what's Baking!!

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Chocolate Cherry Upside-Down Cake

Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/2 teaspoon almond extract (optional)
1 can (21 oz. size) cherry pie filling
1 2/3 cup all-purpose flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract



Directions:
Heat oven to 350 degrees friend. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved.

Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

 

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Cherry Pineapple Dump Cake

1 can (20 oz.) crushed pineapple, with juice
1 can (20 oz.) cherry pie filling
1 box (18.25 oz.) yellow cake mix
1 stick plus 2 Tbls butter, melted
1/2 cup chopped nuts

Preheat oven to 350 degrees. Grease a 9x13 baking dish. Spread the pineapple with juice into the bottom
of the prepared pan. Add cherry pie filling on top of pineapple. Sprinkle cake mix over fruit and drizzle
melted butter over entire cake. Top with chopped nuts.
Bake cake for one hour. Serve with ice cream or whipped cream.

 

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not a sweet-treat muffin......

Sun-dried Tomato Cottage Cheese Muffin Recipe

You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour - unbleached all-purpose flour will work as well. To grind the almonds give them a whirl in my food processor. You are looking for a flour-like consistency - be sure to stop short of turning them into an almond paste.

1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt


Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
Makes 9 muffins.

 

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Better Banana-Chocolate Chip Bread

Ingredients:
1 cup sugar
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
2 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips



Directions:
In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended.

Combine flour, baking soda and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips.

Spoon into a greased 9-in.x 5-in. x 3-in. loaf pan. Bake at 350 degrees friend for 60-70 minutes or until the bread tests done with a wooden pick.

Cool in pan for 10 minutes before removing to a wire rack to cool completely.

 

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Pear Upside-Down Muffins

These cakelike muffins with sticky tops turn out of the pan perfectly, if you let them cool a little first. And Oh Boy....are these Fabulous!!
by daisygrl64

12 muffins

• 2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup butter, melted
• 1 egg
• 1 teaspoon vanilla

Topping

• 2 pears, peeled, cored and cut into 1/2inch slices
• 1/2 cup brown sugar, packed
• 1/4 cup raisins
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted

1. grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside.
2. Topping:.
3. peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix.
4. in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide among muffin cups and set aside.
5. in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in.
6. bake in center of 375*friend oven until toothpick inserted in center comes out clean, about 20 minutes.
7. let cool on rack for 10 minutes. invert onto baking sheet.
8. serve topping side up.

 

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Healthy Apple Crisp

5to 6 cups sliced baking apples (4 medium)
1cup Gold Medal® whole wheat flour
3/4cup packed brown sugar
1/3cup butter or margarine, melted and cooled
1teaspoon baking powder
1teaspoon ground cinnamon
3/4teaspoon salt
1/2teaspoon ground nutmeg
1egg

1.Heat oven to 350ºF.
2.Arrange apples in ungreased square baking dish, 8x8x2 inches.
3.Stir together remaining ingredients until crumbly; sprinkle over apples. Bake 35 to 45 minutes or until apples are tender. Serve warm with ice cream.

 

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Delicately Soft Cookies

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3 1/2 ounce) package vanilla pudding mix (instant or cook & serve)
• 2 eggs
• 2 cups chocolate chips

1. Preheat oven to 350 degress.
2. Sift flour and baking soda; set aside.
3. In a large mixing bowl, cream together butter, brown sugar, and white sugar.
4. Beat in the pudding mixuntil blended.
5. Stir in eggs and vanilla. Bradually blend in flour mixture.
6. Finally, stir in chocolate chips.
7. Drop by rounded spoonfulls onto ungreased cookie sheet.
8. Bake for 10-12 minuted or until edges are golden brown.
9. Cool on wire rack.

 

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Caramel Cake

Recipe courtesy Paula Deen, 2008

8 servings

Ingredients

Cake:

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 3 cups self-rising flour, sifted
• 1 cup milk
• 1 teaspoon pure vanilla extract

Filling:

• 1/2 cup butter
• 1 cup packed light brown sugar
• 1/4 cup milk
• 1 teaspoon pure vanilla extract

Frosting:

• 1/2 cup butter
• 1 cup packed dark brown sugar
• 1/3 cup heavy cream, or more if needed
• 1 (16-ounce) box confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup chopped nuts, optional

Cake:

Directions

Preheat oven to 350 degrees friend. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
Filling:

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
*Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
Frosting:

Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

 

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Pineapple Bundt Cake

Ingredients:
1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs, lightly beaten
2 egg whites
2 teaspoons lemon extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 (8 ounce) can crushed pineapple,
undrained
GLAZE:
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon lemon extract
Directions:
1.In a mixing bowl, cream butter and sugar. Add eggs, egg whites and extract; beat until fluffy, about 2 minutes. Combine flour and baking powder; gradually add to creamed mixture. Stir in pineapple. Pour into a greased 10-in. bundt pan. Bake at 350 degrees friend for 55-60 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.ALL RIGHTS RESERVED © 2009 Allrecipes.com

 

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Blueberry Cobbler Pie

If 1 pie crust
For the Filling

• 5 cups fresh blueberries
• 1 cup sugar
• 1/3 cup flour
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon of melted butter

For the Topping

• 1 cup flour
• 1 large egg
• 1 cup sugar
• 1/3 cup of melted butter
• 1/4 teaspoon lemon zest
• 1 pinch cinnamon

1. Pre-heat oven to 375 degrees. Have a pie plate with a crust handy.
2. To Make the Filling: In a large mixing bowl combine blueberries, sugar, flour, and lemon zest.
3. Pour into the crust. Pour lemon juice and butter over mixture.
4. To Make the Topping: Stir together the flour, egg, sugar, lemon zest and cinnamon with a fork. Spread over top the filling. Pour the butter over the top of it.
5. PLace in the oven and bake for 20-30 minutes.

 

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Chocolate Crinkle-Top Cookies

Ingredients:

1 package (12-oz. size) chocolate chips, divided
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons butter or margarine, softened
1 1/2 teaspoon vanilla
2 large eggs
1/2 cup powdered sugar



Directions:
Microwave half the chocolate chips in a medium, microwave-safe bowl on HIGH for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.

Combine flour, baking powder and salt in small bowl.

Beat granulated sugar, butter and vanilla in large mixer bowl. Beat in melted chocolate.

Add eggs, one at a time, beating well after each addition. Gradually beat in the dry ingredients. Stir in remaining chocolate chips. Cover; refrigerate just until firm.

Preheat oven to 350 degrees friend. Shape dough into 1-1/2-inch balls; roll in powdered sugar. Place on ungreased (or parchment paper lined) baking sheets.

Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

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Whoopie Pies


COOKIE

• 1/2 cup shortening
• 1 cup sugar
• 2 egg yolks
• 2 tablespoons cocoa
• 1 tablespoon butter
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk

FILLING

• 1/2 cup shortening
• 2 egg whites
• 2 cups icing sugar
• 1 teaspoon vanilla

1. COOKIES: Mix ingredients together until well blended. Drop cookies onto a greased cookie sheet by the teaspoonful. Bake 10-12 minutes at 350°friend.
2. FILLING: Beat egg whites and add shortening, then icing sugar and vanilla.
3. Place filling between two cookies.
4. Freezes well.

 

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Edwards Mansion Orange Muffins


16 muffins

• 2 cups flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 2/3 cup shortening
• 1/3 cup soft butter
• 4 eggs, beaten
• 1/2 cup milk
• 1/2 cup orange juice
• 1/2 cup diced orange section
• 1/4 cup sliced almonds

1. Mix flour, sugar and baking powder in large mixing bowl.
2. Add the following ingredients in the order given, one at a time while stirring:.
3. shortening, soft butter, beaten eggs, milk and orange juice.
4. Put batter into greased or paper-lined muffin tins, filling each 2/3 full.
5. Top each muffin with diced orange sections and sliced almonds.
6. Bake in 350 oven for 25 minutes or until done.

 

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Impossibly Easy Coconut Pie

Ingredients:

1/2 cup biscuit baking mix
2 cups milk
1 cup flaked or shredded coconut
3/4 cup sugar
1/4 cup butter or margarine
1 1/2 teaspoon vanilla
4 eggs



Directions:
Heat oven to 350 degrees friend. Grease 9-inch pie plate.

Stir all ingredients until blended. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

 

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Glazed Lemon Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup sugar
• Grated peel of 1 lemon
• 1 tablespoon baking powder
• 1/2 cup whole milk
• 2 large eggs, beaten
• 1/2 cup unsalted butter (1-stick), melted
• Juice of 1 large lemon
• 1/2 teaspoon vanilla extract

-- Lemon Glaze --

• Juice of 1 large lemon
• 1/4 to 1/3 cup sugar (depending on amount of lemon juice)

Instructions


Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees friend. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.
Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.
In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)
To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.
After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack

 

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Pumpkin Swirl Cheesecake

25 Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups)
1 cup finely chopped pecans
1/4 cup butter, melted
4 pkgs. (8 oz each) Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
dash ground cloves

Heat oven to 325 degrees. Mix crumbs, nuts and butter. Press onto bottom of 13 x 9" pan.
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each addition just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers. Swirl with knife.

Bake 45 mins or until center is almost set. Cool completelt.....refrigerate 4 hours. Serve.

 

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Black Bottom Banana Pie

Prep time: 15 mins Ready in: 6hr 15 mins

1/3 cup hot fudge dessert topping
1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 in.)
1 large banana , sliced
1-1/2 cups cold half-and-half or milk
1 package (4-serving size) JELL-O Banana Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping , thawed


Spread dessert topping in bottom of crust. Arrange banana slices
over dessert topping.

Pour half-and-half into large bowl. Add pudding mix. Beat with
wire whisk 2 minutes. Let stand 5 minutes or until thickened.
Gently stir in whipped topping. Spread pudding mixture over
banana slices.

Freeze 6 hours or overnight, covering with plastic wrap after
2 hours. Let stand at room temperature 15 minutes or until pie
can be cut easily. Garnish as desired. Store leftover pie in
freezer.

Makes 8 servings

 

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Apple Butterscotch Tart

Prep: 20 min - Cook: 40 min

1 pastry for single-crust pie
5 cups peeled and thinly sliced tart green apples
1 cup (6 oz.) NESTL? TOLL HOUSE Butterscotch Flavored Morsels
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled butter or margarine
1 container vanilla ice cream


PREHEAT oven to 375°friend.

LINE 9-inch tart pan with removable bottom with pastry; trim
away excess pastry. Arrange apples in pastry shell; sprinkle
morsels over apples. Combine flour, sugar and cinnamon in
medium bowl. Cut in butter with pastry blender or two knives
until mixture resembles coarse crumbs. Sprinkle mixture over
filling.

BAKE for 40 to 45 minutes or until apples are tender when
pierced with a sharp knife. Remove side of tart pan. Serve
warm with ice cream.

Makes 8 servings
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Fiber One Banana Nut Muffins


SERVES 12 , 12 muffins

• 1 1/4 cups self rising flour
• 2-3 ripe to over ripe bananas
• 1 cup Fiber One cereal, crushed (some large pieces are good)
• 1 teaspoon vanilla
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup canola oil
• 1 egg, beaten
• 1/2 cup skim milk
• 1/2 cup pecan pieces

1. Heat oven to 425F degrees.
2. In large mixing bowl place 1 cup Fiber One cereal and 1/2 cup milk. Mix in 2 to 3 pureed bananas and let stand 5 minutes.
3. After 5 minutes add all ingredients except for flour. Mix well.
4. Add flour and mix to even consistency.
5. Bake in greased muffin tins for 20 to 25 minutes until tops are lightly browned.
6. When done, loosen from muffin tin and let cool.

 

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Orange Sunshine Cake


SERVES 8 -10 , 1 bundt cake

• 1 cup whole wheat flour
• 1 cup flour
• 2 teaspoons baking soda
• 4 tablespoons butter
• 1 cup sugar
• 3 eggs
• 2 cups orange juice
• 2 teaspoons orange zest
• powdered sugar

1. Preheat oven to 350. Lightly grease a bundt pan.
2. In large bowl, combine flours and baking soda. Add eggs one at a time and beat well.
3. Boil orange juice and zest. Chill just until cool to the touch, then add to flour mixture and mix well.
4. Beat butter and sugar together; blend into flour and juice mixture.
5. Pour into pan and bake 35-40 minutes or until toothpick comes out clean.
6. Cool on rack and invert; sprinkle with powdered sugar before serving.