A slice of Americana displays itself in the time-honored, traditional bake sale.

Portable peddling supports baseball teams, school choir trips, neighborhood beautification proj-ects or myriad other worthy causes.And raising funds can be delectable when familiar favorites cover the counter.

Ask Alison Boteler, author of a recently published cookbook detailing the ins and outs of bake sale success. "The Great American Bake Sale" (Barron; paperback; 200 pages; $11.95) defines types of sales, chronicles the organization of a bake sale, suggests themes for seasonal sales and discusses price structure and profit margins as well as pitfalls to profit.

After the organization details, Boteler gets on to the proven profitable recipes. Recipes like Chocolate Chip Rocky Road Pizza, Toffee Turtle Bars, Honey-Roasted Peanut Butter Cookie or Cottage Herb Garden Bread.

Regional favorites include Hoosier Bars or Louisiana Banana Cake.

A final chapter covers packaging techniques to enhance presentation of the baked goods.

Boteler suggests goodies may be packaged like gift items, labeled with pressure-sensitive paper or rubber stamped.

Self-contained aluminum baking pans with plastic covers are the most convenient sales containers and may be donated to community-benefit projects by local supermarkets. If donations are unavailable, containers can be purchased at paper supply outlets where a variety or boxes and bags are also available.

Decorated white bakery bags add to marketability of the product. A lemon slice "print" stamped on a bag for lemon bread, for example, creates a virtually irresistible product package.

Whether you are in the market for tested, moneymaking recipes or prefer a new direction in baked goods at home, "The Great American Bake Sale" ends the search.

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(Recipes)

Chocolate Chip Rocky Road Pizza

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter or margarine, softened

2 eggs

3/4 cup sugar

3/4 cup brown sugar, firmly packed

1 teaspoon vanilla

1 package (12 oz.) semisweet chocolate chips

1 cup pecans or walnuts, chopped

Topping:

1 cup miniature marshmallows

1 cup pecan pieces

1 package (6 oz.) semisweet chocolate chips

Combine flour, soda and salt in bowl. In another bowl, cream butter, eggs and sugars until blended. Beat in eggs and vanilla. Mix in dry ingredients, along with chocolate chips and nuts. Pat into a 14-round pizza pan that has been sprayed with non-stick coating. Bake at 375 degrees for about 25 minutes or until light brown. Remove from oven and immediately sprinkle topping over cooking crust. Let stand about 5 minutes, then swirl with spatula. (If marshmallows are still firm, return to oven 2-3 minutes.) Cool completely and cut into wedges before selling or serving.

Toffee Turtle Bars

1/2 cup butter or margarine, softened

1 cup light brown sugar, firmly packed

2 cups flour

1 cup broken pecan halves

2/3 cup butter or margarine, softened

1/2 cup light brown sugar, firmly packed

1 package (6 oz.) milk chocolate chips

Mix 1/2 cup butter, 1 cup brown sugar and the flour until the texture of fine crumbs. Press mixture firmly into ungreased 9-by-13-inch pan. Sprinkle pecans over top and set aside. Meanwhile, combine 2/3 cup butter and 1/2 cup brown sugar in a small, heavy saucepan. Cook, stirring until mixture comes to a boil; boil and stir 1 minute. Pour over pecans. Bake at 350 for 18-20 minutes or until set. Remove from oven; sprinkle with chocolate chips. Cool in pan and break into serving pieces. Makes about 3 dozen cookies.

Hoosier Bars

1/2 cup sugar

1/2 cup light brown sugar, firmly packed

1/2 cup butter or margarine, softened

1 teaspoon vanilla

2 egg yolks

11/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 package (6 oz.) semisweet chocolate chips

3/4 cup honey-roasted peanuts, chopped

Golden Meringue:

2 whites

1 cup light brown sugar, firmly packed

Cream sugars and butter until light and fluffy. Blend in vanilla and egg yolks. Mix in flour, baking soda and salt. Press dough into bottom of greased 9-by-13-inch pan. Sprinkle chocolate chips and 1/2 cup peanuts over dough and pat in gently. Prepare meringue and spread evenly over base. Sprinkle with remaining 1/4 cup peanuts. Bake at 325 degrees for 40-45 minutes until golden brown. Cut into bars while warm. (Be sure to score these bars while warm. The meringue topping tends to crackle when sliced cool.)

For meringue, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks forms.

Crackeroon Pie

3 egg whites, room temperature

1 teaspoon baking powder

1/2 teaspoon cream of tartar

1 cup sugar

1 cup graham cracker crumbs

1 cup pecans, chopped

1/2 cup shredded or flaked coconut

1/2 cup chopped pitted dates

Beat egg whites with baking powder until stiff peaks form. Gradually add sugar, beating until stiff and glossy. Gently fold in graham cracker crumbs, pecans, coconut and dates.

Thoroughly grease 9-inch pie pan and dust with a spoonful of graham cracker crumbs (shake pan to coat evenly, then turn upside down and tap to remove excess). Spread pie mixture in pan. Bake at 350 degrees for 35 minutes. Let cool at least 2 hours before cutting. Makes 6-8 servings.

Louisiana Banana Cake

3/4 cup dark brown sugar, firmly packed

1/3 cup butter or margarine, softened

3 ripe bananas, mashed

1/4 cup buttermilk

2 tablespoons rum or 1 teaspoon rum flavoring and 5 teaspoons water

1 egg

11/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon cloves

1/8 teaspoon nutmeg

1/4 cup pecans, chopped

Pecan Praline Topping:

1/4 cup butter or margarine

1/2 cup dark brown sugar, firmly packed

5 tablespoons milk

2 cups powdered sugar

1 teaspoon vanilla

1/2 cup pecan halves, coarsely broken Cream sugar, butter and bananas until smooth and creamy. Beat in buttermilk, rum or rum flavoring and egg. Blend in all remaining ingredients except topping. Pour into greased, floured 9-inch square pan. Bake at 350 degrees for 25 minutes. Cool completely and frost.

For frosting, bring butter and sugar to a boil in a small saucepan. Cook over medium heat, stirring 1 minute or until slightly thickened. Let cool 10 minutes. Meat in milk, powdered sugar and vanilla. Stir in nuts. Makes 9 servings.

Peanut Butter Cupcakes

1 1/2 cups flour

1 cup brown sugar, firmly packed

3/4 cup milk

1/4 cup peanut butter

1 egg

1 tablespoon butter or margarine, softened

1 tablespoon vegetable oil

1 teaspoon vanilla

11/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup semisweet chocolate chips

2/3 cup honey-roasted peanuts, chopped

Peanut Butter Frosting:

3 cups powdered sugar

1/2 cup butter or margarine, softened

1/4 cup peanut butter

1 teaspoon vanilla

2 tablespoons milk

Combine all ingredients except frosting and peanuts in blender. Cover and blend at high speed about 45 seconds, stopping motor once or twice to scrape down sides. Pour into muffin tins fitted with paper cup liners, filling each about 2/3 full. Bake at 350 degrees 25-30 minutes; cool completely. Spread with frosting and garnish with honey-roasted peanuts.

For frosting, combine all ingredients and beat until smooth and spreadable.

Cottage Herb Garden Bread

4 1/2 cups flour

2 tablespoon sugar

2 tablespoons yeast

1 envelope ranch-style salad dressing mix

1/2 teaspoon dried thyme leaves

1 teaspoon parsley flakes

1 teaspoon dried dillweed

1/2 cup hot water

2 eggs, beaten

1 cup chive-flavored cottage cheese

1/3 cup Parmesan cheese

Combine dry ingredients in mixing bowl. Stir in hot water; add eggs and cheese and blend well (dough will be soft and sticky). Cover bowl and let dough rise until doubled.

Punch dough down. Divide between two well-greased 1-quart casseroles. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for about 35 minutes or until golden brown. Let cool 10 minutes, then remove from pans and comb completely on wire racks.