Sunday, October 26, 2008

Seasonal Sweets

Ah, bake sales. I love them - the baking, the selling, the cash flow...

This weekend was spent in the throes of preparation for this Friday's fundraiser to help out my nutrition students' association, and I'm not all the way done yet! I had planned 2 types of cookies, 2 kinds of cupcakes (spookily decorated, of course!) and a batch of mini apple pies to sell. So far, I have everything but the pies baked, and I need to decorate (and fill) the cupcakes. Oh yeah, I made a batch of this too... but that doesn't count - it's all mine! I think I did pretty well, considering I was more or less a "flamingo" in the kitchen" - I'm still battling that d@mn tendonitis, and crutches are such a pain in small spaces!

The first thing I made this weekend, though, was a batch of these "candy corn" cookies. To up the "candy" taste of them, I used brown sugar and butterscotch extract (which I used here before), and of course the colours were made from the magic dyes in the bottles haha. I think they were rather festive two-bite goodies... and I'll have to let you know what we got for them!

Candy Corn Cookies
Makes about 5 dozen
2 tsp cornstarch
5 tbsp cold water
1 cup shortening
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
1/4 tsp concentrated butterscotch extract (optional)
2 cups flour
2/3 cup spelt flour
1 tsp baking powder
1/4 tsp salt
2 tsp yellow food colouring
1 tsp red food colouring
  1. Line a standard loaf pan with waxed paper (leave an overhang) and set aside.
  2. Combine cornstarch and water in a small bowl, set aside.
  3. Cream shortening and sugars.
  4. Add egg and cornstarch mixture, beating well.
  5. Beat in vanilla and butterscotch extracts.
  6. Whisk together flours, baking powder and salt.
  7. Slowly beat into the creamed mixture. Blend will be very stiff (add water / flour if necessary).
  8. Remove 1/3 of the cookie dough and press into the bottom of the loaf pan.
  9. Thoroughly beat yellow colouring into remaining mixture.
  10. Remove half of the remaining dough and press on top of the white batter in the loaf pan.
  11. Beat red colouring into the last third of the cookie dough to make it orange, press into the top of the dough layers in the loaf pan.
  12. Fold waxed paper over the dough block and place the pan in the freezer for 2-3 hours.
  13. Preheat oven to 350F. Line baking sheets with parchment paper (do not grease).
  14. Remove dough block from the freezer.
  15. Slice rectangular pieces from the short end of the "loaf" about 1/4-1/2" thick, and cut each slice into triangles (to resemble candy corn pieces). Place on sheets.
  16. Store remaining dough wrapped in the loaf pan to maintain shape.
  17. Bake 8-9 minutes, rotating pans halfway through.
  18. Cool cookies completely on sheets.

Amount Per Serving
Calories: 70.2
Total Fat: 3.6 g
Cholesterol: 5.4 mg
Sodium: 2.2 mg
Total Carbs: 8.9 g
Dietary Fiber: 0.3 g
Protein: 0.7 g

1 comment :

Virginia said...

Hi Sarah! Thanks for your comment on my blog! Yes, I do have the recipe. It is on VegWeb.com. Here is the link: http://vegweb.com/index.php?topic=7408.0. It is called "Thanksgiving Meat Loaf." It is really good, hope you try it!