Bake Sale and and Crafts on Saturday email to order for pre-order on Saturday

We want to apologize for not having our bake sale on Wednesday but, rest assured you will have treats every single day soon once we transition over to Spy House Coffee as we are now the owners at the Uptown SpyHouse Café. Be able to order our treats weekly by appt. only. Thank you, from the bottom of our hearts your donations and your orders it helps us go to school for the future and earn enough money to buy a car and support the troops in Afghanistan who want to be home by Christmas.

Pies and Cakes: $30.00

Pieces: $6.00

Cupcakes: $3.50

Bars: $3.50

Caramel-Pecan Cheesecake Pie

Ingredients

• 1 sheet refrigerated pie crust

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1-1/4 cups chopped pecans

• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

• Additional fat-free caramel ice cream topping, optional

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Directions

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans.

• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.

• Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Editor’s Note: This recipe was tested with Smucker’s ice cream topping. Test Kitchen TipsGet more tips for how to make cheesecake with our ultimate guide.

Nutrition Facts 1 piece: 502 calories, 33g fat (11g saturated fat), 142mg cholesterol, 277mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 8g protein.

Like the ones at Starbucks:

Frosted Pumpkin Cranberry Bars

Ingredients

• 1-1/2 cups all-purpose flour

• 1-1/4 cups sugar

• 2 teaspoons baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon ground ginger

• 3 large eggs, room temperature

• 1 can (15 ounces) pumpkin

• 3/4 cup butter, melted

• 3/4 cup chopped dried cranberries

• BROWN BUTTER FROSTING:

• 1/2 cup butter

• 4 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 4 to 6 tablespoons whole milk

• Additional dried cranberries, optional

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Directions

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries.

• Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

• For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.

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Nutrition Facts 1 each: 130 calories, 5g fat (3g saturated fat), 26mg cholesterol, 96mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 1g protein.

Pumpkin Torte

Ingredients

• 1 package yellow cake mix (regular size)

• 1 can (15 ounces) solid-pack pumpkin, divided

• 4 large eggs

• 1/2 cup 2% milk

• 1/3 cup canola oil

• 1-1/2 teaspoons pumpkin pie spice, divided

• 1 package (8 ounces) cream cheese, softened

• 1 cup confectioners' sugar

• 1 carton (16 ounces) frozen whipped topping, thawed

• 1/4 cup caramel ice cream topping

• Pecan halves, toasted

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.

• Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.

• Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.

• Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.

• Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

Nutrition Facts 1 slice: 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g 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 (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 fritter: 145 calories, 4g fat (2g saturated fat), 34mg cholesterol, 183mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fat.

Chai Cupcakes

Ingredients

• 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves

• 1/8 teaspoon pepper

• 1/2 cup butter, softened

• 1 cup sugar

• 1 large egg, room temperature

• 1/2 teaspoon vanilla extract

• 1-1/2 cups cake flour

• 1-1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 2/3 cup 2% milk

• FROSTING:

• 6 tablespoons butter, softened

• 3 cups confectioners' sugar

• 3/4 teaspoon vanilla extract

• 3 to 4 tablespoons 2% milk

Buy IngredientsPowered by Chicory Directions

• In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.

• Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

• In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.

Editor's Note Decorative cupcake liners can be found at fancyflours.com. Nutrition Facts 1 cupcake: 377 calories, 14g fat (9g saturated fat), 54mg cholesterol, 209mg sodium, 61g carbohydrate (46g sugars, 0 fiber), 3g protein.