Saturday, April 7, 2012

4 Ways To Bake A Difference With Solo Foods

Those of you who follow us on Facebook and Twitter have most likely heard that Solo Foods, huge supporter and corporate sponsor of Great American Bake Sale, has made an incredible donation of products to our 2012 season. With this opportunity we have decided to make it our mission to take each product and create fun new recipes and blog about them!  If you will be Baking a Difference this year please check back in for even more tasty new treats to pop onto your table.  And remember to come visit a Cookie Central Great American Bake Sale to grab one of these treats already made! 

Learn more about Solo Foods, fan them on Facebook and follow them on Twitter.

Register today to host a Great American Bake Sale to support  
Share Our Strength's efforts to end childhood hunger in America >> HERE

Chocolate Cherry Bars:   This recipe makes one 13x9 pan of bars and can be easily doubled.  I prefer to cut mine in to 20 squares, package them individually, and sell them for $1.00.
Preheat Oven To: 350

  1. Whisk together flour and baking soda.
  2. Melt butter in a large, deep pan over medium heat.  Remove from heat and whisk in cocoa until smooth.
  3. Whisk in eggs, sugar, pastry filling and extracts.
  4. Stir in flour, then pie filling.
  5. Spread in a parchment lined 13x9" baking dish. 
  6. Bake 40 minutes, rotating halfway.  Cool and cut to desired size.


Blueberry Cobbler Bars: My 5 y/o made these all by herself!  While she 'used' 3 cups of pie filling, there was some confusion about how much filling actually made onto the bars, so the recipe was adjusted.  If you find the filling looks a little thin, use more!

Preheat oven to: 375

  1. Combine all ingredients - NOT the filling -  in a large bowl.  Mix until dough forms. *my daughter found it easiest to use her hands*
  2. Spread half the dough in the bottom of a 13x9" parchment lined baking dish. Spread Blueberry Pie Filling evenly over the bottom layer.  Crumble the remaining dough over the top.
  3. Rotating halfway through, bake until top is slightly brown, approximately 40 minutes. Cut to desired size

Brown Butter Butterscotch Marshmallow Bars:
Ooey, gooey sticky goodness!  Take the time to brown the butter - it makes the bars!

  • It takes a while for the butter to start to brown, but once it does it goes quick so keep an eye on it!
  • Gently swirl in the marshmallow creme through the batter, taking care to to mix it in completely.

Preheat Oven To: 350
  • 2.5 Sticks Unsalted Butter
  • 2.25 C. Flour
  • 1.5 tsp Baking Powder
  • 1.5 tsp. Salt
  • 1/2 tsp Cinnamon
  • 2 C. Brown Sugar
  • 1/2 C. Sugar
  • 3 Eggs
  • 2 tsp. Vanilla Extract
  • 1 - 11.5oz. Package Butterscotch Chips
  • 1 Container Solo Foods Toasted Marshmallow Creme

  1. In a large shallow pan, cook butter over medium heat until golden brown.
  2. Pour brown butter in a mixing bowl, scraping the browned bits of the bottom of the pan as you do.
  3. Add sugars and extract and mix on medium-high for 3 minutes.  Add eggs, beat until combined.
  4. Mix in flour, baking powder and salt. Fold in butterscotch chips and marshmallow creme. Spread into a 13x9" parchment lined pan.
  5. Bake 40 minutes, rotating halfway through. Cut into desired size.

Rugelach Bars:  
We made these as bars, but they came out really well when we dropped them as cookies too.  To try out the cookie form, drop the batter 2" apart in 1.5" balls on a parchment lined cookie sheet and bake for 10-12 minutes...rotating halfway through of course.

Preheat Oven To: 350
  • 2 Sticks Unsalted Butter
  • 3/4 C. Sugar
  • 2 Eggs + 1 Yolk
  • 1 tsp. Vanilla Extract
  • Zest of one Lemon
  • 2.5 C. Flour
  • 1/4 tsp. Salt   
  • 1.5 C. Semisweet Chocolate Chips
  • 1 C. Finely Chopped Walnuts
  • 2 Tbsp. Brown sugar
  • 1 Can Solo Foods Prune Plum Cake & Pastry Filling
  • 2 Tbsp. Milk
  • 1/2 tsp. Cinnamon

  1. In a medium bowl mix together Chocolate, Walnuts, Brown Sugar, Prune Filling, Milk, and cinnamon until combined.
  2. Cream the butter and sugar until light and fluffy (3-5 minutes).  Add eggs, yolk, vanilla and zest. Mix well. 
  3. Mix in flour and salt until just combined. Gently swirl in the chocolate mixture taking care to not combine completely.
  4. Spread in a 13x9" parchment lined baking dish. Bake until center springs back when pressed, approximately 25 minutes.