Winning Baking Recipes

Raquel’s Perfect Purdue Brownies (By Raquel Perez) 2007

  • 1 stick butter
  •  3 ounces semi-sweet chocolate chips
  •  1 cup granulated sugar
  •  2 egss
  •  1 teaspoon vanilla
  • 2/3 cup flour
  • ¼ teaspoon baking soda
  • ½ cup butterscotch chips

In a small saucepan, combine butter and chocolate chips over a low flame until combined and smooth.  Remove from heat and add sugar; stir to combine.  Add eggs and vanilla to chocolate mixture.  Set aside.  In a separate bowl, combine flour and baking soda and mix with warm mixture. Lastly, fold in butterscotch chips with batter.  Spray a 9x11x2-inch baking pan with cooking spray and pour brownie

batter, spreading evenly.  Bake at 350 degrees for 20 minutes, testing with a toothpick, bake an extra 10 minutes if necessary.  Makes 18 brownies

 

 

 

Ellies Strawberry Valentine Cookies (By Ellie Chen) 2008

  • 1 cup unsalted butter, softened
  • 1 cup confectioners sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup strawberry jam (preferably seedless variety)
  • 1 heart shaped cookie cutter

In large bowl, combine butter,sugar,egg whites and extracts and cream together until smooth.  Slowly mix in flour, baking soda and cream of tartar, blending well to create a stiff dough. Divide the dough into 4 parts to make it easier to work with.  On a lightly floured surface, roll out the first piece of dough to a 1/4 inch thickness. Cut out as many heart shape cookies as possible and place them on a cookie sheet. Remember, for each cookie cut out, it will need a pair. If desired for the top half of each cookie cut out, use a knife or smaller heart-shape cookie cutter to make a cut-out “window” for each top cookie, so jam will show through.  Gather dough scraps and continue to roll out all of the dough.  Bake at 350 degrees for 12 to 15 minutes, or just until cookies are turning golden. Remove from oven to cookie rack.  If jam is firm, gently heat in microwave a few seconds to soften and place a little in the center of each “bottom” cookie shapes and then cover with one of the “heart window” cut out cookie shapes gently pressing together to seal.  Makes 20 cookies

 

Orange Chiffon Cupcakes with Orange Scented Butter Cream (By Bridget Marczewski) 2009

Ingredients:

  • 2 large egss
  • 1/3 cup sugar
  • 2 cups sifted cake flour (sift before measuring)
  • 3/4 cup granulated sugar
  • 1/4 cup vanilla infused sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon orange liquer (Grand Marnier)
  • 1 cup half and half
  • 1/2 cup canola oil
  • 2 large egg yolks
  • 2 teaspoons finely grated orange zest

BUTTERCREAM Ingredients:

  • 4 1/2 cups confectioners’ sugar
  • 1 1/2 cups unsalted butter
  • 1 tablespoon vanilla extract
  • 3 to 4 tablespoons whipping cream
  • 1 tablespoon finely grated orange zest
  • 2 tablespoons fresh squeezed orange juice
  • orange sugar or sprinkles for garnish (optional)

Preheat oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with liners. Set aside. In a medium grease free bowl, beat egg whites to soft peaks w/ electric mixer. Slowly add 1/3 cup of sugar and beat to stiff peaks. Set aside.  In a large bowl, sift together the cake flour,sugars,baking powder and salt. Add remaining ingredients and beat with same mixer (no need to wash beaters) until combined. (about 1 minute) Fold egg whites in to the batter being careful not to deflate the egg whites. Spoon mixture, a little over half full, into each cupcake cup liner. Bake for approximately 18 minutes or until skewer inserted comes out clean. Let cupcakes cool in a pan for about 5 minutes then remove to a wire rack to cool completely.  While cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachement, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla, orange zest,orange juice and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy.  Transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with spatula). Garnish with orange sugar or sprinkles.

Caramel Coconut Cream Pie (by Rebecca Stankowski) 2011

Caramel Coconut Cream Pie with Dark Rum

Crust:

1-1/4 cups unbleached all-purpose flour (6-1/4 ounces)

1/2 teaspoon table salt

1 tablespoon sugar

6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices

1/4 cup chilled solid vegetable shortening, cut into 2 pieces

2 tablespoons vodka, cold

2 tablespoons cold water

Caramel:

1/2 cup granulated sugar

3 tablespoons water

1 tablespoon light corn syrup

3 tablespoons heavy cream

Pinch table salt

2 tablespoons unsalted butter

Filling:

1 (14-ounce) can coconut milk (do not use low-fat)

1-1/4 cup whole milk (to make a total of 3 cups liquid)

1 cup sweetened shredded coconut

1/2 cup granulated sugar

1 tablespoon granulated sugar

3/8 teaspoon table salt

5 large egg yolks

1/3 cup cornstarch

1 tablespoon unsalted butter

1 teaspoon vanilla extract

2 teaspoons dark rum

Whipped Cream Garnish:

1-1/2 cups heavy cream (cold)

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 cup shredded coconut, toasted in hot oven until golden brown

DIRECTIONS: To make crust, process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds. (Dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. Trim overhang to 1/2-inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. While crust is baking, toast the coconut for the garnish by spreading 1/4 cup shredded coconut in a shallow pan and toast in oven, stirring twice, until golden brown, 5-7 minutes. To make caramel, bring sugar, water and corn syrup to boil over high heat in small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in unsalted butter. Pour 3/4 of caramel into pie shell, tilting pie plate to coat evenly; set aside to cool. Reserve remaining caramel for garnish. For the filling, bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. In a medium bowl, whisk yolks, cornstarch, and remaining 1 tablespoon sugar until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter, vanilla, and rum until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press parchment paper or plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours. To make the whipped cream, just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then drizzle with reserved caramel (thin with a few drops of hot water if too stiff) and sprinkle with toasted coconut. Cut pie into wedges and serve. Makes 8 slices.

Read more: http://www.nwitimes.com/lifestyles/columnists/philip-potempa/from-the-farm-purdue-calumet-bake-off-promotes-slice-of/article_0bbdfa5e-7245-5529-90fb-13d3acbdd2ec.html#ixzz1caVXdGCD

Spiced Apple Cake* with Buttercream Frosting**

By Julie Yarusinsky (Fall 2012)

 

  • Prep Time 45 minutes  
  • Total Time 2 hours 20 minutes, plus chilling  
  • Yield Serves 12

Ingredients

For the Buttercream

  • 1 cup (2 sticks) butter
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

For the cake

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pans
  • 2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon allspice
  • 3/4 teaspoon salt
  • 2 cups packed light-brown sugar, plus more for decorating
  • 2 large eggs
  • 4 Granny Smith apples, peeled, two coarsely grated and two diced

Directions

  1. Preheat oven to 350 degrees. Butter 2 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
  3. Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
  4. Make buttercream: In a large bowl beat butter on high for 1 ½ minutes. Reduce the speed to low and begin adding the confectioners’ sugar, 1 cup at a time. Then, turn the mixer up to high speed and beat until all the sugar has been added and is well incorporated. Finally, add vanilla extract.
  5. Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread remaining buttercream over top and sides of cake. Decorate with brown sugar.  Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.

*Inspired by John’s Three-Layer Apple Cake via marthastewart.com

**Buttercream Frosting from Emily Schuman’s book, Cupcakes and Cashmere

Summer’s Caramel Apple Cookie Cups (Fall 2013) By Summer Warner

Cups:

1 cup unsalted butter, softened

1 1/2 cups light brown sugar, packed

1 teaspoon vanilla

1 egg

2 teaspoons cinnamon

Pinch of nutmeg

Dash of allspice

1 teaspoon baking soda

1 1/4 cups all-purpose flour

1 cup chopped fresh tart apples

Caramel Buttercream Frosting:

8 tablespoons butter

2 cups confectioners’ sugar

1/4 cup caramel ice cream topping

DIRECTIONS: Cream together butter and brown sugar. Add in vanilla and egg and beat well. In a separate bowl, combine the dry ingredients and add to the wet combined ingredients. Fold in apple pieces. Grease mini muffin tins. Fill each muffin cup about 3/4 full with the dough. Bake at 350 degrees for 10 to 12 minutes or until an inserted toothpick comes out clean. While still warm, make a well in the center of each cup with a small spoon. Chill the tins in the refrigerator for at least 30 to 60 minutes before removing cookies. To make frosting, cream butter with confectioners’ sugar until light and fluffy. Stir in the caramel ice cream topping. (More caramel can be added for a more pronounced flavor it desired. To assemble the cups, remove the chilled cups from the tin. Fill each with frosting and drizzle with a little additional caramel. Makes 40 cups.