what's Baking!!

[PT Stewie]

Go raibh maith agat (thank you)
Just like my grandmother used to make !

 

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Millie's Old Fashioned Southern Pound Cake

Ingredients:
8 medium eggs
2 2/3 cups sugar
1 pound butter
3 1/2 cups sifted flour
1/2 cup coffee cream
2 teaspoons vanilla
1/2 teaspoon lemon extract

Directions:

Separate eggs. Measure sugar, whip egg whites until frothy, then add 6 T. Sugar gradually to egg whites while beating. Beat until stiff but not dry. Place mixture in refrigerator until ready for use.

Cream butter gradually, add rest of sugar, beating well until light colored. Add egg yolks, two at a time, beating well after each addition.

Add flour, cream, vanilla and lemon extract alternately. Whip until mixture is very light. A low speed on electric mixer for about 10 minutes is fine. With mixer still at low speed, mix in egg whites long enough to blend well.

Pour batter into lightly greased pan (10 x 3" tube pan). Bake at 300 degrees friend for 1 1/2 to 2 hours.

From Who's Cooking in Laguna Beach

 

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PISTACHIO BAR DESSERT

What You Need!

36 OREO Cookies, finely crushed (about 3 cups)


6 Tbsp. Butter or margarine, melted


2 pkg. (3.4 oz. Each) JELL-O Pistachio Flavor Instant Pudding


2 cups cold milk


1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided


1/2 cup toffee bits



Make It!




MIX cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits.
REFRIGERATE 4 hours or until firm.

 

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Chocolate Fudge Cupcakes



SERVES 24 , 24 cupcakes

• 2 cups all-purpose flour, unsifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter or margarine, room temperature
• 2 cups sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups milk
• 3 ounces unsweetened chocolate, melted

1. Preheat oven to 350°friend
2. Combine flour, baking powder, soda and salt.
3. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
4. Add eggs, one at a time, and vanilla; beat thoroughly.
5. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
6. Add melted chocolate and beat thoroughly. Pour into prepared pan.
7. Bake 20-25 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

 

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Southern Pecan Brownies

From Paula Deen's Best Desserts

SERVES 24 , 24 brownies

• 1 1/2 cups butter
• 5 ounces unsweentned chocolate
• 2 1/2 cups sugar
• 6 large eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1 cup toasted and chopped pecans
• 1 cup sugar
• 1 cup heavy whipping cream
• 5 ounces unsweetened chocolate
• 1/2 cup butter
• 1 cup confectioners' sugar

1. Preheat oven to 350.
2. Line a 13x9 pan with heavy duty foil, letting ends hang over side, spray foil wiht nonstick spray.
3. Melt butter andchocolate, set aside to cool.
4. In a large bowl, beat sugar and eggs at high speed with an electric mixer until fluffy. Gradually add flour and salt, beating until combined.
5. Add melted chocolate mixture, stiring well.
6. Stir in vanilla, chocolate morsels, and pecans.
7. Pour into prepared pan.
8. Bake 35 to 38 minutes, or until center is firm.
9. Cool completely on wire rack.
10. Lift brownies using foil as handles. Spread chocolate frosting on top.
11. Frosting.
12. In medium saucepan, bring sugar and cream to simmer over medium heat; simmer for 6 minutes.
13. Remove from heat and add chocolate and butter, stirring until melted.
14. Wisk in confectioners' sugar.

 

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Chocolate Bundt Cake With Cherry Whipped Cream

Ingredients:

2/3 cup butter or margarine, softened
1 3/4 cup granulated sugar
2 large eggs
1 1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
3/4 cup Dutch Processed Cocoa
1 1/2 teaspoon baking soda
1 1/2 cup sour cream
Confectioners' sugar
***Cherry Whipped Cream***
1 cup whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 cup chopped maraschino cherries

Directions:
Chocolate Bundt Cake: Heat oven to 350 degrees friend. Grease and flour a 12-cup bundt or tube pan.

Beat butter and sugar in bowl until creamy. Add eggs, almond and vanilla extracts; beat well. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well. Pour batter into prepared pan.

Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Sift with confectioners' sugar. Garnish with Cherry Whipped Cream.

Cherry Whipped Cream: Beat whipping cream, confectioners' sugar, almond extract and vanilla extract until stiff. Stir in maraschino cherries.

 

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Bread Pudding

Ingredients

1. 3 cups bread cubes
2. 4 cups scalded milk
3. 3/4 cup white sugar
4. 1 tablespoon butter
5. 1/2 teaspoon salt
6. 4 eggs, lightly beaten
7. 1 teaspoon vanilla extract
8. 1 cup white sugar
9. 1/2 cup butter
10. 1/2 cup heavy cream
11. 1 teaspoon vanilla extract

Cooking Directions

1. Preheat oven to 350 degrees friend (175 degrees C).
2. Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

 

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Chocolate Oatmeal Cake

1¼ hours | 30 min prep

SERVES 12 , 1 cake

• 1 cup rolled oat
• 1 1/2 cups boiling water
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 cup sifted flour
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla

1. Mix rolled oats and boiling water together and let cool.
2. Cream shortening with sugar and eggs. Add the oatmeal mixture along with flour, cocoa, baking soda, salt and vanilla. Beat until smooth.
3. Bake in 8x12 greased pan in 350 degree oven for 35 minutes.
4. Frost with Coconut Icing made by mixing 1 cup powdered sugar, 2 cups coconut, 2 tablespoons butter, and 1/2 cup milk. Mix well and boil until thick, about 4 minutes.

 

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Cranberry Upside Down Sour Cream Cake

Ingredients:

1/2 cup light butter
1 1/2 cup granulated sugar
2 tablespoons fresh orange juice
1 teaspoon cinnamon
4 cups cranberries rinsed
***CAKE***
1 1/2 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons light butter softened
1/2 cup granulated sugar
1/2 cup light brown sugar packed
1 egg
2 egg whites
3/4 cup lowfat sour cream, PLUS
2 tablespoons sour cream (optional) or more
3/4 teaspoon vanilla extract
1/4 teaspoon orange extract
2 tablespoons confectioner's sugar (optional)

Directions:
Wrap bottom outside of a 9-inch springform pan with foil just tall enough up the sides to prevent leakage. Spray inside bottom and sides.

Rinse the cranberries, remove stems, spoiled berries and debris. Melt 1/2 cup butter in small saucepan. Add 1 1/2 cups granulated sugar, juice (or water) and cinnamon. Cook,stirring until sugar dissolves, about 3 minutes. Stir in cranberries.

Pour mixture into prepared pan and spread evenly and place pan on baking sheet. Set aside.

In a medium bowl, sift flour, baking soda and salt. Set aside.

With mixer on medium-low speed, mix remaining 6 tablespoons butter, remaining 1/2 cup granulated sugar and brown sugar until smooth and fluffy, about 1 minute.

Lightly beat eggs; add eggs, half at a time, mixing well after each addition. On low speed, add half the flour mixture and mix until well combined. Add sour cream and extracts; mix until well combined.

Add remaining flour mixture and mix until smooth. Add additional sour cream, 1 tablespoon at a time, as necessary to make a smooth batter. (Reason: Low fat sour creams vary in moisture.)

Pour batter over cranberries in springform pan and spread evenly. Bake at 350 degrees friend on middle rack of oven until cake is golden brown or toothpick comes out clean, about 45-48 minutes. Set on rack to cool 10-15 minutes.

Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and springform pan bottom. When cool, dust with powdered sugar, if desired.

 

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Mennonite Soft White Cookies

A sugar cookie that is not too sweet, but deliciously soft! 60 cookies </SPAN>

• 1 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup buttermilk
• 4 cups all-purpose flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Icing

• 2 tablespoons butter or margarine
• 1/8 cup milk
• 1/2 teaspoon vanilla
• 1 1/2-2 cups icing sugar
• 1/2 cup shredded coconut (optional)

1. Cream shortening and sugar together.
2. Add eggs and vanilla, beat well.
3. Mix flour, baking powder, baking soda, and salt in a separate bowl.
4. Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
5. Cover and chill in the fridge for about 1 hour.
6. Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
7. Bake at 375 degrees friend. For 9 minute.
8. Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
9. When cookies are cool, ice with icing.
10. Sprinkle coconut on tops as desired.

 

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}Italian Love Cake

This cake is very moist and is not sweet. Great Presentation for company too!

Yield: 10 Servings
Main Ingredient: Cake
Cuisine: American

Tags: Sweet Dessert Cake American Winter

1 package of Duncan Hines Devils Food or Marble cake mix
4 Eggs
2 pints of Part-skim Ricotta Cheese
1 box of Instant Chocolate Pudding
1 cup of Sugar
1 cup milk or Heavy cream
1 teaspoon Vanilla
1 container frozen whipped Topping thawed

Instructions
Prepare cake mix as directed on the box. Pour the batter into 9 x 13 x 2 inch greased baking dish. Set this aside.
Combine ricotta cheese,sugar,vanilla and eggs. Blend well. Spread the mixture evenly on top of the cake mixture.
Bake at 350 degrees for 55 minutes to 60 minutes.
Blend Pudding mix and milk until thickened then fold in the whipped cream. Spread over cooled cake.

 

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Toasted Coconut Chocolate Chunk Cookies

• 1 cup sweetened flaked coconut
• 4 1/2 ounces all-purpose flour (about 1 cup)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup brown sugar (packed)
• 1/4 cup unsalted butter (softened)
• 1 teaspoon vanilla extract
• 1 large egg
• 2 ounces dark chocolate, chopped (70% cacoa)
• Cooking spray

1. Preheat oven to 350 degrees.
2. Arrange coconut in a single layer on a small cooking sheet Bake at 350 degrees for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
3. Weigh or lightly spoon the flour into a measuring cup, level with a knife. Combine baking powder, baking soda and salt in a medium bowl; stir with a whisk until well blended.Place the sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add the flour mixture at low speed just until combined. Stir in the toasted coconut and chocolate.
4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes or until the bottom of cookies just begin to turn brown. Remove from pan and cool completely on wire racks.

 

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Chocolate Chip Nut Cake

BATTER

• 1/4 lb butter or margarine
• 1 cup sugar
• 2 eggs, unbeaten
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 2 cups flour 1 c sour cream

TOPPING

• 1 (8 ounce) bag chocolate chips
• 1/4 cup white sugar
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1 cup pecans, chopped

1. Cream butter, sugar and eggs together.
2. In another bowl, beat together baking powder, baking soda, salt, vanilla, flour and sour cream.
3. Combine the creamed ingredients with the beaten ingredients and mix well to form batter.
4. In another bowl, mix all of the topping ingredients together.
5. Grease tube pan. Sprinkle 1/3 topping mix on bottom. Then add 1/2 batter; then 1/3 topping; then 1/2 batter; and finally remaining 1/3 topping.
6. Bake for 45 minutes at 350 degrees.

 

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Nazook (Armenian Pastry)

2¾ hours | 2 hours prep
SERVES 24 , 48 pastries Dough

• 2 1/4 teaspoons yeast (1 packet)
• 1 cup sour cream, room temp
• 3 1/4 cups sifted flour
• 1/2 teaspoon salt
• 1 cup chilled butter, unsalted
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon lemon juice

Glaze

• 2 egg yolks, beaten
• 1 teaspoon yogurt
• 3 tablespoons melted butter (for brushing the dough with)

Filling

• 1 cup melted butter
• 2 cups sifted flour
• 1 cup sugar
• 1 cup walnuts, finely chopped (optional)
• 1 teaspoon vanilla
• 1 teaspoon cardamom

1. Dough: Add yeast to the sour cream and mix inches Set aside for 10 minutes. Combine flour, salt and butter and mix with your hands until crumbly. Add egg, vegetable oil, lemon juice and sour cream and mix well. Knead the dough, over a floured surface, for 5 minutes, or until no longer sticky. Add more flour if necessary. Form into a ball, mark with an “+”, symbolizing a cross. Cover with plastic wrap. Refrigerate 5 hours, or overnight.
2. Filling: Mix melted butter and flour until combined. Add sugar, walnuts, vanilla and cardamom. Stir until the mixture is smooth.
3. Preheat oven to 350°friend.
4. Assembly: Melt 3 tablespoons of butter and set aside. Remove dough from refrigerator; divide into 8 equal portions. Roll each dough ball into a 10 x 6” rectangle. Brush with melted butter. Spread 1/8th of the filling over each rectangle, leaving 1/2” border. Cover with a piece of parchment paper. Roll over it lightly with a rolling pin, so that the filling adheres to the dough. Fold the edges in 1/2” over the filling. Roll into a cylinder. Gently flatten with the palms of your hands.
5. Cut each roll into 6 pieces and arrange on 2 greased cookie sheets. Brush liberally with the egg glaze. Bake for 35 minutes, or until golden brown. Enjoy with a hot cup of tea!

 

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Strawberry Refrigerator Pie


SERVES 6

• 1 (3 ounce) package vanilla pudding mix
• 2 cups milk
• 1 (3 ounce) package strawberry Jell-O gelatin dessert
• 1 (10 ounce) package frozen strawberries
• 1 graham cracker crust

1. Cook the vanilla pudding according to pkg. Directions.
2. Remove from stoe and stir the package of Jello into the hot pudding.
3. Add the frozen strawberries; stir until the strawberries are well melted.
4. Pour into pie crust and refrigerate.

 

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Fresh Peach Delight

• 10 Rhodes dinner rolls, thawed and risen
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon almond extract
• 1 cup whipped topping
• 4-5 medium size peaches, peeled and sliced
• Nutmeg, if desired

1. Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 9x13-inch rectangle. Place in a sprayed 9x13-inch baking pan to cover the bottom. Poke several times with a fork. Bake at 350°friend 15-20 minutes or until lightly browned. Remove from pan to cool. In a bowl, combine cream cheese, sugar and almond extract until smooth; fold in whipped topping. Spread evenly over cooled crust and top with peaches. Sprinkle lightly with nutmeg, if desired.

 

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Tres Leches (3 Milk) Cake

25 min | 10 min prep

SERVES 16 , 1 cake

• 6 eggs
• 1 1/4 cups sugar
• 1 1/2 cups flour
• 1 teaspoon vanilla
• 14 ounces condensed milk
• 14 ounces evaporated milk
• 2 cups whipped cream
• 1 1/2 teaspoons baking powder

1. Preheat oven to 350.
2. Separate the eggs.
3. Beat the egg whites to stiff peaks and then add the 3 egg yokes 1 at a time.
4. Add the sugarr, baking powder, and flour.
5. Bake in a greased 13x9 pan at 350 for 15 minutes.
6. Let the cake cool completely in the pan.
7. When cool, poke holes in the cake with a fork all over.
8. In a blender, lightly mix condensed milk, evaporated milk, and 1 cup of the whipped cream.
9. Pour over cake & then top with the other cup of whipped cream.

 

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Hummingbird Cake

A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings...it's easy, freezes well, serves many, and it doesn't actually contain any hummingbirds!

3 cup All purpose flour
3 large Egg well beaten
2 cup Sugar
3 medium Bananas chopped
1 teaspoon Cinnamon ground
1 cup Walnuts or pecans, finely chopped
1 teaspoon Baking soda
1/2 teaspoon Vanilla
1/2 teaspoon Salt

GLAZE
1 can (8 oz) Pineapple crushed, with juice
1 tablespoon Butter or margarine, melted
1 cup Oil
1 cup Powdered sugar sifted
Instructions

Preheat oven to 325F / 160C / Gas Mark3.

Generously grease a 10" tube or a fluted tube pan.

To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.

Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze
To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.

Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.

 

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Muesli Muffins


SERVES 12 , 12 muffins

• 2 cups rolled oats, plus extra to sprinkle
• 1 1/4 cups milk
• 1 1/4 cups self raising flour, sifted
• 1/4 cup vegetable oil
• 1/4 cup dried cranberries
• 1 granny smith apple, unpeeled, grated
• 3/4 cup brown sugar
• 1 egg, lightly beaten
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 190°C Line 12 cup muffin pans.
2. Place oats in a large bowl with the milk and leave to stand for 10 minutes.
3. Sift over the flour and add the remaining ingredients, stirring to just combine.
4. Divide the mixture amoung the prepared pans and scatter with a little extra muesli.
5. Bake for 20 - 25 min until the muffins are firm and golden. Allow to cool slightly before removing from the pan to a wire rack.

 

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Butterfinger Cake

1 box German Chocolate Cake Mix (baked according to package

1 can sweetened condensed milk
Cool Whip for topping
5 Butterfinger candy bars
Chocolate Syrup
1 jar caramel ice cream topping


Instructions

Bake the cake according to package directions and in a 13 x 9 inch
Pan. When it's done, and while it's still hot, punch holes in the
Cake and pour the sweetened condensed milk over the top making sure
Some of it sinks in the holes.

Do the same with the caramel ice cream topping.
Sprinkle on some of the broken candy pieces.

When it's cool, spread the Cool Whip topping on the top, and then
Sprinkle the rest of the broken bars. Then drizzle more caramel all
Over and then drizzle chocolate syrup all over in zig zags.
Hint! Put all your candy bars in the freezer. When you're ready to
Use them, take them from the freezer. Leave the wrappers on and take
A mallet or a hammer and smash them inside the wrappers. Keep cool
Until you need them.
Enjoy!!!