what's Baking!!

[moreluck]

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.

 

[moreluck]

Apple Spice Dump Cake

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
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
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Preheat oven to 350 degrees friend (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 friend (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

 

[moreluck]

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 friend 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.

 

[moreluck]

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°friend. 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.

 

[moreluck]

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°friend

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.

 

[moreluck]

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°friend.
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°friend
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.

 

[moreluck]

Chocolate Eclair Cake

Cake Ingredients:

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

[FONT=Arial, Helvetica, sans-serif]Directions for cake filling: [/FONT]

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

[FONT=Arial, Helvetica, sans-serif]Icing Ingredients:[/FONT]

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

[FONT=Arial, Helvetica, sans-serif]Directions for icing:[/FONT]

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

[FONT=Arial, Helvetica, sans-serif]Directions for layering the cake:[/FONT]

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.

 

[moreluck]

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.

 

[moreluck]

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.

 

[moreluck]

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.

 

[moreluck]

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.

 

[moreluck]

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.

 

[moreluck]

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.

 

[moreluck]

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°friend
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

 

[moreluck]

Coffee Granola Bars

Ingredients:
2 tablespoons Instant coffee powder
1/2 cup Melted butter or margarine
3 cups Rolled oats (quick or old fashioned)
1 cup Raisins
1/2 cup Wheat germ
1/2 cup Coconut flakes
1/2 cup Brown sugar, packed
1/3 cup Honey
1 Egg; beaten
1/2 teaspoon Vanilla extract
Directions:
Preheat oven to 325 degrees; grease a 13 x 9 x 2-inch baking pan. Stir the instant coffee into the melted butter. Combine the oats, raisins, wheat germ, coconut, brown sugar, honey, egg and vanilla extract in a large bowl. Add the butter mixture and mix well. Press firmly into the prepared pan. Bake for 30 to 35 minutes. Cut into bars while still warm. Cool; remove from the pan.

 

[moreluck]

Pistachio Cake & Frosting

1 pkg. white cake mix
1 pkg. (4oz.) Jello instant Pistachio Pudding
3 eggs
1 cup club soda
1/2 cup oil
1/2 cup chopped walnuts

Combine all ingredients in large bowl. Beat at med. speed for 10 mins. Pour into 2 greased & floured layer pans. Bake at 350 for 30-35 mins (center will spring back when touched lightly).
Cool in pans for 15 mins. Remove from pans and cool completely.

Frosting

1 1/2 cup milk
1 envelope Dream Whip
1 pkg. (4oz.) Jello instant pistachio pudding

Beat slowly to blend. Increase to high and whip 'til mixture forms small peaks (4-6 mins.) Frost the cake.

This cake is refrigerated.

 

[moreluck]

Cinnamon Toast Cupcakes

1 package yellow cake mix
1 package vanilla instant pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon
cooking spray

1. Place baking rack in center of oven and preheat to 350º. Line cupcake pans with liners and spray top of pan with cooking spray.
2. Place cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl.
Blend with mixer on low for 30 seconds. Scrape down sides of bowl and increase to medium for 1-1/2 to 2 minutes.
3. Spoon 1/3 cup of batter into each liner (about 3/4 full) Place pan(s) in oven on middle rack.
Bake cupcakes till they are golden brown, (about 18 to 22 minutes). Cool on wire racks for minutes.Slowly and carefully turn pan on it's side and remove cupcakes.Cool 15 minutes and frost with Cream Cheese Frosting with added cinnamon. You can also sprinkle the iced cupcakes with some cinnamon sugar.

 

[moreluck]

Black Chocolate Cake

Ingredients
2 cups all-purpose flour
2 cups boiling water
2 cups white sugar
2/3 cup shortening
2 teaspoons baking soda
2 eggs, beaten
2 teaspoons baking powder
2 teaspoons vanilla extract
1 cup unsweetened cocoa powder
1 (16-ounce) can chocolate frosting
1/8 teaspoon salt

Instructions
Preheat oven to 350 friend. Grease and flour a 9- x 13-inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.

Combine the boiling water and shortening, stirring until the shortening melts; then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.

Pour batter into the prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Frost cake

 

[moreluck]

Rum Raisin Rice Pudding

3/4 cup raisins
2 tablespoons dark rum
3/4 cup basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1 extra-large egg, beaten
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
slivered almonds, toasted (optional) In a small bowl, combine the raisins and rum.

1. Set aside.
2. Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
3. Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner.).
4. Stir in 4 cups of half-and-half and sugar and bring to a bail.
5. Simmer uncovered for 25 minutes, until the rice is very soft.
6. Stir often, particularly toward the end.
7. Slowly stir in the beaten egg and continue to cook for 1 minute.
8. Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaing rum.
9. Stir well.
10. Top with almonds, if desired.
11. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
12. Serve warm or chilled.

 

[moreluck]

Creamy Fruit Salad


Ingredients
1 can (11 oz) Mandarin Oranges drained
4 ounce Cream cheese softened
1 can (8 1/4 oz) Sliced peaches drained
1/2 cup Plain yogurt
1 can (8 oz) Pineapple chunks drained
1/4 cup Sugar
1 cup Miniature marshmallows
Coconut if desired

InstructionsIn a bowl, combine oranges, peaches, pineapple and marshmallows. In a small mixing bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes.