what's Baking!!

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Super Easy Shortcut Tiramisu

Ingredients:

10 vanilla wafers, PLUS
2 vanilla wafers (for garnish)
1 teaspoon instant coffee granules
2 tablespoons hot water
2 snack-size cups (3-1/2 ounce size) vanilla pudding(use sugar free)
1/4 cup whipped topping
1 teaspoon baking cocoa

Directions:
Set aside reserved vanilla wafers; coarsely crush remaining wafers. Divide wafer crumbs between dessert dishes.

In a small bowl, dissolve coffee granules in hot water. Drizzle over wafer crumbs.

Spoon pudding into dessert dishes. Top with whipped topping; sprinkle with cocoa. Garnish with reserved vanilla wafers.

 

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Tommy Bahama Pina Colada Cake

About This Recipe

" found this recipe while I was looking for the Tommy Bahama Fish Taco recipe and thought it sounded fantastic. I found a recipe for white chocolate mousse and prepared it separately, but you can order the Swiss white chocolate mousse like they actually use at the Tommy Bahama restaurant (Order Item #90026 at (1-800-34-Swiss) or [email protected]) The amount of white chocolate mousse is approximate;

Ingredients

• • 18 1/4 ounces white cake mix, Pillsbury Deluxe
  • 2 cups white chocolate mousse mix, prepared
  • 1 quart heavy cream
  • 1/4 cup dark rum
  • 8 ounces crushed pineapple, drained
  • 3/4 cup toasted coconut

Directions

1. Bake cake as directed in 2 – 8"″ rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total). Make Mousse according to the directions. Whip the heavy cream, and fold into the mousse. Generously brush each layer of the cake with dark rum. Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple. Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height. Coat the sides and top with the mousse mix. Sprinkle toasted coconut over the finished cake.
2. Refrigerate until ready to serve. To serve, cut into 8 pieces and serve at room temperature.

 

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Barm Brack

Ingredients:

• 2-1/2 cups mixed dried fruit (currants, raisins, dates etc.)
• 1 cup boiling black tea
• 1 egg, slighly beaten
• 1 teaspoon mixed spice*
• 4 teaspoons orange marmalade
• 1-1/3 cup superfine sugar**
• 2-1/2 cups self-rising flour

Preparation:

Soak the fruit in the hot tea overnight.

The next day - Preheat oven to 375 degrees friend. Grease a 7 or 8-inch square pan. Add remaining ingredients to soaked fruit and mix well. Pour into prepared pan and bake for 1-1/2 hours. Let cool in pan on wire rack. Slice and serve buttered with a cup of tea.

 

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Luscious Lemon Muffins
CDKitchen

Ingredients:

1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 tablespoon grated lemon peel
cinnamon-sugar

Directions:
Preheat oven to 350 degrees, friend. Grease muffin tin, or line with paper cups.

In a mixing bowl, cream butter and sugar. Add egg yolks and mix well.

Combine flour, baking powder and salt. Add alternately with lemon juice to creamed mixture, stirring just until moistened.

In separate mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. Add lemon peel.

Fill muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean.

 

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Vermont Spice Cake

CAKE

3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter , softened (we recommend LAND O LAKES® Butter)
3 large eggs
1 1/2 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup NESTLɮ CARNATION® Evaporated Milk
1/4 cup water
1 1/2 teaspoons vanilla extract

MAPLE FROSTING

11 ounces cream cheese , softened
1/3 cup butter , softened (we recommend LAND O LAKES® Butter)
3 1/2 cups sifted powdered sugar
2 to 3 teaspoons maple flavoring
Chopped nuts and nut halves (optional)


PREHEAT oven to 325°friend. Grease and flour two 9-inch-round
cake pans.

FOR CAKE
COMBINE flour, baking powder, pumpkin pie spice, baking soda,
nutmeg and salt in small bowl. Beat sugar and butter in large
mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in
pumpkin, evaporated milk, water and vanilla extract. Gradually
beat in flour mixture. Spread evenly into prepared cake pans.

BAKE for 35 to 40 minutes or until wooden pick inserted in center
comes out clean. Cool in pans on wire racks for 15 minutes; remove
to wire racks to cool completely.

FOR MAPLE FROSTING
BEAT cream cheese, butter and powdered sugar in large mixer bowl
until fluffy. Add maple flavoring; mix well.

TO ASSEMBLE
CUT each cake in half horizontally with long, serrated knife.
Frost between layers and on top of cake, leaving sides unfrosted.
Garnish with nuts, if desired.

NOTE: To make a 2-layer cake, frost between layers, over top
and on sides of cake.

Makes 12 servings

 

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Jeff Foxworthy's Old-Fashioned Hot Milk Cake
CDKitchen

Ingredients:

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 eggs
2 cups sugar
1 cup milk
1/2 cup butter
1 can chocolate frosting

Directions:
Grease and flour 9x13 pan; set aside. Stir together flour, baking powder and salt; set aside.

Beat eggs and sugar in a mixing bowl with mixer on medium 2 minutes or till well combined. Gradually add the flour mixture, beating on low speed just until combined.

Heat and stir milk and butter in a small saucepan till butter melts; add to batter, beating on low till combined. Stir in vanilla.

Pour batter into pan. Bake at 350 degrees friend for 35-40 minutes or till a toothpick comes out clean. Cool on rack. Frost.

 

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Another Version.....

Marge's Irish Soda Bread

Ingredients

• 4 cups flour
• 1/2 to 3/4 cup raisins
• 2 Tbsp sugar
• 1 tsp baking soda
• less than 1 Tbsp caraway seeds
• 2 cups buttermilk

Method

Preheat oven to 375-400F.
Mix dry ingredients.
Add raisins and mix.
Add buttermilk until mixture becomes doughy.
Knead a little in the bowl and pat the dough flat into a greased 9" pan.
The crust will turn a light golden brown. The bread is ready when a tap on the center top crust produces a hollow sound — about 40 minutes. If you're not sure of what you're hearing, you can insert a knife vertically into the center of the bread. If the bread is finished, the knife will come out clean.
It may take a few loaves to get the temperature and timing just right. The freshness of the baking soda will also effect the baking time.
The hardest part of making Marge's Irish Soda Bread is allowing it to cool before slicing

 

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Best Ever Texas Sheet 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.)


3/4 cup chopped PLANTERS Pecans, toasted



Make It



HEAT oven to 375ºF.
MELT 2 chocolate squares as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until well blended. Add melted chocolate; mix well. Pour into 15x10x1-inch pan sprayed with cooking spray.
BAKE 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 10 min.
MEANWHILE, microwave remaining chocolate squares and COOL WHIP in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.; spread onto cake. Sprinkle with nuts.

 

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World's Chocolatiest Brownies

3/4 cup sugar
3/4 cup flour
3/4 cup butter
1/2 tsp salt (I usually just put a pinch)
2 TBS water
1/4 tsp baking soda
2 cups chocolate chips
1 tsp vanilla 1 *I also add 4-5 TBS Irish Cream
2 eggs


Instructions

**you can easily double the recipe . I used an 11x 17 pan for double the recipe.

In a medium bowl combine flour, salt and baking soda. Set aside. In saucepan, over medium heat, bring sugar, butter and water to boil.
Remove from heat. Stir in 1 cup chips and vanilla or any flavoring you like or both! Stir till smooth. Cool 5 minutes. Beat in eggs 1 at a time until well mixed. Add flour mixture and combine.
Add 1 cup (I reserve a handful so I can sprinkle on top...you don't have to) chips and combine quickly so as not to completely melt the chips ( if they do ...it is OK they still come out great!).
Pour into a greased, parchment lined 8x8 square pan. I noticed that the parchment paper helps a great deal.
Since I doubled it, I used an 11 x 17 pan.
Bake in a preheated oven set at 325. For 35 minutes. (if doubling it let bake for an additional 3-5 minutes). Cool completely.

 

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Meyer Lemon Cake With Lemon-Cream Cheese Frosting

Ingredients:

***CAKE***
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup canola or corn oil
1/2 cup fresh Meyer lemon juice
1 teaspoon grated lemon zest
2 teaspoons vanilla extract
1 cup sour cream

***FROSTING***
1/2 cup unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
2 tablespoons fresh Meyer lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
3 cups powdered sugar

Directions:
For Cake: Position a rack in the middle of the oven. Preheat the oven to 325 degrees friend.

Oil the bottom, sides and center tube of a 9-inch or 10-inch fixed bottom tube pan with at least 3 3/4-inch-high sides. Line the bottom of the pan with wax or parchment paper and oil the paper.

Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.

In a large bowl and using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 2 minutes.

On low speed, mix in the oil, lemon juice, lemon zest and vanilla until blended. Mix in the flour mixture to incorporate it, then mix in the sour cream until no white streaks remain.

Pour the batter into prepared pan. Bake until the top feels firm and a toothpick inserted in the center comes out clean, about 1 hour and 5 minutes.

Let the cake rest in the pan for 15 minutes, then run a knife around the edge of the cake and center tube to loosen it. Invert it onto a wire rack. Discard the paper liner. Leave the cake bottom side up to cool and frost.

For Frosting: In a large bowl and using an electric mixer on low speed, beat the butter, cream cheese, lemon juice, lemon zest and vanilla until smoothly blended. Beat in the powdered sugar until the frosting is smooth and fluffy, about 2 minutes.

Use a spatula to spread the frosting over the top, sides and in the center hole of the cake. The cake can be covered and stored in the refrigerator for up to 3 days. Serve cold or at room temperature.

 

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Peanut Butter-Chocolate Banana Cream Pie


What You Need



35 NILLA Wafers, finely crushed (about 1 cup)


1/4 cup butter, melted


2 squares BAKER'S Semi-Sweet Chocolate, divided


1/2 cup peanut butter


2 bananas, cut lengthwise in half, then crosswise into quarters


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


2 cups cold milk


2 cups thawed COOL WHIP Whipped Topping, divided


2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped



Make It



HEAT oven to 350ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.
MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

 

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Luscious Lemon Muffins
CDKitchen

Ingredients:

1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 tablespoon grated lemon peel
cinnamon-sugar

Directions:
Preheat oven to 350 degrees, friend. Grease muffin tin, or line with paper cups.

In a mixing bowl, cream butter and sugar. Add egg yolks and mix well.

Combine flour, baking powder and salt. Add alternately with lemon juice to creamed mixture, stirring just until moistened.

In separate mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. Add lemon peel.

Fill muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean.

 

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Czechoslovakian Stawberry Bars
By Lorraine of AZ on March 23, 2011


About This Recipe

"This is a recipe from the cookie contest currently in progress in the LA Times. This is an old family recipe with tender, buttery crust, red strawberry jam filling and snowy, white powdered sugar on top. Pretty, delicious and simple to make, these cookies will enhance your cookie tray."

Ingredients

• • 1/2 lb butter, room temperature
  • 1 cup sugar
  • 2 egg yolks
  • 2 cups flour
  • 1 cup walnuts, chopped and toasted
  • 1/2 cup strawberry jam
  • powdered sugar

Directions

1. Preheat oven to 325 degrees friend. Grease an 8-inch square baking pan. Cream butter and sugar until light and fluffy. Add egg yolks one at a time and blend well. Add flour and mix well. Stir in walnuts. Spoon half of butter mixture into prepared pan and press down evenly. Top with jam. Cover with remaining dough by spoonfuls.
2. Bake 50 to 60 minutes or until light golden brown. Cool on rack. Sift powdered sugar over.

 

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Little Cinnamon Rolls


1 loaf (1 pound) frozen bread dough, thawed
3 tablespoons butter, melted
1/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
1/2 cup raisins


GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

Directions

On a lightly floured surface, roll the dough into a 14-in. x 10-in. rectangle. Brush with butter. Combine the sugar, cinnamon and lemon peel; sprinkle evenly over butter. Sprinkle with raisins.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. Place cut side down in a greased 11-in. x 7-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine the glaze ingredients; brush over rolls. Yield: 1 dozen.

Taste Of Home

 

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No-bake Eclair



This eclair tastes best when the fudge has cooled and hardened (in about 4 hours). In fact, this dessert can be made a day ahead and holds up surprisingly well for a couple of days.



2 packages (3.5 ounce) instant vanilla pudding mix
3 cups milk
1 container (8 ounce) whipped topping
1 box graham crackers
16 ounces dark chocolate chips
1 teaspoon vanilla

In a large bowl, combine pudding mix with milk. Next, gently fold in the whipped topping. In a 13 x 9-inch baking pan, arrange one layer of graham cracker on the bottom. Spread a layer of pudding mixture to cover. Arrange another layer of crackers followed by a second layer of pudding. Arrange a third layer of crackers. In a small bowl, heat the chocolate chips in the microwave until melted. Whisk in the vanilla. Spread the chocolate over the third layer of crackers. Cover and chill for about 4 hours or until the chocolate has hardened then serve.

 

[moreluck]

I made this No-bake Eclair....the dessert is good, but the topping is too hard.....maybe just use regular chocolate frosting for the topping.

 

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Uncle Bob's Fresh Apple Cake - Paula Deen

SERVES 8 -10
Honey Glaze

• 1 cup confectioners' sugar
• 2 tablespoons honey
• 2 tablespoons milk

Apple Cake

• 3 cups granny smith apples, diced, about 2 apples
• 1 cup chopped walnuts, lightly toasted
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 4 tablespoons unsalted butter, softened
• 3 eggs

1. Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
2. Cake: Preheat the oven to 325 degrees friend. Lightly grease a Bundt pan or tube pan.
3. In a bowl, mix together the apples, walnuts, vanilla, and spices.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Using an electric mixer beat the sugar, oil, butter and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
6. Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
7. Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
8. Drizzle the apple cake with some of the honey glaze, serve and enjoy!

 

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Sugared Vanilla Wafers


1 1/2 cups sugar
1 cup butter or margarine, softened
2 eggs
1 tablespoon McCormick® Pure Vanilla Extract
2 teaspoons baking powder
3 cups sifted all-purpose flour
2 tablespoons milk
Sugar for rolling and sprinkling
McCormick® Cinnamon Sugar, if desired


Place 1 1/2 cups sugar and butter in large mixer bowl and cream
with electric mixer until light and fluffy. Beat in eggs and
vanilla.

Gradually add baking powder to sifted flour and sift again.
Gradually add to butter mixture, mixing well. Stir in milk and
mix until well combined.

Cover and refrigerate at least 2 hours.

Preheat oven to 400 degrees friend. Lightly grease cookie sheets and
set aside.

Lightly flour work surface and sprinkle with 1 tablespoon sugar.

Roll out chilled dough to 1/8-inch thickness and cut with 2-inch
cookie cutters.

Place cookies 1 inch apart on prepared cookie sheets and sprinkle
with sugar or cinnamon sugar.

Bake in preheated 400 degree friend oven 6 to 8 minutes.

Remove from cookie sheets and place on wire racks to cool.

Makes 5 dozen cookies, 2 inches each

 

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Lemon Poppyseed Poundcake

INGREDIENTS

• 2 1/2 cups sugar
• 1 cup butter or margarine, softened
• 1 tsp lemon extract
• 5 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 Tbsp grated lemon peel
• 1/4 cup poppy seeds
• 1 cup milk
• powdered sugar (optional)

DIRECTIONS

1. Preheat oven to 350 friend. Grease the bottom and sides of a 9 X 5-inch loaf pan with flour and shortening (I used nonstick cooking spray). Beat sugar, butter or margarine, lemon extract and eggs in a large bowl with an electric mixer on low speed for 30 seconds, scraping the bowl constantly; beat on high speed for 5 minutes; scraping the bowl occasionally.
2. Mix flour, baking powder and salt; beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition; fold in lemon peel and poppy seeds; pour into pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool 20 minutes; remove from pan to a wire rack; cool completely, about 2 hours.
3. Sprinkle with powdered sugar, if desired.

 

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Banana Cookies

Ingredients

• 1/2 cup of unsalted butter, room temperature
• 1 cup of sugar
• 1 egg, room temperature
• 1 cup of mashed bananas (about 2 ½ large bananas)
• 1 teaspoon of baking soda
• 2 cups of flour
• pinch of salt
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground mace or nutmeg
• 1/2 teaspoon of ground cloves
• 1 cup of pecans (walnuts and chocolate chips are fine alternatives)

Method

1 Preheat the oven to 350°friend. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
Makes about 30 cookies.