whats Baking!!

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Sante's Hermit Cookie Recipe

I use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if that's what you have on hand.

1 1/2 cups whole wheat pastry flour (or unbleached all-purpose)
2 teaspoons aluminum-free baking powder
1/2 teaspoon fine grain salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup unsalted butter, room temperature
1 cup natural cane sugar, sift out any chunks
1 large egg
1 teaspoon pure vanilla extract
1 cup currants
1 cup walnuts, chopped
1/4 cup milk
1 cup organic powdered sugar, sifted
4 - 5 tablespoons heavy cream
1 teaspoon pure vanilla extract


Preheat the oven to 350F degrees. Racks in the top and bottom third.
Sift the flour, baking powder, salt, cloves cinnamon, and allspice into a medium bowl - set aside. In the bowl of an electric mixer (or by hand), cream together the butter and sugar. Add the egg and vanilla. Blend well, scraping down the side of the bowl a few times along the way. Add the currants and walnuts. Add the dry ingredients in three batches, alternating with the milk. Chill (covered) for one hour.
Drop the cookie dough (one level tablespoon at a time) onto un-greased cookie sheets, leaving an inch or so between cookies. Dampen your fingers with a bit of water and gently flatten the dough. Bake for 12 -15 minutes or until the bottoms of the cookies are deeply golden. Cool on a wire rack.
While the cookies are cooling, make the icing. Whisk the powdered sugar, heavy cream, and vanilla together in a small bowl - use immediately. Frost each cookie with an off-set spatula (or pastry bag) - but not until they are completely cool.
Makes about three dozen hermits.

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One Pan Chocolate Pudding Cake

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 1/2 tablespoons baking cocoa, divided
• 4 cups sugar, divided
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 tablespoons margarine, melted
• 1/2 cup chopped nuts (optional)
• 1 cup boiling water

1. Preheat oven to 350 degrees and grease an 8x8 pan.
2. Sift together flour, baking powder, salt, 1 1/2 tbsp cocoa, 3 c sugar.
3. Mix into dry mixture, milk, vanilla, melted margarine and nuts.
4. Pour into prepared pan.
5. Mix 1 c sugar, 3 tbsp cocoa and 1 c boiling water. Pour over the top of the cake.
6. Bake for about 35 minutes. Test for doneness by pressing top of cake with your finger to get a "bounce".
7. Cool completely before cutting.
8. I always served it with a little cream poured over the top or with a scoop of vanilla ice cream.

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Triple Mud Pie

What You Need:
3 squares BAKER'S Semi-Sweet Chocolate, melted


1/4 cup canned sweetened condensed milk


1 OREO Pie Crust (6 oz.)


1/2 cup chopped PLANTERS Pecans, toasted


2 cups cold 2% milk


2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding


1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided




Make It:

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.
BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.
TOP with remaining whipped topping. Refrigerate 3 hours.

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Eclair Dessert



Ingredients:

• 2 packages (5.9 oz. / 6 serving box each) Jell-O Instant Vanilla Pudding
• 5 cups whole or 2% milk
• 12 oz. Cool Whip, defrosted
• 1 box graham crackers
• 1 can chocolate frosting

Preparation
Mix vanilla pudding with milk with a whisk until smooth. Fold in defrosted Cool Whip. Set aside. Spray pan with non stick cooking spray. Lay graham crackers in a single layer into a 9x13" cake pan. Using a serrated knife to cut crackers to fit. Spoon half of the pudding mixture over graham crackers. Place a single layer of graham crackers on top of the pudding, pour remaining pudding on to crackers. Place a layer of graham crackers on top of the pudding. Making sure that crackers go all of the way to the edge of the pan.

Place frosting in microwave for 20 seconds, stir and heat for 20-30 seconds longer or until frosting is melted. Pour the melted frosting over the graham crackers. Use a spoon or spatula to completely cover and seal the graham crackers.

Refrigerate for at least 12 hours. Best if refrigerated 24 hours before serving. Cut into squares and remove from pan with a spatula or spoon.
Notes
This dessert taste just like the eclairs that are found in the bakery, but without all of the work.

This is a great dessert to take to potlucks and is perfect for a dessert that needs to be made ahead.

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Strawberry Cream Cheese Coffee Cake </SPAN>

• 2 (3 ounce) packages cream cheese, softened
• 3 tablespoons strawberry preserves
• 1/4 cup butter
• 2 cups Bisquick baking mix
• 1/3 cup milk
• strawberry preserves

1. Preheat oven to 425 degrees.
2. Mix cream cheese and preserves, set aside.
3. Cut butter into baking mix until mixture resembles small peas.
4. Stir in milk until dough forms.
5. Turn dough onto surface dusted with baking mix, roll in baking mix to coat. Shape into ball, knead 10 times.
6. Roll dough into rectangle, 13 x 9 inch on surface dusted with baking mix, fold in half. Gently transfer dough to ungreased cookie sheet, unfold. Spoon cream cheese mixture lengthwide down, center third of rectangle. Make 2 1/2 inch cuts at 1 inch intervals on long sides of rectangle. Fold strips over cream cheese filling, overlaping about 3/4 inch.
7. Bake 12 minutes or until golden brown. Cool 15 minutes. Spoon additional preserves down center of coffee cake, drizzle with your favorite glaze. Serve warm.

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Make over Dirt Dessert

• 8 ounces fat free cream cheese
• 3 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 3 1/2 cups nonfat milk, cold
• 2 (1 ounce) boxes sugar-free vanilla pudding mix
• 12 ounces frozen light whipped dessert topping, thawed
• 18 ounces reduced-fat creme-filled chocolate sandwich cookies, crushed

1. In a large mixing bowl, beat cream cheeses and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping.
2. Spread 1-1/3 cups of crushed cookies into an ungreased 13-in. x 9-in. dish. Layer with half of the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving.

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Layered Dulce de Leche Dessert

What You Need:
40 NILLA Wafers, divided


1-1/4 cups cold milk


2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding


1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


1/4 cup caramel ice cream topping




Make It:

CHOP 4 of the wafers; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 12 of the remaining wafers in single layer on bottom of prepared pan; set aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in the whipped topping. Spoon one third of the pudding mixture over wafers in pan; top with 12 of the remaining wafers and 2 Tbsp. of the caramel topping. Repeat layers of pudding mixture, wafers and caramel topping. Cover with the remaining pudding mixture. Sprinkle with chopped wafers; press wafers gently into pudding mixture.
FREEZE 4 hours or until firm. Lift dessert from pan, using foil handles; remove foil. Place dessert on serving plate. Let stand 15 min. to soften slightly before cutting into 12 slices to serve. Store leftover dessert in freezer.

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OATMEAL CARAMEL BARS

• 32 unwrapped Kraft caramels
• 5 tablespoons milk
• 1 cup oatmeal
• 1 cup flour
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 3/4 cup brown sugar
• 3/4 cup melted butter or margarine
• 1 cup milk chocolate chips
• 3/4 cup nuts, optional

Preparation
Mix oatmeal, flour, salt, baking soda, brown sugar and margarine. Pat in bottom of a 9x13 pan, ungreased. Bake at 350 degrees for 20-25 minutes. Melt the caramels and milk in a microwave-safe bowl for 2-3 minutes. Spread on the hot crust. Sprinkle the top with the chocolate chips and the nuts.
Put in the refrigerator to set.
Cut into bars.

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Cherry Supreme

Ingredients:

4 cups flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
2 eggs
1/3 cup milk
1 can cherry pie filling



Directions:
Sift together flour, sugar, salt, baking powder and baking soda. Cut in shortening. Add eggs and milk. Mix to form soft dough.

Divide dough in half. Roll out half to fit large cookie sheet. Spread with pie filling. Roll out remaining dough and place over filling.

Bake at 350 degrees for 35 to 40 minutes. Cool and cut into bars.

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Easy Lemon Cookies

1 package lemon cake mix
1 teaspoon lemon extract
2 eggs
1/3 cup confectioners' sugar
1/3 cup vegetable oil
2 tsp lemon zest
Instructions:

1. Preheat oven to 375F / 190C.
2. Pour cake mix into a large bowl. Stir in eggs, oil, zest, and lemon extract until well blended. Drop teaspoonsful of dough into a bowl of confectioners' sugar. Roll them around until lightly covered. Once sugared, place them on an ungreased cookie sheet.
3. Bake for 8 to 9 minutes.

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Wesson Oil Chocolate Cake

One of the best "scratch" chocolate cakes that I have ever had. Any vegetable oil will work, just seems that Wesson Oil works best.

• 3 cups flour
• 2 cups sugar
• 3 teaspoons baking soda
• 1/2 cup cocoa
• 1 teaspoon salt
• 2 eggs
• 1 cup Wesson Oil
• 1 cup buttermilk
• 2 teaspoons vanilla
• 1 cup water (boiling)

1. Mix together all the dry ingredients. Add eggs, oil, buttermilk and vanilla. Mix well.
2. Add boiling water and mix well.
3. Pour into 2 9-inch cake pans well greased and floured.
4. Bake 30-45 minutes at 350. DO NOT OVERBAKE.

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German Pancakes

1 cup milk
1 cup flour
6 eggs
1/4 teaspoon salt
1/4 cup margarine

1. preheat oven at 400 degrees.
2. put margarine in a 9" by 13" pan and put in oven.
3. in a medium bowl mix milk, flour, salt, and eggs.
4. when oven is at 400 degrees take out pan and pour in mixture.
5. cook for 20-25 minutes or untill fluffy.

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Kentucky Pecan Pie


Ingredients:
1 cup white corn syrup
1 cup packed brown sugar
1/3 teaspoon salt
1/3 cup butter, melted
3 eggs
1 cup chopped pecans
1 package pastry for a 9-inch single-crust pie



Directions:
Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture.

Beat well, and pour into uncooked pie shell. Sprinkle pecans on top. Bake at 350 degrees for 50 to 60 minutes.

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Peanut Butter / Milk Choc. Pudding


Peanut butter pudding:

• 1/2 cup sugar
• 5 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 3/4 cups whole milk
• 1/2 cup heavy whipping cream
• 1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
• 1 teaspoon vanilla extract

Chocolate pudding:

• 6 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons natural unsweetened cocoa powder
• Pinch of salt
• 1 1/2 cups whole milk
• 1/2 cup heavy whipping cream
• 4 ounces imported milk chocolate, chopped
• 1 teaspoon vanilla extract

Topping:

• 1 cup chilled heavy whipping cream
• 1 tablespoon powdered sugar

Preparation

For Peanut butter pudding:
Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.
For chocolate pudding:
Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
For topping:
Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.

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Luscious Lime Cheesecake (The Lady & Sons)

• 1 (18 3/4 ounce) package yellow cake mix
• 4 eggs
• 1/4 cup vegetable oil
• 2 (8 ounce) packages cream cheese, at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons grated lime zest
• 1/3 cup fresh lime juice
• 1 teaspoon vanilla
• 1 (8 ounce) container Cool Whip, whipped with or 2 cups heavy cream, whipped with
• 1/2 cup sugar, until stiff
• lime slice, for garnish

1. Preheat oven to 300 degrees.
2. Reserve 1/2 c dry cake mix.
3. In large bowl, combine remaining cake mix, 1 egg, and oil.
4. Mix well (mixture will be crumbly).
5. Press evenl in bottom and 1 and 1/2 inches up sides of greased 13x9 inch pan.
6. In same bowl, beat cheese until fluffy.
7. Beat in condensed milk until smooth.
8. Add remaining eggs and reserved cake mix and beat 1 minute at medium speed.
9. Stir in lime zest, lime juice and vanilla.
10. Pour into prepared crust.
11. Bake for 50 - 55 minutes or until center is firm.
12. Cool to room temperature.
13. Chill thoroughly.
14. Spread Cool Whip over top.
15. Cut into squares to serve.
16. Garnish with lime slices.

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Mom's Old Fashioned Bread Pudding

4 cups white bread
2 cups milk (scalded with 1/4 c. butter)
1/2 cup sugar
2 eggs
1/4 teaspoon salt
5 tablespoons cinnamon


1/2 cup seedless raisins (optional)

1. Heat oven to 350 degrees.
2. In a large bowl place torn bread pieces,sprinkle with as much cinnamon as you like.Sprinkle 1/2c. sugar,1/4t. salt and 2 eggs(slightly beaten)over cinnamon sugar bread pieces.Mix gently.
3. Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pans.
4. Place the loaf pans in a large baking panand fill with 1" of water(called a water bath).
5. Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time.
6. Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below).
7. May be warmed in microwave for leftovers.

1. Hard Sauce recipe:.
2. 1c soft butter(not margarine)beat until creamy,gradually add 2c. powdered sugar,.
3. 1t vanilla or rum flavoring,until all mixed.
4. Spoon a dollop on a slice of warm bread pudding.MMMMMMMM enjoy!

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Streusal topped muffins

INGREDIENTS:
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
1/4 cup packed brown sugar
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
DIRECTIONS:
1.Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.2.In a medium bowl, combine flour, 1/2 cup white sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)3.Fill cups 2/3 full. In small bowl, blend 1/4 cup firmly packed brown sugar, 1 tablespoon butter (softened), 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut with fork until crumbly. Sprinkle over muffins before baking.4.Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

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Mrs. Mac's Coffee Cake
Ingredients:
1 cup sugar
2 cups flour
2 eggs
2 teaspoons baking powder
1 cup butter, divided
1 teaspoon salt
1 cup milk
1 1/2 teaspoon vanilla extract
brown sugar
cinnamon to taste



Directions:
Preheat oven to 350 degrees. Beat eggs, sugar till creamed. Add milk mixed with vanilla, alternately with flour mixed with salt, baking powder. Add half of the butter, melted.

Pour batter into 8"x8" oiled and floured pan. Sprinkle lots of brown sugar on top to cover, followed by cinnamon, to taste. Pour on remaining melted butter over the sugar and cinnamon.

Bake in preheated oven for 30 minutes or till toothpick comes out clean.

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Mrs. Fields Lemon Macadamia Cookies

2 c FLOUR
1/2 c BUTTER, SOFTENED
1/2 ts BAKING SODA
4 oz CREAM CHEESE, SOFTENED
1/4 ts SALT
1 lg EGG
1 c LT BROWN SUGAR,PACKED
1 ts LEMON EXTRACT
1/2 c SUGAR
1 1/2 c MACADAMIA NUTS, UNSALTED
Instructions:

-PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE, AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN

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BROWNED BUTTER FROSTED PUMPKIN BARS

Tangy cranberries stud these luscious, spicy 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 LAND O LAKES® Butter, melted
1 (15-ounce) can pumpkin
3 eggs
3/4 cup chopped sweetened dried cranberries

Frosting Ingredients:
1/2 cup LAND O LAKES® Butter
4 cups powdered sugar
1 teaspoon vanilla
1/4 to 1/3 cup milk
Ground cinnamon, if desired

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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Italian Bride’s Pecan Cookies (Pastelitos De Boda) </SPAN>

• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar, sifted, plus additional for dusting the cookies
• 1 cup pecans, ground fine in batches in a spice grinder
• 1 teaspoon vanilla
• 1 cup unsalted butter, softened

1. Preheat the oven to 350°F In a bowl sift together the flour, 1/2 cup of the confectioners’ sugar, the pecans and a pinch of salt, stir in the vanilla, and blend in the butter until the mixture is combined well.
2. Scoop out rounded tablespoons of the mixture, form them into 1/4-inch-thick rounds. Bake for 10 to 12 minutes, or until they are golden around the edges.
3. Transfer the cookies to racks, let them cool slightly, and sift the additional confectioners’ sugar over them.

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Banana Cake

1 1/2 cups Sugar
1 cup Mashed bananas (about 3)
1/2 cup Butter
3/4 cup Buttermilk
1 Egg yolk
1 teaspoon Vanilla
2 cups Cake flour
1/2 cup Chopped nuts
1 teaspoon Baking powder
1 Egg
1 teaspoon Baking soda
Instructions:

Cream butter and sugar. Add egg and egg yolk. Add flour, and baking powder, and soda. Add bananas, buttermilk and vanilla and nuts. Bake in two greased and floured cake pans or a 9 x 13 inch pan. Bake at 350 degrees about 30 to 35 minutes. Beat well after each addition.

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Kentucky Pecan Pie


Ingredients:
1 cup white corn syrup
1 cup packed brown sugar
1/3 teaspoon salt
1/3 cup butter, melted
3 eggs
1 cup chopped pecans
1 package pastry for a 9-inch single-crust pie



Directions:
Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture.

Beat well, and pour into uncooked pie shell. Sprinkle pecans on top. Bake at 350 degrees for 50 to 60 minutes.

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Cherry & Choc. Chip Cookies

1 cup dried tart cherries (about 5 1/2 oz)
1/2 cup cherry liquor (like Cherry Heering)
2 Tbls. water
1 1/2 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, room temp.
1/2 cup sugar
1/2 cup golden brown sugar, packed
2 large eggs
2 tsps. vanilla extract
1/4 tsp. almond extract
1 1/4 cups semisweet choc. chips
1 1/4 cups white choc. chips

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Bring cherries, cherry liquor and 2 Tbls. water to boil in small saucepan. Remove from heat and let soak 15 mins. Drain cherries and pat dry.

Whisk flour, salt and baking soda in med. bowl. Using mixer, beat butter and both sugars in a large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all the choc. chips. Scoop tablespoons of dough onto prepared
baking sheets, spacing one inch apart.

Bake cookies until edges a light golden brown turning baking sheets halfway through cooking, about 13 mins. Transfer to rack to cool.

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Lemony Bars

Ingredients:

Crust:
1 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
2 cups flour
Filling:
4 eggs
1 1/2 cups sugar
5 tablespoons flour
1/2 cup fresh lemon juice
1 tablespoon lemon zest
Powdered sugar, optional

Directions:

Preheat oven to 350 degrees and spray a 9 X 13 inch pan with nonstick cooking spray. In a medium bowl blend crust ingredients until crumbly. Press into prepared pan and bake for 15-20 minutes until just golden. Meanwhile in a medium bowl blend filling ingredients until well mixed. Pour filling over baked crust and continue baking for 20 more minutes. Cool on wire rack and dust with powdered sugar, if desired, before serving.