Across the country, bake sales have long been a staple of fundraising. If you’re looking for the perfect dish to sell, or just some delicious goodies to share with family and friends, try these recipes by Sandra Lee, author of “Bake Sale Cookbook.”
Recipe: Herbed focaccia (on this page) Recipe: White chocolate macadamia cake (on this page) Recipe: Chocolate hazelnut brownies (on this page)
Preheat oven to 425 degrees F.
Roll out pizza dough into a rectangle to fit a 9 x 13 glass bakeware dish. Using the handle of a wooden spoon, or your fingers, punch dents about halfway down into the dough.
In a small bowl mix together the Italian seasoning mix and oil. Brush herbed oil mix all over top of the dough. Top with tomato slices and sprinkle with salt.
Place in oven and bake in glass bakeware dish for 20-25 minutes until focaccia is golden brown. Cut into squares and serve warm.
8 servings
Preheat oven to 350 degrees. Spray two 9 x 13 glass bakeware dishes with cooking spray; set aside.
In a large mixing bowl, combine cake mix and pudding mix. Add egg whites, coconut milk, and oil. Beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl; beat on medium for 1 minute more. Batter will be thick. Stir in white baking chips and 1⁄2 cup of the chopped macadamia nuts. Spread into prepared dish.
Bake for 32 to 35 minutes or until a toothpick inserted near center comes out clean. Cool dish on a dry cloth potholder or towel.
For macadamia nut frosting, in a medium bowl, stir together 1⁄2 cup of the remaining chopped macadamia nuts, vanilla extract and cream cheese frosting.
Frost completely cooled cake with macadamia nut frosting and garnish with remaining 1/4 cup macadamia nuts.
10 servings
Preheat oven to 350 degrees F. Spray a glass 8-inch-square bakeware dish with cooking spray; set aside.
In a large bowl, stir together cake mix and brown sugar. Add 1⁄2 cup of the chocolate hazelnut spread, the melted butter, and eggs; stir until combined (batter will be thick). Stir in hazelnuts. Pour into prepared baking dish.
Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in a dish on a dry cloth potholder or towel.
In a medium mixing bowl, beat the remaining 3⁄4 cup chocolate hazelnut spread, the powdered sugar, and cream with an electric mixer on medium until smooth. Spread on cooled brownies.
12 servings
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