what's Baking!!

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Poor Man's Cake

Ingredients:

1 cup raisins
1 cup sugar
1/2 cup oil
2 cups water
4 tablespoons cinnamon
4 tablespoons cocoa powder
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda

Directions:
Bring first six ingredients to a boil and remove from heat to cool. Add the rest. Mix well.

Pour into a greased and floured loaf pan. Bake at 350 degrees for about 45 minutes.

 

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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.

 

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Old-Fashioned Cola Cake

Ingredients:

***Cola Cake***
Vegetable oil spray
1/2 cup buttermilk
1 package (18.25 ounce size) plain white cake mix
2 large eggs
4 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 1/2 cup miniature marshmallows
1/2 cup butter or margarine
1 cup cola

***Cola Frosting***
1/2 cup butter or margarine
1/3 cup cola
4 tablespoons unsweetened cocoa powder
4 cups powdered sugar
1 cup pecans

Directions:
Heat oven to 350 degrees friend. Lightly mist a 9 x 13-inch pan with vegetable oil spray.

In large mixing bowl, combine cake mix, cocoa powder, melted butter or margarine, cola, buttermilk, eggs and vanilla extract. Blend with electric mixer on low speed for 1 minute.

Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. Batter should look well blended.

Fold in marshmallows. Pour batter into prepared pan, smoothing it out with rubber spatula. Bake cake until it springs back when lightly pressed with finger and just starts to pull away from sides of pan, 40 to 42 minutes. Remove pan from oven; place it on wire rack to cool 15 minutes.

Meanwhile, prepare frosting: Pour frosting over top of cake, spreading it out with rubber spatula so it reaches edges of cake. Cool cake 20 minutes before serving.

Store cake, covered in aluminum foil, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw cake overnight on counter before serving.

For Cola Frosting: In medium saucepan over low heat, melt butter. As butter melts, stir in cocoa powder and cola. Let mixture just begin to boil, stirring constantly, then remove it from heat.

Stir in powdered sugar until frosting is thickened and smooth. Fold in chopped pecans.

 

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Chocolate Eclair Cake

Ingredients

-- CAKE --

• 
  
  
  • 1 cup all-purpose flour
  • 1/2 cup butter (1-stick)
  • 1/4 teaspoon salt
  • 1 cup water
  • 4 large eggs

-- FILLING --

• 
  
  
  • 2 pkgs. (3.4 oz) French Vanilla Instant Pudding
  • 2 1/2 cups cold milk
  • 8 ounces cream cheese, softened (room temperature)
  • 1 container (12 oz) Cool Whip

-- TOPPING --

• 
  
  
  • 3 ounces semi-sweet chocolate chips (I use Ghirardelli)
  • 2 tablespoons butter
  • 3 tablespoons milk (3 to 4 tbsp as needed for a thin glaze)
  • 1 cup confectioners sugar

Preparation


To Make Cake: Preheat oven to 400 degrees friend. Bring the water, butter and salt to boil until butter is melted. Add the flour all at once and mix rapidly with a wooden spoon. Stir until the mixture leaves the sides of pan and forms a ball. Lower heat and continue stirring for 2 to 3 minutes to dry dough. Dough should be soft but not sticky. Cool slightly. Add eggs, one at a time, beating thoroughly after each addition until completely smooth. Spread in an ungreased 10- by 15-inch baking pan. Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with a fork. Let cool.

To Make Filling: Using an electric mixer, beat the pudding mix, milk and softened cream cheese together until thoroughly blended. Spread pudding mixture over the baked and cooled eclair crust. Spread Cool Whip over pudding mixture.

To Make Chocolate Syrup Topping: Melt chocolate chips and butter. Add confectioners sugar and milk alternately until a thin glaze forms. Pour or drizzle over Cool Whip. Refrigerate at least 1 hour before serving.

 

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Key Lime Cake

SERVES 8

Cake

• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup heavy whipping cream
• 1 key lime

Glaze

• 1/2 cup fresh key lime juice
• 1 cup powdered sugar, plus
• 1 tablespoon powdered sugar, for dusting

1. Position oven rack in center of oven; preheat oven to 350°; line the bottom of your pan with parchment paper and spray the sides and bottom with baking spray.
2. Cream the butter with the mixer on medium speed and gradually add the sugar, beating well after each addition.
3. Add the eggs, one at a time, and beat after each addition.
4. In a separate bowl, dry whisk the flour, baking powder, and salt together.
5. Slow down the mixer and add half of the flour mixture to the batter; beat, then add 1/3 cup heavy whipping cream.
6. Beat, then add the rest of the flour mixture.
7. Beat, then add the rest of the cream; beat on med-high speed for about 2 minutes.
8. Grate the rind of 1 key lime; squeeze out about 1 tablespoons of the juice; add the zest and juice to the batter and beat for 2 minutes.
9. Pour the batter into the prepared pan; bake for 20 minutes.
10. Cover the pan with foil and bake for another 20 minutes (this prevents the top of the cake from browning and burning).
11. Once the cake is done (pick comes out clean), cool for 10 minutes in the pan.
12. Remove the cake from the pan to a wire rack.
13. Put a plate under the cake rack to catch the drips from the glaze.
14. Take a skewer or a toothpick and poke small holes through the top of the cake.
15. Make the glaze--mix the key lime juice and powdered sugar together in a bowl until smooth.
16. While the cake is still warm, spoon the glaze over the cake to soak up the liquid.
17. After you are done, you can reuse the juice pooling under the cake on the plate below the rack to further drench the cake.
18. After the cake has cooled, dust with a little powdered sugar and serve.

 

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Newbie-Chef Cobbler Batter


2 cups baking mix (I use Bisquick or its clone)
2 teaspoons baking powder
3 tablespoons sugar
1 large egg, beaten
1 teaspoon kosher salt
1 3/4 cups whole milk

1. Add together in a mixing bowl and whisk to make a batter about the same as pancake batter.
2. Pour your sugar-marinated fruit (or pie filling) into a greased 9" x 13" casserole dish and pour the batter evenly over it.
3. Bake your cobbler at 350-degrees friend. for 30 minutes, then bump it up to 375-degrees friend. for the final 15 minutes -- should be golden brown when done.
4. NOTE: You can sprinkle some granulated sugar on top when the cobbler is about 3/4ths done.

 

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Scrumptious Giant White Chocolate Chip Macadamia Nut Cookies


SERVES 16 , 16 cookies

• 1 cup unsalted macadamia nuts, roughly chopped
• 1/2 cup unsweetened flaked coconut
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup unsalted butter, room temperature
• 1 cup dark brown sugar (packed)
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 large egg (separated)
• 2 teaspoons vanilla extract
• 1 1/2 cups white chocolate chips

1. Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.
2. Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
3. Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut.
4. Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 10-14 minutes per batch. Transfer sheet to wire rack to cool.

 

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California Peach Pound Cake

Ingredients:

1 can (15 oz. Size) sliced peaches in light syrup
1 1/4 cup unsalted butter, softened
1 1/3 cup sugar
5 eggs
2 teaspoons vanilla
1/4 cup plain yogurt or sour cream
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
Preheat oven to 325 degrees friend. Coat three 8-by-4-inch loaf pans with nonstick cooking spray.

Drain liquid from peaches. Dice fruit.

In large bowl or electric mixer, beat butter until light and fluffy. Slowly add sugar. Beat until soft and creamy. Add eggs slowly, one at a time, until combined. Add vanilla and yogurt. Beat until smooth.

In separate bowl, stir together flour, baking powder and salt. Add flour mixture to butter mixture until combined. Do not over-mix. Stir in peaches. Mix until smooth.

Pour cake batter into prepared pans. Bake in preheated oven 1 hour until done. Cakes will be golden on top and toothpick inserted in center will come out clean.

Cool pound cakes in loaf pans 30 minutes. Remove from pans. Cool completely on rack. Cover with plastic wrap.

 

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Plagiarized Recipe...

Sugar-Free Lemon Cheesecake


SERVES 8 , 1 pie

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup Splenda granular
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla
• 2 eggs
• 1 graham cracker pie crust

1. Preheat oven to 350 degrees.
2. Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
3. Add eggs; mix just until blended.
4. Pour into crust.
5. Bake 40 minutes or until center is almost set.
6. Cool and refrigerate at least 4 hours.
7. Garnish with addition lemon yest if desired.
8. Store leftover cheesecake in refrigerator.

 

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This was served as an appetizer at a gathering I attended yesterday and it was very good......

Easy Vegetable Pizza


A crescent dough crust topped with sour cream and garden veggies, this chilled pizza pleases vegetarians or anyone looking for a tasty appetizer!

Prep Time: 20 Min Total Time: 1 Hr 10 Min Makes: 32 appetizers


INGREDIENTS:
2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls1package (8 oz) cream cheese, softened1/2cup sour cream1teaspoon dried dill weed1/8teaspoon garlic powder1/2cup small fresh broccoli florets1/3cup quartered cucumber slices1plum (Roma) tomato, seeded, chopped1/4cup shredded carrot


DIRECTIONS:
1.Heat oven to 375°friend. Separate cans of dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.2.Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.3.In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 16 squares; cut each square in half diagonally.

 

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Chocolate Peanut Butter Squares

1 cup (2 sticks) butter, divided
2 cups creamy peanut butter
1 1/2 cups graham cracker crumbs
3 cups powdered sugar
2 cups (12oz) semi-sweet chocolate chips

Instructions
Melt 1/2 cup (1 stick) of the butter in medium saucepan over low heat. Remove from heat and stir in peanut butter, confectioner's sugar, and graham cracker crumbs. This will make a stiff dough.

Spread dough in a lightly greased 9- by 13-inch dish. Press down evenly.

Melt remaining 1/2 cup butter over low heat. Add chocolate chips and keep heat very low. When chocolate is soft, stir gently. Continue heating until lumps are all melted. Stir, and then spread this mixture over the peanut butter layer.

Refrigerate for 30 minutes, then cut into squares. Store in the refrigerator.

 

[moreluck]

ORZO FRUIT SALAD


SERVES 12

• 1 cup uncooked orzo pasta
• 1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix
• 1/3 cup sour cream
• 1 (20 ounce) can crushed pineapple, undrained
• 2 (11 ounce) cans mandarin oranges, drained
• 2 cups miniature marshmallows
• 1 cup canned sliced peach, drained and chopped
• 1/2 cup maraschino cherry, drained and quartered
• 1 (8 ounce) carton frozen whipped topping, thawed

1. Cook orzo according to package directions. Drain and rinse in cold water; set aside.
2. In a large bowl, combine the pudding mix, sour cream and pineapple. Stir in pudding mixture. Stir in the oranges, marshmallows, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. cover and refrigerate for 2 hours or until chilled.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com​

 

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Chocolate-Chocolate Chunk Muffins


SERVES 12 , 12 muffins

• 6 tablespoons unsalted butter
• 4 ounces bittersweet chocolate, coarsely chopped
• 2 cups flour
• 2/3 cup sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 1 teaspoon pure vanilla extract
• Coarse white sugar (to garnish)

1. Center a rack in the oven and preheat the oven to 375 degrees friend.
2. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups.)
3. Place the muffin pan on a baking sheet.
4. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave.
5. Remove from the heat.
6. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
7. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
8. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
9. Don’t worry about being thorough — a few lumps are better than overmixing the batter.
10. Stir in the remaining chopped chocolate.
11. Divide the batter evenly among the muffin molds.
12. Sprinkle tops with coarse white sugar.
13. Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.
14. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

 

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Whole Wheat Maple Muffins
1/3 cup milk (lowfat or skim)
1 cup plain yogurt
1 large egg
1/2 cup maple syrup
2 cups whole wheat pastry flour
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup berries (optional)

Preheat the oven to 375F and lightly grease a 12-cup muffin tin.
In a large bowl, whisk together milk, yogurt, egg and maple syrup.
In a medium bowl, stir together whole wheat pastry flour, baking soda, cinnamon and nutmeg. Pour into the large bowl and stir wet and dry ingredients together until just combined, mixing in berries at the last minute, if using.
Distribute batter evenly in 12 muffin cups.
Bake for 15-18 minutes at 375F, until the muffin springs back when lightly pressed and a tester comes out clean.
Remove from tin and cool completely on wire rack before serving.

 

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Cardamom Vanilla Pound Cake Gourmet | March 2009
By Kay Chun

This pound cake not only keeps well but also intensifies in flavor over the first day or so. It's delicious toasted or served with ice cream.
Yield: Makes 10 to 12 servings
Active Time: 25 min
Total Time: 3 1/4 hr


3 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
4 large eggs
1 tablespoon fresh lemon juice
1 cup whole milk
1 1/2 cups chilled heavy cream
2 1/2 tablespoons confectioners sugar
1 1/2 teaspoons pure vanilla extract

Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer fitted with paddle attachment


Preheat oven to 350°friend with rack in middle. Generously butter pan and dust with flour, knocking out excess.
Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

Cooks' notes:
• If you have green cardamom pods, you can grind the seeds using a mortar and pestle or an electric coffee/spice grinder
•Cake keeps in an airtight container at room temperature 3 days.

 

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Oreo Frozen Peanut Butter Dessert

What You Need!

30 OREO Cookies, finely crushed (about 2-1/2 cups)


3 Tbsp. butter, melted


1 cup peanut butter


1-3/4 qt. (7 cups) vanilla ice cream, softened


1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)


6 squares BAKER'S Semi-Sweet Chocolate


1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped



Make It!




MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
MICROWAVE COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
SPREAD COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting. Freeze leftovers.

 

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English Walnut Pie


SERVES 8

• 3 eggs
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 3/4 cup light corn syrup
• 2 tablespoons maple syrup
• 1 cup chopped walnuts
• 1/4 cup butter
• 1 (9 inch) deep dish pie shells

1. Preheat oven to 400 degrees friend (205 degrees C).
2. Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and syrup. Melt the butter or margarine, and add it to the egg mixture. Stir in the nuts. Pour filling into pie shell.
3. Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees friend (150 degrees C), and continue baking for 35 to 45 minutes.

©​

 

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Best Waffles Ever

This recipe produces light, crisp, slightly moist, seriously delicious waffles. 'Nuff said. -From Better Homes and Gardens Recipes
1 3/4 cups all-purpose flour
1 3/4 cups milk
1 teaspoon baking powder
1/2 cup canola oil
1/4 teaspoon salt
2 egg whites
2 egg yolks

Instructions

1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
2. In another bowl beat egg yolks slightly. Stir in milk and oil.
3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up).
5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.
6. Spoon waffle batter into your waffle iron, making sure not to overfill it.
7. Serve with real maple syrup and unsalted butter.

 

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Brainless Peach Cobbler



SERVES 12

• 2 (15 ounce) cans peaches
• 1 cup sugar
• 1 cup flour
• 1 cup skim milk
• 1 cup oats
• 1 teaspoon baking powder
• 1 teaspoon vanilla

1. Drain and rinse peaches.
2. Pour peaches into a 9X9 baking dish.
3. Mix all other ingredients and pour over peaches.
4. Bake at 350 for 45 minutes.

 

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Walnut Bars


2 1/2 doz

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt

FILLING

• 2 eggs
• 1 1/2 cups packed brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 cups chopped walnuts

LEMON GLAZE

• 1 1/2 cups confectioners' sugar
• 2-3 tablespoons lemon juice

1. In small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture and mix well.
2. Press onto the bottom of a greased 13x9x2 baking pan. Bale at 350 for 20 minutes until edges are lightly browned.
3. For filling: In a bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. Bake for 25 minutes or until filling is golden brown. Cool on wire rack,.
4. Combine glaze ingredients; spread over filling. Let stand until set before cutting.