Arts and Crafts for the Bake Sale Wednesday, August 19th 2020

Bake sale:

Cookies: $3.50 for 5 cookies or $10.00 for 8 cookies Small cookies: 5 for $ 2.50 10 for $6

Cake: $4.75 per slice

Bread: $4.75 per slice

Fritters $5.50

Cinnamon Crackle Cookies

Ingredients

• 1/2 cup butter, softened

• 1/2 cup shortening

• 1 cup sugar

• 1/2 cup packed brown sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 2-1/2 cups all-purpose flour

• 1 tablespoon ground cinnamon

• 2 teaspoons baking soda

• 2 teaspoons cream of tartar

• 2 teaspoons ground nutmeg

• 2 teaspoons grated orange zest

• 1 teaspoon grated lemon zest

• 1/2 teaspoon salt

• Additional sugar

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• In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon zest and salt; gradually add to the creamed mixture.

• Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

Nutrition Facts 2 each: 116 calories, 5g fat (2g saturated fat), 13mg cholesterol, 132mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.

Pumpkin Spice Cookies

Ingredients

• 1 package yellow cake mix (regular size)

• 1/2 cup quick-cooking oats

• 2 to 2-1/2 teaspoons pumpkin pie spice

• 1 can (15 ounces) solid-pack pumpkin

• 1 large egg, room temperature

• 2 tablespoons canola oil

• FROSTING:

• 3 cups confectioners' sugar

• 1 teaspoon grated orange zest

• 3 to 4 tablespoons orange juice

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Directions

• Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened.

• Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool.

• For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency.

• Spread over cooled cookies.

Nutrition Facts 1 cookie: 118 calories, 2g fat (0 saturated fat), 6mg cholesterol, 109mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 1g protein.

Pecan Coffee Cake

Ingredients

• 1 package yellow cake mix (regular size)

• 1 package (3.4 ounces) instant vanilla pudding mix

• 1 cup sour cream

• 4 large eggs

• 1/3 cup canola oil

• 2 teaspoons vanilla extract

• 2/3 cup chopped pecans

• 1/3 cup sugar

• 2 teaspoons ground cinnamon

• 1/2 cup confectioners' sugar

• 2 tablespoons orange juice

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Directions

• In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.

• Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

• Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.

Nutrition Facts 1 piece: 335 calories, 16g fat (4g saturated fat), 67mg cholesterol, 332mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.

Chewy German Chocolate Cookies

Ingredients

• 12 ounces German sweet chocolate, chopped

• 2 tablespoons shortening

• 1 teaspoon instant coffee granules

• 3 large eggs, room temperature

• 1-1/4 cups sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup chopped pecans

• 48 pecan halves

• Confectioners' sugar, optional

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Directions

• Preheat oven to 350° In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside.

• In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in cooled chocolate and the vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in chopped pecans.

• Working quickly, drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake until cookies are set, 10-12 minutes. Cool for 1 minute before removing to wire racks. If desired, dust with confectioners' sugar.

Nutrition Facts 1 cookie: 98 calories, 5g fat (2g saturated fat), 12mg cholesterol, 34mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.

Toffee Pecan Bars

Ingredients

• 2 cups all-purpose flour

• 1/2 cup confectioners' sugar

• 1 cup cold butter, cubed

• 1 large egg, room temperature

• 1 can (14 ounces) sweetened condensed milk

• 1 teaspoon vanilla extract

• 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)

• 1 cup chopped pecans

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Directions

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly.

• Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Nutrition Facts 1 bar: 179 calories, 11g fat (5g saturated fat), 26mg cholesterol, 112mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein.

Air-Fryer Apple Fritters

Ingredients

• Cooking spray

• 1-1/2 cups all-purpose flour

• 1/4 cup sugar

• 2 teaspoons baking powder

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 2/3 cup 2% milk

• 2 large eggs, room temperature

• 1 tablespoon lemon juice

• 2 medium Honey Crisp apples, peeled and chopped

• 1/4 cup butter

• 1 cup confectioners' sugar

• 1 tablespoon 2% milk

• 1-1/2 teaspoons vanilla extract, divided

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Directions

• Line air-fryer basket with parchment paper (cut to fit); spritz with cooking spray. Preheat air-fryer to 410&deg.In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, eggs, lemon juice and remaining 1 teaspoon vanilla extract; stir just until moistened. Fold in apples. In batches, drop dough by 1/4 cupfuls 2-in. apart onto air-fryer basket. Spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn fritters; continue to air-fry until golden brown, 1-2 minutes. Melt butter in small saucepan over medium-high heat. Carefully cook until butter starts to brown and foam, 5 minutes. Remove from heat; cool slightly. Add confectioners' sugar, milk and 1/2 teaspoon vanilla extract to browned butter; whisk until smooth. Drizzle over fritters before serving.
  

Nutrition Facts 1 serving: 145 calories, 4g fat (2g saturated fat), 34mg cholesterol, 183mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein.

Peanut Butter Chippers

Ingredients

• 6 tablespoons butter, softened

• 1/4 cup peanut butter

• 1/2 cup sugar

• 1/2 cup packed brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1-1/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup milk chocolate chips

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Directions

• In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.

• Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.

Butterscotch Toffee Cookies

Ingredients

• 2 large eggs, room temperature

• 1/2 cup canola oil

• 1 package butter pecan cake mix (regular size)

• 1 package (10 to 11 ounces) butterscotch chips

• 1 package (8 ounces) milk chocolate English toffee bits

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Directions

• Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.

• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

Nutrition Facts 1 cookie: 95 calories, 5g fat (3g saturated fat), 10mg cholesterol, 70mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 1g protein.

Sue’s Chocolate Zucchini Cake

Ingredients

• 2 cups all-purpose flour

• 2 cups sugar

• 1/2 cup dark baking cocoa

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 large eggs, room temperature

• 3/4 cup reduced-fat plain yogurt

• 1/4 cup canola oil

• 2 teaspoons vanilla extract

• 2 cups shredded zucchini

• FROSTING:

• 1 can (5 ounces) evaporated milk

• 1 cup sugar

• 1/4 teaspoon vanilla extract

• 4 ounces unsweetened chocolate, chopped

• 1/4 cup butter, cubed

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Grease a 13x9-in. baking pan.

• In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.

• Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack.

• For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Test Kitchen TipsBe wary when microwaving chocolate—it can scorch easily. To avoid this pitfall, stir every 10-15 seconds, or use a lower power level. Baking cocoa has a tendency to clump. Sift it into your other dry ingredients to make sure it's evenly distributed. Nutrition Facts 1 piece: 369 calories, 13g fat (6g saturated fat), 37mg cholesterol, 330mg sodium, 59g carbohydrate (43g sugars, 3g fiber), 6g protein.