what's Baking!!

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Dutch Apple Muffins


apple1 1/2 cupspeeled, cored, and chopped
lemon juice2 tsps
raisin1 cup
cinnamon1/2 tsp
all-purpose flour2 1/2 cups
sugar1/2 cup
salt1/4 tsp
baking powder1 1/3 Tbsps
egg2
heavy cream1 cup
unsalted butter1/4 cupmelted
Directions

• Preheat the oven to 400 degrees. In a bowl combine the chopped apples, lemon juice, raisins, and cinnamon. Mix well.
• In a separate bowl combine the all purpose flour, baking powder, sugar, and salt. Mix well. In the last bowl beat the eggs with the heavy cream and melted butter. Mix well.
• Pour the apple mixture and egg mixture into the large bowl that contains the flour mixture. Mix well.
• Pour the batter into a muffin tray and bake for 20 to 25 minutes until golden brown or until an inserted knife comes out clean.

 

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Hula Girl Cocktail

1 cup pineapple juice
12 oz. can guava nectar juice
10 oz. pkg. frozen strawberries
2 Tbls. sugar
1 cup rum
1 1/2 cup ice
1 lime cut in wedges

In a blender, combine the pineapple juice, guava nectar, strawberries, sugar, rum and ice. Blend until completely smooth. Pour into glasses and garnish with lime.

 

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Ukrainian Chocolate Cake With Raspberry (1 cake)

• 4 eggs, separated
• 1/4 cup sugar
• 3/4 cup butter, whipped
• 1/4 cup melted chocolate, cooled
• 1/4 lb flour (1/2 cup)
• 1 cup raspberry jam
• 1 cup grated semisweet chocolate
• 1 cup finely-chopped walnuts
• salt, one pinch

1. Stir sugar with egg yolks. Mix with whipped butter and melted chocolate. Sprinkle with salt. Gradually stir in flour.
2. Whip egg whites; mix into chocolate mixture with a light hand.
3. Put into a well-greased and floured baking pan. Bake at 350 for 30-35 minutes.
4. Before serving, brush with jam and sprinkle with grated chocolate and walnuts.

 

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Sugar Cookies - Paradise Bakery
Ingredients

• 1 cup Granulated sugar
• 1 cup Powdered sugar
• 2 cups Shortening
• 3/4 teaspoon Vanilla
• 1 large Egg beaten
• 4 1/3 cups Cake flour
• 3/4 teaspoon Baking soda
• 1/4 teaspoon Salt

Instructions


Heat oven to 375 degrees. In a medium bowl, cream together sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minues. Slowly add vanilla and beaten egg while mixing.
In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not overmix.
Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand. Bake 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, do not let edges brown. You may also decorate the tops with plain or colored sugar.
Makes about 3 dozen cookies

 

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Dump Bars

• 2 cups sugar
• 1 3/4 cups flour
• 1 teaspoon salt
• 1/2 cup cocoa
• 5 extra-large eggs
• 1 cup oil
• 1 teaspoon vanilla
• 1 cup chocolate chips

1. Heat oven to 350 degrees. Spray 9x13 pan with nonstick spray (or nonstick with flour spray).
2. Dump all dry ingredients in a large bowl and stir with a whisk to mix well (my version of sifting).
3. Add all of the "wet" ingredients and stir until mixed well with wooden spoon.
4. Spread in prepared pan and sprinkle the cup (or so) of chocolate chips over the top.
5. Bake at 350 for no more than 30 minute They are done when the edge just starts to pull away from the pan and a toothpick comes out with a little bit of brownie on it. I set my timer for 28 minute to avoid over baking them.

 

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Lazy Day Blueberry Pancakes

Ingredients

• 2 1/4 c All purpose flour
• 1 tb Baking powder
• 1/4 ts Baking soda
• 1/2 ts Salt
• 1/4 c Sugar
• 2 Eggs
• 1 1/2 c Buttermilk or plain yogurt;
• 1/4 c Vegetable oil
• 1 c Blueberries; (if frozen,
• ; and drain well)

Instructions


Place flour, baking powder, baking soda, salt and sugar in a large mixing bowl and stir with a whisk to blend well. In a separate bowl, lightly beat the eggs with the whisk, then add the buttermilk or yogurt and the vegetable oil. Blend mixture well with the whisk, then pour into the dry mixture. Using a large spoon (not the whisk), gently stir mixture until just moistened. Fold in the blueberries. Lightly grease a large heavy gauge skillet or griddle with a no-stick spray or a light brushing of vegetable oil and heat over a medium setting. Spoon batter, about 1/4 to 1/3 cup at a time onto the heated griddle about 2 inches apart and cook until golden. Flip and cook the remaining side. Flip 1 to 2 times more, if needed, until centers are firm at a lower heat setting than their inner cousins. Yield: about twelve 4-inch pancakes.

 

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Cinnamon Apple Brunch Bake
Prep: 10 min - Cook: 40 min

3 tablespoons butter
1/2 cup light brown sugar
1 can (21 ounces) apple pie filling
2 teaspoons McCormick® Ground Cinnamon
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1 can (12 ounces) refrigerated biscuits
1/2 cup chopped nuts

1. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish.

2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts.

3. Bake at 350°friend for 35-40 minutes. Let stand 5 minutes. Serve warm. Makes 8 servings

 

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Coconut Butterscotch cookies

Ingredients

• 1 1/3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter at room temp.
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar firmly packed.
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 3/4 cups coconut
• 1 1/2 cups butterscotch chips

Instructions


Preheat the oven to 325*. Line two baking sheets with parchment paper.
Sift the first 4 ingredients together in a medium bowl, set aside.
In a large bowl, cream the butter until fluffy and pale yellow. Add the sugars and continue to beat for 2 minutes. Add the egg and vanilla. Beat on low speed until well blended, scraping the sides of the bowl as needed.
Add the flour mixture to the butter mixture and mix on low speen just until blended. Add the coconut and butterscotch chips, mixing or stirring just until blended.
Drop by rounded tablespoons onto prepared sheets, about 2 inches apart.
Bake the cookies until golden brown around the edges, about 12 minutes. Cool and enjoy!

 

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Sweet Dream Coconut Bars


Ingredients:

***Crust***
1/2 cup butter, softened, cut into 6 pieces
1/2 cup packed brown sugar
1 1/2 cup flour
***Filling***
3 eggs
1 cup packed brown sugar
1 cup flaked coconut
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt



Directions:
Crust: Preheat oven to 350 degrees friend. Position knife blade in food processor add butter and sugar. Pulse about 10 seconds, scrape sides, pulse 10 seconds more. Add flour and pulse til mix resembles coarse crumbs, 10 - 15 seconds. Press into ungreased 13 x 9 baking pan and bake 15 minutes.

Filling: Position knife blade in food processor and add eggs. Process until foamy, about 5 seconds. Add remaining ingredients and mix well, about 10 seconds. Pour over partially baked crust. Bake until golden brown, 18 - 20 minutes. Sprinkle with confectioners sugar if desired. Cool and cut into squares.

 

[moreluck]

Weight Watcher's Key Lime Pie

Ingredients

• 1 box (0.3 oz) Lime flavored gelatin, sugar-free
• 1/4 cup Water, boiling
• 2 containers (6 oz eac Key Lime Pie-flavored light yogurt
• 1 tsp Lime zest, grated
• 1/4 cup Lime juice, fresh squeezed
• 1 container (8 oz) Frozen whipped topping, fat-free, thawed
• 1 9" prepared Graham cracker pice crust, reduced-fat
• 1 Egg white, beaten with fork

Instructions


1. Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool.
2. In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water.
3. Add fresh lime juice and lime zest to gelatin mixture.
4. With wire whisk, stir in yogurt
5. With wooden spoon, fold in whipped topping.
6. Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours.
(Use the crust''s plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.)
7. Slice and serve into 8 pieces: garnished with thin lime slice, if desired.
Per slice: 193 calories, 3 g. fat, 4.3 g fiber, 3 points

 

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Brownie Fudge Dessert Makes 9 servings From the kitchen of daniel stinson

1/2 cup Hershey's cocoa
1 cup butter or margarine
3 tablespoons vegetable oil
1 cup sugar
4 eggs, slightly beaten
2 teaspoons vanilla
1/2 cup unsifted all-purpose flour
30 pecan halves
1 serving ice cream or sweetened whipped cream
1 13x9 inch pan

Combine cocoa,butterand oil in top of double boiler over hot,not boiling;stir over low heat untill butter has melted.Remove from heat;stir in sugar.Add eggs and vanilla just untill well combined.Stir flour into mixture just untill blended. Pour batter into ungreased 9-inch square and arrange pecan halves evenly on top.Place pan with batter in 13x9 pan; place both in oven. Pour hot water to depth of 1 inch into the 13x9 inch pan. Bake at 350 degrees for 40-45 minutes until knife inserted 1/2 inch from edge comes out clean and brownie-like crust has formed; do not over bake. Remove from water bath; let cool on wire rack until warm. Scoop onto serving plates and top with your favorite ice cream or chill; cut into squares and serve with sweetened whipped cream.

 

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Sour Cream Cake

Ingredients:

***Filling***
1/3 cup all purpose flour
3 tablespoons brown sugar, packed
3 tablespoons buter or margarine
2 teaspoons cinnamon
***Batter***
1 box (2 layer size) yellow cake mix
1 carton (8 oz size) sour cream
3/4 cup water
3 eggs, beaten
1/2 cup cooking oil
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon butter, melted
1 tablespoon warm milk



Directions:
Grease and flour 10-inch bundt pan. Preheat oven to 350 degrees friend.

Prepare filling: Combine flour, brown sugar and cinnamon. Cut in the butter until crumbly. Set aside.

Prepare batter: In large mixing bowl, combine cake mix, sour cream, water, eggs, oil and vanilla. Beat with electric mixer at low speed until ingredients are moistened. Beat for 2 more minutes at medium speed.

Pour half of batter into prepared pan. Sprinkle filling over batter. Evenly spread the remaining batter over the filling. With knife, cut through batter to swirl filling slightly.

Bake for 45 to 55 minutes, or until cake tests done in center. Remove from oven and let cake stand for 10 minutes. Invert pan over a cake plate to remove cake from pan; let cool for about 15 minutes.

While cake is cooling, combine the melted butter with the warm milk. Add to the powdered sugar, mixing until smooth. Drizzle over warm cake.

 

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Banana Sour Cream Coffee Cake

Ingredients

• 1/2 c Butter or margarine
• 1 c Sugar
• 2 Eggs
• 1 c Mashed bananas
• 1 ts Vanilla
• 1/2 c Sour cream
• 1 ts Baking Powder
• 1 ts Baking Soda
• 1/4 ts Salt
• 1/4 c Chopped nuts
• 1/4 c Sugar
• 1/2 ts Cinnamon
• 2 cups Flour

Instructions


In bowl, cream butter with sugar. Beat in eggs..Add mashed bananas, vanilla and sour cream. Sift together flour, baking powder, soda and salt. Fold into the creamed mixture, stirring just to blend. In separate bowl, combine finely chopped nuts, 1/4 cup sugar and cinnamon. Sprinkle half over bottom of well greased bundt or tube pan. Spoon in half the batter. Sprinkle with remaining nuts and cover with balance of batter.
Bake at 350 degrees approx. 45 minutes or until cake is nicely browned.. I always test with toothpick. Cool in pan on rack for 10 minutes. Serves 8-10===(To make it plain, you can eliminate the cinnamon mixture and bake in tube pan.)

 

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Double Decker Fudge

2 cups Peanut butter chips
4.5 cups Sugar
0.5 cup Butter
1 (7 oz.) jar marshmallow creme
0.5 cup Cocoa
1.5 cups Evaporated milk
1 teaspoon Vanilla
Instructions:

Line a 13"x9"x2" pan with foil. Place 1 cup peanut butter chips in Medium bowl; set aside. Melt 1/4 cup butter; cool slightly. In second medium bowl, blend melted butter, cocoa, and vanilla until smooth; add 1 cup peanut butter chips. Combine sugar, marshmallow creme, evaporated milk, and 1/4 cup butter in saucepan. Cook, stiring constantly, over medium heat. Bring to a rolling boil. Boil stiring constanly for 5 minutes. Remove from heat. Immediatly add half of the hot mixture to the peanut butter chips. Pour the remaining half into the cocoa mixture; stir to blend. Beat the peanut butter mixture until chips are melted. Immediatly spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture begins to thicken. Spread evenly over the peanut butter layer. Allow fudge to cool completely in fridge. Convert fudge to a flat cutting serface and cut into 24 peices. Enjoy! Store covered in fridge.

 

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Take-It-On-The-Trail Mix


Ingredients:
4 cups crispy corn Chex cereal
1 cup peanuts
1 cup raisins
1/2 cup dried apples, cut into pieces
1 package (12 oz. size) M&M's



Directions:
In large bowl, combine all ingredients; mix well. Store in loosely covered container.

 

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Chocolate Nut Delight

Ingredients:
1 cup sugar
1/2 cup flour
2 eggs, slightly beaten
1/2 cup butter or margarine, melted
1 cup walnuts or pecans, chopped
1 cup chocolate chips
1 teaspoon vanilla
2 unbaked pie shells



Directions:
Preheat oven to 325 degrees.

Mix sugar, flour, egg and butter together. Add nuts, chocolate chips and vanilla.

Place in unbaked 8" pie shells. Bake for 40 to 45 minutes.

 

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Blackberry Cobbler

Ingredients

• 2 1/2 cups fresh or frozen (thawed and drained) blackberries
• 1 cup sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup butter melted

Instructions


In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°friend.
In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
Bake 45 to 55 minutes or until dough rises and is golden

 

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Low Fat Chocolate Chip Cookies

• 1 1/2 cups oat flour
• 3/4 cup rolled oat
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raw sugar
• 1/3 cup mini chocolate chip
• 1 teaspoon canola oil
• 1/3 cup skim milk
• 1/2 cup mashed banana
• 1 teaspoon vanilla extract

1. preheat oven to 375 deg.
2. Combine dry ingredients in a bowl. Combine wet ingrediants in seperate bowl. Mix dry and wet together until well combined.
3. Use a small spoon to scoop batter onto cookie sheet covered with wax paper. Bake for 10-12 minutes or until edges are light brown.

 

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Suzanne's Famous Lemon Squares

Crust

2 cups flour
1/2 cup powdered sugar
1 cup butter

Topping
4 eggs
2 cups granulated sugar
6 tablespoons lemon juice
4 tablespoons flour
1 teaspoon baking powder
1 grated lemon, rind of

1. Preheat oven to 350º friend.
2. For Crust: Melt butter.
3. Stir sugar and flour together.
4. Mix the two, and pat into the bottom of 9”x13” baking pan.
5. Bake for 20 minutes.
6. For Topping: Using a spoon, combine these ingredients, adding flour and baking powder gently. Do not use electric mixer.
7. Pour over baked crust carefully.
8. Bake another 25 minutes until firm.
9. Sprinkle with powdered sugar.
10. Cool completely before slicing.
11. Reminder: Do not use electric mixer. Do not double this recipe. For more pungent lemon flavor, add one grated lemon rind to the egg mixture.

 

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Red Lobster Cheddar Bay Biscuits

Ingredients

• 2 1/2 cups bisquick baking mix
• 1 cup cheddar cheese finely grated
• 3/4 cup whole milk
• 2 tablespoons Butter melted
• 1/8 teaspoon garlic powder
• 1/4 cup Butter melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley flakes
• dash salt

Instructions


1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.
5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.