Baking has always been a popular past-time for many people. They enjoy doing it, while others enjoy eating it. But there's no reason that baking can't become a quick way to make some money as well. A bake-sale has become one of the more popular ways to fund raise in churches and schools during recent years.
Now there are some points you always have to remember when doing something for a bake-sale. Firstly, you have to understand that a bake-sale is to earn money. This doesn't mean you can't have fun. However, it does mean you need to find recipes that are relatively cheap and easy to make large batches of.
Secondly, you must prepare extras so that it can last the length of the bake-sale. Of course depending on how long the sale is, you'll need to find things that can either be re-heated or taste good cold. Also it must maintain an allure of freshness despite being made the day before or perhaps even two days ago. And Lastly, they must be both pleasing to the eye and their wallet. This ties back into the first criteria which is that the materials must be cheap, so you can sell it at a good mark up.
So how can we accomplish these tasks. Well, its pretty simple if we look at it from the consumers' point of view. We must first look at who is most likely to purchase at the bake-sale. If it were a school sale and children were most likely to be your customers, then things that are large and colourful would most likely be popular. Recipes like cookies with M&M's or chocolate chunk muffins would appease their already in-place notion that it will be delicious, not to mention fun to eat. This makes the items sell much quicker and easier.
However, if this was a church bake-sale adults would most probably be your customers. Although you can still make M&M cookies or chocolate muffins, it would be more prudent for you to consider relatively "healthier" alternatives. Recipes like banana cake or carrot muffin would be a sure win at the sale. Of course with a bake-sale targeting adults you would have to watch your pricing a little bit more. You might find more bargain hunters, though usually your audience should understand that your are doing this for a good cause - so never underestimate the power of a sign to communicate your intentions for the bake sale!
Of course, there are a million other things you can do. Depending on the time of the day, you can change the style of the bake-sale altogether. If it were a lunch time sale, why not try mushroom quiche? Or perhaps you can maybe even shepherd's pie. Although these sort of food would have to be hot at the time of selling, they would be a much better choice than pumpkin pie when people want a proper lunch. In the end, there are many things you can try. Of course besides for making a little dough for your dough, you can always have a little fun with it too.
Two Takes on a Classic: How to Bake Potatoes on Your Gas Grill
What's the ideal accompaniment to your grilled steak? A baked potato, naturally! In case you associate baking a potato with an oven, then think again. Baking potatoes on the grill alongside your meat creates an effortless meal selection that lets you remain outside and stay away from heating up the kitchen.
Baking potatoes on your gas grill is so straightforward that anybody can do it. In fact, gas grills are perfect for cooking potatoes because the heat is so even. Whether you are a traditional potato eater who likes a steaming baked potato with sour cream, or you're a potato skin lover who likes to score presentation points, you'll be able to grill your potatoes with ease.
Here are two straightforward alternatives for flawless grilled potatoes.
Option 1: The Classic Whole Potato
Following thoroughly washing the potatoes, spread a thin layer of cooking oil on aluminum foil. Use about 1 tbsp. for each potato. The oil will aid keep the potato moist. If you are feeling adventurous, try adding some spices or herbs towards the oil. As an example, it is possible to sprinkle some garlic and pepper or a little cayenne pepper as you spread the oil evenly across the foil.
Wrap every potato individually inside the aluminum foil.
Put the grill on low heat. You may need to begin baking the potatoes prior to you cook the rest of one's meal. They'll stay hot for a number of minutes wrapped in the foil. You can also microwave them ahead of time to decrease cooking time. If you do decide on to microwave, be sure to poke holes within the potatoes with a fork.
You are able to location the potatoes anywhere on the grill, but prevent the hottest part. The leading rack could be the most handy location, reserving the primary shelf for your meat.
Cook for roughly 45 minutes, turning occasionally. Cook with the lid closed. Potatoes are done when a fork is effortlessly inserted into the center, or they feel slightly soft when squeezed. Do not overcook.
Selection 2: Crispy Potato Halves
If you are thinking about a prettier presentation, quicker cook time, and crispy skins, attempt these easy steps:
Slice the potatoes in two, lengthwise.
Score the tops of the potatoes to produce a grid pattern that makes a good presentation and speeds grill cooking time.
Brush the tops of the potatoes with cooking oil. Sprinkle seasonings (herbs, spices, salt, pepper, and so on.) to taste. Location skinside down on the top shelf of the grill.
Cook for about 30 minutes.
Follow these simple actions to bake a conventional foil wrapped potato, or a crispy open-faced potato. Try both recipes for variety. Either way, you'll produce a tasty side dish that may complement your steak, chicken, or other meat. Throw your vegetables on the grill, too, and you'll have a best meal all cooked in one place with straightforward clean-up.
Some people can imagine chicken delicious only when it's fried. Granted one has to admit that it really does indeed taste great when cooked like that, but is it healthy? And if it is not healthy, is there another way to prepare chicken quick and easy which not only will taste great but also provide a much healthier option for those on a diet or who simply wish to watch what they and their families eat.
Well, in fact there is, there's a much better alternative of cooking it fried and indeed just as delicious, if not more -- the simple question then is: Why not bake chicken?
It is not hard as it sounds either. By following simple instructions you are on your way to a healthy and great tasting meal.
To bake chicken we need either a whole chicken or 6 chicken breast pieces. Wash the dressed chicken thoroughly and coat with olive oil. Sprinkle enough salt and pepper to taste. If we want, we may put some marinade mix, like a concoction of rosemary herbs, thyme or oregano, dried or fresh. For simple marinade, try soy sauce and lemon. As we're doing these, pre-heat the oven to 350 degrees.
Now we're ready to bake chicken.
-Put the chicken on the baking dish. Then place it in the oven and make sure it is uncovered.
-Bake chicken for an hour and a half in 350 degrees till we see the chicken skin turn into a luscious and juicy golden brown.
-Place inside a meaty part of the chicken a meat thermometer to check if the meat temperature has reached 170 degrees. If it has then we're ready to take it out of the oven. To bake chicken thighs we need the meat temperature to reach 180 degrees. These standard meat temperatures make sure we bake chicken well with all parts cooked. Half-cooked chicken, or any meat for that matter, can cause stomach upset or even food poisoning.
-Then we cut the fleshy part of the meat deep. This should reveal white meat inside instead of pink and clear lip-smacking juice, not reddish. To bake chicken correctly all these tests should be satisfied. If not, we bake the chicken some more. Then we're ready to serve tender and juicy baked chicken, in all its yummy goodness.
When we opt to bake chicken we come out with a healthy and tastier chicken than when we fry it. Deep frying may be a good idea. But baked chicken is still many times better. When re-heating left-overs through the oven chicken often comes out tasting better than if we re-fry left-over chicken.
When we bake chicken we can even opt to stuff it with potatoes, or garlic and onions. There are lesser chances of burning the meat or ruining the skin cover. Lots of times, we need breading to fry chicken--that's added cholesterol. If we merely bake chicken there is no need for any covering on the skin surface.
So opt to bake chicken more often. It will surely do well for our taste, health, and family.