Bake Sale for Saturday, 24th 2020

Our Bake Sale will be this Saturday as we are out of town today on business. I am sorry for the late notice of this we are having technical difficulties. I do apologize for any inconvenience this may bring but please know we'll be back up in hope by Saturday.

Scones $ 3.50

Bars $ 3.50

Bread $3.50

Pie $ 20.00

Cake $25.00

Cinnamon Coffee Cake

Ingredients

• 1 cup butter, softened

• 2-3/4 cups sugar, divided

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 cups sour cream

• 2 tablespoons ground cinnamon

• 1/2 cup chopped walnuts

Buy IngredientsPowered by Chicory Directions

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.

• Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Cinnamon Coffee Cake Tips Why is my cake dry? If your coffee cake is dry, it may have been overbaked. Always bake to the minimum cooking time and check for doneness. It’s also important to measure the flour correctly. Before measuring, stir the flour with a spoon or whisk. Spoon the flour into a dry measuring cup until heaping; level with the flat side of a knife. For the most accurate measurement, we suggest weighing the flour.Why does my coffee cake fall apart when I cut it? Batter that is improperly mixed or undermixed can cause the cake to be crumbly. Careful mixing will evenly distribute the ingredients throughout the batter. Frequently scraping the sides and bottom of the bowl with a plastic spatula will ensure that all ingredients are combined. But be careful not to overmix, which can cause the cake to be tough.What should I serve with coffee cake? Coffee cake recipes taste great with a hot cup of joe! Serve slices with one of our homemade coffee shop drinks. Nutrition Facts 1 piece: 340 calories, 16g fat (9g saturated fat), 83mg cholesterol, 299mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 5g protein.

Contest-Winning Chocolate Chip Pumpkin Bread

Ingredients

• 3 cups all-purpose flour

• 2 teaspoons ground cinnamon

• 1 teaspoon salt

• 1 teaspoon baking soda

• 4 large eggs, room temperature

• 2 cups sugar

• 2 cups canned pumpkin

• 1-1/2 cups canola oil

• 1-1/2 cups semisweet chocolate chips

Buy IngredientsPowered by Chicory Directions

• In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

• Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts 1 slice: 234 calories, 13g fat (3g saturated fat), 27mg cholesterol, 123mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

Dutch Apple Cake

Ingredients

• 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)

• 3 tablespoons plus 1 cup sugar, divided

• 1 teaspoon ground cinnamon

• 2/3 cup butter, softened

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/8 teaspoon salt

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Directions

• In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.

• In another bowl, cream butter and remaining sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth.

• Transfer to a greased 9x5-in. loaf pan. Push apple slices vertically into batter, placing them close together.

• Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts 1 slice: 282 calories, 12g fat (7g saturated fat), 97mg cholesterol, 120mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

Butterscotch Pie

Ingredients

• 6 tablespoons butter

• 6 tablespoons all-purpose flour

• 1-1/2 cup packed brown sugar

• 2 cups whole milk

• 1/4 teaspoon salt

• 3 large egg yolks, beaten

• 1 teaspoon vanilla extract

• 1 pastry shell (9 inches), baked

• MERINGUE:

• 3 large egg whites

• 1/4 teaspoon cream of tartar

• 1/2 cup sugar

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Directions

• In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.

• For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

• Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts 1 slice: 487 calories, 20g fat (10g saturated fat), 116mg cholesterol, 330mg sodium, 73g carbohydrate (56g sugars, 0 fiber), 6g protein.

Pumpkin Bars

Ingredients

• 4 large eggs, room temperature

• 1-2/3 cups sugar

• 1 cup canola oil

• 1 can (15 ounces) solid-pack pumpkin

• 2 cups all-purpose flour

• 2 teaspoons ground cinnamon

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• ICING:

• 6 ounces cream cheese, softened

• 2 cups confectioners' sugar

• 1/4 cup butter, softened

• 1 teaspoon vanilla extract

• 1 to 2 tablespoons whole milk

Buy IngredientsPowered by Chicory Directions

• In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.

• For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator.

Nutrition Facts 1 bar: 260 calories, 13g fat (3g saturated fat), 45mg cholesterol, 226mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 3g protein.

Gingerbread Scones

Ingredients

• 2 cups all-purpose flour

• 3 tablespoons brown sugar

• 2 teaspoons baking powder

• 1 teaspoon ground ginger

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 cup cold butter, cubed

• 1/3 cup molasses

• 1/4 cup milk

• 1 large egg, separated

• Coarse sugar

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened.

• Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet.

• In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm.

Nutrition Facts 1 scone: 157 calories, 5g fat (3g saturated fat), 29mg cholesterol, 269mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 3g protein.