Lura Ball’s Reinvented Bake Sale
On Sunday, December 10, The Sisters in Christ of the Congregational Church of Christian Fellowship (Senior Pastor James McKnight) will present its 5th Annual "Joyful; Joyful Dessert Walk & Old Fashioned Bake Sale".
The event is the brainchild of Lura Ball who was looking for a way to restart the women’s ministry.
“With all these wonderful cooks in the church I came up with a new way to spin a bake sale, so I decided we could do a self-contained dessert walk where people could go along and sample different people’s desserts,” Ball said.
Customers purchase a big ($10) or small ($7.50) container then stroll down Dessert Lane choosing what treats they like from a variety of festive homemade holiday desserts, including cookies, cakes, pies, candies, cupcakes and cobblers. Customers may also purchase whole cakes and pies in a more traditional bake sale section. Free seasonal beverages will be available all day while rounding out the event is a cake auction. Proceeds will go towards supporting the restoration of the church's historic Bell Tower. (Presale orders are available on their website at www.christianfellowshipla.org).
Ball—who describes herself as an amalgamation of a number of good cooks, including her mother— is known for her monkey bread, sweet potato cranberry cookies, peanut brittle, red velvet crinkle cookies and teacakes (which sold out last year before the event got underway).
Ball has a cookie line that is tentatively slated to launch in 2018. Until then, she has a cookie ministry where she bakes to make people feel good. The recipe provided is another one of her favorites.
5 cups all-purpose flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 1/4 teaspoons salt (none if using salted butter)
2 cup unsalted butter, softened
3 cup granulated sugar
4 large eggs
2 tablespoons, vanilla extract (no substitutes)
½ cup granulated sugar
2 tablespoons ground cinnamon
Preheat the oven to 400ºF and line several baking sheets with parchment paper. In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In another bowl, using a mixer, cream butter and 3 cups sugar together until light and fluffy, (about 3–5 minutes). Beat in eggs and vanilla scraping side of the bowl with spatula to combine all. Turn mixer on low and slowly add flour mixture until well combined.
Mix remaining ½ cup sugar and cinnamon together in a small bowl. Use a tablespoon or 1 ½ inch cookie scoop to measure out balls of dough. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.
Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 8–9 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving to a rack to cool completely before serving.
(Note: This recipe serves a crowd. Cut in half to make a smaller batch or freeze the dough to bake at a later time)