whats Baking!!

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Cowboy Donuts

They are actuallly muffins that taste just like cinnamon topped cake donuts.
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup vegetable oil
1 egg
1/2 cup sugar
1/2 cup milk
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/2 cup butter, melted

1. In a medium mixing bowl, combine first four ingredients.Make a well in the center of the flour mixture.
2. In a small mixing bowl, combine oil,egg,sugar and milk.
3. Pour milk mixture into center of the well.
4. Mix with a spoon just until moistened.
5. Spoon batter into greased muffin pan, filling half way.
6. Bake at 350° for 20 minutes.
7. For topping, mix 1/2 cup sugar with the cinnamon.
8. Dip tops of muffins in the melted butter, than in the cinnamon topping.
9. Cool on a rack or serve warm.

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Creamy Cinnamon Rolls

Ingredients:
2 loaves (1 pound size) frozen bread dough, thawed
2/3 cup sweetened condensed milk, divided (not evaporated milk)
1 cup chopped pecans
2 teaspoons ground cinnamon
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
Additional chopped pecans, optional



Directions:
On a lightly floured surface, roll each bread dough loaf to a 12x9-inch rectangle. Spread 1/3 cup condensed milk over dough. Sprinkle with 1 cup pecans and cinnamon. Roll up jelly roll-style starting from short side. Cut each into 6 slices.

Generously grease 13x9-inch baking pan. Place rolls cut sides down in pan. Cover loosely with greased waxed paper and then with plastic wrap. Chill overnight. Cover and chill remaining condensed milk.

To bake, let pan of rolls stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake 30 to 35 minutes or until light golden brown. Cool in pan 5 minutes, loosen edges and remove from pan.

Meanwhile, in small bowl combine powdered sugar, remaining 1/3 cup sweetened condensed milk and vanilla. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans.

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Divine Carrot Cake

1 box carrot cake mix
1/2 c. vegetable oil
1 1/2 c. crushed pineapple, undrained
1 tsp. vanilla
4 eggs
1/2 c. chopped nuts
1/2 c. coconut

Preheat oven to 350 degrees. Grease and flour a 9 x 13' cake pan or spray with baking spray containing flour. Combine cake mix, oil, pineapple, vanilla and eggs. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in nuts and coconut. Bake for 37 to 43 minutes or until toothpick inserted in center comes out clean. Cool.

Frosting:
1 (8 oz). pkg. cream cheese, softened
1 stick margarine, softened
1 box powdered sugar
1 tsp. vanilla
coconut, optional

Beat cream cheese and margarine together until well blended. Add powdered sugar and vanilla. Spread frosting on cooled cake. Sprinkle with coconut. Store in refrigerator.

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Melt in Your Mouth Blueberry Cake

Recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania.
2 eggs, separated
1 cup sugar
1/4 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/3 cup milk
1 1/2 cups blueberries

1. Beat egg whites until stiff. Add 1/2 cup of the sugar to keep them stiff.
2. Cream shorting; add salt and vanilla.
3. Add remaining sugar gradually.
4. Add unbeaten egg yolks and beat until light and creamy.
5. Add sifted dry ingredients alternately with milk.
6. Fold in beaten egg whites.
7. Fold in fresh blueberries (use a bit of the flour in recipe to roll the blueberries so they don't settle).
8. Turn into a greased 8 x 8-inch pan.
9. Sprinkle top with sugar.
10. Bake at 350 degrees for 50 to 60 minutes.

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Alabama Chocolate Pecan Jumbo Fudge Pie
1 1/4 c Chocolate wafer crumbs
1/3 c Butter; melted
1/2 c Butter; softened
3/4 c Sugar, brown
3 Egg
12 oz Semisweet chocolate morsels;
2 ts Coffee, instant
1 ts Vanilla extract
1/2 c Flour
1 c Pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with ste
Mint sprigs



Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans. Pour into the prepared crust. Bake at 375F for 25 minutes. Remove from oven and cool completely on a rack. Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired.

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1-2-3- Eclair Pie
1 can Chocolate frosting
3 Stacks graham crackers
1 lg Box instant vanilla pudding
1 md Container Cool Whip
2 c Cold milk


Mix pudding and milk and beat for 3 minutes; Whip in Cool Whip. Line the bottom of large sheet pan with graham crackers, pour half of the pudding mixture, then add another layer of crackers and remaining pudding. Finish the layer with graham crackers. Chill for 2 hours or longer then frost with the frosting.. Can be served at that point or chilled longer.

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Cream Cheese Sugar Cookies

INGREDIENTS:
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream
cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
DIRECTIONS:
1.In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.2.Preheat oven to 375 degrees F (190 degrees C).3.On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.4.Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

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Swedish Nut Cake

Ingredients:

2 cups white sugar
2 cups all-purpose flour
2 eggs
1/2 cup chopped walnuts
2 teaspoons baking soda
2 teaspoons vanilla extract
1 can (20 ounce size) crushed pineapple with juice
***Icing***
1 package (8 ounce size) cream cheese
1 3/4 cup confectioners' sugar
1/2 cup chopped walnuts
1/2 cup butter
1 teaspoon vanilla extract



Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, mix flour, sugar, nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.

For the icing: In a large bowl, cream butter , cream cheese, vanilla and confectioners sugar until light and fluffy. Fold in nuts. Spread on hot cake.

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Vanilla Butter Cake

1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup half-and-half
1 Tbls. vanilla extract

1.)Beat butter at med. speed with mixer until creamy. Gradually add sugar beating 'til light and fluffy. Add eggs, one at a time, beating until just blended after each addition.

2.)Sift together flour, baking powder and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased & floured 12-cup bundt pan.

3.)Bake at 325 for 1 hr. to 1 hr. 10 mins or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 mins. Remove from pan to wire rack and cool completely. Garnish, if desired.

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Chocolate Mint Brownies

1 C. all purpose flour
1/2 C. butter or margarine softened
1/2 t. salt
4 eggs
1 t. vanilla extract
1 (16 oz) chocolate flavored syrup
1 C. sugar
Filling:
2 C. confectioners' sugar
1/2 C. butter or margarine softened
1 T. water
1/2 t. mint extract
3 drops green food coloring
Topping:
1 pkg. (10 oz) mint chocolate chips
9 T. butter or margarine

Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 9x13" baking pan. Bake at 350 for 30 minutes. Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in refrigerator.

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Fudge Krispies

1 (11 1/2 oz) pkg. Nestle Milk Chocolate Morsels
1/2 C. butter
1/2 C. light corn syrup
2 t. vanilla extract
1 C. sifted confectioners' sugar
4 C. Rice Crispies cereal

Combine milk chocolate morsels, butter and corn syrup in medium size saucepan over low heat until melted and smooth. Remove from heat. Stir in vanilla extract and sugar. Add Rick Krispies mixing lightly until well coated. Spread evenly in 9x13 pan. Chill until firm. Cut into 1 1/2" squares. Store in refrigerator.

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Sour Cream Apple Squares

Ingredients:
1 box (18.25 ounce) yellow cake mix
1/2 cup butter or margarine, softened
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
2 apples, pared and thinly sliced
1 cup sour cream
1 egg



Directions:
Preheat oven to 350 degrees F.

Combine dry cake mix and butter; mix until crumbly. Reserve two-thirds for topping.

Add brown sugar and cinnamon to reserved topping mix; blend well and set aside.

Press remaining mixture onto the bottom of ungreased l3 x 9-inch pan. Arrange apple slices over base.

Blend sour cream and egg; spread evenly over apples. Sprinkle reserved topping mix over all. Bake for 25 to 30 minutes.

Serve warm. Refrigerate leftovers.

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Apple-Cinnamon Sticky Buns

Ingredients:
1 small apple, chopped
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 can (10 count size) biscuits
1/3 cup butter or margarine, melted



Directions:
Preheat oven to 375F. Grease an 8-inch square baking dish. Layer apple over bottom of prepared dish.

Combine brown sugar, cinnamon and nutmeg in a shallow bowl; mix well.

Separate biscuits. Coat biscuits on all sides in brown sugar mixture.

Arrange biscuits over apple in baking dish. Sprinkle any remaining brown sugar over biscuits. Drizzle with butter. Bake until buns are golden, about 25 minutes. Serve buns apple-side up.

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Chocolate Ganache Cupcakes

Ingredients:
1/4 pound unsalted butter -- at room temperature
1 cup sugar
4 extra large eggs -- at room temperature
1 can (16 oz size) can chocolate syrup
1 tablespoon vanilla extract
1 cup flour
***Ganache***
1/2 cup geavy cream
8 ounces semisweet chocolate chips
1 teaspoon instant coffee granules

Directions:
Line muffin pans with paper liners. Preheat the oven to 325 degrees.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the top of each cupcake in the ganache. Do not refrigerate.

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Hawaiian Banana Nut Bread

Ingredients:

3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 can (8 ounce size) crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced



Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean.

Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

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RED VELVET CAKE

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish


Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.


In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch) cake

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Oooey-Gooey Caramel Pecan Brownies

Ingredients:

***Brownies***
1 cup sugar
1/2 cup butter or regular margarine, softened
1 teaspoon vanilla
2 eggs
2/3 cup flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans

***Drizzle***
12 vanilla caramels, unwrapped
1 tablespoon milk

Directions:
Heat oven to 350 degrees. Grease and lightly flour a 9 x 9 inch baking pan.

For the brownies: Beat the sugar, butter, vanilla, and eggs in a large bowl with electric mixer on medium speed, or mix well using a wooden spoon. Stir in the remaining ingredients, except the pecans. Spread the batter evenly in the prepared baking dish. Sprinkle the pecans over the batter.

Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes clean.

Meanwhile, make the drizzle: Heat the vanilla caramels and the milk over very low heat. Stir until smooth and creamy. Drizzle caramel mixture over the warm brownies. Cool completely and cut into squares.

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Ding Dong Cake

1 package Devils Food Cake Mix
1 stick Butter softened
1 can (12 oz) Milk Chocolate Frosting Warmed
3 cups Powdered sugar
8 ounce Cream cheese
8 ounce Cool Whip thawed

Instructions:

Prepare the cake mix according to package directions. Cook in three individual round cake pans and allow to cool completly.

Cream together the crean cheese, butter and powdered sugar until smooth.
Fold the Cool Whip into the cream cheese mixture.

Layer the filling between cake layers. Warm frosting in microwave and frost entire cake. Refridgerate.