Recipe(tried): More Bake Sale Recipes

Just got back from the doctor. He said everything is find so I will finish up typing the recipes for your bake sale.

ORIGINAL OATMEAL RAISIN COOKIES
Makes 1 dozen 3 to 3 1/2 inch cookies

1/2 C, (I stick) butter or margarine, softened
3/4 C granulated sugar
1/4 C firmly packed dark brown sugar
1 egg or the egg replacer equivalent to one egg
1 tsp. vanilla extract
3/4 C all purpose flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 C quick cooking rolled oats
1/2 C raisins
1/2 C chopped walnuts

Preheat Oven to 375 F, (190 C).

Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Blend in remaining ingredients to make soft dough. Drop by an ice cream scooper onto greased cookie sheets. Bake 7 to 10 minutes until edges are golden brown. Cool 1 minute, then transfer cookies to cooling rack.

Note: See note to Champion Chocolate Chip Cookies for baking information. Since these cookies have less butter in them than the Chocolate Chip Cookies, use a cup to flatten them out to 3 to 3 1/2 inches and shape them with your hands to a round unbroken circle.


CLASSIC CARROT CAKE
Makes one 10 X 15 inch sheet cake

4 eggs
2 C sugar
1 1/2 C vegetable oil
2 C all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3 C grated carrots
8 oz. Can crushed pineapple, well drained
Cream Cheese Frosting follows

Pre heat Oven to 350 F, (175 C).

Beat eggs and sugar at high speed of mixer until light, fluffy, and lemon-colored. Add oil in a slow, steady stream, beating well. Blend in dry ingredients, carrots, and pineapple. Pour into greased and floured 10 X 15-inch jellyroll pan. Bake 28 to 33 minutes, until cake is springy to the touch. Let cool completely, then spread with cream cheese frosting.

Note: Check cake for doneness using a toothpick inserted in the center to see if it comes out clean.

CREAM CHEESE FROSTING

8 oz. package cream cheese, softened
1/2 C, (1 stick) butter or margarine
1 lb. box (about 4 cups) powdered sugar
2 tsp. vanilla extract
1/2 C golden raisins
1/2 C chopped toasted pecans

Beat cream cheese and butter until light and fluffy. Add sugar and vanilla and blend until smooth and creamy. Stir in raisins and pecans.

Variation
ZUCCHINI CAKE: Substitute 3 cups grated fresh zucchini, squeezed dry, for carrots.

INDIAN PUMPKIN BREAD
Two 9 X 5 inch loaves

1 C sugar
1 C firmly packed brown sugar
1 C vegetable oil
1 egg or the equivalent egg replacer for one egg
2 C canned pumpkin or sweet potatoes
2 C all purpose flour
1 C white or yellow cornmeal
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
2/3 C raisins
2/3 C chopped toasted walnuts or pecans

Preheat Oven to 325 F, (160 C).

In large mixing bowl, blend sugars and oil. Add egg and beat until light and fluffy. Blend in pumpkin. Combine dry ingredients and blend into pumpkin mixture. Stir in raisins and walnuts. Divide between two greased and floured 9 X 5 inch loaf pans. Bake 65 to 70 minutes, until toothpick inserted in center comes out clean. Let cool 10 minutes before removing from pans.

Note: I made two and froze the other one for a bake sale on another day.

Well I hope this helps. Please let me know how your Bake Sale turns out. I got to run now, because the Computer Lab is about to close for the weekend.

Sincerely,

Vivian

PS: I will e-archive_mail Betsy before I leave today.