whats Baking!!

[moreluck]

Nutty Buddy Pie
Ingredients

• 8 oz cream cheese
• 2/3 cup peanut butter
• 2 cups powdered sugar
• 1 cup milk
• 16 oz cool whip
• 1 choclate syrup
• 3 graham cracker crust
• 1 nuts crushed (Use about 1/2 cup on each pie)

Preparation


Mix together in a bowl cream cheese, peanut butter, powered sugar, and milk. Slowly add cook whip to the mixture. Pour into the three pie crust. Sprinkle nuts on top and drizzle with choclate syrup. FREEZE for at least an hour or until hard. Cut and serve.

[moreluck]

Chunky Fudge Cookies


2 dozen

• 1 1/2 cups dove brand milk chocolate, coarsely chopped
• 1/4 cup firmly packed brown sugar
• 1/4 cup butter
• 2 eggs
• 1 teaspoon almond extract
• 1 cup flour
• 1/4 teaspoon baking powder
• 1 cup chopped Snickers candy bars

1. Melt chocolate in a bowl on top of a double boiler or in the microwave for 1 to 1 1/2 minutes. Add the sugar, butter, eggs and almond extract. Stir in the flour, baking powder and SNICKERS® Bars, blend.
2. Drop heaping tablespoons of batter on an ungreased cookie sheet. Bake in a preheated oven at 350°F for 10 to 12 minutes.
3. Cool on the cookie sheet.

[moreluck]

Cranberry Applesauce

Ingredients

• 3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)
• 1 1/2 cups to 2 cups fresh or frozen cranberries
• 2 Tbsp lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 cup of brown sugar
• 1/2 cup white sugar
• 1 cup water
• 1/2 teaspoon salt

Method

1 Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.
2 Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.
Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream.
Store in the refrigerator for a couple of weeks. Or freeze for up to a year.
Makes 1 1/2 to 2 quarts.

[moreluck]

Mincemeat Nut Bread

Ingredients:
1 1/2 cup all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
3 tablespoons vegetable shortening, melted and cooled
1 teaspoon pure vanilla extract
1 1/3 cup prepared mincemeat
1/2 cup chopped walnuts
powdered sugar



Directions:
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

In a large bowl, sift together flour, sugar, baking powder, and salt.

In a medium bowl, cream eggs, vegetable shortening, and vanilla extract until light and fluffy. Fold in mincemeat and walnuts.

Pour egg mixture into flour mixture; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack 10 minutes; remove from pan.

Cool completely before slicing. Sprinkle top with powdered sugar.

[moreluck]

Chocolate Cupcakes With Chocolate Ganache by Roland Mesnier

The 65-year-old Mesnier survived 25 years and five presidencies as White House executive pastry chef before retiring in 2004. His annual White House gingerbread houses are legendary, and he's considered an international expert on spun sugar. Rosalynn Carter hired Mesnier in 1979, snagging him from the Homestead Resort in Hot Springs, Va. For the next 25 years, he delighted the first families and visiting dignitaries with his elaborate desserts and sugar creations. Mesnier says he enjoyed his time with all of the families and appreciated their differences. This is his recipe.

SERVES 18 , 18 cupcakes

• chocolate cupcake
• 1 1/4 cups flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
• 1/4 lb unsalted butter, at room temperature (1 stick)
• 1 1/4 cups sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons vanilla extract
• 1 cup whole milk, at room temperature
• 1/2 cup cocoa powder, sifted
• chocolate ganache
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

1. Preheat oven to 350 degrees.
2. Line a standard 12-cupcake pan with baking cups and a second pan with six cups.
3. Sift together the flour, baking soda and salt.
4. Place the butter in the bowl of a stand mixer or, using a hand mixer, beat on medium speed until fluffy.
5. Stop to add the sugar; beat on medium speed until well incorporated.
6. Add the eggs, one at a time, mixing slowly after each addition.
7. Combine the vanilla and milk in a large liquid measuring cup.
8. Reduce speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated.
9. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed.
10. Add the remaining flour mixture followed by the remaining milk mixture and beat until just combined.
11. Add the cocoa powder, beating on low speed until just incorporated.
12. Bake at 350 degrees for 15 to 18 minutes, or until cupcakes spring back when touched lightly in the center. Cool and frost with Chocolate Ganache.
13. GANACHE:.
14. Place the chocolate in a heatproof bowl.
15. In a saucepan over medium heat, bring the cream to a near boil.
16. Pour the hot cream over the chocolate and whisk until smooth.
17. Cool to room temperature.
18. Use ganache immediately, or refrigerate for up to two weeks, then warm in microwave until softened before using.
19. Ganache also can be whipped to resemble a light-chocolate buttercream: Transfer cooled mixture to the bowl of an electric mixer and, with the whisk attachment, whip until light and fluffy.

[moreluck]

Pumpkin Cinnamon Pancakes

Ingredients:

***Pecan Syrup***
1 cup maple flavored pancake syrup (log cabin, etc)
5 tablespoons pecans, toasted and chopped
***Pancakes***
1 cup buttermilk pancake mix
2/3 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger



Directions:
For Syrup: combine maple syrup and pecans in small microwave safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside. Keep warm.

For Pancakes: In medium bowl, whisk pancake mix, water, pumpkin, cinnamon and ginger until just blended. Do not over mix. Mixture should be lumpy.

Spray heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 T. batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancake over and cook for 2 minutes longer.

Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

[moreluck]

Mocha Marmalade Shortbread Bars

From Sunset Magazine. 1 cup of chocolate chips may be substituted for the chocolate. Prep time does not include chilling time.

35 min | 10 min prep

24 bars

• 1/2 cup butter, at room temperature
• 3/4 cup sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 1/2 tablespoons finely ground coffee
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup orange marmalade
• 6 ounces semisweet chocolate, chopped
• 3 tablespoons whipping cream

1. Preheat oven to 325°F.
2. Beat butter and sugar together until smooth.
3. Add egg yolk and beat until well-blended.
4. Combine flour, coffee, baking powder and salt.
5. Stir into butter mixture, and beat until well-blended.
6. Press into bottom of a 9"x13" baking pan.
7. Bake until lightly browned, 15-18 minutes.
8. Spread marmalade over warm crust.
9. Let cool completely.
10. Meanwhile, in a heatproof bowl set over a pan of barely simmering water, heat chocolate and cream together, stirring often, until chocolate has melted and mixture is smooth.
11. Spread evenly over marmalade and chill until chocolate is firm to the touch, about 30 minutes.
12. Cut into bars.

[moreluck]

Peaches 'N' Cream Muffins

Ingredients:

2 eggs
1/2 teaspoon salt
1 cup sugar
1/2 teaspoon baking soda
1/2 cup vegetable oil
1 cup sour cream
1/2 teaspoon vanilla
1 cup chopped peaches (canned or fresh)
2 cups flour



Directions:
Preheat oven to 400 degrees F. Line muffin tins with paper liners.

In large bowl beat eggs, gradually add sugar while beating. Continue beating while adding oil. Add vanilla.

In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Fold in peaches.

Put into muffin tin. Bake for 20 minutes.

From: The Residence Bed & Breakfast, Lynchburg, Virginia

[moreluck]

Pumpkin Pie Muffins

Incredibly moist pumpkin muffins that are perfect for a fall brunch.
by Chef #661355
30 min | 5 min prep


SERVES 12 , 12 muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup canned solid-pack pumpkin
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1 1/4 cups sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

1. Preheat oven to 350 degrees.
2. Combine wet ingredients thoroughly with wisk.
3. Whisk in spices and flour gradually.
4. Pour into greased or lines muffin tins, filling 3/4 full.
5. Bake for 25-30 minutes.

[moreluck]

Cream Puffs

1/2 cup butter
4 eggs
1 cup water
1 cup flour

Put butter & water in a saucepan and bring to a boil. When it boils, add the flour all at once and stir briskly until mixture leaves the side of the pan.

Remove from fire, add one unbeaten egg, beat and add another, beat and so on until the 4 have been added.

Drop by spoonfulls onto a buttered pan two inches apart. Bake 350 for 30 mins.

With a sharp knife make a cut and fill with your fav. pudding.