Wednesday, January 12, 2011

My Kind of Baking!

I have a few favorite baking recipes, that are easy and not fussy at all.  This is what we're up to today:  A chocolate brownie/cake for supper, and cookies for later in the week.  I will also throw in my pie recipe.
It is lazy baking, I know, but you won't miss the work when you eat it!
Don't be afraid to use premixed baking mixes as a base for your own creations.  

Chocolate Cherry Cake (Brownies)
1 chocolate cake mix.  (I don't have a particular favorite, just what's on sale on shopping day.)
1 can cherry pie filling
Mix the dry cake mix with the pie filling and pour into a greased 9x13 pan. You can add an additional egg if you like fluffier cake rather than the dense moist cake you get from the lack of egg.
If you want brownies rather than cake, top the batter with a package of semi sweet baking chips.
Bake at 350 F for 30-35 minutes, or until cake pulls away from the sides of the pan. 

Lemon Crackle Cookies
Lemon Cake Mix
1 C Rice Crispies
1 egg
1 stick of real butter melted
In a large bowl, combine all the ingredients.  Shape into balls, and place on a cookie sheet.  Bake at 350F for 12-15 minutes until set.  Cool a bit before transferring to a wire rack. Also good with white cake, or for kids, the kind that has confetti sprinkles.

Lemon Snowflake Cookies
1 Lemon Cake Mix
1 C of Cool Whip
Powdered sugar

Mix cake mix and cool whip.  It should not be a stiff batter, so you may need to add a little more cool whip until a soft batter is achieved.  Handling the dough gently, make into soft 1" balls, and roll in powdered sugar.  Bake on a greased cookie sheet, 2 inches apart, 10-12 minutes at 350F.  When these bake, they spread, and the powdered sugar makes them look like snowflakes.  I have also made these with spice cake, and chocolate devil's food with good success.

Poor Man's Pie
1 can of sweetened condensed milk
1 stick of melted butter
1 C of self rising flour
1 can of pie filling
In a glass 9 inch pie pan, mix the melted butter, milk and flour with a fork until well blended.  Into the middle of the batter, pour a can of pie filling.  Bake at 350 F until the batter is springy, and pulls away from the sides. Scoop out servings with a big spoon, and serve with vanilla ice cream.
If you don't have self rising flour, just add a pinch of salt, and a tsp of baking soda and 1/2 tsp of baking powder to a C of flour.  

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