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Navigator does Bake Week

nav does bake week

Because it is National Bake Week, the Navigator will be taking part! We will be posting several baked good recipes on here for you to enjoy! If you have anything to share, please do so!

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Coconut-Toffee Bars

Ingredients:

½ cup packed brown sugar

¼ cup margarine or butter, softened

¼ cup shortening

1 cup Gold-Medal all-purpose flour (self-rising flour can be used- omit baking powder & salt)

Heat oven to 350 degrees. Mix brown sugar, margarine and shortening. Stir in flour. Press in baking pan (ungreased if you’re feeling brave about it- it tastes better that way, but is easier to burn), size of pan should be about 13x9x2 inches. Bake for 10 minutes.

Spread Coconut-Almond Topping over baked layer. Bake until golden brown, approx. 25 minutes. Cool slighty; cut into bars, about 3×1 inch is the ideal serving size.

 

Coconut-Almond Topping

Ingredients:

2 eggs

1 cup packed brown sugar

2 tablespoons Gold-Medal all-purpose flour (self-rising flour can be used- omit baking powder & salt)

1 teaspoon baking powder

1 teaspoon vanilla

½ teaspoon salt

1 cup shredded coconut

1 cut chopped almonds

Beat eggs; stir in remaining ingredients. You should be able to make this in the time it takes to do the first half of the top other section.

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Silver White Cake

Ingredients:

2 cups Gold Medal all-purpose flour (self-rising flour can be used- omit baking powder & salt)

1 ½ cups sugar

3 ½ teaspoons baking powder

1 teaspoon salt

½ cup shortening

1 cup milk

1 teaspoon vanilla

4 egg whites

¼ cup flaked coconut

Lemon Filling (which you can make below)

White Mountain Frosting (which you can make below)

Heat oven to 350 degrees. Grease and flour rectanguar pan 13x9x2 inches, or 2 round pans, 8 or 9×1 ½ inches. Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occationally, 2 minutes. Add egg whites; beat on high scpeed, scraping bowl occationally, 2 minutes. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, rectangular 35 to 40 minutes, layers 30 to 35 minutes. Cool for 10 minutes (cool completely!). Fill layers with Lemon Filling, frost cake with White Mountain Frosting- sprinkle with coconut.

Lemon Filling

Ingredients:

¾ cup sugar

3 tablespoons cornstarch

¼ teaspoon salt

¾ cup water

1 teaspoon grated lemon peel

1 tablespoon margarine or butter

1/3 cup lemon juice

4 drops yellow food color, if desired

Mix sugar, sornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel and margarine. Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.

White Mountain Frosting

Ingredients:

½ cup sugar

¼ cup light corn syrup

2 tablespoons water

2 egg whites

1 teaspoon vanilla

Mix sugar, corn syrup and water in saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form.

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Mapple Apple Pie

Ingredients:

Pie Crust Pastry (9-inch)

6 cups thinly sliced pared tart apples (about 5 medium)

½ cup packed brown sugar

3 tablespoons margarine or butter, melted

6 tablespoons maple-flavored syrup

Heat oven to 425 degrees. Prepare pastry. Mix apple slices and brown sugar. Turn into pastry-lined pie plate; mrizzle with margarine and 3 tablespoons of the syrup. Cover with top crust that has slits cut in it; seal and flute. Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Make diagonal cuts crosswise through the first cuts, creating diamond pattern. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Bake until crust is deep golden brown, about 25 minutes.

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Salted Peanut Crisps

Ingredients:

1 ½ cups packed brown sugar

½ cup margrine or butter, softened

½ cup shortening

2 eggs

2 teaspoons vanilla

3 cups Gold Medal all-purpose flour (self-rising flour can be used- omit baking powder & salt)

½ teaspoon salt

½ teaspoon baking soda

2 cups salted peanuts

Heat oven to 375 degrees. Mix brown sugar, margarine, shortening, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet to cool. Should make about 6 dozen cookies.

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Applesauce-Spice Cake

Ingredients:

2 ½ cups Gold Medal all-purpose flour (self-rising flour can be used- omit baking powder & salt)

2 cups sugar

1 ½ teaspoons baking soda

1 ½ teaspoons salt

¾ teaspoon grund cinnamon

½ teaspoon ground cloves

½ teaspoon ground allspice

¼ teaspoon baking powder

1 ½ cups applesauce

½ cup water

½ cup shortening

2 eggs

1 cup raisins

½ cup chopped walnuts

Browned Butter Frosting (which you can make)

Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches, or 2 round pans, 8 or 9×1 ½ inches. Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, rectangular 60 to 65 minutes, layers 50 to 55 minutes. Cool layers to minutes; remove from pans. Cool completely. Frost rectangular or fill and frost layers with Browned Butter Frosting.

Browned Butter Frosting

Heat 1/3 cup margarine or butter over medium heat until delicate brown. Mix in 3 cups powdered sugar. Beat in 1 ½ teaspoons vanilla and about 2 tablespoons mild until smooth and of spreading consistency.

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French Breakfast Puffs

Ingredients:

1/3 cup shortening

½ cup sugar

1 egg

1 ½ cups Gold Medal all-purpose flour (self-rising flour can be used- omit baking powder & salt)

1 ½ teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

½ cup milk

½ cup sugar

1 teaspoon ground cinnamon

½ cup margarine or butter, melted

Heat oven to 350 degrees. Grease 15 muffins cups, 2 ½ x 1 ¼ inches. Mix shortening, ½ cups sugar and the egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups about 2/3 full. Bake until golden brown, 20 to 25 minutes. Mix ½ cup sugar and the cinnamon. Immediately after baking, roll puffs in melted margarine, then in sugar-cinnamon mixture. Should make 15 puffs.

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