Tip of the Day
When rolling out pie dough, put the dough between two pieces of plastic or in a plastic bag. After you have finished rolling, you can easily pick up the dough and flip it into your pie pan – no sticking to your counter.

Lemon Jell-O Cake
Try this cake for a refreshing summer treat.
It’s so easy and very tasty.

Ingredients:

· 1 package yellow cake mix
· 1 small package lemon Jell-O
· ¾ cup water
· ¾ cup oil
· 4 eggs (whisk each egg one at a time)
· 2 cups powdered sugar
· Lemon juice

Preparation:

• Preheat oven to 350 degrees.
  


• Pour cake mix and lemon Jell-O powder into a large bowl. Whisk together to remove any large lumps.


• Stir in the water and oil. Add the beaten eggs. Mix well.


• 
  Pour batter into greased pan.


• 
  Bake 30 – 35 minutes checking with a toothpick.


• 
  While cake is baking, mix together powdered sugar and lemon juice. Use enough juice to make a creamy mixture.


• 
  While cake is still warm, pierce with fork all over. Spread glaze evenly over the top. The glaze will soak into the cake. Yumm!!! Allow to cool. Cut into squares.


• 
  Optional – serve with blueberries.
  
  

Tip of the Day

For crumble-free cake slices, heat your knife first. To heat the knife, just run it under warm water and wipe dry. (This same tip works when frosting a cake.) You can also use unwaxed dental floss to cut the cake.


Rocky Road Brownies
Delicious and Easy

Ingredients:

• 1 store bought brownie mix
• 1 cup chopped pecans
• 3 cups mini marshmallows
• 2 squares of unsweetened chocolate (1 oz each)
• 1/3 cup milk
• 1/2 cup butter
• 1 package powdered sugar (16 oz)
• 1/2 tsp vanilla

Preparation:

• Preheat oven to 350 degrees.

• Mix the brownies according to the package directions. Stir the chopped pecans into the batter. Spread the batter mixture in a 9 X 13 greased pan and bake for 25 - 35 minutes. (Test with toothpick.) Remove from oven and sprinkle the miniature marshmallows over the hot brownies so they melt a bit. Cool.
• In a heavy saucepan, melt the chocolate, milk and butter together until combined ~ stirring constantly. Remove chocolate mixture from heat and add vanilla. Then add the powdered sugar a little at a time, mixing with a hand mixer on low speed. Spread over the brownies. Cool and cut into bars.

Tip of the Day
Always use ingredients that are at room temperature. The butter should be soft ~ not melted or oily.

German Chocolate Cake
(No picture this week – it is too hot to bake!)

Ingredients:

· 1cup chopped pecans
· 1 German chocolate cake mix
· 1 lb Confectioner’s sugar
· 1 cup coconut
· 1 stick butter
· 1 8 oz package cream cheese

Preparation:

· Heat oven to 350.

· Put pecans and coconut in the bottom of a 9 x 13 pan. Mix cake mix as directed on box. Pour over coconut and pecans. Melt butter and cream cheese. Stir in confectioner’s sugar. Pour over cake mix. Using a table knife, gently swirl the mixture through the cake mix.

· Bake at 350 degrees for 35 – don’t over bake.

· This cake does not look pretty, but it tastes delicious.

Tip of the Week

Cookies are tricky. If you like them chewy, remove the cookies from the tray as soon as they are out of the oven. If you like them crunchy, bake them for a bit longer and leave them on the tray to cool.

Caramel-Apple Crisp

Want a twist on apple crisp?
Try adding caramel and you won’t resist!

Ingredients:

· ½ cup caramel topping (I like to put in a little extra.)

· ½ teaspoon cinnamon

· 6 large apples cut into ½ inch slices (about 6 cups)

· 2/3 cups flour

· ½ cup brown sugar

· ½ cup cold butter or margarine cut into small pieces

· 2/3 cups oatmeal

Procedure:

· Heat oven to 375 degrees.

· In a large bowl, stir together caramel and cinnamon until blended. Add apples: toss until coated. Spread in ungreased 8x8 glass baking dish.

· In the same bowl, mix flour and brown sugar. Cut in butter using pastry blender or pulling 2 table knives through the mixture in opposite directions. Do this until the mixture looks like coarse crumbs. Stir in oatmeal. Crumble mixture over apples.

· Bake 45 to 50 minutes or until apples are tender and topping is golden brown. Top with additional caramel topping.

Tip of the Week

When mixing sticky, goopy ingredients (molasses, honey, peanut butter), try spraying the measuring cups with non-stick spray first (just lightly). The ingredients will come out easier


Mexican Wedding Cake
Besides being delicious, this cake is very easy to double or cut in half because there is an even number of every ingredient. If you cut it in half, just use an 8x8 pan.

Ingredients:

• 2 cups of flour
• 2 cups of sugar
• 2 eggs
• 2 teaspoons of baking soda
• 1 20 oz can of crushed pineapple (don't drain)
• 1 cup of coconut
• 1 cup of chopped nuts

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 2 sticks of butter, room temperature
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
  
  
  Preparation:
  Stir all cake mixture ingredients in a mixing bowl. Pour into 9x13 greased pan. Bake at 350 degrees for 30 – 35 minutes. Top will not always be brown.
  
  Frosting:
  Combine cream cheese and butter with an electric mixer. Cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Frost cake. Garnish with chopped nuts and coconut if desired.

Tip of the Week

If your recipe calls for "fluffy" egg whites (divinity or meringue) put the egg beaters and the bowl in the freezer for about 30 minutes. I guarantee the meringue peaks on your lemon pie will be beautiful.

Caramel Corn (one of my easiest recipes)

Forget the peanuts and Cracker Jack - take my caramel corn to the ball game :} I like to wrap it up in a decorative bag, attach the recipe, and give as a gift. It's also great for camping or taking to a friend's house for movie night. Enjoy!

• 2 bags of microwave popcorn
• 15 large marshmallows (not the store brand)
• 1 cup of brown sugar
• 1/2 cup of butter

Pop popcorn. Try to remove as many old maids as you can. Melt butter and brown sugar in microwavable bowl. Add the marshmallows a few at a time and microwave, stirring in between. Keep melting and stirring until you can pour the mixture easily (not as thin as syrup). Pour over popcorn and mix.

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis


Welcome to my Baking Blog. I don’t like to cook, but I love to bake (and eat what I bake), so what better way to share some recipes than with a blog. I think the reason I like to bake, and can do it fairly well, is that I am very particular with everything that I do. I have found out that in baking; measurements, temperature, and humidity levels need to be precise, whereas in cooking, you can just throw things together - at least a lot of the good cooks I know can. Each week I will share a new recipe, photos and a "tip for the week."


Hummingbird Cake


Ingredients:
· 3 cups all-purpose flour
· 1 1/2 cups granulated sugar
· 1/2 teaspoon salt
· 1 teaspoons baking soda
· 1 teaspoon ground cinnamon
· 3 eggs, beaten
· 1 1/2 cups vegetable oil
· 1 1/2 teaspoons vanilla extract
· 1 can (8oz) crushed pineapple (not drained)
· 1 cup chopped pecans
· 2 cups mashed bananas (5)

Cream Cheese Frosting:
· 8 ounces cream cheese, softened
· 2 sticks of butter, room temperature
· 3 cups powdered sugar
· 2 teaspoons vanilla extract
· 1/2 to 1 cup chopped pecans

Preparation:
Preheat oven to 300°. Mix all ingredients together by hand. Bake in a greased and floured bundt or tube pan for 1 and ½ hours. Cake will crack on top. Cool in pan for 1 hour before removing. Cool completely before frosting.


Frosting:

Combine cream cheese and butter with an electric mixer. Cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Frost cake. Garnish with chopped pecans if desired.