what's Baking!!

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Sugar Cookie With Hazelnuts

By Mammour on October 05, 2010


Ingredients

1 cup butter
1 cup sugar
1 large egg
1 teaspoon hazelnut extract
1 teaspoon baking powder
1 teaspoon baking soda
3 cups flour

Directions

1. Oven to 400°friend. Sift all dry ingredients. Beat butter and sugar, add egg and hazelnut extract.
2. Add dry ingredients do not beat, make 2 logs and refrigerate 2 hours. Cut cookies 1/4 inches, bake 12 mins.

 

[moreluck]

Cinnamon Nut Sour Cream Cake
CDKitchen

Ingredients:
3 cups flour
1/2 teaspoon baking soda
1 cup butter or margarine, softened
2 1/2 cups granulated sugar, divided
1 teaspoon vanilla
6 eggs
1 cup sour cream
1 teaspoon ground cinnamon
1 cup chopped walnuts
powdered sugar glaze, optional

Directions:
Preheat oven to 325 degrees friend. Mix flour and baking soda in small bowl.

Beat butter and 2-1/4 cups of the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla.

Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition.

Pour half of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Mix remaining 1/4 cup granulated sugar and cinnamon in medium bowl; stir in walnuts. Sprinkle over batter in pan. Top with remaining batter.

Bake 1 hour and 15 minutes to 1 hour and 25 minutes or until toothpick inserted near center comes out clean.

Cool 10 minutes; remove from pan. Cool completely on wire rack. Drizzle with a basic powdered sugar glaze.

 

[moreluck]

Hawaiian Pineapple Coconut Cookies
CDKitchen

Ingredients:

1/2 cup sugar
1/4 cup brown sugar
1/4 cup margarine
1/4 cup shortening
1 egg
1 teaspoon vanilla
1 1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ginger
1 cup coconut
1/2 cup crushed pineapple, drained well
1/2 cup chopped nuts

Directions:
Cream together sugar, brown sugar, margarine, shortening, egg and vanilla until light and fluffy.

Stir together dry ingredients. Beat into creamed mixture. Stir in coconut, pineapple and nuts.

Drop by teaspoonfuls 2-inches apart on a greased cookie sheet. Bake at 375 degrees friend for 8 to 10 minutes. Let stand 30 seconds on sheet after removing from oven, then cool on wire racks.

 

[moreluck]

Chocolate Kahlua Cake
Ingredients

1 pk Devils food cake mix
4 Eggs
1 c Sour cream
1 c Kahlua or other coffee
3/4 c Vegetable oil
1 c Chocolate chips



Preparation

Prep: 10 min, Cook: 55 min. Preheat oven to 350?friend. Beat together first 5 ingredients in a bowl. Stir in chocolate chips. Pour into a buttered and floured bundt pan and bake 50-60 minutes, or until a tester comes out clean when inserted in center. This recipe serves 16 people.

 

[moreluck]

Brown Sugar Muffins

By ellie3763 on November 23, 2010

About This Recipe

"from the blog "dine and dish" - http://dineanddish.net/2008/07/there-was-a-time/"

Ingredients

• • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup nuts, chopped

Directions

1. Preheat oven to 375°friend Grease or line 16 muffin cups.
2. Combine all ingredients until mixed. Fill prepared muffin cups and bake for 20 minutes or until done.

 

[moreluck]

Choco Flan Cake

Ingredients

1 box Chocolate Cake Mix
1/2 cup Vegetable Oil
1 1/4 cup Water
1 tsp Baking Powder
1 cup Pancake Mix
9 Eggs
1 can Sweetened Condensed Milk
1 can Evaporated Milk (Carnation)
1 tblsp Vanilla
1 cup Carmel Sauce or Dulce de Leche
4 tblsp Powdered Sugar


Preparation

Chocolate Cake Portion:
IGNORE Box Instructions!!!
Take chocolate mix powder; mix with 1/2 cup vegetable oil; 1 1/4 cup water; 1 cup pancake mix; 1 tsp baking powder; 4 eggs and mix all together, then set aside.

Flan Portion:
Mix 5 eggs; condensed milk; carnation evaporated milk; and vanilla.
Note: These flan portions will make about the top 4th of the dessert. If you like Flan, double this portion to make half of the top half of the dessert.
Grease (I prefer to use abundant - no pun intended - PAM) bundt pan (note: you can use a regular cake pan, if desired)
Pour chocolate cake batter into pan; even out in pan.
SLOWLY pour the Flan mixture over the chocolate cake mix! Do not beat, stir or mix!!! The flan will sink into the chocolate cake mix...BE NOT AFRAID...the end result will have a two layer separated cake and flan dessert!!!
Place pan in a water bath (like custard).

Hint: For ease (and to keep water out of your dessert), place the bundt pan in the larger pan; set in the oven, then add hot water to the outter pan, about 3/4 of the way up.

Bake at 350 for approximately 1 hour and 20 minutes or until toothpick (only inserted half way - remember the flan is in the bottom) in cake comes clean.
Remove pan from water and let cool for at least 30 minutes.
Carefully (duh) invert the pan onto a serving plate and tap to release dessert from mold.

Hopefully, you now have a chocolate cake covered with a layer of custard flan!!!!
Cool at least 2 hours in fridge.
Before serving, drizzle caramel sauce or dulce de leche (you can find in international section of most grocery stores) over the flan; then dust with powdered sugar.
ENJOY!!!!

 

[moreluck]

Christmas Gingerbread Cookies

By Chocolatl on November 26, 2010

"Adapted from An Edible Christmas. These are soft, tender cookies. They can be frosted, but do not have to be. The yield will depend on how large you make them. Time does not include time for dough to chill."

Ingredients

• • 3 cups flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 3/4 cup unsulfured molasses
  • 1 large eggs

Directions

1. Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together. Set aside. Beat butter and sugar together until light and fluffy. Beat in molasses and egg. Gradually add flour mixture to make a soft dough. Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight. Preheat oven to 350°friend. On a lightly floured board, roll dough out to about 1/4" thickness. Do not roll too thin. Cut out shapes with cookie cutters.
2. Place on lightly greased baking sheets.

 

[moreluck]

Chocolate Swirl Eggnog Cheesecake With a Shortbread Crust

Ingredients

• Crust
  
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 tablespoons sour cream
  Cheesecake
  
  • 1 (32 ounce) cream cheese (four 8oz pkgs)
  • 1 1/2 cups sugar
  • 1 cup eggnog
  • 1 cup sour cream
  • 3 large eggs
  • 1 teaspoon rum extract
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 to 2 Tbls. to taste Hersheys Chocolate Syrup

Directions

1. PREP: Preheat oven to 425°friend .Place a large sheet of heavy duty aluminum foil on counter. Place onto it a 10" springform pan in locked position, Crinkle the foil around the outer top of rim and press snuggly to the pan.
2. SHORTBREAD CRUST: Mix crust ingredients by hand or in a food processor until they form a ball. Pat out evenly into the bottom of a 10" springform pan and bake for 10 minutes. Remove from oven and set aside.
3. Cheesecake: Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time).
4. Add remaining ingredients EXCEPT chocolate syrup. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).

Page 2 of 2Chocolate Swirl Eggnog Cheesecake With a Shortbread Crust (cont.)
Directions (cont.)

1. Place pan onto a dishcloth onto counter and pour batter into pan. (The cloth is so it's not 'loud' when you tamp the batter). With your palms around the outside rim of the pan, GENTLY lift and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking). Drizzle chocolate syrup thickly over top of batter. Using a skewer, swirl the chocolate through the batter. BAKE: Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
2. Bake at 375°friend for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°friend and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer. Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 30-60 minutes. Loosen cake from sides by going between the cake and the pan with the edge of a knife. Refrigerate for at MINIMUM of four hours but overnight is best.
3. Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!

 

[moreluck]

Italian Ambrosia


About This Recipe
"Mascarpone cheese makes this ambrosia rich and decadent. Recipe is from cooking.com."

Ingredients

• • 1 (14 ounce) cans pineapple chunks, drained
  • 1 (15 ounce) cans tropical fruit cocktail, drained
  • 1 lb seedless green grapes, washed, picked from stems
  • 1 (15 ounce) containers sour cream
  • 1 (4 ounce) containers mascarpone, room temperature
  • 1 tablespoon sugar
  • 1/2 cup flaked coconut
  • 1 (10 ounce) bags mini marshmallows

Directions

1. Add sugar to mascarpone and mix well by hand or electric mixer. Add sour cream and mix well. Place all ingredients in mixing bowl. Stir fruit gently, mixing well. Cover with plastic wrap. Refrigerate several hours or overnight.
2. Just before serving, spoon into a pretty glass or crystal serving bowl.

 

[moreluck]

Real Chocolate Fudge

• 3 cups sugar
• 2/3 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
• 1/8 teaspoon salt
• 1-1/2 cups milk
• 1/4 cup (1/2 stick) butter
• 1 teaspoon vanilla extract

Line an 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter the foil.
Mix the sugar, cocoa and salt in a heavy 4-quart saucepan and stir in the milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°friend on a candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Don' let the bulb of the candy thermometer rest on the bottom of the saucepan. Remove from heat. Add the butter and vanilla. DO NOT STIR. Cool at room temperature to 110°friend (lukewarm). Beat with a wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. Makes about 36 pieces or 1-3/4 pounds. Note: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

 

[moreluck]

Chocolate Fudge Layer Cake

What You Need

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided


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


1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding


4 eggs


1 cup BREAKSTONE'S or KNUDSEN Sour Cream


1/2 cup oil


1/2 cup water


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


2 Tbsp. PLANTERS Sliced Almonds



Make It



HEAT oven to 350°friend.
CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE COOL WHIP and remaining chocolate squares in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts. Keep refrigerated.

 

[moreluck]

Walnut Snowball Cookies Recipe

You can make these cookies with wild black walnuts, pecans, hazelnuts, hickory or butternuts -- all will work fine.

Ingredients

• 1 cup flour
• 1 1/2 cups walnuts, finely chopped
• 2-3 Tbsp sugar
• 1 teaspoon vanilla extract
• 1/4 pound butter (at room temperature)
• Pinch of salt
• Powdered sugar, to coat (about 1 cup)

Method

1 Preheat the oven to 300°friend and prepare a large cookie sheet.
2 Mix all the dry ingredients (flour, walnuts, salt, sugar) in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your (clean!) hands until the mixture looks like a coarse meal with nut bits in it. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.
3 Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in some powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.
Makes about 20 cookies

 

[moreluck]

Rich Caramel Cake
CDKitchen

Ingredients:

1 package (14-ounce size) caramels, unwrapped
1/2 cup butter
1 can condensed milk
1 package (18 1/2 oz. size) chocolate cake mix
1 cup chopped pecans

Directions:

Preheat oven to 350 degrees friend.

Melt caramels over low heat with butter; add milk.

Spread 2 cups cake batter in baking dish. Bake for 15 minutes.

Spread caramel mixture over cake and add remaining batter on top of that. Top with pecans and bake another 30-35 minutes.

 

[moreluck]

Nanaimo Bars

What You Need

1-1/2 cups HONEY MAID Graham Cracker Crumbs


1 cup BAKER'S ANGEL FLAKE Coconut


1/2 cup chopped PLANTERS Walnuts


6 squares BAKER'S Semi-Sweet Chocolate, divided


1/2 cup butter or margarine


1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding


1/3 cup butter or margarine, softened


1/3 cup boiling water


2 cups powdered sugar


1 Tbsp. butter or margarine



Make It




MIX crumbs, coconut and nuts in medium bowl. Microwave 2 chocolate squares and 1/2 cup butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec.; stir until chocolate is completely melted. Add to crumb mixture; mix well. Press onto bottom of 9-inch square pan. Refrigerate until ready to use.
BEAT dry pudding mix, 1/3 cup softened butter and boiling water in large bowl with mixer until well blended. Gradually beat in sugar; spread over crust. Refrigerate 15 min.
MICROWAVE remaining chocolate squares and 1 Tbsp. butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. Carefully spread over pudding layer. Refrigerate several hours or until firm before cutting into bars. Keep refrigerated.

 

[moreluck]

Hanukkah Noodle Kugel
CDKitchen

Ingredients:
1 package (1 pound size) egg noodles
1/2 cup butter, melted
8 eggs
2 cups sugar
16 ounces sour cream
16 ounces small curd cottage cheese
***Topping***
9 whole cinnamon graham crackers, crushed
3 tablespoons butter, melted

Directions:
Cook noodles according to package directions. Drain. Toss with butter and set aside.

In a large mixing bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in the noodles.

Pour into a greased 13 x 9 inch baking dish. Combine the cracker crumbs and butter. Sprinkle over top.

Bake uncovered, at 350 degrees friend for 50 to 55 minutes. Serve warm or cold.

 

[moreluck]

Chocolate-Peppermint Striped Delight



What You Need



45 NILLA Wafers, finely crushed (about 1-1/2 cups)


1/4 cup butter, melted


1/2 cup sugar, divided


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


3 cups plus 2 Tbsp. cold milk, divided


1/4 cup finely crushed candy canes


1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided


2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding


1/4 cup coarsely crushed candy canes



Make It




MIX wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
BEAT cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.

 

[moreluck]

Merry Cherry Dessert



What You Need

1 can (21 oz.) cherry pie filling, divided


1-1/2 cups boiling water


1 pkg. (6 oz.) JELL-O Cherry Flavor Gelatin


1-1/2 cups cold water


4 cups angel food cake cubes


2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding


3 cups cold milk


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



Make It




RESERVE 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.
PLACE cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and reserved cherry pie filling.

 

[moreluck]

Spice Cake With Cream Cheese Frosting
CDKitchen

Ingredients:

1 1/2 cup sugar
3/4 cup butter
1 cup water
1 cup raisins, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
4 eggs, separated
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup chopped pecans
***Cream Cheese Frosting***
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 pinch salt
4 cups confectioners' sugar

Directions:
Combine the first eight ingredients in a saucepan, heat slowly, stirring until butter melts. Remove from the heat and cool.

In a large mixing bowl, beat egg yolks lightly. Gradually stir in spice mixture. Combine flour, baking powder, salt, baking soda and pecans. Stir into spice mixture. Beat egg whites until soft peaks form, fold into the batter.

Pour into 2 greased and floured 9 inch round cake pans. Bake at 325 degrees friend for 35 to 40 minutes. Cool.

For Frosting: Beat cream cheese and butter until smooth. Add vanilla and salt. Beat in sugar until smooth and fluffy.

 

[moreluck]

Spritz Cookies Recipe

Make sure your butter has warmed to room temperature before making this recipe. It matters a lot!
Ingredients


Cookies:

• 2 cups all-purpose or cake flour
• A pinch of salt
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 pound unsalted butter, at room temperature and cut into small cubes

Optional Garnishes:

• Colored sugar
• Sprinkles
• Pieces of nuts (walnuts, hazelnuts, etc)
• Frosting
• Maraschino cherries
• Powdered sugar

Method

1 Preheat the oven to 350°friend. Whisk together the flour, sugar and salt in a large bowl, then sprinkle over the vanilla extract. Crack the egg into the center of the bowl and then dot the flour mixture with the pieces of butter. Mix everything together with your clean hands until you get a dough. Try not to knead it too much, as you will then make tough cookies. You just want everything to come together cohesively.
2 You will need a cookie press

to make traditional spritz. Put on the die of your choice—I like a star or snowflake pattern—then load the press with the dough. Ratchet out the dough onto an ungreased cookie sheet. This takes practice, so be prepared to mess a bunch up at first. Just return the not-so-good ones back to the dough ball and run it through again. Some people like larger cookies that require 2-3 cranks, others just one; this makes a dainty cookie. My mum sometimes twisted her wrist a little when making these to get a swirly pattern going on.
3 Bake the cookies for 10-12 minutes. As they bake, get your garnish of choice ready, because you will need to act fast once they come out of the oven. As soon as the cookies are done—they will not brown, so don't wait for that to happen—take the cookies out and garnish them. My favorite toppings are colored sugar and pieces of walnut stuck in the center of a star pattern.
4 Let the cookies cool on the sheet for 5 minutes, then carefully move them to a rack. Let them cool completely before putting the cookies away. They freeze well.
Makes about 35 cookies, depending on how big you make them.

 

[moreluck]

Cowboy Breakfast Casserole

This is a wonderful breakfast dish when you have overnight company. Put it together the night before, and pop it in the oven the next morning.

• 6 large eggs
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dry mustard
• 4 slices white bread, toasted and cut into cubes
• 1 pound pork sausage, crumbled and browned
• 1-1/2 cups grated cheddar cheese

In a large bowl, beat the eggs until frothy. Beat in the milk, salt and dry mustard.

Place the bread cubes in a buttered, 9x13-inch dish. Layer the browned sausage over the bread, and sprinkle the cheese evenly over the sausage. Pour the egg mixture over the top, and refrigerate overnight.

The next morning, bake in a 350°friend preheated oven for 45 minutes. Let stand about 5 minutes before cutting. Makes 6 servings.