Cookbook filled with bake-sale ideas

Wednesday, Aug. 9, 2000 | 9:15 a.m.

Bake sales are a time-honored way to raise funds. The taste of home-baked goodies never goes out of style. There's never a problem selling home-baked goods. Any savvy buyer knows the value of freshly made cakes and cookies and is more than willing to support a worthy cause through sweet indulging.

And if you're called to supply cookies or such and you're fresh out of ideas there's help.

Cookbook author Sally Sampson's "Bakesale Cookbook: Quintessential American Desserts (Fireside Books/A Simon & Schuster Trade Paperback Original, $15) can assist any fund-raiser.

These homespun desserts are filled with nostalgia. They're mostly easy to make, and are an enticing collection of familiar sweets. I can't wait to make my favorites.

Not only will your group benefit from baking these appealing recipes, but 25 percent of the author's royalties will be contributed to Kid2Kid, a nonprofit organization that arranges for frequently hospitalized children to give gifts and support to children presently in the hospital.

Brown Sugar Cookies

3/4 c. (1 1/2 sticks) unsalted butter, at room temperature

1 1/4 c. brown sugar, plus additional for rolling

1 egg, at room temperature

2 c. all-purpose flour

2 tsp baking soda

1/2 tsp ground cardamom

1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp kosher salt

Note: For a more gingerbread-like cookie, double the amount of spices.

Preheat the oven to 375 F.

Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth. Scrape down the sides of the bowl, add the egg and mix until light and fluffy. Scrape down the sides of the bowl, add the flour, baking soda, cardamom, ginger, cinnamon and salt and mix until everything is well incorporated.

To form the cookies, break off small pieces and roll into 1-inch balls. Roll the balls in the additional sugar and place on an ungreased cookie sheet or line one with parchment paper. Alternatively, the batter can be formed into a log and baked in slices.

Transfer to the oven and bake 8 to 12 minutes. Do not overbake. For crisper cookies, cool on the cookie sheet. For softer cookies, cool for 2 minutes and then remove to a rack. Cool the cookie sheet between batches. Yield: About 3-4 dozen.

(These cookies are the perfect crisp brown sugar cookie. One day I was getting ready to make Ben's Favorite Molasses Sugar Cookies when I realized I had no molasses. I substituted brown sugar and now I don't know which cookie I prefer. )

Upstairs at the Pudding's Bourbon Brownies

3/4 c. (1 1/2 sticks) unsalted butter

4 oz bittersweet or semisweet chocolate

3 eggs, at room temperature

1 1/2 c. sugar

2 Tbs bourbon

1 c. all-purpose flour

Pinch kosher salt

1 c. chopped pecans (optional)

Preheat the oven to 350 F. Lightly grease a 9-inch-square pan.

Place the butter and chocolate in a small saucepan over the lowest possible heat and cook until almost all the chocolate has melted. Off heat, stir until smooth.

Place the eggs and sugar in the bowl of a mixer fitted with a paddle and mix until thick and creamy. Add the bourbon and mix well. Add the chocolate mixture to the eggs and mix to combine. Scrape down the sides of the bowl, add the flour and salt, and mix until just combined. Do not overmix.

Spoon into the prepared pan and top with the pecans, if using. Transfer the pan to the oven and bake until a tester comes out with a few crumbs attached, about 25 minutes. Cool and cut into 16 bars.

(These thick, rich, perfectly undercooked brownies are served at Upstairs at the Pudding, one of Cambridge's legendary restaurants. Rumor has it that when Goldie Hawn comes to town, she leaves with a batch of these. After making them just once, I knew why. My addition is the optional pecan topping. )

Sour Cream Poppy Seed Cake

1 c. whole milk

3/4 c. poppy seeds

1/2 c. sour cream or whole

milk plain yogurt

1 Tbs vanilla extract

2 Tbs fresh lemon juice

1/2 lb (2 sticks) unsalted butter, at room temperature

1 1/3 c. sugar

3 eggs, at room temperature

2 c. all-purpose flour

1 Tbs baking powder

1/2 tsp kosher salt

Preheat the oven to 350 F. Lightly grease a bundt pan.

Place the milk and poppy seeds in a small saucepan and bring to a low boil over medium-high heat. Set aside to cool for 15 minutes. Add the sour cream, vanilla and lemon juice and mix well.

Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light, fluffy and a pale lemon color, about 3 to 5 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Add 1 cup of the flour and beat well. Scrape down the sides of the bowl and add half of the reserved poppy seed mixture, continuing to beat.

Scrape down the sides of the bowl, add the baking powder, salt and the remaining 1 cup flour and beat well. Scrape down the sides of the bowl, add the remaining half of the poppy seed mixture and mix well. Scrape down the sides of the bowl and pour into the prepared pan. Transfer to the oven and bake until the top is just golden and a knife inserted comes out clean, about 45 to 50 minutes.

(This recipe is probably my favorite cake from this book; it is not simply a pound cake with poppy seeds, though it is, in fact, basically a pound cake with poppy seeds in it. It is so, so, so, so much better. )