Bake-Off Cookbook - Levy County Extension Office

Table of Contents
Name
Baked Item
Page
Number
Overall Winner
Sidney Bray
Salted Caramel Layer Cake
3
Cakes Winner
Riley Bray
Chocolate Layer Cake With Cream Cheese
5
Cookies Winner
Brooke Batey
Pecan Mini Kiss Cups
7
Quick Bread Winner
Devin Rogers
Pumpkin Roll
8
Yeast Bread Winner
Kelly Runnels
Sticky Lemon Rolls
9
Cakes
Aubrey Catlett
Johnny Long
Sabrina Brice
Lila Runnels
Felicia Sisk
Sara Hamilton
Samantha Carswell
Best Darn Carrot Cake
Best Ever Carrot Cake
The Great Outdoors Cake
Apple Dapple Cake
Pumpkin Dump Cake
Pumpkin Spice Cake
Sour Cream Cake
12
13
14
16
17
18
19
Cookies
Patrick Whitehead
Regan Varnes
Casey Owens
Best Ever Chocolate Chip Cookies
Oatmeal, Cranberry and White Chocolate Chip Cookies
Pumpkin Brownies
21
22
23
Quick Breads
Madison Brice
Big Blue Berry Muffins
25
Yeast Breads
Misti Brice
Abigail Johnson
Monkey Buns
Shortcut Amish Friendship Bread
27
29
2 – 2014 Bake-Off
Salted Caramel Layer Cake
Online – Java Cupcake
Sidney Bray
Afterschool Adventures, Intermediates
Ingredients:
Caramel Cake
• 1/2 cup unsalted butter, room
temperature
• 1 cup sugar
• 3/4 firmly packed dark brown
sugar
• 3 large eggs
• 1 teaspoon vanilla
• 2 cups flour, sifted
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 tablespoon white vinegar
Salted Caramel Sauce
• 2 cups sugar
• 12 tablespoons unsalted butter,
cubed & room temperature
• 1 tablespoon crushed sea salt
Caramel Frosting
• 1/2 cup firmly packed dark brown
sugar
• 5 ounces unsalted butter, room
temperature, divided
• 1/3 cup heavy cream
• 8 ounces cream cheese, softened
• 1/4 teaspoon salt
• 2 cups powdered sugar, sifted
Directions:
Caramel Cake
1. Prepare 3 (8 inch) cake pans by buttering, lining with parchment paper and flouring
2. Preheat oven to 350°F
3. In the bowl of your stand mixer, cream together the butter and sugars for about 3
minutes.
4. Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl
often
5. Mix the vanilla
6. Add the flour and buttermilk alternating until just combined
7. In a measuring glass, mix together the baking soda and vinegar then add to the batter.
Mix just until incorporated. Do not over mix!
8. Separate batter evenly into the three prepared cake pans.
9. Bake about 20 minutes or until the top and edges are golden brown and a toothpick
comes out clean.
10. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
3 – 2014 Bake-Off
Salted Caramel Sauce
1. In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even
layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will
eventually completely melt. This will take about 4-5 minutes
2. Once the sugar has melted. Stop whisking and cook until the temperature reaches 350°F
or the sugar has turned into an amber color and has a nutty aroma. Remove from the
heat.
3. Add all the butter and whisk until combined, this mixture will bubble up, but keep
whisking until all the butter has melted
4. Slowly pour the heavy cream into the mixture and whisk until incorporated.
5. Stir in the sea salt.
6. Cool for about 10-15 minutes before using.
7. Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2
weeks.
Caramel Frosting
1. In a medium, heavy pot, whisk together the brown sugar and 2 ounces of butter over
medium heat until melted. Bring to a boil for no more than 10 seconds. Remove from
heat immediately and pour in the heavy cream and whisk until smooth. Cool to room
temperature. Note: You can use an ice bath and whisk to cool quickly if you don’t have
the time to wait.
2. In the bowl of your stand mixer, cream together the remaining 3 ounces of butter and
cream cheese until smooth. Scrape the sides of the bowl several times during this
process
3. Mix in the salt
4. Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture.
Scrape the sides of the bowl and mix on medium speed until completely smooth and
incorporated
5. Add the sifted powdered sugar and mix on medium speed until smooth
6. The frosting will feel very soft – so refrigerate it for 10-15 minutes before frosting the
cake.
Assembly
1. Once the cakes cooled, use a large skewer to poke holes across the top of the cake.
Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to
spread it evenly.
2. Allow the caramel sauce to soak into the cake.
3. Repeat this process with a second layer of sauce.
4. Once all the caramel has soaked into the cake, place one layer of the cake onto your
serving platter.
5. Spread a thin layer of frosting over the top of the layer – no more than 1/2 cup of
frosting
6. Place the second layer on top and spread another thin layer of frosting.
7. Place the final layer of cake on top and frost the outside of the cake with the remaining
frosting
8. Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth
pattern spread the frosting and sauce together until just incorporated and it looks like
the caramel is oozing thru the top of the cake
9. Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a
layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a
little more so it drizzles down the side.
10. Refrigerate until ready to eat – but remove 15 minutes before serving
Yield of Recipe: 1 – 3 layer 8 inch cake – 12-16 servings
4 – 2014 Bake-Off
Chocolate Layer Cake with Cream Cheese
Online
Riley Bray
Afterschool Adventures, Juniors
Ingredients:
Cake
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2 cups sugar
1 3/4 cups all-purpose flour
3/4 cups cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Cream Cheese Frosting
• 8 ounces cream cheese
• 3/4 cup butter
• 1/2 teaspoon vanilla
• 6 cups powdered sugar
Chocolate Buttercream
• 1 cup butter
• 1 3/4 cups cocoa powder
• 6 cups powdered sugar
• 1/2 cup + 3 tablespoons milk
• 2 teaspoons vanilla
Directions:
Cake
1. Preheat oven to 350°F. Coat 3 (8 inch) cake pans with nonstick spray. Line bottom of
pans with parchment paper. Spray again with non-stick spray.
2. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add
the eggs, milk, oil and vanilla, and mix until everything is thoroughly incorporated. Stir in
the boiling water, the batter will be very thin.
3. Divide the batter evenly among the prepared cake pans. Bake 30-35 minutes, or until a
toothpick inserted in the center of each layer comes out clean. Cool the layers for 10
minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
1. Beat the cream cheese and butter with an electric mixer at medium speed for about one
minute until the mixture is creamy.
2. Add the vanilla and beat for another minute
3. Add the powdered sugar 1 cup at a time while beating on medium speed.
4. Once the sugar is completely incorporated, beat at medium speed for about 2 minutes
or until fluffy.
5 – 2014 Bake-Off
Chocolate Buttercream
1. In a large bowl, combine the powdered sugar and cocoa powder, set aside.
2. In another large bowl, beat the butter with an electric mixer at medium speed for one
minute.
3. Slowly add the dry mixture to the butter, beating at low speed. Halfway through this
process, add milk and vanilla.
4. Once all ingredients are incorporated, beat at medium speed for about 2 minutes or
until fluffy.
Assembly
1. Place the bottom cake layer on a plate and spread half of the cream cheese frosting over
the cake.
2. Top with a second layer and spread the remaining cream cheese frosting on the cake
layer.
3. Place the final cake layer on. Cover the top and sides of the cake with chocolate
buttercream frosting.
4. Decorate as desired. I like to cover the top and sides with one bag of mini chocolate
chips and reserve a little of each frosting for swirls on the top of the cake.
Yield of Recipe: 1 (3 Layer) 8 inch cake, 10 servings
6 – 2014 Bake-Off
Pecan Mini Kiss Cups
Chocolate Lovers Cook Book
Brooke Batey
Outdoor Adventures, Juniors
Ingredients:
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1/2 Cup (1 stick) butter, softened
1 Package (3 ounces) cream cheese, softened
1 Cup all-purpose flour
1 Egg
2/3 Cup packed light brown sugar
1 Tablespoon butter, melted
1 Teaspoon vanilla extract
Dash of salt
72 Mini Hershey® Kisses, divided
1/4 to 1/2 Cup coarsely chopped pecans
Directions:
1. Beat 1/2 cup softened butter and cream cheese in medium bowl until blended. Add
flour; beat well. Cover and refrigerate about 1 hour or until firm enough to handle.
2. Heat oven to 325°F
3. Stir together egg, brown sugar, and melted butter, vanilla and salt in small bowl until
well blended.
4. Refrigerate and chill until dough is firm.
5. Shape chilled dough into 24 balls (1 inch) each, place balls in ungreased small muffin
cups (1 3/4 inches in diameter). Press into bottom and up side of cups.
6. Place 2 mini kisses in each cup. Spoon about 1 teaspoon pecans over chocolate. Fills
each cup with egg mixture.
7. Bake 25 minutes or until filling is set. Lightly press 1 mini kiss into center of each cookie.
Cool in pan on wire rack.
Yield of Recipe:
Makes 24
7 – 2014 Bake-Off
Pumpkin Roll
Great Grandmother’s Recipe
Devin Rogers
Kountry Bumpkins, Juniors
Ingredients:
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3 Eggs
1 Cup sugar
2/3 Cup pumpkin, cooked
1 Teaspoon lemon juice
3/4 Cup flour
1/2 Teaspoon salt
1 Teaspoon baking powder
2 Teaspoon cinnamon
1 Teaspoon ginger
1 Teaspoon nutmeg
1 1/4 Cup powdered sugar
1 (8 ounce) package cream cheese, softened
1/2 Teaspoon vanilla
1/4 Cup oleo, softened
1.
2.
3.
4.
5.
Preheat oven to 375°F
Beat eggs for 5 minutes at high speed, gradually adding sugar. Beat well.
Stir in pumpkin and lemon juice.
Combine flour, salt baking powder and spices. Add to creamed mixture.
Spoon batter into greased and floured 15x10x1 inch jelly roll pan, spreading evenly to
corners.
Bake at 375°F for 15 minutes.
Turn cake out onto a towel and sprinkle with 1/4 cup of the powdered sugar.
Cool a minute, roll cake and towel in jelly roll fashion. Cool.
Combine 1 cup powdered sugar, cream cheese, oleo and vanilla.
Unroll cake and spread with filling.
Roll again and chill with the seam side down.
Directions:
6.
7.
8.
9.
10.
11.
Yield of Recipe: 12-16 Slices
8 – 2014 Bake-Off
Sticky Lemon Rolls
The Kitchen Website
Kelly Runnels
Outdoor Adventures, Intermediates
Ingredients:
Dough
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1 tablespoon instant mashed
potatoes
1 cup boiling water
1/2 cup sugar
1 teaspoon salt
1/2 cup unsalted butter, cut into
small pieces
1 teaspoon lemon or orange zest,
optional
2 1/4 teaspoon (1 package) active
dry yeast
2 large eggs
4 to 4 1/2 cups flour
Sticky Lemon Filling
• 1 cup sugar
• 1 lemon, zested
• 4 tablespoon (1/2 stick) unsalted
butter, very soft
• 1/4 teaspoon powdered ginger
• 1/8 teaspoon freshly-ground
nutmeg
• 1/4 cup lemon juice, from 2
lemons
Lemon Cream Cheese Glaze
• 1 lemon zested and juiced
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
Directions:
1. Whisk the potato flakes into the boiling water. Place the sugar, salt, butter and citrus
zest in a large bowl and pour the boiling potato water over it.
2. Whisk to combine until the butter melts.
3. Let stand for 5 minutes to cool.
4. In a separate small bowl sprinkle the yeast over 2 tablespoons warm water and set aside
until it foams and thickens, about 5 minutes.
5. Check the temperature of the butter and sugar mixture. It should feel pleasantly warm
and not boiling hot. If so, whisk in the eggs, and then the yeast mixture.
6. Stir in 2 cups of flour. Beat vigorously with a wooden spoon until combined, and then
stir in 2 more cups of flour, or just enough to make a shaggy, wet dough. Beat well and
do not knead; it will be very sticky. Cover the dough and refrigerate for at least 2 hours
or up to 3 days.
Make the Sticky Lemon Filling
7. While the dough is resting, rub the lemon zest into the sugar with the tips of your
fingers until well combined. Add the butter and beat together with a hand mixer (or in
the bowl of a stand mixer) until it is thick, whipped and creamy. Add the ginger and
nutmeg. Slowly add the lemon juice and whip; it should be a thin yet still creamy
mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to
assemble the rolls.
9 – 2014 Bake-Off
Assemble the Rolls
8. Lightly grease a 13 x9 inch baking dish with baking spray or butter, on a floured surface,
pat the risen dough into a large yet still thick rectangle about 10x15 inches, spread the
dough evenly with sticky lemon filling.
9. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut
as you roll, to keep the lemon filling inside, cut the long dough roll into 12 even rolls and
place each in the prepared baking dish.
10. Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
Bake the Rolls
11. Heat oven to 350°F. Place risen rolls in the oven and bake for 35 minutes or until a
thermometer inserted into a center roll reads 190°F
Make the Glaze
12. While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer,
or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy.
(Reserve the lemon zest). Add the powdered sugar and blend until smooth and creamy.
Glaze the Rolls
13. When the rolls are done, smear them with the cream cheese glaze and sprinkle the
reserved lemon zest over the top to garnish. Let cool for at least 10 minutes before
serving, but do serve while still warm.
Yield of Recipe:
12 Servings
10 – 2014 Bake-Off
11 – 2014 Bake-Off
Best Darn Carrot Cake
Family Recipe
Aubrey Catlett
Outdoor Adventures, Juniors
Ingredients:
Cake
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2 cups of flour
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8 ounce) can crushed pineapple
– drained
3 1/2 ounces flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
• 1 cup sugar
• 1 1/2 teaspoon baking soda
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 teaspoon light corn syrup
• 1 teaspoon vanilla extract
Cream Cheese Frosting
• 3/4 cup butter, softened
• 1 (8 ounce) package cream cheese,
softened
• 1 (3 ounce) package cream cheese,
softened
• 3 cups sifted powdered sugar
• 1 1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F
2. Line 3 (9 inch) round cake pans with wax paper, lightly grease and flour the wax paper.
Set pans aside.
3. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with
electric mixer until smooth. Add flour to mixture beating at low speed until blended.
Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.
4. Bake for 30 minutes
Buttermilk Glaze
5. Bring first 5 ingredients to buttermilk glaze to a boil in a large Dutch oven or over
medium-high heat. Boil stirring often for 4 minutes.
6. Remove from heat and stir in vanilla extract
7. Drizzle buttermilk glaze evenly over cake layers. Let cake cool in pans on wire racks for
15 minutes. Remove from pans and cool completely on wire racks
Cream Cheese Frosting
8. Beat butter and cream cheese at medium speed with electric mixer until cream. Add
powdered sugar and vanilla extract beat until smooth.
9. Spread cream cheese frosting evenly on cake making sure to get all parts of the cake
covered evenly.
Yield of Recipe: 12-16 Servings
12 – 2014 Bake-Off
Best Ever Carrot Cake
Barbara O’Hanlon
Johnny Long
Outdoor Adventures, Intermediates
Ingredients:
Cake
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Frosting
2 cups all-purpose flour
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 teaspoon cinnamon
2 cups sugar
1 1/2 cup salad oil
4 eggs
2 cup finely grated carrots
1 (8 1/2 ounce) can crushed
pineapple
3 1/2 ounce flaked coconut
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1/2 cup butter, softened
8 ounce cream cheese
1 teaspoon vanilla
1 (16 ounce) box powdered sugar
Directions:
Cake
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6.
7.
Preheat oven to 350°F.
Combine dry ingredients.
Add sugar, oil, and eggs.
Mix well for 2 minutes.
Add carrots, pineapple and coconut, blended thoroughly.
Pour into 3 (9 inch) cake pans which have been greased and floured.
Bake for 35-40 minutes.
Frosting
1. Combine softened butter, cream cheese, vanilla and powdered sugar
2. Beat until blended
3. Store cake in refrigerator
Yield of Recipe: 12 Slices
13 – 2014 Bake-Off
The Great Outdoors Cake
Sabrina Brice
Outdoor Adventures, Seniors
Ingredients:
Cake:
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3 cups Jules gluten free flour
1 tablespoon gluten free baking
powder
• 1/4 cup powdered milk
• 1/4 teaspoon salt
• 1/2 cup butter
• 2 cups sugar
• 4 large eggs
• 2 teaspoon vanilla
• 1 cup milk
• 2 round cake pans (9 inch)
Icing – Chocolate Frosting
• 3 cups sugar
• 2/3 cup baking cocoa
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 5-6 tablespoons milk
Candies and Decorations
• 1 cup of teddy bear crackers
• 1/2 cup of jelly beans
• 1 cup of pretzel sticks
• And other assorted candies to
create an outdoor scene
Marshmallow Fondant
• 1 package (16 ounces) white mini
marshmallows (use a good quality
brand)
• 2-5 tablespoons water
• 2 pounds (about 8 cups) sifted
confectioners’ sugar
• 1/2 cup solid vegetable shortening
Directions:
Cake
1. Preheat oven to 350°F.
2. Whisk together, flour, powdered milk, baking powder and salt; set aside.
3. In a large mixing bowl – combine butter and sugar and beat well until very light and
fluffy.
4. Next add eggs one at a time, beating well after each addition.
5. Mix in vanilla with last egg addition.
6. Slowly add milk, alternating with flour mixture and beating in between additions.
7. Beat until smooth and pour into prepared 9 inch pans.
8. Bake for 30 minutes.
9. Wait until cakes are completely cool and then frost.
14 – 2014 Bake-Off
Frosting
1. Beat 1 cup of powdered sugar, cocoa powder, and butter, 2 tablespoons of milk and
vanilla extract in the mixer until creamy.
2. Gradually beat in remaining sugar and milk until smooth.
3. Frost cake.
Candies and Decorations
1. Arrange the candies and snacks on the top of the cake to create an outdoor scene.
Marshmallow Fondant
1. To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a
microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue
microwaving 30 seconds more; stir again, continue until melted (about 2 1/2 minutes).
2. Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold
sugar into marshmallow mixture.
3. Grease hands and counter generously: turn marshmallow mixture onto counter, start
kneading like you would dough and add in color dye, continue kneading, adding
additional confectioners’ sugar and re-greasing hands and counter so the fondant
doesn’t stick.
4. If the Marshmallow fondant is tearing easily, it is to dry; add water (about 1/2
tablespoon at a time) kneading until fondant forms the right consistency.
Yield of Recipe:
1 Cake 12-16 Servings
15 – 2014 Bake-Off
Apple Dapple Cake
Cooks Country Magazine
Ingredients:
Cake
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3 eggs
2 cups sugar
1 1/3 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups chopped apples
1 cup chopped walnuts
Lila Runnels
Outdoor Adventures, Junior
Glaze
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4 tablespoons unsalted butter
1/2 cup brown sugar
1/4 cup milk
Directions:
Cake
1. Adjust oven rack to middle position and heat oven to 350°F
2. Beat eggs until light and fluffy. Add sugar, oil and vanilla and beat until combined. Beat
in flour, baking powder, salt, cinnamon. Add apples and walnuts.
3. Pour into 16 cup tube pan and bake until toothpick comes out clean, 60-75 minutes.
4. Let cool 10 minutes then invert on serving plate.
Glaze
1. Boil butter, brown sugar and milk for 1 minute
2. Pour glaze over warm cake and serve
Yield of Recipe: Serves 12
16 – 2014 Bake-Off
Pumpkin Dump Cake
Gainesville Sun Newspaper
Felica Sisk
Outdoor Adventures, Junior
Ingredients:
Cake
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1 (29 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine
Directions:
Cake
1. Preheat oven to 350°F.
2. Mix first six ingredients until well blended and pour batter into a 9 x 13 inch greased
pan.
3. Sprinkle cake mix on top and then cover with pecans.
4. Pour melted margarine over top.
5. Bake for 50 minutes.
Yield of Recipe: 16 Servings
17 – 2014 Bake-Off
Pumpkin Spice Cake
Recipe Source.com
Sara Hamilton
Bee Keepers, Juniors
Ingredients:
Cake
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Glaze
4 eggs
2 cups sugar
1 cup oil
2 cups pumpkin pie filling
3 cups flour
2 teaspoons baking soda
1/2 teaspoons salt
1/2 teaspoons cinnamon
1 (6 ounce) package chocolate
chips
2 teaspoons baking powder
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1 1/4 cups powdered sugar
3 tablespoons milk (more if
needed)
Directions:
Cake:
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6.
Preheat oven to 350°F.
Cream eggs and sugar.
Add remaining ingredients.
Mix well.
Pour into greased Bundt or tube pan.
Bake for 1 hour and 10 minutes.
Glaze:
1. Mix milk into sugar
2. Add more milk, 1 tablespoon at a time, if needed to achieve desired consistency
3. Drizzle on desired product
Yield of Recipe: 12 Servings
18 – 2014 Bake-Off
Sour Cream Cake
Carswell Family Cookbook
Samantha Carswell
Member at Large, Juniors
Ingredients:
Cake
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3 cups sugar
6 eggs, separated
3 cups all-purpose flour
1 teaspoon almond extract
1 cup sour cream
1 cup (2 sticks) butter
1/4 teaspoon baking soda
1 teaspoon vanilla
Directions:
Cake
1. Preheat oven to 300°F.
2. Cream butter and sugar until very creamy. Add egg yolks, one at a time and beat well
after each addition.
3. Sift flour 3 times.
4. Add baking soda to sour cream and stir up.
5. Add flour and sour cream alternately to the butter, sugar egg mixture, and blend well
after each addition. Add flavorings and fold in stiffly beaten egg whites.
6. Pour into well-greased, lightly floured tube pan.
7. Bake 1 1/2 hours.
Yield of Recipe: 24 Slices
19 – 2014 Bake-Off
20 – 2014 Bake-Off
Best Chocolate Chip Cookies
Betty Crocker Cookie Package
Patrick Whitehead
Member at Large, Cloverbud
Ingredients:
Cookies
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1 (17.5 ounce) bag of Betty Crocker chocolate chip cookie mix
1/2 Cup (1 stick) softened butter, margarine or spread
1 large egg
1/2 cup semi-sweet chocolate chips
Directions:
Cookies
1. Heat oven to 375-350°F if using a non-stick cookie sheet
2. In a medium bowl stir cookie mix, softened butter and egg until soft dough forms, mix in
more chips, if desired.
3. Drop dough by rounded teaspoon (or cookie scoop) 2 inches apart on an ungreased
cookie sheet. For larger cookies drop by tablespoonful’s.
4. Bake for 8-11 minutes for regular cookies, larger cookies bake for 10-12 minutes or until
edges are light brown.
5. Let cool 1 minute on a pan before removing from pan.
6. Place on cookie rack to cool completely.
Yield of Recipe: 3 Dozen, 2 inch cookies or 2 dozen larger cookies
21 – 2014 Bake-Off
Oatmeal, Cranberry and White Chocolate Chip Cookies
Regan Varnes
Ocean Spray Dried Cranberry Package
Kountry Bumpkins, Junior
Ingredients:
Cookie
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2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon salt
1 (5 ounce) package dried cranberries/craisins
2/3 cup white chocolate chunks or chips
Directions:
Cookie
1. Preheat oven to 375°F
2. Using an electric mixer, beat butter or margarine and sugar together in a medium
mixing bowl until light and fluffy. Add eggs, mixing well.
3. Combine oats, flour, baking soda and salt in a separate mixing bowl.
4. Add to butter mixture in several additions, mixing well after each addition.
5. Stir in dried cranberries and white chocolate chunks.
6. Drop by rounded teaspoonful’s onto ungreased cookie sheets.
7. Bake for 10-12 minutes or until golden brown.
8. Cool on a wire rack.
Yield of Recipe: Makes approximately 2 1/2 dozen cookies
22 – 2014 Bake-Off
Pumpkin Brownies
Pinterest
Casey Owens
Outdoor Adventures, Juniors
Ingredients:
Brownies
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1 cup butter room temperature
2 cups sugar
2 teaspoons ground cinnamon
2 eggs
1 cup of pumpkin puree
2 teaspoons vanilla
1 1/2 cups flour
Directions:
Brownies
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3.
4.
5.
6.
Preheat oven to 350°F.
Grease a 9 x 13 pan.
Cream butter and sugar.
Add all other ingredients except flour, mix well.
Stir in flour.
Bake 25-30 minutes or until edges are slightly brown.
Yield of Recipe: 32 brownies
23 – 2014 Bake-Off
24 – 2014 Bake-Off
Big Blueberry Muffins
Madison Brice
Outdoor Adventures, Intermediates
Ingredients:
Muffin
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Topping
1 1/2 cups gluten free flour (our
flour already contains Xantham
Gum)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
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1/2 cup white sugar
1/3 gluten free flour
1/4 cup butter, cubed
1 1/2 teaspoon ground cinnamon
Directions:
1. Preheat oven to 400°F. Grease muffin cups or line with muffin liners.
2. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring
cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
3. Fold in blueberries. Fill muffin cups right to the tops and sprinkle with crumb topping
mixture.
4. Mix together sugar, flour, butter and cinnamon. Mix with a fork and sprinkle over
muffins before baking
5. Bake for 20-25 minutes in the preheated oven or until done.
Yield of Recipe:
6 muffins
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Monkey Buns
Jules Gluten Free
Misti Brice
Outdoor Adventures, Intermediates
Ingredients:
Bun
•
•
•
•
•
•
•
•
•
•
Crumble
2 cups Jules Gluten Free™ allpurpose flour
1/4 cup milk powder, dairy or nondairy or almond meal
1/2 teaspoon baking soda
2 teaspoons Gluten-free baking
powder
1/4 cup shortening
3 tablespoons honey or agave
nectar
2 eggs (or 2 tablespoons flaxseed
meal steeped in 6 tablespoons
warm water)
1 cup vanilla yogurt, dairy or nondairy
1 teaspoon rapid rise yeast
1 teaspoon apple cider vinegar
•
•
•
Topping
•
•
•
•
1/4 cup butter
1 cup light brown sugar or
coconut palm sugar
1 tablespoon cinnamon
4 tablespoon melted butter
1/2 cup dark karo syrup (or pure
maple syrup or agave nectar)
1/3 cup light brown sugar or
coconut palm sugar
1 cup pecans, chopped (optional)
Directions:
Bun
1. In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into
small pieces and cut into the dry ingredients with a dough paddle attachment on an
electric mixer or a pastry cutter by hand.
2. In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid
mixture to the dry ingredient bowl and mix with the paddle attachment. Add in the
yeast, mixing on medium-high speed until smooth. The dough will be very wet.
3. Meanwhile prepare the topping ingredients and distribute in the bottom of an oiled 8x8
or 9 inch round pan or in the bottom of a large crock pot.
4. If using oven method, preheat oven to 200°F then turn off.
5. Liberally dust a clean counter or pastry mat and your hands with Jules Gluten Free™ all –
purpose flour. Turn the dough out onto the well-floured surface and gently pat into a
rectangle shape, about 1/4 inches thick.
6. Melt butter and mix with remaining crumble ingredients. Spread on top of the dough.
7. Cut the dough in half, leaving two approximately equal squares of dough. Slowly roll the
dough from one end to the other so that the crumble mixture is spiraled inside itself.
Repeat for the other half of the dough, so that you have two long logs or rolled dough.
Slice each log with a knife to form approximately 8-12 rolls in total.
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Oven Method
1. Lay each roll onto the topping-lined pan, spiral-side down. Cover with a sheet of
parchment paper or wax paper and place inside the warmed oven for 25 minutes to rise.
2. After rising, remove the parchment paper and cover the pan with aluminum foil.
3. Turn oven up to 350°F (static) or 325°F (convection)
4. When oven has come to temperature, bake for approximately 25 minutes (remove the
foil after 15 minutes). The rolls will be light brown and have risen nicely. Turn the oven
off and open the door to let the rolls cool slowly for about 5 minutes.
5. Remove from the oven and turn upside down on a plate for another 5 minutes. The rolls
will drop onto the plate and the pan can be removed.
Yield of Recipe:
8-12 Rolls
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Shortcut Amish Friendship Bread
Kitchen Nostalgia from Pinterest
Abigail Johnson
Afterschool Adventures, Juniors
Ingredients:
For the Starter
• 1/3 cups sugar
• 1/3 cups flour
• 1/3 cups lukewarm milk, 90-100°F
(32-38°C)
• 3 teaspoons fresh yeast or 1
teaspoon active dry yeast or 3/4
teaspoons instant yeast
For the Bread
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoons salt
• 3 eggs
• 2/3 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 cup chopped nuts
• 2 apples – peeled, cored, chopped
Directions:
For the Starter
1. In a small bowl combine ingredients for the starter.
2. Place bowl in a warm (not hot) location, free from drafts.
3. Wait for about 10 minutes or until yeast activates – it will become foamy and show signs
of expansion.
For the Bread
1.
2.
3.
4.
5.
Combine together flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, mix together the “starter”, eggs, oil and vanilla.
Stir in sifted ingredients and mix until just blended (do not over mix).
Finally stir in the chopped apples and nuts.
Put batter in a Bundt pan that has been lightly greased and floured and had cinnamon
sugar sprinkled in it.
6. Bake at 350°F preheated oven for 50 minutes.
7. Check for doneness with a toothpick inserted into the center of cake – it has to come
out clean.
Yield of Recipe: 12-16 Slices
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The uses of trade, firm, or corporation names in this cookbook are for the traditional information and convenience
of the reader. Such use does not constitute an official endorsement or approval from the United States Department
of Agriculture, The University of Florida, Institute of Food and Agricultural Sciences (IFAS), or Levy County Extension
of any product or service to the exclusion of others that may be suitable.
Distributed by: University of Florida IFAS Levy County Extension Family Nutrition Program, 625 North Hathaway Avenue, Bronson, FL 32621 – 352-486-5131. The Supplemental Nutrition Assistance (SNAP)
Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-866-762-2237. TTY/TTD/FRS dial 711. This material was funded by
USDA’s Supplemental Nutrition Assistance Program-SNAP. The U.S. Department of Agriculture (USDA) prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, age,
disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, political beliefs, genetic information, reprisal, or because all or part of an individual’s income is derived
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call (866) 632-9992 (Toll-free Customer Service), (800) 877-8339 (Local or Federal relay), (866) 377-8642 (Relay voice users). USDA is an equal opportunity provider and employer. Florida Relay Service/TTY/TTD dial 711
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