Nashville, TN – The bake sale tradition has benefited many worthy causes, but figuring out what to take can be challenging. Not just any recipe will work. It needs to look and taste delicious, but not need to be kept cool or made at the last minute.
“There are a lot of good options, but rather than going through the what-am-I-going-to-bake routine every time, consider creating a signature bake sale recipe,” suggests the Martha White® baking expert Linda Carman. “Aim for a recipe that is dependable, uses basic ingredients and is something you can make in advance and freeze. Of course, you also want it to be so delicious that folks look forward to it every year. With your recipe selected and the ingredients on hand, you’ll be ready to bake any time you get a request.”
Or for those last minute requests, keep a couple of chocolate chip muffin mixes on hand and you’ll always be ready to make delectable Easy Chocolate Chip Blondies. You might want to wrap individual squares to sell by the piece which will net more for your charity than a higher price for the whole recipe.
Gooey Chess Cake
Ingredients
Crisco® Original No-Stick Cooking Spray
1 cup butter
2 1/4 cups brown sugar, firmly packed (1 lb. package)
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs, lightly beaten
2 cups Martha White Self-Rising Flour
1 cup chopped pecans
Powdered sugar
Directions
1. Heat oven to 350° F. Spray 13 x 9 x 2-inch baking pan. Melt butter in large saucepan over low heat. Remove from heat. Stir in brown sugar, granulated sugar, vanilla, eggs, flour and pecans, mixing well after each addition.
2. Spread batter in prepared pan. Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. (Cake will rise and fall a little in middle.) Cool on wire rack 10 minutes. Sprinkle with powdered sugar. Cool completely. Cut into squares.
15 servings
Easy Chocolate Chip Blondies
Ingredients
Crisco® Original No-Stick Cooking Spray
2 (7.4 oz.) pkgs. Martha White Chocolate Chip Muffin Mix
1/2 cup dark brown sugar, firmly packed
6 tablespoons butter, melted and cooled
1 large egg, beaten
2 teaspoons vanilla extract
3/4 cup chopped pecans
Directions
1. Heat oven to 350° F (325° F for dark, nonstick pan). Spray bottom of 8-inch square baking pan with no-stick cooking spray.
2. Combine muffin mix and brown sugar in large bowl; stir to blend evenly. Add butter, egg and vanilla. Stir until well blended. Stir in pecans.
3. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool; cut into bars.
12 servings
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