Bake Sale Recipes
Make bake sale items fun and delicious. With peanut allergies being so prevalent, we look for recipes that can satisfy everyone. Following are some recipes that have been a hit with both kids and adults. Add peanut-free sprinkles, candy, or licorice to any dessert and the kids are sure to love them!
Please share your favorite bake sale recipes.
______________________________________________________________________
OATMEAL COOKIES
Ingredients:
1 Egg
1/2 cup Granulated Sugar
1 cup Brown Sugar
3/4 cup Crisco Shortening
1 tsp Vanilla Extract
1/4 cup Water
1 cup All-Purpose Flour
1/2 tsp Baking Soda
1 tsp Salt
3 cups Quaker Oats
Mix egg, sugars, shortening, vanilla and water with electric mixer. In a separate bowl mix flour, baking soda, and salt. Combine wet and dry (except oats) ingredients together. Then fold in oats. Place small spoonfuls of dough onto cookie sheet. Bake 10-12 minutes at 350 degrees F. Makes 2 dozen.
To decorate as a catapillar: Use white frosting to secure peanut-free candies to each cookie as the eyes and mouth and pretzels as the antenae and legs. Stand them up in a row using frosting at the base to hold in place. Don't forget to decorate every cookie as if it's a face so every child gets a catapillar smile!
_______________________________________________________________
FLOWER FRUIT SKEWERS
Ingredients:
Fresh Pineapple or Watermelon
Cantalope, Honeydew Melon, Strawberries, or Grapes
Lollipop or Popcicle sticks
Make fruit skewers in the shape of flowers. Peel the pineapple (or watermelon)and slice into large rounds (approximately 4" diameter, 1/2" thick). Cut into the pineapple using a flower shaped cookie cutter. Stick lollipop stick into center. Add either a melon ball, strawberry, or grape to make the colorful flower center.
To display on the bake sale table, place a head of iceberg lettuce into a small basket and stick the skewers into the lettuce to make the flowers stand up. Keep extra fruit skewers in a cooler with ice and replenish as necessary.
Since fruit is best served cold, discard unused fruit after a few hours.
_______________________________________________________________
ALLL-PURPOSE VANILLA COOKIES
Ingredients:
3 Eggs
1-1/4 cups Granulated Sugar
1-1/2 sticks Butter (melted)
3 tsp Vanilla Extract
4 cups All-Purpose Flour
3 tsp Baking Powder
1/2 tsp Salt
Mix eggs, sugar, butter, and vanilla with electric mixer. In a separate bowl mix flour, baking powder, and salt. Combine wet and dry ingredients together. Cover with plastic wrap and refrigerate for 1 hour. Either roll the dough into 1-1/2 inch balls or roll them out with a rolling pin (leaving them 1/2 inch thick) and use your favorite cookie cutters. Bake 12-15 minutes at 375 degrees F. Makes 3 dozen.
Decorate with frosting (mix confectioners sugar with a very small amount of milk; add a few drops of food coloring). While frosting is wet, sprinkle with colored sugar.
_______________________________________________________________
CARAMEL APPLES
Ingredients:
6 Apples
2 tbsp Milk
1 (14 ounce) pkg individually wrapped Caramels (peanut-free)
Remove stems from the apples and press a lollipop or craft stick into the top of each apple. Place unwrapped caramels and milk into a microwave-safe bowl and microwave 2 minutes. Stir. Allow to cool briefly. Roll each apple in melted caramel until well coated. Place coated apples on a buttered baking sheet to set. Refrigerate for 15-20 minutes. Wrap each apple in cellephane and tie with a colorful ribbon.
For added decoration, while caramel is still wet, sprinkle with peanut-free sprinkles or add peanut-free candies to make a silly face on the apple.
_______________________________________________________________
BUTTERSCOTCH BROWNIES
Ingredients:
1/2 cup Vegetable Oil
1 cup Light Brown Sugar, packed
1 Egg, slightly beaten
3/4 cup Flour, sifted
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Vanilla Extract
Preheat oven to 350 degrees F. Blend oil and sugar. Stir in beaten egg. Sift flour, baking powder, and salt together and combine with egg mixture. Add vanilla to batter. Spread in oiled 8x8x2 pan and bake for 25 minutes. Do not over bake. Cool slightly and cut into squares. Makes 16 squares.
(Christine C., Mass.)
To decorate the cookie with a cat face: While warm, press two peanut-free candies into each brownie for the eyes and one for the nose. Add a few pretzel sticks for whiskers.
_______________________________________________________________
Peanut Allergy Notes:
- Nestle Toll House Semi Sweet Morsels are now processed on the same equipment as peanuts. Instead, use Hershey Semi Sweet.
- Cake Mate offers peanut-free sprinkles to decorate cookies and cakes. These can generally be found in the Baking isle in the grocery store or near the ice cream & ice cream cones. A sample can be viewed at www.cakemate.com. Click on Products then on Decorating Decors.
- As always, double check the package just in case ingredients have changed!
|
|
|
|
Click here to add
your own suggestions, ideas or comments.
|
