Recipe: Assorted Baked Goods (25)

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12-03-99 - Holiday Baked Goods (25)

Debbie.D.,.AL (10:04:30) : BANANA NUT MUFFINS

1 1/4 cups all-purpose flour
1 1/2 tsps. baking powder
1/4 cup butter
3/4 cup sugar
1 tsp. vanilla extract
3 medium bananas, mashed
1/2 cup chopped pecans
1/3 cup milk

Preheat the oven to 375. Grease eight muffin holders. Sift the flour and baking powder into a small bowl. Set aside. With an electric mixer, cream together the butter and the sugar. Add the egg and vanilla extract and beat until fluffy. Mix in the bananas. Add the pecans. With the mixer on low speed, beat int eh flour mixture alternately with the milk. Spoon the mixture into the prepared pans. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the muffin tin for 10 minutes. Unmold onto the wire rack. Cool for 10 minutes longer before serving.

Debbie.D.,.AL (09:54:25) : APPLE AND CINNAMON MUFFINS

1 egg, beaten
3 T. granulated sguar
1/2 cup milk
1/4 cup butter, melted
1 1/4 cups all-purpose flour
1 1/2 tsps. baking powder
pinch of salt
1/2 tsp. ground cinnamon
2 small eating apples, peeled, cored, and finely chopped

TOPPING:
3 T. granulated sugar
1 tsp. ground cinnamon

Preheat the oven to 400. Line 12 muffin cups with paper liners. Mix the egg, sugar, milk, and melted butter in a large bowl. Sift in the flour, baking powder, salt, and cinnamon. Add the chopped apple and stir just until mixed. Spoon the mixture into the prepared muffin pans. To make the topping, mix the sugar with the cinnamon. Sprinkle the topping over the uncooked muffins. Bake for 30-35 minutes, until well rise and golden. Transfer to a wire rack to cool.

Debbie.D.,.AL (09:40:12) : CHOCOLATE BROWNIES

1/2 cup sunflower/canola oil
5 ounces semisweet chocolate, chopped
2 eggs
1 cup self-rising flour
1/2 cup sugar
1 tsp. vanilla extract
3/4 cup halved pecans

Preheat the oven to 400 degrees. Grease a 9" square shallow cake pan and line with lightly oiled waxed paper. Melt the chocolate with the oil in the microwave, stir frequently. Beat the eggs lightly and add them to the chocolate, stirring vigorously. Beat in the flour, sugar, and vanilla extract and pour the mixture into the prepared pan. Arrange the pecans on the top. Bake for 10-15 minutes.

Debbie.D.,.AL (09:34:14) : GINGERBREAD SQUARES

1 1/4 cups milk
3/4 cup light corn syrup
1/2 cup butter, chopped
1/3 cup dark brown sugar
4 cups all-purpose flour
1/2 tsp. baking soda
1 1/4 tsps. ground ginger
4 cups rolled oats
1 egg, beaten
confectioners' sugar for dusting

Preheat the oven to 350. Grease and line with parchment paper/waxed paper the base of an 8-inch square pan. Gently heat together the milk, syrup, molasses, butter, and sugar, stirring until smooth; do not boil. Stir together the flour, baking soda, ginger, and oats. Make a well in the center of the mixture. Pour the egg in the center and then slowly pour in the warmed mixture, stirring to make a smooth batter. Pour the batter into the pan and bake for about 45 minutes, until firm to the touch. Cool slightly on a wire rack. Cut into squares and dust with confectioners' sugar.

Sandy,TX (09:28:04) : Bandit Beer Buns 2 cups Bisquick, 2 tbls. sugar, and 2/3 cups beer. Mix the biaquick and sugar toghther. Stir in the beer just until moist. Spoon into greased muffin pan cups. Let stand for 15 minutes. Preheat oven to 400 degrees. Bake for 18 minutes.

Debbie.D.,.AL (09:26:54) : HAZELNUT SQUARES

2 ounces semisweet chocolate, chopped
1/3 cup butter
1 cup sugar
1/2 cup all-purpose flour
1/2 tsp. baking powder
2 eggs, beaten
1/2 tsp. vanilla extract
1 cup skinned hazelnuts, coarsely chopped

Preheat the oven to 350. Grease an 8" square cake pan. In a heatproof bowl set over a saucepan of hot water, melt the chocolate and butter, stirring until smooth. Add the sugar, flour, baking powder, eggs, vanilla extract, and half of the hazelnuts to the mixture and stir with a wooden spoon. Pour the mixture into the prepared cake pan. Bake for 10 minutes, then sprinkle the remaining hazelnuts over the top. Return to the oven and continue baking for about 25 minutes, until firm to the touch. Allow to cool in the pan, set on a wire rack, for 10 minutes. Transfer to the rack and allow to cook completely. Cut into squares for serving.

SallyP (08:53:48) : Lemon Cookies

1 c (2 sticks) unsalted butter
1/2 c sugar
1 1/2 T grated lemon peel
1 egg yolk
1 teas. lemon extract
1/4 teas. salt
2 1/4 c. all purpose flour
add'l sugar
powdered sugar

Preheat oven to 375F. Cream butter in medium bowl until light, gradually add 1/2 cup sugar and beat until fluffy, scraping down sides occasionally. Beat in lemon peel, yolk, estract and salt. Add flour and beat just until blended (dough will be very stiff, you may have to finish with a wooden spoon.)

Roll dough by tablespoonfuls into balls. Set dough balls on ungreased heavy baking sheets, 3 inches apart. Dip bottom of 2 1/2 inch lass into sugar. Press down onto dough ball, flattening into 1/4 inch thick rounds. Bake until cookie edges begin to brown, 10-12 minutes. Transfer cookies to racks and cool. Sift powdered sugar over tops. (Store in airtight containers.)

KellyWA (08:29:13) : PUMPKIN PIE

1 cup cooked pumpkin
1 cup sugar
2 beaten eggs
1 1/2 cups milk (or skim milk, or lowfat milk)
pinch salt

Beat eggs and sugar, stir in remaining ingredient. Pour into
prepared pie shell (your or store made).

Bake in preheated oven 450 for 10 minutes. Reduce heat to 375
and bake for 20 minutes. (If home cooked pumpkin is on the
watery side, add tablespoon of flour to pumpkin mixture.)

KellyWA (07:45:41) : NO BAKE CHOCOLATE DROP COOKIES

2 cups sugar
1/2 cup milk
3 tablespoons cocoa
1/2 cup butter or margarine

Combine in heavy saucepan. Bring to a boil. Let boil for one minute (while stirring). Remove from
heat.

Add to pan:

1 tsp vanilla
1/2 cup peanut butter

Mix well, until peanut butter is melted.

Add:

3 cups oatmeal (regular, quick cooking, but not instant)

Drop by spoonfuls onto waxed paper. They set and are ready to eat within 15 mins.

This recipe doubles and triples well.

NOTE: Stand back when adding vanilla to something hot, the alcohol smell is something!

KellyWA (07:42:09) : Chocolate Drop Cookies

1/2 cup Crisco shortening
2 squares unsweetened baking chocolate
2 eggs
1 cup sugar
1-1/3 cup flour
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

Melt shortening and chocolate together. Beat eggs; add sugar and whisk together well. Add melted
chocolate mixture, vanilla, flour, and nuts; mix well. Drop by heaping tablespoon on cookie sheet.
Bake at 400 degrees . for 6 minutes.

Yields: 24 cookies.

KellyWA (07:08:14) : CHOCOLATE-CHIP DROP COOKIES

Cookies like what Mom should have made

There is no substitute for chocolate-chip cookies, warm out of the oven, washed down with cold
milk. This is Mom's recipe, and Mom's Mom's recipe. This is also Nestlae'sfP "Toll House"
recipe, and the Joy of Cooking "Chocolate-Chip Drop Cookies" recipe, etc, which is no
coincidence. This is the default recipe. This is not Mrs. Field's recipe. If you want Mrs. Field's,
use a shopping mall; if you want simple, elegant, timeless chocolate-chip cookies, use this
recipe.

(12 big cookies)

1 cup+2 Tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter, softened (1 stick)
6 Tbsp white sugar
6 Tbsp brown sugar
1/2 tsp vanilla extract
1 large egg
6 oz Nestle's chocolate chips (1 package).

Preheat oven to Sift flour, salt,
baking soda together in a small bowl.

In another bowl, mix butter with
two sugars, vanilla and egg until
smooth. Gradually mix dry ingredients
in with butter mixture. Mix in chocolate chips.

Put blobs of dough on ungreased
cookie sheet. Bake at for 8-10 minutes.

Notes

Important: double all proportions
above (always make 2 x as much of
these as the recipe calls for).

Most drop recipes make teeny cookies,
dropped by teaspoonsful onto cookie
sheets (yield 50). Make your "blobs of
dough" golf-ball sized, and you will
have healthy 3-4 inch cookies.

In a hurry? Nuke the butter in a
microwave to soften it up. Or soften
the butter/sugar mixture a tad in the oven.

Try adding walnuts, macadamias, white
chocolate, orange peel, butterscotch chips,
or mint! All these are welcome variations.
____________________

Tips to Perfect Drop Cookies

Use shiny aluminum cookie sheets without rims.

After adding flour, don't beat vigorously or the
dough will be overmixed and cookies will be tough.

Use two spoons to scoop and drop dough onto the
cookie sheet in evenly spaced mounds, 1-1/2 to 2
inches apart.

Cool cookies 1 to 2 minutes on cookie sheet, then
transfer to cooling rack with wide metal spatula.

Cool cookie sheets completely between batches.

Marie (01:23:02) : est Banana Bread--- From Lori A
[Sunday November 21st, 1999 at 11:31:24]

Recipe: Best Banana Bread
1 (8 oz.) package cream cheese (softened)
1 cup sugar
1/4 cup margarine
1 cup mashed ripe bananas
2 eggs
2-1/4 cups flour
1-1/2 tsps. baking powder
1/2 tsp. baking soda
1 cup chopped nuts
Combine cream cheese, sugar and margarine, mixing until well
blended. Blend in banana and eggs. Add combined remaining
ingredients, mixing just until moistened. Pour into greased and
floured 9x5-inch loaf pan. Bake at 350 degrees, 1 hour and 10
minutes or until wooden toothpick inserted in center comes out
clean. Cool 5 minutes; remove from pan.
Serve with additional cream cheese.
Comments:

Marie/Me (01:09:29) : Strawberry Bread

3 cups all purpose flour,
1 teaspoon baking soda,
1 teaspoon slt,
1tablespoon cinnamon 2 cups sugar,
4 eggs beaten,
2 cups frozen strawberries, thawed,
1 1/2 cups cooking oil,
1 1/4 cups chopped pecans.....

Sift the dry ingredients together...Combine the eggs, strawberries, and oil and add to the dry ingredients....Add the pecans... Bake in a 325 oven for about one hour..Makes 4 small or two large loaves-this one sounds good

Marie/Me (09:53:30) : Little cinnamon stars. From Guilliana
Here it is.

3 egg whites
250g powdered sugar (around a 1/4 cup)
Vanilla flavoured sugar
3 drops of almond extract
275-375g FRESHLY ground hazelnuts (around 1.5-2.5 cups)
Beat the egg white till nice and stiff, then mix in the powdered sugar till it dissolves. Take two tbs of the mixture and set it aside. To main mixture
add vanilla flavoured sugar, almond extract, cinnamon and the nuts. Add just enough ground nuts that it will hold together and not be too wet. Roll
it out on waxed paper (because it should still be sticky) and cut out the stars and place them on greased baking paper (they might stick to a
greased baking dish)Then carefully brush the middle of the stars with the leftover beaten egg white,(if it has dried out, add a few drops of warm
water) Bake 12-17 minutes at 350 degrees F. till a little browned but still soft. Now here is the important part, DO NOT EAT RIGHT AWAY!
Although good, they will get better if you store them in an open tin, with an apple, or better in a paper carton. After a week, they are totally
yummy and will go quickly. Then you can start all over again!Enjoy!
Giuliana and Peter