"Make It With Sugar" Winners
The Roundup Held Their Annual Contest Friday, October 25th at Reese and Ray's IGA in Sidney, MT
November 6, 2019 | View PDF
"Make It With Sugar" Winning Recipes
Peanut Butter Truffles (People's Choice - Carli Karren)
2 cups peanut butter
¼ cup butter softened
2 cups powdered sugar
1½ cups rice krispies
Chocolate for coating
Beat butter and peanut butter until smooth. Gradually add in powdered sugar. Fold in rice krispies, Roll into balls. Refrigerate until chilled and firm. Melt chocolate. Roll each truffle in chocolate and drizzle with opposite colored chocolate.
Best Chocolate Chip Scones (Breads - Marla Jensen)
1 cup of Plain Greek Yogurt
1 teaspoon baking soda
4 cups of flour
1 cup of white sugar
½ to ¾ cup of mini chocolate chips
1 cup of margarine or butter
2 teaspoons baking powder
1 teaspoon salt
Heat the oven to 350°.
Mix the baking soda with the yogurt.
Whisk together the flour, sugar, baking powder and salt in a large mixing bowl.
Cut in the butter using a pastry blender or two knives in a crisscross fashion, until the butter is broken into pea-sized morsels in the flour.
Beat the egg and mix it into the yogurt.
Add the yogurt mixture into the dry mixture, working it in.
The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is drier dough, not gluey.
When the dough is combined, mix in the chocolate chips.
Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
After they are out of the oven, sprinkle tops with sugar.
Serve and enjoy!
1. Freeze your butter before hand for a couple of hours or up to overnight.
2. Substitute chocolate chips for raisins or berries.
Bite Size Derby Pies (Pies - Nikole LeFors)
2 packages refrigerated pie crust (4 pie crusts)
1½ cups chopped pecans
48 pecan halves for toppings
1 cup chocolate chips
1 cup dark corn syrup
½ cup sugar
½ cup firmly packed brown sugar
¼ cup bourbon (may substitute water)
4 large eggs
¼ cup unsalted butter melted
2 teaspoons cornmeal
2 teaspoons vanilla
½ teaspoon salt
Preheat oven to 325°. Spray mini muffin pan with nonstick spray. Using a 2½ inch round cookie cutter cut out circles of pie crust dough and place in muffin pan. Sprinkle pecans and chocolate chips evenly in bottom of each pie shell. Set aside.
In a large saucepan combine corn syrup, sugar, brown sugar and bourbon. Bring it to a boil over medium heat and stir constantly for 3 minutes. Remove from heat and set aside.
In a medium bowl whisk together eggs, butter, cornmeal, vanilla and salt. Gradually whisk about ¼ of the hot corn syrup mixture into the egg mixture (this will help keep the eggs from solidifying) Transfer egg mixture to the large saucepan with remaining hot mixture, whisking constantly.
Pour 2 teaspoons of filling into prepared pie crusts. Do not overfill – fill about 2/3 full. Once filled, top each pie with a pecan half.
Bake at 325° for approximately 25 minutes or until pies are set and crust is golden.
Cool in pan for 5 minutes then remove to wire rack to cool completely.
Store mini pies in an airtight container at room temperature for 5 days or wrap individually in plastic wrap and foil.
Homemade Caramels (Candy - Nikole LeFors)
1 cup butter
1 16 oz. package light brown sugar
Dash of salt
1 cup of light corn syrup
1 14 oz. can sweetened condensed milk
1 teaspoon vanilla
In a heavy saucepan melt butter over low heat. Add brown sugar and salt. Stir until mixed. Add corn syrup and continue to stir. Slowly add condensed milk stirring constantly.
Once caramel starts to boil continue cooking to soft ball stage (230°)
Once removed from heat add vanilla and stir.
Pour into generously buttered 9x13* glass baking dish.
Once caramel has cooled, remove from dish and cut into pieces.
Wrap pieces in wax paper or place in container with wax paper between layers.
*Can use an 8x8 glass baking dish for thicker caramels.
Orange Blueberry Biscotti (Other - Roberta Boyd)
2/3 cup sugar
½ cup butter softened
1 tablespoon freshly grated orange zest
1½ teaspoons vanilla
2½ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2/3 cup dried blueberries
Heat oven to 350°. Combine sugar, butter, orange zest and vanilla in large bowl. Beat on medium until creamy. Add eggs continue beating until well mixed. On low add flour, baking powder, baking soda and salt until just mixed. Stir in blueberries. Turn out dough on lightly floured surface. Knead until smooth, about 10 times.
Divide dough in half, shape each half into 10 x 3" log. Place on ungreased cookie sheet flatten slightly. Bake 25-30 minutes or until lightly browned. Cool 20 minutes on sheet.
Place logs onto cutting surface. Cut diagonally into ½" slices with serrated knife. Place slices onto sheet. Continue baking turning slices once, for 15-20 minutes or until crisp and golden on both sides. Remove and cool on rack.
Place desired amount of vanilla flavored coating into a microwave safe bowl. Microwave until melted, stir until smooth. Dip, drizzle or brush coating over Biscotti, cool.
Store in an airtight container at room temperature. Freeze up to 3 months for longer storage.
Zucchini Cake with Caramel Frosting (Cake - Josie Dahlberg)
1 1/3 cups sugar
½ cup canola oil
½ cup orange juice
1 teaspoon almond extract
2½ cups all purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cloves
1½ cups shredded zucchini
Beat eggs, sugar, oil, juice and extract. Combine dry ingredients, gradually add to egg mixture and mix well. Stir in zucchini.
Bake at 350° in a 9x13 or 2-8x8 greased pans for 35 minutes or until toothpick inserted near the center comes out clean. Frost when cool.
1 cup packed brown sugar
½ cup butter cubed
¼ cup milk
1 teaspoon vanilla extract
1½ cups confectioners' sugar
Combine brown sugar, butter and milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat stir in vanilla, cool to lukewarm. Gradually beat in confectionrs' sugar until frosting reaches spreading consistency.
Butter Cookies with Cream Cheese Orange Zest Icing (Cookies - RaKayle Hier)
1 cup butter softened
1½ cup powdered sugar
1¼ cups flour
¾ cup cornstarch
Cream butter and sugar until smooth. Stir in flour and cornstarch until well combined.
Cover or wrap in plastic wrap and chill for at least 30 minutes.
Roll into 1-inch balls and place on ungreased cookie sheets. Bake at 325° for 15-18 minutes. Cool completely on cooling racks then frost with orange cream frosting.
Orange Cream Cheese Frosting
2 tablespoons very soft butter
3 oz. cream cheese
1 tablespoon lemon or orange zest
2 ½ cups powdered sugar
Beat butter, cream cheese ad salt until smooth and creamy. Add lemon or orange zest and enough powdered sugar to make spreadable frosting. Frost the tops of the cookies.