What should I cook for a bake sale?

When my children were in school I used to make this one and the teachers would fight over who got it! Bake, serve, store in the same pan!!!

Fast Fixin’ Chocolate Chip Cake

1Package Duncan Hines Devil’s Food Cake Mix

¼ Cup Oil

2Eggs

1 ¼ Cup water

13.9 oz size chocolate instant pudding mix

16 oz bag semi-sweet chocolate chips

Pour oil into a 13x9x2 inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients in pan. Stir with fork until blended. Scrape sides and spread batter evenly in pan. Bake until toothpick inserted in center comes out clean. (350• for 35 to 45 minutes) Cool. Use a knife to loosen cake from sides and serve directly from pan. Store leftover cake loosely covered. This is heavenly when served hot with vanilla ice cream and hot fudge sauce on top!! It’s also good with a creamy brownie frosting. Transports well also! When I frost this, I usually use 1 1/2 to 2 recipes of the Creamy Brownie Frosting.

Creamy Brownie Frosting

3 tablespoons butter

3 tablespoons cocoa

1 tablespoon honey (or light corn syrup)

½ teaspoon vanilla

1 cup confectioner’s sugar

1 to 2 tablespoons milk

Cream butter in a small mixer bowl. Add cocoa, honey and vanilla and blend. Add confectioner’s sugar and milk. Beat with mixer until of desired spreading consistency. Yields about 1 cup frosting.

These are my two favorite recipes for bake sales. They are always big sellers and they both taste soooo goooood!

Rainbow rice krispy treats-

80 large marshmallows (or 10 cups mini size)

1/2-3/4 cup margarine (or unsalted butter)

12 cups Rice Krispies

3/4-1 cup miniature M&M chocolate candies (not regular size!)

nonstick cooking spray

Measure out cereal into a huge bowl and set aside.

Melt margarine and marshmallows together in a large saucepan over low heat, stirring (do not let burn).

As soon as the mixture has melted together, pour over the cereal and mix well using two large spoons.

Let the cereal mixture cool down just a few seconds, then stir in 1/2 cup of the mini M&Ms candies, saving the remaining 1/2 cup for later.

Mix well; some of the M&Ms will melt and the cereal will turn chocolatey.

Immediately spread this mixture into a 9x13" baking pan that has been greased or sprayed with nonstick baking spray.

Sprinkle the remaining 1/2 cup M&Ms over the top, pressing if needed to make them stick to the top (using a large sheet of wax papper to press will keep your fingers from getty sticky).

Allow to cool competely.

When cool, cut into 12 large pieces (or smaller pieces for more servings).

Note: regular M&Ms will not melt quickly enough, which is why I recommend the miniature.

(depending on how you cut them, this recipe will make about 15-20 squares!)

This is the recipe for best brownie in the entire world!

1/2 cup butter, melted

1/2 cup unsweetened cocoa

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup flour

1/4 teaspoon salt

1-2 cup chocolate chips and reeses pieces (but you can add 1-2cups of whatever ingredient you prefer, i have also used white chocolate chips and m&ms before and they came out equally as good! )

Preheat oven to 350 degrees.

Grease an 8 inch square pan or line with foil.

In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.

Add sugar and mix well.

Add eggs one at a time and stir until well combined.

Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).

Fold in whatever you want! (m&ms, nuts, chocolate chips, etc.)

Spread in pan and bake for 25 minutes.

Cool completely before cutting into squares.

(makes 16 servings)

Pumpkin Brownies

Cake-like pumpkin brownies are made more interesting and flavorful with swirls of cream cheese batter.

INGREDIENTS:

* 6 tablespoons butter, melted

* 1 cup light brown sugar, packed

* 1 teaspoon vanilla

* 2 large eggs

* 1 cup pumpkin puree

* 1 cup all-purpose flour

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 1 1/2 teaspoons ground cinnamon

* 1/4 teaspoon ground nutmeg

* 1/4 teaspoon ground allspice

* 1/4 teaspoon ground ginger

* 4 ounces cream cheese, softened

* 1 egg

* 1/3 cup confectioners' sugar

* 1/2 teaspoon vanilla

* 2 tablespoons flour

PREPARATION:

Butter and flour an 11x7-inch baking pan. Heat oven to 350°.

In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.

In a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Frost with Cream Cheese Frosting(Pillsbury or Betty Crocker)

Brownies with Chocolate Icing, Rice Krispie Treats, Chocolate Chip Cookies, Snickerdoodles.

Cupcakes and muffins and mini-loaves of sweet breads (such as banana bread or zucchini bread) usually sell better than whole cakes and pies. People usually want to buy something they can take home for dessert that evening and not have to deal with leftovers. Bake whole cakes and pies that are going to be sliced and served on the spot, like for a church social or at a spagetti dinner down at the Legion hall...

Chocolate chip cookies and brownies are always sellers. Keep to simple recipes and something that most people like. I would stay away from things like coconut and peanuts because people either hate them or can be allergic. Add nuts in some brownines and not in others.

Cupcakes, mars bar crispy tarts, chocolate chip cookies, iced sugar cookies, tarts, person cheesecakes baked in cupcake liners and using an oreo cookie for the backside.

Bake pies.

Bake Sale Banana Bread

10 cups granulated sugar

10 cups overripe bananas

5 cups vegetable oil

15 whole eggs

15 cups bread flour

2 ounces ground cinnamon

2 ounces vanilla extract

2 1/2 tablespoons baking powder

In a 20 quart mixer with a paddle:.

Cream the banana's and sugar till well blended.

Slowly add the oil mixing the whole time on 2nd speed.

Cream three minutes.

Slowly add the eggs while continuing to mix on 2nd speed.

Scrape bowl sides after eggs are added; and continue mixing for 3 more minutes.

Add vanilla.

Turn off mixer.

Reduce speed to 1st speed,and add dry ingredients.

Mix just till batter begins to get moist.

Turn mixer off and scrape sides down again.

Continue mixing on 1st just till evenly mixed.

DO NOT OVERMIX AS BREAD CAN BECOME TOUGH.

Grease 24- 1 pound loaf pans, or 12- 2 pound pans.

Scale 1 pounds with 11 ounces batter, or 2 pound pans with 22 ounces (1 pound 6 ounces).

Bake in 400 degree oven about 25-35 minutes, or till no longer liquid in center.

My Bake Sale Butter Rings

For the dough

1 cup milk

1/2 cup sugar

1 teaspoon salt

1/2 cup margarine

1/4 cup warm water

1 (1/4 ounce) envelope dry yeast

4 cups all-purpose flour

1 egg

1/2 teaspoon lemon extract

yellow food coloring (optional)

Optional Fillings (use one (or more))

cinnamon

sugar

raisins

ground nuts

candied cherries

thick fruit filling

Scald milk; add 1/2 cup sugar, salt, margarine, flavoring and a few drops of food coloring, if using it.

Cool to lukewarm.

Dissolve yeast in 1/4 cup very warm water in mixing bowl.

Add lukewarm milk mixture, egg, and 2 cups flour.

Beat until smooth.

Stir in 2 more cups flour to make stiff batter.

Cover and refrigerate two hours (or up to two days).

Roll dough into two 14" x 7" oblongs.

Now, if you desire, you can scatter any of the above listed filling ingredients onto dough, or you can leave it plain.

Roll up lengthwise and seal edges.

Form into two rings, sealed edges down on greased baking sheets.one to a sheet and seal ends.

With a sharp knife, cut 2/3 through rings at 1 inch intervals.

Twist each section sideways.

Cover, and let rise in warm place until doubled, about an hour.

Bake at 375 degrees F. about 25 minutes.

Frost while warm with thin confectioners glaze and sprinkle with chopped nuts or your choice of toppings.

Makes two large rings

Bake Sale Lemon Bars

1 1/2 cups all-purpose flour

2/3 cup confectioners' sugar

3/4 cup butter or margarine, softened

3 large eggs, lightly beaten

1 1/2 cups granulated sugar

3 tablespoons all-purpose flour

1/4 cup lemon juice

additional confectioners' sugar

Combine flour, sugar and butter.

Pat into a greased 9 x 13 baking pan.

Bake at 350°F for 20 minutes.

Meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy.

Pour over the hot crust.

Bake at 350°F for 20-25 minutes or until light golden brown.

Cool on a wire rack.

Dust with a confectioner's sugar.

Cut into squares.

You should cook something sweet like a lemon pound cake.