Family Fun Bake Sale Recipies
Caramel Apple Quick Bread
Ingredients
- 15 caramels
- 1 1/2 cups flour, divided
- 1/2 cup room temperature butter
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon salt
- 2 apples, cored,peeled and finely chopped
- 1Heat oven to 350° and grease and flour a 9x5 loaf pan.
- 2Unwrap caramels and with a scissors, cut each one into 8 small pieces.
- 3Toss caramels with 1 tablespoon of the flour in a small bowl to keep them from sticking together; set aside.
- 4Beat together butter, sugar and vanilla until fluffy.
- 5Add eggs, one at a time and beat well after each.
- 6In another bowl, stir together remaining flour, cinnamon allspice and salt.
- 7Add flour mixture to butter mixture and blend well.
- 8By hand, stir in apples and caramel mixture.
- 9Spoon batter into prepared pan.
- 10Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean.
- 11Cool completely on a wire rack, then remove from pan.
Kellogg's Rice Krispies Treats
Old-Fashioned Blueberry Muffins
1 cup All-Purpose Flour
1/3 cup Sugar
1 teaspoon Baking Powder
¼ teaspoon Salt
1 Egg
¼ cup Milk
2 tablespoons Butter, melted
½ teaspoon Vanilla Extract
¾ cup Fresh or Frozen Blueberries
1. In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk egg, milk butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries.
2. Fill greased or paper-lines muffin cups three-fourths full. Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from a pan to a wire rack. Serve Warm
If using frozen blueberries, do not thaw before adding to the batter.
1/3 cup Sugar
1 teaspoon Baking Powder
¼ teaspoon Salt
1 Egg
¼ cup Milk
2 tablespoons Butter, melted
½ teaspoon Vanilla Extract
¾ cup Fresh or Frozen Blueberries
1. In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk egg, milk butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries.
2. Fill greased or paper-lines muffin cups three-fourths full. Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from a pan to a wire rack. Serve Warm
If using frozen blueberries, do not thaw before adding to the batter.
Peanut Butter Fudge
4 cups sugar
2 cups milk
1/4 stick oleo
1 teaspoon vanilla
1/2 cup peanut butter
1/2 large jar marshmallow cream.
Boil sugar, milk and oleo to soft ball stage, full rolling boil, stirring constantly, at least 10 minutes on medium heat. Remove from heat and add remaining ingredients, and beat till blended. Pour into buttered 9 X 13" pan.
2 cups milk
1/4 stick oleo
1 teaspoon vanilla
1/2 cup peanut butter
1/2 large jar marshmallow cream.
Boil sugar, milk and oleo to soft ball stage, full rolling boil, stirring constantly, at least 10 minutes on medium heat. Remove from heat and add remaining ingredients, and beat till blended. Pour into buttered 9 X 13" pan.
Pumpkin Coffee Cake
1 package (16 oz) Pound Cake Mix
¾ cup Canned Pumpkin
6 Tablespoons Water
2 Eggs
2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Baking Soda
Topping:
½ cup Chopped Walnuts
½ cup packed Brown Sugar
¼ cup All-Purpose Flour
3 Teaspoons Butter (Melted)
1. In a large bowl, combine the first six ingredients; beat on low speed for 30seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9-in square baking pan.
2. In a small bowl, combine topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with the remaining topping (pan will be full).
3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
¾ cup Canned Pumpkin
6 Tablespoons Water
2 Eggs
2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Baking Soda
Topping:
½ cup Chopped Walnuts
½ cup packed Brown Sugar
¼ cup All-Purpose Flour
3 Teaspoons Butter (Melted)
1. In a large bowl, combine the first six ingredients; beat on low speed for 30seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9-in square baking pan.
2. In a small bowl, combine topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with the remaining topping (pan will be full).
3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
White Brownies
6 Squares (1oz each) White Baking Chocolate
1 Cup Butter, Cubed
6 Eggs
3 Cups Sugar
2 Tsp. Vanilla Extract
3 Cups All-Purpose Flour
1 Tsp. Baking Powder
½ Tsp. Salt
1 Package (10 to 12 oz) Vanilla or White Chips
1 Cup Chopped Pecans
1. In a double broiler or in a microwave, melt chocolate and butter; cool for 20 minutes.
2. In a large bowl, beat eggs and sugar until thick and lemon colored, about 4 minutes. Gradually beat in the melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in the chips and pecans.
3. Pour into a greased 15-in. x x10-in. baking pan. Bake at 350 degrees for 40-45 minutes or until golden brown. Cool on a wire rack.
1 Cup Butter, Cubed
6 Eggs
3 Cups Sugar
2 Tsp. Vanilla Extract
3 Cups All-Purpose Flour
1 Tsp. Baking Powder
½ Tsp. Salt
1 Package (10 to 12 oz) Vanilla or White Chips
1 Cup Chopped Pecans
1. In a double broiler or in a microwave, melt chocolate and butter; cool for 20 minutes.
2. In a large bowl, beat eggs and sugar until thick and lemon colored, about 4 minutes. Gradually beat in the melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in the chips and pecans.
3. Pour into a greased 15-in. x x10-in. baking pan. Bake at 350 degrees for 40-45 minutes or until golden brown. Cool on a wire rack.