whats Baking!!

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Orange Brownies




SERVES 16

• 1/2 cup butter or margarine
• 1/4 cup baking cocoa
• 2 eggs
• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/2 cup chopped pecans
• 2 tablespoons orange juice concentrate
• 1 tablespoon grated orange peel

FROSTING

• 1 1/2 cups confectioners' sugar
• 3 tablespoons butter or margarine, softened
• 2 tablespoons orange juice concentrate
• 1 tablespoon grated orange peel (optional)

1. In a small saucepan, melt butter. Stir in cocoa until smooth. Remove from the heat. In a bowl, beat eggs until frothy. Without stirring, add the sugar, flour, pecans, orange juice concentrate, peel and salt. Pour cocoa mixture over the top; mix well. Transfer to a greased 8 inch square baking pan.
2. Bake at 350 degrees for 28-32 minutes or until edges begin to pull away from sides of pan. Cool completely on a wire rack. For frosting, combine confectioners' sugar, butter and orange juice concentrate; mix well. Spread over the brownies. Cut into bars; garnish with orange peel if desired.

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Libby's Great Pumpkin Cookies Recipe

4 c Flour
2 c Brown sugar
2 c Quick uncooked oats
1 c Sugar
2 ts Baking soda
1 Egg
2 ts Ground cinnamon
1 ts Vanilla extract
1 ts Salt
1 cn Solid pack pumpkin; (16 oz)
1 1/2 c Butter; softened
1 c Semisweet chocolate chips
Instructions:

Preheat oven to 350 F. Combine flour, oats, soda, cinnamon & salt; set aside. Cream butter; gradually add sugars, beating until light & fluffy. Add egg & vanilla; mix well. Alternate additions of dry ingredients & pumpkin, mixing well after each addition. Stir in morsels. Bake at 350 F. for 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks.

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Pecan Sticky Muffins


Topping

• 1/4 cup butter, melted
• 1/4 cup packed dark brown sugar
• 1 cup chopped pecans

Batter

• 1 1/2 cups all-purpose flour
• 1/2 cup oat bran
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup packed dark brown sugar
• 1 cup milk
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract

1. Preheat oven to 350°; use muffin cups with a nonstick finish instead of foil or paper baking cups.
2. For the topping, put 1 teaspoon melted butter, 1 teaspoon dark brown sugar, and equal amount pecans into each muffin cup.
3. Make the batter: in a bowl, mix the flour, oat bran, baking powder, cinnamon, and salt.
4. In another bowl, beat the eggs and brown sugar together; when smooth, mix in the milk, butter, and vanilla.
5. Pour egg mixture over flour mixture; fold in with a rubber spatula just until dry ingredients are moistened.
6. Scoop about ¼ cup batter into each muffin cup.
7. Bake 25-30 minutes, or until lightly browned and firm in the center.
8. As soon as you take these muffins out of the oven, turn the pan upside down onto a sheet of foil; let stand 5 minutes, then remove pan (a little of the sticky mixture will remain in the pan.
9. Serve muffins warm.

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Cranberry-Pecan Pie

Ingredients:
1 cup sugar
1 cup light corn syrup
1/2 cup butter
3 eggs
1 cup chopped pecans
1 cup dried cranberries
1 deep-dish pie shell (9-inch size) -- unbaked



Directions:
Preheat oven to 350F.

In a mixing bowl, combine sugar and light corn syrup; set aside.

In a saucepan over medium heat on stovetop, melt butter. Continue to cook until butter turns caramel-colored. Immediately pour browned butter over syrup mixture. Beat well.

In a separate bowl, beat eggs well with a whisk. Add eggs to syrup mixture; stir well.

Sprinkle pecans and cranberries in the bottom of pie shell. Pour syrup-egg mixture over pecans and cranberries.

Bake for 50 to 60 minutes, or until a knife inserted in the center of the pie comes out clean. Let cool completely before serving.

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Pistachio Cake

1 package White cake mix
1 cup Walnuts chopped
1 package Pistachio pudding mix
1 1/2 cups Milk
1 cup Lemon lime soda
1 package Pistachio pudding mix
1 cup Vegetable oil
1 carton Whipped topping
3 Eggs
1/2 cup Pistachios
Instructions:

In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 mins; stir in walnuts. Pour into a greased 13x9 in baking pan. Bake at 350? for 45-50 mins or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, beat milk and pudding mix on low speed for 2 mins. Fold in the whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 mins before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.

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The Best Shortbread in The World From the kitchen of Kate and Darcy Magner



Ingredients:
3/4 pound good butter
8 tablespoons fine confectioner's sugar
2 1/2 cups cake and pastry flour
candied fruit or other garnish

Directions:
Combine all the ingredients and mix vigorously. The butter should be quite soft so that air can be worked into the mixture. Roll the dough into 3/4 inch balls and place them on a cookie sheet. Press the candied fruit or other garnish firmly onto each ball. Bake at 350 degrees (convection oven is best) until the edges of the cookies just begin to brown. Allow the cookies to cool on the sheet for a while before attempting to remove them.

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Candy Apples


Be sure to use the reddest apples you can find.

• 6 medium Red Delicious apples, washed, stems removed
• 3 cups sugar
• 2/3 cup light corn syrup (Karo)
• 2/3 cup water
• 1 teaspoon vinegar
• 6 to 8 drops red food coloring

Insert wooden skewers into stem end of each apple. Set aside.

Combine the sugar, corn syrup, water and vinegar in a heavy saucepan, mixing well. Cook over medium heat until mixture reaches 295° on a candy thermometer, stirring occasionally. Remove from heat and stir in food coloring. Tilt pan and quickly dip apples in syrup, covering the entire surface. Let excess syrup drip off. Place apples on lightly buttered baking sheet to cool. Store in a cool place. Makes 6 servings.

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Cindy Mccain's Oatmeal-butterscotch Cookies

3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
1 teaspoon baking soda
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
3/4 cup packed brown sugar
1/2 teaspoon salt
2 eggs
3 cups rolled oats
1 teaspoon vanilla extract
1 -2/3 cups butterscotch chips
1 -1/4 cups all-purpose flour

Instructions:

1. Heat oven to 375F.
2. In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
4. Bake at 375?F for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.

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Caramel Apples


Perfect for Halloween, but enjoyed by young and old anytime.

• 12 small apples, washed, stems removed
• 2 cups firmly packed light brown sugar
• 1/2 cup milk
• 1/2 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Insert wooden skewers into stem end of each apple. Set aside.

Combine brown sugar, milk, shortening and salt in a heavy saucepan, mixing well. Bring to a full boil, and boil 2 minutes, stirring constantly. Remove from heat and add vanilla. Beat with a wire whisk or hand-held electric mixer about 10 minutes or until mixture thickens and loses its gloss. Tilt pan and dip apples in caramel, covering the entire surface. Let excess caramel drip off. Place apples on a lightly buttered baking sheet to cool. Store in a cool place. Makes 12 servings.

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Grands! Pepperoni Pizza Bake


1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 (8 ounce) can pizza sauce
2 cups shredded mozzarella cheese (8 oz.)
16 slices pepperoni (1-1/2-inch)

1. Cut each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese.
2. Spread in greased 8" square (2 qt.) glass baking dish.
3. Top with pepperoni and remaining 1 cup cheese.
4. Bake at 375 22-28 minutes or until golden brown and bubbly.

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Addicting Chocolate Chip Cookies


1/2 cup unsalted butter, softened
1 cup brown sugar, packed
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla
1 1/2 teaspoons instant coffee
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (optional)
1 (12 ounce) bag Nestle semi-sweet chocolate chips

1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, cream the butter with the sugars until fluffy.
3. Beat in the egg, vanilla, and instant coffee.
4. Combine the rest of the dry ingredients by placing them in a plastic container with a lid and shaking them. Then gradually add the dry ingredients, beating them into the butter mixture.
5. Stir in the chocolate chips.
6. Roll dough into ping pong sized balls with your palms and place 2 inches apart on a cookie sheet.
7. Bake at 365 degrees F. for 8-10 minutes.
8. Cool on cookie sheet 2 minutes, then place cookies on a cooling rack until almost cooled (the chocolate chips shouldn't be hard when you place them into your cookie jar if you like a soft cookie). The flavor combines overnight, so they are even better the second day!

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Banana Coconut Bars

Ingredients:
1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup vegetable shortening
3 medium bananas, mashed
1 large egg
1/2 cup milk
1/4 teaspoon fresh lemon juice
1 1/2 cup flaked coconut, divided



Directions:
Preheat oven to 350 degrees. Grease 13x9-inch baking pan.

Combine flour, baking powder and baking soda.

In a large bowl, beat the shortening and bananas until smooth. Beat in the egg, milk and lemon juice.

Gradually blend in the dry ingredients. Fold in 1 cup coconut. Spread mixture evenly in prepared pan. Sprinkle remaining coconut over the top.

Bake 15-20 minutes or until the top is lightly colored, and a toothpick inserted in center comes out clean. Cool in pan on a rack before cutting into bars.

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Mrs. Paxton's Raw Apple Cake Recipe

Ingredients:



Cake:

• 1 1/2 cups vegetable oil (we use grapeseed oil)
• 2 cups of sugar
• 3 eggs, slightly beaten
• 3 cups of white flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups chopped apples (varieties that are good for baking - i.e. granny smith, gravenstein, Fuji)
• 1 cup of coconut (the sweetened fresh grated, not the dried. If you use dried, soak first in water.)
• 1 cup of chopped nuts - walnuts or pecans

Glaze:

• 1/2 stick sweet butter
• 1 cup brown sugar
• 3 tablespoons milk

Method

1 Preheat oven to 350 degree F.
2 Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition. Mix in the vanilla, apples, coconut, and chopped nuts.
3 Bake in a greased and floured

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Classic Creamy Greek Rice Pudding </SPAN>

• 3 cups whole milk
• 1/2 cup sugar
• 1/2 cup raw fancy long grain rice
• 1 egg, beaten
• 3/4 teaspoon vanilla extract
• 1 tablespoon fresh grated tangerine peel (or orange or lemon rind)
• ground cinnamon

1. In a large saucepan, combine milk and sugar, and bring to a boil. Add rice, then reduce heat to low, cover, and cook for 1 hour, stirring gently every 10 to 15 minutes. When it thickens, stir every 2 to 3 minutes.
2. In a small bowl, beat egg, vanilla, and tangerine rind together. After rice pudding has cooked for 1 hour, add 1/2 cup of the hot mixture to the egg mixture. Pour the egg mixture into the pot, turn off the heat and stir.
3. Pour into serving dishes. Sprinkle with cinnamon and chill.

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Paula Deen's Pumpkin Ooey Gooey Butter Cake

2 sticks softened butter
1 1 8 oz. cream cheese
1 yellow cake mix
4 eggs
1 box powdered sugar
Instructions:

Mix cake mix, 2 eggs, and stick of butter. Pour into pan. Melt the other stick of butter and cream cheese. Pour into mixing bowl and add powdered sugar and two eggs. Fold in 1 can pumpkin pie filling and cinnamon/pumpkin spice. Pour over pan mixture.

Bake at 300° for 1 hour and 10 minutes. Serve with whipped cream.

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Oatmeal Cranberry Raisin Cookies

1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups quick cooking oats
2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup raisins
1 cup dried cranberries - usually sweetened, see label

Cream butter, brown and white sugars, eggs, spices, and vanilla for about 5 minutes, until well blended. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture a little at a time mixing well. Mix in raisins and dried cranberries. Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350F.

[Cementups]

okay, I may have to really try that Grands! Pepperoni pizza bake.

[moreluck]

Cement....
See, it sounded good to me too, something that kids might like......but I haven't tried it yet.