what's Baking!!

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Coconut Butter Cookies

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup (1-stick) unsalted butter - softened
• 1/2 cup brown sugar - firmly packed
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/3 cups sweetened flaked coconut

Preparation


In a medium mixing bowl, combine flour, baking soda, and salt; set aside. In the bowl of a standing mixer, combine butter and sugars. Beat on medium speed with the paddle attachment until smooth and fluffy. Add egg, vanilla and coconut extracts, and continue beating. Scrape down sides of bowl, and spoon in flour mixture, beating till combined. Add coconut and mix. Transfer dough to a smaller bowl (if necessary), cover and refrigerate for at least four hours or overnight.

When ready to bake, preheat oven to 350 degrees friend. Using a medium-size cookie scoop, or by heaped tablespoonfuls, drop the dough onto parchment-lined baking sheets, leaving at least a 2 to 3-inch gap between each mound. Place one baking sheets at a time onto center rack of preheated 350 degree friend oven. For soft chewy cookies; bake until centers are very lightly browned, about 7 to 8 minutes. For crisper chewy cookies; bake until centers are golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely.

Makes about 36 cookies.

 

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Chocolate Swirl Sour Cream Pound Cake


Ingredients:

2/3 cup butter, softened
2 2/3 cups sugar
1 1/4 cup refrigerated egg substitute
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup nonfat sour cream
1/2 cup unsweetened cocoa

Directions:
Heat oven to 350 degrees friend. Spray 10-inch tube pan or 12-cup Bundt pan with no stick cooking spray. Lightly dust with flour. Set aside.

In large mixer bowl combine butter and sugar. Beat at medium speed until creamy (1 to 2 minutes). Add egg substitute and vanilla. Continue beating 1 minute.

Reduce speed to low. Beat, adding flour, baking soda and salt alternately with sour cream, just until flour is blended (1 to 2 minutes). Remove about 2 1/2 cups batter; set aside.

To remaining batter add cocoa. Beat at low speed until well mixed (1 to 2 minutes). Spoon 1/2 vanilla batter into prepared pan. Place 1/2 chocolate batter by tablespoonfuls on top of vanilla batter; swirl chocolate batter with knife. Top with remaining vanilla batter. Spoon tablespoonfuls of remaining chocolate batter on top; swirl with knife.

Bake for 50 or 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool completely.

 

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Lemon-Filled Coconut Cake

“Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3-1/4 cups all-purpose flour
• 3-1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1-1/2 cups 2% milk
• FILLING:
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup water
• 4 egg yolks, beaten
• 1/3 cup lemon juice
• 2 tablespoons butter
• FROSTING:
• 1-1/2 cups sugar
• 2 egg whites
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 3 cups flaked coconut

Directions

• In a large bowl, cream butter and sugar until light and fluffy. AddEggs, one at a time, beating well after each addition. Beat in Vanilla. Combine the flour, baking powder and salt; add to creamed Mixture alternately with milk beating well after each addition.
• Transfer to three greased and floured 9-in. Round baking pans. BakeAt 350° for 25-30 minutes or until a toothpick inserted near the Center comes out clean. Cool for 10 minutes before removing from Pans to wire racks to cool completely.
• For filling, in a small saucepan, combine the sugar, cornstarch and Water until smooth. Bring to a boil; cook and stir 2 minutes longer Or until thickened and bubbly. Remove from the heat.
• Stir a small amount of hot mixture into egg yolks; return all to the Pan, stirring constantly. Bring to a gentle boil; cook and stir 2 <Minutes longer. Remove from the heat; gently stir in lemon juice and Butter. Cool to room temperature without stirring.
• Place one cake on serving plate; spread with half of the filling.Repeat layers. Top with remaining cake.
• For frosting, in a large heavy saucepan, combine the sugar, egg Whites, water and cream of tartar. With a portable mixer, beat on Low speed for 1 minute. Continue beating on low over low heat until Frosting reaches 160°, about 10 minutes.
• Transfer to a large bowl; add vanilla. Beat on high until stiff peaks Form, about 7 minutes. Frost top and sides of cake. Sprinkle with
• Coconut. Store in the refrigerator. Yield: 16 servings.

 

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Wonderful Whole Wheat Waffles


Ingredients:

1 1/2 cup whole wheat flour
1/4 cup all-purpose flour
2 teaspoons baking powder
2 egg -- separated
1 1/2 cup skim milk
3 tablespoons vegetable oil
2 tablespoons honey

Directions:
Heat waffle iron while making batter.

Stir together flours and baking powder.

Beat egg yolks until they are lemon colored. Add milk, oil, and honey. Blend well and stir into the dry ingredients.

Beat egg whites until stiff, and fold into batter.

Pour batter onto lightly oiled, hot waffle iron. Bake until steaming stops. Lift waffle from iron with a fork.

 

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Mixed Berry Whole-Grain Coffee Cake

Ingredients:

1 1/4 cup all-purpose flour divided
3/4 cup quick-cooking oats
3/4 cup packed light brown sugar
3 tablespoons butter
1 cup whole-wheat flour
1 cup fat-free (skim) milk
3/4 cup granulated sugar
1/4 cup canola oil
1 egg, slightly beaten
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cup frozen unsweetened mixed berries, thawed and drained
OR
2 cups fresh berries
1/4 cup chopped walnuts

Directions:
Preheat oven to 350 degrees friend. Coat 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

Combine 1/4 cup all-purpose flour, oats, brown sugar and butter in small bowl. Mix with fork until crumbly; set aside.

Combine remaining 1 cup all-purpose flour, whole- wheat flour, milk, granulated sugar, oil, egg, baking powder, cinnamon and salt in large bowl. Beat with mixer or whisk 1 to 2 minutes until well blended. Fold in berries.

Spread batter in prepared pan. Sprinkle evenly with reserved oat mixture. Top with chopped walnuts. Bake 38 to 40 minutes or until toothpick inserted into center comes out clean. Serve warm.

 

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Bob Evan's Peanut Butter Pie


1 5 oz. Pkg. Jell−O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1−1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated
Crust, or you can bake your own), lightly browned
1 − 8 Ounce container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup
Whipped whipping cream, peanut butter. Whisk until completely blended. Pour
Into baked pie shell, cover with generous layer of Cool Whip whipped
Topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle
With your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours,
Serve.

 

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BLUEBERRY CAKE
Printed from COOKS.COM

2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg, unbeaten
1/2 cup milk
2 cups blueberries
1/2 teaspoon vanilla


Sift flour once, add salt and baking powder.
Cream butter and sugar, add egg and beat thoroughly. Add flour and milk, alternately, until smooth. Stir in vanilla. Fold in berries. Bake at 350°friend for 45 minutes or until cake tests done.

 

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Mocha Cupcakes

Ingredients

• 2 eggs
• 1/2 cup cold brewed coffee
• 1/2 cup canola oil
• 3 teaspoons cider vinegar
• 3 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• MOCHA FROSTING:
• 3 tablespoons milk chocolate chips
• 3 tablespoons semisweet chocolate chips
• 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 1 to 2 tablespoons brewed coffee
• 1/2 cup chocolate sprinkles

Directions

• In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
• For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee until smooth. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.

 

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Peanut Butter Chocolate Cupcakes

Ingredients

• 1 package (3 ounces) cream cheese, softened
• 1/4 cup creamy peanut butter
• 2 tablespoons sugar
• 1 tablespoon milk
• BATTER:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 1 cup water
• 1 cup milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• FROSTING:
• 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 6 tablespoons baking cocoa
• 3 to 4 tablespoons milk

Directions

• In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
• In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
• Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.
• Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
• In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.

 

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Golden Corral Bread Pudding


3 Cups French bread cubed and partially dried
1/2 Cup melted butter
2 Cups whole milk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 Cup brown sugar (dark)

White Sauce:
1 Cup whole milk
2 tablespoons butter
1/2 Cup granulated sugar
1 teaspoon vanilla
1 tablespoon flour
Dash of salt

Scald milk and butter together. Remove and set aside. Beat eggs, add
Brown sugar and cinnamon. When milk is cool enough add egg mixture
Making sure that the egg mixture does not curdle. Add bread cubes and
Stir carefully, do not beat. Place in an 8"x11" well−oiled pan. Place
In a preheated oven at 350 degrees for about 40 minutes, check with
Toothpick. When done set aside.

WHITE SAUCE:
Mix all ingredients together and bring to a boil for 3 − 4 minutes,
Stirring constantly. Set aside for 5 minutes, pour about 1/2 mixture
On warm bread pudding and place the remainder of sauce in a serving
Bowl for those who desire that little extra. Best served warm, but
Great at room temperature.

 

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Lemon Raspberry Muffins

2cups flour
1 cup sugar
3 tsp. Baking powder
1/2 tsp salt
1 cup half-and-half cream
1/2 cup vegetable oil
1 tsp lemon extract
2 eggs
1 cup fresh raspberries

Combine dry ingredients and mix well. Combine cream, oil, lemon extract, and eggs. Blend well. Add to dry ingredients and stir just until moistened. Carefully fold in raspberries. Fill lightly greased muffin cups 3/4 full.

Bake at 400F for 20 minutes or until golden brown.

 

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Apple Kuchen

• From the kitchen of Kathi A Duehring
Ingredients

1 cup flour
2 tablespoons sugar
1/4teaspoon salt
1/2 cup butter
4 cups apples
1/2 cup sugar
1/2teaspoon cinnamon
1/2 cup flour
1/2 cup sugar
1/4 teaspoon salt
4 tablespoons butter

Directions

CRUST: Mix flour , sugar, salt, and butter with a pie blender and pat in a 7"x11" or 8"x8" pan.
FILLING: Peel and Slice apples, add sugar and cinnamon. place in pie crust.
STRUESEL: Mix flour, sugar, salt and butter with a pie blender. sprinkle over apple mixture, in pie crust. Heat oven to 350 and bake for 45 to 50 Minutes.

 

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Boston Corn Cake

Ingredients

• 1 cup flour
• 1/2 cup cornmeal
• 1/2 cup sugar
• 1/2 tsp. Salt
• 3 tsp. Baking powder
• 1 cup milk
• 1 egg well beaten
• 1 tbsp butter melted

Preparation


Preheat oven to 420 friend. Sift and combine the dry ingredients (first 5). Combine the wet ingredients in another small bowl. Add wet to dry and stir until just moistened. Bake in a buttered pie pan or 8 by 8 inch baking pan for 20 minutes or until golden brown and center comes out clean with toothpi

 

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Cranberry Vanilla Coffeecake (Gourmet)


1/2 vanilla bean, split lengthwise
1 3/4 cups sugar
2 cups fresh or thawed frozen cranberries (6 ounces)
2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, softened, divided
2 large eggs
1/2 cup whole milk

Garnish: confectioners sugar

Preheat oven to 375°friend with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.
Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.
Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).
Whisk together 2 cups flour, baking powder, and salt.
Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.

Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top.
Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.
Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

Cooks’ note:
Coffeecake can be made 1 day ahead and kept, tightly wrapped, at room temperature.

 

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Fannie Mae Caramels


4 cups sugar
2 cups light corn syrup
14 ounce can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
2 teas. Vanilla
2 cups chopped walnuts or pecans

Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine
Sugar, corn syrup, condensed milk, milk, cream and butter. Place over
Medium heat and stir occasionally with a wooden spoon until it comes
To a boil. Attach a candy thermometer and continuously stir until
Temperature reaches 240F. Remove immediately and stir in vanilla and
Nuts. Pour into baking pan and allow to cool completely before cutting.
Cut into desired serving pieces. They can also be dipped in chocolate
That has been melted in a double boiler. Dip one at a time and allow
Chocolate to harden.

 

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Pig Pickin' Cake

I got this recipe from a local gas company cookbook. I'm not sure of the reasoning behind the name, but my kids love it. Its a light and refreshing cake, perfect following a heavy meal.
by mommyoffour
58 min | 20 min prep

SERVES 8

• 1 (18 ounce) white cake mix
• 4 eggs
• 1/2 cup cooking oil
• 1 (11 ounce) can mandarin oranges, undrained
• 1 (3 3/4 ounce) box vanilla instant pudding mix
• 1 1/2 cups milk
• 1 (20 ounce) can crushed pineapple
• 1 (8 ounce) carton Cool Whip

1. Combine cake mix,eggs, oil and oranges in a large bowl.
2. Blend on low speed for 2 minutes.
3. Grease and flour 2 layer cake pans.
4. Bake in 350 oven for 33 to 38 minutes.
5. Mix pudding mix with 1 1/2 cups milk until thick.
6. Drain pineapple.
7. Add pineapple and whipped topping to pudding.
8. Spread between layers and on top of cake.

 

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Butter Pecan Fudge

Ingredients:

1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves -- toasted and coarsely chopped

Directions:
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly.

Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans.

Spread into a buttered 8-in. Square dish. Cool to room temperature. Cut into 1-in. Squares. Store in an airtight container in the refrigerator.

 

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Original Pancake House Apple Pancakes

Ingredients:
8 eggs
1 1/2 cup half and half
1 dash salt
1 3/4 cup flour
1/2 cup powdered sugar
1/2 cup butter, clarified
2 pounds apples, peeled and thinly sliced
cinnamon sugar



Directions:
Combine eggs and half and half in large bowl and mix well. Add salt, nutmeg, flour and powdered sugar and mix until batter is smooth.

Heat 2 T. butter in medium 7" skillet over high heat and saute 1/2 pound apple slices until crisp tender. Add 1 cup batter and bake at 425 until firm, about 15 minutes.

Sprinkle top of pancake heavily with cinnamon sugar and slide pancake out onto plate. Invert pan over plate and turn, flipping pancake so second side is on top. Return to oven another 5 minutes or until done.

To serve, place plate upside down on top of skillet and turn pan over, sliding pancake onto plate. Repeat with remaining batter.

NOTE: Make cinnamon sugar by combining equal parts sugar and powdered cinnamon.

 

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Banana Sour Cream Cake

Ingredients:

1 pkg. (2-layer size) yellow cake mix


3 eggs


1 cup mashed ripe bananas (about 3)


1 cup BREAKSTONE'S or KNUDSEN Sour Cream


1/4 cup oil


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


1/2 cup (1 stick) butter, softened


1 pkg. (16 oz.) powdered sugar


1 cup finely chopped PLANTERS Walnuts

Directions:



HEAT oven to 350°friend.
BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.
BAKE 35 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.
REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.

 

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Nauset House Inn's Butterscotch Oatmeal Muffins

Ingredients:

1 box (18-oz. size) oatmeal
1 quart low-fat buttermilk
2 1/4 cups light brown sugar
1 1/2 cup margarine
6 eggs, slightly beaten
3 cups all purpose flour
4 tablespoons baking powder
1 1/2 tablespoon baking soda
1 teaspoon salt
1 1/2 cup butterscotch chips

Directions:
Put oatmeal in a large bowl, pour buttermilk over oats, and mix. Add brown sugar on top of oatmeal. Mix again and let stand 1 hour.

Preheat oven to 375 degrees friend.

In separate bowl, melt margarine and cool. In another bowl mix eggs.

Add margarine to oats and mix well. Add eggs and mix again. Mix flour, baking powder, baking soda, and salt together and mix with oats and eggs. Fold in chips.

Bake into greased muffin pans. Bake for 18 minutes or until done. This batter can be mixed a day ahead and refrigerated.