Can I have some recipes for bake sales please?

Answer 1

CHOCOLATE COVERED CHERRY COOKIES
----------------------------


1 (10 oz) jar MARACHINO CHERRIES (whole), well drained
(reserve the juice)
1-1/2 cups ALL-PURPOSE FLOUR
1/2 cup COCOA POWDER
1/4 tsp SALT
1/4 tsp BAKING POWDER
1/4 tsp BAKING SODA


1/2 cup BUTTER, room temperature
1 cup GRANULATED SUGAR
1 large EGG
1-1/2 tsp VANILLA
1 (16 oz) pkg SEMI-SWEET CHOCOLATED CHIPS
1/2 cup SWEETENED CONDENSED MILK


Preheat oven to 350-degrees.


Get out 2 baking sheets, do not grease. Set aside.


Drain the cherries, reserving the juice. Pat dry if necessary. If you'd like,
soak the cherries in your favorite liqueur (1-2 hours or overnight), then drain
well. Don't think the kids need the booze--leave that out.


Sift together the flour, cocoa, salt, baking powder and baking soda; set aside.


In a large mixing bowl, cream the butter and sugar until mixture is light and
fluffy. Add the egg and vanilla, mix well. Gradually add the dry ingredients,
beating until well combined. The dough will be pretty thick at this point;
make sure there is no flour showing in the mixture.


Using your hands, form the dough into balls, about 1-inch in diameter. Place
the balls onto your cookie sheets. Using your thumb, make a well in the center
of each ball of dough (the bigger the well--the more frosting you can pile on).
Place a whole cherry into each indentation.


In a small saucepan, combine the sweetened condensed milk and chocolate chips.
Stir over LOW heat until the chocolate is melted (I've found using the
microwave works much better (glass measuring cup)--no burnt chocolate). Stir in
4-5 teaspoons of the reserved marachino cherry juice, mixing well. How much
juice depends on how dry you were able to get the cherries.


Spoon about 1 teaspoon of the chocolate mixture over the top of each cherry,
covering it entirely. Between batches you may need to reheat the frosting. Stir
well after reheating.


Bake for about 10 minutes, or until the top of the cookie part is no longer
shiney. DO NOT brown.


Leave the cookies on you cookie sheets for 2-3 minutes. If you don't they will
fall apart. Cool completely on wire racks. Store in an airtight container.

~~~~~~~~~~~


Haystacks
2 pkg. butterscotch morsels
1 small can party nuts
1 small can chinese noodles OR
1 small can potatoe sticks
melt bits in top of double boiler. Stir in nuts and noodles. Drop by spoonful
on wax paper. refridgerate 10 min.

Date balls
1 stick margerine
2/3 c. sugar
1 egg - beaten
dash salt
1/2 tsp vanilla
1 sm. pkg. chopped dates
Cook all together constantly stirring for 10 min. Add 2 1/2 c Rice Krispes, 3/4
cup chopped nuts. Roll in balls in fine coconut.


Fudge Fingers 400 F - 15 min
3 sq. chocolate
3 Tbsp butter
3eggs
1 c. sugar
1/2 c. all purpose flour
1/4 tsp. salt
1 tsp vanilla
Beat eggs well, add sugar, add melted chocolate and butter and beat. Add flour,
salt and vanilla and blend. Bake in 9 x 13 greased pan.
Make topping.
melt 1/2 sq. chocolate, 2 Tbsp butter, add 2 Tbsp milk and 1 c. powder sugar.
Beat until creamy.
While cake is still hot after cooled 10 min. spread frosting over cake.
Top with jimmies and chopped walnuts.
Cut while warm in 3 x 1 inch pieces, leave in pan until cool

Answer 2

www.allrecipes.com is a great website !!

The perfect thing for a bake sale is chocolate. Seems to be the biggest seller everywhere !

Heres such a simple recipe its almost sinful !

Homemade reeses : melt either a bag of milk chocolate chips or 6 plain hershey bars. Spread 1/2 this chocolate on a cookie sheet lined with waxed paper, not too thin but not too thick maybe 1/8 inch thick or so. Put in frig to harden or in freezer for quicker outcome. Set the other half of chocolate aside, keeping it melted. NOW >> 1 cup peanut butter, mixed with 1-1/2cup powdered sugar. When the layer of chocolate is hard, spread this peanutbutter mixture on top evenly, and now spread the remaining chocolate on this peanutbutter layer, return to frig and chill till set, (about 15 minutes) when set, break into pieces or cut. GOOD GAWD this stuff is good !!! : ) Happy Sales

Answer 3

And now for an Aussie favorite!

Chocolate Crackles

You need:

250 grams (9 ounces) Copha (which is vegetable shortening)
4 cups rice bubbles (crispies rice)
1 cup sifted icing sugar
3 tablespoons coca (cocoa)

Melt the copha in a saucepan over a low heat, or in a microwave oven. Mix the rice bubbles, icing sugar, coca and melted copha until well combined. Spoon mixture into cupcake paper holders and then set for 12-24 hours in the refrigerator. This makes about 24 choccy crackles

Answer 4

Dan and Steve’s Peanut Butter Sandwich Cookies
Yield: 20 to 24 sandwich cookies

1 stick butter, softened
1/2 cup creamy peanut butter (I added and extra ¼ cup)
1/2 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon pure vanilla extract
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup quick oats
Peanut Butter Molasses Buttercream, recipe follows, or Nutella

Preheat oven to 350 degrees F.

Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined. I chilled the dough for about ½ hour and always used cooled cookie sheets.

Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. I used my larger cookie scoop and made perfectly level scoops for each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. I also had to cook these for 13 minutes. Remove and let cool.

When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.

The cookies are great on their own, but if you want a filling, skip the buttercream. I made two fillings. PB: ½ cup PB melted for 30 seconds in micro with 1 t butter. Stirred in 2-3 T powdered sugar. Chocolate ganache: ¼ cup semi-sweet chips melted with 2 T cream for 30 seconds. Use one of both of the fillings for the sandwich.

Peanut Butter Molasses Buttercream:
1 stick butter, at room temperature
1/2 cup peanut butter
3/4 cup powdered sugar
2 tablespoons molasses
1 tablespoon heavy cream
Pinch salt

Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.
Yield: about 2 cups

Answer 5

If it's hot where you live, you don't want anything with icing, or chocolate, that will melt ..... LEMON BARS 1/2 c. powdered sugar 2 sticks butter 2 c. flour * * * 4 eggs 2 c. sugar 4 TB. flour 1/2 c. lemon juice powdered sugar ......Mix first 3 ingredients as you would for a piece crust (until crumbly) and press into bottom of 9x13" pan. Bake at 350 for about 20 min, or until done ..... Beat together next 4 ingredients for 1 min. Pour on top of baked crust (Lemon topping will look strange & thin, but 4 TB flour is correct). Bake at 350 for 20 min, or until done. Cool 7-10 min; cut into pieces & sprinkle with powdered sugar.

Answer 6

Brownies - follow direction on box - add walnuts.
Banana walnut muffins - follow directons on muffin mix box
Make Rice Krispie treats
Chocolate chip cookies - follow directions on Toll House pkg.

Answer 7

I usually do cupcakes from the instant cake mixes - the kids like them when they are all decorated up - eg. jellybeans, sprinkles, chocolate chips really - anything you can think of that would look nice and is eadible!

Answer 8

TRY THIS WEBSITE landolakes.com

Answer 9

go to www.recipes.com