Five Classic Bake Sale Recipes

Bake Sale

Perhaps at no other time of the year do our nostalgic tendencies, sense of civic duty, and collective sweet tooth align so perfectly as with the community bake sale. With schools back in session, you’ll find kids across the country raising money for everything from band uniforms to planetarium field trips, and we’re just simply obsessed with this brand of commerce. We’re offering five recipes with the old-fashioned bake sale in mind: Caramel Apple Tartlets, Pear Fig Oatmeal Bars, White Chocolate Cranberry Cookies, Peanut Butter Cookies, and Carrot Cake Loaves. For fall baking inspiration, get our September/October issue, on sale now! 

Caramel Apple Tartlets
 
Makes 7
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (14 grams) confectioners’ sugar
  • ¼ teaspoon kosher salt
  • 10 tablespoons (140 grams) cold unsalted high-quality butter, cubed
  • 5 tablespoons (75 grams) cold water
  • Honey Caramel Filling (recipe follows)
  • Garnish: Candied Apple Slices (recipe follows)
Instructions
  1. Butter and flour 7 (3½-inch) tart pans. Place pans on a rimmed baking sheet.
  2. In the work bowl of a food processor, place flour, granulated sugar, confectioners’ sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add 5 tablespoons (75 grams) cold water, pulsing until a dough forms. Turn out dough onto a heavily floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  3. Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 4½-inch round cutter, cut 7rounds, rerolling scraps once. Lightly press dough rounds into bottom and up sides of prepared pans. Trim excess dough. Prick bottom of dough with a fork. Freeze for 30 minutes.
  4. Preheat oven to 350°F (180°C).
  5. Top dough with a piece of parchment paper, letting ends extend over edges of pans. Add pie weights.
  6. Bake for 10-15 minutes. Carefully remove paper and weights. Bake until golden brown, about 10-15 minutes more. Let cool completely. Remove tartlets from pans. Pour Honey Caramel Filling into prepared crusts. Refrigerate until set, about 2 hours. Garnish with Candied Apple Slices, if desired.

Honey Caramel Filling
 
Makes 2 cups
Ingredients
  • 1 cup (336 grams) honey
  • ½ cup (170 grams) maple syrup
  • ¼ cup (60 grams) heavy whipping cream
  • 4 large egg yolks (74 grams)
  • ⅛ teaspoon kosher salt
  • ¼ cup (32 grams) cornstarch
  • ¼ cup (60 grams) cold water
  • 1 tablespoon (14 grams) unsalted high-quality butter, softened
  • 1 teaspoon (5 grams) fresh lime juice
Instructions
  1. In a medium saucepan, bring honey, maple syrup, and cream to a boil over medium-high heat. Cook for 5 minutes; reduce heat to medium.
  2. In a medium bowl, whisk together egg yolks and salt. Whisking constantly, add honey mixture to egg yolks in a slow, steady steam. Return mixture to saucepan.
  3. In a small bowl, whisk together cornstarch and ¼ cup (60 grams) cold water. Stir cornstarch mixture into honey mixture, and bring to a boil. Cook, stirring constantly, until mixture is thickened, about 10 minutes. Stir in butter and lime juice. Let cool slightly before using.

Candied Apple Slices
 
Makes 12
Ingredients
  • ½ cup (170 grams) honey
  • 2 tablespoons (30 grams) fresh lime juice
  • 1 medium Gala or Fuji apple (140 grams), thinly sliced crosswise
Instructions
  1. In a large skillet, bring honey and lime juice to a boil over medium-high heat. Add apple slices; cook until apples are softened and syrup has thickened, about 5 minutes. Remove apples from pan, and let cool completely on a sheet of parchment paper. Reserve syrup in skillet to drizzle over tarts, if desired.

 
Pear-Fig Oatmeal Bars
 
Makes 15
Ingredients
  • 2 cups (280 grams) peeled, cored, and diced Bosc pear
  • 3 tablespoons (45 grams) water
  • ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 tablespoon (15 grams) fresh lime juice
  • 1 (10-ounce) package (290 grams) chopped dried figs
  • 1 cup (227 grams) unsalted high-quality butter, softened
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2 cups (250 grams) all-purpose flour
  • 2 cups (160 grams) quick-cooking oats
  • 2 teaspoons (10 grams) baking powder
Instructions
  1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.
  2. In a medium saucepan, bring pear, 3 tablespoons (45 grams) water, 2 tablespoons (24 grams) granulated sugar, and lime juice to a boil over medium heat. Cook until pears are slightly tender, about 5 minutes. Add figs; cook, stirring frequently, until mixture is thickened, about 2 minutes. Remove from heat, and let cool for 15 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and remaining ½ cup (100 grams) granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
  4. In a large bowl, stir together flour, oats, and baking powder. Gradually add flour mixture to butter mixture, beating until combined. Reserve 1½ cups (267 grams) dough. Press remaining dough into bottom of prepared pan. Spread pear filling over dough; sprinkle with reserved 1½ cups (267 grams) dough.
  5. Bake until golden brown, 30 to 35 minutes. Let cool completely. Using excess foil as handles, remove from pan, and cut into bars.

 
 
White Chocolate-Cranberry Cookies
 
Makes about 24
Ingredients
  • ¾ cup (170 grams) unsalted high-quality butter, softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • ⅔ cup (133 grams) granulated sugar
  • 1 large egg (50 grams)
  • 1 large egg yolk (19 grams)
  • 1 tablespoon (18 grams) vanilla bean paste
  • 2⅓ cups (292 grams) all-purpose flour
  • 2 teaspoons (6 grams) cornstarch
  • ¾ teaspoon (3.75 grams) baking soda
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ cup (128 grams) white chocolate morsels
  • ¾ cup (96 grams) dried cranberries
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla bean paste.
  2. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add flour mixture to butter mixture, beating just until combined (do not overmix). Gently stir in chocolate morsels and cranberries. Using a 3-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans.
  3. Bake until edges are just beginning to brown, 9 to 10 minutes, rotating pans halfway through baking. (Cookies may look under baked, but this helps achieving a soft, chewy cookie.) Bake 1 sheet at a time for even cooking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.

 
Peanut Butter Cookies
 
Makes about 24
Ingredients
  • ¼ cup (57 grams) butter-flavored shortening
  • ¾ cup (150 grams) granulated sugar, divided
  • ½ cup (110 grams) firmly packed light brown sugar
  • 1 teaspoon (4 grams) vanilla extract
  • ¾ cup (192 grams) creamy peanut butter
  • 1 large egg (50 grams)
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 tablespoons (30 grams) heavy whipping cream
  • 1 tablespoon (6 grams) ground cinnamon
Instructions
  1. Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat shortening, ½ cup (100 grams) granulated sugar, brown sugar, and vanilla at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until smooth. Add egg, beating to combine.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to shortening mixture, beating well after each addition. Beat in cream.
  4. In a small bowl, stir together cinnamon and remaining ¼ cup (50 grams) granulated sugar. Using a 2-tablespoon scoop, scoop dough, and roll into balls. Place dough balls in cinnamon sugar, tossing to coat. Place 2 inches apart on prepared pans. Using a fork, press each ball to ½-inch thickness, making a crosshatch design.
  5. Bake until edges are just beginning to brown, 10 to 13 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.

 

 

Carrot Cake Loaves
 
Makes 6
Ingredients
  • 3 cups (375 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 1 tablespoon (6 grams) ground cinnamon
  • 2 teaspoons (10 grams) baking powder
  • 2 teaspoons (10 grams) baking soda
  • 2 teaspoons (6 grams) kosher salt
  • 1½ teaspoons (3 grams) ground ginger
  • 1 cup (224 grams) vegetable oil
  • 4 large eggs (200 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 1 (10-ounce) package (300 grams) shredded carrot
  • 1½ cups (360 grams) unsweetened applesauce
  • Orange-Honey Glaze (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour 6 (5x2½-inch) loaf pans. Line bottom of pans with parchment paper; butter and flour again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, sift together flour, sugar, cinnamon, baking powder, baking soda, salt, and ginger. Add oil, eggs, vanilla, and beat at medium speed until smooth, stopping to scrape sides of bowl.
  3. In a medium bowl, stir together carrot and applesauce. Fold carrot mixture into flour mixture. Divide batter among prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Top with Orange-Honey Glaze.

Orange-Honey Glaze
 
Makes 1½ cups
Ingredients
  • 1½ cups (180 grams) confectioners’ sugar
  • ¼ cup (85 grams) honey
  • 2 tablespoons (30 grams) fresh orange juice
Instructions
  1. In a medium bowl, whisk together all ingredients until smooth. Use immediately.

 

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