whats Baking!!

[moreluck]

White Layer Cake With Orange Frosting

Ingredients:
***Layer Cake***
3 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or regular margarine
1 1/2 cup sugar
1 teaspoon vanilla
1 cup milk
6 egg whites
1/2 cup sugar
***Orange Butter Frosting***
1 box (1 lb. size) confectioners' sugar, sifted
1/2 cup butter or margarine, softened
1 tablespoon grated orange rind
4 tablespoons orange peel
1 tablespoon orange juice (optional)



Directions:
Preheat oven to 350 F. Grease and wax paper line three 9 inch round cake pans. Sift together the flour, baking powder and salt. Set aside.

Cream together the butter and 1 1/2 cups sugar in a mixing bowl until light and fluffy, using a electric mixer at medium speed. Blend in the vanilla.

Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Beat well using an electric mixer at low speed. The batter will be stiff.

Beat the egg whites in another bowl until foamy, using an electric mixer at high speed. Gradually beat in the 1/2 cup sugar, beating until stiff peaks form. Fold the batter into the egg whites.

Spread the batter into the prepared cake pans. Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pans on a wire rack for 10 minutes.

Remove from pans and cool completely. Spread top of one cake layer with orange butter frosting. Place second layer on top. Spread with the frosting. Place the third layer on top. Spread sides and top with the frosting.

For Orange Butter Frosting: Combine confectioners sugar, butter or margarine, grated orange rind, and orange peel in a bowl. Beat with the electric mixer at medium speed until smooth and creamy. Add extra orange juice, if necessary, to make frosting of spreading consistency.

[moreluck]

Paul Newman Cake

• 1 (18 1/4 ounce) box German chocolate cake mix
• 1 1/4 cups water (or amount required by your box mix)
• 1/3 cup oil (or amount required by your box mix)
• 3 eggs (or amount required by your box mix)
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) jar butterscotch caramel sauce
• 1 (12 ounce) container Cool Whip
• 4 (1 1/2 ounce) Heath candy bars, crushed

1. Bake cake as directed by cake mix in 9 x 13 inch pan.
2. While cake is still hot, poke holes with handle of wooden spoon (all the way to the bottom).
3. Pour milk over the top and let soak in for a few minutes.
4. Then pour butterscotch-caramel topping over the cake.
5. Let cool completely.
6. Spread Cool Whip over cake and sprinkle crushed Heath bars over Cool Whip. Chill.

[moreluck]

Caramel Bars Recipe

• 32-36 wrapped caramels
• 2/3 cup evaporated milk
• 1 cup flour
• 1 cup quick oat
• 1 cup nuts
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 1/2 cups M&Ms plain chocolate candies

1. Combine caramels and milk in heavy saucepan. Cook over low heat, stirring occasionally until blended.
2. Combine flour, oats, nuts, brown sugar, soda and salt in a bowl, add melted butter, mixing until mixture resembles coarse crumbs. Reserve 1 cup of mixture and press remaining mixture into bottom of greased 9x13 pan. Bake at 350 degrees for 10 minutes.
3. Sprinkle 1 cup M&Ms on top of partially baked crust. Pour caramel mixture over M&Ms. Sprinkle reserved crumb mix and remaining 1/2 cup M&Ms on top. Continue baking for 20 to 25 minutes.
4. Cool slightly, then chill for 30 minutes. Cut into bars.

[moreluck]

California Gold Loaf


1 (18 1/4 ounce) box yellow cake mix
2 large eggs
1/3 cup oil
1 cup water
1 cup golden raisins
1 cup finely cut dried apricots
1 cup chopped almonds


1 cup orange marmalade

1. Preheat oven to 350 degrees F. Prepare 2 5 x 9 inch loaf pans.
2. Mix cake mix, eggs, oil and water for 2 minutes.
3. Fold in the raisins, apricots and almonds.
4. Devide the batter evenly into the prepared pans.
5. Spoon the marmalade onto the batter and swirl it in with a table knife or chopstick.
6. Do not incorporate throughly into the batter.
7. Bake for 30 to 35 mins (test for doneness).
8. Let it cool and serve!

[moreluck]

Sheila's Decadent Cake

• 1 (18 ounce) box yellow cake mix
• 8 ounces sour cream
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 3 eggs
• 1/2 cup oil
• 1/2 cup water
• 6 ounces milk chocolate chips
• 1/2 cup chopped pecans
• 4 ounces bar German chocolate, grated and divided
• icing
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 1 (16 ounce) box powdered sugar
• 1/2 cup chopped pecans
• 1 teaspoon vanilla

1. Preheat oven to 350°F.
2. Mix together the cake mix, sour cream, pudding mix, eggs, oil, and water-beat with electric mixer until smooth.
3. Fold-in chocolate chips, pecans, and grated German chocolate and stir well (leave a small amount of the German chocolate to sprinkle on top of cake).
4. Pour batter into a greased and floured 9x13 baking pan and bake for 45 minutes.
5. ICING: Cream together butter and cream cheese with electric mixer.
6. Add sugar and vanilla and mix well then; fold-in pecans.
7. Let cake cool completely before icing.
8. Top with grated German chocolate.

[moreluck]

5 MINUTE CHOCOLATE MUG CAKE...

This is fast, easy, terrific and tastes great!

4 tablespoons cake flour (that's plain flour, not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa

1 egg
3 tablespoons milk
3 tablespoons oil

3 tablespoons chocolate chips(optional)
a small splash of vanilla essence

1 coffee mug

Add dry ingredients to mug, and mix well

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla essence,
and mix again.

Put your mug in the microwave and cook for
3 minutes at 1000 watts.

The cake will rise over the top of the mug,
but don't be alarmed! It will also crash back into
the cup when the oven turns off.

Allow to cool a little, and tip out onto a plate if desired.
I like to drop a scoop of Blue Bell Homemade Vanilla on top.

[moreluck]

7 Layers of Heaven Cookies

• 1/2 cup butter
• 1 1/2 cups graham cracker crumbs
• 7 ounces flaked coconut
• 1 (6 ounce) bag chocolate chips
• 1 (6 ounce) bag butterscotch chips
• 1/2 cup nuts, chopped (any kind)
• 4 ounces sweetened condensed milk (1 can)

1. Melt one stick of butter in 9 x 13 inch pan. Coat entire pan.
2. add graham crackers to make a crust and layer ingredients in order of ingredient list.
3. bake for 25 mins at 350.

[moreluck]

Tasty Whole Wheat Muffins


2 cups whole wheat flour, stone ground
3/4 cup low calorie sweetener (I use Splenda)
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 medium eggs, beaten
1 cup skim milk


1/3 cup natural applesauce (no sugar added) or 2 peeled & cored apples chopped and boiled

1. preheat oven to 190 (375).
2. stir together dry ingredients.
3. in a separate bowl, stir together liquid ingredients.
4. combine both sets of ingredients, mixing only until the dry ingredients are moist.
5. bake for 20 minutes in a greased muffin tin.

[moreluck]

Pecan Bites

Ingredients:
1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs



Directions:
Combine brown sugar, flour and pecans, set aside.

Combine butter and eggs; mix well and stir into flour mixture. Fill greased and floured mini muffin cups 2/3 full.

Bake at 350 degrees for 22-25 minutes.

[moreluck]

Easy Boston Cream Pie

Ingredients:

1 box (2 layer size) yellow cake mix
1 package instant vanilla pudding mix
1 square (1 oz. size) unsweetened chocolate
1 tablespoon butter or margarine
1 cup sifted powdered sugar
1/2 teaspoon vanilla
3 teaspoons water (more if needed)



Directions:
Prepare cake pans and mix and bake following directions on cake package. Cool cake layers.

Prepare pudding mix following directions for pudding. Let stand 10 minutes.

Lay 1 cake layer on platter, bottom side up. Spread pudding over. Top with second cake, bottom side down.

In a pan, stir chocolate and butter over low heat until melted. Remove from heat and stir in sugar and vanilla. Blend enough water into chocolate mixture so it will pour easily. Spread chocolate mixture over top cake layer. Chill.

[moreluck]

Angel Lush with Pineapple

1 package (4-serving size) JELL-O Vanilla Flavor Instant Pud
1 prepared round angel food cake (10 oz.)
1 can (20 oz.) DOLE Crushed Pineapple in juice undrained
1 cup fresh mixed seasonal berries
1 cup thawed COOL WHIP Whipped Topping
Instructions:

MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times.

REFRIGRATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

[dillweed]

moreluck, please help! We love whoopie pies so I tried a batch. The filling was cream cheese/pwdr sugar and they were just too rich. I noticed a variation calling for marshmallow cream but haven't tried it yet.

Do you have any experience or a good recipe? Thanks

[moreluck]

I've never heard them called Whoopie Pies.....these were 'devil dogs' where I grew up......Supposedly this recipe is an old one from a bakery in Maine that's been making them since 1925....hope this helps.



Whoopie Pie Recipe

1/2 cup solid vegetable shortening

1 cup firmly packed brown sugar
1 egg
1/4 cup cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 degrees F. Lightly grease baking sheets.
In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
Makes 9 large whoopie pies.
Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted.
In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.

[dillweed]

Bless your heart! - it's the cream cheese making them too rich. Shortening and fluff will give them the lightness.

Oh boy, going to make a batch this weekend and will report back

[moreluck]

Cheryl's Decadent Pineapple, Pudding, Coconut Cake




9 x 13 inch pan

• 1 (18 1/4 ounce) box pillsbury moist supreme classic yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs, room temperature
• 1 (20 ounce) can crushed pineapple in juice
• 1 cup granulated sugar
• 1 (3 1/2 ounce) box French vanilla instant pudding
• 2 cups nonfat milk, cold
• 1 1/2 cups heavy whipping cream
• 1/3 cup granulated sugar
• 1 cup sweetened flaked coconut, toasted if you would like

1. Preheat the oven to 350 degrees.
2. Prepare at 13 x 9 x 2 inch baking dish with baking spray.
3. Prepare the cake mix as directed on the box.
4. Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
5. Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
6. When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
7. Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
8. Whip the heavy whipping cream with the 1/3 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
9. Sprinkle the coconut on top.
10. Share with others and enjoy!

[moreluck]

Pineapple Coconut Muffins

Ingredients:
2 cups All-purpose flour
1/4 cup Oil
1 tablespoon Baking powder
1 teaspoon Vanilla
1/2 teaspoon Salt
1 can (8 oz. size) Pineapple, crushed; undrained
1/2 cup Sugar
1/2 cup Flaked coconut
Sliced almonds, optional
1 Egg, well beaten



Directions:
Preheat oven to 400 degrees F.

Stir together flour, baking powder, salt, sugar, and coconut. Mix egg, oil, milk, and pineapple together well. Add this mixture to dry ingredients.

Stir until just moistened. Fill greased or paper lined muffin pans 2/3 full. If desired, sprinkle sliced almonds over batter and press them in lightly.

Bake for 20 minutes, or until golden brown.

[moreluck]

Perfect Peppermint Brownies

Ingredients:

1 tablespoon butter, PLUS
1 cup butter, divided
8 squares (1 ounce each) unsweetened chocolate, chopped
4 teaspoons instant coffee granules
1 tablespoon boiling water
5 eggs
3 3/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon almond extract
1 2/3 cup all-purpose flour
2 cups coarsely chopped walnuts
44 chocolate-covered peppermint patties



Directions:
Line a 13-in. x 9-in x 2-in baking pan with foil. Melt 1 tablespoon butter; brush over foil and set aside. In a microwave, melt chocolate and remaining butter; cool slightly. Dissolve coffee granules in boiling water.

In a mixing bowl, beat the eggs, sugar, coffee mixture, vanilla, salt and almost extract on high for 3 to 4 minutes until fluffy. Beat in chocolate mixture and flour until blended. Stir in walnuts.

Pour half of the batter into prepared pan. Top with a layer of peppermint patties, filling in the gaps with peppermint patty pieces. Top with remaining batter. Bake at 425 degrees for 23-27 minutes or until top is set

Cool on a wire rack. Using foil, remove brownies from pan. Chill for 6 hours or overnight before cutting.

[moreluck]

Tropical Bars In A Butter Coconut Crust


Ingredients:

***Crust***
1 cup coconut
1 cup butter
1/2 cup sugar
1 1/2 cup flour
***Filling***
3 limes, quartered
2 1/4 cups sugar
4 eggs
1/2 cup flour
1 teaspoon baking powder
1 tablespoon vanilla PLUS
1 teaspoon vanilla



Directions:
Combine all crust ingredients and press onto bottom of 9x9 square pan. Bake 15 min at 350? F.

Put all filling ingredients in the food processor and process until pureed.

Pour over the baked crust and bake at 350? F. for 20-25 minutes.

Cut only after cooling and sprinkle with powdered sugar and toasted coconut flakes.

[moreluck]

Pound Cake

Ingredients:
3 cups granulated sugar
1 cup vegetable shortening
1 cup butter or margarine
6 large eggs
3 cups all-purpose flour
1 cup milk
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon juice



Directions:
Preheat oven to 350?F.

Cream together the sugar, butter and margarine; add eggs one at a time. Alternate flour and milk. Stir in baking powder. Add vanilla and lemon juice.

Bake 1 hour and 20 minutes or until done.