whats Baking!!

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Canadian Upside-Down Cake

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 cup milk
1 cup pure maple syrup
1/2 cup walnuts, finely chopped
Directions:
Preheat the oven to 350°F. Butter a 9-inch square baking pan. Sift the flour, baking powder, cinnamon, and salt into a medium bowl. Beat the butter, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk.
Bring the maple syrup to a boil in a small saucepan over medium-low heat. Stir in the walnuts and remove from the heat. Pour the walnut syrup into the prepared pan. Spoon large dollops of the batter over the top. Use a thin metal spatula to spread the batter; it will soften with the heat of the syrup. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Turn out onto a serving plate. Serve warm.

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Cinnamon Shortbread Bars
Shortbread Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup powdered sugar
• 1/2 cup cake flour
• 1 cup Butter, softened
• 1/2 teaspoon ground cinnamon

Topping Ingredients:

• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon

Instructions:

Heat oven to 350?F. Combine all shortbread ingredients in large mixer bowl. Beat at low speed just until soft dough forms (4 to 6 minutes). (DO NOT OVERMIX.)

Press dough evenly onto bottom of lightly greased 13x9-inch baking pan.

Stir together all topping ingredients in small bowl; sprinkle over shortbread. Prick dough all over with fork.

Bake for 20 to 30 minutes or until light golden brown. Cool slightly on wire rack; cut into bars while still warm..

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Cracker Barrel Raisin Cookies
4 c Flour
1 t Baking soda
1 t Salt
1/2 ts Nutmeg
3 c Raisins
Boiling water
1 c Butter
1 1/2 tb Vanilla
3/4 c Granulated sugar
3/4 c Light brown sugar; firmly packed
1 Egg
2/3 c Sour cream


Pour boiling water over the raisins and let stand for about 10 minutes; drain the raisins. Cream butter, sugar and egg together well; add rest of ingredients including raisins and mix well. Refrigerate dough to chill Roll into 1-inch balls and place 2 to 2 1/2 inches apart on a greased cookie sheet. If you want, you can drop by tablespoons instead of putting into rolls. Flatten with a fork first one way and then the other. Bake at 375~ for about 15 minutes or until the cookies are golden brown.

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Creamy Lime-Coconut Bars

Filling Ingredients:

• 1 cup lime juice
• 2 (14-ounce) cans sweetened condensed milk
• 1 teaspoon freshly grated lime peel
• 1 to 2 drops green food color

Crust Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup slivered almonds, ground*
• 1/2 cup cold LAND O LAKES� Butter

Topping Ingredients:

• 1/2 cup sweetened flaked coconut

Instructions:

Heat oven to 350�F. Combine all filling ingredients in large bowl. Set aside. (Mixture will thicken slightly.)

Combine flour, sugar and ground almonds in large bowl; cut in butter until mixture resembles coarse crumbs.

Pat mixture evenly into ungreased 13x9-inch baking pan. Bake for 16 to 18 minutes or until edges are lightly browned.

Pour filling mixture over hot, partially baked crust. Sprinkle with coconut. Continue baking for 15 to 17 minutes or until filling is set. Cool completely. Cut into bars. Cover; store refrigerated.

*Substitute 1/2 cup finely chopped macadamia nuts.

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Peachy Cheesecake Squares

2 cups sliced, ripe peaches (5 large to 8 small)
2 teaspoons sugar
1/2 teaspoon cinnamon
2 1/4 cups all purpose flour
1 1/2 cups powdered sugar
2 sticks cold butter
1- 8 ounce package cream cheese, softened
1-14 ounce can sweetened condensed milk
1 egg
2 teaspoons vanilla

Preheat oven to 350. Peel and core the peaches. Slice thinly or chop
and toss with cinnamon and sugar, set aside. In a large bowl,
combine flour and powdered sugar. Cut in the butter until the
mixture is crumbly and rather dry. If you don't mind the mess, it is
easier to do this with your hands. Reserve 2 cups of the mixture for
the topping. Press the remaining mixture into the bottom of a 13x9
inch pan (I prefer glass).Bake the crust for 15 minutes.
While the crust is baking, beat the cream cheese until fluffy.
Gradually beat in the condensed milk until smooth. Add the egg and
vanilla. Mix well.
After the crust has baked for 15 minutes, remove from oven and
carefully smooth the peaches over the crust in an even layer.
Drizzle with any peach juice that is left in the bowl. Pour the
cream cheese mixture over the peaches. Sprinkle the reserved crust
mixture over the cream cheese filling.
Bake for 30 to 35 minutes until bubbly and starting to brown on top.
It is easiest to cut the bars after they have chilled for a while,
but they are incredibly delicious warm. If there are any leftovers,
store in the fridge.

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Caramel Graham Cracker Cookies

24 graham crackers
1/2 lb. butter
1 cup brown sugar
1 1/2 cups (6oz.) chopped pecans

Preheat oven to 350 degrees. Place all crackers on ungreased large rimmed cookie sheet so that they fit snugly without too much overlap, but without any gaps between.
In a small heavy saucepan, melt butter and brown sugar. When mixture comes to a bil, stir constantly for 5 mins.
Pour mixture over graham crackers.
Sprinkle pecans over all.
Bake for 10 mins.
Let cool, then cut or break into pieces.

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PEANUT BUTTER CHOCOLATE CAKE

1 pkg. chocolate cake mix
1 1/4 cups water
1/2 cup reduced fat sour cream
2 egg whites
1 pkg (8oz.) reduced fat cream cheese
1 egg lightly beaten
1/2 cup sugar
1/2 cup reduced fat creamy peanut butter
1/4 cup fat free milk

In a large mixing bowl, beat the cake mix, water, sour cream and egg whites on medium speed for 2 mins. Coat a 13 x 9 pan with Pam and dust with flour. Pour batter into pan.
In a small bowl, beat the cream cheese, egg, sugar, peanut butter and milk until smooth. Drop by tablespoonfuls over batter and swirl with a knife. Bake at 350 degrees for 35-40 mins. (toothpick test) Cool on a wire rack. Refrigerate leftovers.

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ORANGE CRANBERRY OATMEAL COOKIES (makes 4 dozen cookies)

1 c butter, softened
1 c brown sugar
? c sugar
2 eggs
1 tsp vanilla
1 T orange juice
1 T finely grated orange rind
1? c flour
1 tsp baking soda
? tsp salt
3 c oats
1 c dried, sweetened cranberries
Beat together butter & sugars until creamy. Add eggs, vanilla, orange juice, and rind, beating well. In a separate bowl, combine flour, soda, and salt. Add this mixture to butter mixture. Mix in oats and cranberries until well combined. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 350? 10-12 minutes. Cool on wire racks.

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Cherry Nut Bars

Ingredients:

• 2 cups all-purpose flour
• 2 cups uncooked quick-cooking oats
• 1 1/2 cups sugar
• 1 1/4 cups Butter, melted
• 1/2 cup chopped pecans
• 1 teaspoon baking soda
• 1 (21-ounce) can cherry pie filling
• 1 cup miniature marshmallows

Instructions:

Heat oven to 350°F. Combine all ingredients except pie filling and marshmallows in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture for topping.

Press remaining crumb mixture into ungreased 13x9-inch baking pan. Bake for 12 to 15 minutes or until lightly browned on edges.

Gently spoon pie filling evenly over hot, partially baked crust; sprinkle with marshmallows. Sprinkle with reserved crumb mixture. Continue baking for 25 to 35 minutes or until lightly browned. Cool. Cut into bars.

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Big Batch Fudgy Brownies
Brownie Ingredients:

• 1 cup Butter
• 4 (1-ounce) squares unsweetened baking chocolate
• 2 cups sugar
• 1/2 cup Sour Cream
• 4 eggs, slightly beaten
• 2 teaspoons vanilla
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt

Frosting Ingredients:

• 1 cup real semi-sweet chocolate chips
• 2 tablespoons shortening
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• 3 to 5 tablespoons milk

Instructions:

Heat oven to 350°F. Melt butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, until smooth (5 to 8 minutes). Remove from heat; stir in sugar. Add sour cream, eggs and 2 teaspoons vanilla; mix well. Stir in flour and salt just until moistened.

Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until brownie begins to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (3 to 5 minutes). Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Spread over cooled brownies. Cut into bars.

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Pumpkin Chocolate Chip Loaf Cake

Ingredients:
1 3/4 cup unbleached all purpose flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts
Directions:
Preheat oven to 350F. Butter and flour 9x5x2 1/2-inch metal loaf pan.
Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

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APPLE CRISP

Ingredients
>6 apples peeled, sliced
1/2 teaspoon nutmeg
1/2 cup flour
1/2 cup quick cooking oats
3/4 cup Brown sugar
1/2 cup pecans chopped
1/2 teaspoon Cinnamon
3/4 cup margarine melted


InstructionsSpread apples in baking dish. Combine flour, brown sugar, cinnamon, nutmeg, oats and pecans in bowl, mix well. Add margarine; mix well. Sprinkle evenly over apples. Bake at 375F for 35 minutes. Serve with ice cream or whipped topping.

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Easy Banana Cake

1 1/2 cups self-raising flour
4 1/2 oz softened butter
1 1/2 cups mashed bananas [ about 4 bananas ]
3/4 cup brown sugar
2 eggs, lightly beaten
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon baking soda

Place all ingredients into a bowl.
Beat with an electric mixer on low speed until ingredients are combined.
Increase speed to medium.
Beat until mixture is smooth and pale.
Pour into greased 8 inch round or square cake pan.
Bake in moderate oven 350 degrees for 45 to 50 minutes or until
cooked when tested.
Cool in pan for 5 minutes. Turn onto wire rack to
cool completely

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Chocolate Royale Cheesecake Squares

24 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
(1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
4 eggs

PREHEAT oven to 325?F. Mix crumbs and butter; press firmly onto bottom of 13x9-inch baking pan. Bake 10 minutes.
BEAT cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 to 50 minutes or until center is almost set. Refrigerate at least 4 hours or overnight. Cut into 32 squares to serve. Store leftover dessert squares in refrigerator.

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Gooey Pound Cake

1 box (17oz.) pound cake mix
1/2 lb. butter, melted (2 sticks)
4 eggs
1 (8oz.) cream cheese
1/2 tsp. vanilla
1 lb. powdered sugar (about 3 1/4 cups)
1 cup chopped pecans

Combine cake mix, butter and 2 eggs; stir 'til well blended. Beat one minute. Spread batter into greased 9x13 pan.
Beat cream cheese with mixer until light and fluffy; beat in remaining 2 eggs and vanilla. Set aside 1/2 cup powdered sugar for 'frosting'. Beat in remaining powdered sugar. Pour evenly over batter . Sprinkle with nuts.
Bake at 350 degrees for 35-45 mins. 'til cake pulls away from sides of pan....may take longer at high altitudes.
Sprinkly with reserved powdered sugar. Cool 20 mins before cutting.

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Chocolate Chunk Bread Pudding

1 3/4 cups Hawaiian bread, cut into 1/2-inch cubes 2/3 </TD><TD vAlign=top>cup 2% low-fat milk
2 tablespoons sugar
1 1/2 teaspoons unsweetened cocoa
1 tablespoon Kahlua
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
cooking spray
1 ounce semisweet chocolate, coarsely chopped
2 tablespoons frozen fat-free whipped topping, thawed
2 teaspoons macadamia nuts, finely chopped

1. Preheat oven to 350?F.
2. Arrange bread cubes in a single layer on a baking sheet.
3. Bake for 5 minutes or until toasted.
4. Remove bread from oven.
5. Decrease oven temperature to 325?F.
6. Combine milk and next 5 ingredients(milk through egg) in a medium bowl; stirring well with a whisk.
7. Add bread, tossing gently to coat.
8. Cover and chill 30 minutes or up to 4 hours.
9. Divide half of bread mixture evenly between 2(6 oz) ramekins or custard cups coated with cooking spray; sprinkle evenley with half of chocolate.
10. Divide remaining bread mixture between ramekins; top with remaining chocolate.
11. Place ramekins in an 8" square baking pan; add hot water to pan to a depth of 1".
12. Bake for 35 minutes or until set.
13. Serve each pudding warm with 1 tablespoon whipped topping that has been mixed with macadamia nuts.
14. Enjoy!

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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 F.
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

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

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 F 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.