Bake Sale Cookbook

( 25 )

Overview

Sandra Lee's desserts have long been favorites among the legions of loyal fans of her two popular Food Network shows, Semi-Homemade Cooking and Money Saving Meals. The Bake Sale Cookbook brings together 120 amazing recipes and dozens more tips and ideas, all photographed in gorgeous full-color. You'll find easy and always popular cakes and cupcakes; melt-in-your-mouth pies, tarts, and pastries; brownies, cookies, and bars; and even candies and confections. The easy-to-prepare recipes are perfect for school bake ...

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Overview

Sandra Lee's desserts have long been favorites among the legions of loyal fans of her two popular Food Network shows, Semi-Homemade Cooking and Money Saving Meals. The Bake Sale Cookbook brings together 120 amazing recipes and dozens more tips and ideas, all photographed in gorgeous full-color. You'll find easy and always popular cakes and cupcakes; melt-in-your-mouth pies, tarts, and pastries; brownies, cookies, and bars; and even candies and confections. The easy-to-prepare recipes are perfect for school bake sales, family gatherings, and just about any occasion.

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Editorial Reviews

From Barnes & Noble

Think of this recipe book as a festive reprieve for over-busy home cooks. Sandra Lee's time-saving, expenditure-saving strategies are well-known to viewers of her Food Network show Semi-Homemade Cooking and Money-Saving Meals. In her new Bake Sale Cookbook, she applies them to the desserts we all, including Chocolate Decadence, sinful candid creations, cookies, brownies, pies, tarts, cheesecakes, and much more. A treat feast for Sandra Lee fans.

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Product Details

  • ISBN-13: 9780470645598
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 3/29/2011
  • Edition number: 1
  • Pages: 240
  • Sales rank: 398,133
  • Product dimensions: 9.00 (w) x 9.60 (h) x 0.80 (d)

Meet the Author

Sandra Lee is the editor in chief of the Sandra Lee Semi-Homemade magazine, the author of 22 bestselling cookbooks, and the creator of two popular shows on Food Network–Sandra's Money Saving Meals and the multi-Emmy-nominated show series, Sandra Lee Semi-Homemade Cooking.

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Table of Contents

Chapter 1. Creative Cakes.

Chapter 2. A Cupcake Craze.

Chapter 3. Cookies, Cookies, Cookies.

Chapter 4. Blue Ribbon Brownies & Bars.

Chapter 5. QuickScratch.

Chapter 6. Heirloom Sweets.

Chapter 7. Fare Fruit Fête.

Chapter 8. Chocolate Decadence.

Chapter 9. Candied Creations.

Chapter 10. Pies, Tarts, and Cheesecakes.

Chapter 11. All-American Desserts.

Chapter 12. Cookiescapes and Bouquets (Special Occasion, Holiday Centerpieces, and Sweet Treats).

Index.

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Recipe

Banana Split Cupcakes

1 package (18.25 ounces) banana supreme cake mix, Duncan Hines ®
1 1/3 cups banana-pineapple nectar, Kern's ®
1/3 cup vegetable oil
3 eggs
1 can (8 ounces) crushed pineapple, Dole ®
1 can (12 ounces) whipped whipped cream frosting, Betty Crocker ®
2 tablespoons powdered sugar, C&H ®
1 teaspoon imitation strawberry extract, McCormick ®
2 drops red food coloring, McCormick ®
1 can (12 ounces) whipped vanilla frosting, Betty Crocker ®
1 can (12 ounces) whipped chocolate frosting, Betty Crocker ®
1/2 cup nut topping, Fisher ®
24 maraschino cherries with stems, drained and patted dry

Prep 25 minutes
Bake 16 minutes
Cool 30 minutes
Oven 350°F
Makes 24 cupcakes

1. Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set pans aside.
2. In a large bowl, beat cake mix, nectar, oil, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Add crushed pineapple; stir until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full.
3. Bake for 16 to 20 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.
4. For the strawberry frosting, in a medium bowl, stir together whipped cream frosting, powdered sugar, strawberry extract, and red food coloring until smooth.
5. To frost cupcakes, insert a large round tip into a large pastry bag. Fill pastry bag half full with equal amounts of the strawberry, vanilla, and chocolate frostings, placing each frosting in a wide strip along the side of the bag (you'll have three separate strips of frosting). Pipe a large swirl of frosting on top of each cupcake, refilling pastry bag with frostings as needed. Sprinkle 1 teaspoon of the nut topping on each cupcake; top each cupcake with a maraschino cherry.

Maple Bars

1/4 cup (1/2 stick) butter
1 1/4 cups pure maple syrup, Spring Tree ®
2 tablespoons heavy cream
1 cup powdered sugar, sifted, C&H ®
Nonstick cooking spray
3/4 cup quick-cooking rolled oats, Quaker ®
1 package (16 ounces) pound cake mix, Betty Crocker ®
1 egg
3/4 cup chopped pecans, toasted, Emerald ®

Prep 35 minutes
Cool 15 minutes + 2 hours
Bake 30 minutes
Oven 350°F
Makes 24 small bars

1. In a small saucepan, melt butter over medium-high heat. Stir in 1/2 cup of the syrup; cook about 5 minutes or until thickened. Stir in cream; return to boiling. Remove from heat; transfer to a large bowl. Cool for 15 minutes. Gradually add powdered sugar, beating with an electric mixer on low to medium until thickened. Let stand at room temperature about 2 hours or until a spreadable consistency.
2. Preheat oven to 350°F. Spray a 9×9-inch baking pan with cooking spray; set aside.
3. Place oats in a food processor or blender; cover and process or blend until finely ground. Pour into a large bowl. Add cake mix, egg, and the remaining 3/4 cup syrup. Beat with an electric mixer on low for 1 minute. Spread into prepared baking pan.
4. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.
5. Spread thickened maple mixture over cooled cake. Sprinkle toasted pecans over top. Cut into bars.

Chocolate Strawberry Hearts

1 pouch (17.5 ounces) sugar cookie mix, Betty Crocker ®
1/2 cup plus 1 tablespoon unsweetened cocoa powder, Ghirardelli's ®
1/3 cup butter, softened
1 egg
1/2 cup strawberry jam, Knott's ®
White, red, and pink sparkling sugar

Prep 35 minutes
Chill 30 minutes
Bake 6 minutes per batch
Oven 375°F
Makes 18 to 26 sandwich cookies

1. Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside.
2. In a large bowl, stir together cookie mix, cocoa powder, butter, and egg until dough comes together. Shape mixture into a ball and wrap in plastic wrap. Chill in refrigerator for at least 30 minutes.
3. On a lightly floured surface, roll out dough to a 1/4-inch thickness. Using a 2 1/2-inch heart-shape cookie cutter, cut out shapes. Reroll dough scraps and cut out more cookies until all of the dough is used. Space half of the cookies 2 inches apart on prepared cookie sheets. Bake for 7 to 9 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheets on a wire rack for 5 minutes. Transfer cookies to wire rack; cool completely.
3. Using a 1 1/4-inch heart-shape cookie cutter, cut out the centers of the remaining cookies. Space cut-out hearts 2 inches apart on prepared cookie sheets. Arrange the heart centers on another prepared cookie sheet. Sprinkle with sparkling sugar. Bake for 6 to 8 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheets on a wire rack for 5 minutes. Transfer cookies to wire rack; cool completely.
4. Spoon about a teaspoon of the strawberry jam onto each of the whole cookies. Top with cut-out cookies. Spread half of the cut-out heart centers with some of the remaining jam; top with remaining cut-out heart centers.
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