• Amused
  • Angry
  • Annoyed
  • Awesome
  • Bemused
  • Cool
  • Crazy
  • Crying
  • Drunk
  • Geeky
  • Grumpy
  • Happy
  • Hungry
  • Innocent
  • Sad
  • Secret
  • Shy
  • Tired
  • Results 1 to 8 of 8
    1. #1
      Senior Dog
      Scoutpout's Avatar
      Join Date
      May 2014
      Location
      Tri Cities Ontario
      Posts
      2,257
      Thanked: 1093

      Help with deciding on a Baked Goods

      I volunteered to contribute some baked goods for the hospitality tent at our local Lab club's Specialty Show this coming weekend. For the love of me I am drawing a total blank what to make.
      I have my trusty standby of special chocolate chip cookies, but was thinking something different would be good for a change.
      The venue is outdoors, and it is predicted to be fairly warm (25 C, 77 F) and humid. It has to be self=explanatory, I won't be there. It has to be something I can make tomorrow night inside of an hour (I can shop for ingredients in afternoon, but then have a last-minute brush-up dog class, so will be making this before bed). It also has to be something that will still be OK Saturday and Sunday if I make it Wednesday.
      Thats a lot of qualifiers for a baked good!
      Anybody got any tried and true recipes for , I don't even know what to call "it" other than a baked good? I guess could be squares, loafs, etc.

    2. #2
      House Broken
      thndrkttn's Avatar
      Join Date
      May 2014
      Location
      Queen City
      Posts
      131
      Thanked: 52

      Chocolate Caramel Crunch Bars

      I've been making these for close to 20 years and they are a huge hit wherever I go. Also, super easy.

      Chocolate Caramel Crunch Bars Recipe - Food.com

      Heat caramels and water over low heat, stirring often until caramels are melted and mixture is smooth.
      2
      Preheat oven to 350°F.
      3
      Mix flour, oats, brown sugar, margarine, baking soda and salt. Reserve 1 cup for the topping. Press remaining ingredients into a ungreased 9x13-inch pan.
      4
      Bake 10 minutes.
      5
      Sprinkle chocolate chips over baked layer, drizzle with caramel mixture.
      6
      Sprinkle remaining reserved mixture on top. Bake until lightly brown about 15 minutes.
      7
      Cool slightly; cut into 2x1-inch bars.

      Read more: http://www.food.com/recipe/chocolate-caramel-crunch-bars-146192?oc=linkback

    3. The Following User Says Thank You to thndrkttn For This Useful Post:

      Scoutpout (06-04-2014)

    4. #3
      Senior Dog
      Tired
       
      janedoe's Avatar
      Join Date
      May 2014
      Location
      New England
      Posts
      3,955
      Thanked: 1424
      My go to for these kinds of events yellow cake with blueberries. I really like the yellow cake with blueberries for all the reasons you mentioned. Frosting is out. It's handheld food. It comes in its own wrapper. The blueberries keep them moist.

      1 box yellow cake
      Frozen blueberries

      Mix the yellow cake according to the recipe and pour into cupcake wrappers. Sprinkle about ten blueberries on top of each. Feel free to let the juice get in there. Bake according to instructions but add a few minutes onto the time.

      Ghiradelli brownies also keep well.

    5. The Following 2 Users Say Thank You to janedoe For This Useful Post:

      kelsyg (06-03-2014), Scoutpout (06-04-2014)

    6. #4
      Senior Dog
      Snowshoe's Avatar
      Join Date
      May 2014
      Location
      Canada
      Posts
      5,589
      Thanked: 3158
      No Bake Sweet Marie Bars Recipe - Allrecipes.com


      These are popular enough at our skating functions that we ladies ask who is bringing what so we don't end up with too many of these. When I make them I skip the chocolate on top. They might get greasy and soft if it's very warn out though.

      I often make this one too and always am asked for the recipe. Not as fast and easy for sure. If I double it the 9 x 13 pan works. It might be gooey on a hot day too.

      MRS. NESBITT’S CAKE

      This is a very old recipe handed down from my grandmother, (Baba) to my mother, to me. Baba got it from the lady on the next farm over, Mrs. Nesbitt. Baba was born in 1880 so there is no telling how old this recipe might be. Baba baked this cake, which is like a date square, in her big, old wood stove. My mother has converted the old instructions to “bake in a slow oven” to mean 20 minutes at 350°F.

      Preheat oven to 350°F

      Crust
      - 1 cup all purpose flour
      - ½ cup butter
      - 2 TBSP brown sugar

      Mix together till crumbly, press into 8x8 or 9x9 baking pan. Bake 20 minutes till crust just starts to turn golden.

      Topping
      - 2 eggs
      - 1 ½ cups brown sugar
      - 1 tsp vanilla
      - 1 cup walnut pieces
      - ¼ cup cocoanut
      - 1 cup dates, chopped
      - 2 TBSN flour
      - ½ TBSP baking powder

      Cream eggs, sugar and vanilla. Mix flour and baking powder, use to coat chopped dates to prevent them sticking together in one big lump. Add all remaining ingredients and mix well. Pour over hot crust, bake ½ hour.

    7. The Following User Says Thank You to Snowshoe For This Useful Post:

      Scoutpout (06-04-2014)

    8. #5
      Senior Dog
      Happy
       
      POPTOP's Avatar
      Join Date
      May 2014
      Location
      Illinois
      Posts
      9,564
      Thanked: 5453
      Pistachio Chocolate Chip Bundt Cake

      White cake mix
      Pistachio instant pudding mix
      1 Cup sour cream
      4 eggs
      1/2 cup oil
      Few drops of green food coloring
      2 Teaspoons almond flavoring
      1 Cup chocolate chips

      Mix all together and bake in greased and floured bundt cake pan 50-55 minutes. Just made this today and it holds very well. Can be cut and wrapped into individual servings.

      For your time line and holding time, cookies may be your best bet.

    9. The Following User Says Thank You to POPTOP For This Useful Post:

      Scoutpout (06-04-2014)

    10. #6
      Senior Dog
      Scoutpout's Avatar
      Join Date
      May 2014
      Location
      Tri Cities Ontario
      Posts
      2,257
      Thanked: 1093
      Wow, thanks ladies! they all sound good..... as a couple of you pointed out, might be an issue with a warm day for some of them. I wonder if i can modify the yellow cake with blueberries to include a centre of blueberry conserve or maybe a lemon curd - kind of like a jelly donut, only a yellow cake with blueberries with a centre dap of "yum".
      If i don't get my mind made up soon, it'll be store-bought, ugh.

    11. #7
      Senior Dog
      Tired
       
      janedoe's Avatar
      Join Date
      May 2014
      Location
      New England
      Posts
      3,955
      Thanked: 1424
      Quote Originally Posted by Scoutpout View Post
      Wow, thanks ladies! they all sound good..... as a couple of you pointed out, might be an issue with a warm day for some of them. I wonder if i can modify the yellow cake with blueberries to include a centre of blueberry conserve or maybe a lemon curd - kind of like a jelly donut, only a yellow cake with blueberries with a centre dap of "yum".
      If i don't get my mind made up soon, it'll be store-bought, ugh.
      They actually sink into the cake and most of the blueberries themselves wind up on the bottom with the juice throughout the cake like a marbling.

    12. #8
      Senior Dog
      Scoutpout's Avatar
      Join Date
      May 2014
      Location
      Tri Cities Ontario
      Posts
      2,257
      Thanked: 1093
      Will try and post pics tomorrow if i;ve got time, made lemon cake with blueberries, and a dollop of E D Smith lemon spread when the cups were 3/4 full, then more of the cake/blueberrie mix on top, topped with about 5 blueberries
      yup, the ones on top disappeared. will taste test one tomorrow.
      i used parchement paper cups (they're a chocolate brown), and punched a paw print out of the edge, and stamped a few paw prints in a silver (very faint) on other parts of the edge
      really hope they're edible, cause i'm out of time to bake, if they're not its off to the store tomorrow!

    Quick Reply Quick Reply

     



    Not a Member of the Labrador Retriever Chat Forums Yet?
    Register for Free and Share Your Labrador Retriever Photos

    Posting Permissions

    • You may not post new threads
    • You may not post replies
    • You may not post attachments
    • You may not edit your posts
    •