Whether it’s cookies or breads, fall’s bounty apparent in
entries for baking contest
Autumn is more than a season. Sandwiched between the crazy, lazy
days of summer and the hectic, event-filled nights of the Christmas
holidays, autumn allows us time to savor
… things such as the red, pink and orange hues of a fall sunset,
walks with our dog through a wind swept park on a chilly October
evening, eating bowls of steamy, savory vegetable soup or being
curled up with a book in front of the first roaring fire of the
season.
Whether it’s cookies or breads, fall’s bounty apparent in entries for baking contest
Autumn is more than a season. Sandwiched between the crazy, lazy days of summer and the hectic, event-filled nights of the Christmas holidays, autumn allows us time to savor … things such as the red, pink and orange hues of a fall sunset, walks with our dog through a wind swept park on a chilly October evening, eating bowls of steamy, savory vegetable soup or being curled up with a book in front of the first roaring fire of the season.
Another sign of fall is baked goods – baking is a way of showing how much we love our family and friends, and fall seems to bring out our need to remind them of that.
San Benito County residents were asked to share some of their favorite fall baked goods recipes in a recent Fall Baking Contest sponsored by the Weekend Pinnacle. For approximately four weeks, readers stopped by our office with cookies, bread puddings and quick breads. At the end of the contest, and with very full stomachs, Pinnacle staff members sat down to pick the winner. It was a difficult task in some ways – the recipes were varied, and naturally, each staff member had their favorite.
But in the end, the recipe winning the most first place votes was the Cranberry Date Scones recipe submitted by Ginger Elrod. Simply put, these were the best scones any of us on staff had ever tasted. Some here were nervous about tasting Ginger’s entry at first – many had tried a scone before, and felt they were dry, crumbly and pretty much, well, blah.
Ginger’s scones, however, were moist and extremely flavorful, bursting with fresh cranberries and dotted with pitted dates. The scones were such a hit the plate was empty within minutes. Though scones are often thought of as an adult treat, these were just sweet enough to entice children as well. And while most of us think of scones as a breakfast treat or being served at a fancy tea, these scones, paired with a small scoop of vanilla ice cream, would make a perfect dessert. As our first-place winner, Ginger will receive a cast-iron apple corer, courtesy of the Pinnacle.
In second place was the Apple Dessert, submitted by Patricia and Kelly Ward. This simple dessert, reminiscent of a fruit cobbler or crisp, won raves from much of our staff for its sweet apple taste and buttery crust. A few staff members felt it was a little too sweet – but it is definitely an easy-to-prepare dish and would make a great after-dinner treat.
Phyllis Swallow submitted an Autumn Bread Pudding recipe, which earned enough votes to put it in third place. The ingredients of the pudding complimented each other well, and although some bread puddings tend to be dry, Phyllis’ recipe was moist and full of flavor. One twist to this particular bread pudding was the use of cinnamon raisin bread as opposed to the French bread called for in other bread puddings; another was the chunks of dried apple. One staff member so enjoyed this dish he came up with his own version using a Portuguese Orange Nut bread, dried cranberries and orange zest.
Below are some of the recipes submitted to the Weekend Pinnacle for the Fall Baking Contest. Due to space limitations, not all recipes may be printed, but please be assured we at the Pinnacle appreciate the efforts put forth by all of the entrants. By the way, we were so pleased with the entries of the contest we are already discussing themes for future contests. Once we recover from this one, that is.
Cranberry Date Scones
By Ginger Elrod
3 c. flour
½ c. sugar
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ sticks butter (3/4 cup), cold and cut into small pieces
1 c. fresh cranberries
½ c. pitted dates, chopped
1 c. cold milk
2 tbsp. sugar mixed with 1/8 tsp. each cinnamon, allspice and mace
Combine first five dry ingredients and cut in butter. Add cranberries and dates. Stir in milk until a stiff dough forms. Knead on a floured surface just until dough comes together. Divide in half and form rounds ¾-inch thick. Sprinkle with sugar and spice mixture. Cut into wedges. Bake on a sheet at 400 degrees for 20-25 minutes. Best served warm.
Apple Dessert
By Patricia and Kelly Ward
2 cans Comstock apple pie filling
1 box white cake mix
1 ½ cubes butter (no margarine)
2/3 c. sliced almonds
Pour the apple pie filling into an ungreased 9×13 baking dish. Top with dry cake mix. Drizzle melted butter over top of cake mix. Sprinkle almonds on top. Bake at 350 degrees for 45-50 minutes.
Autumn Bread Pudding
By Phyllis Swallow
¾ c. raisins
¾ c. chopped (big chunks) dried apples
3 tbsp. Tuaca or Cointreau
5 ¼ c. milk
1 ¼ c. sugar
1 ½ tbsp. butter, melted
¾ tsp. salt
1 tbsp. grated lemon rind
¾ tsp. cinnamon
1/8 tsp. nutmeg
6 eggs
1 lb. loaf of cinnamon raisin bread, cubed
Preheat oven to 325 degrees. Combine raisins, dried apple and liqueur in a microwave-safe bowl. Microwave on high for 90 seconds and let cool. Combine milk, sugar, melted butter, salt, cinnamon, nutmeg, lemon rind and eggs in a large bowl, blending with a whisk. Add bread cubes and fruit mixture and let stand at room temperature for 15 minutes. Prepare an 8×12 pan with cooking spray or butter, and pour mixture in. Bake at 325 degrees for 50 minutes or until set. Serve warm by itself or with a favorite sauce.
Mitzel’s Pumpkin Chocolate Chip Cookies
By the Fairview 4-H Food and Nutrition Club
2 c. butter, melted
2 c. sugar
2 eggs
2 tsp. vanilla
2 c. canned pumpkin
5-6 c. flour
2 tsp. baking soda
2 tsp. ginger
½ tsp. ginger
½ tsp. clover
½ tsp. nutmeg
2 c. semi-sweet mini chocolate chips
Heat oven to 350 degrees. Cream butter and sugar. Add eggs. Add vanilla and pumpkin. Stir in dry ingredients and chocolate chips. Drop onto ungreased cookie sheets and bake for 10-12 minutes (cookies will not spread much, but are cake-like).
Oatmeal Raisin Cookies
By Darby Connolly
1 c. butter-flavored Crisco shortening
1 c. brown sugar
½ c. sugar
2 eggs
1 tsp. Vanilla
1 ½ c. flour
1 tsp. baking powder
1 tsp. baking soda
3 c. rolled oats (quick, uncooked)
½ tsp. salt
1 c. raisins
Heat oven to 350 degrees. Mix dry ingredients together, then in a separate bowl mix wet ingredients together. Combine dry and wet ingredients then add raisins. Bake on ungreased cookie sheets for 13-15 minutes.
Delicious Pumpkin Bread
By Patricia and Kelly Ward
5 eggs
1 ¼ c. vegetable oil
1-15 oz. can solid pack pumpkin
2 c. all-purpose flour
2 c. sugar
2 packages 2 oz. cook and serve butterscotch pudding mix
1 tsp. baking soda
1 ½ tsp. ground cinnamon
½ tsp. salt
Preheat oven to 325 degrees. In a mixing bowl, beat the eggs. Add the oil and pumpkin, beat until smooth. Combine remaining ingredients gradually, beating into pumpkin mixture.
Pour batter into five greased and sugared 5 x 2 ½ x 2 inch loaf pans.
Bake at 325 degrees for 45-55 min., checking after 45 min. Cool on wire racks.
Note: Bread may also be baked in two greased and sugared 8 x 4 x 2 inch loaf pans for 75 minutes.
Pumpkin Cookies
By Cara Engle
1 c. shortening
1 c. butter
2 c. granulated sugar
2 c. pumpkin
2 large eggs
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
4 c. all-purpose flour
2 tsp. vanilla
Frosting
1 c. brown sugar
6 tbsp. butter
1 1/3 c. milk
2 c. powdered sugar
1 tsp. vanilla
Cream shortening and butter together with electric mixer until creamy. Add sugar and continue to cream. Add pumpkin and mix. Add eggs. Slowly add dry ingredients, ending with vanilla. Drop by spoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes until set. Cool about 2 minutes on sheets and carefully remove to foil or wax paper.
While the cookies are baking, prepare frosting on the stovetop. In a small saucepan, combine brown sugar, milk and butter and heat on medium-high until boiling, stirring occasionally. Set the timer and boil for two minutes. Set aside until mixture is cooled to room temperature. Add powdered sugar and vanilla and stir to spreading consistency. Spread frosting on tops of cookies. Store in an airtight container.
Tara’s Chocolate Chip Cupcakes
By Tara Larkin
Have all ingredients at room temperature
3 squares (3 oz.) unsweetened chocolate
1 tbsp. sugar
2 tbsp. hot water
¼ tsp. baking soda
2 c. cake flour (do not use bread flour)
2 tsp. baking powder
¼ tsp. salt
6 tbsp. butter
1 c. sugar
¾ c. buttermilk
1 tsp. vanilla
3 egg whites
1 c. semisweet chocolate chips
Heat oven to 350 degrees. Line muffin tins with paper liners. Cream together butter and sugar. Melt first four ingredients together in a microwave or double boiler. Set aside. Sift flour, salt and baking soda together. Add flour mixture to butter mixture alternately with buttermilk. Beat after each addition. Add vanilla. Beat egg whites until very foamy and add to batter. Add chocolate mixture and fold in chocolate chips.
Fill muffin cups 2/3 full. Bake on center rack for 20 minutes.
Remove from oven and place on wire rack to cool. While still warm, sprinkle 8-10 chocolate chips on each cupcake. Frost with melted chips. Makes about 18 cupcakes.
