Good recipes for a bake sale?

Me and my gal friends are planning to have a bake sale soon. We were thinking about contacting our local Wal-mart and asking if we could sell some baked goods outside their store. Or really any store in our town.


But we need some good recipes for things to sell. I don't mind what you post as long as it's yummy! :)Good recipes for a bake sale?
I don't bake but I buy, instead of pretty I want tasty, so I buy what I know is good and that is chocolate chip cookies and brownies, I like the homemade aspect of bake sale, If I want professional then I'll go in the store and buy. Oatmeal cookies, peanut butter cookies , just ask your friends what they like, Cookies are easy and fast and you can make so many kind.Good recipes for a bake sale?
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 %26amp; thin, but 4 TB flour is correct). Bake at 350 for 20 min, or until done. Cool 7-10 min; cut into pieces %26amp; sprinkle with powdered sugar.
Coffee cake is really good


especially if you have your bake sale on Sat


because people like to do dinners and entertaining on Sun


so what better way to do dessert a bake sale.


here is the link to a really great and simple recipe http://allrecipes.com/Recipe/Aunt-Annes-Coffee-Cake/Detail.aspx
Hello,


Here is a link to a great bake sale item that I always sell out of! Especially if you a leave a small tray out for sampling! http://www.the-chocolate-spot.com/soda-c鈥?/a> They are very east to make and taste like English Toffee. Also snack mixes tend to go well in my area.





Good Luck, I hope you make lots of money!


Genesee
hot, and the weather is pretty warm too





i suggest citrusy flavors





http://www.joyofbaking.com/LemonBars.htm鈥?/a>


http://www.joyofbaking.com/LemonFrostedL鈥?/a>


http://www.joyofbaking.com/muffins/BlueB鈥?/a>


http://www.joyofbaking.com/katharinehepb鈥?/a>


http://www.joyofbaking.com/SugarCookie.h鈥?/a>


http://www.joyofbaking.com/MeltingMoment鈥?/a>
This is a cute lil Irish website that has the best recipes.


Check it out!


http://www.odlums.ie/Recipes/Recipes.htm鈥?/a>





Good luck!


Laura.


xXx


=]
You should make Giant muffins or cupcakes, lemon bars, brownies, slices of cake, cookie packs of 3 or 2 large cookies.
rice krispie bars are always a hit!
Even though it is not baked, fudge always sells well at bake sales - sell it by the piece or wrap several pieces together to sell. Cookies, brownies, bars, muffins and cupcakes are always good sellers as well.





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 cr猫me


1 cup chopped nuts


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 cr猫me, nuts %26amp; vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.





Microwave method:


Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.





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


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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 Cr猫me 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 cr猫me


12 ounce bag semi-sweet chocolate chips


1 bottle (airline size or nip) or 1 shot Irish Cr猫me


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 cr猫me. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish cr猫me and nuts, mixing thoroughly.





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


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Really Yummy Dark Chocolate Fudge with Pistachios


A decadent dark chocolate fudge made with delicious pistachios.


Yields - 24 2-piece servings





Ingredients:


1 1/2 cups granulated sugar


2/3 cup (5 fl.-oz. can) NESTL脡庐 CARNATION庐 Evaporated Milk


2 tablespoons butter


1/4 teaspoon salt


2 cups miniature marshmallows


1 2/3 cups (10-oz. pkg.) NESTL脡 CHOCOLATIER鈩?53% Cacao Dark Chocolate Morsels


1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans, divided


1 teaspoon vanilla extract





Directions:


LINE 8-inch-square baking pan with foil.





COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.





STIR in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.


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CORELLIAN COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE - Wedge





1 cup Flour


1 tsp Baking Powder


陆 tsp Baking Soda


1 tsp Salt


戮 cup Butter, softened


1 2/3 cup Sugar


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


1 陆 tsp Pure Vanilla Extract


2 陆 cup Quick Oats


1 cup Flaked Coconut


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





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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LEMON BARS





Bottom Lemon Cake Ingredients:


16 ounces store bought angel food cake mix


1 (22-ounce) can lemon pie filling


1 cup finely shredded coconut





Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool.





Top Creamy Frosting Ingredients:


8 ounces cream cheese, softened


1/2 cup butter, softened


2 1/2 cups powdered sugar


1 teaspoon vanilla


Lemon zest, for garnish





Top Creamy Frosting: Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2 inch bars. Cover and refrigerate overnight for better flavoring.


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Luscious Lemon Squares


Makes:25 squares





1 cup Gold Medal庐 all-purpose flour


1/2 cup butter or margarine, softened


1/4 cup powdered sugar


1 cup granulated sugar


2 teaspoons grated lemon peel, if desired


2 tablespoons lemon juice


1/2 teaspoon baking powder


1/4 teaspoon salt


2 eggs


Powdered sugar





1. Heat oven to 350潞F.





2. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges.





3. Bake crust 20 minutes.





4. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.





5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.


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Rice Krispies/Cocoa Krispies Treats





3 Tablespoons butter or margarine


1 Package (10-ounces, about 40) regular marshmallows or 4


4 cups mini-marshmallows


6 cups Rice Krispies or Cocoa Krispies





Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.





Mix in the cereal and stir until well coated.





Using a buttered spatula or waxed paper, press mixture into a 13x9x2-inch pan coated with butter or cooking spray. Cool and cut into squares.





SAC
Blueberry Muffins





Ingredients:


2 egg whites


3/4 cup sugar


1/2 cup applesauce


1/2 cup skim milk


1 tablespoon maple syrup


1 teaspoon vanilla


2 cups flour


1 tablespoon baking powder


1/2 teaspoon salt


1 1/4 cups blueberries, fresh or frozen





Directions:


1. Set the oven to 375掳F. Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use.


2. In the bowl of an electric mixer, beat the egg whites until frothy. Add the sugar and beat for 1 minute. Stir in the applesauce, milk, maple syrup, and vanilla. Add the flour, baking powder, and salt and mix just until the dry ingredients are moistened. Gently fold in the blueberries.


3. Spoon the batter into the greased muffin cups and bake in the preheated oven for 20 to 25 minutes, or until golden and the center springs back when gently pressed.


4. Remove the muffins from the oven and set on a metal cooling rack for 10 to 20 minutes. Using a knife, cut around each muffin and gently ease them out of the pan.











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Chocolate Chip Cookies





Ingredients:


1 cup butter or margarine, softened


1/2 cup granulated sugar


1/2 cup firmly packed light brown sugar


1 large egg


1 teaspoon vanilla extract


2 cups all-purpose flour


1/2 teaspoon baking soda


1/8 teaspoon salt


12-ounce package mini chocolate baking bits


3/4 cup chopped nuts (optional)





Directions:


1. Preheat the oven to 350掳F.


2. In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.


3. In medium bowl, combine flour, baking soda, and salt; blend into creamed mixture. Stir in mini chocolate baking bits and nuts, if using.


4. Heap tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes, or until edges are lightly browned and centers are still soft.


5. Cool 1 minute on cookie sheets; cool completely on wire racks.


6. Store in tightly covered container.





Yields: about 3 dozen cookies














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Little Coconut Kisses





Ingredients:


1 can sweetened condensed milk


2 tablespoons margarine (or butter)


4 tablespoons coconut flakes, preferably shred by blender





Directions:


1. Heat everything in a pan, and mix with a spoon. Keep stirring in order to prevent mixture from sticking to the bottom of the pan. When it starts to boil, keep stirring until it comes easily off the pan.


2. Place on a surface slightly covered with margarine. Allow to cool. Using butter-covered fingers, form the mixture into little balls, and coat with coconut flakes.





Yields: 40 pieces














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Trifle


ngredients:


Sponge Cake:


2 eggs, separated


1 cup sugar


6 tablespoons hot water


1/4 teaspoon lemon extract


1 cup flour


1 1/2 teaspoons baking powder


1/4 teaspoon salt





Boiled Custard:


3 eggs


1/4 cup sugar


1/8 teaspoon salt


2 cups milk, scalded


1/2 teaspoon vanilla





Trifle:


1 pound raspberry jam


4 cups strawberries, washed with the tops taken off


Sugar


6 tablespoons sweet sherry


1 cup whipping cream, whipped


Slivered almonds


Directions:





1. Beat 2 egg yolks until thick and lemon colored. Add 1/2 cup sugar gradually and continue beating. Slowly add hot water, and then add remaining 1/2 cup sugar and lemon extract.


2. Beat 2 egg whites until stiff, and fold in. Sift flour with baking powder and 1/4 teaspoon salt. Turn batter into ungreased 9-inch square cake pan and bake at 350掳F for 25 minutes. Invert pan on rack and let stand until cake is cold. Loosen with spatula and carefully remove cake from pan.


3. Meanwhile, to make custard, beat 3 eggs lightly. Add 1/4 cup sugar and 1/8 teaspoon salt. Add milk, stirring constantly. Cook, stirring, in top of double boiler over hot, not boiling, water until mixture coats spoon, about 7 to 10 minutes. Add vanilla, and cool.


4. To assemble trifle, slice cake in halves horizontally. Spread each half with jam. Cut in 1-inch cubes. Reserve a few strawberries for garnish, and slice remaining. Place 1/3 of berries in 2-quart bowl and sprinkle lightly with sugar. Top with 1/3 of cake cubes. Sprinkle with 2 tablespoons sherry, and then pour 1/3 of custard over cake. Continue layering until berries, cake, sherry, and custard are used up.


5. Cover and refrigerate overnight. Before serving, top with whipped cream and reserved whole berries. Sprinkle with almonds














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Banana Puffs





Ingredients:


2 ripe bananas


1 cup self-raising flour


1/2 teaspoon castor sugar (slightly finer than regular U.S. sugar)


1/2 teaspoon lemon juice


1 cup castor sugar


1 teaspoon cinnamon


1 cup oil for frying


Strawberry or raspberry jam





Directions:


1. Mash bananas with 1 cup of castor sugar and lemon juice. Add flour, and mix to a thick paste.


2. Heat oil in a small pan to smoking point and then turn heat to low. Use 2 teaspoons to push 1 teaspoon of dough into the oil, frying no more than 6 pieces at a time.


3. Turn puffs over and keep turning for 2 minutes. Remove with a slotted spoon, drain, and roll in cinnamon and sugar.


4. Serve with jam.




















all of these recipes will be good for a bake sale!