Saturday's Bake Sale and Car Washes

Car wash and Two Baked Goods $ 75.00 plus tips welcomed; w/ per person; coffee from Starbucks or Caribou and, Orange Juice with a breakfast sandwich, hash-browns, bacon wrapped sausage, Enjoy our best craftsmen ship of our baking and cooking. Baked with love, grace, and peace to your heart. While supplies last in our Kitchen Welcome into our home and be entertained with Wii Game Sports Play against the Sophisticates we will have teams that wash cars and keep you happy while your waiting with Good food, fellowship, and Friendship. Let us change your life in seconds with our zest for life and the living with Christian Music to echo our greatness!

Sharing our Bible with you to make you have an experience that you wouldn't at any other car wash shop. Let us entertain you; with our singing, praying, and games.

Sessions to Organize your life / work balance available to do in person with the Sophisticates let them help you put together your life in segments of 30 minuets. They can sketch a plan of what to do for your life to make you have a happier, healthier, wealthy lifestyle. Giving you an option to be financially free with your life and income.

Orange Juice Spritzer

Ingredients

• 4 cups orange juice

• 1 liter ginger ale, chilled

• 1/4 cup maraschino cherry juice

• Orange wedges and maraschino cherries, optional

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Directions

• In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

Nutrition Facts 1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 25g carbohydrate (23g sugars, 0 fiber), 1g protein.

Cheesy Hash Brown Casserole

Ingredients

• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted

• 1 cup reduced-fat sour cream

• 1 tablespoon all-purpose flour

• 1/2 teaspoon garlic salt

• 1 package (24 ounces) frozen shredded hash brown potatoes

• 2 cups shredded reduced-fat cheddar cheese

• 1/3 cup grated Parmesan cheese

• Paprika

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Directions

• In a large bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese.

• Pour into a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika.

• Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender.

Nutrition Facts 1 cup: 231 calories, 10g fat (6g saturated fat), 34mg cholesterol, 564mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 13g protein.

Sausage Bacon Bites

Ingredients

• 3/4 pound sliced bacon

• 2 packages (8 ounces each) frozen fully cooked breakfast sausage links, thawed

• 1/2 cup plus 2 tablespoons packed brown sugar, divided

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Directions

• Preheat oven to 350°. Cut bacon strips widthwise in half; cut sausage links in half. Wrap a piece of bacon around each piece of sausage. Place 1/2 cup brown sugar in a shallow bowl; roll sausages in sugar. Secure each with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. Cover and refrigerate 4 hours or overnight.

• Sprinkle with 1 tablespoon brown sugar. Bake until bacon is crisp, 35-40 minutes, turning once. Sprinkle with remaining brown sugar.

Nutrition Facts 1 piece: 51 calories, 4g fat (1g saturated fat), 6mg cholesterol, 100mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 2g protein.

Microwave Egg Sandwich

Ingredients

• 1 piece Canadian bacon

• 1/4 cup egg substitute

• 1 tablespoon salsa

• 1 tablespoon shredded reduced-fat cheddar cheese

• 1 whole wheat English muffin, split, toasted

• 3 spinach leaves

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• Place Canadian bacon on bottom of a 6-oz. ramekin or custard cup coated with cooking spray. Pour egg substitute over top. Microwave, uncovered, on high for 30 seconds; stir. Microwave 15-30 seconds or until egg is almost set. Top with salsa; sprinkle with cheese. Microwave just until cheese is melted, about 10 seconds.

• Line bottom of English muffin with spinach. Place egg and Canadian bacon over spinach; replace English muffin top.

Editor's Note This recipe was tested in a 1,100-watt microwave. Nutrition Facts 1 sandwich: 218 calories, 4g fat (2g saturated fat), 12mg cholesterol, 751mg sodium, 30g carbohydrate (7g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Eggnog Mini Loaves

Ingredients

• 2-1/4 cups all-purpose flour

• 2-1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 2 large eggs

• 1 cup eggnog

• 3/4 cup sugar

• 1/2 cup butter, melted

• 2 teaspoons vanilla extract

• 2 teaspoons rum extract

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Directions

• In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.

• Pour into three greased 5-3/4x3x2-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.

Test Kitchen TipsThat's the spirit! Rum, brandy or whiskey can be swapped for the rum extract if you don't have it in your pantry. Pay homage to another holiday cocktail, the Tom and Jerry, by adding a bit more spice to your batter. Try 1/8 teaspoon each of cloves and allspice. To make removal a breeze, line mini loaf pans with parchment paper. Draping the parchment a couple of inches over the sides forms a sling you can use to pop the loaves right out. To score a rustic yet chic presentation, tie with pretty string for easy gifting! Editor's Note This recipe was tested with commercially prepared eggnog.

Nutrition Facts 1 slice: 158 calories, 6g fat (4g saturated fat), 43mg cholesterol, 189mg sodium, 22g carbohydrate (10g sugars, 0 fiber), 3g protein.

Lemon Blueberry Bread

Ingredients

• 1/3 cup butter, melted

• 1 cup sugar

• 3 tablespoons lemon juice

• 2 large eggs, room temperature

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup 2% milk

• 1 cup fresh or frozen blueberries

• 1/2 cup chopped nuts

• 2 tablespoons grated lemon zest

• GLAZE:

• 2 tablespoons lemon juice

• 1/4 cup sugar

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Directions

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.

• Transfer to a greased 8x4-in. loaf pan. 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 pan to a wire rack.

• Combine glaze ingredients; drizzle over warm bread. Cool completely.

Lemon Blueberry Bread Tips How do you keep this moist? To keep this lemon blueberry bread moist, avoid using low-fat milk; stick to 2% or whole milk. Also, bring the eggs to room temperature before using. The glaze applied after baking will absorb into the warm bread, providing even more moisture. When cool, store the bread in an airtight container to keep prevent it from drying out. Be sure to follow these bread storage tips, too.Any tips to prevent the edges of the bread from overcooking? Breads typically bake from the outside in. If you notice during baking that the edges of your bread are browning quickly, tent the bread with a piece of aluminum foil. You might also want to bake your lemon blueberry bread either in a glass or light-colored metal pan as opposed to a dark metal pan, which absorbs more heat. Read more about baking in dark pans.How can I make variations to this bread? This quick bread is wonderfully versatile when it comes to varying the flavors and ingredients because of its lemon base (make sure you're juicing lemons the easy way!). For a delicious lemon raspberry bread, swap out raspberries for the blueberries. Turn this into an orange cranberry bread by using orange juice and cranberries. Cherries and almonds also pair beautifully with either lemon or orange. Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges. Editor's Note EMR

Nutrition Facts 1 slice: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

Neapolitan Cookies

Ingredients

• 1 cup butter, softened

• 1-1/2 cups sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 2-1/2 cups all-purpose flour

• 1-1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon almond extract

• 6 drops red food coloring

• 1/2 cup chopped walnuts

• 1 ounce unsweetened chocolate, melted

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Directions

• Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

• Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight.

• Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices.

• Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are firm. Remove from pans to wire racks to cool.

Nutrition Facts 1 cookie: 35 calories, 2g fat (1g saturated fat), 5mg cholesterol, 25mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.

Sandy’s Chocolate Cake

Ingredients

• 1 cup butter, softened

• 3 cups packed brown sugar

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2-2/3 cups all-purpose flour

• 3/4 cup baking cocoa

• 3 teaspoons baking soda

• 1/2 teaspoon salt

• 1-1/3 cups sour cream

• 1-1/3 cups boiling water

• FROSTING:

• 1/2 cup butter, cubed

• 3 ounces unsweetened chocolate, chopped

• 3 ounces semisweet chocolate, chopped

• 5 cups confectioners' sugar

• 1 cup sour cream

• 2 teaspoons vanilla extract

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Directions

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

• Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

• For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

• In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts 1 slice: 685 calories, 29g fat (18g saturated fat), 115mg cholesterol, 505mg sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein.Ingredients

Sandy’s Chocolate Cake

• 1 cup butter, softened

• 3 cups packed brown sugar

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2-2/3 cups all-purpose flour

• 3/4 cup baking cocoa

• 3 teaspoons baking soda

• 1/2 teaspoon salt

• 1-1/3 cups sour cream

• 1-1/3 cups boiling water

• FROSTING:

• 1/2 cup butter, cubed

• 3 ounces unsweetened chocolate, chopped

• 3 ounces semisweet chocolate, chopped

• 5 cups confectioners' sugar

• 1 cup sour cream

• 2 teaspoons vanilla extract

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Directions

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

• Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

• For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

• In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts 1 slice: 685 calories, 29g fat (18g saturated fat), 115mg cholesterol, 505mg sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein.