#bakeforgood King Arthur Flour is more than just a flour company: we’re a community of bakers, committed to the greater good. From donations to nonprofit organizations to volunteering in the community, giving something back is an important value that we hold – and put into action every day. Now we’re asking YOU to join us and bake for good. There are so many ways to bake for good! You can create a nutritious meal to fill undernourished bellies or sell cookies to support a cause near and dear. Nothing says thank you quite like a plate of warm cookies – why not share with your local fire department or your child’s favorite teacher? Baking for good can even be as simple as baking for your friends and neighbors, just to make them smile. Need some inspiration? Get started with these tried and true recipes from the King Arthur Flour test kitchen. Take a photo of your baked good before you post to Instagram, Facebook, or Twitter with #bakeforgood. give it away (or with the happy recipient!) and Your story and photo could be featured on our blog! kingarthurflour.com/bakeforgood 1 BAKE 2 WRAP 3 GIVE! Chocolate Chip Oatmeal Cookies Dubbed “the cookie that started it all” by Cookies for Kids’ Cancer, these cookies are soft, chewy, and packed with chips. King Arthur Flour is proud to be the official flour of Cookies for Kid’s Cancer, which helps local groups organize fundraising bake sales in support of pediatric cancer research. They’re perfect for your next bake sale or to share with your local fire department. 1 cup (8 ounces) unsalted butter, at room temperature 1 cup (7 1/2 ounces) light brown sugar 1/2 cup (3 1/2 ounces) granulated sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature 1 tablespoon (1/2 ounce) vanilla extract 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1 cup (3 1/2 ounces) quick-cooking or old-fashioned oats 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt or 3/4 teaspoon regular table salt 3 cups (18 ounces) semisweet chocolate chips Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray. Beat together the butter and sugars until smooth. Add the egg, egg yolk, and vanilla one at a time, beating well after each. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips. Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool. Yield: 20 to 100 cookies, depending on size. Heavenly Healthy Banana Bread This moist, tender, richly flavored loaf incorporates whole wheat flour for a delicious dash of health. Ideal for sharing with doctors and nurses, or anyone who works in an office. Easy to bake, easy to give. What are you waiting for? 1/2 cup (4 ounces ) butter 1/2 cup (3 3/4 ounces) brown sugar, light or dark, firmly packed 1 teaspoon vanilla extract 1/4 teaspoon banana flavor, optional 3/4 teaspoon baking soda 1/2 teaspoon salt 3 medium to large bananas, cut into chunks; about 1 pound, before peeling (as weighed at the grocery store) 1/4 cup (3 3/4 ounces) honey 2 large eggs 2 cups (8 ounces) King Arthur Whole Wheat or White Whole Wheat flour 1/2 cup (2 ounces) chopped walnuts, optional Preheat your oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan. In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana. Beat in the honey and eggs. Add the flour, then the walnuts, stirring until smooth.Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean. Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely. Yield: 1 loaf, 16 to 18 servings. Doughnut Muffins Its sugar-cinnamon-nutmeg flavor makes this basic muffin more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. Like the croissant/doughnut combo “cronut,” this “mo-nut” muffin-doughnut combo will wow your taste buds. And it doesn’t require standing in a 5-hour line to enjoy. Perfect for foodies and 4-year olds alike. Batter 1/4 cup (2 ounces) butter 1/4 cup (1 3/4 ounces) vegetable oil 1/2 cup (3 1/2 ounces) granulated sugar 1/3 cup (2 1/2 ounces) brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 to 1 1/4 teaspoons ground nutmeg, to taste 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups (11 1/4 ounces) King Arthur Unbleached All-Purpose Flour 1 (8 ounces) cup milk Topping 3 tablespoons (1 1/2 ounces) melted butter 3 tablespoons (1 3/8 ounces) Cinnamon-Sugar Plus or cinnamon sugar Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave). Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature. Yield: 12 muffins. Dog Biscuits For your favorite dog or dog lover (to share with her canine, of course!) these just-for-dogs biscuits are “vet vetted!” 2 cups (8 ounces) King Arthur White Whole Wheat Flour or Whole Wheat Flour 1 cup (3 ounces) rolled oats, regular or quick 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley 1/2 cup (1 7/8 ounces) Baker’s Special Dry Milk or nonfat dry milk 1/2 teaspoon salt 2 large eggs 1 cup (9 1/2 ounces) peanut butter, crunchy or plain 1/2 cup + 1 tablespoon (4 1/2 ounces) cold water, enough to make a cohesive dough Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the flour, oats, parsley, dried milk, and salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together; depending on the season, you may need to add a bit more (winter), or a bit less (summer). To make biscuits using a dog-bone cutter, roll the dough about 1/4" thick, and cut with a 3 1/2" cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you’ve used all the dough. To make dog “cookies,” drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4". Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans. Yield: about 42 larger (3 1/2" dog-bone) biscuits, 60 smaller (round) biscuits. Fudge Brownies This is the perfect gift for those folks who consider chocolate its own food group. You know who we’re talking about. 4 large eggs 1 1/4 cups (3 3/4 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder 1 tablespoon vanilla extract 1 cup (8 ounces) unsalted butter 2 1/4 (15 3/4 ounces) cups sugar 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour 2 cups (12 ounces) chocolate chips Preheat the oven to 350°F. Lightly grease a 9" x 13" pan Crack eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. Spoon the batter into a lightly greased 9" x 13" pan. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. Yield: Two dozen 2" brownies. Famous Department Store Blueberry Muffins This nostalgic classic will take you back to a simpler time. Perfect for anyone, but we recommend these for your child’s favorite teacher, the nurse’s station at your local hospital, or for your neighbor next door. 1/2 cup (4 ounces) butter 1 cup (7 ounces) sugar 2 large eggs 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup (4 ounces) milk 2 1/2 cups (12 1/2 ounces) blueberries, fresh preferred 1/4 cup (1 3/4 ounces) sugar, for topping Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers. In a medium-sized bowl, beat together the butter and sugar until well combined. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Beat in the baking powder, salt, and vanilla. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional — go for it! Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool. Yield: 12 muffins. 1 BAKE for GOOD 2 TAKE a PHOTO 3 POST it 4 FOLLOW us