Goshen News, Goshen, IN

August 5, 2013

Senior citizens bake their way to top of cookie contest

Goshen News

---- — 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.

First place — DropCherylynn Boyd, CulverCalifornia Orange Chocolate Chip Cookies3 cups of flour1 tsp. salt1 tsp. baking soda2/3 cup finely ground walnuts1 cup margarine1 cup dark brown sugar, firmly packed3/4 cup white sugar2 large eggs2 tsp. real vanilla extract1 T. fresh orange juice1 1/2 T. of finely grated orange peel/zest3 cups (18-oz.) semisweet chocolate chips1 1/2 cups of coarsely chopped pecans or walnutsSift together flour, salt and baking soda. Mix in ground walnuts and set aside. In large mixing bowl, cream margarine with both sugars until light and fluffy. Add the two eggs, vanilla, orange juice and zest and beat until smooth. Add sifted ingredients and completely blend; can use electric mixer. Add chips and nuts and blend together.Refrigerate dough about 30 minutes then preheat oven to 350 degrees. Form dough into walnut-size ball and drop on parchment lined sheets. Bake 10 to 12 minutes or until light golden brown. Cookies will be cake-like and soft. Keep dough refrigerated while the other cookies are baking. Let cool on pans a few minutes before transferring to wire rack to cool completely. Makes about 4 1/2 dozen.

Second place — DropCrisp German Chocolate Toffee CookiesCarol Anglemyer, Goshen1 cup butter, softened (no substitutes)1 cup shortening2 1/2 cups sugar1/2 cup packed brown sugar1 (4-oz.) pkg. German sweet chocolate, melted4 eggs2 tsp. water2 tsp. vanilla extract6 1/2 cups all-purpose flour2 tsp. baking soda1 1/2 tsp. salt1 1/2 cups English toffee bits or almond brickle chips1 1/2 cups chopped walnutsIn a mixing bowl, cream butter, shortening and sugars. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and walnuts. Drop by tablespoonsful 2 inches apart onto greased baking sheets. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Remove to wire racks to cool. Yield: 13 dozen.

Third place — DropRoberta Bain, South BendCoconut Cherry Cookies2 1/2 cups cake flour1 tsp. baking powder1 tsp. salt1 cup butter1 cup sugar1 tsp. almond extract2 eggs2 cups flaked coconut1 cup chopped walnuts1/2 cup Maraschino cherries (cut into small bits)Sift together flour, baking powder and salt. Beat butter and sugar until fluffy. Add almond extract. Beat in eggs. Add flour mixture to eggs, butter, sugar and almond extract. Mix well and fold in coconut and chopped walnuts. Drop mixture by teaspoonful onto greased cookie sheet. Press several cherry bits onto each cookie. Bake at 350 degrees about 10 minutes or until just lightly browned. Makes about 50 cookies.

First place — FormedRoberta Bain, South BendRaspberry Hearts2 1/2 cups flour1 tsp. salt1 cup shortening1 egg yolkMilk1/2 cup raspberries, plus 10 fresh raspberries1/4 cup whipped cream cheese1 T. honey1 T. milk1 1/2 cups powdered sugarCombine flour and salt; cut in shortening. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well; stir into flour mixture. On floured surface, roll dough and using heart-shaped cookie cutter, cut out 20 heart shapes.Preheat oven to 400 degrees.In a bowl, mash together the 1/2 cup raspberries, whipped cream cheese and honey. Top 10 heart shapes with 2 tsps. each of the raspberry mixture, leaving a 1/4-inch inch border. Lightly brush the borders with water. Cover with remaining hearts. Using a fork, gently press down on edges to seal. With a toothpick, poke holes in each cookie. Place cookies on parchment lined baking sheet. Bake for 20 minutes.Meanwhile, place 10 remaining raspberries in a strainer set over a bowl. Press down on raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled cookies.

Second place — FormedMargaret Prough, GoshenFruit Filled Spritz Cookie1 1/2 cups chopped dates1 cup water1/2 cup sugar2 tsp. orange juice1 cup Maraschino cherries, chopped1/2 cup flaked coconut1/2 cup ground nuts1 cup butter, softened1 cup sugar1/2 cup brown sugar, packed3 eggs1/2 tsp. almond extract1/2 tsp. vanilla4 cups flour1/2 tsp. baking soda1/2 tsp. saltIn pan, combine dates, water, sugar and orange juice and bring to a boil, stirring constantly. Reduce heat, cook/stir 8 minutes or until thickened. Cool completely. Stir in cherries, coconut and nuts. In separate bowl, cream butter and sugars. Beat in eggs and flavorings. Combine flour, soda and salt and add to creamed mixture. Using a cookie press with a bar disk, press 12-inch long strips of dough onto ungreased sheet. Spread fruit filling over dough. Press another strip over filling. Cut into 1-inch pieces (no need to separate pieces). Repeat with remaining dough and filling. Bake at 375 degrees for 12 to 15 minutes or until edges are golden. Recut into pieces if necessary. Remove to wire racks to cool. Dust with powdered sugar.

Third place — FormedGail Janssen, GoshenCream Filled Oatmeal Cookies1 1/2 cups margarine or shortening2 cups flour1 tsp. salt1/2 tsp. nutmeg2 tsp. vanilla4 eggs3 cups brown sugar1 1/2 tsp. baking soda4 cups quick oats2 tsp. cinnamonFilling:2 cups powdered sugar3/4 cup melted butter1 tsp. vanillaMix all ingredients together. Roll into walnut-size ball shapes and flatten slightly with floured fingers on cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Mix filling ingredients and spread filling between two cookies.