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Published: May 12, 2008 11:09 am
Winners announced at MayFest Baking Contest
Cinnamon rolls take the grand prize
SHIPSHEWANA, Ind. — Grand prize winners in the Shipshewana May Fest Baking Contest included Marlene Miller in the adult category with her apple cinnamon rolls and Kelsey Carmack in the youth category with oatmeal peanut butter cookies.
First-place winners are also listed.
Youth, 6 to 14
Cookies: Oatmeal peanut butter cookies, Kelsey Carmack
Quick breads: Morning glory muffins, Lori Miller
Open class: Granola bars, Regina Miller
Adult, 15 and older
Cakes: Black forest cake, Ariel Kauffman
Yeast products: Butter horn buns, Marlene Miller
Sweet dough: Apple cinnamon rolls, Marlene Miller
Breads: Molasses swirl bread, Marlene Miller
Two-crust pies: Raspberry pie, AnnaMae Yoder
One-crust pies: Sour cream black raspberry pie, Marlene Miller
Open class: Chocolate scotcheroos, Orva Beechy
Apple Filled Rolls
1/2 c. sugar
3 Tbl. veg. oil
2 Tbl. yeast
1 1/2 c. hot water
1/2 c. warm water
2 tsp. salt
2 beaten eggs
6 to 7 c. flour
1 pkg. instant pudding
1 1/2 c. apple pie filling
Put sugar, salt and oil in large bowl. Add 1 1/2 c. hot water. Cook to lukewarm. Dissolve yeast in warm water. When first mixture has cooled, add yeast and beaten eggs then add instant pudding and flour. Mix well. Set in refrigerator overnight. Roll out and spread pie filling on. Roll up and cut into 1 inch pieces. Let rise until double. Bake at 375 degrees until golden brown.
Icing
1/2 c. butter
1/4 c. cream
1 c. brown sugar
2 c. powdered sugar
1/2 tsp. carmel flavoring
dash salt
Melt butter and sugar together and boil for 2 minutes stirring constantly. Add cream, then heat until boiling. Add powdered sugar, salt and carmel flavoring. Drizzle on rolls.
— Marlene Miller
Peanut Butter Cookies
1 cup white sugar
1 cup brown sugar
1 cup butter
1/4 cup peanut butter
2 eggs
1 tsp. vanilla
1/2 tsp. maple flavoring
1 1/2 cup flour
1 1/2 cup oats
1 tsp. baking soda
1 tsp. salt
6 oz. chocolate chips
6 oz. butterscotch chips (optional)
Cream butter, sugars and peanut butter in large mixing bowl. Add eggs, vanilla and maple. Mix flour, baking soda and salt. Add to dough mixture. Add oats and chips. Stir well. Drop by cookie scoop or rounded teaspoon onto cookie sheet. Bake at 375 degrees for 9 to 12 minutes or until brown. Makes three dozen or more.
— Kelsey Carmack
Butter Horns
1 Tbl. yeast
1/2 c. warm water
1 Tbl. sugar
1 tsp. baking powder
1 c. milk
1/3 c. margarine
1/3 c. sugar
dash of salt
2 beaten eggs
4 1/2 c. flour
Dissolve yeast in warm water. Add sugar and baking powder. Let stand for 20 minutes. Scald milk, margarine, sugar and salt. Cool, then add eggs. Add to yeast mixture. Mix in flour. Cover and refrigerate overnight. Then divide dough into three parts, roll out like a pie crust. Cut into 8 pieces and roll each piece starting at wide edge. Let rise 2 hours. Bake at 375 degrees for 8 to 10 minutes. For golden brown butter horns, brush with 1 egg beaten before baking.
— Marlene Miller
Sour Cream Black Raspberry Pie
1 c. flour
1/2 c. sugar
1/4 c. marg. or butter
2 1/2 c. pie filling
1 c. sour cream
3 oz. cream cheese
1 tsp. vanilla
1/2 c. sugar
3 Tbl. flour
Mix flour, sugar and butter together and press three-fourths of crumbs in pie crust at bake at 350 for 10 minutes. Then put pie filling on top of crumbs. Pour sour cream mixture on top of pie filling and sprinkle rest of crumbs on top. Bake at 375 degrees for 25 to 30 minutes.
Pie crust
6 c. pasty flour
1 Tbl. sugar
1 tsp. salt
2 c. shortening
Mix together well then beat together 1 egg, 1/2 c. water and 1 Tbl. vinegar and add to crumbs. Stir together until it clings together.
— Marlene Miller
Chocolate Scotcheroos
Cook 1 c. sugar and 1 c. light corn syrup in 3 quart saucepan over medium heat until mixture begins to bubble. Remove from heat. Stir in 1 c. peanut butter. Mix with 6 c. Rice Krispies and press in buttered pan. Melt 6 oz. chocolate chips and 6 oz. butterscotch chips. Spread over Rice Krispies mixture.
— Orva Beechy
Morning Glory Muffins
2 1/2 c. flour
3 tsp. cinnamon
1/2 tsp. salt
3/4 c. applesauce
1 tsp. vanilla
1 med. apple, peeled & grated
1 (8 oz.) can crushed pineapple, drained
1 1/4 c. sugar
2 tsp. soda
3 eggs
1/2 c. vegetable oil
2 c. grated carrots
1/2 c. flaked coconut
1/2 c. raisins
1/2 c. chopped nuts (optional)
In a large bowl, combine flour, sugar, cinnamon, soda and salt. In another bowl, combine eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. (Batter will be thick.) Stir in carrots, apple, pineapple, coconut, raisins and nuts. Fill greased or paper-lined muffin pans two-thirds full. Bake at 350 degrees for 20 to 24 minutes or until a toothpick comes out clean. Cool 5 minutes before removing before removing from pans. Makes two dozen.
— Lori Miller
Granola Bars
1 1/2 lbs. marshmallows
1/4 c. butter
1/4 c. oil
1/2 c. honey
1/4 c. peanut butter
8 c. Rice Krispies
2 c. oatmeal
1 c. crushed peanuts
1 c. graham crackers
1 c. chocolate chips or M&Ms
Melt marshmallows with butter and oil until melted. Add honey and peanut butter. Stir to dissolve. Add Rice Krispies, oatmeal, peanuts, graham crackers and chocolate chips. Press into greased cookie sheet.
— Regina Miller
Black Forest Cake
1 slightly beaten egg
1 2/3 c. sugar
1 1/2 c. milk
3 squares unsweetened chocolate, cut up
1 3/4 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1/2 c. shortening
1 t. vanilla
2 eggs
Grease and lightly flour two 9-by-12-inch round baking pan. Combine beaten egg, 2/3 sugar, 1/2 c. milk and chocolate. Cook and stir until mixture just boils; cool. Combine flour and 1/2 t. salt. Beat shortening 30 sec. Add remaining 1 c. sugar and vanilla; beat until fluffy. Add the 2 eggs, one at a time, beating 1 minute after each. Add dry ingredients and remainder of 1 c. milk alternately to beaten mixture, beating after each addition. Stir in chocolate mixture. Turn into pans. Bake in a 350 degree oven for 25 to 30 minutes.
Cherry Filling
1 16 oz. can dark sweet cherries, reserving 1/2 c. syrup
1/3 c. Kirsch or cherry liqueur (I used Merlot because I couldn’t find the others)
4 t. cornstarch
Halve cherries and pour liqueur over; let stand 2 hours. Combine cornstarch and reserved cherry syrup; add cherry-liqueur mixture. Cook and stir till bubbly. Cook and stir 2 minutes more. Cool, cover and chill.
Golden Butter Frosting
1 c. butter
4 1/2 c. powdered sugar
3 egg yolks
Beat butter until fluffy. Beat in 2 1/4 c. sugar until smooth. Add egg yolks, beat until mixture is fluffy. Add 2 1/2 c. sugar, beating till smooth.
— Ariel Kauffman
Molasses Swirl Bread
>White part
1/8 c. white sugar
1/8 c. brown sugar
1/8 c. honey
1/8 c. oil
1/8 c. shortening
1 1/2 tsp. salt
1 c. hot water
1/2 cup.. warm water, 3 tsp. yeast, 1 tsp. sugar
3 1/4 to 4 c. white flour
Molasses part
1/8 c. white sugar
1/8 c. brown sugar
1/8 c. molasses
1/8 c. oil
1/8 c. shortening
1 1/2 tsp. salt
1 c. hot water
1/2 c. warm water, 3 tsp. yeast, 1 tsp. sugar
1 1/2 c. w.w. flour
2 to 2 1/2 c. white flour
Mix first six ingredients together then add hot water. Let cool.
Mix water, yeast and sugar together until dissolved. Add to cooled mixture. Then add flour. Let rise 50 minutes, punch down. Let rise 45 minutes. Divide each in three parts. Roll out and put a molasses part in white. Press together and roll up. Let rise 1 to 1 1/2 hours. Bake at 350 degrees for 25 minutes. Butter tops and cool, then put in bags.
— Marlene Miller
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