whats Baking!!

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Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 cup plus 1 Tbls. milk, divided
1 Tbls sugar
1 tub (8oz.) Cool Whip, thawed, divided use
1 graham cracker crust (6 oz.)
1 can (15oz.) pumpkin
2 pkg. (4 serving each) Jello vanilla instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 Tbls. milk and sugar in a large bowl 'til well blended. Gently stir in half of the whopped topping. Spread onto bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with whisk 2 mins. 'til blended well.(will be thick) Spread over cream cheese layer.
Refrigerate 4 hours or 'til set. Dollop with remaining whipped cream and store in the fridge.

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Shortbread Tea Cookies

3/4cupbutter, unsalted (1 1/2 sticks) 1 1/4cupsconfectioners' sugar 4large egg yolks 2teaspoonsvanilla extract.1/3teaspoonsalt 3cupsflourPreparation Cook: 30 minutes

1. Preheat the oven to 325°F.
2. With an electric mixer, beat the butter until smooth, about 2 to 3 minutes.
3. Gradually add the confectioners' sugar and beat until the mixture is pale and fluffy.
4. Beat in the egg yolks, vanilla extract and salt.
5. Stir in the flour.
6. Chill the dough for about 15 minutes, until firm enough to handle, or 1 hour if you want to make cut-out cookies. Shape into 4 logs that are 1 1/2" in diameter and cover with plastic wrap. Chill. (This can be done in advance and stored in the refrigerator for up to 3 days or in the freezer for 1 month.)
7. When the logs of dough are very firm, slice them about 1/4"-thick and place 1" apart on an ungreased baking sheet. If making cut-out cookies, roll the dough on a floured surface and cut as desired.
8. Bake until very pale golden brown, about 8 to 10 minutes. Remove from the baking sheet and let cool.

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Died and Gone to Heaven Cake

Ingredients:

1 chocolate cake mix
8 ounces cream cheese
1 cup powdered sugar
12 ounces Cool Whip
1 package (3 oz.) instant vanilla pudding
1 package (3 oz.) instant chocolate pudding



Directions:
Bake cake as directed in 9 x 13 inch pan. Cool. Cream cream cheese, powdered sugar and 3/4ths of the Cool Whip. Spread on cake. Mix chocolate and vanilla pudding together with 3 cups cold milk. Let set until thick. Spread pudding on top of cheese mixture. Spread remaining whipped topping on top of pudding. Let refrigerate at least 6 hours before serving.

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Yogurt-Pineapple Dip

1 (8oz.) pkg. reduced-fat cream cheese, softened
2 (8oz.) cartons vanilla low fat yogurt
1 tsp. lemon juice
1/2 tsp. grated orange zest
1/4 tsp coconut extract
1 (8oz.) can unsweetened crushed pineapple, drained

Beat cream cheese at med. speed with mixer until light and fluffy; add yogurt and next 3 ingredients. Beat until smooth. Stir in crushed pineapple. Cover and chill thoroughly. Makes 3 1/2 cups. Great with a tray of fresh cut up fruit.

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Banana Split Pan Cake

1 ½ C graham cracker crumbs (about 18 squares)
¾ C + 2 T sugar, divided
½ C butter, melted
2 pkg (8 oz each) cream cheese, softened
1 can (20 oz) pineapple tidbits, well drained
3 Bananas
2 C + 2 T milk, divided
2 pkg (4-serving size) Vanilla Flavor instant pudding mix
2 C thawed whipped topping
1/2 C chopped pecans, for garnish
Maraschino cherry halves, for garnish


Crush graham crackers in bowl. Mix in 2 T sugar and the melted butter. Press mixture into the bottom of a foil-lined 13x9” sheet pan. Freeze for 10 minutes.

In separate bowl, beat cream cheese with ¾ cup sugar with mixer until well blended and smooth. If necessary, add up to 2 T milk to smooth the mixture.
Carefully spread the cream cheese mixture over the crust. Top with pineapple and sliced banana from 2 and a half of the bananas.

Pour remaining 2 C of milk into separate bowl and combine with both pudding mixes. Beat with a wire whisk until blended (about 2 minutes). Fold in 1 C of the whipped topping. Spread over the fruit layer in pan. Top with remaining whipped topping.

Garnish with remaining banana slices, pecans and maraschino cherries.

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Old Fashion Fruit Salad

Ingredients

3 beaten eggs
1 bunch seedless green grapes
3/4 cup sugar
1 bunch seedless red grapes
3 tablespoons butter softened
1 can (20 oz) pineapple tidbits drained
1/2 cup lemon juice
1/2 cup pecans or walnuts chopped
3 Golden Delicious apples peeled, cored, chopped
1 1/2 cups mini-marshmallows
3 Red Delicious apples peeled, cored, chopped

Instructions

Combine eggs, sugar, and butter in saucepan; stir in lemon juice. Cook over medium heat until thickened, stirring constantly. It will thicken quickly. Refrigerate until cool. In a large serving bowl, place fruit, nuts, and marshmallows. Pour dressing over mixture, and mix well.


Note: To retain the natural color of the apples, toss a little lemon juice in the bowl of apples and mix well before adding the other ingredients.

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Whole Wheat Banana Muffins

Ingredients:
3/4 cup whole wheat flour
3/4 cup white flour
2 teaspoons baking powder
3/4 cup oatmeal
pinch of salt
1 egg
3/4 cup milk
1/3 cup mashed banana (or other fruit)
1/4 cup salad oil
1/4 cup honey

Directions:
Combine the flours, baking powder, salt, and oatmeal. Stir. Beat egg, stir in milk, banana, salad oil, and honey. Pour into flour mixture and stir until evenly moist.

Spoon into greased muffin cups or use cup cake liners and bake for 14 minutes at 400F.

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Pumpkin Cake Mix Dessert

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 (18 1/4 ounce) yellow cake mix (Betty Crocker Super Moist)
1 3/4 cups butter, melted
1 cup pecans, chopped coarsely

1. Preheat oven to 350°F Grease sides and bottom of 13" X 9" cake pan. (I use butter, but cooking spray works well also).
2. Combine pumpkin, milk, sugar, eggs and spices in a bowl. Use a whisk or fork to combine thoroughly. Carefully pour the custard mix into the prepared pan.
3. Sprinkle the dry cake mix evenly over the top of the custard.
4. Drizzle the melted butter evenly over the top. Sprinkle on the nuts.
5. Bake at 350F for 45 - 50 minutes. Check for doneness by inserting a table knife in the center. If the knife comes out clean, it is done.

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German Chocolate Bars
1 box Duncan Hines German Chocolate cake mix
1 1/2 cups quick-cooking oats
1/2 cup butter (or margarine), melted
3 eggs
1 can coconut pecan frosting
8-oz. cream cheese, softened

1: Preheat oven to 350. 2: Grease and flour 13x9-inch baking pan. 3: For a crust, combine cake mix, oats, butter (or margarine), and 1 egg. 4: Mix on low speed until crumbly. 5: Reserve 2 cups for topping. 6: Press remaining crumb mixture in bottom of prepared pan. 7: Filling: 8: In large bowl at high speed, mix frosting, cream cheese, and 2 eggs. 9: Mix about 1 minute. 10: Pour over crust. 11: Sprinkle reserved crumbs over filling. 12: Bake 45-55 minutes. 13: Cool completely before cutting into bars. Recipe Yield: 12-24

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Sorry, big OOPS on the previous post...

Here's a new one...

Cranberry-Nut Pie

Ingredients:
1 1/4 cup fresh or frozen cranberries
1/4 cup brown sugar
1/4 cup chopped walnuts
1 large egg
1/2 cup sugar
1/2 cup flour
1/3 cup melted butter

Directions:
Preheat oven to 325. Butter 9-inch pie plate and layer cranberries on bottom.

Sprinkle with brown sugar and nuts. In a bowl beat egg until thick add sugar, beat again. Stir in flour and melted butter. Pour over cranberries and bake 45 minutes.

Great served warm with whip cream or vanilla ice cream.

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Coconut Pound Cake

Ingredients
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1-1/2 cups sugar
2 teaspoons grated orange rind
6 eggs
1 package (7 ounces) sweetened flaked coconut

Directions :
1. Heat oven to 325 degrees F. Generously coat 10-inch Bundt pan with nonstick cooking spray.
2. Sift together flour, baking powder and salt into medium-size bowl.
3. Beat butter on high speed in large bowl until light. Add sugar and continue beating until very light and creamy, about 3 minutes. Add orange rind. Beat in eggs, one at a time. By hand, stir in coconut, then flour mixture in 2 batches; mix just until flour is incorporated. Do not over mix. Scrape into prepared pan.
4. Bake in 325 degree F oven until wooden pick inserted in center of pound cake comes out clean, about 1 hour. Makes 12 servings.

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BERRY BERRY DELICIOUS DESSERT


6 cups (two 12 oz packs) of frozen mixed berries (blueberries, blackberries, strawberries and/or raspberries)
¼ cup sugar
1 cup all purpose flour, divided into ¼ and ¾ units
1 Tbs lemon juice
¾ cup old fashioned oats (not instant)
2/3 cup golden brown sugar
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
8 Tbs (1 stick) chilled butter, chopped into pieces
1 carton vanilla ice cream


Preheat oven to 375 degrees.

Combine berries, sugar, ¼ cup of the flour and lemon juice. Stir and set aside.

Combine all dry ingredients including remaining flour in a bowl. Cut butter into pieces and drop into dry mix. Mash with a potato masher or large fork to break butter into bits mixed in with dry ingredients. Sprinkle clumps of butter/flour mixture over berries.

Bake 45 minutes to 1 hour until top is crisped and golden in color. (Cooking and crisping varies depending on the oven calibration and even local weather.)

Serve with scoop of vanilla ice cream on top.

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Chicago Public School Cafeteria Butter Cookies

1 cup softened butter
2/3 cup granulated sugar
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 pinch salt
4 teaspoons sugar (optional)

1. Preheat oven to 350 degrees.
2. Cream butter and sugar until fluffy.
3. Mix in vanilla extract.
4. Mix in flour gradually.
5. Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
6. Flatten cookies with the bottom of a glass dipped in sugar if desired.
7. Bake until golden brown (approximately 12-15 minutes.
8. Makes about 2 dozen.

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Eddie Deen’s Chocolate Fudge Pecan Pie

¼ lb. butter (1 stick
1 cup Sugar
¼ cup Flour
2 tablespoon Cocoa
½ cup Buttermilk
1 Egg
1 teaspoon Vanilla
1 cup chopped pecans

On the stove top melt butter. In a medium bowl, mix together sugar, flour and cocoa. Add mixture to melted butter with a whisk until dissolved into butter.

In a small mixing bowl, stir together buttermilk, eggs and vanilla. Add to melted butter mixture. Pour into prepared pie crust. Sprinkle
with 1 cup of chopped pecans.

Bake at 350 for 50 minutes.

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Healthy Breakfast Muffins

1 cup whole-wheat flour
1 ½ cups white flour
2 cups skim milk
2 eggs or the equivalent in egg substitute
1/3 cup applesauce
½ cup honey
2-½ Tbsps baking powder
1 tsp salt
1 Tbsp cinnamon
1 cup golden raisins
1 cup dried cranberries
1 cup chopped pecans
1 cup slivered almonds
Zest from one orange

1. Combine all ingredients into a large bowl.
2. Using a large spoon, mix ingredients together just until combined.
3. Pour batter into your prepared muffin tins. Fill each muffin form ¾ of the way.
4. Bake in a preheated 350 degree oven for about 30 minutes or until done. A toothpick should come out clean.
5. Remove muffins; allow to cool. Serve and Enjoy!


Diabetic Exchanges
Fat 2.8
Carbohydrates 4
Protein 1.4

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Cherry Pie Filling Salad


Ingredients:

1 can light cherry pie filling
1 package (large size) sugar free cherry gelatin
1 can (20 oz size) crushed pineapple (not drained)
2 cups boiling water
1/2 cup chopped walnuts
Cool Whip, optional



Directions:
Dissolve gelatin in hot water and add remaining ingredients. Chill until firmed up. Can be topped with Cool Whip and used as a salad or even as a light desssert.

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Starbuck's Caramel Scones

3 cups unbleached all purpose flour
1/2 cup unsalted butter
3/4 cup half-and-half or low-fat whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup whole milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch chips
1/3 cup butterscotch chips, fine chopped (use food processor)
1 egg white, slightly beaten
confectioners' sugar (optional)

1. Preheat oven to 425°F
2. Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.
3. Scoop mixture onto the baking sheet, to form individual scones. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.

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Festive Pineapple-Cranberry Salad


1 can (20 oz.) crushed pineapple, undrained
2 pkgs. (4 serving size) Jello Raspberry gelatin
1 can (16 oz.) whole cranberry sauce
1 med. apple, chopped
2/3 cup chopped walnuts


Drain pineapple, reserving the liquid in 1 qt. measuring cup. Remove 1 Tbls. of the crushed pineapple; set aside for garnish. Add enough cold water to reserved liquid to measure 3 cups. pour into large saucepan. Bring to a boil; remove from heat. Add gelatin; stir at least 2 mons. until completely dissolved. Add cranberry sauce; stir, mixture should be thick. Pour into a large bowl. Refrigerate 1 1/2 hours or 'til slightly thickened (consistency of unbeaten egg whites).

Stir in remaining pineapple, apple and walnuts; stir gently. Pour into med. serving bowl. Refrigerate 4 hrs. until firm. Top with reserved crushed pineapple just before serving. Store in fridge.

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Thanksgiving Cranberries

1 cup orange juice

1 pkg. fresh cranberries

Zest of one orange

½ tsp. fresh grated ginger

Combine all ingredients in saucepan and simmer about 10 minutes until berries pop and sauce begins to thicken. Sauce will thicken more as it cools.