what's Baking!!

[moreluck]

CHOCOLATE MINT SILK PIE

Mint adds a refreshing touch to this delectable pie.



Crust Ingredients:
1 1/2 cups crushed chocolate sandwich cookies
1/4 cup Butter, melted

Filling Ingredients:
1 cup sugar
3/4 cup Butter, softened
3 (1-ounce) squares semi-sweet baking chocolate, melted, cooled
1/2 teaspoon peppermint extract
3/4 cup refrigerated egg substitute

Topping Ingredients:
Sweetened whipped cream

Stir together all crust ingredients. Press onto bottom and up sides of 9-inch pie pan. Refrigerate 10 minutes.

Combine sugar and 3/4 cup butter in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Add chocolate and peppermint extract; continue beating until well mixed. Add egg substitute; continue beating, scraping bowl often, until light and fluffy.

Spoon into prepared crust. Refrigerate until set (at least 3 hours). Garnish with sweetened whipped cream, if desired. Store refrigerated.

 

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Hazelnut Tea Cookies

2 cups all-purpose flour
1 cup powdered sugar plus additional for coating
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 sticks butter softened
1 3/4 cups hazelnuts toasted and finely chopped
Instructions:

Heat oven to 325 degrees friend and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.

Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.

Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.

Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.

 

[moreluck]

Merry Cherry Pound Cake

Ingredients:

2 3/4 cups granulated sugar
1 1/4 cup butter, softened
5 eggs
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk
2 cups quartered maraschino cherries, well drained
sifted icing sugar



Directions:
Grease and flour 12-cup bundt or tube pan, or or two 9x5 loaf pans; set aside.

In large bowl, beat together sugar, butter, eggs and almond extract at low speed until blended; beat at high speed for about 5 minutes or until light and fluffy.

Stir together flour, baking powder and salt; add to creamed mixture alternately with evaporated milk, making three additions of dry mixture and two of evaporated milk. Fold in cherries.

Turn batter into prepared pan(s). Bake in 350F (180C) oven for 55 minutes. Cover loosely with foil and bake for 15 to 20 minutes or until cake tester inserted in center comes out clean.

Let cool in pan on rack for 10 minutes (if you can wait that long). Remove from pan, let cool completely. Dust with icing sugar.

 

[moreluck]

Peanut Cream Pie

Ingredients:

1 package (8-ounce size) cream cheese -- softened
1/2 cup light corn syrup
1/2 cup brown sugar packed
3/4 cup milk
1 teaspoon vanilla extract
3/4 cup peanuts -- chopped
1 graham cracker pie crust ready-made
chocolate syrup



Directions:
In a large mixer bowl at high speed, beat cream cheese, corn syrup, and brown sugar until smooth.

At medium speed, beat in milk and vanilla until blended. Stir in peanuts. Pour into crust. Freeze, uncovered, until top is set. Cover and freeze 8 hours or until firm.

Uncover and let stand 15 minutes before serving. Serve with chocolate sauce.

 

[moreluck]

Inn at Jackson's Caramel Cookies

• 2 cups brown sugar
• 1/2 cup butter
• 1/2 cup shortening
• 2 eggs
• 3 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon nutmeg
• 1 tablespoon water
• 1 teaspoon vanilla

1. Mix sugar, butter, and shortening.
2. Add eggs and beat until light and fluffy.
3. Sift and add dry ingredients.
4. Add water and vanilla.
5. Divide dough in half and form two rolls. Chill overnight.
6. Slice cookies 1/2 inch thick.
7. Bake at 350 degrees for 10-12 minutes.

 

[moreluck]

Best Cut out Cookies


These are a soft sugar cookie. Great for Christmas cut out cookies. 4 -6 dozen

• 1 cup butter
• 2 cups sugar
• 3 eggs
• 1 cup sour cream
• 1 teaspoon almond flavoring
• 6 cups flour (may need more for rolling)
• 1 teaspoon baking powder
• 1 teaspoon baking soda

1. Cream butter and sugar.
2. Add eggs one at a time, beating after each addition.
3. Add sour cream, almond flavoring and dry ingredients.
4. Chill.
5. Roll out on lightly floured surface (use more flour as needed).
6. Cut into desired shapes.
7. Bake at 375 for 7-10 minutes till done.

 

[moreluck]

CANDY CANE COOKIES

It takes just four ingredients to make this cookie. Shape the dough into candy canes and roll in decorator sugar. Easy, inexpensive and special in the holidays!


2 cups all-purpose flour
1 cup Butter, softened
1/3 cup sugar
1 teaspoon vanilla
3/4 cup decorator sugar

Heat oven to 375°friend. Combine flour, butter, sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until mixture forms a dough.

Divide dough into fourths. Divide each fourth into fourths, for a total of 16 pieces. Shape each piece into thin 15-inch rope. Cut each piece into 5 (3-inch) lengths. Place 1 inch apart onto ungreased cookie sheets. Shape into candy cane-shape.

Bake for 9 to 10 minutes or until lightly browned on edges. Cool 1 minute; remove from cookie sheets. While cookies are still warm, dip into decorator sugar.

VARIATION:

Buttery Pretzel Cookies: Cut rolled out dough ropes into 5-inch lengths. Shape into pretzel-shape. Bake as directed. Dip in mixture of 3/4 cup sugar and 1 1/2 teaspoons ground cinnamon.

 

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White Christmas Cookies

Ingredients:
1/2 cup butter
1/2 cup vegetable shortening
2 cups sugar
4 eggs -- beaten
4 cups all-purpose flour -- sifted
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon



Directions:
Cream together butter and shortening; gradually add sugar, beating until light and fluffy. Beat in eggs.

Sift together flour, nutmeg, and cinnamon; stir into creamed mixture (dough should be stiff). Store in covered bowl in refrigerator overnight.

Roll dough very thin, using floured pastry cloth on board and rolling pin. Cut in star shapes.

Place 1-1 1/2" apart on greased baking sheets. Bake in 350 oven 10 to 12 minutes or until crisp and straw-colored. Remove from baking sheets and cool on racks.

 

[moreluck]

Cranberry Chip Cookies

Ingredients:

1 cup softened butter (no substitutes)
1 cup sugar
2 egg yolks
1 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 package (12-oz. size) semi-sweet chocolate chips
2 cups dried cranberries
1 cup chopped pecans
1/2 cup chocolate toffee bits



Directions:
In a mixing bowl, cream butter and sugar. Add egg yolks and vanilla; mix well.

Combine flour, salt and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits.

Drop by rounded tablespoonfuls, 2 inches apart on ungreased (or parchment paper lined) cookie sheets. Flatten slightly with a fork.

Bake at 350 for 11-14 minutes or until set and edges are light brown.

Cool for 2 minutes before removing from pan.

 

[moreluck]

Pistachio Christmas Ribbon Bars


Ingredients:
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped



Directions:
Preheat oven to 325 friend. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt.

Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven.

Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover.

Bake 35 minutes until top is golden brown; cool. Cut into squares.

 

[moreluck]

Classic Cranberry Nut Bread

• 2 cups flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup orange juice
• 1 tablespoon grated orange peel
• 2 tablespoons shortening
• 1 egg, well beaten
• 1 1/2 cups fresh cranberries (or frozen, coarsely chopped)
• 1/2 cup chopped nuts

1. Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
2. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
3. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

 

[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]

Amazin Raisin Cake

3 c Unsifted flour
1/2 ts Nutmeg
2 c Sugar
1/2 ts Salt
1 c Mayonnaise
1/4 ts Cloves
1/3 c Milk
3 c Peeled; chopped apples
2 Eggs
1/2 c Chopped walnuts
2 ts Baking soda Raisins
1 1/2 ts Cinnamon
Instructions:

In large bowl, with mixer at low speed, beat the first 10 ingredients for 2 minutes, scraping bowl frequently. Batter will be very thick. Spoon in apples, raisins & nuts. Stir until just mixed. Spoon into a 9x12-inch greased & floured pan. Bake at 350 for 45-55 minutes. Cool. Cut into squares & serve with whipped topping.

 

[moreluck]

Black Russian Cake

1 Yellow cake mix-w/o pudding-Duncan Hines
4 Eggs
6 ounces Instant chocolate pudding mix
1/4 cup Vodka
1/2 cup Sugar
4 tablespoons Kahlua
1 cup Canola Oil
3/4 cup Water
Instructions ;

Combine cake mix, pudding mix, sugar, oil and eggs and blend well. Add liquid ingredients and beat for 4 minutes at medium speed. Pour into greased and floured Bundt pan for 55-60 minutes at 350 degrees.

Glaze: 1/2 cup powdered sugar
1/2 cup vodka
Pour over cooled caked.

 

[moreluck]

Sante's Hermit Cookie Recipe

I use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if that's what you have on hand.

1 1/2 cups whole wheat pastry flour (or unbleached all-purpose)
2 teaspoons aluminum-free baking powder
1/2 teaspoon fine grain salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup unsalted butter, room temperature
1 cup natural cane sugar, sift out any chunks
1 large egg
1 teaspoon pure vanilla extract
1 cup currants
1 cup walnuts, chopped
1/4 cup milk
1 cup organic powdered sugar, sifted
4 - 5 tablespoons heavy cream
1 teaspoon pure vanilla extract


Preheat the oven to 350F degrees. Racks in the top and bottom third.
Sift the flour, baking powder, salt, cloves cinnamon, and allspice into a medium bowl - set aside. In the bowl of an electric mixer (or by hand), cream together the butter and sugar. Add the egg and vanilla. Blend well, scraping down the side of the bowl a few times along the way. Add the currants and walnuts. Add the dry ingredients in three batches, alternating with the milk. Chill (covered) for one hour.
Drop the cookie dough (one level tablespoon at a time) onto un-greased cookie sheets, leaving an inch or so between cookies. Dampen your fingers with a bit of water and gently flatten the dough. Bake for 12 -15 minutes or until the bottoms of the cookies are deeply golden. Cool on a wire rack.
While the cookies are cooling, make the icing. Whisk the powdered sugar, heavy cream, and vanilla together in a small bowl - use immediately. Frost each cookie with an off-set spatula (or pastry bag) - but not until they are completely cool.
Makes about three dozen hermits.

 

[moreluck]

One Pan Chocolate Pudding Cake

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 1/2 tablespoons baking cocoa, divided
• 4 cups sugar, divided
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 tablespoons margarine, melted
• 1/2 cup chopped nuts (optional)
• 1 cup boiling water

1. Preheat oven to 350 degrees and grease an 8x8 pan.
2. Sift together flour, baking powder, salt, 1 1/2 tbsp cocoa, 3 c sugar.
3. Mix into dry mixture, milk, vanilla, melted margarine and nuts.
4. Pour into prepared pan.
5. Mix 1 c sugar, 3 tbsp cocoa and 1 c boiling water. Pour over the top of the cake.
6. Bake for about 35 minutes. Test for doneness by pressing top of cake with your finger to get a "bounce".
7. Cool completely before cutting.
8. I always served it with a little cream poured over the top or with a scoop of vanilla ice cream.

 

[moreluck]

Triple Mud Pie

What You Need:
3 squares BAKER'S Semi-Sweet Chocolate, melted


1/4 cup canned sweetened condensed milk


1 OREO Pie Crust (6 oz.)


1/2 cup chopped PLANTERS Pecans, toasted


2 cups cold 2% milk


2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding


1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided




Make It:

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.
BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.
TOP with remaining whipped topping. Refrigerate 3 hours.

 

[moreluck]

Eclair Dessert



Ingredients:

• 2 packages (5.9 oz. / 6 serving box each) Jell-O Instant Vanilla Pudding
• 5 cups whole or 2% milk
• 12 oz. Cool Whip, defrosted
• 1 box graham crackers
• 1 can chocolate frosting

Preparation
Mix vanilla pudding with milk with a whisk until smooth. Fold in defrosted Cool Whip. Set aside. Spray pan with non stick cooking spray. Lay graham crackers in a single layer into a 9x13" cake pan. Using a serrated knife to cut crackers to fit. Spoon half of the pudding mixture over graham crackers. Place a single layer of graham crackers on top of the pudding, pour remaining pudding on to crackers. Place a layer of graham crackers on top of the pudding. Making sure that crackers go all of the way to the edge of the pan.

Place frosting in microwave for 20 seconds, stir and heat for 20-30 seconds longer or until frosting is melted. Pour the melted frosting over the graham crackers. Use a spoon or spatula to completely cover and seal the graham crackers.

Refrigerate for at least 12 hours. Best if refrigerated 24 hours before serving. Cut into squares and remove from pan with a spatula or spoon.
Notes
This dessert taste just like the eclairs that are found in the bakery, but without all of the work.

This is a great dessert to take to potlucks and is perfect for a dessert that needs to be made ahead.

 

[moreluck]

Strawberry Cream Cheese Coffee Cake </SPAN>

• 2 (3 ounce) packages cream cheese, softened
• 3 tablespoons strawberry preserves
• 1/4 cup butter
• 2 cups Bisquick baking mix
• 1/3 cup milk
• strawberry preserves

1. Preheat oven to 425 degrees.
2. Mix cream cheese and preserves, set aside.
3. Cut butter into baking mix until mixture resembles small peas.
4. Stir in milk until dough forms.
5. Turn dough onto surface dusted with baking mix, roll in baking mix to coat. Shape into ball, knead 10 times.
6. Roll dough into rectangle, 13 x 9 inch on surface dusted with baking mix, fold in half. Gently transfer dough to ungreased cookie sheet, unfold. Spoon cream cheese mixture lengthwide down, center third of rectangle. Make 2 1/2 inch cuts at 1 inch intervals on long sides of rectangle. Fold strips over cream cheese filling, overlaping about 3/4 inch.
7. Bake 12 minutes or until golden brown. Cool 15 minutes. Spoon additional preserves down center of coffee cake, drizzle with your favorite glaze. Serve warm.

 

[moreluck]

Make over Dirt Dessert

• 8 ounces fat free cream cheese
• 3 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 3 1/2 cups nonfat milk, cold
• 2 (1 ounce) boxes sugar-free vanilla pudding mix
• 12 ounces frozen light whipped dessert topping, thawed
• 18 ounces reduced-fat creme-filled chocolate sandwich cookies, crushed

1. In a large mixing bowl, beat cream cheeses and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping.
2. Spread 1-1/3 cups of crushed cookies into an ungreased 13-in. x 9-in. dish. Layer with half of the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving.