whats Baking!!

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Big Fat Jelly Biscuits.............

Ingredients

• 1 can Grands Buttermilk Biscuits
• 1 stick Butter melted in a bowl
• 2 cups Sugar
• 2 tablespoon Cinnamon
• 1 container Jelly your favorite flavor

Instructions


Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray. Combine the sugar and cinnamon in a zip-top bag and mix it up. Dip each biscuit first in the melted butter, and then drop into the bag of sugar one at a time an shake to coat. Place each biscuit on the prepared baking sheet and make an indention in the middle using the back of a spoon; fill with your favorite preserves or jelly. Bake 13 to 17 minutes or until golden brown.

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Vanilla Wafer Cake


SERVES 8

• 2 cups sugar
• 1 cup butter
• 1/2 cup milk
• 6 eggs
• 12 ounces vanilla wafers, crushed
• 7 ounces coconut
• 1 teaspoon vanilla extract
• 1 cup pecans

1. Cream together the sugar and the butter.
2. Add the eggs to the milk while stirring, one at a time.
3. Combine the egg-milk mixture with the sugar-butter one.
4. Add the crushed vanilla wafers and beat well.
5. Add the vanilla, coconut, and pecans and mix together well.
6. Pour mixture into a 9 inch X 13 inch pan and bake for one hour and 15 minutes in a preheated 350 degree F oven.

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BAKER'S® ONE BOWL Spider Web Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans (optional)
1 (7 ounce) jar JET-PUFFED Marshmallow Creme
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.
Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Stir in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.
Bake at 350 degrees F for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately drop marshmallow creme by spoonfuls over hot brownies; spread evenly over top of brownies. Cool in pan. Lift out of pan onto cutting board using foil handles. Remove foil. Place on serving tray. Drizzle melted chocolate over marshmallow creme to create a spider web design. Cut into 32 brownies just before serving.

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Chocolate Chip Walnut Pie

Ingredients:
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts
1 pie shell, baked (9 inch size)
1/2 cup heavy cream, chilled
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg



Directions:
Preheat oven to 350 degrees F (175 degrees C).

In a bowl, stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon. Add eggs, stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.

To Make Spiced Cream: Mix together whipping cream, confectioners' sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.

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Vanilla Coffee Cake
Ingredients:

2 sticks butter, softened
1 cup sugar
3 eggs
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
5 teaspoons vanilla



Directions:
Preheat oven 350 degrees F.

Beat butter with electric mixer for 30 seconds. Add sugar & beat until smooth. Add eggs, beat two more minutes.

In another bowl, combine flour, baking powder, baking soda & salt. Add flour mixture to butter mixture, beat until smooth. Combine sour cream & vanilla. Stir into butter mixture.

Grease & flour a 10" tube pan. Spoon mixture into pan. Bake at 350 degrees F for 50 minutes or until toothpick comes out clean. Rest in pan for 5 minutes; remove & cool on wire rack.

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Martha Stewart's Cowboy Cookies

• vegetable oil cooking spray
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 8 ounces unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups old fashioned oats
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 C)
• 3 ounces pecan halves
• 1/2 cup shredded unsweetened coconut

1. Preheat oven to 350 degrees. Spray baking sheets with cooking spray, line with parchment, and spray parchment.
2. Sift flour, baking soda, salt, and baking powder into medium bowl.
3. Beat butter and sugars with mixer on medium-high until creamy, about 3 minutes. Reduce speed to medium and mix in the eggs, 1 at a time, beating well after each addition. Beat in vanilla.
4. Reduce speed to low and gradually add the flour mixture. Beat until just incorporated. Beat in oats, chocolate, pecans and coconut. (Dough may be refrigerated up to 3 days).
5. Drop dough onto baking sheets 3" apart. A 1 1/2" cookie scoop works well.
6. Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and cool 5 minutes. Transfer cookies to racks. Cool.

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Double Vanilla Cupcakes Recipe

Ingredients


Cupcake

• 1 ½ cups + 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/4 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg plus 2 egg whites
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 1/2 teaspoons of vanilla extract
• 1/2 vanilla bean (or one whole bean if you can spare it)

Frosting

• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups of powdered sugar
• 1/2 vanilla bean (or 1 teaspoon of vanilla extract)

Method

1 Preheat oven to 350 degrees F. While the oven preheats cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan. Heat to just under a simmer for a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.)
2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each.
3 In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream.
4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat.
5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when cooled.
Frosting
Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.

Makes about one dozen cupcakes.

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Pineapple Pound Cake
Ingredients

• 1 cup shortening
• 1/2 stick butter
• 2 3/4 cup sugar
• 2 2/4 cups flour
• 1/4 cup milk
• 3 cups crushed pineapple
• 6 eggs
• 1 teas vanilla

Instructions


All ingredients at room temperature. Cream butter, shortening and sugar. Add flour a spoonful at a time alternating with milk and pineapple that has not been drained. Add eggs one at a time. Beat and add vanilla. Bake in a tube pan at 325 for 1 1/2 hours

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Red Velvet Cake

Ingredients

• 1 3/4 cup Vegetable oil
• 2 cup Sugar
• 2 Eggs
• 2 teaspoons Cocoa
• 1 teaspoon Vanilla
• 1 ounce Red food coloring
• 2 2/3 cup All purpose flour sifted
• 1 cup Buttermilk
• 1 teaspoon Salt
• 1 teaspoon Baking soda
• **********
• Icing
• 1 stick Butter
• 1 box Confectioners Sugar
• 1 teaspoon Vanilla
• 11 ounce Cream cheese
• 1 cup Pecans chopped

Instructions


Beat oil and sugar together and eggs, one at a time. Mix cocoa, vanilla and food coloring in small bowl. Add to oil mixture. Mix in flour and buttermilk, alternately. Add salt and baking soda and mix well. Bake at 350 degrees for 35-40 minutes. Cool completely and frost

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Caramel Banana Cupcakes

Ingredients:
12 ounces unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 cup mashed ripe bananas
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 3/4 cup flour
1/2 cup whole milk, PLUS
2 tablespoons whole milk
3 large eggs, separated
1 package (5.5-ounce size) soft caramels
1/4 cup confectioners' sugar



Directions:
Preheat the oven to 350 degrees F. Line cups of 2 standard muffin pans with baking liners.

In a large bowl, beat 1 stick butter with 1 cup granulated sugar until fluffy, about 4 minutes. Add 3/4 cup bananas, the baking powder and 1/2 teaspoon salt and beat until smooth. Stir in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.

Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup granulated sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.

Spoon the batter into the prepared muffin pans, filling each liner three-quarters full. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until the cupcakes are springy to the touch, about 25 minutes. Let cool.

Meanwhile, in a small, heavy saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana and 1/4 teaspoon salt over medium heat, stirring, until the caramel's melted.

Using the electric mixer, beat the egg yolks and confectioners' sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan.

Cook over medium-low heat, stirring constantly for about 1 minute. Transfer to a bowl and refrigerate until cool.

Using the electric mixer, beat remaining 2 sticks butter at high speed until fluffy, about 5 minutes.

With the mixture on low speed, slowly add the cooled caramel mixture, then beat at high speed until fluffy. Spread the frosting onto the cupcakes.

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Zebra Cookies

Ingredients:

2/3 cup Sugar
8 tablespoons Butter,; softened
1 Egg
2 teaspoons Vanilla extract
1 3/4 cup All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
2 squares (1-ounce size) unsweetened chocolate,; melted



Directions:
In a large bowl, beat the sugar and butter with an electric mixer on medium speed until well blended. Beat in the egg and vanilla until light. Mix the flour, baking powder, and salt. Beat the dry ingredients into the butter until the dough is smooth, scraping down the sides of the bowl frequently with a rubber spatula. Divide the dough in half. Remove one half and shape it into a square roll 2 inches on a side; be sure to make the sides flat.

Place the remaining dough in a small bowl. With a fork, stir in the chocolate until well blended. Shape the chocolate dough into a square roll, 2 inches to a side. Wrap and refrigerate at least 3 hours or up to 3 days (or freeze up to 6 months).

When ready to bake cookies, preheat the oven to 350 degrees. Lightly grease several cookie sheets. Slice both pieces of dough lengthwise to make four long slices. Reassemble the rolls alternating chocolate and light doughs. Slice the rolls crosswise to make 3-inch thick cookies. Place the cookies 2 inches apart on the prepared cookie sheets. Bake until firm and very lightly browned on the edges, 12 to 15 minutes. Remove the cookies to a wire rack and let cool completely. Store in an airtight container.

By :NATHALIE DUPREE

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Chocolate Cherry Upside-Down Cake

Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/2 teaspoon almond extract (optional)
1 can (21 oz. size) cherry pie filling
1 2/3 cup all-purpose flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract



Directions:
Heat oven to 350 degrees F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved.

Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

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Cherry Pineapple Dump Cake

1 can (20 oz.) crushed pineapple, with juice
1 can (20 oz.) cherry pie filling
1 box (18.25 oz.) yellow cake mix
1 stick plus 2 Tbls butter, melted
1/2 cup chopped nuts

Preheat oven to 350 degrees. Grease a 9x13 baking dish. Spread the pineapple with juice into the bottom
of the prepared pan. Add cherry pie filling on top of pineapple. Sprinkle cake mix over fruit and drizzle
melted butter over entire cake. Top with chopped nuts.
Bake cake for one hour. Serve with ice cream or whipped cream.

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not a sweet-treat muffin......

Sun-dried Tomato Cottage Cheese Muffin Recipe

You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour - unbleached all-purpose flour will work as well. To grind the almonds give them a whirl in my food processor. You are looking for a flour-like consistency - be sure to stop short of turning them into an almond paste.

1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt


Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
Makes 9 muffins.

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Better Banana-Chocolate Chip Bread

Ingredients:
1 cup sugar
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
2 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips



Directions:
In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended.

Combine flour, baking soda and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips.

Spoon into a greased 9-in.x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until the bread tests done with a wooden pick.

Cool in pan for 10 minutes before removing to a wire rack to cool completely.

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Pear Upside-Down Muffins

These cakelike muffins with sticky tops turn out of the pan perfectly, if you let them cool a little first. And Oh Boy....are these Fabulous!!
by daisygrl64

12 muffins

• 2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup butter, melted
• 1 egg
• 1 teaspoon vanilla

Topping

• 2 pears, peeled, cored and cut into 1/2inch slices
• 1/2 cup brown sugar, packed
• 1/4 cup raisins
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted

1. grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside.
2. Topping:.
3. peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix.
4. in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide among muffin cups and set aside.
5. in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in.
6. bake in center of 375*F oven until toothpick inserted in center comes out clean, about 20 minutes.
7. let cool on rack for 10 minutes. invert onto baking sheet.
8. serve topping side up.

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Healthy Apple Crisp

5to 6 cups sliced baking apples (4 medium)
1cup Gold Medal® whole wheat flour
3/4cup packed brown sugar
1/3cup butter or margarine, melted and cooled
1teaspoon baking powder
1teaspoon ground cinnamon
3/4teaspoon salt
1/2teaspoon ground nutmeg
1egg

1.Heat oven to 350ºF.
2.Arrange apples in ungreased square baking dish, 8x8x2 inches.
3.Stir together remaining ingredients until crumbly; sprinkle over apples. Bake 35 to 45 minutes or until apples are tender. Serve warm with ice cream.

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Delicately Soft Cookies

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3 1/2 ounce) package vanilla pudding mix (instant or cook & serve)
• 2 eggs
• 2 cups chocolate chips

1. Preheat oven to 350 degress.
2. Sift flour and baking soda; set aside.
3. In a large mixing bowl, cream together butter, brown sugar, and white sugar.
4. Beat in the pudding mixuntil blended.
5. Stir in eggs and vanilla. Bradually blend in flour mixture.
6. Finally, stir in chocolate chips.
7. Drop by rounded spoonfulls onto ungreased cookie sheet.
8. Bake for 10-12 minuted or until edges are golden brown.
9. Cool on wire rack.

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Caramel Cake

Recipe courtesy Paula Deen, 2008

8 servings
Ingredients

Cake:

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 3 cups self-rising flour, sifted
• 1 cup milk
• 1 teaspoon pure vanilla extract

Filling:

• 1/2 cup butter
• 1 cup packed light brown sugar
• 1/4 cup milk
• 1 teaspoon pure vanilla extract

Frosting:

• 1/2 cup butter
• 1 cup packed dark brown sugar
• 1/3 cup heavy cream, or more if needed
• 1 (16-ounce) box confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup chopped nuts, optional

Cake:

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
Filling:

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
*Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
Frosting:

Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

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Pineapple Bundt Cake

Ingredients:
1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs, lightly beaten
2 egg whites
2 teaspoons lemon extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 (8 ounce) can crushed pineapple,
undrained
GLAZE:
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon lemon extract
Directions:
1.In a mixing bowl, cream butter and sugar. Add eggs, egg whites and extract; beat until fluffy, about 2 minutes. Combine flour and baking powder; gradually add to creamed mixture. Stir in pineapple. Pour into a greased 10-in. bundt pan. Bake at 350 degrees F for 55-60 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.ALL RIGHTS RESERVED © 2009 Allrecipes.com

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Blueberry Cobbler Pie

If 1 pie crust
For the Filling

• 5 cups fresh blueberries
• 1 cup sugar
• 1/3 cup flour
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon of melted butter

For the Topping

• 1 cup flour
• 1 large egg
• 1 cup sugar
• 1/3 cup of melted butter
• 1/4 teaspoon lemon zest
• 1 pinch cinnamon

1. Pre-heat oven to 375 degrees. Have a pie plate with a crust handy.
2. To Make the Filling: In a large mixing bowl combine blueberries, sugar, flour, and lemon zest.
3. Pour into the crust. Pour lemon juice and butter over mixture.
4. To Make the Topping: Stir together the flour, egg, sugar, lemon zest and cinnamon with a fork. Spread over top the filling. Pour the butter over the top of it.
5. PLace in the oven and bake for 20-30 minutes.

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Chocolate Crinkle-Top Cookies

Ingredients:

1 package (12-oz. size) chocolate chips, divided
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons butter or margarine, softened
1 1/2 teaspoon vanilla
2 large eggs
1/2 cup powdered sugar



Directions:
Microwave half the chocolate chips in a medium, microwave-safe bowl on HIGH for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.

Combine flour, baking powder and salt in small bowl.

Beat granulated sugar, butter and vanilla in large mixer bowl. Beat in melted chocolate.

Add eggs, one at a time, beating well after each addition. Gradually beat in the dry ingredients. Stir in remaining chocolate chips. Cover; refrigerate just until firm.

Preheat oven to 350 degrees F. Shape dough into 1-1/2-inch balls; roll in powdered sugar. Place on ungreased (or parchment paper lined) baking sheets.

Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Whoopie Pies


COOKIE

• 1/2 cup shortening
• 1 cup sugar
• 2 egg yolks
• 2 tablespoons cocoa
• 1 tablespoon butter
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk

FILLING

• 1/2 cup shortening
• 2 egg whites
• 2 cups icing sugar
• 1 teaspoon vanilla

1. COOKIES: Mix ingredients together until well blended. Drop cookies onto a greased cookie sheet by the teaspoonful. Bake 10-12 minutes at 350°F.
2. FILLING: Beat egg whites and add shortening, then icing sugar and vanilla.
3. Place filling between two cookies.
4. Freezes well.

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Edwards Mansion Orange Muffins


16 muffins

• 2 cups flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 2/3 cup shortening
• 1/3 cup soft butter
• 4 eggs, beaten
• 1/2 cup milk
• 1/2 cup orange juice
• 1/2 cup diced orange section
• 1/4 cup sliced almonds

1. Mix flour, sugar and baking powder in large mixing bowl.
2. Add the following ingredients in the order given, one at a time while stirring:.
3. shortening, soft butter, beaten eggs, milk and orange juice.
4. Put batter into greased or paper-lined muffin tins, filling each 2/3 full.
5. Top each muffin with diced orange sections and sliced almonds.
6. Bake in 350 oven for 25 minutes or until done.

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Impossibly Easy Coconut Pie

Ingredients:

1/2 cup biscuit baking mix
2 cups milk
1 cup flaked or shredded coconut
3/4 cup sugar
1/4 cup butter or margarine
1 1/2 teaspoon vanilla
4 eggs



Directions:
Heat oven to 350 degrees F. Grease 9-inch pie plate.

Stir all ingredients until blended. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.