Bake Sale Fall Froward with Sweet Treats and Crafts

Hidden Treasure Map Plates for sale: $15.00

Muffins $3.75

Cookies: $4.00

Angel Food Cake: $3.50

Giant Monster Cookies

Ingredients

• 2 cups creamy peanut butter

• 2/3 cup butter, softened

• 1-1/3 cups sugar

• 1-1/3 cups packed brown sugar

• 4 large eggs

• 2-1/2 teaspoons baking soda

• 1 teaspoon vanilla extract

• 1 teaspoon light corn syrup

• 6 cups old-fashioned oats

• 1 cup semisweet chocolate chips

• 1 cup milk chocolate M&M's

Buy IngredientsPowered by Chicory Directions

• In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, about 4 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour.

• Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Test Kitchen TipsCorn syrup is an invert sugar, meaning it is liquid in its natural state. This quality helps it stop sugar crystals from forming in frostings, candies and other sweet recipes. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. Check out our top 10 best cookie recipes.

Toffee Angel Food Cake

Ingredients

• 11 large egg whites

• 1 cup confectioners' sugar

• 1 cup cake flour

• 1 teaspoon cream of tartar

• 1 teaspoon vanilla extract

• Pinch salt

• 1-1/4 cups superfine sugar

• WHIPPED CREAM:

• 2 cups heavy whipping cream

• 1/2 cup hot caramel ice cream topping, room temperature

• 1 teaspoon vanilla extract

• 4 Heath candy bars (1-1/2 ounces each), chopped

• Chocolate curls, optional

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• Place egg whites in a large bowl; let stand at room temperature 30 minutes.

• Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice.

• Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

• Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours.

• Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form.

• Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.

Nutrition Facts 1 slice: 315 calories, 14g fat (9g saturated fat), 36mg cholesterol, 117mg sodium, 44g carbohydrate (36g sugars, 0 fiber), 5g protein.

Blueberry Muffins

Ingredients

• 3 cups Quick Muffin Mix

• 2 tablespoons brown sugar

• 1 teaspoon ground cinnamon

• 1 cup milk

• 2 eggs

• 1/4 cup applesauce

• 1 teaspoon vanilla extract

• 1-1/4 cups fresh or frozen blueberries

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Directions

• In a large bowl, combine first three ingredients. In another bowl, beat the milk, eggs, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries.

• Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Chocolate Chip Muffins

Ingredients

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 egg

• 3/4 cup milk

• 1/3 cup vegetable oil

• 3/4 cup miniature semisweet chocolate chips

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Directions

• In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.

Nutrition Facts 1 each: 229 calories, 10g fat (3g saturated fat), 20mg cholesterol, 213mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein

Cranberry Pumpkin Muffins

Ingredients

• 2-1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon salt

• 2 large eggs

• 2 cups sugar

• 1 cup canned pumpkin

• 1/2 cup canola oil

• 1 cup fresh or frozen cranberries, chopped

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Directions

• In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.

• Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts 1 each: 159 calories, 5g fat (1g saturated fat), 18mg cholesterol, 108mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.