Goshen News, Goshen, IN

Life

August 5, 2013

Senior citizens bake their way to top of cookie contest

The Elkhart County 4-H Fair, Home & Family Arts Department held its Senior Citizens’ Cookie Special Contest July 23. Eight participants entered a total of 20 recipes within the three categories of bar cookies, dropped and formed.The winners are:First place — BarsJeanne Raska, ElkhartMaraschino Cherry BarsCrust:2 cups all-purpose flour1/2 cup sugar3/4 cup butter, softenedFilling:2 eggs, slightly beaten1 cup firmly packed brown sugar1/3 cup flour1 1/2 tsp. baking powder1/2 tsp. salt1/2 tsp. vanilla1 (10-oz.) jar maraschino cherries, drained & chopped (reserve juice)1/2 cup chopped walnutsFrosting:2 T. butter, softened2 1/2 cups powdered sugar3 to 4 T. reserved cherry juice3 to 4 T. flaked coconutHeat oven to 350 degrees. In large bowl combine first three ingredients, blend until crumbly. Press mixture into ungreased 13-by-9-inch pan. Bake at 350 for 12 to 15 minutes, until lightly brown. In small bowl, combine all filling ingredients; mix well. Pour over crust. Bake at 350 for 25 minutes. Cool. In small bowl, combine all frosting ingredients except coconut. Beat until light and fluffy. Spread frosting over cooled bars, sprinkle with coconut.

Second place — BarsFlo Helbling, GoshenTasty Banana Bars1 (18.25-oz.) pkg. yellow cake mix1 1/4 cup sliced ripe bananas1 cup buttermilk1/4 cup cold coffee2 eggsFrosting:1 1/3 cup powdered sugarDash of salt1 T. butter, softened2-3 T. cold coffeePreheat oven to 350 degrees. Grease a 15-by-10-inch jelly roll pan. In a large bowl, combine all bar ingredients and use low speed on mixer until moistened. Pour into prepared pan. Bake for 25 to 30 minutes or until light golden brown. You may want to double the frosting if you prefer a thicker layer.

Third place — BarsCarol AnglemyerChocolate Caramel Bars2 1/4 cups all-purpose flour, divided2 cups quick-cooking oats1 1/2 cups packed brown sugar1 tsp. baking soda1/2 tsp. salt1 1/2 cups cold butter or margarine2 cups (12-oz.) semisweet chocolate chips1 cup chopped pecans1 (12-oz.) jar caramel ice cream toppingIn a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13-by9-by-2-inch baking pan. Bake at 350 degrees for 15 minutes. Sprinkle with the chocolate chips and pecans. Whisk the caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting. Yield: about 4-1/2 dozen.

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