what's Baking!!

[moreluck]

Corn & Basil Cakes

Ingredients

• 1/2 cup white whole wheat flour or flour
  • 1/2 cup milk
  • 2 eggs
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 2 cups corn, fresh or corn, frozen
  • 1/2 cup fresh basil, chopped

Directions

1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.

Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking).

Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes.

Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

 

[moreluck]

Hermit Bar Cookies


1/2 cup shortening
1 egg
3 cups all-purpose flour
1 cup white sugar
1/2 teaspoon salt
1/2 cup molasses
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground cloves
1/2 cup warm coffee
1 cup raisins

Instructions
Preheat oven to 350 degrees friend (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg.
Dissolve the baking soda in warm coffee; stir into the molasses mixture.
Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter.
Mix in raisins.
Form dough into 4 long strips lengthwise on the cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.

 

[moreluck]

No-Sugar Sugar Cookies

Ingredients:
3/4 cup unsalted butter
1/4 cup light butter
1 cup Splenda granular
1 tablespoon vanilla extract
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar
1 1/2 cup all-purpose flour
1 1/2 cup cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Directions:
Preheat oven to 350 degrees friend. Lightly oil a cookie sheet and set aside.

Blend together butters, Splenda, and vanilla in a medium sized mixing bowl. Blend until the butter is softened. Add egg substitute, water, and vinegar. Mix briefly.

Add flours, salt, and baking powder. Mix using low speed (or by hand) until dough is formed. Do not over mix.

Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate approximately 1 hour, allowing dough to chill.

Remove dough from refrigerator and roll out on a floured work surface to desired thickness (approximately 1/4"). Cut with cookie cutters.

Place cookies on a lightly oiled cookie sheet. Bake in a preheated 350 degrees friend for 10-12 minutes or until lightly browned on the back. Cool on a wire rack.

 

[moreluck]

Chocolate Walnut Toffee

CDKitchen http://www.cdkitchen.com


Ingredients:
1 cup butter
1 cup white sugar
1 tablespoon corn syrup
3 tablespoons water
1 1/2 cup chopped walnuts, divided
1 package (6 ounce size) chocolate chips

Directions:
Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth, add the water and stir. Heat to 290 degrees friend using a candy thermometer.

When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool.

When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water or in the microwave, stirring frequently until smooth.

Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side.

Break into bite size pieces when set.

 

[moreluck]

Bourbon Pecan Chocolate Cake

Ingredients:
1 cup pecans, toasted and finely ground
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 cup cocoa powder, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup light vegetable oil or walnut oil
1 cup pure maple syrup
1 cup soy milk
1/3 cup bourbon
1 orange, zest only
1/2 cup orange juice
1 tablespoon vanilla

***Chocolate Sauce***
1 1/2 cup pure maple syrup
3 tablespoons vegetable oil
2 cups cocoa powder, sifted
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees friend. Brush a Bundt pan with oil.

Set aside 2 tablespoons ground pecans for topping.

To prepare cake, mix dry ingredients in a large bowl. In a medium bowl, whisk wet ingredients, including zest of an orange, and add to dry. Whisk gently until smooth and pour batter into pan. Bake until cake tests done, 40 to 45 minutes. Transfer pan to a cooling rack for at least 20 minutes. Remove cake from pan and cool on rack.

Chocolate Sauce: Meanwhile, in a 2 quart saucepan heat together maple syrup and oil. Whisk in cocoa powder. Simmer for about 2 minutes. Turn heat off and stir in vanilla. Pour 1 cup warm sauce over cake so it drips down the sides.

Immediately sprinkle reserved nuts on top and, if needed, lightly pat them in place.

 

[moreluck]

Starbucks Coffee Cake

Ingredients:

1 cup all-purpose flour
1 cup light brown sugar, packed
1/2 cup butter, softened
1 teaspoon cinnamon
1/2 cup chopped pecans
1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk

Directions:
Preheat oven to 325 degrees friend.

Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter, and 1 teaspoon cinnamon in a bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans.

In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.

In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little at a time. Add milk and mix well.

Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour. Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.

Bake 50 minutes or till the edges just begin to brown. Cool.

 

[moreluck]

Bills Coconut Bread
2 eggs
(1 1/4 cups) milk
1 tsp vanilla
(2 1/2 cups) flour
2 tsp baking powder
1/2 tsp salt2 tsp cinnamon
(1 cup and a bit) caster sugar
(2 cups) shredded coconut
(1/3 cup) butter, melted

Preheat oven to 180C /350F.
Whisk together eggs, milk and vanilla.

Sift together flour, baking powder, salt, cinnamon. Stir in sugar and coconut. Make a well in the center and pour in egg mixture. Stir until just combined.
Add butter and stir until just smooth, being careful not to overmix.
Pour into a greased and floured loaf pan and bake for 1 hour, or until tester comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack.​

My notes: I have used lowfat milk to no ill effects in this recipe. I have also used sweetened coconut and reduced the amount of sugar slightly. Bill Granger suggests that this loaf will yield 8 slices, but I probably cut it into 12. Enjoy it plain, or toasted with butter!

 

[moreluck]

Chewy Oatmeal Cranberry Cookies

"Martha Stewart's recipe for truly chewy oatmeal cookies. You can sub raisins or any dried fruit you like. The details of this recipe (room temp butter, fluffing butter/sugar shaping of cookies, baking with soft center, and cooling process) are what give these cookies the perfect chewy texture, so follow precisely."

Ingredients

• • 2 cups all-purpose flour
  • 1/2 teaspoon sea salt
  1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pure vanilla extract
• 3 tablespoons milk
• 2 large eggs
• 1/2 lb unsalted butter
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 cups old fashioned oats
• 1 cup dried cranberries

Directions

1. In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
2. 2. In a small bowl, whisk together the eggs, milk and vanilla.
3. 3. In the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. Beat on medium speed until mixture is light and fluffy.
4. 4. Set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
5. 5. Add flour mixture- beat just until combined.
6. 6. Remove bowl. Stir in the oats and cranberries.
7. 7. Cover and put dough in the refrigerator until firm, at least 2-3 hours. (Can be left longer.).
8. 8. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper. If you only have one baking sheet, place extra dough back in refrigerator between bakings.

Page 2 of 2Chewy Oatmeal Cranberry Cookies (cont.)
Directions (cont.)
9. Shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
10. Press with the bottom of a glass to flatten dough into 2-inch-diameter.
11. Bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.

1. 12. Remove from oven; transfer with parchment to a wire rack to cool. Store in airtight container at room temperature for up to 1 week.

 

[moreluck]

I made these this past weekend and they were really good & easy!

Very Low Sugar Cream Puffs

1 cup water
6Tbls. butter
1/4 tsp. salt
1 cup flour
4 eggs

Preheat oven to 400 degrees. Line cookie sheet with parchment paper.

In a small pan bring to boil the water, butter and salt. lower heat. Add in the flour all at once and stir. Remove from heat. Add eggs one at a time and mixing well between each addition.

Dough will be smooth & satiny.
Put 1/4 cup mound, 2" apart. Bake 25 mins and turn off oven. Leave for about 10 mins. to dry out some more.

Cool the puffs. When cooled, take a slice off the top, pull out any inside webs. Fill with no sugar Jello Vanilla pudding and replace the top.

If you don't have a sugar problem, you can sprinkle them with powdered sugar

 

[moreluck]

Breakfast Bread Pudding
CDKitchen http://www.cdkitchen.com
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 2-5 hrs

Ingredients:
1/2 cup egg substitute
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cup low-fat milk
1 loaf (1 pound size) cinnamon raisin bread
Butter for the ramekins
4 tablespoons light cream cheese
1/2 cup frozen blueberries
4 teaspoons butter or syrup, optional

Directions:
Preheat the oven to 325 degrees.

In a large bowl, whisk together the egg substitute, sugar, vanilla extract, cinnamon, nutmeg and milk until the sugar dissolves; set the mix aside.

Cut the bread into 1/2-inch cubes; add it to the egg mixture. Let it sit 10 minutes.

Lightly butter ramekins that hold 2 cups each. Distribute half of the bread mixture evenly into the ramekins; top each with cream cheese and blueberries. Cover each ramekin with the remaining bread mixture.

Bake until the pudding is browned and set, about 45 minutes. Cool to room temperature, about 40 minutes. Cover with plastic; freeze up to three months.

To reheat: Vent the plastic cover. Microwave each serving separately on high (100 percent power), until heated through, turning once, about 4 minutes; remove the pudding from the oven. Top each with 1 teaspoon of butter or syrup if desired.

 

[moreluck]

Blond Brownie Caramel Cups

CDKitchen http://www.cdkitchen.com
Serves/Makes: 16 | Difficulty Level: 3 | Ready In: 30-60 minutes

Ingredients:
1/2 cup butter
1 cup firmly packed brown sugar
1 teaspoon vanilla
1 egg
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
***TOPPING***
20 caramels, unwrapped
1 tablespoon water
1/2 cup chocolate chips
1/2 cup fine chopped nuts

Directions:
Heat oven to 350F. Line muffin cups with paper baking cups.

Melt butter in medium saucepan over low heat. Remove from heat and stir in brown sugar. Add vanilla and egg, mixing well.

Add flour, baking powder and salt; blend well. Stir in 1/2 c. chopped nuts. Divide batter evenly into lined muffin cups.

Bake at 350F for 16-20 minutes or until golden brown.

Meanwhile, melt caramels in microwave, in small microwave safe bowl; cook on high 2-3 minutes with 1 tbl. water, stirring occasionally.

Place chocolate chips evenly into middle of each brownie.

Spoon 1 scant tablespoon of caramel over chocolate in each cup. If needed, stir additional water into melted caramels to maintain spoon-able consistency. Sprinkle chopped nuts over brownies.

Cool completely. Store in tightly covered container.

 

[moreluck]

Fast Fruity Delight

what you need

Take 3/4 cup boiling water and 1 cup thawed COOL WHIP Whipped Topping and mix & match your recipe from these options...

JELL-O Gelatin flavor optionsfrozen fruit choicesStrawberry strawberries Raspberry raspberries Orange tropical fruit blend Berry Blue blueberries
Then follow our 3 simple steps:

ADD boiling water to 1 pkg. (3 oz.) JELL-O Gelatin in large bowl; stir 2 min. until completely dissolved.
STIR in 2 cups frozen fruit until gelatin starts to thicken. Add 1/2 cup gelatin mixture to COOL WHIP; stir with whisk until blended. Spoon into 4 dessert cups; cover with remaining gelatin mixture.
REFRIGERATE 15 min. or until firm.

 

[moreluck]

Crockpot Bread Pudding


From the Kitchen of: Sammie

• 8 cups day old cinnamon rolls (use white or cinnamon bread)
• 2 cups milk
• 4 eggs
• 1/4 cup sugar
• 1/4 cup butter or margarine, melted
• 1/2 tsp. vanilla
• 1/4 tsp. nutmeg
• 1 cup raisins

Place the cubed cinnamon rolls in a slow cooker. In a bowl, combine the next 6 items, beat until smooth. Add in the raisins. pour over the rolls and stir gently. Cover and cook on low for 3 hours.

 

[moreluck]

Strawberry Cake

What You Need!

1 pkg. (2-layer size) white cake mix


1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin


4 eggs


1 cup oil


1/4 cup water


1 cup mashed fresh strawberries, divided


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


1 cup powdered sugar


2 cups thawed COOL WHIP Whipped Topping



Make It!



HEAT oven to 350°friend.
COMBINE cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in COOL WHIP. Stack cake layers on plate, spreading 1 cup COOL WHIP mixture between layers. Frost top and side with remaining COOL WHIP mixture. Keep refrigerated.

 

[moreluck]

Vanilla And Chocolate Almond Cookies
CDKitchen

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
2 1/2 cups brown sugar
1 teaspoon almond extract
2 large eggs
1 cup slivered almonds
2 ounces unsweetened chocolate, melted but still warm
2 tablespoons granulated sugar

Directions:
Mix the flour, baking powder, and salt together. Set aside.

Cream the butter and brown sugar together. Add the almond extract and an egg and beat until combined. Add the second egg and beat until the mixture is light and fluffy.

Add the flour mixture and the nuts and beat until combined. Do not over mix.

Divide the dough in half. Place half of the dough back in the mixing bowl. Add the warm melted chocolate and granulated sugar to that half of the dough and beat until the chocolate is mixed throughout. Place the chocolate dough in the refrigerator while you work with the light-colored dough.

Divide the light-colored dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper or parchment paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.

Remove the chocolate dough from the refrigerator and make two logs of that dough. If the chocolate dough is still too soft from the warm chocolate, refrigerate a few minutes longer. Refrigerate the logs for at least an hour or until very firm.

When ready to bake, preheat the oven to 350 degrees friend. Use ungreased baking sheets with a nonstick surface or parchment paper.

Slice the logs with a sharp, serrated knife into 3/8-inch slices and place the slices on the cookie sheets. These cookies will spread so allow room on the sheets.

Bake the cookies for ten or eleven minutes or until done. Immediately remove them to a wire rack to cool. The cookies will become crisp as they cool.

 

[moreluck]

Chocolate Nutella Cookies

Ingredients

• 1 1/2 sticks of unsalted butter, room temperature
• 3/4 cup of brown sugar
• 3/4 cup of white sugar
• 1 cup of Nutella
• 1/2 teaspoon of vanilla
• 2 eggs
• 2 cups, plus 2 tablespoons of all-purpose flour
• 1/4 cup of unsweetened cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup of chocolate chips
• 1/2 cup of chopped hazelnuts

Method

1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

4 Spoon tablespoon-sized drops of cough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Makes 6 dozen.

 

[moreluck]

Easy Peach Dumplings


Ingredients:

1 can (29 oz. size) peach halves -- drained, RESERVING
1/4 cup peach syrup
1/2 cup chopped pecans
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon margarine or butter -- softened
1 cup biscuit baking mix
1/4 cup milk
1 tablespoon margarine or butter -- melted
1 tablespoon granulated sugar

Directions:
Heat oven to 425 degrees friend.

Arrange peach halves, cut side down, in ungreased 8" square baking dish; pour reserved syrup over peaches.

Mix pecans, 1/4 cup granulated sugar, the brown sugar, cinnamon and nutmeg; sprinkle evenly over peaches. Dot with softened margarine.

Mix baking mix and milk until soft dough forms; beat vigorously 20 strokes.

Gently smooth dough into ball on floured cloth-covered board. Knead 8 to 10 times.

Roll dough into 8" square; place over peaches. Brush with melted margarine; sprinkle with 1 Tbsp. granulated sugar.

Bake uncovered until golden brown, 20 to 25 minutes.

Serve with whipped cream if desired.

 

[moreluck]

Classic Shortbread Cookies

Ingredients:

1 cup Unsalted butter; at room temperature
1/2 cup Sugar
1 teaspoon Vanilla
1/2 cup Rice Flour
1 1/2 cups All purpose flour

Instructions:
1. HEAT oven to 300?friend

2. CREAM butter using wooden spoon. Gradually add sugar and Vanilla, beating until light and fluffy. Gradually beat in Rice Flour and all purpose flour until mixture becomes too stiff to work with a spoon.

3. TURN onto floured board and knead lightly, drawing in flour until dough begins to crack. Form into ball, cover and refrigerate 30 minutes. Roll dough on lightly floured surface to 1/4 inch (6 mm) thickness. Cut with a 2-inch (5 center manager) cookie cutter and place onto ungreased baking sheets.

4. BAKE one baking sheet at a time 15 to 18 minutes. Cool 5 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Tip: - The best texture comes from mixing the dough with a wooden spoon

 

[moreluck]

Mango Bread With Nuts and Coconut

By Yesi09 on August 16, 2010
Ingredients

• • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter , softened
  • 1/2 cup vegetable oil
  1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3 cups mangoes (peeled, seeded and chopped )
• 1/2 cup raisins
• 1/2 cup walnuts (chopped )
• 1/2 cup shredded coconut

Directions

1. Preheat oven to 350 degrees friend (175 degrees C). Lightly grease two 9x5 inch loaf pans.

2. In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.

3. Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

 

[moreluck]

Minister's Delight (Mary Ann Potter)

1 can (21 oz.) cherry pie filling
1 pkg. (18 1/4 oz) yellow cake mix
1/2 cup butter, melted
1/3 cup walnuts

Place pie filling in a 1 1/2 qt. slow cooker. Combine dry cake
mix and butter (mixture will be crumbly); sprinkle over
filling. Sprinkle with walnuts. Cover and cook on low for
2-3 hours. Serve in bowls.