what's Baking!!

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STRAWBERRY BUNDT CAKE

CAKE
5 eggs
1 2/3 cups granulated sugar
1 1/4 cups unsalted butter, at room temperature, cut into small pieces
3 tablespoons kirsch liqueur or other fruit liqueur
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 1/2 cups strawberries, cleaned & hulled & chopped
GARNISH
confectioners' sugar, for dusting

1. Preheat oven to 325F.
2. Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
3. In a large bowl, blend the eggs and granulated sugar.
4. Using an electric mixer, beat in the butter & liqueur until fluffy.
5. Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
6. In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
7. Toss to coat the strawberries evenly with the flour.
8. Using a rubber spatula, gently fold the berries into the batter.
9. Pour the batter into the prepared pan and level top with rubber spatula.
10. Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
11. Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
12. Unmold the cake onto the rack and let cool completely.

Dust cake with confectioners' sugar.

 

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Peanut Butter Chocolate Layer Bars

1 cup crushed peanut butter sandwich cookies (about 20)
3 tablespoons butter, melted (can use margarine)
1 1/4 lightly dry roasted salted peanuts, chopped
1 cup Nestle Toll House semi-sweet chocolate morsels
1 cup flaked coconut
1 (14 ounce) can sweetened condensed milk (NOT EVAPORATED MILK)

1. Combine crushed cookies and butter in small bowl; press onto bottom of greased 13X9 inch baking pan.
2. Layer nuts, morsels,and coconut over crumb mixture.
3. Drizzle sweetened condensed milk evenly over top.
4. Bake in preheated 350 degree oven for 20 to 25 minutes, or until coconut is golden brown.
5. Cool completely in pan on wire rack.

 

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Pink Lemonade Cookies

Ingredients:
1 cup butter
1 1/4 cup granulated sugar
2 eggs
1 teaspoon baking soda
3 cups sifted flour
1 can (6 ounce size) frozen pink lemonade concentrate (thawed)
Directions:
Note: Save some lemonade and sugar to brush on top of cookies after baking.
Preheat oven to 400 degrees friend.
Cream butter and 1 cup of sugar. Add eggs and beat well.
Sift together soda and flour; stir into egg mixture alternately with 1/2 cup lemonade concentrate.
Drop by teaspoonsful 2 inches apart on ungreased cookie sheets. Bake 8 minutes or until cookie edges are lightly browned.
Remove from oven and brush lightly with remaining concentrate and sprinkle with remaining sugar. Cool on wire racks.

 

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Cookie Bars

[SIZE=-1]Ingredients [/SIZE]
[SIZE=-1]1 cup chopped peanuts[/SIZE]
[SIZE=-1]1 (18 1/4 or 18 1/2-ounce) package chocolate cake mix[/SIZE]
[SIZE=-1]1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)[/SIZE]
[SIZE=-1]1/4 cup vegetable oil [/SIZE]
[SIZE=-1]1/2 cup peanut butter [/SIZE]
[SIZE=-1]1 egg [/SIZE]

Instructions Instructions
Preheat oven to 350 (325 for a glass dish). In large mixing bowl, combine cake mix, oil and egg; beat on medium speed until crumbly.
Stir in peanuts. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13x9-inch baking pan.
In medium bowl, beat Eagle Brand with peanut butter until smooth; spread over prepared crust. Sprinkle with reserved crumb mixture.
Bake 25 to 30 minutes or until set. Cool. Cut into bars. Store loosely covered at room temperature.

 

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Carrot Pineapple Cake

2 Cups Sugar
3 Eggs
1 1/2 cups vegetable oil
2 tsp. Vanilla
2 tsp. Baking Soda
1 tsp. cinnamon
1 tsp. Salt
3 cups Flour
2 cups Grated Carrots
3 cups Flaked Coconut
13 ounce can of Crushed Pineapple ( with juice )
1 cup chopped nuts ( walnuts or pecans)
Cream sugar, eggs and oil together. Add vanilla. Mix soda, cinnamon,
salt and flour and add to sugar mixture. Mix thoroughly; add carrots,
coconut, pineapple and nuts and mix together. Pour into greased and
floured 9 inch x 13 inch pan. Bake at 300 friend for 90 min. or untill
done.
Frost with Pineapple Cream Cheese frosting when cold (Below)

Pineapple cream Cheese Frosting
1/2 cup butter (slightly softened)
8 OZ. cream cheese (softened) Don't use light cream cheese
4 cups icing sugar (confectioners)
1 TBPS. mild
1/2 cup crushed, (squeezed dry of liquid)pineapple
Using a electric mixer cream butter and cream cheese on med. speed
till smooth.
Add milk then icing sugar 1 cup at a time. When all icing sugar is
added mix on
high speed for 30 sec. to 1 minute, add crushed pineapple.

 

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Cappucino Pound Cake With Coffee Kahlua Cream Glaze


Ingredients:
***WET INGREDIENTS***
3/4 cup oil
1/2 cup honey
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon creme de cacao
1 tablespoon kahlua
***DRY INGREDIENTS***
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon instant coffee
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
***COFFEE KAHLUA CREAM GLAZE***
1 cup heavy cream
1 teaspoon instant coffee
2 tablespoons sugar
1 tablespoon kahlua
Directions:
Mix all wet ingredients together and beat for 4 minutes with electric mixer.
Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan. Bake at 325F for 1 hour 10 minutes. Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and spread over cooled cake.

 

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IRISH SODABREAD

4 cups cake flour
2 Tbsps. baking soda
1/2 cup sugar
1/4 tsp. salt
1/4 cup vegetable shortening
1 cup dark raisins
1 Tbsp. caraway seeds
1 cup cold milk

Preheat the oven to 400 degrees. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

Sift the flour, baking soda, sugar and salt together into a large bowl. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal. Add the raisins, caraway seeds and milk. Mix the dough until just combined; avoid overmixing as this will cause the dough to toughen.

Turn the dough onto a lightly floured surface and press into a ball. Form the dough into two equal loaves, or cut into sixteen equal pieces to make rolls. Dust with flour and with a sharp knife lightly score an ''X'' across the top of each roll or loaf.

Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about 8 to 10 minutes for rolls and 25 minutes for loaves. Wrap the bread in a tea towel directly after you take it out of the oven. Cool the sodabread in the tea towel on a wire rack before serving.

It can be held at room temperature for up to 2 days or frozen for up to 4 weeks.

Makes 2 loaves or 16 rolls.

 

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Pecan Sticky Muffins


Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
1/2 cup packed brown sugar
1 teaspoon vanilla extract
***TOPPING***
1/4 cup butter or margarine -- melted
1/4 cup packed brown sugar
1 cup chopped pecans
Directions:
In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened.
Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter. Bake at 350 for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.

 

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Peanut Butter Bread

Leave it to Paula Deen to come up with another winner!
10 servings

2 cups flour
1/3 cup sugar
1 teaspoon salt
4 teaspoons baking powder
1 1/2 cups milk
1/2 cup peanut butter

1. Preheat oven to 375 degrees.
2. Combine dry ingredients.
3. Add milk and peanut butter.
4. Pour into 8X4X3 inch loaf pan.
5. Bake for approximately 50 minute.
6. Serve with your favorite jam.

 

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Butter Frosted Pumpkin Bars

Bar Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 3/4 cup melted
• 1 (15-ounce) can pumpkin
• 3 eggs
• 3/4 cup chopped sweetened dried cranberries

Frosting Ingredients:

• 1/2 cup Butter
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 to 1/3 cup milk
• Ground cinnamon, if desired

Instructions:

Heat oven to 350?friend. Combine flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in large bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries.

Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, melt 1/2 cup butter in 1-quart saucepan over medium heat, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). Immediately remove from heat. Pour into medium bowl; cool 5 minutes.

Add powdered sugar and vanilla to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Sprinkle with ground cinnamon, if desired. Cut into bars.

 

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Cranberry-Nut Bread

2 cups flour
3/4 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup coarsely chopped walnuts
1 cup chopped cranberries 3/4 cup orange juice
1/4 cup butter, melted
1 egg, beaten
1 Tbsp grated orange peel

1 Pre-heat oven to 350?friend.
2 Mix the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the chopped cranberries and walnuts to coat with the flour mixture.
3 Mix together orange juice, butter, egg, and orange peel. Add to flour, cranberry, nut mixture and stir with a wooden spoon until just blended.
4 Pour into a greased 9x5 or 8x4 loaf pan. Bake at 350?friend for 55 to 60 minutes or until done (a toothpick inserted into the center comes out clean).
5 Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.
Serves 8.

 

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Lemon Loaf

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs, slightly beaten
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 2/3 cup sifted flour
1/2 cup nuts, chopped
1 lemon, finely grated rind only

***GLAZE***
1/4 cup sugar
1 lemon, juiced

Directions:
Cream the butter and sugar. Add in eggs and continue beating. Mix in the salt and baking powder until well blended. Add in milk. Blend. Blend in flour until well mixed. Add nuts and lemon rind.
Bake at 350F in a greased loaf pan for around 50 minutes depending on the size of your loaf pan. After removing from oven, glaze with the sugar/lemon mixture.

 

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Irish Shortbread Cookies.....


1 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
2 cups flour
Green sugar crystals (optional)

Preheat oven to 300 degrees. In a large bowl, combine butter and sugar. Beat with an electric mixer until well-blended. Add salt and flour. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface; knead by folding and pressing for 10 to 12 strokes or until nearly smooth.


On a lightly floured surface, pat or roll dough into a round about 1/2-inch thick. With a 2 1/2- to 3-inch shamrock-shaped or round cookie cutter, cut dough and transfer to an ungreased baking sheet, spacing 1 inch apart. Gather remaining scraps, press together and cut out more shapes in the same manner. Pierce each cookie several times with the tines of a fork. Sprinkle with green sugar crystals, if desired.


Bake 18 to 20 minutes or until edges are golden brown. Cool two minutes before removing to a wire rack.

Makes 2 1/2 to 3 dozen cookies.

 

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Apricot Quick Bread

INGREDIENTS:
1 cup dried apricots, chopped
boiling water
3 tablespoons butter
1/3 cup granulated sugar
1 egg
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup bran
1 1/4 cups sour milk or buttermilk
1/2 cup chopped pecans or walnuts
PREPARATION:
Put chopped apricots in a saucepan and cover with boiling water; cook for 20
minutes then drain. In a mixing bowl, cream butter and sugar; beat in egg
and continue beating until light. Toss drained apricots with a little of the
flour; fold into creamed mixture.
Sift together remaining flour, baking powder, soda, salt, and nutmeg. Add
dry ingredients to creamed mixture, alternating with the milk. Add the bran
and nuts last then beat by hand until smooth. Pour batter into a greased
and floured loaf pan. Bake at 350° for 1 hour, or until a wooden pick or
cake tester inserted in center comes out clean.

 

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Hummingbird Cake
Ingredients
[SIZE=-1]3 cups All-purpose flour [/SIZE]
[SIZE=-1]3 large Eggs well beaten[/SIZE]
[SIZE=-1]2 cups Sugar [/SIZE]</TD><TD>[SIZE=-1]2 cups Bananas (3 bananas) chopped[/SIZE]
[SIZE=-1]1 teaspoon Ground cinnamon [/SIZE]
[SIZE=-1]1 cup Walnuts or pecans finely chopped[/SIZE]
[SIZE=-1]1 teaspoon Baking soda [/SIZE]
[SIZE=-1]1/2 teaspoon Vanilla [/SIZE]
[SIZE=-1]1/2 teaspoon Salt [/SIZE]
[SIZE=-1]Glaze: [/SIZE]
[SIZE=-1]1 8oz Can crushed pinapple with juice[/SIZE]
[SIZE=-1]1 tblspoon Butter or margarine melted[/SIZE]
[SIZE=-1]1 cup Cooking oil [/SIZE]
[SIZE=-1]1 cup Sifted powdered sugar [/SIZE]

InstructionsPreheat oven to 325 degrees friend. Generously grease a 10" tube or a fluted tube pan.
To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze
To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.
To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.

 

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Lighter Lemon Bars

[SIZE=-1]2 teaspoons grated lemon zest [/SIZE]
[SIZE=-1]1/4 cup confectioners sugar [/SIZE]
[SIZE=-1]1/3 cup fresh lemon juice [/SIZE]
[SIZE=-1]3 tablespoons unsalted butter softened[/SIZE]
[SIZE=-1]3 tablespoons all-purpose flour [/SIZE]
[SIZE=-1]1/2 cup all-purpose flour [/SIZE]
[SIZE=-1]1/2 teaspoon baking powder [/SIZE]
[SIZE=-1]3 large eggs [/SIZE]
[SIZE=-1]1/8 teaspoon salt [/SIZE]
[SIZE=-1]3/4 cup granulated sugar [/SIZE]
>[SIZE=-1]confectioners' sugar[/SIZE]

Instructions
Preheat the oven to 350F. Beat the 1/4 cup of confectioners' sugar and butter on medium speed until creamy. Gradually add the 1/2 cup of flour, and mix on low speed until the mixture is crumbly. Next, press the mixture into the bottom of an 8-inch square baking pan, and bake until just golden brown (about 10 to 12 minutes). Cool on a wire rack. Lower the oven temperature to 325F. Whisk the eggs on medium speed until foamy. Add the sugar, lemon zest, lemon juice, 3 tablespoons of flour, baking powder and salt, and combine. Pour the mixture over the baked crust and bake until set, about 20 to 25 minutes. (Do not touch the filling with your fingers or it will stick to them.) Cool on a wire rack. Cut into 16 squares and dust with confectioners' sugar.

 

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Hawaiian Baked Bananas In Orange Juice


Ingredients:
6 medium bananas
1 medium orange, peeled and cut in chunks
2 tablespoons orange juice
2 tablespoons lemon juice
1/3 cup sugar
1 dash cinnamon
1 dash nutmeg
Directions:
Preheat oven to 325F.
Peel bananas (use slightly underripe onesgreen-tipped or yellow, not flecked with brown). Arrange in shallow baking dish. Add remaining ingredients. Bake 25 to 30 minutes, or until bananas are golden and tender. Serve hot.

 

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Butterscotch Baked Peaches

2 cans (each 14 oz) sliced peaches, drained
1/4 cup butter, melted
1/4 cup packed brown sugar
2 T. dark rum or lemon juice
1/2 t. ground cinnamon
1/2 t. vanilla
Vanilla ice cream

Arrange peaches evenly over bottom of a greased 6 cup baking dish. In a
bowl, combine butter, brown sugar, rum, cinnamon and vanilla. Spoon over
peaches. Bake in preheated 350 oven until hot and bubbly, about 20 minutes.
Serve over vanilla ice cream.
Variation: Butterscotch Baked Bananas: Substitute 6 bananas, peeled and cut
into quarters, for the peaches. Serves 6

 

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Aloha Quick Bread


Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 medium mashed ripe bananas
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple.
Transfer to a greased 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

 

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CARROT MUFFINS

Ingredients
1 1/2 c Whole-wheat flour
1 1/2 ts Baking soda
1/2 ts Nutmeg
3 ea Carrots, 1c grated
1/4 c Vegetable oil
2 tb Vinegar
1/4 c Molasses
1 ts Salt
1 ts Cinnamon
1 1/2 c Natural bran
2 ea Eggs
1 1/2 c Skim milk or orange juice
1/2 c Honey
1/2 c Raisins (optional

Directions
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds
Pour into large mixing bowl
Process carrots until pureed and add to dry ingredients
Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins
Stir with a wooden spoon until just blended; do not overmix
Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min