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Any new ideas in bake sale items? I saw one, will try and post picture. Looking for ideas, nothing
- Thread starter dawnnys
- Start date
REC: Linzer Hearts -- these are always popular because they are so pretty
Linzer Hearts
Angel Victorian Tea Book
Makes 20
1/2 cup butter, softened
1/4 cup sugar
1 egg, beaten
1/4 tsp. almond extract
1-3/4 cups flour
3 tbl. cornstarch
1/2 tsp. baking powder
6 tbl. seedless raspberry jam for filling
powdered sugar for sifting on finished bars
In a bowl, beat butter and sugar together until creamy. Gradually beat in egg then almond extract. Into another bowl, sift flour, cornstarch and baking powder. Blend together with a spoon, then work with your hands to form a soft dough. Cover with plastic wrap and refrigerate 30 min. Preheat oven to 350 deg. Butter several baking sheets. Roll dough out on a floured surface to 1/8” thick. Using heart-shaped cutters, cut out shapes. Using a smaller heart-shaped cutter, cut out the centers of half of the hearts. Re-knead and reroll trimmings and continue cutting out all dough, half of them with center hearts cut out. Bake 15 minutes, until very lightly browned. Remove from baking sheets and cool on wire racks. Dust the cut-out cookie halves with powdered sugar. Spread the whole hearts with raspberry jam, then top with a cut-out cookie.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/creamwaferscopy.jpg
Linzer Hearts
Angel Victorian Tea Book
Makes 20
1/2 cup butter, softened
1/4 cup sugar
1 egg, beaten
1/4 tsp. almond extract
1-3/4 cups flour
3 tbl. cornstarch
1/2 tsp. baking powder
6 tbl. seedless raspberry jam for filling
powdered sugar for sifting on finished bars
In a bowl, beat butter and sugar together until creamy. Gradually beat in egg then almond extract. Into another bowl, sift flour, cornstarch and baking powder. Blend together with a spoon, then work with your hands to form a soft dough. Cover with plastic wrap and refrigerate 30 min. Preheat oven to 350 deg. Butter several baking sheets. Roll dough out on a floured surface to 1/8” thick. Using heart-shaped cutters, cut out shapes. Using a smaller heart-shaped cutter, cut out the centers of half of the hearts. Re-knead and reroll trimmings and continue cutting out all dough, half of them with center hearts cut out. Bake 15 minutes, until very lightly browned. Remove from baking sheets and cool on wire racks. Dust the cut-out cookie halves with powdered sugar. Spread the whole hearts with raspberry jam, then top with a cut-out cookie.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/creamwaferscopy.jpg
REC: Cream Wafers -- another very pretty cookie, easy and fast
Cream Wafers
Makes 5 dozen
1 cup butter, softened
1/3 cup whipping cream
2 cups flour
Filling (below)
Blend butter, cream and flour. Chill dough for 1 hour. Heat oven to 375 deg. Roll dough to 1/8” on lightly floured board. Cut into 1-1/2” rounds (I make 1” size for tea parties). Put a little sugar on a plate and coat one side with the sugar. Place on ungreased baking sheet; prick 4 times with a fork. Bake 7-9 minutes. Put 2 cookies together with a little filling (see note at end).
Filling:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
1 tsp. vanilla.
Food colorings
Blend first 3 ingredients. Separate into bowls and tint each accordingly.
NOTE: I put the filling into a sandwich bag, clip the corner, and use it to run a bead of icing at the outside edge of one cookie, then place the other on top. The filling is very sweet and a little goes a long way!
Cream Wafers
Makes 5 dozen
1 cup butter, softened
1/3 cup whipping cream
2 cups flour
Filling (below)
Blend butter, cream and flour. Chill dough for 1 hour. Heat oven to 375 deg. Roll dough to 1/8” on lightly floured board. Cut into 1-1/2” rounds (I make 1” size for tea parties). Put a little sugar on a plate and coat one side with the sugar. Place on ungreased baking sheet; prick 4 times with a fork. Bake 7-9 minutes. Put 2 cookies together with a little filling (see note at end).
Filling:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
1 tsp. vanilla.
Food colorings
Blend first 3 ingredients. Separate into bowls and tint each accordingly.
NOTE: I put the filling into a sandwich bag, clip the corner, and use it to run a bead of icing at the outside edge of one cookie, then place the other on top. The filling is very sweet and a little goes a long way!
REC: Almond Macaroon Brownies
These are always well received... if they can pry them out of MY hands!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=8&msgid=37
These are always well received... if they can pry them out of MY hands!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=8&msgid=37
cynupstateny
Well-known member
I'm in charge of two each year which benefit our scholarship fund. I have found that brownies and
chocolate chip cookies don't sell as well as most people think they do. I these are the two things most people do bake.
The best seller I made for the summer sale were giant sugar cookies on a popsicle stick decorated with faces and flowers And for the Valentine's Day sale- Chocolate Dipped Strawberries- even got the local market to donate the berries.
chocolate chip cookies don't sell as well as most people think they do. I these are the two things most people do bake.
The best seller I made for the summer sale were giant sugar cookies on a popsicle stick decorated with faces and flowers And for the Valentine's Day sale- Chocolate Dipped Strawberries- even got the local market to donate the berries.
Rec: Chattanooga Chew Chews...I'd buy these! Scroll down page to 1/9 for pic and recipe. Note that
the ingredients given are half the recipe.
http://www.cookiemadness.net/
the ingredients given are half the recipe.
http://www.cookiemadness.net/
REC: Choclate Chip Malted Cookies - one of our favourites
Chocolate Malted Cookies
1 cup unsalted butter
1.25 cups packed brown sugar
1/2 cup malted milk powder
2 T. chocolate syrup
1 T. vanilla extract
1/2 tsp. baking powder
1 egg
2 cups flour
1/2 tsp. salt
1.5 cups semisweet chocolate chunks
1 cup (6 oz) milk chocolate chips
In mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 in balls; place 3 in apart on ungreased baking sheets. bake at 375 F for 12 to 14 minutes or until golden brown. Cool for 2 minutes before removing to wire rack. Makes about 1.5 dozen cookies.
(Note - I think I use more chocolate chips/chunks - I never measure. Also - I make them smaller and get about 40 cookies out of them. But I would make them bigger if for a bake sale. Also - I hape them into balls and the refridge them for a while before baking so that they don't spread much during baking
Source: Taste of Home, Oct./Nov. 95
Chocolate Malted Cookies
1 cup unsalted butter
1.25 cups packed brown sugar
1/2 cup malted milk powder
2 T. chocolate syrup
1 T. vanilla extract
1/2 tsp. baking powder
1 egg
2 cups flour
1/2 tsp. salt
1.5 cups semisweet chocolate chunks
1 cup (6 oz) milk chocolate chips
In mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 in balls; place 3 in apart on ungreased baking sheets. bake at 375 F for 12 to 14 minutes or until golden brown. Cool for 2 minutes before removing to wire rack. Makes about 1.5 dozen cookies.
(Note - I think I use more chocolate chips/chunks - I never measure. Also - I make them smaller and get about 40 cookies out of them. But I would make them bigger if for a bake sale. Also - I hape them into balls and the refridge them for a while before baking so that they don't spread much during baking
Source: Taste of Home, Oct./Nov. 95
Another favourite: REC: Yockelson's Large and Luscious Two-Chip Oatmeal Cookies
The addition of sweetened coconut to the batter really makes these special.
Yockelson’s Large and Luscious Two-Chip Oatmeal Cookies
1 cup plus 2 T. flour
1/2 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
1.5 sticks unsalted butter, at room temperature
1/2 cup plus 2 T. packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg white
1.5 tsp. pure vanilla extract
1.5 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
3/4 cup sweetened shredded coconut
In medium bowl, whisk the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until blended. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the whole egg, egg white and vanilla. At low speed, beat in the dry ingredients, in 2 additions. With a large wooden spoon, mix in the oats, semisweet and white-chocolate chips and the coconut. Cover the cookie dough and refrigerate for 1 hour, until chilled.
Preheat the oven to 375F. Line 3 large baking sheets with parchment paper. Using rounded tablespoon, spoon mounds of dough onto the baking sheets, at least 3 inches apart. Bake the cookies for about 14 minutes, until golden and just set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
Note: I usually use dark chocolate, semi-sweet choc. and milk choc. chips for the cookies.
Source: Food & Wine, June 2006
The addition of sweetened coconut to the batter really makes these special.
Yockelson’s Large and Luscious Two-Chip Oatmeal Cookies
1 cup plus 2 T. flour
1/2 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
1.5 sticks unsalted butter, at room temperature
1/2 cup plus 2 T. packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg white
1.5 tsp. pure vanilla extract
1.5 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
3/4 cup sweetened shredded coconut
In medium bowl, whisk the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until blended. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the whole egg, egg white and vanilla. At low speed, beat in the dry ingredients, in 2 additions. With a large wooden spoon, mix in the oats, semisweet and white-chocolate chips and the coconut. Cover the cookie dough and refrigerate for 1 hour, until chilled.
Preheat the oven to 375F. Line 3 large baking sheets with parchment paper. Using rounded tablespoon, spoon mounds of dough onto the baking sheets, at least 3 inches apart. Bake the cookies for about 14 minutes, until golden and just set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
Note: I usually use dark chocolate, semi-sweet choc. and milk choc. chips for the cookies.
Source: Food & Wine, June 2006
luisa_calif
Well-known member
My Mom used to make these and I do on special occasions. One thing I so is...
instead of using the fork to mark the tops I use the pokey end of a meat tenderizer (the kind with pyramidal points, not the sharp bed-of-nails type)I also use this tool to mark peanut butter cookies- then I can do them faster. I also sometime flavor the cream wafers with almond extract & tint pink for Valentine's Day.
instead of using the fork to mark the tops I use the pokey end of a meat tenderizer (the kind with pyramidal points, not the sharp bed-of-nails type)I also use this tool to mark peanut butter cookies- then I can do them faster. I also sometime flavor the cream wafers with almond extract & tint pink for Valentine's Day.
luisa_calif
Well-known member
If it is near a holiday (like Valentine's Day) make theme-related treats-shape (hearts?)
It's a fundraiser for an library event, and the goodies are to get you in there to buy
books. Our list (which I think is ridiculosuly low) is:
Cookies 10-15 cents each or 12/$1
Cupcakes 25 or 35 cents (depending on size)
brownies 20-25 cents
Pies $6-7 (go figure)
Cakes $5-6
Cake slices 50 cents
Like I said, it's to get you in there to see the books (5/$1 softcover or $1 each hardcover).
books. Our list (which I think is ridiculosuly low) is:
Cookies 10-15 cents each or 12/$1
Cupcakes 25 or 35 cents (depending on size)
brownies 20-25 cents
Pies $6-7 (go figure)
Cakes $5-6
Cake slices 50 cents
Like I said, it's to get you in there to see the books (5/$1 softcover or $1 each hardcover).
Some recommendations:Cinnamon Cookies, Mocha Truffle Cookies,Chewy Delicious Chocolate Chip Cookies,
Jam Thumbprints, Chocolate Espresso Sandwich Cookies, and Peanut Butter Sandwich Cookies. All of these are T&T, except for the Peanut Butter ones, but I've posted them on several forums and everyone loved them, adults and kids alike.
Let me know if you're interested in any of these, and I'll post them.
Jam Thumbprints, Chocolate Espresso Sandwich Cookies, and Peanut Butter Sandwich Cookies. All of these are T&T, except for the Peanut Butter ones, but I've posted them on several forums and everyone loved them, adults and kids alike.
Let me know if you're interested in any of these, and I'll post them.
andreaindc
Well-known member
Meryl - could you post the cinnamon cookies? TIA!
Hey Andrea, did you get my PM re: vegetarian recipes, etc ? Here's the cookie recipe:
CINNAMON COOKIES
INGREDIENTS:
1 cup sugar
1/2 cup margarine (I used unsalted butter)
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon (I used 1 tsp Penzey's Korintje and 1/2 tsp Penzey's China Cassia)
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar (I mixed 1/4 cup sugar with 4 tsp Penzey's Korintje cinnamon)
DIRECTIONS:
1. In a mixer bowl, cream together sugar and butter.
2. Beat in egg and vanilla.
3. Combine flour, cinnamon, baking powder and salt.
4. Add to butter mixture. Blend well.
5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
6. Preheat oven to 350 F.
7. Shape dough into small balls about 3/4 inch in diameter. (For most batches, I did heaping teaspoons)
8. Roll in cinnamon sugar to coat.
9. Set cookies 1 inch apart on lightly greased cookie sheets. (I lined cookie sheets with parchment paper, and set cookies about 2 inches apart).
10. Bake at 350 F for 10 minutes or till the edges are lightly browned. (I baked about 15-16 minutes, using heaping teaspoon-size cookies). (note: rounded teaspoon-size cookies take about 12-13 minutes).
11. Cool slightly on pans, then remove to racks to cool completely.
48 servings
posted by PetesNina - Recipezaar (edited)
CINNAMON COOKIES
INGREDIENTS:
1 cup sugar
1/2 cup margarine (I used unsalted butter)
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon (I used 1 tsp Penzey's Korintje and 1/2 tsp Penzey's China Cassia)
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar (I mixed 1/4 cup sugar with 4 tsp Penzey's Korintje cinnamon)
DIRECTIONS:
1. In a mixer bowl, cream together sugar and butter.
2. Beat in egg and vanilla.
3. Combine flour, cinnamon, baking powder and salt.
4. Add to butter mixture. Blend well.
5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
6. Preheat oven to 350 F.
7. Shape dough into small balls about 3/4 inch in diameter. (For most batches, I did heaping teaspoons)
8. Roll in cinnamon sugar to coat.
9. Set cookies 1 inch apart on lightly greased cookie sheets. (I lined cookie sheets with parchment paper, and set cookies about 2 inches apart).
10. Bake at 350 F for 10 minutes or till the edges are lightly browned. (I baked about 15-16 minutes, using heaping teaspoon-size cookies). (note: rounded teaspoon-size cookies take about 12-13 minutes).
11. Cool slightly on pans, then remove to racks to cool completely.
48 servings
posted by PetesNina - Recipezaar (edited)