Recipe(tried): Vivian's Bake Sale Recipes

Dear Debbie,

Sorry I took so long to answer you but I am in college and I must study for my organic chemistry exams. Ok I have some recipes for you that will work or you can ask Betsy for The Great American Bake Sale by Alison Boteler. If you need more information fund raising ask Betsy for my e-archive_mail address. As the answers are much to long for print in this forum.

What you might want to decide is what type of bake sale you are going to have. A Perennial Bake Sale that set-up every day at a certain time Monday through Friday for coffee breaks. Not to mention organizing the unorganized people in your daughter's school. Or do you want a Bake sale just for your daughter only? All these questions must be answer for you to have a favorable Bake Sale.

Ok enough with that, now on to the recipes.

CHAMPION CHOCOLATE CHIP COOKIES
Makes a dozen 3 to 3 1/2 size cookies

2 1/4 C all purpose flour
1 tsp. baking soda
1 tsp. Salt
1 C (2 sticks) butter or margarine softened
3/4 C granulated sugar
3/4 C firmly packed light brown sugar
1 tsp. vanilla extract
2 eggs or egg replacer equivalent for 2 eggs
12 oz. package semisweet chocolate chips
1 C chopped pecans or walnuts

Preheat Oven to 375 F (190 C)

In small bowl, combine flour, soda and salt; set aside. In large bowl, cream butter, sugars and vanilla until smooth and fluffy. Beat in eggs one at a time. Blend in flour mixture, chocolate chips and nuts. Drop by an ice cream scooped onto ungreased baking sheets. Bake 8 to 10 minutes until golden. Cool 2 minutes, and then gently transfer to racks with spatula.
This recipe can be doubled easily. I do not think this recipe can be tripled without changing the texture of the cookie.

This recipe can be doubled easily. I do not think this recipe can be tripled without changing the texture of the cookie. We made half the cookies with nuts and without nuts.

Note: For mass production use parchment paper on the baking sheets so you do not have to wash the baking sheet every time you use it. A substitute for parchment paper is silicon baking sheet, which can be used over and over again, or plain white paper (no need to butter it). If the white paper sticks to the cookies or the cookies are scorched on the bottom, once the cookies are cooled grate the paper or scorched part of the cookie off; know one will be able to till the difference.


AMERICA'S BEST BROWNIE
Makes 12 large size or 2 dozen small size

1/2 C (1 stick) butter or margarine
2 oz. unsweetened chocolate
1 C sugar
1 tsp. vanilla extract
2 eggs
1/2 tsp. salt
1/2 tsp. baking powder
2/3 C al purpose flour
1/2 C chopped toasted pecans
Fudge Glaze follows

Preheat oven to 350 F (175 C)

Grease and lightly flour bottom only 9 inch square pan. In large saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat and cool slightly. Blend in sugar and vanilla. Beat in eggs one at a time. Stir in salt, baking powder, flour, and pecans. Spread in pan and bake 20 to 25 minutes until set in center (do not overbake). If desired, spread brownies with chocolate glaze. Cool completely, then cut into squares.

FUDGE GLAZE

1 oz. unsweetened chocolate
3 Tbsp. butter or margarine
1 C powdered sugar
1 tsp. vanilla extract
1 to 3 Tbsp. Warm milk

Melt chocolate and butter in small saucepan. Blend in sugar and vanilla with wire whisk. Add enough milk to make a smooth, spreadable glaze.

Variations

SPICY BLACK PEPER BROWNIES: Add 1 teaspoon cinnamon and 1 teaspoon cracked blacker pepper to batter.

CHOCOLATE CHUNKY BROWNIES: Add 1/2 cup raisins and 4 ounces chopped semisweet chocolate to batter.

COFFEE-TOFFEE BROWNIES: Substitute firmly packed dark brown sugar for granulated sugar. Add 1 teaspoon instance coffee to batter. Sprinkle 1/2 cup crushed toffee candy over batter before baking.



BEST LOVED LEMON BARS

Makes 3 dozen

1 C (2 sticks) butter or margarine, softened
1/4 tsp. salt
1/2 C powdered sugar
2 C all purpose flour
4 eggs, slightly beaten
1 Tbsp. grated lemon peel
5 Tbsp. fresh lemon juice
2 C granulated sugar
1/4 C all purpose flour
powdered sugar for dusting

Preheat Oven to 350 F (175 C).

Blend butter, salt, 1/2 cup powdered sugar and 2 cups flour to make soft dough. Press evenly into ungreased 9 X 13 inch pan. Bake 15 to 20 minutes until golden. Meanwhile, combine eggs, lemon peel, lemon juice, sugar and 1/4 cup flour and blend until smooth. Pour over baked crust. Reduce heat to 325 F., (160 C) and bake 25 minutes until firm. Cool. Dust with powdered sugar and slice into bars.

Variations

ORANGE BARS: Substitute orange juice and peel for lemon juice and peel. Omit powdered sugar topping. Melt 2 ounce semisweet chocolate with 1/4 cup, (1/2 stick) butter. Spread over bars as a glaze.

COOCONUT KEY LIME BARS: Substitute lime juice and peel for lemon juice and peel. (If desired, add 2 drips green food coloring.) After pouring filling over crust, sprinkle with 1 cup shredded coconut

ALMOND AMARETTO BARS: Substitute Amaretto liqueur for lemon juice. Omit lemon peel. After pouring filling over crust, sprinkle with 1 cup sliced almonds.

Well I got to go to my doctor's appointment for a regular check-up. I will e-mail Betsy later this afternoon.

Sincerely,

Vivian

PS: We did not use any of the variations in our food sales and we tripled the amount of money we made by everyone using the same recipe for a cookie, etc. The customers get use to the taste of one cookie and expect the cookie to taste the same the next time they buy it.