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Help end childhood hunger in America with a bake sale

Fight childhood hunger by baking something healthy and sweet. Join Share Our Strength's fourth annual Great American Bake Sale, raising dough from your kitchen for programs that take a bite out of childhood hunger in America.

Enjoy the fun and make your bake sale a success:

--Publicize everywhere; get the kids to make attractive fliers, announce it in newsletters and community listings in the newspaper and on local radio.

--Wrap goodies for sale with hunger stickers, downloadable at www.greatamericanbakesale.org, which provide information on childhood hunger in America.

--Price in round figures so it is easy to make change, or, offer baker's dozen deals.

--Take orders ahead of time and offer delivery for a small charge.

--Wrap singles or double cookies or bars for immediate, eat-now impulse purchases.

--Contact a local shelter or charity as potential recipient for any leftover baked goods.

--Happily accept cash donations to fight childhood hunger through education.

More than 12 million children in the United States are at risk of hunger.

Share Our Strength's programs address this crisis. Proceeds from this year's Great American Bake Sale will support summer and after school feeding programs and nutrition education for low-income families. Follow suit by baking healthy goodies that not only taste good, but are good for you, too.

Bake your favorite healthy goodies or try these yummy made-over treats from Food Network.

To register for Share Our Strength's Great American Bake Sale, visit www.greatamericanbakesale.org. Pre-heat your oven and do something sweet for a hungry child.

Made-Over Chocolate Chip Cookies

3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 teaspoon baking soda
1 teaspoon fine salt
6 ounces semisweet chocolate chips or chunks
4 ounces dried cranberries or dried cherries

Evenly position 2 racks in middle of oven and preheat to 375 F. Line two baking sheets with parchment paper or silicon sheets. (If you only have one baking sheet, let it cool completely between batches.) Whisk sugars, eggs, oil and vanilla in large bowl until smooth. Whisk flour, baking soda, and salt in another bowl. Stir dry ingredients into wet ingredients with a wooden spoon; take care not to over mix. Stir in chocolate and dried fruit. Scoop heaping tablespoons of dough onto prepared pans. Wet hands slightly and roll dough into balls. Space cookies about 2 inches apart on pans. Bake about 12 to 15 minutes, until golden but still soft in the center, Transfer hot cookies to cooling rack. Serve. Makes: 26 cookies. Cook's notes: Store cookies in a tightly sealed container up to 3 days.

Nutrients per serving: 146 calories, 6g total fat, 1.4g saturated fat, 23g carbohydrates, 1g fiber, 1.7g protein. Courtesy: Food Network Kitchens.

Made-Over Deep Dish Brownies

3 tablespoons unsalted butter
2 tablespoons canola or other neutral-tasting oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
2 large eggs, cold
1 tablespoon cold brewed coffee
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda

Position rack in lower third of oven and heat oven to 325 F. Use an 8- by 8-inch silicon baking pan or line a similar-sized metal or glass baking dish with foil or parchment paper so it hangs over the edges about 1 inch. Spray prepared pan. Put butter, oil and chocolate in microwave-safe bowl and heat 2 minutes at 75 percent power. Stir; microwave again until completely melted, about 2 minutes more. (Or, put chocolate and butter in heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set bowl over water, not touching, and stir occasionally until mixture is melted and smooth.) Stir sugars, vanilla and salt into chocolate mixture with a wooden spoon. Add eggs and coffee and beat vigorously until fully incorporated and batter is thick and glossy. Add cocoa, flour and baking soda and stir just until they disappear. Pour batter into pan; bake about 30 minutes (40 minutes if not using silicon), until top is crispy and toothpick inserted into center comes out clean. Cool brownies in pan. Lift out using foil liner, if needed. Peel off foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature up to 3 days.

Cook's notes: These brownies were made healthier by cutting out more than half the butter. To keep the fudgy quality, canola oil was added. Then the eggs and sugar were reduced by half. To keep the richness and liquid, a combination of semisweet chocolate and cocoa powder was used instead of unsweetened chocolate. The flour was reduced, and coffee and more vanilla extract were added for rich flavor. To make up for the missing texture of the eggs, a little baking soda was added to get a better rise. Also, a silicon baking pan was used instead of a lined and buttered baking pan. The result? A brownie that is still rich and fudgy with a gorgeous crackle top--and one you can feel much better about eating. Makes: 16 (2-inch) square brownies.

Nutrients per serving: 155 calories, 6.5g total fat, 3g saturated fat, 23g carbohydrates, 2g protein, 1g fiber, 105mg sodium. Courtesy: Food Network Kitchens.



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