2013 June Dairy Month Recipe Contest Top 10 Winners Featuring Bars

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1 2013 June Dairy Month Recipe Contest Top 10 Winners Featuring Bars

2 Almond Dairy Delite Bars Lois Becker, Loyal 1st Crust: 1 cup butter 2 cups flour 1/2 cup powdered sugar Mix together and put in an even layer in a 9 x 13 pan. Bake at 350 for minutes Filling: 8 ounces cream cheese (softened) 2 eggs 1/2 cup sugar 1 teaspoon almond extract Beat together and pour over crust while it s still hot. Bake an additional minutes. Frosting: 1 1/2 cups powdered sugar 1/4 cup soft butter 1 1/2 tablespoons milk 1 teaspoon almond extract Whisk together and spread on cooled bars. Refrigerate to harden frosting. Cut and enjoy. Store in refrigerator

3 Buttery Banana Bars Devani Hinkelmann, Loyal 2nd Batter: 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup butter 1 1/2 cups sugar 2 eggs 3/4 cup sour cream 1 teaspoon vanilla 2 3 ripe bananas (mashed) Sift together flour, salt, and baking soda. Set aside. Beat butter and sugar in medium bowl. Add eggs, sour cream, and vanilla and beat. Blend in bananas. Add dry ingredients and beat for 1 minute. Bake in jelly roll pan (10 x 15) for 20 minutes in a 375 preheated oven. Frosting: 1/2 cup melted butter 3 cups powdered sugar 3 ounces cream cheese (softened) 1 1/2 teaspoons vanilla 1/2 cup chopped nuts (optional) Combine melted butter, powdered sugar, cream cheese, and vanilla. Beat until smooth. Spread on cooled bars. Serves 30

4 S mores-chocolate Cream Cheese Bars (S Moos) Marie Kaiser, Loyal 3rd Ingredients: Crust: Filling: Topping: 2 cups graham cracker crumbs 2 tablespoons sugar 8 tablespoons melted butter 8 ounces semi-sweet chocolate chips 2 8 ounce packages cream cheese (room temperature) 1/2 cup sour cream 1 cup marshmallow cream 4 tablespoons cocoa powder 1 1/2 teaspoons vanilla extract 4 eggs 3 cups mini marshmallows Milk chocolate chips melted To make the crust: preheat oven to 350 Spray 9 x 12 baking pan with cooking spray. Combine the graham cracker crumbs, sugar, and melted butter in small bowl. Stir together with a fork until well combined. Press mixture evenly into bottom of prepared pan. Bake 15 minutes. on wire rack while you prepare filling. Reduce oven temperature to 325. To make the filling: place the chocolate chips in a microwave safe bowl and microwave at level 3 or 4 until melted, stirring occasionally (can also be melted over simmering water). Cool slightly. In another bowl combine cream cheese, sour cream, and marshmallow cream. Beat on medium-high speed until smooth. Blend in cocoa powder, vanilla extract and eggs until blended. Stir in melted chocolate until well blended. Pour filling over the graham crust and smooth the top with a spatula. Bake minutes (or until the center is just set doesn t jiggle when shaken gently. Remove from oven. To make the topping: evenly top filling with mini marshmallows. Return to oven under broiler just long enough to melt marshmallows to each other or golden brown. Watch carefully. You can lower the rack as they can burn easily. on cooling rack. Cool to room temperature. Drizzle with melted chocolate. Refrigerate 2 3 hours before slicing and serving. Serves 24

5 Lemon Cream Cheese Brownies Reita Gelander, Willard 4th Batter: 1 cup (2 sticks) butter, softened 1 1/2 cups sugar 3 eggs 1 teaspoon vanilla 1/4 cup freshly squeezed lemon juice from lemon Grated zest from 2 lemons, divided (2 nd lemon will be used in glaze) 1 1/2 cups flour 1/2 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 350. Grease a 10 x 15 jelly roll pan. In large mixing bowl cream butter and sugar until light and fluffy with a hand or stand mixer. Beat in eggs, one at a time. Add vanilla, lemon juice, and 2 tablespoons of lemon zest. Mix until combined. In a separate bowl whisk together flour, salt, and baking soda. Add flour to wet ingredients and mix until just combined. Scrape batter into prepared pan and spread out evenly. Filling: 3 8 ounces packages cream cheese (softened) 1 cup sugar 1 1/2 teaspoons vanilla 3 eggs Rest of grated lemon rind In mixing bowl combine cream cheese and sugar. Add vanilla, eggs, and rest of lemon zest until blended. Carefully spread over the batter and cover completely. Bake at 350 for minutes or until cream cheese filling is set and toothpick comes out clean. Set on cooling rack and cool to room temperature before adding glaze. Lemon Glaze: 1 1/2 cups powdered sugar 3 tablespoons lemon juice from reserve lemon Mix powdered sugar with lemon juice and whisk until smooth. Pour over bars and let set to harden before cutting.

6 Milk Chocolate Cheesecake Bars Donna Koski, Loyal 5th 2 cups milk chocolate pieces** 1/3 cup butter 2 cups graham cracker crumbs 1 cup chopped pecans 1 8 ounce package cream cheese (softened) 1 14 ounce can sweetened condensed milk 1 teaspoon vanilla 1 egg In medium sauce pan, melt chocolate pieces and butter together or microwave in a large glass mixing bowl on full power for 1 minute and 30 seconds. Stir several times. Microwave an additional 30 seconds if necessary. Add cracker crumbs and pecans. Stir. Press half of the mixture into a buttered 9 x 13 baking pan. In medium mixing bowl beat cream cheese until fluffy. Add milk, vanilla, and egg. Mix well. Spoon mixture over chocolate crumb mixture. Top with remaining chocolate crumb mixture. Bake at 350 for minutes or until toothpick inserted near center comes out clean. Chill before cutting into bars. Makes approximately 24 bars. **can substitute butterscotch or semi-sweet chocolate pieces

7 Hawaiian Pineapple Bars Beth Kaiser, Unity 6th Crust: 2 cups flour 1 cup sugar 1 cup melted butter Mix well and pat into a 9 x 13 pan. Bake 15 minutes at 350 Cool Filling: 2 8 ounce packages cream cheese 1/2 cup sugar 1/4 cup milk Combine in bowl and beat until creamy. Fold in 1 20 ounce can crushed pineapple (must be well drained) and 2 tablespoons vanilla. Spread on cooled crust. Topping: 1 1/2 cups coconut 2 tablespoons melted butter Mix together and then sprinkle over filling. Bake minutes at 350 until lightly browned.

8 Cranberry Chocolate Chip Bars Avis Becker, Loyal 7th 1 cup (2 sticks) butter, softened 1 cup packed brown sugar 2 cups all-purpose flour 1 1/2 cups uncooked old-fashioned oats 1 teaspoon cinnamon 2 teaspoons grated orange peel 2 cups (12 ounces) mini semi-sweet chocolate chips 1 cup sweetened dried cranberries 1 8 ounce package cream cheese, softened 1 14 ounce can sweetened condensed milk Preheat oven to 350. Coat a 9 x 13 baking pan with cooking spray. Batter: In a large bowl cream butter and brown sugar until smooth. Beat in flour, oats, cinnamon, and orange peel. Mixture will be crumbly. With a spoon, stir in chocolate chips and cranberries. Reserve 2 cups of the mixture, press remaining mixture into prepared pan. Bake 15 minutes. Topping: In a medium bowl beat cream cheese until smooth, then gradually beat in sweetened condensed milk. Pour over hot crust and sprinkle with reserved oat mixture. Bake minutes (until center is set). Allow to cool and then cover and chill for at least 2 hours before serving. Cut in to bars and serve.

9 Candy Bar Bars Alissa Durham, Neillsville 8th 3/4 cup butter 1/4 cup peanut butter 1 cup brown sugar 1 teaspoon baking soda 1 1/2 cups flour 2 cups quick cooking oatmeal 1 egg, slightly beaten 1 14 ounce can sweetened condensed milk 4 cups chopped candy bars of your choice (Snickers was used for this batch) Preheat oven to 350 Combine butter and peanut butter, add sugar and baking soda. Beat well. Stir in flour and oatmeal. Take out 1 3/4 cups and set aside. Stir egg in the remaining mixture. Pat into a greased 10 x 15 pan. Bake for 15 minutes. Spread sweetened condensed milk over crust. Stir together reserved peanut butter mixture and chopped candy bars. Sprinkle over bars. Bake 25 minutes or until golden brown. Makes 4 dozen bars

10 Ice Cream Bars Gabrielle Nikolai, Loyal 9th 16 ounce package chocolate sandwich cookies 1/2 cup melted butter 1/2 gallon Chipmint Ice Cream (slightly melted) 16 ounces hot fudge 8 ounces cool whip cookies in a Ziploc bag and crush them with a rolling pin. Put a handful of crumb in bowl and set aside. Mix remaining cookie crumbs with melted butter and then press into a 9 x 13 pan. Spread ice cream on crust. Melt hot fudge in microwave and spread on ice cream. Spread cool whip on top of hot fudge. Sprinkle reserved cookie crumbs on top and then place in freezer for 3 + hours before serving.

11 Oatmeal Dream Bars Betty Durham, Neillsville 10th 1 1/2 cups quick oatmeal 1 2/3 cup flour 3/4 cup brown sugar 1 cup toffee bits, divided 1/2 cup chopped walnuts 1 cup butter, melted 1 8 ounce package cream cheese, softened 1 14 ounce can sweetened condensed milk 1 1/2 tablespoons lemon juice 2 teaspoons vanilla 1/2 cup caramel ice cream topping 3/4 cup milk chocolate chips Preheat oven to 350. Grease a 9 x 13 pan. Combine flour, oats, brown sugar, 1/2 cup toffee bits, and walnuts. Mix well with a fork. Add melted butter until crumbly. Reserve 1 1/2 cups for topping. Press the rest into bottom of pan. Bake minutes until deep golden brown. Cool 10 minutes. Beat cream cheese, sweetened condensed milk, lemon juice, and vanilla until smooth. Pour over crust. Crumble reserved mixture over top. Drizzle with caramel and sprinkle with rest of toffee bits. Bake minutes until light golden brown and filling is set. Cool to room temperature. Melt chocolate chips according to package directions. Put in a small plastic bag and snip off a corner. Drizzle over bars. Makes 3 dozen bars

12 Thank you to... Loyal City Hall Host facility Lois Becker Sandy Fritz Guest Speakers Nasonville Dairy Lynn Dairy Holland Family Cheese North Hendren Dairy Cheese Donations Claudean Lezotte Connie Putrus Cheryl Schuette Judges Clark County UW-Extension Organizing this event Clark County Dairy Promotion Sponsoring this event