Looking for the Best Bake Sale Recipes

[Kelly]

With school back in swing and all the holidays coming up, I am looking for your favorite bake sale recipes - the ones that are always a hit & sell quickly. We have a sale at the school in 3 weeks and one at church in 4 weeks. Any great recipes out there? Thanks!

[sneezles]

I always make a Toll House cookie cake. It's made in a jelly roll pan. The remove onto a kitchen towel to cool. Cut into 4 pieces (going from the short side). Then frosted with chocolate frosting. I make it every year for the Middle School bake sale (even when I don't have a child in the class) because it is such a good seller, they usually get $15 for it.

[mightyh]

This is a great fall recipe and everyone loves it. Pretty easy to make, too.

Pumpkin bars

4 eggs
1 and 2/3 c. sugar
1 c. cooking oil
1 16 oz. can solid pumpkin
2 c. flour
2 tsp. baking powder
2 tsp cinnamon
1/2 tsp. salt
1 tsp. baking powder

Beat together eggs, sugar, oil, and pumpkin till light and fluffy. Mix together flour, baking powder, cinnamon, soda, and salt. Add to pumpkin mixture and mix thoroughly. Spread batter in an ungreased 15 x 10 pan and bake in 350 oven for 25-30 minutes. Cool. Frost with icing (recipe follows). Cut into bars.

Icing:
3oz. cream cheese
1/2 c. butter, softened
1 tsp. vanilla
2 c. powdered sugar

Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time.

[andi]

I always make "Scotcheroos" (rice krispy treats with peanut butter and a chocolate/butterscotch toppping)-They are easy, delicious and sell instantly. I can post the recipe if you like.

[lindrusso]

The MOMS Club I belong to has had several bake sales and we found that a variety of items do well. We packaged some cookies (we made large sugar cookies with M&Ms) individually for those gotta-eat-it-right-now purchases. Pies sold well. Another thing that did well were quick breads. Quick breads are easy to make double or triple batches of and you can make a variety of sizes - full-size to minis.

Anyway, seeing as it is approaching pumpking season, here's a KILLER pumpkin bread recipe given to me by a friend. It's NOT light, but out of this world! It also makes nice mini-muffins too.

Chocolate-Chip Pumpkin Bread

1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup walnuts
1/2 cup chocolate chips

Preheat oven to 350 degrees.

Stir together first four dry ingredients (flour-baking soda). Mix pumpkin, oil, eggs, milk and spices together, then combine with the dry ingredients, mixing until just combined. Add walnuts and chocolate chips.

Pour into a well-buttered loaf pan. Bake 50-60 minutes. Turn out of pan and cool on wire rack.

[SHERRY]

Sounds like your sale is just before Halloween. A good seller for me has been to pat a log of Pilsbury choc. chip dough in one of the large pumpkin cake/cookie pans. Or make a large round one and trim to look like a pumpkin shape. Then decorate with icing and candy.
Another one is to make rice crispy treats, colored orange and patted into a greased mini pumpkin cake pan. They will slip right out and then you can add eyes, nose, mouth, etc. Everyone loves rice crispy treats!

[Kristilyn1]

how about whoopie pies? People love them--but so rarely make them for themselves.

Kristi

[Beth]

Try the Texas Sheet Cake or the Pumpkin Crunch Cake. If you need the recipes, let us know.

Chocolate chip cookies and cupcake frosted and topped with candy corn or litle pumpkins always seem popular with the kids.

[This message has been edited by Beth (edited 09-26-2000).]

[Deanna]

Although it doesn't scream "Fall", I always make a few Key Lime Pies. They go together so fast (especially if you use the ready-made Keebler crusts). They are a big hit here at my office, and people actually buy the WHOLE pie, rather than just a slice or two.

[Susan]

A lady I know always makes chocolate Pecan Pies to sell whole at bake sales. She always gets tons of return customers from year to year for these pies (like me!) because they are delicious. I even got her to share the recipe, but I still buy hers!

~~Susan~~

[Kelly]

Thanks for all the suggestions! I'm definitely going to make these for the bake sales.

[helene]

To Andi:

Can you post the "Scotcheroos"^
recipes, please.

Thanks,

Hélène

[shoefling]

Here is the recipe:

Chocolate Scotcheroos

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispie cereal
1 pkg (6 oz, 1 cup) semi-sweet chocolate morsels
1 cup betterscotch morsels
vegetable cooking spray

1. Place corn syrup and sugar in large saucepan. Cook over medium heat, stirring frequently, until suagr dissolves and mixture begins to boil. Remove freom heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into a 13x9x2 inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch morsels together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2x1 inch bars when cool.

Yield: 48 bars

Nutritional info: Serving size 2 bars, calories 230, total fat 9gm (15%).

I usually melt the moresels in the microwave. I have also found that it is easy to over boil the corn syrup and sugar mixture. Doing this makes the bars as hard as rocks! I usually take the mixture off the heat as soon as it begins to boil, as I like my scotcheroos chewy. This recipe is from the back of the rice krispies' box. Enjoy!

Sarah

[helene]

Thank you very much, Sarah.

I will make them during the w-end.

The kids will devore them.

Hélène

[pdplish]

I thought this was a Cooking Light site...From the suggested recipes, I never would think that the responses were from CL readers. But I have a suggestion, too. Try any of the pound cake recipes in the April 2000 issue. I made every single one of them for my son's graduation party and they were great!I even froze them weeks ahead and no one knew they weren't made that day. Also, try the Jamaican Banana Bread at the end of that issue and the Cinnamon Apple Cake in the back of the Jan/Feb. 2000 issue. You will not be disappointed. Neither will your customers. And they will never know its "lightened." If you have a lot of back issues of CL, I strongly recommend you try and download the CL indexes from the past years' issues. I have made A LOT of the cakes and desserts in CL. Not everything works out as well as they say, but I would estimate that I have a 90% success rate with the cakes. [

[BethH]

[QUOTE]Originally posted by pdplish:
[B]I thought this was a Cooking Light site...From the suggested recipes, I never would think that the responses were from CL readers.

We have to, its for the kids! http://www.cookinglight.com/bbs/wink.gif

[Beth]

Originally posted by BethH:
[QUOTE]Originally posted by pdplish:
[B]I thought this was a Cooking Light site...From the suggested recipes, I never would think that the responses were from CL readers.

We have to, its for the kids! http://www.cookinglight.com/bbs/wink.gif

Besides, no one ever said anyone had to only eat or share CL recipes any more than we would tell anyone they could only eat zucchini (or even Grape Nuts) for every meal. Several CL recipes or easily lightened recipes are mentioned. Most of us use CL recipes, non-CL recipes and ideas from both. I think the best idea is to get excited about preparing great food with an eye towards lighter and healthier, but to also enjoy pulling out all the stops once in a while.

[mlou]

No recipes but two ideas, buckeyes and pizelles are always a hit at bake sales as they are easy to package and can be eaten right away by the customers. Yes, I am from Ohio but I think everyone likes buckeyes! In fact everyone around here seems to make them but they are still a best seller at bake sales. I can find the recipe if you like. Hope you raise many $

[andi]

Originally posted by helene:
To Andi:

Can you post the "Scotcheroos"^
recipes, please.

Thanks,

Hélène

Sarah beat me to the punch but that's the recipe! I pop mine in the fridge for about 20 minutes to firm up the chocolate. Got this recipe back in my college days from our cook-Enjoy!

I think it's ok to "sin" a little every now and then with a few goodies!