what's Baking!!

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Butterscotch Walnut Bread


SERVES 12 -14

• 2 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup brown sugar
• 1 1/2 tablespoons butter, melted
• 1 cup buttermilk
• 1/2 cup walnuts, chopped

1. Preheat oven to 350 degrees.
2. In a small bowl, sift together the flour, baking soda, baking powder and salt.
3. In a medium bowl, beat the egg. Add sugar gradually. Beat until light and fluffy. Add melted butter and blend together. Alternately add flour and buttermilk. Stir until mixed together. Lastly, add walnuts which have been dusted with flour.
4. Pour into a greased 9 x 5 x 3-inch loaf pan.
5. Bake 1 hour or until done.

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Banana Muffins with Mascarpone Cream Frosting

Recipe courtesy Giada De Laurentiis
Ingredients

Muffins:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 4 ripe bananas, peeled and coarsely mashed

Frosting:

• 3 ounces cream cheese, room temperature
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/3 cup mascarpone cheese, room temperature
• 3 tablespoons honey
• 1/2 cup chopped walnuts, toasted

Directions

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees friend.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

 

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Strawberry Tiramisu
What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


3-1/2 cups cold milk


2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding


2 pkg. (3 oz. each) ladyfingers, split


1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed


2-1/2 cups sliced fresh strawberries


2 squares BAKER'S Semi-Sweet Chocolate, grated



Make It!




BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, beating until well blended. Add dry pudding mixes; beat on low speed 1 min. or until well blended.
COVER bottom of 13x9-inch pan with half the ladyfingers; top with layers of half each of the pudding mixture, COOL WHIP and berries. Repeat all layers.
REFRIGERATE 3 hours. Sprinkle with chocolate.

 

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Apple Dapple Cake - Burton's Sunnybrook Restaurant


SERVES 12 , 1 cake

• 2 cups sugar
• 1 1/2 cups oil
• 3 eggs
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups peeled and chopped apples, Granny Smith
• 1 cup chopped walnuts

Topping

• 1/2 cup butter
• 1/4 cup half-and-half cream
• 1 cup firmely packed brown sugar
• whipped cream (optional)

1. TO PREPARE CAKE:
2. Preheat oven to 350*. Spray a 13x9 baking pan with nonstick cooking spray. Set aside.
3. Beat together sugar, oil, eggs and vanilla until light.
4. Sift together flour, baking soda, baking powder, salt and cinnamon.
5. Stir flour mixture into egg mixture until well-combined.
6. Stir in apple and walnuts.
7. Spread in prepared pan and bake for 1 hour and 15 minutes or toothpick clean inserted in center.
8. TO PREPARE TOPPING:.
9. Combine buter, half and half and brown sugar in a medium saucepan and bring to a boil.
10. Boil 3 minutes, stirring occasionally.
11. Cool slightly and Pierce cake with a knife a few times so topping will penetrate.
12. spread on warm cake.
13. Serve with whipped cream if want.

 

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Jalapeno Cheddar Cornbread


3 cups plain flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra large eggs, Lightly Beaten
1/2 lb unsalted butter, Melted (Plus Extra To Grease The Pan)
8 ounces aged extra-sharp cheddar cheese, Grated, Divided
1/3 cup scallions, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions)
3 tablespoons fresh jalapenos, Seeded And Minced

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, combine the milk, eggs, and butter.
3. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
4. Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
5. Meanwhile, preheat the oven to 350 degrees friend.
6. Grease a 9 by 13 by 2-inch baking pan.
7. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
8. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
9. Cool and cut into large squares. Serve warm or at room temperature.

 

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Yummy Yummy Peanut Butter Blossoms Makes 7 dozen From the kitchen of Linda Ancona

1 cup sugar
1 cup brown sugar, packed
1 cup butter or margarine
1 cup creamy peanut butter
2 eggs
1/4 cup milk
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 (6 1/2 ounce) packages chocolate kisses

Cream sugar, brown sugar, butter and peanut butter. Beat in egg, milk and vanilla. In a separate bowl, stir together flour, baking soda and salt. Stir into egg mixture. Shape into balls and roll in additional granulated sugar. Place on an ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes . Immediately press kisses into cookies.

 

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Coconut Praline Cream Pie

Ingredients:
1/2 cup chopped pecans or walnuts
1/3 cup butter
1/3 cup brown sugar
1 baked pastry shell cooled
2 envelopes Dream Whip
2 1/4 cups milk divided
2 packages vanilla flavor instant pudding and pie filling
1 1/4 cup coconut
1 teaspoon vanilla



Directions:
Heat pecans, butter and brown sugar until butter and sugar are melted and mixture comes to a boil. Boil 30 seconds. Spread on bottom of pastry shell. Cool.

Beat whipped topping mix, 1 C. of the milk and vanilla with electric mixer on high speed about 6 minutes or until topping thickens and peeks form.

Add remaining milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 C. of the coconut.

Spoon into pastry shell. Refrigerate at least 4 hours or until set. Garnish with remaining coconut.

 

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Mississippi Mud Cake

Ingredients

• 2 cups sugar
• 1 cup butter or shortening
• 4 eggs
• 1 cup flour
• 1 Mini marshmellows
• 1 and 1/4 teas baking powder
• 1/2 cup cocoa
• 1 cup chopped pecans
• 1 teas vanilla
• 1/4 teas salt

Icing:

• 1 pkg powdered sugar
• 1/3 cup cocoa
• 1/2 cup milk or cream
• 1/2 cup butter melted
• 1 teas vanilla
• 1 cup nuts chopped

Instructions


Cream sugar and shortening and add eggs. Beat well. Add dry ingredients.Add vanilla and pecans. Bake in a long flat pan.(13x9x2) at 350 degrees for 30 minutes. Remove and cover with marshmellows and return to the oven to melt them. Remove and cover with icing.
Icing:
Melt butter and add the rest of the ingredients. Frost the cake.

 

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Spanish Bar Cake


Ingredients:
4 cups water
2 cups raisins
1 cup shortening
4 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
2 eggs
1 cup chopped walnuts



Directions:
Preheat oven to 350 degrees friend (175 degrees C). Lightly grease one 13x9 inch cake pan.

Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.

Combine flour, sugar, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired).

Pour batter into prepared pan. Bake at 350 degrees friend (175 degrees C) for 35 minutes.

 

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Big Fat Jelly Biscuits.............

Ingredients

• 1 can Grands Buttermilk Biscuits
• 1 stick Butter melted in a bowl
• 2 cups Sugar
• 2 tablespoon Cinnamon
• 1 container Jelly your favorite flavor

Instructions


Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray. Combine the sugar and cinnamon in a zip-top bag and mix it up. Dip each biscuit first in the melted butter, and then drop into the bag of sugar one at a time an shake to coat. Place each biscuit on the prepared baking sheet and make an indention in the middle using the back of a spoon; fill with your favorite preserves or jelly. Bake 13 to 17 minutes or until golden brown.

 

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Vanilla Wafer Cake


SERVES 8

• 2 cups sugar
• 1 cup butter
• 1/2 cup milk
• 6 eggs
• 12 ounces vanilla wafers, crushed
• 7 ounces coconut
• 1 teaspoon vanilla extract
• 1 cup pecans

1. Cream together the sugar and the butter.
2. Add the eggs to the milk while stirring, one at a time.
3. Combine the egg-milk mixture with the sugar-butter one.
4. Add the crushed vanilla wafers and beat well.
5. Add the vanilla, coconut, and pecans and mix together well.
6. Pour mixture into a 9 inch X 13 inch pan and bake for one hour and 15 minutes in a preheated 350 degree friend oven.

 

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BAKER'S® ONE BOWL Spider Web Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans (optional)
1 (7 ounce) jar JET-PUFFED Marshmallow Creme
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.
Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Stir in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.
Bake at 350 degrees friend for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately drop marshmallow creme by spoonfuls over hot brownies; spread evenly over top of brownies. Cool in pan. Lift out of pan onto cutting board using foil handles. Remove foil. Place on serving tray. Drizzle melted chocolate over marshmallow creme to create a spider web design. Cut into 32 brownies just before serving.

 

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Chocolate Chip Walnut Pie

Ingredients:
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts
1 pie shell, baked (9 inch size)
1/2 cup heavy cream, chilled
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg



Directions:
Preheat oven to 350 degrees friend (175 degrees C).

In a bowl, stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon. Add eggs, stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.

Bake at 350 degrees friend (175 degrees C) for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.

To Make Spiced Cream: Mix together whipping cream, confectioners' sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.

 

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Vanilla Coffee Cake
Ingredients:

2 sticks butter, softened
1 cup sugar
3 eggs
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
5 teaspoons vanilla



Directions:
Preheat oven 350 degrees friend.

Beat butter with electric mixer for 30 seconds. Add sugar & beat until smooth. Add eggs, beat two more minutes.

In another bowl, combine flour, baking powder, baking soda & salt. Add flour mixture to butter mixture, beat until smooth. Combine sour cream & vanilla. Stir into butter mixture.

Grease & flour a 10" tube pan. Spoon mixture into pan. Bake at 350 degrees friend for 50 minutes or until toothpick comes out clean. Rest in pan for 5 minutes; remove & cool on wire rack.

 

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Martha Stewart's Cowboy Cookies

• vegetable oil cooking spray
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 8 ounces unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups old fashioned oats
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 C)
• 3 ounces pecan halves
• 1/2 cup shredded unsweetened coconut

1. Preheat oven to 350 degrees. Spray baking sheets with cooking spray, line with parchment, and spray parchment.
2. Sift flour, baking soda, salt, and baking powder into medium bowl.
3. Beat butter and sugars with mixer on medium-high until creamy, about 3 minutes. Reduce speed to medium and mix in the eggs, 1 at a time, beating well after each addition. Beat in vanilla.
4. Reduce speed to low and gradually add the flour mixture. Beat until just incorporated. Beat in oats, chocolate, pecans and coconut. (Dough may be refrigerated up to 3 days).
5. Drop dough onto baking sheets 3" apart. A 1 1/2" cookie scoop works well.
6. Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and cool 5 minutes. Transfer cookies to racks. Cool.

 

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Double Vanilla Cupcakes Recipe

Ingredients


Cupcake

• 1 ½ cups + 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/4 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg plus 2 egg whites
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 1/2 teaspoons of vanilla extract
• 1/2 vanilla bean (or one whole bean if you can spare it)

Frosting

• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups of powdered sugar
• 1/2 vanilla bean (or 1 teaspoon of vanilla extract)

Method

1 Preheat oven to 350 degrees friend. While the oven preheats cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan. Heat to just under a simmer for a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.)
2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each.
3 In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream.
4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat.
5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when cooled.
Frosting
Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.

Makes about one dozen cupcakes.

 

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Pineapple Pound Cake
Ingredients

• 1 cup shortening
• 1/2 stick butter
• 2 3/4 cup sugar
• 2 2/4 cups flour
• 1/4 cup milk
• 3 cups crushed pineapple
• 6 eggs
• 1 teas vanilla

Instructions


All ingredients at room temperature. Cream butter, shortening and sugar. Add flour a spoonful at a time alternating with milk and pineapple that has not been drained. Add eggs one at a time. Beat and add vanilla. Bake in a tube pan at 325 for 1 1/2 hours

 

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Red Velvet Cake

Ingredients

• 1 3/4 cup Vegetable oil
• 2 cup Sugar
• 2 Eggs
• 2 teaspoons Cocoa
• 1 teaspoon Vanilla
• 1 ounce Red food coloring
• 2 2/3 cup All purpose flour sifted
• 1 cup Buttermilk
• 1 teaspoon Salt
• 1 teaspoon Baking soda
• **********
• Icing
• 1 stick Butter
• 1 box Confectioners Sugar
• 1 teaspoon Vanilla
• 11 ounce Cream cheese
• 1 cup Pecans chopped

Instructions


Beat oil and sugar together and eggs, one at a time. Mix cocoa, vanilla and food coloring in small bowl. Add to oil mixture. Mix in flour and buttermilk, alternately. Add salt and baking soda and mix well. Bake at 350 degrees for 35-40 minutes. Cool completely and frost

 

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Caramel Banana Cupcakes

Ingredients:
12 ounces unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 cup mashed ripe bananas
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 3/4 cup flour
1/2 cup whole milk, PLUS
2 tablespoons whole milk
3 large eggs, separated
1 package (5.5-ounce size) soft caramels
1/4 cup confectioners' sugar



Directions:
Preheat the oven to 350 degrees friend. Line cups of 2 standard muffin pans with baking liners.

In a large bowl, beat 1 stick butter with 1 cup granulated sugar until fluffy, about 4 minutes. Add 3/4 cup bananas, the baking powder and 1/2 teaspoon salt and beat until smooth. Stir in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.

Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup granulated sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.

Spoon the batter into the prepared muffin pans, filling each liner three-quarters full. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until the cupcakes are springy to the touch, about 25 minutes. Let cool.

Meanwhile, in a small, heavy saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana and 1/4 teaspoon salt over medium heat, stirring, until the caramel's melted.

Using the electric mixer, beat the egg yolks and confectioners' sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan.

Cook over medium-low heat, stirring constantly for about 1 minute. Transfer to a bowl and refrigerate until cool.

Using the electric mixer, beat remaining 2 sticks butter at high speed until fluffy, about 5 minutes.

With the mixture on low speed, slowly add the cooled caramel mixture, then beat at high speed until fluffy. Spread the frosting onto the cupcakes.

 

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Zebra Cookies

Ingredients:

2/3 cup Sugar
8 tablespoons Butter,; softened
1 Egg
2 teaspoons Vanilla extract
1 3/4 cup All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
2 squares (1-ounce size) unsweetened chocolate,; melted



Directions:
In a large bowl, beat the sugar and butter with an electric mixer on medium speed until well blended. Beat in the egg and vanilla until light. Mix the flour, baking powder, and salt. Beat the dry ingredients into the butter until the dough is smooth, scraping down the sides of the bowl frequently with a rubber spatula. Divide the dough in half. Remove one half and shape it into a square roll 2 inches on a side; be sure to make the sides flat.

Place the remaining dough in a small bowl. With a fork, stir in the chocolate until well blended. Shape the chocolate dough into a square roll, 2 inches to a side. Wrap and refrigerate at least 3 hours or up to 3 days (or freeze up to 6 months).

When ready to bake cookies, preheat the oven to 350 degrees. Lightly grease several cookie sheets. Slice both pieces of dough lengthwise to make four long slices. Reassemble the rolls alternating chocolate and light doughs. Slice the rolls crosswise to make 3-inch thick cookies. Place the cookies 2 inches apart on the prepared cookie sheets. Bake until firm and very lightly browned on the edges, 12 to 15 minutes. Remove the cookies to a wire rack and let cool completely. Store in an airtight container.

By :NATHALIE DUPREE