what's Baking!!

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Very Raspberry Pie



From Taste of Home SERVES 6 , 1 pie

• 6 cups fresh raspberries, divided
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 8 ounces cream cheese, softened
• 1 cup whipped topping
• 1 cup confectioners' sugar
• 1 graham cracker crust

1. Mash 2 cups raspberries to measure 1 cup; place in a saucepan.
2. Add sugar, cornstarch and water.
3. Bring to a boil, stirring constantly; cook and stir 2 minutes longer.
4. Strain to remove seeds if desired.
5. Cool to room temperature, about 20 minutes.
6. Meanwhile, for filling, beat cream cheese, whipped topping and confectioners sugar in a mixing bowl.
7. Spread on graham crust.
8. Top with remaining raspberries.
9. Pour cooled raspberry sauce over the top.
10. Refrigerate until set, about 3 hours.
11. Store in refrigerator.

 

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Vanilla Ring Cake

1 C. shortening
2 C. sugar
4 eggs
2 T. vanilla extract
3 C. all purpose flour
1 t. baking powder
1/2 t. baking soda
1 C. buttermilk

Drizzle:
1 C. confectioners sugar
1-2 T. milk
1/2 t. vanilla extract

In a large bowl cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10" fluted tube pan. Bake at 350 for 55-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the drizzle ingredients; drizzle over cake.

 

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Fruit Dip

1 (8oz.) pkg. cream cheese
1 large jar marshmallow cream (fluff)
1/4 of a box of Instant vanilla pudding

Blend all ingredients in blender until smooth. Serve with fresh fruit.

 

[moreluck]

Pasta Salad With Fruit

Ingredients:

8 ounces shell macaroni, uncooked
8 ounces plain lowfat yogurt
1/4 can frozen orange juice concentrate, thawed
15 ounces canned mandarin oranges, drained
1 cup red seedless grapes
1 cup seedless white grapes
1 cored, diced red apple
1/2 cup celery, sliced
1/2 cup walnut halves
lettuce, for garnish
strawberry, for garnish



Directions:
Cook pasta according to package directions. Chill in cold water and drain well. Blend orange juice concentrate and yogurt well. Toss mixture with remaining ingredients and pasta. Cover and chill thoroughly. Serve on a bed of lettuce. Garnish with fresh strawberries.

 

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Black Forest Cake


SERVES 12 -16 , 1 sheet

• 1 (16 ounce) package dark cherries (frozen)
• 1 (18 ounce) package devil's food cake mix
• 1 (15 ounce) can cherry pie filling (no added sugar or light)
• 1 pint heavy whipping cream
• 1 (15 ounce) container chocolate fudge frosting (light or reduced sugar)
• 1/3 cup vegetable oil
• 3 eggs (or egg substitute)
• 3/4 cup water
• 1 tablespoon oil
• 1/8 cup flour

1. Preheat oven to 325 or 350 degrees depending on type of pan used. Oil and flour bottom, and bottom corners of pan.
2. Prepare cake mix as directed on box, reducing water to 3/4 cup. Batter will be stiff. (Can use stand mixer for this part.).
3. Add Dark Cherries to cake mix and fold in, stirring until moisture is absorbed.
4. Pour cake mix into pan and cook for desired time. I used a 13x9" pan and set the timer for 38 minutes.
5. While cake is cooking, separate cherries from Cherry Pie filling, placing the syrup into mixing bowl (using stand mixer or hand mixer), adding to this the Heavy Whipped Cream. Whip to soft or medium peaks. Refrigerate until cake is cooled.
6. Once cake has cooled, frost with frosting. (If two layer cake, put cherries between layers and use frosting on outside of both layers.) If one pan, frost cooled cake completely, top and sides.
7. Place drained cherries on top of frosted cake (for 13x9" pan). This can be done in symmetrical mounds or spread in the middle, in a rectangular shape.
8. Place cherry flavored whipped cream in pastry bag with choice of tip, and decorate by surrounding cherries with puffs of cream. Retain remaining whip cream for service.

 

[moreluck]

Peanut Butter Chocolate Bars

• 1 cup peanut butter
• 6 tablespoons butter
• 3/4 cup sugar
• 1/2 cup sugar
• 1 tablespoon vanilla
• 3 eggs
• 1 cup flour
• 2 cups chocolate chips
• 1 cup colored crystal sugar, to decorate (optional)

1. Beat first 5 ingredients until creamy. Beat in eggs. Beat in flour. Stir in chocolate chips. Spread in a greased 9x13 inch pan.
2. Bake 20-25 minutes in a preheated 350F oven. Cool in pan.
3. Decorate while hot.

 

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Alton Brown's Carrot Cake

Ingredients

• 12 oz. All-purpose flour
• 12 oz. Grated carrots
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 0.25 teaspoon Ground allspice
• 0.25 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 10 oz. Sugar
• 2 oz. Dark brown sugar
• 3 large eggs
• 6 oz. Plain yogurt
• 6 oz. Vegetable oil
• 1 Your favorite frosting

Instructions


1. Preheat oven to 350 degrees. Prepare 9inch wide 3inch deep cake pan.
2. Put the grated carrots into a large mixing bowl, set aside.
3. Sift the flour, baking powder, baking soda, spices, and salt into the bowl with the carrots. Toss until they are well coated.
4. In a food processor, combine the sugars, eggs, and yogurt. While processing, drizzle in the oil. Add this mixture to the carrot mixture. Stir until just combined. Pour into prepared pan.
5. Bake for 45 mins. adjust oven to 325 degrees and bake 20 mins. longer or until a skewer is inserted in the center of the cake and comes out clean. Cool for 15 mins. before turning cake out. Cool cake completly and cover with your favorite frosting. I love it with cream cheese frosting!

 

[moreluck]

Frosted Cookies With Orange and White Chocolate

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 dash salt
• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1/4 cup frozen orange juice, thawed, undiluted
• 1 teaspoon vanilla
• 1 cup white chocolate, cut in small pieces
• 1 tablespoon water
• 1/2 cup icing sugar

1. Preheat oven to 350°friend In a bowl, combine flour, baking soda and salt. Set aside.
2. In a large bowl, with a mixer, beat butter and sugar at medium speed. Add egg, orange juice and vanilla. Beat at high speed until light and creamy.
3. Add gradually the dried ingredients from step 1, while beating at medium speed.
4. Add white chocolate. Mix with a wooden spoon.
5. Let drop dough by tablespoon on an ungreased baking sheet.
6. Cook in oven 12 minutes or until the sides of the cookies are golden and center is tender. Let cool completely.
7. Meanwhile, in a bowl, combine water and icing sugar. The mixture has to have the consistancy of "fondant".
8. Dip the top of the cookies in this mixture. Let harden completely.

 

[moreluck]

Lemon Squares

Ingredients

2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
3/4 cup chilled butter, cut into pieces
4 large eggs
1 1/2 cups granulated sugar
2 tablespoons grated lemon rind (about 5 lemons)
1/2 cup fresh lemon juice (about 6 lemons)
1 teaspoon baking powder
1/4 teaspoon salt
Garnishes: whipped cream, crushed lemon drop candies

Preparation

1. Pulse 2 cups flour, 1/2 cup powdered sugar, and 3/4 cup butter in a food processor 6 times or until mixture is crumbly. Press mixture into a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 15 to 20 minutes or until lightly golden.
3. Whisk together eggs and next 3 ingredients. Combine baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour batter into prepared crust.
4. Bake at 350° for 20 minutes or until set. Cool on a wire rack 2 hours or until completely cool. Cut into squares. Garnish, if desired.

Yield

Makes 24 squares

 

[moreluck]

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.

 

[moreluck]

Fresh Cherry Crisp

Fresh, frozen, or canned cherries may be used.

Ingredients:

• 4 cups pitted sour cherries
• 1 1/2 cups white sugar
• 4 tablespoons all-purpose flour

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup shortening

Directions:

1. Preheat oven to 375 degrees friend (190 degrees C).
2. In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

 

[moreluck]

Mama Jo's Blueberry Cake


SERVES 12

• 1 (18 ounce) box Duncan Hines butter cake mix
• 2/3 cup water
• 1/2 cup butter, softened
• 3 large eggs
• 15 ounces blueberry pie filling (chilled)
• 1 (8 ounce) package Cool Whip
• 1 (8 ounce) package cream cheese
• 3 tablespoons granulated sugar
• 3 tablespoons powdered sugar

1. Bake cake mix according to directions in 3 layers.
2. Cool.
3. Mix cool whip, cream cheese, and both sugars.
4. Spread mixture cream cheese mixture between layers and top.
5. Pour cold pie filing over cake.
6. Serve! And Enjoy!

 

[moreluck]

Frosted Mint Brownies

Ingredients:

***Brownies***
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
2 ounces unsweetened chocolate, melted
1/2 cup all-purpose flour, sift before measuring
1/2 cup chopped walnuts or pecans
***Mint Frosting***
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
1 dash salt
2 cups sifted confectioners' sugar
2 tablespoons milk or cream
few drops red food coloring



Directions:
Thoroughly cream butter, sugar, and vanilla; beat in eggs then blend in melted chocolate. Stir in the flour and chopped walnuts or pecans.

Turn batter into a greased and floured 8-inch square pan. Bake at 325 degrees friend for 30 to 35 minutes. Frost with mint frosting.

For Mint Frosting: Cream butter, peppermint, and salt; gradually add 1 cup confectioners' sugar, creaming until light. Add remaining confectioners' sugar and the milk. Beat until smooth.

Add a few drops of food coloring to tint pink. Frost cooled brownies.

 

[moreluck]

Buttermilk Pancakes

• 1 1/2 cups flour
• 1/2 cup oatmeal
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 large eggs
• 2 1/2 cups buttermilk
• 1/2 cup butter

1. Get one big bowl and one small bowl out.
2. Mix all of the dry ingredients in the big bowl.
3. Mix all of the wet ingredients in the small bowl.
4. Melt the butter, then mix it inches.
5. Pour the wet ingredients into the dry ones.
6. Mix it till it is evenly mixed.
7. Do not mix to much, then it gets all watery and disgusting.
8. Pour 1/2 cup of batter on a pan.

 

[moreluck]

Luxurious Lemon Silk Pie

Ingredients:
***PIE***
1 cup sugar
3/4 cup butter, softened (do not use margarine)
1 tablespoon grated lemon peel
2 tablespoons lemon juice
3/4 cup refrigerated or frozen fat-free egg product, thawed (do not use eggs)
1 purchased graham cracker crumb crust or vanilla cookie crust (9-inch size)
***SAUCE***
1/3 cup sugar
1/3 cup water
1 tablespoon cornstarch
1 1/2 cup fresh blueberries



Directions:
In small bowl, combine 1 cup sugar and butter; beat at medium speed until well blended, scraping bowl frequently.

Add lemon peel and lemon juice; continue beating until well mixed. (Mixture will look curdled.) Gradually add egg product; beat 5 minutes or until light and fluffy, scraping bowl frequently.

Spoon mixture into crumb crust. Refrigerate at least 3 hours or until set.

Meanwhile, in small saucepan, combine 1/3 cup sugar, water and cornstarch; mix well. Add blueberries; cook over medium-high heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Cool; cover and refrigerate until serving time.

To serve, cut pie into wedges; spoon sauce over wedges. Store in refrigerator.

 

[moreluck]

Southern Indiana Brown Sugar Pie


(*Note: I only use whole milk for this pie, so if you sub 2%, 1%, skim, etc., and it doesn't turn out good, please don't blame me! LOL!) SERVES 6 -8 , 1 pie

• 1 (9 inch) unbaked pie shells
• 3 cups dark brown sugar, firmly packed
• 5 tablespoons flour
• 1/8 teaspoon salt
• 3 eggs, beaten
• 1 teaspoon vanilla
• 1 1/2 cups whole milk

1. In large mixing bowl, combine ingredients in order given.
2. Pour into pie shell.
3. Bake in 350 oven for 30 minutes.

 

[moreluck]

Chocolate Mousse Squares

What You Need

12 OREO Cookies, crushed


1/4 cup (1/2 stick) butter or margarine, melted


2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread


1 can (14 oz.) sweetened condensed milk


4 squares BAKER'S Semi-Sweet Chocolate, melted


1 cup thawed COOL WHIP Whipped Topping



Make It




MIX cookie crumbs and butter in foil-lined 9-inch square pan; press onto bottom of pan.
BEAT cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in chocolate. Whisk in COOL WHIP. Spoon over crust; cover.
FREEZE 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve.

 

[moreluck]

German Chocolate Caramel Bars


Ingredients:
1 box German chocolate cake mix
3/4 cup butter
1 cup evaporated milk
6 ounces chocolate chips
1 cup chopped nuts
50 caramels



Directions:
Melt caramels over a low heat together with 1/3 cup of the evaporated milk.

While caramels are melting, stir cake mix with softened butter and 1/2 cup to 2/3 cup evaporated milk. Just add milk a little at a time till it reaches the consistency of frosting.

Divide batter in half and spread half on the bottom of a 9x13 inch cake pan. Bake for 6 minutes at 350 degrees friend. Remove from oven and sprinkle with nuts and chocolate chips.

Pour melted caramel on top and lastly, dot with remaining cake batter. Continue baking for 15-25 minutes.

You can insert a toothpick into the cake batter portions to test for done-ness (should come out dry), but be careful because if you hit a chocolate chip or the caramel, it'll come out wet.

 

[moreluck]

Raspberry Cobbler
Ingredients

• 4 cups Raspberries Fresh
• 1/4 cup Margarine at room temperature
• 1 1/2 cups Sugar
• 1/2 cup Milk
• 1 cup Flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/2 cup Water

Instructions


Preheat oven to 350F. Line an 8 inch or 9 inch square baking dish with raspberries. Make batter by mixing margarine, 1/2 cup sugar, milk,flour, baking powder, salt, and vanilla. Pour batter over fruit and spread evenly. Mix remaining sugar and water. Pour over batter. Bake for 1 hour. SErve warm with cream, ice cream, or whipped cream. Serves 8-9. Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens From Geminis MASSIVE MealMaster collection

 

[moreluck]

Raspberry Ganache Pie

What You Need!

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, coarsely chopped


1 cup whipping cream


6 Tbsp. seedless raspberry jam, divided


1 OREO Pie Crust (6 oz.)


2 cups fresh raspberries


1 Tbsp. water



Make It!




MICROWAVE chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
POUR into crust. Refrigerate 4 hours.
ARRANGE berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.