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

Focaccia Bread
2 cups water
1 1/2 ounces salt
1 ounce yeast
3 1/2 cups flour
1 ounce cooking oil
Toppings to taste: rosemary, fresh
tomato and basil, tomato sauce and cheese

Dissolve the yeast in warm water. Add to the other ingredients and mix well. Put in a lightly oiled bowl and loosely cover with plastic wrap. Set aside and let rest for about 45 minutes. Preheat oven to 375 degrees F. Remove dough from the bowl and roll out on a lightly floured surface. Spread into a 16 x 18-inch sheet pan and dock all over with the tines of a fork. Spread toppings. Bake for 25 to 35 minutes.


Oatmeal Blueberry Muffins
1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, rinsed and drained

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter. Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.



Shredded Apple Pie
1 9inch Pie shell, frozen, unbaked
3 Granny Smith apples, approx.
Lemon Juice
1/4 cup margarine
1 cup sugar
1 tsp. vanilla
1 egg, beaten

Grate enough peeled apples to fill the pie crust. Sprinkle lemon
juice over the apples. Melt margarine and combine with sugar, vanilla, and egg. Mix well and pour over apples. Bake at 375 degrees F. for 40-45 minutes or until pie is set. Top with vanilla ice cream

Answer 2

Raspberry bars or Lucy's Lemon squares are my two favorites that use all of these ingredients (except margarines), and only a few more, like raspberry jelly and nuts for the bars, lemon juice for the squares:

Lucy’s Lemon Squares. I loved making this recipe as a child, but somewhere in all the years lost the recipe. When my grandmother died a few years ago, I discovered a copy of the recipe I’d made for her when I was seven. These are a great summer treat:

Sift 1 cup of flour and a 1/2 cup of powdered sugar together into a bowl. Mix 1/2 cup of butter (1 stick) into the flour and sugar with your fingers until well blended. Pat evenly into the bottom of an 8x8 baking pan. Bake for 20 minutes at 350. Meanwhile, beat together 2 eggs, 1 cup of granulated sugar, 1/2 teaspoon of baking powder, 3 tablespoons of fresh lemon juice and a dash of salt. Pour this mixture over the baked crust and return to the over for 20-25 minutes at 350. Cool on a rack. Sprinkle with powdered sugar and cut into squares. (posted 06-01-02)

Raspberry Bars (from land-o-lakes)
OLD-WORLD RASPBERRY BARS

This buttery good raspberry-filled bar combines the goodness of old-world baking and updated convenience.

Crumb Mixture Ingredients
------------------------------
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 1 cup chopped pecans
- 1 cup LAND O LAKES. Butter, softened
- 1 egg

Filling Ingredients
------------------------------
- 1 (10-ounce) jar raspberry preserves*

Cooking Instructions:
Heat oven to 3500. Combine all crumb mixture ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until mixture is crumbly (2 to 3 minutes). Reserve 1 1/2 cups crumb mixture; set aside.Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars.*Substitute 1 (10-ounce) jar your favorite flavor preserves.TIP: Cover and store in pan up to 5 days or freeze up to 1 month.

Answer 3

My mother-in-law makes this simple bread and it's yummy!

Lemon Bread
1c sugar
1/2 c. shortening/margarine
2 eggs
1/2 c milk
grated rind of 1 lemon
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Mix in order given and bake 40-50 minutes in 350 oven. As bread is baking, mix juice of 1 lemon & 1/4 c. sugar and let dissolve completely. Pour lemon mixture over bread and let stand in pan until this soaks in.. Makes 3 small loaf pans or 1 regular loaf pan.

Answer 4

Breakfast Coffee cake

2 cups flour
1 cup sugar
¼ cup shortening
2 tsp. baking powder
1 cup milk

***Toping***
½ stick butter
¼ cup brown sugar
¼ teaspoon cinnamon

Combine 1 cup of flour and the shortening

Combine sugar, rest of flour, baking powder, and milk to the first mixture. Mix by hand: do not beat but mix well

Pour into a greases 8 or 9 inch pan

Cut butter into small pieces and place evenly covering the top of the cake

Put brown sugar and cinnamon on top


CAKE BROWNIES
(has THE BEST frosting!)

2 cups flour
2 cups sugar
2 sticks (1 cup) margarine
4 Tbsp cocoa
½ cup buttermilk
1 tsp baking soda
2 eggs
1 tsp vanilla
Jelly roll pan (10 ½” x 15 ½”) greased

(Note: for my pan, use 1 ½ recipe)

1. In large bowl, combine 2 cups flour and 2 cups sugar.
2. In saucepan, heat 2 sticks margarine, 1 cup water, and 4 tbsp cocoa. Bring to boil, pour over dry mixture and mix well.
3. Add ½ cup buttermilk and 1 tsp baking soda, mix. Add 2 eggs and 1 tsp vanilla.
4. Spread evenly in greased jelly roll pan and bake in preheated 350 degree oven for about 50 minutes. (My pan takes only about 20 minutes.) Do not over bake.
5. Frost immediately. Sprinkle with M & Ms or other decorations, if desired. Cool before cutting.

Serves 24 - 32



FROSTING

1 stick margarine
4 ½ tbsp cocoa
1 box confectioner’s sugar (1 lb)
1 tsp vanilla
5 tsp milk

While brownies are baking, melt margarine in a saucepan. Add the cocoa, then the confectioner’s sugar, vanilla, and milk. Stir until smooth, adding a few drops milk if frosting seems too thick. If desired, stir in some chopped nuts. Cover frosting until brownies have finished baking; then frost (quickly.)
Bake at 375 degrees for about 30 mins


BEST BROWNIES
(you might want ot leave them a little gooey becuase they taste better that way!)


1 cup butter or margarine
4 squares (4 oz) Unsweetened Chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
¼ teaspoon salt

Heat oven to 350. Grease 13x9x2 inch baking pan. In large microwave-safe bowl microwave butter and chocolate at high 1 ½ to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Stir in sugar. Add eggs one at a time, beating with wooden spoon until blended. Stir in flour, vanilla and salt until blended. Spread mixture evenly into prepared pan. Bake 30 – 35 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan. Cut into squares, about 3 dozen brownies.

Note: for stone pan: Use 1 ½ recipe and cook until toothpick comes out almost dry. (About 45 minutes.)



Chocolate Chip Cookies


Cream together:1 cup butter or margarine, softened
1 cup sugar
½ cup packed brown sugar
2 eggs
2 tsp vanilla

Stir together and add gradually: 2 cups unsifted flour
2 tsp baking soda
½ tsp salt

Stir in 2 cups chocolate chips.

Drop by tablespoons onto ungreased baking sheets. Bake at 375 for 9 – 11 minutes. Makes 5 dozen 2 ½” cookies.

Answer 5

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 6

http://www.recipesforvegans.co.uk/baking.html

Answer 7

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 __________________________ 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 _________________________ 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. ________________________ 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.