#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.
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