whats Baking!!

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Butter Frosted Pumpkin Bars

Bar Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 3/4 cup melted
• 1 (15-ounce) can pumpkin
• 3 eggs
• 3/4 cup chopped sweetened dried cranberries

Frosting Ingredients:

• 1/2 cup Butter
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 to 1/3 cup milk
• Ground cinnamon, if desired

Instructions:

Heat oven to 350?F. Combine flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda and ginger in large bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries.

Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, melt 1/2 cup butter in 1-quart saucepan over medium heat, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). Immediately remove from heat. Pour into medium bowl; cool 5 minutes.

Add powdered sugar and vanilla to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars. Sprinkle with ground cinnamon, if desired. Cut into bars.

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Cranberry-Nut Bread

2 cups flour
3/4 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup coarsely chopped walnuts
1 cup chopped cranberries 3/4 cup orange juice
1/4 cup butter, melted
1 egg, beaten
1 Tbsp grated orange peel

1 Pre-heat oven to 350?F.
2 Mix the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the chopped cranberries and walnuts to coat with the flour mixture.
3 Mix together orange juice, butter, egg, and orange peel. Add to flour, cranberry, nut mixture and stir with a wooden spoon until just blended.
4 Pour into a greased 9x5 or 8x4 loaf pan. Bake at 350?F for 55 to 60 minutes or until done (a toothpick inserted into the center comes out clean).
5 Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.
Serves 8.

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Lemon Loaf

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs, slightly beaten
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 2/3 cup sifted flour
1/2 cup nuts, chopped
1 lemon, finely grated rind only

***GLAZE***
1/4 cup sugar
1 lemon, juiced

Directions:
Cream the butter and sugar. Add in eggs and continue beating. Mix in the salt and baking powder until well blended. Add in milk. Blend. Blend in flour until well mixed. Add nuts and lemon rind.
Bake at 350F in a greased loaf pan for around 50 minutes depending on the size of your loaf pan. After removing from oven, glaze with the sugar/lemon mixture.

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Irish Shortbread Cookies.....


1 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
2 cups flour
Green sugar crystals (optional)

Preheat oven to 300 degrees. In a large bowl, combine butter and sugar. Beat with an electric mixer until well-blended. Add salt and flour. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface; knead by folding and pressing for 10 to 12 strokes or until nearly smooth.


On a lightly floured surface, pat or roll dough into a round about 1/2-inch thick. With a 2 1/2- to 3-inch shamrock-shaped or round cookie cutter, cut dough and transfer to an ungreased baking sheet, spacing 1 inch apart. Gather remaining scraps, press together and cut out more shapes in the same manner. Pierce each cookie several times with the tines of a fork. Sprinkle with green sugar crystals, if desired.


Bake 18 to 20 minutes or until edges are golden brown. Cool two minutes before removing to a wire rack.

Makes 2 1/2 to 3 dozen cookies.

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Apricot Quick Bread

INGREDIENTS:
1 cup dried apricots, chopped
boiling water
3 tablespoons butter
1/3 cup granulated sugar
1 egg
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup bran
1 1/4 cups sour milk or buttermilk
1/2 cup chopped pecans or walnuts
PREPARATION:
Put chopped apricots in a saucepan and cover with boiling water; cook for 20
minutes then drain. In a mixing bowl, cream butter and sugar; beat in egg
and continue beating until light. Toss drained apricots with a little of the
flour; fold into creamed mixture.
Sift together remaining flour, baking powder, soda, salt, and nutmeg. Add
dry ingredients to creamed mixture, alternating with the milk. Add the bran
and nuts last then beat by hand until smooth. Pour batter into a greased
and floured loaf pan. Bake at 350° for 1 hour, or until a wooden pick or
cake tester inserted in center comes out clean.

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Hummingbird Cake
Ingredients
3 cups All-purpose flour
3 large Eggs well beaten
2 cups Sugar </TD><TD>2 cups Bananas (3 bananas) chopped
1 teaspoon Ground cinnamon
1 cup Walnuts or pecans finely chopped
1 teaspoon Baking soda
1/2 teaspoon Vanilla
1/2 teaspoon Salt
Glaze:
1 8oz Can crushed pinapple with juice
1 tblspoon Butter or margarine melted
1 cup Cooking oil
1 cup Sifted powdered sugar

InstructionsPreheat oven to 325 degrees F. Generously grease a 10" tube or a fluted tube pan.
To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze
To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.
To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.

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Lighter Lemon Bars

2 teaspoons grated lemon zest
1/4 cup confectioners sugar
1/3 cup fresh lemon juice
3 tablespoons unsalted butter softened
3 tablespoons all-purpose flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3 large eggs
1/8 teaspoon salt
3/4 cup granulated sugar
>confectioners' sugar

Instructions
Preheat the oven to 350F. Beat the 1/4 cup of confectioners' sugar and butter on medium speed until creamy. Gradually add the 1/2 cup of flour, and mix on low speed until the mixture is crumbly. Next, press the mixture into the bottom of an 8-inch square baking pan, and bake until just golden brown (about 10 to 12 minutes). Cool on a wire rack. Lower the oven temperature to 325F. Whisk the eggs on medium speed until foamy. Add the sugar, lemon zest, lemon juice, 3 tablespoons of flour, baking powder and salt, and combine. Pour the mixture over the baked crust and bake until set, about 20 to 25 minutes. (Do not touch the filling with your fingers or it will stick to them.) Cool on a wire rack. Cut into 16 squares and dust with confectioners' sugar.

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Hawaiian Baked Bananas In Orange Juice


Ingredients:
6 medium bananas
1 medium orange, peeled and cut in chunks
2 tablespoons orange juice
2 tablespoons lemon juice
1/3 cup sugar
1 dash cinnamon
1 dash nutmeg
Directions:
Preheat oven to 325F.
Peel bananas (use slightly underripe onesgreen-tipped or yellow, not flecked with brown). Arrange in shallow baking dish. Add remaining ingredients. Bake 25 to 30 minutes, or until bananas are golden and tender. Serve hot.

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Butterscotch Baked Peaches

2 cans (each 14 oz) sliced peaches, drained
1/4 cup butter, melted
1/4 cup packed brown sugar
2 T. dark rum or lemon juice
1/2 t. ground cinnamon
1/2 t. vanilla
Vanilla ice cream

Arrange peaches evenly over bottom of a greased 6 cup baking dish. In a
bowl, combine butter, brown sugar, rum, cinnamon and vanilla. Spoon over
peaches. Bake in preheated 350 oven until hot and bubbly, about 20 minutes.
Serve over vanilla ice cream.
Variation: Butterscotch Baked Bananas: Substitute 6 bananas, peeled and cut
into quarters, for the peaches. Serves 6

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Aloha Quick Bread


Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 medium mashed ripe bananas
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple.
Transfer to a greased 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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CARROT MUFFINS

Ingredients
1 1/2 c Whole-wheat flour
1 1/2 ts Baking soda
1/2 ts Nutmeg
3 ea Carrots, 1c grated
1/4 c Vegetable oil
2 tb Vinegar
1/4 c Molasses
1 ts Salt
1 ts Cinnamon
1 1/2 c Natural bran
2 ea Eggs
1 1/2 c Skim milk or orange juice
1/2 c Honey
1/2 c Raisins (optional

Directions
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds
Pour into large mixing bowl
Process carrots until pureed and add to dry ingredients
Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins
Stir with a wooden spoon until just blended; do not overmix
Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min

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Pear Crisp

9 cups pears, cored, peeled & sliced
1/4 cup sugar
2 Tbls. lemon juice
1 tsp. cinnamon

TOPPING:
1 cup rolled oats (regular or quick cooking)
1/2 cup flour
1/2 cup brown sugar, packed
1 tsp. cinnamon
6 Tbls butter or margarine

Preheat oven to 350 degrees. In a bowl, combine the pears, sugar,lemon juice and 1 tsp. cinnamon. Transfer the fruit mixture into a 9x13 baking dish that has been sprayed with Pam.

In a bowl combine the oats, flour, brown sugar and 1 tsp. cinnamon. With a fork, cut in the butter or margarine until mixture is crumbly. Sprinkle topping over pear mixture.

Bake 50 mins until topping is nicely browned. Can serve with a dollop of Cool Whip or ice cream.

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ORANGE BUNDT CAKE

1 pkg yellow cake mix (18 1/4 oz)
1 envelope Dream Whip
3/4 cup orange juice
3/4 cup fat-free mayonnaise
3 eggs
1 Tbls. grated orange peel (zest)
GLAZE:
1 1/2 cups powdered sugar
2 Tbls. orange juice

In a large bowl, combine the first 6 ingredients; beat on med. speed for 2 mins.. Spray a 10 " bundt pan with Pam and dust with flour. Pour batter into pan.
Bake at 350 degrees for 40-45 mins. or til toothpick comes out clean. Cool for 10 mins before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.

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White Chocolate-Oat Squares


Ingredients:
1 cup butter
3/4 cup light corn syrup
1/2 cup firmly packed light brown sugar
1 cup old-fashioned rolled oats
2/3 cup all-purpose flour
1/8 teaspoon salt
1/2 cup currants
3 ounces white chocolate, coarsely chopped
Directions:
Preheat the oven to 325°F. Butter a 9-inch square baking pan. Melt the butter with the corn syrup and brown sugar in a small saucepan until smooth. Stir together the oats, flour, salt, and currants in a large bowl. Stir in the butter mixture until well blended.
Spoon the mixture into the prepared pan, pressing down firmly. Bake for 25-30 minutes, or until lightly browned. Cool completely in the pan. Melt the white chocolate in a double boiler over barely simmering water. Use a thin metal spatula to spread the chocolate over and cut into squares.

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Chewy Oatmeal Spice Cookies

2 1/4 cups quick cooking oats
1 cup unbleached white flour
2 Tbls finely grated orange zest
1/2 tsp. baking soda
1/2 tsp. baking powder
1/3 tsp. cinnamon
1/3 tsp. nutmeg
1/4 tsp. salt
6 Tbls. vegetable oil
1 cup brown sugar packed
2 egg whites
1 tsp. vanilla

Preheat oven to 350 degrees. Spray several baking sheets with vegetable oil spray and set aside.

In a medium bowl, mix together oats, flour, orange peel, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In a large bowl with mixer on med. speed, beat together oil, brown sugar, eggs whites and vanilla 'til smooth & fluffy. Slowly beat in the oat mixture.

Using a spoon, form dough into 2 1/2 inch rounds and space 3 " apart on baking sheets.
Bake 8-10 mins 'til golden brown. Remove cookies from pan and cool on rack.

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APPLE BREAD

1/4 cup shortening
2/3 cup sugar
2 eggs, beaten
2 cups sifted all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups coarsley grated peeled raw apples
1 Tbls. grated lemon zest
2/3 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour 9x5x3 inch loaf pan. Cream together shortening and sugar until light and fluffy; beat in eggs.
Sift together next four ingredients; add alternately with apple to egg mixture.Stir in lemon zest and nuts. Bake for 50-60 minutes. Coolfor 10 mins. and remove from pan.Cool thoroughly before slicing.

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Deep-Dish Apple Cobbler


Ingredients:
5 Granny Smith apples, thinly sliced
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon juice
2 large eggs
1 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
Directions:
Combine first 5 ingredients in a large howl, stirring to coat apple slices; pour into a lightly greased 8-inch square baking dish.
Beat eggs and sugar at medium speed with an electric mixer until blended. Add butter and vanilla, beating until smooth.
Combine flour, baking powder, and salt; fold into egg mixture. Spread over apple slices. Bake at 350 degrees for 30 minutes or until lightly browned. Serve with whipped cream or vanilla ice cream.

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Sweet Marie Bars

1/2 cup corn syrup
1/2 cup smooth or chunky peanut butter
1/2 cup brown sugar
2 cups rice Krispies or Special -K cereal
1 cup powdered sugar
2 tablespoons butter or margarine
2 tablespoons milk
1 pinch salt
2 teaspoons cocoa
In saucepan over medium heat melt corn syrup, peanut butter and brown sugar.
Remove from heat and add cereal. Mix well.
Press in to buttered 9 by 9 inch square pan.
To make icing: Combine remaining ingredients adding more milk if necessary
until smooth and spreadable.

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Italian Cheesecake Cookies

1 pound ricotta cheese
16 ounces cream cheese -- softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 tablespoons corn starch
3 tablespoons all-purpose flour
1/2 cup butter -- melted and cooled
1/2 pint sour cream
1/2 lemon -- juiced
1 cup cherry pie filling

Cream together the ricotta and cream cheese. Add sugar and continue beating
until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well
after each addition. Beat in eggs, one at a time. Gradually beat in melted
butter. Blend in sour cream, continue beating all ingredients until well
blended.
Pour into ungreased 9 x 13 inch pan.
Bake at 320 degrees F. for 1 hour. Turn off oven and leave inside for 2
hours.
Cut into squares. Top each with strawberry, blueberry, or cherry pie
filling.
Note: Bars can be frozen.

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Shortbread Cookies II "Use only butter in these for best flavor."
INGREDIENTS:
2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

DIRECTIONS:

Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.Can mix with hands. Roll into 1" balls press and form cookies onto baking sheets. Bake for 10 - 12 minutes

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LEMONADE CAKE

1 pkg. (2-layer size) yellow cake mix
3/4 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix, divided
1/2 cup water
1 cup Sour Cream
4 eggs
1/2 cup oil
Grated peel from 2 medium lemons, divided
2 Tbsp. water
1 cup powdered sugar

PREHEAT oven to 350°F. Place cake mix, 1/2 cup of the dry soft drink mix, 1/2 cup water, the sour cream, eggs, oil and half of the lemon peel in large bowl. Beat with electric mixer on low speed 1 min. Beat on medium speed 4 min. Pour into greased 12-cup fluted tube pan.

BAKE 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 5 min.; invert cake onto rack. Cool completely.

PLACE cake on serving plate. Mix remaining 1/4 cup dry soft drink mix and 2 Tbsp. water in medium bowl. Gradually add powdered sugar, stirring with wire whisk until well blended. Drizzle over cake. Sprinkle with the remaining lemon peel.

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Monkey Cookies

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2/3 cup butter/margarine, softened
2 eggs
2 bananas, mashed
1 teaspoon vanilla
Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
Add butter or margarine. Mix well. Add remaining ingredients. Mix well.
Drop by teaspoonfuls on cookie sheet. Bake in a preheated, 400-degree
oven 12 minutes.
Makes about 3 dozen.

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Hawaiian Honey-Macadamia Bars

Ingredients:

***Crust***

2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted

***Filling***
1 cup honey
3 eggs
1/4 cup butter or margarine, melted
1 cup coconut
1 cup white chocolate chips
2 teaspoons grated lime peel
1 cup coarsely chopped roasted macadamia nuts

Directions:
Heat oven to 350. Grease 13x9 inch baking pan. Stir together all crust ingredients in large bowl until crumbly but well blended. Press firmly over bottom of prepared pan. Bake 15 to 20 minutes or until light golden brown. Meanwhile, in medium bowl, combine honey, eggs and butter; whisk just until blended. Stir in coconut, white chips and lime peel. Spread filling over partially baked crust. Sprinkle with nuts. Return to oven and bake 30 to 35 minutes or until filling is set. Cool; cut into bars.

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Helen's Hot Fudge Sundae Cake

3 cups Flour
3 teaspoons Baking powder
1 teaspoon Salt
1/2 cup Margarine
1/2 cup Shortening
1/4 cup Sugar
4 medium Eggs
1 cup Milk
1 teaspoon Vanilla

-MARBELING-
4 ounces Semi-sweet choc chipits
2 tablespoons Water
2 tablespoons Canned milk or cream

Sift dry ingredients. Cream fat and sugar. Add eggs to creamed
mixture. Add dry ingredients alternately with milk and vanilla to creamed
mix. MARBELING: Melt chocolate with water. Add milk or cream. Blend
well. Place 1/3 batter in greased tube pan. Spread 1/2 marbeling
mixture on batter. Put second 1/3 batter over marbeling. Spread second
1/2 marbeling over batter. Add last 1/3 of batter. Bake at 350F 60-70

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MARBLE SQUARES

1/2 cup (1 stick) butter
3/4 cup water
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
2 cups flour
2-1/3 cups sugar, divided
1 tsp. baking soda
1/2 tsp. salt
3 eggs, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

PREHEAT oven to 375°F. Microwave butter, water and 2 of the chocolate squares in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Chop remaining 6 chocolate squares; set aside. Stir in combined flour, 2 cups of the sugar, the baking soda and salt. Add 2 of the eggs and the sour cream; mix well. Pour into greased and floured 15x10x1-inch baking pan.

BEAT cream cheese and remaining 1/3 cup sugar in small bowl with electric mixer on medium speed until well blended. Add the remaining egg; mix well. Spoon over chocolate batter; cut through batters with knife several times for marble effect. Sprinkle with the chopped chocolate.

BAKE 25 to 30 min. or until toothpick inserted in center comes out clean. Cool. Cut into 36 squares.