Favorite baked goods recipes?

Question

Ok, I have way to much sugar, flour, butter, margarine and eggs on hand. I would like to do some baking. Can you give me your favorite baked goods recipes that will help me use these ingredients up?

By the way, I know I could go to other websites for recipes, I am just asking for your favorites!

Answer 1

You've gotta try snickerdoodles. These are my favorite cookies. Really simple to bake too. You can get a recipe on this site.

Answer 2

LEMON BARS

For the Crust:
½ lb. unsalted butter, room temp.
½ cup granulated sugar
2 cups A/P flour
1/8 tsp. kosher salt

For the Filling:
6 extra-large eggs, room temp.
3 cups granulated sugar
2 Tbsp. grated lemon zest (4-6 lemons)
1 cup freshly-squeezed lemon juice
1 cup A/P flour

~Preheat oven to 350ºF.
~For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with a paddle attachment. Combine flour and salt, and with mixer on low, add to butter until just mixed. Dump th edough onto a well-floured board and gather into a ball. With floured hands, flatten dough and put into a 9x13" baking sheet, building up a ½" edge on all sides. Chill.
~Bake the crust for 15-20 minutes until very light brown. Let cool on a wire rack. Leave oven on.
~For the filling, whisk together the eggs, sugar, zest, juice, and flour. Pour over baked crust and bake for 30-35 minutes or until filling is set. Let cool to room temperature.
~Cut into triangles and dust tops with confectioner's sugar.

--Ina Garten, FoodTV
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Amaretto Walnut Brownies

1 cup coarsely chopped walnuts, toasted (I did this in a dry skillet)
1/2 cup almond (amaretto) liqueur, such as Disarrono
1 cup butter
8 (1 oz) unsweetened chocolate squares
5 large eggs
3 1/3 cups sugar
1/4 cup Swiss Mocha instant coffee mixture
1 Tbsp. vanilla extract
1 2/3 cups all-purpose flour
1/8 tsp salt
Garnish: toasted walnut halves/powdered sugar

*Soak chopped walnuts in liqueur 4 to 6 hours. Drain, discarding liqueur. (Mine soaked about 3 days. The liqueur gets cloudy and full of nut particles.)
*Melt chocolate and butter in a heavy saucepan over low heat. (I melted my mixture in the microwave stirring every minute or so.)
*Beat eggs, sugar, and swiss mocha mix at medium-high speed with an electric mixer for 8 minutes. (This is how the brownies get their leavening. The mixture will turn almost white.) Gradually add chocolate mixture, beating at low speed until blended. Gradually add vanilla, flour and salt, beating until blended. Stir in chopped walnuts. Pour into a lightly greased parchment lined 13 x 9 inch pan.
*Bake at 350ºF for 30-35 minutes. Cool on a wire rack. Cut into squares. Garnish if desired. Yield: 15 brownies.

These brownies are tall, but they are also fudgy. The amaretto gives them a nice flavor, but it is not overpowering. I think walnuts are used because they're so mild they take the added flavor well.

--Southern Living
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Buttermilk Pound Cake

(you can make buttermilk by adding 2 tsp. lemon juice to a scant 1 cup of regular milk.)

1 cup butter (no substitutes), softened
3 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.
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Killer Carrot Cake

1½ cups shredded carrot
2 sticks butter, softened
2 tsp. orange zest, optional
2 cups granulated sugar
4 eggs, separated
1 tsp. baking soda
1 cup buttermilk
2 cups all-purpose flour
1/2 tsp. ground cinnamon, optional
1 tsp. vanilla
1/2 cup chopped nuts
Cream Cheese Icing (recipe follows)

1. Shred or finely grate about 4 carrots to produce desired amount. Put shredded carrots on a glass pie plate, cover with plastic wrap and cook in the microwave for a minute or so to steam the carrots and soften them.
2. Remove from microwave and blot moisture off the carrot shreds with a paper towel. Set cooked, shredded carrot aside.
3. Beat butter and sugar together until creamy. Add egg yolks, one at a time, beating after each addition.
4. Stir baking soda into buttermilk. Add flour and cinnamon into batter, alternating with buttermilk mixture.
5. Stir in vanilla, shredded carrots and nuts.
6. Beat egg whites until peaks form and fold into mixture.
7. Pour into three greased and floured (8- or 9-inch) layer pans. Bake in a preheated 325-degree oven for 30 to 40 minutes or until cake is golden brown. Cool and ice.

Cream Cheese Icing
1 (8-oz.) pkg. cream cheese, softened
½ stick butter, softened
1 tsp. orange zest
1 tsp. vanilla
1 lb. confectioners' sugar
1/2 cup nuts, chopped fine

1. Beat cream cheese and butter.
2. Add vanilla, confectioners' sugar and nuts.
Continue beating until of spreading consistency.