what's Baking!!

[moreluck]

Orange Madeleines



SERVES 24

• 1 egg (separated)
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 tablespoon orange-flavored liqueur
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons grated orange peel
• 1/4 teaspoon salt
• powdered sugar, for dusting

1. Heat oven to 375º.
2. Grease and flour twenty-four 3-inch* madeleine mold pan.
3. Beat egg white in small bowl with electric mixer on medium speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time; continue beating until very stiff and glossy. Set aside.
4. Beat remaining 1/4 cup granulated sugar, the egg yolk and remaining ingredients EXCEPT powdered sugar in medium bowl on high speed 2 minutes, scraping bowl occasionally.
5. Fold in egg white mixture.
6. Fill molds two-thirds full.
7. Tap pan firmly on counter to remove air bubbles.
8. Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from molds to wire rack. Cool completely.
9. Sprinkle with powdered sugar just before serving.

 

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Cobbler (Berry, Peach or Apple)

Ingredients

• 1 stick Butter melted
• 1 cup Flour
• 1 cup Sugar
• 1 cup Milk
• 2 teaspoon Baking powder
• 2 cup Berries sweetened and w/1 tsp lemon extract OR
• 4 cup Peaches sweetened and w/ 1 tsp almond extract OR
• 1 medium Apples peeled,sliced,chopped w/brown sugar ,cinnamon

Preparation


Melt Butter in pyrex 8 x 8 dish. Mix flour,sugar,baking powder,milk togather and pour on top of butter. Do not stir.
Add fruit of your choice; do not stir. Bake 40 minutes at 350 degrees or until good and brown

 

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Greek Cake

• 2 cups sugar
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 2 eggs, slightly beaten
• 2 tablespoons water
• 1 (20 ounce) can crushed pineapple
• 1 cup chopped walnuts
• cream cheese frosting

1. preheat oven to 365.
2. combine the sugar, flour, baking powder, water and eggs in bowl and mix well.
3. add undrained pinapple mix well.
4. stir in walnuts.
5. spoon into greased 9 x 13 inch cake pan.
6. bake 35 mins
7. Spread cream cheese frosting over slightly warm cake.
8. chill in refrigerator for 8-10 hrs.

 

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Spice Cake With Maple Brown Sugar Frosting


Ingredients:

1 cup dark corn syrup
3/4 cup butter
1 cup sugar
3 eggs
3 cups flour
1 1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice
1 teaspoon salt
1 1/2 cup buttermilk
***Maple Brown Sugar Frosting***
2 tablespoons dark corn syrup
4 cups powdered sugar
1/2 teaspoon maple flavoring
1/2 cup butter, softened
5 tablespoons half & half



Directions:
Preheat oven to 350 degrees friend.

Cream together corn syrup, butter and sugar in large mixing bowl. Add eggs beating until light and fluffy.

Stir together flour, soda, pumpkin pie spice and salt in small bowl. Beat flour mixture into mixing bowl with butter mixture. Stir in buttermilk and mix well.

Pour batter into two greased and floured 8 or 9-inch round baking pans. Bake at 350 degrees friend for 35 to 45 minutes, depending on pan size.

Remove from oven and cool on wire rack. Frost.

For Maple Brown Sugar Frosting: Stir all ingredients together with a wire whisk or beat with an electric mixer until very smooth. If frosting is too thick, add additional tablespoon half & half.

Use 1-1/4 cups frosting for each cooled cake layer.

 

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Nutty Buddy Pie
Ingredients

• 8 oz cream cheese
• 2/3 cup peanut butter
• 2 cups powdered sugar
• 1 cup milk
• 16 oz cool whip
• 1 choclate syrup
• 3 graham cracker crust
• 1 nuts crushed (Use about 1/2 cup on each pie)

Preparation


Mix together in a bowl cream cheese, peanut butter, powered sugar, and milk. Slowly add cook whip to the mixture. Pour into the three pie crust. Sprinkle nuts on top and drizzle with choclate syrup. FREEZE for at least an hour or until hard. Cut and serve.

 

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Chunky Fudge Cookies


2 dozen

• 1 1/2 cups dove brand milk chocolate, coarsely chopped
• 1/4 cup firmly packed brown sugar
• 1/4 cup butter
• 2 eggs
• 1 teaspoon almond extract
• 1 cup flour
• 1/4 teaspoon baking powder
• 1 cup chopped Snickers candy bars

1. Melt chocolate in a bowl on top of a double boiler or in the microwave for 1 to 1 1/2 minutes. Add the sugar, butter, eggs and almond extract. Stir in the flour, baking powder and SNICKERS® Bars, blend.
2. Drop heaping tablespoons of batter on an ungreased cookie sheet. Bake in a preheated oven at 350°friend for 10 to 12 minutes.
3. Cool on the cookie sheet.

 

[moreluck]

Cranberry Applesauce

Ingredients

• 3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)
• 1 1/2 cups to 2 cups fresh or frozen cranberries
• 2 Tbsp lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 cup of brown sugar
• 1/2 cup white sugar
• 1 cup water
• 1/2 teaspoon salt

Method

1 Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.
2 Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.
Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream.
Store in the refrigerator for a couple of weeks. Or freeze for up to a year.
Makes 1 1/2 to 2 quarts.

 

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Mincemeat Nut Bread

Ingredients:
1 1/2 cup all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
3 tablespoons vegetable shortening, melted and cooled
1 teaspoon pure vanilla extract
1 1/3 cup prepared mincemeat
1/2 cup chopped walnuts
powdered sugar



Directions:
Preheat oven to 350 degrees friend. Grease a 9x5-inch loaf pan.

In a large bowl, sift together flour, sugar, baking powder, and salt.

In a medium bowl, cream eggs, vegetable shortening, and vanilla extract until light and fluffy. Fold in mincemeat and walnuts.

Pour egg mixture into flour mixture; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack 10 minutes; remove from pan.

Cool completely before slicing. Sprinkle top with powdered sugar.

 

[moreluck]

Chocolate Cupcakes With Chocolate Ganache by Roland Mesnier

The 65-year-old Mesnier survived 25 years and five presidencies as White House executive pastry chef before retiring in 2004. His annual White House gingerbread houses are legendary, and he's considered an international expert on spun sugar. Rosalynn Carter hired Mesnier in 1979, snagging him from the Homestead Resort in Hot Springs, Va. For the next 25 years, he delighted the first families and visiting dignitaries with his elaborate desserts and sugar creations. Mesnier says he enjoyed his time with all of the families and appreciated their differences. This is his recipe.

SERVES 18 , 18 cupcakes

• chocolate cupcake
• 1 1/4 cups flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
• 1/4 lb unsalted butter, at room temperature (1 stick)
• 1 1/4 cups sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons vanilla extract
• 1 cup whole milk, at room temperature
• 1/2 cup cocoa powder, sifted
• chocolate ganache
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

1. Preheat oven to 350 degrees.
2. Line a standard 12-cupcake pan with baking cups and a second pan with six cups.
3. Sift together the flour, baking soda and salt.
4. Place the butter in the bowl of a stand mixer or, using a hand mixer, beat on medium speed until fluffy.
5. Stop to add the sugar; beat on medium speed until well incorporated.
6. Add the eggs, one at a time, mixing slowly after each addition.
7. Combine the vanilla and milk in a large liquid measuring cup.
8. Reduce speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated.
9. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed.
10. Add the remaining flour mixture followed by the remaining milk mixture and beat until just combined.
11. Add the cocoa powder, beating on low speed until just incorporated.
12. Bake at 350 degrees for 15 to 18 minutes, or until cupcakes spring back when touched lightly in the center. Cool and frost with Chocolate Ganache.
13. GANACHE:.
14. Place the chocolate in a heatproof bowl.
15. In a saucepan over medium heat, bring the cream to a near boil.
16. Pour the hot cream over the chocolate and whisk until smooth.
17. Cool to room temperature.
18. Use ganache immediately, or refrigerate for up to two weeks, then warm in microwave until softened before using.
19. Ganache also can be whipped to resemble a light-chocolate buttercream: Transfer cooled mixture to the bowl of an electric mixer and, with the whisk attachment, whip until light and fluffy.

 

[moreluck]

Pumpkin Cinnamon Pancakes

Ingredients:

***Pecan Syrup***
1 cup maple flavored pancake syrup (log cabin, etc)
5 tablespoons pecans, toasted and chopped
***Pancakes***
1 cup buttermilk pancake mix
2/3 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger



Directions:
For Syrup: combine maple syrup and pecans in small microwave safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside. Keep warm.

For Pancakes: In medium bowl, whisk pancake mix, water, pumpkin, cinnamon and ginger until just blended. Do not over mix. Mixture should be lumpy.

Spray heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 T. batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancake over and cook for 2 minutes longer.

Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

 

[moreluck]

Mocha Marmalade Shortbread Bars

From Sunset Magazine. 1 cup of chocolate chips may be substituted for the chocolate. Prep time does not include chilling time.

35 min | 10 min prep

24 bars

• 1/2 cup butter, at room temperature
• 3/4 cup sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 1/2 tablespoons finely ground coffee
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup orange marmalade
• 6 ounces semisweet chocolate, chopped
• 3 tablespoons whipping cream

1. Preheat oven to 325°friend.
2. Beat butter and sugar together until smooth.
3. Add egg yolk and beat until well-blended.
4. Combine flour, coffee, baking powder and salt.
5. Stir into butter mixture, and beat until well-blended.
6. Press into bottom of a 9"x13" baking pan.
7. Bake until lightly browned, 15-18 minutes.
8. Spread marmalade over warm crust.
9. Let cool completely.
10. Meanwhile, in a heatproof bowl set over a pan of barely simmering water, heat chocolate and cream together, stirring often, until chocolate has melted and mixture is smooth.
11. Spread evenly over marmalade and chill until chocolate is firm to the touch, about 30 minutes.
12. Cut into bars.

 

[moreluck]

Peaches 'N' Cream Muffins

Ingredients:

2 eggs
1/2 teaspoon salt
1 cup sugar
1/2 teaspoon baking soda
1/2 cup vegetable oil
1 cup sour cream
1/2 teaspoon vanilla
1 cup chopped peaches (canned or fresh)
2 cups flour



Directions:
Preheat oven to 400 degrees friend. Line muffin tins with paper liners.

In large bowl beat eggs, gradually add sugar while beating. Continue beating while adding oil. Add vanilla.

In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Fold in peaches.

Put into muffin tin. Bake for 20 minutes.

From: The Residence Bed & Breakfast, Lynchburg, Virginia

 

[moreluck]

Pumpkin Pie Muffins

Incredibly moist pumpkin muffins that are perfect for a fall brunch.
by Chef #661355
30 min | 5 min prep


SERVES 12 , 12 muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup canned solid-pack pumpkin
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1 1/4 cups sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

1. Preheat oven to 350 degrees.
2. Combine wet ingredients thoroughly with wisk.
3. Whisk in spices and flour gradually.
4. Pour into greased or lines muffin tins, filling 3/4 full.
5. Bake for 25-30 minutes.

 

[moreluck]

Cream Puffs

1/2 cup butter
4 eggs
1 cup water
1 cup flour

Put butter & water in a saucepan and bring to a boil. When it boils, add the flour all at once and stir briskly until mixture leaves the side of the pan.

Remove from fire, add one unbeaten egg, beat and add another, beat and so on until the 4 have been added.

Drop by spoonfulls onto a buttered pan two inches apart. Bake 350 for 30 mins.

With a sharp knife make a cut and fill with your fav. pudding.

 

[moreluck]

Magic Hermits


48 -60 cookies

• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 eggs, well beaten
• 1 cup raisins, chopped
• 1 cup walnuts, chopped
• 1 cup dates, chopped
• 1 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons milk

1. Mix and sift the dry ingredients.
2. Cream butter, add sugar and eggs and vanilla; then add 1/3 of the flour mixture, fruit and nuts. Add more flour and liquid alternately until they are all used up. Mix thoroughly.
3. Drop by teaspoonful on a greased pan.
4. Bake at 350F for 15-20 minutes.

 

[moreluck]

Pistachio Cookies

Ingredients

• 1/2 cup (4 ounces, 1 stick) butter
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/4 cup (1 3/4 ounces) vegetable oil
• 1/4 cup (2 ounces) water
• 1 large egg
• 2 packages (3.4-oz. each) pistachio instant pudding mix, Jell-O brand pref
• 1/8 teaspoon pistachio flavor OR 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 to 2/3 cup 2 1/2 to (3 1/4 ounces) chopped pistachios

Preparation


Jell-O gives the best color. Your cookies won?t be nearly as green if you use a store brand.
Preheat the oven to 350?friend. Lightly grease (or line with parchment) two baking sheets.
Beat the butter, sugar, and vegetable oil in a bowl till combined, then add water and egg, beating until smooth. The mixture will look curdled at first, but will become creamy as you beat. Add the pudding mix, pistachio flavor, salt, and baking powder, beating until smooth; the mixture will turn a lovely pastel green. Stir in the flour and nuts.
Drop the dough by the tablespoonful (a tablespoon cookie scoop works well) onto the prepared baking sheets, leaving about 2" between cookies. Flatten the cookies, if desired, using a fork, the flat bottom of a drinking glass, or the end of the pusher from your food processor. If you don?t flatten the cookies, they?ll bake up in softly flattened mounds; they?re lovely either way.
Bake the cookies for 15 minutes, until they?re starting to brown on the bottom. Remove them from the oven, and cool right on the pans.

 

[moreluck]

Pumpkin Cream Cheese Muffins

Ingredients

• 4 Beaten eggs
• 2 c Sugar
• 1/2 c Oil
• 1 c Pumpkin
• 2 1/2 c Flour
• 1/2 ts Salt
• 1 ts Baking soda
• 6 oz Cream cheese
• 1 tb Sugar
• 1 tb Pumpkin pie spice

Preparation


Combine 3 eggs, 2 cups sugar, oil and pumpkin. Mix well. Combine flour, pie spice, soda and salt in a large bowl. Mix well and pour in wet mixture. Stir just until dry ingredients are wet. Combine cream cheese, 1 egg and 1 tablespoon sugar in a separate bowl. Beat until smooth. Spread a layer of pumpkin mixture in muffin cups. Spread a small amount of cream cheese mixture on top. Then spread last layer of pumpkin to the edge on top. Bake at 350 degrees for 20 to 25 minutes. They are done when they spring back when touched on the top center.

 

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Traditional Scottish Pure Butter Shortbread Cookies - Biscuits



Scotland's favorite tea-time or Christmas Holiday cookie! 16 -24 Shortbread Cookies

1 cup confectioners' sugar1 lb salted butter, softened
4 1/2 cups all-purpose flour
caster sugar, for sprinkling (optional)

1. Preheat the oven to 325F degrees.
2. Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick.
3. Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
4. Prick the top of each square or wedge with a fork.
5. Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
6. Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
7. Store in an airtight container.

 

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Choc. Covered Cherry Cookies
Ingredients

• 1 1/2 c Flour
• 1/2 c Unsweetened cocoa powder
• 1/4 ts Salt
• 1/4 ts Baking powder
• 1/4 ts Baking soda
• 1/2 c Butter or margarine,
• Softened
• 1 c Sugar
• 1 Egg
• 1 1/2 ts Vanilla
• 48 Maraschino cherries

FROSTING

• 6 oz Semisweet chocolate chips
• 1/2 c Sweetened condensed milk
• Cherry juice (4 to 5 tsp)

Preparation


Preparation time: 45 minutes Baking time: 10 minutes 1. In bowl, stir together flour, cocoa, salt, baking powder and baking soda. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla to butter-sugar mixture and beat well. Gradually add dry ingredients to butter-sugar mixture and beat until well blended. 2. Shape dough into 1-inch balls. Place on ungreased cookie sheet and push down center of each ball with thumb. Drain cherries and reserve juice. Place 1 cherry in center of each indentation. Heat oven to 350 degrees. 3. For frosting, put chocolate chips and sweetened condensed milk in small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry juice. If too thick, add more juice. 4. Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry. Bake 10 minutes or until done. Do not overcook. Remove to wire rack and cool. The cookies freeze nicely.

 

[moreluck]

Old Standby Jello Salad

Ingredients

• 3 ounces lemon Jell-O gelatin
• 3 ounces lime Jell-O gelatin
• 2 cups water
• 20 ounces crushed pineapple
• 23 large marshmallows
• 16 ounces small curd cottage cheese
• 8 ounces Cool Whip
• 1 cup pecans, chopped

Directions

Bring 2 cups water to a boil. Dissolve jellos and boil for 2 minutes. Add pineapple and boil 3 minutes. Remove from heat.

Add 23 large marshmallows (don't know why it has to be exactly 23 but that is what Mom does). Dissolve. Cool until partially set.

Add cottage cheese, whipped cream and chopped pecans. Pour into 13x9x2 pan. Chill until well set.