whats Baking!!

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Orange Sweet Rolls

Ingredients:
1 loaf (1-lb. size) frozen bread dough, thawed
1/3 cup sugar free apricot preserves
2 tablespoons dried cranberries
1/2 cup sifted powdered sugar
1/2 teaspoon freshly grated orange peel
1 tablespoon orange juice



Directions:
Roll the bread dough into a 12x8-inch rectangle and spread with apricot preserves. Sprinkle with cranberries. Roll up, starting with the long side. Pinch dough to seal.

Cut into one-inch slices. Place in a sprayed muffin tin. Lightly cover and let rise until doubled, about 50 to 60 minutes.

Meanwhile, preheat oven to 350?F. Bake 15 to 20 minutes or until golden. Remove and place on rack.

Combine powdered sugar and orange peel with just enough of the orange juice to make a glaze. Drizzle over warm rolls.

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Butter Flavored Crisco Ultimate Chocolate Chip Cookie

3/4 c Butter flavored Crisco
1 3/4 c All-purpose flour
1 1/4 c Firmly packed brown sugar
1 ts Salt
2 tb Milk
3/4 ts Baking soda
1 tb Vanilla
1 c Semi-sweet chocolate chips
Egg
1 c Pecan pieces
Instructions:

Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to coo rack. 3 dozecn 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips

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Cream Cheese Danish Squares

Ingredients:
2 cans refrigerated crescent rolls
16 ounces cream cheese -- softened
1 cup sugar
1 egg -- separated
1 teaspoon pure vanilla extract
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts -- optional



Directions:
Spread 1 can of crescent rolls on bottom of ungreased 9 x 13" pan.

Cream together cheese, sugar, egg yolk, and vanilla. Spread cheese mixture over crescent rolls. Lay second can of rolls on top.

Beat egg white and lightly brush over the top. (you won't use the whole egg white)

Mix sugar, cinnamon & nuts (if desired). Sprinkle topping over crescent rolls.

Bake at 350F for 20 to 25 minutes, or until it's golden brown and tests done.

Store leftovers in the fridge.

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Pecan Squares with Choc. Ganache (Ina Garten)

CRUST

1 1/4 lbs unsalted butter or unsalted margarine, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

TOPPING
1 lb unsalted butter or unsalted margarine
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 lbs pecans, coarsely chopped

CHOCOLATE GANACHE

8 ounces good semi-sweet chocolate chips 8 ounces heavy cream 1 teaspoon instant coffee granules (optional)

1. Preheat the oven to 350ºF.
2. MAKING THE CRUST:.
3. Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approxiamtely, 3 minutes.
4. Add the eggs and the vanilla, and mix well.
5. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
6. Press the dough evenly into an ungreased 18x12x1" baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
7. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
8. TOPPING:.
9. Combine the butter, honey, brown sugar and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir.
10. Raise the heat and boil for 3 minutes. Remove from heat. BE VERY CAREFUL - IT IS HOT CARAMEL!
11. Stir in the heavy cream and the pecans. Pour over the crust, trying not to get the filling between the crust and the pan.
12. Bake for 25-30 minutes, until the filling is set.
13. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into small bars(as they are rich).
14. MAKE GANACHE:.
15. Cook the heavy cream, chocolate chips, and instant coffee(if using) in the top of a double boiler over simmering water until very smooth and warm, stirring occasionally.
16. Dip only one end of pecan bars in the ganache, & place on white muffin cup liners; smoosh(for lack of a better word - this word is mine, not Ina Garten's) to open and place the dipped pecan bar in it. This way it can drip into the liner! Serve with or without liners.

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$$$ Millionaire Pound Cake $$$

2 cups butter, softened (4 sticks)
4 cups sugar
6 large eggs
4 cups all-purpose flour
1 cup whole milk
1 teaspoon pure vanilla extract
1 teaspoon almond extract

1. Freheat the oven to 300 degrees; grease a 10-inch tube pan with butter, dust the bottom and sides with flour, and set aside.
2. In a large mixing bowl, cream the butter and sugar with an electric mixer and add the eggs one at a time, beating after each addition.
3. Alternately add the flour and milk, stirring till the batter is smooth.
4. Add the two extracts and stir till well blended.
5. Scrape the batter into the prepared pan and bake till a cake tester or knife blade inserted in the center comes out clean, about 1 1/2 hours. (Do not bake till the cake is dry.).
6. Cool the cake in the pan on a rack for 5 minutes, then turn it out on the rack to cool completely.

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Authentic Derby Pie

1/4 c Butter
1 c Sugar
3 Eggs; beaten
1 1/2 c Chocolate chips
3/4 c Light corn syrup
1/4 ts Salt
1 ts Vanilla
1/2 c Chopped pecans
2 tb Bourbon
1 Unbaked 9-inch pie shell
Cream butter. Add sugar gradually while beating. Add beaten eggs, corn syrup, salt and vanilla. Stir in chocolate chips, nuts and bourbon until well mixed. Pour into pie shell. Bake at 375 degrees for 40-50 minutes. Be careful not to overbake.

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Cherry Crumb Bars

1 pkg. white or yellow cake mix
1 1/4 C. rolled quick oats, divided
1/2 C. (8 T)margarine or butter room temperature divided
1 egg
1 (21 oz) can cherry pie filling or two cans of pitted sweet or dark cherries in juice, thickened
1/4 C. brown sugar
1/2 C. chopped pecans

Heat oven to 350.
Grease and flour a 9x13" pan. Combine cake mix, 6 T. butter and 1 C. rolled oats. Reserve 1 cup of this for crumb topping. To remaining mixture, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1 C. crumb mixture , 1/4 C. oats, 2 T. butter, nuts and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.

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Classic New Orleans Bread Pudding

(Recipe courtesy Emeril Lagasse)
1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1/4 cup Bourbon
2 cups half and half
8 slices day old French bread, cut into 1/2 inch cubes (about 4 cups)
1 cup raisins
Preheat the oven to 350 degrees F. Grease a 6 cup (9 1/4 by 5 1/4 by 2 3/4 inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

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Walnut Crumb Bars Makes 36 bars

3/4 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
6 eggs
1 pkg. (12 ounce) vanilla wafers, very finely crushed (3-1/4 cup crumbs)
1 cup flaked coconut
1 cup walnuts, finely chopped

In large bowl cream butter, sugar and vanilla. At low speed, beat in eggs, one at a time, alternately with crumbs. With rubber spatula, fold in coconut and nuts. Turn into a well greased 9x9x2-inch cake pan. Bake in a preheated 325 degree Fahrenheit oven for 50 minutes or until a knife inserted in the center comes out clean.

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Cowboy Cookies (oatmeal)

1 cup Crisco
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla extract
2 cups Quick oatmeal
2 eggs
1 package of butterscotch chips (or caramel)
1 cup chopped nuts

Directions:
Cream crisco and sugar. Add eggs and vanilla and beat well. Sift together flour, salt, and soda, add to mixture. Add oatmeal (dough will be very stiff), butterscotch chips and nuts. Drop spoonfuls on ungreased cookie sheet. Bake at 350 degrees for 12 minutes or until brown. Cool slightly and remove from pan.

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Applejacks

1 c light brown sugar
1 egg
1/2 t baking soda
1 t nutmeg
1/2 c shortening
1 1/3 c sifted flour
1/2 t salt
1 c chopped, unpeeled apples

Cream together sugar and shortening. Beat in the egg. Sift together the dry ingredients and add, beating until well blended. Stir in the apples. Drop in the shape of balls on greased cookie sheet and bake at 375 degrees F for 12 - 15 minutes.

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Brownie Macaroon Cookies

1 (15.5 ounce) box Pillsbury Thick 'n Fudgy Chocolate Chunk Deluxe Brownie mix
2 cups coconut
2 tablespoons water
1 tablespoon vegetable oil
1 egg

Preheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper. In large bowl, combine brownie mix, coconut, water, oil and egg; beat 50 strokes with spoon. Shape dough into 1 1/2-inch balls. Place 3 inches apart on greased cookie sheet; flatten slightly. Bake for 12 to 15 minutes or until edges are set (centers will be soft). Remove from cookie sheets. Yields about 24 cookies.

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Chocolate Chip Banana Bombs

1 1/2 cups Flour
2 tablespoon Unsalted butter room temperature
3/4 teaspoon Baking soda
3/4 teaspoon Vanilla extract
1/2 teaspoon Salt
1 ea Egg
1/2 cup Light Brown sugar packed
1 large Bananas peeled and mashed
1/4 cup Granulated sugar
3/4 cup Mini Semisweet Chocolate Chips
Instructions:

1) Preheat Oven to 350 F
2) Coat two 12x18 inch cookie sheets either with parchment paper or cooking spray
3) In a small bowl - stir Flour, Baking Soda, and Salt.
4) Cream Brown Sugar, Granulated Sugar, and Butter with a mixer until smooth.
5) Beat in Vanilla, Egg, and Banana.
6) Stir in Flour mixture. When doughy, stir in Chocolate Chips.
7) Drop teasponsfuls onto cookie sheet 2 inches apart.
8) Bake for 10 minutes. Cool on wire rack.

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Bette's Monkey Bread
Cinnamony Breakfast Pull Apart Bread

Ingredients:

1/2 c Sugar
3/4 c Butter or margarine; melted ; melted
1 teaspoon Cinnamon
2 can Refrigerator Biscuits
1 c Brown sugar

Instructions:

1- Heat oven to 350 degrees. LIghtly grease a 12c Fluted Pan
2- Mix sugar and cinnamon in a large resealable plastic bag. Separate biscuits and cut into quarters with kitchen scissors. Shake in bag to coat. Arrange in prepared pan.
3- MIx brown sugar with butter. Pour over pieces.
4- Bake 28-32 minutes. Cool 10 minutes in pan then invert onto serving plate.

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Fool You Fudge

1 1/2 cups sugar
1/4 teaspoon salt
2 tablespoons butter
2/3 cup evaporated milk
2 cups miniature marshmallows
2 cups chocolate chips
1 teaspoon pure vanilla extract
1/3 cup chopped almonds (optional)


1/3 cup raisins (optional)

1. In a medium heavy saucepan (glass saucepans work best, but any kind will do) combine the sugar, salt, butter and evaporated milk over medium heat.
2. Stir the mixture constantly until it comes to a boil.
3. Continue constantly stirring and let the mixture boil for about 5 minutes.
4. Remove the mixture from the heat and stir in the marshmallows, chocolate chips and vanilla. Now is also the time to add any of the nuts and/or dried fruits you want.
5. Stir the mixture vigorously for a minute or until the marshmallows have all melted and the fudge becomes a nice chocolate color.
6. Quickly pour the fudge into a foil-lined bread loaf pan and place it into the refrigerator overnight or until it is firm and fully chilled. Note : You can also pour the fudge into a foil-lined 8-inch square pan.
7. To slice, take the fudge out of the refrigerator and tip the pan upside-down to remove the foil. Then, let the fudge slab stand for 15-30 minutes or until it softens slightly but is still cold. (You don't need to let the fudge soften if you use the 8-inch square pan, just slice it into 1 1/2 inch squares.) Slice into 1 inch thick slabs, wrap with wax paper and share with family and friends!

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Strawberry Crumb Cake


1-1/4 cup of all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 tsp. salt
1 large egg
1/2 cup milk
2 Tablespoons vegetable oil
1/2 tsp. vanilla extract
1-1/2 cup sliced strawberries


Crumb Topping:
1/2 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup cold butter, cut in pieces. (margarine worked well)
1/3 cup walnuts, chopped
1 Tbsp.powdered sugar


Heat oven to 350 and coat an 8 x 2 inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl mix egg,milk, oil and vanilla well. Make a well in the center of flour mixture and add the egg mixture. Beat with a wooden spoon 1 minute until evenly moistened. Spoon evenly in prepared pan. Top with strawberries.


Crumb Topping: In a small bowl mix flour and sugar. Cut in butter until crumbly. Stir in nuts and sprinkle over strawberries. Bake at 350 for 40 minutes. Let cool in pan. Dust with powdered sugar.

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Cranberry Almond Coffee Cake

CAKE

2 cups fresh cranberries (***see below)
1/4 cup all-purpose flour
1 (18 1/4 ounce) white cake mix
3 eggs
1 1/4 cups water
1/3 cup vegetable oil
1/2 teaspoon almond extract

TOPPING
3/4 cup sliced almonds 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F (180 degrees C).
2. Grease 13 x 9 baking pan.
3. CAKE.
4. In a small bowl, toss cranberries in flour to coat well, set aside.
5. In a large mixer, combine cake mix, eggs, water, oil and almond extract.
6. Beat for 2 minutes on medium speed.
7. Stir in floured cranberries, shaking off excess flour first.
8. Spread batter evenly in prepared pan.
9. TOPPING.
10. In a small bowl, combine almonds, brown sugar and cinnamon.
11. Mix well.
12. Sprinkle evenly over batter.
13. Bake for 30-40 minutes or until a tester inserted in the center comes out clean.
14. Cool 30 minutes in pan on wire rack.
15. Serve warm or cool.
16. ***Can replace cranberries with blueberries or raspberries.

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Scotch –A- Roo’s

1 cup sugar
6 -cups rice krispies
1 cup white karo syrup
6 oz pkg semi-sweet chips
1 cup peanut butter
6 oz pkg butterscotch chips
Instructions:

1. Spray 13x9 pan with Pam.
2. Measure rice krispies into large mixing bowl and set aside.
3. Put sugar & karo in a large pot. Bring to small boil,
at the sight of 1st bubble, turn off heat and remove pot from stove.
4. Stir in peanut butter.
5. Pour mixture into bowl with rice krispies, mix well.
6. Pour into pan.
7. Melt chips together in microwave, start with 1 min, stir, do 2nd min, stir and repeat until melted, do not over cook or will burn.
8. Spread mixture on top of krispie mix.
9. Let completely cool before cutting.