You’re likely to run out of these sweet and easy-to-make treats.
The flyer comes home: School Bake Sale! No need to panic. These three HomeLife readers have brought their best recipes for sweet treats, so you don’t have to worry. Wrap treats up with some plastic wrap and a bow, and you’re good to go. And remember to label products that have nuts, so there are no allergy issues.
Makes 40 cookies
1 cup sugar
1 cup light corn syrup
1 ½ cups peanut butter
6 cups cornflakes
In a medium saucepan, bring sugar and corn syrup to a boil. Remove from heat, and add peanut butter. Stir until smooth, add cornflakes, and gently combine until coated. Drop tablespooned-sized cookies onto wax paper, and cool before serving.
Contributed by Janalyn Davis –“This cornflake chewy recipe is great to make anytime of the year. It’s so simple and can be made quickly. My husband especially loves these treats, so it’s nice to make them for him.”
Sassy Cinnamon Muffins
Makes 12 muffins
1 ½ cups self-rising flour
½ cup sugar
¼ cup light brown sugar
1 teaspoon cinnamon
½ cup cooking oil
½ cup milk
½ chopped nuts
Preheat oven to 400 degrees. Mix together flour, sugar, brown sugar, and cinnamon. Add egg, oil, and milk to dry ingredients and stir well. Fold in nuts. Spray muffin tin with cooking spray and distribute batter among 12 muffin cups. Bake for 20 minutes or until a toothpick inserted into a muffin comes out clean.
Contributed by Martha Sayers – “This favorite muffin recipe has been used and shared by me for over 50 years. I love it because most kitchens have these basic ingredients.”
Pecan Pound Cake
Makes 16 servings
3 cups sugar
1 cup (2 sticks) salted butter
½ cup shortening
6 large eggs
1 cup sour cream
1 teaspoon vanilla
¼ teaspoon baking soda
3 cups all-purpose flour
1-2 cups chopped pecans
Preheat oven to 325 degrees. Using an electric mixer, combine sugar, butter, and shortening until creamy. Add eggs one at a time, beating after each addition. Blend in sour cream and vanilla. Add baking soda and all-purpose flour, one cup at a time, beating after each cup. Mix until creamy, and fold in chopped pecans. Grease a Bundt pan. Transfer cake mixture into the pan, and bake for 1 hour 15 minutes. Let the cake cool in the pan before turning it upside down to remove.
Contributed by Barbara Anderson – “Using a cooking spray with flour will help prevent this cake from sticking to the Bundt pan.”
Cornflake Chewies – You can substitute another cereal here, like Cheerios, to mix up this simple no-bake cookie!
Pecan Pound Cake – To prevent air bubbles from forming in a Bundt cake, spoon batter into the pan rather than pouring it. Then gently tap the pan on the counter a few times before baking to help any air bubbles to rise to the surface.
Sassy Cinnamon Muffins – Pecans or walnuts will work well with the cinnamon flavor in these muffins, or omit nuts altogether. Chocolate chips or raisins would be a good alternative, as well.
Cornflake Chewies – light corn syrup, peanut butter, sugar
Pecan Pound Cake – baking soda, butter, eggs, flour, shortening, sugar, vanilla
Sassy Cinnamon Muffins – cinnamon, cooking oil, egg, light brown sugar, milk, self-rising flour, sugar
Cornflake Chewies – cornflakes
Pecan Pound Cake – chopped pecans, sour cream
Sassy Cinnamon Muffins – chopped nuts
This article originally appeared in HomeLife Magazine. HomeLife is looking for family-friendly, budget-conscious, original recipes from readers like you. Simply email us your recipe, name and contact info to firstname.lastname@example.org. We will pay $25 for each recipe that is printed. We regret that mailed submissions cannot be accepted. Recipes become the property of HomeLife and may be edited prior to publication. Share your recipe with HomeLife!