what's Baking!!

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Southern Apple Crumble (Cookie Mix)

Filling

3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1-2 teaspoon ground cinnamon
1/4 cup cold butter or margarine, cut into small pieces
Topping


1 (17 1/2 ounce) package betty crocker oatmeal cookie mix 1/2 cup butter or margarine, melted 1/2 cup chopped pecans

1. Heat oven to 300°friend
2. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.
3. In large bowl, toss filling ingredients.
4. Spread mixture in baking dish.
5. In same large bowl, stir cookie mix and melted butter until crumbly.
6. Sprinkle over filling.
7. Bake 40 minutes.
8. Remove from oven; sprinkle with pecans.
9. Bake 15 to 20 minutes longer or until topping is golden brown.
10. Serve warm or at room temperature.

 

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Shiny Chocolate Frosting

• 2 tbsps Butter
• 1 ounce Baking chocolate 1 square
• 1 cup Powdered sugar
• 1 teaspoon Vanilla
• 2 1/2 tbsps Water boiling

Instructions


Melt the butter and chocolate in double boiler. Add powdered sugar and vanilla. Mix until crumbly. Add boiling water and beat until smooth and shiny.

 

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Banana Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated white sugar
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs lightly beaten
• 1/2 cup unsalted butter melted and cooled
• 3 large bananas (approximately 1 pound), mashed well (abou
• 1 teaspoon pure vanilla extract

Instructions


Preheat oven to 350 degrees friend. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes 1 - 9 x 5 x 3 inch loaf of banana bread / banana cake.

 

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Deep South Pecan Pie Bars

Ingredients:

***Crust***
1/2 cup soft butter
1/2 cup brown sugar
2 cups flour
1 teaspoon baking powder
***Pecan Filling***
4 eggs
2/3 cup brown sugar
1 1/8 cup dark corn syrup
1/4 cup molasses
3 tablespoons flour
1 1/2 cup pecan halves



Directions:
Make crust: Blend together butter and sugar. Combine flour and baking powder. Stir into butter mixture until crumbly and evenly combined. Press out into a buttered 9x13 pan. Bake at 350 degrees for 12 to 15 minutes.

While crust is baking, make filling. Beat eggs in a medium bowl. Stir in brown sugar, corn syrup, molasses and flour. When combined, stir in pecans. Pour filling into baked crust (no need to let it cool). Bake at 350 degrees for 25 minutes.

Remove. Let cool. Cut into bars.

 

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Butterscotch Shortbread

Ingredients:
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon salt



Directions:
Heat oven to 300 degrees.

Beat butter, shortening and sugars in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)

Roll dough into rectangle, 15 ? 7 1/2 inches, on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet. Bake about 25 minutes or until set. (These cookies brown very little, and the shape does not change.)

Remove from cookie sheet to wire rack.

 

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Lemon Loaf

• 1 1/2 cups flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons grated lemon rind
• 3/4 cup milk
• 1 egg (slightly beaten)
• 1/3 cup melted margarine
• 3 drops lemon juice
• glaze
• 1/4 cup sugar
• 1 lemon, juice of

1. Mix together the flour,sugar,baking powder,salt and lemon rind in a large bowl.
2. Add in milk, slightly beaten egg and margarine and mix.
3. Add 2 or 3 drops of lemon juice and mix.
4. Pour into prepared loaf pan and bake in preheated oven at 375 for 30-35 minutes.
5. Simmer glaze in saucepan for a few minutes to dissolve sugar.
6. While loaf is still warm put on dish and poke some holes on top with toothpick. Pour glaze over loaf and enjoy.

 

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Honey Wheat Muffins

1 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup honey
1/2 cup milk
1/4 cup vegetable oil



Directions:
In a large bowl, combine flours, baking powder, and salt.

In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths full.

Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Cook's Note: To reduce fat, substitute applesauce in place of the oil.

 

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These are fun.......

German Puffed Pancake

Ingredients

• 8 tablespoon Butter
• 4 Egg beaten
• 1 cup All purpose flour
• 1 cup Milk
• 1/2 teaspoon Cinnamon ground
• 3 medium Apple sliced
• 1/2 cup Dried Cranberries
• 1/2 cup Brown sugar
• 2 tablespoons Walnuts chopped

Instructions:


1. For batter: Place 6 tablespoons butter in a 10-inch ovenproof skillet (preferably cast iron) in a 400 degree friend oven until butter melts. In a medium bowl, beat eggs until combined. Add flour, milk, 1/4 teaspoon nutmeg, and the salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.

2. For filling: In a medium saucepan, melt the 2 tablespoons butter. Add apples and raisins; cook over medium heat until apples are almost tender; stir frequently. Add the brown sugar and 1/4 teaspoon nutmeg. Cook and stir until apples are well coated and glazed. Remove from heat. If you like, stir in the nuts. Set aside.

3. To serve: Transfer pancake to a large serving platter. Spoon filling into the center of the pancake. If you like, sprinkle with sifted powdered sugar or serve with whipped cream. Serve immediately. Makes 6 servings.

 

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7 Layer Bars Makes Approx 18-24 From the kitchen of Caroline Marshall

1 Stick Margarine melted in pan.
1 Cup Graham Cracker Crumbs
1 Cup Angel Flake Coconut
1 Can Burdens Condensed Milk
1/2 Package Hersey's Milk Chocolate Chips
1/2 Package Hersey's Butterscotch Chips
1 Cup Of Your Favorite Chopped Nuts

Layer all ingredients in order listed in a 9x13 cake pan. Then bake at 350 degrees for about 20 min or untill it starts to pull away from the side of the pan. Let cool and then cut into squares. Very good but also rich.

 

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Heavenly Lemon Muffins

Ingredients:
1 package (16-ounce size) 1-step angel food cake mix
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup skim milk
2/3 cup applesauce
1/4 cup vegetable oil
2 egg whites
2 tablespoons grated lemon peel
2 teaspoons lemon extract
4 drops yellow food color (optional)
2 tablespoons powdered sugar (optional)



Directions:
Preheat oven to 375 degrees friend. Line 2 1/4-inch muffin cups with paper liners or spray with nonstick cooking spray.

In large bowl, prepare angel food cake mix according to package directions.

In another large bowl, combine flour, baking powder and salt. In a medium bowl, combine granulated sugar, milk, applesauce, oil, egg whites, lemon peel, lemon extract and, if desired, yellow food color. Stir applesauce mixture into flour mixture just until moistened.

Fill each muffin cup 1/3 full with applesauce batter. Top with angel food cake batter, filling each cup almost full. (There will be some angel food cake batter left over.)

Bake 20 minutes or until puffed and golden. Immediately remove from pan; cool completely on wire rack.

Sprinkle tops with powdered sugar, if desired.

For Heavenly Strawberry Muffins: Substitute strawberry extract for lemon extract and, if desired, red food color for yellow. Eliminate lemon peel.

 

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Norwegian Sugar Cookies From the kitchen of Kyle Carlson

1 cup sugar
1 cup butter or margarine
2 eggs
3 Tablespoons milk
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
2 teaspoon cream of tarter

Cream sugar and butter. Beat in eggs. Add milk and vanilla. Mix dry ingredients and stir (may need to add 1/4 cup of flour). Chill 1 hour. Roll thin and sprinkle sugar or roll into balls with a glass dipped in sugar press down. Bake at 350 degrees for 8 to 10 minutes.

 

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Cream Cheese-Pecan Frosting


Ingredients:

1 package (8 oz. size) cream cheese, softened
4 tablespoons softened butter or margarine
1 teaspoon vanilla
1 dash salt
2 1/2 cups sifted powdered sugar
1/2 cup chopped pecans



Directions:
Cream together cream cheese and softened butter. Beat in vanilla and salt.

Gradually add powdered sugar. Blend in well. Stir in chopped pecans.

 

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Easter Bunny Bread


Ingredients:

2 packages yeast, quick rise
1/2 cup sugar
1 1/2 teaspoon salt
4 1/2 cups flour, divided
6 tablespoons margarine
1 cup water
2 large egg yolks
2 large egg whites, divided use
8 milk chocolate candy kisses
***Decoration***
1 tablespoon sugar, confectioners
1/4 teaspoon water
Red food coloring, as needed



Directions:
In bowl, combine yeast, sugar, salt, and 1 cup flour.

In saucepan over medium heat, heat margarine and water until very warm (125 degrees).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Beat in 1 egg white and egg yolks with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour. Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees. Grease 2 cookie sheets.

Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head.

From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Repeat to make more bunnies.

Bake 15 minutes or until browned. Cool on rack. Repeat as needed.

To decorate: Mix confectioners' sugar with water and a hint of red food coloring (for pink); use to draw face on bunnies.

 

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Priest's Pancakes

1 cup flour
1 Tbls baking powder
1 tsp. salt
1 heaping Tbls. sugar
1 2/3 cup milk
2 Tbls butter, melted & cooled
2 eggs, separated

Sift flour, baking powder, salt and sugar together in a large bowl. Whisk in milk, butter and egg yolks. Beat egg whites to soft peaks and fold into batter.
Heat griddle over med. heat and melt 1 tsp butter 'til it begins to foam. Spoon heaping Tbls of batter onto griddle. Flip when a few bubbles form.cook til golden brown.

 

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Loaded Krispie Crunches

• 1 cup margarine, softened
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 2 eggs, beaten
• 2 cups sifted self rising flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups quick oatmeal
• 2 cups Rice Krispies
• 1 cup coconut flakes
• 1 cup chocolate chips

1. Preheat oven to 350°friend.
2. Cream the shortening and both kinds of sugar together, beating until light and fluffy. Add the eggs and beat well.
3. Sift together the flour, salt, and baking soda. Add to the wet ingredients.
4. Add in the oatmeal, rice krispies, coconut, and chocolate chips. Mix well. The batter should be stiff.
5. Roll the dough into small balls and place on a greased cookie sheet. Flatten with a fork, leaving 1 inch in between the cookies.
6. Bake for about 12 minutes.

 

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Hawaiian Muffins

Ingredients

DRY MIX

• 2 c Flour
• 1/3 c Sugar
• 2 ts Baking powder
• 1/2 ts Salt
• 1 Jar (3.5-oz) salted;
• 2/3 c Flaked coconut
• 1/2 c Chopped dried pineapple

WET MIX

• 3/4 c Milk
• 1/2 c Melted & cooled butter or
• 1 Lightly beaten egg
• 1 ts Vanilla

Instructions


Preheat oven to 400F, prepare pans. In a bowl combine first 4 dry mix ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix together the wet mix ingredients. Add dry mix to wet mix until just combined. Spoon batter into pans & bake 15-20 mins or until done. Makes 12. These muffins freeze well.

 

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Vermont Spice Cake

CAKE

3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter , softened (we recommend LAND O LAKES® Butter)
3 large eggs
1 1/2 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup NESTL? CARNATION® Evaporated Milk
1/4 cup water
1 1/2 teaspoons vanilla extract

MAPLE FROSTING

11 ounces cream cheese , softened
1/3 cup butter , softened (we recommend LAND O LAKES® Butter)
3 1/2 cups sifted powdered sugar
2 to 3 teaspoons maple flavoring
Chopped nuts and nut halves (optional)


PREHEAT oven to 325°friend. Grease and flour two 9-inch-round
cake pans.

FOR CAKE
COMBINE flour, baking powder, pumpkin pie spice, baking soda,
nutmeg and salt in small bowl. Beat sugar and butter in large
mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in
pumpkin, evaporated milk, water and vanilla extract. Gradually
beat in flour mixture. Spread evenly into prepared cake pans.

BAKE for 35 to 40 minutes or until wooden pick inserted in center
comes out clean. Cool in pans on wire racks for 15 minutes; remove
to wire racks to cool completely.

FOR MAPLE FROSTING
BEAT cream cheese, butter and powdered sugar in large mixer bowl
until fluffy. Add maple flavoring; mix well.

TO ASSEMBLE
CUT each cake in half horizontally with long, serrated knife.
Frost between layers and on top of cake, leaving sides unfrosted.
Garnish with nuts, if desired.

NOTE: To make a 2-layer cake, frost between layers, over top
and on sides of cake.

Makes 12 servings

 

[moreluck]

Tropical Sunshine Cake

Fix this for brunch or a breakfast party. Strewn with bits
of pineapple and toasted flaked coconut this cake will
satisfy the taste for tropical treats.

Prep: 20 min - Cook: 30 min

1 pkg. (18.25 oz.) yellow cake mix
1 can (12 fl. oz.) CARNATION Evaporated Milk
2 large eggs
1 can (20 oz.) crushed pineapple in juice, drained (juice reserved), divided
1/2 cup chopped almonds (optional)
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted
1 container whipped cream


PREHEAT oven to 350°friend. Grease 13 x 9-inch baking pan.

COMBINE cake mix, evaporated milk and eggs in large mixer bowl.
Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour
batter into prepared baking pan. Sprinkle with almonds.

BAKE for 30 to 35 minutes or until wooden pick inserted in
center comes out clean. Cool in pan on wire rack for 15 minutes.

COMBINE sugar and 2 tablespoons reserved pineapple juice in
small bowl; mix until smooth. Spread over warm cake, sprinkle
with coconut and remaining pineapple. Cool completely before
serving. Top with whipped cream, if desired.

Makes 12 servings

 

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Sorry Cake
Source: Recipeland

2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt
1/2 c Vegetable shortening --
Solid 1/2 c Unsalted butter
1 2/3 c Sugar
6 lg Eggs -- separated
1 c Buttermilk
1 tb Orange zest -- freshly
Grated 2 c Shredded wheat® -- broken
1 c Cranberries -- quartered
1/2 c Chopped pecans
1/4 ts Cream of tartar

CREAM CHEESE FROSTING
4 oz Cream cheese -- softened
1/4 c Unsalted butter -- softened
3 c Confectioner's sugar
1 tb Fresh orange juice --
Approximately 1 t Orange zest -- freshly Grated

Set oven to 350F. Three buttered 8- or 9-inch round cake pans. To make the cake, sift together the flour, baking soda, and salt. Beat the shortening with the butter until well combined. Cream in the sugar and beat until fluffy and light. Beat in the egg yolks one at a time until well combined. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the orange zest, cereal (broken into shreds), cranberries, and pecans. Beat the cream of tartar into the egg whites and continue beating until stiff. Gently fold the whites into the cake batter. Pour into the 3 prepared pans. Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on racks. To make the frosting, beat the cream cheese with the butter until well combined. Gradually add the sugar and orange juice; beat until creamy and smooth. Stir in the orange zest. Frost the tops and sides of the cake.

 

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Mocha Snack Cake

Rich and moist, this cake is quick to bake and needs no frosting.

Prep: 10 min - Bake: 25 min

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat free skim milk
1 tablespoon instant coffee granules
1/3 cup LAND O LAKES® Soft Baking Butter with Canola Oil
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
Powdered sugar


Heat oven to 350°friend. Combine milk and coffee granules in small
bowl; stir to dissolve. Set aside.

Combine Soft Baking Butter with Canola Oil and sugar in large
mixer bowl. Beat at medium speed, scraping bowl often, until
creamy. Add milk mixture, egg and vanilla; continue beating
until well mixed. Reduce speed to low; add flour, cocoa, baking
powder and salt; beat until well mixed.

Pour batter into greased 8-inch square baking pan. Bake for
25 to 30 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes. Remove from pan.

To serve, cut cake into squares; sprinkle each serving with
powdered sugar.

Makes 9 servings