As always, I'm trying to make plans for next year. First, I'm planning on going to a bigger fair next year. This has good and bad aspects. Bad-more entries and competition. Good-perhaps the perfect class. I am afterall out for a blue ribbon!
Now I'm going to share my recipes with you. Be sure to pin it!
Apple Walnut Cake-This won 3rd place. I've yet to find the perfect class to enter it in. But when I do, FIRST PLACE ALL THE WAY!
4 cups diced apples
2 cups sugar
2 eggs (well beaten)
½ cup oil
2 teaspoons vanilla extract
1 cup walnuts
2 cups flour
2 tablespoons cinnamon
1 teaspoon salt
4 cups diced apples
2 cups sugar
2 eggs (well beaten)
½ cup oil
2 teaspoons vanilla extract
1 cup walnuts
2 cups flour
2 tablespoons cinnamon
1 teaspoon salt
Preheat oven to 350 degrees (325 for Pyrex). Grease and flour a 9x13 pan; set aside.
Mix sugar with apples in large bowl. Add eggs, oil, vanilla and nuts; mix well. Then add flour, cinnamon and salt. (If batter is too dry, add 1 tablespoon additional oil.)
Pour into pan and bake for 45-60 minutes or until done-when a toothpick is inserted and removed clean.)
Mix sugar with apples in large bowl. Add eggs, oil, vanilla and nuts; mix well. Then add flour, cinnamon and salt. (If batter is too dry, add 1 tablespoon additional oil.)
Pour into pan and bake for 45-60 minutes or until done-when a toothpick is inserted and removed clean.)
English Muffin Bread (makes 4 loaves)-This is the bread that Joe absolutely loves. It won 3rd place in one class and didn't place in the Red Star Yeast class, which was unfortunate. I made a full batch and it just about overflows from my mixer. Mr. Montique really likes it too! He ate a bite or two of the loaf that I was going to send to CB.
5 ½ cups warm water
3 packages Red Star Quick Rise yeast
2 tablespoons salt
3 tablespoons sugar
11 cups flour
5 ½ cups warm water
3 packages Red Star Quick Rise yeast
2 tablespoons salt
3 tablespoons sugar
11 cups flour
Preheat oven to 350 degrees. Grease pans well.
Add all ingredients in order into large bowl. Mix well.
Pour evenly into pans.
Allow to rise to top of pans.
Bake for 35 minutes then brush with melted butter and bake for 10 more minutes or until golden brown.
Allow to cool completely before cutting.
Add all ingredients in order into large bowl. Mix well.
Pour evenly into pans.
Allow to rise to top of pans.
Bake for 35 minutes then brush with melted butter and bake for 10 more minutes or until golden brown.
Allow to cool completely before cutting.
Chocolate Zucchini Cake/Cupcakes-This cake in cupcake form won honorable mention. I iced it with chocolate buttercream frosting which I hate. The cupcakes were pretty rough looking. This cake is incredibly moist but drys out fast. I made it today without the zucchini and it was pretty dry from the start. Apparently, zucchini has a great role in moisturizing.
2 medium zucchini-peeled and grated
8 tablespoons butter, softened
2 ¾ cups flour
¼ cups unsweetened cocoa
1 ¼ teaspoons baking soda
1 teaspoon salt
1 ½ cups sugar
½ cups oil
2 eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 medium zucchini-peeled and grated
8 tablespoons butter, softened
2 ¾ cups flour
¼ cups unsweetened cocoa
1 ¼ teaspoons baking soda
1 teaspoon salt
1 ½ cups sugar
½ cups oil
2 eggs
1 teaspoon vanilla extract
½ cup buttermilk
Preheat oven to 325 degrees. Prepare pans.
Sift flour, cocoa, baking soda and salt into mixing bowl and set aside.
Mix butter and sugar in large bowl with mixer until fluffy. Add oil; mix. Add eggs and vanilla.
Add flour mix and buttermilk in alternating batches.
Add zucchini after squeezing out excess water in a towel.
Sift flour, cocoa, baking soda and salt into mixing bowl and set aside.
Mix butter and sugar in large bowl with mixer until fluffy. Add oil; mix. Add eggs and vanilla.
Add flour mix and buttermilk in alternating batches.
Add zucchini after squeezing out excess water in a towel.
Bake for about 30 minutes in two 9” pans; 20-25 minutes for cupcakes. Makes about 30 cupcakes.
Once cool, remove from pans. Ice with frosting as desired.
Once cool, remove from pans. Ice with frosting as desired.
Peanut Butter Munchies-I made these cookies once and Zach ate them all. Now granted Zach will eat anything but he's not big into sweets. I made them last year and they didn't do great. This year they won second but I felt they were burned/overdone on the bottom. Probably because I used some new cookie sheets which are bright and shiney compared to my normal old ones. I love wedding presents.
1 ½ cups flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
¼ cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
¾ cup powdered sugar
½ cup peanut butter
2 tablespoons granulated sugar
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
¼ cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
¾ cup powdered sugar
½ cup peanut butter
2 tablespoons granulated sugar
Mix flour, cocoa, baking soda in a bowl and set aside.
In a large mixing bowl, beat butter, ½ cup sugar, brown sugar and ¼ cup peanut butter until combined. Add egg, milk and vanilla; mix well. Add flour mixture. Form 32 balls (1 ¼ “) and set aside.
In a medium bowl, mix powered sugar and ½ cup peanut butter until smooth. Form 32 balls (3/8”).
Preheat oven to 350.
Flatten chocolate ball and lay peanut butter ball on top. Fold the chocolate dough over to completely cover. Reroll. Repeat with remaining balls.
Place two inches apart on ungreased cookie sheet. Lightly flatten using a glass dipped in the 2 tbsp sugar.
Bake for 6-8 minutes or until just set and surface is slightly cracked. Let stand for 1 minute then remove from cookie sheet.
In a large mixing bowl, beat butter, ½ cup sugar, brown sugar and ¼ cup peanut butter until combined. Add egg, milk and vanilla; mix well. Add flour mixture. Form 32 balls (1 ¼ “) and set aside.
In a medium bowl, mix powered sugar and ½ cup peanut butter until smooth. Form 32 balls (3/8”).
Preheat oven to 350.
Flatten chocolate ball and lay peanut butter ball on top. Fold the chocolate dough over to completely cover. Reroll. Repeat with remaining balls.
Place two inches apart on ungreased cookie sheet. Lightly flatten using a glass dipped in the 2 tbsp sugar.
Bake for 6-8 minutes or until just set and surface is slightly cracked. Let stand for 1 minute then remove from cookie sheet.
Makes 32 cookies.
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