what's Baking!!

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Pear Crisp

9 cups pears, cored, peeled & sliced
1/4 cup sugar
2 Tbls. lemon juice
1 tsp. cinnamon

TOPPING:
1 cup rolled oats (regular or quick cooking)
1/2 cup flour
1/2 cup brown sugar, packed
1 tsp. cinnamon
6 Tbls butter or margarine

Preheat oven to 350 degrees. In a bowl, combine the pears, sugar,lemon juice and 1 tsp. cinnamon. Transfer the fruit mixture into a 9x13 baking dish that has been sprayed with Pam.

In a bowl combine the oats, flour, brown sugar and 1 tsp. cinnamon. With a fork, cut in the butter or margarine until mixture is crumbly. Sprinkle topping over pear mixture.

Bake 50 mins until topping is nicely browned. Can serve with a dollop of Cool Whip or ice cream.

 

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ORANGE BUNDT CAKE

1 pkg yellow cake mix (18 1/4 oz)
1 envelope Dream Whip
3/4 cup orange juice
3/4 cup fat-free mayonnaise
3 eggs
1 Tbls. grated orange peel (zest)
GLAZE:
1 1/2 cups powdered sugar
2 Tbls. orange juice

In a large bowl, combine the first 6 ingredients; beat on med. speed for 2 mins.. Spray a 10 " bundt pan with Pam and dust with flour. Pour batter into pan.
Bake at 350 degrees for 40-45 mins. or til toothpick comes out clean. Cool for 10 mins before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.

 

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White Chocolate-Oat Squares


Ingredients:
1 cup butter
3/4 cup light corn syrup
1/2 cup firmly packed light brown sugar
1 cup old-fashioned rolled oats
2/3 cup all-purpose flour
1/8 teaspoon salt
1/2 cup currants
3 ounces white chocolate, coarsely chopped
Directions:
Preheat the oven to 325°friend. Butter a 9-inch square baking pan. Melt the butter with the corn syrup and brown sugar in a small saucepan until smooth. Stir together the oats, flour, salt, and currants in a large bowl. Stir in the butter mixture until well blended.
Spoon the mixture into the prepared pan, pressing down firmly. Bake for 25-30 minutes, or until lightly browned. Cool completely in the pan. Melt the white chocolate in a double boiler over barely simmering water. Use a thin metal spatula to spread the chocolate over and cut into squares.

 

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Chewy Oatmeal Spice Cookies

2 1/4 cups quick cooking oats
1 cup unbleached white flour
2 Tbls finely grated orange zest
1/2 tsp. baking soda
1/2 tsp. baking powder
1/3 tsp. cinnamon
1/3 tsp. nutmeg
1/4 tsp. salt
6 Tbls. vegetable oil
1 cup brown sugar packed
2 egg whites
1 tsp. vanilla

Preheat oven to 350 degrees. Spray several baking sheets with vegetable oil spray and set aside.

In a medium bowl, mix together oats, flour, orange peel, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In a large bowl with mixer on med. speed, beat together oil, brown sugar, eggs whites and vanilla 'til smooth & fluffy. Slowly beat in the oat mixture.

Using a spoon, form dough into 2 1/2 inch rounds and space 3 " apart on baking sheets.
Bake 8-10 mins 'til golden brown. Remove cookies from pan and cool on rack.

 

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APPLE BREAD

1/4 cup shortening
2/3 cup sugar
2 eggs, beaten
2 cups sifted all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups coarsley grated peeled raw apples
1 Tbls. grated lemon zest
2/3 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour 9x5x3 inch loaf pan. Cream together shortening and sugar until light and fluffy; beat in eggs.
Sift together next four ingredients; add alternately with apple to egg mixture.Stir in lemon zest and nuts. Bake for 50-60 minutes. Coolfor 10 mins. and remove from pan.Cool thoroughly before slicing.

 

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Deep-Dish Apple Cobbler


Ingredients:
5 Granny Smith apples, thinly sliced
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon juice
2 large eggs
1 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
Directions:
Combine first 5 ingredients in a large howl, stirring to coat apple slices; pour into a lightly greased 8-inch square baking dish.
Beat eggs and sugar at medium speed with an electric mixer until blended. Add butter and vanilla, beating until smooth.
Combine flour, baking powder, and salt; fold into egg mixture. Spread over apple slices. Bake at 350 degrees for 30 minutes or until lightly browned. Serve with whipped cream or vanilla ice cream.

 

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Sweet Marie Bars

1/2 cup corn syrup
1/2 cup smooth or chunky peanut butter
1/2 cup brown sugar
2 cups rice Krispies or Special -K cereal
1 cup powdered sugar
2 tablespoons butter or margarine
2 tablespoons milk
1 pinch salt
2 teaspoons cocoa
In saucepan over medium heat melt corn syrup, peanut butter and brown sugar.
Remove from heat and add cereal. Mix well.
Press in to buttered 9 by 9 inch square pan.
To make icing: Combine remaining ingredients adding more milk if necessary
until smooth and spreadable.

 

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Italian Cheesecake Cookies

1 pound ricotta cheese
16 ounces cream cheese -- softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 tablespoons corn starch
3 tablespoons all-purpose flour
1/2 cup butter -- melted and cooled
1/2 pint sour cream
1/2 lemon -- juiced
1 cup cherry pie filling

Cream together the ricotta and cream cheese. Add sugar and continue beating
until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well
after each addition. Beat in eggs, one at a time. Gradually beat in melted
butter. Blend in sour cream, continue beating all ingredients until well
blended.
Pour into ungreased 9 x 13 inch pan.
Bake at 320 degrees friend. for 1 hour. Turn off oven and leave inside for 2
hours.
Cut into squares. Top each with strawberry, blueberry, or cherry pie
filling.
Note: Bars can be frozen.

 

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Shortbread Cookies II "Use only butter in these for best flavor."
[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]

Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.Can mix with hands. Roll into 1" balls press and form cookies onto baking sheets. Bake for 10 - 12 minutes

 

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LEMONADE CAKE

1 pkg. (2-layer size) yellow cake mix
3/4 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix, divided
1/2 cup water
1 cup Sour Cream
4 eggs
1/2 cup oil
Grated peel from 2 medium lemons, divided
2 Tbsp. water
1 cup powdered sugar

PREHEAT oven to 350°friend. Place cake mix, 1/2 cup of the dry soft drink mix, 1/2 cup water, the sour cream, eggs, oil and half of the lemon peel in large bowl. Beat with electric mixer on low speed 1 min. Beat on medium speed 4 min. Pour into greased 12-cup fluted tube pan.

BAKE 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 5 min.; invert cake onto rack. Cool completely.

PLACE cake on serving plate. Mix remaining 1/4 cup dry soft drink mix and 2 Tbsp. water in medium bowl. Gradually add powdered sugar, stirring with wire whisk until well blended. Drizzle over cake. Sprinkle with the remaining lemon peel.

 

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Monkey Cookies

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2/3 cup butter/margarine, softened
2 eggs
2 bananas, mashed
1 teaspoon vanilla
Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
Add butter or margarine. Mix well. Add remaining ingredients. Mix well.
Drop by teaspoonfuls on cookie sheet. Bake in a preheated, 400-degree
oven 12 minutes.
Makes about 3 dozen.

 

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Hawaiian Honey-Macadamia Bars

Ingredients:

***Crust***

2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted

***Filling***
1 cup honey
3 eggs
1/4 cup butter or margarine, melted
1 cup coconut
1 cup white chocolate chips
2 teaspoons grated lime peel
1 cup coarsely chopped roasted macadamia nuts

Directions:
Heat oven to 350. Grease 13x9 inch baking pan. Stir together all crust ingredients in large bowl until crumbly but well blended. Press firmly over bottom of prepared pan. Bake 15 to 20 minutes or until light golden brown. Meanwhile, in medium bowl, combine honey, eggs and butter; whisk just until blended. Stir in coconut, white chips and lime peel. Spread filling over partially baked crust. Sprinkle with nuts. Return to oven and bake 30 to 35 minutes or until filling is set. Cool; cut into bars.

 

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Helen's Hot Fudge Sundae Cake

3 cups Flour
3 teaspoons Baking powder
1 teaspoon Salt
1/2 cup Margarine
1/2 cup Shortening
1/4 cup Sugar
4 medium Eggs
1 cup Milk
1 teaspoon Vanilla

-MARBELING-
4 ounces Semi-sweet choc chipits
2 tablespoons Water
2 tablespoons Canned milk or cream

Sift dry ingredients. Cream fat and sugar. Add eggs to creamed
mixture. Add dry ingredients alternately with milk and vanilla to creamed
mix. MARBELING: Melt chocolate with water. Add milk or cream. Blend
well. Place 1/3 batter in greased tube pan. Spread 1/2 marbeling
mixture on batter. Put second 1/3 batter over marbeling. Spread second
1/2 marbeling over batter. Add last 1/3 of batter. Bake at 350F 60-70

 

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MARBLE SQUARES

1/2 cup (1 stick) butter
3/4 cup water
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
2 cups flour
2-1/3 cups sugar, divided
1 tsp. baking soda
1/2 tsp. salt
3 eggs, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

PREHEAT oven to 375°friend. Microwave butter, water and 2 of the chocolate squares in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Chop remaining 6 chocolate squares; set aside. Stir in combined flour, 2 cups of the sugar, the baking soda and salt. Add 2 of the eggs and the sour cream; mix well. Pour into greased and floured 15x10x1-inch baking pan.

BEAT cream cheese and remaining 1/3 cup sugar in small bowl with electric mixer on medium speed until well blended. Add the remaining egg; mix well. Spoon over chocolate batter; cut through batters with knife several times for marble effect. Sprinkle with the chopped chocolate.

BAKE 25 to 30 min. or until toothpick inserted in center comes out clean. Cool. Cut into 36 squares.

 

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Apple Squares

Ingredients:
6 tablespoons butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups apples, peeled and chopped
1/2 cup chopped walnuts
powdered sugar for topping
Directions:
Combine butter, sugar, eggs, vanilla, then flour, soda and cinnamon in a large bowl. Beat until well mixed. Add apples and nuts. Stir to mix. Scrape into greased 9X9 pan. Bake in a 350F oven for 40-50 mnutes. Cool 15 minutes. Sift powdered sugar over the top. Cut into squares. Very good warm with ice cream.

 

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Make a Quick Dessert

Combine equal parts of cherry pie filling and chocolate pudding. Put into parfait glasses and you'll have a Black Forest-type dessert.

 

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Sand Pan Cake

2 cups biscuit mix
1 lb brown sugar
4 eggs
1 cup chopped pecans
1 cup coconut
1/2 cup oil
1 tsp vanilla

Mix all ingredients well and pour into 9x13 inch pan. Bake at 325 degrees
for 30 minutes. Cut into squares.

 

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Texas Sheet Cake

• 2 cups sugar
• 2 cups all-purpose flour
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 cup butter (1 stick), melted
• 1/2 cup buttermilk
• 1/2 cup canola or other vegetable oil
• 1 cup water
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract

Preheat oven to 400°friend. Grease and flour a 13x9x2-inch baking pan.
Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside. Stir together the remaining ingredients. (Since Im a chocolate freak, I use just a half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but only just a hint of it. Strictly a matter of personal preference.) Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.
Pour into your prepared pan, and bake at 400°friend for 20-25 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the frosting.

• 1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesnt matter)
• 1/4 cup cocoa
• 1/2 cup butter
• 1 pound confectioners sugar, sifted (about 4 cups)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans. When the cake is just out of the oven, spread the frosting evenly on the hot cake.

 

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Peach Delight

Ingredients:
1 package (2-layer size) yellow cake mix
3/4 cup butter, melted
1 pound fresh peaches, sliced, sweetened with a little sugar
2 cups sour cream
1/4 cup sugar
3 egg yolks
Ground cinnamon to taste
Directions:
Combine the cake mix and butter in bowl and mix well. Spread the cake mixture on the bottom of lightly greased 9 x 12-inch cake pan. Layer the sliced peaches over the top. Blend the sour cream, sugar, and egg yolks in bowl and spoon over the peaches. Sprinkle with cinnamon and bake at 350 degrees for 30-35 minutes or until set.

 

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Caramel Apple Crunch

8 cups sliced peeled tart apples
33 caramels, divided
2 tablespoons milk, divided
2 teaspoons milk, divided
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup chopped walnuts
1/8 teaspoon salt
1 dash ground cinnamon
1/2 cup cold butter
1 scoop vanilla ice cream (optional)

Place the apples in a greased 13-in. x 9-in. x 2-in. baking dish. In a heavy saucepan or microwave, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples. In a bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.

1. Bake at 375° for 45-50 minutes or until golden brown. Cool for 10 minutes. Meanwhile, in a heavy saucepan or microwave, melt remaining caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream if desired.