Money Maker Recipes

The secret to baking cookies and candy for profit, is to use recipes that have low input costs but still give you a quality product.The recipes that I will share with you have been tried and tested and I can guarantee that you will have success with them. There are literally thousands of recipes available on-line, but the problem with many of these is that it contains ingredients that are expensive and it is not possible to produce a product that you can sell for a profit. Many of these recipes are also quite complicated, but my recipes are straight forward and easy to make. In my e-book I cover all the aspects and recipes that you will need to start a profitable home bake business.

Recipes covered in this section include:

1. Money Maker Cookie Recipes 

• Basic cookie mix
• Different flavours with cookie mix
• No-bake cookies
• Diabetic cookie recipes
  

2. Money Maker Candy Recipes

• Candy making basics
• Working with chocolate
• Fudge
• Brittles
• Hard candies

The first recipe that I want to share with you, is the basic cookie mix. This mix can be used for different types of cookies and by using this mix you will save time and money.


1. Basic Cookie Mix

By using a basic cookie recipe, a large amount of dough can be prepared and stored for future use. When you start baking, just take some of the prepared dough and add additional ingredients to create a wide variety of different flavored cookies.

Ingredients:

• 5 cups flour
• 2 cups sugar
• 1 cup brown sugar
• 2 Tbsp. baking powder
• 2 tsp. salt
• 1 cup solid vegetable shortening
• 1/2 cup butter

Preparation:

In large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt. Mix well until blended. Cut in shortening and butter with pastry blender, two knives or your hands until the mixture resembles cornmeal and shortening and butter are evenly distributed.

Store in the refrigerator in a tightly covered container for up to 12 weeks. When you want to make cookies, measure amount needed and let it come to room temperature before using.

2. Candy recipes

Traditional home made candy is not very difficult to make and the variety is endless. Follow the recipes carefully and you can be sure that the end product will be a success. The first recipe is for that all time favourite - lollipops!

Lollipops

Lollipops are an old-fashioned sugar candy favorite. You can vary the colors or flavors to suit your tastes. Make sure you have an accurate candy thermometer for this recipe!

Ingredients:

1 cup sugar

½ cup light corn syrup

¼ cup water

¾ tsp extract of your choice (vanilla, mint, cinnamon, coconut, etc)

Food coloring (optional)

Lollipop molds and sticks

Preparation:

1. Prepare your molds by spraying them with nonstick cooking spray and inserting lollipop sticks into the molds.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Insert the candy thermometer and stir until sugar dissolves.

3. Allow to boil, without stirring, until candy reaches 295 degrees F (hard-crack stage).

4. Once the candy reaches 295 F, remove it from heat. Stir in the extract of your choice, and, if desired, food coloring.

5. Spoon the candy into the mold cavities, making sure to cover the back of the stick.

6. Allow to cool completely and remove once hardened.

BASIC COOKIE RECIPE

I came across this great idea of using one basic cookie recipe that can be changed to different types of cookies by adding some ingredients.

The recipe will make  approximately 5 dozen cookies, depending upon cookie size. 

Ingredients:

1 cup shortening
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups sifted, all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt 

Method:

Cream the shortening and sugar together. 

Beat the eggs with the vanilla and add to the shortening mixture. 

Sift the dry ingredients together and add to the shortening mixture. Blend thoroughly. 

Chill the dough in the refrigerator for an hour or more to make it easier to roll out the dough for cookie cutting.

Roll out dough to desired thickness (about 1/8" usually) and cut out cookies with shaped cookie cutters. Place on non-stick cookie pan at least 1/2" apart.

Bake at 350° to 375° for about 10 minutes or until golden brown. Immediately remove cookies and place on cake or cooling racks.

You can easily vary this basic recipe to your individual taste and preferences with the substitution list below.

• Spicy cookies: instead of vanilla use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves (sift with dry ingredients).
• Caramel Crispies: instead of white sugar use 2/3 cup brown sugar (or decrease the white sugar to 2/3 cup and add 1 tablespoon molasses to the white sugar).
• Chocolate leaf cookies: Add 2 squares (ounces) of melted chocolate to the creamed shortening. Cut the cookies into various leaf shapes.
• Filled cookies: Mix together 1/4 cup finely chopped dates, 5 tablespoons creamy peanut butter (or almond, or cashew butter), 1 tablespoon water and 1 tablespoon corn syrup or honey. Cut the dough into round shapes. On half of the round shapes place 1 teaspoon of the filling mixture. Place the top rounds over each filled cookie and press to seal. Make a little hole on top of each cookie using a plastic drinking straw.
• Almond Blossoms: instead of vanilla use 2/3 teaspoons almond extract. Cut the cookies into flower shapes. Get creative and color a bit of the dough with yellow food coloring to make a center for each flower.
• Nutty Munchies: Before baking sprinkle the cookies with finely chopped nut meats. COCONUT ICE
                                                                                                                                                                        
  
  Coconut Ice is always a favorite and it is really very simple to make because there is no baking involved. The basic ingredients are coconut and condensed milk. The ingredients are simply mixed together and pressed into a flat pan to produce a soft, sweet coconut candy. 
  
  
  Ingredients:
  
  
      350 g Fine desiccated coconut
       400 g icing sugar
       1 tin Condensed milk
       5 ml Vanilla essence
       Food coloring.
         
  Preparation:
  
  
  1. Place condensed milk in a bowl and add icing sugar and vanilla. Beat well then mix in coconut. Mixture will get firm but persevere until everything is combined.
  2. Divide mixture in two equal parts and add food coloring to one part. Put the white mixture into a flat tray 12 x 22 cm and press down evenly. Take the colored mixture and place on top of white mixture. Press down evenly. Leave to set over night.
  3. Cut into pieces 5cm x 8 cm and spread on a sheet of paper to dry slightly.