what's Baking!!

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Chocolate Chip Pound Cake

1 (18.25 ounce) Yellow cake mix with pudding
4 large Eggs
1 (3.9 ounce) Package chocolate instant pudding mix
1 (8 ounce) Carton sour cream
1/2 cup Sugar
1 (6 ounce) Package milk chocolate chips
3/4 cup Vegetable oil
Powdered sugar sifted
3/4 cup Water

Instructions
Preheat oven to 325 degrees friend (165 degrees C). Grease and flour a 10 inch (12 cup) Bundt pan.

In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.

Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners sugar before cutting and serving.

 

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Walnut Caramel Triangles

CDKitchen

Ingredients:
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter or margarine
1 can (14-ounce size) sweetened condensed milk (NOT evaporated milk)
1/2 cup whipping cream, unwhipped
1 teaspoon vanilla extract
1 1/2 cup chopped walnuts
***Chocolate Drizzle***
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

Directions:
Preheat oven to 350 degrees friend.

In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes or until lightly browned around edges.

In heavy saucepan, combine sweetened condensed milk, whipping cream and vanilla. Over medium-high heat, cook and stir until mixture comes to a boil. Reduce heat to medium; cook and stir until mixture thickens, 8 to 10 minutes. Stir in walnuts.

Spread evenly over prepared crust. Bake 20 minutes or until golden brown. Cool.

Garnish with Chocolate Drizzle. Chill. Cut into triangles. Store leftovers covered at room temperature.

For Chocolate Drizzle: In a double boiler, melt chocolate and shortening. Carefully drizzle chocolate mix over the cookies with a spoon.

 

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Hawaiian Bundt Cake


Ingredients

• 1/2 cup butter , melted
• 3 eggs
• 1 (18 ounce) packages yellow cake mix
• 1 (20 ounce) cans crushed pineapple with juice
• 1/2 cup pecans , chopped
• 1/2 cup coconut
• 1 banana , mashed

Directions

1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
2. In a large bowl stir the melted butter, eggs and the banana. Add the cake mix and crushed pineapple with juice and mix.
3. Stir in the 1/2 cup chopped pecans and the coconut. Pour into the prepared pan. Bake for 50 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
4. Cool and invert onto cake plate.

 

[moreluck]

Recipe Liquid Measure Conversions

30ml = 1 Fluid ounce
60ml = 2 Fl oz.
100ml = 3 Fl oz.
125ml = 4 Fl oz.
150ml = 5 Fl oz.
190ml = 6 Fl oz.
250ml = 8 Fl oz. (1 cup)
300ml = 10 Fl oz.(1/2 pint)
600ml = 20 Fl oz.(1pint)
Recipe Dry Measure Conversions

15g = 1/2 Ounce
30g = 1 oz.
60g = 2oz.
85g = 3oz.
115g = 4oz.
140g = 5oz.
170g = 6oz.
200g = 7oz.
225g = 8oz. (1/2 pound)
255g = 9oz.
285g = 10oz.
310g = 11oz.
340g = 12oz.
370g = 13oz.
395g = 14oz.
425g = 15oz.
450g = 16oz. (1 pound)
900g = 32oz. (2 pounds)
1 stick of butter = 4 oz (1/4 lb)

 

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Peanut Butter Filled Chocolate Cupcakes


Cupcake Batter

• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, in chunks
• 6 ounces semisweet chocolate, broken up
• 1/2 granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract

Peanut butter filling

• 4 tablespoons unsalted butter, melted
• 1/2 powdered sugar
• 3/4 cup smooth peanut butter (get the kid's stuff)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla

1. Preheat oven to 325 and line a standard cupcake tin with papers.
2. Whisk together flour, baking powder, and salt.
3. Put butter and chocolate in a bowl over boiling water and stir until melted. Remove and let cool slightly.
4. Whisk into chocolate mixture the granulated sugar.
5. Add eggs, and stir until smooth. Add vanilla.
6. Lastly, stir in chocolate mixture.
7. In a separate bowl make the peanut butter mixture by combining all ingredients and stirring until smooth.
8. Assemble cupcakes by spooning in 2 T of the chocolate batter into each cup.
9. Follow this with 1 T of peanut butter.
10. Repeat with 1 T of chocolate batter and then 1 teaspoon of peanut butter.
11. Swirl the batter with a toothpick before baking for 30 minutes or until the point where a toothpick comes out with only a few moist crumbs.
12. No frosting necessary here. (Or so I'm told!).

 

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Pistachio Parfait

1 can crushed pineapple
1 pkg. pistachio pudding
1 container Cool Whip
1 cup or more miniature marshmallows
1/2 to 3/4 cup of nuts, pecans or walnuts
coconut (optional)

In a large bowl, mix pineapple, pudding, cool whip, marshmallows,
nuts and coconut. Refrigerate for overnight.

 

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Welsh Teacakes

By jeffropew

• Ingredients

• 3 cups flour
• 1 1/4 teaspoons salt
• 1 cup shortening
• 1 1/2 teaspoons baking soda
• 1 cup sugar
• 2 eggs
• 6 tablespoons milk
• 1 cup raisins

Directions

1. Mix Flour, Salt and Baking Soda together then cut in Shortening with pastry cutter or 2 Knives till it looks like corn meal. Add sugar, eggs and milk and mix. Add flour. Add raisins. Next roll out dough till it is about a half inch thick and cut with bisquit cutter into rounds.

2.Heat griddle to 350 degrees and cook the teeecakes about 10 to 12 minutes each side till golden brown.

 

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Carrot Bran Muffins

3 c. all-purpose flour
1 tsp. baking soda
1 1/2 tbsp. baking powder
1/2 tsp. salt (opt.)
1 tbsp. cinnamon
2 c. bran
4 eggs
1 1/2 c. vegetable oil
1 1/4 c. dark brown sugar
1/4 c. molasses
3 c. finely grated carrots
1 c. raisins or currants

Sift together flour, soda, baking powder, salt and cinnamon. Add bran; set aside. Beat eggs; add oil, sugar and molasses. Add carrots, flour mixture and raisins. Fill 24 greased muffin tins 3/4 full. Bake at 350 degrees for 25 minutes.

Yield: 24 large muffins.

Dorie

 

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Pumpernickel Bread

This is a good old-fashioned pumpernickel bread recipe from my German Cooking cookbook. No bread machine here. Get your hands in there and knead! The aroma of the bread while baking and then the taste of the finished bread will be worth it.

By LifeIsGood
2¾ hours | 2 hours prep

2 loaves

• 1 1/2 cups warm water, divided (105 to 115 degrees friend.)
• 3 (1/4 ounce) packages active dry yeast
• 2 teaspoons sugar
• 1/2 cup molasses
• 1 1/2 tablespoons kosher salt
• 2 tablespoons vegetable shortening
• 2 tablespoons caraway seeds
• 2 3/4 cups rye flour
• 3 cups unbleached all-purpose flour (approx.)
• Cornmeal

1. In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
2. In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
3. Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
4. Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
5. Knead the dough for 5 minutes.
6. Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
7. Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
8. Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
9. Preheat oven to 375 degress friend. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
10. Remove from baking sheet and cool on a rack before slicing.

 

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Classic Sleepy Cake

Ingredients:

1 1/4 cup white sugar
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 ounce unsweetened chocolate, melted
4 tablespoons butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk (whole or skim)
1/2 cup light brown sugar, packed
1/2 cup white sugar
1 1/2 tablespoon unsweetened cocoa powder
1 cup strong brewed coffee, chilled

Directions:
Preheat the oven to 350 degrees friend. Grease an 8" square pan, metal or glass.

Melt chocolate and set aside. Melt butter and set aside.

In a large bowl, mix 3/4 cup white sugar with the flour, salt, and baking powder. Add the melted butter and melted chocolate, vanilla, and milk. Stir gently but thoroughly to incorporate all the ingredients.

Pour the batter into the greased pan. Pour the 1/2 cup brown and 1/2 cup white sugar evenly over the top of the batter (you can mix the two, if you like). Dust the cocoa powder on top of the sugars.

Pour the cold coffee evenly all over the top of the cake and allow to soak in; do not stir. Bake for 30 minutes or until a knife inserted into the center of the cake comes out clean.

 

[Nimnim]

Classic Sleepy Cake

Never heard of a sleepy cake, expected to see some liquor in the ingredients.

Sounds good though, when putting the sugars on top do you allow them to sink in or are we looking for them to settle on top for a more crispy covering after baking? Though I suppose if we're putting the coffee on after and letting it soak in we're hoping for more of a layer settled somewhere in the middle.

 

[moreluck]

Never made it myself, so I don't know. As a diabetic, I can only read about stuff with sugar in it and imagine that it might taste good.

 

[Nimnim]

Never made it myself, so I don't know. As a diabetic, I can only read about stuff with sugar in it and imagine that it might taste good.

Good to know, I'll keep that in mind so next time you post something sugary I'll go to google and hope to find something.

I feel for you though, I'd probably let myself die eating the things I enjoy instead of trying for an equally tasty diet.

 

[moreluck]

Orange Zucchini Cake
CDKitchen

Ingredients:
1 cup butter, softened
2 cups packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
4 eggs
3 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups unsifted flour
1/3 cup orange juice
1 cup grated unpeeled zucchini
1 tablespoon grated orange rind
***Icing***
1 tablespoon butter
1 cup sifted confectioners' sugar
2 tablespoons orange juice
additional grated orange rind, optional

Directions:
In a large bowl, cream butter until light; beat in sugar gradually. Add cinnamon, nutmeg, cloves, mixing well. Beat in eggs one at a time.

Add baking powder, salt and gradually add flour alternately with orange juice. Mix batter thoroughly. Fold in grated zucchini and orange rind with spatula, mixing well.

Pour batter into well-greased tube pan (10") and bake for one hour, or until the cake starts to leave sides of pan and tester comes out clean. Cool 10 minutes in pan and then turn out on rack to complete cooling.

Frost top with the mixture butter, confectioners' sugar and orange juice. Additional grated orange rind may be sprinkled over frosting.

 

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Basic Rolls


2 dozen

• 1 (1/4 ounce) package yeast (regular or fast-acting)
• 1 1/3 cups warm water (105 to 115 degrees)
• 3-3 1/8 cups all-purpose flour
• 3 tablespoons vegetable oil (or butter, if you prefer)
• 1 tablespoon honey
• 1 teaspoon salt (omit if using self-rising flour)
• 1 egg white, slightly beaten

1. Dissolve yeast in warm water and let sit for 5 minutes.
2. Stir in 1 cup of flour, the oil (or butter), honey and 1 teaspoon salt. Beat until smooth.
3. Stir in remaining flour, scraping dough from side of bowl, until soft dough forms.
4. Cover and let rise in a warm place until doubled in size, about 45 minutes.
5. Heat oven to 400 degrees.
6. Divide dough in 24 equal parts. Roll dough into tiny balls (or form into ropes if you desire sticks.).
7. Brush the dough with the egg white.
8. Bake for about 15 minutes.

 

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Caramel Apple Cupcakes

1 1/4 cups flour
2 tsps. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
2 eggs at room temperature
1/2 cup packed lt. brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 tsps. vanilla extract
2 Rome apples, peeled & shredded
1 1/2 cups caramel candies......like Kraft caramels
1 Tbls. heavy cream

Arrange a rack in the upper third of the oven and preheat to 350. Line a
cupcake pan with baking liners. In a large bowl, whisk together the flour,
baking powder, cinnamon and salt.

In a med. bowl, whisk together the eggs, brown sugar and sugar 'til smooth.
Whisk in oil and vanilla. Stir into flour mixture until just combined; stir
in the apples.

Spoon the batter into the prepared pan until almost full. Bake until golden
and a toothpick inserted in the center comes out dry, 25-30 mins. Transfer
to a rack to cool completely.

In a small microwaveable bowl, combine the caramels and cream. Microwave
for one minute at medium power, then stir; repeat in 30 second intervals
until melted and smooth. Let cool some. Spread generously on cooled cupcakes.

 

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Layered Pineapple and Lemon Cheesecake Pie


Ingredients

• • 1 (8 ounce) package cream cheese
  1/4 cup granulated sugar
• 2 cups Cool Whip Topping
• 1 (8 ounce) can crushed pineapple
• 1 (6 ounce) graham cracker pie crust
• 1 (3 1/2 ounce) package instant lemon pudding mix
  • 1 1/2 cups milk
  Directions:
  
  
  
  1. 1 In a large bowl, beat cream cheese & sugar with a whisk until well blended, then stir in the Cool Whip & HALF of the crushed pineapple, before spreading this mixture into the crust.
  3. 2 In a medium bowl, whisk together the pudding mix & milk, blending for 2 minutes; The mixture will be thick. Stir in the remaining pineapple, then spoon this mixture over the pie filling. Refrigerate for a couple of hours until chilled.

 

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Lemon Rice Pudding

30 min | 15 min prep

SERVES 7

• 1 1/2 cups water
• 1/2 cup uncooked long grain rice
• 1/3 cup raisins
• 1/4 teaspoon ground nutmeg
• 1 ounce instant sugar free vanilla pudding
• 2 teaspoons grated lemon peel

1. In a saucepan, bring water, rice, raisins and nutmeg to a boil. Reduce heat; cover and simmer for 15-20 minutes or until all liquid is absorbed. Cool.
2. Prepare pudding mix according to package directions. Stir in rice mixture and lemon peel.
3. Serve immediately or refrigerate.

 

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Cinnamony Peach Biscuits
CDKitchen Ingredients:

***Biscuits***
1 1/2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
4 tablespoons butter
2 diced peaches
1/2 cup sugar
4 tablespoons milk

***Topping***
milk
1 tablespoon brown sugar, MIXED WITH
1/4 teaspoon cinnamon

Directions:
Preheat oven to 400 degrees friend.

Sift together the flour, salt, baking powder and cinnamon. Cut in the butter until it resembles fine crumbs. Mix in the sugar and peaches gently to avoid crushing the fruit.

Add the milk gradually, stirring until you have a soft dough. Knead gently on a floured surface about 2 minutes. Roll or pat out until until about 3/4-inches thick. Cut into approximately 2 1/2 inch rounds.

Place on greased baking sheet and brush with milk. Then sprinkle with the cinnamon sugar. Bake for 15 20 minutes or until golden brown. Cool (or not!), split and serve with butter, fruit or whipped cream, if desired.

 

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Shelburne Inn Baked Apple Upside Down French Toast
CDKitchen

Ingredients:

3 pounds Granny Smith apples, peeled quartered and thinly sliced
6 tablespoons butter
3/4 cup granulated sugar
1 teaspoon cinnamon
8 slices French bread, sliced 3/4 inch thick
7 eggs
1/2 teaspoon vanilla
1/4 teaspoon nutmeg, freshly grated
1 cup milk
1/2 cup heavy cream

Directions:

Melt butter in large saute pan and add sliced apples. Top apples with sugar and cinnamon and stir to incorporate. Saute over medium heat until apples are limp and translucent, about 10 minutes, stirring so they don't scorch.

Pour apples into 9 x 13 glass oven proof baking dish. Top with sliced French bread. Fill any spaces with small pieces of sliced bread so that entire surface is covered.

Whisk eggs with vanilla, nutmeg, milk and cream. Pour this mixture over the bread evenly so that all pieces absorb the liquid. Cover with plastic wrap and refrigerate until morning.

The next morning, pre-heat the oven to 400 degrees friend. Bake French toast for 25 minutes or until bread is golden and custard is set.

Invert carefully onto a sheet pan and cut into squares to serve, apple side up. You may add the syrup of your choice and a dollop of creme fraiche.

Cook's Notes: This French toast recipe is fantastic because it tastes like a combination of a simple French toast recipe and the best apple pie recipe. Make this French toast recipe using French bread today.