what's Baking!!

[moreluck]

Italian Creme Cookies

By BiloxiBuddy ...."I crafted this recipe for a Christmas cookie swap at work this year... I have tried to recreate the same great texture and taste of Italian Creme Cake in these cookies. I hope you enjoy!"
Ingredients

• • 1 3/8 cups butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar, firmly packed
  • 24 ounces powdered sugar ( 1.5 boxes)
  • 2 eggs
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 (1 ounce) box of vanilla pudding
  • 2 cups flaked coconut
  • 2 cups pecans, pieces
  • 12 ounces cream cheese, softened
  • 1/8 cup milk

Directions

1. Preheat Oven to 350 degrees. Cream 2 sticks of butter, granulated sugar, brown sugar, pudding mix, and 1 tsp vanilla in large bowl until light and fluffy. Mix in flour and baking soda. Stir in coconut and 1 cup of pecans. Drop by spoonful, 2 inches apart, onto greased cookie sheets. bake 10 minutes or until golden brown. In a large mixing bowl combine cream cheese, powdered sugar, 3/4 stick of butter 1 tsp vanilla and 1 cup of pecans and just enough of the milk to make it spreadable.
2. frost cooled cookies with cream cheese frosting.

 

[moreluck]

Carrot Pineapple Muffins

By Abby Girl

Ingredients

• • 4 cups carrots, shredded
  • 2 cups pineapple, crushed
  • 2 cups oil ( half applesauce, half oil)
  • 8 eggs
  • 4 cups sugar
  • 6 cups flour
  • 4 teaspoons baking soda
  • 4 teaspoons baking powder
  • 4 teaspoons cinnamon
  • 3 teaspoons nutmeg
  • 2 teaspoons salt
  • 1 cup raisins ( cranberries or nuts)

Directions

1. Combine the carrots, pineapple oil, eggs and sugar in a large bowl. Mix well. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt and rasins. Mix well then add to the wet ingredients. This batter can stay in the fridge for up to 4 weeks.
2. To bake: Pre-heat oven to 350. Place the mixture into muffin tins. Cook for 25 minutes.

 

[moreluck]

Cajun Cake

• 3 cups all-purpose flour
• 1-1/2 cups white sugar
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 20-ounce can crushed pineapple with juice
• 3/4 cup white sugar
• 3/4 cup evaporated milk
• 1/2 pound (2 sticks) butter
• 1 cup chopped pecans
• 1-1/2 cups flaked coconut

Preheat oven to 350°friend. Grease and flour a 9x13-inch pan. In a large bowl, sift together flour, 1-1/2 cups sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended. Pour batter into prepared 9x13-inch pan and bake at 350°friend (175°C) for 30 to 35 minutes or until done. Have topping ready when cake is done. To Make Topping: In a saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat. When cake comes out of the oven, pour on the topping and carefully spread while the cake is still hot.

 

[moreluck]

Cream Cheese Pecan Cookies

You could easily use walnuts, pistachios, or cashews in place of the pecans.

Ingredients

• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 cups (4 sticks) unsalted butter, room temperature
• 6 ounces cream cheese (not whipped), room temperature
• 1 1/4 cups sugar
• 2 tablespoons vanilla extract
• 3 cups pecans

Method

1 Preheat the oven to 350ºF. Coarsely chop 1 1/2 cups of the pecans and spread them on a cookie sheet and bake for about 10 minutes or until the nuts are fragrant. Set aside to cool.
2 Whisk together the flour and salt in a large bowl.
3 Beat together the butter and cream cheese in an electric mixer on medium speed for 2 minutes until light and fluffy. Add the sugar and vanilla and beat for another minute. Reduce the mixer speed to low and beat in the flour and salt until just combined. Do not overmix. Fold in the toasted pecans.
4 Transfer the dough to a work surface and divide the dough in half. Roughly shape each half into a 8-inch log about 2 inches in diameter. Wrap each log in plastic wrap and place in the freezer until firm, about 4 hours, but overnight is best. The dough can sit in the freezer for up to two weeks and about a month if wrapped and then placed in an airtight container.
5 Preheat the oven to 350ºF with racks on the upper and lower thirds. Finely chop the remaining 1 1/2 cups of pecans. Unwrap one of the logs of dough and roll in the pecans. Cut into 1/4-inch-thick rounds. Space 1-inch apart on baking sheets lined with parchment paper or silicone mats.
6 Bake cookies for 18-20 minutes or until the edges are a lightly golden. Rotate the cookies halfway through to ensure even baking. Let cool on the sheets for a minute or two before transferring to a wire rack to cool completely. Repeat with remaining cookie dough.
Makes 4 1/2 dozen cookies.

 

[moreluck]

Homemade Chewy Granola Bars

By dsjsmoore on November 12, 2010
About This Recipe

"We love these! Great for a quick healthy snack or a good breakfast on the run."

Ingredients

• • 3 cups oatmeal
  • 1/4-1/2 cup brown sugar
  • 1/4 cup wheat germ
  • 1/4 cup butter, melted
  • 1/4 cup peanut butter, melted ( I melt both butter and peanut butter together)
  • 1/4 cup syrup
  • 1/4 cup honey
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup sliced almonds (optional)
  • 1/2 cup raisins (optional)
  • 1/2 cup coconut (optional)

Directions

1. Mix the oatmeal, brown sugar and wheat germ together. In a separate bowl, combine butter, peanut butter, syrup, and honey. Then add to oatmeal mixture. Add any or all of the optional items to your liking. Mix well, press well into a greased 9x13 pan and bake at 350 for 20 min., or until golden brown. Let cool for 10 minutes and then cut into bars.
2. *you can replace 1 cup of the oatmeal with 1/4 cup flax seed, 1/4 cup sesame seed, 1/4 cup sunflower seeds and 1/4 cup bran, or any combination!).

 

[moreluck]

Re: Good Quotes Part Deux

Triple-Chocolate Bliss Cake

What You Need


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


1 cup BREAKSTONE'S or KNUDSEN Sour Cream


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


4 eggs


1/2 cup oil


1/2 cup water


3 cups thawed COOL WHIP Whipped Topping, divided


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


1-1/2 cups fresh raspberries



Make It



HEAT oven to 350ºF.
BEAT all ingredients except COOL WHIP, chocolate squares and berries in large bowl with mixer until well blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
RESERVE 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate squares in 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. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center o

 

[moreluck]

Oatmeal Apple Raisin Muffins


1 egg, beaten
3/4 c. skimmed milk
1 c. raisins
1 c. chopped apple
1/2 c. oil
1 c. flour
1 c. oatmeal, uncooked
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 mashed banana; optional

Beat egg; add all other ingredients mixing just until moistened. Pour into greased muffin pan (makes 12) filling cups 3/4 full. Bake at 400 degrees for 15-20 minutes or until done.

 

[moreluck]

PHILADELPHIA Caramel-Pecan Cheesecake


What You Need.....




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


1 cup chopped PLANTERS Pecans, divided


1/4 cup (1/2 stick) butter, melted


4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


1 cup sugar


1 cup BREAKSTONE'S or KNUDSEN Sour Cream


3 Tbsp. flour


1 Tbsp. vanilla


4 eggs


1/4 cup caramel ice cream topping



Make It



HEAT oven to 325°friend.
MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.

 

[moreluck]

Daily Potato Biscuits

Ingredients

• • 2 cups baking mix (bisquick)
  • 1/2 cup instant potato flakes
  • 1 teaspoon sugar
  • 2 tablespoons butter, softened
  • 1/2 cup hot water
  • 1/2 cup cold water

Directions

1. In a medium bowl, blend together the potato flakes and sugar. Add the softened butter and hot water; stir to blend well. To the potato flake mixture, stir in the cold water and biscuit mix. Form a ball with the dough and knead 8-10 times with floured hands. Pinch dough off and form 12 biscuits. Place biscuits on ungreased baking sheet.
2. Bake in preheated 425 degree oven approximately 10-12 minutes until golden.

 

[moreluck]

Butter Balls

By Mj2trip

About This Recipe
"This recipe was passed down to me by a former co-worker. It has become my signature Christmas cookie. The flavor is even better since I discovered Rodelle Vanilla. Pecans are my favorite but Walnuts will work also. To chop the shelled nuts I use a food processor."

Ingredients

• • 4 cups flour
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 lb butter
  • 4 teaspoons vanilla
  • 4 cups chopped nuts
  • powdered sugar

Directions

1. Preheat oven to 350 degrees farenheit. Soften butter (not liquid). Chop pecans or walnuts fine. In a Large mixing bowl combine all ingredients except powdered sugar. Knead together ingredients like pie dough. Form balls by rolling dough in the palms of your hands and place on ungreased baking sheet. (These cookies do not spread). Bake for 10 -12 minutes until bottom is light golden. (The cookies don't change much in color. Don't Brown the bottoms.). Roll in powdered sugar while hot then again before serving.
2. May be frozen for use later.

 

[moreluck]

Athens Pecan Cake

By Candace Michelle 2 on January 03, 2011



"I spent a few weeks in Greece and loved their desserts. This comes from a Greek cookbook."

Ingredients

• • 1/2 lb butter
  • 1 cup sugar
  • 6 eggs, well beaten
  • 1 oranges, rind of
  • 1 cup pecans, chopped
  • 1/2 ounce brandy
  • 2 cups flour
  • 4 teaspoons baking powder

Directions

1. Cream butter and sugar. Fold in the eggs and blend well. Add orange rind, pecans, and brandy. Mix well. Add flour and baking powder. Blend thoroughly.
2. Pour into a greased 9x13 in baking pan and bake at 350 for 40 minutes.

 

[moreluck]

Vincent Price's Pineapple Nut Bread

By Lorraine of AZ. on December 12, 2010


"This is a fantastic bread, really more of a cake, which comes from the cookbook actor Price wrote with his wife. As might be suspected, the Prices got this recipe direct from a resort hotel in Hawaii. The recipe makes two generous loaves."

Ingredients

• • 3 1/2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups macadamia nuts, coarsely chopped
  • 6 tablespoons butter, room temperature
  • 1 1/2 cups light brown sugar, packed
  • 2 eggs
  • 2 cups canned crushed pineapple, including the juice
  Topping
  
  • 4 tablespoons sugar
  • 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees friend. Butter two 1-lb. loaf pans. Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside. In a mixing bowl, cream the butter with the brown sugar. Beat in the 2 eggs, one at a time, and continue to beat until mixture is smooth. Stir in half the flour-nut mixture. Stir in the crushed pineapple including the juice. Stir in the remaining flour-nut mixture and stir until well-blended.
2. Divide the batter into the two prepared pans. Combine the topping ingredients. Sprinkle half of the topping over the batter in each pan. Bake in preheated oven for 50-60 minutes or until the bread tests done. Let cool for 5 minutes, then turn out on a rack to cool.

 

[moreluck]

Mom's Lemon Buttermilk Cake

By laurenpie on October 07, 2010

About This Recipe

"Mild, moist and light. So much better than store-bought it can't be compared. The glaze is meant to soak in, not sit on top.

Ingredients

• CAKE
  
  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 tablespoons lemon extract
  • 2 5/8 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup buttermilk
  GLAZE
  
  • 2 1/2 cups powdered sugar
  • 5 tablespoons orange juice
  • 5 tablespoons lemon juice
  • 1/2 teaspoon salt

Directions

1. Preheat oven to 325 degrees. Grease and flour a tube pan (doesn't have to be the type with removable bottom). Cream together shortening and sugar, beat in eggs and lemon extract. Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture. Stir in buttermilk.
2. Bake at 325 degrees for 60 minutes.

 

[moreluck]

Double Chocolate Caramel Cookies With Dried Cherries
CDKitchen

Ingredients:

1 1/4 cup flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, very soft (not melted)
1/3 cup granulated sugar PLUS
2 tablespoons granulated sugar
1/2 cup packed brown sugar
1 extra large egg
1 teaspoon good vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup juicy dried cherries, rough chopped
1/2 cup individually wrapped caramels (unwrapped) each cut into 6 pieces

Directions:
Preheat oven to 350 degrees friend.

Cream butter and both sugars. Add egg and vanilla. Mix well. Add flour, cocoa, baking soda and salt. Mix till combined.

Stir in chocolate chips, cherries and caramel pieces. Combine very well so all are distributed well within the batter.

If possible use a 1-oz scooper to drop batter on to parchment lined cookie sheet. I get exactly 20 cookies to a sheet and they are the perfect size.

Bake for 14 minutes on middle rack of oven turning once after 7 minutes. Do not over bake or caramel will turn into brittle. Cool in pan for 2-3 minutes, then transfer to cooling rack. Store in airtight container or resealable bag.

 

[moreluck]

Honey French Toast Casserole

3/4 cup honey, divided use
1 loaf (1 lb.) thick sliced bread
6 eggs
1 1/2 cups milk
1 tsp. salt
1 tsp. vanilla
2 tsp. cinnamon
4 baking apples, cored & sliced

Preheat oven to 400 degrees. Spray 13x9 baking pan with Pam. Layer bread
evenly in the bottom of pan. Beat together eggs, milk, 1/4 cup honey, salt, vanilla
and 1 tsp. cinnamon. Pour over bread. Layer apple slices evenly over top of
bread and drizzle with remaining honey. Sprinkle remaining cinnamon
over top. Bake for 35 to 45 minutes. Top with additional honey, if desired.

 

[moreluck]

Basic White Cake

By sweetdelicates on January 12, 2011


About This Recipe

"great for wedding cakes and adapts well to any flavor especially if you use fresh fruit syrups."

Ingredients

• • 2 large eggs, separated
  • 1 3/4 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup room temperature butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/8 teaspoon cream of tartar

Directions

1. Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature. Preheat oven to 350 degrees. Butter and flour two 8in pans. This recipe really calls for the butter and flour method. Put sifted flour, baking soda, and salt into a bowl and set aside. Using an electric mixer, beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla and almond extract until combined, about 30 seconds.
2. Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter.

 

[moreluck]

Pumpkin Cake with Vanilla Icing

This is a great cake in or out of pumpkin season. If you don't already have one, get yourself a Bundt cake pan. This recipe is courtesy of Texas cook Sidney Carlisle in her article about Pumpkin Desserts.

• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2-1/2 teaspoons cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon ginger
• 1 teaspoon salt
• 1 16-ounce can plain pumpkin purée (not pie filling)
• 4 eggs
• 1-1/4 cups vegetable oil
• 1/4 cup water
• Vanilla Icing (see Note)

Preheat oven to 325°friend. Grease and flour a Bundt pan and set it aside.

Combine the flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt in large bowl of mixer. Add the pumpkin, eggs, oil and water and blend on low speed of mixer. Increase the speed to medium and beat one minute.

Pour into the prepared pan and bake 1 hour. Cool 20 minutes in the pan and turn out on a wire rack to cool completely. Ice with Vanilla Icing. Makes one pumpkin Bundt cake.

Note: For Vanilla Icing, combine 1/4 cup softened butter, 1 3-ounce package softened cream cheese, 1 teaspoon vanilla extract and 1 tablespoon milk. Add 2 cups powdered sugar and beat until smooth. The icing should be fairly thick. Spoon onto the top of the cake.

 

[moreluck]

Mini Cream Puffs
CDKitchen

Ingredients:

***PUFFS***
1 cup water
1/2 cup butter
1 cup sifted flour
4 eggs
1/4 teaspoon salt

***SEMI-SWEET CHOCOLATE GLAZE***
2 squares semi-sweet chocolate
2 tablespoons butter
2/3 cup confectioners sugar
2 tablespoons milk

***VANILLA FILLING***
1 cup heavy or whipping cream
1 tablespoon sugar
1 package (3 1/2 to 3 3/4 oz. size) vanilla instant pudding
1 1/4 cup milk
1/2 teaspoon vanilla

Directions:
For Puffs: Heat water, butter, and salt in medium saucepan; bring to a boil. Reduce heat; add flour (all at once). Stir with wooden spoon until it leaves sides of pan and forms a ball.

Remove from heat and beat in eggs, one at a time; beat vigorously until smooth.

Preheat oven to 375 degrees. Lightly grease large cookie sheet. Using two small spoons, make 1 inch mounds 2 inches apart. Bake 30 minutes; remove from oven onto wire racks to cool.

Cut off top third. Fill with custard or ice cream for desserts or fill with chicken, ham salad, or cheese (whipped) for appetizers. For desserts top with icing or confectioners sugar.

For Glaze: In 1 quart saucepan over low heat, melt semi-sweet chocolate and butter, stirring frequently. Stir in confectioners sugar and milk until smooth.

For Filling: In small bowl, with mixer at medium speed, beat cream, add sugar slowly until soft peaks form; set aside.

Prepare vanilla pudding as label directs but use only amount of milk designated in this recipe. With wire whisk gently fold whipped cream and vanilla into prepared vanilla pudding.

 

[clueless]

Moreluck--I've been visiting this thread awhile now and I just want to say a big "THANKS" for all your recipes--I think I'm gaining weight just reading them--they look great. I will definitely try to make some of these.

 

[moreluck]

you're welcome.