Here's a websit that helps with packaging ideas:
http://www.cookiemadness.net/bake_sale_packaging/LOVE, LOVE, LOVE this pumpkin bread recipe. Every year I make it for neighbors for fall holidays. It's nice because it makes two loaves. Comes out perfect every time:
http://www.recipesandentertaining.com/Br...0Bread.htmHere are a bunch of recipes:
LEMON BROWNIES
Yield 30-36 brownies
1 (18 ounce) box lemon cake mix
1 (3 ounce) package lemon gelatin
1/2 cup cooking oil
3 eggs
1 cup powdered sugar
1/2 cup lemon juice
1. Grease and flour a 13" X 9" pan.
2. Preheat oven to 325°F Beat together the dry cake mix, dry Jello powder, oil, and eggs.
3. Pour into the prepared pan.
4. Bake at 325F for 25 to 30 minutes or until done.
5. Remove from oven.
6. Immediately punch lots of holes all over the cake with a toothpick.
7. Combine icing sugar and lemon juice with a wire whisk until smooth.
8. Spoon all over the cake.
Cool and cut into squares.
Caramel Brownie Cookies
1/2 cup butter -- softened
1/2 cup butter flavored shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
ROLO candies (approximately 9 'rolls')
sugar for rolling
Beat butter and shortening until creamy. Gradually beat in white sugar
and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda
and cocoa. Gradually add to butter mixture, beating well. Stir in walnuts.
Cover and chill at least 1 hour.
Preheat oven to 370 degrees.
Using approximately a half TBS of dough, flatten out in the palm of your hand to 2" circle. Place a Rolo in the center and wrap the dough around the candy, sealing completely. Roll into a ball. Roll the balls in sugar completely, and place 2 inches apart on parchment covered baking sheets.
Bake for 8-9 minutes. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Here's one that would bring in more cash:
TOLLHOUSE CAKE
Ingredients
Cake
1 Cup Butter
1 Cup Packed Brown Sugar
2/3 Cup Sugar
4 Eggs
2 tsp. vanilla
1/2 tsp salt
2 Cups Flour
1 Cup Mini Chocolate Chips
Frosting
1 Cup Chocolate Chips
1 Cup Butter
2 Cups Confectioner Sugar
2 tsp. vanilla
Instructions
The Cake
Preheat oven to 350ºF. Grease bottom of a jellyroll cookie sheet. Line with parchment paper and butter paper; set aside.
In large bowl combine butter and sugars mix til creamy. Add eggs 1 at a time. Beat well and add vanilla and salt. Gradually add flour. Stir in chocolate chips. Spread evenly onto prepared pan.
Bake for 20 - 25 min Cool completely.
The Frosting
Melt 1 cup chocolate chips and stir until smooth.
In bowl of electric mixer combine butter and confectioner sugar beat until creamy. Add vanilla & melted chocolate. Blend until smooth.
Assembling Cake
Loosen cake and invert onto a board or a floured towel. Trim the edges. Cut cake crosswise along the long side into 4 equal pieces; pieces will be approximately 3 1/2 inches by 11 inches.
Assemble into layers frosting between layers and then frosting top and sides.
CARAMEL POPCORN
Submitted by: Brian
Rated: 5 out of 5 by 652 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 20 servings
"Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat."
INGREDIENTS:
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt 1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
DIRECTIONS:
1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
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