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Warm Up to Fall Baking

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Cranberry Cravings Cake
Peanut Butter Brownie Squares
Blueberry Coffee Cake
Chocolate Chip Caramel Bars

(Family Features) - With cooler temperatures approaching, it's time to fill the house with the irresistible scent of home-baked desserts. 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.

Visit www.duncanhines.com and www.crisco.com for more irresistible recipes for any occasion.

Cranberry Cravings Cake

  • 1/2 cup 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
  • 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 assemble 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 or 15 minutes. Cool completely before assembling.
    5. Place one layer on serving platter. Spread with half cream cheese mixture. Top with second layer and remaining 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. Refrigerate cake until ready to serve.

Hands on Time
20 minutes

Total Time
1 1/2 hours

Makes 12 servings
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Peanut Butter Brownie Squares

It's time to fill the house with the irresistible scent of home-baked desserts. Try this recipe for delicious, gooey 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
  • 1 1/2 cups confectioners' sugar
  • 1/3 cup Jif Peanut Butter
  • 1/4 cup plus 2 tablespoons milk
  • 2 tablespoons butter, softened
  • 1/3 cup semi-sweet chocolate chips
  • 1 tablespoon Crisco All-Vegetable 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 blended. Spread over warm brownies.
    4. For drizzle, place chocolate chips and shortening in microwave-safe bowl. Microwave on high power for 1 minute or until melted. Drizzle over frosting. Allow chocolate drizzle to set before cutting into bars.

Makes 24 brownies

Blueberry Coffee Cake

Coffee Cake
  • 1 package Duncan Hines Bakery-Style Wild Maine Blueberry 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 water and drain.
    3. For coffee cake, place muffin mix in medium bowl. Break up any lumps. Add egg whites and orange juice. Stir until moistened, 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 inserted into center comes out clean. Serve warm or cool completely.

Hands on Time
20 minutes

Total Time
1 hour

Makes about 9 servings

Chocolate Chip Caramel Bars

  • 1 (14-ounce) bag caramels, unwrapped
  • 4 ounces evaporated milk
  • 1 package Duncan Hines Family Recipe Chocolate Chip Cookie Mix
  • 1 large egg
  • 2 tablespoons water
  • 5 tablespoons Crisco Pure Vegetable Oil Crisco Cooking Spray
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    1. Preheat oven to 375¿F. Spray 8-inch square pan with nonstick cooking spray.
    2. Melt caramels and evaporated milk in small saucepan over low heat until melted and smooth. Turn off heat.
    3. Prepare cookie mix according to package directions.
    4. Spread two-thirds of dough into prepared pan.
    5. Bake 15 to 18 minutes, or until golden. Gently pour
    6. caramel over bottom layer. Place remaining cookie dough in heaping teaspoons over caramel. Bake another 20 to 25 minutes. Let cool. Cut into rectangles.
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Hands on Time
15 minutes

Total Time
1 hour 15 minutes

Makes 15 bars

SOURCE: Duncan Hines Cake Mixes

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