Can we have a thread of your favorite bake sale items (either to buy or to bake). No need for

REC: Lemon Madeleine

Lemon Madeleine’s

(Don't forget folks eat with their eyes -- a few of these tied into a pretty bag looks so French.)

4 eggs, separated
1 1/2 cups sugar
1 1/4 cups melted butter
1 tbsp lemon juice
2-1/3 cups sifted flour

Preheat oven to 325 degrees.
Beat yolks at high speed with the sugar, melted butter and lemon juice. When mixture is smooth and thick, reduce speed on mixer and blend in the flour, continuing to beat between additions. Then, still beating, add the egg whites, one at a time. (They are not beaten before they are added.) When batter is smooth, drop by the spoonfuls into prepared Madeleine pans. Bake about 20-25 min. Cool slightly, and then remove from pan to cool completely. Dust with powdered sugar.

Variations: Can add the zest of one lemon, and/or finely chopped crystallized ginger.

Source: cherie/socal @ Gail’s from great aunt Jane’s cook and garden book" by Jane Birchfield

Pat's notes: These are very yummy. I added lemon zest to the batter, made 12 Madeleine’s, divided the remaining batter in half adding finely chopped crystallized ginger to one and poppy seeds to the other. Tasty.

Maria’s Notes: In my dark nonstick pan these take about 17 minutes.

 
REC: Snickerdoodle Muffins

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4tsp freshly grated nutmeg
1 and 1/4 cup sour cream
2 and 1/4 cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2. In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin in muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Maria's notes: I made all mini-muffins (w/o paper liners) and it yielded approx 62. I used a cookie scoop instead of ice cream. The first batch I used an oversized amount in the scoop which gave me huge tops but several broke off. I found using just the amount of the scoop works best. Also, tops should be a consistent golden brown not so much the two-tone when you make the cookie version or they tend to crumble. Also, I barely had enough of the sugar mixture so the amount of that came out perfect for minis. These took approx 12-14 minutes in the 350F oven

 
REC: Giant Chocolate-Toffee Cookies

Giant Chocolate-Toffee Cookies

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes. Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Makes about 18.
Bon Appétit
March 2000

 
REC: Baker

Super Chocolate-y, Chocolate-Chocolate Chunk Cookies....
I tore this out of a magazine a couple of weeks ago and gave them a try.... wow, if your looking for chocolate go no further! These come out very chewy - think brownies with big hunks of chocolate in them.

Baker’s One Bowl Chocolate Chocolate Chunk Cookie

(This was an advertisement for Baker’s Chocolate; they called it the ultimate chocolate cookie. They may be right these are very rich.)
Prep time: 15 minutes; Bake time: 12 minutes

2 pkgs. (16 squares) Baker’s Semi-Sweet Baking Chocolate, divided
3/4 c firmly packed brown sugar
1/4 c butter or margarine
2 eggs
1 t vanilla
1/2 c flour
1/4 t baking powder
2 c chopped nuts (optional)

Heat oven to 350ºF. Coarsely chop 8 squares (1 pkg.) of chocolate; set aside. Microwave remaining squares on large microwavable bowl on high 1-2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs, and vanilla. Stir in flour and baking powder. Stir in reserved chopped nuts and chocolate. Drop by the 1/4 cupful onto ungreased cookie sheet. Bake 12-13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely. Makes about 1 1/2 dozen.

NOTE: I should confess I didn’t follow this exactly... I used semi-sweet chips instead of the chocolate squares because I had them on hand. So I used a little over 3/4 of a pkg. of mini chips to melt, and about the same of the extra large chips as chunks. Also, I found (and this might be because of my change) that I needed to bake these closer to 15-18 minutes. Also, my first batch was very goo-y dough; the second had set up better since the chocolate wasn’t so melted. You might want to wait a minute or two so it would be less sticky to deal with getting on the cookie sheets.

P.S. Came out as yummy looking as the photo!

 
Don't forget pretty presentation and samples to taste like at the Farmers Market

of course if they let you give out samples that is.

Because people eat with their eyes and nose long before it makes it to their mouth. smileys/smile.gif

 
Hey -- would they let you sell dough?

I bet home made cookie dough ready to slice and bake they could take home to freeze would be a hit.

You could do all kinds of flavors (or make them as kits with sprinkles) besides what they can already get in the aisle at the store. Then they would be set for making "home-made" holiday cookies with their kids.

Also, cupcakes are all the rage -- so make some that aren't like the ones you can make from a box cake mix. -if you want to go all out hit some thrift stores and buy some teacups and saucers to place your cupcakes in and top them with icing flowers (I make these for baby/wedding showers).

 
We have quite a few German and Hungarian (and other European) ladies, that bake wonderful pastries.

Trays of mixed pastries seem to go better than all one kind. We found bundt cakes and sour cream coffee cakes did not seem to sell well. Then we cut them in 4 and they went like hotcakes and we actually made more money on each cake - $3 or $4 per quarter. Poppie seed and nut strudels are our best sellers. I'm still going to try to make cinnamon buns (thanks again for everyones input). I agree with MariaDNoCA - we tend to eat with our eyes and nose first - so the cinnamon buns should fit right in.

 
Thanks Gay. Very disturbing. It can be such a teaching moment to have the kids make as well as buy

from a bake sale....

 
Luckily, I'm 200 miles from New York City. And don't get me started on vending machines. At the

YMCA, they have outlawed desserts and even sandwiches in the vending machines. They've replaced them with potato chips, caramel corn, high-sugar "energy" drinks, and syrupy fruit cocktails. I fail to see the logic there. And we're adults, mind you.

Sad day when you have to have a sugar police... but what do you expect from a city whose governor wants to put a 20% additional tax on an individual-size soft drink in favor of hoping we'll choose the "safe" artificially sweetened one instead. I'm probably getting dangerously close to violating the user agreement now, so I'll stop!

 
Our prices are

cookies and brownies - 25 cents unless they are large, then 50 cents each (bag of 12 small, usually $2)

cupcakes - 35 cents each unless small, then they are 25 cents each

cakes - $5

pies - $6

individual slices of cakes or pies - 50 cents

smiles - free

 
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