Saturday Bake Sale Extravaganza

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

Buy IngredientsPowered by Chicory 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.

• 
  

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

Pumpkin-Sweet Potato Pie with Sugared Pecans

Ingredients

• 1 can (15 ounces) pumpkin

• 1 cup mashed sweet potatoes

• 3/4 cup packed brown sugar

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 3 large eggs, beaten

• 1-1/4 cups heavy whipping cream

• 1 can (5 ounces) evaporated milk

• 1 tablespoon dark rum

• Pastry for single-crust pie (9 inches)

• PECANS:

• 2 cups pecan halves

• 1/2 cup packed brown sugar

• 1/4 cup heavy whipping cream

• Whipped cream

Buy IngredientsPowered by Chicory Directions

• In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry.

• Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

• In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.

• Top pie with sugared pecans and whipped cream. Refrigerate leftovers.

Nutrition Facts 1 piece: 696 calories, 46g fat (16g saturated fat), 151mg cholesterol, 335mg sodium, 65g carbohydrate (41g sugars, 6g fiber), 9g 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

Buy IngredientsPowered by Chicory 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.

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.

Chocolate Maple Bars

Ingredients

• 1/2 cup shortening

• 3/4 cup maple syrup

• 1/2 cup sugar

• 3 large eggs, room temperature

• 3 tablespoons 2% milk

• 1 teaspoon vanilla extract

• 1-1/4 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1-1/2 ounces unsweetened chocolate, melted

• 1/2 cup chopped pecans

• 1/2 cup sweetened shredded coconut

• FROSTING:

• 1/4 cup butter, softened

• 1 cup confectioners' sugar

• 1/2 cup baking cocoa

• 1/2 cup maple syrup

• 1 cup miniature marshmallows

Buy IngredientsPowered by Chicory

Directions

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl.

• Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.

• Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack.

• For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

Nutrition Facts 1 bar: 143 calories, 7g fat (3g saturated fat), 21mg cholesterol, 43mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g protein.