what's Baking!!

[moreluck]

Arkansas Buttermilk Pie

Ingredients:
1/2 cup butter
1 1/2 cup white sugar
3 teaspoons all-purpose flour
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 unbaked pie crust (9 inch size)
Directions:
Preheat oven to 350 degrees friend (175 degrees C). In a large bowl, cream butter and sugar until smooth. Mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg. Bake in the preheated oven for 60 minutes, or until golden brown.

 

[moreluck]

Alton Brown's Cream Cheese Frosting


Ingredients
8 ounce Cream cheese
1 teaspoon Vanilla extract
2 ounce Butter - unsalted room temperature
9 ounce Sugar - powdered, sifted, approximately 2 cups

InstructionsIn the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups
Cream Cheese Frosting Alton Brown:
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using. Yield: approximately 2 cupsCream

 

[moreluck]

Mexican Chocolate Pound Cake

1 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 lb unsalted butter, at room temp
2 cups light brown sugar
1 cup sugar
6 eggs, at room temp
1/2 cup whole milk, at room temp
1/2 cup strong coffee, at room temp
1 teaspoon vanilla Preheat oven to 350º.

1. Generously grease and flour pans (see description above).
2. Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
3. Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
4. Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
5. Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
6. Scrape down sides and add remaining flour mixture. Beat well.
7. Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's.
8. Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.

 

[diadlover]

BOWL OF CEREAL

poor 2 cups of frosted flakes in a bowl. Add 1 cup of milk. Add 1 spoon. Enjoy.

 

[moreluck]

LEMON BUTTERMILK BARS



Nonstick cooking spray 1 box ( 18.25 ounces ) lemon cake mix
4 eggs
¾ cup ( 1 ½ sticks ) butter , melted
¾ cup buttermilk
¼ cup fresh lemon juice
1/3 cup sugar
1 tablespoon grated lemon zest
1 to 2 tablespoons confectioners ’ sugar



Adjust oven rack to middle position and preheat to 350 degrees. Line 9-by-13-inch baking pan with aluminum foil, leaving enough foil hanging over sides to use as handle for easy removal. Spray foil with nonstick spray.
Reserve 1 cup of cake mix. In large bowl of electric mixer, combine remaining cake mix, 1 egg, ¼ cup melted butter. Mix on low speed 1 to 2 minutes, or until well-blended. Pat mixture into bottom of prepared pan. In same bowl (no need to wash because it will be fairly clean because crust dough should come off easily), combine remaining 3 eggs, buttermilk, lemon juice, remaining ½ cup melted butter, sugar and zest. Mix on low speed until well-blended. Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth. Pour over crust. Bake 35 to 38 minutes or until set and light golden on top. Transfer to wire rack and cool completely. Cut into bars and sift with confectioners’ sugar.

 

[diadlover]

Now why the hell are you people over here reading recipes when there is an election going on in the other room? Vote for DIADLOVER and I promise to post a new recipe once a day!! (well, probably more like once a week...o.k. i meant once a month....damn! alright I admit it, i never will! Just get your old asses over there and vote for me!!)

 

[aspenleaf]

Chocolate Marshmallow Cookies
From Taste of Home’s Complete Guide to Baking (submitted by June Formanek of Iowa)

½ cup butter, softened
1 cup sugar
1 egg
¼ cup milk
1 teaspoon vanilla extract
1- ¾ cup baking cocoa
½ teaspoon baking soda
½ teaspoon salt
16-18 large marshmallows
ICING
6 tablespoons butter
2 tablespoons baking cocoa
¼ cup milk
1- ¾ cups confectioners’ sugar
½ teaspoon vanilla extract
Pecan halves
<O

• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half cut side down onto each cookie. Bake 2 minutes longer. Remove to wire racks to cool.
• For icing, combine the butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Add confectioners’ sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half.

Yield: approx 3 dozen

 

[aspenleaf]

Maple Leaf Cookies - DS this one is for you!

Maple Leaf Cookies
From Taste of Home’s Complete Guide to Baking (submitted by Lynda Harnish, Ontario)

1 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Dash salt
FROSTING:
4 cups confectioners’ sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
½ teaspoon salt
¾ cup maple syrup
Red paste or liquid food coloring
<O

• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until easy to handle.
• On a floured surface, roll out dough to 1/8 in. thickness. Cut with a floured 2 ¾ in maple leaf-shape cookie cutter. Place 1 in apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until edges are lightly browned (do not over bake). Remove to wire racks to cool.
• For frosting, beat the confectioners’ sugar, butter, vanilla and salt in a mixing bowl. Add syrup; beat until smooth. If leaf veins are desired, set aside ½ cup; add food coloring to remaining frosting. Spread red frosting on cookies. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round tip into bag. Fill bag with reserved frosting; pipe veins on leaves.

Yield: approx 6 dozen

 

[aspenleaf]

German Chocolate Toffee Cookies

German Chocolate Toffee Cookies
Taste of Home/ Joyce Robb

1 cup butter, softened
1 cup shortening
2 ½ cups sugar
½ cup packed brown sugar
1 package (4 oz) German sweet chocolate, melted and cooled
4 eggs
2 teaspoons water
2 teaspoons vanilla extract
6 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 ½ cups English toffee bits or almond brickle chips
1 ½ cups chopped walnuts
In a large mixing bowl, cream the butter, shortening and sugars until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and walnuts.

• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Yield: 13 dozen

 

[aspenleaf]

Soft Lemonade Cookies
Taste of Home/ Margo Neuhauser

1 cup butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 can (6 ounces) frozen lemonade concentrate, thawed, divided
Additional sugar

• In a large mixing bowl, cram butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate, beating well after each addition.
• Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400 for 8-10 minutes. Remove to wire racks. Brush warm cookies with remaining lemonade concentrate; sprinkle with sugar. Cool

Yield: 6 dozen

 

[aspenleaf]

Sour Cream Drops
Taste of Home/ Tracy Betzler

¼ cup shortening
¾ cup sugar
1 egg
½ cup sour cream
½ teaspoon vanilla extract
1 1/3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
FROSTING
2 tablespoons butter
½ cup confectioners’ sugar
¼ teaspoon vanilla extract
3 to 4 teaspoons hot water

• In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Cover and refrigerate for at least 1 hour.
• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425 for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
• For frosting, melt butter in a saucepan until golden brown; stir in the confectioners’ sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies.

Yield approx 2 ½ dozen

 

[moreluck]

Wasp's Nest Cake

1 large box instant vanilla pudding
1 yellow cake mix
2 1/2 cups milk
1 (12oz.) pkg. butterscotch chips
whipped cream topping

Preheat oven to 350 degrees. Butter a 9 x 13 cake pan. Mix pudding and milk in med. saucepan and bring to a boil over medium heat.
Stir in cake mix and pour ingredients into prepared pan.. Sprinkle butterscotch chips on top and bake for 30 minutes.
Cool completely and top with whipped cream topping.

Other ideas: you can use choc. pudding/choc. cake/choc chips OR use the above recipe and substitute peanut butter chips for the butterscotch.

 

[moreluck]

Adam's Apple Cake

Ingredients:
1 1/4 cup All-purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/4 cup Butter or margarine
1 Egg; beaten
1/2 cup Applesauce
1/3 cup Light molasses
1/4 cup Raisins
3/4 cup Sifted powdered sugar
4 teaspoons Lemon juice
Directions:
In a medium mixing bowl combine flour, baking soda, cinnamon, and salt. Cut in butter or margarine till the mixture resembles coarse crumbs.
In a small mixing bowl stir together egg, applesauce, and molasses; stir into flour mixture just till moistened.
Stir in raisins. Turn into a greased and floured 8x8x2-inch baking pan. Bake in a 350F oven for 25 to 30 minutes or till a wooden toothpick inserted in the center comes out clean. Cool in the pan 15 minutes. Remove from pan, if desired. Combine powdered sugar and lemon juice; spread over warm cake. Serve warm or cool.

 

[moreluck]

Weight Watcher's Ooey-Gooey Brownies



1 (13.7oz.) pkg. fat free brownie mix
1 (6oz.) container vanilla low fat yogurt
1/3 cup light stick butter, softened
1 tsp. vanilla extract
1/2 tsp. fat free milk
1 cup powdered sugar
1/2 cup semisweet chocolate chips, melted

1. Preheat oven to 350 degrees.

2. Prepare brownie mix as package directs, using yogurt.Spread batter into a foil lined 8" square baking pan. Bake at 350 for 28 minutes or 'til toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

3.Place butter, vanilla and milk in a med. bowl and beat with mixer til smooth & creamy. Add powdered sugar, beating at low speed one minute or 'til spreading consistency. Gradually add melted chocolate, beating 'til smooth. Spread frosting evenly over brownies. Remove brownies from pan by lifting foil. Cut into squares.

 

[moreluck]

Peanut Butter Crunch Cake

Ingredients:
1 package pudding included yellow cake mix
1/2 cup brown sugar, firmly packed
1 cup chunky peanut butter
1 cup water
1/4 cup oil
3 eggs, beaten
1/2 cup chocolate chips
1/2 cup peanut butter chips
1/2 cup chopped peanuts (optional)
Directions:
Heat oven to 350ºF. Grease and flour 13x9 inch pan.
In large bowl, combine cake mix, brown sugar and peanut butter on low speed until crumbly. Reserve 1/2 cup of this mixture and set aside.
To remaining peanut butter mixture, add water, oil and eggs; blend on low until moistened. Beat 2 minutes at high speed.
Stir 1/4 cup chocolate chips and 1/4 cup peanut butter chips into batter. Pour batter into prepared pan.
In small bowl, combine 1/2 cup reserved peanut butter mixture with remaining 1/4 cup chocolate chips and peanuts; sprinkle evenly over batter. Bake at 350ºF for 40-50 minutes or until toothpick comes out clean. Immediately sprinkle with remaining 1/4 cup peanut butter chips; gently press into top of cake. Cool completely.

 

[moreluck]

Layered Banana Pineapple Dessert

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup margarine or butter, melted

3 bananas, sliced

1 package (8 oz) cream cheese, softened

3 1/2 cups milk

2 packages Jello vanilla flavored Instant Pudding

1 can (20 oz) crushed pineapples, drained

1 tub (8 oz) cool whip, thawed

Mix graham cracker crumbs, sugar, and margarine in 13x9" pan. Press
evenly onto bottom of pan. Arrange banana slices on crust. Beat cream
cheese in a large bowl with wire whisk until smooth. Gradually beat in
milk. Add pudding mixes. Beat until well blended. Spread evenly over
banana slices. Spoon pineapple evenly over pudding mixtures. Spread
whipped topping over pineapple. Refrigerate 3 hours or until ready to
serve.

 

[moreluck]

Apple And Spice Bread Pudding

Ingredients:
2 tablespoons butter or margarine
2 medium apples, cored and chopped
Cooking spray
3 cups day-old white or whole wheat bread cubes
1/2 cup raisins
4 eggs
2 cups milk
1/3 cup packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
In small saucepan over medium heat, melt butter. Stir in apples. Cover and cook over medium heat, stirring occasionally, until slightly softened, about 5 minutes.
Spray shallow 1-1/2-quart baking dish with cooking spray. In dish, combine apples, bread cubes, and raisins.
In medium bowl, beat together eggs, milk, brown sugar, vanilla, cinnamon and nutmeg until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight. Bake pudding in preheated 350°friend (180°C) oven until knife inserted in center comes out clean, about 45 to 55 minutes. Serve hot, warm or chilled.

 

[moreluck]

Lemon Bread

6 tablespoons butter
1 cup sugar
1 1/2 tablespoons lemon zest, grated
2 eggs
2 tablespoons lemon juice
1/2 cup milk
1 1/2 cups flour 1/2 teaspoon salt
1 teaspoon baking powder Cream together butter, sugar, lemon rind.

1. Add eggs and lemon juice.
2. Sift flour, baking powder and salt.
3. Add flour mix alternately with milk to batter.
4. Pour into greased loaf pan and back at 350 degrees for 1 hour.
5. Let cool 5 minutes.

 

[moreluck]

Coconut Pecan Rolls

1/4 cup sugar
1 teaspoon cinnamon
l tube (11 oz) refrigerated bread sticks
2/3 cup coconut pecan frosting (Betty Crocker or Pillsbury)
l/3 cup chopped pecans

Directions
Combine sugar and cinnamon in small dish
Remove breadstick dough from can (DO NOT UNROLL) Cut into 8 slices with serrated knife. Dip both sides in sugar mixture. Place in greased or pam sprayed 9 inch round cake pan. Spread with frosting. Sprinkle on nuts.Bake 350 degrees 25 to 30 minutes or until golden brown.

 

[moreluck]

Sweet 'n' Fruity Popcorn Bars

Ingredients:
10 cups popped popcorn
3/4 cup white-chocolate chips
3/4 cup sweetened dried cranberries
1/2 cup sweetened flake coconut
1/2 cup blanched slivered almonds, coarsely chopped
1 bag (10 ounces) marshmallows
3 tablespoons unsalted butter

Directions
1. In a large bowl, combine popcorn, white-chocolate chips, cranberries,
coconut and almonds. Toss to blend evenly.

2. Line a 13 x 9 x 2-inch baking pan with nonstick foil.

3. In a medium-size saucepan, over medium heat, melt marshmallows and
butter. Stir until smooth. Pour over popcorn mixture; stir to coat
completely.

4. Quickly pour mixture into prepared pan. Place a sheet of waxed paper
over top of mixture. Press down until top is level, compressing mixture
slightly. Refrigerate at least 30 minutes, or until firm.

5. Use foil to lift bar completely from pan. Cut lengthwise in half,
then each piece crosswise into 8 pieces for 16 bars total.