Taste of Home Bake Sale Favorites Mini Book

By Taste of Home

Bring on the wow! With this collection of 134 favorites, you’ll make memorable bake-sale treats everyone will love!

Inside, you’ll discover...

*Special cupcakes for every season

*Crunchy, addictive snack mixes

*Cute cookie and cake pops

*Holiday-themed delights

*Spectacular candy bars, lollipops, truffles and more

*Exciting takes on crispy bars

*120 full-color photos

Dozens are ready in minutes and use just a few ingredients. Share the joy of fresh-baked fun!

• Language: English
• Publisher: Trusted Media Brands
• Release date: Sep 13, 2012
• ISBN: 9781617650857

Taste of Home

Taste of Home is America’s #1 food/lifestyle brand, inspiring togetherness through cooking, baking and entertaining. Featuring recipes shared by today’s home cooks, Taste of Home magazine has hundreds of thousands of subscribers throughout North America and publishes best-selling cookbooks and newsstand specials. The brand’s web site is a top destination, featuring kitchen-tested recipes, how-to techniques, cooking videos and more. Taste of Home has more than 6.3 million fans on Facebook, 2 million followers on Instagram, 2.6 million Pinterest followers and receives more than 28 million unique monthly visitors. Visit Taste of Home on Facebook, Instagram and Pinterest to learn more.

Book preview

RED VELVET BABY CAKES

YIELD: 2 dozen.

The recipe for these cute little cakes came from a college friend long ago. People are surprised to find jam sandwiched between the flaky pie crust and the sweet frosted cake. The combination is a real winner.

Dana Beckstrom // Salt Lake City, Utah

Pastry for double-crust pie (9 inches)

Red and green sprinkles

Roll pastry to -in. thickness. Cut twenty-four 2-½-in. circles. Press onto the bottom and ½ in. up the sides of greased muffin cups. Top each with 1 teaspoon jam; set aside.

Prepare cake mix batter according to package directions for cupcakes. Fill prepared muffin cups three-fourths full.

Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting and decorate with sprinkles.

tip!

SHOW ALLERGY AWARENESS

When selling treats at a bake sale, make sure that bakers clearly label the items that contain potential food allergens such as nuts, peanuts, coconut and fruits. Have some delicious gluten-free options on hand as well!

CHOCOLATE PRETZEL SNAPS

YIELD: about 4 dozen.

These salty-sweet treats will be an instant hit with kids and adults alike. You’ll find it hard to eat just one, so make plenty of extras!

Kim Scurio // Carol Stream, Illinois

Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.

Place an M&M’s candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature.

SPARKLING PRETZELS

YIELD: about 2 dozen.

Decorate these yummy pretzels with your school colors! You could also use themed sprinkles for any season or holiday.

Renee Schwebach // Dumont, Minnesota

Colored sugar and sprinkles

In a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip each pretzel rod about halfway into chocolate; allow excess to drip off. Sprinkle with sugar and sprinkles. Place on waxed paper to dry.

CHRISTMAS BALL ORNAMENTS

YIELD: 1 dozen.

Make a cute and colorful statement on your cookie platter with this easy recipe. This cookie rocks!

Taste of Home Food Styling Team

Red and green paste food coloring

On a lightly floured surface, knead flour into cookie dough just until blended. Divide into thirds. Tint one portion red; tint a second portion green. Leave remaining dough plain.

Roll each portion of dough to ¼-in. thickness. Cut four ornaments from each with a floured 3-¼-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Cut four ornament stems from each color with a floured ¾-in. round cutter; attach to ornaments.

With the ¾-in. round cutter, cut out holes across ornaments; replace with plain dough centers. With a straw or small pastry tip, cut out a small hole in each of the centers; replace with different colored centers.

Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool.

GOOEY CHOCOLATE-PEANUT BARS

YIELD: 2 dozen.

These are so easy to make and take no time at all. They’re great to package up for those college kids looking for something from home. Everyone will want this recipe!

Elaine Grimme // Sioux Falls, South Dakota

Press cookie dough into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping.

Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.

COOKIE LOLLIPOPS

YIELD: 32 pops.

A dip and a drizzle turn crunchy Oreos into a deliciously different treat! Kids love these lollipops because they taste just as good as they look.

Jessie Wiggers // Halstead, Kansas

In a microwave, melt white chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half.

Place cookies on waxed paper-lined baking sheets; freeze for 15 minutes. Reheat chip mixture again if necessary. Dip frozen cookies into mixture until completely covered; allow excess to drip off. Return to the baking sheet; freeze 30 minutes longer or until set.

Melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.

TUMBLEWEEDS

YIELD: 5 dozen.

With just four ingredients, these surprisingly easy clusters are guaranteed to delight. Melted butterscotch chips and peanut butter coat the nuts and potato sticks to make these satisfying sweet-salty bites.

Peggy Gray // Savannah, Tennessee

In a microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Stir in peanuts and potato sticks.

Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container.

CAPPUCCINO CHIP CUPCAKES

YIELD: 1 dozen.

I use a muffin mix, white chips and instant coffee granules to make these delicious coffeehouse treats.

Kris Presley // Summerville, South Carolina

In a large bowl, combine the muffin mix, water, egg, coffee granules and cinnamon just until moistened. Fold in chips. Fill greased muffin cups three-fourths full.

Bake at 425° for 18-21 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CRISPY KISS SQUARES

YIELD: 2 dozen.

Cute candy kisses add a fun touch to these chocolaty bars. Since you need just five ingredients, you can whip up a pan in no time flat.

Chris Budd // Lewiston, Idaho

Place cereal in a large bowl; set aside. In a microwave-safe bowl, combine the butter

Reviews for Taste of Home Bake Sale Favorites Mini Book

[Margaret Lloyd · Rating: 4 out of 5 stars]

Recipes are easy and excellent for bake sales or class parties.