Bake Sale Treats
Sweet Chipotle Pretzels
Pretzels are a great snack food. I love this recipe because it is sweet as well as spicy, but not too spicy. It’s a great combination for munching.
—GERALDINE SAUCIER ALBUQUERQUE, NEW MEXICO
PREP: 10 MINUTES BAKE: 10 MINUTES + COOLING MAKES: 4 CUPS
4 cups miniature pretzels
1 egg white
1 tablespoon water
½ cup packed brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground chipotle pepper
1. Place pretzels in a large bowl. Whisk the egg white and water until frothy; stir in the brown sugar, cinnamon, allspice and chipotle pepper. Pour over pretzels; toss to coat.
2. Arrange in single layer on parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until dry. Cool completely on a wire rack. Store pretzels in an airtight container.
Peanut Butter Oatmeal-Chip Cookies
This is a favorite of mine, my husband’s, my classes’ and my colleagues’. These cookies are just plain yummy! The recipe also makes about 11 dozen…bake sale, here we come.
—DANA CHEW OKEMAH, OKLAHOMA
Teacher, Bearden Elementary, Okemah, Oklahoma
PREP: 25 MINUTES BAKE: 10 MINUTES/BATCH MAKES: 11 DOZEN
2½ cups butter, softened
2 cups sugar
2 cups packed brown sugar
½ cup creamy peanut butter
4 eggs
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
½ teaspoon baking powder
1 package (12 ounces) semisweet chocolate chips
1 package (11 ounces) peanut butter and milk chocolate chips
1 cup quick-cooking oats
1. In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture and mix well.
2. Stir in the chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-12 minutes or until cookies are golden brown.
3. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Chocolate Raspberry Cupcakes
These cupcake are so amazing that people have been known to inhale them in two bites. But most prefer to savor each decadent morsel. They can be kept in the fridge for about a week and in the freezer for a month.
—KIM BEJOT AINSWORTH, NEBRASKA
PREP: 30 MINUTES + CHILLING BAKE: 20 MINUTES + COOLING MAKES: 2½ DOZEN
1 cup baking cocoa
2 cups boiling water
1 cup butter, softened
2½ cups sugar
4 eggs
2 tablespoons cold strong brewed coffee
2 teaspoons vanilla extract
2¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup seedless raspberry jam
FROSTING
1 can (13.66 ounces) coconut milk
1 package (12 ounces) dark chocolate chips
½ cup butter, cubed
⅓ cup confectioners’ sugar
2 tablespoons coffee liqueur
Toasted coconut
1. In a small bowl, combine cocoa and water; cool.
2. 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 coffee and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Drop jam by teaspoonfuls into center of each cupcake. Bake at 350° for 18-23 minutes or until a toothpick inserted in the cake portion comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread ½ teaspoon jam over each cupcake.
5. For frosting, spoon 1 cup cream from top of coconut milk; place in a saucepan. Bring just to a boil; remove from heat. Add chocolate chips; whisk until smooth. Stir in butter, confectioners’ sugar and coffee liqueur. Refrigerate mixture for 1½ hours or until chilled.
6. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Frost cupcakes. Garnish with coconut.
“Helping students think beyond themselves, bring beauty to the world and foster teamwork skills through music is my goal as a music educator. I currently teach instrumental music, music appreciation and African drumming. When I’m not teaching, playing music or baking, I volunteer for Destination ImagiNation, a worldwide creative problem solving organization.”
—KIM BEJOT AINSWORTH, NEBRASKA
Teacher, Ainsworth Community Schools, Ainsworth, Nebraska
Sweet & Salty Candy
I’ve been making this candy for the past few years and serving it at Teacher Appreciation lunches and bake sales. It’s special because it never fails to win praise from everyone who tries it. For bake sales, I break the candy up and package it in pretty little cellophane bags from the craft store.
—ANNA GINSBERG AUSTIN, TEXAS
PREP: 15 MINUTES BAKE: 10 MINUTES + COOLING MAKES: ABOUT 1½ POUNDS
2 cups miniature pretzels, coarsely crushed
½ cup corn chips, coarsely crushed
½ cup salted peanuts
½ cup butter, cubed
½ cup packed brown sugar
1½ cups semisweet chocolate chips
1. Line a 13-in. x 9-in. baking pan with foil and grease the foil; set aside. In a large bowl, combine the pretzels, corn chips and peanuts.
2. In a small saucepan, melt butter. Stir in brown sugar until melted. Bring to a boil, stirring frequently. Boil for 1 minute, stirring twice. Pour over pretzel mixture; toss to coat. Transfer to prepared pan.
3. Bake at 350° for 7 minutes. Sprinkle with chocolate chips. Bake 1-2 minutes longer or until the chips are softened. Spread over the top. Cool on a wire rack for 1 hour. Break into pieces. Store in an airtight container.
“As someone who loves to bake, I like to volunteer to bake treats for the staff during Teacher Appreciation Week at my daughter’s elementary school. I also got to show off my baking skills for my daughter’s class celebration of ‘Culture Day’ where the kids shared foods from different countries. I brought in homemade scones and talked about Wales. The fourth graders loved them!”
ANNA GINSBERG AUSTIN, TEXAS
Volunteer, Clayton Elementary School, Austin, Texas
White Chocolate Cranberry Biscotti
Over the years, I’ve adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. This biscotti keeps and freezes well.
—SUSAN NELSON NEWBURY PARK, CALIFORNIA
Teacher, Elmhurst Elementary School, Ventura, California
PREP: 25 MINUTES BAKE: 35 MINUTES MAKES: 2½ DOZEN
¾ cup sugar
½ cup canola oil
2 eggs
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¾ cup white baking chips
¾ cup dried cranberries
¾ cup pistachios
1. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in the chips, cranberries and pistachios.
2. Divide dough in half. On a parchment paper-lined baking sheet, shape each half into a 10-in. x 1½-in. rectangle with lightly floured hands. Bake at 325° for 30-35 minutes or until lightly browned.
3. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into ½-in. slices. Place cut side down on baking sheets. Bake for 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
Trick-or-Treat Pizza
Don’t let your leftover Halloween candy go to waste. Pile ooey-gooey candy onto a big baked cookie kids will go crazy for! We first had this when a friend made it for our family, and we loved it, and now make it ourselves. We like the colorful look of M&M’s on top.
—KENDRA BOWEN LOUISVILLE, ILLINOIS
PREP: 10 MINUTES BAKE: 20 MINUTES + CHILLING MAKES: 16 SLICES
1 tube (16½ ounces) refrigerated sugar cookie dough
Assorted Halloween candies, unwrapped
2 cups semisweet chocolate chips
3 tablespoons creamy peanut butter
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press onto an ungreased 14-in. pizza pan. Bake at 350° for 18-22 minutes or until deep golden brown. Cool on pan on a wire rack.
2. Coarsely chop large candies and set aside. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over crust; top with candies. Refrigerate, covered, until chocolate mixture is set. Cut into wedges.
Carrot & Raisin Spice Cupcakes
When I was growing up, carrot cake was my favorite dessert, and my dad’s carrot cake was the best! After I started cooking for myself, I began using his recipe, but a whole cake is too cumbersome to take to school. I’ve found carrot cupcakes are the ideal way to share this treat with colleagues.
—BRE ENGLAND INDIANAPOLIS, INDIANA
Staff, Warren Central High School, Indianapolis, Indiana
PREP: 30 MINUTES BAKE: 20 MINUTES + COOLING MAKES: 2 DOZEN
4 eggs
1 cup canola oil
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
3 cups finely shredded carrots
1 cup raisins
FILLING
1 cup sugar
2 tablespoons plus 1½ teaspoons cornstarch
1 can (20 ounces) crushed pineapple, drained and chopped
FROSTING
1 package (8 ounces) reduced-fat cream cheese
½ cup butter, softened
3½ cups confectioners’ sugar
1 teaspoon vanilla extract
Additional ground cinnamon
1. In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in pineapple until blended. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside to cool.
4. In a large bowl, beat the cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
5. Cut a large hole in the corner of a pastry or plastic bag; insert a round tip. Fill with pineapple filling. Push the tip through the top of the cupcake to fill each cupcake. Frost tops and sprinkle with cinnamon. Store in the refrigerator.
Sugar Plum Sweet Rolls
My sweet rolls are a cross between cinnamon buns and kolaches. Package some in decorative cellophane bags for homemade gifts or bake sales.
—JANELLE BOOK MILES, TEXAS
PREP: 1 HOUR + RISING BAKE: 20 MINUTES MAKES: 2½ DOZEN
2 envelopes (¼ ounce each) active dry yeast
½ cup warm water (110° to 115°)
2 cups warm whole milk (110° to 115°)
1 cup butter, melted
3 egg yolks, lightly beaten
½ cup sugar
2 teaspoons salt
6 to 7 cups all-purpose flour
FILLING
1⅓ cups pitted dried plums
1 cup packed brown sugar
1 cup flaked coconut
1 cup chopped pecans, toasted
½ cup butter, melted
2 tablespoons grated orange peel
ICING
1 cup confectioners’ sugar
½ cup chopped pecans, toasted
4 teaspoons orange juice
2 teaspoons grated orange peel
1. In a large bowl, dissolve yeast in warm water. Add the warm milk, butter, egg yolks, sugar, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide dough in half. On a lightly floured surface, roll each half into a 15-in. x 12-in. rectangle. In a small bowl, combine filling ingredients; spread over each rectangle to within ½ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 1-in. slices.
4. Place rolls, cut side down, in two greased 13-in. x 9-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 18-22 minutes or until golden brown. Cool in pans for 5 minutes before inverting onto serving plates.
5. Combine the confectioner’s sugar, pecans, orange juice and peel until blended. Spoon over warm rolls.
Honey & Oat Yeast Bread
This recipe meets the three most important requirements I have for a recipe: easy, healthy, and kid approved! A woman my husband knows shared the directions for this moist, multi-grain bread with us.
—LISA BEDORD POWER, MONTANA
PREP: 30 MINUTES + RISING BAKE: 25 MINUTES + COOLING MAKES: 1 LOAF (12 WEDGES)
½ cup water
6½ teaspoons butter, divided
½ cup old-fashioned oats
½ cup unsweetened applesauce
¼ cup honey
1 teaspoon salt
2 teaspoons active dry yeast
2 tablespoons warm water (110° to 115°)
1 egg
1½ cups whole wheat flour
1¼ to 1¾ cups all-purpose flour
1. In a small saucepan, bring water and 4½ teaspoons butter just to a boil. In a small bowl, pour boiling liquid over oats. Add applesauce, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
2. In a large bowl, dissolve yeast in warm water. Add the oatmeal mixture, egg, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Shape into an 8-in. round loaf on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Melt remaining butter; brush over loaf. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire rack.
“As an employee of Greenfield School, I am in my first full-time teaching position after working in two other locations in Montana with my husband, who is also a teacher. My mother attended Greenfield School when she was a child, and I have been privileged to teach the children of four of our cousins. Cooking and good nutrition play an important role at our school. We participate in the Farm to School program, which allows students to help grow and harvest the school’s garden produce.”
—LISA BEDORD POWER, MONTANA
Teacher, Greenfield School District #75, Fairfield, Montana
Schoolhouse Peanut Brittle
I’ve made it for years, refined it, and everyone who eats it raves! My specialty is crisp and yummy. I prefer the brittle to be thin, which means spreading it quickly. If you want thicker brittle, you can add a few seconds to your spreading window!
—BESS KUZMA DENVER, COLORADO
Administration, Flagstaff Academy Elementary School, Longmont, Colorado
PREP: 5 MINUTES COOK: 50 MINUTES + COOLING MAKES: 2¾ POUNDS
3 cups sugar
2 cups water
¾ cup light corn syrup
¾ cup dark corn syrup
2 cups Spanish or cocktail peanuts
2 tablespoons butter, cubed
1 tablespoon baking soda
1 teaspoon vanilla extract
1. Line three 15-in. x 10-in. x 1-in. pans with parchment paper. (Do not spray or grease.)
2. In a large heavy saucepan, combine the sugar, water and corn syrups. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage).
3. Stir in peanuts and butter; cook to 300° (hard-crack stage), about 9 minutes longer, stirring mixture frequently.
4. Remove from the heat; stir in baking soda and vanilla. (Mixture will foam.) Immediately pour into prepared pans, spreading as thin as possible. Cool completely. Break into pieces. Store between layers of waxed paper in airtight containers.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Apricot-Filled Sandwich Cookies
I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first goodies to disappear! I’ve even had requests to make them for wedding receptions.
—DEB LYON BANGOR, PENNSYLVANIA
PREP: 40 MINUTES BAKE: 10 MINUTES/BATCH +COOLING MAKES: 4 DOZEN
1 cup butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
⅔ cup finely chopped walnuts
FILLING
2 cups dried apricots
¾ cup water
¼ cup sugar
½ teaspoon ground cinnamon
TOPPING
½ cup semisweet chocolate chips
½ teaspoon shortening
4 teaspoons confectioners’ sugar
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and walnuts; gradually add to creamed mixture and mix well.
2. Shape into 1½-in.-thick logs. Cut into ¼-in. slices. Place 2 in. apart on ungreased baking sheets.
3. Bake at 350° for 10-12 minutes or until bottoms begin to brown. Cool completely on pans on wire racks.
4. Meanwhile, in a large saucepan, combine apricots and water. Bring to a boil. Cook and stir for 10 minutes or until apricots are tender. Drain apricots and cool to room temperature.
5. In a blender or food processor, combine the sugar, cinnamon and apricots. Cover and process until smooth. Spread over bottoms of half of the cookies; top with remaining cookies.
6. For topping, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Sprinkle with confectioners’ sugar.
“I’m a reading intervention teacher for fifth- and sixth-grade students at DeFranco Elementary School. The best part of my position is working with small groups, so I am able to see the incredible progress my students make over the year. I often bake for them. Once a student told me, ‘Mrs. Lyon, these cupcakes are way better than my mom’s—but please don’t tell her I said that!’”
—DEB LYON BANGOR, PENNSYLVANIA
Teacher, DeFranco Elementary School, Bangor, Pennsylvania
Marshmallow Monkey Business
Just like kids, I love fun treats, and these really fit the bill. Plus, they are so easy to make and package! I wrapped these in cello bags with twist ties. As a variation, make the crispy treat with 3 tablespoons of peanut butter and reduce the butter to 2 tablespoons plus 1½ teaspoons.
—SUSAN SCARBOROUGH FERNANDINA BEACH, FLORIDA
PREP: 30 MINUTES COOK: 10 MINUTES MAKES: 20 SERVINGS
1 package (10 ounces) large marshmallows
3 tablespoons butter
6 cups Rice Krispies
½ cup chopped dried banana chips
20 Popsicle sticks
TOPPING
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
½ cup chopped salted peanuts
½ cup chopped dried banana chips
1. In a large saucepan, heat marshmallows and butter until melted. Remove from the heat. Stir in cereal and banana chips; mix well. Cool for 3 minutes.
2. Transfer mixture to waxed paper; divide into 20 portions. With buttered hands, shape each portion around a Popsicle stick to resemble a small banana.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip ends of “bananas” in chocolate; allow excess to drip off. Sprinkle with peanuts and banana chips. Place on waxed paper; let stand until set. Store in an airtight container.
“I am an artist and photographer, but still make time to volunteer at my 7-year-old granddaughter Amiera’s school, Southside Elementary. Amiera and I often bake goodies like Marshmallow Monkey Business and donate them to school functions. I love to develop new recipes, and the awesome office staff at Southside Elementary is always willing to do their part by acting as my taste testers!”
—SUSAN SCARBOROUGH FERNANDINA BEACH, FLORIDA
Volunteer, Southside Elementary School, Fernandina Beach, Florida
Chocolate Malt Ball Cookies
I like malt ball candies, so I decided to create a cookie that others would like, too. These chewy cookies have fantastic flavor, but you can vary the amount of malt powder to make the taste stronger or milder.
—LYNNE WEDDELL VACAVILLE, CALIFORNIA
Teacher, Country High School, Vacaville, California
PREP: 30 MINUTES BAKE: 10 MINUTES/BATCH + COOLING MAKES: 2½ DOZEN
1 cup butter, softened
1 cup packed brown sugar
1 egg
1¼ cups old-fashioned oats
1 cup all-purpose flour
½ cup whole wheat flour
¼ cup malted milk powder
1½ teaspoons baking powder
¼ teaspoon salt
2 cups coarsely chopped malted milk balls
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the oats, flours, milk powder, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the malted milk balls.
2. Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until set and edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.
Grandma’s Divinity
The snowy white puffs of divinity are special to me. They bring back lovely memories of the times I spent in the kitchen with my grandmother, as well as cooking with my son when he was small.
—ANNE CLAYBORNE WALLAND, TENNESSEE
Staff, Friendsville Elementary School, Friendsville, Tennessee
PREP: 5 MINUTES COOK: 40 MINUTES + STANDING MAKES: 1½ POUNDS (60 PIECES)
2 egg whites
3 cups sugar
⅔ cup water
½ cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans
1. Place the egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15-in. x 10-in. x 1-in. pans with waxed paper.
2. In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
3. Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, about 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans.
4. Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between waxed paper in an airtight container at room temperature.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Gingerbread Hazelnut Biscotti
My biscotti won a blue ribbon at our county fair. It even changed my best friend’s mind about biscotti, which she thought was nothing more than stale bread. These cookies have a great gingerbread flavor and are crunchy on the outside and chewy in the center.
—KAREN PAVLOV CANFIELD, OHIO
Teacher, Campbell Elementary School, Campbell, Ohio
PREP: 20 MINUTES COOK: 35 MINUTES MAKES: 2½ DOZEN
1¾ cups all-purpose flour
¾ cup packed dark brown sugar
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon kosher salt
⅛ teaspoon ground cloves
1 cup old-fashioned oats, divided
2 eggs
¼ cup molasses
2 tablespoons canola oil
½ teaspoon vanilla extract
¾ cup coarsely chopped hazelnuts, toasted
¾ cup raisins
¼ cup white baking chips
½ teaspoon shortening
1. In a large bowl, mix the first eight ingredients. Place ½ cup oats in a small food processor; cover and process until ground. Stir remaining oats and ground oats into flour mixture. In a small bowl, whisk the eggs, molasses, oil and vanilla; gradually beat into flour mixture. Stir in the hazelnuts and raisins. (Dough will be thick.)
2. Divide dough in half. Using lightly floured hands, shape each into a 12-in. x 2- in. rectangle on parchment paper-lined baking sheets. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks about 10 minutes or until firm.
3. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into ¾-in. slices. Return to baking sheets, cut side down.
4. Bake for 5-6 minutes on each side or until firm. Remove from pans to wire racks to cool completely.
5. In a microwave, melt chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store biscotti between pieces of waxed paper in airtight containers.
Editor’s Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Any Holiday Sprinkle Cookies
You can roll this cookie dough in any colored sugar to suit any holiday. I use red and green for Christmas, pastel colors for Easter and green for St. Patrick’s Day. I always include these on cookie trays for school. After rolling dough in sugar, the logs can be frozen for up to 2 months. Let logs thaw out slightly before slicing. They’re easier to slice if very firm.
—LYNN MERENDINO MARYSVILLE, PENNSYLVANIA
PREP: 25 MINUTES BAKE: 10 MINUTES/BATCH MAKES: 3 DOZEN
½ cup butter, softened
1 cup sugar
1 egg
1 tablespoon lemon juice
2 teaspoons vanilla extract
1¾ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1 cup flaked coconut, finely chopped
6 tablespoons colored sugar
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, lemon juice and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Beat in coconut.
2. Shape into two 6-in. logs; roll each in colored sugar and wrap in plastic wrap. Refrigerate for 3 hours or until firm.
3. Unwrap and cut into ¼-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
“I am an instructional aide working for the Susquenita School District in Duncannon, Pennsylvania. Our school gets its name from the area’s two neighboring rivers, the Susquehanna and the Juniata. Working with the students here is so rewarding, and the staff makes me feel like I have a second family here. I thoroughly enjoy bringing baked goods to share with all my friends at school.”
—LYNN MERENDINO MARYSVILLE, PENNSYLVANIA
Staff, Susquenita High School, Duncannon, Pennsylvania
Old-Fashioned Butterscotch Cake with Penuche Frosting
This recipe was passed down to me from my aunt who was born in the 1920s. That was a time when things were made from scratch from start to finish. The penuche frosting nicely complements the cake.
—BETH VORST COLUMBUS GROVE, OHIO
Teacher, Cory-Rawson Local School District, Rawson, Ohio
PREP: 25 MINUTES + COOLING BAKE: 25 MINUTES+ COOLING MAKES: 18 SERVINGS
1½ cups packed brown sugar
½ cup shortening
2 eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
2½ teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
1 cup chopped pecans
PENUCHE FROSTING
½ cup butter, cubed
2 cups packed brown sugar
½ cup 2% milk
½ teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners’ sugar
1. In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans.
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners’ sugar. Frost cake.
Cherry Oat Bars
Dried cherries and cherry preserves make these from-scratch granola bars a hit at my school’s morning staff meetings. Each bar provides a sweet pick-me-up and lasting energy.
—KEVIN JOHNSON GLENDORA, CALIFORNIA
PREP: 30 MINUTES BAKE: 25 MINUTES + COOLING MAKES: 2 DOZEN
2 cups all-purpose flour
2 cups old-fashioned oats
1 cup chopped pecans
½ cup toasted wheat germ
½ cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 cup butter, melted
½ cup honey
2 eggs, beaten
1 teaspoon vanilla extract
1 jar (12 ounces) cherry preserves
⅓ cup dried cherries, chopped
½ cup flaked coconut
1. In a large bowl, combine the first nine ingredients. In another bowl, combine the butter, honey, eggs and vanilla. Stir into oat mixture until combined. Set aside 1⅓ cups for topping.
2. Press remaining oat mixture into a greased 13-in. x 9-in. baking pan. Combine preserves and the dried cherries; spread over crust. Sprinkle with coconut and reserved oat mixture; press down lightly.
3. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Caramel Nut-Chocolate Popcorn Cones
These treats were inspired by the chocolate-covered ice cream cones I used to eat when I was little. These cones are even better since there is no melting or dripping!
—JULIE BECKWITH CRETE, ILLINOIS
PREP: 1 HOUR + COOLING MAKES: 1 DOZEN
ICE CREAM CONES
1 cup (6 ounces) semisweet chocolate chips
¼ cup heavy whipping cream
12 ice cream sugar cones
CARAMEL CORN
7 cups air-popped popcorn
½ cup semisweet chocolate chips
¼ cup chopped pecans
25 caramels
2 tablespoons heavy whipping cream
⅛ teaspoon salt
TOPPING
5 caramels
2 teaspoons heavy whipping cream, divided
¼ cup semisweet chocolate chips
¼ cup chopped pecans
1. Tightly cover a large, 3-in.-deep roasting pan with two layers of heavy-duty foil. Poke 12 holes, about 2 in. apart, in the foil to hold ice cream cones; set aside.
2. In a microwave-safe bowl, melt chocolate chips and cream; stir until smooth. Spoon about 2 teaspoons inside each cone, turning to coat. Dip rims of cones into chocolate, allowing excess chocolate to drip into bowl. Place cones in prepared pan. Let stand until chocolate is set.
3. Meanwhile, place the popcorn, chocolate chips and pecans in a large bowl; set aside.
4. In a microwave, melt the caramels, cream and salt on high for 2 minutes, stirring occasionally until smooth. Pour over popcorn mixture and toss to coat.
5. Using lightly greased hands, fill cones with popcorn mixture. Shape popcorn into a 2-in.-diameter ball on top of cones, pressing down until popcorn mixture is firmly attached to cones.
6. For topping, place caramels and 1 teaspoon cream in a small microwave-safe bowl. Microwave on high at 20-second intervals until caramels are melted; stir until smooth. Drizzle over cones.
7. Microwave chocolate chips and remaining cream until smooth. Drizzle over cones. Immediately sprinkle with pecans. Let stand until set. Place in bags and fasten with twist ties or ribbon if desired.
“I’ve been a speech-language pathologist for 15 years and love working with the students at Talala Elementary School. They have a clear thirst for learning. It is wonderful to see them take pride in their accomplishments. The school’s ‘claim to fame’ came in the 1960s when it was used by Coronet Films as a movie set for the film Courtesy for Beginners.”
—JULIE BECKWITH CRETE, ILLINOIS
Staff, Talala Elementary School, Park Forest, Illinois
Lemon Cornmeal Cookies
Anything lemon makes my day brighter, and these soft cookies have a fabulous lemon aroma and flavor.
—THERESA MILLER SAULT STE. MARIE, MICHIGAN
PREP: 30 MINUTES BAKE: 15 MINUTES/BATCH MAKES: 3 DOZEN
¾ cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup packed brown sugar
1 egg
3 tablespoons lemon juice
4 teaspoons grated lemon peel
1 tablespoon poppy seeds
3⅓ cups all-purpose flour
¾ cup cornmeal
1 teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon salt
1 package (10 to 12 ounces) white baking chips
1. In a large bowl, cream the butter, cream cheese and sugars until light and fluffy. Beat in the egg, lemon juice, peel and poppy seeds. Combine the flour, cornmeal, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Stir in chips.
2. Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets; flatten slightly with a glass. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks. Store in an airtight container.
“I’ve been the secretary at St. Mary’s Catholic School for seven years. Before that, I worked in my family’s restaurant business for nearly 30 years, so you know I love cooking! I also love music and share that enthusiasm with the children during the school week and the annual Christmas program. There are so many moments I’ll never forget—like the time a child gave me a card and thanked me for being the best ‘principal’ ever.”
—THERESA MILLER SAULT STE. MARIE, MICHIGAN
Staff, St. Mary’s Catholic School, Sault Ste. Marie, Michigan
Nutter Butter Truffles
Send guests home with sweet memories of the day! Prepare these truffles five to seven days in advance and store in the fridge for ease.
—KATHY CARLAN CANTON, GEORGIA
Teacher, Cherokee High School, Canton, Georgia
PREP: 1 HOUR + CHILLING MAKES: 4 DOZEN
1 package (1 pound) Nutter Butter sandwich cookies
1 package (8 ounces) cream cheese, softened
8 ounces milk chocolate candy coating, melted
8 ounces white candy coating, melted
3 ounces bittersweet chocolate, melted
1. Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls.
2. Dip half of the balls in milk chocolate, allowing excess to drip off. Place on waxed paper. Repeat with remaining balls and white coating. Drizzle bittersweet chocolate over truffles. Let stand until set. Store in an airtight container in the refrigerator.
Raspberry Pecan Squares
The combination of shortbread and raspberry is one of my favorites—especially topped with pecan pie-like filling.
—DONNA LINDECAMP MORGANTON, NORTH CAROLINA
Teacher, Walter Johnson Middle School, Morganton, North Carolina
PREP: 15 MINUTES BAKE: 40 MINUTES + COOLING MAKES: 16 SQUARES
1¼ cups all-purpose flour
½ cup sugar
½ cup cold butter
⅓ cup seedless raspberry jam
TOPPING
2 eggs
½ cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
⅛ teaspoon salt
⅛ teaspoon baking soda
1 cup chopped pecans
1. In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Spread with jam.
2. In a small bowl, whisk the eggs, brown sugar, flour, vanilla, salt and baking soda; stir in pecans. Pour over jam. Bake 20-25 minutes longer or until set. Cool on a wire rack. Cut into squares.
Banana Mocha-Chip Muffins
These moist muffins combine my two favorite things—chocolate and coffee. The added banana flavor is just the icing on the cake.
—MELISSA WILLIAMS TAYLORVILLE, ILLINOIS
PREP: 20 MINUTES BAKE: 20 MINUTES MAKES: 2 DOZEN
5 teaspoons instant coffee granules
5 teaspoons hot water
¾ cup butter, softened
1¼ cups sugar
1 egg
1⅓ cups mashed ripe bananas
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups semisweet chocolate chips
1. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in the bananas, vanilla and coffee mixture. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
“As a teacher and chair of the Family & Consumer Sciences Department at Taylorville High School, I love sharing my passion for cooking with students. I enjoy teaching them hands-on skills they can use in real life, whether in a professional or personal setting. Taylorville High School has a lengthy list of notable graduates, including Pat Perry (class of 1977), who became a Major League Baseball pitcher and pitched in the World Series.”
—MELISSA WILLIAMS TAYLORVILLE, ILLINOIS
Teacher, Taylorville High School, Taylorville, Illinois
Hazelnut Espresso Fingers in Chocolate
I make these cookies for the teachers and staff at Christmas and at the end of the school year. Plus they are very popular at school bake sales. They sell for $6 a dozen, and oftentimes, someone asks that I set some aside for later purchase in case we sell out!
—CINDY BEBERMAN ORLAND PARK, ILLINOIS
PREP: 35 MINUTES BAKE: 10 MINUTES/BATCH + COOLING MAKES: 5 DOZEN
1½ cups hazelnuts, toasted
1 cup butter, softened
⅔ cup sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
¾ cup milk chocolate chips
¾ cup semisweet chocolate chips
2 teaspoons shortening
1. Place hazelnuts in a food processor; cover and process until ground. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in espresso powder and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Shape scant tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
3. In a microwave, melt the chocolate chips and shortening; stir until smooth. Dip each cookie halfwayinto chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.
“I’m a substitute teacher, primarily at High Point Elementary School in Orland Park, Illinois. For me, substitute teaching is the perfect job because I get to enjoy teaching a variety of students at all the different learning stages. I especially love working at High Point School because the staff makes me feel like a valued member of their team, and they are always so helpful. To thank them, I often bake a batch of these cookies for everyone at the end of the year.”
—CINDY BEBERMAN ORLAND PARK, ILLINOIS
Substitute Teacher, High Point School, Orland Park, Illinois
Party Sugar Cookies
Amp up the glam factor at any event with these lemony treats. Display them in a vase and hand out wrapped ones as favors. They’re so popular that I’ve been asked to make them for other people’s parties.
—KARA EDSTROM MAPLE GROVE, MINNESOTA
PREP: 1 HOUR BAKE: 10 MINUTES/BATCH + COOLING MAKES: 26 COOKIE POPS
1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg yolk
1 teaspoon lemon extract
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
26 lollipop sticks
FROSTING
3¾ cups confectioners’ sugar
2 teaspoons lemon extract
5 to 6 tablespoons 2% milk
Edible glitter and colored sugar
1. In a large bowl, cream the butter, cream cheese and sugar until fluffy. Beat in the egg yolk and extracts until smooth. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours.
2. On a lightly floured surface, roll out dough to ¼-in. thickness. Using a 3½-in. star-shaped cookie cutter, cut out 26 stars. Using a 1-in. star-shaped cookie cutter, cut out 26 small stars. Place 2 in. apart on ungreased baking sheets. Press a lollipop stick into each large star.
3. Bake 350° for 9-11 minutes until lightly browned. Carefully remove to wire racks to cool.
4. In a bowl, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Spread over cookies; immediately attach a small cookie to each large cookie. Decorate as desired with glitter and sugar. Let stand until set.
Editor’s Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Yummy Cookie Bars
I received this recipe from a special coworker at school. These cookies are always a huge success when I make them. I like to make them a day in advance. This allows the bars to set, so they are easier to cut.
—TERESA HAMMAN SLAYTON, MINNESOTA
PREP: 20 MINUTES BAKE: 25 MINUTES + COOLING MAKES: 2 DOZEN
1 package (18¼ ounces) white cake mix
½ cup canola oil
2 eggs
½ cup butter, cubed
½ cup milk chocolate chips
½ cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
1. In a large bowl, combine the cake mix, oil and eggs. Press half of the dough into a greased 13-in. x 9-in. baking pan.
2. In a small microwave-safe bowl, melt butter and chips; stir until smooth. Stir in milk. Pour over crust. Drop remaining dough by teaspoonfuls over the top.
3. Bake at 350° for 25-30 minutes or until edges are golden brown. Cool completely on a wire rack before cutting into bars.
Raspberry Cheese Danish
Your guests will think you made these yummy rolls from scratch or bought them from a specialty bakery. No one needs to know the recipe calls for refrigerated dough!
—KAREN WEIR LITCHFIELD, CONNECTICUT
PREP/TOTAL TIME: 25 MINUTES MAKES: 8 SERVINGS
4 ounces cream cheese, softened
¼ cup plus ½ cup confectioners’ sugar, divided
½ cup seedless raspberry jam
1 can (8 ounces) refrigerated crescent rolls
2 teaspoons 2% milk
1. In a small bowl, beat cream cheese and ¼ cup confectioners’ sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle in half, making eight squares.
2. Transfer squares to a parchment paper-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal.
3. Bake danish at 375° for 10-12 minutes or until golden brown. Combine the milk and remaining confectioners’ sugar; drizzle over pastries. Serve warm. Refrigerate leftovers.