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PREFERRED held their first annual Dessert Bake-Off Contest on August 30, 2005. There were
quite a few delicious entries to be eaten! Congratulations to Jessica Miley for her winning “Better than
Hockey” dessert! If you are up for baking something sweet, here are the recipes of all who participated
in the this fun event:
Better than Hockey Cake- by Jessica Miley
Ingredients:
1 box devils food cake mix
1 cup caramel ice cream topping
¾ cup milk
½ cup butterscotch chips
12 oz container whipped topping
4-5 Skor or Heath Bars
Directions:
Bake cake as directed in 9X13 pan. Once cooked and cooled, poke several holes in the cake to absorb the topping.
In a double boiler (or metal bowl on top of a saucepan) melt caramel, milk, and butterscotch chips. Pour over cake and cool in refrigerator. Top with whipped topping and crushed candy bars.
Dump Cake – by Christy Beauchamp
Ingredients:
16 ounce can of crushed pineapple
16-20 ounce can of pie filling (cherry, blueberry, peach, or otherwise)
1 box of vanilla cake mix (the kind with the "pudding mixed in" is a good thing!)
1of buttermargarine ("canola oil included" kindwell)
1 aluminum cake pan (approximately"-ish x 16"-ish x 1"-ish....or 8"-ish x 8"-ish x 1.5 or more-ish)
One handful of crushed almonds (optional) *some people, like my dad "Coots" Hillebert, spread crushed almonds across the top., I don't...but hey, that's okay.
Directions:
*This is a layered concoction:
DUMP the crushed pineapple (after draining)the cake pan. Spread around evenly.
DUMP the pie filling on top of the crushed pineapple. Spread around evenly
DUMP the DRY CAKE MIX on top of the other stuff you've dumped. Spread around evenly.
DRIZZLE the melted butter on top of the dry cake mix. Cover as much as you can, and spread around evenly. *If you have the inkling to sprinkle crushed almonds across the top, go for it.
BAKE at 350 degrees for about 55 minutes.
Cookie Dough Brownies – by Nicole Craig
Ingredients:
Brownies:
1 package fudge brownie mix -- (21.5 ounces)
1/2 cup water
1/2 cup oil
1 egg
1/2 cup semisweet chocolate chips
Filling:
1/2 cup butter or margarine -- softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup all-purpose flour
Glaze:
1 cup semisweet chocolate chips
1 tablespoon corn oil margarine, shortening or oil
3/4 cup chopped walnuts
Directions:
Heat oven to 350. Grease bottom only of 13 x 9 pan. In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Bake for 33-35 minutes. Do Not Overbake. Cool completely. In large bowl, beat 1/2 cup butter, brown sugar and sugar until light and fluffy. Add milk and vanilla. Blend well. Add flour. Mix well. Spread over cooled brownies. In small microwave-safe bowl, melt 1 cup chocolate chips and 1 tablespoon butter on medium for 1-2 minutes or until chocolate is just melted. Stir until smooth. Carefully spoon glaze over filling. Spread to cover. Sprinkle with walnuts, pressing slightly. Cut into bars. Store in refrigerator.
Chocolate & Peanut Butter Ribbon Dessert – by Jodi Molesky
Ingredients:
12 peanut butter sandwich cookies, divided
2 Tbsp butter, melted
8 ounce package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
12 ounces whipped topping, divided
2 squares semi-sweet baking chocolate, melted
Directions:
Crush 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
Ruby Rail - by Pat Petersen
Ingredients:
1 cup flour
1 stick butter (softened)
8 ounce pkg cream cheese (softened)
1/2 cup chopped nuts
12 ounce container whipped topping
2 small boxes instant chocolate pudding mix
2 small boxes instant vanilla pudding mix
6 cups milk
Directions:
Step one: Mix together flour, butter, 1/2 of the cream cheese and nuts (reserve some nuts for topping). Spread in bottom of cake pan and bake at 350° until golden brown. Cool thoroughly.
Step two: Combine remaining 1/2 of the cream cheese with 1/2 of the whipped topping. Spread over baked crust.
Step three: Prepare chocolate and vanilla pudding mixes separately, each with three cups of milk. Layer each pudding on crust. Top with remaining whipped topping and sprinkle nuts on top. Serve cold.
Chocolate Lava Cake - by Hazel Valdez
Ingredients:
Cake Batter:
1 ¾ lb semi sweet chocolate
1 lb sweet butter
1 tbl Vanilla
12 eggs separated
6 ounces flour, sifted
½ tsp salt
½ tsp baking powder
½ lb sugar
Ganache:
½ lb semi sweet chocolate
¾ cup heavy cream
¼ cup butter
Directions:
Ganache preparation:
Melt over hot water bath. mix well and pour in a pan so to be 1 inch deep. ( loaf pan maybe). Cool until firm and cut into 10 one inch cubes.
Cake preparation:
Melt chocolate over water bath and cool to room temp. add vanilla and egg yolks one at a time and whisk until smooth. Beet egg whites with salt, baking powder, and sugar to soft peaks. Fold flour into chocolate and then fold in egg whites 1/3 at a time. Grease and dust with cocoa 10 ea. 4 oz. Ramekins fill almost to the top and bake at 375 for 10 to 15 min until cake is done pull out of oven and push chocolate cube into top center of cake about half way in. Flip and eat or cool and micro-wave to heat later. |
