what's Baking!!

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Cappuccino Bundt Cake

1/3 cup vegetable oil 1/2 cup semisweet chocolate morsels 1/2 cup finely chopped hazelnuts 18 1/2 ounces yellow cake mix 4 teaspoons instant coffee powder 2 teaspoons ground cinnamon 3 large eggs 1 1/4 cups water confectioners' sugar

1. Preheat oven to 350 degrees.
2. Grease and flour a 12 cup bundt pan.
3. I use Bakers Joy spray.
4. Mix semi sweet morsels and chopped hazelnuts.
5. Spoon evenlly in bottom of bundt pan.
6. In a large bowl combine dry cake mix, coffee powder and cinnamon.
7. Slowly add vegetable oil, eggs and water.
8. Mix slowly with electric mixer to moisten.
9. Beat at medium speed for 3 minutes.
10. Pour batter over topping in pan.
11. Bake for 60 minutes.
12. Cool on rack for 15 minutes.
13. Invert cake pan onto serving plate.
14. Cool completely.
15. Dust with confectioners sugar.

 

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IMPOSSIBLE COCONUT PIE
Makes 6 to 8 servings.
2 cups milk
¼ cup margarine or butter, softened
4 eggs
½ cup sugar
½ cup Bisquick
1½ teaspoons vanilla
1 cup flaked or shredded coconut
To prepare oven, baking dish: Preheat oven to 350 degrees. Grease glass pie plate, 9 by 1¼ inches or 10 by 1½ inches. Set aside.
To mix pie: In mixing bowl, combine milk, butter, eggs, sugar, Bisquick, vanilla and coconut. Stir until blended. Pour into prepared pie plate.
To bake pie: Bake for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Refrigerate any leftovers.

 

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3 eggs, beaten 1 tsp. ground ginger
15 oz. can pumpkin 1 Tbls. vanilla
12 oz. can evaporated milk 1 pkg. (18 1/4 oz.) yellow cake mix
1 cup sugar 1 1/4 cup margarine, melted
1/8 tsp. salt 1 cup chopped nuts
1 1/2 tsp. cinnamon

Mix the first 8 ingredients together; pour into an ungreased 13 x 9 baking pan. Sprinkle cake mix ocer the top; drizzle
with margarine. Bake at 350 degrees for 25 mins.; top with nuts. Bake an additional 15 mins. Makes 15-18 servings.

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Liberian Pineapple Nut Bread

Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup wheat bran
2 eggs, beaten
3/4 cup crushed pineapple, drained
1/2 cup chopped walnuts

Directions:
Sift the flour, baking powder, baking soda, and salt into a large bowl. Mix in the wheat bran. Add the eggs, pineapple, and 1/4 cup of the nuts. Mix together thoroughly. Pour the batter into a greased loaf pan.

Bake for 1 hour, or until a toothpick or tester inserted in the middle of the loaf comes out clean. Sprinkle with the remaining chopped walnuts.

 

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Chocolate Dipped Strawberries

Ingredients

2pints strawberries, stems intact
1 1/2 cups semisweet chocolate
1teaspoon canola oil

1. Line 2 baking sheets with parchment or waxed paper. Wipe the strawberries clean and dry them well with paper towels.
2. Melt the chocolate with the oil over a double boiler. Stir until the mixture is smooth and the chocolate is completely melted. Remove from heat.
3. Hold a strawberry by it's green top and dip it 3/4 of the way into the melted chocolate. Lift it out of the chocolate, let the excess chocolate run off and set the berry on one of the lined baking sheets. Repeat this for all of the strawberries.
4. To harden the chocolate, chill the strawberries for about an hour before serving . You can store them in the refrigerator for up to 8 hours.

 

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Strawberry Party Punch

1 (8 ounce) can frozen strawberry daiquiri concentrate, thawed
1 (12 ounce) can frozen lemonade, partially thawed
4 cups soda water or ginger ale
ice cubes (lots!)
fresh sliced strawberries
vodka (any amount desired to taste)

1. In a large glass punch bowl, combine the thawed Dacquiri mix and the thawed lemonade.
2. Add in the soda or ginger ale and vodka (if using) mix well to combine.
3. Add in ice.
4. Add/float the strawberry slices on top.
5. Enjoy!

 

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Hershey's Perfectly Chocolate, Chocolate Frosting

1/2 cup butter or margarine
2/3 cup hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1. Melt butter.
2. Stir in cocoa.
3. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
4. Add more milk, if needed.
5. Add vanilla.

 

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Hershey's 'Perfectly Chocolate' Chocolate Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup hershey's cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350 degrees.
2. Combine dry ingredients in large bowl.
3. Add eggs, milk, oil and vanilla.
4. Beat for 2 minutes on medium speed.
5. Stir in boiling water. (Batter will be thin.).
6. Pour into two 9" round greased and floured pans. I use a 9"x13" greased and floured pan.
7. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes.
9. Remove from pans to wire rack.
10. Cool completely.
11. Frost with Hershey's "Perfectly Chocolate" Chocolate Frosting.

 

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Big Red Soda Pop Cake

Ingredients:
1 package (18 oz. size) white cake mix
2 egg whites, slightly beaten
1 egg, beaten
1 can (12 oz. size) strawberry flavored soda
1/4 cup oil



Directions:
Heat oven to 350. Grease and flour a 13x9 baking pan.

Combine cake mix, soda, eggs and egg whites, and oil until thoroughly mixed and all ingredients are moistened. Pour batter into prepared pan. Bake as directed on the box. Place cake pan on wire rack to cool.

Frost with your favorite frosting.

 

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Weight Watcher's Key Lime Pie

Ingredients
1 box (0.3 oz) Lime flavored gelatin, sugar-free
1/4 cup Lime juice, fresh squeezed
1/4 cup Water, boiling
1 container (8 oz) Frozen whipped topping, fat-free, thawed
2 containers (6 oz eac Key Lime Pie-flavored light yogurt
1 9" prepared Graham cracker pie crust, reduced-fat
1 tsp Lime zest, grated
1 Egg white, beaten with fork

Instructions
1. Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool.
2. In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water.
3. Add fresh lime juice and lime zest to gelatin mixture.
4. With wire whisk, stir in yogurt
5. With wooden spoon, fold in whipped topping.
6. Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours.
(Use the crust''s plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.)
7. Slice and serve into 8 pieces: garnished with thin lime slice, if desired.

Per slice: 193 calories, 3 g. fat, 4.3 g fiber, 3 points

 

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Swedish Butter Balls

Ingredients:
1 cup butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
OR
2 1/2 cups cake and pastry flour
1 cup finely chopped pecans
Powdered sugar

Directions:
Cream butter, powdered sugar and vanilla together thoroughly. Add Flour. Mix well. Stir in nuts. Shape dough into 1-inch balls. Place on ungreased baking sheet.

Bake at 400 friend. for 8 to 12 minutes or until very light golden color. Cool on racks. Roll in sifted powdered sugar.

 

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Rice Custard

2 c Cooked rice
3/4 c Raisins
1 c Milk
1/2 ts Vanilla
3 Eggs; lightly beaten
1 dahs Nutmeg
3/4 c Firmly packed brown sugar
Whipped cream
3 tb Melted butter or margarine

Instructions
This is a recipe that comes from Katherine Jackson, mother of Michael and their clan. Nadia in Texas Heat oven to 350 degrees. Combine rice, milk, eggs, brown sugar and butter in 1-quart casserole or baking dish. Place casserole in baking pan. Fill pan with enough water to go halfway up side of casserole. Bake 30 minutes. Remove from oven. Stir in raisins and vanilla. Sprinkly with nutmeg. Return to oven. Bake 30 minutes. Serve hot or chilled, topped with whipped cream. Makes 6 to 8 servings

 

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Ahmad Rashad's Banana Pancakes

Ingredients:

***BATTER***
3 Eggs, large
1 cup Flour, all-purpose, sifted
3 teaspoons Baking powder
1/2 cup Milk, low-fat
2 tablespoons Vegetable oil
2 Bananas, large, ripe, mashed
***TOPPING***
1 Banana, sliced
Honey, warmed
Maple syrup, warmed
1/4 cup Pecans, chopped



Directions:
In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy. Add flour, baking powder, milk and oil. Stir in bananas.

On a hot griddle, pour 1/4 cup batter for each pancake. Cook until edges become dry, about 2 minues per side. Top with banana slices. Drizzle with honey or maple syrup and sprinkle with pecans.

 

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Strawberry Butter

Ingredients:

1/4 cup frozen strawberries, thawed and drained
1 cup butter, softened
3 tablespoons powdered sugar


Directions:
Mix ingredients together in blender until smooth. Delicious on hot homemade rolls.

 

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Lime Coconut Triangles

1 cup all-purpose flour
1/3 cup sifted powdered sugar
1/4 cup chopped pecans
3/4 cup coconut
1/3 cup margarine or butter, -- melted
2 eggs
1 cup granulated sugar
2 teaspoons finely shredded lime peel
1/4 cup lime juice
1/4 teaspoon baking powder
finely shredded lime peel, -- optional

For crust, in a medium mixing bowl, stir together flour, powdered sugar,
pecans and 1/4 cup of the coconut. Stir in butter or margarine. Press
mixture into a greased 8x8x2-inch baking pan. Bake in a 350 oven for 20
minutes. Meanwhile, in a bowl beat eggs slightly; stir in granulated
sugar, peel, juice, and baking powder. Stir in remaining coconut. Beat
till combined. Pour over crust. Bake in a 350 oven about 20 minutes or
till edges are light brown and center is set. Cool in pan on wire rack.
Cut into triangles. If desired, top with lime peel. Makes 18 triangles.

 

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Southern Pound Cake

2 cups cake flour
2 cups sugar
1 cup Crisco
5 large eggs
1/4 cup milk
1 tablespoon vanilla

1. Preheat oven to 350.
2. Grease and flour a tube pan.
3. Cream sugar and Crisco well. Add eggs, 1 at a time, beating after each egg.
4. Alternately add flour, milk and vanilla, beating after each addition.
5. Pour into greased and floured tube pan.
6. Bake for 1 hour and 10 minutes. Cool 10 minutes in pan, then invert onto cooling rack.

 

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Festive Pistachio Salad

1 Large Pkg Pistachio Pudding Mix
1 Tub (16 oz) Cool Whip, thawed
1 Large Can (16 oz) Fruit Cocktail
1 Cup Chopped Pecans
1 Cup Chopped Maraschino Cherries Cherry halves, Pecan halves, for garnish

Combine pudding, cool whip, fruit cocktail, nuts and cherries; mix well.
Transfer into a 9 X 13-inch baking dish; chill. When set, cut into servings desired. Alternate placing a cherry half or pecan half on every other serving.

 

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Banana Crumb Muffins

1 1/2 c All-purpose flour
1/2 c Butter; melted
1 ts Baking soda
Topping 1 ts Baking powder 1/3 c Packed brown sugar 1/2 ts Salt 1 tb All-purpose flour 3 lg Ripe bananas; mashed 1/8 ts Ground cinnamon 3/4 c Sugar 1 tb Butter 1 Egg; lightly beaten

Instructions
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield:1 dozen

 

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ANOTHER APPLE CRISP

Ingredients
6 cups Tart apples peeled and sliced
1/2 cup White sugar
1/2 cup sugar
1 cup Flour
1/4 pound Butter
1/2 tsp Salt
3 tsps Cinnamon
1 Egg well beaten
1/2 cup Water
1 stick Butter melted and cooled
3/4 cup Brown sugar

Instructions
Place a layer of thinly sliced apples in the bottom of a 9 x 13 pan filling about 1/2 way.
Sprinkle with 1/2 cup sugar.
Dot with 1/4 cup butter.
Sprinkle with cinnamon. Add 1/2 cup water to the pan.
Mix together the brown sugar, white sugar, flour, salt, egg. pour the melted butter pour over dry ingredients. Mix well and spread over apples. Bake in a 350 degree oven for about 30 minutes or until its slightly brown on top.
Enjoy!!

 

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Coconut Pecan Cake

1 (18 ounce) box yellow cake mix
1 (4 ounce) box coconut cream pudding mix
4 eggs
1 1/3 cups water
1/4 cup oil
1 1/3 cups coconut
1 cup chopped pecans

1. Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
2. With a mixer on low, blend together cake mix, pudding, eggs, oil, and water.
3. When blended, beat for 4 minutes.
4. Fold in coconut and nuts.
5. Divide batter between 3 cake pans. Bake for 35 minutes or a toothpick comes out clean.
6. Ice with cream cheese icing.