Make It With Sugar Contest Winners
The Roundup held its annual Make It With Sugar contest Friday, October 25 in conjunction with Harvest Festival. Reese and Ray's IGA was the gracious host for the event.
Thank you to everyone who entered- the judges had a really hard time choosing the winners. Thank you also to all the businesses that provided prizes, to Sidney Sugars for providing "expert" judges, and to Reese and Ray's IGA for allowing us to have the contest in their deli.
"Make It With Sugar" Winning Recipes
Buttermilk Coconut Pie
Makes 1 (8 or 9 inch) pie
Prep time: 25 minutes Bake time: 1 hour
1/3 All- purpose or bleached flour
1 ½ c. sugar
½ c. butter, melted and cooled
¾ c. buttermilk
1 tsp. vanilla
1 c. shredded coconut
Preheat oven to 3500F. Prepare pie crust as directed; do not bake. In a medium mixing bowl, whisk together the eggs, flour, sugar, melted butter, buttermilk and vanilla; whisk until smooth. Stir in the shredded coconut. Pour mixture into unbaked pie shell. Bake 1 hour or until the center is set.
1 14 oz. can sweetened condensed milk
1 c. white corn syrup
1 lb. brown sugar
½ c. butter
6 packages microwave popcorn-popped
Put popcorn in a bowl. Put all ingredients in a microwave safe bowl except popcorn. Stir. Cook for 3 minutes and sir. Once it starts to boil, boil for 4 minutes. Stir and pour over popcorn. Mix well.
3 c sugar
¾ c light corn syrup
½ c water
2 egg whites
1 tsp. almond extract
1 c. chopped walnuts or pecans
Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hardball stage (248oF). Remove from heat and let stand until temperature drops to 2200F,without stirring.
Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn speed 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in fine stream and whip about 2 ½ minutes longer.
Turn to speed 4. Add almond extract and whip 20 to 25 minutes, or until mixture starts to become dry. Turn to stir speed and add walnuts, mixing just until blended.
Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties.
Yield: 20 servings (2 pieces per serving)
Per serving: About 192 cal, 2 g pro, 40 g carb, 4 g fat, 0 mg chol, 15 mg sod.
Yield 6 dozen
4 ½ c. all-purpose flour
2 tsp. baking soda
2c. butter, softened
1 ½ c. packed brown sugar
½ c. white sugar
2(3.4 oz.) packages instant vanilla pudding mix
2 tsp. vanilla extract
4 c. white chocolate chips
2 c. chopped macadamia nuts
Preheat oven to 350 0F. Sift together the flour and baking soda, set aside. In large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Pumpkin Cake Bars
1- 29oz. can pumpkin
1 ½c. sugar
½ tsp. salt
1 tsp. ginger
½ tsp. cloves
2 tsp. cinnamon
1 yellow cake mix
½ c. melted butter
1 c. chopped pecans (don't have to use this many)
Mix eggs, pumpkin, sugar, salt, ginger, cinnamon, and cloves together. Pour into 9x13 pan. Sprinkle with dry cake mix. Drizzle melted butter over cake, spread chopped nuts over all. Bake at 3250F for 1 hour and 20 minutes. Cover with foil loosely to keep from browning too soon, for the first 40-45 minutes, uncover and bake another 40-45 minutes. Serve with whipped cream. Yield 24 bars. (We like it better cold.)
Salted Caramel Cream Pie Bites
1 c. flour
1/3 c. oil
½ tsp. salt
2 T. cold water
Mix all ingredients together until well mixed. Put approximately 1T of dough into each mini muffin tin. Press dough into each muffin cup around the bottom and sides of the cup. Bake at 350 degrees until golden brown approximately 15 minutes. Let fully cool.
½ c. brown sugar
2 T butter
½ c. vanilla ice cream
1 8oz block cream cheese (room temp.)
½ c. whip topping
sea salt for garnish
Put the brown sugar, butter, and ice cream into a pan and bring to boil. Boil for one minute and let cool. (I put in the refrigerator for 45 minutes.) Reserve 1 T of caramel sauce to drizzle on top of pie bites. Use a mixer to mix and smooth the block of cream cheese. Mix the caramel into the cream cheese and fold in ½ cup of whipped topping. Use a piping bag to put the filling into the crust, drizzle with caramel and salt, and enjoy!
4 ½ C milk, scalded
1 C shortening
1 C mashed potatoes (use instant potatoes if you wish)
2 T self rising yeast
1 tsp. baking soda
1 tsp. nutmeg
1 C raisins (optional)
1 C sugar
2 tsp. baking powder
3 tsp. salt
6 eggs, beaten
Flour to make a soft dough (approx.12-14 C)
Start with 8 cups, add up to 14 C. The softer the dough the better the better-just so you can barely handle it without it being too sticky. Let beat only for 2-3 min.
Scald milk, cool to lukewarm. Add yeast, sugar, shortening, mashed potatoes, soda, salt, baking powder, and nutmeg. Add enough flour to make a batter (about 6 C) Mix well until smooth. Add raisins and eggs. Add more flour to make a soft dough. Knead or mix lightly. Let rise until double. Punch down and let rise again. After second rising, spread out on a lightly floured surface. Spread with softened (not melted) butter, brown sugar, and cinnamon. Roll up tightly like a jelly roll. Pull a thread or string through to make about one inch slices. Place on a greased cookie sheet not touching. Let rise till light. Bake at 375 degrees for approximately 15 minutes or until lightly browned.Frost with buttercream frosting. Makes approx. 45 sweet rolls.
Variation: For orange rolls, spread with a mix of 1/3 C melted butter 1 ½ C sugar and the rind of one orange. Frost with buttercream frosting to which orange juice and rind have been added. Grate the peel of 3 oranges. Squeeze oranges.
*** This dough makes fabulous dinner rolls. Just omit the nutmeg and form as desired.