The Entrepreneur Stand: The place to go for baked goods hand crafted with love!
- Katherine Victoria Vananderland
- May 9, 2021
- 11 min read
We are proud to present another great assortment of goodies for you from OCS; they are my son's of Edina.
We are taking pre-orders and if you find a recipe submit it to edinahomeschool@gmail.com This is a great list but, if you find something better were happy to make it. Thank you, for your generosity and help for keeping us healthy and out of pain. We include tax in the price so its straight dollar included. Happy Mother's day to all the mothers out there we love your support and prayers.
From the best of Taste of Home:
$25.00 Honey-Peanut Butter Cookies
$30.00 Easy Layer Bars
$25.00 Ice Cream Bread
$30.00 Chocolate Chip Blondies
$30.00 Yellow Cupcakes
$30.00 Mint Brownie Pie
$25.00 Berry Brownie Pizza
$25.00 Snickerdoodles
$25.00 Gooey Chocolate-Peanut Bars
$30.00 Lemon Sheet Cake
$30.00 Chewy Salted Peanut Bars
$25.00 Toffee Coffee Cake
When my husband wants a treat, he requests these chewy peanut butter honey cookies. —Lucile Proctor, Panguitch, Utah
Ingredients
1/2 cup shortening
1 cup creamy peanut butter
1 cup honey
2 large eggs, room temperature, lightly beaten
3 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
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Directions
Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well.
Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts 1 cookie: 95 calories, 4g fat (1g saturated fat), 6mg cholesterol, 80mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 2g protein.
These rich bar cookies will melt in your mouth! They’re ideal to have on hand for a snack. —Pauline Schrag, Theresa, New York
Ingredients
1/2 cup butter, cubed
1 cup graham cracker crumbs
1 cup sweetened shredded coconut
1 cup semisweet chocolate chips
1 cup chopped nuts
1 can (14 ounces) sweetened condensed milk
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Directions
Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then chocolate chips, then nuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting.
Nutrition Facts 1 each: 279 calories, 18g fat (9g saturated fat), 24mg cholesterol, 138mg sodium, 28g carbohydrate (22g sugars, 1g fiber), 5g protein.
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
Ingredients
1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract
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Directions
In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Macaroon Tips What is the difference between a macaroon and a macaron? Macaroons (pronounced mack-a-roon) are an American creation made with shredded coconut and sometimes dipped in chocolate. Macarons (pronounced mac-a-rohn), made famous by the French, are elegant meringue sandwich cookies filled with buttercream, ganache or jam. (Here’s how to make French macarons.)Why do my coconut macaroons spread? Coconut macaroons may spread due to too much moisture. Try adding another tablespoon of flour or whisking your egg whites until fluffy. (Here are other ways to prevent cookies from spreading.)How long do coconut macaroons last? Coconut macaroons can last for up to 1 week if you store them in an airtight cookie storage container. To make them last longer, you can freeze them by placing them in a single layer on a sheet pan in the freezer. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant. Nutrition Facts 1 cookie: 54 calories, 2g fat (2g saturated fat), 0 cholesterol, 41mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Ice cream gets a whole new use in this tender bread recipe that I pared down to serve two. Be sure to use full-fat ice cream for best results. —Katherine Kuehlman, Denver, Colorado
Ingredients
1 cup butter pecan ice cream, softened
3/4 cup self-rising flour
1 tablespoon sugar
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Directions
In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts 1 slice: 115 calories, 4g fat (2g saturated fat), 8mg cholesterol, 217mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. —Rhonda Knight, Hecker, Illinois
Ingredients
1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
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Directions
In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.
Chocolate Chip Blondie Tips What is a blondie? Blondies are very similar to brownies but they typically contain brown sugar and vanilla instead of the cocoa that brownie recipes contain. You can use either light or dark brown sugar in this blondie recipe, but dark brown sugar will give you the boldest flavor.Why do my blondies sink in the middle? Blondies need a lot of air incorporated into the batter, and this can take longer to achieve because of the brown sugar. Whisk the batter until it's very pale, fluffy and thick, and be patient—rushing this step will lead to gooey blondies. We also recommend baking blondies in a metal pan instead of a glass one to allow them to cook faster.How do you know when blondies are done cooking? Like most baked goods, you can test blondies for doneness by inserting a cake tester or toothpick into them. If it comes out clean, the blondies are ready. Try topping your blondies with chocolate or mint-chip ice cream; drizzling them with fudge sauce; or garnishing them with whipped cream, chopped nuts, cherries or chocolate kisses. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts 1 blondie: 102 calories, 4g fat (2g saturated fat), 19mg cholesterol, 72mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.
Nothing is better than homemade cupcakes. They are so delicious and fluffy. Choose whatever frosting you want to top these treats. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
Frosting of your choice
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Directions
Preheat oven to 350°. Line 24 muffin cups with paper liners.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.
Yellow Cupcake Recipe Tips What ingredient makes a cupcake moist? Fat and milk work together to keep baked goods moist, so it's important to measure carefully and not overbake your cupcakes. (Overbaking is one of the most common cake mistakes.) Check your cupcakes a few minutes before the recipe's minimum baking time and remove them as soon as a toothpick in the center of a cupcake comes out clean.Should cupcakes be golden brown? Watch carefully, as all ovens are different. The edge of the cupcake may be golden brown, but for a moist cupcake, only bake until a toothpick inserted in the center of a middle cupcake comes out clean. (For more tips, check out our complete guide to how to make cupcakes.)Which cake mix is best for cupcakes? Cupcakes are simple to make from scratch, but if you want to save a few minutes, our Test Kitchen did the work for you by evaluating multiple brands to find the best cake mix around. The best brand depends on whether you're looking for cake that's fluffy or buttery, but you can't go wrong with any of these top-rated mixes. Research contributed by Anna Thomas Bates Editor's Note Decorative cupcake liners can be found at fancyflours.com. Nutrition Facts 1 cupcake (calculated without frosting): 163 calories, 6g fat (4g saturated fat), 32mg cholesterol, 138mg sodium, 25g carbohydrate (15g sugars, 0 fiber), 2g protein.
I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. —Karen Hayes,Conneaut Lake, Pennsylvania.
Ingredients
6 tablespoons butter
2 ounces unsweetened chocolate
1 cup sugar
2 large eggs, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon peppermint extract
Green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup semisweet chocolate chips
Additional whipped topping, optional
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Directions
Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended.
Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack.
Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour.
Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.
Nutrition Facts 1 slice: 543 calories, 30g fat (20g saturated fat), 98mg cholesterol, 178mg sodium, 63g carbohydrate (54g sugars, 2g fiber), 5g protein.
How could you not love pizza for dessert? A fudgy brownie base is layered with a whipped topping sauce, then topped with fresh strawberries, chopped nuts and a drizzle of chocolate syrup. —Karen Heleski, Ubly, Michigan —Karen Heleski, Ubly, Michigan
Ingredients
1 package fudge brownie mix (8-inch square pan size)
1-1/4 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2-1/2 cups whipped topping
2 cups mixed fresh berries
Chocolate syrup and chopped pecans
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Directions
Prepare brownie batter according to package directions; spread onto a greased 12-in. pizza pan.
Bake at 350° until a toothpick inserted in the center comes out almost clean, 18-22 minutes. Cool for 15 minutes on a wire rack.
Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread over brownie crust.
Top with berries and drizzle with chocolate syrup. Sprinkle with pecans. Refrigerate until chilled.
Test Kitchen tipsGet creative with this brownie-crust version of fruit pizza. Use your favorite fruits, candies and syrups. Health tipCreate a lighter (and easier) version of this festive dessert: Spread 1 cup vanilla Greek yogurt over the brownie crust and top with your favorite berries.
Nutrition Facts 1 piece: 312 calories, 14g fat (5g saturated fat), 19mg cholesterol, 215mg sodium, 44g carbohydrate (31g sugars, 2g fiber), 4g protein
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
Ingredients
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon
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Directions
Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts 1 cookie: 81 calories, 3g fat (2g saturated fat), 15mg cholesterol, 44mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
These are so easy to make and take no time at all. They’re great to package up for those college kids looking for something from home. Everyone will want this recipe. —Elaine Grimme, Sioux Falls, South Dakota
Ingredients
1 package (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups chocolate-covered peanuts
1 cup miniature marshmallows
1/2 cup butterscotch ice cream topping
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Directions
Press cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping.
Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.
Nutrition Facts 1 each: 175 calories, 8g fat (3g saturated fat), 6mg cholesterol, 71mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.
Raspberries are abundant at our summer home nearby Aziscohos Lake. So I developed this recipe to share the bounty with our guests. The pretty crumb-topped cake's fruity flavor really shines through. —Marian Cummings, West Paris, Maine
Ingredients
1 cup plus 3 tablespoons sugar, divided
1/4 cup cornstarch
3 cups fresh or frozen unsweetened raspberries
2 cups biscuit/baking mix
2/3 cup 2% milk
2 large eggs
2 tablespoons canola oil
TOPPING:
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter, cubed
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Directions
Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool.
Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture.
For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.
Nutrition Facts 1 slice: 320 calories, 11g fat (4g saturated fat), 47mg cholesterol, 421mg sodium, 55g carbohydrate (36g sugars, 2g fiber), 3g protein.
My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. —Ann Marie Heinz, Sturgeon Bay, Wisconsin
Ingredients
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter, cubed
2 cups lightly salted dry roasted peanuts
1 cup butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust.
In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts 1 bar: 239 calories, 13g fat (7g saturated fat), 13mg cholesterol, 145mg sodium, 27g carbohydrate (9g sugars, 1g fiber), 4g protein.
This is probably the most unusual “pizza” you’ll ever see! It’s a great dessert for kids, although adults snap it up, too. Everyone loves the chewy crust and the great flavor. Chocolate and peanut butter are a nice combination.
—Bernice Arnett, Marshfield, Missouri
Ingredients
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups plus 5 tablespoons all-purpose flour
2 cups miniature marshmallows
1 cup semisweet chocolate chips
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Directions
Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, 3-5 minutes longer.
Nutrition Facts 1 slice: 220 calories, 11g fat (4g saturated fat), 21mg cholesterol, 42mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 4g protein.
I suggest topping this delightfully moist snack with a dollop of your favorite ice cream. —Edie DeSpain, Logan, Utah
Ingredients
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans
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Directions
In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts 1 piece: 247 calories, 10g fat (5g saturated fat), 33mg cholesterol, 186mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 3g protein.
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