Category: Cookie Central’s Great American Bake Sale

Our first Great American Bake Sale of the season is on the horizon and there is some serious bake sale fever going on in the Cookie Central kitchen!  We are going absolutely nuts with our menu for the day, incorporating some new fan favorites and lots of things you WILL NOT see on our menu…ever!  We are also highlighting some great new recipes using the enormous amount of product the incredibly generous Solo Foods has donated to our campaign. So bring your empty stomachs to:

Oh Yes – These beauties will be there!!

Chocolate Cherry Bars:   This recipe makes one 13×9 pan of bars and can be easily doubled.  I prefer to cut mine in to 20 squares, package them individually, and sell them for $1.00.

• 1.5 C. Flour
• 1 tsp. Baking Powder
• 2 Sticks Unsalted Butter
• 1 C. Unsweetened Cocoa
• 4 Eggs
• 1.5 C. Sugar
• 2 tsp. Vanilla Extract
• 1 tsp. Almond Extract
• 1 Can Solo Food Cherry Cake & Pastry Filling
• 1/2 Jar Baker Naturals Cherry Pie Filling
  

1. Whisk together flour and baking soda.
2. Melt butter in a large, deep pan over medium heat.  Remove from heat and whisk in cocoa until smooth.
3. Whisk in eggs, sugar, pastry filling and extracts.
4. Stir in flour, then pie filling.
5. Spread in a parchment lined 13×9″ baking dish.
6. Bake 40 minutes, rotating halfway.  Cool and cut to desired size.
   

Blueberry Cobbler Bars: My 5 y/o made these all by herself!  While she ‘used’ 3 cups of pie filling, there was some confusion about how much filling actually made onto the bars, so the recipe was adjusted.  If you find the filling looks a little thin, use more!

• 3 C. Flour
• 1 C. Sugar
• 1 C. Shortening
• 1 Egg
• 1 tsp. Baking Powder
• 1/4tsp. Salt
• Zest of 1 Lemon
• 2 C. Baker Naturals Blueberry Pie Filling
  

1. Combine all ingredients – NOT the filling -  in a large bowl.  Mix until dough forms. *my daughter found it easiest to use her hands*
2. Spread half the dough in the bottom of a 13×9″ parchment lined baking dish. Spread Blueberry Pie Filling evenly over the bottom layer.  Crumble the remaining dough over the top.
3. Rotating halfway through, bake until top is slightly brown, approximately 40 minutes. Cut to desired size

Brown Butter Butterscotch Marshmallow Bars:
 
Ooey, gooey sticky goodness!  Take the time to brown the butter – it makes the bars!

Notes:

• It takes a while for the butter to start to brown, but once it does it goes quick so keep an eye on it!
• Gently swirl in the marshmallow creme through the batter, taking care to to mix it in completely.

Preheat Oven To: 350
Ingredients:

• 2.5 Sticks Unsalted Butter
• 2.25 C. Flour
• 1.5 tsp Baking Powder
• 1.5 tsp. Salt
• 1/2 tsp Cinnamon
• 2 C. Brown Sugar
• 1/2 C. Sugar
• 3 Eggs
• 2 tsp. Vanilla Extract
• 1 – 11.5oz. Package Butterscotch Chips
• 1 Container Solo Foods Toasted Marshmallow Creme

Directions:

1. In a large shallow pan, cook butter over medium heat until golden brown.
2. Pour brown butter in a mixing bowl, scraping the browned bits of the bottom of the pan as you do.
3. Add sugars and extract and mix on medium-high for 3 minutes.  Add eggs, beat until combined.
4. Mix in flour, baking powder and salt. Fold in butterscotch chips and marshmallow creme. Spread into a 13×9″ parchment lined pan.
5. Bake 40 minutes, rotating halfway through. Cut into desired size.

Rugelach Bars:  
We made these as bars, but they came out really well when we dropped them as cookies too.  To try out the cookie form, drop the batter 2″ apart in 1.5″ balls on a parchment lined cookie sheet and bake for 10-12 minutes…rotating halfway through of course.

Preheat Oven To: 350
Ingredients:

• 2 Sticks Unsalted Butter
• 3/4 C. Sugar
• 2 Eggs + 1 Yolk
• 1 tsp. Vanilla Extract
• Zest of one Lemon
• 2.5 C. Flour
• 1/4 tsp. Salt   
• 1.5 C. Semisweet Chocolate Chips
• 1 C. Finely Chopped Walnuts
• 2 Tbsp. Brown sugar
• 1 Can Solo Foods Prune Plum Cake & Pastry Filling
• 2 Tbsp. Milk
• 1/2 tsp. Cinnamon

Directions:

1. In a medium bowl mix together Chocolate, Walnuts, Brown Sugar, Prune Filling, Milk, and cinnamon until combined.
2. Cream the butter and sugar until light and fluffy (3-5 minutes).  Add eggs, yolk, vanilla and zest. Mix well.
3. Mix in flour and salt until just combined. Gently swirl in the chocolate mixture taking care to not combine completely.
4. Spread in a 13×9″ parchment lined baking dish. Bake until center springs back when pressed, approximately 25 minutes.