Fall and Winter Bake Sale Cook Book Recipes

We started, and then finished, another trip through the cook book. Once again, some repeat variations and some new recipes. Can you tell which is which?

Jumbo Three Chip Cookies - These came with a recipe, but really just make whatever chocolate chip cookie recipe you desire, then use a large cookie scoop (about 1/4 cup) before baking. This incarnation had milk, semi-sweet, and white chocolate chips in addition to chopped walnuts. It would be wise to remember that every time you eat one of these cookies, it's like eating three regular cookies in a single sitting.

Cheesecake Bars - This fourth time we used mixed berry pie filling. (Find the link to the recipe here.)

Creamy Filled Brownies - For the final version of this recipe, at least for now, we used chopped almonds in the batter, almond extract in the filling, and sliced almonds on top. Remember that the chocolate topping sets up almost instantly, so you need to work fast to frost and sprinkle!

• 1/2 cup butter or margarine
• 1/3 cup cocoa
• 1 cup sugar
• 2 eggs
• 1/2 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup finely chopped almonds
• Creamy Filling
• Chocolate Glaze
• 1/2 cup sliced almonds

Creamy Filling

• 3 ounces cream cheese, softened
• 2 tablespoons butter or margarine, softened
• 1 teaspoon almond extract
• 1 1/2 cups powdered sugar

Chocolate Glaze 

• 1/4 cup sugar
• 2 tablespoons water
• 1/2 cup mini chocolate chips

Melt the butter and stir in the cocoa until smooth, then beat in the sugar and eggs. Combine the dry ingredients and incorporate into the mixture. Stir in vanilla and nuts. Spread into a foil-lined and greased 15x10" pan and bake for 12 minutes at 350 degrees. Let cool, then cut in half lengthwise.

Beat together filling ingredients until smooth; then spread on one half of the brownies. Place the other half on top.

For the glaze, bring the sugar and water to a boil, then stir in the chocolate chips until melted. Quickly spread over the brownies, then immediately sprinkle with almonds.

Peanut Butter Surprise Cupcakes - Wayne made a "from scratch" chocolate cake mix, pressed an unwrapped mini peanut butter cup in the batter in the cupcake tins, frosted with prepared chocolate frosting, and drizzled white chocolate on top. That drizzle kind of spurted out and made a big mess, and the cupcakes themselve were fairly dry. However, it's a fun, delicious concept!

Lots o' Chocolate Bread - Can't go wrong with lots of chocolate! This made several mini loaves; we saved our waistlines by giving most of them away. (Note: This is a bit on the dry side, so it's definitely a bread, and not a moist chocolate cake.)

Pumpkin Pecan Rum Cake - Unlike the dry bread above, this is a very moist cake. Wayne does a magnificent job at greasing pans, this cake slipped out of the bundt pan perfectly. Make the cake batter - find the recipe here. After baking, and while still in pan, poke holes with a skewer and pour half the glaze over the cake. Then, invert onto a serving plate, poke more holes, top with the remaining glaze, then serve.

Rustic Apple Croustade - We love apple pies, and that's what this is. Sprinkle sliced apples with some flour, sugar and cinnamon, then place in the center of a pie crust, fold the edges up over the apples, and bake. Tastes great a la mode!

Delicious! And now we're back to the beginning of the book!!