whats Baking!!

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Fruit-Streusel Coffee Cake

Ingredients:

***Streusel Topping***
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons cold butter or margarine, cut into pieces
***Cake***
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/2 cup granulated sugar
3 large eggs
1 cup milk
1 teaspoon vanilla extract
1 1/4 pound ripe pears, apples, or peaches, peeled and thinly sliced*



Directions:
* or substitute an equal amount of nectarines or plums, not peeled, thinly sliced; or fresh or frozen rhubarb, cut into 1-inch pieces

Prepare topping: In medium bowl, combine flour, brown sugar, and cinnamon. With fingertips, blend flour mixture and butter until mixture resembles coarse crumbs.

Prepare cake: Preheat oven to 350 degrees F. Grease and flour 13" by 9" baking pan. In medium bowl, combine flour, baking powder, baking soda, and salt.

In large bowl, with mixer at low speed, beat butter and sugar until blended, frequently scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, one at a time, beating well after each addition.

In cup, combine milk and vanilla. With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, beating until smooth and occasionally scraping bowl.

Spread batter evenly in prepared pan. Arrange fruit slices on top, overlapping them slightly. Evenly sprinkle streusel topping over fruit.

Bake cake until toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan on wire rack 10 minutes to serve warm.

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HAWAIIAN DROP COOKIES
2 c. flour
2 tsp. baking powder
2 tsp. salt
2 1/2 to 3 c. shortening
1 1/4 c. sugar
1 egg
1/2 tsp. vanilla extract
1/2 tsp. almond extract
3/4 c. crushed pineapple, well drained
1/2 c. coconut

Mix flour, baking powder, and salt. Set aside. Cream shortening,
sugar, egg, vanilla, and almond. Blend in pineapple and coconut. Add
flour mixture. Drop by teaspoon on ungreased cookie sheet 3 inches
apart. Sprinkle with coconut. Bake at 325 degrees for 20 minutes.

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Crunchy Peanut Butter Bars

Ingredients:

2 3/4 cups flour
1 1/4 cup packed brown sugar
1 egg
1/2 cup butter, softened
1/2 cup shortening
1/3 cup chunky peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
***For The Topping***
1 cup semisweet chocolate chips, melted
1/2 cup chunky peanut butter
1 1/2 cup crushed cornflakes



Directions:
Preheat oven to 350 F.

In a large mixing bowl, combine the first eight ingredients. The batter will be thick. Press into an ungreased 15 x 10 inch baking pan. Bake for 15-20 minutes or until set. Cool for 5 minutes.

Meanwhile prepare the topping. In a small bowl, combine the chocolate chips and the peanut butter. Stir in the cornflakes. Carefully spread on top. Cut into bars.

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Poppyseed Kolache

4 to 4-1/2 cups all-purpose flour
1 package active dry yeast
1/2 teaspoon ground mace or ground nutmeg
1 cup milk
1/2 cup butter
1/4 cup granulated sugar
1 teaspoon salt
2 eggs
1 teaspoon vanilla
1 teaspoon lemon zest
Canned poppy seed filling
Raisins (optional)
1 egg
1 Tbsp milk

1 In a large mixing bowl combine 2 cups of the flour, the yeast, and nutmeg or mace; set aside.
2 In a medium saucepan heat and stir the 1 cup milk, the 1/2 cup butter, the granulated sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with the two eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in lemon zest and as much of the remaining flour as you can.
3 Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (for 1 to 1-1/2 hours).
4 Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Grease 2 baking sheets.
5 Roll each dough half into a 16x8 inch rectangle, about an 1/8 inch thick. Cut each rectangle into 8 4x4 squares. Place a large, heaping tablespoon of poppy seed filling onto the center of each square. If you want, add a few raisins to the top of the filling. Brush the four corners of each square with water. Draw the corners up and gently press together. Secure with a toothpick. Place on well greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double (about 35 minutes).
6 Brush with an egg wash made with one egg beaten with a tablespoon of milk. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Transfer to wire racks; cool completely. Remove toothpicks. Makes 16 kolaches.

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Chocolate Chip Cheesecake Squares

2 (18 oz.) tubes refrigerated choc. chip cookie dough
Pam
3 (3 oz.) pkgs. cream cheese, softened
3 eggs
1 tsp. vanilla

Press one tube of cookie dough into the bottom of a 9 x 13 baking pan that has been sprayed with Pam.
Beat cream cheese, eggs and vanilla until smooth. Pour over cookie dough; crumble remaining cookie over top.
Bake at 350 degrees for 30 minutes. Chill before serving.

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Linda's Peanut Butter Nutty Rocky Road Fudge

1 (12 ounce) package chocolate chips
1 cup crunchy peanut butter
2 cups miniature marshmallows
1 cup walnuts, chopped

1. Melt the chocolate chips in a double boiler, or in the microwave. Make sure you watch it in the microwave, so it doesn't burn! You will need to stir it a few times if you are doing the microwave version.
2. Stir in the peanut butter, and mix until blended.
3. Remove pan from heat, and fold in the marshmallows and nuts.
4. Spread into a 9x13" buttered baking dish.
5. Cover, and chill in the fridge until the fudge firms up, about 10-15 minutes.
6. Cut into squares.

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Hazelnut Waffles

Ingredients:

1 1/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs -- separated
1 cup milk
2 tablespoons butter or margarine -- melted
3/4 cup roasted and chopped hazelnuts



Directions:
Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.

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Yellow Layer Cake

CAKE

1/3 cup sugar
1/2 cup vegetable oil
1/2 cup water
4 eggs
6 cups Pillsbury Plus yellow cake mix (Eachbox of cake mix yields 3 cups dry mix)
1 1/2 cups sour cream

FROSTING
1 1/2 cups butter, softened
1 cup powdered unsweetened cocoa
4 cups powdered sugar
1/2 cup milk

1. FOR CAKE:.
2. Grease and flour two 9" round cake pans. Combine sugar, oil, water, eggs and cake mix in a large bowl. Add sour cream and mix thoroughly. Pour batter into the prepared cake pans. Back at 350 for 45-55 minutes, or until toothpick inserted in center comes out celan. Cool layers in pans on a wire rack for 5 minutes; remove from pans by inverting onto wire rack, and continue to cool.
3. Makes one double layer cake.
4. FOR FROSTING:.
5. Cream butter well in a large bowl. Add cocoa and powdered sugar, mix at low speed and add milk. Beat until creamy. Place on cake layer on a plate and spread icing evenly over the top. Set the second layer on top of the first and spread icing on the sides and top of the cake.

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This comes out flat as a pancake (maybe because I used Splenda), but tastes really good.

Nut-Topped Snack Cake
1/2 c All-Purpose Flour
1/2 ts Baking Powder
1/8 ts Salt
1 Egg
1/2 c Sugar
1/4 c Milk
2 tb Margarine or Butter
1/3 c Chopped Pecans
2 tb Sugar

Grease and lightly flour an 8-inch round baking pan. Combine flour, baking
powder, and salt. In a bowl beat eggs with electric mixer on high speed
for 4 minutes or until thick. Gradually add 1/2 cup sugar; beat at medium
speed 4 to 5 minutes or until fluffy. Add dry ingredients to egg mixture;
stir just until combined.
Heat milk with margarine until margarine melts; stir into batter and mix
well.
Pour batter into prepared pan. Combine nuts and 2 tablespoons sugar;
sprinkle evenly over batter. Bake at 350F degrees 20 minutes or until cake
springs back when pressed. Cool in pan. Cut into pieces.

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Autumn Spice Cookies

Ingredients:
8 tablespoons butter or margarine, softened
2 large eggs
1 package spice cake mix
1 cup quick-cooking oats
1/2 cup raisins
1/2 cup sugar
1/2 teaspoon cinnamon



Directions:
Preheat oven to 350F. Grease or spray baking sheets.

Combine the butter and eggs in a large bowl. Beat with an electric mixer set at low speed until smooth and creamy. Add the spice cake mix and oats to the butter mixture and mix well. Stir in the raisins. Shape dough into 1-inch balls.

Combine the sugar and cinnamon on waxed paper. Roll balls in mixture. Arrange on prepared baking sheets.

Bake until lightly browned, about 7 to 9 minutes. Cool on baking sheets for 1 minute. Transfer cookies to wire racks to cool completely.

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Root Beer Cake

1 package of white cake mix
1 3/4 cup cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping mix

Mix cake mix, 1 1/4 cups cold root beer, oil, and eggs. Beat on low
speed for 2 minutes. Pour into a greased 13x9x2 inch baking pan. Bake
at 350 for 30-35 minutes or until a toothpick inserted near the center
comes out clean. Cool completely on wire rack. In mixing bowl, combine
the whipped topping mix and remaining root beer. Beat intil soft peaks
form, Frost cake. Store in refrigerator.

Great root beer float taste!

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Lebanon County Peach Cake

2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 egg
1 cup milk
1/4 teaspoon cinnamon
1 1/2-2 lbs peaches, peeled, seeded and halved
1/2 cup sugar

1. Preheat oven to 350F and lightly grease a 13x9 inch pan.
2. Sift first four ingredients together very well.
3. Cut in the butter; add egg and milk, which have been mixed together.
4. Mix thoroughly.
5. Pour into prepared pan; cover with peach halves.
6. Mix cinnamon and sugar together; sprinkle evenly over peaches.
7. Bake for 35 minutes or until cake tests done.

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Caramel-Pecan Oatmeal Bars

1 cup chopped pecans
1 (18.25-oz.) package yellow cake mix
2 1/2 cups uncooked quick-cooking oats
3/4 cup butter, melted
1 (11.5-oz.) package milk or semisweet chocolate morsels
25 caramels
1 tablespoon water

1. Place pecans in a single layer in a 13- x 9-inch pan.
2. Bake at 350° for 4 to 5 minutes or until toasted, stirring occasionally. Remove nuts from pan.
3. Line bottom and sides of pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
4. Stir together cake mix and oats in a large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture evenly onto bottom of prepared pan. Sprinkle chocolate morsels and toasted pecans evenly over oat mixture in pan. Sprinkle with remaining oat mixture.
5. Bake at 375° for 30 minutes or until top is golden brown. 6. Microwave caramels and 1 Tbsp. water in a microwave-safe bowl at HIGH 1 minute or until caramels are melted. Drizzle evenly over warm bars in pan. Let cool on a wire rack 1 hour or until completely cool. 7. Lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

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Pumpkin and Nut Bread

Ingredients:
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup chopped pecans
2 eggs, beaten
1 cup buttermilk
1 can pumpkin
3/4 cup firmly packed brown sugar
1/4 cup oil
1 teaspoon baking soda



Directions:
Sift together flour, baking powder, salt and cinnamon.

Blend together the eggs, milk, pumpkin, brown sugar, oil, and soda. Stir in the flour mixture until well moistened. Fold in the chopped pecans.

Pour into greased loaf pans and bake at 350 degrees for 1 hour and 15 minutes. Cool 15 minutes on rack before removing from pans. Serve warm with cream cheese.

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Triple Lemon Pound Cake

2 cups butter, softened
1/2 cup vegetable oil
3 cups sugar
5 eggs
1 lemon, zest of
1 lemon, juice of
3 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla
1 teaspoon lemon extract

Cream butter. Add oil, and sugar. Cream again. Add eggs, one at a time, beating well after adding each. Mix in lemon zest and lemon juice.

1. Sift together flour, baking powder, and salt.
2. Add flour mixture and milk alternately to butter and egg mixture, beginning and ending with dry ingredients.
3. Add extracts to batter.
4. Bake in a greased and floured tube pan at 300 for 1-1/2 hours, or until a wooden skewer inserted in center of cake comes out clean. Cool completely on rack before removing cake from pan.

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Orange Bread

Ingredients:
1 cup sugar
1/2 cup oil
2 tablespoons milk
2 eggs
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fresh or frozen orange juice

***Glaze***
2 tablespoons orange juice
1/4 cup powdered sugar



Directions:
Mix all bread ingredients together. Pour into greased loaf pan. Bake at 350 degrees for 50-55 minutes.

While cake is still warm, make glaze: combine orange juice and sugar. Pour over warm cake.

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French Coconut Cream Cake

1 (18 ounce) white cake mix (Duncan Hines French Vanilla)
3 eggs
1/3 cup vegetable oil
1 1/3 cups water
1 (1 ounce) coconut pudding mix
1 cup pecans, finely chopped
1 cup sugar
18 ounces frozen coconut
16 ounces sour cream
1 teaspoon vanilla

1. Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend.
2. Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin.
3. Bake cake according to instructions on package. Let layers cool.
4. Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.

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Paula's Double-Chocolate Gooey Butter Cake

1 cup melted butter plus more for the pan
1 pkg. (18.25oz.) Chocolate cake mix
3 large eggs
1 pkg. (8oz.) cream cheese, softened
3-4 Tbls. cocoa powder
1 box (1 lb.) powdered sugar
1 tsp. vanilla
1 cup chopped nuts

Heat oven to 350* and place rack in center. Lightly butter a 13 x 9 baking pan. In a large bowl stir together cake mix, 1 egg and 1/2 cup butter until combined well; evenly pat into prepared pan and set aside.

In a large mixer bowl, beat cream cheese on med. speed 'til smooth. Beat in remaining 2 eggs and the cocoa powder until combined well. Reduce speed to low and add the powdered sugar; beat 'til combined. Gradually beat in remaining 1/2 cup butter and the vanilla. beat 'til smooth Fold in nuts and then spread over cake mixture in pan.

Bake until set around the edges but center is a little gooey, 40-50 mins. (do not overbake) Cool in pan on rack slightly before cutting.

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Blue Ribbon Sugar Cookies

1 cup butter
1/2 cup powdered sugar
1/2 cup granulated sugar
1 egg
1/2 tsp. vanilla
2 1/4 cups all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
sugar if desired

Heat oven to 375*. Combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at med. speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating 'til well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Beat 'til dough forms a ball. Shape dough into 1" balls. Place 2" apart onto ungreased cookie sheets. Flatten to 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars if desired. Bake 7-9 mins. ot 'til edges are lightly browned. Let stand 1 min. Remove from cookie sheets.