Monday, July 22, 2013

Wilton's Christmas in July Cupcake Contest ~ Blue Ribbon and Best in Show Winner!

This is my daughter Ashley's entry in the Wilton's Christmas in July cupcake contest at the fair. She made two rose and berry cupcakes, two snowflake cupcakes, a Santa cupcake and a wreath cupcake. She won first place and best in show. 

1 box triple chocolate fudge cake mix
1 small box instant Hershey's milk chocolate pudding mix (dry)
4 packets Duncan Hines  mocha flavor creations flavoring packets
1/2 cup milk

In a large bowl, combine the cake mix with dry pudding mix,  and mocha flavor creation packets. Add wet ingredients as directed on cake mix package, then add 1/2 cup milk.
Bake as directed on package.

Pepperming Frosting
1 cup Crisco                           
1/2 cup butter, room temperature                         
1 teaspoon vanilla extract 
1 teaspoon almond extract                          
1 teaspoon of milk at a time, until desired consistency is reached                           
pinch of salt                           
1 teaspoon meringue powder                            
2 (lb) bag confectioners' sugar                            
Gel food coloring , if desired                              

~ Using a hand mixer or stand mixer, in a large bowl blend together the Crisco and butter until well blended.

~ Add extracts and milk, as needed, mixing until well blended.
~ Add salt, meringue powder and confectioners sugar. Mix until well blended and smooth.
~ Use to frost cake or cupcakes

Peppermint Buttercream Frosting
1 cup Crisco                           
1/2 cup butter, room temperature                         
1 teaspoon vanilla extract 
1/2 teaspoon peppermint extract                          
1 teaspoon of milk at a time, until desired consistency is reached                           
pinch of salt                           
1 teaspoon meringue powder                            
2 (lb) bag confectioners' sugar                            
Gel food coloring , as desired                              

~ Using a hand mixer or stand mixer, in a large bowl blend together the Crisco and butter until well blended.

~ Add extracts and milk, as needed, mixing until well blended.
~ Add salt, meringue powder and confectioners sugar. Mix until well blended and smooth.
~ Using desired gel food colorings, decorate cupcakes as desired.

~ Recipe Source: My daughter Ashley ~

Sunday, July 21, 2013

Our Package Arrived From King Arthur Flour

Here are the King Arthur Flour products we chose using our King Arthur gift cards that my daughter and I won in the King Arthur Flour sweet or savory bar contest at the fair.
We chose two denim aprons with the King Arthur logo, set of six round bake and give pans, set of twelve bake and give quick bread pans, a set of twelve bake and give mini loaf pans, a set of eight bake and give square pans, sixty flat rimmed white baking cups, package of sixty Craft greaseproof cupcake liners and a set of eight replacement jars for EURO Cusine Yogurt Maker. We look forward to using all of their products. The denim apron is my favorite so far. 

Chocolate Peanut Butter Oatmeal Bars

 My daughter Andrea entered these chocolate peanut butter oatmeal bars in the King Arthur Flour sweet or savory bar contest, in the youth group, at this years local fair. She won a blue ribbon and a $50 gift card. They were drizzled with the peanut butter frosting and topped with a mini peanut butter cup. She was the only youth to enter this contest. 
We found this recipe here...
This will certainly build her confidence, and encourage her to continue developing her baking skills.

Chocolate Peanut Butter Oatmeal
1/2 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract.
1 cup all-purpose King Arthur flour
1 cup quick-cooking oats
1 cup chocolate chips
Peanut Butter Frosting
1/2 cup powdered sugar
1/4 cup peanut butter
1-3 tablespoons milk

~ Preheat oven to 350 degrees F.
~ Grease a 9 x 13-inch baking pan, set aside.
~ Cream together the margarine, sugars, egg and peanut butter until well blended.
~ Add the baking soda, salt and vanilla extract.
~ Stir in flour and quick-oats.
~ Bake for 17 - 20 minutes, do not overbake.
~ When you take the bars out of the oven, immediately sprinkle the chocolate chips over the top of the bars. Allow to set for 5-10 minutes.
~ After the chocolate chips are melted, spread the chocolate evenly over the bars.
~ Refrigerate until the chocolate is set.
~ Remove the bars from the refrigerate and spread with the peanut butter frosting. The bars shown where drizzled with peanut butter frosting. Thinned to the desired consistency. 

~ Recipe Source: Practical Moments ~

Saturday, July 20, 2013

Raspberry Almond Cream Cheese Bars with Orange Glaze ~ Another Blue Ribbon Winner!

I won a blue ribbon and an $75 gift card at our local fair this year with these raspberry almond cream cheese bars. I entered them in the King Arthur Flour, sweet or savory bar contest. I found the recipe
and garnished each bar with a fresh mint leaf and a fresh raspberry. 

Raspberry Almond Cream Cheese Bars with Orange Glaze
1 cup butter
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups King Arthur all-purpose flour
1/3 cup quick oats
1/3 cup chopped almonds
1 small jar seedless raspberry jam
8oz. cream cheese, softened
1 can sweetened condensed milk

Orange Glaze
1 cup powdered sugar
zest of a orange
1 tablespoon butter
2 tablespoon orange juice
1 teaspoon vanilla

~ Preheat oven to 350 degrees F. (I reduced the oven temperature to 325 degrees F. because I used a dark non-stick baking pan.)
~ In a large mixing bowl combine sugar, salt and vanilla, mix well.
~ Add flour to the sugar mixture and mix until well blended.
~ Reserve 1 cup of this mixture for the bar topping.
~ In a ungreased 9 x 9-inch baking pan, press the cookie mixture evenly into bottom of  the pan. ( I used a 11 x 7-inch baking pan)
~ Bake for about 10-15 minutes. (I baked mine10 minutes)
~ Remove from oven and set aside.
~ In a medium bowl combine cream cheese and the can of sweetened condensed milk. Mix until well blended.
~ Poor cream cheese mixture over the cookie base.
~ Stir raspberry jam to soften, making it easier to spread over the cream cheese layer. ( I drizzled the jam over the cream cheese layer)
~ Spread the raspberry jam evenly over the cream cheese mixture. ( I swirled the raspberry jam over the  surface of the cream cheese mixture)
~ Add quick oats and chopped almonds to the reserved cookie mixture, mix well.
~ Crumble the oat mixture evenly over the top of the cream cheese and raspberry jam layer.
~ Bake for 25-30 minutes.
~ Remove bars from oven and cool slightly.
~ Meanwhile make the orange glaze by mixing powdered sugar, orange zest, butter, orange juice and vanilla in a small bowl until well blended.
~ Drizzle the orange glaze over the cooled bars.
~ Cut into 8 large bars or 16 small bars.
~ Garnish the center of each bar with a fresh mint leaf and a fresh raspberry.

German Chocolate Pies ~ A Blue Ribbon and Reserve Champion Winner!

I have made this pie recipe for years. It is a family favorite. I think I found it in a Southern Living magazine. It was another recipe that interested me, so I clipped it out of the magazine and glued it in a notebook to try later. The original recipe can be found here... It won a first place ribbon and a reserve champion ribbon at this years fair.

German Chocolate Pies
1 (4-ounce) package sweet baking chocolate
1/4 cup butter
1 (13-ounce) can evaporated milk
1-1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt 
2 large eggs
1 teaspoon vanilla extract 
2 unbaked 8-inch pastry shells
1-1/3 cups flaked coconut
1 cup chopped pecans 
Garnish: Whipped cream and grated chocolate

In a medium saucepan, mix chocolate and butter; cook over low heat, stirring constantly until chocolate is completely melted and well blended. Remove from the heat, slowly stir in milk; blending well. Set aside. In a medium bowl combine sugar, cornstarch and the salt. Add eggs and vanilla extract, until well blended. Gradually whisk in the chocolate mixture. Evenly divide mixture into the two pastry shells. Sprinkle evenly with coconut and pecans. Bake at 375 degrees F. for 45 minutes. Protect the pastry shell edges from over browning, during the last 20 minutes of baking. Pies will set up more after cooling. Allow to cool for 4 or more hours. Garnish if desired. Yield: 2 (8-inch) pies. 

Friday, July 19, 2013

Wilton's Christmas in July Cupcake Contest ~ A Blue Ribbon Winner

This is my youngest daughter Andrea's entry for the Wilton's Christmas in July cupcake contest.
She won first place also. She was the only youth to enter this contest.

Snowman Cupcakes
1 box white cake mix
1/2 cup sour cream
1 container Pillsbury peppermint icing
white sanding sugar (she used CK products brand)
Wilton's orange candy melts
48 regular chocolate chips
Wilton's black sugar pearls
12 toothpicks
3 mini pink marshmallows

~ Prepare white cake mix according to package directions for cupcakes. Adding 1/2 cup sour cream.
~ Bake as directed on package for cupcakes.
~ Remove cupcakes from oven, allow them to cool about 5 minutes before removing them from the muffin pan to cool completely on a wire rack.
~ Frost each cupcake with a smooth layer of peppermint icing.
~ Pour sanding sugar on a small plate, dip the tops of each frosted cupcake in the sanding sugar, set aside.
~ Push a chocolate chip upside down into each cupcake for the eyes.
~ Melt candy melts in a cake decorating bag in the microwave for 30 seconds, remove from microwave, knead bag, place back in microwave and heat 15 seconds at a time until the candy melts are completely melted.
~ Place a large piece of waxed paper on a cookie sheet.
~ Cut a small hole in the tip of the cake decorating and pipe 24 small carrot shapes onto the paper. Place the candy carrots in the refrigerator until they are firm.
~ Using the peppermint frosting and a toothpick, place a small amount of frosting on the back of each carrot. Place a carrot just under the eyes on each cupcake.
~ Just before serving add sugar pearls for the mouths, The sugar pearls color will bleed onto the cupcakes if left on the cupcakes overnight. For twelve cupcakes, cut a mini marshmallow into fourths, roll each piece of marshmallow in sugar and stick each marshmallow on the end of a toothpick. Insert each toothpick into one cupcake slightly under the nose, as shown in the photo below.

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Banana Pudding Filled Doughnuts ~ Secong Place in a Red Star Yeast Doughnut Contest

This is another one of Ashley's fair entries. Banana pudding filled doughnuts.They won second place in the Red Star Yeast doughnut contest. I did not get to taste one. But they look delicious! 

Soft Gingersnap Cookies

This recipe won a second place ribbon at the fair!
Gingersnaps are one of my favorite cookies and these are delicious cookies! The recipe comes from an amazing lady named Marjorie Johnson. She is the blue ribbon queen, as far as I'm concerned. I emailed her several years ago, about a pound cake I entered at a our local fair. It did not win a ribbon and I had a few questions for her.  She shared a few tips about pound cakes from her many years of experience baking and entering pound cakes at her local fair. Marjorie said I could enter her pound cake and see how it would do for me. How generous of her! If you would like to learn more about her and the world of blue ribbon baking, here is the link to her web site I have her book, Blue Ribbon Baking with Marjorie. It is a wonderful book for anyone who enjoys baking.

3/4 cup shortening
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves1 teaspoon ground ginger
1/2 cup sugar (for dipping)

~ Preheat oven to 375 degrees.
~ In a large bowl, cream together shortening, brown sugar, molasses and egg. In a separate bowl sift together flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until well mixed. If nessessary, chill dough for easier handling.
~ Using a level tablespoon for each cookie, shape the cookie dough into balls. Roll each ball in sugar, place several inches apart on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack to cool completely.
Makes 3-4 dozen.

Recipe Source: Picky Palate & Blue Ribbon Baking

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Amish Pumpkin Whoopie Pies ~ A Blue, Champion, and Best in Show Ribbon Winning Recipe!

It's that time of year again. Fair time! Time to get all of our entries to the fair so they can be judges for opening day, July 3rd, 2013. Good luck to all exhibitors! This is one of my entries.
It is the same recipe I posted about in a previous post. I received it from a generous lady at my daughter's school. We first tried these whoopie pies after choosing them in a cake walk at the schools Fall festival. After we tried them, we liked them so much, I ask the secretary in the office if she knew who had brought these whoopie pies in for the cake walk. The secretary knew who it was and requested the recipe for me. My daughter brought the recipe home in her book bag the very next day! All though I never personally meet this woman, I am so glad she shared this great recipe with me.

Amish Pumpkin Whoopie Pies
2 cups pumpkin
2 egg yolks
2 cups brown sugar
1 cup oil
3 cups flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla

~Mix flour, spices, baking powder and baking soda.
~In a separate bowl, beat together pumpkin, egg yolks, brown sugar, oil and vanilla. gradually add dry ingredients, beating well.
~Drop by teaspoonfuls (I used a tablespoon) onto lightly greased baking sheet.
~Bake at 350 degrees F. for 12 to 15 minutes, taking care not to burn.
~Let cool one minute on cookie sheet, then remove to wire cooling rack.
~Beat 1/2 cup soft butter, 8-oz. soft cream cheese, and 1 teaspoon vanilla.
~Gradually add in one pound of confectioners' sugar and beat until creamy.
~Spread generously between 2 cookies.
~Makes 2-1/2 -3 dozen 2-1/2 inch sandwich cookies.

* Recipe Source: A lady I never got a chance to meet personally. 
But I appreciate very much, her sharing this recipe with me. * 

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Virginia Street Banana Bread ~ A Second Place Winner!

I just love going to the fair to see all of the exhibits. I like to get there as soon as the doors open so I can see everything before flowers start wilting and baked goods start spoiling. Some items spoil so badly, they have to be thrown out. This is a banana bread recipe that I found here ... 
It won second place!

Virginia Street Banana Bread
1-1/2 cups mashed very ripe bananas
1 tablespoon melted  butter, divided
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 cup granulaed sugar plus 1-2 teaspoons divided
1-1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans or walnuts, toasted and divided

~ Preheat oven to 325 degrees F.
~ Grease a 9x 5-inch loaf pan, set aside.
~ In a large bowl, mix bananas, 1 teaspoon butter, oil, eggs anf vanilla until mixed well
~ In a medium bowl, combine flour sugar, cinnamon, baking soda,and salt. Mix well.
~ Add the flour mixture and mix until just blended.
~ Stir in the toasted nuts, reserving some for the top of the bread.
~ Pour batter into prepared loaf pan.
~ Bake for 1 hour or until a toothpick inserted in the center comes out clean.
~ Remove from oven. Allow bread to cool in the loaf pan for about 10 minutes.
~ Remove bread from pan and allow to cool completely on a wire rack.
~ Wrap loaf very well in plastic wrap.
~ The flavor of this bread improves a day after baking.

Recipe Source: Veronica's Cornucopia

Wednesday, July 17, 2013

Blueberry Coffee Cake ~ A Second Place Winner At Our Local Fair!

Joy of Little B Cooks, was kind enough to let me use her coffee cake recipe for entering in the cake division/ misc cake class at our local fair this year. It won second place! The original recipe can be found here..  Please visit her site, her photo of this coffeecake looks so much better than mine. I'm sure she has many more ribbon worthy recipes also. Thank you Joy,  for allowing me to use your recipe. My family and I had a great time. It is so exciting to be at the fair on opening day to see everyones entries. And find out if any of our entries won a ribbon.

Blueberry Coffeecake

1 cup brown sugar
2/3 cup flour
1 teaspoon cinnamon
1/4 cup cold butter
Blueberry Coffeecake
4 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2/3 cup sugar
2 large eggs
3 cups fresh or frozen blueberries, if using frozen blueberries, do not thaw

~ Preheat oven to 350 degrees F.
~ Spray a 11 x 7-inch baking pan with non-stick cooking spray. Set aside.
~ In the bowl of a food processor, combine brown sugar, 2/3 cup flour, 1 teaspoon cinnamon, and 1/4 cup cold butter. Pulse until mixture becomes crumbly. Set aside. 
~ In a large mixing bowl, combine the dry ingredients.
~ In a medium mixing bowl, combine milk, sugar, eggs and melted butter.
~ Stir butter mixture into the dry ingredients until well blended.
~ Fold in blueberries.
~ Pour batter into prepared baking pan.
~ Sprinkle brown sugar mixture evenly over the top.
~ Bake for 50 to 60 minutes or unti l a toothpick inserted in the center comes out clean.

Recipe Source: Little B Cooks