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| Bake Sale Goodies |
Whether it is for a school group to buy
new playground equipment, an athletic
group to buy new soccer goals or a church
social group to take a weekend shopping
trip, Bake Sales have long been a staple
of fund raising. Here are some recipes for
goodies that are sure to attract those
sweet seekers to the table!Snickerdoodles 2 cups shortening 3 cups sugar 4 eggs 5 1/2 cups flour 4 tbsp. cream of tartar 2 tsp. baking soda 1/2 tsp. salt 4 tbsp. sugar 4 tbsp. cinnamon Heat oven to 400 degrees. Mix shortening, sugar and eggs thoroughly. Stir together flour, cream of tartar, baking soda and salt. Blend flour mixture into the shortening mixture. Form in balls. Rollin mixture of 2 tbsp. sugar and cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake 8-10 minutes. Makes about 12 dozen cookies. Oatmeal Sugar Cookies 2 cups sugar 1 tsp. baking powder 2 cups brown sugar 2 tsp. soda 2 cups shortening (margarine) 1 tsp. cinnamon 2 tsp. vanilla 4 eggs 3 cups flour 1 tsp. salt 6 cups oatmeal Cream sugar and shortening, add eggs. Sift dry ingredients. Add to cream mixture, add vanilla. Form dough into balls, size of walnuts. Roll in sugar. Bake on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Makes about 12 dozen cookies Peanut Butter Cookies 1/2 cup golden Crisco shortening 1 cup creamy peanut butter 3/4 cup sugar 1/2 cup firmly packed brown sugar 1 tbsp. milk 1 tsp. vanilla 1 egg 1 1/4 cups flour 3/4 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt Preheat oven to 375 degrees. Cream shortening, peanut butter, sugar, brown sugar, milk and vanilla in large bowl at medium speed until well blended. Beat in egg. Combine flour, baking soda, baking powder and salt. Mix into creamed mixture. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Flatten in crisscross pattern with fork dipped in flour. Bake at 375 degrees for 8-10 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 dozen. Peanut Butter Fudge 1 1/2 cup sugar pinch of salt 1/4 cup light corn syrup 1/2 cup milk 2 tbls. butter 1 tsp. vanilla 1/2 cup walnuts Combine first 4 ingredients and cook to soft ball stage (237 º F ) remove and all remaining ingredients stir until peanut butter is melted beat 2 minutes and spread in greased pan Yield: 3 dozen Florida Orange Snowballs 1 stick of butter or margarine 1 teaspoon butter flavoring 1-1 pound box powdered sugar 1-12 ounce box of vanilla wafers, crushed well 1-6 ounce can frozen orange juice 1 small bag flaked coconut Mix everything except coconut. Form mixture into small balls. Roll the balls in coconut and refridgerate. Makes 5 dozen pieces. Chocolate Cherry Cups Ingredients: 1 1/2 cups firmly packed brown sugar 2/3 cup shortening 1 tablespoon water 1 teaspoon vanilla 2 eggs 1 1/2 cups all purpose flour 1/3 cup cocoa 1/4 teaspoon baking soda 1/2 teaspoon salt 2 cups miniature semi-sweet Hershey's Chipets 1/2 cup whipping cream 8 ounces semi-sweet chocolate, chopped 48 red candied cherries (or maraschino cherries patted dry on paper towels) Preheat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture on low speed just until blended. Stir in Hershey's Chipets. Press dough onto sides, but not bottom of ungreased miniature muffin pans. Bake two muffin pans at a time at 375 degrees for 7 to 9 minutes. DO NOT OVERBAKE. Press a dowel into the center of each warm cup to make an indentation. Cool 10 minutes in muffin tin. Remove cups to foil to cool completely. Heat cream in small saucepan over low heat just until hot. Add chopped chocolate. Stir until chocolate is completely melted and mixture is smooth and shiny. Cool mixture until thickened. Drop 1 teaspoonful of mixture into each cup. Place 1 cherry on top of chocolate. Cool until set. Makes about 4 dozen cups. Soft Mustard Pretzels Ingredients: 1/2 cup + 4 Tbls. honey 6 Tbls. Dijon mustard 6 Tbls. mustard powder 1/4 tsp. cayenne pepper 2 lb. prepared bread dough (thawed if frozen) 4 tsp. kosher salt 1-1/2 tsp. caraway seeds Preheat oven to 375 degrees. Coat large baking sheet with cooking spray. In a large bowl combine honey, Dijon mustard, mustard powder, and cayenne, and set aside. Divide dough into 8 equal pieces. On lightly floured surface roll each piece into a 15" long rope. On baking sheet shape each rope into heart shapes with rounded bottoms. Twist dough ends, press onto curved bottom of heart to form pretzel shape. Brush with 1/2 of reserved honey sauce, and sprinkle with salt and caraway seeds. Bake for 25 mins. or until bottoms are lightly brown. Serve with remaining sauce. |
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Create My Own Soup 
