Sunday, July 7, 2013

Baking with a Purpose

If you have read my blog at all, you know that I love to bake! The only thing that makes it better is when I bake with a purpose other than to satisfy a sweet tooth or add calories to our plate! Last week, a newly formed non-profit organization, Heart of Tuscaloosa, held a BBQ and Bake Sale as their inaugural fundraising event. The goal of the Heart of Tuscaloosa is to bring awareness locally and globally to issues affecting individuals with disabilities. As part of their goal, mission and values, they have chosen Annie's school, Sprayberry Education Center, to support through some issues with building and space with the goal of helping to provide the most optimal learning environment for our Sprayberry Students. For more information on the Heart of Tuscaloosa, go to
So.... loving to bake and loving Sprayberry..... here are my recipes that I used for the bake sale  - by request!
Chocolate Chip Cake
1 box yellow cake mix
1 (3.9 oz) pkg. instant vanilla pudding mix
½ C. sugar
¾ C. water
¾ C. vegetable oil
4 eggs, beaten
1 C. sour cream
½ C. milk chocolate chips
Powdered sugar for dusting
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Stir together the cake mix, pudding mix and sugar. Add the water, oil, eggs and sour cream, mixing until well blended. Finally, fold in the chocolate chips. Pour into prepared pan. Bake for 50-60 minutes until cake tests done. Cool in pan for 10 minutes before inverting onto wire rack to cool. When cool, dust with powdered sugar.

Chocolate Toffee Cake
8 oz. pkg. toffee bits
1 C. semisweet chocolate chips
2 T. brown sugar
1 C. butter, softened
1 ¼ C. brown sugar
4 eggs
1 t. vanilla
3 C. all purpose flour
1 ½ t. baking powder
½ t. salt
½ t. baking soda
1 ¼ C. buttermilk
Caramel Icing:
¼ C. butter, cubed
2 t. all purpose flour
1 (5 oz.) can evaporated milk
1 C. brown sugar
Combine toffee bits, chips and brown sugar; set aside.
Cream butter and brown sugar until light and fluffy. Add eggs, blending well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda. Add to the cream mixture alternately with buttermilk, beating until well blended. 
Pour a third of the batter into grease and floured tube pan. Sprinkle with one third of toffee mixture. Repeat layers twice. Bake at 350 degrees for 55-56 minutes or until cake tests done.
Cool for 10 minutes before removing from pan to cool completely. In a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.
Oatmeal Butterscotch Cookies
3/4 C. butter, softened
3/4 C. sugar
¾ C. brown sugar
2 eggs
1 t. vanilla
1 ¼ C. all purpose flour
1 t. baking soda
½ t. ground cinnamon
½ t. salt
3 C. rolled oats
1 2/3 C. butterscotch chips
Preheat oven to 375 degrees. In a large bowl beat the butter and sugars together. Add the eggs and vanilla, beating well. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonful onto ungreased cookie sheet. Bake for 8-10 minutes until the edges start to brown.

All American Apple Pie
1 unbaked pie crust
6 apples, peeled, cored and sliced
¾ C. sugar
3 T. all purpose flour
¾ t. ground cinnamon
½ t. ground nutmeg
½ C. all purpose flour
½ C. sugar
½ C. butter
Preheat oven to 350 degrees. Place crust in a 9 inch pie plate and crimp edges. Mix together ¾ C. sugar, 3 T. flour, cinnamon and nutmeg. Sprinkle over apples to coat. Spread evenly in unbaked pie shell. Using a pastry cutter, mix together ½ C. flour, ½ C. sugar and butter until evenly crumbly. Sprinkle over apples.
Bake for 45 minutes, until browned.
These are "keepers" for my recipe collection! Hope you enjoy them!
Many thanks to Emmy Stockman, founder of the Heart of Tuscaloosa and her board for caring about individuals with disabilities and for the work they are doing to support them!

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