Here are a few of my all-time favorites that sell VERY well at all our church bake sales!
Carol
QUICK PEANUT BLOSSOMS
1 (18.25 oz.) yellow cake mix
1 c. peanut butter
1/3 c. water
1 egg
About 60 Hershey Kisses
Heat oven to 350 degrees.
In large bowl, combine cake mix, peanut butter, water and egg; stir by hand until dough forms. Shape into 1" balls (if necessary, refrigerate dough for easier handling). Place 2" apart on ungreased cookie sheets.
Bake @ 350 degrees for 9-11 minutes until golden brown. Immediately top each cookie with a candy kiss, pressing down so cookie cracks around edge. Remove from cookie sheets. 5 dozen cookies.
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TREASURE COOKIES
1 1/2 c. graham cracker crumbs
1/2 c. unsifted flour
2 teaspoons of baking powder
1 (14 oz.) can sweetened condensed milk
1/2 c. margarine or butter, softened
1 (3 1/2 oz.) can flaked coconut (1 1/2 c.)
1 (12 oz.) pkge of semi-sweet chocolatechips (2 c.)
1 c. chopped pecans
Preheat oven to 375 degrees. In a small bowl, mix graham cracker crumbs, flour and
baking powder. In a large bowl beat condensed milk and margarine or butter until smooth. Add graham cracker crumbs to mixture mixing well.
Stir in coconut flakes, chocolate chips, and pecan pieces in mixture. Drop by rounded tablespoon onto ungreased cookie sheet. (Use parchment paper to make clean up easier.)
Bake 9 to 10 minutes or until lightly browned. Store loosely covered at room temperature.
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CRUNCHY COCONUT COOKIES
1 c. shortening
1 c. granulated sugar
1 c. packed light brown sugar
2 tsp. vanilla extract
2 eggs, unbeaten
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
2 c. Corn Flakes
1/2 c. flaked coconut
Cream shortening, sugars and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift or whisk flour, baking soda and salt; stir into creamed mixture. Stir in Corn Flakes and coconut. Drop by teaspoonfuls (I use the medium size Pampered Chef cookie scoop) onto cookie sheets lightly sprayed with non stick cooking spray. Bake @ 350 degrees 10-12 minutes or until light golden brown. Makes 3-4 dozen. (Using the medium scoop, I get 3 dozen cookies)
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"JORDAN MARSH" BLUEBERRY MUFFINS
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla extract
2 c. blueberries, fresh or frozen (if using frozen berries, do not thaw)
Granulated sugar for sprinkling on tops
Grease a 6 c. jumbo muffin pan-the cups as well as the top of the pan, or grease and flour the cups and top of a 12 c. regular size muffin pan.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder and salt. Combine milk and vanilla (I do this right in the measuring cup). Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the dry ingredients; mix until well combined. Dust blueberries with a little flour to prevent them from sinking to the bottom of the muffins. Fold berries into batter. Pile the batter evenly between the muffin cups (I use a cookie or ice cream scoop and pile it in-no need to spread it out once it's in the cups.) Sprinkle tops with granulated sugar. Bake in a preheated 375 degree oven 35-40 minutes for the jumbo muffins or 25-30 minutes for the regular size or until a toothpick inserted in the center comes out clean. Cool in pans 15-20 minutes. Run a butter knife around and under muffin to aid in removal from pans. Place on wire rack and cool completely. Makes 6 jumbo or 12 regular size muffins.
* It's going to look like WAY too much batter in each muffin cup-it's not. Just make sure that you grease the cups and the WHOLE top of the pan-and grease and flour the regular pans. Paper liners don't work with these muffins-they stick real bad to the paper. If you make sure the pan is greased (or sprayed with non stick cooking spray) all over it should be fine. Again-I STRONGLY recommend investing in the jumbo pan if you don't have one already-I do all my muffins in them now.