and your ganache is smooth, let it cool undistrubed for at least 30 minutes.
5. If you are using it as a chocolate pour, you may want to wait only 15 minutes. Just be sure that the ganache will pour freely off of the spatula, yet still leave a definite line when the finger is drawn across the spatula.
6. At this point you can pour the ganache over a cake for an icing or let the ganache cool completely and use it to ice a cake or whatever you desire. I have used it for cakes, pastries, and dipping fresh strawberries.

 

[moreluck]

Favorite Cookie Frosting

1/2 cup butter, room temperature
1 lb. powdered sugar
3 Tbls. half and half
2 tsp. vanilla extract or finely shredded zest from one lemon
food coloring (optional)

In a bowl, beat butter 'til smooth. Add powdered sugar, half and half and vanilla or zest. Beat 'til very smooth. For thinner frosting, add more half and half. Can tint with food coloring. Makes 2 cups.

 

[moreluck]

Mile High Butter Pecan Cake

Ingredients:

2 3/4 cups chopped pecans
1 1/4 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 tsp.baking powder
1/2 teaspoon salt
1 cup milk
***Frosting***
1 cup butter, softened
8 cups powdered sugar
1/4 cup evaporated milk
2 teaspoons vanilla extract



Directions:
Preheat oven to 350F. Line bottoms of three 9-inch round baking pans. Grease and flour sides of pans.

Place pecans and 1/4 cup butter in a baking pan. Bake at 350F for 20 to 25 minutes, or until toasted, stirring frequently; set aside.

In a large mixing bowl, cream sugar and remaining 1 cup butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Sift together flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/2 cups of toasted pecans.

Pour into baking pans. Bake at 350F for 25 to 30 minutes, or until a cake tester comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

Prepare Frosting. In a large mixing bowl, cream butter and powdered sugar. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting betw

 

[moreluck]

Applesauce Kugel

1 lb wide noodles
4 eggs
2 Tbsp sugar
1/2 tsp vanilla extract
1/2 cup melted margarine
1/2 cup raisins
2 cups applesauce
cinnamon and sugar

Cook noodles until nearly tender and drain.

Beat eggs with a fork and add the sugar, vanilla, margarine, raisins, applesauce
and noodles, mixing well.

Pour into a large greased baking dish.

Combine some cinnamon and sugar and sprinkle on top.

Bake at 350 friend/175 C for 1 hour or until browned on top.

 

[moreluck]

Butterfinger Cake

1 box German Chocolate Cake Mix (baked according to package directions)
1 can sweetened condensed milk
Cool Whip for topping
5 Butterfing candy bars
Chocolate Syrup
1 jar caramel ice cream topping
Instructions:

Bake the cake according to package directions and in a 13 x 9 inch
pan. When it's done, and while it's still hot, punch holes in the
cake and pour the sweetened condensed milk over the top making sure
some of it sinks in the holes.
Do the same with the caramel ice cream topping.
Sprinkle on some of the broken candy pieces.
When it's cool, spread the Cool Whip topping on the top, and then
sprinkle the rest of the broken bars. Then drizzle more caramel all
over and then drizzle chocolate syrup all over in zig zags.
Hint! Put all your candy bars in the freezer. When you're ready to
use them, take them from the freezer. Leave the wrappers on and take
a mallet or a hammer and smash them inside the wrappers. Keep cool
until you need them.

 

[DownsizedUPS'er]

i don't remember the name of this cookie. it is a Cuban cookie. my co-worker gave me the recipe. it is very easy.

Preheat oven to 350 deg.

mix together:

1 cup sugar
1 cup shorthning (crisco)
1 cup flour

place spoon sized dollups on lined cookie pan. bake for 25 minutes. if desired put a piece of guava in the center of each cookie.

they are very yummy.

 

[drewed]

Def going to have to try the shortbread one of lifes little wonders haha
Thanks More for contributing so much to BC

 

[moreluck]

Cranberry Vanilla Coffeecake Gourmet | December 2008

1/2 vanilla bean, split lengthwise
1 3/4 cups sugar
2 cups fresh or thawed frozen cranberries (6 ounces)
2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, softened, divided
2 large eggs
1/2 cup whole milk

Garnish: confectioners sugar

Preheat oven to 375°friend with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.
Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.
Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).
Whisk together 2 cups flour, baking powder, and salt.
Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.




Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top.
Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.
Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

Cooks’ note:
Coffeecake can be made 1 day ahead and kept, tightly wrapped, at room temperature.

 

[moreluck]

Oregon Blueberry Pie


Do Not Use pie filling !!

• 2 (10 ounce) cans blueberries (I recommend Oregon)
• 6 tablespoons sugar (more or less to taste)
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice (optional)
• 1 tablespoon butter (optional) or margarine (optional)
• 1 (9 inch) double crust pie crusts

1. Preheat oven to 400 degrees Fahrenheit.
2. Drain the berries and reserve the syrup from one can.
3. Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
4. Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
5. Remove from heat.
6. Gently stir in remaining sugar, blueberries, and lemon juice.
7. Let stand while preparing pastry.
8. Line a 9-inch pie pan with pastry and fill with the filling.
9. Dot with butter or margarine.
10. Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
11. Bake for 30 minutes or until filling is bubbly and crust is brown.

 

[moreluck]

Spritz Wreath Cookies


Ingredients:


1 1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 large egg yolks
3 3/4 cups all-purpose flour
1 egg white, BEATEN WITH
2 teaspoons water
Green decorating sugar
Candied cherries, sliced thin



Directions:
Preheat the oven to 350 degrees friend.

In a bowl with an electric mixer, cream the butter with the granulated sugar until the mixture is light and fluffy. Add the salt, the vanilla, and the egg yolks, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined.

Pack the dough into a cookie press fitted with the wreath disk and press cookies about 1-inch apart onto cool, ungreased baking sheets.

Brush the cookies lightly with the egg wash, sprinkle them with the decorating sugar, and arrange the cherry slices decoratively on them.

Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden.

Transfer the cookies to racks and let them cool. (Do not let the cookies cool on the sheets.) The cookies may be made 2 months in advance and kept frozen in airtight containers.