what's Baking!!

[moreluck]

Dark Chocolate And Cherry Brownies

Ingredients:
cooking spray
3/4 cup all-purpose flour
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup cherry preserves
1/3 cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white
1/3 cup semisweet chocolate chips
powdered sugar (optional)



Directions:
Preheat oven to 350 degrees friend.

Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk.

Combine cherry preserves, the water, and butter in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well.

Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips.

Scrape batter into prepared pan. Bake at 350 degrees friend for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

 

[moreluck]

Better-Than-Brownie Cookies


SERVES 18 , 18 cookies

• 1 1/3 cups dark chocolate, chopped
• 2 tablespoons unsalted butter, room temperature
• 2 eggs
• 2/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1 cup dark chocolate chips

1. Prereheat the oven to 350ºF. Line two large baking sheets with baking paper.
2. Melt the 1 1/3 cups chocolate with the butter in a small saucepan over low heat – stir constantly until smooth. Set aside to cool for 5 minutes.
3. Mix eggs, vanilla and sugar in a medium bowl. Combine thoroughly. Set aside.
4. Sift flour and baking powder together in a small bowl.
5. Add melted chocolate mixture to the egg mixture and slowly add your dry ingredients.
6. Add the cup of chocolate chunks/chips and stir.
7. Scoop 1 ½ tablespoons of dough onto prepared sheets. Bake for 10-12 minutes or until they are firm on the outside (dough loses its sheen). Leave to cool completely on sheets.

 

[moreluck]

Kolaches

Ingredients:
2 cups Milk
1/2 cup Sugar
1 Egg -- beaten
1/2 cup Butter
1 teaspoon Salt
2 tablespoons Yeast -- dry
6 cups Flour
3 cups Filling
***FILLING***
1/2 pound Apricots -- dried
1/3 cup Sugar
1/4 teaspoon Lemon juice
1 1/2 tablespoon Butter



Directions:
For Dough: In a large saucepan, scald milk and add sugar, egg, butter, and salt. Cool mixture to 115-120 degrees friend.

In a large bowl, dissolve yeast in warm milk mixture. Add flour gradually and knead to a very soft dough. Cover and let rise until doubled in size--about one hour.

Shape dough into balls about 2" in diameter. Place on greased baking sheets 2" apart. Cover and let rise again until doubled--about 30 to 45 minutes.

When they have risen, make an indention in the center of each roll. Fill each with desired filling and bake at 350 degrees friend. for 20 to 25 minutes.

For Filling: In a large saucepan, cover apricots with water and cook until plump and tender (about 20 minutes). Drain and place in a blender or food processor and puree.

In a saucepan, combine puree with sugar, lemon juice, and butter. Cook over medium heat until butter has melted.

 

[moreluck]

Cherry Coffee Cake

Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
Milk, as needed
1 can (21 oz size) Cherry pie filling
***Topping***
1/4 cup butter or margarine
1/2 cup sugar
1/2 cup flour



Directions:
Preheat oven to 350 degrees friend. Grease 9 x 13-inch oblong cake pan.

Cream butter or margarine with sugar. Beat in vanilla extract. Meanwhile, combine the flour, baking powder and salt. Add enough milk to the beaten egg to equal one cup of liquid.

Mixing at low speed, add dry ingredients alternately with the milk-egg mixture until well-combined. Pour batter into baking pan. Spread cherry pie filling (or any other kind) over top of batter. Sprinkle topping over all.

Bake for 45 minutes or until cake tests done.

Serve warm or at room temperature. Top each serving with whipped cream if desired.

 

[moreluck]

Pepper Biscuit Pull-Apart

Ingredients:

1/4 teaspoon garlic powder
1/4 teaspoon salt, if desired
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 can (12-oz. size) refrigerated biscuits
4 1/2 teaspoons olive oil
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup shredded mozzarella cheese
2 tablespoons grated Romano or Parmesan cheese



Directions:
Heat oven to 400 degrees friend.

In small bowl, combine garlic powder, salt, basil and oregano; mix well.

Separate dough into biscuits. Place 1 biscuit in center of ungreased cookie sheet. Arrange remaining biscuits in circle, edges slightly overlapping, around center biscuit. Gently press out to form 10-inch round.

Brush biscuits with oil. Top with bell peppers and cheeses. Sprinkle garlic powder mixture over top.

Bake at 400 degrees friend. for 12 to 15 minutes or until golden brown.

To serve, pull apart warm biscuits.

 

[moreluck]

Buttermilk Muffins


Ingredients:
1 cup buttermilk
3/4 cup sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 teaspoon grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda



Directions:
Preheat oven to 375 degrees friend. Grease or line a muffin pan.

In a large bowl, beat together sugar, oil, eggs, vanilla and lemon zest until light(ish).

In another bowl, mix together flour, baking powder and baking soda. Stir this mixture into the egg mixture, in 2 or 3 additions, alternately with buttermilk.

Beat only until combined, don't over-beat, then spoon the batter into well-greased (or paper-lined) muffin pan, filling cups nearly to the top. Bake for 20 to 25 minutes, until lightly browned on top.

 

[moreluck]

Yummy Doodle Dessert Bars

Ingredients:
3 tablespoons butter
4 cups miniature marshmallows
6 cups crispy rice cereal or cocoa crispy rice cereal
1 1/2 cup white chocolate morsels
1 tablespoon vegetable oil
3/4 cup powdered sugar
2 tablespoons water



Directions:
Melt butter in large saucepan over low heat. Add marshmallows, stir until completely melted. Remove from heat. Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into 13x9x2 inch pan coated with cooking spray.

When cool, cut cereal mixture in half crosswise to form two pieces. Melt white chocolate morsels according to package directions. Stir in oil. Beat in powdered sugar, then add water.

Spread mixture evenly over half of cereal mixture, top with other half to form a sandwich. Chill in refrigerator 30 minutes or until set. Cut into 3x1 inch bars to serve.

 

[moreluck]

Chocolate Satin Pie

1 prepared 8-inch (6 oz.) graham cracker crust
1 can (12 fl. oz.) NESTLE CARNATION® Evaporated Milk
2 large egg yolks
2 cups (12-oz. pkg.) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels
Whipped cream
Chopped nuts (optional)


WHISK together evaporated milk and egg yolks in medium saucepan.
Heat over medium-low heat, stirring constantly, until mixture is
very hot and thickens slightly; do not boil. Remove from heat;
stir in morsels until completely melted and mixture is smooth.

POUR into crust; refrigerate 3 hours or until firm. Top with
whipped cream before serving; sprinkle with nuts.

Makes 10 servings

 

[moreluck]

Chocolate Cake With Cream Cheese Filling

Ingredients:

***CAKE***
1 package devils food pudding cake mix
3 eggs
1/3 cup oil
1 cup water
***FILLING***
1 package (8 oz. size) cream cheese, softened
2 tablespoons butter
1/4 cup sugar
1 tablespoon cornstarch
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
***ICING***
1 pound powdered sugar
1 package (8 oz. size) cream cheese, softened
6 tablespoons butter
2 teaspoons vanilla



Directions:
Prepare cake mix, pour 1/2 of batter in greased and floured 9 x 13 inch pan. Blend filling ingredients until smooth and creamy.

Spread filling over cake batter. Pour in remaining cake batter. Bake at 350 degrees friend for 45 minutes. Cool completely.

Prepare icing and spread on cooled cake. Keep cake in refrigerator.

 

[moreluck]

Ricotta Berry Muffins

Ingredients

• 3/4 cup Ricotta cheese room temperature
• 2 large Eggs room temperature
• 1/2 teaspoon Vanilla
• 4 ounce Unsalted butter melted and cooled
• 2/3 cup Sugar
• 1 lime Zest finely grated
• 2 cups Flour
• 2 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 1/3 cups Blueberries

Instructions


Butter or spray muffin tins or line with cupcake papers. Preheat oven to 400.
Whisk ricotta, eggs and vanilla together, then stir in melted and cooled butter.
Working in a large bowl and with your fingertips, rub sugar and lime zest together until sugar is moist and fragrant. Stir in flour, baking powder, baking soda and salt. Pour ricotta mixture on top of dry ingredients and, using rubber spatula, gently but quickly stir to blend. Don't worry about being thorough. Batter will be very thick and heavy. Stir in blueberries. (If fresh blueberries aren't in season, use frozen ones: just pour the amount you need into a strainer, run hot water over the berries, then drainand add.
Divide batter evenly among muffin cups and bake 20-25 min. Cool.

 

[moreluck]

Lemon Bars


2 cups flour
1/2 cup powdered sugar
1 cup butter or margarine (1/2lb)
4 eggs
2 cups granulated sugar
3 tablespoons flour
2 large lemons, juice of (equal to 1/2 cup)
1 pinch salt

1. Crust:.
2. Mix 2 cups flour, powdered sugar and butter well and pat into greased 9X13” pan. Bake at 350 * for 20=25 min.
3. While crust is baking mix: eggs, granutlated sugar, remaining flour, lemon juice and salt.
4. Pour over baked crust. Bake for 20 min more. Remove from oven and sprinkle with sifted powdered sugar (optional). Cut into squares immediately and remove from pan while warm.

 

[moreluck]

Cherry Nut Pound Cake


Ingredients:
1/2 pound butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups chopped walnuts or pecans
2 cups flour
1 teaspoon baking powder
1 jar (6-8 ounce size) maraschino cherries, drained and chopped



Directions:
Cream the butter and sugar in a large bowl. Add the eggs one at a time, mixing after each one. Add sour cream, vanilla, and remaining ingredients. Mix just until moist. Pour into a greased 10" round pan.

Bake at 350 degrees friend for one hour.

 

[moreluck]

Queen's Cranberry Scones

Ingredients:

2 tablespoons lemon or orange zest
2 1/2 cups all-purpose flour
1/2 cup sugar, PLUS
3 tablespoons additional sugar if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into bits
1 1/4 cup fresh cranberries, chopped coarse (approx. in quarters)
OR
1 1/4 cup dried cranberries
1 large egg
1 large egg yolk
1 cup heavy cream



Directions:
Preheat oven to 400 degrees friend if baking immediately.

Peel the lemons or orange with a vegetable peeler, then finely, finely chop the zest.

Combine the flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Cut in the butter until the mixture resembles a course meal. The easiest way to do this, without a food processor, which would really be the easiest way, is to dice the butter very small and make sure each piece is separated before you add them into the flour. The flour will keep them from sticking back together so shake the bowl before adding in more pieces. Then use two knifes to cut the butter pieces even finer.

 

[moreluck]

Yellow Cake & Caramel Icing

Ingredients

YELLOW

• 1 cup butter
• 2 cups sugar
• 4 eggs - separated
• 2 3/4 cups all purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tsp vanilla
• 1 cup milk

CARAMEL

• 2 cups sugar divided
• 1 cup milk
• 1 cup butter
• pinch of salt

Preparation


YELLOW CAKE:
Cream butter and sugar. Add egg yolks one at a time. Sift flour and baking powder together, then add salt. Add flour mixture and milk alternately. Add vanilla. Beat egg whites until stiff. Fold into batter. Bake in preheated 350 degree oven for about 35 minutes. Makes 2 large or 3 small layers.
CARAMEL ICING:
Mix 1 ? cups sugar, milk, butter and salt and bring to a boil. Melt ? cup sugar in small heavy frying pan stirring constantly. When melted, add to boiling mixture. Stir until candy thermometer rises to soft boil. Remove from heat and beat until slightly cool. Will make enough for filling and icing.

 

[moreluck]

Best Ever Candy Bar Squares

Ingredients:
1 cup brown sugar, packed
2/3 cup butter
1/4 cup corn syrup
1 cup creamy peanut butter, divided
1 teaspoon vanilla
3 1/2 cups quick-cooking oats, uncooked
2 cups semi-sweet chocolate chips
1 cup butterscotch chips
1 cup peanuts, chopped and divided



Directions:
Preheat oven to 375 degrees friend. Line a 13 x 9 in baking pan with aluminum foil. Grease the foil.

Combine the brown sugar, butter, and corn syrup in a saucepan. Heat over medium heat until the sugar dissolves and the butter melts. Remove from the heat. Stir in 1/4 cup peanut butter and the vanilla until smooth. Set aside.

Place the oats in a large mixing bowl. Stir in the brown sugar mixture. Press the oat mixture into the bottom of the prepared pan. Bake for 15-18 minutes.

Melt the chocolate chips and butterscotch chips together over low heat. Stir in the remaining 3/4 cup peanut butter until smooth. Set aside.

Sprinkle 1/2 cup of the peanuts over the crust. Slowly pour the melted chocolate mixture on top. Spread evenly. Sprinkle with the remaining 1/2 cup peanuts. Cool until firm. Cut into squares.

 

[UpstateNYUPSer(Ret)]

Pillsbury Chocolate Fudge Brownies (yes, out of the box)

Cooling on the top of my stove as we speak

Tonight will have one covered with Friendly's Ice Cream while watching the Cowboy's win their home opener

 

[moreluck]

Black Forest Trifle

Ingredients:
1 angel food cake (16 oz size), cubed
1 can (20 oz size) no-sugar-added cherry pie filling
4 cups (3.5 oz size) fat-free chocolate pudding
1 carton (8 oz size) frozen fat-free whipped topping, thawed
1/4 cup chocolate curls



Directions:
Place half of the cake cubes in a 2 qt. trifle bowl. Spoon half of the cherry pie filling over cake.

Spread 2 pudding cups over cherry pie filling and top with half of whipped topping. Repeat layers. Top with chocolate curls. Chill, if desired.

 

[moreluck]

Butterscotch Oatmeal Cookies

Ingredients:

2 cups all-purpose flour
2 cups uncooked quick or old-fashioned oats
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter or margarine
1 3/4 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup water
1 cup butterscotch morsels
1 cup chopped nuts



Directions:
Preheat oven to 375 degrees friend. Grease baking sheets; set aside.

In large bowl, combine flour, oats, baking soda and salt; set aside.

In another large bowl, with wire whisk, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla.

Alternately beat in flour mixture and water until blended. Stir in butterscotch morsels and nuts. On prepared baking sheets, drop mixture by tablespoonfuls, 2 inches apart.

Bake 8 minutes or until edges are golden. On wire rack, let cool 2 minutes; remove from sheets and cool completely.

 

[moreluck]

Mango Coffee Cake

Ingredients:
1 1/2 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup fresh cut up ripe mango
1 egg
1/2 cup milk
1/4 cup butter, melted
***Topping***
3/4 cup brown sugar
1 tablespoon flour
1/4 cup chopped walnuts



Directions:
In a large mixing bowl, combine first 5 ingredients. Gently fold in mango.

In a small bowl, whisk together the egg, milk, and melted butter. Add to the flour mixture and stir. Spread into a greased 8 x 8 inch baking pan.

Combine topping ingredients and sprinkle over batter. Bake at 425 degrees friend for 20-25 minutes, until top is light golden brown.

This would also work great with fresh blueberries or peaches.

 

[moreluck]

Apricot Pecan Bars


Ingredients:
1 package (8 ounce size) refrigerated crescent rolls
1 1/2 cup chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 jar (12 ounce) apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup flaked coconut



Directions:
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.

In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves.

Bake at 375 degrees friend for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.