whats Baking!!

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Blueberry Cake
2 cups sifted flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoons salt
½ cup butter
2 eggs
½ cup milk
1 teaspoon vanilla extract
1 (1 lb. 8 oz.) jar or can of blueberry pie filling
¼ cup sugar

Combine flour, 1 cup sugar, baking powder, and salt in bowl.
Cut in butter until mixture is crumbly. Reserve ½ cup of crumb mixture.
Beat together eggs, milk, and vanilla.
Add to remaining crumb mixture, stir well.
Spread into greased 13×9x2 inch cake pan.
Combine blueberry pie filling and ¼ cup sugar.
Spread over top of batter in pan.
Sprinkle top with reserved crumb mixture.
Bake in a 325 degree oven for 45 minutes or until cake is done.
Cool in pan on a wire rack.
Can also be served in the morning as a coffee cake.

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Fantastic Fudge Brownies

Ingredients:
1 cup butter or margarine, softened
2 cups sugar
4 tablespoons cocoa
4 eggs, beaten
1 cup flour
1 cup chopped walnuts
1 teaspoon vanilla

***ICING***
2 cups powdered sugar
2 tablespoons butter or margarine
2 tablespoons cocoa
2 tablespoons boiling water
2 teaspoons vanilla



Directions:
Cream sugar, cocoa and butter. Add beaten eggs and vanilla. Add flour and fold in walnuts. Bake in greased 9x13 pan at 350F for 40-50 minutes. Top will appear to be underdone (falls in middle), but don't overcook! Should be moist and chewy.

Mix icing ingredients and spread over "hot" brownies so it will have a shiny glaze when cooled.

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Toll House Cookie Pie

1 cup softened butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tbsp vanilla
1 tsp baking soda
½ tsp salt
2 1/3 cups flour
1 ½ cup semi sweet chocolate chips
2 9-inch prepared pie shells

1.Cream together butter, sugar, and brown sugar for three minutes.
2.Add eggs, vanilla, baking soda, and salt. Mix together well for a good 2 minutes being sure to scrape down the sides of your mixing bowl.
3.Add flour and blend until just combined.
4.Add chocolate chips and blend until just incorporated.
5.Divide cookie dough evenly between two prepared 9-inch pie shells.
6.Place into a 350 degree oven and bake for about 45 minutes or until fully cooked through. If you insert a tooth pick it should come out clean.

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Sweet As Kisses Pie

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup cherry pie filling
1 HONEY MAID Graham Pie Crust (6 oz.)


MIX cream cheese and sugar with electric mixer on medium
speed until well blended. Gently stir in 2 cups of the
whipped topping.

ADD pie filling. Cut through batter with knife several times
for marble effect.

POUR into crust; spread with remaining whipped topping.
Freeze at least 3 hours or overnight. Let stand 10 minutes
before cutting into 8 slices.

Makes 8 servings

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Pear Bar Cookies

Ingredients:

***SHORTBREAD BASE***
1 1/2 cup sifted flour
1/3 cup sugar
1/3 cup butter or margarine
***FILLING***
2 medium Bartlett pears, fresh
2 eggs
1/2 cup brown sugar
1/2 cup flour, sift before measuring
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon vanilla
1/2 cup flaked coconut



Directions:
SHORTBREAD BASE: Combine flour with sugar. Cut in butter until particles are fine. Press firmly over bottom of 9" square baking pan. Bake at 350 for about 20 minutes, until edges are very lightly browned.

FILLING: Pare, core and dice pears to measure 1-1/4 cups. Beat eggs with brown sugar until light. Stir flour, baking powder, salt and ginger together. Stir into egg mixture along with vanilla. Fold in diced pear and coconut.

Spoon over hot baked short bread layer; spread level. Return to oven and bake 25 minutes longer, until lightly browned. Cool in pan. Cut into bars when cold.

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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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Cherry Upside Down Cake

1/2 cup brown sugar, packed
14 ounces sour pie cherries, drained (reserve the liquid)
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup oil
3/4 cup milk
1 teaspoon vanilla extract
1 large egg

CHERRY SAUCE
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 cups cherry juice
1/2 teaspoon almond extract
2 tablespoons butter, softened
red food coloring, if desired

1. have ingredients at room temperature --
2. butter a 12x8 pan.sprinkle brown sugar over bottom of pan -- add drained cherries.
3. sift together flour, baking powder, salt and sugar.
4. add to oil and milk and vanillla -- beat for 1 1/2 minutes or batter is well blended.
5. add egg, unbeaten, and beat for another 1 1/2 minutes.
6. pour over cherries in pan --
7. bake at 350* for 35-45 minutes --
8. CHERRY SAUCE:.
9. you will need to put reserved cherry juice, drained from cherries into a 2 cup measuring cup -- and add enough water to equal 1 1/2 cups juice -- ,
10. pour into a medium saucepan -- add sugar, and cornstarch -- cook till thickened -- stirring constantly --
11. remove from heat and add almond extract, butter and red food coloring, if desired --
12. stir well to combine -- and butter melted.
13. serve warm over warm cake --

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Raspberry Pull-Apart Bread

Ingredients:
2 loaves frozen bread dough
1 small box raspberry gelatin powder
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 cup butter or margarine



Directions:
Butter a 9 x 13-inch pan. Let loaves thaw 30 minutes. Slice each loaf into 8 pieces. Cut each slice into quarters. Arrange in pan unevenly.

Mix gelatin powder, sugars and cinnamon. Sprinkle over bread. Dab with butter.

Let rise until a bit higher than pan. Bake at 300 degrees F for 25 to 30 minutes. Flip onto a cookie sheet. Serve hot.

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Pennsylvania Dutch Soft Sugar Cookies presented by The Beechmont Inn

3 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups sugar
1 cup butter
2 eggs
1 Tbsp vanilla
1 cup buttermilk

Sift together flour, baking soda, baking powder and salt. Set aside.
Cream together sugar and butter. Add eggs one at a time and beat. Add vanilla and beat. Stir flour mixture into sugar mixture alternating with the buttermilk. Stir until smooth. Drop by tablespoon full (or use a small ice cream scoop) onto greased cookie sheet (or for best results, use cookie sheet lined with parchment paper). Sprinkle tops with sugar. Bake in 375° oven for 7-10 minutes. Remove from cookie sheet and cool on rack. Makes 2-3 dozen. Store in airtight container

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Sugar Free Fudge
1 Point Per Serving
1/4 cup reduced-calorie margarine
2 ounces unsweetened Chocolate
8 ounces light Cream Cheese -- 1 package
24 packets Equal sweetener
1 teaspoon Vanilla extract
1/2 cup chopped walnuts

Melt Margarine over low heat. Add Chocolate and stir just until melted.
Remove from heat stir in sweetner and vanilla. Combine chocolate mixture
with cream cheese and beat until smooth. Stir in nuts and spread mixture
into a lightly greased 8 inch square pan. Refrigerate until firm. Cut
into 1 inch squares. Store in Refrigerator.

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Caramel Clusters

1 (14 ounce) package caramels (48)
1/4 cup water
6 cups crispy rice cereal, squares bite-size
2 cups pecan halves (or favorite nut)

1. Heat oven to 300 degress.
2. Melt caramels with water in 2-3 quart saucepan on low heat, stirring frequently until smooth.
3. Add cereal and pecans; mix lightly until well coated. Spread into greased 15x10 pan.
4. Bake 25 minutes, stirring after 15 minutes. Turn out onto greased wax paper. Cool thoroughly, then break apart.
5. Microwave tip - microwave caramels and water in large bowl on high for 2-3 minutes or until smooth, stirring until smooth.
6. Variation: Add 1/2 cup semi-sweet real chocolate chips to cooled mixture, mix lightly.

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Cannoli Layer Cake

1 box (18.25 oz.) devil's food cake mix
2/3 cup Irish Cream liqueur, like Baileys, divided
1 (12oz.) container mascarpone cheese
1 box (16oz.) confectioner's sugar
1/3 cup chocolate fudge sauce, warmed

Heat oven to 350 degrees. Prepare cake mix according to package directions, reducing water to 3/4 cup and adding 1/2 cup Irish Cream liqueur. Divide batter among 3 greased 8" round cake pans. Bake 25 mins. Cool on wire rack.

In a bowl beat together mascarpone cheese and remaining liqueur until smooth. Add confectioner's sugar, one cup at a time, beating constantly. Place one cake layer on serving plate. Spoon filling into a pastry bag with a star tip.

Pipe 1/2 cup cheese mixture on cake layer. Repeat layering. Top with third cake layer. Pour fudge over cake, coating the top.....let it run down the sides. Top with remaining cheese mixture.

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Made this last night and it came out good!

Mimi's Cafe Carrot Bread

1 1/2 cups flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup vegetable oil
1 cup plus 2 Tbls. sugar
3 eggs
1/4 molasses
1/2 tsp vanilla
1 cup shredded carrots
1 cup raisins
3/4 cup chopped walnuts

Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda and salt in a bowl.

In another bowl beat together the oil, sugar, eggs, molasses and vanilla. Add shredded carrots and mix. Add raisins and walnuts and stir to combine.
Add the flour mixture into the wet mix and stir 'til fully combined.

Pour into two ungreased 8" loaf pans. Bake for one hour or 'til a toothpick inserted comes out clean.

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Macadamia Caramel Bars

Ingredients:
1 can (14 ounce size) sweetened condensed milk
1 beaten egg
1 cup chopped macadamia nuts
1 cup cold butter
1 firmly packed cup light brown sugar
2 cups unsifted flour
25 unwrapped caramels



Directions:
Preheat oven to 350 degrees F.

In large bowl, combine flour, sugar, and egg, then cut in 1/2 cup butter until crumbly. Stir in nuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan and bake 15 minutes.

In a heavy saucepan over low heat, melt caramels with sweetened condensed milk and remaining 1/2 cup butter. Pour over prepared crust. Top with reserved crumb mixture. Bake for 20 minutes. Cool.

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Popcorn Balls

2 cups brown sugar
1 (14 ounce) can Eagle Brand Condensed Milk
1 cup Karo syrup
1/2 cup margarine
4 gallons popped popcorn

1. Combine all ingredients, bring to a boil, stirring constantly for 5 minutes.
2. Pour over 4 gallons of popcorn. Stir to make sure all the popcorn is covered. When cooled enough to handle form into balls.
3. Note: 16 cups=1 gallon 64 cups=4 gallons.

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Andreya's Noodle Kugel

1 pound Wide Egg Noodles
14 ounce Applesauce or Sliced Peaches
1/4 pound Butter
1/4 cup Cinnamon
4 Eggs beaten
2/3 cup Sugar
1 1/2 cups Buttermilk


Cook noodles until tender. Add remaining ingrediences. Mix together and pour into a 9"X14" glass baking dish. Cook in a pre-heated 350F oven for 45 minutes or until kugel is slightly brown on top. Eat and enjoy!

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Neiman-Marcus Cake

Ingredients:
1 box yellow cake mix
1/4 cup melted butter
4 eggs
8 ounces cream cheese
1 pound powdered sugar
2 cups coconut
Pecans, chopped



Directions:
Combine cake mix, butter and half the eggs. Pour into 9x13 pan.

Mix cream cheese, remaining eggs, sugar, coconut and pecans and pour over first layer. Bake at 350F about 45 minutes to 1 hour, until center is set.

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Cherry Cheese Bars

1 cup walnuts, divided
1 1/4 cups flour
1/2 cup brown sugar, packed
1/2 cup butter flavor shortening
1/2 cup coconut
2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
2 eggs
2 teaspoons vanilla
1 (21 ounce) can cherry pie filling

1. Heat oven to 350°F.
2. Grease a 13x9x2 inch pan.
3. Coursly chop 1/2 cup nuts for the topping. Set aside.
4. Finely chop remaining 1/2 cup nuts.
5. Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped nuts and coconut.
6. Remove 1/2 cup of this mixture and set aside.
7. Press remaining crumbs in bottom of pan. Bake at 350F for 12-15 minutes until edges are lightly browned.
8. Beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. Spread over hot, baked crust. Return to oven and bake 15 minutes longer.
9. Spread cherry pie filling over cheese layer.
10. Combine reserved nuts and reserved crumbs. Sprinkle over cherries. Return to oven and bake 15 minutes more. Cool. Refregerate several hours.

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Anise Cookies

3 eggs
1/2 cup vegetable or corn oil
1/2 cup milk
2 teaspoons anise extract
1 cup of sugar
1/2 teaspoon salt
4 cups all-purpose flour
3 teaspoon baking powder
Glaze
3 cups confectioners' sugar, sifted
1/3 cup of milk
1/2 teaspoon vanilla


Heat oven to 350 degrees.
In large bowl mix eggs, oil, milk, anise, sugar, salt, flour and baking powder until well combined.
With floured hands roll into 1-inch balls and place on an ungreased cookie sheet about 2 inches apart. Bake for 12 to 15 minutes or until bottoms of cookies are golden brown.
Remove immediately from cookie sheet and cool on a wire rack.
For the glaze: Place confectioners' sugar in medium bowl and add milk, 1 tablespoon at a time, until mixture is consistency of syrup. Tint with food coloring if desired. Dip top of each cookie in glaze and let drip down the sides. Makes four dozen.