Any new ideas in bake sale items? I saw one, will try and post picture. Looking for ideas, nothing

D

dawnnys

Well-known member
exciting has "hit me" yet.

P.S. Can't find it - I saw (on tv, "The View") cookies that were made from vanilla and chocolate sugar cookies, in the shape of dogs. Chocolate candy wafers and chocolate chips for the "spotted" eyes - it was cute.

Anyone see this, or have an idea on how to make them?

 
The ultimate bake sale item--Gay R. posted this REC: Barefoot Contessa's Coconut Cupcakes

Barefoot Contessa's Coconut Cupcakes

Recipe By :Ina Garten/The Barefoot Contessa

3/4 pound unsalted butter -- at room temperature
2 cups sugar
5 extra large eggs -- at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened coconut flakes

Cream Cheese Icing -- (See Recipe)

Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, for about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts, and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.


Cream Cheese Icing

1 pound cream cheese -- at room temperature
3/4 pound unsalted butter -- at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 pounds confectioner's sugar -- sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Makes 18 to 20 large cupcakes.

 
I'm sure these are delicious, and I'm sure nobody cares about the calories, but...

...the recipe, with the frosting, uses a pound and a half of butter (SIX sticks!) and a pound of cream cheese.

Not to mention a pound and a half of powdered sugar plus two cups of sugar in the batter, and nearly a pound of sweetened coconut.

All for 18 to 20 cupcakes.

Wow!

Michael

 
Another Ina Garten butter laden gem: Pecan Squares. totally decadent dipped in chocolate

Pecan Squares Ina Garten
We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.
Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

 
Here is the rundown---(not for the faint of heart)---but they are very large BG...

Per Serving (excluding unknown items): 724 Calories; 44g Fat (53.3% calories from fat); 7g Protein; 79g Carbohydrate; 1g Dietary Fiber; 162mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 8 1/2 Fat; 3 1/2 Other Carbohydrates.

 
These are quite good and a little better nutritionally Alice Medrich's REC: Cocoa Fudge Cookies

Cocoa Fudge Cookies

Recipe By :Alice Medrich

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 78 (31% from fat); FAT 2.7g (sat 1.6g, mono 0.8g, poly 0.1g); PROTEIN 1g; CARB 13.4g; FIBER 0.5g; CHOL 7mg; IRON 0.5mg; SODIUM 54mg; CALC 12mg;




Source:
"Cooking Light, JANUARY 2002"
Yield:
"2 Dozen"
Start to Finish Time:
"0:40"
T(Baking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 82 Calories; 3g Fat (28.8% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : You can mix these incredibly easy, fudgy cookies right in the saucepan. When freshly baked, these thin cookies have crisp edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the latter.

 
This isn't really for the bake sale, but I received one as a xmas present

It was a wire whisk, that the stirring part had been filled with Hershey Kisses, you can separate the tines of the whisk enough to get Kisses inside the whisk. Then it had some curled ribbon attached to the handle with a little note that said "We whisk you a Merry Christmas". I thought it was a cute idea and who can't use another wire whisk. It could easily be "filled" with other things than Kisses. You could also use it for other holidays, we whisk you a Happy Valentine's Day, etc.

 
How about these...Rec: Double Lemon Bars

Double Lemon Bars

1-1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1-1/2 cups sugar (used 1-1/3 cups)
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar

Preheat oven to 350̊F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish (I grease the baking dish very lightly with the butter wrapper). Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.

Beat eggs, 1-1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool. Cut into 24 bars. Sift powdered sugar over top before serving. Makes 24.

Bon Appétit, July 1991 You can read more reviews of the recipe here:
http://www.epicurious.com/recipes/recipe_views/views/2209

Pat’s notes: After reading the reviews where some said the bars were too sweet, I cut the sugar back to 1-1/3 cups. I thought they turned out nice with the perfect sweet/tart balance for the type of lemons I used (lisbon lemons). If making them ahead I recommend chilling in the refrigerator then serving cold or at room temperature. Also, I recommend thoroughly cooling the bars before sprinkling with powdered sugar or else the powdered sugar tends to melt into the bar.

http://www.epicurious.com/recipes/recipe_views/views/2209

 
My experiences with bake sales...

people aren't looking for exciting, exotic, and unusual. They're looking for honest to goodness home baked indulgences like grandma made. So many never taste scratch cakes, cookies, and pies because the closest they come to them is slicing a tube of dough conditioners.

So, the MOST popular of all time bake sell item:

Homemade Toll House Cookies

Also:
Oatmeal Raisin Cookies
Carrot Cake
Pecan Pie

I once took a homemade Lemon Meringue Pie into a bake sale and I was fighting people off to get through the door that wanted to buy it. It was sold before I ever sat it down and I was miffed at the person who decided they would set a price and sell it since the reaction it got proved it would have got a lot more money. And isn't that the point? Raising as much money for a worthy cause?

So, price accordingly!

 
the Sugar Softies I posted up in T&T are good for bake sales.

You can make them very large and then ice with your favorite frosting(pink is very popular with sprinkles) and put them in individual baggies to eat out of hand. They are drop cookies, so no rolling and cutting. I use an ice cream scoop. Chilling the dough a bit helps them keep a rounded puffy shape.

 
You must log in or register to reply here.
Back
Top