Delicious Bake Sale And Party Treats Recipes
Bake Away!!! Recipes For Bake Sales And Parties
3 cups (18 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Chopped flaked coconut, chocolate sprinkles, colored spinkles, baking cocoa and/or finely chopped nuts, optional
In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth.Stir in vanilla. Chill for 2 hours or until mixture is easy to handle.
Shape into 1-in. balls. Roll in the coconut, sprinkles, cocoa or nuts if desired. Yield: about 4 dozen.
Smiling Sugar Cookies
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup milk
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
About 24 Popsicle sticks
1 cup vanilla frosting
Red, blue and green paste food coloring
Assorted small candies
In a large bowl, cream the butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Roll dough into 1-1/2-in. balls; insert a Popsicle stick in the center of each.
Place 2 in. apart on lightly greased baking sheets; flatten slightly. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Divide frosting among three bowls; tint as desired. Place each color of frosting in a resealable plastic bag; cut a small hole in a corner of bag. Pipe hair and mouths onto cookies; use a dab of frosting to attach small candies for eyes. Let dry for at least 30 minutes. Yield: about 2 dozen.
Peanut Butter Cup Cupcakes
1/3 cup shortening
1/3 cup peanut butter
1-1/4 cups packed brown sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups
In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.
Lemon Crumb Muffins
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
1/2 cup sugar
1/3 cup lemon juice
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.
Quick Cherry Turnovers
1 tube (8 ounces) refrigerated crescent rolls
1 cup cherry pie filling
1/2 cup confectioners' sugar
1 to 2 tablespoons milk
Unroll crescent roll dough and separate into four squares; place on an ungreased baking sheet. Press seams and perforations together. Spoon 1/4 pie filling in one corner of each square. Fold to make triangles; pinch to seal.
Bake at 375° for 10-12 minutes or until golden. Combine sugar and milk to achieve drizzling consistency. Drizzle over turnovers; Serve warm. Yield: 4 servings.