Bake-Off Cookbook - Levy County Extension Office

Transcription

2013 4-H BAKE-OFF Page | 1
TABLE OF CONTENTS
NAME
BAKED ITEM
PAGE
NUMBER
OVERALL WINNER
Sabrina Brice
Pigs in the Mud
4-6
CAKES WINNERS
Chesney Owens
Johnny Long
Chocolate-Covered Oreo Cookie Cake
Best Ever Carrot Cake
7
8
COOKIES WINNER
Kelly Runnels
Crisp Lemon Sugar Cookies
9
QUICKBREAD WINNERS
Madison Brice
Courtney Rodgers
Big Blueberry Muffins
Caramel Glazed Apple Bread
10
11
CAKES
Sarah Hamilton
Mackenzie Henderson
Heather Brice
Lucas Royce-Tucker
Jackson Holder
Sidney Bray
Riley Bray
Aubrey Catlett
Graceanna Engstrom
Crème Delight
Chocolate Pumpkin Cake
S’ mores Cake
Strawberry Cake and Frosting
Gooey Butter Cake
Hummingbird Cake
Lemon Pound Cake
Darn Good Chocolate Cake
Pumpkin Cupcakes
13
14-16
17-18
19
20
21
22
23
24
COOKIES
Casey Owens
Lila Runnels
Madison Rodgers
Rebecca Rodgers
Misti Brice
Brook Batey
Caramel Apple Cookies
Ginger Snaps
Pumpkin Spice Cookies
Campfire S’ mores Cookies
Snicker Doodles (Gluten-Free)
Halloween Cream Cheese Swirl Brownies
26
27
28
29
30
31
The uses of trade, firm, or corporation names in this cookbook are for the traditional information and convenience
of the reader. Such use does not constitute an official endorsement or approval from the United States
Department of Agriculture, The University of Florida, Institute of Food and Agricultural Sciences (IFAS), or Levy
County Extension of any product or service to the exclusion of others that may be suitable.
Pigs in the Mud Cake
Jules Gluten Free Website
Sabrina Brice
Outdoor Adventures, Senior
Ingredients Cake:
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3 Cups gluten free all-purpose flour
1 Tablespoon baking powder
1/4 Cup powdered milk
1/4 Teaspoon salt
1/2 Cup butter
2 Cups sugar
4 Eggs
2 Tablespoons vanilla extract
1 Cup milk
Ingredients Chocolate MUD Icing:
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1/4 Shortening, melted
1/2 Cup cocoa powder
1/4 Teaspoon salt
1/3 Cup milk
1 1/2 Teaspoon vanilla extract
3 1/2 Cups confectioner’s sugar
Ingredients for Fondant:
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1 (16 ounce) bag marshmallows
2 Pounds confectioner’s sugar
2 Tablespoons of shortening
3 to 4 drops of red food dye
Pigs in the Mud Cake - Continued
Sabrina Brice
Ingredients for Green Icing:
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1/2 Cup unsalted butter
1/8 Teaspoon of salt
2 Cups of sifted confectioner sugar
1/2 Teaspoon of vanilla extract
2 Tablespoon milk
2 or 3 drops of green food dye
Directions for Cake:
1. Preheat oven to 350°F and spray cake pans with non-stick cooking spray.
2. Whisk together flour, powdered milk, baking soda, and salt; then set aside.
3. In a large mixing bowl, combine butter and sugar and mix until very light and fluffy (about3-4
minutes).
4. Next add eggs, one at a time, beating well after each addition.
5. Then mix in the vanilla with the last egg.
6. Next add milk slowly, then add the flour mixture and beat until smooth.
7. Pour into prepared pans.
8. Bake for 30 minutes.
9. After pulling the cake out of the oven, let cool down before assembly.
Directions for Chocolate MUD Icing:
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In a saucepan, melt shortening, remove from heat after melting and add cocoa and salt.
Stir in milk and vanilla.
Put all sugar in a bowl, add chocolate and mix at medium speed until smooth and creamy.
Add tablespoon more milk if needed for good spreading consistency.
Pigs in the Mud Cake - Continued
Sabrina Brice
Direction for Fondant:
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Use shortening to cover surface of clean working area for fondant.
Pile confectioner sugar onto shortening like a volcano.
Melt all marshmallows in sauce pan on stove.
Pour marshmallow mixture in mound of confectioner sugar on table.
Fold over sugar into marshmallow mixture (be careful very HOT).
Add 3-4 drops of red food dye.
Continue to mold until you reach your desired pig shape.
Directions for Green Icing:
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Beat butter for a few minutes on medium speed.
Add 2 cups sugar.
Add vanilla extract and salt and milk, beat for 3 minutes.
Add 2-3 drops of green food dye.
Place in zip lock bag, cut tip before decorating.
Final Cake assembly:
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Put icing on cake.
Place kit-Kats® around edge of cake and tie with ribbon.
Place fondant pigs on top of cake.
Take bag of green icing and decorate rest of cake.
Yield of Recipe:
12 Slices
Chocolate-Covered Oreo Cookie Cake
Kraft Recipes
Chesney Owens
Levy Life Learners, Junior
Ingredients:
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1 Package (2-layer size) devil’s food cake mix
1 Package (4 ounces) Semi-sweet chocolate
1/4 Cup butter
1 Package (8 ounces) cream cheese, softened
1/2 Cup sugar
2 Cups thawed Cool Whip® whipped topping
12 Oreo® cookies, coarsely crushed
Directions:
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Preheat oven to 350°F.
Prepare cake batter and bake in 2 (9-inch) round pans as directed on package.
Cool cakes in pans 10 minutes.
Invert onto wire racks; gently remove pans; cool cakes completely.
Microwave chocolate and butter in a small bowl on high 2 minutes or until butter is melted.
Stir until chocolate is completely melted, cool for 5 minutes.
Meanwhile, beat cream cheese and sugar in a large bowl with mixer until blended.
Gently stir in whipped topping and crushed cookies.
Place 1 cake layer on plate, spread with cream cheese mixture.
Top with remaining cake layer.
Spread top layer with chocolate glaze; let stand for 10 minutes or until firm.
Keep refrigerated.
Yield of Recipe:
16 Servings
Best Ever Carrot Cake
Delightfully Delicious Dishes, Barbara O’Hanlon
Johnny Long
Levy Life Learners, Intermediates
Ingredients:
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2 Cups all-purpose flour
2 Teaspoons baking powder
1 1/2 Teaspoon salt
2 Teaspoons cinnamon
2 Cups sugar
1 1/2 Cups salad oil
4 Eggs
1 (8 1/2 ounce) Can crushed pineapple
3 1/2 Ounces flaked coconut
2 Cups finely grated carrots
Frosting:
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1/2 Cup butter, softened
8 Ounces of cream cheese, softened
1 Teaspoon vanilla
1 (16 ounce) box powdered sugar
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Preheat oven 350°F.
Combine dry ingredients.
Add sugar, oil, eggs.
Mix well for 2 minutes.
Add carrots, pineapple, and coconut.
Blend thoroughly.
Pour into 3 (9inch) cake pans that have been greased and floured.
Bake 35-40 minutes.
Directions for Frosting:
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4.
Combine softened butter, cream cheese, vanilla and powdered sugar.
Beat until blended. (If frosting becomes too soft, refrigerate for a few minutes).
Store cake in refrigerator.
Cake can be topped with pecan chips, if desired.
Yield of Recipe:
8-10 Slices
Crisp Lemon Sugar Cookies
Reminisce Magazine
Kelly Runnels
Levy Life Learners, Juniors
Ingredients:
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1/2 Cup butter softened
1/2 Cup butter flavored shortening
1 Cup sugar
1 Egg
1 Tablespoon milk
2 Teaspoons lemon extract
1 Teaspoon vanilla extract
2 1/2 Cups all-purpose flour
3/4 Teaspoon salt
1/2 Teaspoon baking soda
Additional sugar
Directions:
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6.
Preheat oven to 400°F
In a mixing bowl add softened butter, shortening and sugar
Beat in egg, milk and extracts
Combine flour, salt and baking soda
Gradually add to creamed mixture
Shape into 1 inch balls or drop by rounded teaspoonful’s, place 2 inches apart onto ungreased
baking sheets
7. Flatten with a glass dipped in additional sugar
8. Bake at 400°F for 9-11 minutes or until edges are lightly browned
9. Immediately remove to wire racks to cool
Yield of Recipe:
About 6 1/2 dozen
Big Blueberry Muffins
Madison Brice
Outdoor Adventures, Intermediates
Ingredients Muffin:
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1 1/2 Cups gluten free flour
3/4 Cup white sugar
1/2 Teaspoon salt
2 Teaspoons baking powder
1/3 Cup vegetable oil
1 Egg
1/3 Cup milk
1 Cup fresh blueberries
Ingredients Topping:
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1/2 Cup white sugar
1/3 Cup gluten free flour
1/4 Cup butter, cubed
1 1/2 Teaspoons ground cinnamon
Directions Muffins:
1. Preheat oven to 400°F, grease muffin cups or line with muffin liners.
2. Combine flour, sugar, salt and baking powder. Place vegetable oil into a one cup measuring cup;
add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill
muffin cups right to the top, and sprinkle with crumb topping mixture.
3. Bake for 20-25 minutes in the preheated oven, or until done.
Directions Topping:
1. Mix together sugar, flour, butter and cinnamon. Mix with fork and sprinkle over muffins before
baking.
Yield of Recipe:
12 Muffins
Caramel Glazed Apple Bread
Passthesushi.com
Courtney Rodgers
Levy Life Learners, Senior
Ingredients Bread:
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1 1/2 Cups shredded peeled baking apples (2 large)
1 Cup packed brown sugar
1/2 Cup buttermilk
4 Eggs, lightly beaten
3 Cups all-purpose flour
1/2 Cup chopped pecans
2 Teaspoon baking soda
2 Teaspoon ground cinnamon
1 Teaspoon salt
1 Teaspoon ground nutmeg
Ingredients Glaze:
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2 Tablespoon butter/margarine
1/4 Cup packed brown sugar
1 Tablespoon milk
1/2 Cup powder sugar
Directions Bread:
1. Preheat oven to 350°F.
2. Grease 2 (8x4 inch) loaf pans with cooking spray.
3. In large bowl stir together apples, brown sugar, buttermilk, oil and eggs. Stir in remaining
ingredients just until dry ingredients are moistened. Pour into pans.
4. Bake 45-55 minutes or until toothpick comes out clean. Cool for 10 minutes on cooling rack,
loosen sides of loaves from pans; remove from pan and place on racks. Cool completely (about
1 hour).
Direction Glaze:
1. In 1 quart saucepan melt butter over medium heat. Stir in brown sugar. Heat boiling, stirring
consistently; reduce heat to low. Boil and stir 2 minutes. Stir in milk, heat to boiling; remove
from heat, cool for about 30 minutes.
2. Gradually stir powdered sugar into glaze. Place saucepan of glaze in a bowl of cold water. Beat
with spoon until smooth and thin enough to drizzle. Drizzle over loaves.
Yield of Recipe:
12-14 Servings
Crème Delight
Homemade Ideas
Sara Hamilton
Live Stock Judging, Junior
Ingredients:
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Duncan Hines Spice Cake Mix
3 Eggs
1/3 Cup cooking oil
1 Cup water
1 Cup canned pumpkin
1 Tablespoon Pumpkin Spice
Icing:
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Chocolate frosting
Pretzel Stick Fence
Nutter butter cookies for grave markers
Black frosting for writing on markers
Directions:
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4.
Combine spice cake mix with eggs, water, cooking oil, canned pumpkin and pumpkin spice
Put in oven bake at 350°F for 35 minutes
Cool then frost with icing recipe.
Yield of Recipe:
12 Slices
Chocolate Pumpkin Cake
Mackenzie Henderson
Country Living, October 2007
Ingredients
Batter:
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1 1/2 Cups all-purpose flour
2/3 Cup unsweetened cocoa powder
2 Teaspoon baking powder
1 Teaspoon salt
1/2 Cup buttermilk
1 Cup canned pumpkin
2 Teaspoons pure vanilla extract
3/4 Cup (1 1/2 sticks) unsalted butter, room temperature
1 Cup granulated sugar
1 Cup firmly packed dark brown sugar
3 Large eggs
1 Large egg yolk
Spice Cocoa Frosting:
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6 ounces cream cheese, room temperature
2 1/4 Cups confectioners’ (powdered) sugar, divided
2 1/4 Teaspoons unsweetened cocoa powder
1/4 Teaspoon ground cinnamon
3/4 Teaspoon pure vanilla extract
1 1/2 Cups whipping (heavy) cream
1/4 Teaspoon orange food color
Chocolate Glaze:
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4 Ounces bittersweet chocolate, chopped into small pieces
1 Tablespoon unsalted butter
1/2 Cup whipping (heavy) cream
3 Tablespoons light corn syrup
Chocolate Pumpkin Cake - Continued
Mackenzie Henderson
Instructions
Preheat oven to 350°F. Prepare two 8 inch round layer cake pans; lightly grease the bottom and sides of
the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan,
lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the
parchment paper and dust the pan with flour.
Batter:
1. In a medium mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt; sift or
whisk together to mix. Set aside.
2. In a small bowl, combine buttermilk, pumpkin and vanilla; stir together. Set aside.
3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until
light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on
medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one
tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of
the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the
butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a
fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the
paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture
blends evenly.
4. Add eggs and egg yolk one at a time, beating until thoroughly mixed. Tip: For each egg, crack
the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to
the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t
splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully
incorporated into the mixture before adding the next egg, taking about one minute to blend in
each egg.
5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is
almost completely blended. Scrape the bowl down, and add about one half of the buttermilk
mixture, blending just until mixed. Scrape the bowl down again and continue alternating with
the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring
just until blended.
6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large
spoon. Bake 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the
center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for
10-15 minutes then remove cake from the pans and place the cake on the wire cooling rack to
finish cooling.
Chocolate Pumpkin Cake - Continued
Mackenzie Henderson
Spice Cocoa Frosting:
1. In a medium size bowl, add the 6 ounces of cream cheese, beat with an electric hand mixer or
wooden spoon until smooth and fluffy. Add 1 1/2 powdered sugar, cocoa, cinnamon, and
vanilla; beat until well mixed.
2. In another medium bowl, using an electric mixer with clean beaters, beat the whipping cream
until soft mounds form; add 3/4 cup powdered sugar and orange food coloring, continue
beating until thick and stiff.
3. Using a balloon type whisk or large rubber spatula, gently fold the whipped cream into the
cream cheese mixture.
4. Place one cooled cake layer on a cake plate. Use an offset spatula to spread about 1 1/2 cups
frosting over the top. Top with the remaining cake layer and use the remaining frosting for the
top and sides of cake. Spread the frosting as smooth as possible over the top and sides.
5. Refrigerate the cake at least one hour to stabilize the whipped cream before glazing.
Chocolate Glaze:
1. Place the chopped chocolates and butter in a medium bowl. Set aside.
2. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just
beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate
and butter is completely melted. Add corn syrup, stirring until completely mixed.
3. Pour the chocolate mixture into a pitcher, or liquid measuring cup with a pouring spout and let
chocolate glaze cool for 10 minutes. Do not let the glaze sit longer than 10 minutes because it
will thicken and become difficult to pour over the cake.
4. Slowly pour the glaze over the cake. Cover the top of the cake entirely, letting some of the glaze
drizzle down the sides, and allowing some of the frosting to show through the drizzles around
the side of the cake. Tip: If the glaze doesn’t flow easily it means it has cooled and thickened
too much. Either slightly reheat the glaze in a saucepan over low heat, or add an extra one or
two tablespoons of corn syrup.
5. Refrigerate the cake until the glaze is set and the frosting is firm, at least one hour.
6. To serve, slice the cake with a long serrated knife, cleaning the knife between each slice.
Refrigerate leftovers.
Yield of Recipe:
12-14 Slices
S’ mores Cake
Heather Brice
Ingredients Cake:
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3 Cups gluten free all-purpose flour
1 Tablespoon gluten free baking powder
1/4 Cup powdered milk
1/4 Teaspoon salt
1/2 Cup butter
2 Cups brown sugar
4 Large eggs
2 Teaspoons pure vanilla extract
1 Cup milk
1/2-3/4 Cup Chocolate syrup
3/4 Cup Chocolate chips
Ingredients Frosting:
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1 Cup granulated cane sugar
1/3 Cup water
1/4 Teaspoon cream of tartar
2 Egg whites
1 Teaspoon pure vanilla extract
Garnish with gluten free graham crackers, if desired
S’ mores Cake - Continued
Heather Brice
Directions Cake:
1. Preheat oven to 350°F (static) or 325°F (convection). Spray Bundt pan with non-stick cooking
spray and dust entire surface lightly with gluten free all-purpose flour.
2. Whisk together the flour, powdered milk, baking powder and salt and set aside (or pour cake
mix into large bowl).
3. In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle
attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs
next, one at a time, beating well after each addition. Mix in the vanilla with the last egg
addition. Slowly add the milk, alternating with the flour mixture and beating in between the
additions. Beat until smooth and pour into the prepared pans.
4. Pour half of the batter into the Bundt pan. Sprinkle with chocolate chips and then squeeze
chocolate syrup around in a ribbon design to cover much of the surface of the batter. Add more
or less of these chocolate ingredients depending on how much chocolate and bake for 45
minutes.
5. To test the cake for doneness, insert a cake tester or toothpick in the middle and be sure it
comes out clean, with very few crumbs attached. The cake will also begin to pull away slightly
from the side of the pan. Add time if necessary to fully bake the cake.
6. When done, turn off the oven and leave the oven door open to let the cake cool slowly there for
5 minutes or so, then remove to a wire rack. After 15-20 minutes of total cooling time, gently
invert the cake to remove it from the pan, then flip gently back onto the cooling rack until fully
cooled.
1. Over medium heat, stir to combine sugar, water and cream of tartar in a small saucepan.
Continue whisking together until the mixture bubbles and the sugar has dissolved. Remove
from heat immediately (the mixture may start to brown, but do not allow it to cook to dark
brown or to burn).
2. Combine egg whites and vanilla in a mixer bowl. Slowly stir in the hot, cooked sugar mixture
with beaters on low. Increase mixer speed too high for 6 minutes, or until the frosting has
whipped to stiff peaks when tested with a rubber spatula.
3. Frost cake with a thick layer of marshmallow frosting, swirling designs using an off-set spatula
for added decoration
4. Crush gluten-free graham crackers and sprinkle on top of frosted cake, if desired.
Yield of Recipe:
16 Slices
Strawberry Cake and Frosting
Lucas Royce-Tucker
Whispering Winds, Cloverbud
Ingredients:
 Strawberry cake mix
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1 Cup water
1/3 Cup oil
3 Eggs
Directions:
1. Preheat oven to 350°F
2. Prepare pan to keep cake from sticking by lightly coating bottom of pan with nonstick cooking
spray or shortening and with a flour dusting.
3. Blend cake mix, water, oil and eggs in a large bowl until moistened.
4. Beat with a mixer on medium speed for 2 minutes.
5. Put mix in pan.
6. Bake for 34-38 minutes in a 13 x 9 inch pan.
7. Check cake with a toothpick or knife to see if it comes out clean, cake should be checked in the
middle.
8. Take cake out and turn oven off.
9. Put frosting on cake when cake is completely cooled.
Yield of Recipe:
24 squares
Gooey Butter Cake
The Cake Doctor
Jackson Holder
Double Sink, Intermediates
Ingredients Crust:
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1 Package (18.25 ounces) plain yellow cake mix
8 Tablespoon (1 stick) butter, melted
1 Large egg
Ingredients Filling:
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1 Package (8 ounces) cream cheese, at room temperature
2 Large eggs
1 Teaspoon pure vanilla extract
8 Tablespoons (1 stick) butter, melted
3 3/4 Cups confectioners’ sugar, sifted
Directions:
1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside an ungreased
13x9 inch baking pan.
2. For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an
electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the
bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat
the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is
smooth. Set the pan aside.
3. For the filling, place the cream cheese in the same mixing bowl that was used to make the crust,
and with the same beaters (no need to clean either) blend with an electric mixer on low speed
until fluffy, 30 seconds. Stop the machine and add the eggs, vanilla, and melted butter and beat
on medium speed for 1 minute. Stop the machine and add the confectioner’s sugar. Beat on
medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and
scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and
spread with the rubber spatula so that the filling covers the entire surface and reaches the sides
of the pan. Place the pan in the oven.
4. Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to
47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut
into squares and serve.
*Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator
for up to 1 week. Or freeze it, wrapped in foil for up to 6 months. Thaw the cake overnight in the
refrigerator before serving.
Yield of Recipe: 24 squares
Hummingbird Cake
Sidney Bray
Family Recipe
Double Sink, Junior
Ingredients Cake:
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3 Cup all-purpose flour
2 Cups sugar
1 Teaspoon salt
1 Teaspoon baking soda
1 Teaspoon cinnamon
3 Eggs, beaten
1 1/2 Cup vegetable oil
1 1/2 Teaspoon vanilla
1 (8 ounce) can crushed pineapple (un-drained)
2 Cup chopped pecans
2 Cup bananas
Ingredients Frosting:
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1 (8 ounce) package of cream cheese
3 Cups powdered sugar
1 Stick butter
1 Teaspoon vanilla
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8.
Preheat oven 350°F.
Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl.
Add eggs and oil, stirring until moistened. Do not beat.
Stir in vanilla, pineapple, 1 cup pecans and bananas
Spoon batter into three 9-inch pans sprayed with non-stick spray.
Bake at 350°F for 25-30 minutes or until done.
Cool in pans for 10 minutes.
Remove from pans and cool completely.
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5.
Soften cream cheese and butter at room temperature.
Cream butter and cream cheese; add sugar and vanilla.
Mix until smooth.
Spread cream cheese frosting between layers and on top of cake
Sprinkle with 1 cup pecans.
Yield of Recipe: 16 slices
Lemon Pound Cake
Riley Bray
Family Recipe
Double Sink, Junior
Ingredients Cake:
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1 Stick butter
1 Stick margarine
1/2 Cup Crisco
6 Eggs (jumbo or XL) or 7 Large
3 Cup sugar
3 1/3 Cup flour
1/2 Teaspoon baking powder
1/2 Teaspoon salt
1 Cup evaporated milk
2 Teaspoons lemon extract
Ingredients Lemon Glaze:
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3 Tablespoon evaporated milk
2 Tablespoon margarine
2 Cups confectioners’ sugar
3 Tablespoons lemon juice
1 Teaspoon lemon rind
6 Drops yellow food coloring
1. Preheat oven to 310°F.
2. Cream shortening and sugar well.
3. Add eggs 3 at a time, beating well after each addition. Add flour, to which salt and baking
powder has been added, alternately with milk.
4. Never add extract until part flour has been added, will have effect on eggs.
5. Pour into tube pan and bake at 310°F for 2 hours.
6. After cake is done, invert onto plate and pour glaze over hot cake and let drizzle down the sides.
Directions Lemon Glaze:
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2.
3.
4.
Heat milk and butter.
Remove from heat and add sugar, mix with an electric mixer until smooth.
Add lemon juice, rind and coloring.
Pour over warm cake and let run down sides.
Yield of Recipe: 16 servings
Darn Good Chocolate Cake
Food.com
Aubrey Catlett
Double Sink, Junior
Ingredients:







1 Package (18 1/4 ounce) package devil’s food cake mix
1 Box (4 ounce) box instant chocolate pudding mix
1 Cup sour cream
1/2 Cup water
4 Large eggs
2 Containers chocolate frosting-store bought
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Preheat oven 350°F
Grease 2 9-inch cake pans
Dust cake pans with flour and tap out the excess, set pans aside
Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl
Blend ingredients together with an electric mixer on low speed for one minute
Stop and scrape down the sides of the bowl
On medium low speed, continue to blend mixture for 2-3 minutes more.
Pour batter into prepared pans and smooth it out
Bake for 27-32 minutes
Allow cakes to cool in the pans on a wire rack for 20 minutes
Now it is time to start preparing to frost the cakes
Run a knife along the edge on the cake pans and carefully remove cake by inverting it; allow it
to cool for 20 minutes more on the wire rack right side up
13. When the cake layers are completely cool, cut layers in half and frost.
Yield of Recipe:
Serves 16
Pumpkin Cupcakes
Library Function in Chiefland, FL
Graceanna Engstrom
Outdoor Adventure, Cloverbud
Ingredients:



1 Spice cake mix
1 (15 ounce) can of pumpkin
1 Cup water
Directions:
1.
2.
3.
4.
5.
Mix cake mix, water and pumpkin
Put cupcake papers in muffin pan
Spoon mixture into muffin tins
Bake at 350°F for 20 to 25 minutes
Yield of Recipe:
12 cupcakes
Caramel Apple Cookies
Cake Box
Casey Owens
Levy Life Learners, Cloverbud
Ingredients:




1 Caramel apple Pillsbury® cookie mix
1 Stick butter
1 Egg
1 Can of Creamy Supreme® caramel apple frosting
Directions:
1.
2.
3.
4.
5.
6.
Preheat oven at 375°F
Pour cookie mix into bowl, add butter, and egg mix well.
Drop rounded spoonful’s onto cookie sheet
Bake at 375°F for 8-10 minutes
Set on cooling rack and let cool for 2 minutes
When cool frost the cookies with Pillsbury® caramel apple frosting
Yield of Recipe:
About 3 dozen
Ginger Snaps
Family Recipe
Lila Runnels
Levy Life Learners, Cloverbud
Ingredients:












1 Cup whole wheat flour
1 1/2 Cup all-purpose flour
1 1/2 Teaspoons baking soda
1/2 Teaspoons salt
1 Teaspoon ginger
1/2 Teaspoon cinnamon
1/2 Teaspoon cloves
3/4 Cup butter, softened
1 Cup packed brown sugar
1 Egg
1/2 Cup molasses
Sugar to roll in
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
Preheat oven to 375°F.
Mix flour, baking soda, salt, ginger, cinnamon and cloves in bowl.
Beat butter, brown sugar, egg and molasses in mixer till blended.
Stir in flour till dough is smooth.
Shape tablespoon size balls and roll in sugar.
Place 2” apart on greased cookie sheets.
Bake at 375°F for 8 minutes or till firm to touch.
Remove to cool.
Yield of Recipe:
About 3 dozen
Pumpkin Spice Cookies
Bettycrocker.com
Madison Rodgers
Ingredients:






1 Box spiced cake mix
3/4 Canned pumpkin
1/4 Cup melted butter
1 Egg
1 Container cream cheese frosting
Candy pumpkins
Directions:
1.
2.
3.
4.
5.
6.
7.
Grease cookie sheets
In a large bowl mix cake mix, pumpkin, butter, egg and stir until well blended
Drop dough by the spoonful onto pan
Bake 11-14 minutes
Let cool for 2 minutes remove from sheet and cool for 15 minutes
Frost cookies with frosting and add one candy pumpkin on each cookie
Yield of Recipe:
About 32 cookies
Campfire S’ mores Cookies
Realmomkitchen.com and bakerbettic.com
Rebecca Rodgers
Ingredients:







1 Stick softened butter
1 Cup sugar
1 Egg
1 Cup and 2 tablespoons all-purpose flour
1 Cup chocolate chips
1 Bag marshmallows
Milk chocolate bars
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
Mix butter and sugar until combined
Add the egg and mix
Stir in the flour and chocolate chips
Bake about 7-9 minutes
Place one marshmallow per cookie and place in oven for 2 minutes
Remove cookie and cool for 2 minutes
Place one Hershey® bar on top of each marshmallow
Yield of Recipe:
About 2 dozen
Snickerdoodles (Gluten-Free)
Mygluten-freekitchen.com
Misti Brice
Outdoor Adventures, Intermediates
Ingredients:









2 3/4 Cup gluten free flour
3/4 Teaspoon xanthan gum
1 Teaspoon cream of tartar
1/2 Teaspoon of salt
1 1/2 Cups white sugar
1/2 Cup butter
2 Eggs
2 Tablespoon white sugar for rolling
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Line baking sheets with parchment paper or silicone liners.
In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt.
In a bowl of your standing mixer, beat the sugar, butter, vanilla and eggs until well mixed.
Dump the bowl of dry ingredients into your mixer and put on low until all is combined.
Cover the dough and place in fridge to chill for one hour or two days.
When ready to use, remove from fridge to soften until you can roll easily.
In a small bowl, combine 2 tablespoons of sugar and 1 1/2 teaspoon of cinnamon together
Roll dough in 1 inch balls and roll into the sugar/cinnamon mixture and place 2 inches apart on
parchment sheets.
10. Bake 8-10 minutes or until set
11. Slide cookies off onto cooling rack.
Yield of Recipe:
About 3 dozen
Halloween Cream Cheese Swirl Brownies
Pinterest
Brooke Batey
Double Sink, Junior
Ingredients Brownie Layer:









1 Stick unsalted butter, melted
1 Cup sugar
1/4 Cup cocoa powder
Pinch salt
1 Tablespoon warm water
1 Teaspoon apple cider vinegar
2 Eggs
3/4 Cup all-purpose flour
Ingredients Cream Cheese Layer:





8 ounces cream cheese, softened
1/4 Cup sugar
1 Egg
1/2 Teaspoon vanilla extract
Orange food coloring
Directions for Brownie Layer:
1. Preheat oven to 350°F. Butter an 8 by 8 inch baking pan and set aside.
2. Add melted butter to a large bowl and add sugar, vanilla, cocoa powder, salt, warm water, and
vinegar, in that order, mixing between additions.
3. Whisk the eggs in a small bowl and stir it into the cocoa mix.
4. Fold in the flour until lightly combined.
5. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
Directions for Cream Cheese Layer:
1. Blend together the cream cheese, sugar, egg, vanilla, and food coloring in a medium bowl
2. Gently spread the cream cheese layer on top of the brownie batter in the pan
3. Dollops the remaining brownie batter over the cream cheese layer, using a skewer or tip of a
knife, drag the top through the cream cheese mixture to create a swirl patter.
4. Bake the brownies for 30 minutes, remove to a cooling rack and allow them to cool.
Yield of Recipe: 9 brownies

Bake-Off Cookbook - Levy County Extension Office

Transcription

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