whats Baking!!

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Apple Squares

Ingredients:
6 tablespoons butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups apples, peeled and chopped
1/2 cup chopped walnuts
powdered sugar for topping
Directions:
Combine butter, sugar, eggs, vanilla, then flour, soda and cinnamon in a large bowl. Beat until well mixed. Add apples and nuts. Stir to mix. Scrape into greased 9X9 pan. Bake in a 350F oven for 40-50 mnutes. Cool 15 minutes. Sift powdered sugar over the top. Cut into squares. Very good warm with ice cream.

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Make a Quick Dessert

Combine equal parts of cherry pie filling and chocolate pudding. Put into parfait glasses and you'll have a Black Forest-type dessert.

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Sand Pan Cake

2 cups biscuit mix
1 lb brown sugar
4 eggs
1 cup chopped pecans
1 cup coconut
1/2 cup oil
1 tsp vanilla

Mix all ingredients well and pour into 9x13 inch pan. Bake at 325 degrees
for 30 minutes. Cut into squares.

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Texas Sheet Cake

• 2 cups sugar
• 2 cups all-purpose flour
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 cup butter (1 stick), melted
• 1/2 cup buttermilk
• 1/2 cup canola or other vegetable oil
• 1 cup water
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract

Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan.
Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside. Stir together the remaining ingredients. (Since Im a chocolate freak, I use just a half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but only just a hint of it. Strictly a matter of personal preference.) Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.
Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the frosting.

• 1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesnt matter)
• 1/4 cup cocoa
• 1/2 cup butter
• 1 pound confectioners sugar, sifted (about 4 cups)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans. When the cake is just out of the oven, spread the frosting evenly on the hot cake.

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Peach Delight

Ingredients:
1 package (2-layer size) yellow cake mix
3/4 cup butter, melted
1 pound fresh peaches, sliced, sweetened with a little sugar
2 cups sour cream
1/4 cup sugar
3 egg yolks
Ground cinnamon to taste
Directions:
Combine the cake mix and butter in bowl and mix well. Spread the cake mixture on the bottom of lightly greased 9 x 12-inch cake pan. Layer the sliced peaches over the top. Blend the sour cream, sugar, and egg yolks in bowl and spoon over the peaches. Sprinkle with cinnamon and bake at 350 degrees for 30-35 minutes or until set.

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Caramel Apple Crunch

8 cups sliced peeled tart apples
33 caramels, divided
2 tablespoons milk, divided
2 teaspoons milk, divided
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup chopped walnuts
1/8 teaspoon salt
1 dash ground cinnamon
1/2 cup cold butter
1 scoop vanilla ice cream (optional)

Place the apples in a greased 13-in. x 9-in. x 2-in. baking dish. In a heavy saucepan or microwave, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples. In a bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.

1. Bake at 375° for 45-50 minutes or until golden brown. Cool for 10 minutes. Meanwhile, in a heavy saucepan or microwave, melt remaining caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream if desired.

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Cinnamon Raisin Snack Bars

Ingredients:
1 cup Sugar
3/4 cup Butter; softened
2 cups Flour
1 teaspoon Baking soda
1 teaspoon Cream of tartar
1/4 teaspoon Salt
1/2 teaspoon Vanilla extract
1 Egg
1/2 cup Raisins
2 tablespoons Sugar
1 teaspoon Cinnamon
***Glaze***
3/4 cup powdered sugar, MIXED WITH
4 teaspoons milk
Directions:
Heat oven to 350 degrees. Grease a 13 x 9 inch pan.
Cream sugar with butter. Add flour, soda, cream of tartar, salt, vanilla, and egg; mix well. Stir in raisins. Press dough into pan. Combine sugar and cinnamon. Sprinkle over top. Bake at 350 degrees for 20 to 25 minutes until set. Cool completely. Drizzle with glaze.

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Apple Spice Dump Cake

INGREDIENTS:
1 (18.25 ounce) package spice
cake mix
2 (21 ounce) cans apple pie
filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon white sugar
3/4 cup butter
1 cup chopped pecans
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C
Pour the cans of apple pie filling into a 9 x 13 inch rectangular pan.
In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling
Pour the dry box of cake mix over apples. Dot with butter and scatter nuts on top
Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping

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CHERRY GINGER CAKE RECIPE

16-ounce can pitted sweet cherries, drained (keep
liquid for sauce)
1/2 cup butter
3/4 cup packed brown sugar
3 eggs
1/2 cup honey
3 cups flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 cup water
1/2 cup chopped walnuts
Powdered sugar
Sweetened whipped cream, optional

Place cherries on several layers of paper towels to
remove excess liquid.
Cream butter and sugar until light and fluffy. Add
eggs, one at a time; beat after each addition. Beat in
honey.
Combine flour, baking powder, ginger, baking soda,
salt and allspice. Add dry mixture to creamed mixture
alternately with water; begin and end with dry
ingredients. Stir in cherries and nuts.
Turn mixture into greased and floured 10-inch tube
pan. Bake in preheated 325-degree F oven about 50 to
60 minutes or until wooden pick inserted near center
comes out clean. Cool 10 minutes and remove from pan.
Cool completely. Sprinkle powdered sugar over top.
Serve with whipped cream, if desired. Makes 16
servings.

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OREO RIPPLE COFFEECAKE

24 OREO Chocolate Sandwich Cookies, coarsely chopped (about 3 cups)
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine, melted
1/3 cup miniature semi-sweet chocolate chips
1 pkg. (16 oz.) yellow pound cake mix
3/4 cup water
2 eggs
1 cup powdered sugar
4 tsp. milk
Preheat oven to 350°F. Mix chopped cookies, flour and butter. Stir in
chocolate chips; set aside. Prepare cake mix with water and eggs as
directed on pkg. Pour half of the batter into greased 9- or 10-inch tube
pan. Sprinkle 2 cups of the cookie mixture evenly over batter; cover
with layers of remaining batter and cookie mixture. Press cookie mixture
gently into batter. Bake 45 to 50 min. or until toothpick inserted near
center comes out clean. Cool in pan on wire rack 10 min. Invert cake
onto wire rack; remove cake from pan. Cool completely. Mix powdered
sugar and milk; drizzle over cake. Let stand until firm.

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Double Lemon Delights

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
1 egg
2 tablespoons grated lemon peel, divided
1 teaspoon vanilla
additional granulated sugar
1 cup powdered sugar
4-5 teaspoons lemon juice

Preheat oven to 375°F

1. Combine flour, baking powder and salt in small bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Gradually beat in flour mixture at low speed until blended.
2. Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional granulated sugar.
3. Bake 12 to 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.
4. Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle over cookies. Let stand until icing is set.
5. Variation: To make smaller cookies, drop 2 tablespoons dough 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely. Continue with Step 5. Makes about 2 dozen cookies.

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Lemon Bars
Crust
2 cups flour
1 cup melted butter
1/2 cup powdered sugar

Filling
4 well-beaten eggs
1 teaspoon baking powder
1 3/4 cups sugar
6 tablespoons lemon juice
4 tablespoons flour

1. Mix crust ingredients together.
2. Pat mixture into a 9” x 13” pan.
3. Bake 20 minutes at 350°F.
4. While crust is baking, combine these filling ingredents first: beaten eggs, sugar, and lemon juice.
5. Gradually add flour and baking powder to the mixture.
6. Mix well until "frothy".
7. Immediately after taking crust out of oven, pour in filling.
8. Bake 20-25 minutes at 350°F
9. Tip: Watch filling at 20 minutes – it should turn a little brown spotted on top, but not a lot.
10. Sprinkle with powdered sugar when cool.

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Chocolate Eclair Cake

Cake Ingredients:

• 1 Box graham crackers
• 3 cups milk
• 1 8oz. Cool whip
• 2 lg. instant vanilla pudding

Directions for cake filling:

Mix 2 boxes of pudding with 3 cups milk, then blend in cool whip and set aside.

Icing Ingredients:

• 6 tablespoons cocoa (powdered)
• 6 tablespoons oleo (melted)
• 6 tablespoons milk
• 1 teaspoon karo syrup
• 3 cups 10x sugar

Directions for icing:

Blend all icing ingredients together until smooth and creamy. Set aside.

Directions for layering the cake:

1. Layer graham crackers in a 9in. x 13in. dish.

2. Spread 1/2 the pudding mix in an even layer over the graham crackers.

3. Put another layer of graham crackers over the pudding mix.

4. Spread the rest of the pudding mix over the graham crackers.

5. Make a top layer of graham crackers over the pudding mix.

6. Spread the chocolate icing evenly over the top layer of graham crackers. Cover and refrigerate over night.

7. Cut into squares and serve.

* Note: This dessert can be cut in half if you desire a smaller dish.

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Baked Apples Ingredients:
Green apples, washed and cored
Butter
Fresh or frozen cranberries
Chopped walnuts
Brown sugar

Directions:
Arrange apples in baking dish. Add 1/2 cup water. Place 1 tsp. butter and 1Tbsp. cranberries, walnuts and sugar in the center of each apple. Bake at 350° for 40 minutes or until apples are tender.

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Chewy Peanut Butter Bars

1 cup all-purpose flour
1/3 cup sugar
1/2 cup butter or margarine

Filling
2 eggs
1/2 cup corn syrup
1/2 cup sugar
1/4 cup crunchy peanut butter
1/4 teaspoon salt
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips

In a bowl, combine flour and sugar. Cut in the butter until crumbly.
Press into a greased 13x9x2 " baking pan.
Bake at 350ºF for 14-16 minutes or until lightly browned.
In a mixing bowl, mix eggs, corn syrup, sugar, peanut butter and salt until
smooth.
Fold in coconut and chocolate chips.
Pour over crust.
Return to the oven for 15-20 minutes or until golden.

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Earthquake Cake

Ingredients
1 cup coconut
1 cup pecans,chopped
1 box German Chocolate Cake Mix
8oz.pkg.cream cheese,softened
1 stick butter,softened
1 box powdered sugar

Directions
Spray a 9x13-inch pan with pam.Layer coconut and pecans in bottom of pan.
Mix cake mix as directed and pour over coconut and pecans.
Combine crean cheese, powdered sugar and butter;
drop by spoonfuls on top of the cake mixture.
DO NOT STIR.
Bake at 350 degrees for 30-35 minutes.

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Mocha Banana Bread
makes one loaf

2 cups all-purpose flour
2 Tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened (half a stick)
2 large eggs
1 1/2 cups mashed very ripe banana (about 3 bananas)
1 teaspoon vanilla
3 tablespoons coffee or 3 Tablespoons water plus 1/4 teaspoon instant coffee
1/3 cup chopped walnuts, pecans, cocoa nibs or combination
Cooking spray

Preheat oven to 350 degrees. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt, stirring with a whisk or sift if the cocoa is lumpy.

In a large bowl combine sugar and butter; beating with a mixer at medium speed until well creamed, at least two minutes. Add eggs and beat well. Add banana, vanilla, and coffee; beat on low speed until blended. Add flour mixture; combine just until moist. Stir in walnuts; spoon batter into a greased 8 1/2 x 4 1/2-inch loaf pan.

Bake for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack before attempting to slice or bread will crumble.

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Miniature Cheesecakes

12 Vanilla Wafers
2 - 8 oz. pkgs. cream cheese, softened
1/2 C sugar
1 T flour
2 eggs
1 T milk
1 tsp vanilla
1 (21 oz.) can pie filling (strawberry, cherry, blueberry, etc.)

Place cupcake liner in each cup of muffin pan. Place 1 vanilla wafer in bottom of each cup.

Combine cream cheese, sugar, and flour until well blended. Add eggs one at a time. Stir in milk and vanilla.

Spoon mixture into baking cups. Bake at 325 degrees for 25-30 minutes.

Cool -- remove from pan. Cover and chill.

Top with pie filling before serving.

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BLACK & WHITE BROWNIES

1 (19-21 oz.)fudge brownie mix
1 (10-12 oz.)pkg. white baking pieces
1 cup semisweet chocolate chips
1/2 cup pecan pieces

FROSTING:
1/4 cup melted butter
3 Tbls. hot water
2 cups sifted powdered sugar
1/4 cup unsweetened cocoa powder
1 tsp. vanilla
3/4 cup pecan pieces

Grease the bottom of a 13x9 baking pan. Prepare brownie mix per package directions. Stir in half of the white baking pieces, all of the choc. chips and the 1/2 cup of pecans. Spread batter in baking pan.

Bake in 350 degree oven about 30 mins. or 'til center is set. Sprinkle with remaining white baking pieces; bake for one minute more. Cool in pan on a wire rack.

For frosting, in a small bowl combine melted butter and hot water; stir in powdered sugar, cocoa and vanilla. Beat by hand 'til smooth. Spoon over top of brownies. Sprinkle with the 3/4 cup of pecans. Cool about 1 1/2 hrs. or 'til frosting is set. Cut into bars.

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Blueberry Bread Pudding

2 cups blueberries, rinsed and picked over, remove any stems
2 1/2 tablespoons unsalted butter
3 cups bread cubes (remove crusts)
1/2 cup orange juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar
2 eggs, beaten
1/2 cup brown sugar
1 teaspoon lemon juice
1 teaspoon Cointreau liqueur
For garnish
whipped cream

1. Preheat oven to 400°F
2. Melt the butter in a saucepan.
3. Place the bread cubes in a large mixing bowl. Pour the orange juice and melted butter over the bread.
4. Sprinkle on the sugar, cinnamon and nutmeg and using your hands, toss to coat the bread.
5. Pour the eggs over the mixture and mix all together with a wooden spoon.
6. Scrape the bread into a pie dish and flatten the top with the back of a spoon. Place the blueberries on top in an even layer.
7. Sprinkle with brown sugar, lemon juice and the Cointreau. Place in the oven and bake for 30-40 minutes.
8. To serve:.
9. Cut into pie shaped wedges and serve warm or cool. Garnish with the whipped cream and any additional fresh blueberries