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2004-09-09 / Arts & Entertainment

Warming Up To Fall Baking

Peanut Butter Brownie Squares With cooler temperatures approaching, it’s time tofill the house with the irresistible scent of home-baked des-serts.

Start with a little inspiration from Duncan Hines and Crisco, and you’ll end up with delicious blueberry coffee cake, gooey brownies, chewy cookie bars and a decadent cranberry cake. Use these recipes to create something special that gets big grins on the first bite ... then is gone in absolute seconds.

Cranberry Cravings Cake

Hands-On Time: 20 minutes

Total Time: 1 1/2 hours

Cranberry Cravings Cake 1/2cup cream cheese, softened

1/4 cup whole berry cranberry sauce

1/2 cup frozen non-dairy whipped topping, thawed

2 tubs Duncan Hines Creamy Home-Style Cream Cheese Frosting

1 package Duncan Hines Moist Deluxe

Classic Yellow Cake Mix

1 cup cranberry juice

1/3 cup frozen orange juice concentrate, thawed

1/3 cup Crisco Pure Vegetable Oil

Blueberry Coffee Cake 3 large eggs

1 teaspoon red food coloring

Crisco Cooking Spray

1. In medium size bowl, blend together cream cheese and cranberry sauce. Gently fold whipped topping into cream cheese mixture. Chill until ready to as-semble cake. 2. Preheat oven to 350°F. Grease sides and bottom of three 8-inch baking pans with nonstick cooking spray. Flour lightly. 3. Blend dry mix, cranberry juice, orange juice concentrate, vegetable oil, eggs and food coloring in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour one-third of batter in each pan. Bake immediately. 4. Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before assem-bling.

5. Place one layer on serving platter. Spread with half cream cheese mixture. Top with second layer and re-maining cream cheese mixture. Top with remaining layer. Frost top and sides of cake with frosting. Garnish with fresh cranberries, orange twists and orange zest curls, if desired. Re-frigerate cake until ready to serve.

Makes 12 servings

Peanut Butter Brownie Squares

Hands-On Time: 15 minutes

Total Time: 1 hour 45 minutes

Brownies

1 package Duncan Hines Family- Style

Chewy Fudge Brownie Mix

1/2 cup Crisco Pure Vegetable Oil

3 large eggs

1/4 cup water

Crisco Cooking Spray

Frosting

1 1/2 cups confectioners’ sugar

1/3 cup Jif Peanut Butter

1/4 cup plus 2 tablespoons milk

2 tablespoons butter, softened

Drizzle

1/3 cup semi-sweet chocolate chips

1 tablespoon Crisco All-Vege- table Shortening

1. Preheat oven to 350°F. Spray only the bottom of 13x9-inch pan with nonstick cooking spray. 2. Prepare and bake brownies according to package directions for cake-like brownies. Cool 5 to 10 minutes. 3. For frosting, combine confectioners’ sugar, peanut butter, milk and butter in small bowl. Beat at medium speed with electric mixer until blend-ed. Spread over warm brownies. 4. For drizzle, place chocolate chips and short-ening in microwave-safe bowl. Microwave on high power for 1 minute or until melted. Drizzle over frosting. Al-low chocolate drizzle to set before cutting into bars.

Makes 24 brownies

Blueberry Coffee Cake

Hands-On Time: 20 minutes

Total Time: 1 hour

Coffee Cake

1 package Duncan Hines Bake- ry-Style Wild Maine Blue- berry Muffin Mix

2 large egg whites

1/2 cup orange juice

1/2 cup strawberry preserves

Crisco Cooking Spray Crumb Topping

1/2 cup chopped pecans

1/2 cup firmly packed brown sugar

2 tablespoons Crisco Butter Flavored

Shortening Sticks

1 tablespoon all-purpose flour

1. Preheat oven to 350°F. Spray 8-inch square pan with nonstick cooking spray. 2. Rinse blueberries from mix with cold waterand drain. 3. For coffee cake, place muffin mix in medium bowl. Break up any lumps. Add egg whites and orange juice. Stir until mois-tened, about 50 strokes. Fold in blueberries. Spread in pan. Top with strawberry preserves. 4. For crumb topping, combine pecans, brown sugar, shortening and flour. Stir until mixture is crumbly. Sprinkle evenly on batter. 5. Bake for 35 to 40 minutes or until toothpick in-serted into center comes out clean. Serve warm or cool completely.

Makes about 9 servings

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