what's Baking!!

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White Chocolate Fudge Cake


Ingredients:
1 box (18.25 oz size) white cake mix
1 1/4 cup water
3 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla
3 squares white baking chocolate, melted
***FILLING***
3/4 cup chocolate chips
2 tablespoons butter
***FROSTING***
1 can vanilla frosting
3 squares white chocolate, melted
1 teaspoon vanilla
1 carton (8 oz. size) cool whip
Directions:
Combine the cake mix, water, egg white, oil and vanilla. Beat on low speed for 2 minutes. Stir in white chocolate. Pour into greased and floured 9x13 pan.
Bake in preheated oven at 350 for 30 minutes, or until cake tests done. Cool 5 minutes. Meanwhile, in the microwave melt the chocolate chips and butter; stir until smooth. Spread over warm cake. Cool completely.

 

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Coconut/Macadamia Nut Banana Bread

2 1/4 cups all-purpose flour
3 large eggs
3/4 teaspoon baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 tablespoon finely grated lemon zest
1 teaspoon salt
1 1/3 cups mashed ripe bananas (about 3 large)
1 1/2 sticks (12 tablespoons) unsalted butter, softened
3 tablespoons sour cream
1 cup packed light brown sugar
3/4 cup (6 ounces) chopped macadamia nuts
1/2 cup granulated sugar
1 cup (3 ounces) sweetened flaked coconut, lightly toasted and cooled

Instructions
Put a rack in the middle of the oven and preheat oven to 350 degrees. Generously butter two 8- x 4-inch loaf pans and dust with flour, knocking out excess.

Sift together flour, baking powder, baking soda, and salt into a medium bowl. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add eggs one at a time, beating well after each addition. Add vanilla, zest, bananas, and sour cream, beating until just combined. Reduce speed to low, add flour mixture, and mix until just combined. Stir in nuts and coconut.

Divide batter between buttered loaf pans and smooth tops. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 45 to 50 minutes. Remove bread from pans and cool completely, right side up, on rack.

Makes 2 loaves

 

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Apple Walnut Cake

Ingredients
1 2/3 cups sugar
1/2 teaspoon nutmeg
2 whole egg
4 cups apple chopped and peeled
1/2 cup oil vegetable oil
1 cup walnut chopped
2 teaspoons vanilla extract
FROSTING
2 cups flour
6 ounces cream cheese
2 teaspoons baking soda
3 tablespoons butter softened
1 1/2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon salt
1 1/2 cups powdered sugar

InstructionsIn a mixing bowl, beat sugar and eggs.

Add oil and vanilla; mix well.

Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well.

Stir in apples and walnuts.

Pour into a greased and floured 13 x 9 x 2-inch baking pan.

Bake at 350 degrees friend. for 50 to 55 minutes or until cake tests done.

Cool on a wire rack.

For frosting, beat cream cheese, butter and vanilla in a mixing bowl. Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake.

 

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Strawberry Fool (the way Brits love strawberries)

basket of strawberries
1 cup heavy cream
sugar (to taste)
vanilla or Cointreau (optional)

Hull & wash the berries. and add sugar to your taste. Crush the berries with a fork. or chop coarsely in a food processor.

Whip the cup of heavy cream into stiff peaks. You can add vanilla or Cointreau or nothing. Fold the berries into the cream and serve in individual bowls. Clear parfait glasses are pretty too.

 

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BISCOCHITOS

1/2 lb. (2 sticks) unsalted butter, room temp.
1/2 cup sugar
1 egg yolk
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. anise seeds
1/4 cup water

For Cinnamon Sugar:
1/4 cup sugar
2 tsp. cinnamon

Cream the butter & sugar in a bowl 'til light and fluffy (about 3 mins.). Add the egg yolk and mix to combine. In another bowl, sift together the flour, baking powder and salt. Stir in the anise seeds. Add to the butter mixture and mix 'til combined. Drizzle in the water 'til mixture just comes together.
Divide dough in half. Press each into a disk shape and cover with plastic wrap. Refrigerate at least 1 hour to overnight.
Preheat oven to 350. Dust a surface with flour and roll out each disk to 1/8 inch thickness. Cut out shapes with cookie cutters and place on baking sheets lined with parchment paper. In a small bowl combine the sugar and cinnamon. sprinkle over cookies. Bake until edges begin to brown, about 10 mins., rotate pan halfway through. Transfer cookies to wire rack to cool.

 

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Blueberry Coffee Cake

2 cups flour
2 eggs
2 teaspoon baking powder
2 teaspoons pure vanilla extract
1/2 teaspoon Salt
2 cups fresh or frozen blueberries
1 package (8 oz) cream cheese; softened
3 tablespoon Sugar
1/2 cup Butter melted
1 1/2 teaspoon ground cinnamon
2 cups Sugar


InstructionsPreheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.

In small bowl stir together flour, baking powder and salt; set aside.

In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined. Stir in vanilla. Gradually fold in blueberries.

Batter will be very thick. Pour into prepared pan and smooth the top.

In small bowl stir together 3 tablespoons sugar and the cinnamon. Sprinkle over batter.

Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

 

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Mom's Ice Box Cake

Ingredients:
2 boxes (5.9 ounce size) chocolate pudding (NOT instant) *
6 cups whole milk *
1 box (15 ounce size) plain graham crackers
4 ripe bananas sliced 1/2 inch thick (more if desired)
Canned whipped cream


Directions:
Prepare the pudding according to the directions on the box. Spread a 1/2 inch layer of warm pudding on the bottom of an 11 by 7 inch glass baking pan.
Top with a layer of graham crackers. Break the crackers, if necessary, to fit the pan. Arrange a layer of the banana slices on top of the graham crackers. Spread a layer of warm pudding about 1 inch thick over the bananas.
Repeat alternating the graham crackers, bananas and top with the rest of the pudding. Cover with plastic wrap and press the wrap on the pudding to prevent a skin from forming as it cools. Put the pan in the refrigerator for 24 hours. When you are ready to serve it, cut the icebox cake, scoop the sections into individual serving bowls and top generously with the canned whipped cream.

 

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Creamy Milk Chocolate Fudge


Ingredients:
1 cup Milk chocolate chips
12 ounces Semisweet chocolate chips
1 can Sweetened condensed milk
2 cups Miniature marshmallows
1 dash Salt
1/2 cup Chopped nuts
1 1/2 teaspoon Vanilla
Directions:
Line a 8-or 9-inch square baking pan with waxed paper.
In heavy, medium-sized saucepan, over low heat, melt all chips, with sweetened condensed milk, marshmallows and salt; stir until smooth and well blended. Remove from heat, stir in nuts and vanilla. Spread evenly into prepared pan. chill 2 hours, or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.

 

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Fresh Peach Crumble

Ingredients
3 tablespoons Flour
2 tablespoons Butter not margarine
1/3 cup sugar
1/3 cup Whole oats - not instant!
1/4 teaspoon Cinnamon
1/2 cup Brown sugar packed
3 tablespoon Orange marmalade
1/3 cup Flour
3 cups peach slices
1/4 teaspoon Cinnamon

Instructions1. Preheat oven to 375 degrees.
2. In a mixing bowl, add flour, sugar, cinnamon, orange marmalade; stir in peaches and toss to coat well. Place mixture into unbaked pie shell.
3. In a small bowl, combine all topping ingredients and cut in margarine with a pastry blender or two knives until mixture is crumbly. Sprinkle evenly over top of fruit in pie shell.
4. Place a baking sheet or heavy foil (shiny shine up) on oven rack; set pie atop the sheet or foil. Bake for about 40 minutes or until golden brown.

 

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Hershey's Red Velvet Cocoa Cake


1/2 c Shortening
2 1/2 c Sifted cake flour
1 1/2 c Sugar
1 c Buttermilk
2 Eggs
1 ts Salt
1 ts Vanilla
1 ts Soda
2 oz Red food coloring
1 tb Vinegar

Cream shortening and sugar. Add eggs and vanilla. Beat well. In a separa dish, blend cocoa and food coloring; add to sugar mixture. Add flour, buttermilk, and salt alternately. Mix soda and vinegar in cup and add. Ba in two 9-in cake pans, greased and floured, at 350 for 30 to 35 minutes.

 

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Mango Upside-Down Cake

2 cups peeled and sliced ripe mangoes
2 Tbs lemon juice
1 Tbs plus 1/4 cup butter or margarine
1/3 cup light brown sugar
1/2 cup sugar
1 egg
1+1/4 cups flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup milk

Combine the sliced mangoes and lemon juice in a non-reactive bowl
and toss to coat the mangoes. Allow to stand at room temperature
for 15 minutes. Melt the tablespoon (15 ml) of butter or margarine
in an 8 inch (20 center manager) cake pan or non-reactive casserole. Using an
iron skillet will cause the mangoes to discolor. Add the brown sugar
and arrange the mango slices in an attractive pattern. In a separate
bowl, cream the remaining butter or margarine and sugar and beat in
the egg. Add the remaining dry ingredients one third at a time,
alternating with the milk, and beat until the batter is smooth. Pour
over the mangoes. Bake in a preheated 350F (180C) oven for 50 to
60 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes, then invert onto a serving platter. Serve
warm or at room temperature. Serves 6 to 8.

 

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Secret Brownies

Ingredients:
24 Square caramels
1 1/2 tablespoon Evaporated milk
2 Eggs, lg
1 cup Sugar
1/2 teaspoon Vanilla extract
1/2 cup Lightly salted butter melted
3/4 cup All-purpose flour
1/4 cup Unsweetened cocoa
1/4 cup Toasted sliced almonds
2 tablespoons Toasted slivered almonds
1/2 cup Flaked coconut


Directions:
Preheat oven to 350-degrees. Grease and flour a 9" X 12" pan. Unwrap caramels, and heat with milk over very low heat, stirring occasionally until completely melted and smooth.
In a large mixing bowl, beat eggs unti thick and lemon colored. Gradually beat in sugar, then vanilla. Stir in melted butter. Sift together flour and cocoa. Blend into batter. Stir in sliced almonds. Mix in melted caramel mixture. Stir in coconut. Spread batter evenly in prepared pan. Sprinkle slivered almonds over surface. Bake 25-27 minutes, until firm, but not hard. Cool in pan. Cut into squares and serve.

 

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Lemon Cranberry Bread

Ingredients:
2 cups PLUS 1/4 cup flour
1 cup sugar
2 eggs, lightly beaten
1/2 cup buttermilk
4 tablespoons butter, at room temperature
2 tablespoons lemon juice
1 tablespoon lemon rind
1 cup fresh or unthawed frozen cranberries
1 teaspoon baking powder
1/2 teaspoon salt


Directions:
Preheat oven to 375. Grease and flour or spray with cooking spray with flour one loaf pan. In a medium bowl, combine the zest, 2 cups flour, salt and baking powder. Set aside. Toss cranberries in remaining 1/4 cup flour and set aside. Cream together the butter and sugar. Drop in eggs, one at a time, beating after each one until well combined. Stir in buttermilk and lemon juice. Mix thoroughly. Stir in flour mixture until just combined. Gently stir in the cranberries. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 10 minutes. Turn out on a rack to finish cooling. Serve slightly warm.

 

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Mrs. Fields Soft and Chewy Peanut Butter Cookies

2 1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups dark brown sugar, packed
1 1/4 cups granulated sugar
1 cup butter, softened
3 large eggs
1 cup creamy peanut butter
2 teaspoons vanilla Preheat oven to 300ºF.

1. Mix dry ingredients and set aside.
2. On medium speed, in a large bowl, blend sugars, add butter, and mix until grainy smooth consistency. Add eggs, peanut butter and vanilla and beat unti fluffy.
3. On a low speed, add flour mixture until barely mixed into butter mixture.
4. Drop by rounded tablespoonsful, 2" apart on ungreased cookie sheet. Use a wet or flour coated fork to gently press a crisscross pattern on top of each cookie.
5. Bake until the edges of the cookies are lightly browned, approximately 18-20 minutes.
6. Remove to Cool on rack

 

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Amish Cake/Hawaiian Wedding Cake

Mix:
2 cups of flour
2 cups, sugar
1 tsp. baking soda
Add:
1 cup chopped walnuts
2 eggs, slightly beaten
1 teaspoon vanilla
1 - 20 oz. can of crushed pineapple with the juice

Mix well, pour into an ungreased 9 X 13 pan. Bake at 350 degrees (325
for glass) for 45 minutes. Allow to cool and frost.

Frosting:
1/2 cup (1 stick) butter or margarine
1 - 8 oz. cream cheese softened
1 teaspoon vanilla
Beat above, then slowly add 1 cup powdered sugar, beating well. Frost
cooled cake, sprinkle with chopped nuts if desired. Refrigerate at least
3 hours before serving.

 

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Chips Off The Old Box" Cookies

1 (18.25 oz) box devil's food cake mix
6 ounces semi-sweet choc. chips
1/2 cup vegetable oil
2 eggs

Line baking sheets with parchment paper. Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix with elec. mixer until blended. Drop by rounded teaspoonfuls onto the parchment lined baking sheets about 2 1/2 inches apart. Bake 10 mins. or 'til cookies are set at the edges. Remove sheets from oven and keep cookies on sheet for 5 minutes. Remove with spatula and place on cooling rack.

 

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Shortcake biscuits:
1 cup all-purpose flour
3/4 cup cake flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 teaspoon grated orange zest
3/4 cup whole milk, plus 2 tablespoons for glaze
1/2 teaspoon vanilla extract
2 teaspoons crystal sugar or granulated sugar

To make the shortcake biscuits:
Preheat oven to 400°friend. Line a baking sheet with parchment paper or coat lightly with butter or cooking spray. Into a bowl, sift together the flours, the sugar, baking powder and salt. Toss in the butter and the orange zest. Using your fingertips or a pastry blender, rub the butter and flour together until the mixture resembles coarse meal. Add 3/4 cup of the milk and the vanilla; stir with a fork just until the mixture comes together in a sticky dough.

Drop rough balls of dough, 1/4 cup each, onto the prepared pan, leaving 2 inches between each mound. Brush the tops with the remaining milk and sprinkle with the crystal sugar. Bake 20 to 25 minutes, until golden brown. Cool. Split and spoon strawberries over. Top with Cool Whip

 

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Neiman-Marcus Brownies

Ingredients :
1 pk Chocolate cake mix
2 Eggs
1/2 c Margarine; melted
8 oz Cream cheese
1/4 c Margarine
2 Eggs
1 lb Powdered sugar

Instructions:
Add 2 eggs and melted margarine with cake mix and press in bottom of 9x13" pan. Combine cream cheese, margarine, 2 eggs and powdered sugar. Beat and spread on top of cake mixture. Bake at 300~ for 1 hour

 

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Maple Walnut Shortbread

1 cup unsalted butter
1/2 cup packed light brown sugar
1/2 cup maple syrup
1 egg, seperated
2 cups flour
1 tbs ground cinnamon
1/4 tsp salt
1 1/2 cups chopped walnuts

Heat oven to 300 degrees. Using electric mixer, beat butter, brown sugar, maple syrup and egg yolk unti smooth. Stir in flour, cinnamon and salt until combined. Spread dough into ungreased 15 1/2x10 jelly roll pan. Beat egg white in small bowl with fork until foamy. Spread evenly over dough, sprinkle on nuts and press gently into dough. Bake 35-40min or until shortbread shrinks slightly from side of pan. Do not overcook.

 

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Cranberry Apple Bread

Ingredients:
1 1/2 cup flour
1 1/2 teaspoon Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups chopped peeled apples
3/4 cup sugar
2 tablespoons margarine or butter, melted
1/4 cup cholesterol-free egg product
1 cup fresh cranberries
1/2 cup chopped walnuts
Directions:
Combine flour, baking powder, cinnamon and baking soda; set aside. Mix apples, sugar and margarine in large bowl. Add egg product; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in cranberries and walnuts. Spread the batter into greased 8x4-inch loaf pan. Bake at 350°friend for 1 hr or until toothpick inserted in center comes out clean. Let stand in pan 10 mins.Remove from pan. Cool completely on wire rack.