1st Place Cookies
Snickerdodles – 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 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 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 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.
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.
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