what's Baking!!

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Cranberry Cheese Squares


2 cups flour, all purpose
1 1/2 cups oats
1 cup margarine, softened
3/4 cup light brown sugar, divided
1 tablespoon light brown sugar
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (16 ounce) can cranberry sauce, whole berry
2 tablespoons cornstarch

1. Preheat oven to 350. Grease 13x9-inch baking pan. In a large mixing bowl, beat flour, oats, butter, and 3/4 cup brown sugar until crumbly. Reserve 1 1/2 cvups crumb mixture. Press remaining crumb mixture firmly on bottom of prepared pan. Bake 15 minutes or until lightly browned.
2. Meanwhile, in a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth; stir in lemon juice. Spread over baked crust. In another bowl, combine cranberry sauce, cornstarch and remaining 1 tbs. brown sugar. Spoon over cheese layer. Top with reserved crumb mixture.
3. Bake 45 minutes or until golden. cool and cut into bars. Store covered in refrigerator.

 

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Lemon Pound Cake

INGREDIENTS

• 1 cup butter
• 2 cups confectioners' sugar
• 3 eggs
• 1 1/2 cups cake flour
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup chopped pecans
• 1 cup sifted confectioners' sugar
• 2 tablespoons fresh lemon juice

DIRECTIONS

1. In a large bowl, cream butter and 2 cups confectioners' sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in flour and vanilla, then pecans and lemon peel. Turn batter into greased 9 inch tube pan.
2. Bake at 325 degrees friend (165 degrees C) for 40 to 45 minutes, or until done. Cool. Remove cake from pan, and invert onto serving plate.
3. Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.

 

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Swedish Pancakes


3 eggs
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 cups milk
3 tablespoons butter, melted additional butter (to cook crepes)
sugar
preserves

sour cream (to garnish)

1. Blend all ingredients in a food processor until combined.
2. Heat a 7-inch nonstick or cast iron skillet until hot.
3. Add a small amount of butter and immediately pour in one ladle full of batter.
4. Quickly tilt pan to spread batter evenly over the bottom.
5. When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
6. Repeat with the remaining batter, stacking the pancakes on a plate.
7. Serve sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillingsof choice and eat as a light supper.

 

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Peanut Butter Chip Brownies

Ingredients:
***Brownies***
1 cup butter or margarine, at room temp
1 package (3 ounce size) cream cheese, at room temp
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 package (10 ounce size) peanut butter chips
***Frosting***
3 tablespoons butter or margarine, at room temp
3 tablespoons unsweetened cocoa powder
1 1/3 cup confectioners' sugar
1 tablespoon milk
3/4 teaspoon vanilla



Directions:
Heat oven to 325 degrees friend. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

Brownies: Beat together the butter, cream cheese and sugar on medium-high speed in medium-size bowl for about 2 mins or until mixture is smooth. Scrape down sides of bowl; beat for another 1 min. Beat in the eggs and vanilla; beat 2 mins.

Stir together the flour, cocoa powder, salt and baking powder in another bowl. On low speed, gradually beat the flour mixture into the butter mixture; beat on medium-high speed for 2 mins. Stir in peanut butter chips. Spoon batter into prepared pan, spreading evenly.Bake in 325 degree friend oven for 35 to 40 mins or until brownies begin to pull away from sides of pan. Let cool in pan on wire rack.

Frosting: Beat together the butter and cocoa powder in a small bowl until blended. Gradually beat in the confectioners' sugar alternately with the milk and vanilla until well blended. Spread frosting over cooled brownies. Refrigerate for at least 1 hr. Cut into bars.

 

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Chocolate Lovers' Favorite Cake

This easy recipe is a chocoholic's dream come true!
Ingredients:

• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups sour cream

• 1 cup melted butter
• 5 eggs
• 1 teaspoon almond extract
• 2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees friend (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

 

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Chocolate Eclair Cake


Ingredients:

• 1 (16 ounce) package graham crackers
• 2 (3.5 ounce) packages instant vanilla pudding mix

• 4 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting

Directions:

1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

 

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Aunt Teen's Creamy Chocolate Fudge

Ingredients:

• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup butter

• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts
• 1 teaspoon vanilla extract

Directions:

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Copyright © 2009 Allrecipes

 

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Red Velvet Cake

Recipe courtesy Johnnie Gabriel

Ingredients

For the Red Velvet Cake:

• 2 1/2 cups all-purpose flour (recommended: White Lily)
• 1 teaspoon baking soda
• 1 teaspoon cocoa
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 1/2 cups canola oil
• 1 teaspoon vinegar
• 1 (1-ounce) bottle red food coloring
• 1 teaspoon vanilla
• 1 cup buttermilk

For the cream cheese frosting:

• 1/2 cup margarine
• 1 (8-ounce) package cream cheese
• 1 box confectioners' sugar, sifted
• 1/2 teaspoon vanilla
• 1 cup chopped lightly toasted pecans

For the Red Velvet Cake:

Directions

Preheat oven to 350 degrees friend. Grease and flour 3 (9-inch) round layer cake pans.
Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
For the cream cheese frosting:

This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

 

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Adria's Amazing Kahlua Cake

Ingredients:
1 box yellow cake mix
1 box (3.9 oz size) instant chocolate pudding mix
4 eggs
1 cup oil
3/4 cup sugar
1/4 cup vodka
1/4 cup Kahlua
1/2 cup water



Directions:
Mix all ingredients in large bowl. Spray entire inside of Bundt pan with non-stick cooking spray with flour (or grease and flour the pan). Pour mixture into the Bundt pan, and then bake at 350 degrees friend for 50-60 minutes.

 

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Island-Style Banana Bread


Ingredients:

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 cup butter, softened
3/4 cup brown sugar, divided
2 slightly beaten eggs
1 teaspoon vanilla extract
1 cup mashed ripe banana
1/2 cup chopped pecans
8 ounces cream cheese
1 egg
1/2 cup coconut



Directions:
Heat oven to 350 degrees. Grease bottom and 1/2 inch up sides of loaf pans; set aside.

Combine flour, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl beat butter with electric mixer on high speed for 30 seconds. Add 1/2 cup of the brown sugar, the slightly beaten eggs and vanilla extract; beat until combined. Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined. Stir in pecans.

In a medium bowl beat cream cheese, whole egg and remaining 1/4 cup brown sugar on medium speed until almost smooth. Stir in coconut. Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. Using a spatula, cut through the batter to marble. Repeat the two layers as above, but do not marble.

Bake about 50 minutes or until a wooden pick insert in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove loaves from pans. Cool completely.

 

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Turtle Bars

Ingredients-
Crust::-
1/2 cup butter-
2 cups flour-
1 cup brown sugar-
1 cup pecan pieces-

Caramel Layer:-
2/3 cup butter-
1/2 cup brown sugar-

Topping:-
1 cup milk chocolate chips


Directions

• Crust:
• Using a pastry blender or fork, combine butter, flour and brown sugar until the mixture forms fine crumbs. Press into an ungreased 9" x 13" pan and sprinkle crust with pecans. Set aside. Caramel Layer:
• Combine butter and brown sugar in a saucepan and bring to a boil over medium heat. Stir Constantly. Continue stirrng and allow mixture to boil for 1 minute. Drizzle over crust. Bake for 20 minutes at 350° friend.
• Remove from oven. Topping:
• Sprinkle with chocolate chips immediately after removing from the oven. Allow the chocolate chips to stand for 5 minutes and then spread evenly over the surface of the bars.
• Let bars cool and then cut to desired size

 

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Banana Oatmeal Cookies

1 1/2 cup plain flour
1/2 cup wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 cup sugar
3/4 cup applesauce
1/4 cup butter
1 cup mashed bananas
2 eggs
2 cups rolled oats
Sift together dry ingredients; set aside. Cream butter and sugar; add applesauce, bananas, and eggs. Beat until smooth. Fold in oats. Mix with dry ingredients.
Drop from spoon onto cookie sheet sprayed with Pam. Bake at 375 for 15 minutes.
(TIP: Let mixed batter stand at room temperature for 10 minutes before
dropping onto cookie sheet. This helps cookies "stand up" better.) Enjoy!

 

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Sugar Cookie 1964

• 1 1/4 cups unsalted butter, at room temperature
• 2 1/2 cups icing sugar, sifted
• 5 large egg yolks, only
• 1 teaspoon vanilla extract
• 3 1/4 cups pastry flour, sifted
• 1/2 teaspoon salt

1. Cream your room temperature butter with sifted powdered icing sugar. Cream until fluffy.
2. Add egg yolks and continue to beat until combined well.
3. Add vanilla extract.
4. You can also add a touch of lemon zest if desired.
5. Add 1/2 teaspoon salt, and sifted cake flour.
6. Wrap in two bundles of saran wrap, and chill a few hours.
7. Take a portion and sprinkle board with plain flour and roll out to 1/4 to 1/8 inch thick.
8. Place on parchment lined sheet and place in oven.
9. Bake 325 degrees for 10 to 14 minutes.
10. They do not change colour except for a touch golden on bottoms.
11. When cool sprinkle with icing powder.
12. Serve with a cold glass milk or hot cup of tea.

 

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CATHERINE'S HEAVENLY COOKIES


A hint of cinnamon and nutmeg makes these buttery cookies extra special!



Cookie Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup Butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla

Sugar Mixture Ingredients:
1 cup sugar1/2 teaspoon ground cinnamon
Combine flour, baking powder, 1 teaspoon cinnamon and nutmeg in medium bowl. Set aside.

Combine butter and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs and vanilla; continue beating until well mixed (1 minute). Reduce speed to low; add flour mixture. Beat until well mixed (1 to 2 minutes). Cover; refrigerate until firm (3 to 4 hours).

Heat oven to 375°friend. Combine 1 cup sugar and 1/2 teaspoon cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes or until set.

Roll in sugar-cinnamon mixture again while warm, if desired.

 

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Basic Blackberry Jam Cake

Ingredients:
***CAKE***
2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cup sugar
3 eggs
1 cup blackberries
3/4 cup buttermilk
1/2 cup shortening
***ICING***
1 stick butter
1 box powdered sugar
berry juice
1 dash salt



Directions:
Cream shortening and sugar until fluffy. Add eggs one at a time, add drained berries. Alternate the buttermilk and dry ingredients.

Bake in two 8 or 9 inch pans at 375 degrees friend for 35 minutes. Mix together.

 

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Chocolate Eclair Dessert

36 graham cracker squares (2 1/5 inch)
2 pkg sugar-free instant vanilla pudding - (4 serv size)
2 c nonfat dry milk powder - divided
4 1/4 c water - divided
1 1/2 c light whipped topping - divided
2 t vanilla extract - divided
1 pkg sugar-free instant chocolate pudding - (4 serv size)
1 T chocolate syrup


Evenly arrange 12 graham crackers in a 9 x 13 inch cake pan. In a large bowl, combine dry vanilla pudding mixes, 1 1/3 cups dry milk powder, and 3 cups water. Mix well using a wire whisk. Blend in 1/2 cup whipped topping and 1 teaspoon vanilla extract. Mix gently to combine. Spread half of pudding mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 graham crackers. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder, remaining 1 teaspoon vanilla extract and remaining 1 1/4 cups water. Mix well using a wire whisk. Spread chocolate mixture evenly over top of graham crackers. Cover and refrigerate at least 1 hour. Just before serving, spread remaining 1 cup whipped topping evenly over top. Drizzle chocolate syrup evenly over whipped topping. Refrigerate at least 1 hour. Makes 12 servings.

 

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Triple Chocolate Bundt Cake

Ingredients:
1 package chocolate fudge cake mix
1 package (3 oz. size) instant chocolate fudge pudding mix
1 package (12 oz. size) chocolate chips
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs



Directions:
Combine all ingredients and beat with electric mixer for 4 minutes. Put in greased bundt pan and bake at 250 degrees friend for about 1 hour. Cool 1 hour before inverting. Sprinkle with powdered sugar or frost as desired.

 

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Double Chocolate Fudge

Ingredients:
4 cups sugar
1 can (12 oz size) evaporated milk
8 ounces semi-sweet chocolate
8 ounces unsweetened chocolate
7 ounces marshmallow creme
3/4 cup butter, room temperature
2 teaspoons vanilla
2 cups chopped nuts, optional



Directions:
In a saucepan over medium heat, combine sugar and milk. Bring to a boil for 6 minutes, stirring occasionally.

Remove from heat and add chocolates, marshmallow cream, butter, vanilla and nuts. Stir until ingredients are well mixed.

Pour into a greased 9x13-inch pan and refrigerate until firm. Cut into squares.

 

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Sunshine's White Chocolate Bread Pudding

• 16 slices white bread, torn into pieces
• 1/2 cup butter
• 3 eggs, beaten
• 2 cups sugar
• 1 teaspoon vanilla
• 1 quart milk
• 2 tablespoons cinnamon
• 6 ounces white chocolate chips
• 1/2 cup butter
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 6 teaspoons water

1. Place the bread in a 13 x 9 in pan (sprayed with Pam).
2. Mix 1 stick butter, eggs, sugar, vanilla and milk together. Pour over bread.
3. Sprinkle with cinnamon and bake at 350 for one hour.
4. Microwave (for about 2 minutes) the white chocolate chips and 1 stick butter.
5. Then add powdered sugar, 1/2 teaspoon vanilla and water to the melted chocolate and heat until smooth and creamy. Pour over hot bread pudding.

 

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Butterscotch Brownies


Ingredients:

• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup ground walnuts
• 1/4 teaspoon salt

• 1/4 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees friend (175 degrees C). Grease an 8 inch square baking pan.
2. In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. Spread dough evenly into the prepared pan.
3. Bake for 20 to 24 minutes, or until inserted toothpick comes out clean.