what's Baking!!

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Coconut Cream Pound Cake

Ingredients

• 1 cup butter softened
• 1 (8 ounce) package cream cheese softened
• 3 cups white sugar
• 6 eggs
• 1 teaspoon coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups flaked coconut

Preparation


Preheat the oven to 325F. Grease and flour a 10 inch
tube pan. In a large bowl, cream together the butter
and cream cheese until well blended. Add sugar, and
beat until light and fluffy. Blend in the eggs one at
a time, then stir in the coconut extract. Mix in flour
and baking powder until just moistened, then stir in
coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven,
until a knife inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes
before inverting onto a cooling rack

 

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King Cake
From Southern Living

A fitting end to any traditional Mardi Gras celebration, this highly recommended recipe originally appeared in January 1990.

1/4 cup butter or margarine
1 (16-ounce) container sour cream
1/3 cup sugar
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1 tablespoon sugar
1/2 cup warm water (100° to 110°)
2 large eggs
6 to 6 1/2 cups all-purpose flour, divided
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
Colored Frostings
Colored Sugars

Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100° to 110°.
Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Stir together 1/2 cup sugar and cinnamon; set aside.

Punch dough down; divide in half.. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.

Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 375° for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.

Note: Once the cake has cooled, randomly insert a plastic baby doll, if desired, before frosting.

Yield: Makes 2 cakes

 

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Hurricane from Hell Cake
Preheat oven 350. In bottom of 9x13 pan, place:

1 stick melted margarine,
1 cup chopped pecans
1 cup flaked coconut
Spread evenly. (This will be on the bottom)


Middle Layer:
Mix as directed on box:
1 german chocolate cake mix
Pour this batter over bottom layer
Set aside while preparing topping

Top layer:
Melt over low heat:
8 ounces cream cheese
1 stick maragarine
1 teaspoon vanilla
Gradually add 1 lb. box confectioner sugar until mixed well.
Spoon this mixture over top of batter.
Bake 50-60 minutes/until top is bubbly and slightly crusty.
Serve in pan.

 

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Kentucky Butter Cake

3 cups all-purpose flour
2 3/4 cups granulated sugar, divided use
1/2 teaspoon baking soda
1 cup buttermilk
1 1/3 cups butter, divided use
4 teaspoons vanilla extract, divided use
4 large eggs
3 tablespoons water
1 teaspoon salt
1 teaspoon baking powder

Preheat oven to 325*friend (160*C). Grease and flour one 10-inch Bundt pan*. Blend together on low speed of an electric mixer flour, 2 cups of sugar, salt, baking powder, baking soda, buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake for 60 minutes or until wooden pick inserted in center comes out clean. While cake is still Hot make Butter Sauce.

To Make Butter Sauce:
In a saucepan combine remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and water. Cook over medium heat, until fully melted and combined, do not boil. Poke holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. Makes 12 servings.

 

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Double Chocolate Peanut Butter Pie

chocolate crust

• 4 ounces semisweet chocolate, chopped (1/2 cup)
• 1/4 cup unsalted butter, cut into tablespoons
• 8 ounces chocolate wafer cookies, finely ground (from a 9-ounce package)

peanut butter filling

• 8 ounces cream cheese, softened (1 cup)
• 1 cup chunky peanut butter
• 1/2 cup sugar
• 2 teaspoons pure vanilla extract
• 1 cup well-chilled heavy cream
• 3/4 cup dry roasted salted peanut, chopped
• kosher salt

chocolate fudge topping

• 4 ounces semisweet chocolate, chopped (1/2 cup)
• 1/2 cup heavy cream

1. MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
2. MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
3. MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
4. 4.Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.

 

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Mocha Layer Cake

.

SERVES 16

• 1 (18 1/4 ounce) package chocolate cake mix
• 1 (4 ounce) package JELL-O Chocolate Instant Pudding
• 4 eggs
• 1 (8 ounce) container BREAKSTONE'S Sour Cream or KNUDSEN Sour Cream
• 1/2 cup oil
• 3/4 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe, divided
• 1/2 cup water, plus
• 1 tablespoon water, divided
• 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate (8 squares)
• 2 cups Cool Whip Topping, thawed
• 2 tablespoons butter or margarine
• 1 tablespoon light corn syrup

1. HEAT oven to 350 degrees friend.
2. BEAT cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minute or until well blended. Chop 4 chocolate squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.
3. BAKE 40 to 45 minute or until toothpick inserted in centers comes out clean. Cool in pans 10 minute Remove from pans to wire racks; cool completely.
4. STIR remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.

 

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Paul Newman Cake


SERVES 6 -8

• 1 (18 1/4 ounce) box German chocolate cake mix
• 1 (14 ounce) can Eagle Brand Condensed Milk
• 1 (8 ounce) jar caramel ice cream topping
• 4 Skor candy bars (Frozen)
• 1 large Cool Whip (12 ounces)

1. Bake cake as directed on box in 9x13 baking dish.
2. While still hot, use end of wooden spoon to poke many holes in cake.
3. Pour cream and caramel on top of hot cake.
4. Chill cake until really cold.
5. Break Skor® candy bars til crumbled.
6. Cover entire cake with Cool Whip®.
7. Sprinkle crumbled Skor® candy bars over whipped cream.
8. Cover until ready to serve. Keep refrigerated.
9. Serve cold.

 

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Aaron's Buttery Cashew Brittle

From the kitchen of Denise Smith
Ingredients

2 sticks salted butter (no substitutions)
1 cup sugar
1 Tablespoon light corn syrup
1 1/2 cup cashews (whole, halves or pieces - salted or unsalted)

Directions

Line a baking sheet with a lightly buttered piece of waxed paper, set aside. In a heavy medium sized saucepan, heat the butter, sugar and corn syrup on medium low heat. Stir occasionally and heat until temperature reaches 290 degrees on a candy thermometer (about 30 minutes). Take pan off heat and stir in cashews. Pour mixture out onto the waxed paper lined pan, and spread the candy out across the pan. Let it cool in the pan for 10 minutes, then in the fridge for 5 more minutes before peeling off the waxed paper. Break into bite sized pieces and store in an airtight container.

 

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Applesauce Cookies

Ingredients

• 1 cup Applesauce (unsweetened best)
• 1 teaspoon Baking soda
• 1/2 cup Shortening
• 2 large Eggs
• 0.5 teaspoon Cinnamon
• 0.5 teaspoon Ground cloves
• 0.5 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 2 cups All-purpose flour
• 1 cup Sugar
• 1 cup Chopped nuts optional
• 12 ounce Semisweet chocolate chips (1 package)

Preparation


Need 3 bowls! Largest for Sugar and shortening, Middle for flour and spices AND Smallest for Applesauce and baking soda

Blend applesauce and baking soda together; set aside. In a second bowl, combine shortening, sugar and eggs; set aside. Blend together flour, cinnamon, cloves, nutmeg and salt in a large mixing bowl; blend in shortening mixture wiht flour mixture. Add applesauce mixture; stir in nuts and chocolate chips. Drop by teaspoon onto ungreased baking sheets; bake at 350F for 10 to 12 minutes. Makes 2 to 3 dozen cookies.

Works well with splenda, too. Making it safe for diabetics. Just don't include the chocolate chips. May want to make the drops a bit smaller, too! Tend to bubble up a lot more without the chocolate chips.

 

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Mississippi Fudge Torte

SERVES 12 CHOCOLATE WAFER CRUST

• 1 1/4 cups chocolate wafer crumbs (about 24 wafers)
• 5 tablespoons butter, melted

TORTE

• 4 1/2 ounces godiva dark chocolate, coarsely chopped (3 bars - 1.5 oz each)
• 10 tablespoons butter, cut into pieces (1-1/4 sticks)
• 1 cup all-purpose flour
• 3 tablespoons unsweetened alkalized cocoa powder
• 1/4 teaspoon baking soda
• 1 1/4 cups granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons light corn syrup
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• 1/3 cup finely chopped pecans
• 2 cups pecan halves

APRICOT GLAZE

• 1/2 cup apricot preserves
• 2 teaspoons dark rum

CHOCOLATE GLAZE

• 3/4 cup heavy cream
• 3 tablespoons light corn syrup
• 6 ounces godiva dark chocolate, coarsely chopped (4 -1.5 oz bars)
• 2 teaspoons dark rum
• 1 1/2 teaspoons vanilla extract

GARNISH

• 2 pints coffee ice cream or vanilla ice cream

1. MAKE THE CHOCOLATE WAFER CRUST:.
2. Preheat oven to 325ºF.
3. Butter sides of 9" sprinform pan.
4. Mix together cookie crumbs and butter in bowl.
5. Press mixture into bottom of prepared pan.
6. Refrigerate crust while preparing torte.
7. MAKE THE TORTE:.
8. Place chocolate and butter in microwave-safe bowl; microwave on medium (50% power) for 1 minute & stir.
9. Microwave 30 seconds more or until chocolate is softened; stir until smooth and let cool.
10. Mix together flour, cocoa and baking soda.
11. Add sugar and salt to melted chocolate mixture.
12. Beat until blended, using electric mixer at low speed.
13. Beat in corn syrup and vanilla.
14. Add eggs, one at time, beating well after each addition.
15. Stir in flour mixture and then stir in finely chopped pecans.
16. Spread batter over crust.
17. Arrange pecan halves in concentric circles on top.
18. Bake for 1 hour or until a toothpick inserted into the center comes out slightly creamy.
19. Do not overbake. Cool completely in pan on a wire rack.
20. Cover pan with aluminum foil and let torte stand at room temperature 8 hours or overnight.
21. Loosen torte from side of pan with a knife.
22. Remove side of springform pan.
23. Place on wire rack over baking sheet.
24. PREPARE THE APRICOT GLAZE:.
25. Heat apricot preserves and rum in small saucepan over low heat until it comes to a gentle boil.
26. Remove from heat and press through a sieve into a small bowl.
27. Brush top and side of torte with a thin coating of hot apricot glaze.
28. Let stand 15 minutes.
29. PREPARE THE CHOCOLATE GLAZE:.
30. Heat cream and corn syrup in small saucepan over medium heat until it comes to a boil.
31. Remove from heat.
32. Add chopped chocolate & let stand 30 seconds.
33. Whisk until smooth.
34. Stir in rum and vanilla.
35. Spread some of the chocolate glaze over top and side of torte.
36. Refrigerate 10 minutes to set glaze.
37. Reserve remaining glaze in small bowl.
38. Cover and refrigerate until serving time.
39. TO SERVE:.
40. Heat remaining glaze & cut torte into wedges.
41. Place a wedge on dessert plate.
42. Drizzle plate with warm chocolate glaze and add a scoop of ice cream.
43. Serve immediately.

 

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Key Lime Cookies

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons key lime juice
• 1/8 teaspoon lime oil
• 1/8 teaspoon citric acid
• 1 large egg
• 2 1/2 cups unbleached all-purpose flour
• 1 cup glazing sugar or confectioners' sugar
• 2 tablespoons white edible glitter (optional)

Preparation


In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended.
Beat in the lime juice, lime oil, sour salt (citric acid), and the egg.
Blend in the flour thoroughly.
Roll the dough into 1" balls, and place them on lightly greased or parchment-lined baking sheets.
Bake the cookies in the top third of a preheated 350?friend oven for 14 to 16 minutes, until the cookies are browned on the bottom.
Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
Mix together the sugar coating ingredients in a pan or bag.
Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar.
(If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.).

 

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Snow Ghost Chocolate Cream Pie


SERVES 6 -8 , 1 pie

• one baked pastry shells (9-inch)
• 1/4 cup white sugar
• 1 pinch salt
• 3 tabs butter
• 1/2 cup hershey's cocoa
• 1/3 cup cornstarch
• 3 cups milk
• 1 1/2 teaspoons vanilla
• sweetened whipped cream (to garnish)

1. Combine cocoa, sugar, salt and cornstarch in a medium saucepan. Gradually blend in milk, stirring until smooth.
2. Cook over medium heat, stirring constantly, until filling boils. Boil for 1 minute.
3. Remove from heat. Blend in butter and vanilla. Pour into pie crust.
4. Carefully press cling wrap directly on to pie filling. Cool then chill for 3-4 hours. Garnish with whipped cream.

 

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Yummy Pumpkin Bars With Cream Cheese Frosting

Ingredients:
1 cup flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon cloves
1 cup canned pumpkin
2 egg whites, slightly beaten
1/4 cup vegetable oil
1/4 cup water
***Cream Cheese Frosting***
1/4 cup cream cheese
1 3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon zest



Directions:
Spray an 11x17-inch baking pan with non-stick vegetable spray. Set pan aside.

In a bowl, mix all the dry ingredients together. Stir in the pumpkin with a wooden spoon. Add the egg whites, oil and water and mix well.

Spread the batter into the prepared pan. Bake at 350 degrees friend for 20-25 minutes. Cool in the pan completely before frosting. Cut into bars, cover and refrigerate.

For Frosting: In a bowl, beat the cream cheese til creamy, add one cup of powdered sugar, vanilla and zest. Beat til it is fluffy. Gradually beat in the remaining sugar. Frost bars and then cut.

 

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Aunt Becky's Sugar Cookies


SERVES 6

• 1 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 3/4 cups flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter
• 2 cups powdered sugar
• 2 tablespoons milk
• 1/3 teaspoon vanilla

1. Pre-heat oven to 375 degrees.
2. Combine the first 4 ingredients in a large mixing bowl.
3. Combine the second 4 ingredients in another bowl.
4. Mix both bowls together.
5. Roll out and cut dough using cookie cutters.
6. Bake until light brown, let cool then frost.
7. For the frosting combine final 4 ingredients.
8. If its too thin, add more sugar, too thick, add more milk.

 

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Chocolate Ripple Cheesecake

Ingredients:
1/4 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
1 package (6 oz. size) semi-sweet chocolate morsels
1/2 cup sugar
1 pound cream cheese, softened
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
3 eggs



Directions:
Preheat oven to 325 degrees friend.

In small bowl, combine crumbs, 2 measuring tablespoons sugar and butter; mix well. Pat into a 9-inch spring-form pan, covering bottom and 1-inch up sides. Place foil around bottom and 3/4 up sides; set aside.

Over hot (not boiling) water, combine chocolate morsels and 1/2 cup sugar; heat until morsels melt and mixture is smooth. Remove from heat; set aside.

In large bowl, beat cream cheese and sour cream until smooth. Add 3/4 cup sugar, vanilla extract and lemon rind; mix well. Add eggs, one at a time, beating well after each addition.

Divide batter in half. Stir melted chocolate in one half. Pour into crumb-lined pan. Cover with plain batter. With sharp knife, swirl chocolate batter through plain batter to marbleize.

Place pan in a roasting pan. Fill roasting pan with water to depth of 1 1/2-inches.

Bake at 325 degrees friend for 1 hour. Cool in oven with door slightly open 1 hour. Remove from oven and water bath. Allow to sit at least 2 hours before removing ring from pan.

 

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Peppermint Pound Cake

Ingredients:

1 cup shortening
2 cups sugar
4 large eggs
1 teaspoon peppermint extract
1 teaspoon butter flavoring
1/2 teaspoon red food coloring
1/2 teaspoon salt
3 cups flour, sifted
3/4 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
1/4 cup peppermint candy, crushed



Directions:
Preheat oven to 325 degrees friend.

Cream shortening and sugar. Add eggs, one at a time. Mix well. Add peppermint extract, butter flavoring, red food coloring, and salt. Sift flour again, and add alternately with buttermilk.

Mix soda and vinegar in a small bowl, then add to the above mixture. Blend well. Fold in crushed peppermint candy.

Pour into 9 or 10 inch tube pan that has been greased and dusted with flour. Bake at 325 degrees friend for about 1 hour and 10 minutes, or until toothpick inserted into center comes out clean. Do not overbake.

 

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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.

 

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Light Hummingbird Cake

Vegetable cooking spray
3 Cups + 2 teaspoons all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 Cup sugar
1 teaspoon cinnamon
2 eggs
1/2 Cup unsweetened applesauce
3 tablespoons vegetable oil
1 3/4 Cup mashed bananas ( 5 or 6 )
1 1/2 teaspoon vanilla extract
1--8 oz. can crushed pineapple, undrained

Coat 3 round cake pans with cooking spray and sprinkle 2 teaspoons of flour evenly into pans and shake to coat.

Combine remaining 3 cups of flour and next 4 ingredients in a large bowl. Stir together eggs, applesauce, and oil. Add to flour mixture, stirring just until dry ingredients are moistened. ( Do not beat ) Stir in bananas, vanilla, and pineapple. Pour into pans and bake at 350 degrees for approximately 25 minutes. Cool layers and spread frosting between layers, on top, and on sides.

Light Cream Cheese Frosting

1--8 oz. pack reduced fat cream cheese ( unsoftened )
1--3 oz. pack regular cream cheese softened
1 Tablespoon light butter
6 Cups powdered sugar
1 teaspoon vanilla extract
3/4 Cup chopped pecans

Beat cream cheese and butter at high speed until creamy. Gradually add powdered sugar beating at low speed until smooth. Stir in vanilla and pecans.

 

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Almond Snack Cake

Ingredients:

1 package (1-layer-size) chocolate or yellow cake mix
1/4 cup packed brown sugar
1/2 cup almond butter or peanut butter
1/2 cup water
1 egg
1/2 cup almond toffee pieces
1/4 cup chopped almonds or peanuts



Directions:
Preheat oven to 350 degrees friend. Grease and flour an 8x8x2-inch baking pan; set aside.

In a large bowl combine cake mix and brown sugar; add almond butter or peanut butter. Beat with an electric mixer on low speed just until crumbly. Set aside 1/3 cup of the crumb mixture.

Add the water and egg to remaining crumb mixture; beat on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 2 minutes. Stir in 1/4 cup of the almond toffee pieces.

Pour into prepared baking pan. Bake in preheated oven for 20 minutes.

Stir remaining 1/4 cup almond toffee pieces and the almonds or peanuts into the reserved crumb mixture; carefully sprinkle over cake. Bake for 10 to 20 minutes more or until a toothpick inserted into center comes out clean. Cool in pan on wire rack.

 

[moreluck]

Tiny Shortbread Tarts

Ingredients:
1 cup butter or margarine
1/2 cup confectioners sugar
2 cups all-purpose flour
1 can (21 oz. size) raspberry, cherry or strawberry pie filling



Directions:
In a mix bowl, cream butter and sugar. Add flour; mix well.

Shape into 1 inch balls; press onto the bottom and up the side of greased miniature muffin cups. Bake at 300 degrees friend for 17-22 minutes.

Cool for 15 minutes; carefully remove from pans. Spoon 1 teaspoon of pie filling into each tart.