what's Baking!!

[moreluck]

French Chocolate Cake

Ingredients

• 1 3/4 cups Cake flour
• 1 1/2 teaspoons Creme of tartar
• 1 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1/2 cup Butter softened
• 1 1/2 cups Sugar or Splenda
• 2 large Eggs room temp
• 1/2 cup Milk
• 2 ounces baking Chocolate
• 1 teaspoon Vanilla
• 3/4 cup Water boiling

Instructions


Heat over to 350F. Lightly grease and flour the baking pan(s). Melt chocolate in double boiler. Sift flour, tartar, soda and salt together in large mixing bowl. Add eggs, butter, milk, chocolate and vanilla. Mix thoroughly. Add boiling water and beat 1 min. Pour into pan(s) and bake for 30-40 mins until toothpick comes out clean. Cool thoroughly before frosting if desired. Enjoy

 

[moreluck]

Maple Walnut Pound Cake
Source: GardenGuides.com - Kitchen

1 cup Butter of Margarine Softened
1 1/2 cup Granulated Sugar
1/2 cup Packed Brown Sugar
2 1/4 cups Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/4 cup milk
1 Tbsp. Maple Flavoring
5 eggs
1 1/2 cups Chopped Walnuts
Maple Glaze (recipe follows)
Walnut halves or chopped walnuts for garnish

In mixer bowl cream butter and sugars until fluffy. In another bowl combine flour, baking powder and salt. In measuring cup combine milk and maple flavoring; beat into butter mixture alternatively with flour mixture. Beat in eggs 1 at a time. Mix in 1 1/2 cups chopped walnuts. Turn into greased 9 or 10 inch tube pan. Bake in lower third of 300-degree oven 1 hour to 1 hour, 15 minutes, just until pick inserted into center comes out clean. Cool in pan 15 minutes, then turn out onto rack to cool completely. Drizzle with maple glaze and garnish with walnuts.

Maple Glaze:
In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 Tbsp. Milk to make a glaze of thick pouring consistency. Stir in 1/4 tsp. maple flavoring. Yield: Makes one 9 or 10 inch cake (approx. 12-14 servings)

 

[moreluck]

Amish Cinnamon Flop
Source: Complete Recipes

Serves: 12 Servings

1 cup Granulated sugar
1 tb Butter
1 cup Milk
2 cup Flour
1/4 ts Baking powder
2 cup Brown sugar
1 1/2 Stick butter
Cinnamon and nutmeg

Cream tablespoon butter and granulated sugar. Sift together flour, salt and
baking powder. Add alternately with milk to creamed butter and sugar. Stir
until smooth. Pour into 2 greased and floured 8-inch cake pans. Dredge tops
lightly with flour. Sprinkle 1 cup of brown sugar over each. Cut small
pieces from the 1 1/2 sticks of butter and poke down into batter. Sprnkle
tops with cinnamon and nutmeg. Bake at 350deg friend. for 20 minutes (or until
toothpick inserted in the center comes out clean) Serve warm. (great w/
whipped topping)

From: Jacinta Miller

 

[moreluck]

Frozen Lemonade Squares


Ingredients:
18 squares honey graham crackers, finely crushed
1/3 cup margarine or butter, melted
1 quart frozen vanilla yogurt, softened
1 can (6 oz. size) frozen lemonade concentrate, thawed
1/2 cup thawed light non-dairy whipped topping
Mint sprigs and lemon slices (optional)



Directions:
Mix crumbs and margarine. Press firmly onto bottom of 9-inch square pan.

Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.

Freeze 4 hours or until firm.

Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired.

 

[moreluck]

Idiot Proof One Bowl Yellow Cake
Source: "Clueless in The Kitchen"


3 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
3/4 cup milk -- heated to boiling
3 tbsp vegetable oil

Preheat the oven to 350° friend (180' C).

Prepare two 8 or 9-inch round cake pans by lining them with waxed paper.

In a large bowl, with an electric mixer, beat the eggs for a few minutes, until foamy. Add the sugar and vanilla, and continue beating until light and fluffy, about 5 minutes. Measure in the flour and baking powder, and beat just until combined. Finally, add the hot milk and vegetable oil, and beat until smooth.

Pour the batter evenly into the prepared pans, and bake at 350° friend ( 180' C) for about 20 minutes, or until golden.

Loosen the sides of the cakes by running a knife around the edge, then turn them over onto a rack-they should fall out of the pans. Peel off the waxed paper, and let cool completely before icing. Done.

 

[moreluck]

Kentucky Butter Cake

3 cups all-purpose flour
2 3/4 cups granulated sugar, divided use
1/2 teaspoon baking soda
1 cup buttermilk
1 1/3 cups butter, divided use
4 teaspoons vanilla extract, divided use
4 large eggs
3 tablespoons water
1 teaspoon salt
1 teaspoon baking powder
Preheat oven to 325*friend (160*C). Grease and flour one 10-inch Bundt pan*. Blend together on low speed of an electric mixer flour, 2 cups of sugar, salt, baking powder, baking soda, buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake for 60 minutes or until wooden pick inserted in center comes out clean. While cake is still Hot make Butter Sauce.

To Make Butter Sauce:
In a saucepan combine remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and water. Cook over medium heat, until fully melted and combined, do not boil. Poke holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. Makes 12 servings.

 

[moreluck]

Kahlua Fudge Brownies
by Dave Anderson​

Yield: 10 to 12 servings

• 1 1/2 cups flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 2/3 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 2 cups sugar
• 1/3 cup peanut oil
• 1/4 cup espresso powder
• 4 eggs
• 1 cup chopped pecans
• 1/4 cup Kahlua

• Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla. Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans. Preheat the oven to 375 degrees. Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan. Pour Kahla into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool. To serve, cut into 3x4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.

 

[moreluck]

• Butterscotch Brownies
• 1 cup (2 sticks) unsalted butter
• 2 cups (well-packed) light brown sugar
• 2 large eggs, beaten
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup coarsely chopped walnuts (optional)

• Heat the oven to 350 degrees and butter an 8 x l0-nch baking pan.
• Melt the butter in a medium saucepan over low heat. Remove from heat and add the sugar. Combine well. Let the mixture cool to room temperature, then transfer to a large mixing bowl. Add the eggs, mixing while adding.
• Sift the flour, baking powder, and salt into a bowl. Slowly add the dry ingredients to the wet, stirring while adding. When the wet and dry mixtures are well combined stir in the vanilla and the walnuts, if using.
• Scrape the batter into the pan. Bake the brownies for 35 to 45 minutes, or until a knife comes out clean. Remove from the oven and let the brownies cool for about 20 minutes before cutting. Serve them right out of the pan or arrange on a platter.

NINA BRAMHALL

 

[moreluck]

Banana Chocolate Smoothie

Ingredients

• 2 1/2 cups of milk
• 1 frozen banana
• 3 tablespoons of Jiff creamy peanut butter
• 2/3 cups of natural vanilla icecream
• 1 You can have as much chocolate syrup in it as you

Instructions


Blend it all together for about 1-2 minutes. Then, you can eat it!

 

[moreluck]

Trifle

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese,softened
2 cups fat free milk, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed 1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (12 oz.) frozen raspberries without syrup, thawed
1 pkg. (8.5 oz.) angel food cake, cut into 3/4-inch cubes

BEAT Neufchatel cheese in large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping. MIX pineapple and raspberries. ARRANGE 1/3 of the cake cubes in 3-quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.

 

[moreluck]

• Butterscotch Brownies
• 1 cup (2 sticks) unsalted butter
• 2 cups (well-packed) light brown sugar
• 2 large eggs, beaten
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup coarsely chopped walnuts (optional)

• Heat the oven to 350 degrees and butter an 8 x l0-nch baking pan.
• Melt the butter in a medium saucepan over low heat. Remove from heat and add the sugar. Combine well. Let the mixture cool to room temperature, then transfer to a large mixing bowl. Add the eggs, mixing while adding.
• Sift the flour, baking powder, and salt into a bowl. Slowly add the dry ingredients to the wet, stirring while adding. When the wet and dry mixtures are well combined stir in the vanilla and the walnuts, if using.
• Scrape the batter into the pan. Bake the brownies for 35 to 45 minutes, or until a knife comes out clean. Remove from the oven and let the brownies cool for about 20 minutes before cutting. Serve them right out of the pan or arrange on a platter.

NINA BRAMHALL

 

[moreluck]

Brown Velvet Cake

Ingredients:
2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 1/2 cup firmly packed light brown sugar
2 eggs
3 squares (1 oz size) unsweetened chocolate, melted
1 cup skim milk PLUS
2 tablespoons skim milk
1 teaspoon vanilla extra
Prepared frosting, as desired (vanilla is good with this recipe)



Directions:
Sift together flour, baking soda and salt. Using an electric mixer, beat shortening and sugar in large bowl. Beat in eggs until mixture is very light and fluffy; stir in chocolate. Combine milk and vanilla. Alternately add dry and liquid ingredients to beaten egg mixture, beginning and ending with dry ingredients. After each addition, beat until smooth.

Pour into 2 greased and floured 9-inch layer cake pans. Bake in 350 degree friend oven 25 minutes or until toothpick in center comes out clean. Cool in pan 10 minutes; remove from pan and cool thoroughly on rack.

Spread frosting (as desired) between layers and on sides and top of cake.

 

[moreluck]

Chocolate Godiva Cake

• 1 cup Godiva milk chocolate liqueur
• 1 cup buttermilk
• 1/3 cup milk chocolate, melted
• 3 large eggs
• 8 tablespoons unsalted butter, softened
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups flour

1. Preheat oven to 375 and flour a 9 inch, springform cake pan.
2. Sift together flour, baking soda, salt in separate bowl. Cream butter and sugar with mixer on medium speed until fluffy. Add eggs one at a time, mixing after each one. Adjust speed to low and add chocolate. Add in flour mixture until well blended. Add half of the buttermilk and half of the liquor, alternating until all are mixed well. Batter will be thicker than most box mixes.
3. Pour into cake pan and bake for 25 minutes or until a toothpick comes out clean when inserted. Let cake cool for 5 minutes, then run a knife around the edge to loosen edges. Let cool for another 10 minutes, then release the sides of the pan.
4. (This can also be used to make a layer cake, divide batter accordingly.).

 

[moreluck]

Banana Split Icebox Cake

Ingredients:

1 1/2 cup graham cracker crumbs
1/2 cup soft margarine
2 cups confectioner's (icing/powdered) sugar
1/2 cup soft margarine
2 eggs
1 can (no. 2 size) crushed pineapple, drained well
3 ripe bananas
1 small carton Cool Whip
1 small jar maraschino cherries, cut up
1 small package pecans, chopped



Directions:
Mix Graham cracker crumbs and the 1/2 cup margarine. Press into 13 x 9 x 2 oblong dish (1st layer).

Combine sugar, 1/2 cup margarine, and eggs. Beat til fluffy. Spread on top of graham crackers in oblong pan (2nd layer).

Pour well drained pineapple on top next (3rd layer).

Slice up bananas and place on top of the pineapple (4th layer).

Cover with Cool Whip (5th layer).

Sprinkle with the chopped pecans and maraschino cherries (6th layer).

Chill 3 hours before serving.

 

[moreluck]

Perfect Pineapple Pound Cake

Ingredients:
1 can (20 ounce size) crushed pineapple, undrained, divided
1/2 cup vegetable shortening
1 cup butter or margarine
2 cups granulated sugar
6 large eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter or margarine
1 1/2 cup confectioners' sugar



Directions:
First, put 3/4 cup undrained pineapple with its juice in a small bowl; set aside. Drain remaining pineapple and measure 1 cup; set aside.

Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition.

Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk. Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.

Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven. Turn oven to 325 degrees friend and bake for 1 1/2 hours, or until top springs back when touched lightly with finger.

Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.

Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot.

 

[moreluck]

Dutch Baby with Lemon Sugar (Gourmet | April 2009 )

by Andrea Albin

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca's. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.
Yield: Makes 4 to 6 (breakfast or dessert) servings
Active Time: 10 min
Total Time: 30 min

1/3 cup sugar
2 teaspoon grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces

Equipment: a 10-inch cast-iron skillet

Accompaniment: lemon wedges

Put skillet on middle rack of oven and preheat oven to 450°friend.
Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with lemon sugar.

 

[moreluck]

Chocolate Pound Cake
by Paula H. Deen​

In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing.​

Servings: 16

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons cocoa
• 1 cup (2 sticks) butter, softened
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 1 cup buttermilk
• 1 tablespoon pure vanilla extract

• Preheat oven to 325 degrees friend. Grease and flour a 10-inch Bundt pan.
• Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
• Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
• Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

 

[moreluck]

Caramel Apple Cake

• 1 1/2 cups vegetable oil
• 1 1/2 cups sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 1/2 cups diced peeled apples
• 1 cup chopped walnuts
• 2 teaspoons vanilla extract

carmel icing

• 1/2 cup packed brown sugar
• 1/3 cup half-and-half cream
• 1/4 cup butter
• 1 dash salt
• 1 cup confectioners' sugar
• chopped walnuts (optional)

1. in a mixing bowl, combine oil and sugars.
2. add eggs, one at a time, beating well after each addition.
3. combine dry ingredients.
4. add to batter and stir well.
5. fold in apples, walnuts and vanilla.
6. pour into a greased and floured 10 inch tube pan.
7. bake at 325 degrees for 1 1/2 hours or until cakes tests done.
8. cool in pan for 10 minutes.
9. remove to a wire rack to cool completely.
10. in the top of a double boiler, over simmering water, heat brown sugar, cream, butter and salt, until sugar is dissolved.
11. cool to room temperature.
12. beat in confectioner's sugar until smooth.
13. drizzle over cake.
14. sprinkle with nuts if desired.

 

[moreluck]

Warm Lemon Cake

1 package Yellow cake mix (2 layer size)
2 packages (4 oz. size Jello lemon flavor instant pudding & pie filling
2 cups Cold milk
1/3 cup Sugar granulated
1/4 cups Water
2 tablespoons Sugar powdered
Instructions:

Preheat oven to 350 deg. friend. Prepare cake mix as directed on package. Pour batter into greased 13 X 9 inch baking dish.

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 in dish. Place baking dish on baking sheet to catch drippings, as mixture does bubble.

Bake 55 min. to 1 hr. or until toothpick inserted in center comes out clean. Cool in pan 20 min. (Mixture will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon onto serving dishes. Serve warm; garnish with raspberries, if desired.

 

[moreluck]

Mint Julep Cupcakes

Can't make it to Kentucky for the Derby? Put on your prettiest hat and make these cupcakes inspired by Mint Juleps. They have a fair amount of Bourbon, but not nearly enough to taste exactly like a mint julep- just enough to make them for the adults only. And no matter who wins the race, I BET you'll enjoy them! Adapted From the Blog Cooking and Booking.
by cookiedog
30 min | 15 min prep

12 -14 cupcakes

• 1/2 cup butter
• 1 cup sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon mint extract
• 2 eggs
• 1 1/3 cups flour plus 1 tbsp flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup bourbon
• 1/4 cup creme de menthe

For the frosting

• 1 1/2 cups sifted powdered sugar
• 1/4 teaspoon salt
• 1/2 teaspoon mint extract
• 1/2 teaspoon vanilla extract
• 1 teaspoon bourbon
• 1/4 cup unsalted butter
• 1 tablespoon vegetable shortening
• milk

garnish

• mint sprig (optional)
• green sprinkles (optional)

1. Preheat the oven to 350F, and line cupcake cups.
2. In a large bowl, whisk together the flour, baking powder, & salt. Set aside.
3. In the mixer bowl, cream together the butter and sugar. Add the eggs one at a time. Once the eggs are combined, add the extracts. Slowly add in half of the flour mixture. Add the milk and liquors to the batter, then the rest of the flour. Mix as little as possible, just until the batter comes together.
4. Divide evenly among the cupcake cups. Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
5. For the frosting: Whip the butter & shortening using the whisk attachment (if available). Slowly add in half the powdered sugar. Add in the extracts & bourbon. Add the rest of the powdered sugar. Then slowly add in milk until frosting reaches desired consistancy.
6. Once cupcakes are completely cooled, frost and top with mint leaves and green sprinkles (optional, for decoration!).