Turn your next cake-for-funds from
interesting to wonderful with top-sale cakes from kitchen of reader, including
almond, cookies covered with chocolate, cookies and so on. You will make some
money for sure.
Chocolate pretzels
‘Be careful, children at all ages will
go crazy with these chocolate pretzels. Tie them into bunches and put them in
packet made of cellophane or store them in a big glass jar you sell it
individually,’ .
Prepare: 25 minutes + waiting
Cook:
10 minutes
Yield: about 4½ dozens
·
3 cups of chopped grilled almond
·
2 packets (14 ounces each) of caramel sugar, opened
·
2 tablespoons of water
·
2 packets (10 ounces each) of pretzels
·
2 packets (10-12 ounces each) of white baking chip
·
2 packets (10-12 ounces each) of black chip
·
Toppings, optional
Chocolate
pretzels
- Put almonds in shallow plates. In a big
glass measuring cup, use microwave oven to boil the caramel sugar and
water at high temperature until the sugar melts, stir in several minutes. - Embed ¾ of each pretzel into caramel,
allowing embedding in much sugar to drop. (Reheat if the caramel mixture
becomes too condensed to embed). Roll the almonds. Put in candle paper
until condensed. - In the microwave oven, melt the white
chip; stir until smooth. Embed the ½ of each pretzel covered with caramel
into white chip. Add toppings if you want; put into candle paper again.
Re-do with black chip and remaining pretzels. - Store in an air-less jars or in gift
boxes and tie the ribbons around.
Red soft cookie covered with cream
‘When I was at University, my part-time
job is at a bakery. These cookies brought me back to those days,’ .
Prepare: 20 minutes
Bake:
10 minutes/batch
Yield: 5 dozens
·
2 ounces sugarless chocolates, chopped
·
½ cup of soft butter
·
2/3 cup of brown sugar
·
1/3 cup of sugar
·
1 egg
·
1 tablespoon of red food color
·
1 teaspoon of vanilla extract
·
½ teaspoon of baking soda
·
½ teaspoon of salt
·
1 cup of sour cream
·
1 cup (6 ounces) of sweet chocolate chips
·
1 carton (16 ounces) of frozen cream cheese
Red
soft cookie covered with cream
1.
In a microwave oven, melt the sugarless chocolate; stir
until smooth. Leave it till cool.
2.
In a big bowl, mix butter, and sugar until blended.
Whisk egg and food color with vanilla. Add cool chocolate, whisk well.
3.
In another bowl, mix flour, baking soda and salt; add
sour cream, whisk well after adding.
4.
Spoon out onto tray covered with leather-like paper in
2-inch distance. Bake at 275 degrees in 6-9 minutes or until condensed. Move to
the cool rack and spread the cream over.
Caramel chocolate crunchy cookies
‘Make on Saturday, use on Sunday. These
sticky bars with crunchy crumbs are out of the world,’ .
Prepare: 15 minutes
Cook:
10 minutes + cooling
Yield: 27 bars
·
1 teaspoon and ¾ cup of butter, diced
·
45 Club bars (2 ½ inches x 1 inch)
·
1 carton (14 ounces) of condensed milk
·
½ cup of brown sugar
·
3 tablespoons of light corn syrup
·
1 cup (6 ounces) of sugarless chocolate chip
Caramel
chocolate crunchy cookies
1.
Put a hot square pan with metal paper and grease it
with a teaspoon of butter. Put a layer of crunchy cookie in.
2.
In a big pan, mix milk, brown sugar, corn syrup and
remaining butter. Boil at average temperature, stir sometimes. Remove the heat
and maintain low temperature; cook and stir in 7 minutes. Leave it cool.
Sprinkle 1/3 of the mixture on the cookies. Redo with the second layer of
cookies and caramel sugar.
3.
Sprinkle chocolate chips on caramel at once; leave in
3-5 minutes or until polished. Sprinkle on. Cover and put into the fridge in 2
hours or until the chocolate becomes condensed. Use mental paper, put the
layers off the pan; cut into 3×1-inch piece.