Packaging rum balls for a church bake sale?
10 years ago
last modified: 10 years ago
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Need bake sale suggestions ASAP
Comments (15)Scotcheroos will fly off the table like Teresa mentioned. This is a good and different cookie recipe that the kids in my group like. If nothing else the name should catch their attention. Some of the kids here call them Fat Daddy Cookies...LOL The recipe is from Marlen, she died several years ago but she is still here in spirit with her wonderful recipes. Not to forget some of her funny stories/tales. Posted by: Ginger_St_Thomas (My Page) on Sat, Dec 20, 03 at 19:58 Marlen's Chubby Hubby Cookies 2 cups butter or margarine, softened 1 cup sugar 1 cup light brown sugar, firmly packed 2 large eggs 2 Tablespoon vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda Pinch of salt 1 12 oz pkg semi-sweet chocolate chips 1 12 oz pkg peanut butter chips 1 cup salted peanuts 2 cups crushed pretzels* Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container. Source: Bob Zotto, Bruker AXS Cookbook Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved. David...See MorePitted Sour Cherries with Rum
Comments (3)When I make this quick bread, I usually substitute dried cherries for the maraschino cherries. I would thoroughly drain some of those cherries use them instead. I also like Linda's idea of serving them on pound cake or on hot milk sponge cake. CHERRY-APPLE NUT BREAD 1/3 cup softened butter or margarine 2/3 cup sugar 2 eggs 1 cup applesauce 1/4 cup milk (skim is OK) 2 cups flour 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1 Tbs. grated lemon rind 2/3 cup chopped walnuts 1/3 cup whole maraschino cherries Cream butter and sugar together. Add eggs one at a time, beating thoroughly after each addition. Add applesauce and milk and mix. (Mixture will look curdled but donâÂÂt worry.) In a separate bowl, mix flour and all other ingredients except nuts & cherries. Add flour mixture to egg mixture and stir only until blended. Sir in nuts and cherries. Pour into greased 9 X 5 X 3 loaf pan and bake in preheated 350 degree oven for one hour or until it tests done. Let cool in pan for 5 minutes, then turn out onto rack and cool thoroughly before slicing. Store tightly wrapped in refrigerator. OK to freeze. Yield: 1 large loaf. Note: Can be baked in mini-loaf pans. Just adjust baking time....See MoreLOOKING for: Bake Sale Recipes needed
Comments (12)KILLER CUPCAKES (makes 20-22) Cupcakes: 4 squares (4 oz) semisweet chocolate 1 tsp vanilla 2 sticks butter 4 eggs 1 1/2 cups sugar 1 cup flour Preheat oven to 350°. Line standard muffin tins w/paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate w/the vanilla & butter. In a large bowl, beat the eggs until thick & add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full. Filling: 8 oz cream cheese, softened 1/4 cup sugar 1 egg, beaten Dash of salt 3/4 cup semisweet chocolate chips Mix the cream cheese, sugar, egg & salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake 30 minutes.~~ San Francisco Encore MARLEN'S RASPBERRY LOVE MUFFINS 2 cups flour 2 teaspoons baking powder 1 heaping cup white chocolate chips 1 stick softened butter 3/4 cup sugar 1 teaspoon pure vanilla extract 1 Tablespoon finely grated orange zest 1/2 cup milk 2 cups fresh or unsweetened frozen raspberries Sift flour with baking powder and mix in the white chocolate chips; set aside. With an electric mixer, beat softened butter with sugar until light and fluffy, add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with milk. Fold in raspberries. Do not overmix. Spoon into greased muffin tins and bake at 375 degrees F. for 25 to 30 minutes. Cool for 10 minutes before removing from tins.~~ These are REALLY popular: MARLEN'S CHUBBY HUBBY COOKIES 2 cups butter or margarine, softened 1 cup sugar 1 cup light brown sugar, firmly packed 2 large eggs 2 Tablespoon vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda Pinch of salt 1 12 oz pkg semi-sweet chocolate chips 1 12 oz pkg peanut butter chips 1 cup salted peanuts 2 cups crushed pretzels* Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container. Source: Bob Zotto, Bruker AXS Cookbook Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.~~ TOFFEE BARS (3 dozen - freezes well) 2 cups flour 1 3/4 cup packed light brown sugar 3 sticks butter (don't use margarine for this) 1 cup pecans, chopped One 6 oz pkg semisweet chocolate chips Preheat oven to 350°. Mix the flour & 1 cup of the brown sugar; cut in 1 stick of the butter until the mixture resembles fine crumbs. Press into the bottom of a 13x9" ungreased baking pan. Sprinkle w/the pecans. Bring to a boil the remaining 2 sticks butter & 3/4 cu of brown sugar. Boil exactly 1 minute (after the mixture comes to a boil), stirring constantly. Pour over the pressed mixture & bake exactly 20 minutes. Let sit 1 minute; then sprinkle w/chocolate chips. When completely softened, spread the chocolate with a spatula. Chill thoroughly; return to oom temperature before cutting.~~Georgia on my Menu...See MoreRECIPE: Wanted: Really good rum cake
Comments (5)This one starts out with a box mix, which I generally don't do, but this recipe is a favorite of mine. It is from the Fredericksburg Herb Farm in Texas. I always order this whenever I visit their tea room. ~ Suzie Rosemary and Orange Rum Cake with Glorious Glaze 1 (2-layer) package yellow cake mix 1 small package vanilla instant pudding mix 1 tablespoon finely minced fresh rosemary Grated zest of one orange ½ cup water ½ cup canola oil ½ cup light rum 4 eggs 1 cup chopped pecans Combine cake mix, pudding mix, rosemary and orange zest in a food processor. Process until mixed. Add water, oil and rum; mix well. Add eggs one at a time, mixing well after each addition. Stir in pecans. Pour into bundt pan sprayed with non-stick baking spray. Bake at 325 degrees for one hour or until wooden pick comes out clean. Pour Glorious Glaze over cake in pan. Allow glaze to soak into pan completely before removing cake. Invert cake so that glazed top is facing up. Garnish with fresh rosemary sprigs. Glorious Glaze ½ cup unsalted butter 1 cup sugar ¼ cup water ¼ cup rum Bring butter, sugar, water and rum to a boil in saucepan. Boil until mixture reaches soft-ball stage or 235 degrees on candy thermometer....See More- 10 years agolast modified: 10 years ago
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