BRUNCH WITH BINGO: SANDRA LEE'S BAKE SALE COOKBOOK - A GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S

"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
   BRUNCH BOOK CHOICE IS.....

 GIVEAWAY ENDED
BAKE SALE COOKBOOK

BY SANDRA LEE

ABOUT THE BOOK:

Sandra Lee's desserts have long been favorites among the legions of loyal fans of her two popular Food Network shows, Semi-Homemade Cooking and Money Saving Meals. The Bake Sale Cookbook brings together 120 amazing recipes and dozens more tips and ideas, all photographed in gorgeous full-color. You'll find easy and always popular cakes and cupcakes; melt-in-your-mouth pies, tarts, and pastries; brownies, cookies, and bars; and even candies and confections. The easy-to-prepare recipes are perfect for school bake sales, family gatherings, and just about any occasion.

165 Simple Sweets & Savory Sensations

Each easy recipe is blue ribbon-worthy and created for fabulous, fast baking—warm your kitchen with the sweet scent of love.

*265 Color Photographs *240 Pages of Recipes, Tips & Ideas

The Joy of Sweet Making:

• Effortless and ever-popular cakes and cupcakes
• Incredible and irresistible frostings, fillings, toppings, and icings
• Melt-in-your-mouth puddings, pastries, pies, and tarts
• Decadently delicious brownies, bars, and chocolates
• Incredibly quick cookies, candies, and confections
• Countless tips, savvy solutions, and all the secrets to make baking simple

The Bake Sale Cookbook will inspire you with new twists on your favorite desserts and guarantees perfect results every time. Delight your friends and family every day and at every occasion with home-baked sweetness made quick and easy. Share sweet and savory treats at home, at your community or school bake sale, and at any and every gracious gathering.

TABLE OF CONTENTS:

Chapter 1. Creative Cakes.

Chapter 2. A Cupcake Craze.

Chapter 3. Cookies, Cookies, Cookies.

Chapter 4. Blue Ribbon Brownies & Bars.

Chapter 5. QuickScratch.

Chapter 6. Heirloom Sweets.

Chapter 7. Fare Fruit Fête.

Chapter 8. Chocolate Decadence.

Chapter 9. Candied Creations.

Chapter 10. Pies, Tarts, and Cheesecakes.

Chapter 11. All-American Desserts.

Chapter 12. Cookiescapes and Bouquets (Special Occasion, Holiday Centerpieces, and Sweet Treats). 

ABOUT THE AUTHOR:

Sandra Lee is the editor in chief of the Sandra Lee Semi-Homemade magazine, the author of 22 bestselling cookbooks, and the creator of two popular shows on Food Network–Sandra's Money Saving Meals and the multi-Emmy-nominated show series, Sandra Lee Semi-Homemade Cooking.

Visit the Food Network website HERE to read more about Sandra Lee's fascinating life. I think you will be very surprised at all she has done and been through.

RECIPE FROM SANDRA LEE'S BAKE SALE COOKBOOK:

BANANA SPLIT CUPCAKES

Prep: 25 minutes
Bake: 16 minutes
Cool: 30 minutes
Oven Temperature: 350°F
Makes 24 cupcakes

INGREDIENTS:

1 package (18.25 ounces) banana supreme cake mix, Duncan Hines ®
1 1/3 cups banana-pineapple nectar, Kern’s ®
1/3 cup vegetable oil
3 eggs
1 can (8 ounces) crushed pineapple, Dole ®
1 can (12 ounces) whipped whipped cream frosting, Betty Crocker ®
2 tablespoons powdered sugar, C&H ®
1 teaspoon imitation strawberry extract, McCormick ®
2 drops red food coloring, McCormick ®
1 can (12 ounces) whipped vanilla frosting, Betty Crocker ®
1 can (12 ounces) whipped chocolate frosting, Betty Crocker ®
1/2 cup nut topping, Fisher ®
24 maraschino cherries with stems, drained and patted dry

DIRECTIONS:
1. Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set pans aside.
 

2. In a large bowl, beat cake mix, nectar, oil, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Add crushed pineapple; stir until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full.
 

3. Bake for 16 to 20 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.
 

4. For the strawberry frosting, in a medium bowl, stir together whipped cream frosting, powdered sugar, strawberry extract, and red food coloring until smooth.
 

5. To frost cupcakes, insert a large round tip into a large pastry bag. Fill pastry bag half full with equal amounts of the strawberry, vanilla, and chocolate frostings, placing each frosting in a wide strip along the side of the bag (you’ll have three separate strips of frosting). Pipe a large swirl of frosting on top of each cupcake, refilling pastry bag with frostings as needed. Sprinkle 1 teaspoon of the nut topping on each cupcake; top each cupcake with a maraschino cherry.  

GIVEAWAY

I HAVE ONE WONDERFUL BRAND NEW

COPY OF THIS DELICIOUS COOKBOOK

I AM GIVING AWAY MYSELF TO ONE

VERY LUCKY WINNER!

  

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GIVEAWAY ENDS AT
6 PM, EST, AUGUST 30

    

GOOD LUCK!