any good baking recipes?

Question

i love to bake but i need new recipes.so do you have any recipes?i would love them.
-thank you so much.

Answer 1

Molten Chocolate Cakes

Ingredients:
4 ounces bittersweet chocolate, chopped into small pieces
4 ounces semi-sweet chocolate, chopped into small pieces
3/4 cup unsalted butter, cut into pieces
4 eggs
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons vanilla extract
1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules
1/2 teaspoon salt
Black Cherry Sauce (see recipe below)
Whipped cream
Shaved Chocolate

Preheat oven to 375°F. Liberally spray six (6-ounce) ramekins with nonstick spray. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.

In a large mixing bowl, beat eggs and sugar with electric hand mixer until "ribbon" stage, approximately 7 minutes. At that stage, it will be pale yellow and look like lightly whipped cream.

Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes. (The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)

Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin. NOTE: At this point, the cakes can be refrigerated and then baked later.

When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges. NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too "molten," or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minutes and check again.

Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).

To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake. Serve the molten cakes warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.

Makes 6 servings.

Black Cherry Sauce:
1 cup dry red wine
1/3 cup sugar
1 teaspoon balsamic vinegar
2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups frozen black cherries
1/4 teaspoon almond extract

In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan.

In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.

Whipped Cream:
1 cup whipping cream
2 tablespoons sugar
2 to 3 drops almond extract

Answer 2

Blueberry Cream Muffins
Submitted by: Kim
Rated: 5 out of 5 by 277 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 24 servings
"Rich and delicious blueberry muffins. The secret is the sour cream."
INGREDIENTS:
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

Answer 3

Beef Taco Bake

Serves: 4

Ingredients:

1 lb. ground beef
1 can (10 3/4 oz.) Tomato Soup
1 cup (small jar) Chunky Salsa OR Picante Sauce
1/2 cup milk
6 (8") flour tortillas, cut into 1" pieces OR 8 (6") corn tortillas, cut into 1" pieces
1 cup shredded Cheddar cheese (4 oz.)

Directions:

COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.

ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.

BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

Answer 4

---------- Recipe via Meal-Master (tm) v8.05

Title: Black Forest Oatmeal Fancies
Categories: Cookies
Yield: 48 servings

3/4 c Butter-flavored shortening
1 1/4 c Brown sugar
1 Egg
1/3 c Milk
1/2 ts Almond extract
1 ts Vanilla
3 c Quick oats; uncooked
1 c Flour
1/2 ts Baking soda
1/2 ts Salt
6 oz White chocolate
(coarsely chopped)
6 oz Semisweet chocolate
(coarsely chopped)
1/2 c Maraschino cherries
(drain and chop)
1/2 c Toasted almonds; sliced

Recipe by: Sue Klapper Preparation Time: 0:15
Preheat oven to 375~. Grease baking sheets with shortening. In large
bowl, combine shortening, sugar, egg, milk, vanilla and almond extracts.
Beat at medium speed of electric mixer until well-blended. In another bowl,
combine oats, flour, baking soda and salt. Mix into creamed mixture at low
speed just until blended. Stir in chocolates, cherries and almonds. Drop
rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
Bake 10 to 12 minutes, or until lightly browned. Do not overbake. Cool 2
minutes on baking sheet. Remove cookies to foil to cool completely. Makes
about 4 dozen.

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* Exported from MasterCook

BLACK-EYED SUSANS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----COOKIES-----
3/4 c Butter
3/4 c Sifted powdered sugar
1 t Vanilla
2 tb Evaporated milk
1/4 ts Salt
2 c Sifted flour
-----CARAMEL FILLING-----
1/2 c Light caramels
1/4 c Evaporated milk
1/4 c Butter
1/4 ts Vanilla
1 c Sifted powdered sugar
1 c Pecans, chopped
-----CHOCOLATE ICING-----
1 c Semisweet chocolate chips
1/4 c Evaporated milk
2 tb Butter
1 t Vanilla
1/2 c Sifted powdered sugar

COOKIES:
Cream butter, gradually add powdered sugar, creaming
well. Add vanilla, milk and salt; mix well. Blend in
flour. mix thoroughly. Roll out dough, half at a time,
to 1/8“ thickness. Cut in 3” circles. Place on
ungreased cookie sheet. Bake at 325 degrees for 12-15
minutes, or until lightly browned. Cool. CARAMEL
FILLING: Combine caramels and milk in top of a double
boiler. Heat until caramels are melted, stirring
occasionally. Remove from heat. Add butter, vanilla
and sugar. Mix well. Stir in pecans. Keep over hot
water. Spread on cooled cookies. CHOCOLATE ICING:
Melt chocolate pieces with evaporated milk over low
heat. Remove from heat. Stir in butter, vanilla and
sugar. Drizzle icing over caramel covered cookies and
top with a pecan half if desired.



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* Exported from MasterCook

OLD FASHIONED GINGERSNAPS

Recipe By : DESSERT SHOW #DS3051
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda=7F
3 teaspoons ground ginger
1 teaspoon diced crystallized ginger
1 teaspoon allspice
1 1/4 cup dark brown sugar
3/4 cup salted butter -- room temperature
1 large egg
1/4 cup unsulphured molasses

Preheat oven to 325. In a medium bowl, mix together flour, salt, soda,
ground ginger, crystallized
ginger and allspice and set aside. In a large bowl, mix together sugar and
butter until creamy.
Add egg and molasses and beat until fluffy. Add flour mixture and mix just
until combined. Do
not overmix. Chill dough 1 hour. Shape dough into balls about 1 inch in
diameter. Place on
ungreased cookie sheets about 2 inches apart. Bake 25 minutes and transfer
cookies to cool, flat
surface to cool.

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