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Baked goods made great

Ideas for creative bake sale items

Ideas for creative bake sale items

September 09, 2009|By JULIE E. GREENE

Brownies, cookies, cakes, pies.

Who doesn't like baked goods?

Which is why baked goods tables are often popular spots at fundraisers and similar events.

In search of something different from the usual baked goods suspects, we asked some people with bake sale experience to share some recipes.

Tina Castell, of Hagerstown, shared two family cookie recipes, cinnamon cookies with icing and sugar cookies with frosted icing. The cinnamon cookies are a family favorite.

"My kids and my husband love them," Castell said. Her mother-in-law, Charolette Castell, created the cookies and made up her own cinnamon drizzle for the glaze.

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The frosted sugar recipe came from her mother, Sheila Item. Item, Castell and Castell's sister baked 100 dozen of the sugar cookies for a Christmas cookie party. Then the kids gathered to decorate them with frosting.

The cookies can be frozen, Castell said. They should be thawed for a day or two before it's time to frost them.

For a bake-sale offering other than cookies, try peach crisp.

Delores Cowan, who lives near Leitersburg, recently made a peach crisp that she thinks would be good bake-sale material. The crisp has a peachy-almond flavor.

If you're thinking of having a bake sale or setting out food that requires refrigeration, check with your local health department about regulations.Ryan Seavolt, food program supervisor for Washington County Health Department, said a "special temporary license" is required for public bake sales.

The cost of the license is $25, whether the group is a for-profit or nonprofit organization. However, for nonprofits, that $25 fee covers the first 12 bake sales of the calendar year, Seavolt said. For a for-profit outfit, the bake sale license would cost $25 per event.

Also, items that require refrigeration, such as cheesecakes and meringue pies, cannot be set out at public bake sales unless the site has a food-service license and refrigeration on the premises, Seavolt said. If the site is a licensed facility, refrigerated items can be kept on the bake sale table for as long as two hours before they need to be thrown out.

Generally, baked goods that do not require refrigeration include cookies, brownies, cupcakes, cakes and fruit pies, Seavolt said.

Upcoming bake sale



Bake and rummage sale. Thursday, Oct. 1, from 9 a.m. to 3 p.m. St. Mary's Catholic School, 218 W. Washington St., Hagerstown. The bake sale is in the school cafeteria.

Graham walnut cookies



4 tablespoons sugar
1/2 cup butter (1 stick, room temperature)
3/4 cup graham flour (see cook's note)
1/4 cup mesquite flour (see cook's note)
1 cup walnuts, choppe
1/4 cup confectioner's sugar
1/4 teaspoon coriander

Preheat oven to 350 degrees.

Cream butter and sugar. Add flours and nuts. Mix thoroughly with hands. Shape into balls and place on an ungreased baking sheet. Bake for 15 to 18 minutes.

Mix confectioner's sugar and coriander and place in plate. Roll or sprinkle baked cookies with powdered sugar while still hot.

Makes 1 1/2 dozen cookies.

Cook's notes: Graham flour is a coarse-ground whole wheat flour. Regular whole-wheat flour or even white flour could be substituted. The recipe calls for a total of one cup of flour.

Mesquite flour is made from mesquite pods, which grow in Mexico, parts of South America and the Southwestern United States. It is gluten-free and added to certain traditional baked goods to add a spicy-sweet flavor and aroma. It is available locally from Healthway Natural Foods and La Chiquita Grocery, both in Hagerstown.

- Recipe by Chris Copley, Lifestyle editor

Chocolate-dipped snowballs



1/4 cup butter
10 ounces marshmallows
5 cups Honey Bunches of Oats with Almonds cereal
7 ounces dark semisweet dipping chocolate

In large sauce pan over low heat, melt butter.

Add marshmallows; cook 5 minutes or until marshmallows are melted and mixture is well blended, stirring occasionally.

Remove from heat. Stir in cereal. Cool until you can handle mixture.

Shape into 24 balls with moistened hands. Place on baking sheet covered with waxed paper; cool completely.

Heat dipping chocolate as directed on container. Dip top of each ball in chocolate; return, dipped-side up to baking sheet.

Refrigerate 15 minutes or until chocolate is firm.

Makes 24 snowballs.

- Courtesy of Post Cereals. Recipe suggested by Carrie McMahon of Hagerstown.

Peachy-amaretto crisp



Filling:

1/4 cup sugar
2 tablespoons cornstarch
3 tablespoons amaretto or orange juice (1/2 teaspoon almond extract may be substituted for the amaretto)
1 tablespoon lemon juice
5 to 6 cups peeled, sliced, fresh or frozen peaches

Topping:

3/4 cup flour
3/4 cup quick oats
1/2 cup packed brown sugar
1/2 cup margarine or butter
1/3 cup chopped slivered almonds, toasted (optional)

Preheat oven to 350 degrees.

In a large bowl, stir together all filling ingredients except peaches; mix well. Stir in peaches. Pour into a 12-inch by 8-inch baking dish.

In medium bowl, combine flour, oats and sugar. Cut in margarine until crumbly. Stir in almonds. Crumble mixture over peaches.

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