In Need of Good Recipes for Bake Sale!! ?

Question

Ok. So. Every year I volunteer to bake for our local Hospice and Palliative Care Bake Sale. I love baking and enjoy trying new recipes. I was wondering if anyone had some great cookie/cake/pie/cupcake/anything else you can think of that you might possibly buy at a Bake Sale. I am trying to steer clear of any foods with peanut butter or any sort of nut products so any recipes without them will be greatly appreciated. I will accept recipes in any form whether you type out the recipe or you have some websites you know of that have good recipes anything and everything (except foods with nuts) will be very appreciated! Thanks!!

Answer 1

I have over 14000 recipes in my cooking group. Lots of desserts all easy to find.

Free to join and no obligations

http://groups.msn.com/CookingWithKay

You could make this is a couple loaf pans if you wanted

This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.

There is no need for frosting, one of the most moist cake I have ever eaten.



CREAM CHEESE POUND CAKE



1 cup margerine, softened

1/2 cup butter, softened ( do not substitue)

8 ounces of cream cheese, softened

3 cups sugar

6 eggs

3 cups flour

2 tsp vanilla



Combine first 3 ingredients

Creaming them well

Gradually add sugar, beating until light and fluffy

Add eggs 1 at a time, beating each one

Add flour mixture to creamed mixture, stirring until combined

Stir in vanilla



Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans

Bake at 325 for 1 hour and 45 min  ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary

Cool in pan for 10 min

Remove and cool completely

CHOCOLATE PEANUT BUTTER CUPCAKES



1 CAKE MIX, ANY CHOCOLATE ONE

1 CONTAINER OF HOMEESTYLE VANILLA FROSTING

1/2 CUP CREAMY PEANUT BUTTER

15 MIN. PEANUT BUTTER CUPS UNWRAPPED AND CUT IN HALF





Preheat oven to 350

Place cupcake papers in tin

Prepare and bake and cool cupcakes

Combine frosting and peanut butter

Stir till smooth

Frost  cupcake

Place cut p.b. cup cut side down on top of each cupcake

STRAWBERRY CHEESECAKE CUPCAKES

24 paper liners

FOR THE CHEESECAKE BATTER:

2 packages (8 ounces each) cream cheese, at room temperature

1 cup confectioners' sugar

1 teaspoon vanilla extract

FOR THE YELLOW CUPCAKE BATTER:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, at room temperature, cut into small pieces

3/4 cup sugar

1 1/2 teaspoons vanilla extract

2 large eggs

1/2 cup milk, at room temperature

FOR SERVING:

24 whole strawberries

1 1/3 cups apple jelly

Preheat oven to 350 degrees F. Place paper liners in all wells of two 12-cup cupcake tins.

TO MAKE THE CHEESECAKE BATTER:

In a large bowl with an electric mixer on medium-high speed, beat cream cheese until creamy, about 2 minutes. Add confectioners sugar and vanilla extract and beat until smooth and creamy, about 3 minutes, scraping down the bowl once or twice; set aside.

TO MAKE THE YELLOW CUPCAKE BATTER:

Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.

TO MAKE THE CUPCAKES:

Divide the Yellow Cupcakes batter among the 24 cupcake wells. Top with cheesecake batter, dividing equally over the cake batter.

Bake for about 20 minutes. The cheesecake might crack a little, which is OK. The tops should look puffed and dry. They will not color. Cool cupcake tins on racks. Refrigerate at least overnight, still in cupcake tins.

Remove cupcakes from tins and place on jelly-roll pan to catch drips from subsequent topping. Rinse and pat strawberries dry. Hull them, then slice from top to bottom in very thin slices the thinnest they can be without falling apart. Fan out slices on top of cupcakes in whatever attractive patterns you like - a flower, straight across, fan-shaped.

Heat jelly in a small saucepan over low heat or in microwave until very fluid. Brush jelly over strawberries and cupcake surface. Chill to set jelly. Cupcakes are ready to serve.

Makes 24





GIANT SNICKERDOODLES  

1 c. butter, softened

1 1/2 c. granulated sugar

2 eggs

2 3/4 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 tbsp. granulated sugar

2 tsp. ground cinnamon

In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy.

In another bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture; blend well. Refrigerate dough 30 minutes.

In a shallow dish combine 2 tablespoons sugar and cinnamon. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet). Bake at 375 degrees for 12-15 minutes. Transfer to wire racks to cool.



OATMEAL RAISIN DROPS

2 1/2 DOZ COOKIES



1 cup butter, softened

1 cup sugar

1/2 cup brown sugar, firmly packed

2 eggs

1 tsp vanilla

2 cups flour

1 tsp salt

1 tsp baking soda

1 1/2 cup oats

1 1/4 cup raisins

Preheat oven to 375

Cream together, sugars, eggs, and vanilla

Stir in flour, salt, baking soda, and oats

Mix well

Stir in the raisins

Drop by tablespoons on a lightly greased cookie sheet

Bake for 10 min

Remove to cool

Banana Nut Bread with Yellow Cake Mix

I have made this a lot. This is really a great banana bread - easy and moist. Everyone who loves banana bread should give this a try.

1 (18.25 ounce) box yellow cake mix

3 eggs

1/3 cup oil or applesauce (your choice, tastes

    great made both ways)

3 to 5 ripe mashed bananas

1 cup chopped pecans or walnuts

Heat oven to 350 degrees F.

Mix mashed bananas with eggs, oil or applesauce if using cake mix and nuts.

Pour into 2 greased and floured loaf pan or a Bundt pan and bake for approximately 30 to 35 minutes, depending on your oven. Remove from oven and let cool 10 minutes, then remove to a wire rack to cool completely.

NOTE: Bundt pan, bake approximately 45 minutes

MONKEY BREAD  

4 cans refrigerator biscuits (about 40)

1 1/2 tablespoons cinnamon

1/2 cup butter

1 cup white sugar

1 cup brown sugar, packed

1/2 cup pecans, raisins and/or coconut, if desired

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.

Add biscuit pieces, several at a time; shake to coat well.

Place pieces in a buttered tube or Bundt pan until all are used.

Sprinkle layers with nts, raisings or coconut.

Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pou over tp of biscuits.

Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve



HAWAIIAN PINEAPPLE BANANA BREAD

Yield: 2 Servings

3 c Flour

2 c Sugar

1 ts Baking soda

1 ts Cinnamon

3/4 ts Salt

1 c Pecans -- chopped

3 Eggs -- beaten

1 c Oil

2 c Mashed bananas -- (about 5)

2 ts Vanilla extract

1 cn Crushed pineapple -- (8

Oz)-- drained

In a large bowl, combine the flour, sugar, baking soda, cinnamon, and

salt; stir in pecans. In a separate bowl, combine remaining

ingredients; mix well. Pour wet mixxture into dry mixture, stirring

just until dry ingredients are moistened. Spoon batter into 2

greased and floured 8x4" loaf pans. Bake for about 1 1/2 hours at

3500. Cool in pan for 10 minutes, then remove from pans. In Hawaii

they'd use macadamia nuts, but pecans or walnuts work just as well.

Very Cherry Nut Bread

Source: Midwest Living Magazine, August 1998

2 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 1/4 cups milk

3 tablespoons cooking oil

1/2 teaspoon almond extract

1 cup maraschino cherries, well drained, coarsely chopped

2/3 cup almonds, chopped

Lightly grease a 9 x 5 x 3-inch loaf pan and set aside.

In large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder and salt.

In small bowl, stir together egg, milk, cooking oil and almond extract until well combined.

Add egg mixture to dry mixture all at once. Stir till just moistened. Fold in the maraschino cherries and chopped almonds. Pour batter into prepared pan.

Bake in a 350 degree F oven for 1 hour or until a wooden wooden pick inserted near center comes out clean. Cool in loaf pan on wire rack 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight before slicing

Answer 2

Miniature Cheesecakes

1 1/2 packages (8 oz size) cream cheese

1/2 cup sugar

2 eggs

3/4 tsp vanilla

Topping:

1 cup sour cream

1/4 cup sugar

1/2 tsp vanilla

strawberry or pineapple preserves

Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.

Add eggs, on at a time, beating well after each addition.

Add 3/4 tsp vanilla and beat until smooth and creamy.

Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).

Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.

Morning Glory Muffins

2 cups flour

1 ½ cups sugar

2 tsp baking soda

½  tsp salt

2 tsp cinnamon

3 lg carrots, grated

½ cup nuts, chopped

½ cup coconut

1 apple peeled and grated

3 eggs

1 cup oil

2 tsp vanilla

½ cup raisins

Mix dry ingredients together. Stir in carrots, raisins, apple, nuts and coconut. Beat eggs with oil and vanilla. Stir in to dry ingredients until combined. Fill greased muffin tins 2/3 full. Bake at 350 for 20 minutes.

Banana Nut Bread

1 ½ cups sugar

½ cup butter, melted

3 bananas, mashed

2 eggs, beaten

2 cups flour

½ tsp baking soda

1 tbs sour cream added to regular milk to make 1/3 cup

¼ tsp salt

1 tsp vanilla

½ to 1 cup chopped walnuts (optional)

Mix all ingredients together in a large bowl until blended well. Add chopped nuts, mix together. Pour into greased loaf pan about 1 inch from the top. Bake at 350 for 60 minutes.

Strawberry or Pineapple Bread

2 – 10 oz pkg or 2 boxes frozen strawberries or

1 – 20 oz can crushed pineapple, drained

4 eggs, beaten

1 ¼ cup vegetable oil

2 cups sugar

3 cups flour

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 ½ cups chopped nuts (walnuts or macadamia)

Blend strawberries or pineapple with eggs, oil, and sugar. Sift flour, baking soda, salt, and cinnamon together and add to egg mixture. Stir in nuts.

Put into 2 or 3 buttered aluminum loaf pans depending on size of pans. Bake at 350F for 1 hour. Makes 2 regular size loafs or 4 small ones. If using small pans decrease the cooking time to 45 minutes.

Answer 3

Nick's 'Supernatural' Brownies-MAKES 24 BROWNIES

16 tbsp. unsalted butter,

   plus more for greasing

8 oz. bittersweet chocolate,

   cut into 1⁄4" pieces

4 eggs

1 cup sugar

1 cup firmly packed dark brown

   sugar

2 tsp. vanilla extract

1⁄2 tsp. fine salt

1 cup flour

1. Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set pan aside.

2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.

3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.

Answer 4

Cake:

2 cups sifted flour

1 cup sugar

1 cup dark brown sugar

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 cup Dr Pepper

1/2 cup chocolate chips

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1-1/2 teaspoons vanilla

Frosting:

3/4 cup butter-flavored vegetable shortening

6 tablespoons unsalted butter, softened

4 cups sifted powdered sugar

1/4 cup unsweetened cocoa powder

1/4 cup Dr Pepper

1-1/2 teaspoons vanilla

Instructions

Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, tapping out any extra flour. Sift together the flour, sugar, brown sugar, cocoa and baking soda into a bowl and set aside. Pour the Dr Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Pull off the heat and set aside.

Combine the eggs, buttermilk, oil and vanilla in a mixer bowl and mix on medium speed until combined, about 2 minutes. With the mixer running, slowly pour in the Dr Pepper-chocolate mixture and continue beating until combined, about 1 minute.

With mixer on low, gradually add the dry ingredients. Increase speed to medium and beat 2 minutes more. Divide the batter between the 2 pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool the layers in the pan for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.

To make frosting, beat shortening and butter in a mixer bowl until soft and fluffy. Add the powdered sugar and cocoa, and continue mixing until combined. Stir together the Dr Pepper and vanilla and very slowly pour it into the frosting, beating with the mixer on high speed to thin it a bit. Continue beating until light and fluffy, about 1 minute.

Set first layer, top down, on a flat plate. Spread 1 cup of the frosting on top. Top with the second cake layer and spread the rest of the frosting on the top and sides of the cake, making attractive swirls.

Yield: 12 servings.

Answer 5

1 small Box Jello cook & serve, chocolate pudding powder

1/2 cup Non−fat dry milk powder

1 tablespoon Unsweetened Hershey's cocoa

1/2 cup Sugar

1 cup Self−rising flour

4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl

1 teaspoon Vanilla

4 ounces Applesauce

1/4 teaspoon Baking soda                                    1 small Box Jello cook & serve, chocolate pudding powder

1/2 cup Non−fat dry milk powder

1 tablespoon Unsweetened Hershey's cocoa

1/2 cup Sugar

1 cup Self−rising flour

4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl

1 teaspoon Vanilla

4 ounces Applesauce

1/4 teaspoon Baking soda|In medium mixing bowl combine Jello powder, dry milk, cocoa,

sugar and flour. Set aside. With electric mixer, beat alternately

into the egg white mixture a cup at a time with the vanilla,

applesauce and baking soda, which have been mixed together.

Beat 2 minutes after last addition. Divide batter equally between

12 paper−line cupcake wells. Bake at 350 degrees about 18−20

minutes or until tester comes out clean. Cool in pan on wire rack

10 minutes then remove.bowl combine Jello powder, dry milk, cocoa,

sugar and flour. Set aside. With electric mixer, beat alternately

into the egg white mixture a cup at a time with the vanilla,

applesauce and baking soda, which have been mixed together.

Beat 2 minutes after last addition. Divide batter equally between

12 paper−line cupcake wells. Bake at 350 degrees about 18−20

minutes or until tester comes out clean. Cool in pan on wire rack

10 minutes then remove.  This is called Enterman's Fat Free Chocolate Cup Cakes.

I wish you good luck with your bake sale.

Answer 6

For a bake sale I once made Rice Krispies and formed them into popsicle shapes. I put a popsicle stick in one end after they set up and I dipped them about one third of the way in chocolate and put sprinkles on them. After the chocolate had hardened I wrapped the pop in Saran Wrap and tied a bow where the Rice Krispies and the popsicle stick meet. They were a real hit with the kids.

Answer 7

Here's a vintage homemade applesauce cake recipe that comes out moist and delicious every time.

Applesauce Cake

1 2/3 cups sifted all-purpose flour

½ cup sugar

¼ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1/3 cup brown sugar

1/3 cup shortening

1 ¼ cups applesauce

1 large egg

½ cup raisins

Preheat the oven to 350 degrees. Grease and flour a 9-inch square baking pan.

Sift together the flour, granulated sugar, baking powder, baking soda, salt and spices. Add the brown sugar, shortening and applesauce; beat for 2 minutes. Add the egg and beat an additional 2 minutes. Stir in the nuts and raisins. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a tester inserted in the cake comes out clean. Cool in the pan before cutting.

Kitchen-tested recipes from Lucky Leaf, Knouse Foods, Inc., 1965

Answer 8

COOKIE POPS

Yield: 4 dozen cookies  

Baking time: 8 min  

Ingredients:

1    cup all-purpose flour

1/2    cup LAND O LAKES® Butter, melted

1/4    cup honey

1    (18.25-ounce) package yellow or chocolate cake mix

2    eggs

   Decorator sugars and candies

   Wooden craft sticks

Directions:

Heat oven to 375°F. Combine all ingredients except decorator sugars and wooden sticks in large bowl. Stir until well mixed.

Shape dough into 1-inch balls; roll in decorator sugars. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned.

Immediately and carefully insert wooden sticks half-way into side of each cookie. Cool 1 minute; remove from cookie sheets.

Recipe Tip

For gift giving, once cookies are cooled, write a special message on wooden stick. Wrap cookie pops in colored plastic food wrap, cellophane or gift bags and tie with ribbons.

Recipe Tip:

If desired, shape balls of dough into stars, trees, wreath, etc. Bake as directed.

BIG BATCH FUDGY BROWNIES

Yield: 48 brownies  

Baking time: 20 min  

Brownie Ingredients:

1    cup LAND O LAKES® Butter

4    (1-ounce) squares unsweetened baking chocolate

2    cups sugar

1/2    cup LAND O LAKES® Sour Cream

4    eggs, slightly beaten

2    teaspoons vanilla

1 3/4 cups all-purpose flour

1/2    teaspoon salt

Frosting Ingredients:

1    cup real semi-sweet chocolate chips

2    tablespoons shortening

1 1/2 cups powdered sugar

1/2    teaspoon vanilla

3 to 5 tablespoons milk

Directions:

Heat oven to 350°F. Melt butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, until smooth (5 to 8 minutes). Remove from heat; stir in sugar. Add sour cream, eggs and 2 teaspoons vanilla; mix well. Stir in flour and salt just until moistened.

Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until brownie begins to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (3 to 5 minutes). Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Spread over cooled brownies. Cut into bars.

GLAZED APPLE PIE BARS

Yield: 36 bars  

Baking time: 45 min  



Pastry Ingredients:

1    egg, separated, reserve egg white

1/2    cup milk

2 1/2 cups all-purpose flour

1    teaspoon salt

1    cup cold LAND O LAKES® Butter, cut into chunks

Filling Ingredients:

1    cup crushed corn flakes

8 to 10 medium (8 cups) tart cooking apples, peeled, sliced

1    cup sugar

2    teaspoons ground cinnamon

1/2    teaspoon ground nutmeg

1    reserved egg white

2    tablespoons sugar

Glaze Ingredients:

1    cup powdered sugar

1/2    teaspoon vanilla

1 to 2 tablespoons milk

Directions:

Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.

Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.

Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.

Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.

Beat egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.

Recipe Tip

If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.

Recipe Tip

To easily transfer pastry to jelly-roll pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.

Recipe Tip

Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.

CHUNKY CHOCOLATE TOFFEE COOKIES  

Yield: 4 1/2 dozen cookies

Baking time: 10 min  

Ingredients:

1    cup LAND O LAKES® Butter, softened

3/4    cup firmly packed brown sugar

1/2    cup sugar

2    eggs

1    tablespoon vanilla

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2    teaspoon baking soda

1/2    teaspoon salt

3    (1.4-ounce) English toffee candy bars (1 cup), coarsely chopped*

2    (7-ounce) milk chocolate bars (3 cups), coarsely chopped**

Directions:

Heat oven to 350°F. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Stir in toffee and chocolate.

Drop dough by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

*Substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits.

**Substitute 3 cups milk chocolate chips.

hope these help.                good luck and enjoy.

Answer 9

I just this second put down my newest issue of "Woman's Day" magazine, that came today (Sept. 16 issue).  It has a whole section on special Bake Sale items - recipes and how to display them for sale.  They look really good too!   I'm sure you can find that issue on their website

Answer 10

Rice Krispy treats are always big sellers!  Change it up a bit by adding a couple cups of Fruity Pebbles rice cereal to the Rice Krispy mix, to make the treats colorful!

Do yeast rolls in a dispoable aluminum cake pan... about 12 in a 9" pan...bake and slip into a zip bag when fully cooled.

Loaves sell good around here: zucchini bread, banana bread, cranberry-orange bread, even yeast bread.

Answer 11

Lemon Bars are always a hit.

Answer 12

make brownies in cupcak form. in the middle of them, pour chocolate syrup. at the end put powdered sugar on top! It is delicous

Answer 13

I have made homemade fudge for bake sales for years and it has always been a very good seller. These recipes never fail and I make them all the time to give as gifts, as well.

This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter

3 cups sugar

2/3 cup evaporated milk

1 7-ounce jar Kraft marshmallow crème

12 ounce bag semi-sweet chocolate chips

1 bottle (airline size or nip) or 1 shot Irish Crème

2 cups walnuts or pecans - OPTIONAL

2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

**************************************...

Fantasy Fudge

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow crème

1 cup chopped nuts - OPTIONAL

1 tablespoon vanilla

Traditional method:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

**************************************...

Vanishing Oatmeal Raisin Cookies

½ pound (2 sticks) butter, softened

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs, room temperature

1 teaspoon pure vanilla extract

1 ½ cup all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups Quaker Oats (Quick or Old Fashioned, uncooked)

1 cup raisins

Preheat oven to 350 degrees F.

Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt. Stir in oats and raisins, mix well.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes, or until golden brown. Cool 1 minute on cookie sheet, remove to wire rake.

Makes about 4 dozen.

BAR COOKIES

Bake 30 to 35 minutes in an ungreased 13x9x2-inch metal baking pan.

You can substititute chocolate chips for the raisins and add in flaked coconut.

**************************************...

Sugar Cookie Standouts

Ingredients

2/3 cup butter, softened

3/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 tablespoon milk

1 teaspoon vanilla

2 cups all-purpose flour

Edible glitter, sparkling sanding sugar, or granulated sugar (optional)

Directions

In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 2 to 3 hours or until easy to handle.

On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.

Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.

Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.

Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.

Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.

Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.

Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.

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Snickerdoodles

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 egg

1/2 teaspoon vanilla

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon ground cinnamon

Directions

In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

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CORELLIAN COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt

¾ cup Butter, softened

1 2/3 cup Sugar

2 Eggs – large or bigger (I prefer to use Jumbo)

1 ½ tsp Pure Vanilla Extract

2 ½ cup Quick Oats

1 cup Flaked Coconut

16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland) - Optional

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.

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Original Nestlé Toll House Chocolate Chunk Cookies

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter or margarine

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

1 cup chopped nuts

Directions:

Preheat oven to 375º F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:

Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

WA