Apparently the blog did not post from my cell phone. So here is the Bake off information. We will be having the bake off a week from Sunday.

Please follow the directions to a T or you will not be allowed to participate.

Juniors your choices are
Apple Layer Cake
Chocolate Cake
Lemon Cheese Cake Pie

Cadettes
Chocolate Chip Pound Cake
Novelty Banana Cake
Peach Pie

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

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

Juniors

Lemon Cheesecake Pie

(In disposable pan)

1 graham cracker crust 1 8oz package cream cheese

²/₃cup 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 350^o. 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 350^o for 8 minutes. Reserve 2 tbsp of mixture to sprinkle on top of pie before baking.

DO NOT DECORATE OR CHANGE RECIPE

Cadette

Chocolate Chip Pound Cake

(Serve on plate)

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups (16 ounces) sour cream
2 cups (12 ounces) semisweet chocolate chips
GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips.
Pour into a greased and floured 10-in. bundt pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Remove from the heat; whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

PLEASE DO NOT DECORATE OR CHANGE RECIPE

Cadette

Peach Pie

(Serve in Pan)

Pie Crust:

2 1/4 cups all-purpose flour, plus more for bench and cutters

2 tablespoons sugar

1/4 teaspoon fine sea salt

2 sticks chilled unsalted butter, cut into 1/2-inch cubes

4 tablespoons ice water, plus more as needed

Filling:

10 ripe but firm peaches 1/2 teaspoon ground cinnamon

1 lemon, juiced 1/8 teaspoon or pinch ground nutmeg

1/2 teaspoon almond extract 1/2 teaspoon fine sea salt

2/3 cup all-purpose flour 3 tablespoons butter, cut into small pieces

1 cup sugar 1 egg

Directions – Pie Crust

For the crust: In a food processor, combine the flour, sugar, salt and cold butter.

Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes.

Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate. Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter.

Preheat the oven to 450 degrees F.

For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash.

Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool about 30 minutes before serving.

Please Do Not Decorate or Change the Recipe

Cadette

Novelty Banana Cake

(On disposable plate)

Pans: 9 inch pans (2)

½ cup shortening 1 cup mashed ripe bananas

1½ cups sugar 1 tsp vanilla

3 eggs 2 tsp baking powder

½ tsp baking soda 2 cups sifted cake flour

½ cups buttermilk 1 tsp salt

Using two 9-inch round pans, grease and flour on bottom. Sift flour, then measure. Sift together flour, baking powder, and salt then set aside. Preheat oven to 350^o. Dissolve baking soda in buttermilk. Cream together the shortening and sugar. Add eggs one at a time beating well after each addition. Add buttermilk mixture (with dissolved baking soda) bananas and vanilla. Mix until well blended. Add sifted dry ingredients to banana mixture. Beat at medium speed until well blended. Pour into two 9-inch pans. Bake for 25-30 minutes. Cool before frosting.

Cream Cheese Frosting:

¼ cup soft margarine 1 8oz package cream cheese soft

1 lb box confectioner sugar 1 tsp vanilla

Beat margarine and cream cheese until smooth; add sugar and mix well. Add vanilla and beat until smooth. Stack cake; adding frosting between each layer, on sides and top.

PLEASE DO NOT DECORATE OR CHANGE

Girl Scout Troop #4550.

Friday, January 24, 2014

Cookie Booth Sign ups

Saturday, January 11, 2014

Thinking day

Bake off

Juniors

Chocolate Cake

Ingredients

Directions

Chocolate Chip Pound Cake

(Serve on plate)

Ingredients

Directions

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