Saturday Spectacular Bake and Fall Festival Arts and Crafts

Bake Sale Put your orders in for the Indian summer fall day temps in the 60s. Support the Sophisticates way to college and cars for the future. edinahomeschool@gmail.com or Justin VanAnderland, Young Adult, Officer Captain Original Copy call him to book your order.

Bread Cakes: $12.50

Bars / Bread $16.00 an $2.50

Candy $5.00 lbd

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

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• 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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• 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.

Caramel-Pecan Pumpkin Pull-Apart

Ingredients

• 1/4 cup butter, cubed

• 1 cup chopped pecans

• 3/4 cup packed brown sugar

• 1/2 cup heavy whipping cream

• 1/4 cup honey

• DOUGH:

• 1 package (1/4 ounce) active dry yeast

• 1/4 cup warm water (110° to 115°)

• 2-1/4 to 2-1/2 cups all-purpose flour

• 1/4 cup sugar

• 1 teaspoon pumpkin pie spice

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/4 cup cold butter, cubed

• 1/2 cup solid-pack pumpkin

• 1/2 cup buttermilk

• 1 teaspoon vanilla extract

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• In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan.

• In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well.

• Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight.

• Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.

Test Kitchen TipsYeast is very sensitive to high temperatures. Be sure your water is not too hot when making yeast-based recipes or you risk killing the yeast before it makes the dough light and fluffy. Chocolate lover? Take this over the top by drizzling with chocolate sauce or hot fudge. Nutrition Facts 1 piece: 266 calories, 14g fat (6g saturated fat), 26mg cholesterol, 219mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 3g protein.

Cinnamon Swirl Quick Bread

Ingredients

• 2 cups all-purpose flour

• 1-1/2 cups sugar, divided

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk

• 1 large egg, room temperature

• 1/4 cup canola oil

• 3 teaspoons ground cinnamon

• GLAZE:

• 1/4 cup confectioners' sugar

• 1-1/2 to 2 teaspoons whole milk

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• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.

• Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.

• Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

Editor's Note Warmed buttermilk will appear curdled. Nutrition Facts 1 slice: 179 calories, 4g fat (1g saturated fat), 14mg cholesterol, 173mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 3g protein.

Contest-Winning Pumpkin Cheesecake Dessert

Ingredients

• 1-1/2 cups crushed gingersnaps (about 30 cookies)

• 1/4 cup butter, melted

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

• 1 cup sugar

• 1 can (15 ounces) solid-pack pumpkin

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 5 large eggs, room temperature, lightly beaten

• Ground nutmeg

• Maple syrup

• Sweetened whipped cream, optional

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• In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.

• In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.

• Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.

• Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.

Nutrition Facts 1 piece: 276 calories, 20g fat (11g saturated fat), 92mg cholesterol, 226mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 5g protein.

Chocolate Pecan Pie Bars

Ingredients

• 1-3/4 cups all-purpose flour

• 1/4 teaspoon salt

• 3/4 cup cold butter

• 1/4 to 1/2 cup ice water

• FILLING:

• 4 large eggs

• 2 cups sugar

• 1/2 teaspoon salt

• 1 cup all-purpose flour

• 1 cup butter, melted and cooled

• 4 teaspoons vanilla extract

• 2-2/3 cups semisweet chocolate chips

• 1-1/3 cups chopped pecans

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• In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

• Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling.

• In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans.

• Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean.

• Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.

Nutrition Facts 1 bar: 254 calories, 16g fat (8g saturated fat), 44mg cholesterol, 130mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 3g protein.

Cranberry Pumpkin Bread

Ingredients

• 3-3/4 cups all-purpose flour

• 3 cups sugar

• 4 teaspoons pumpkin pie spice

• 2 teaspoons baking soda

• 1 teaspoon salt

• 4 large eggs

• 1 can (15 ounces) solid-pack pumpkin

• 1/2 cup canola oil

• 2 cups fresh or frozen cranberries, thawed

• 1 cup chopped walnuts

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Directions

• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.

• Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 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.

Nutrition Facts 1 slice: 197 calories, 6g fat (1g saturated fat), 27mg cholesterol, 162mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein.

Fudge-Topped Brownies

Ingredients

• 1 cup butter, cubed

• 4 ounces unsweetened chocolate, chopped

• 2 cups sugar

• 2 teaspoons vanilla extract

• 4 large eggs, room temperature

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup chopped walnuts

• TOPPING:

• 4-1/2 cups sugar

• 1 can (12 ounces) evaporated milk

• 1/2 cup butter, cubed

• 1 package (12 ounces) semisweet chocolate chips

• 1 package (11-1/2 ounces) milk chocolate chips

• 1 jar (7 ounces) marshmallow creme

• 2 teaspoons vanilla extract

• 2 cups chopped walnuts

Buy IngredientsPowered by Chicory Directions

• In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 13x9-in. baking pan. Bake at 350° until top springs back when lightly touched, 25-30 minutes. Cool on a wire rack while preparing topping.

• Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat. Stir in the chocolate chips, marshmallow creme and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.

Nutrition Facts 1 piece: 128 calories, 6g fat (3g saturated fat), 15mg cholesterol, 46mg sodium, 18g carbohydrate (15g sugars, 0 fiber), 2g protein.