what's Baking!!

[moreluck]

Peanut Butter Oatmeal Raisin Cookies

By LizCl on January 20, 2011

About This Recipe

"Easy to make and delicious. The texture and flavor are wonderful. They're soft and chewy."

Ingredients

• • 1 cup butter
  • 3/4 cup sugar
  • 1 cup dark brown sugar
  • 1 cup crunchy peanut butter
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats
  • 3/4 cup raisins

Directions

1. In a large bowl mix the butter, sugars, and peanut butter. Add eggs, one at a time and then add vanilla. Mix dry ingredients together and add to sugar mixture. Then add oats and raisins. Form into 1 inch balls and press down onto parchment lined baking sheet.
2. Bake at 350 degrees for 13-14 minutes.

 

[moreluck]

I made this recipe today and used Splenda in place of sugar. It was very tasty. Of course, it's not luxurious like the more labor intensive baklava with the many many layers, but it's very good......

Shortcut Baklava
CDKitchen

Ingredients:

1 package (15-ounce size) folded refrigerated unbaked pie crust (double crust)
1 cup finely chopped walnuts
1/3 cup sugar
2 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 tablespoon honey
1 teaspoon water
1 tablespoon sugar, MIXED WITH
1/2 teaspoon ground cinnamon

Directions:
Preheat oven to 375 degree friend. Let pie crusts stand according package directions. Unfold; place one crust on an ungreased cookie sheet.

For filling, in a small mixing bowl, stir together walnuts, sugar, the 2 tablespoons honey, the cinnamon, and lemon juice.

Spread over pie crust on cookie sheet, leaving about a 1/2-inch border. Top with remaining pie crust. Seal edges of pie crusts by pressing with the tines of a fork, or pinch and flute the edges. Prick top pie crust all over with a fork.

In a small bowl, stir together the 1 tablespoon honey and the water. Brush mixture over top pie crust. Sprinkle lightly with cinnamon-sugar.

Bake in preheated oven for about 25 minutes or until golden. Cool on cookie sheet on a wire rack for 10 minutes. Cut into wedges. Cool completely.

 

[moreluck]

Pineapple Cheesecake with Pineapple Glaze


Just your basic pineapple cheesecake that will have people moaning with delight.

• 6 tablespoons butter, melted
• 1-1/2 cups graham cracker crumbs (about 24 graham crackers)
• 1/4 cup sugar
• 2-1/4 cups sugar
• 3 8-ounce packages cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• Additional Pineapple Glaze (see below)

In a medium bowl, combine graham cracker crumbs and sugar. Stir in butter and mix well. Mixture will resemble coarse sand.

Press the mixture in the bottom and up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes in a preheated 350°friend degree oven. Cool completely before adding filling.

Beat the cream cheese with an electric mixer until light and fluffy. Gradually add the sugar, mixing well, and then the eggs, one at a time, beating well after each addition. Stir in vanilla and salt, mixing well. Pour mixture into cooled crust.

Bake at 350°friend for 50 minutes. Set cheesecake on a wire rack until it reaches room temperature; then cover and refrigerate for several hours. Meanwhile, make Pineapple Glaze.


Pineapple Glaze

• 1 8-3/4-ounce can crushed pineapple, undrained
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 egg, beaten
• 1 tablespoon butter

Drain pineapple, reserving the juice. Add enough water to the juice to make 1/2 cup.

Combine the pineapple, juice mixture, sugar and cornstarch in a saucepan. Cook over medium head, stirring constantly, just until thickened. Add the beaten egg and butter and cook for 2 minutes more, stirring constantly.

When glaze has cooled completely, remove cheesecake from refrigerator and spread glaze evenly. Return cheesecake to refrigerator for 8 hours or overnight. Remove sides of pan before serving.</SPAN> Makes 10 to 12 servings.

 

[moreluck]

Basic Banana Pudding Cake
CDKitchen

Ingredients:

1 yellow flavor cake mix
2 boxes instant banana pudding
4 cups milk
5 large bananas
1 container (16 oz. size) nondairy whipped topping
chopped nuts (optional)

Directions:
Make cake as directed on box, bake cake in greased and lightly floured oblong cake pan. Let cake cool completely.

When cake is completely cooled, punch holes throughout the cake, with the end of a wooden spoon or any thing with a rounded end.

Mix pudding with the milk, making sure pudding is of thin consistency. Pour pudding over cake making sure pudding falls into all of the holes. Refrigerate cake for 5 minutes so pudding can thicken.

Layer sliced bananas over pudding and top with whipped topping, sprinkle nuts on whipped topping, if desired. Refrigerate until ready to eat.

 

[moreluck]

Triple Chocolate Macadamia Nut Cookies

CDKitchen

Ingredients:
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semi-sweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla
2 teaspoons instant coffee
3 large eggs
1/3 cup brown sugar
1 cup sugar
1/2 cup milk chocolate, chopped into large bits
1/2 cup bittersweet chocolate, chopped into large bits
1/2 cup chopped macadamia nuts

Directions:
Preheat oven to 350 degrees friend.

In a bowl, sift together flour, baking powder and salt. Set aside. Melt the 10 ounces of bittersweet chocolate with the butter in a double boiler over low heat. Remove from heat, and place the top part of the double boiler over a pan filled with warm water to prevent the chocolate from hardening.

In a small bowl, mix the vanilla and coffee until the coffee is completely dissolved. Add to melted chocolate and stir.

In another bowl, using an electric mixer, beat the eggs, brown sugar and white sugar. Place this bowl on a pot containing hot water (not boiling). Continue mixing by hand until the mixture is warm. Remove the bowl from the hot water.

Using the electric mixer, beat the egg mixture for approximately 5 minutes or until it is pale yellow, thick, and cool.

Fold into melted chocolate. Fold in the flour. Add chopped chocolate and nuts, stir.

Line a baking sheet with parchment paper. Drop on a baking sheet by heaping tablespoonfuls, leaving 1 1/2 inches between cookies. Lightly flatten cookies with a floured fork.

Place in the upper part of the oven and bake for 12 to 14 minutes or until the cookies are golden. Remove from oven and let cool 3 minutes, then place cookies on a cooling rack.

 

[CaliforniaPaul]

I wonder how many recipes Coldword has prepared, I would bet none!!

 

[moreluck]

Paradise Cookies

A true tropical delight! These soft butter cookies are
filled with pineapple, macadamia nuts and coconut.

Prep: 45 min - Bake: 12 min

3/4 cup sugar
1/2 cup LAND O LAKES® Soft Baking Butter with Canola Oil
1 (8-ounce) can crushed pineapple in juice, well-drained
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 (3.25-ounce) jar (2/3 cup) macadamia nuts, chopped
3/4 cup sweetened flaked coconut


Heat oven to 350°friend. Combine sugar and Soft Baking Butter with
Canola Oil in large bowl. Beat at medium speed until creamy.
Add pineapple and vanilla; continue beating until well mixed.
Reduce speed to low; add flour and baking powder. Beat until
well mixed. Stir in nuts and 1/4 cup coconut by hand.

Shape dough into 1-inch balls; dip top of each cookie into
remaining coconut. Place 2 inches apart onto ungreased cookie
sheets. Bake for 12 to 15 minutes or until set.

Makes 3 dozen cookies

 

[moreluck]

Parmesan Bites (appetizer)

What You Need

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


1 cup KRAFT Grated Parmesan Cheese, divided


2 cans (8 oz. each) refrigerated crescent dinner rolls


1 red pepper, chopped


1/4 cup chopped fresh parsley



Make It



HEAT oven to 350°friend.
BEAT cream cheese and 3/4 cup Parmesan with mixer until well blended.
SEPARATE dough into 8 rectangles; seal seams. Spread with cream cheese mixture; top with peppers and parsley. Fold each rectangle lengthwise into thirds to enclose filling; cut into 4 squares. Place, seam-sides down, on baking sheet; top with remaining Parmesan.
BAKE 13 to 15 min. or until golden brown.

 

[moreluck]

Sour Cream Cherry Drops

Butter and sour cream combine to create this exquisitely moist cookie.

Prep: 50 min Bake: 10 min

1 1/2 cups firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, softened
1/2 cup LAND O LAKES® Sour Cream
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup dried cherries, cut in half*


Heat oven to 350°friend. Combine brown sugar and butter in large
mixer bowl. Beat at medium speed, scraping bowl often, until
well mixed (1 to 2 minutes). Add sour cream, eggs and vanilla.
Continue beating until well mixed (1 to 2 minutes). Reduce
speed to low; add flour, cinnamon, baking soda, nutmeg and
salt. Beat until well mixed (1 to 2 minutes). Stir in cherries
by hand.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased
cookie sheets. Bake for 10 to 14 minutes or until set.

*Substitute 1 cup raisins.

Makes 4 dozen cookies

 

[moreluck]

Make something romantic on Valentine's day..........
baked brie bread bowl




Ingredients

1 Wedge or round of brie cheese (triple cream Brie is the best)
1 Round loaf of bread
1/4-1/2 cup Butter or margerine, softened
1-2 tsp Garlic salt, to taste

Preparation

1. Slice off the top 1/4 of the loaf of round bread and set aside. In the larger part, cut out enough bread for your piece of Brie to fit into (like a puzzle!).

2. Mix garlic salt with softened butter or margerine and spread on bread bowl and top 1/4 slice of bread (this will be the "lid" to your bowl).

3. Cut rind off Brie (optional) and place in bread bowl.

4. Put bread bowl and "lid" (butter side up) on cookie sheet and bake at 350 degrees for 20 minutes, or until cheese is fully melted and bubbly.

5. Dip bread into the cheese and eat! Tear off pieces of the bread bowl (they get more buttery and yummy as you get closer to the center, of course!

 

[moreluck]

Italian Cookies



Ingredients:

4 eggs
1 cup sugar
1 tsp. anise flavoring
31/2 cups flour
½ tsp. salt
1 tbsp. baking powder
½ cup milk (I used soy)
For icing:

1 tsp. milk
1 tsp. confectioner’s sugar
1/8 tsp. anise flavoring (optional)
Multi-colored nonpareil sprinkles
Preheat oven to 350 degrees. Beat eggs, sugar and anise flavoring together. Sift flour, salt and baking powder together. Gradually pour sifted dry ingredients into egg mixture about a third at a time alternating with some milk. Mix thoroughly after each addition. Flour counter and rolling pin. Pour batter onto counter and knead about a minute or two to ensure even consistency of dough. Roll flat to about ½ inch thickness.
Using cookie cutters, cut dough into desired shapes. I usually make circles and gingerbread men. I’ve lost my star-shaped cookie cutter but that looked nice too. Place on flour-dusted baking sheet. Bake about 6 minutes. Quantity of cookies and baking time varies with size of cookie cutters. I made about eight dozen. Remove from trays and let cool completely.
When ready to serve, mix milk, powdered sugar and anise flavoring together in shallow bowl. Dip tops of cookies in mix. Place on holiday tray or dish and sprinkle with nonpareils.

 

[moreluck]

Spice Cake

• 1 cup butter (use real butter)
• 2 cups brown sugar
• 4 eggs, beaten
• 3 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon nutmeg
• 1 cup water
• 1 cup chopped pecans
• 2 cups raisins

Preheat oven to 320°friend. Cream butter and sugar together. Add eggs, one at a time, combining well. Sift together dry ingredients and add alternately with water. When everything is combined, add the raisins and nuts that have been dredged in a little flour. (This keeps them from dropping to the bottom of the batter.) Mix well. Place in a greased loaf pan. Bake about two hours or until a cake tester comes out clean.

 

[moreluck]

Cookie Cobbler

By Chef PegPeg100 on January 06, 2011

About This Recipe

"A cobbler with a sugar cookie base."

Ingredients

• • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 21 ounces pie filling, any flavor

Directions

1. Cream together butter and sugar; add eggs and vanilla. Add flour and stir well. Spread half the batter into a greased (18" by 13") jelly roll pan. Spread pie filling on top of batter. Drop remaining batter by teaspoonfuls on of pie filling layer.
2. Bake at 375 degrees for 35 minutes.

 

[moreluck]

Apricot Crumble Cake

1 8-ounce package Philadelphia Brand Cream Cheese, softened
1/2 cup Parkay Margarine
1 1/4 cups granulated sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 10-ounce Kraft Apricot or Peach Preserves
2 cups flaked coconut
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup Parkay Margarine, melted

Combine cream cheese, margarine and granulated sugar, mixing at
medium speed on electric mixer until well blended. Gradually
add milk, mixing well after each addition. Blend in eggs and
vanilla. Add combined dry ingredients to cream cheese mixture.
Mix well. Pour half of batter into greased and floured 13x9-inch
baking pan. Dot with preserves. Cover with remaining batter.
Bake at 350 friend for 35 to 40 minutes or until wooden pick inserted
in center comes out clean.

Combine coconut, brown sugar, cinnamon and margarine. Mix well.
Spread onto cake. Broil 3 to 5 minutes or until golden brown.

Makes 16 servings

 

[moreluck]

Chocolate-Peanut Butter Cake

What You Need:




1 pkg. (2-layer size) devil's food cake mix


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


3/4 cup powdered sugar


1/2 cup creamy peanut butter


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


6 squares BAKER'S Semi-Sweet Chocolate



Make It




PREPARE cake batter and bake in 13x9-inch pan as directed on package; cool completely.
BEAT cream cheese and sugar in large bowl with mixer until well blended. Add peanut butter; mix well. Blend in 1 cup COOL WHIP; spread onto cake.
MELT chocolate as directed on package. Mix with remaining COOL WHIP; spread over cake. Refrigerate 1 hour.

 

[moreluck]

Chocolate Orange Shortbread Cookies

I like Hershey's Special Dark for this recipe as it gives baked goods a dark, nearly black color and a rich cocoa flavor. However, Ghiradelli unsweetened cocoa or any other brand will do just fine and give more prominence to the orange flavor.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 12 tablespoons unsalted butter, room temperature
• 1/2 cup + 2 Tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 Tablespoon of orange zest

Method

1 Preheat oven to 325F and line two baking sheets with parchment paper.

2 Sift together the flour, cocoa powder, and salt in a bowl. (Do not skip this step as cocoa powder has a tendency to clump. You want the dry ingredients sifted to ensure a tender cookie.) Set aside.

3 Cream the butter and sugar together on medium speed for 5 minutes, being sure to scrape down the sides and bottom as needed. Add the vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes.

4 Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find my method far easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) You may find the dough getting too soft. If it does, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart.

5 Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit then consider them done (simply enough, it takes some judgment on your part). Remove the pans and allow the cookies to cool for a minute or two before moving to a wire rack to cool completely.
Makes 2 1/2 dozen.

 

[moreluck]

Mrs. Field's Chocolate Dreams Cookies

By Chef #1167873


"This recipe came from an old Mrs. Field's Cookie Cookbook. Originally the cookies are designed to be like ravioli cookies. You take one of the cut out circles, put some of the chocolate topping on it, them top with another cookie and press around the edges with a fork. You are then supposed to sprinkle with powdered sugar. I prefer to make them as if they are hamentashen because you get twice as many cookies for all the effort. You can also fill them with fruit jam or a white or milk chocolate ganache if you want to but I have never done so. I can't remember how many cookies this yields so it is just a super rough estimate based on the hamentashen method"
Ingredients

• • 3/4 cup salted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup light brown sugar, firmly packed
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup heavy cream
  • 1 cup chocolate chips, semisweet ( could also try milk or white)

Directions

1. In a medium bowl cream butter using an electric mixer set at medium speed. Add confectioners’ and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined. Gather dough into a ball and flatten to a disk. Wrap dough tightly in plastic wrap or place in plastic bag. Refrigerate for one hour. To prepare filling: Scald the cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from heat.
2. Preheat oven to 325*friend.

 

[moreluck]

Maple Pecan Pound Cake

By ratherbeswimmin' on February 10, 2011
Ingredients

• Cake
  
  • 1 3/4 cups unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon pure vanilla extract
  • 14 tablespoons unsalted butter, softened ( 1 3/4 sticks)
  • 1 cup packed light brown sugar
  • 5 tablespoons pure maple syrup
  • 1 cup pecans, toasted, cooled, and chopped
  Glaze
  
  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon maple extract

Directions

1. Cake: preheat the oven to 325°; grease a 9 x 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour. Whisk together the flour, baking powder, and salt in a bowl. Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat. *Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed*.
2. Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.

1. Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated. Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds. Stir in pecans. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Glaze: combine the glaze ingredients in a bowl; whisk until smooth. Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides. Let stand until the glaze sets, about 1 hour.
2. Slice and serve; store uneaten cake in a cake keeper.

 

[moreluck]

Irish Soda Bread

Irish soda bread is irresistibly easy to make, and with no yeast and a long rising, also very quick. Irish flour is very soft and is difficult for baking yeast-leavened breads, hence the development of a bread using baking soda as in this Irish Soda Bread Recipe. The bread can (and was) made with all white flour but the dough is hard to handle so I prefer a mix of the two.

For a light bread work quickly and don't over process. A light hand will guarantee success.
Ingredients:

• 9 oz strong white flour
• 9 oz wholegrain wheat flour
• 1 ½ tsp salt
• 1 ½ tsp bicarbonate of soda
• 18 fl oz buttermilk

Preparation:

Heat the oven to 400°friend

• In a large bowl, mix together the flours, salt, and bicarbonate of soda. Add the buttermilk and stir to form a loose dough.
• Lightly dust the work surface with flour and turn out the dough. Knead the dough gently until smooth.
• Shape the dough into a ball and flatten to roughly 5cm/ 2in thick. Using a sharp knife lightly slash the surface of the dough in the shape of a cross.
• Place the dough on a greased, baking sheet and bake in the oven for 30-35 mins until well risen and a light brown color.
• Leave to cool.

 

[moreluck]

Butterscotch Wafers

Ingredients:

1/2 cup unsalted butter, softened
2 cups packed dark brown sugar
2 eggs
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/4 cup all-purpose flour
1 1/2 cup chopped walnuts or pecans

Directions:
In a large mixing bowl, cream together the butter and brown sugar until fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition. Add the salt, baking powder and flour. Mix until a very soft dough comes together. Add the nuts and mix again.

Refrigerate the dough until firm, at least an hour or more.

Preheat the oven to 375 degrees friend. Line 2 baking sheets with parchment paper.

Scoop the dough by the teaspoonful onto the prepared baking sheets, leaving about 2 inches between cookies. Using a moistened hand or the bottom of a glass, flatten the balls of dough slightly.

Bake for 10 to 12 minutes, or until golden brown at the edges. Remove from the oven, cool 1 minute on baking sheet, then transfer to a wire rack and cool completely. Store in an airtight container at room temperature.