2012 Chocolate Baking Contest. Top 5 Winners

Transcription

1 2012 Chocolate Baking Contest Top 5 Winners Thank you... Michelle North Amy Jahnke Dan Clark Clark County Dairy Promotion Clark County UW-Extension Judge Judge Judge Sponsoring this event Organizing this event

2 Alissa Durham (youth division) Layered Turtle Cheesecake Crust: 1 cup flour 1/3 cup brown sugar 1/4 cup finely chopped pecans 6 tablespoons cold butter, cubed Filling: 4 8 ounce packages cream cheese, softened 1 cup sugar 1/3 cup brown sugar 1/4 cup, plus 1 teaspoon flour 2 tablespoons whipping cream 1 1/2 teaspoons vanilla 4 eggs, lightly beaten 1/2 cup milk chocolate chips, melted 1/4 cup caramel ice cream topping 1/3 cup chopped pecans 1st Topping: 1/2 cup milk chocolate chips 1/4 cup whipping cream 1/3 cup chopped pecans Crust: 1. a greased 9 springform pan on double thickness of aluminum foil (about 18 square). Wrap around pan. 2. Combine flour, brown sugar, and pecans, cut in butter. Press into the bottom of pan. on baking sheet and bake at 325 for minutes. Let set until cool. Filling: 1. Beat cream cheese and sugars until smooth. Beat in 1/4 cup of flour, cream and vanilla. Add eggs at low speed until blended. 2. Remove 1 cup batter and place in small bowl. Stir in melted chocolate chips. Spread over crust. 3. Mix caramel topping and rest of flour. Stir in pecans. Drop by tablespoons over chocolate batter. Top with remaining batter. 4. Put pan in a larger pan with an inch of hot water in the larger pan. Bake at 325 for 1 ¼ - 1 ½ hours (until center is set and top is dull). 5. Remove pan from water bath. Remove foil. Cool for 10 minutes. Loosen sides of pan with a knife. Cool for 1 hour and then refrigerate overnight. Topping: 1. Next day place chips in a small bowl. In a small pan bring cream to a boil, pour over chips, whisk until smooth. Cool slightly. 2. Spread topping over cheesecake and sprinkle with chopped pecans

3 Gabrielle Nikolai (youth division) Peanut Butter Brownies 1 1/3 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup creamy peanut butter 1/2 cup butter (softened) 2 cups brown sugar 4 eggs 2 teaspoons vanilla 2 cups chocolate chips 2nd Mix all ingredients and spread into a 9 x 13 pan. Bake at 350 for 35 minutes. Remove from oven and cool. Melt 1/4 cup chocolate chips and drizzle on top of brownies.

4 Marlene Haselow (adult division) Chocolate Raspberry Cheesecake Squares Chocolate Layer: 1 3/4 cups flour 3/4 cup sugar 1/4 cocoa 3/4 cup cold butter, cubed 1st 1. Mix together first 3 ingredients. 2. Add butter and mix until coarse crumbs. 3. Press into a 9 x 13 pan and bake minutes at 325. Marbled Layer: 3/4 cup sugar 3 8 ounce packages cream cheese, softened 1 teaspoon vanilla 1/2 cup sour cream 3 eggs 2 ounces semi-sweet baking chocolate (melted) 2/3 cup raspberry pie filling or jam 1. Mix together first 4 ingredients. 2. Add eggs 1 at a time, beating 1-2 minutes after each egg. 3. Remove 1 1/2 cups batter and add melted chocolate. 4. Pour remaining white batter over chocolate layer. 5. Randomly drop spoonful s of chocolate batter on white batter. 6. Top each chocolate drop with raspberry filling. 7. Using a knife pull chocolate batter/filling through white batter for a marbled effect. Do not cut into the chocolate base. 8. Bake at 325 for minutes. Center may jiggle when gently shaken.

5 Karen Tyler (adult division) Chocolate Silk Pie 1 cup heavy cream 1 stick butter (cubed and softened) 3 eggs 3/4 cup sugar 2 tablespoons water 8 ounces chocolate (melted and cooled) 1 baked pie shell 2nd 1. Beat the 1 cup heavy cream for 2 3 minutes until still peaks form. in refrigerator. 2. Bring a pan of water to a simmering boil on stove. You will be using this as a type of double boiler. 3. the eggs, sugar, and 2 tablespoons of water in a bowl. the bowl in the pan of simmering water and using an electric mixer and beat for 10 minutes. Keep the egg mixture moving so the eggs to no cook. This mixture should be 160 when done. 4. Remove from heat and continue to beat for another 10 minutes to cool this mixture down. 5. Add the melted chocolate (make sure it is cooled) and mix well. 6. Add butter and mix well. 7. Fold in beaten heavy cream mixture. 8. Pour into baked pie shell. 9. Refrigerate for 3 hours before serving.

6 Betty Durham (adult division) Zucchine Cookie Cake Cake Ingredients 2 cups sugar 1 cup vegetable oil 3 eggs 2 1/2 cups flour 1/4 cup cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 2 cups shredded, unpeeled zucchini 3rd Filling Ingredients: 1 8 ounce package cream cheese (softened) 1 cup whipping cream, whipped 1 cup sugar 12 chocolate sandwich cookies, coarsely crushed Topping Ingredients: 2 cups milk chocolate chips 1/4 cup whipping cream Cake: 1. Combine sugar and oil, add eggs (one at a time) beating well after each. 2. Combine flour, cocoa, baking soda, baking powder, and salt in another bowl. Add to egg mixture, alternating with milk. 3. Stir in zucchini and vanilla. 4. Divide into 2 greased 9 layer pans. Bake at 375 for 30 minutes or until cake tests done. 5. Cool 10 minutes. Remove from pans and cool completely. Filling: 1. Beat cream cheese and sugar until blended. 2. Fold whipped cream into cream cheese mixture. 3. Gently stir in cookies. 4. Spread on one layer of cake, top with other cake. Topping: 1. Melt chips in microwave. 2. Stir in cream and cool until slightly thickened. 3. Spread on top of cake.