what's Baking!!

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Lemon Coconut Bars

Ingredients:

***Crust***
3 cups all-purpose flour
3/4 cup confectioner's sugar
2 tablespoons finely grated lemon zest
2 sticks unsalted butter -- softenedPLUS
2 tablespoons unsalted butter -- softened
***Topping***
8 large eggs -- beaten
2 1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
3/4 cup fresh lemon juicePLUS
2 tablespoons fresh lemon juice
1 1/2 cup shredded sweetened coconut

Directions:
For Crust: Preheat the oven to 350 degrees friend.

In a food processorpulse the flour with the confectioners sugar and lemon zest. Add the butter and process just until a dough forms.

Press the dough evenly into a 12-by-17-inch jelly roll pan. Bake for about 30 minutesuntil golden.

For Topping: In a large bowlusing a hand-held electric mixerbeat the eggs with the sugarflourbaking powder and salt at medium speed. Add the lemon juice and half of the coconut and pour over the crust.

Sprinkle the remaining coconut on top and bake for 35 to 40 minutesor until the topping is golden brown and set. Let cool completely.

Cut into 3-by-2-inch barsarrange on a platter and serve.

The bars can be wrapped in plastic and refrigerated for 1 week or frozen for 1 month.

 

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Delightful Dried Cherry Muffins

Ingredients:

1/2 cup unsalted butter or margarine, softened
3/4 cup sugar
2 large eggs
2 teaspoons grated lemon rind
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2/3 cup chopped dried cherries
1/2 cup chopped walnuts

Directions:
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 lemon rind and lemon juice.

Combine flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir just until blended after each addition. Gently stir in cherries and walnuts.

Spoon batter into lightly greased muffin pans, filling three-fourths full.

Bake at 400 degrees friend for 20 minutes or until lightly browned. Remove from pans immediately.

 

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I made the dried cherry muffins (previous recipe) for hubby's golf snacks......they were great. I bought the smallest bag of dried cherries I could find...still a little more than what it called for. I used them all....probably a cup...and they came out great. When I come across recipes like this one, I designate it a 'keeper'.

 

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Chocolate Coconut Pecan Cupcakes

Made 25 min | 5 min prep

SERVES 24 , 24 CUPCAKES

• 18 1/4 ounces cake mix (devils food cake, dark chocolate fudge,chocolate mix, its just one box)
• 2/3 cup sweetened flaked coconut
• 1 (3 1/3 ounce) box instant pudding mix
• 2 ounces pecans (chopped or chipped)

1. Mix cake mix, pudding mix, nuts, and coconut flakes.
2. Follow cake box directions (add wet ingrediants).
3. Spray or rub cupcake pan so mix doesnt stick.
4. Bake at 350f for about 20 minutes or until knife comes out clean --
5. Let cool and frost with your favorite icing.

 

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Aunt Natalies Date Cake


SERVES 8 -12

• 1 1/2 cups boiling water
• 1 teaspoon baking soda
• 1 cup chopped dates
• 1/2 cup shortening
• 1 cup sugar
• 2 beaten eggs
• 1 3/4 cups flour
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (12 ounce) package chocolate chips
• 1/2 cup brown sugar
• 1/2 cup walnuts

1. Boil dates, take off stove, add baking soda, let stand to cool.
2. Cream together, shortening,sugar,eggs,add cooled date mixture.
3. Sift together,flour,salt,soda,mix all of the above and spread into a 9x11 pan.
4. Pour over and push into the batter,walnuts,brown sugar,chocolate chips.
5. Bake at 350 for 35 minutes, check after 30 minutes.

 

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Russian Apple Charlotte


SERVES 9

• 3 cups apples, thinly sliced
• 8 cups cubed stale bread (crusts removed, if you want to make it fancy)
• 1 cup raisins or dried cranberries
• 2 eggs
• 2 egg yolks
• 3/4 cup sugar
• 2 cups cream or milk
• 3 teaspoons cinnamon
• 1 cup apricot jam
• 4 tablespoons walnuts, chopped
• Whipped cream

1. In a large bowl, combine apple slices, bread crumbs and raisins or cranberries.
2. In another bowl, beat eggs, egg yolks and sugar. Add cream and continue to beat until well blended.
3. Pour egg mixture over bread mixture, stir and let stand for at least 10 minutes, until liquid has been absorbed and raisins are plump. Spoon 1/3 of the mixture into a well-greased 9x9 pan or mould. Press down to fill any spaces. Sprinkle 1 teaspoons cinnamon evenly over top.
4. Add half of the remaining bread mixture. Sprinkle with another teaspoons of cinnamon. Add remaininig bread mixture and cinnamon, and press down firmly so that everything fits tightly.
5. Bake in a 350F oven for 1 hour. Remove form, oven and let stand for 20 minutes before serving.
6. Cut into 3-inch squares and serve, topped with a spoonful or two of melted jam. Sprinkle with walnuts. Whipped cream is also optional.

 

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Frog Eye Salad

Ingredients

• 2 teaspoons salt
• 1 cup Acini Di Pepe
• 3/4 c. sugar
• 2 tbsp. flour
• 1/2 tsp. salt
• 2/3 c. pineapple juice (from canned pineapple shown be
• 2 eggs beaten
• 1 tsp. lemon juice
• 2 cans mandarin oranges 11 oz. each; drained
• 1 can pineapple tidbits 20 oz.; drained
• 1 can crushed pineapple drained
• 1 carton cool whip 8 oz.
• 1 cup miniature marshmallows

Preparation


Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.

Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled.

Add remaining ingredients, stir lightly. Chill at least 1 hour before serving

 

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Cheesecake - Jewish-American Style


1 cake

• 1 lb cream cheese
• 1 lb cream-style cottage cheese
• 1 lb sour cream
• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 3 tablespoons flour
• 1 1/2 tablespoons lemon juice
• 1 teaspoon lemon rind, grated
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 4 eggs, beaten

1. 1. With electric mixer, beat the creams cheese with cottage cheese at high speed.
2. 2. Gradually beat in the sugar, then the eggs.
3. 3. At low speed, beat in the cornstarch, flour, lemon juice and rind, and vanilla.
4. 4. Beat in the melted butter and sour cream.
5. 5. Pour into the the greased 9" spring-form pan.
6. 6. Preheat oven to 325 degrees.
7. 7. Bake for 1 hour and 10 minutes, or until form around the edges.
8. 8. Turn off the oven and let the pan stand in the oven for two hours.
9. 9. Remove from the oven and let it cool at least two more hours.
10. 10. Refrigerate the cake for 3 hours.

 

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Apricot Linzer Torte Bars

Ingredients:
1 cup all purpose flour
1 cup powdered sugar
1 cup ground almonds
1/2 cup butter or regular margarine, softened
1/2 teaspoon ground cinnamon
2/3 cup apricot preserves

Directions:
Heat oven to 375 friend. Mix all ingredients except the preserves using a wooden spoon until crumbly. Press two thirds of the crumbly mixture into an ungreased 9 x 9 inch square baking dish.

Spread with the apricots preserves. Sprinkle with remaining crumbly mixture. Press gently into preserves.

Bake for 20 to 25 minutes or until light golden brown. Cool completely. Cut into bars.

 

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Morning Glory Muffins

A tasty muffin packed with shredded carrots and apples, raisins, nuts, and coconut. An energizing way to start the day!
2 cups All-purpose flour
1 cup Apples finely shredded
1 cup Sugar
1/2 cup Raisins
2 tsp Baking powder
1/2 cup Nuts chopped
2 tsp Ground cinnamon
1/2 cup Shredded coconut
1/2 tsp Baking soda
3 Eggs
1/4 tsp Salt
3/4 cup Cooking oil
2 cups Carrots finely shredded
2 tsp Vanilla

Instructions

Preheat oven to 350 degrees friend. Grease 18 - 2-1/2" muffin cups or line them with paper bake cups.
In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Stir in the carrots, apples, raisins, nuts, and coconut.
In a seperate bowl, stir together the eggs, cooking oil, and vanilla. Add the liquid ingredients all at once to the flour mixture and stir just until moistened.
Gently spoon the batter into the muffin cups until each one is almost full. Bake in the 350 degree oven about 30 minutes or until the top of a muffin springs back when lightly touched. Cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and cool on the rack. Serve warm or at room temperature.
For something different, try substituting shredded zucchini for all or part of the shredded carrots.

 

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Sun Maid Rice Pudding

1 1/2 cups Long grain rice - cooked
2/3 cup Sun Maid natural Raisins
2 cups Milk divided
1 tablespoon Butter
1/3 cup Granulated sugar
1/2 teaspoon Vanilla extract
1/4 teaspoon Salt
Ground nutmeg or cinnamon
1 large Egg beaten

Instructions:

COMBINE rice, 1-1/2 cups milk, sugar and salt in heavy saucepan.

COOK over medium heat, stirring occasionally for 15 to 20 minutes until thick and creamy.

BLEND remaining 1/2 cup milk and egg; stir into rice mixture.

STIR in raisins.

COOK an additional 2 minutes, stirring constantly.

STIR in butter and vanilla. Spoon into serving dishes.

Sprinkle with nutmeg or cinnamon, if desired.

Variation:
Apricot Almond Rice Pudding: During the last 2 minutes of cooking substitute 2/3 cup chopped Sun-Maid California Apricots for raisins and add 1/4 cup slivered toasted almonds.

 

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Hungry Girl's Gooey Cinnamon Rolls With Cream Cheese Icing


For Dough

• Pillsbury reduced-fat crescent rolls, 1 package
• I Can't Believe It's Not Butter, 16 sprays

For Filling

• 1/4 cup dark brown sugar, not packed
• 1/4 cup sugar substitute (Splenda)
• 1/2 tablespoon light whipped butter, room temperature
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon salt

For Icing

• 1/4 cup Cool Whip Free, thawed
• 3 tablespoons fat free cream cheese, room temperature
• 1 tablespoon sugar substitute (Splenda)

1. Preheat oven to 375 degrees.
2. To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
3. To make icing, combine all ingredients in a small bowl and mix until smooth & blended. Place in fridge to chill and set.
4. Sprinkle a dry, clean surface with a small amount of flour to prevent sticking. Remove dough and knead entire thing into one ball.
5. Using a rolling pin lightly dusted with flour, very firmly roll dough into thin sheet about 8 X 12 inches. Spray the dough's surface evenly with butter.
6. Spread filling out evenly over dough leaving a 1/2 inch border around the edges.
7. Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal.
8. Turn log over so that seam faces down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
9. Spray a baking pan with non-stick spray, and arrange pieces of dough in the pan with swirl sides facing up. Use your hands to firmly press down on the tops of the pieces. Pinch side seams to seal, if necessary.
10. Cover pan with aluminum foil. Bake in oven for 8 minutes.
11. Remove foil, and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly brown on top.
12. Evenly distribute icing over cinnamon rolls and then ENJOY!

 

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Cafeteria Lady Rolls

They are just like stepping back into the school cafeteria.

4 cups flour
2 tablespoons yeast
1 tablespoon salt
3 tablespoons granulated sugar
1/2 cup melted shortening (may use butter)
1 3/4 cups warm milk

Add yeast to warm milk and let sit 1 minute; stir and add melted shortening. Have dry ingredients ready and add to milk. Slowly mix on medium speed until the dough no longer sticks to the side of the bowl. Place dough in a well-greased bowl and let rise until doubled in bulk.

Stir down and form into rolls (note that dough is sticky) and let them rise again. Bake at 425 degrees friend until brown, and brush with butter while hot.

 

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French Apple Bread Pudding

Ingredients
3 eggs
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 medium all-purpose apples, pared, cored and finely chopped
1 3/4 cups hot water
1/4 cup butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups cubed French bread
1/2 cup raisins (optional)

Instructions
Preheat oven to 350ºF. In large bowl, beat eggs; add EAGLE BRAND®, apples, water, butter, cinnamon and vanilla. Stir in bread and raisins (optional), moistening completely.Turn into buttered 9-inch square baking pan. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Cool. Serve warm with ice cream if desired. Store leftovers covered in refrigerator.

 

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Snickerdoodle Cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour, sifted (not self- rising)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
• 1 cup butter, unsalted room temperature
• 1 3/4 cups sugar, plus 2 tablespoons for dusting
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

 

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Orange Bread Recipe


Ingredients

• 1/3 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 Tbsp orange zest (or more for more intense orange flavor)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup plain yogurt
• 1/2 cup golden raisins, chopped

Optional Glaze

• 1 teaspoon lemon juice*
• 1 teaspoon orange juice
• 1/3 cup powdered sugar (confectioner's sugar)

*If you happen to have Seville oranges, or sour oranges, use this juice instead of the lemon juice.

Method

1 Preheat oven to 350°friend. Butter a 4x8-inch loaf pan. To make it easier to remove the loaf from the pan, you may want to lay down a wide strip of parchment paper, along the length of the bottom of the loaf pan, and up the narrow sides. Butter this as well.
2 Beat the butter until fluffy, about 2 minutes on high in an electric mixer. Add the sugar and beat for an additional 2 minutes. Add the eggs, one at a time, beating until completely incorporated after each addition. Beat in the orange zest.
3 In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
4 Add the yogurt and dry ingredients by thirds, starting with the yogurt, alternating the additions. Beat only until just incorporated. Mix in the golden raisins.
5 Immediately pour batter into prepared loaf pan. Place in middle rack of 350°friend oven. Bake for 45-50 minutes*, until a skewer inserted into the center comes out clean.
6 Cool on a rack in the pan for 5 minutes. Then remove the loaf from the pan and cool for another 10 to 15 minutes.
7 While loaf is cooling, prepare optional glaze if using. Whisk together the lemon juice, orange juice, and powdered sugar until smooth and there are no lumps. Place loaf on a serving plate. Use a toothpick or skinny skewer to poke holes in the top of the loaf and drizzle the glaze over the loaf.
*If you are using a 5x9 loaf pan, the loaf will be done earlier. Check at 40 minutes. You can use this recipe for muffins, in which case the cooking time should be 20-25 minutes.

 

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OATMEAL PANCAKES (The Dugger's)

2 c. Quick oats
1/2 t. Baking soda
2 1/2 c. Buttermilk
1 c. Flour
2 t. Baking powder
1 t. Salt
1 T. Sugar
1/3 c. Salad oil
2 eggs, beaten

Combine oats, soda. Buttermilk. Let stand 5 min. In another bowl combine flour, baking powder, salt, & sugar. Combine oat mixture, oil, & eggs. Add dry ingredients & stir till blended. Cook on lightly greased griddle or skillet. Yield 14-16 Pancakes.

 

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Cookies and Cream Cheesecake


SERVES 12 Chocolate Cookie Crust

• 11 cream-filled chocolate sandwich cookies, crushed
• 3 tablespoons butter or margarine, melted

Creamy Cookie Filling

• 24 ounces cream cheese
• 1/3 cup sugar
• 5 teaspoons cornstarch
• 3 eggs
• 1 egg yolk
• 2/3 cup whipping cream
• 1/3 cup dark Creme de Cacao
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips, melted
• 4 chocolate sandwich cream cookies, coarsely crumbled (Oreos)

Chocolate Cookie Topping

• 1 cup whipping cream
• 1 tablespoon sugar
• 4 chocolate sandwich cream cookies, coarsely crumbled (Oreos)

1. Crust: in a small bowl stir together crushed cookies and melted butter or margarine until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3. Filling: In a big bowl combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
4. Add eggs and egg yolk, one at a time, beating well after each addition.
5. Stir in whipping cream, creme de cacao, and vanilla; stir in melted chocolate; fold in cookies.
6. Pour the cream cheese mixture over the crust.
7. Bake at 350° for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
8. Remove cake from the oven and run a knife around the inside edge of the pan.
9. Turn the oven off; return cake to the oven for an additional 1 hour.
10. Chill, uncovered, overnight.
11. Topping: In a small bowl, beat whipping cream and sugar with an electric mixer until stiff peaks form.
12. Spread whipped cream mixture over cheesecake; sprinkle with cookies.
13. Chill until serving time.

 

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Triple-Lemon Layer Cake

What You Need!

1 pkg. (2-layer size) yellow cake mix
1/4 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix
Zest and juice from 1 lemon
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
4 squares BAKER'S White Chocolatefinely chopped
1 can (5 oz.) evaporated milk
2 cups thawed COOL WHIP Whipped Topping

Make It!
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on packageblending drink mix and lemon zest into batter before pouring into pans. Cool completely.

ADD boiling water to gelatin mixstir 2 min. Until completely dissolved. Add chocolatestir until melted. Stir in milk and lemon juice. Refrigerate 15 min. Or until thickened but not set. Gently stir in COOL WHIP.

CUT each cake layer horizontally into 2 layers. Stack on platespreading COOL WHIP mixture between layers and on top of cake. Keep refrigerated.

 

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Pretty And Pink Strawberry Macadamia Coconut Cake Ingredients:


***Cake***
1 package white cake mix
1 package (3 oz. Size) strawberry gelatin
1 cup cooking oil
1/2 cup milk
4 large eggs
1 cup chopped fresh or thawed frozen strawberries
1 cup chopped macadamia nuts
1 cup shredded coconut
***Icing***
1 pound powdered sugar
1/4 pound butter, softened
1/2 cup chopped macadamia nuts
1/2 cup shredded coconut
Whole fresh strawberries for garnish, optional

Directions:
Preheat oven to 350 degrees friend. Generously grease and lightly flour three 8" round cake pans, or spray the pans with vegetable spray; set aside.

In a large bowl of an electric mixer on low speed, mix together the dry cake mix and dry gelatin. Add the oil, milk and the eggs, one at a time, mixing well.

With a spatula or spoon, fold into the batter the strawberries, nuts and coconut.

Divide batter among the prepared cake pans and bake until cake springs back when lightly pressed in the center, about 30 minutes.

Let cake cool completely in pans placed on a wire rack before assembling and frosting cake.

Once cake has cooled thoroughly, combine all the icing ingredients in a large mixing bowl. Spread a thin coat of icing between layers and on top and side of cake. If desired, garnish cake and serving platter with whole strawberries.