3 More Recipes from Sandra Lee’s Bake Sale Cookbook!

Soft Pretzels

Cook Time: 30 minutes
Yield: 14 pretzels

1 loaf frozen white bread dough, thawed (recommended: Bridgford)
1 egg, beaten
1/2 cup coarse salt
Topping options, recipes follow

Divide a thawed loaf of bread dough into 14 pieces. Roll each piece into a 16-inch rope and form into a pretzel shape. Cover and refrigerate. Bring 4 quarts of water to a boil. Boil pretzels, 3 at a time, until they rise to the surface. Drain on paper towels. Arrange 3 inches apart on a buttered sheet pan. Brush with a beaten egg and sprinkle with coarse salt or finely grated Parmesan cheese and garlic powder. Bake in a 400°F oven for 15 minutes or until brown.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com

Blueberry Lattice Cake

Prep 35 minutes Bake 35 minutes
Cool 35 minutes Oven 350°F

Makes 12 servings

Nonstick cooking spray
1 package (18.25 ounces) white cake mix, Duncan Hines®
1 package (4-serving-size) instant white chocolate pudding mix, Jell-O®
1 cup milk
1⁄2 cup vegetable oil
3 egg whites
1 can (15 ounces) blueberries in light syrup, drained, Oregon®
2 containers (12 ounces each) whipped vanilla frosting,
Duncan Hines®
3⁄4 cup white baking chips, melted, Nestlé®
3⁄4 cup powdered sugar, sifted, Domino®/C&H®
Fresh blueberries

1. Preheat oven to 350°F. Spray two 9-inch round cake pans with cooking spray; set aside.
2. In a large mixing bowl, combine cake mix and pudding mix. Add milk, oil, and egg whites; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl; beat on medium for 2 minutes more. Fold in drained blueberries. Pour batter into prepared pans.
3. Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack.
4. For white frosting, in a medium bowl, combine vanilla frosting and melted white baking chips.
5. To assemble, place one cake layer on a serving plate. Spread with 1⁄2 cup of the white frosting; top with second cake layer. Set aside 11⁄2 cups of the white frosting. Frost the side and the top of the cake with the remaining white frosting. In a medium bowl, beat powdered sugar and the reserved 11⁄2 cups white frosting on low until combined.
6. To decorate, insert a basketweave decorating tip into a pastry bag; fill with the powdered sugar-frosting mixture. Starting on the far left edge of cake top, pipe a long stripe of icing straight across top of cake. Cover cake top with additional stripes, spaced 1⁄4 inch apart. Turn the cake 45 degrees; pipe additional stripes of icing across the original strips, spaced 1⁄4 inch apart. Pipe a border around top edge of the cake. Garnish cake with fresh blueberries.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com

Chocolate Strawberry Hearts

Prep 35 minutes Chill 30 minutes
Bake 7 minutes per batch Oven 375°F
Makes 18 to 26 sandwich cookies

1 pouch (17.5 ounces) sugar cookie mix, Betty Crocker®
1⁄2 cup plus 1 tablespoon unsweetened cocoa powder, Ghirardelli’s®
1⁄3 cup butter, softened
1 egg
White, red, and pink sparkling sugar 1⁄2 cup strawberry jam, Knott’s®

1. Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside.
2. In a large bowl, stir together cookie mix, cocoa powder, butter, and egg until dough comes together. Shape mixture into a ball and wrap in plastic wrap. Chill in refrigerator for at least 30 minutes.
3. On a lightly floured surface, roll out dough to 1⁄4-inch thickness. Using a 21⁄2-inch heart-shape cookie cuter, cut out shapes. Reroll dough scraps and cut out more cookies until all the dough is used. Space half the cookies 1. 2 inches apart on prepared cookie sheets. Bake for 7 to 9 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheets on a wire rack for 5 minutes. Transfer cookies to wire rack; cool completely.
4. Using a 11⁄4-inch heart-shape cookie cutter, cut out the centers of the remaining cookies. Space cut-out hearts 2 inches apart on prepared cookie sheets. Arrange the heart centers on another prepared cookie sheet. Sprinkle with sparkling sugar. Bake for 6 to 8 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheets on a wire rack for 2. 5 minutes. Transfer cookies to a wire rack; cool completely.
5. Spoon about 1 teaspoon of the strawberry jam on each of the whole cookies. Top with cut-out cookies. Spread half the cut-out heart centers with some of the remaining jam; top with remaining cut-out heart centers to make tiny heart cookie sandwiches.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com