We have a Bake Sale this coming Saturday. We need Ideas on what to make that is fast and easy. Please Help?!
http://www.recipezaar.com/15968
Answers: Peanut butter blossoms, they are like a peanut butter cookie with a Hershy Kiss squished on top. They will be a hit, I promise.
http://www.recipezaar.com/15968
snickerdoodles
rice krispie treats
brownies
Brownies, banana bread and cupcakes usually sell well are are easy to make.
Buy a Duncan Hines Moist Deluxe Butter Recipe Golden Cake and look on the side for the recipe for he Sock-It-To-Me cake. Follow the directions for the CAKE ONLY, making it like a pound cake (I make mine in a loaf pan). You will not believe how WONDERFUL this cake taste. People will think you baked all day making this rich, delicious pound cake!!!!!
Make two or three. They are not expensive and I promise they will sell like hot cakes. (if you see them on sell any time buy several and put them in the freezer. They keep well that way!)
nfd?
rice krispies treats are always a hit and most of the time the first thing to sell out! good luck! they are very fast and easy
These are incredibly decadent, SUPER EASY, and everyone loves them:
HELLO DOLLY
1/2 c. butter
1-1/2 c graham cracker crumbs
1 can sweetened condensed milk
1 6-oz. pkg. chocolate chips
1 (3-1/2 oz) can or 1 heaping handful of flaked coconut
1 c. chopped nuts
Melt butter in bottom of 9x13" pan (stick into the preheated 350 oven for a few minutes). Remove from heat and sprinkle graham cracker crumbs evenly over butter. Pour sweetened condensed milk evenly over crumbs. Top with chips, coconut & nuts. Press down gently. Bake at a350 for 25 min, or until golden brown. Cool and cut into bars
scones - fruit - cheese - cherry (glace) lovely
sausage rolls - try with herbs for a change
vol u vonts - just open a tin of cambells condensed chicken soup most caterers use this it's a fav. cheat and quick. vuv's only take a few mins to cook.
Make quiche - cheese and tom - bacon & leek - Mix your cheese with mashed potato's, it makes it light and cheaper to make.
Try a few biscuits they are cheap and easy to make to.
RICE KRISPIE TREATS FOR SURE! They fly off the table!
Try making a couple 'plain' batches, and then make a few with variations (add M&M's to one batch, Reeses peices to antother, top a batch with mini snickers [wait til they cool off a little and use a toothpick to hold them if necessary]).
Good luck!
Mini loafs of banana nut bread, zuchini bread etc... sell really well.
buy some of those Betty Crocker cookie mix. They take 20 minutes to make if you get the kind that say, "homemade cookies in 20 minutes" They have peanut butter, choclate chip, sugar cookie and alot others.
This is my secret recipe! These are the fastest, easiest, and yummiest chocolate cookies ever! I make these all the time and they are everyone's favorite cookie!
ingrediants:
1 box of chocolate cake mix
2 eggs
1/2 cup of vegetable oil
1 cup chocolate chips
preheat oven to 350.
Mix all the ingrediants together.
Place cookie dough about 2in. apart on ungreased cookie sheet.
Bake for 8-10 mins.
Set on cooling racks.
Hope this works out!
ok. i have some suggestions on sites. but before that, i have some idol chefs with their specialties.
homecook chef nigella lawson = fast, easy and delicious recipe
chef anna olson = desserts and pastry chef
chef donna dooher = creative, unique, professional recipes (but easy)
chef dyann = desserts chef
chef diana = desserts chef
try this first from nigella lawson:
http://youtube.com/watch?v=lrLKa2AAMbk
http://www.foodnetwork.com/food/recipes/...
Chocohotopots Recipe courtesy Nigella Lawson
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
Best-Ever Brownies by Diana
http://www.dianasdesserts.com/index.cfm/...
Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (1 cup/8 ounces/226g) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C).
Sift the flour and salt together and set aside.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture in a large bowl.
Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you're using a hand-held mixer) and whisk by hand just to combine. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in dry ingredients.
Cooking Instructions
Pour and scrape the batter into an unbuttered 9-inch square pan. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minute mark to see how the brownies are progressing They'll be perfect if they're just barely set and still pretty gooey. They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try. Cool the brownies in the pan on a rack. Cut into 1 1/2 by 3-inch bars to serve.
The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature. These never freeze solid, so you might want to think about using them as a mix-in for ice cream.
Makes 18 brownies.
Hi-Hat Cupcakes
http://www.marthastewart.com/portal/site...
Ingredients
Makes 12 cupcakes
FOR THE BATTER
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
FOR THE FROSTING
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
FOR THE CHOCOLATE COATING
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil
Directions
Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition.
Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
Use a small knife to loosen any tops stuck to the pan.
Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
Transfer to a small bowl, and let cool about 15 minutes.
Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.
others:
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.kuali.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.mrbreakfast.com
http://www.bettycrocker.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.marthastewart.com
http://www.joyofbaking.com
http://www.lifestylefood.com.au/home
http://www.rachelraymag.com/recipes
Look in the aisle with the cake mixes & such & pick up a couple of the Lemon Bars mix. Super easy, very tasty...and no one will know that you didn't slave to make it! It will be a hit! Even my hubby likes them & he doesn't care much for dessert!
Of course, you can never go wrong with brownies & cup cakes too. Muffins could work also.
Whatever you make, make it fun & enjoy!
Make Ghirardelli brownies they are really good you can buy them at almost any grocery store