Montana State Fair

 

 

Montana Wheat Barley Bread Baking Contest

Sourdough Bread

Seven Flour, Multi-grain Honey and Molasses Buttermilk Sourdough with Smoked Gouda Cheese

Yield: 1 large loaf; 2 small loaves

Starter Ingredients:

• ½ c. Whole wheat flour
• ½ c. Barley four
• 1 ½ tsp dill pickle juice
• 1 ½ tsp buttermilk
• 7 Tbsp. warm water
• 1 ¼ tsp yeast
• ½ tsp sugar

Dough Ingredients:

• ¼ c. rolled oat flakes
• ¼ c. rolled Kamut flakes
• ¼ c. spelt flakes
• ¼ c. barley pearls
• 1 c. boiling water
• 1 ¼ c. bread flour
• 2/3 c. whole wheat flour
• 2/3 c. barley flour
• 2/3 c. Kamut flour
• 2/3 c. Spelt flour
• 2/3 c. dark rye flour
• 1/3 c. vital wheat gluten flour
• 1 oz smoked gouda cheese, finely grated
• 2 tsp kosher salt
• 2 Tbsp honey
• 2 Tbsp molasses
• 2 Tbsp butter, softened
• 1/3 c. water, warm
• 1 c. buttermilk
• Sesame seeds, flax seeds, poppy seeds to taste for garnish
• Egg wash

Starter Directions:

1. Mix yeast, sugar, and wet ingredients together in a small bowl.
2. Combine flours in another large bowl (large enough to hold ingredients as starter expands).
3. Add wet ingredients to dry, mix well to form a sticky sponge.
4. Cover bowl allowing room for mix to rise and breathe. Let starter sit for 24-48 hours.

Dough Directions:

1. Combine the rolled oat flakes and barley pearls in a small bowl and cover with boiling water. Allow to soak for 20 minutes.
2. In a large bowl combine the seven flours, the Gouda cheese, and the salt. Mix well to combine.
3. In a 2 cup measuring bowl add honey, molasses, butter, water, and buttermilk. Heat in microwave for 30 seconds to warm slightly, until butter is melted. Stir to combine all ingredients well.
4. Add soaked flake mix (oat flakes, barley pearls, and water from step 1) into mixing bowl with dough hook, then add wet ingredients (from step 3).
5. Add flour to the bowl (from step 2).
6. Mix on low speed for 3 minutes until dough comes together well. Increase speed to medium and knead dough for 5-6 minutes. Remove slightly sticky dough from the mixing bowl, forms into a ball and return to the flour bowl, cover and let rest for one hour.
7. After one hour, remove the risen dough to a lightly floured counter and punch down. Form the dough into a one large loaf or divide to make two loaves in pans or free-standing loaf.
8. Allow dough to rest again about 40 minutes until it has risen nicely.
9. Heat oven to 350°F.
10. When oven is ready, score the top of loaf and carefully egg wash the loave and sprinkle with the seeds to taste.
11. Bake loaves in the oven for 19 minutes and rotate the loaves to bake for another 18 minutes. Remove from the oven and remove loaves from pans and place on wire rack to cool.
12. Check temperature of the loaves, the center should be at least 190°F.
13. Let cool for at least 2 hours before slicing.

NOTE:

If baking in Dutch oven, place baking vessel in oven before preheating and allow 15 more minutes after oven comes to temperature before removing vessel. Remove vessel from oven, remove lid and carefully place dough in vessel. Cover and bake for 25 minutes and then remove lid and bake for 10 minutes longer. Enjoy!

Whole Wheat Sourdough Dill Bread

Yield: 2 rounds

Starter Ingredients:

• 2 cups water
• 2 cups whole wheat flour

Put in glass jar and allow to sit for one week and stir occasionally. Keep in refrigerator between uses. After using starting in recipe, replenish with equal amounts of flour and water.

Dough Ingredients:

• ¾ cup sourdough starter
• 4 Tbsp butter or margarine, melted
• 3 Tbsp honey
• ¼ c. dill seed
• 2 tsp. dehydrated minced onion
• 1 tsp salt
• 2 eggs, slightly beaten
• 1 cup white flour
• 3 – 3 ½ cups whole wheat flour

Instructions:

1. Preheat oven to 400°F.
2. In a bowl add ¾ cup starter, butter, honey, dill, onion, and eggs. Mix well.
3. Mix the two flours and salt together in separate bowl. Add to the wet mixture. Stir until combined.
4. Stir in remaining flour to make a dough. Mix well with hands.
5. Place in large, greased bowl and cover with a clean towel. Let rise in a warm place until doubled.
6. Turn the dough onto lightly floured board, stretch and fold several times. Cut in half and shape.
7. Place on greased sheet pan.
8. Cut several slits on top.
9. Put pan of water on bottom oven rack while baking.
10. Bake for 20 – 25 minutes. Allow to cool.

Dill Pickle Whole Wheat Sourdough Bread

Yield: 1 loaf

Ingredients:

• 4 c. whole wheat flour
• 1 c. white whole wheat flour
• 1 c. sourdough starter
• 1 Tbsp. salt
• ¼ c. olive oil
• ¾ cup pickle juice (dill pickles)
• 1 ½ c water
• ½ c. dices dill pickles

Directions:

1. Mix both flours and salt together.
2. Add sourdough starter, olive oil, pickle juice and water.
3. Mix together, knead, and let rise.
4. Add in diced dill pickles.
5. Form into shape and let rise until doubled in size.
6. Bake for at 425°F for 25-30 minutes.

Rosemary, Sourdough, Whole Wheat Bread

Yield: 2 loaves

Starter Ingredients:

• 1 ¼ c. yeast
• ½ c. warm water
• 2 cups flour
• 2 cups water
• 2 Tbsp. sugar

Starter Directions:

1. Mix yeast with ½ cup warm water to dissolve.
2. Combine flour, remaining water, and sugar. Mix and place in a one-gallon container.
3. Add yeast to mixture.
4. Cover with cheesecloth and let stand in a warm place for 2 days.

Dough Ingredients:

• 8 cups whole wheat flour
• 1 c. sourdough starter
• 3 tsp salt
• 3 c. water
• ½ c. dry milk
• ½ c. molasses
• ½ Tbsp. rosemary
• ½ c. cheddar cheese

Directions:

• In large bowl combine 4 cups flour, dry milk, and salt.
• Combine water, molasses, sourdough starter and oil. Heat until warm (100°F - 105°F). Add to flour mixture.
• Beat for 3 minutes at medium speed. Add remaining flour to make dough and knead.
• Add rosemary. Let rise.
• Shape into loaves.
• Let rise second time.
• Bake at 375°F for 40 minutes.

Whole Wheat Sourdough Pizza Bread

Yield: 1 loaf

Starter Recipe:

• 2 cups warm water
• 2 cups flour
• 2 Tbsp. yeast
• 1 tsp sugar

Starter Directions:

1. Mix in glass jar and let sour for 3-4 days. Keep in refrigerator after first few days. Use at least once a week.

Dough Recipe:

• 1 c. sourdough starter
• ½ c. lukewarm water
• ½ c. pizza sauce
• 3 c. whole wheat flour
• 1 tsp salt
• 2 Tbsp. vegetable oil
• 2 tsp dried basil
• ½ c. shredded mozzarella cheese
• ¼ c. chopped pepperoni

Directions:

1. Mix sourdough starter, water, pizza sauce, four, salt, vegetable oil and basil to form a dough.
2. Knead until stiff and slightly sticky.
3. Add in pepperoni and cheese and knead into dough.
4. Let dough rise overnight.
5. Form into loaf pan and let rise until doubled.
6. Bake at 350°F for 25-30 minutes or until light brown on bottom.

Herb Whole Wheat Sourdough Bread 406 Style

Yield: 1 loaf

Starter Recipe:

• 60 g (1/2 c.) whole wheat flour
• 60 g (1/2 c.) water

FEEDING the starter (day 3-7)

• 60 g (1/2 c.) whole wheat flour
• 60 g (1/2 c.) water

Starter Directions:

1. Begin by removing and discarding about half of your starter.
2. Replenish what is left in the jar with equal amounts of fresh all-purpose flour and water.
3. Cover loosely and let rise at room temperature until bubbly and doubled in size. Once it falls, the bubble will become frothy and eventually disappear. Then you will know it is time to feed your starter again.
4. Feed your starter every day if it is stored at room temperature. If you keep in the refrigerator, feed it once a week.

Dough Recipe

• 1 c. ripe sourdough starter
• 1 c. + 2 Tbsp. lukewarm water
• 3 c. 100% whole wheat four
• 1 Tbsp of Italian seasoning
• 1 tsp salt
• 2 Tbsp olive oil

Directions:

1. Combine flour with the rest of the ingredients, mixing until a shaggy dough forms.
2. Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
3. Place the dough in a lightly greased bowl, cover it, and let rise until almost doubled in size, about 60-90 minutes.
4. Gently fold dough over a few times on a lightly floured work surface.
5. Shape into an 8” log or into a circle and place in a lightly greased 9x5 loaf pan.
6. Cover the loaf and let rise until it is crowned 1” over the rim of the pan – about 60-90 minutes.
7. Toward the end of the rising time, preheat oven to 350°F.
8. Bake bread for 40-45 minutes, or until the loaf is golden brown and a digital thermometer is inserted into the center of the loaf and reads 205°F - 210°F.
9. Remove bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.

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King Arthur Flour Contest

Coffee Cake

Crumble Carrot Coffee Cake

Yield: 1 coffee cake in Bundt pan

Batter:

• ¾ c. granulated sugar
• ¼ c. vegetable oil
• 1 lg. egg
• 1/8 tsp all spice
• 2 tsp baking powered
• ½ tsp salt
• 1 tsp cinnamon
• 1 ½ c. flour
• ½ c. milk
• 1 ½ c. shredded carrots

Crumble Topping:

• ½ c. brown sugar
• 2 Tbsp. soft butter
• 2 Tbsp. flour
• 2 tsp cinnamon

Glaze:

• ¾ c. powdered sugar
• ½ tsp vanilla extract
• 4 Tbsp. heavy whipping cream

Directions:

1. Whisk granulated sugar, vegetable oil, and egg until well combined.
2. Add all spice, baking powder, salt, cinnamon, flour and milk to mixture. Whisk until smooth.
3. Fold in carrot shreds.
4. Pour patter into greases and floured Bundt pan.
5. Bake at 375°F for 32 minutes.
6. Let cool in pan and then remove.
7. Mix together brown sugar, butter, flour, and cinnamon. Lay over baking sheet with parchment paper.
8. Bake for 20 minutes stirring every 5 minutes.
9. Whisk together powdered sugar, vanilla extract, and heavy whipping cream.
10. Once smooth drizzle over coffee cake. Sprinkle crumble toping over cake and enjoy!

Grandma Zafft’s Coffee Cake

Yield: 1 – 7x7 pan

Batter:

• ¼ c. unsalted butter
• ¾ c. sugar
• 1 egg
• ¾ c. milk
• 1 ½ c. flour
• 1 ½ tsp baking powder
• ½ tsp salt

Crumble:

• ½ c. brown sugar
• 2 Tbsp flour
• 1 ½ tsp cinnamon
• 2 Tbsp melted butter

Directions:

1. Mix batter ingredients together.
2. Pour ½ batter into a greased 7x7 pan.
3. Put half the crumble mixture on first layer of batter.
4. Pour remaining ½ of batter into pan and top with crumble mixture.
5. Bake at 375°F for 30 minutes.

Sour Cream Coffee Cake

Yield: 1 coffee cake

Batter:

¾ c. butter or margarine, softened

1 ½ c. sugar

3 eggs

1 ½ tsp vanilla

3 c. all purpose flour

1 ½ tsp baking powder

1 ½ tsp baking soda

¼ tsp salt

1 ½ c. sour cream

Crumble/Filling:

½ c. packed brown sugar

½ c. finely chopped nuts (any type of nut will work)

1 ½ tsp cinnamon

Directions:

1. Preheat oven to 350°F and grease large loaf pan.
2. Combine butter, sugar, eggs, and vanilla in large mixing bowl.
3. Beat on medium speed for 2 minutes. Mix in flour, baking powder, baking soda, and salt alternating with sour cream.
4. Spread ¼ batter in pan and sprinkle with ¼ of filling. Repeat.
5. Bake about 60 minutes or until wooden pick inserted in center comes out clean.
6. Cool for 10 minutes before removing from pan.

Coffee Cake

Yield: 1 coffee cake

Crumb Topping and Filling

• 2 ¼ c. (281 g) King Arthur Unbleached All purpose flour
• 1 ½ c. (165 g) brown sugar
• ¾ c. (75 g) granulated sugar
• 1 Tbsp. + 1 ½ tsp (9 g) cinnamon
• ¼ tsp (1.5 g) salt
• ¾ c. (170 g) unsalted butter

Coffee Cake

• 1 ½ c. (188 g) King Arthur Unbleached All Purpose flour
• ½ c. (110 g) brown sugar
• ½ c. (100 g) granulated sugar
• 1 tsp (5 g) baking powder
• ¼ tsp (1.5 g) salt
• 1/8 tsp (0.625 g) baking soda
• ½ c. (113 g) unsalted butter, room temperature
• ½ c. (120 g) buttermilk, room temperature
• 3 Tbsp. (39 g) mayonnaise, room temperature
• 2 tsp (8 g) vanilla extract
• ½ tsp (2 g) almond extract
• ½ tsp (2.4 g) apple cider vinegar
• 2 AA large eggs (100 g), room temperature, slightly beaten

Crumb Topping and Filling

1. Whisk together flour, brown sugar, granulated sugar, cinnamon, and salt.
2. Pour melted butter over dry ingredients and mix with a fork until just combined and crumbly.

Coffee Cake Batter:

1. Preheat oven to 325°F.
2. Whisk together flour, brown sugar, granulated sugar, baking powder, table salt, and baking soda.
3. Add room temperature butter and mix until dry ingredients are fully coated and the mixture resembles coarse sand.
4. Add a little more than half of the buttermilk, then mayonnaise, vanilla extract, almond extract, and apple cider vinegar, then beat with electric mixer for at least 2 minutes.
5. Fold in the rest of the buttermilk until just combined.
6. Add egg in four additions, gently folding between each addition until fully incorporated.
7. Spread half of batter into greased and floured 8x8 pan non-sick square cake pan and top with half with crumb mixture.
8. Gently spread remaining half of batter over the crumb layer then top with the remaining crumb mixture.
9. Bake for 50 minutes or until wooden stick comes out with a few sticky crumbs.
10. Let cool to room temperature.

Sour Cream Coffee Cake

Yield: 1 coffee cake

Ingredients:

• 2 c. King Arthur All Purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 ½ c. white sugar
• ¾ c. butter
• 1 tsp vanilla
• 2 eggs
• 1 c. sour cream
• 1 c. chopped pecans
• 1/3 c. packed brown sugar
• 1 ½ tsp ground cinnamon

Directions:

1. In medium bowl stir flour, baking powder, and baking soda.
2. Beat white sugar, butter and vanilla in large bowl in mixer until light and fluffy. Add eggs.
3. Beat in flour mixture alternating with sour cream.
4. Combine nuts, brown sugar, and cinnamon.
5. Spoon in greased and floured pan.
6. Alternate batter and nut mixture.
7. Bake for 50 minutes at 350°F
8. Remove from pan and cool
9. Top with cream cheese icing and pecans.

Blueberry, Rhubarb, Cream Cheese Coffee Cake

Yield: 1 coffee cake

Crumble topping:

• ¼ c. flour
• ½ c. brown sugar
• ½ tsp cinnamon
• 4 Tbsp. melted butter

Cream Cheese Filling

• 8 oz. cream cheese
• ½ c. sugar
• 1 egg
• 1 tsp vanilla extract

Blueberry/Rhubarb Filling:

• ½ can blueberry pie filling
• 1 c. sugar
• 3 c. rhubarb cut into small chunks
• 1 small box raspberry jell-o

Coffee Cake Batter:

• 2 ½ c. white flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp cardamom
• 1 ½ sticks unsalted butter, room temperature
• 1 ½ c. sugar
• 3 eggs, room temperature
• 1 ½ tsp vanilla extract
• 1 ¼ c. sour cream

Directions:

Topping:

1. Use hand to roughly mix ingredients. In a medium bowl pressing together to from clubs. Set aside.

Cream Cheese filling:

1. Beat cream cheese and sugar in mixer. Beat in egg and vanilla until smooth. Set aside.

Blueberry/Rhubarb Filling:

1. Mix all ingredients in large sauce pan and let rest 10 minutes. Heat to boiling and boil for 10 minutes. Set aside.

Coffee Cake Batter:

1. Mix four, baking powder, baking soda, cardamom, and salt in a medium bowl. Set aside.
2. Beat butter and sugar in mixer until smooth. Then beat in egg until smooth.
3. Beat in dry ingredients into wet ingredients alternating with sour cream.
4. Sprinkle crumble into Bundt pan, spread half batter on top, spread cream cheese filling, then blueberry filling over the top of the batter. Spread rest of batter on top of filling.
5. Bake at 375°F for 50 minutes.
6. May top with powdered sugar and chopped nuts.

Raspberry Streusel Coffee Cake

Yield: 1 coffee cake (12-16 servings)

Filling:

• 3 ½ c. unsweetened raspberries
• 1 c. water
• 2 Tbsp. lemon juice
• 1 ¼ c. sugar
• 1/3 c. cornstarch

Batter:

• 3 c. King Arthur All Purpose flour
• 1 c. sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 c. cold butter
• 2 eggs, beaten
• 1 c. sour cream
• 1 tsp vanilla extract

Topping:

• ½ c. King Arthur All Purpose flour
• ½ c. sugar
• ¼ c. softened butter
• ½ c. chopped, toasted pecans

Glaze:

• ½ c. confectioners’ sugar
• 2 tsp milk
• ½ tsp vanilla extract

Directions:

1. In large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice.
2. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes until thick. Let cool.
3. In large bowl, combine flour, sugar, baking powder, and soda.
4. Cut in butter until the mixture resembles coarse crumbs.
5. Stir in eggs, sour cream, and vanilla (batter will be stiff).
6. Spread half into a greased 9 x 13 baking pan.
7. Spread raspberry filling over batter.
8. Spoon remaining filling over batter.
9. Combine topping ingredients, sprinkle over the top.
10. Bake at 350°F for 40-50 minutes or until golden brown.
11. Combine glaze ingredients, drizzle over warm cake.

Strawberry Banana Sourdough Coffee Cake

Yield: 1 – 9 x 9 coffee cake

Topping:

• 4 Tbsp. butter, melted
• ½ c. light brown sugar
• ½ c. all purpose flour
• 2 tsp cinnamon

Filling:

• 1 ripe banana
• ¼ c. strawberries

Coffee Cake Batter:

• 8 Tbsp. butter, softened
• ½ c. light brown sugar
• ½ c. granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ c. sour cream
• ½ c. sourdough starter
• 1 c. buttermilk
• 1 tsp salt
• 2 tsp baking powder
• 2 c. all purpose flour

Directions

Topping:

1. Melt butter and mix with cinnamon and sugars to make topping. Set aside and let cool.

Filling:

1. Mash banana and strawberries – set aside.

Coffee Cake Batter:

1. Preheat oven to 350°F.
2. Lightly grease 9 x 9 pan with butter or cooking spray.
3. Cream butter and sugars until smooth. Add eggs, vanilla extract, sour cream, sourdough starter and buttermilk. Mix.
4. Add remaining ingredients and mix until fully incorporated.
5. Pour ½ of batter into prepared pan.
6. Spoon filling on batter.
7. Cover with remaining batter.
8. Sprinkle topping evenly over batter.
9. Bake 45-50 minutes or until toothpick inserted in center comes out clean.

Blueberry Lemon Coffee Cake

Yield: 1 – 9” coffee cake

Batter Ingredients:

• 2 c. King Arthur white flour
• 2 tsp baking powder
• ½ tsp salt
• 1 stick butter softened (8 Tbsp.)
• 1 c. sugar
• 1 Tbsp. lemon zest
• 1 eggs
• ½ c. sour cream
• ¼ sour cream
• ¼ c. milk
• 2 tsp vanilla
• 1 Tbsp. lemon juice (from lemon)
• 2 c. blueberries + 1 Tbsp. flour

Topping Ingredients:

• ½ c. toasted pecans
• 1/3 c. brown sugar
• 2/3 c. flour
• 1/3 c. soft butter

Glaze Ingredients:

• 2 c. powdered sugar
• Juice of 1 lemon

Directions:

1. Mix batter dry ingredients (flour, baking powder, and salt), set aside.
2. Mix butter, sugar, and lemon zest. Add eggs one at a time.
3. Add sour cream, milk, and vanilla. Mix well.
4. Mix 1 tablespoon flour with blueberries and gently fold into batter.
5. Spray 9-inch spring form pan and line with parchment paper. Spread batter in pan.
6. Toast pecans.
7. Cut butter into flour and sugar topping.
8. Add pecans and then sprinkle over batter.
9. Sprinkle with a little bit of cinnamon sugar and bake in 350°F oven for 55-60 minutes or until toothpick comes out clean
10. When cooled, drizzle with glaze mixture.

Chocolate Pecan Coffee Cake

Yield: 1 – 8 x 8 coffee cake

Batter Ingredients:

• ½ c. butter, softened
• ½ c. light brown sugar
• ¼ c. granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 ½ c. King Arthur All Purpose flour
• ½ Tbsp baking powder
• 1 tsp salt
• ¼ c. plus 1 Tbsp. sour cream
• 3/8 c. milk
• 1 tsp cinnamon
• ½ c. chopped pecans
• ½ c. mini chocolate chips
• ¼ c. cocoa powder

Topping Ingredients:

• ½ c. brown sugar
• 3/8 c. King Arthur All Purpose flour
• ¼ c. butter, softened
• 1 tsp cinnamon
• ¼ c. chopped pecans
• 1/8 c. cocoa powder

Directions:

1. Preheat oven to 350°F.
2. Cream the butter and sugars together in a large mixing bowl. Once thoroughly mixed, stir in the eggs and vanilla.
3. Add the flour, making powder, and salt, mixing until well-blended before stirring in ¼ cup of the sour cream and the milk.
4. Add cinnamon and pecans.
5. Divide the batter in half, pouring one half into a greased 8 x 8 cake pan.
6. Take the remaining half of the batter and stir in the cocoa powder, chocolate chips and 1 Tbsp sour cream.
7. Using a spatula or suitable tool, swirl the chocolate batter into the pan, folding it into the vanilla batter without mixing them completely.
8. To make topping, blend flour, brown sugar, cinnamon, nuts, and cocoa powder together, before adding in the butter and kneading the mixture together with your fingers until if forms crumble that are roughly pea-sized.
9. Spread the topping evenly over the bater.
10. Make for 45-50 minutes, or until a toothpick inserted into the center comes out relatively clean.
11. Best served cold, with a side of coffee.

Best Ever Blueberry Coffee Cake

Yield: 1 coffee cake

Batter Ingredients:

• 2 c. blueberries
• 1 ½ c. King Arthur All Purpose Flour
• 1 tsp baking powder
• ½ tsp salt
• ½ c. butter, softened
• 1 c. sugar
• 2 large eggs
• 1/3 c. buttermilk
• 1 tsp vanilla

Topping Ingredients:

• 1 c. King Arthur All Purpose flour
• ½ c. sugar
• ¾ c. cold butter

Directions:

1. Sift flour, baking powder, and salt together, set aside.
2. In mixer, cream sugar and butter until fluffy.
3. Add eggs one at a time, beating after each egg.
4. Mix in vanilla.
5. Add flour mixture alternating with buttermilk. Mix until fluffy.
6. Fold in blueberries.
7. Pour into an 8 x 8 parchment paper lined baking dish.
8. Sprinkle on topping.
9. Bake for 30-40 minutes

*For topping - mix cold butter into flour and sugar with fingers until butter is the size of a pea.

*Filling – cook blueberries down until they are a thick sauce and pour over top of batter

Raspberry Cream Cheese Coffee Cake

Yield: 9” coffee cake

Filling Ingredients:

• ½ c. sugar
• 12 oz. softened cream cheese
• 1 egg + 1 egg white
• 2-3 cups raspberries

Cake Ingredients:

• 1 ½ c. King Arthur Flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 6 Tbsp. butter, softened
• 1 egg + 1 egg yolk
• ¾ c. sour cream
• 1 tsp vanilla

Topping Ingredients:

• 1/3 c. sugar
• ½ c. King Arthur Flour
• ¼ c. butter, chilled and cubed

Directions

Filling:

1. Mix together cream cheese and sugar until creamy. Add egg and egg white and mix until combined. Set aside.

Cake Directions:

1. Stir together flour, baking powder, baking soda, and salt. Set aside.
2. White mixer, cream butter and sugar until fluffy.
3. Add egg, egg yolk, and vanilla.
4. Slowly mix in flour mixture alternating with sour cream.
5. Pour batter into a parchment line 9” spring form pan.
6. Spread cream cheese filling on top.
7. Place raspberries on top of filling. Sprinkle topping over raspberries.
8. Bake 45-55 minutes or until cake tester comes out clean.
9. Cool, remove from pan and enjoy!

I’m Your Huckleberry” Coffee Cake

Yield: 1 coffee cake

Streusel Topping Ingredients

• 12 Tbsp. (generous) packed brown sugar
• 1 c. King Arthur All Purpose flour
• 2 tsp ground cinnamon
• ½ tsp salt
• 8 Tbsp. butter
• 2 tsp coconut oil

Coffee Cake Ingredients

• 2 c. King Arthur All Purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ c. butter, softened
• ¾ c. granulated sugar
• 2 lg. eggs
• 1 ½ tsp vanilla extract
• 1 Tbsp. maple syrup
• A “splash” (about 2 Tbsp.) of leftover morning coffee
• ½ c. Half and Half
• 2 c. frozen Montana huckleberries

Directions

Streusel Directions:

1. Cube cold butter and combine with dry ingredients using a wire pastry blender. Add in coconut oil when almost completely crumbled; mix in removing large lumps.

Coffee Cake Directions:

1. Preheat oven to 375°F. Set in middle rack. Grease 8.5 x 5” bread dough pan with coconut oil. Flour the pan and shake off excess flour.
2. In a bowl combine and whisk flour, baking powder, and salt. Set aside.
3. With electric mixer, beat butter and granulated sugar until creamy. Add in eggs, one at a time.
4. Beat in vanilla extract, maple syrup and add cold black coffee.
5. Gradually add flour mixture, alternating with the half and half. Beat on low speed to combine. DO NOT over mix!
6. Remove mixture and fold in huckleberries.
7. Layer bread dough pan with coffee cake mixture, generously apply layer streusel topping. Repeat.
8. Add final layer of coffee cake mixture. Place a generous layer of streusel on top.
9. Bake for 75 minutes (1 ¼ hrs) or until toothpick comes out clean.
10. Cool in pan for 20 minutes.

Raspberry Almond Rhubarb Coffee Cake

Yield: 1 – 9 x 13” coffee cake

Cake Ingredients:

• 2 c. King Arthur All Purpose flour
• ¾ Tbsp. baking powder
• 1 tsp baking soda
• 1 tsp salt
• 16 Tbsp. (2 sticks) butter, softened
• ½ c. packed brown sugar
• ¾ c. granulated sugar
• 3 lg. eggs
• 1 c. whole milk
• ¾ c. sliced rhubarb (1/4 inch)

Topping Ingredients:

• 2 Tbsp. King Arthur All Purpose flour
• ¼ c. granulated sugar
• ¾ c. almonds, ground fine (not powder)
• 1/8 tsp cardamom
• ½ tsp cinnamon
• 2 Tbsp. butter

Final Topping:

• Zest 1 lemon
• Raspberry Jam

Directions:

1. Preheat oven to 350°F. Grease and flour or cover bottom of a 9 x 13” baking pan with parchment paper and lightly grease the sides of the pan with butter or cooking spray.
2. Whisk 2 cups flour, baking powder, baking soda, and salt in a small bowl and set aside.
3. With electric mixer beat butter, and sugar on medium-high speed until fluffy. Add eggs one a a time being sure each is incorporated before next one. Reduce speed to medium-low and add 1/3 flour mixture and mix until incorporated. Add ½ milk again, mixing to incorporate. Add another 1/3 flour mixture, and ½ milk again, incorporating each well before moving to the final 1/3 flour mixture.
4. Combine rhubarb with 1 tablespoon flour and coat well, then fold into batter with spatula or spoon, when fully combined spread in prepared pan.
5. For topping combine all topping ingredients until crumbly and sprinkle over top of batter covering completely.
6. Bake at 350°F for 40-50 minutes until a toothpick inserted in the center comes out clean. Let cool completely and zest one large lemon over top and drizzle with raspberry jam in decorative pattern to finish.

Cinnamon Roll Swirl Coffee Cake with Cream Cheese Frosting

Yield: 1 – 9 x 13” coffee cake

Cake Ingredients:

• 1 ½ c. softened butter
• 3 c. white sugar
• 3 lg. eggs
• 1 ½ c. sour cream
• 1 tsp vanilla
• 3 c. King Arthur flour
• 1 ½ tsp baking powder
• ¼ tsp salt

Topping Ingredients:

• ½ c. melted butter
• 1 c. brown sugar
• 2 Tbsp. King Arthur flour
• 1 Tbsp. cinnamon
• Icing Ingredients:
• 4 oz. cream cheese, softened
• ¼ c. butter, softened
• 1 tsp vanilla extract
• 2 c. powdered sugar
• 1 Tbsp. cream (or to desired consistency)

Directions:

1. Prepare 9 x 13” pan by greasing or lining with parchment paper. Preheat oven to 350°F.
2. Cream together butter and sugar until fluffy. Mix in eggs, sour cream, and vanilla until combined.
3. Beat in flour, baking powder, and salt until combined. Spread evenly in prepared pan.
4. In another bowl, combine melted butter, brown sugar, flour, and cinnamon.
5. Spoon in globs over batter. Swirl in with butter knife.
6. Bake in preheated oven for 35-40 minutes, or until toothpick inserted in center comes out clean.

Crumble Pan Coffee Cake

Yield: 1 – 9 x 11” coffee cake

Crumb Ingredients:

• 3 c. King Arthur All Purpose flour
• 1 ¼ c. sugar
• ½ tsp salt
• 1 ½ tsp cinnamon
• 1 c. butter (melted)
• 1 tsp vanilla
• 1 tsp almond extract

Cake Ingredients:

• 8 Tbsp. butter
• 1 c. sugar
• 3 lg. eggs
• 1 tsp vanilla
• 1 c. sour cream
• 2 c. King Arthur All Purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp baking powder

Directions

Crumb:

1. Combine flour, sugar, salt, and cinnamon in a medium bowl.
2. Melt butter and add vanilla and almond extract to the butter and whisk.
3. Combine flour and butter mixtures together until small crumbs form.
4. Set aside.

Cake:

1. Combine soft butter and sugar in stand mixer, whip until light and fluffy.
2. Add eggs one at a time and mix between each one.
3. Beat in vanilla and sour cream.
4. In separate bowl combine flour, baking soda, salt and baking powder.
5. Add the liquid mix. Beat until combined.
6. Grease a 9 x 11” pan and pour batter into the pan.
7. Level out and add ¼ crumb mix to the pan and swirl with a knife.
8. Add the rest of the crumble mixture to the top of the cake and bake at 350°F for 30-35 minutes.
9. Cool and Enjoy!

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Guittard Chocolate Contest

Truffles

Chocolate Rum Truffles

Yield: 14 -16 truffles

Ingredients:

• 8 oz. Guittard Milk Chocolate
• ½ c. heavy whipping cream
• 1 Tbsp. butter
• 1 tsp Rum extract
• ½ c. chopped walnuts, toasted

Directions:

1. Chop 8oz chocolate
2. Heat cream until bubbly and remove from heat.
3. Add chopped chocolate stirring until melted and smooth.
4. Cool to room temperature.
5. Stir in butter and extract. Cover tightly and refrigerate 2 hours until firm.

Double Decker Chocolate Truffles

Yield: 14-16 truffles

Ingredients:

• 8 oz. semi-sweet Guittard chocolate
• 8 oz. white Guittard chocolate
• ½ tsp Amaretto extract
• 1 c. heavy whipping cream (divided)
• 4 Tbsp. butter (divided)
• Pistachios, chopped
• Sea salt
• 4 oz. Guittard milk chocolate

Directions:

1. Line bread pan with plastic wrap.
2. Place semi-sweet chocolate, ½ cup cream and 2 tablespoons butter in a pan, heat until melted.
3. Cool for a short while and add amaretto.
4. Pour in pan and let refrigerate for 60 minutes.
5. Place white chocolate, ½ cup cream, and 2 tablespoons butter in pan and heat until melted.
6. Cool slightly and pour this over refrigerated chocolate and spread evenly. Refrigerate for additional 60 minutes.
7. Cut into one-inch squares and roll in to balls.
8. Dip in melted milk chocolate, place on parchment paper. Chill for one hour.
9. Drizzle remaining milk chocolate over truffles, add sea salt and chopped pistachios.

Proud To Be American Truffles

Yield: 12 – 14 truffles

Ingredients:

• 16 oz. Guittard dark chocolate
• ¾ c. heavy cream
• 2 Tbsp. butter
• 2 tsp coconut extract
• 8 oz. Guittard white chocolate
• 1 Tbsp. shortening
• ¾ c. browned coconut
• 4 drops red food coloring

Directions:

1. Melt dark chocolate, heavy cream, and butter until melted and smooth. Add coconut extract and let cool.
2. For coconut ball truffles – form dark chocolate into balls and roll in coconut.
3. For star truffles – melt white chocolate and shortening. Add red and blue food coloring and swirl. Place in candy mold and let harden. Place dark chocolate on top of white chocolate and let harden.
4. Place flags on top of chocolate.

Orange Truffles

Yield: 14-16 truffles

Ingredients:

• 6 oz. Guittard dark chocolate
• 2 Tbsp. butter
• ¼ c. heavy whipping cream
• 1 tsp orange flavoring
• 1 c. Guittard dark chocolate
• 1 tsp vegetable shortening

Directions:

1. Melt ½ c. Guittard chocolate and ½ tsp shortening in double boiler.
2. Spoon into candy molds and let cool slightly then pour out to leave center hollow.
3. Melt Guittard dark chocolate and butter in a double boiler. Remove from heat and add whipping cream and orange flavoring, mix.
4. Cool in refrigerator about 10 minutes mixing frequently until chocolate starts to get firm.
5. Spoon into center of molds lined with dark chocolate.
6. Cool completely then melt rest of dark chocolate and shortening to completely cover center.
7.  Cool and turn out of molds.

Huckleberry “Truffle-Chino”

Yield: 14-16 truffles

Ingredients:

• 1 ½ c. semi-sweet Guittard Baking chips
• ½ c. heavy whipping cream
• ½ Tbsp. butter
• 1 Tbsp. Willies Distillery Huckleberry Sweet Cream Liqueur (made in Ennis, MT)
• 1 Tbsp. Willies Distillery Coffee Cream Liqueur (made in Ennis, MT)
• Lavender sanding sugar

Directions:

1. Heat heavy whipping cream until steaming. Stir constantly.
2. Pour heavy whipping cream over baking chips. Add butter and stir until smooth.
3. Remove from heat. Allow 1 minute cooling period.
4. Add Willies Huckleberry Sweet Cream and Coffee Cream liqueur.
5. Refrigerate until firm.
6. Use ice cream scoop to form small balls.
7. Place on parchment paper.
8. Refrigerate for 30 minutes.
9. Remove from fridge and roll truffle balls on lavender sanding sugar.
10. Enjoy. Best to keep in fridge until ready to serve

Montana Orphan Girl Truffles

Yield: 12-14 truffles

Ingredients:

• 1 ½ c. Guittard semi-sweet baking chips
• ½ c. heavy whipping cream
• 1 Tbsp. butter
• 2 Tbsp. Orphan Girl Bourbon Cream Liqueur (made in Butte, MT)
• 1 c. Oreo finely crushed (cream filling removed prior to crushing)
• 1 c. Guittard milk chocolate baking chips

Directions:

1. Heat heavy whipping cream on stove until steaming.
2. Pour over baking chips, add butter and stir until smooth.
3. Add Orphan Girl Bourbon Cream liqueur.
4. Add ½ cup Oreo crumbs.
5. Refrigerate in bowl 1-2 hours or until firm.
6. Using a spoon, scoop chocolate mixture and form into small balls.
7. Place on parchment paper and refrigerate for 30 minutes.
8. Remove balls from fridge and place in melted milk chocolate, then into Oreo crumbs to coat.
9. Place back in refrigerator until ready to serve.

Raspberry Truffle Brownies

Yield: 1 – 9x13 pan brownies/frosting

Brownie Ingredients:

• 1 ¼ c. flour
• 1 tsp salt
• 2 Tbsp unsweetened cocoa powder
• 12 oz. Guittard dark chocolate discs
• 1 c. butter
• 2 c. granulated sugar
• 5 large eggs

Raspberry Truffle Frosting:

• 8 oz. Guittard dark chocolate discs
• 8 oz. Cream cheese, softened at room temperature
• 1/3 c. confectioners sugar
• 1/3 c. seedless raspberry ja
• 1/8 tsp salt

Chocolate Glaze:

• 4 oz. Guittard dark chocolate discs
• 1 tsp canola oil

Directions:

1. Preheat oven to 350°F. Line 9 x 13” pan with parchment paper.
2. Combine flour, salt, and cocoa powder. Set aside.
3. Combine chocolate and butter, melt carefully. Add 3 eggs to the chocolate mixture and whisk to combine.
4. Add remaining 2 eggs and whisk again. Add flour mixture to chocolate mixture, mix gently.
5. Pour batter into pan.
6. Bake 30 minutes, rotating half way through baking.
7. Cool completely in pan. After cool, remove from pan and spread truffle frosting, drizzle with chocolate glaze.

TRUFFLE FROSTING

1. Melt chocolate carefully in microwave. Cool.
2. In separate bowl, beat cream cheese until smooth. Add confectioners sugar, raspberry jelly, and cooled chocolate. Mix until smooth. Spread over cooled brownies.

GLAZE

1. Melt chocolate with oil in microwave until smooth. Cool slightly. Drizzle over cooled brownies. Cool again prior to cutting and serving.

Three Layer Lemon Truffle Shortbread Bars

Yield: 1 – 9 x 13” pan

Shortbread Crust Ingredients:

• 1 ½ c. flour
• ½ c. powdered sugar
• ¼ tsp salt
• 1 c. cold butter

Lemon Curd/Truffle/Frosting Layer Ingredients:

• 4 Tbsp. corn starch
• ½ c. sugar
• 1/3 c. sugar
• 2 c. water
• 2/3 c. fresh lemon juice
• Zest of one lemon
• 1 tsp lemon extract
• 6 egg yolks
• 2 Tbsp. butter
• 6 oz. Guittard white chocolate discs
• 16 oz. cream cheese
• 1 ½ c. heavy whipping cream – whipped until stiff peaks form

Shortbread Directions:

1. Combine flour, powdered sugar, and salt in a bowl.
2. Cut in butter with fingers or pastry blender until size of peas and mixture is coarsely crumbled.
3. Spread in parchment paper lined 9 x 13” pan.
4. Bake in a preheated oven to 350°F for 10-12 minutes until light brown.
5. Remove from oven and let cool completely.

Curd Layer Directions:

1. In saucepan, whisk together cornstarch, ½ c. sugar, water, lemon juice, zest, and extract.
2. In separate bowl, whisk egg yolks and 1/3 c. sugar until fluffy – about 2-3 minutes.
3. Add whisked egg yolks to saucepan and combine.
4. Bring to a boil, stirring constantly until mixture has thickened.
5. Remove from heat and stir in butter.
6. Remove 2 cups of curd, place in another bowl and let cool completely.

Truffle Layer Directions:

1. To remaining curd mixture, add the white chocolate and stir until melted.
2. Cool to room temperature.
3. Add cream cheese and whip with mixer until light and fluffy.
4. Remove 1 cup of truffle. Add mixture to another bowl and set aside.
5. Spread remaining truffle mixture evenly over cooled crust.

Frosting Layer Directions:

1. Combine reserved 1 cup of truffle mixture with whipped cream. Re-whip until peaks hold their shape.
2. Spread the reserved 2 cups of cooled curd mixture gently over the truffle layer.
3. Gently spread the frosting layer over the curd layer.
4. Refrigerate truffle bars prior to cutting.
5. May be garnished with candied lemon if desired.

Evening in Mumbai Truffles

Yield:14-16 truffles

Chocolate Coating Ingredients:

3 oz. Guittard milk chocolate

3 oz. Guittard Bittersweet (72% cocoa) chocolate

1/8 tsp lime zest

1/8 tsp curry powder

Filling Ingredients:

¼ c. finely chopped mango (drained after chopping)

¼ c. coconut milk solids

1/8 real lime powder

¼ tsp lime zest

2 tsp granulated sugar

1 tsp instagel food starch powder

Directions:

1. Mix chocolates together and melt blending until smooth and uniform in color and consistency.
2. Bloom curry powder in pan over medium heat until fragrant and add lime zest to chocolate and fill truffle molds by spreading with a knife until all sides and bottom are well coated with no holes.
3. Let cool 10 minutes.
4. Mix mango, coconut milk solids, lime powder, zest, and sugar mixture until sugar is dissolved.
5. Add instagel food starch and mix until thickened and smooth.
6. Using a small spoon place filling to ¾ full in each chocolate coated well in mold.
7.  Cover with chocolate coating being sure there are no holes or thin spots.
8. Chill in refrigerator for 30 minutes or until chocolate is nice and solid.
9. Unmold and sprinkle sops with a pinch of warmed lime zest and curry powder on each truffle.

Guittard Chocolate Truffles with Toasted Almonds and Toasted Coconut

Yield: 20 truffles

Ingredients:

• 1 ½ lbs Guittard chocolate
• ½ lb. butter, softened
• 3 egg yolks
• ½ pint whipping cream
• Toasted almonds, finely grated
• Toasted coconut

Directions:

1. Melt chocolate.
2. Add softened butter, cream, and egg yolks.
3. Gently blend mixture together with a mixer until all ingredients and smooth and well incorporated.
4. Cool this mixture for a short time in refrigerator.
5. When cooled, spoon mixture into globs on wax paper in the approximate desired size. Allow to cool.
6. Shape globs into balls and coat with cocoa, powdered sugar, finely chopped nuts, and toasted coconut or chocolate sprinkles.
7. Note: May be necessary to coat hands with cocoa powder when shaping to prevent truffle mix from melting on hands.

After Meal Peppermint Truffles

Yield: 12-14 truffles

Ingredients:

• 1 c. Guittard white chocolate wafers
• 1 Tbsp. vegetable shortening
• 1 ¾ c. Guittard chocolate wafers
• ¾ c. heavy cream
• 2 Tbsp. butter
• ½ tsp vanilla extract
• 1 ½ tsp peppermint extract

Directions:

1. Melt white chocolate and shortening. Place in candy molds. Place in freezer until hardened.
2. Melt dark chocolate, cream, and butter until smooth.
3. Add vanilla and peppermint flavoring.
4. Place in candy molds on top of white chocolate. Place in freezer until hardened.
5. Place on raw sugar on a tray with decorations and serve.

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2019 Montana State Fair Recipes

 

 

 WHEAT AND BARLEY CONTEST

Whole Wheat Focaccia with Garlic, Artichokes, Rosemary

Ingredients

• 2 ½ cups whole wheat flour
• 1 cup white flour
• 1 ½ Tbsp yeast
• 1 Tbsp kosher salt
• 2 cups lukewarm water
• ¼ cup olive oil

Procedure/Directions

Mix flour, yeast, salt in bowl – set aside.  Add the liquid ingredients and mix.   Let rise for two hours.

 

Ingredients

• 1 large garlic clove – sliced as thinly as possible.
• 1 tbsp olive oil
• ¼ cup marinated artichokes – sliced thin
• 1 tsp fresh rosemary
• Freshly ground black pepper

Procedure/Directions

Preheat oven to 425°F. Sauté the garlic slices in olive oil until soft. Shape dough into a ball. Flatten to ½ to ¾ inch thickness. Place on baking stone. Scatter the garlic and artichokes over bread. Sprinkle with rosemary and pepper. Drizzle rest of olive oil onto bread. Allow the focaccia to rest for 20 minutes. Bake 20-25 minutes until medium brown. 

 

Yield: 1 loaf

Serving Size:  1 slice

 

Tomato Herb Whole Wheat Focaccia Bread

Ingredients

• 2 1/2 cups white whole wheat flour
• 1 package yeast
• 1 cup water
• ½ tsp honey
• 1 tsp salt
• 5 or 6 pieces of sun-dried tomato from jar, rinsed
• 3 cloves garlic, minced in garlic press
• ½ cup extra virgin olive oil
• 1 ½ Tbsp chopped rosemary – dried
• 1 Tbsp chopped thyme – dried
• ½ tsp pepper

 

Procedure/Directions

Mix yeast, water and honey in large bowl. Let sit for several minutes.

In a saucepan add garlic, olive oil, rosemary, thyme and pepper. Mix and heat to light bubbling, then set aside.

Add 1 cup flour salt and 1/3 cup of warm garlic mixture to the yeast bowl. Stir and then add remaining flour. Knead for several minutes and then transfer to a large, greased bowl. Let rise until double, 45 min. Add 1 Tbsp of the garlic mixture to the bottom of an 11-inch stone baker pan. Press dough in pan using fingers and leave impressions. Add the dried tomatoes to the remaining garlic mixture and pour over top of dough. Let rise 20 min. then bake at 425°F for 15 to 20 min. 

 

Yield: 1 loaf

Serving Size:  Cut in (8) 3” wedges

 

Focaccia

Ingredients

• 4 cups Montana Prairie Gold Flour
• 2 tsp Instant yeast
• 1 ½ tsp salt
• 1 tbsp Barley malt flour
• 2 tbsp olive oil
• 2 cups warm water

Toppings

• Sliced black olives
• 1 cup Parmesan cheese
• 1/2 cup olive oil (for brushing dough)

 

Procedure/Directions

1. Combine all the dough ingredients, then knead – using your hands, mixer, food processor or a bread machine – to form a smooth dough.  Put it in a greased bowl and cover and put it in a refrigerator for 12-15 hours overnight.
2. Remove from refrigerator. Coat an 18 x 13 inch rimmed baking sheet. Gradually stretch dough until it reaches the edge of the baking pan. If dough springs back, let it rest for 10 minutes and stretch again.   With your finger, put dimples all over the dough to hold the olive oil and sprinkle with toppings. Let dough rise for 45 minutes or until it’s noticeably puffy.   Heat oven to 425°F.  Put in over to bake until nicely browned.
3. Enjoy

 

Yields: 1 sheet loaf

 

Rosemary, Thyme, Garlic and Parmesan Focaccia Bread

Ingredients

• 1 ¼ tsp active dry yeast
• 1 cup warm water
• ½ tsp honey
• A pinch of sugar
• 1 cup Whole Wheat flour
• 1 cup White Whole Wheat flour
• ½ cup white flour
• 1 tsp salt
• 8 tbsp olive oil
• 2 cloves garlic
• 1 tbsp each of fresh rosemary and thyme
• 1/3 cup Parmesan cheese
• A pinch of salt and pepper

Procedure/Directions

1. Dissolve the yeast in the warm water then add honey and a pinch of sugar. Set aside until the yeast foams up, 5 to 10 minutes.
2. Meanwhile, add flours to a large stand mixer with dough hook. Mix in salt and 4 tbsp of olive oil along with the water/yeast mixture.  Knead until smooth.
3. Remove the dough from the bowl and knead a little more on a floured surface. Transfer to an oiled bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 hour.
4. Pour 21 tbsp of olive oil into a small bowl, add rosemary and thyme. Transfer the dough to an oiled 9 x 13 inch rimmed sheet pan or a round pan and stretch it to cover the whole pan.  Dimple the dough with your fingers or the end of a chop stick, drizzle with the olive oil mixture. Cover with plastic wrap and let the dough rise again for about 20 minutes.
5. Preheat oven to 425° Sprinkle with Parmesan cheese and a pinch of salt and pepper.
6. Bake until golden brown, 20 to 25 minutes. Allow to cool before slicing and serve.  Enjoy!

 

Yield: 1 Loaf

Servings:  About 15 pieces.

 

Rosemary Sage Focaccia Bread

Ingredients

• 2 ¼ cup whole wheat flour
• 1 tsp sugar
• 1 tsp garlic salt
• 1 tsp dried rosemary
• 1 Tbsp olive oil
• 2 Tbsp olive oil
• 1 cup mozzarella cheese
• 1 tsp salt
• T Tbsp active dry yeast
• 1 tsp dried oregano
• ½ tsp dried sage
• 1 ¼ cup water
• 1 Tbsp grated parmesan cheese

Procedure/Directions

In a large bowl stir together flour, salt, sugar, yeast, garlic, salt, oregano, rosemary and yeast. Mix in oil and water. When dough sticks together turn out and knead until smooth and elastic. Place in a large bowl and let rest 20 minutes. Preheat oven to 450°F. Pat down dough and place on baking sheet. Flatten dough and dent with fingers to hold olive oil. Mix olive oil with a little rosemary and sage and spread on dough. Spread mozzarella and parmesan on top. Let rise 15 minutes and make in preheated oven for 15 minutes until golden brown.

 

Yield: 1 loaf

Servings: about 15

 

Whole Wheat Focaccia Bread I

Ingredients

• 1 package dry yeast
• 1 tsp honey
• 1 cup warm water
• 1 1/3 cup white whole wheat flour
• 2/3 cup whole wheat flour
• ½ cup all-purpose flour
• 1 tsp kosher salt
• 1 tsp dried rosemary
• ¼ tsp avocado oil
• 3 Tbsp dried, chopped basil
• ½ medium onion
• ¾ tsp onion powder
• 1 Tbsp butter
• 2 ½ Tbsp olive oil

Procedure/Directions

In a mixer, stir together the water, yeast, and honey. Allow the mixture to sit about ten minutes until yeast looks puffy. In a separate bowl, combine the flour, salt, and dried rosemary. Stir together to combine. Add the flour mixture to the mixer along with the avocado oil. Mix together until dough forms a ball around the dough hook. Add the basil and mix in bowl for five minutes. Place the ball of dough in a bowl, in a warm place with a damp towel over it. Let it proof for one hour. Sauté onions in butter and olive oil. Then caramelize onions until golden brown. Preheat oven to 450°F. Prepare lightly oiled baking sheet, turn dough onto the pan and press the dough lightly to cover the pan. Poke holes in the surface of the dough with your fingers. Drizzle 2 tablespoons of avocado oil. Evenly coat the dough with oil. Let sit another 10-20 minutes, or until looks puffy or swollen again. Add caramelized onions, onion powder, rosemary, thyme, and parmesan cheese to top. Bake at 425°F for 20-25 minutes or until golden brown.

Yield: 9x13 sheet pan

Serving Size: about 15

 

Whole Wheat Focaccia Bread II

Ingredients

• 2 ¼ tsp Red Star active dry yeast
• 1 tsp sugar
• 1 ½ cup lukewarm water
• 2 Tbsp herbed olive oil
• 2 ½ cups whole wheat bread flour
• 1 ¼ cup all-purpose flour
• 2 tsp salt

Toppings

• 2 Tbsp herbed olive oil
• 1 ½ Tbsp finely chopped onion
• ½ cup parmesan cheese
• 1 tsp dried chili pepper
• ½ tsp oregano
• 1 tsp Italian seasoning with roasted garlic

Procedure/Directions

Dissolve yeast and sugar in bowl with water. Stir in olive oil and both flours. Mix dough for a couple of minutes. Scrape onto floured surface. Knead for 10 minutes, adding flour as needed until dough is elastic and smooth. Shape into ball.

Place dough in lightly oiled bowl, making sure to coat dough on all sides with oil. Cover tightly with plastic and let rise for 2 hours or until doubled in size.

Punch dough down, re-cover with plastic and let stand for 15 minutes. Place dough onto oiled cookie sheet and roll or stretch to fit pan. Let rise for 30 minutes. Dimple dough with fingers and brush oil over top. Sprinkle with other toppings.

Bake at 425°F for 20-25 minutes or until golden brown.

Yield: 9x13

Servings: 24

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GUITTARD CHOCOLATE CONTEST

Dark Chocolate Brownies with White Chocolate Frosting

Brownie Ingredients

• 2 cups Guittard 72% Cacao Coucher du Soleil Dark Chocolate Discs
• ½ cup butter1/2 cup sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp raspberry extract
• 2 Tbsp Guittard Cocoa Rouge Unsweetened Cocoa
• ½ cup + 2 Tbsp all-purpose flour
• 1 cup Guittard Semi-Sweet Chocolate chips

Brownie Directions

Melt Guittard 72% Cacao Coucher du Soleil Dark Chocolate Discs with butter in microwave on high, stirring at 20 second intervals until smooth. Cool for 10 minutes. Line bottom and sides of a 9 x 9 inch square baking pan or a 9-inch heart pan with parchment paper and grease the paper. Whisk sugars into chocolate/butter mixture. Whisk in eggs, one at a time, until smooth after each egg is added. Stir in vanilla and raspberry extracts. Gently stir in flour and Guittard Cocoa Rouge Unsweetened Cocoa. Fold in Guittard Semi-Sweet Chocolate Chips. Bake in preheated 350°F oven for 30-35 minutes. Cool completely in pan, then turn out.

White Chocolate Cheesecake Mousse Frosting

• 8 ounces cream cheese
• 1 cup Guittard 31% Cacao Crème Francaise White Chocolate Discs
• ½ cup sugar
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 8-ounce tub non-dairy whipped topping (like Cool Whip)
• Garnish-Guittard Chocolate Shards and Curls

Frosting Directions

Melt Guittard 31% Cacao Crème Francaise White Chocolate Discs on high in microwave, stirring at 20 second intervals until melted. Cool 10 minutes. Beat cream cheese with sugar, vanilla, and almond extracts. Whip in non-dairy whipped topping until smooth. Frost brownies. Decorate with Guittard Chocolate Shards and Curls as desired. Enjoy!

 

Seriously Fudgy Dark Chocolate Brownies

Brownie Ingredients

• 4 large eggs, room temperature
• ¾ cup butter, melted
• ¾ cup melted Guittard dark chocolate A’Peels
• ½ cup dark chocolate cocoa powder
• 2 tsp pure vanilla flavoring
• 2 cups granulated sugar
• 1 cup all-purpose flour
• ½ cup chopped walnuts

Brownie Directions

1. Preheat oven to 350° Grease and line a 9 x 13 pan with parchment paper.
2. Melt butter in microwave safe bowl, add in dark chocolate A’Peels and stir till melted and smooth.
3. Add cocoa powder to butter mixture and stir until combined and no lumps are present.
4. In a large bowl, beat eggs until smooth.
5. Mix in sugar.
6. Add chocolate mixture and beat until smooth.
7. Stir in vanilla.
8. Mix in flour until well combined.
9. Stir in walnuts.
10. Bake at 350°F for 25-30 minutes or until edges start to appear dry and cracked. Do not over bake, these brownies are meant to be very fudgy.

White Chocolate, Raspberry Frosting Ingredients

• ½ cup Guittard White Chocolate A’Peels, melted
• ½ cup butter, softened
• 4 ounces cream cheese, softened
• ½ cup fresh raspberry puree
• 4-5 cups powdered sugar

Frosting Directions

1. Melt white chocolate in microwave safe bowl, stir until smooth. Set aside and let cool.
2. Mix cream cheese and butter until smooth and no lumps remain.
3. Mix in raspberry puree.
4. Mix in melted and cooled white chocolate.
5. Mix in powdered sugar until well combined.
6. Frost brownies.
7. Add fresh raspberry for garnish if desired.

 

Tea in the Moonlight Brownies

Brownie Ingredients

• ½ cup granulated sugar
• ½ cup light brown sugar
• ¼ cup + 1 Tbsp + 1 tsp whole wheat flour
• ¼ tsp salt
• ¾ cup pure coconut flakes (unsweetened, unsulfured)
• 7 oz E.W. Guittard Extra Dark Chocolate Baking Chips (Equals ½ cup + 2 Tbsp)
• 3 Tbsp salted butter
• 1 large egg (>2.5 oz)
• 2 tsp pure vanilla extract
• ¼ cup + 1 Tbsp + ½ tsp double strength brewed Earl Grey tea (Bigelow or Stash’s “Double Bergamot”)
• 2 Tbsp + 1 tsp W. Guittard Extra Dark Chocolate Baking Chips

Brownie Directions

Preheat oven to 350°F. Mix first 5 dry ingredients together in a medium bowl. In a small saucepan, on very low heat, melt 3.7 oz of baking chips with butter. Stir almost constantly, removing from heat when chips are nearly melted. Stir until smooth. Add egg to dry ingredients, mixing well. Add chocolate mixture, mixing will. Add vanilla and tea, mixing well. Stir in reserved chocolate chips.

Grease two 7x5x1.5 inch glass baking dishes. Spoon batter evenly into dishes. Bake for about 25 minutes, until tooth pick in center returns with baked crumbs and oil.

Frosting Ingredients

• 5 oz E.W. Guittard White Chocolate
• 7/8 cup heavy cream
• 8 oz. mascarpone cheese
• 2 Tbsp heavy cream
• 1 ½ Tbsp powdered sugar

Frosting Directions

Set mascarpone out to soften at room temperature. Work quickly, sot the mascarpone is not overly warmed. In a small saucepan on very low heat, melt chocolate with 2 Tbsp heavy cream. Stir constantly, removing from heat when chocolate is almost melted. Continue stirring until sauce is smooth. Allow to cool. In a mixing bowl, whip 7/8 cup cream with powdered sugar until soft peaks form and whipped cream roughly holds its shape. Add chocolate sauce, stirring gently until incorporated. Add mascarpone, whipping on high speed for about a minute, until well mixed and fluffy. Frost cooled brownies.

Decoration

Wide coconut flakes, Orange zest, and dark chocolate ganache (1/4 cup E.W. Guittard Extra dark Baking Chips melted with 3 Tbsp heavy cream).

 

Fudgy Caramel Brownies

Brownie Ingredients

• 1 ¾ cups Guittard Dark Chocolate Wavers divided
• ½ cup butter, cut in pieces
• 3 large eggs
• 1 ¼ cups all-purpose flour
• 1 cup granulated white sugar
• 1 tsp vanilla extract
• ¼ tsp baking soda
• ½ cup chopped nuts
• 20 caramels, unwrapped
• 1 Tbsp milk

Brownie Directions

1. Preheat oven to 350° Grease a 13x9 inch baking pan. Melt 1 cup Guittard Dark Chocolate and butter in a large saucepan over low heat, stirring constantly, until smooth. Remove from heat, stir in eggs. Add flour, sugar, vanilla extract and baking soda, stir well.
2. Spread batter into prepared baking pan, sprinkle with remaining Guittard Dark Chocolate and nuts.
3. Bake for 20-25 minutes or until a wooden toothpick inserted in the center comes out slightly sticky.
4. Microwave caramels and milk in small, microwave-safe bowl on high for 1 minutes. Microwave at additional 10-20 second intervals, stir until smooth. Drizzle over warm brownies. Cool in pan on wire rack.

Fluffy Whipped Frosting Ingredients

• 1 8oz package cream cheese, softened
• ½ cup white sugar
• 1 cup Guittard White Chocolate, melted
• 1 Tbsp milk
• 1 tsp vanilla extract
• 1 tub cream whipped topping

Frosting Directions

Combine cream cheese, sugar, vanilla extract in mixing bowl and beat until smooth. Add cooled Guittard White Chocolate. Beat until smooth and add the tub of whipped cream topping beat slowly until fluffy. Frost brownies.

 

Whole Wheat, Cherry Cheesecake Brownies

Ingredients

• 1 cup unsalted butter
• 8 ounces Guittard Bittersweet Chocolate
• 3 cups sugar
• 2 tsp instant coffee powder
• 4 tsp vanilla extract
• 8 large eggs-lightly beaten
• 2 cups whole wheat flour
• 1 ½ tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp salt
• 1 ½ cups Guittard Semisweet Chocolate Chips
• 8 ounces cream cheese
• 5 Tbsp butter 1/3 cup sugar
• 2 eggs-slightly beaten
• 2 Tbsp flour
• ¾ tsp vanilla 21 ounces cherry pie filling

Directions

Preheat oven to 350°F. butter and line a 9 x 13 inch pan. In large saucepan over very low heat, melt chocolate and butter together until completely melted. Let cool slightly. Whisk in sugar, expresso powder, vanilla, and eggs. Add flour, cinnamon, nutmeg, and salt. Fold in chocolate chips. Pour into pan. Beat Cream cheese and butter in large bowl until fluffy. Add sugar. Beat in flour, eggs, and vanilla. Drop mixture by the spoonful over brownie filling. Spoon cherry pie filling over cream cheese filling. Cut the batters with a knife to create a marble mixture. Bake 55-60 minutes.

White Chocolate Frosting Ingredients

• 14 Tbsp unsalted butter, softened
• 2 cups powdered sugar
• 7 oz Guittard white chocolate
• 1/8 tsp salt
• 2 tsp vanilla
• 8 oz cream cheese

Frosting Directions

Melt white chocolate, cool. Add powdered sugar, cream cheese, butter, salt and vanilla. Frost brownies.

 

Brownies

Ingredients

• 1 cup unsalted butter
• 1 cup Guittard semi-sweet chocolate chips
• 1 ½ cups granulated sugar
• ½ cup packed light brown sugar
• 4 large eggs, room temperature
• ½ tsp salt
• ½ cup plus 3 Tbsp flour
• ¼ cup natural unsweetened Guittard cocoa powder

Directions

1. Melt the butter and chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350° Line the bottom of a 9 x 13 inch pan with aluminum foil or parchment paper. Set aside.
3. Whisk the granulated and brown sugars, salt, flour, and cocoa powder into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool in the pan. Remove the brownies from the pan and liner once cooled.

Frosting Ingredients

• 2 cups Guittard white chocolate
• 1 cup unsalted butter
• 1 cup powdered sugar
• 1 tsp vanilla extract

Frosting Directions

1. Melt white chocolate and let cool to room temperature. Beat butter in a stand mixer until almost white, about 2 minutes. Drizzle in melted and cooled white chocolate.
2. Add powdered sugar and vanilla extract. Beat two or three minutes until smooth and creamy. Spread on brownies and decorate with chocolate sprinkles.

 

Fudge Brownies

Brownie Ingredients

• 1 cup butter
• 2 cups sugar
• 4 eggs lightly beaten
• 2 tsp vanilla extract
• 2/3 cups Guittard cocoa powder
• 1 cup flour
• ½ tsp salt
• ½ tsp baking powder
• 1 cup Guittard chocolate chopped into fine pieces

Frosting Ingredients

• 12 oz Guittard white chocolate
• 1 cup butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions

Preheat oven to 350°F, grease 9 x 13 inch pan, set aside. Melt butter and let cool slightly. Stir in sugar, eggs, and vanilla extract until combined. Add in cocoa powder, flour, salt, and baking powder. Stir until just combined, do not over mix. Fold in chocolate chips and pour batter into prepared pan. Bake 25-30 minutes until tooth pick inserted into center comes out clean.

When cool, mix frosting. Melt white chocolate and let cool to room temperature. Beat butter in a stand mixer until almost white, about 2 minutes. Drizzle in melted and cooled white chocolate.

Add powdered sugar and vanilla extract. Beat two or three minutes until smooth and creamy. Spread on brownies and decorate if desired.

 

Honey Bear Guittard Chocolate Brownie

Brownie Ingredients

• 2/3 cup butter
• ½ cup sugar
• 1 cup honey
• 4 tsp vanilla
• 4 eggs
• 1 cup flour
• ¾ cup melted Guittard chocolate
• 1 tsp salt
• 1 cup walnuts
• 1 tsp baking powder
• 2/3 cup buttermilk

Brownie Directions

Cream butter and sugar in small mixer bowl. Blend in honey and vanilla. Add eggs one at a time, beating well after each. Combine flour, melted Guittard chocolate, salt, gradually to creamed mixture. Stir in nuts. Bake at 350°F for 25-30 minutes in a 12 x 9 inch pan.

Frosting Ingredients

• 1 cup cold milk
• 1 package instant white pudding
• 1 cup whipping cream, whipped
• ½ cup melted Guittard white chocolate

Frosting Directions

In a mixing bowl, beat milk and pudding mix until thickened. Fold in ½ white chocolate and whipping cream.

Garnish with small shaved chocolate and gummi bears.

 

Black Forest Brownies

Brownie Filling Ingredients

• 4 eggs
• 2 cups sugar
• 1 cup butter, softened
• ¼ tsp cherry flavoring
• ½ tsp almond extract
• 1 1/3 cup flour
• 8 oz Guittard bitter-sweet chocolate, melted in double boiler
• 1 tsp baking powder
• 1 tsp salt
• 1 cup maraschino cherries, chopped
• ½ cup chopped walnuts

Brownie Crust Ingredients

• ½ cup chopped walnuts
• ½ cup packed brown sugar
• ½ tsp baking soda
• 1 cup quick oats
• 1/3 cup flour
• ½ cup melted butter

Brownie Directions

Mix crust ingredients and press in bottom of 9 x 13 inch baking pan. Bake for 8 minutes at 350°F, let cool. Meanwhile prepare brownie filling by mixing eggs, sugar, butter, extracts, and flavorings. Combine all dry ingredients (flour, baking powder, and salt) set aside. Add cooled melted chocolate to egg mixture and mix. Add flour mixture, mix on low speed. Fold in cherries and nuts until incorporated. Gently spoon batter over crust and spread to edges. Bake at 350°F for 45 minutes. Cool.

Frosting Ingredients

• 12 oz Guittard white chocolate melted
• 2 cups powdered sugar
• 1 cup butter, soft
• ½ tsp vanilla
• ¼ tsp cherry flavoring.

Frosting Directions

Mix and spread over cooled brownies. Garnish with toasted chopped walnuts and Guittard bittersweet chocolate shavings and cherries dipped in chocolate.

 

Triple Delight Brownies

Brownie Ingredients

• 8 oz Guittard dark chocolate wafers
• 1 cup butter
• 5 eggs
• 3 cups sugar
• 1 Tbsp vanilla
• 1 ½ cup flour
• 1 tsp salt

Brownie Directions

Preheat oven to 325°F. Grease a 9 x 13 pan. Melt chocolate and butter in saucepan over low heat. Set aside to cool. In mixer, beat eggs, sugar and vanilla on high speed for 10 minutes. Blend in chocolate, flour and salt just until mixed. Pour into prepared pan. Bake 35 minutes. Do not over bake.

Mint Layer Ingredients

• ½ cup butter
• 2 cups powdered sugar
• 2 Tbsp milk
• 1 ¼ tsp peppermint extract

Mint Layer Directions

Mix and spread over cooled brownies.

Whipped White Chocolate Ganache Frosting Ingredients

• 2/3 cup heavy whipping cream
• 2 cups Guittard white chocolate wafers
• 1 Tbsp milk

Frosting Directions

Warm whipping cream. Pour over white chocolate wafers. Let sit for 5 minutes. Stir until completely melted. Pour into mixer. Add 1 Tbsp milk. Whip on high speed until soft peaks are formed. Spread over cooled brownies. Sprinkle with shredded bits of Guittard dark chocolate.

 

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RED STAR YEAST FANCY BREAD CONTEST

Apricot-Pineapple Cream Cheese Braid

Ingredients

• 1 cup water
• 5 ½-6 cups all-purpose flour
• ¾ cup sugar
• 3 packages Red Star Red Star yeast
• 1 tsp salt
• ½ cup butter, softened
• 3 eggs beaten
• 1 ½ cups confectioners’ sugar
• 1 to 2 Tbsp milk
• ½ tsp vanilla extract
• 1 ½ cups apricot-pineapple preserves
• 1 package cream cheese, room temperature

Directions

1. In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°F. Add to dry ingredients, beat until moistened. Add eggs, beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Place dough onto a floured surface, knead until smooth and elastic, about 608 minutes, place in a greased bowl, turn dough to grease top. Cover and let rise in a warm place until doubled in size, about 40-45 minutes.
3. Punch dough down. On a greased baking sheet, roll out dough into a rectangle. Mix 1 cup confectioners’ sugar and cream cheese. Spread cream cheese mixture down the center of rectangle. Spread enough apricot-pineapple preserve on top of cream cheese mixture.
4. On each long side, cut 1-inch wide strips about 21/2 inches, into center at a 45-degree angle. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal, cover, and let rise for 30 minutes.
5. Preheat oven to 375°F. Bake 20-25 minutes or until golden brown. Remove from pan to wire rack to cool. Combine glaze ingredients, confectioners’ sugar, vanilla extract and milk, drizzle over braid.

 

Honey and Molasses 3-Grain Sandwich Bread with Milk, Butter & Smoked Gouda Cheese

Ingredients

• 2 cups white bread flour
• ¾ cup whole wheat flour
• ¾ cup spelt flour
• 1 scant Tbsp Red Star yeast
• 2 tsp kosher salt
• 1 oz finely shredded smoked Gouda cheese
• 1 ½ Tbsp honey
• 1 ½ Tbsp molasses
• 2 Tbsp softened butter
• 1 cup whole milk
• 1/3 cup water

Directions

Blend all dry ingredients, through the smoked Gouda, together in a large bowl until well incorporated. Mix remaining wet ingredients in a 2-cup bowl and heat in microwave for about 45 seconds…until butter is melted. Stir wet ingredients well and then add to the dry ingredients. Mix well with a Danish dough whisk or a wooden spoon until all ingredients are well incorporated. Cover and let rest for about an hour or until dough doubles in size. With a wet spatula loosen the sticky dough from the sides of the bowl…then with wet or oiled hands lift dough out of the bowl and stretch and fold into 1/3’s. Lift dough again and stretch again in the opposite direction and again fold into 1/3’s. Cover and rest for 30 minutes. Stretch and fold dough again, as before, and rest for 30 minutes. After 30 minutes heat oven to 350°F. Remove dough from bowl with wet or oiled hands and form into loaf on parchment paper or place into lightly oiled bread pan of choice. Allow dough to rest for 15-20 minutes.

Carefully brush loaf with egg wash or milk and bake in the oven for 36-40 minutes (rotating at 18-20 minutes) until internal temperature reaches 195°F. Remove bread from oven and from bread pan and cool on cooling rack for several hours before slicing.

Christmas Star Childhood Memories Bread

Ingredients

• 1 package Red Star dry yeast
• ¼ cup warm water
• ¾ cup warm whole milk
• 1 large egg, room temperature
• ¼ cup butter, softened
• ¼ cup sugar
• 1 tsp salt
• 3 ½ cups all-purpose flour
• ½ cup raspberry jam
• ¼ cup peanut butter
• 2 Tbsp melted butter
• Powdered sugar and cream

Directions

Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar, and salt. Add yeast mixture and 3 cups flour. Beat on medium speed until smooth. Stir in remaining flour to form a soft dough. Knead – place in greased bowl until doubled in size. Divide dough into four portions. Roll one portion into a 12-inch circle. Place on a 14-inch pizza pan. Spread with ½ of the jam. Repeat twice layering dough, jam, and peanut butter-ending with final portion of dough. Place a circle shaped cutter in center of dough – do not press down. With a sharp knife, make 13 evenly placed cuts from round center out. Take two adjacent strips and twist. Pinch ends together. Repeat with remaining strips. Place hole in final strip for hanging ornament. Cover and let rise until double. Cook at 375°F for 30 minutes. Remove from oven – brush with butter. When cooled – drizzle powder sugar glaze and decorate with peanut butter twizzler and raspberry.

 

Country bread

Ingredients

• 1 ½ cups of warm water
• ½ Tbsp Red Star active dry yeast
• 4 ½ Tbsp softened butter, divided
• 1 ½ Tbsp sugar
• ½ Tbsp salt
• 1 small egg
• 3-5 cups flour
• Shortening

Directions

1. In a thirty-two-cup bowl, add yeast to the warm water. Whisk together with a fork. Let the water and yeast mixture set while preparing the sugar, salt, 1 ½ Tbsp butter, and egg. After the five minutes, add the four ingredients just mentioned. Whisk together until the egg is well blended and the butter is in small pieces. Add one-half cup of flour and whisk until the mixture is smooth. Continue adding flour one-half cup at a time and stirring with a wooden spoon until the dough is not sticky. Be sure not to add too much flour. The dough should be soft and easily handled. Once the dough is too thick to be mixed with a spoon, use your hands to knead in the additional flour. You may need to four your hands first.
2. Once the dough can be handled, place on a lightly-floured surface. Knead for five minutes with the heels of your hands. Each time fold the dough in half on top of itself. Once the dough is springy, let the dough sit. While it is sitting, thoroughly wash and dry your bowl. Then, generously grease it with shortening. Place the dough in the bowl. Flip and move the dough around in the bowl so the dough has a light coating of shortening on it.
3. Cover the bowl with a towel and place it in a warm place to rise for one hour. After it has risen for an hour, give the dough one hard punch in the center. Let it rise for another half of an hour. While it is rising the second time, preheat your oven to 350° Remove the dough from the bowl, and place on a lightly floured surface. Divide it into three pieces. Roll each piece into a medium-sized rope. You do not want your pieces to be any longer than the bottom of a cookie sheet. Make sure all three pieces are the same length and thickness. Also, be sure each piece is the same thickness from end to end.
4. Grease the bottom of a regular -sized cookie sheet, and place your three ropes on tope, each one next to the other. Pinch all three ropes together at one end, and tuck under. Braid the ropes by placing the right rope over the center rope then the left rope over the center rope. At the end pinch the ends of all three pieces together and tuck under. Melt the remaining butter. Brush over the bread. Place in the middle of the oven and bake for 7-8 minutes. After the timer goes off, turn the pan around so the opposite side of the bread is facing the back. Bake for another 7-8 minutes.
5. The bread should look golden brown and sound hollow when tapped with a finger. Brush with ½-1 Tbsp of butter.

 

Sweetheart Coffee Cake

Dough Ingredients

• 3 ¼ to 3 ¾ cup unbleached flour
• ¼ c sugar
• 1 tsp salt
• 1 package Red Star yeast
• 1 cup milk
• 3 Tbsp butter
• 1 egg

Filling Ingredients

• ½ cup apricot preserves
• 1 cup dried cranberries
• 2 Tbsp butter, melted
• ½ cup nuts, chopped
• 2 Tbsp brown sugar
• 1 Tbsp vanilla

Directions

In a large bowl, combine 1 ¼ cups flour, sugar, salt, and yeast. In small saucepan, heat milk and butter until very warm (120°-130°F). Butter does not need to melt. Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in 2 to 2 ½ cups flour to form a stiff dough. On floured surface knead dough about 3 minutes until no longer sticky. Place in large greased bowl. Cover; let rise in warm place until light and doubled in size, 60-70 minutes. Combine all Filling ingredients except the nuts. Punch down dough to remove all air bubbles. On floured surface, roll out dough to a 15 x 11-inch rectangle. Spread filling to within ½ inch of edges. Sprinkle with nuts. Starting with longer side, roll up tightly; seal edges. On large greased cookie sheet, place roll seam-side-up. Fold one end of roll over on top of other end; seal ends together. Staring at folded end, cut with knife or scissors down center of roll to within 1-inch of the other end. Pull the cut halves out, turning cut side up to for a ring-shape. Cover; let rise again until light and doubled in size, about 30 minutes. Preheat oven to 375°F. Bake on cookie sheet 15-25 minutes until golden brown. Drizzle with powdered sugar glaze (1 cup powdered sugar and 2 Tbsp milk or more), if desired.

Total preparation and baking time approximately 2 ½ hours.

 

Christmas Start Twisted Bread

Ingredients

• ¼ oz Red Star active dry yeast
• ¼ cup warm water (110°-115°F)
• ¾ cup warm 2% milk (110°-115°F)
• 1 large egg
• ¼ cup unsalted butter, softened
• ¼ cup sugar
• 1 tsp salt
• 3 ¼ - 3 ¾ cup all purpose flour
• ¾ cup cherry jam
• 2 Tbsp butter, melted
• Confectioners’ sugar for dusting

Directions

1. Dissolve yeast in warm water until foamy. In another bowl, mix butter and sugar until creamy, add milk and egg, blend well. Add the yeast mixture and 3 cups flour, beat on medium speed until smooth, about 1 minute. Stir in enough of the remaining flour to make a soft dough.
2. Place on floured surface, knead until smooth and elastic, 6-8 minutes. Put in an oiled bowl turning until all sides coated. Cover and let rise in warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface, divide into 4 equal portions. Roll 1 into a 12-inch circle. Place on a grease cookie sheet or pizza pan. Spread ¼ cup jam to within ½ inch of edge. Repeat with two more portions of dough layering them on top. The last portion does not get any jam on top.
4. Leaving a2 ½ - 3-inch center, cut 16 slices evenly spaced around dough, do not cut through center. Grasp 2 adjacent strips and twist twice outward. Pinch ends together. Repeat with remaining strips.
5. Cover and let stand about 30 minutes until almost doubled. Bake at 375°F for 18-22 minutes or until golden brown. Brush with melted butter, let cool completely on wire rack. Dust with confectioners’ sugar.

 

Raspberry Lemon Braid

Dough Ingredients

• 4 ½ cup flour
• 1 package Red Star yeast
• 1 cup warm milk
• 2/3 cup sugar
• 2 beaten eggs
• ½ tsp salt
• Zest of one lemon

Filling Ingredients

• 10 oz package frozen raspberries
• Zest of 2 lemons
• 2 tsp cornstarch
• ¼ cup sugar

Directions

1. Add yeast to milk and allow to proof. Mix dry ingredients in large bowl. Add zest to eggs. Add yeast mixture and eggs to flour mixture. Knead dough and place in a greased bowl, cover with dish towel and let rise until double. Roll dough into a 12 x 16-inch rectangle.
2. Mix filling together and spread to the middle 1/3 of the dough.
3. Cut slits 1 ½ inches wide from filling to edge of dough, both sides. Fold each dough strip across the filling and join in the middle and twist ends together.
4. Let rise for approximately 1 hour.
5. Brush dough with egg wash mixture of egg and milk and bake at 375°F for 25-30 minutes. Cool.
6. Mix 1 cup powdered sugar, 2 tsp lemon zest and 3 Tbsp heavy cream. Drizzle over braid. Garnish with fresh raspberries and candied lemon slices (1 cup sugar and 1 cup water; boil – add lemon slices, simmer for 45 minutes, let dry).

 

Montana Huckleberry Star Bread

Dough Ingredients

• ½ cup warm water
• 4 Tbsp salted butter, melted and cooled
• 2 duck eggs
• 1 duck egg yolk (reserve the white for later)
• 3 cups Wheat Montana white wheat flour
• ¼ cup sugar
• 1 envelope Red Star yeast

Filling Ingredients

• ½ cup huckleberry jam

Glaze Ingredients

• 1 duck egg yolk
• 2 Tbsp water
• Turbinado sugar (optional)

Directions

1. Whisk water, melted butter, eggs and yolk together in a large measuring cup. Combine flour, sugar, yeast and salt in a large bowl. Add egg mixture and combine.
2. Turn onto a kneading board and knead 4-10 minutes, until smooth and elastic. Place in a greased bowl, cover with plastic wrap and set in a warm place to rise until double, 1-2 hours.
3. Gently press dough to release air, divide into 4 equal pieces and set aside to rest 5 minutes. Line a pizza stone with parchment paper.
4. Roll dough into 4 circles ¼-inch thick. Place one circle on parchment and spread 1/3 of the huckleberry jam on it, leaving a half-inch margin around the edges. Top with next circle and repeat. Top with 3^rd circle and repeat. Top with 4^th circle of dough.
5. Place mixing bowl on top of circles and cut around edge with a sharp knife to make an even line. Place a drinking glass or a lid in the middle of the circle to use as a guide, then cut 16 even wedges around. Remove the drinking glass or lid. Pick up the ends of two of the wedges and twist away from each other 2 times, then stick the ends together. Repeat around the circle to make a star pattern. Cover star with oiled plastic and set to rise until nearly double, 45-75 minutes.
6. Preheat oven to 375°
7. Beat together egg white and water, gently glaze top of star with mixture, sprinkle with Turbinado sugar if desired and bake 30-40 minutes until golden.
8. Cool to room temperature before serving.

 

Pineapple Bread

Ingredients

• 2 tsp Red Star yeast
• 4 cups bread flour
• ½ cup milk
• 2 tsp salt
• 2 Tbsp brown sugar
• 2 Tbsp olive oil
• 1 20 oz can crushed pineapple
• 1 cup raisins

Directions

Heat milk to room temperature and add yeast. Mix all ingredients except raising together until they stick together. Add raisins, knead for five minutes. Will take more flour to reach right consistency (not sticky and feels like the pad of your thumb). Place in a lightly greased bowl and let rest for 45 minutes. Preheat oven to 350°F. Turn out dough and divide into thirds. Roll into logs and braid. Place on greased baking sheet. Let rise for 20 minutes. Bake for 25-30 minutes until golden brown.

Yield: one loaf

Serving size: one slice

 

Poppy Seed Bread

Dough Ingredients

• ¾ cup milk
• 1/3 cup butter
• ½ cup sugar
• ¾ tsp salt
• 3 eggs divided
• ½ tsp vanilla
• 1 pkg Red Star yeast
• ½ cup warm water
• 5-6 cups flour

Filling Ingredients

• ½ pound poppy seeds
• 1 cup milk
• ¼ cup margarine
• ¾ cup white sugar
• 1 pinch salt
• 2 eggs, beaten
• 1 1/3 cup walnuts
• 1 tsp water

Icing Ingredients

• 2 cups powder sugar
• 3 Tbsp shipping cream
• 1 tsp vanilla

Directions

1. In a pan heat milk, butter, sugar, and salt. Cool. Add 2 beaten eggs and vanilla. Dissolve yeast in warm water. In large mixer bowl combine milk mixture, yeast mixture, and enough flour to form a soft dough. Knead. Turn into greased bowl and let rise until double. Make oppy seed filling while dough rises.
2. Poppy seed filling – Grind up poppy seeds. Combine milk, margarine, and sugar into pan. Cook until sugar dissolves. Gradually pour about ½ of hot milk into the beaten eggs-whisking constantly. Return to pan and cook until thickens. Add poppy seeds and walnuts, blend well.
3. Take risen dough and form a rectangle. Place filling over dough. Roll up jelly-roll style. Slice into pieces. Bake at 350°F for 35 minutes. Cool. Place icing and decorate with walnuts and poppy seeds.

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BBQ SAUCE CONTEST

“Orange” You Glad Korean Barbecue Sauce and Montana Beef are a Perfect “Pear”?

This sauce is typically used for Korean barbecued beef short ribs (Galbi), but goes well with any cut of grilled beef, pork or fowl. It is thinner than American style barbecue sauces.

Ingredients

• 1 cup brown sugar
• 1 cup soy sauce
• ¼ cup Montana honey
• ¼ cup orange juice
• ½ cup unfiltered pear juice
• 1 Tbsp sesame oil
• 2 Tbsp rice wine vinegar
• 1 tsp to 1 Tbsp Sriracha chili sauce or Gochujang sauce (depending on your heat tolerance)
• 1 tsp ginger powder
• 2 tsp granulated garlic
• 1 tsp onion powder
• 1/8 tsp black pepper
• 1 Tbsp cornstarch dissolved in 1 Tbsp pear juice or water (slurry)
• Garnish-sliced scallions and toasted sesame seeds

Directions

Combine brown sugar, soy sauce, honey, orange juice, ½ cup pear juice, sesame oil, rice wine vinegar, chili sauce, ginger, garlic, onion powder, and black pepper in a saucepan. Bring to a boil and simmer until it coats the back of a spoon. Stir in the slurry of cornstarch and 1 Tbsp of pear juice or water. Boil until thickened. Cool to room temperature. Garnish with toasted sesame seeds and scallions. Use to baste during the last 4-10 minutes of grilling. If the cornstarch slurry is left out, it also makes a great marinade after cooling. Enjoy!

 

Detroit Sweet Barbecue Sauce

Ingredients

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, finely chopped
• ¼ cup pickled jalapenos, finely chopped
• 2 tsp red pepper flakes
• ½ cup brown sugar
• 2 cups ketchup
• 1 can cola
• 1 Tbsp liquid smoke
• ½ cup apple cider vinegar
• 1/3 cup Worcestershire sauce
• ½ tsp black pepper
• ½ Tbsp onion powder
• 1-1 ½ Tbsp ground mustard
• 1 Tbsp chili powder
• 2 Tbsp paprika
• ½ cup pineapple juice

Directions

In a medium saucepan, over medium heat, add oil. Once heated add the onions, and garlic and sauté until tender, then add jalapenos and briefly cook for 1 minutes. Add the remaining ingredients and bring to boil. Reduce heat to simmer and cook uncovered, stirring frequently, until sauce has reduced to half its amount or the thickness you want.

 

Grammy’s Root Beer BBQ Sauce

Ingredients

• 1 quart Root Beer
• ½ tsp grated lemon zest
• ¼ cup fresh orange juice
• 1 ½ Tbsp light brown sugar
• 2 cloves
• ¼ tsp fresh ginger
• ¼ tsp onion powder
• 1/8 tsp freshly ground black pepper
• ¼ tsp ground red pepper
• 1 cup ketchup
• ¼ cup fresh lemon juice
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp Molasses
• ¼ tsp cinnamon
• ¼ tsp garlic powder
• 2 Tbsp honey
• ½ cup wild huckleberry syrup

Directions

Begin by reducing the root beer in a saucepan over high heat until liquid is ¼ of its original volume, 8-10 minutes. Allow to cool, and then combine all the ingredients in the saucepan. Gradually bring the mixture to a boil over medium heat. Reduce heat and gently simmer the sauce until thick and richly flavored, 10-15 minutes.

Yield: 2 ¼ cups

 

Whatever Barbecue Sauce

Ingredients

• 1 ½ cups ketchup
• 3 Tbsp apple cider vinegar
• 2 Tbsp Worcestershire Sauce
• ¼ cup brown sugar
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 1 tsp garlic powder
• 2 tsp onion powder
• 1 tsp season salt
• 3 Tbsp molasses
• 2 tsp mustard

Directions

Boil all in a sauce pot. Cool and serve.

 

Dr. Pepper Honey Barbecue Sauce

Ingredients

• 1 12oz bottle Dr. Pepper
• 1 cup crushed tomatoes
• ¼ cup packed brown sugar
• 2 Tbsp spicy brown mustard
• 1 Tbsp orange juice
• 1 Tbsp Worcestershire sauce
• 1 garlic clove, minced
• ¼ tsp salt
• 1/8 tsp pepper
• 1 Tbsp honey
• 1 Tbsp onion powder
• ½ Tbsp corn starch

Directions

In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer uncovered 30-35 minutes or until slightly thickened, stirring occasionally. Let cool and serve.

 

Raspberry Barbecue Sauce

Ingredients

• 6 cloves garlic peeled
• ½ tsp olive oil
• 2 ½ cups raspberries
• 6 Tbsp brown sugar
• 2 Tbsp balsamic vinegar
• 2 Tbsp light corn syrup
• 2 tsp molasses
• 1 tsp lemon juice
• 1 tsp crushed red pepper flakes
• ¼ tsp salt
• ¼ tsp pepper
• Dash onion powder

Directions

Boil all in a sauce pot. Cool and serve.

 

Smokey BBQ Sauce

Ingredients

• 1 15oz can tomato sauce
• 1 cup ketchup
• 1 Tbsp McCormick Grill Mate Sweet Smokey Rub
• ½ cup brown sugar
• ½ cup Grandmas Molasses
• ¼ tsp all spice
• 1/8 tsp yellow mustard

Directions

Mix well together, pour over meat and cook until done. Pork, beef, or chicken internal temperature of 165°F. Depending on taste, you may use more mustard or spices. For example; hickory spice, Dijon mustard, and liquid smoke.

 

Easy BBQ Sauce

Ingredients

• 2 Tbsp minced garlic
• 2 Tbsp olive oil1 Tbsp chili powder
• ½ tsp paprika
• ½ tsp salt
• 1 tsp pepper
• 2 cups ketchup
• ¾ cup brown sugar
• ¼ cup vinegar
• 1/3 cup yellow mustard
• ¼ cup Worcestershire Sauce
• 1 Tbsp liquid smoke

Directions

1. Add minced garlic and olive oil in a medium sized saucepan, sauté the garlic for a couple minutes.
2. Once the garlic is a light golden brown, add the chili powder, paprika, salt, and pepper. Mix together for a couple minutes.
3. Add the remaining ingredients to the saucepan, whisk together and bring to a slow boil.
4. Reduce heat to simmer. Simmer uncovered for an hour.
5. Remove from heat, let sit at room temperature.
6. You can use it now or place in a jar with lid for a couple days in the refrigerator.

 

Roasted Rhubarb & Garlic BBQ Sauce

Ingredients

• 4 cups chopped rhubarb
• 4 cloves garlic
• 1 cup water
• 3 Tbsp balsamic vinegar
• ½ cup brown sugar
• ¼ cup ketchup
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp chili powder
• ½ tsp cinnamon
• ½ tsp cayenne pepper
• ¼ tsp ground pink peppercorns
• ½ tsp salt
• ¼ tsp black pepper

Directions

Preheat oven to 425°F. Coarsely chop rhubarb and garlic cloves. Place on greased baking sheet and roast until soft, approximately 15 minutes. Place the roasted rhubarb and garlic and 1 cup water in food processor. Puree until smooth. Pour puree into sauce pan and add remaining ingredients. Bring to boil then simmer on medium-low heat for 15 minutes, stirring constantly. Pour into glass containers. Keep refrigerated.

 

Best 406 BBQ Sauce

Ingredients

• 1 ¼ cup ketchup
• 4 Tbsp apple cider vinegar
• 1 Tbsp minced garlic
• 1 Tbsp Worcestershire Sauce
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp granulated air-dried shallots
• 1 tsp dry mustard
• 1/8 tsp cayenne pepper
• 1/8 tsp crushed red pepper
• ¾ cup brown sugar
• 1/3 cup molasses
• ¼ cup honey

Directions

Combine all ingredients in medium saucepan and stir well. Bring to a boil over medium-high heat, then turn heat down to medium-low and simmer for 20 minutes, stirring constantly.

 

Sweet and Spicy in the 406 Bar-B-Que Sauce

Ingredients

• ¼ cup dark molasses
• ¼ cup Worcestershire Sauce
• ¼ cup apple cider vinegar
• ½ cup pineapple juice
• ½ cup tomato ketchup
• 3 Tbsp tomato paste
• 1 Tbsp spicy mustard
• 2 Tbsp butter
• ½ cup dark brown sugar
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp chili powder
• ¼ tsp salt

Directions

1. Combine brown sugar and spices in a bowl and set aside.
2. Combine wet ingredients in a medium saucepan.
3. Mix spices into wet ingredients and cook over medium heat until mixture comes to a boil.
4. Reduce heat and simmer until mixture reduces and thickens to your liking.
5. Refrigerate sauce.

Yield: Approximately 2 cups.

 

Sweet & Spicy BBQ Sauce

Ingredients

• 3-4 good sized shallots, peeled and quartered
• 3/8 cup water
• 1 cup ketchup
• ¼ cup molasses
• ¼ c dark brown sugar
• 2 Tbsp cider vinegar
• 2 Tbsp Worcestershire Sauce
• 2 Tbsp prepared mustard of choice (1 tsp Dijon – 1 tsp yellow)
• ¾ tsp liquid smoke or to taste
• 1 tsp hot sauce of choice (Frank’s Red Hot Buffalo Wing Sauce)
• ¼ tsp ground black pepper
• 2 Tbsp Extra Virgin Olive Oil (EVOO)
• 1 garlic clove, minced
• 1 tsp chili powder
• ¼ tsp cayenne pepper

Directions

1. Process shallots and water with an immersion blender or food processor to a slush. Pour slush into a fine strainer over a measuring cup to retrieve ½ cup liquid. Discard solids.
2. Whisk together the shallot juice mixture with all ingredients down through the black pepper in a medium bowl and set aside.
3. Heat the EVOO in a sauce pan until shimmering and then add the garlic, chili powder and cayenne. Cook until fragrant, about 30 seconds and then add the ketchup mixture and blend all ingredients together. Bring mixture to a boil and then reduce the heat to medium-low and slow simmer for about 25 minutes until the sauce thickens.
4. Cool sauce to room temperature before using. Refrigerate for up to 1 week. Enjoy!

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MONSTER COOKIE CONTEST

Monster Cookies I

Ingredients

Cookie dough

• 2 cups brown sugar
• 6 eggs
• ½ lb. margarine
• 2 cups white sugar
• ½ Tbsp vanilla
• 4 tsp baking soda
• ½ Tbsp maple syrup
• 3 cups peanut butter
• 10 cups oatmeal
• ½ lb. M&M candy
• ½ lb. chocolate chips

Mix eggs, brown and white sugar, margarine. Add vanilla, peanut butter, baking soda, and maple syrup. Stir in oatmeal, chocolate chips, M&M candies. Shape into cookie ball. Bake 350°F for 10 minutes.

Frosting/Decoration

• ½ cup butter, softened
• 4 ½ cups confectioners sugar
• 1 ½ tsp vanilla extract
• 5-6 Tbsp 2% milk
• Mini marshmallows
• Candy eye shapes
• Neon food coloring

In large bowl, beat butter until creamy. Beat in confectioners sugar, vanilla and enough milk to achieve desired consistence. Add food coloring of choice.

Take two cookies, frost one with neon frosting and place two eyes on. Set aside. Frost second cookie, and place mini marshmallows on for teeth. Place first cookie on second cookie (like cookie sandwich).

 

Monster Cookies II

Ingredients

• 2 cups peanut butter
• ¼ cup honey
• ½ cup brown sugar
• 1 ¼ cup old fashioned oats
• ¼ tsp salt
• 2 tsp baking soda
• 1 tsp vanilla
• 2 eggs
• 2/3 cup mini chocolate chips
• 2/3 cup M&M’s

Directions

Preheat oven to 350°F. In mixer bowl mix peanut butter, honey and brown sugar. Add the oats, salt, baking soda, and vanilla. In small bowl beat the eggs, then add to mixture. Stir in chocolate chips and M&M’s. Form dough into cookie ball – bake 11 minutes.

 

Gluten Free Monster Cookies

Ingredients

• 2 cups gluten free natural creamy peanut butter
• 2/3 cup butter, softened
• 1 1/3 cup sugar
• 1 1/3 cup packed brown sugar
• 4 eggs
• 2 ½ tsp baking soda
• 1 tsp vanilla
• 1 tsp light corn syrup
• 6 cups gluten free old-fashioned oatmeal
• 1 cup semi-sweet chocolate chips
• 1 cup M&M’s candy
• 1 cup coconut

Directions

In mixer combine peanut butter, butter, white sugar, and brown sugar until light and fluffy. Beat in eggs, baking soda, vanilla and corn syrup. Add oatmeal and mix well. Stir in chocolate chips, coconut and M&M’s. Cover and refrigerate for 1 hour. Drop 1/3 cup spoonful of dough onto cookie sheet 3 inches apart. Bake 350°F for 14-15 minutes.

 

How Much Can You Throw in Monster Cookies

Ingredients

• 2 sticks butter
• ½ cup white sugar
• 1 ½ packed brown sugar
• 2 large eggs
• 1 Tbsp vanilla
• 1 ½ cups flour
• ½ tsp baking soda
• 1 tsp baking powder
• 2 tsp salt
• 1 ½ cups oats (quick or regular)
• ½ cup M&M’s
• ½ cup walnuts
• ¾ cup chocolate chips
• ½ cup peanut butter chips
• 2 ¼ cup Rice Krispies

Directions

Preheat oven to 375°F. Cream butter and sugars until fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Combine flour, baking soda, baking powder, and salt. Add to mixing bowl and mix until combined. Add remaining ingredients in whatever quantity you prefer. Add Rice Krispies at the very end – careful not to over mix! Use about 2 oz scoop and bake 12-13 minutes until golden brown. Allow to cool on cookie sheet for a few minutes.

 

Sweet and Savory Monster Cookies

Ingredients

• 3 eggs
• 1 ¼ cup brown sugar
• 1 cup granulated sugar
• ½ tsp vanilla extract
• 12 oz peanut butter
• 1 stick butter or margarine, softened
• ½ cup M&M’s
• ½ cup chocolate chips
• 2 tsp baking soda
• 4 cups quick cooking oatmeal (not instant)
• 5 cups cooked and chopped bacon

Directions

Preheat oven to 350°F. Line cookie sheet with parchment paper.

In large mixing bowl, combine eggs, sugars, peanut butter, vanilla, baking powder, and oatmeal. Mix well. Mix M&M’s, chocolate chips, and bacon until combined. Using ice cream scoop place 2 inches apart onto prepared cookie sheet.

Bake for 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring onto wire rack for cooling. When cool, store in large resealable plastic bag.

 

Monster Cookies III

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (1 ½ stick) butter, room temperature
• 1 cup dark brown sugar
• ½ cup white sugar
• 1 cup creamy peanut butter (may use crunch if preferred)
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 ½ cup old fashioned oats (not quick)
• 1 cup peanut butter chips
• 1 cup mini M&M’s
• 1 cup mini chocolate chips

Directions

1. Preheat oven to 350° Slightly grease cookie sheets or line with parchment paper.
2. In a bowl, combine flour, baking soda, and salt. Set aside.
3. Using mixer, cream together sugars, butter and peanut butter until well combined.
4. Add eggs and vanilla, mix until creamy.
5. Slowly add flour mixture until well incorporated.
6. Mix in oats by hand, or with mixer – do not over mix.
7. Stir in M&M’s and chocolate chips. Stir by hand keeps M&M’s from breaking.
8. From into dough balls about 1 ½ inch and place on cookie sheet. Dough by need to be refrigerated before making into balls if too soft.
9. Bake for 8-12 minutes, depending on size of cookie. Do not over bake.
10. Allow cookies to rest on cookie sheet for 3-5 minutes, they will continue to bake as they cool.
11. Move onto wire rack and cool completely.
12. Store in air tight container.

Yield: about 2 ½ dozen (depending on size of cookies)

 

Cherry Bombs

Ingredients

• ¾ cup butter
• ¾ cup brown sugar
• ¾ cup sugar
• 1 tsp salt
• 1 Tbsp vanilla extract
• 2 eggs
• 2/3 cup peanut butter
• 1 tsp baking soda
• ½ cup cocoa powder
• 2 ½ cups flour
• ¾ cup chocolate chips
• ¾ cup butterscotch chips
• 2/3 cup mini M&M’s
• ¾ cup chopped maraschino cherries

Directions

Using electric mixer, blend butter, sugar, brown sugar, salt, vanilla, eggs and peanut butter until creamy. Slowly add baking soda and cocoa powder, mix well. Gradually add flour. Add chocolate and butterscotch chips, mini M&M’s and chopped maraschino cherries. Mix well. Use a spoon or ice cream scoop to drop spoonful of dough onto a greased cookie sheet. Bake at 325°F for 8-12 minutes.

 

Yield: 2 dozen cookies