Super Saturday with the Grandpa's Bake and Craft Sale

Fall into prices for home baked Goods:

Cookies are $2.75

All other AL la cart is $6.00

Donations welcomed 10% back to the National Cancer Foundation

Cash only, sorry no checks

Spiced Upside-Down Apple Pie

Ingredients

• 2 cups pecan halves

• 1/2 cup butter, melted

• 1 cup packed brown sugar

• Pastry for double-crust pie (9 inches)

• 1/2 cup sugar

• 3 tablespoons all-purpose flour

• 1 tablespoon apple pie spice

• 1/2 teaspoon ground nutmeg

• 6 cups thinly sliced peeled tart apples

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

Buy IngredientsPowered by Chicory Directions

• Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly.

• Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges.

• In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.

• Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Test Kitchen tipsDon't wait too long before inverting the pie onto a serving plate. If it cools off too much, it might be difficult to remove from the pan. Nutrition Facts 1 piece: 825 calories, 53g fat (23g saturated fat), 91mg cholesterol, 409mg sodium, 87g carbohydrate (50g sugars, 5g fiber), 7g protein. Every editorial product is independently select

Date Swirl Cookies

Ingredients

• FILLING:

• 2 cups chopped dates

• 1 cup water

• 1 cup sugar

• 1 cup chopped nuts

• 2 teaspoons lemon juice

• DOUGH:

• 1 cup butter, softened

• 1 cup packed brown sugar

• 1 cup sugar

• 3 large eggs, room temperature

• 1 teaspoon lemon extract

• 4 cups all-purpose flour

• 1 teaspoon salt

• 3/4 teaspoon baking soda

Buy IngredientsPowered by Chicory Directions

• In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill.

• For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour.

• On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight.

• Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts 1 cookie: 160 calories, 6g fat (3g saturated fat), 22mg cholesterol, 105mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 2g protein.

Grandma’s Carrot Cake

Ingredients

• 2 cups sugar

• 1-1/2 cups canola oil

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2-1/2 cups all-purpose flour

• 1-1/2 teaspoons baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 3 cups shredded carrots (about 6 medium)

• 1 cup chopped walnuts

• FROSTING:

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup butter, softened

• 3 cups confectioners' sugar

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

• Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.

• Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.

• For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Editor’s note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. Health Ttip: Skip the heavy frosting and dust this cake with confectioners’ sugar to save almost 150 calories and 10g fat per serving. Nutrition Facts 1 slice: 593 calories, 35g fat (7g saturated fat), 68mg cholesterol, 292mg sodium, 67g carbohydrate (49g sugars, 2g fiber), 6g protein

Snickerdoodle Cheesecake

Ingredients

• 2 cups cinnamon graham cracker crumbs (about 14 whole crackers)

• 1/2 cup butter, melted

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

• 1 cup sugar, divided

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 4 large eggs, room temperature, lightly beaten

• 1-1/2 cups cinnamon baking chips

• 2 cups sour cream

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

• Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan.

• Beat cream cheese and 3/4 cup sugar until smooth. Beat in cinnamon and vanilla. Add eggs; beat on low speed just until blended. Fold in baking chips. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

• Bake until center is just set and top appears dull, 70-80 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. Mix sour cream and remaining sugar; spread over cheesecake.

Nutrition Facts 1 slice: 513 calories, 35g fat (19g saturated fat), 112mg cholesterol, 343mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 8g protein.

Creamy Caramel Flan

Ingredients

• 3/4 cup sugar

• 1/4 cup water

• 1 package (8 ounces) cream cheese, softened

• 5 large eggs

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 teaspoon vanilla extract

Buy IngredientsPowered by Chicory Directions

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

• Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

• Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.

• Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

• To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Creamy Caramel Flan Tips What is flan? Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally-inspired baking recipes.Can you overcook flan? Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.How do you store flan? You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.Is crème brulee or panna cotta the same as flan? Crème brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.What can you serve with flan? This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut. 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.Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk. Nutrition Facts 1 slice: 345 calories, 16g fat (9g saturated fat), 140mg cholesterol, 189mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 10g protein.