S: Baking Sweet Baking
FC: Baking Sweet Baking
1: Lovin' from the Oven | SWEET BREADS
2: Banana Bread 1 1/2 C. sugar 1/2 C. butter 2 eggs 1 C. flour 1 C. bananas, mashed 1 tsp. vanilla 1 tsp. baking soda dissolved in 1 TBSP boiling water Preheat oven to 350. Cream sugar and butter. Add eggs and bananas. Mix well. Add flour. Mix. Adding baking soda and vanilla. Mix well. Grease loaf pans. Bake for 45 minutes.
3: Zucchini Bread 3 C. flour 2 tsp. baking soda 1 tsp. salt tsp. baking powder 1 tsp. cinnamon C. chopped nuts 2 C. coarsely shredded zucchini 3 eggs 2 C. sugar 1 C. vegetable oil 2 tsp. vanilla 8 oz. pineapple, crushed Preheat oven at 350. Combine flour, baking soda, salt, baking powder, cinnamon, and nuts. Set aside. Beat eggs lightly in a large bowl, add sugar, oil, and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Stir until moist. Spoon into (2) 9 x 5x 3 inch loaf pans. Bake 1 hour. Cool 10 minutes before removing from pan.
4: Cranberry Bread 2 C. flour 1 C. sugar 1 tsp. baking powder tsp. baking soda salt 2 TBSP corn oil or shortening C. boiling water 1 egg, beaten 1 C. chopped nuts 1 C. cranberries, halved rind and juice of 2 oranges, ground Sift flour, sugar, baking powder, baking soda, and salt. Set aside. Combine rind, juice, shortening, and water. Add beaten egg to liquid, then blend into dry ingredients. Add nuts and cranberries. Make 1 9 x 5 x 3 loaf or 3 small ones. Bake at 350 for 1 hour.
5: Homesteaders Quick Bread 3 C. flour 1 C. sugar 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 C. oats 2 eggs, slightly beaten 2/3 C. molasses 2 C. buttermilk C. chopped nuts 1 C. raisins Mix flour, sugar, salt, baking powder, baking soda, and oats in large bowl. Add eggs, molasses, and buttermilk. Mix well. Stir in nuts and raisins. Turn into two 9 x 5 x 2 loaf pans. Bake at 350 for 1 hour.
6: Anadama Bread C. cornmeal C. molasses 3 TBSP margerine 1 tsp. salt 2 C. boiling water Cook on top of stove until thickens. Cool until warm. In another small bowl: 2 tsp. dry yeast (room temperature) C. warm water 2 TBSP of cornmeal mixture Stir. Set aside until bubbly, then add to the first mixture. Now add 6 C. unbleached flour. (Mixture will be stiff.) Put on floured board. Knead for 10 min. (Keep board floured – about 1 C.) Put dough in greased bowl, let rise 90 minutes in warm location. Cut dough into 4 equal parts and put 2 in each bread pan. Let rise one more hour. Bake at 375 for 25 minutes.
7: Wanda Castonguay | Cinnamon Loaf C. butter, melted C. sugar 1 tsp. salt 1 cake fresh or 1 pkg. dry yeast C. warm water 1 C. milk, scalded 3 C. flour Filling: C. sugar C. raisins 1 tsp. cinnamon Scald milk, cool to lukewarm. Combine butter, sugar, egg, and salt. Add yeast softened in C. warm water. Mix well. Add milk and flour alternately to first mixture. Knead lightly. Let rise in greased bowl until double the size. Turn out on a pastry cloth. Punch down. Cover and let rest for 10 minutes. Roll in rectangle pan. Brush with milk. Sprinkle with raisins, cinnamon, and remaining sugar. Roll as for jelly roll. Place in greased 10 x 5 loaf pan. Bake at 350 for about 35 minutes. | Wanda Castonguay
8: CAKES, BROWNIES AND BARS
9: Cherry Crescent Coffee Cake 1 (8 oz.) pkg. Cream cheese, softened C. confectioner's sugar, divided 1 egg tsp. vanilla extract 2 (8 oz.) tubes crescent rolls 1 (21 oz.) can cherry pie filling 2-3 tsp. milk In a small mixing bowl, beat cream cheese and C. confectioner's sugar until smooth. Add egg; beat just until combines. Stir in vanilla; set aside. Unroll crescent dough and separate into triangles. Set four triangles aside. Place remaining triangles on a greased 14-inch pizza pan, forming a ring with wide ends facing outer edge of pan and pointed ends toward the center; leave a 3-inch hole in the center. Lightly press seams together. Spread cream cheese mixture over dough to within -inch of edges. Top with pie filling to within -inch of cream cheese edges. Cut reserved triangles into thirds, starting at the wide end and ending at the point. Arrange over pie filling with points facing outer edge of pan, forming spokes. Press ends at center and outer edge to seal. Bake at 375 for 15-20 minutes or until golden brown. Cool on a wire rack. Combine remaining confectioner's sugar and enough milk to achieve drizzling consistency; drizzle over coffeecake. Yield: 12 servings
10: Heath Bar Kahlua Cake 1 box Duncan Hines Swiss chocolate cake mix 2 pkgs. instant milk chocolate pudding 6 Heath candy bars 3 c. milk 1/2 c. Kahlua 1 (12 oz.) container Cool Whip Bake cake according to package directions. Decrease baking time by five minutes to make extra moist. Prepare pudding with three cups milk. Crumble one layer of cake into bottom of serving bowl. Pour 1/2 cup Kahlua over cake, top with half the pudding. Crush Heath bars and mix with whipped topping. Spread 1/2 over pudding. Repeat layers ending with whipped topping.
11: Sticky Caramel Mini Cakes 1 C. flour C. toasted pecans, finely chopped 1 tsp. baking powder tsp. salt 1 C. firmly packed brown sugar C. butter, melted and cooled 2 eggs tsp. double-strength vanilla Sliced bananas (optional) Caramel sauce (optional) Caramel drizzle (optional) Preheat oven to 350. Spray silicone floral cupcake pan with nonstick cooking spray; set aside. Combine flour, pecans, baking powder, and salt; mix well and set aside. Combine brown sugar, butter, eggs, and vanilla; whisk until smooth. Add butter mixture to flour mixture; fold together just until combines (do not over mix). Using a large scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto cooling rack. If desired, arrange five banana slices in a circle in center of each plate and drizzle with caramel sauce. Place warm cake on top on banana slices; garnish cake with caramel drizzle, if desired. Yields: 12 cakes
12: Cheese Cake Petite Fours 3 (8 oz.) pkgs. Philadelphia cream cheese 5 eggs 1 c. sugar 1 1/2 tsp. vanilla Cream cheese should be room temperature. Gradually mix each cheese package in mixer and add eggs one at a time, then add sugar and vanilla. Pour into 2 inch foil cups (almost to top) which have been placed in cupcake tins and bake in a 300 degree oven for 30 to 40 minutes. Do not let edges get brown. When they are removed from oven, they will drop in center. This is OK. Leave oven turned on and make topping as follows: 1/4 c. sugar 1/2 tsp. vanilla Put 1 teaspoon of topping on each foil cup and top with maraschino cherries (which have been drained on paper towels), jelly or nuts. Put back into oven for 5 minutes. Makes 30.
13: Kahlua Cheesecake Trifle 1 box chocolate cake mix 2 small packages of Jell-O cheesecake pudding 2 8 oz tubs of Cool Whip 1 cup of Kahlua 3 cups of milk Hershey's chocolate bar Prepare cake according to directions. Combine both packages of Jell-O Cheesecake pudding with 3 cups of milk and 1 cup of Kahlua. Fold in one 8 oz container of Cool Whip into pudding. Chill. When cake is cool crumble 1/8 cake over the bottom of a glass bowl, layer with Jell-O mixture then another 1/8 layer of cake then Cool Whip and repeat for 4-5 layers. Top with remaining pudding and Cool Whip. Shave some of the chocolate bar over top and chill. Serve. (Tastes best when prepared several hours ahead.)
14: Toffee Bars 2 C. brown sugar 2 C. flour 1/2 C. butter 1 tsp. baking powder 1/2 tsp.tsp.vanilla 1 C. milk 1 egg 1 C. chocolate chips 1/2 bag butterscotch chips, optional Lg. spoonful chunky peanut butter Preheat over 350 degrees. Lightly grease 9 x 13" pan. In a large bowl, mix sugar and flour. Add butter. Mix until crumbly. Remove 1 cup and set aside. To mixture, add baking powder and salt. Using a fork, lightly add vanilla, milk, and egg. Add peanut butter. Mix well. Pour in pan. Sprinkle chips on top. Sprinkle top with the rest of crumb mix. Bake 35 minutes.
15: No-Bake Cashew Brittle Bars 1 1/4 C. old-fashioned oats 1 C. salted cashews 3 tbsp. unsalted butter 1/2 C. packed dark-brown sugar 3/4 tsp. ground cinnamon 3 tbsp. light corn syrup 1 tbsp. molasses 1/2 tsp.coarse salt Line a 4 1/2 x 9 inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl. Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring,until butter melts and mixture bubbles, 2-3 minutes. Pour hot mixture over oats and cashews, and stir to combine. Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.
16: Cappuccino Brownies C. butter or margarine 3 oz. unsweetened chocolate, cut up 1 C. sugar 2 eggs 1 tsp. vanilla 2/3 C. flour tsp. baking soda 1 tsp. instant coffee crystals 1 T. whipping cream 1 C. powdered sugar 2 T. butter or margarine *Chocolate frosting Melt C. butter or margarine and unsweetened chocolate in a medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Stir in sugar. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. Stir together flour and baking soda in a small bowl. Add flour mixture to chocolate mixture and stir just until combines. Spread batter in a greased 8 x 8 baking pan. Bake at 350 for 30 minutes. Meanwhile, for topping, dissolve coffee crystals in whipping cream. Beat together powdered sugar and the 2 T. butter or margarine in a small mixing bowl with an electric mixer on medium speed. Add whipping cream mixture and beat until creamy. If necessary, add a little additional whipping cream until mixture is of spreading consistency. Spread over the warm brownies. Chill about 1 hour or until topping is set. Carefully spread Chocolate Frosting over brownies. Chill until frosting is set. Cut into bars. Yield: 16 bars *Chocolate frosting: Combine 1 C. semisweet chocolate chips and 1/3 C. whipping cream in small pan. Stir over low heat until chocolate is melted and mixture begins to thicken.
17: Tiramisu 1 2/3 cup sugar 6 egg yolks 1 1/2 pkgs cream cheese (250 g. each) 1/2 litre (about 2 cups) whipped whipping cream 2 teaspoons Kahlua 2 pkgs lady fingers espresso shredded chocolate (to garnish) Mix together sugar and egg yolks. Cut cream cheese into small pieces, and whip into sugar/egg yolk mixture. Add whipped whipping cream, and Kahlua with electric mixer. Use an entire mini bottle of Kahlua (less if you prefer). Soak lady fingers in espresso, and line the bottom of a 9x13" pan with half of them. Spread 1/2 the cream cheese mixture over the top, and repeat layers until all mixture is used up. Cover top of cheesecake with shredded chocolate. Refrigerate 4 - 6 hours, then serve. For lower fat, substitute angel food cake for the lady fingers, and use low fat Cool Whip. Decaf coffee may be substituted for a caffeine-free version.
18: Spiced Pumpkin Bars 3 eggs, beaten 15-oz. can pumpkin 1 c. sugar 12-oz. can evaporated milk 1 t. vanilla extract 1 t. cinnamon 1/2 t. ground ginger 1/4 t. ground cloves 18-1/4 oz. pkg. spice cake mix 3/4 c. butter, thinly sliced 1 c. chopped pecans Optional: 16-oz. can cream cheese frosting In a large bowl, beat eggs and pumpkin together. Blend in sugar, evaporated milk, vanilla and spices. Pour into a greased 13"x9" baking pan. Sprinkle dry cake mix evenly over top of batter. Dot with butter slices, making sure to place some in corners of pan. Sprinkle pecans over top. Bake at 350 degrees for 55 minutes. Cool; frost, if desired, and cut into bars. Makes 12 to 16 servings.
19: Layered Brownies C. flour C. baking cocoa tsp. salt C. butter, sliced C. sugar C. brown sugar 3 eggs, divided 2 tsp. vanilla extract 1 C. chopped pecans C. white chocolate chips C. caramel ice cream topping C. semi-sweet chocolate chips Mix together flour, cocoa, and salt in a bowl; set aside. In another bowl, blend together butter and sugars until creamy. Add 2 eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour mixture. Reserve C. batter; spread remaining batter into a greased 8 x 8 baking pan. Sprinkle with pecans and white chocolate chips over batter. Drizzle caramel topping over top. Beat remaining egg into reserved batter until light in color; stir in chocolate chips. Spread evenly over caramel topping. Bake at 350 for 30-35 minutes. Cool and cut into squares. Yield: 12 to 16
20: Brown Sugar Shortbread 1 lb. softened butter (not margarine) 1 C. dark brown sugar 4 C. flour Cream butter and sugar until light and fluffy. Add 1 C. of flour at a time, mixing well. Shape into 1-inch balls. Put on ungreased cookie sheet. Flatten with a fork. Bake at 325 15-20 minutes.
21: COOKIES | C is for cookie. That's good enough for me.
22: Butter Spritz Cookies 2 1/2 cups sifted all purpose flour 1/2 tsp. salt 1 cup butter 1 1/4 cups sifted powdered sugar 2 egg yolks or 1 whole egg 1/2 tsp. pure almond extract 1 tsp. vanilla Stir together flour with salt, mixing well. Beat butter, gradually adding sugar, until creamy. Beat in eggs and flavorings. Load cookie dough into a cookie press or pastry bag. Press a small amount out onto ungreased cookie sheets lined with parchment paper using any desired shape disc. Bake at 400 for 6 to 8 minutes. Yield: 6 1/2 dozen small cookies. Variations: Food coloring may be added (such as green when pressing out trees). Sprinkle tops with colored sugar or press a maraschino cherry into the center of a wreath shape. Nonpareils make pretty Christmas bulbs pressed into wreath shapes.
23: Holstein Crinkles 2 C. sugar C. vegetable oil 4 (1 oz.) squares unsweetened chocolate, melted and cooled 2 tsp. vanilla extract 4 eggs 2 C. flour 2 tsp. baking powder tsp salt 1 C. miniature semisweet chocolate chips - 1 C. confectioners sugar In a large mixing bowl, combine the sugar, oil chocolate, and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to chocolate mixture and beat until smooth. Stir in chocolate chips. Cover and refrigerate for 4 hours or until easy to handle. Working with 1 C. of dough at a time, shape into 1-inch balls. Roll in confectioners sugar. Place 2 inches apart on greased baking sheets. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen
24: Peanut Butter Cookies 1 C. shortening, part butter 1 C. peanut butter 1 C. sugar 1 C. brown sugar, packed 2 eggs 2 C. flour 1 tsp. baking soda 1 tsp. baking powder tsp. salt Mix together. Roll into balls. Flatten on cookie sheet using a fork dipped in sugar. Bake at 375 for 10 minutes. Yield: 4 dozen cookies
25: Pumpkin Cookies 1 15oz. can of pumpkin 2 eggs, beaten 1 C. salad oil 2 C. sugar 1 tsp. baking soda 2 tsp. vanilla 4 tsp. baking powder tsp. salt 2 tsp. cinnamon 4 C. flour 1 large bag chocolate chips Mix all ingredients together and spoon by teaspoons on cookie sheet. Bake at 350 for 15 minutes. | sweet
26: Salted Nut Roll Cookies 1 (12 oz.) pkg. Peanut butter chips 1 (24 oz.) pkg. Roasted peanuts, salted 1 (10 oz.) pkg. Miniature marshmallows 1 C. sweetened condensed milk 2 T. margarine Grease a 9 x 13-inch pan; layer half of the nuts on the bottom. Mix the rest on the ingredients (except peanuts) and melt together. Pour over nuts in pan. Sprinkle the rest of the nuts over the top. Press down. Cool and cut into squares.
28: Candy Buckeyes 1 stick butter 1 box powdered sugar 1 1/2 c. peanut butter 1 tsp. vanilla 1 pkg. (12 oz.) chocolate chips 1/2 stick paraffin Mix butter, sugar, peanut butter and vanilla. Form into small balls. Cool. Melt chocolate and paraffin in top of double boiler. Stick a toothpick in the candy ball and dip into the chocolate mixture, leaving part of the top uncovered. It will resemble a buckeye. They can be frozen. | New Orleans Caramels 2 cups black strap molasses 1 cup brown sugar 1 cup heavy cream 1/4 lb. unsweetened chocolate 4 tablespoons butter 1 teaspoon vanilla Boil all ingredients together until they harden in cold water. Stir in vanilla. Pour into a buttered flat baking dish and cut into small squares when nearly cold. | Rock Candy 2 c. sugar 1/2 c. corn syrup 1/2 c. water 1/2 tsp. flavored oil Food coloring Cook to 300 degrees first 3 ingredients. Remove from fire, add flavored oil and food coloring. Pour quickly onto greased cookie sheet. Cool slightly and cut into small pieces. Flavored oil, could be any flavor desired.
29: Name | Caramel Candy 1/2 stick butter 1 cup canned evaporated milk 2 cups sugar 16 large marshmallows 1/4 cup sugar, caramelized 1 teaspoon vanilla 1 1/2 cups broken pecan pieces Melt butter around the sides and bottom of a heavy saucepan. Add milk and sugar. Stir with wooden spoon toward the center of the pan. Add marshmallows. Place 1/4 cup sugar in small pan to caramelize (a cast iron pan works well but is not required). Turn pan frequently to prevent burning. Transfer melted sugar into the larger pan, stirring constantly. Lower the heat, and cook until a candy thermometer reaches 238F, stirring often; set aside to cool to 110F. Stir in vanilla and pecans, continuing to stir until the candy will hold its shape. Drop by teaspoonfuls onto buttered wax paper, parchment paper or silicone sheets. Makes approximately 30 pieces.
30: Chocolate Cashew Brittle 1 C. sugar 1/2 C. light corn syrup 1/8 tsp. salt 1 C. coarsely chopped cashews 1 Tbsp. butter or margarine 1 tsp. vanilla 1 1/2 tsp. baking soda 3/4 lb. dark or milk chocolate confectionery coating In a 1 1/2 qt. microwave safe bowl, combine sugar, corn syrup, and salt; mix well. Microwave on high for 4 minutes. Stir in nuts; microwave on high for 4 minutes. Add butter and vanilla; microwave on high for 1 1/2 minutes. Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces. Melt chocolate. Dip one side of brittle in chocolate and place on waxed paper to harden. Store in an airtight container. Yield: about 1 lb.
31: Wanda's Cashew Turtle Balls 1 lb. caramel block 1 lb. chocolate melts 16 oz. can cashews Melt caramel in microwave for about 2 minutes or until bubbly. With a buttered spoon, stir in half the cashews. Gradually add the remaining cashews until all the nuts are well coated with caramel. Take about a teaspoon full of mixture and roll into balls with buttered hands. Put on wax paper on cookie sheet. Be careful, the mixture can be hot. Once all the balls are rolled, wash hands. Melt about half the chocolate in the microwave for about 1 minute. Stir with a spoon. Most or all the chocolate should be melted. If not, melt another 30 seconds and stir. Dip cashew balls into chocolate and place back on the wax paper. The easiest way to dip them is with tongs. Once all the balls have been dipped, place the tray into the fridge until the chocolate is hard. Best results if made on dry cool days.