The Roundup -

Make It With Sugar Contest 2016 Winners

 


Pumpkin Fudge, 1st Place Candy (Laurel Arndt)

3 cups sugar

3/4 cup butter

5 oz. evaporated milk

1/2 cup pumpkin

7 oz. jar marshmallow crème

10 oz. package cinnamon chips

Pecans (optional)

1, Line 9x13-in cake pan with foil and butter the foil.

2. In heavy saucepan, combine sugar, butter, evaporated milk and pumpkin. Cook and stir over medium heat until mixture boils. Reduce heat and continue to boil for 5 minutes. (234o).

3. Remove from heat and stir in cinnamon chips until thoroughly melted. Add marshmallow crème and pecans and stir until melted and smooth. Pour into pan, cool and cut into squares.

Cinnamon Oatmeal Cookies,

1st Place Cookies (Marisa DuMolt)

1 cup butter

1 cup light brown sugar

1/3 cup sugar

2 eggs

1 1/2 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

2 1/2 cup quick oats

1 2/3 cup cinnamon chips

3/4 cup raisins (optional)

Directions

1. Beat butter and sugars until creamy. Add eggs and vanilla beat well, add flour and soda, mix well and add quick oats and cinnamon chips.

2. Drop by spoonfuls on cookie sheet, cook at 350o until lightly browned for 10-12 minutes.

Pumpkin Banana Muffins, 1st Place Bread & Rolls (Marla Jensen)

1/4 cup butter

2 bananas, preferably very ripe

1 cup sugar

3/4 cup canned pumpkin

1 egg

1 teaspoon vanilla

1 1/2 teaspoon pumpkin spice

1 teaspoon cinnamon

1 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

Directions

1. Preheat oven to 425o and line a 12-count muffin tray with liners.

2. In a large bowl, microwave butter until melted, about 15-20 seconds, then add the bananas and mash. Add the sugar and pumpkin. Stir well.

3. Stir in the egg and vanilla.

4. Add the pumpkin spice, cinnamon, flour, salt and baking soda. Mix until no dry pockets remain.

5. Spoon evenly into the muffin tin.

6. Bake for 5 minutes at 425o, keeping the muffins in the oven, reduce the heat to 350o and bake for 15-16 more minutes. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.

Almond Raspberry Swirl Cake, 1st Place Cake & People’s Choice (Karli Johnson)

Pre-heat the oven to 3500

Cake

1/2 cup butter melted

1/2 cup warm water

1/4 cup sour cream

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons of raspberry preserve

Icing

4 tablespoons cream cheese soft

4 tablespoons butter melted

1 1/2 cup powdered sugar

¼ teaspoon of vanilla extract

1 teaspoon of almond extract

Directions

1. In a large bowl, whisk together melted butter, water, sour cream and sugar. Whisk in eggs, vanilla extract and almond extract. Whisk in flour, baking soda and salt.

2. Pour batter into a greased 8x12 pan. Top with raspberry preserves. Using a spoon, carefully make lines of preserves across the batter. Once the cake has lines of preserves, run the spoon perpendicular to the preserve creating the swirl.

3. Place the cake into the oven and allow it to bake for 20-30 minutes until a toothpick can be inserted and come out clean.

4. For the icing, cream together butter and cream cheese. Whisk in powdered sugar and finally thoroughly mix in almond and vanilla extract.

Top warm cake with icing. Then if you prefer top with additional preserves swirls and almond slices. Store in an air tight container.

Bacon Chocolate Chip Cheesecake Blondies, 1st Place Other (Anne Babb)

Prep: 30 minutes; Bake: 45 minutes +Chilling; Makes: 16 Servings

8 bacon strips, cooked and crumbled

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups (12 oz.) semisweet chocolate chips

Cheesecake Layer

2 packages (8 oz. each) cream cheese, softened

1 cup sugar

2 large eggs, beaten

3/4 cup 2% milk

2 teaspoons vanilla extract

Directions

1. Preheat oven to 375o. Line a 9-inch square baking pan with foil, letting ends extend up and over sides; grease foil.

2. Reserve ¼ cup crumbled bacon for top. In a bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of dough onto bottom of pan.

3. In a bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough; drop remaining dough by tablespoonful’s over cheesecake layer. Sprinkle with reserved bacon.

4. Bake 45-50 minutes or until golden brown. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.

Per serving: 534 cal., 31 fat (18 g sat. fat), 113 mg chol., 523 mg sodium, 61 g carb., 2 g fiber, 8 g pro.

 

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