CHRISTMAS BAKE SALE !!!!!!!! what do i make ?

Answer 1

Brownies or sugar cookies are always good sellers, so is fudge.

Ultimate Brownies
Prep: 25 minutes
Bake: 35 minutes

Ingredients
3 ounces unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup all-purpose flour
1/4 tsp. baking soda
stir-ins*
1 cup dark chocolate pieces
1/2 cup chopped nuts (optional)
1 recipe Chocolate Drizzle (optional)**

Directions
1. Preheat oven to 350 degrees F. Coarsely chop unsweetened chocolate. In saucepan melt butter and chocolate over low heat, stirring occasionally. Remove from heat; cool.

2. Line 8x8x2-inch baking pan with foil. Spray with nonstick cooking spray; set aside. Stir sugar into melted chocolate mixture until sugar is dissolved. Add eggs, one at a time, beating with wooden spoon just until combined. Stir in vanilla.

3. In bowl stir together flour and baking soda. Add stir-ins. Add flour mixture to chocolate mixture; stir just until combined. Stir in dark chocolate pieces and nuts. Spread batter in prepared pan.

4. Bake 35 minutes or until edges are set and begin to pull away from sides of pan. Cool in pan on wire rack. Spoon chocolate Drizzle across top. Cut into bars. Makes 16 brownies.

5. *Sweet stir-ins: Add 1/2 cup dried fruit soaked in sparkling wine for 30 minutes, drained, and chopped; or 3/4 cup candy-coated peanut butter pieces to batter.

Spice stir-ins: Add 1 tsp. ground cinnamon or ground ancho chili powder; 2 tsp. orange peel; or 1 Tbsp. expresso powder to flour mixture.

6. **Chocolate Drizzle: In bowl stir together 1/2 cup softened powder sugar, 1 Tbsp. unsweetened cocoa powder, 1/4 tsp. vanilla, and 1-1/2 tsp. milk. Stir in additional milk, 1 tsp. at a time, until icing is drizzling consistency.

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Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

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Irish Crème Fudge

3 sticks of butter (3/4 pound)
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) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan - preferably 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.

Answer 2

Cream Cheese Pound Cake...everyone loves pound cake. See recipe below . . .


3 sticks butter- no substitutes
6 eggs
3 cups sugar
3 cups White Lily all purpose flour
8 oz cream cheese
2 tsp vanilla
1/4 tsp salt

Cream butter and sugar together. , add cream cheese and blend well. Add eggs, one at the time, slowly adding the flour and salt and mix well. Stir in the vanilla. Pour into a greased and floured tube pan. Place in a cold oven and turn on to 325* for about 1-1/2 hours or until golden brown. Cool slightly and turn out onto cake pan and then overt onto cake plate, cool and cover.

Answer 3

I always look for homemade caramel cakes at bake sales. I would think that cakes and pies would sell well, particularly if the flavor is something people like and it is something that does not come from a box. If you want something in more of an individual serving, perhaps divinity candy, fudge, or Martha Washington balls.

Answer 4

Peanut Butter Chocolate Cupcakes

1 small pkg. cream cheese, softened
1/4 c. creamy peanut butter
2 tbsp. sugar
1 tbsp. milk

2 c. sugar
1-3/4 c. all-purpose flour
1/2 c. baking cocoa
1-1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
2 eggs
1 c. water
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract

1/3 c. butter, softened
2 c. confectioners’ sugar

--In a small mixing bowl, beat the cream cheese, peanut butter, sugar and milk until smooth. Set aside.
--In a bowl, combine the sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. (Batter will be thin.)
--Fill paper-lines jumbo muffin cups half full with batter. Drop small tbsp. of the peanut butter mixture into the center of each cupcake. Cover the cupcakes with the remaining batter and bake at 350 G for 25-30 minutes or until a toothpick inserted into the cupcake comes out clean. Cool10 minutes; remove from muffin pan and transfer to wire racks. Cool completely.
--Combine the butter and confectioner sugar. Frost the cupcakes and store in the refrigerator. Makes 1 dozen jumbo cupcakes.

MANDARIN ORANGE CAKE

1 pkg. (18-1/4 oz.) white cake mix
2 eggs
1/3 c. unsweetened applesauce
1 can (11 oz.) mandarin oranges, undrained
1 carton (8 oz.) frozen whipped topping, thawed
1 can (8 oz.) crushed pineapple, undrained
1 package (3.4 oz.) instant vanilla pudding mix

In a large mixing bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 325 F. for 30 minutes or until a toothpick inserted near the center comes outclean. Cool in pans for 10 minutes before removing to wire racks to cool completely. In another mixing bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill. Makes 12 servings.

Answer 5

When baking for christmas, you must remeber 5 words
GREEN AND RED FOOD COLORING! get creative for example making cupcakes and decorating them with colored icings or cookies or fruitcake. You have a world of oppurtunities out there make it last.

Answer 6

this sale obviously has the Christmas theme, and people are just dieing to get into the holiday spirit- so make Christmas treats. gingerbread cookies, etc. go wild, and have fun.

Answer 7

make breads in cans! pumpkin bread, banana bread, zucchini bread- bake it in a clean used can and pop it out when done and wrap in cellophane and tie with a nice bow. it looks neat with the can shape to it!

Answer 8

hmm; lots of stuff;
cupcakes with red and green frosting
cookies also
even chocolate chip cookies will be good
oooh even like chocolate dipped pretzels and then rolled in red, green, and white sprinkles?
hope it helps

Answer 9

make confections that are great as gifts. brownies, sugar cookies with colored sugar and icing, fudge etc. a red velvet cake would look really festive!

Answer 10

Gingerbread men.

http://allrecipes.com/Recipe/Eileens-Spicy-Gingerbread-Men/Detail.aspx

http://allrecipes.com/Recipe/Gingerbread-Men/Detail.aspx

Answer 11

Make fudge.