whats Baking!!

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Marie’s 4 Chip Fudge
1 ½ teaspoons plus ¾ Cup Butter (No substitutes)
1 cans (14 oz) Sweetened Condensed Milk
3 Tablespoons Milk
1 Package (12 oz) Semi Sweet Chocolate Chips
1 Package (11 ½ oz) Milk Chocolate Chips
1 Package (10 oz.) Peanut Butter Chips
1 Cup Butterscotch Chips
1 Jar (7oz) Marshmallow Cream
½ Teaspoon Almond Extract
½ Teaspoon Vanilla Extract
Nuts if desired

Line a 13 X 9 X 2 with foil. Grease with 1 ½ Teaspoons Butter.

Melt ¾ Cup butter on low heat. Add next 5 ingredients. Cook and stir constantly until smooth. Remove from heat, add butterscotch chips, marshmallow cream and extracts. Stir until well blended, add nuts. Spread in pan. Refrigerate until set. Remove foil, cut into squares. Yield about 4 ½ pounds. Enjoy!!

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Caramel Shortbread

First Layer:
1 cup all-purpose flour
1/2 cup confectioner's sugar
1/2 cup butter or margarine
Second Layer:
1/4 cup corn syrup
3/4 cup butter
1/2 cup brown sugar, packed (dark is the best)
2/3 cup sweetened condensed milk

First layer: Combine flour, confectioner's sugar and 1/2 cup butter, crumble together well. Press into an ungreased 8x8 inch pan. Bake in a 350 degree oven for 20 to 25 minutes. Take out of oven and cool on a rack or baking sheet. Second layer: Melt 3/4 cup butter and corn syrup in a heavy saucepan. Add the brown sugar and the sweetened condensed milk. Mix well; then bring to a boil. Boil for 4 minutes stirring constantly. It burns very easily when boiling. Remove from heat, then beat with a spoon until it thickens and gets blobby. You will need to take a moments rest now and then as you beat it. Pour the mixture over the first layer, and let chill overnight. Invert onto plastic wrap (this makes it easier to cut through the bottom). Cut into squares.

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Spritz (Snowflake Cookies)

INGREDIENTS:
1 cup butter flavored
shortening
1 (3 ounce) package cream
cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C ).2.In a medium bowl, cream together shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet.3.Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.

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Orange Drop Cookies

INGREDIENTS:
2/3 cup shortening
3/4 cup white sugar
1 egg
1/2 cup orange juice
1 teaspoon orange zest
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 cups confectioners' sugar
2 tablespoons butter
2 tablespoons orange juice
1 teaspoon orange zest
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.2.Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.3.Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.4.Bake for 8 to 10 minutes.5.Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

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Caribbean Christmas Ring

Ingredients:

***Cake***
3 tablespoons shortening
2 1/2 cups walnuts -- finely chopped
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup butter -- softened
1 1/3 cup granulated sugar
3 large eggs
1 cup sour cream or plain non-fat yogurt
1 ripe banana -- mashed
2 tablespoons orange liqueur

***Orange Sugar Glaze***
1 cup confectioner's sugar -- sifted
2 tablespoons orange juice



Directions:
Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly.

Sift flours, baking powder and baking soda; set aside. Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Combine flour mixture with banana-egg mixture; stir in remaining walnuts.

Spoon into prepared pan. Place on top of a microwave-proof bowl in center of microwave. Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minues. Turn out onto serving place. Let cool.

Mix sifted confectioners' sugar and orange juice until smooth. Pour glaze evenly over cake and serve.

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Caramel Oatmeal Bars
3/4 cup butter-flavor Crisco sticks or crisco butter flavor shortening
1 1/2 cups quick oats, uncooked (not instant or old fashioned)
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour, plus 3 tablespoons all-purpose flour, divided
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/3 cups milk chocolate chips
1/2 cup chopped walnuts
1 (12 1/2 ounce) jar caramel topping

1. Heat oven to 350*F.
2. Spray bottom and sides of 9x9x2-inch pan with no-stick cooking spray; set aside.
3. In the bowl of an electric mixer combine shortening, oats, sugar, all-purpose flour, whole wheat flour, baking soda and cinnamon.
4. Mix at low speed until crumbs form.
5. Reserve 1/2 cup for topping.
6. Press remaining crumbs into prepared pan.
7. Bake 10 minutes.
8. Sprinkle chocolate chips and nuts over crust.
9. In a medium bowl combine caramel topping and remaining 3 tablespoons all-purpose flour.
10. Stir until well blended.
11. Drizzle over chocolate chips and nuts.
12. Sprinkle reserved 1/2 cup crumbs over caramel topping.
13. Return to oven and bake 20 to 25 minutes or until golden brown.
14. Run spatula around edge of pan before cooling.
15. Cool completely in pan on wire rack.
16. Cut into 1-1/2x1-1/2 inch squares.

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Hawaiian Holiday Bread Makes 2 loaves


1 28-ounce can crushed pineapple, undrained
1 10-ounce package moist flaked coconut
4 eggs
1 1/2 cup sugar
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda

1. Preheat oven to 325*F (160*C). Grease two 9x5x3-inch loaf pans; set aside. 2. Combine all ingrediants, mixing until just combined; do not over mix. Spoon into prepared pans and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store.

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Xmas Cookies with Vanilla Icing

Cookies
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract
Additional sugar
Icing
4 cups (or more) sifted powdered sugar (sifted, then measured)
3 tablespoons (or more) whole milk
1/2 teaspoon vanilla extract
Colored sugar crystals, sprinkles, and/or decors
Food-safe colored markers (such as FooDoodler pens; see note*)

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Peanut Butter Boston Cream Pie

For Peanut Butter Filling

2 cups whipping cream
3/4 cup creamy peanut butter
4 large egg yolks
1/4 cup light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

For Sponge Cake
1/2 cup 2% low-fat milk
1/4 cup butter
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder

For Chocolate Glaze
2/3 cup condensed milk
3/4 cup semi-sweet chocolate chips

1. Preheat oven to 350.
2. Grease a 9 inch pie plate and place in a baking dish with a lip.
3. For Filling:.
4. Heat cream to just below a simmer.
5. Beat remaining ingredients until smooth.
6. Slowly beat in hot cream until evenly blended.
7. Pour mixture into prepared pie plate and pour boiling water around pie plate (create a water bath).
8. Bake 20-25 minutes until set.
9. Let cool to room temperature then chill custard in pie plate completely.
10. For Cake:.
11. Grease a 9 inch round cake pan and line the bottom with parchment.
12. Grease again and dust lightly with flour.
13. Heat milk and butter until butter is melted and keep warm.
14. Whip eggs and sugar on high speed until thick and pale yellow then add vanilla.
15. Sift flour and baking powder together.
16. Add flour mixture to egg mixture, beating on low until just blended.
17. Increase speed to medium and pour in hot milk and butter mixture, mixing until just blended.
18. Scrape into prepared pan and bake 25-30 minutes or until a tester inserted in the centre of cake comes out clean.
19. Let cool 15 minutes then turn out onto plate, peel off parchment, then invert (so top is up) onto a rack to cool completely.
20. To assemble:.
21. Slice cake into 2 layers.
22. Stir chilled custard to smooth and spread over bottom layer.
23. Top with second layer and chill while preparing glaze.
24. For Chocolate Glaze:.
25. Stir condensed milk and chocolate in a pot over medium low heat until melted and shiny.
26. Spread glaze over cake.
27. Chill until ready to serve.

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Candy Cane Cookies Makes 4 1/2 dozen


1 Cup Sugar
1 Cup Margarine or butter, softened
1/2 Cup Milk
1 teaspoon vanilla
1 teaspoon almond extract
1 Egg
3 1/2 Cups all-purpose flour
1 teaspoon baking powder
2 Tablespoons Finely Crush peppermint candies
2 Tablespoons sugar

1 cup sugar 1 cup margarine or butter softened 1/2 cup milk 1 teaspoon vanilla 1 teaspoon almond extract 1 egg 3 1/2 cups all-purpose flour 1 teaspoon baking powder Heat oven to 375 degrees. Mix ingredients together to make a cookie dough. Divide dough into halves. Add 1/2 teaspoon red food coloring to one half of the dough. For each candy cane, shape one teaspoon of dough from each half (colored and not colored), into four inch ropes by rolling the dough back and forth on a floured surface. Place one red and one white rope side by side: press together lightly and twist. Place on an ungreased cookie sheet. Curve the top of the cookie down to form the handle of the cane. Bake until set and very light brown, 9-12 minutes. Mix: 2 tablespons finely crushed peppermint candies 2 tablespoons sugar (Mix this together and sprinkle immediately over hot, baked cookies).

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Chocolate Velvet Cheesecake

Make it the night before to save time on Christmas day.
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine.
Press onto bottom of 9-inch spring form pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and liqueur; pour over crust.
Bake at 325 degrees F., 35 minutes.
Increase oven temperature to 425 degrees F.
Combine sour cream and granulated sugar; carefully spread over cheesecake.
Bake at 425 degrees F. 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
If you don’t have Almond flavored liqueur you can substitute 2 Tablespoons milk and 1/4 teaspoon almond extract

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1-Dish Hot Fudge Swirl

BATTER:
Pam spray
1 3/4 cup flour
2 envelopes Fleischmann's Rapidrise yeast
2 Tbls. granulated sugar
1/2 tsp. salt
3/4 cup very warm water (120-130 degrees)
2 Tbls butter, melted

TOPPING:
1 Cup hot fudge sauce

ICING:
1 cup powdered sugar
1-2 Tbls. milk

Mix batter ingredients in a pre-sprayed 9 1/2 inch deep dish pie plate.

Top batter with evenly spaced spoonfuls of fudge sauce. Using a spoon, swirl the fudge sauce into the batter
Bake by placing in a cold oven; set temp. to 350. Bake 25-30 mins until lightly browned and firm in the center. Cool 10 mins. Combine icing ingredients and drizzle over warm cake.
NOTE: if desired, batter may be mixed in a separate bowl.

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Cranberry Squares

1 1/2 c. Sugar
2 lg Eggs
3/4 c. Melted butter or margarine -cooled slightly
1 t Almond extract
1 1/2 c. Flour
2 c Fresh or frozen cranberries
1/2 c. Chopped almonds or pecans

Preheat oven to 350 degrees. Butter 9-in. square baking pan.

Using mixer beat sugar and eggs in large bowl until slightly thickened,
about 2 min. Beat in melted butter and extract. Add flour and stir
until well blended. Stir in cranberries and pecans. Pour batter into
prepared pan. Bake until tester comes out clean, about 1 hr. Cool
completely before cutting.

If doubling recipe, use two 9-in. pans (not a 9x13 pan).

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Strawberry Sensation Cake


Ingredients

Cake
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups white sugar
1 (3oz) pkg. Strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed (fresh)

Filling
3 (1.55 oz bars each) Hershey Chocolate Candy Bars, chopped
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoons vanilla extract

Cream Cheese Frosting
1 stick butter, softened
1 (8 oz) pkg. cream cheese, softened
4 cups confectioners sugar
2 teaspoons vanilla extract

Garnish
4 to 6 whole fresh strawberries, washed
1 1/2 cups fresh strawberries sliced
1 cup (6 oz) semisweet chocolate chips, melted
1 tablespoon shortening

Directions

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.

2. Mix flour and baking powder together and set aside.

3. In a large bowl on medium speed, beat sugar, gelatin and butter until fluffy (about 4 minutes with a heavy duty mixer, 7 minutes with a less powerful one). Add eggs one at a time, beating well after each addition.

4. Beat in flour and milk alternately, beginning and ending with flour. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9-inch round cake pans.

5. Bake at 350 degrees for 25 minutes or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans on wire racks, then remove from pans onto racks and cool completely.

6.To Make the Filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fold in 1/2 cup chopped candy. Store in refrigerator until ready to use.

7.To Make the Frosting: Beat the butter and cream cheese until fluffy, about 1 minutes. Add the powdered sugar and vanilla and beat until desired consistency.

8. Fill each cooled layer with 1/3 of the filling. Frost sides of cake with the frosting. Pipe and edge of frosting around cake top.

9. Spread remaining filling on cake top. Garnish top of cake with the chocolate dipped strawberries. Put sliced strawberries around base of cake.

10.To Make Chocolate Dipped Strawberries: Rinse strawberries and dry thoroughly on paper towels (chocolate will not stick to wet strawberries). Set aside. Place chocolate morsels and shortening in top of a double broiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Cool chocolate to lukewarm (110 degrees). Grasp strawberries by the top and dip in chocolate mixtures. Place on a wire rack sprayed with vegetable cooking spray and chill until firm.

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Raisin Cake

Cooking oil spray
2 cups raisins
1/2 cup butter, cut into chunks
2 cups all purpose flour
2 cups whole wheat pastry flour
2 cups sugar
1 Tbls. unsweetened cocoa powder
1 Tbls. baking soda
1 Tbls. cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. salt

Preheat oven to 350. Coat a 9 x13 in. baking pan with cooking oil spray and set aside. In a med. saucepan, bring raisins and 3 cups of water to a boil. Reduce heat to maintain a steady simmer and cook 'til very tender, about 15 mins. Remove from heat, add butter and let sit until better melts.
Meanwhile, in a large bowl, combine flours, sugar, cocoa powder, baking soda, cinnamon, cloves, allspice and salt. Set aside.
Stir raisin-butter mixture into flour mixture. Transfer batter to prepared pan and bake until a toothpick inserted in center comes out clean, about 45 mins. Serve cake warm or at room temp.

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Pineapple Bars

Crust:
2 cups all purpose flour
2/3 cup of powdered sugar
1 cup margarine

Combine sugar and flour, cut in margarine until mixture is crumbly. Press on the bottom of a 9x13 pan. Bake for 15 min. at 350 degrees.
Filling:
1 can of crushed pineapple, drained
4 eggs
3/4 cup of brown sugar
1/3 cup of all purpose flour
2 cups of coarsely chopped nuts- walnuts or pecans are best
Combine pineapple, eggs, sugar and pineapple. Stir in nuts. Pour over partially baked crust. Bake in 350 oven for 30-35 min. Cool completely and cut into bars.

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Peach Cobbler Crumb Cake


Ingredients:
1 can (16 ounce size) peaches in light syrup
1 box yellow cake mix
1 cube butter


Directions:
Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350F until golden brown.

Serve with Cool Whip or alone.

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Chocolate Turtle Sour Cream Pound Cake

Ingredients:
***Cake***
1 package (18.25 ounce size) yellow butter cake mix
2/3 cup vegetable oil
4 large eggs
1 container (8 ounce size) sour cream
1/2 cup granulated sugar
4 tablespoons cocoa powder

***Topping***
1 bag (14 ounce size) caramels
1/2 cup butter or margarine
1 cup chopped pecans



Directions:
Heat oven to 350 degrees F. Spray a Bundt pan with nonstick coating.

Mix all cake ingredients together. Pour into prepared pan, and bake for 45-50 minutes.

For Topping: Melt together caramels, butter and pecans. Pour over top of the cake.