what's Baking!!

[moreluck]

Satan Cake (Chocolate and Coffee)


SERVES 10 -12 , 1 cake

• 2 cups flour
• 1 3/4 cups sugar
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1 tablespoon baking soda
• 1 cup milk
• 1 tablespoon vinegar
• 2/3 cup vegetable oil
• 1 cup boiling boiling hot very strong coffee

1. Sift together flour, sugar, cocoa, salt, and baking soda.
2. Combine milk and vinegar, then stir in oil. Add this wet mix to the dry mix; stir well.
3. Gradually stir in boiling coffee.
4. Pour into greased and floured pan (9x13 or other of your choice).
5. Bake @ 350 for around 30 minute Test center of cake with knife to check for doneness.
6. Ganache Topping: (I love this ganache because it's made with milk, butter, and cocoa rather than cream and chunks of chocolate; I keep these ingredients on hand, so it's easier to make on the fly.).
7. Ingredients: 1 C sugar, 6 Tbsp milk, 6 Tbsp Butter, 1/2 C cocoa.
8. Bring all to a boil and boil for 3 minute Pour over warm cake.
9. *We have substituted Mayo for the oil in a pinch. Makes a denser cake, but still very delicious.

 

[moreluck]

Healthy Morning Glory Muffins


18 muffins

• 2 cups whole wheat flour
• 1 1/3 cups sugar
• 2 teaspoons baking soda
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 cup apple, peeled cored and chopped
• 1 cup raisins
• 1 cup sweetened flaked coconut
• 1/2 cup chopped pecans or walnuts
• 3 large eggs
• 1/4 cup canola oil
• 1/4 cup applesauce
• 1/2 cup orange juice
• 2 teaspoons vanilla

1. Preheat oven to 350°friend.
2. Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts.
3. In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened.
4. Spoon batter into well greased muffin tins (filled to the top).
5. Bake for 35 minutes or until springy to touch or until knife comes out clean.
6. Let cool for 5 minutes and then turn out on a rack.

 

[moreluck]

Strawberry Cream Dessert

• 2 1/4 cups graham cracker crumbs
• 6 tablespoons sugar
• 10 tablespoons butter
• 8 ounces cream cheese
• 1 cup confectioners' sugar
• 3 ounces strawberry Jell-O gelatin dessert
• 1/2 cup boiling water
• 8 ounces strawberry yogurt
• 1 tablespoon graham cracker crumbs
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons butter

1. Combine crumbs sugar and butter press into ungreased 13x9x2 refrigerate 15 minutes. In mixing bowl beat cream cheese and confectioners sugar until smooth. Whisk in 1 cup cool whip. Spread over prepared crust. In a large bowl dissolve Jello into bioling water. Whisk in yogurt and 6 cups cool whip until blended pour over cream cheese layer refrigerate 1 hour. Spread cool whip over strawberry layer. Cover and refrigerate overnight. Just before serving combine topping ingredients sprinkle over cool whip.

 

[moreluck]

Fool You Fudge


1 1/2 cups sugar
1/4 teaspoon salt
2 tablespoons butter
2/3 cup evaporated milk
2 cups miniature marshmallows
2 cups chocolate chips
1 teaspoon pure vanilla extract
1/3 cup chopped almonds (optional)
1/3 cup raisins (optional)

1. In a medium heavy saucepan (glass saucepans work best, but any kind will do) combine the sugar, salt, butter and evaporated milk over medium heat.
2. Stir the mixture constantly until it comes to a boil.
3. Continue constantly stirring and let the mixture boil for about 5 minutes.
4. Remove the mixture from the heat and stir in the marshmallows, chocolate chips and vanilla. Now is also the time to add any of the nuts and/or dried fruits you want.
5. Stir the mixture vigorously for a minute or until the marshmallows have all melted and the fudge becomes a nice chocolate color.
6. Quickly pour the fudge into a foil-lined bread loaf pan and place it into the refrigerator overnight or until it is firm and fully chilled. Note : You can also pour the fudge into a foil-lined 8-inch square pan.
7. To slice, take the fudge out of the refrigerator and tip the pan upside-down to remove the foil. Then, let the fudge slab stand for 15-30 minutes or until it softens slightly but is still cold. (You don't need to let the fudge soften if you use the 8-inch square pan, just slice it into 1 1/2 inch squares.) Slice into 1 inch thick slabs, wrap with wax paper and share with family and friends!

 

[moreluck]

Caramel Dream Pie

Ingredients

• 14 oz. Can sweetened condensed milk
• 9 -inch ready-to-fill graham cracker crust
• 8 oz. Carton whipped topping
• 1 or 2 Heath toffee candy bars coarsely chopped

Preparation


Pour a 14 oz. Can of sweetened condensed milk into a 2-cup glass measuring cup, and cover the top with aluminum foil. Place the covered measuring cup in a 3 1/2-quart crock pot. Carefully pout hot water into the crock pot to reach the level of the condensed milk in the measuring cup. Cover the crock pot with its lid, and cook on LOW for 9 hours. Carefully remove the measuring cup from the crock pot, and let the caramelized milk cool completely. (You may speed this up by placing it in the refrigerator after it has cooled a bit initially.) Spread the caramelized milk on the bottom of the graham cracker crust. Spoon whipped topping over the top, and spread it in an attractive manner. Sprinkle with Heath bar toffee candy crumbles. Cover with plastic wrap and chill for at least 2 hours before serving. This is yummmmmy!!!

 

[moreluck]

Simple French Toast Strata

This is a simple French Toast that everyone loves for Brunch on New Years' Day. I use whatever bread I have on hand, but I really like crusty Italian bread, cubed.

SERVES 6 -8 </SPAN>

• 12 cups bread cubes
• 8 ounces cream cheese, cubed
• 8 eggs
• 2 1/2 cups milk
• 6 tablespoons margarine or butter
• 1/4 cup maple syrup

1. Grease a 3 quart rectangular baking dish.
2. Place half of the bread cubes in the dish. Top with cream cheese.
3. Cubes and remaining bread cubes.
4. Combine eggs, milk, melted margarine or butter, and maple syrup in a.
5. Blender container or mixing bowl. Process or beat with.
6. A rotary beater until well combined.
7. Pour egg mixture evenly over the bread and cheese cubes. Using a.
8. Spatula, lightly press layers down to moisten.
9. Cover with plastic wrap and refrigerate for 2 to 24 hours.
10. Remove plastic wrap from baking dish. Bake, uncovered,.
11. In a 325 oven for 35 to 40 minutes or until center.
12. Appears set and the edges are lightly golden. Let.
13. Stand about 10 minutes before serving.
14. Serve with syrup.

 

[moreluck]

Oatmeal Cranberry Cookies

Ingredients

• 3/4 cup Sugar
• 3/4 cup Brown sugar
• 1 cup Butter; room temp
• 2 Egg
• 1 tablespoon Vanilla extract
• 1 1/2 cups Flour
• 2 teaspoons Baking soda
• 1 teaspoon Salt
• 4 cups Oats, rolled (raw)
• 1 cup Cranberries; dried

Preparation


Cream butter and sugars, beat in eggs and vanilla until smooth. Mix dry ingredients (flour, baking soda, salt) together, and add gradually, incorporating to the mixture on low. Stir in oats and cranberries. Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly.

Bake at 325F until lightley browned, about 12-15 min. Remove and cool on wire racks

NOTE: This is a big hearty cookie with ample oats so theyll travel well without crumbling. Store in airtight containers up to one week or freeze for another time.

 

[moreluck]

Viennese Torte

Ingredients:

1 frozen pound cake -- thawed
3 tablespoons rum
2 tablespoons strawberry preserves
2 tablespoons apricot or pineapple preserves
1 cup nondairy whipped topping
1/4 cup sliced almonds -- toasted

Directions:
Cut pound cake lengthwise into 3 layers. Sprinkle 1 cut side of each layer with 1 tbsp. Rum.

Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.

Replace top layer of cake. Frost top, sides and ends of cake with whipped topping; garnish with almonds.

 

[moreluck]

Banana Cream Cheesecake



SERVES 12

• 1 cup chocolate wafer crumbs
• 1/4 cup melted butter
• 1/3 cup sugar
• 24 ounces cream cheese, softened
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 3 eggs
• 3/4 cup mashed banana
• 1/2 cup whipping cream
• 2 teaspoons vanilla

1. Mix chocolate wafer crumbs, butter and 1/3 cup sugar together. Press mixture into bottom of a 9 inch springform pan; refrigerate.
2. Beat cream cheese until creamy on low speed.
3. Beat in 2/3 cup sugar and cornstarch on low speed. Beat in eggs, one at a time, on low speed.
4. Beat in bananas, whipping cream and vanilla on low speed.
5. Pour mixture into prepared crust.
6. Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
7. Reduce oven temperature to 300 degrees and bake an additional 65 minutes.
8. Cool. Refrigerate cheesecake, uncovered, at least 6 hours.

 

[moreluck]

Healthy Morning Glory Muffins


18 muffins

• 2 cups whole wheat flour
• 1 1/3 cups sugar
• 2 teaspoons baking soda
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 cup apple, peeled cored and chopped
• 1 cup raisins
• 1 cup sweetened flaked coconut
• 1/2 cup chopped pecans or walnuts
• 3 large eggs
• 1/4 cup canola oil
• 1/4 cup applesauce
• 1/2 cup orange juice
• 2 teaspoons vanilla

1. Preheat oven to 350°friend.
2. Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts.
3. In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened.
4. Spoon batter into well greased muffin tins (filled to the top).
5. Bake for 35 minutes or until springy to touch or until knife comes out clean.
6. Let cool for 5 minutes and then turn out on a rack.

 

[moreluck]

Millenium Restaurant's Chocolate-Almond Midnight Cake

Ingredients:

***Cashew Crust***
1/3 cup unsalted cashew nuts
3 tablespoons Sucanat
3 tablespoons canola oil
1/2 teaspoon vanilla extract
1 cup unbleached all purpose-flour
1/8 teaspoon sea salt

***Chocolate Mousse***
1 package (16 ounce size) malt-sweetened, nondairy chocolate chips
2 boxes (12.3 ounce size) extra-firm low-fat silken tofu
3/4 Sucanat
1 teaspoon vanilla extract
1/8 teaspoon sea salt

***Maple Almond Praline***
1/4 cup maple syrup
1 cup slivered almonds
Raspberry sauce
Fresh fruit
Cocoa powder
Finely shredded fresh mint for garnish

Directions:
To make the crust: Preheat the oven to 350 degrees friend. Lightly oil an 8 inch round springform or false bottom pan.

In a food processor, grind the cashews until they resemble fine meal. Add the Sucanat, oil, and vanilla. Process again until well combined.

In a small bowl, stir the flour and salt together. Add the cashew mixture and mix into the flour, beginning with a spatula and ending with your hands.

Press the crust into the prepared pan. Bake for 20-25 minutes, or until light brown and dry.

To make the Chocolate Mousse: In a double boiler, over barely simmering water, melt the chocolate chips.

In a blender or food processor, combine the silken tofu, Sucanat, vanilla, and salt. Process, then add the melted chocolate and blend smoothly for 2 minutes, or until very smooth and completely combined.

Preheat the oven to 350 degrees friend. Lightly oil the sides of the cake pan above the prebaked crust. Pour the mousse mixture into the pan and bake for 35 minutes.

Let cool for 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours before serving. Umold just before serving.

To make the Praline: In a heavy-bottomed sauce pan, bring the maple syrup to a boil. Boil for 1 minute. Add the almonds and stir constantly until the maple syrup has completely crystallized onto the almonds and the almonds appear dry.

Pour the almonds onto a baking sheet and let cool. Store in an airtight container for up to 5 weeks.

To serve, cut the cake into serving pieces. For each serving, pool raspberry sauce on a plate and top with a slice of cake. Top with 1 tablespoon maple-almond praline and garnish with fresh fruit, cocoa powder, and mint.

 

[moreluck]

Chocolate Peanut Butter Bundt Cake

Ingredients:

2 sticks butter or margarine, softened
2 cups sugar
1/2 cup chunky peanut butter
4 squares (1 oz. Size) unsweetened chocolate, melted
6 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup milk
6 ounces semisweet chocolate chips
Favorite chocolate frosting
1/3 cup peanuts, chopped

Directions:
Heat oven to 350 degrees friend. Butter a 12-cup bundt pan.

In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.

Add peanut butter and melted chocolate and beat till well blended. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder, and baking soda. Beat into chocolate mixture alternately with milk just until combined. Stir in chocolate chips.

Turn batter into prepared pans. Bake 55 to 60 minutes, or until a cake tester inserted in center comes out clean.

Let cool in pan 15 minutes, then unmold onto a rack and let cool completely. Frost cake all over with chocolate frosting. Sprinkle peanuts on top.

 

[moreluck]

Best Glazed Brownies Ever

Ingredients:

***Absolutely The Best Brownies***
3/4 cup cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted and divided
1/2 cup boiling water
2 cups white sugar
2 large eggs
1 1/3 cup flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chocolate chips (your choice of semi-sweet or milk chocolate)

***Absolutely The Best Chocolate Glaze***

1/2 cup semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons light corn syrup
1 teaspoon hot water (more if needed)

Directions:
Heat oven to 350 degrees friend. Grease a 13x9 baking pan.

In a mixing bowl combine the cocoa and baking soda then blend in half of the melted butter. Add boiling water and stir until the mixture thickens. Now add the sugar, eggs and remaining butter. Mix until smooth. Next add the flour, vanilla and salt and blendt completely.

Finally stir in the chocolate chips. Pour into greased pan and bake for about 35 to 40 minutes or until brownies begin to pull away from the sides of the pan. Cool completely.

Absolutely The Best Chocolate Glaze: Heat chocolate chips, butter and corn syrup till the chips are melted in microwave or in double boiler. Add the water a bit at a time till you have a pourable or drizzling consistency. Drizzle evenly over cooled brownies.

 

[moreluck]

Boiled Raisin Cake

Ingredients:

***Cake***
2 cups raisins
3 cups water
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla

***Caramel Icing***
1/4 cup butter
1/2 cup brown sugar
2 tablespoons whole milk or cream
1 cup icing (confectioners') sugar
1 teaspoon vanilla

Directions:
For Cake: Boil raisins and water until there is one cup of juice remaining. Remove from heat and cool.

Preheat oven to 350 degrees friend.

In a small bowl, combine flour, baking soda, and spices. In mixer bowl, cream together butter and sugar. Beat in eggs. Stir in vanilla.

Drain raisins and reserve juice. Add raisins to the creamed mixture. Add flour mixture and stir to combine. Add reserved raisin juice (1 cup) last.

Spread batter in a greased 11 by 7 inch oblong or 9 inch square pan. Bake for 35 to 40 minutes, until top of cake springs back when touched lightly. Cool.

For Caramel Icing: Melt butter. Add brown sugar. Stir over low heat for 2 minutes. Add milk and stir until it comes to a boil.

Remove from heat and add icing sugar. Beat until creamy. Stir in vanilla. Spread over top of cooled cake.

 

[moreluck]

Turtle Pumpkin Pie

1/4 cup plus 2 Tbls. caramel ice cream topping, divided
1 Graham cracker pie crust (6 oz)
1/2 cup plus 2 Tbls. chopped pecans, divided
2 pkg (3.4 oz each) Jello vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. cinnamon
1/2 tsp nutmeg
1 tub (8oz.) Cool Whip thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts

Beat pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip, caramel topping and nuts just before serving. Spoon into crust.

Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.

 

[moreluck]

Buttermilk Chocolate Cake



SERVES 18

• 1 cup water
• 1/2 cup vegetable oil
• 1/4 cup cocoa
• 2 cups flour
• 2 cups sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking soda

FROSTING

• 1/2 cup margarine
• 1/4 cup cocoa
• 6 tablespoons milk
• 1 lb powdered sugar

1. Sift flour and sugar together.
2. Sift cocoa, if lumpy and mix water and oil. Heat in microwave and bring to a boil.
3. Mix flour and sugar together. Add to oil mixture.
4. Add eggs and butter milk to cocoa and sugar mixture.
5. Add vanilla and baking soda to batter.
6. Bake at 400* for 20 minutes or until toothpick inserted into center of cake comes out clean.
7. Frosting:.
8. Sift powdered sugar.
9. Sift cocoa, if lumpy and add to milk and margarine. Heat in microwave and bring to a boil.
10. Slowly add powdered sugar until the consistency is right for frosting. If frosting becomes too thick slowly add additional milk.

 

[moreluck]

St. Patrick's Day Cookie Pudding Cake

Ingredients:
1 package (18 1/4 ounce size) yellow cake mix
1 small box pistachio instant pudding and pie filling
4 eggs
1 cup orange juice
1/4 cup vegetable oil
2 drops green food coloring
1 1/2 cup chocolate wafer cookies -- broken

Directions:
Preheat oven to 350 degrees friend. Grease and flour a 10-inch Bundt pan.

Combine cake mix, pudding mix, eggs, orange juice, oil and coloring in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Stir in wafers.

Pour into prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Do not under-bake. Cool in pan about 15 minutes.

Remove cake from pan and finish cooling on rack. Sprinkle with powdered sugar, if desired.

 

[moreluck]

Cherry Orange Poppy Seed Muffins

Ingredients:

2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon poppy seeds
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup butter, melted
1 large egg, lightly beaten
1/2 cup dried tart cherries
3 tablespoons finely grated orange peel

Directions:
Preheat oven to 400 degrees friend. Line a muffin tin with paper cups.

Combine flour, sugar, poppy seeds, baking powder and salt in a large mixing bowl. Add milk, melted butter and egg, stirring just until dry ingredients are moistened. Gently stir in cherries and orange peel. Fill muffin cups 3/4 full.

Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm or let cool completely.

 

[PT Stewie]

How about some nice Irish Soda Bread
"Ta suil agam go bhful la brea agat"
hoping you will have a fine day !

 

[moreluck]

Irish Soda Bread

Ingredients

• 4 to 4 1/2 cups flour
• 2 Tbsp sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 Tbsp butter
• 1 cup raisins
• 1 large egg, lightly beaten
• 1 3/4 cups buttermilk

Method

1 Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
2 Using a pastry cutter or two knives (can also use your fingers), work butter into flour mixture until it resembles coarse meal, then stir in raisins.
3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that it comes together. If you over-knead, the bread will end up tough.
4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.