Baked Goodies for the Thursday / Sunday Entrepreneur Stand

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or call that number you know it and we'll pick up to plan your Thursday or Sunday Pick up. Thank you for your generosity and extra financial help we use the money for our medication that exceeds the cost of insurance. So thank you for supporting our battles we wish you all the best in the new year. Here are more new recipes of the 100.

$25.00 per 12 Jewish Chocolate Chip Mandel Bread

$30.00 per Chocolate Chess Pie

$30.00 per 24 Big Soft Ginger Cookies

$25.00 per loaves of Dutch Apple Cake

$30.00 per 24 Cookies: Chocolate Malted Cookies

$30.00 per 24 Popovers Lemon Popovers with Pecan Honey Butter

$30.00 per Brown Sugar & Chocolate Swirl Cheesecake

$25.00 per Raspberry Breakfast Braid

$35.00 per 24 Moist Pumpkin Scones

$35.00 per Pineapple Upside-Down Muffins

$30.00 per 24 Old-Fashioned Peanut Butter Cookies

$20.00 per loaves Pina Colada Zucchini Bread

Ingredients

• 1/2 cup vegetable oil

• 1/2 cup plus 1 tablespoon sugar, divided

• 2 large eggs

• 1/2 teaspoon vanilla extract

• 1-1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup miniature semisweet chocolate chips

Directions

• Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours.

• Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes.

• Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar

• Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.

Mandel Bread Tips What is the difference between mandel bread and biscotti? While mandel bread and biscotti are both twice-baked cookies, there are a few differences between them. Mandel bread, also known as mandelbrot, is usually a bit softer and richer than biscotti because it uses more oil and eggs. (If you want to make biscotti, these biscotti recipes won't disappoint!)How long does homemade mandel bread last? Homemade mandel bread lasts for up to two weeks when stored in an airtight cookie storage container at room temperature. Make sure to follow our other cookie storage tips, too. What mandel bread variations can I try? There are plenty of mandel bread variations you can make. We recommend swapping chocolate chips for raisins, white chocolate chips or nuts. You can also switch things up with these other Jewish desserts. Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor Nutrition Facts 1 piece: 84 calories, 3g fat (2g saturated fat), 31mg cholesterol, 33mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 1g protein.

Chocolate Chess Pie

Ingredients

• 1-1/4 cups all-purpose flour

• 1/4 teaspoon salt

• 1/4 cup cold butter, cubed

• 1/4 cup shortening

• 3 to 4 tablespoons ice water

• FILLING:

• 2 large eggs, room temperature

• 1 cup packed brown sugar

• 1/2 cup sugar

• 1-1/2 ounces unsweetened chocolate, melted and cooled

• 2 tablespoons 2% milk

• 1 tablespoon all-purpose flour

• 1 teaspoon vanilla extract

• 1/2 cup butter, melted

Directions

• Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight.

• On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°.

• In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.

• Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.

Nutrition Facts 1 piece: 436 calories, 22g fat (13g saturated fat), 93mg cholesterol, 240mg sodium, 57g carbohydrate (40g sugars, 1g fiber), 5g protein.

Big Soft Ginger Cookie

• 1 cup sugar

• 3/4 cup butter, softened

• 1 large egg, room temperature

• 1/4 cup molasses

• 2-1/4 cups all-purpose flour

• 2 teaspoons ground ginger

• 1 teaspoon baking soda

• 3/4 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon salt

• Additional sugar

Buy IngredientsPowered by Chicory Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.

2. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

SOFT GINGER COOKIE TIPS What kind of molasses do you use for ginger cookies? Dark molasses is commonly used when making ginger cookies because it gives them their dark golden-brown color, chewiness and rich flavor. If you don’t have dark molasses, use light molasses instead! If you've got leftover molasses, use it up in these amazing molasses recipes.How can I make these cookies crisp? To make ginger cookies crisp, leave out the baking soda. The main difference between soft and crispy ginger cookies has to do with this leavening agent. (For less mess while measuring baking soda, coat your measuring cups in cooking spay before portioning it out.)How can I keep these cookies chewy? To keep the cookies soft and chewy, store them on the counter in an airtight container with a slice of bread. Learn more about storing your favorite baked goods.Why are my ginger cookies flat? There are plenty of reasons why cookies turn out flat. To avoid flat cookies, make sure to cream your butter and sugar until it is light yellow and fluffy. This usually takes 5 minutes on medium speed. Doing so adds air and structure to the dough. If your cookies are still turning out flat while baking, refrigerate the unbaked dough balls for 10-15 minutes before baking to prevent excessive spreading. Watch the Video Nutrition Facts 1 cookie: 111 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g 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

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.

Chocolate Malted Cookies

Ingredients

• 1 cup butter-flavored shortening

• 1-1/4 cups packed brown sugar

• 1/2 cup malted milk powder

• 2 tablespoons chocolate syrup

• 1 tablespoon vanilla extract

• 1 large egg, room temperature

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1-1/2 cups semisweet chocolate chunks

• 1 cup milk chocolate chips

Directions

• Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.

• Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

• Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

Nutrition Facts 1 cookie: 363 calories, 18g fat (7g saturated fat), 14mg cholesterol, 172mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 4g protein.

Lemon Popovers with Pecan Honey Butter

Ingredients

• 2 large eggs, room temperature

• 1 cup 2% milk

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 5 tablespoons finely chopped toasted pecans, divided

• 3/4 teaspoon grated lemon zest

• 2 teaspoons lemon juice

• 6 tablespoons butter, softened

• 6 tablespoons honey

Directions

1. Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice.

2. Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake).

3. Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

Traditionally, popover pans are heated in the oven before they are greased and filled with batter. Try this trick to give your popovers an extra-crisp golden exterior with a higher rise.

Nutrition Facts 1 popover with about 2 tablespoons honey butter: 325 calories, 18g fat (9g saturated fat), 96mg cholesterol, 332mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 6g protein.

Brown Sugar & Chocolate Swirl Cheesecake

Ingredients

• 3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)

• 3/4 cup finely chopped walnuts, divided

• 1 tablespoon sugar

• 3 tablespoons butter, melted

• FILLING:

• 1/2 cup heavy whipping cream

• 1 cup semisweet chocolate chips

• 4 packages (8 ounces each) cream cheese, softened

• 3/4 cup packed brown sugar

• 1/2 cup sour cream

• 3 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/4 cup maple syrup, divided

• 3 large eggs, room temperature, lightly beaten

• TOPPING:

• 2 cups sweetened whipped cream

Directions

• Preheat oven to 350°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Combine cracker crumbs, 1/2 cup walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan and place on a baking sheet. Bake 10 minutes. Cool on a wire rack.

• In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool.

• Beat cream cheese until smooth. Add next 5 ingredients and 2 tablespoons maple syrup; beat until well blended. Add eggs; beat on low speed until combined. Pour over prepared crust, reserving 3 tablespoons of batter. Mix reserved cheesecake batter into cooled chocolate; drop spoonfuls over filling. Cut through batter and chocolate with a knife to swirl.

• Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set but still jiggles when shaken, 50-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

• Remove rim from pan. Serve with whipped cream. Sprinkle with remaining walnuts; drizzle with remaining syrup.

Nutrition Facts 1 slice: 936 calories, 75g fat (40g saturated fat), 267mg cholesterol, 613mg sodium, 57g carbohydrate (47g sugars, 2g fiber), 14g protein.

Raspberry Breakfast Braid

Ingredients

• 2 cups biscuit/baking mix

• 3 ounces cream cheese, cubed

• 1/4 cup cold butter, cubed

• 1/3 cup 2% milk

• 1-1/4 cups fresh raspberries

• 3 tablespoons sugar

• 1/4 cup vanilla frosting

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.

• On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar.

• On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at 1 end, fold alternating strips at an angle across raspberries; seal ends.

• Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.

Nutrition Facts 1 slice: 185 calories, 10g fat (5g saturated fat), 19mg cholesterol, 319mg sodium, 22g carbohydrate (8g sugars, 1g fiber), 2g protein.

Moist Pumpkin Scones

Ingredients

• 4-1/2 cups all-purpose flour

• 1/2 cup packed brown sugar

• 4 teaspoons baking powder

• 3 teaspoons pumpkin pie spice

• 1 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup cold butter

• 2 large eggs, room temperature

• 1-1/4 cups canned pumpkin

• 3/4 cup 2% milk, divided

• glaze:

• 2 cups confectioners' sugar

• 3 tablespoons 2% milk

• 1/4 teaspoon pumpkin pie spice

Directions

1. In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.

2. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.

3. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts 1 scone: 338 calories, 13g fat (8g saturated fat), 59mg cholesterol, 348mg sodium, 51g carbohydrate (23g sugars, 2g fiber), 5g protein.

Pineapple Upside-Down Muffins

Ingredients

• 1 can (8 ounces) crushed pineapple

• 1-1/2 cups all-purpose flour

• 3/4 cup sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2 large eggs, room temperature

• 1/2 cup vanilla yogurt

• 1/4 cup canola oil

• 5 teaspoons brown sugar

• 18 to 20 maraschino cherries, halved

Directions

1. Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.

2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple.

3. Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.

4. Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

EDITOR'S NOTE:If using regular-size muffin cups, reduce maraschino cherries to 5 and bake for 12-16 minutes.

Nutrition Facts 1 mini muffin: 68 calories, 2g fat (0 saturated fat), 11mg cholesterol, 50mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

Old-Fashioned Peanut Butter Cookies

Ingredients

• 1 cup shortening

• 1 cup peanut butter

• 1 cup sugar

• 1 cup packed brown sugar

• 3 large eggs, room temperature

• 3 cups all-purpose flour

• 2 teaspoons baking soda

• 1/4 teaspoon salt

Directions

• Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well.

• Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

Test Kitchen tips:Use a glass with a pretty pattern on the bottom to add flair to these cookies. 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 55 of our most impressive cookie recipes. Nutrition Facts 1 each: 180 calories, 9g fat (2g saturated fat), 18mg cholesterol, 128mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 3g protein.

Pina Colada Zucchini Bread

Ingredients

• 4 cups all-purpose flour

• 3 cups sugar

• 2 teaspoons baking powder

• 1-1/2 teaspoons salt

• 1 teaspoon baking soda

• 4 large eggs, room temperature

• 1-1/2 cups canola oil

• 1 teaspoon each coconut, rum and vanilla extracts

• 3 cups shredded zucchini

• 1 cup canned crushed pineapple, drained

• 1/2 cup chopped walnuts or chopped pecans

Buy IngredientsPowered by Chicory Directions

• Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set aside.

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.

• Transfer to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Nutrition Facts 1 slice: 225 calories, 11g fat (1g saturated fat), 24mg cholesterol, 165mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.