- Magill students bring it to school and give it to Ginger Reid (teacher)
- Bring it by my house in Snellville
- you can email me your initial order (and give me your forms on Feb 4th)
Below is the bake off info. remember to follow the directions word for word. Gabby did the cream cheese pound cake as a trial run tonight for fun. It was very good, so parents come on down to judge at our first meeting.. 330 will be the judging time and eating time..
please remember to bring 11 dollars if you are going to the circus. I will have permission slips for everyone as well. Plans are to get there at 630 so we can go to the floor show before the circus.
Now Bake Off info:
if you are a Brownie you can make one of the following three items. Bring it to the 1st FEB meeting for judging.
2011 /12 – BROWNIE LEVEL
Cream Cheese Pound Cake
(Serve on disposable plate)
Ingredients: Small amount of vegetable shortening and flour for preparing pan
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, chilled, cut into 1 inch pieces
1 (8 ounce) package cream cheese, chilled, cut into 1 inch pieces
2¾ cups granulated sugar
6 large eggs, room temperature
4 teaspoons pure vanilla extract
Topping:
1 to 2 teaspoons confectioners (powdered) sugar
Directions:
Preheat oven to 300 degrees F. Prepare one 10 inch Angel Food Cake pan (Bundt pan) lightly grease the pan with shortening and dust with flour.
In a medium mixing bowl, combine flour, baking powder, and salt; whisk together to mix. Set aside.
In a medium mixing bowl, combine flour, baking powder, and salt; whisk together to mix. Set aside.
In a large bowl with electric mixer, cream the butter, cream cheese, and sugar until light and fluffy. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until well blended.
Bake:
Bake:
Spoon the batter into the prepared Bundt pan and smooth the surface with the back of a large spoon. Bake 1 hour 15 minutes to 1½ hours or until a long toothpick inserted in the center comes out clean. Cool on wire rack for 10 to 15 minutes then remove cake from pan and place on a wire cooling rack to let cool.
Topping: Before serving dust the top of cake with confectioner’s sugar.
Topping: Before serving dust the top of cake with confectioner’s sugar.
PLEASE DO NOT DECORATE OR CHANGE ANY RECIPE
2011 /12 – BROWNIE LEVEL
Lemon Poppy Seed Bread
(Serve on disposable plate)
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
2 large eggs
1 cup buttermilk, chilled
½ cup unsalted butter, melted and cooled
1 teaspoon pure lemon extract
2 teaspoons grated lemon zest (about 1 lemon)
2 tablespoons poppy seeds
Directions:
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour.
Batter:
In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, combine sugar, eggs, buttermilk, melted butter, lemon extract, lemon zest, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended.
Bake:
Bake:
Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes.
Serve on disposable plate
PLEASE DO NOT DECORATE OR CHANGE ANY RECIPE
****** MOMS – YOU MAY HELP WITH THE ZEST FROM LEMONS *******
2011 / 12 – BROWNIES
Blondies
9 x 9 x 2 inch pan (disposable) – serve in pan
Ingredients:
Small amount of vegetable shortening for preparing pan
1/3 cup unsalted butter, room temperature
1 teaspoon baking powder
¼ teaspoon salt
1 cup white chocolate chips
½ cup macadamia nuts, coarsely chopped
½ cut toasted sweetened coconut
¾ cup firmly packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
Directions:
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan; lightly grease the pan with shortening.
In a large mixing bowl, combine butter and brown sugar; use an electric mixer or wooden spoon and beat together until mixture appears light and fluffy. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking powder, and salt; stir until well mixed. Add white chocolate chips, nuts, and coconut; stir until mixed.
Bake:
In a large mixing bowl, combine butter and brown sugar; use an electric mixer or wooden spoon and beat together until mixture appears light and fluffy. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking powder, and salt; stir until well mixed. Add white chocolate chips, nuts, and coconut; stir until mixed.
Bake:
Spread the dough evenly in the baking pan. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Leave cookie in pan to cool; place baking pan on a wire cooling rack to cool.
Keep in pan, do not cut
2011 -12 - Juniors
Chocolate Cake
(On disposable Plate)
Ingredients
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups white sugar
- 1/2 cup milk
- 1 tablespoon distilled white vinegar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 6 tablespoons butter
- 4 tablespoons milk
- 3 tablespoons unsweetened cocoa powder
- 3 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Directions
Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa. Remove from heat and add flour, sugar, 1/2 cup milk and vinegar. Mix well. Then add: eggs, baking soda and 1 teaspoon vanilla.
Mix well until lumps are gone. Pour into greased 9 x 13 inch pan. Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.
To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or oleo, 4 tablespoons milk and cocoa. Bring to rolling boil. Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla. Beat until smooth. Spread on cooled cake.
DO NOT DECORATE OR CHANGE RECIPE
2011- 12 -Juniors
Apple Layer Cake
(On disposable plate)
3 cups of all-purpose flour 3 large eggs
2 cups sugar 3 cups peeled, cored and chopped
1 teaspoon of baking soda (Braeburn apples (about 3 large)
1 teaspoon of ground cinnamon 1 cup of chopped pecans
½ teaspoon salt 1 teaspoon vanilla extract
¼ teaspoon of allspice
1 cup of vegetable oil
Cameral buttercream (recipe follows)
Preheat oven to 350 degrees. Spray 3 – 9 inch round cake pans with nonstick baking spray with flour
In a large bowl combine flour, sugar, baking soda, cinnamon, salt and allspice.
Add oil, eggs, and vanilla. Beat at medium low speed with a mixer until smooth.
Add chopped apples and pecans, beating until combined. Spoon batter evenly into prepared pans and bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Spread caramel buttercream between layers and on top and sides of cake.
Caramel Buttercream
(Makes about 4 ½ cups
1 cup butter, softened
½ cup caramel ice cream topping
6 cups confectioner’s sugar
In large bowl, beat butter and caramel topping at medium speed with a mixer until combined. Gradually add confectioners’ sugar, beating until smooth.
Serve on disposable plate
DO NOT DECORATE OR CHANGE RECIPE
2011-12 - Juniors
Lemon Cheesecake Pie
(In disposable pan)
1 graham cracker crust 1 8oz package cream cheese
2/3 cup milk 2 tbsp butter
¼ cup lemon juice ½ cup sugar
2 tsp grated lemon peel 1 egg
2 tbsp flour
Cream the cream cheese and butter. When soft, add sugar and egg. Mixing well. Add flour and milk. Stir in lemon juice and peel. Pour into graham cracker pie shell. Sprinkle graham cracker crumbs on top and bake for 35 minutes at 350o. Chill before serving. Serve in pan.
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Crust:
16 graham crackers, crushed ¾ cup butter, softened
3 tbsp sugar (Reserve 2 tbsp of mixture for sprinkles)
Combine graham cracker crumbs, butter and sugar in a bowl, mixing well. Press by hand into 9-inch pan. Bake at 350o for 8 minutes. Reserve 2 tbsp of mixture to sprinkle on top of pie before baking.
PLEASE DO NOT DECORATE OR CHANGE ANY RECIPE
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