2014 Make It With Sugar Contest Winning Recipes

1st Place Cookies

Snikerdodles – Nikole Lefors

1 ½ cup of sugar

1 cup butter

2 eggs

3 teaspoons baking powder

½ teaspoon salt

2 ¾ cups flour

Cinnamon/Sugar mix:

5 tablespoons sugar

4 teaspoons cinnamon

Combine sugar and butter. Add eggs. Add baking powder, salt and flour. Mix well. Roll into 1-inch balls and roll in cinnamon/sugar mixture. Bake at 350 degrees for 12 minutes.

1st Place Candy

Peanut Butter Cups- Kysa Rasmussen

2 cups powdered sugar

1 tsp vanilla

¼ cup butter

Mix well together and roll into balls. Place balls in candy cups and freeze for one hour.

1 cup creamy peanut butter

2 10-12 oz. bags of milk chocolate chips

½ bar of bakers wax

Combine the chocolate chips and wax in a double boiler and melt together. Remove the peanut butter balls from the freezer and cover with the melted chocolate mixture. Freeze and serve.

1st Place Cake and People's Choice

Karli Johnson

Filling-

2 lbs cream cheese, room temperature

1 cup sour cream

1 cup whipping cream

1 ½ cup sugar

4 eggs

1 tsp lemon juice

Pinch of salt

Crust-

1 cup graham cracker crumbs

1 stick melted butter

Raspberry topping-

¾ cup sugar

1 ½ cups raspberries

2 tbs cornstarch

Mix together the melted butter and graham cracker crumbs. Press the mixture into a spring form pan and bake until it begins to bubble, about 5-10 minutes. Cream together the filling ingredients. Once the crust is ready, add the filling. Place the spring form pan inside a pan of boiling water. The water should cover the bottom half of the pan. Bake at 375 degrees for 1 ½ hours.

While the cake is baking, combine the raspberries, sugar, and cornstarch in a small saucepan. Bring the mixture to a boil and stir until it begins to thicken.

Once the cake is done baking- let cool for 20 minutes and then put in refrigerator to chill over night. Top with raspberries and serve.

1st Place Bread & Rolls

Pumpkin Fritters with Caramel Cream Cheese Frosting – Kysa Rasmussen

Pumpkin Fritters

2 cups flour

1 tablespoon baking powder

1 tsp pumpkin pie spice

1 tsp salt

1 15 oz can of pumpkin puree

½ cup sugar

1 egg

1 tablespoon sour cream

Preheat oil in a fryer to 350 degrees. Mix all ingredients together well. Spoon into hot cooking oil until golden brown. Allow to cool- then frost.

Caramel Cream Cheese Frosting

¾ cup brown sugar

½ cup butter

1 tsp vanilla

¼ cup heavy cream

8oz cream cheese, room temperature

¼ cup butter, room temperature

2 cups powdered sugar

3 tablespoons milk

1 tsp vanilla

Bring the brown sugar and butter to a boil for 2 minutes, add vanilla and reduce heat to a medium and add cream. Let simmer for a few minutes and let cool. In a separate bowl mix cream cheese and butter until smooth- then add milk and vanilla and stir till smooth. Mix in powdered sugar and stir till smooth. When the caramel sauce is at room temperature- combine with cream cheese mixture and stir till smooth.

1st Place Other

Rhubarb Wine- Laurel Arndt

4 lbs rhubarb, cut fine

1 lemon (unpeeled), cut fine

4 qts boiling water

2 tsp almond extract

3 ½ lbs sugar

1 pkg yeast (wine yeast), dissolved in water

Combine rhubarb, lemon, water and extract. Let stand 3 days, strain and add sugar and yeast. Place in crock- cover tightly. Age for 3 months- do not stir wine during the 3-month working period. Bottle and seal.