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Holiday Craft Show Bake Sale ~ ~ HELPFUL HINTS ~ ~

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Holiday Craft Show Bake Sale ~ ~ HELPFUL HINTS ~ ~ Holiday Craft Show Bake Sale ~ ~ HELPFUL HINTS ~ ~ The Bake Sale has always been extremely successful due to the generous donations by all the Holy Ghost families. We appreciate your support and ask each family to please donate 3 baked items. Baked goods may be dropped off at the Field House: Friday, November 8th from 3:00 pm to 7:00 pm Saturday, November 9th from 8:00 am to 11:00 am Sunday, November 10th from 9:00 am to 11:00 am SHOW OFF YOUR HARD WORK! Display your cakes on a decorative plate or use a piece of sturdy cardboard wrapped in foil. A doily under the cake adds a nice touch. Please wrap your cakes with clear cellophane wrap; it makes it easier to see the product. Be creative -- add holiday themed ribbon, bows or decorations to make your baked goods attractive and festive. Please do not cover your baked goods with aluminum foil. Do not put baked items on a plate or tray that you want returned. CLEARLY LABEL ALL BAKED GOODS! Please include ingredients for those who may have allergies to nuts, etc. If your item is made from scratch attaching a recipe card attracts many buyers as they feel they are getting an extra bonus with their purchase. Some small items for our quick sale counter, such as brownies or bars, can be wrapped individually. Cookies, brownies, chocolate covered pretzels can be put in treat bags or small decorative boxes by the half dozen. Cupcakes must be plated or boxed, creatively wrapped, and ready for sale. You can wrap them individually or boxed in quantities of 4 or 6. BAKE SALE FAVORITES: Jewish Apple Cakes, Pound Cakes, Specialty Cakes, Coffee Cakes, Pumpkin and Banana Breads, Chocolate Covered Pretzels, Brownies, Pies, and – the MOST favorite of all – Chocolate Chip Cookies! If you have any questions, please feel free to contact your Bake Sale Committee: JEAN NYCZ: [email protected] LISA SAMUEL: [email protected] We appreciate your support, time and talent for the HGP Bake Table and the Craft Show! Together, we are a community of “one heart and one mind.” Vanishing Oatmeal Cookies 1 cup (2 sticks) margarine or butter, softened 1 cup firmly packed brown sugar ½ cup granulated sugar 2 eggs 1 tsp vanilla 1½ cups all-purpose flour 1 tsp baking soda 1 tsp cinnamon ½ tsp salt (optional) 3 cups Quaker Oats® (quick or old-fashioned, uncooked) 1 cup raisins Heat oven to 350°. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Drop by rounded TBS onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, remove to wire rack. Yield: About 4 dozen The World Famous “Mrs. Fields Cookies” Cream together: 1 cup margarine 1 cup sugar 1 cup brown sugar Add: 2 eggs 1 tsp vanilla Mix together: 2 cups flour 2 ½ cups oatmeal (Put in small amounts in blended, after it is already measured, until it turns to powder) ½ tsp salt 1 tsp baking powder 1 tsp baking soda Mix together all ingredients adding one 12 oz. bag of chocolate chips, one 4 ounce Hershey bar (finely grated) and 1½ cups chopped walnuts. Bake on ungreased cookie sheet. Make golf ball sized cookies. Place 2 inches apart. Bake at 375° for 6 minutes. Makes about 50 cookies. Scrumptious Brownies (Jean’s family friend’s award-winning recipe - truly was in the local paper!) 1 pkg (8squares) Baker’s® Unsweetened Chocolate 1 cup (2 sticks) butter or margarine 5 eggs 3 cups sugar 1 TBS vanilla 1½ cups all-purpose flour 2 cups coarsely chopped walnuts Melt chocolate and butter in saucepan over very low heat, stirring constantly. Cool slightly. Beat eggs, sugar and vanilla in large mixer bowl on high speed for 10 minutes. Beat in chocolate mixture on low speed. Add flour, beating just to blend. Stir in nuts. Spread in ungreased 13x9 inch pan. Bake at 375° for 35-40 minutes (Dot bakes for 30 minutes), or until cake tester comes out almost clean (do not over-bake). Cool in pan, and then cut into squares. Yield: 32 brownies Banana Bread or Muffins 3 bananas, ripe or overripe 1 cup sugar 1 egg 1½ cups flour ¼ cup butter, melted 1 tsp baking soda 1 tsp salt Mash bananas with fork. Stir in all other ingredients. Pour into buttered loaf pan or 12 muffin pan. Bake one hour in preheated 350° oven. Perfect Apple Pie 1 pkg (9 ½-11 oz) Pie Crust Mix (Or Frozen, or Homemade) 1 c. sugar 2 tbs all-purpose flour 1 tsp cinnamon 1/8 tsp nutmeg ¼ tsp salt 7 c. thinly peeled, thinly sliced, tart apples - like Golden Delicious or Macintosh, 2 ½ 1bs 2 tbs lemon juice 2 tbs butter or margarine, cut in tiny pieces 2 tbs milk or cream (optional) Prepare pie crust mix as package label directs. Form dough into a ball; cut in half. On a lightly floured surface, roll is ball of dough into a 12-inch round. Line a 9’’ pie plate with one 12’ round. Set aside. Reserve second 12” round of dough. (Or prepare frozen crust per package directions). Preheat oven to 425F. In a small bowl, mix the sugar, flour, cinnamon, nutmeg and salt. In a large bowl, toss the apple slices with the lemon juice. Add sugar mixture; toss lightly to combine. Pile apple mixture into dough-lined pie plate. Dot with butter. Trip overhanging edge of dough ½ inch from rim of pie plate. Fold reserve dough into quarters; cut steam hole at center point. Folded dough so that cut hole is in the center of filling; gently unfold to cover the pie. Trim crust 1 inch from rim of pie plate all around. Moisten the edges of the bottom crust with a little water. Fold top crust under edge of Potton crust. With fingers, press edges together to form an upright edge, so juices won’t run out during baking. Decoratively crimp upright edge of crust. Place thumb on edge if crust at an angle and pinch dough between index finger and thumb. Repeat at the same angle all around. Please pie on center rack of oven and bake for 45 minutes or until crust is golden brown. Let cool on wire rack for at least 1 hour before serving Serve warm with ice cream or cheddar cheese. Makes 8 servings Jewish Apple Cake Bake at 350 for 1 hour 20 minutes to 1 hour 30 minutes INGREDIENTS: 6 cups apples – peeled, cored and sliced or diced* (about 3 large or 6 small) 3 tablespoons sugar 3 teaspoons cinnamon 3 cups flour 1 tablespoon baking powder ½ teaspoon salt 4 eggs 1 ½ cup white sugar ½ cup brown sugar 1 cup vegetable oil ** ¼ cup orange juice 2 teaspoons vanilla extract ASSEMBLY AND BAKING: Preheat oven to 350 degrees. Grease and flour one 10-inch tube pan. In a large bowl mix together the 3 tablespoons sugar and cinnamon. Add the apples and stir to coat. Set aside. In a small bowl mix together the flour, baking powder and salt. Set aside. In a large bowl or standing mixer, beat the eggs until well blended. Gradually add the sugars, oil, orange juice and vanilla. Mix until blended. Gradually add the flour mixture to the egg mixture and continue mixing on medium speed to form a smooth batter. Pour half the batter into the prepared tube pan then top with half the apples. Pour the rest of the batter over the layer of apples and finish topping with the remaining apples. Spread them out so they cover the surface of the batter. Bake at 350 degrees for about 1 hour 20 mins to 1 hour 30 mins. Let cool in pan for at least 20 mins before your remove the cake from the tube pan. Once you have removed the cake from the tube pan let it continue to cool on a wire rack. Apple side should be facing up! NOTES: * The quantity of apples depends on the size of your apples. You can use any combination of a good baking apple. I prefer a sweet and crisp apple. ** I sometimes substitute 1 cup of vegetable oil for ½ cup oil and 1/2 cup applesauce The cake freezes well – be sure to cool thoroughly before wrapping in plastic wrap .
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