2005 Baking Contest Recipes


Fall Apple Dip - Beginning
1- 3 ounce package cream cheese, room temperature
¾ cup salted peanuts, chopped
Golden Delicious Apples
¾ cup brown sugar
1 teaspoon vanilla
orange juice

1. Cream together all ingredients except apples and orange juice.
2. Wash and slice apples; dip in orange juice.
3. Drain.
4. Arrange in concentric circles on pretty plate and place the dip in the center of a bowl.

5. Sprinkle additional chopped peanuts on top of dip.

Carrot and Zucchini Bars-Intermediate
¾ cup all-purpose flour
½ cup shredded zucchini
⅓ cup packed brown sugar
¼ cup raisins
½ teaspoon baking powder
¼ cup chopped walnuts
¼ teaspoon ground ginger
¼ cup cooking oil
1/8 teaspoon baking soda
2 tablespoons honey
1 slightly beaten egg
½ teaspoon vanilla
¾ cup shredded carrot


1. Preheat oven to 350 degrees.
2. Sift flour, baking powder, ginger, and baking soda into a large mixing bowl. Add brown sugar.
3. In a medium mixing bowl stir together egg, carrot, zucchini, raisins, walnuts, oil, honey, and vanilla.
4. Add carrot mixture to flour mixture, stirring just till combined.
5. Spread batter in an ungreased 8x8x2-inch baking pan.
6. Bake about 25 minutes or till a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.
Yield: 18 bars.

Pizza Dough-Senior
1 1/8 teaspoons active dry yeast
½ teaspoon salt
½ cup warm water (105 degrees to 115 degrees)
½ cup pizza sauce
1 ¼ cups all-purpose flour sliced pepperoni
1 tablespoon vegetable oil grated mozzarella cheese
½ teaspoon sugar

1. Preheat oven to 425 degrees.
2. Lightly grease cookie sheet.
3. Dissolve yeast in warm water in medium bowl.
4. Stir in flour, oil, sugar, and salt; beat vigorously 20 strokes.
5. Let rest about 5 minutes.
6. Pat dough into a 10 ½-inch circle.
7. Spread pizza sauce over dough.
8. Top with pepperoni and cheese.
9. Bake 20 to 25 minutes until cheese is light brown.

Yield: 1 pizza.

2003 Baking Contest Recipes

Jamaican Buns -Beginning

1 3/4 cups flour

1/2 Cup margarine

1/4 cup sugar

1 large egg

1 teaspoon baking powder

1/3 cup milk

1/4 teaspoon salt

1/2 cup raisins

1/2 tablespoon lemon extract

1/2 cup shredded coconut

1. Preheat oven to 350 degrees.

2. In a mixing bowl, combine flour, sugar, baking powder, salt, and lemon extract.

3. Cut in butter until mixture is crumbly in texture.

4. Beat egg with milk and add to flour mixture.

5. Blend until just moistened. Do not over mix.

6. Add raisins and coconut and mix again, just enough to blend.

7. Using an ice-cream scoop or tablespoon, portion dough onto a greased cookie sheet.

8. Bake for about 25 minutes. Buns should be golden brown and firm to touch.

Yield: one dozen buns.



Wbole Wheat Biscuits -Intermediate

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup whole wheat flour

1/2 cup shortening

2 tablespoons sugar

1 egg

1 tablespoon baking powder

1/2 cup milk

1/2 teaspoon cream of tartar

1 tablespoon butter, melted

1. Preheat oven to 450 degrees.

2. In a bowl, combine flours, sugar, baking powder, cream of tartar and salt.

3. Cut in shortening until mixture resembles coarse crumbs.

4. Beat egg and milk; stir into dry ingredients until a ball forms.

5. Turn onto a floured surface; knead 5-6 times.

6. Roll to Y2-inch thickness; brush with butter .

7. Cut with a 2-inch biscuit cutter .

8. Place on an ungreased baking sheet.

9. Bake for 10-12 minutes or until golden brown.

Yield: one dozen biscuits.



Sweet Turnovers -Senior

1 cup flour

1/4 cup shortening

1 teaspoon baking powder

3-4 tablespoons ice water

1 tablespoon sugar

1 tablespoon milk

1/4 teaspoon salt

1/2 cup fruit preserves

1. Preheat oven to 400 degrees.

2. Combine dry ingredients in medium-size bowl

3. Cut in shortening until size of small peas. Add ice water. Mix with fork until dough forms.

4. Divide dough into 6 even-sized balls. Roll on floured surface into 3 to 4 inch circles, 1/8 inch thick.

5. Place spoonful of preserves on each round. Moisten edges; fold over to make half moon. Press edges with fork to seal.

6. Brush tops of turnovers with milk.

7. Bake for 15 minutes or until golden brown.

Yield: 6 turnovers.

Recipes researched and compiled by Amanda Conklin, Fairborn Jr. Farmers