what's Baking!!

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Canadian Maple Bars
Coconut-Graham Layer

• 1 1/4 cups graham cracker crumbs
• 14 cups finely ground pecans
• 1 1/4 cups sweetened coconut, shredded
• 1 1/4 cups chocolate, semisweet pieces
• 6 tablespoons unsalted butter, at room temperature

Maple-Cream Layer

• 3 cups confectioners' sugar
• 1/2 cup unsalted butter, at room temperature
• 1/3 cup maple syrup (I use Amber Maple Syrup)

Chocolate Topping

• 8 ounces semisweet chocolate, chopped (Eight 1 oz squares)
• 1 cup heavy cream
• 2 ounces white chocolate, chopped

1. Graham Layer:.
2. Combine crumbs, pecans, coconut, chocolate and butter in bowl. Press evenly over bottom of 13 x 9 x2 inch baking dish. Refrigerate 30 minutes.

1. Maple-Cream Layer:.
2. Beat confectioners sugar, butter and maple syrup in bowl until smooth and creamy. Spread evenly over graham layer. Refrigerate until firm, for about 3 hours.

1. Topping:.
2. Melt Semisweet chocolate in cream in saucepan over low heat. Cool to room temperature, about 20 minutes. Pour evenly over maple layer. Refrigerate until firm, for 3 hours.
3. Melt white chocolate in small saucepan over low heat. Cool Slightly. Pour into paper cone: drizzle over Chocolate topping. Refrigerate until set, about 10 minutes.
4. Cut into 24 two inch squares: cut each square into half for 48 bars.
5. This can be frozen, or refrigerated.

 

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Chocolate Dipped Crescent Cookies

Ingredients:
***Cookies***
1 1/2 cup powdered sugar
1 cup butter, softened (do not substitute)
1 egg
1 1/2 teaspoon vanilla
2 3/4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
***Glaze***
1 package (12 oz. size) real semisweet chocolate chips
2 tablespoons shortening
Finely chopped pecans for the garnish



Directions:
Combine the powdered sugar, butter, egg, and vanilla in a large mixer bowl. Beat at medium speed, scraping the bowl often, until creamy.

Reduce the speed to low. Add the flour, cream of tartar, and the baking soda. Beat until well mixed.

Divide the dough into quarters. Wrap in plastic wrap and refrigerate for one hour.

Heat the oven to 375 friend. Roll each quarter (keeping the remaining dough refrigerated) into four 10 inch ropes. Cut each rope into four 2 1/2 inch pieces. Shape each piece into a crescent.

Place on an ungreased cookie sheet. Bake for 8 to 10 minutes or until set. Cookies Will Not Brown. Cool completely.

Melt the chocolate chips and the shortening in a small saucepan over very low heat, stirring constantly, until melted and smooth.

Dip half of each cookie into the chocolate mixture. Then sprinkle with the chopped pecans. Let stand until set.

 

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German Sweet Chocolate Cream Pie

Ingredients:

1 package (4 ounce size) Chocolate
1/3 cup Milk
2 tablespoons Sugar
1 package (3 ounce size) Cream cheese
3 1/2 cups Whipped topping, thawed
1 Graham cracker pie crust (8-inch size)



Directions:
Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted.

Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth.

Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.

 

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Double Chocolate Mocha Brownies

Ingredients:

1 1/2 sticks unsalted butter, divided use
5 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
2 tablespoons instant-coffee granules
OR
1 tablespoon instant espresso powder
1 teaspoon vanilla
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 semisweet chocolate chips



Directions:
To prepare oven, pan: Preheat oven to 375 degrees friend. Line 15-by-10-by-1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan. Using 1 tablespoon butter, grease foil well (except overhang).

To make brownies: Melt remaining butter and unsweetened chocolate in large metal bowl set over pan of barely simmering water. Stir until smooth.

Remove bowl from heat. Whisk in sugar, instant coffee or espresso powder, vanilla and salt. (Note: Mixture will be grainy.) Add eggs, 1 at a time, whisking after each addition until batter is smooth.

In another bowl, toss together flour and chocolate chips. Add to batter, stirring until just combined.

To bake brownies: Spread batter evenly in baking pan. Bake in middle of oven for 20 minutes or until top is firm and edges just begin to pull away from sides of pan. (Note: Do not overbake.)

Cool in pan on rack for 5 minutes. Grasping both ends of foil, carefully lift brownies from pan. Transfer to rack to cool for 10 minutes.

To serve: Cut into squares. Using spatula, lift brownies off foil.

 

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Brown Sugar Cookies

Ingredients

• 1 1/4 c light brown sugar, firmly packed
• 1/4 c water
• 3 Tbsp honey
• 1 large egg
• 2 1/3 c all purpose flour
• 1 c finely chopped pecans, almost grounded
• 2 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp ground allspice

Method

Preheat oven to 375F (190C).
In a large mixing bowl, combine first 4 ingredients. Beat on high speed until well combined.
In another bowl, combine remaining dry ingredients and stir. Add dry mixture to sugar mixture and blend until well combined.
Drop cookies onto greased baking sheet by teaspoonfuls, 1 1/2" apart. Bake for 10-12 minutes, until cookie edges are lightly browned.
Remove cookies from oven and let cool slightly.
Place on cookie racks and let set for a few hours before eating. Store in an airtight container.
Makes 3 dozen brown sugar cookies.

 

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Spicy Pumpkin Cookies

Ingredients:
1 box yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, if desired
1 cup creamy vanilla frosting



Directions:
Heat oven to 375 degrees friend (350 degrees friend for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 11 to 14 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

 

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Pecan Bars


Crust

• 2/3 cup granulated sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour

Filling

• 2/3 cup packed brown sugar
• 1/2 cup corn syrup
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 eggs
• 1 cup coarsely chopped pecans

1. Heat oven 350F lightly grease bottom and sides of 13X9 pan.
2. In large bowl, mix granulated sugar, butter and tsp vanilla. Stir in flour; mix well.
3. Press dough in bottom and 1/2” up sides of pan.
4. Bake 15-17 minutes or until edges are light brown.
5. Beat brown sugar, corn syrup, tsp vanilla the salt and eggs with spoon.
6. Stir in pecans.
7. Pour over crust.
8. Bake 25-30 minutes or until set.
9. Loosen edges from sides of pan while war; cool completely.

 

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Spiced Apple Muffins


SERVES 12 , 12 muffins

• 1 cup diced apple, without peel
• 1/3 cup applesauce
• 3/4 cup nonfat milk
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/3 cup white sugar
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

1. Mix together sugar, cinnamon and ginger.
2. In a large bowl, mix flour, baking powder, sugar mixture, salt, milk, and applesauce. Do not overbeat. Stir in diced apples. Spoon batter into 12 greased muffin cups.
3. Bake at 400 degrees friend (205 degrees C) for 20 to 25 minutes, or until tops spring back when lightly touched. Serve after muffins have cooled a bit, about 30 minutes.

 

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Milk Chocolate Florentine Cookies


42 cookies

• 2/3 cup butter
• 2 cups quick oats
• 1 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/4 cup light corn syrup or dark corn syrup
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups nestle toll house milk chocolate chips

1. Melt butter in medium saucepan; remove from heat, Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt; mix well., Drop by level teaspoon, about 3-inches apart onto foil-lined baking sheet. Spred thinly with rubber spatula.
2. Bake in preheated 375F oven for 6-8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
3. Microwave morsels in medium, microwave safe bowl on mediuum-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.

 

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Double Cranberry Cake
BATTER

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 cups cranberries (fresh or frozen)
• 1 cup dried cranberries

GLAZE

• 1 1/2 cups icing sugar
• 2 1/2 teaspoons lemon juice

1. Preheat oven to 350°friend Grease a 10-inch tube pan.
2. Combine flour, baking powder and salt in a bowl. Reserve.
3. Beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract. Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in cranberries. Batter will be thick.
4. Place batter in prepared pan. Bake in preheated oven 75 minutes or until a toothpick inserted into cake comes out clean. Cool.
5. GLAZE:.
6. Combine icing sugar and lemon juice in a bowl. Stir well. Drizzle over cooled cake.
7. TIP: When baking this cake in two 8x4-inch loaf pans, bake at 350F for 60-70-minutes or until a toothpick inserted in center comes out clean.

 

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Pecan Carrot Cookies

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 3 Tablespoons Orange juice
• 1 Tablespoon grated orange peel
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup flaked coconut
• 1 cup chopped pecans
• 1 cup finely shredded carrots

• Orange Frosting: Beat together...
  • 2 cups powdered sugar (icing sugar)
  • 1 Tablespoon grated orange peel
  • 2-3 Tablespoons orange juice (as needed for spreading consistency)

Method

Preheat oven to 350F (175 C)
Beat butter and sugars together until creamy.
Add egg, orange juice and peel, continue mixing until blended well.
Mix in flour, soda and salt and beat on low until blended thoroughly.
Stir in coconut, chopped pecans and carrots.
Drop dough onto ungreased cookie sheets with a Tablespoon, keeping cookies 2 inches (50 mm) apart. Bake for 10-12 minutes or until golden brown.
Cool completely before spreading with Orange Frosting and top with a pecan half if desired.
Makes 3 1/2 dozen cookies.

 

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Moist Orange Cake


SERVES 12

• 1 (18 ounce) package yellow cake mix
• 1/2 cup oil
• 4 eggs
• 1 (11 ounce) can mandarin oranges in juice, pureed
• 1/2 cup raisins or craisins
• frosting
• 1 (8 ounce) pkge. cream cheese, softened
• 1/2 cup butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons pureed mandarin oranges
• 3 tablespoons lime juice

1. Using a food processor or blender, puree mandarin oranges ( with juice) and lime juice and measure 1 cup pureed mandarin orange for the cake.
2. Place cake mix, oil, eggs, 1 cup pureed mandarin orange in a large mixing bowl. Beat using an electric mixer and start with low speed and increase to medium speed to blend well.Fold in raisins.
3. Pour into 2 greased and floured 9 inch layer pans and bake at 350 degrees for 30 minutes. Cool.
4. In a large mixing bowl, using an electric mixer, blend together cream cheese and butter. Add powdered sugar, a little at a time, blending well on low speed. Then slowly mix in pureed mandarin orange and blend until smooth.Frost cake.

 

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Fresh Apple Cake With Sweetened Butter Sauce


This SERVES 9 -12 , 1 cake

• 4 cups baking apples, peeled and sliced
• 2 cups sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 large eggs
• 3/4 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup pecans, chopped

SWEET BUTTER SAUCE INGREDIENTS

• 1/2 cup margarine (1 stick)
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup heavy whipping cream (1/2 cup canned evaporated milk may be substituted for the whipping cream)

1. Preheat oven to 350 degrees friend.
2. Grease a 9-inch-by 13-inch baking pan; set aside.
3. In a medium mixing bowl, stir together the apples and 2 cups sugar.
4. In another medium mixing bowl, thoroughly combine the flour, soda, cinnamon, and salt.
5. Add the flour mixture to the apple-sugar mixture; stir well; set aside.
6. Place the eggs into a small mixing bowl and beat well with an electric mixer or hand held egg beater. Add the oil and 2 teaspoons vanilla extract; beat.
7. Stir the egg mixture into the apple mixture, blending until thoroughly moistened.
8. Stir in the pecans.
9. Pour the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until cake springs back when lightly pressed. Serve with warm Sweet Butter Sauce.
10. SWEET BUTTER SAUCE INSTRUCTIONS: In a small, heavy-duty saucepan, over low heat, melt the magarine. Add the sugar, vanilla, and heavy whipping cream or evaporated milk; stir. Bring the mixture to a boil over medium-high heat and cook 3 minutes. Serve warm.

 

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Sun Maid Rice Pudding

Ingredients

• 1 1/2 cups Long grain rice - cooked
• 2 cups Milk divided
• 1/3 cup Granulated sugar
• 1/4 teaspoon Salt
• 1 large Egg beaten
• 2/3 cup Sun Maid natural Raisins
• 1 tablespoon Butter or Marjarine
• 1/2 teaspoon Vanilla extract
• Ground nutmeg or cinnamon

Preparation


COMBINE rice, 1-1/2 cups milk, sugar and salt in heavy saucepan.
COOK over medium heat, stirring occasionally for 15 to 20 minutes until thick and creamy.
BLEND remaining 1/2 cup milk and egg; stir into rice mixture.
STIR in raisins.
COOK an additional 2 minutes, stirring constantly.
STIR in butter and vanilla. Spoon into serving dishes.
Sprinkle with nutmeg or cinnamon, if desired.
Variation:
Apricot Almond Rice Pudding: During the last 2 minutes of cooking substitute 2/3 cup chopped Sun-Maid California Apricots for raisins and add 1/4 cup slivered toasted almonds.

 

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Fresh Apple Cake With Sweetened Butter Sauce


This recipe SERVES 9 -12 , 1 cake

• 4 cups baking apples, peeled and sliced
• 2 cups sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 large eggs
• 3/4 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup pecans, chopped

SWEET BUTTER SAUCE INGREDIENTS

• 1/2 cup margarine (1 stick)
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup heavy whipping cream (1/2 cup canned evaporated milk may be substituted for the whipping cream)

1. Preheat oven to 350 degrees friend.
2. Grease a 9-inch-by 13-inch baking pan; set aside.
3. In a medium mixing bowl, stir together the apples and 2 cups sugar.
4. In another medium mixing bowl, thoroughly combine the flour, soda, cinnamon, and salt.
5. Add the flour mixture to the apple-sugar mixture; stir well; set aside.
6. Place the eggs into a small mixing bowl and beat well with an electric mixer or hand held egg beater. Add the oil and 2 teaspoons vanilla extract; beat.
7. Stir the egg mixture into the apple mixture, blending until thoroughly moistened.
8. Stir in the pecans.
9. Pour the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until cake springs back when lightly pressed. Serve with warm Sweet Butter Sauce.
10. SWEET BUTTER SAUCE INSTRUCTIONS: In a small, heavy-duty saucepan, over low heat, melt the magarine. Add the sugar, vanilla, and heavy whipping cream or evaporated milk; stir. Bring the mixture to a boil over medium-high heat and cook 3 minutes. Serve warm.

 

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Carnation Famous Fudge

Ingredients

• 2 tablespoons Butter or margarine
• 2/3 cup Undiluted Carnation evaporated milk (5 fl. oz. can)
• 1 1/2 cups Granulated sugar
• 1/4 teaspoon Salt
• 2 cups Miniature marshmallows
• 1 1/2 cups Nestle Toll House semi-sweet chocolate morsels (9 oz.)
• 1 teaspoon Vanilla extract
• 1/2 cup Chopped pecans or walnuts (optional)

Preparation



Butter 8" square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a full boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, morsels, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt completely. Pour into prepared pan. Refrigerate for 2 hours or until firm. Cut into squares

 

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Chocolate Italian Cream Cake

1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
1/2 cup butter
1/4 cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 325 degrees friend (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
Bake at 325 degrees friend (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

 

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Giada De Laurentiis’ Tiramisu

Giada De Laurentiis hosts "Everyday Italian” on the Food TV Network, featuring recipes of homemade Italian food that she enjoyed while growing up. This recipe makes 6 servings.​

Ingredients

• EGG YOLKS, 6
• SUGAR, 3 tbs
• MASCARPONE CHEESE, 1 lb.
• STRONG ESPRESSO, 1-1/2 cups cooled
• DARK RUM, 2 tsp
• LADYFINGERS, 24 (packaged)
• BITTERSWEET CHOCOLATE SHAVINGS, 1/2 cup for garnish

Directions

1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
2. Add mascarpone cheese and beat until smooth.
3. Add 1 tablespoon of espresso and mix until thoroughly combined.
4. In a small shallow dish, add remaining espresso and rum.
5. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
6. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
7. Spread 1/2 of the mascarpone mixture evenly over the ladyfingers.
8. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
9. Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
10. Before serving, sprinkle with chocolate shavings.

 

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Hartness House Inn Apple Normandy Cheesecake

The Hartness House Inn, in picturesque Southern Vermont is located in historic Springfield in that state's renowned Green Mountains country. Overnight chilling time not included in preparation time.
by Molly53

SERVES 16

Crust

• 3 cups graham cracker crumbs
• 1/2 cup butter, melted

Filling

• 32 ounces cream cheese, softened (4 8-ounce packages)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1/4 cup flour
• 3 teaspoons ground cinnamon
• 2 tablespoons Applejack or 1/4 cup apple juice
• 6 apples, peeled and sliced (you need about 15 quarter-inch slices)

1. Preheat oven to 325°friend.
2. In a medium bowl, mix cracker crumbs and butter; mix well to moisten.
3. Press in bottom and 3/4 of the way up the sides of a 10" springform pan; set to the side.
4. In a large bowl, combine cream cheese, sugar and vanilla; mix at medium speed until well mixed.
5. Add eggs, one at a time, until of a batter consistency.
6. Add flour, cinnamon and brandy or apple juice; mix until combined and pour into prepared pan.
7. Bake for an hour.
8. Fan apple slices on top of the cheesecake; bake for an additional 25 minutes or until center is set.
9. Refrigerate overnight before serving.

 

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Easy Lemon Cookies

1 package lemon cake mix
1 teaspoon lemon extract
2 eggs
1/3 cup confectioners' sugar
1/3 cup vegetable oil
2 tsp lemon zest

Instructions:

1. Preheat oven to 375F / 190C.
2. Pour cake mix into a large bowl. Stir in eggs, oil, zest, and lemon extract until well blended. Drop teaspoonsful of dough into a bowl of confectioners' sugar. Roll them around until lightly covered. Once sugared, place them on an ungreased cookie sheet.
3. Bake for 8 to 9 minutes.