what's Baking!!

[moreluck]

DECADENT CHOCOLATE PECAN PIE

This extra-rich variation of pecan pie is a real winner!


Crust Ingredients:

1 (9-inch) unbaked pie crust
Filling Ingredients:
1 cup light corn syrup2/3 cup sugar1/3 cup LAND O LAKES® Butter, melted3 eggs1 tablespoon bourbon, if desired1/2 teaspoon salt1 cup pecan halves1/2 cup real semi-sweet chocolate chips

Topping Ingredients:

Pecan halves, if desired Real semi-sweet chocolate chips, melted, if desired LAND O LAKES™ Heavy Whipping Cream, whipped, sweetened, if desired
Heat oven to 375°friend. Place crust into 9-inch pie pan. Crimp or flute edge; set aside.

Combine corn syrup, sugar, butter, eggs, bourbon (if desired) and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in 1 cup pecans and 1/2 cup chocolate chips.

Pour into prepared pie crust. Cover pie loosely with aluminum foil. Bake for 30 minutes. Remove aluminum foil; continue baking for 10 to 15 minutes or until filling is set. (If browning too quickly, recover with aluminum foil.) Cool; refrigerate at least 4 hours or until serving time.

Dip additional pecan halves halfway into melted chocolate chips; if desired. Place onto waxed paper-lined baking sheet; refrigerate until set. Serve pie with sweetened whipped cream and garnish with dipped pecan halves, if desired.

 

[Brown_Eyed_Girl]

Merk's Coffee Cake (made without coffee, so it's not really "coffee" cake)

1/2 cup shortening
3/4 cup sugar
1 tsp. vanilla
Cream together until creammmmmy.....

3 Eggs
add one at a time
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
mix together and sift, (a little sift here, a little sift there)

1/2 pint sour cream add to cream mixture alternating with flour mix

Spread 1/2 the batter in 10", greased & lined with wax paper on bottom.

Filling: (it can be filling so pace yourself accordingly)
6 tablespoons butter
1 cup packed brown sugar
2 tsp. cinnamon
Cream together, so it's creammmmmy

Dot batter in pan with 1/2 of mixture. . . . . . . . . . . . . . . . . . . . . . . .

Pour in rest of batter. (into the pan)

Dot top with rest of mixture. . . . . . . . . . .

Bake at 350 for about 50 minutes (you could try the other way but the results might not be the same)
Cool 10 minutes and remove from pan. (remove the cake from the pan that is)

Enjoy

 

[moreluck]

Coconut Poke Cake

"White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth."
Ingredients:
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed
Milk
1 (16 ounce) package frozen whipped
Topping, thawed
1 (8 ounce) package flaked coconut
Directions:
1.Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.2.Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut.

 

[moreluck]

Golden Corral Rolls


1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls

Sprinkle the yeast over very warm water in a large bowl (Very warm
Water should feel comfortably warm when dropped on wrist.) Stir until
Yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt
To hot milk and stir until the sugar dissolves and butter or margarine
Is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to
Yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,
To form a soft dough. Use some of the remaining 1/2 cup of the flour to
Dust a pastry cloth. Knead the dough lightly for 5 minutes, working in
The remaining flour (use it for flouring the pastry cloth and your
Hands). Place dough in a warm buttered bowl; turn greased side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4
To 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly
Floured pastry cloth. Dough will be sticky, but use as little flour
As possible for flouring your hands and the pastry cloth, otherwise
The rolls will not be as feathery light as they should be. Pinch off
Small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4 inches in diameter. Place in neat rows, not quite touching,
In a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in
A warm place until doubled in bulk, 30 to 40 minutes. Brush tops of
Rolls with melted butter or margarine, then bake in a 375 degree oven
For 18 to 20 minutes or until nicely browned. Serve warm with plenty
Of butter. This recipe yields about 2 dozen rolls.

 

[moreluck]

Maple Sponge Cake

Ingredients:
1 1/4 cup Sifted flour
1 cup Maple syrup
1/2 teaspoon Baking powder
1/2 teaspoon Salt
6 Eggs, separated
1 tablespoon Cream of tartar
1 teaspoon Vanilla

Directions:
Sift together flour, baking powder and salt. Beat egg whites until foamy in large mixing bowl. Add cream of tartar and 1/4 cup of maple syrup. Beat until whites form stiff peaks.

Combine egg yolks, 3/4 cup maple syrup, vanilla and sifted dry ingredients in a small bowl. Beat at medium speed 4 minutes. Fold egg mixture gently into beaten egg whites.

Pour into greased 10 inch tube pan and bake at 350 degrees friend. For 45 minutes. Invert to cool.

 

[moreluck]

Double Tree Hotel Chocolate Chip Cookies


2 cups flour
1/2 tsp. Baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. Vanilla
1 tsp. Lemon juice
12 oz. Chocolate chips
1 1/2 cup walnuts

Preheat oven to 375 degrees. Lightly grease cookie sheets.
Place the butter in a large bowl and cream lightly with an
Electric mixer. Add the sugars and beat on medium speed for
About 2 minutes. Add the eggs, one at a time, beating well
After each addition. Add the vanilla and lemon juice and mix
Well. In a separate bowl, stir together the flour, oatmeal,
Baking soda, and salt. Add to the creamed butter mixture and
Stir well to blend. Add chocolate chips and walnuts and stir
To combine. Using a 1/4 cup measure or a 2−oz ice cream scoop,
Drop the batter on the cookie sheets, leaving 2 −3 inches
Between each cookie. Bake for 13 − 15 minutes or until lightly
Browned around the edges. Remove from the cookie sheets and
Cool on wire racks.

 

[moreluck]

Fruit Cocktail Cake

SERVES 12 , 1 cake SIFT TOGETHER

• 1 1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

MIX IN

• 1/2 cup margarine, softened
• 1 (16 ounce) can fruit cocktail, undrained
• 1 egg

TOPPING

• 1 cup brown sugar
• 1/2 cup coconut
• 1/2 cup chopped pecans

1. Add margarine and fruit cocktail to dry ingredients. Beat with spoon until mixed well. Add egg and blend about 2 minutes more. Pour into 9x13 greased and floured pan. Sprinkle top with mixture of brown sugar, coconut and pecans. Bake at 350 degrees for 40-50 minutes. Lower oven to 325 degrees for glass pan.
2. SHORTCUT: Use pre-sifted flour and just stir in other dry ingredients.

 

[moreluck]

Heart Shaped Cookies

1/2 cup butter, softened
1/4 cup shortening
1 1/4 cups sugar
2 large eggs
1/3 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice

Icing
2 cups powdered sugar
1/4 cup butter softened
6-8 tsps.fresh lemon juice
Beat together 'til desired consistancy

1. Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs and milk, beating until blended.

2. Combine flour and next 3 ingredients. Add to butter mixture, beating at low speed just until blended; stir in lemon rind and juice. Divide dough into 4 equal portions; wrap each in plastic wrap, and chill at least 2 hours or up to 6 hours. 3. Roll 1 dough portion to a 1/4-inch thickness on a lightly floured surface. Cut with a 3-inch heart-shaped cookie cutter, and place on lightly greased baking sheets. Repeat procedure with remaining dough portions. 4. Bake at 350° for 8 to 9 minutes or until lightly browned on bottoms. Let cool on baking sheets 2 minutes; remove to wire racks, and cool 20 minutes or until completely cool.

 

[moreluck]

Lemon Loves

Ingredients:

***Crust***

1/2 cup powdered sugar, plus extra for sprinkling
2 cups flour
1 pinch salt
1/2 pound butter, cut into small pieces

***Filling***

4 eggs
2 cups sugar
6 tablespoons flour
6 tablespoons fresh lemon juice
1 lemon, grated rind of

Directions:
Preheat oven to 350 degrees friend. Lightly grease 12 x 9" baking pan.

Blend sugar, flour and salt. Add butter and with fork, crumble mixture until it resembles coarse bread crumbs. Press crust into prepared pan, and bake 20 minutes.

While crust is baking, make the filling: Beat the eggs, sugar, flour and lemon juice with electric mixer; stir in lemon rind.

Spread filling over baked crust; return pan to oven, and bake 25 to 30 minutes. Remove from oven and let cool to room temperature. Then sprinkle with powdered sugar.

 

[moreluck]

Raspberry Cream Pie

SERVES 8 , 1 pie

• 1 unbaked pie shell
• 12 ounces cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 cup sour cream
• 10 ounces frozen raspberries, thawed
• 2 1/2-3 teaspoons cornstarch
• 1/2 cup cream, whipped and sweetened to taste

1. Combine cream cheese, sugar and eggs and pour into pie shell.
2. Bake at 375* for 30 minutes;cool.
3. Spread top of cheese mixture with the sour cream.
4. Mix thawed raspberries and cornstarch; cook until thick. Cool.
5. Fold in whipped cream into raspberry mixture. Spoon over pie and chill.

 

[moreluck]

Bake Sale Cherry Almond Muffins

Ingredients:

2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs, beaten
1 cup sour cream
1/2 cup oil
1 teaspoon almond extract
1 cup canned cherry pie filling
1/2 cup chopped almonds

Directions:
Put the dry ingredient into a bowl and mix together.

In bowl, mix the wet ingredient and stir into the flour. Mix until just mixed (do not over mix). Fold in the cherry filling and almonds.

Put into greased muffin pans. Bake at 350 degrees friend for 20 minutes until golden brown.

 

[moreluck]

Caramel Brownies

SERVES 24

• 18 ounces German chocolate cake mix
• 2/3 cup evaporated milk, separated
• 1 cup semi-sweet chocolate chips
• 12 ounces caramels
• 1/2 cup butter, melted
• 1 cup chopped nuts

1. Mix cake with butter and 1/3 Cup evaporated milk, divide in 1/2.
2. Place half in a greased 13x9 greased pan.
3. Bake @ 350 for 6 minutes.
4. In microwave, melt caramels with 1/3 Cup evaporated milk.
5. Sprinkly chocolate chips evenly on baked cake mix, cover with melted caramels.
6. Top with the remaining half of cake mix. (I flatten it in my hand and piece it together on the top, a few cracks are ok).
7. Bake @ 350 for 20 minutes.
8. Enjoy!

 

[moreluck]

Fruit Poached In Vanilla Syrup (Compote De Fruits)

Ingredients:
3 cups water
1 cup sugar
1 piece (2-inch size) vanilla bean
OR
1 1/2 tablespoon vanilla extract
2 cups peeled, cored or stoned pear, peach, or apricot halves or combination of these

Directions:
Bring the water, sugar and vanilla to a boil in a 2 quart saucepan over high heat. Add the fruit, reduce the heat, and cook uncovered at a very slow simmer for 15 to 20 minutes, until the fruit is soft but not mushy. Let the fruit cool in the syrup for 30 minutes, then remove it to a bowl with a slotted spoon.

Boil the remaining syrup until it is reduced by half and slightly thickened. Allow to cool and pour over the fruit.

Refrigerate for at least one hour and serve chilled in dessert dishes or wine glasses.

 

[Anonymous 10]

I just made a big pot of soup smells great i'm going to be sipping on it all day and watching it snow a foot from my window stay warm I am.

 

[moreluck]

Bananas Foster Crunch Cake

Ingredients:

1/2 cup butter or margarine, softened
1 1/2 cup sugar
2 large eggs
2 cups mashed bananas
1/4 cup light rum
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup all-purpose flour
1/3 cup pecans, chopped
1/4 cup brown sugar, packed firmly
1/4 cup butter or margarine, melted

Directions:
Preheat oven to 350 degrees friend.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in mashed bananas, rum and vanilla.

Combine 1-1/2 cups flour and next 4 ingredients. Add to butter mixture, mixing until well blended. Pour into a greased and floured 10 inch tube pan; set aside.

Combine 1/2 cup flour, pecans, brown sugar, and butter; sprinkle over batter. Bake at 350 degrees friend for 55 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on wire rack for 10-15 minutes; remove from pan, and let cool completely on wire rack.

 

[moreluck]

Orange-Chocolate Chip Pound Cake With Sour Cream Glaze

SERVES 8 -10 Cake

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tablespoon grated orange zest
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

Glaze

• 2 tablespoons sour cream
• 3/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

1. Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
2. Combine the flour, baking powder, baking soda, and salt in a bowl.
3. In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5. Beat in the sour cream; stir in the orange zest and vanilla.
6. With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
7. After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
8. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
9. Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
10. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
11. Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
12. Let stand until the glaze is set, about 1 hour; slice and serve.
13. Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

 

[moreluck]

Pink Romantic Cake

Ingredients:

1 package (18.25 ounce size) white cake mix
1 package (4-serving size) strawberry gelatin mix
2 tablespoons all-purpose flour
1 carton (6 ounce size) frozen strawberries, thawed
1/2 cup vegetable oil
4 eggs

Directions:
Preheat the oven to 350 degrees friend. Grease one 9 or 10 inch Bundt or tube pan.

Combine the cake mix, gelatin, flour, eggs and thawed strawberries. Beat at medium speed of an electric mixer for 3 minutes. Add the oil and beat for one more minute.

Pour batter into the prepared pan. Bake at 350 degrees friend for 35 to 40 minutes. Let cake cool before frosting or serving.

 

[moreluck]

Chocolate Raspberry Heart Cake

Ingredients:

1 tablespoon all-purpose flour
2 cups unprepared devil's food cake, mix
1/2 cup water
1/4 cup fat-free egg substitute
1/3 cup jam, seedless raspberry
4 ounces unsweetened baking chocolate square(s)
6 tablespoons jam, seedless raspberry
6 tablespoons fat-free creamer, such as fat-free half-and-half
1/2 cup raspberries

Directions:
Preheat oven to 350 degrees friend. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.

Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.

Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)

 

[moreluck]

Texas Chocolate Pecan Squares

Ingredients:

1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter or margarine
12 ounces chocolate chips
1 cup corn syrup
3 eggs
1/3 cup sugar
1/4 cup butter or margarine, melted
1/2 teaspoon salt
1 cup chopped pecans

Directions:
Combine flour, sugar, baking soda and salt in a small bowl. Cut in butter with pastry blender (or fork) until mixture resembles fine crumbs.

Press evenly into foil lined and greased 13x9 inch pan. Bake at 350 degrees friend for 7 minutes.

Melt chocolate in double boiler. Combine corn syrup, eggs, sugar, melted butter and salt. Beat well. Blend into chocolate and stir in pecans.

Pour pecan filling over warm crust. Bake at 350 degrees friend for 35-40 minutes. Cool. Cut into 2 inch squares.

 

[moreluck]

Fun Fudge Muffins

Ingredients:

2 cups unsalted butter, not margarine
8 ounces sweet German chocolate
3 1/2 cups sugar
2 cups flour
1 pinch salt
8 eggs
2 teaspoons vanilla extract
4 cups chopped pecans
36 pecan halves

Directions:
Preheat oven to 300 degrees friend. Line muffin tins.

Melt butter and chocolate in the top of a double boiler. Combine sugar, flour and salt in a large bowl. Stir in chocolate mixture.

Add eggs and vanilla extract and whisk just enough to moisten all ingredients. Do not overmix! Fold in chopped nuts.

Spoon batter into muffin tins until 2/3 full. Top each with a pecan half. Bake 40 minutes.