what's Baking!!

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See's Fudge Candy (The "Original" Recipe!)

• 4 1/2 c Sugar
• 3 pk Chocolate chips (12 oz ea)
• 1/2 lb Margarine
• 1 ts Vanilla
• 1 cn Evaporated milk
• 7 oz Marshmallow cream
• 2 c Nuts

Preparation


Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but its estimated that each piece contains about 47 gazillion calories. Dieters, beware!

 

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Noodle Kugel

• Water
• 1 teaspoon salt
• 1 1/2 cup wide noodles
• 1 egg
• 3 tablespoons sugar
• 1 tablespoon butter or margarine
• 1/4 teaspoon cinnamon
• 1/2 cup raisins
• 1/8 teaspoon salt
• 1 1/8 cups cottage cheese (optional)
• 3/8 cup sour cream (optional)

Preparation

Preheat oven to 350°friend. Place water in a saucepan with salt and bring to boil. Add noodles and cook for 10 minutes. Drain and place in mixing bowl. Add egg, sugar, butter or margarine, cinnamon, raisins and salt. If you wish, add cottage cheese and sour cream. Blend well. Pour into a greased casserole. Bake in 350°friend oven for 30 minutes.

 

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Zuppa Inglese Cake

Ingredients:


***CAKE***
6 eggs, separated
1 cup sugar
1 tablespoon lemon juice
1 tablespoon orange rind grated
1 cup sifted cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
***CUSTARD FILLING***
1/2 cup sugar
1/4 cup cornstarch
1/8 tablespoon salt
2 cups milk
3 egg yolks, lightly beaten
1/2 cup dark rum
1/2 teaspoon vanilla extract
2 tablespoons creme de cocoa
1/4 cup Marsala
***TOPPING***
1 cup heavy cream, whipped



Directions:
CAKE: Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan. Beat egg yolks until they are thick and pale; gradually beat in sugar until it spins a rope when dropped from beaters. Beat in lemon juice and the orange rind.

Sift together twice the flour, baking powder and salt and fold into the yolk mixture. Beat egg whites until stiff and fold into the cake batter.

Pour into prepared pan and bake 45 minutes at 350 degrees, or until tester comes out clean. Cool.

CUSTARD: Combine sugar; cornstarch and salt in pan. Stir in milk, bring to a boil, stirring and cook 1 minute. Pour a little of hot mixture into egg yolks and mix and return all to pan. Heat 1 to 2 minutes until thickens.

Divide filling into 3 bowls. Add 2 Tb of rum to first bowl and chill. Add vanilla to second bowl and creme de cacao to third and chill. Split sponge cake into 3 layers and sprinkle all layers with remaining rum mixed with Marsala.

Place bottom layer in shallow dish. Spread with one of cooled custards. Repeat with other layers and custards. Chill until service.

Just before serving, whip cream to stiff peaks. Top each serving with a generous amount of whipped cream.

 

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Fudgy Mint Cookies

• 1 (18 1/4 ounce) package devil's food cake mix
• 1/2 cup butter, softened
• 1 tablespoon water
• 2 eggs
• 2-3 tablespoons confectioners' sugar
• 2 (5 ounce) packages chocolate-covered mint candies (I used Necco brand Haviland Thin Mints)

1. In a large mixing bowl, combinei the cake mix, butter, and water.
2. Add eggs and mix well.
3. Shape into 1 inch balls and roll in confectioners' sugar.
4. Place 2 inches apart onto ungreased baking sheets.
5. Bake at 375 for 8-10 minutes, or until set.
6. Immediately press a mint into the center of each cookie.
7. Cool for 2 minutes before removing to wire racks to cool completely.

 

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Sticky Caramel Pecan Rolls

Ingredients:
1/4 cup caramel-flavored sundae syrup
cooking spray
1 can (8 oz. size) refrigerated crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon



Directions:
Preheat oven to 375 degrees friend.

Spoon 1 1/2 tsp syrup into each muffin cup coated with cooking spray; set aside.

Unroll crescent roll dough, and separate into rectangles. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough.

Beginning at 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.

Bake at 375 degrees friend. for 14 minutes. Run a knife around edges of cups; invert onto a platter.

 

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Triple-Play Cookies

36 -48 cookies

• 1 cup butter
• 1/2 cup peanut butter
• 1 cup sugar (Baker's Sugar is great!)
• 1 cup light brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 (12 ounce) bag chocolate chips or miniature M&M baking bits
• 2 1/2 cups flour
• 1 cup old fashioned oats or quick-cooking oat
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

1. Preheat oven to 375°.
2. Mix flour, oats, baking soda and powder, and salt in a medium bowl and set aside.
3. Cream the butter and peanut-butter. Add sugar, mix well. Beat in each egg separately. Then add vanilla. Gradually beat in the dry ingredients. Set aside 1/2 cup of the M&M's, or chocolate chips; with a large wooden spoon, mix in the remaining M&M's or chocolate chips.
4. Line a baking sheet with Parchment paper and drop cookies by the tablespoonful about 2 inches apart. Take 3-4 M&M's from the 1/2 cup set aside and press them into the cookie so they will show after baking.
5. Bake for 8-9 minutes, or until golden brown around the edges and the centers are NOT completely set but no longer shiny. Let cookies finish cooking on sheet for 2-5 minutes and transfer to a wire wrack to cool.

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Maple Cookies Recipe

Ingredients

• 1/2 cup (1 stick) of unsalted butter, room temperature
• 1 cup of dark brown sugar
• 1 teaspoon of vanilla extract
• 1 large egg
• 1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
• 2 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 3/4 cup of chopped walnuts

Method

1 Cream the butter and sugars together at medium speed for three minutes or until light and fluffy.
2 Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.
3 In a separate bowl sift together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Cover with plastic wrap and chill for thirty minutes.
4 Preheat the oven to 350F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned around the edges. Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.
Makes 3 dozen.

 

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Downeast Maine Pumpkin Bread
.
Ingredients:

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour

• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions:

1. Preheat oven to 350 degrees friend (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

 

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Merry Christmas Candy Cane Cake

Ingredients:

1 package (2-layer size) chocolate cake mix, any variety
1 package (4-serving size) chocolate flavor instant pudding & pie filling
4 eggs
1 container (8 ounce size) sour cream
1/2 cup vegetable oil
1/2 cup water
4 squares semi-sweet baking chocolate, chopped
1 1/2 cup candy canes, coarsely crushed, divided
1 container (8 ounce size) whipped topping, thawed



Directions:
Preheat oven to 350 degrees friend. Lightly grease 2 9-inch) round cake pans, line with wax paper.

Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.

Beat on medium speed 2 minutes or until well blended. Stir in chopped chocolate and 4 tablespoons of the crushed candy canes.

Spoon batter into prepared pan. Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool in pans for 10 minutes on a wire rack.

Loosen cake from side of pan with spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on wire rack.

Place 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Garnish the top and the sides with the remaining crushed candy canes.

 

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Delicious and Moist Red Velvet Cake


SERVES 10 , 1 cake

• 1/2 cup butter, room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 ounce red food coloring
• 3 1/2 tablespoons applesauce
• 2 tablespoons Dutch-processed cocoa powder
• 1 cup buttermilk
• 2 1/4 cups cake flour, sifted
• 1 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon vinegar

1. 1. Cream butter, sugar, and eggs until fluffy.
2. 2.make a mixture of cocoa, food coloring, and applesauce.
3. 3. add to creamed mixture.
4. 4. Mix flour and salt and add to creamed mixture alternating with buttermilk.
5. 5.add vanilla.
6. 6. add soda to vinegar and gently fold into batter.
7. 7. pour into 2- 9" greased cake pans.
8. 8.Bake at 350 for 26-30 minutes.

 

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Vanilla Cake with Caramel Topping

Ingredients:

***CAKE***
2 teaspoons shortening
3/4 cup superfine sugar
1 1/2 teaspoon baking powder
1/3 cup milk
1 egg
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla

***SAUCE***
2 cups brown sugar
1 cup water
2 teaspoons unsalted butter
1/2 cup nuts (optional)

Turn this recipe into a puzzle! [click]


Directions:
Preheat oven to 350degrees friend.

Cream the shortening and sugar in a medium bowl.

Add the egg and mix well. In another bowl, mix the flour, salt and baking powder.

Add the flour alternating with the milk to the sugar mixture. Stir in the vanilla.

For the Sauce: In a sauce, add the brown sugar, water, butter (and nuts, if using) and boil for 8 minutes.

Pour the batter into a loaf pan and pour the hot sauce on top of the batter. Bake in the oven for about 35-40 minutes. A toothpick should come out clean when inserted into the middle of the cake.

To Serve: Cool slightly and serve with ice cream.

 

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Christmas Reindeer Mix


SERVES 6 -8

• 2 cups Wheat Chex
• 2 cups Rice Chex
• 2 cups Corn Chex
• 2 cups Cheerios toasted oat cereal
• 2 cups unsalted pretzels
• 2 cups M&M's plain chocolate candies
• 1 (8 ounce) package white chocolate baking squares
• 1 cup unsalted peanuts

1. Mix wheat chex, rice chex, corn chex, cheerios, peanuts, m&m, in a large bowl.
2. Spread a large sheet of wax paper over counter top.
3. Melt white chocolate squares in microwave.
4. Pour melted chocolate over mixture.
5. Mix together very fast.
6. Spread evenly over wax paper and let dry, then break apart and you have a great choc snack !

 

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Famous Peach Pound Cake

Ingredients:
1 cup unsalted butter -- softened
3 cups sugar
6 whole eggs -- at room temperature
3 cups all-purpose flour -- sifted after measuring
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh peaches -- peeled, finely chopped, well drained
1 teaspoon vanilla
1/2 teaspoon almond extract -- optional

Directions:
Preheat oven to 350 degrees friend. Lightly grease and flour a 10-inch tube pan and set aside.

In the bowl of an electric mixer set on medium speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

In a separate smaller bowl, combine sifted flour, soda and salt. Set aside.

Combine sour cream and chopped peaches in another small bowl.

Fold dry ingredients into creamed mixture alternately with sour cream and peaches, beginning and ending with dry ingredients. Stir in vanilla and almond extracts, if desired.

Pour batter into prepared pan and bake on middle oven rack for 65-75 minutes or until cake tests done. If should just release itself from the edge of the pan, be golden brown and spring back in the center when lightly touched.

Let cake cool in pan 10 minutes, then turn out onto rack to finish cooling.

 

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Starbuck's Bran Muffins


SERVES 12 , 24 muffins

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 cups toasted wheat bran (about 4 ounces)
• 1/2 cup chopped dried apple
• 1/2 cup dried sour cherries
• 1 cup boiling water
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1/2 cup honey
• 2 large eggs
• 2 cups buttermilk
• 1/2 cup walnut pieces

1. 1. Preheat oven to 400°friend Line 24 muffin cups with muffin papers.
2. 2. Stir flour, baking soda and salt in small bowl to blend.
3. 3. Combine bran and dried fruit in another bowl; mix in 1 cup boiling water.
4. 4. Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time.
5. 5. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture and walnuts.
6. 6. Divide batter among lined muffin cups.
7. 7. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

 

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Boston Market Cinnamon Apples

Ingredients

• 3 each Apple golden delicious
• 2/3 cup Water
• 1/2 tablespoon Flour
• 1 teaspoon Cornstarch
• 2 teaspoon Butter crumbled
• 1/2 cup Brown sugar
• 1/4 teaspoon Cinnamon
• 1 dash Salt

Preparation


1. Preheat the oven to 350F / 180C.

2. Peel and core the apples. Cut each one into 16 slices and arrange the slices in an 8"x 8" baking dish.

3. In a small bowl, combine the water with the flour, cornstarch, and Butter Buds and stir until the dry ingredients are dissolved and not lumpy. Add the brown sugar and cinnamon and stir until smooth.

4. Pour the cinnamon mixture over the apple slices, cover the dish with foil, and bake for 40 minutes. Stir the apples every 10 minutes

 

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Choc. Chunks with Cherries & Pistachios

• 12 ounces bittersweet Baker's chocolate, chopped
• 1/2 cup whole milk
• 3 tablespoons of unsalted butter
• 1/4 teaspoon salt
• 1 cup shelled pistachios
• 1 cup dried tart cherries

Preparation......

1. In a large microwaveable bowl, combine chocolate, milk, butter, and salt. Place bowl in microwave and heat on high for 3 minutes, stirring every 30 seconds. Remove and whisk until combined and smooth. (If chocolate is not completely melted after whisking, return to microwave for 1 minute and repeat step.)
2. Stir in pistachios and cherries. Line the bottom and sides of a 9 x 9-inch pan with plastic wrap. Pour chocolate mixture into pan, scraping bowl, and smooth out evenly. Refrigerate until firm, about 1 hour.
3. Remove pan from refrigerator and invert chocolate mixture onto a cutting board. Remove plastic and cut chocolate with a knife into desired shape and size. Serve at room temperature.

 

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Texas Longhorn Touchdown Brownies

Ingredients:
1 1/4 cup Butter or margarine
3/4 cup Unsweetened cocoa
2 cups Sugar
6 large Eggs
1 tablespoon Vanilla
2 cups All-purpose flour
2 cups Pecan halves
3/4 pound Semisweet chocolate -- cut in 1/2" chunks

Directions:
In a 3-4 quart pan over low heat, stir butter with cocoa until melted. Off the heat, beat in sugar. Add eggs and vanilla; beat well. Add flour, pecans, and chocolate; mix well.

Spread batter in buttered 9x13" pan. Bake in a 325 degrees friend oven until top feels dry in center, about 35 minutes. Cool in pan.

If baking ahead, wrap airtight when cool and hold up to a day. Cut into pieces.

 

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Julie's Pecan Caramel Bars


BOTTOM LAYER

• 2 cups flour
• 1 cup brown sugar
• 1/2 cup butter, softened

PECAN LAYER

• 1 1/2-2 cups chopped pecans

CARAMEL LAYER

• 1 1/2 cups butter
• 1 cup brown sugar
• 1 teaspoon vanilla

TOP LAYER

• 8 ounces semi-sweet baker's chocolate, chopped
• 6 ounces semi-sweet chocolate chips

1. Preheat oven to 350°friend
2. Mix together ingredients for bottom layer to a fine crumb consistency. Pat into an ungreased 9x13 pyrex dish.
3. Sprinkle pecan layer using enough to completely cover bottom layer.
4. Combine caramel ingredients in saucepan and cook over medium high until it comes to a good boil. Immediately remove from heat and pour over pecans.
5. Bake for 20 minutes and remove from oven. It will not look done.
6. Immediately sprinkle the chocolate over the caramel and gently spread so that it melts and blends in with caramel layer.
7. Allow to cool completely before cutting. I like to serve it in small squares, about 1 1/2", because they are very rich.

 

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Mascarpone frosting
8 oz mascarpone cheese, room temperature
2 tbsp butter, room temperature
2 tsp vanilla paste (extract is fine)
1 tbsp milk
1 1/4 cups confectioners sugar

Beat together mascarpone and butter until well combined. Beat in vanilla and milk. Add in confectioners sugar, scraping down the bowl as you go. When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.​

 

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My Mom's Fruit Salad

This is a simple fruit salad I grew up eating. Mom made this every major holiday meal. It is easy, simple yet delicious. It makes for a nice light side to a good meal. My children love it as do I!
by RHOS

SERVES 4 -6 , 1 bowl

• 1 (10 ounce) jar maraschino cherries, pitted no stems, drained (10oz)
• 1 (15 ounce) can pineapple chunks, drained (15oz)
• 1 cup miniature marshmallow (to taste)
• 1 (15 ounce) can mandarin oranges, drained (15oz)
• sour cream (8oz, to taste)

1. Drain the juice from the canned fruit.
2. Mix all ingredients together.
3. Add more marshmellows and/or sour cream to personal taste.