Calling On Bakers To Help Hungry Children (NAPSA)—Americans are gear- ing up for an annual event aimed to help hungry children. Designed to ensure that the 12 million children in Americaat risk of hunger have the food they need to learn, grow and thrive, this year’s Share Our Strength Great American Bake Sale will mark the fourth time the event has been held. Share Our Strength, one of the nation’s leading organizations working to end childhood hunger in America, is encouraging everyone—individuals, students, faith- based, community and business leaders—to organize a bakesale. Funds raised are granted to local organizations that work to increase participation by low- income children in summer and after-school feeding programs and to support nutrition education programsfor low-incomefamilies. Bake sales are fun, easy to organize and can be in a variety of forms: from a July 4th theme to pie-eating contests or baking com- petitions. If you’re short on time you can still participate by hosting a virtual bakesale. To find out more, visit www.GreatAmericanBakeSale.org. Here is a suggested recipe to use in your bake sale, from Food Network, the national television partner of Share Our Strength’s Great American BakeSale. Chocolate Chip Cookies From Food Network Kitchens % cup packed dark brown sugar *% cup sugar 2 large eggs % cup canola oil 4 ounces dried cranberries or dried cherries 1. Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parch- ment paper or silicon sheets. (If you only have 1 baking sheet, let it cool completely between batches.) 2. Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth. 3. Whisk the flours, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to overmix. Stir in the chocolate chips or chunksanddriedfruit. 4. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden butstill soft in the center, about 12 to 15 minutes, depending on how chewyor crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 3 days. Yield: 26 cookies Prep Time: 20 minutes Cook Time: 15 minutes 1 teaspoon pure vanilla extract 1 cup all-purposeflour 1 cup whole wheat pastry flour Nutritional analysis per serving: Calories: 146 Total fat: 6 grams 1 teaspoonfinesalt 6 ounces semisweet chocolate chips or chunks Protein: 1.7 grams % teaspoon baking soda Ease ofpreparation: easy Saturated fat: 1.4 grams Carbohydrates: 23 grams Fiber: 1 gram
