whats Baking!!

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Frosted Caramel Cake

Ingredients:

***Cake***
3 cups flour
1 3/4 cup sugar
3 teaspoons baking powder
4 eggs
1 cup shortening
1 cup milk
***Frosting***
1/2 cup sugar, browned
1/2 cup hot water
3 cups sugar
1 cup sweet cream or evaporated milk
1 teaspoon vanilla
3/4 cup butter or margarine



Directions:
For Cake: Preheat oven to 375 degrees F. Sift flour and measure; add baking powder and sift again.

Cream shortening and sugar until fluffy. Continue to beat. Add eggs one at a time. Add flour and milk alternately at lowest speed.

Cook in floured 9-inch layers for about 20 minutes.

For Frosting: Brown sugar in frying pan on stove. When brown add hot water. Continue to cook and stir until sugar is dissolved.

Mix sugar, cream and vanilla in thick boiler. Cook on medium heat until begins to bubble. Add the browned sugar and butter.

Cool, stirring constantly until it forms a soft ball when dropped in cold water. Stir with spoon until cool enough to spread. Spread between layers, on top and sides.

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Blarney Blondies

FOR BLONDIES

• 1/2 cup butter, softened
• 3/4 cup sugar
• 3/4 cup light brown sugar, packed
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups vanilla chips (or white chocolate chips )
• 1 teaspoon whiskey
• 1/2 cup coursely crushed pistachio nutmeats (measured after crushing)

FOR STREUSEL

• 3/4 cup coursely crushed pistachio nutmeats (measured after crushing)
• 2 1/2 tablespoons whiskey
• 2 1/2 tablespoons sugar

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, cream butter and sugars together.
3. Add the eggs, whiskey, and vanilla then mix well.
4. Combine flour, baking powder and salt in a bowl then sift. Add the sifted flour mixture to the creamed mixture little by little and blend well.
5. Stir in vanilla chips and 1/2 cup nuts.
6. Spoon into a greased 13X9 pan, spread and press to cover bottom of pan.
7. Mix up the streusel ingredients in a little bowl and let them sit for a bit to soak up the whiskey.
8. Spread the streusel over the blondie batter in the pan.
9. Bake at 350 degrees for 30 minutes or until golden brown.
10. cool on wire rack.

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Grandma's Special Dutch Apple Cheese Muffins

These muffins are the perfect combination of sweet, savoury, and tart. The presentation. with the sliced apples and glaze, is beautiful. The recipe, by Donna Bardocz of Howell, Mich., was the grand-prize winner in "Cook's Country" muffins contest. The tasters loved the combination of apples and cheddar cheese, and the cinnamon glaze was the crowning touch. Note: Crisp sweet apples like Macon, Jonagold, Cortland & Empire are recommended.
Muffins

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into /2-inch pieces
• 8 ounces cheddar cheese, cut into 1/2-inch pieces
• 1 large egg
• 3/4 cup whole milk
• 1 lb apple, peeled, halved, cored and sliced crosswise into thin half-moons (2-3 apples)

Glaze

• 1/2 cup sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon

1. For the muffins: Adjust oven rack to middle position and heat oven to 375°F Grease and flour 12-cup muffin tin. Pulse flour, sugar, baking powder, salt, butter and cheese in food processor until mixture resembles coarse meal and transfer to large bowl. Whisk egg and milk in measuring cup, then slowly stir into flour mixture until combined.
2. Spoon batter into prepared muffin tin. Arrange apple slices on top of batter, pressing gently to adhere. Bake until edges of muffins are just golden, about 15 minutes.
3. For the glaze: While muffins are baking, heat sugar, water, butter, lemon juice and cinnamon in saucepan over medium heat until butter is melted and sugar is dissolved, about 3 minutes. Once edges of muffins are just golden brush muffins with glaze. Return to oven and bake until toothpick inserted into center comes out clean, about 10 minutes. Cool in tin for 5 minutes, then carefully transfer to rack. Cool 10 minutes longer. Serve.

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Best Waffles Ever

1 3/4 cups all-purpose flour
1 3/4 cups milk
1 teaspoon baking powder
1/2 cup canola oil
1/4 teaspoon salt
2 egg whites
2 egg yolks
Instructions:

1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
2. In another bowl beat egg yolks slightly. Stir in milk and oil.
3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up).
5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.
6. Spoon waffle batter into your waffle iron, making sure not to overfill it.
7. Serve with real maple syrup and unsalted butter.

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Poppy Seed Poundcake Muffins

Ingredients:
1 cup sugar
1/2 cup butter
2 eggs, beaten
1 cup plain yogurt
1 teaspoon vanilla or almond extract
2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons poppy seeds



Directions:
Cream together sugar, butter and beaten eggs. Beat in yogurt and add flavoring.

Combine flour, baking solda, salt and poppy seeds. Stir into creamed mixture.

Pour batter into well greased muffin tins.

Bake in preheated oven at 400 degrees for 15 to 20 minutes or until golden brown.

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Upside-Down Pecan Buns

Dough

• 1 cup water
• 2 tablespoons skim milk powder
• 1 egg, beaten
• 2 tablespoons butter
• 3 tablespoons sugar
• 1 1/4 teaspoons salt
• 3 2/3 cups white flour
• 1 teaspoon yeast

Brown sugar-nut syrup

• 1/4 cup butter
• 1/2 cup brown sugar, packed
• 2 tablespoons water
• 1/2 cup pecan halves

Filling

• 3 tablespoons melted butter
• 2/3 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 3/4 cup pecans, chopped

1. Measure first 8 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber; twist to secure. Close lid.
3. Select : Dough/Pasta Setting. Press Start.
4. Meanwhile, prepare syrup : Boil together butter, water and brown sugar for 1 minute. Immediately, pour into a 9 x 13 inch (23 cm x 33 cm) pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up, on syrup.
5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 12 x 18 inch (30 cm x 46 cm) rectangle. Brush with melted butter. Sprinkle evenly with a mixture of brown sugar and ground cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over Syrup. Cover and let rise 30 minutes or until double in volume. Remove cover.
6. Bake at 375 F for 35 minutes. Loosen edges and invert onto serving tray.

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Carmel Pecan Pound Cake

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup white sugar
• 5 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup chopped pecans

glaze

• 1/2 cup brown sugar
• 4 tablespoons butter
• 2 tablespoons corn syrup
• 2 tablespoons heavy whipping cream
• 1/2 cup chopped pecans

1. Cream butter and sugar add eggs one at a time.
2. then add vanilla.
3. next add a little at a time of the the flour mixed with the baking powder and salt.
4. then add buttermilk and pecans.
5. pour into a pre greased and floured bundt pan or tube pan.
6. Bake at 350* for 1 hour.
7. let cake cool.
8. for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
9. add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
10. enjoy!

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Mocha Bundt Cake

1 1/2 cups butter (no substitutes)

• 12 (1 ounce) bittersweet chocolate squares
• 2 1/4 cups sugar
• 3 eggs
• 2 cups strong brewed coffee
• 2 teaspoons rum extract
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• confectioners' sugar
• whipped cream (optional)

1. In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large mixing bowl. Beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
2. Pour into a greased and floured 10-inch fluted tube pan. Bake at 325 for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
3. Dust with confectioners' sugar. Serve with whipped cream if desired.

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Lucky Shamrock Cake for St. Patrick's Day- 1 Bowl

This is so festive! It's really yummy and the best part is... it's quick to make with ingredients you probably already have on hand. It's a single layer round cake that's perfect when you don't need a big, giant cake. You can easily double this recipe and make a 13x9 if you have a larger family.
For the pudding layer

• 1 (4 ounce) box jell-o chocolate pudding mix (you can use vanilla and you can choose instant or regular)
• 2 cups milk

For the cake layer

• 1 1/3 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 2/3 cup milk
• 1/4 cup butter, softened
• 1 egg
• 2 teaspoons vanilla
• 1 tablespoon green food coloring

For the topping

• 2 cups Cool Whip (or make your own whipped cream- I do)
• green decorative sugar

1. Prepare your choice of pudding according to package directions with the 2 cups of milk. I usually use the cooked chocolate pudding. Chill with a piece of plastic wrap pushed down onto the surface of the pudding so that it doesn't form a skin- yuck!
2. Preheat oven to 350. Grease and flour one 8 inch round cake pan.
3. In a bowl combine flour, sugar and baking powder. Add milk, butter, egg, vanilla and food coloring. Beat with a mixer on low speed till combined. Beat on medium 1 minute. Pour into cake pan.
4. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
5. Cool in pan 5 minutes then remove from pan. Cool completely.
6. To assemble cake, put cake layer on serving plate, spread pudding over the top and then spread the whipped cream or cool whip over pudding. I don't cover the sides with the whipped cream unless something goes wrong with the cake and it looks funny or something. I think the layers look pretty showing. Sprinkle green sugar, beads or other green cake decorations over the top to finish. Sometimes you can find little green shamrocks in the cookie decorating department.

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Pineapple Prize Muffins



1 (8 ounce) can crushed pineapple, juice drained

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2/3 cup toasted wheat germ
• 1/2 cup sugar
• 1/2 cup flaked coconut (optional)
• 1/2 cup nuts, chopped (optional)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup plain yogurt
• 2 eggs
• 1/4 cup oil

1. Preheat oven to 400 degrees F. and line or grease muffin pans (makes about 15-18 muffins).
2. In a large bowl, mix the flours, wheat germ, sugar, coconut, nuts, baking soda, and salt.
3. In a separate bowl. mix the pineapple, yogurt, eggs, and oil; mix well.
4. Add the wet pineapple mixture to the dry mixture.
5. Stir lightly, just until the the dry ingredients are moistened.
6. Spoon into greased or paper lined muffin pans (2 2/4 inches in diameter), filling 3/4 full.
7. Bake 18-20 minutes at 400 degrees F.

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Texas Cowboy Cookies

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups butter at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans

Instructions


Heat oven to 350 F.

Mix flour, baking soda, cinnamon and salt in bowl. Beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake in 350 F oven 15 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

These make 24 "Texas-sized" or 36 "Yankee-sized" cookies.

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White Velvet Coconut Cake

Ingredients.


Cake Ingredients:

• 4 large egg whites (135 gms)
• 1/2 cup of whole milk
• 1/2 cup of coconut milk
• 2 1/4 tsp vanilla
• 2 1/2 cups of sifted cake flour (250 gms)
• 1/2 cup of chopped unsweetened toasted coconut flakes (50
• 1 1/2 cups of sugar (300 gms)
• 1 TB + 1tsp baking powder (19.5 gms)
• 3/4 tsp salt (5 gms)
• 12 TB unsalted butter (170 grams)

Pineapple Curd Ingredients:

• 1 Juice from 1/2 a lemon
• 1/8 cup pineapple juice
• 1/2 cup sugar (100 gms)
• 1 egg
• 2 TB unsalted butter

Instructions


Cake:
Preheat oven to 350F.

Spread coconut shavings onto a sheet pan and toast shavings in oven. Occasionally toss the flakes in the pan so there's even browning. Once toasted remove from oven and cool. Take a small batch of coconut and chop in a food processor. (*You can toast as much coconut as you like and save the extra as a crumb coating for your cake.)

Prepare two 9" round cake pans with pan spray and parchment paper. Remember to spray the bottom, sides and parchment.

In a medium measuring cup combine 1/4 cup of milk, egg whites and vanilla.

Sift dry ingredients into mixing bowl and mix on low speed for 30 sec to combine. Add butter and remaining 1/4 milk and 1/2 cup coconut milk to mixing bowl. Mix on low until dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 min to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating the batter for 20sec after each addition to incorporate the ingredients. Scrape down the sides in the process.

Portion the batter into the prepared cake pans and smooth surface with a spatula. Pans should be no more than half full. Bake 25-35 min or until cake is done.

Let cakes cool in pans on a rack for 10min. Loosen the sides with a small metal spatula and invert cakes onto greased wire racks. To prevent splitting, re-invert the cakes so the tops are up and cool completely before assembling.

Pineapple Curd:
Whisk together lemon juice, pineapple juice, egg and sugar in a metal bowl. Gently heat mixture over a simmering water bath and constantly stir. (*Make sure to keep stirring or you'll have some sweet tangy scrambled eggs.) The mixture will start to thicken and reach a creamy state between 7-10min. Remove bowl from the heat and set aside. Add butter and stir to combine. Curd will continue to thicken as it cools. Once room temperature, chill in the refrigerator

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Butter Pecan Bundt

Ingredients

• 1 Butter pecan cake mix
• 4 Eggs
• 1 cup Milk
• 2/3 cup Oil
• 1 can Coconut pecan icing
• 1/2 cup Pecans chopped

Instructions


Whisk eggs and oil. Add in cake mix and milk alternately. Mix in icing and 1/2 of chopped pecans.

Spray bundt pan with non-stick spray and sprinkle remainder of chopped pecans in bottom of pan.

Pour in batter and bake at 325 for 1 hour

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Irish Tea Cake

Overview:
"This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious."
Ingredients:

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup confectioners' sugar for dusting

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

Copyright © 2009 Allrecipes

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Maple Pecan Sticky Buns

Ingredients:

1/4 cup melted butter
1/4 cup maple syrup
3/4 cup brown sugar
1 cup chopped pecans
1 loaf thawed bread dough
3 tablespoons butter, softened
1/4 cup sugar
1 1/2 teaspoon cinnamon



Directions:
Pour melted butter into the bottom of a 13-by-9-inch baking pan. Drizzle evenly with maple syrup, then sprinkle with brown sugar and pecans; set aside.

Roll out dough into a 12-by-16-inch rectangle. Spread softened butter over the surface. Stir together sugar and cinnamon and sprinkle over butter. Roll up dough (starting with the short side) and pinch seams to seal. Cut dough into individual slices and place in prepared pan. Cover and let stand in a warm place for 45 minutes to 1 hour or until doubled in size.

Preheat oven to 350 degrees F.

Bake for 20 to 25 minutes. Let stand for 5 minutes, then invert rolls onto a serving platter.

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5 Chip Cookies

Ingredients

• 1 cup butter softened
• 1 cup peanut butter
• 1 cup sugar
• 2/3 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2/3 cup milk chocolate chips
• 2/3 cup semisweet chocolate chips
• 2/3 cup peanut butter chips
• 2/3 cup white chips
• 2/3 cup butterscotch chips

Instructions


1. In a large mixing bowl, cream butter, peanut butter, and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda, and salt; gradually add to the creamed mixture. Stir in chips.

2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

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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.

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Shiny Chocolate Frosting

• 2 tbsps Butter
• 1 ounce Baking chocolate 1 square
• 1 cup Powdered sugar
• 1 teaspoon Vanilla
• 2 1/2 tbsps Water boiling

Instructions


Melt the butter and chocolate in double boiler. Add powdered sugar and vanilla. Mix until crumbly. Add boiling water and beat until smooth and shiny.

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Banana Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated white sugar
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs lightly beaten
• 1/2 cup unsalted butter melted and cooled
• 3 large bananas (approximately 1 pound), mashed well (abou
• 1 teaspoon pure vanilla extract

Instructions


Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes 1 - 9 x 5 x 3 inch loaf of banana bread / banana cake.

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Deep South Pecan Pie Bars

Ingredients:

***Crust***
1/2 cup soft butter
1/2 cup brown sugar
2 cups flour
1 teaspoon baking powder
***Pecan Filling***
4 eggs
2/3 cup brown sugar
1 1/8 cup dark corn syrup
1/4 cup molasses
3 tablespoons flour
1 1/2 cup pecan halves



Directions:
Make crust: Blend together butter and sugar. Combine flour and baking powder. Stir into butter mixture until crumbly and evenly combined. Press out into a buttered 9x13 pan. Bake at 350 degrees for 12 to 15 minutes.

While crust is baking, make filling. Beat eggs in a medium bowl. Stir in brown sugar, corn syrup, molasses and flour. When combined, stir in pecans. Pour filling into baked crust (no need to let it cool). Bake at 350 degrees for 25 minutes.

Remove. Let cool. Cut into bars.

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Butterscotch Shortbread

Ingredients:
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon salt



Directions:
Heat oven to 300 degrees.

Beat butter, shortening and sugars in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)

Roll dough into rectangle, 15 ? 7 1/2 inches, on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet. Bake about 25 minutes or until set. (These cookies brown very little, and the shape does not change.)

Remove from cookie sheet to wire rack.

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Lemon Loaf

• 1 1/2 cups flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons grated lemon rind
• 3/4 cup milk
• 1 egg (slightly beaten)
• 1/3 cup melted margarine
• 3 drops lemon juice
• glaze
• 1/4 cup sugar
• 1 lemon, juice of

1. Mix together the flour,sugar,baking powder,salt and lemon rind in a large bowl.
2. Add in milk, slightly beaten egg and margarine and mix.
3. Add 2 or 3 drops of lemon juice and mix.
4. Pour into prepared loaf pan and bake in preheated oven at 375 for 30-35 minutes.
5. Simmer glaze in saucepan for a few minutes to dissolve sugar.
6. While loaf is still warm put on dish and poke some holes on top with toothpick. Pour glaze over loaf and enjoy.

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Honey Wheat Muffins

1 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup honey
1/2 cup milk
1/4 cup vegetable oil



Directions:
In a large bowl, combine flours, baking powder, and salt.

In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths full.

Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Cook's Note: To reduce fat, substitute applesauce in place of the oil.

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These are fun.......

German Puffed Pancake

Ingredients

• 8 tablespoon Butter
• 4 Egg beaten
• 1 cup All purpose flour
• 1 cup Milk
• 1/2 teaspoon Cinnamon ground
• 3 medium Apple sliced
• 1/2 cup Dried Cranberries
• 1/2 cup Brown sugar
• 2 tablespoons Walnuts chopped

Instructions:


1. For batter: Place 6 tablespoons butter in a 10-inch ovenproof skillet (preferably cast iron) in a 400 degree F oven until butter melts. In a medium bowl, beat eggs until combined. Add flour, milk, 1/4 teaspoon nutmeg, and the salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.

2. For filling: In a medium saucepan, melt the 2 tablespoons butter. Add apples and raisins; cook over medium heat until apples are almost tender; stir frequently. Add the brown sugar and 1/4 teaspoon nutmeg. Cook and stir until apples are well coated and glazed. Remove from heat. If you like, stir in the nuts. Set aside.

3. To serve: Transfer pancake to a large serving platter. Spoon filling into the center of the pancake. If you like, sprinkle with sifted powdered sugar or serve with whipped cream. Serve immediately. Makes 6 servings.

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7 Layer Bars Makes Approx 18-24 From the kitchen of Caroline Marshall


1 Stick Margarine melted in pan.
1 Cup Graham Cracker Crumbs
1 Cup Angel Flake Coconut
1 Can Burdens Condensed Milk
1/2 Package Hersey's Milk Chocolate Chips
1/2 Package Hersey's Butterscotch Chips
1 Cup Of Your Favorite Chopped Nuts

Layer all ingredients in order listed in a 9x13 cake pan. Then bake at 350 degrees for about 20 min or untill it starts to pull away from the side of the pan. Let cool and then cut into squares. Very good but also rich.