whats Baking!!

[moreluck]

Coconut Cream Bread Pudding

1 (8oz.) pkg. cream cheese
1 1/2 cups granulated sugar, divided use
4 large eggs
2 1/2 cups milk (room temp) divided use
1 (15 oz) can cream of coconut, divided use
8 Tbls. butter, melted, divided use
1 (8oz) french bread loaf, cut in 1" cubes
Pam spray
1/2 cup sweetened flake coconut
1/2 cup chopped pecans

Preheat oven to 350 degrees. Beat cream cheese at low speed 'til smooth. Add 1 cup sugar and eggs and beat at med. speed 2 mins. 'til sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut and 3 Tbls. melted butter. Stir in bread cubes. Let stand 5 mins.

Coat a 9 x 13 baking dish with Pam. Pour mixture into dish. Bake at 350 for 35 mins. or 'til set.

Stir together flaked coconut, pecans and 3 Tbls. of melted butter. Sprinkle coconut mixture over baked pudding and bake 5-8 mins. longer 'til browned.

Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut. Cook remaining 1/2 cup sugar in a heavy saucepan over low heat, stirring constantly, 3 mins. or until sugar is carmelized and mixture becomes a light brown syrup. Stir in milk mixture and cook stirring occasionally, 3 mins. til thickened slightly and sugar is dissolved. Stir in remaining 2 Tbls. butter.

Cut bread pudding into 8-10 serving pieces and serve with carmelized sauce.

[moreluck]

Southern Apple Crumble (Cookie Mix)

Filling

3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1-2 teaspoon ground cinnamon
1/4 cup cold butter or margarine, cut into small pieces

Topping


1 (17 1/2 ounce) package betty crocker oatmeal cookie mix 1/2 cup butter or margarine, melted

1/2 cup chopped pecans

1. Heat oven to 300°F
2. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.
3. In large bowl, toss filling ingredients.
4. Spread mixture in baking dish.
5. In same large bowl, stir cookie mix and melted butter until crumbly.
6. Sprinkle over filling.
7. Bake 40 minutes.
8. Remove from oven; sprinkle with pecans.
9. Bake 15 to 20 minutes longer or until topping is golden brown.
10. Serve warm or at room temperature.

[moreluck]

French Toast Naranjo (for company)

from The Wicky-up Ranch BnB (CA)


4 eggs
2/3-1 cup orange juice
2/3-1 cup milk
1/4 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon vanilla
1 loaf Italian bread, cut in 1-inch slices
1/3 cup butter, melted
1/2 cup chopped walnuts
grated orange peel

1. Combine and whisk together the first 6 ingredients.
2. Place bread in a single layer in a large flat dish.
3. Pour milk mixture over bread, turn once, cover and refrigerate overnight. To cook, preheat oven to 400*.
4. Pour melted butter in jelly roll pan, evenly.
5. Arrange soaked bread slices in a single layer in the pan.
6. Sprinkle with walnuts.
7. Bake until golden, 15-20 minutes.
8. Garnish with orange zest & blueberries.

Serve with maple syrup or orange marmalade.

[moreluck]

Irresistible Brownies

Ingredients:

1 1/2 sticks butter
2 cups sugar
1 1/2 cup flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 eggs, beaten
2 teaspoons vanilla extract
1 package (12 oz. size) semi-sweet chocolate chip (or any flavor chip)
1/2 cup chopped pecans (optional)
***FROSTING***
1 1/4 cup powdered sugar
2 tablespoons cocoa
2 tablespoons butter, softened
1 teaspoon vanilla
milk



Directions:
Melt butter over low heat or in microwave. Combine sugar, flour, cocoa, baking powder, salt, and eggs in a bowl. Stir in melted butter and vanilla until blended and smooth. Stir in 1-1/2 cups chips and nuts.

Spread in greased and floured 9x13 baking pan. Sprinkle with remaining chips (if desired). Bake at 350 for 30-35 minutes. Cool and then cut into 2 inch squares.

Hope you enjoy these (especially good with a dip of vanilla ice cream and hot fudge).

For Frosting: Sift sugar and cocoa together, add softened butter and vanilla. Beat in milk a little at a time until the proper consistency.

[Hedley_Lamarr]

Kick a$$ barbaque sauce....

1/4 cup Maggi sauce.
1/4 cup ketchup.
1/4 cup molasses (warmed in the microwave to mix with other ingredients)

Cayenne pepper to taste. Me I like it HOT!!
Pinch of garlic powder.
Option; crushed red pepper to taste. HOTTER THE BETTER!!

[moreluck]

Key Lime Pound Cake

Ingredients:
3 eggs, beaten
2 cups Key Lime Yogurt
1 box (full size) yellow or white cake mix
3 drops green food coloring
1 teaspoon lime or lemon flavoring
1 lime, Grated zest only
***GLAZE***
2 limes, juiced
2 cups powdered sugar



Directions:
Combine eggs and yogurt just until blended. Add dry cake mix and beat on low speed for about 1 minute or just until moistened. Beat on medium speed for 3 minutes. Add coloring, flavoring, and zest. Blend in gently.

Pour into a greased and floured or sprayed Bundt or tube pan. Bake at 350F until the top springs back when touched lightly with your fingertips, about 50 minutes. Cool 10 minutes in the pan. Remove to a rack to cool completely.

Glaze: Combine lime juice and sugar. Drizzle over cake while it is still slightly warm.

[moreluck]

Apple Bottom Spice Cake

Ingredients:

3 cups firm, red baking apples such as Jonathan, sliced and cut into small pieces
1/2 cup raisins
1/2 cup water
1 package (3 oz size) vanilla cook and serve pudding (not instant)
1 package (18.25 oz size) yellow cake mix (plus ingredients to make cake)
1/2 cup molasses
2 tablespoons Cinnamon
1/4 cup chopped walnuts
Powdered sugar
Thawed, frozen whipped topping or vanilla ice cream (optional)



Directions:
Preheat oven to 375F.

Lightly spray rectangular pan with oil.

In large bowl, combine apples, raisins, water and pudding mix; mix well. Microwave on HIGH 4 minutes or until hot; mix well. Spread apple filling evenly over bottom of pan.

In bowl, prepare cake mix according to package directions; whisk in molasses and spice blend. Pour batter over apple filling, spreading evenly. Sprinkle walnuts evenly over batter.

Bake 30-35 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack. Let stand 10 minutes. Sprinkle top of cake with powdered sugar. Garnish with whipped topping or serve with a scoop of vanilla ice cream if desired.

[moreluck]

Baked Fudge Dessert

1 c Sifted cake flour
2 ts Baking powder
1/2 ts Salt
1/2 c White sugar
3 tb Cocoa
1/2 c Chopped nuts
1/2 c Milk
1 ts. vanilla
2 Tb. melted shortening

SAUCE....
4 Tb cocoa
1/2 cup brown sugar
1 3/4 cup hot water
1 ts grated orange rind



Instructions:

Sift the first five ingredients together. Add the nuts. Make a well in the centre and add milk, vanilla and melted shortening. Stir lightly and pour batter into a greased casserole. SAUCE: Measure cocoa, brown sugar, hot water and orange rind into a bowl and beat well. Pour over batter. Bake for 35 to 40 minutes at 350F. As this dessert bakes, the batter rises through the rich chocolate sauce. Serve it hot with whipped cream or vanilla ice cream.

[moreluck]

Carrot Cake & icing

2 cups flour.
2 cups sugar.
2 cups grated carrots.
1 cup crushed pineapple (drained).
2 teaspoons baking soda.
2 teaspoons of cinnamon.
4 eggs (beaten)
1 cup chopped nuts.
1 1/2 cups Wesson oil.

Beat eggs and add remaining ingredients. Blend well. Bake in an ungreased oblong pan. Bake 325 º for 45 to 50 mins. I truthfully run it a full hour and it is still plenty moist.

Icing:

8 0z. package of cream cheese.
1 box confectioners sugar.
2 teaspoons vanilla.
1/2 stick of butter.
Mix well and ice your cooled cake.

[moreluck]

Doubletree Chocolate Chip Cookies

1/2 cups Rolled oats (regular oatmeal)
3/4 cup Sugar
2 1/4 cups Flour
1 1/2 tsp. Vanilla
1 1/2 tsp. Baking soda
1/2 tsp. Lemon juice
1 tsp. Salt
2 Eggs
1/4 tsp. Cinnamon
3 cups Semi-sweet chocolate chips
2 sticks Butter
1 1/2 cups Walnuts chopped
3/4 cup Brown sugar
Instructions:

1. Grind oats in blender until fine
2. Combine oats, flour, baking soda, salt, and cinnamon in medium bowl.
3. Cream together butter, sugars, vanilla and lemon juice with an electric mixer.
4. Add eggs. Mix until smooth.
5. Stir dry mix into wet mixture. Blend well with mixer.
6. Stir in chocolate chips and walnuts by hand.
7. Refrigerate overnight.
8. Preheat oven to 350 F.
9. Spoon rounded ? cup portions onto ungreased cookie sheet. Place 2 inches apart. Don?t press flat.
10. Bake for 16-18 minutes (19) until cookies are light brown and soft in middle.
11. Cool. Store in airtight container.

[moreluck]

Nifty Fifties Rice Pudding

3/4 c Rice, long grain; raw
2 ts Orange peel; grated
2 lg Egg; slightly beaten
1/4 ts Vanilla
1 1/2 c Milk
1/8 ts Salt
1 1/2 c Heavy cream
1/2 c Sultanas (raisins)
1/3 c Sugar, granulated
1/2 ts Cinnamon, ground
2 ts Lemon peel; grated
Whipped cream; (opt)
Instructions:

This was the oldest standby in the restaurant business and was adopted by the diners when the car became available to all. Prepare the rice in 1 1/2 cups of water according to package directions. Meanwhile heat the oven to 350 degree F. Grease an 8 inch square baking dish. In a large bowl combine the eggs, milk, cream, sugar, grated peels, vanilla, and salt beating until well blended. Stir the raisins into the rice and spoon the rice mixture into the prepared baking dish. Pour the egg mixture over the rice and sprinkle with the cinnamon. Place the baking dish in the oven in a larger baking pan filled with enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes until pudding is almost set, stirring once after 10 minutes and again 15 minutes later. Remove the baking dish from the larger pan and cool on a wire rack, cooling until cold. Refrigerate, covered, at least 3 hours or overnight until the pudding is firm. Serve with whipped cream, if desired.

[moreluck]

Down Home Peach Nut Bread

Ingredients:
2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/8 teaspoon salt
1 teaspoon baking soda
2 cups very ripe, mashed peaches
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/2 cup nuts of your choice



Directions:
In a bowl, mix flour, sugars, salt, and baking soda. Drain mashed peaches; put in large bowl. Add beaten egg, melted butter or margarine. Stir in raisins or nuts. Stir in flour mixture.

Pour into 9x5 greased and floured loaf pan. Let stand 20 minutes. Bake at 350 for 45-55 minutes. Cool bread in pan 15 minutes; remove from pan and finish cooling on wire rack. Freezes well.

Tip about Peeling Peaches: Immerse peaches in boiling water for 30 seconds. Remove with slotted spoon, then plunge into cold water. Slip off skins with the help of a knife.

To slice, cut peaches in half around the center, not the natural seam. Gently twist halves apart.

[moreluck]

Blueberry Mini-Scones

2 cups Bisquick
1/4 cup sugar
1/2 cup milk
1 cup fresh blueberries

Preheat oven to 375 degrees. Lightly grease a large baking sheet. In a med. bowl, combine bisquick and sugar. With a wood spoon stir in milk 'til mixture forms a ball; flatten dough on a lightly floured board. Pat or roll out dough tp make a 14 x 7 inch rectangle. Scatter berries over half the dough (in a 7 inch square); fold over remaining half of dough. Gently press to a uniform thickness. Cut dough into 4 squares. (3 1/2 inches each); cut each square diagonally in both directions to make 16 triangles. Arrange mini scones on prepared baking sheet. Bake in upper third of oven 'til browned on top, 8-10 mins. Serve warm.

[moreluck]

Martha Stewart's Hot Fudge Sauce

Almost the same taste as Malley's hot fudge sauce in Cleveland.


1/4 cup unsweetened cocoa powder (I usually add a little more)
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup light cream or evaporated milk
1/8 teaspoon salt (calls for kosher, I use regular)
1 1/2 tablespoons unsalted butter (I leave out the above salt if I only have regular butter)
1/2 teaspoon vanilla

1. Combine all ingredients in saucepan except for vanilla.
2. Cook over med. heat.
3. Stir until mixture boils.
4. Set timer and boil for 3 minutes, stir occasionally
5. (Don't boil for more than 3 minutes or it will become like fudge).
6. Turn off heat and stir in vanilla.
7. Store in refrigerator up to a week.
8. Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

[moreluck]

Raspberry Shortbread Bars

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces unsalted butter -- softened
1 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
3/4 cup seedless raspberry preserves or jam
confectioners' sugar -- for dusting, optional



Directions:
In a medium bowl, whisk the flour, baking powder and salt. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla. Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.

Preheat the oven to 350F and butter an 8 1/2-by-11-inch glass baking dish. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish. Do not pat or press the dough. Using a spoon, dollop the preserves over the dough and gently spread it in an even layer. Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.

Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking. The shortbread is done when the pastry is golden all over. Let cool completely, then cut into 24 bars. Dust the tops with confectioners' sugar and serve.

[moreluck]

Apple Pie Bread Pudding

Nonstick cooking spray
3 eggs, beaten
2 cups milk, half and half or light cream
1/2 cup sugar
1 can chunky apple pie filling (21 oz.), the more fruit kind
6 1/2 cup cinnamon raisin bread, cut into 1/2" cubes, dried (4 1/2 cups dry)
Whipped cream or vanilla ice cream, optional.

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Set aside. In a large mixing bowl, whisk together the eggs, milk and sugar. Gently stir in pie filling and bread cubes. Pour into prepared cooker. Cover and cook on low setting for 3 hours until a knife inserted near center comes out clean. Mixture will be puffed. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30 to 45 minutes to cool slightly before serving. Pudding will fall as it cools. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Serves 6

[moreluck]

Jumbo Pizza Muffins

Ingredients:
3 cups baking mix
2/3 cup water
1/2 cup shredded mozzarella cheese
1/3 cup chopped ripe olives
2 tablespoons vegetable oil
1 teaspoon baking soda
1 teaspoon italian seasoning
2 eggs
1 large tomato -- chopped and drained
1/2 package (3/4 ounce size) sliced pepperoni -- cut in half



Directions:
In a bowl, stir all ingredients until moistened.

Fill paper lined muffin cups three-fourths full.

Bake at 400 degrees for 15-18 minutes or until golden brown. Immediately remove from pan.

[moreluck]

Peachy Delight Dessert

Ingredients:
1 box (18.25 ounce size) yellow cake mix
3/4 cup melted butter
1 pound fresh peaches, sliced, sweetened
2 cups sour cream
1/4 cup granulated sugar
3 egg yolks
Cinnamon, to taste



Directions:
Combine cake mix and butter in bowl; mix well. Spread in bottom of lightly greased 12 x 9-inch cake pan. Layer peaches over top.

Blend sour cream, sugar, and egg yolks in bowl. Spoon over peaches. Sprinkle with cinnamon.

Bake at 350 degrees F for 30 to 35 minutes or until set.