The Bake Off Recipes of 2016
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1 The First Universalist Church of Yarmouth In conjunction with The Member Services Committee Proudly Present: The Bake Off Recipes of 2016 Featuring: Oatmeal Raisin Chocolate Chip Bars Aunt Mary s Apple Cake Chocolate Banana Bread Orange Cranberry Bread Old Fashioned Chocolate Buttermilk Cake Moonlight MacarUUns* Starring: Raspberry Crumble Bars Chocolate Truffles* And Introducing: Black Forest Cocoa Crinkles *These recipes will follow in future versions stay tuned!
2 Oatmeal Raisin Chocolate Chip Bars Originally published by truebrit on Food.com in Prep Time: 10 minutes Total Time: 35 minutes Servings: /2 cups flour* *For the gluten-free version, replace flour with: 1 tsp. baking soda 1/3 cup sorghum flour 1 tsp. cinnamon 1/3 cup gluten-free oat flour 1/4 tsp. salt 1/3 cup millet flour 1/4 tsp. nutmeg 1/3 cup brown rice flour 1/4 tsp. ground cloves 3 Tbs. tapioca flour 1/2 cup butter, softened 1 tsp. apple cider vinegar 1 1/2 cups packed brown sugar 2 large eggs 1 tsp. vanilla 1 3/4 cup old fashioned oats 1 cup raisins 1 cup semi-sweet mini chocolate chips Small bowl Stand mixer (optional) Oven Large bowl 13x9 baking pan 1. In a small bowl, combine flour*, baking soda, and spices (cinnamon, salt, nutmeg, cloves); set aside. 2. In a large bowl, mix butter and brown sugar. 3. Beat in the eggs and vanilla, into the creamed butter and brown sugar mixture. 4. Gradually add flour mixture and oats alternately, while mixing slowly (or on low speed). 5. Stir in the raisins and chocolate chips. 6. Spread mixture into greased 13x9-inch baking pan. 7. Bake at 350 for minutes (until almost firm, but still slightly soft in center). 8. When cool, cut into bars.
3 Aunt Mary s Apple Cake Originally published on Recipezaar in 2009, this treat was brought to us by Dorothy McAloney. Prep Time: 20 minutes Total Time: 75 minutes Servings: 8 2 1/2 3 cups apples, peeled, cored, and chopped 1 cup sugar *For gluten-free version, replace flour with: 1 egg, beaten 1/2 cup brown rice flour 1/2 cup unsalted butter 1/2 cup millet flour 1 1/2 cups flour* 1/2 cup sorghum flour 1 tsp. baking soda 3/4 tsp. xanthan gum 1 tsp. salt 1 tsp. white vinegar 3/4 tsp. cinnamon (or 1/2 tsp. cinnamon and 1 tsp. vanilla) 1/2 cup plumped raisins (or bourbon-soaked raisins) 1/2 cup chopped nuts (optional) Medium bowl Stand mixer (optional) 8x8 baking dish Large bowl Oven Flour sifter 1. Preheat oven to In a medium bowl, sprinkle (the peeled, cored, and chopped) apples with sugar, and let stand. 3. In a large bowl, mix beaten egg and butter. 4. Sift in flour, baking soda, salt, and cinnamon. Mix very well. 5. Fold in apples. Make sure the apples are well and evenly coated. 6. Mix in raisins, and, if desired, nuts. 7. Place in a buttered 8x8 square baking dish, and bake for 50 minutes. 8. Cool briefly on rack in pan, turn out of the pan and allow to cool to room temperature on a rack.
4 Chocolate Banana Cake Originally published on ChocolateCoveredKatie.com in 2014, and brought to us by Lisa Williams. Lisa made some adjustments to the recipe, and the updated version is what is printed here. Lisa notes: The bread tastes even sweeter the next day! Prep Time: 15 minutes Total Time: 60 minutes Yield: one loaf 2 cups (460 grams) overripe mashed bananas, loosely packed 2 1/2 tsp. pure vanilla extract 1 Tbsp. white vinegar *For gluten-free version, replace flour with: 1/4 cup coconut oil 1 3/4 cup all purpose gluten-free flour 2/3 cup pure maple syrup 1 3/4 cups flour* 1 tsp. baking soda 3/4 tsp. salt 3/4 tsp. baking powder 1/2 cups plus 2 Tbs. dark cocoa powder 1/2 cup mini chocolate chips (optional) Medium bowl Stand mixer (optional) 9x5 loaf pan Large mixing bowl Oven 1. Preheat oven to Grease a 9x5 loaf pan. 3. In the large mixing bowl, mix together the first five ingredients (bananas, vanilla, vinegar, oil, maple syrup). 4. In the medium bowl, combine the dry ingredients (flour, baking soda, salt, baking powder, dark cocoa powder). 5. Pour the dry ingredients into the large mixing bowl with the wet ingredients, and stir until just evenly combined. 6. Transfer into the greased loaf pan and spread out evenly. 7. If desired, sprinkle chocolate chips over the top and press down. 8. Bake 35 minutes, then turn off the oven but don t open the door! 9. Let sit an additional 10 minutes in the closed oven before removing and slicing. (Some people have reported that the bread needed more baking time. If this happens, just turn the oven back on after the 10 minutes are up and continue baking until a toothpick inserted into the center comes clean.)
5 Orange Cranberry Bread This recipe was brought to us by Cindy Guernsey. Cindy notes that she prefers the cranberries to be chopped, so they look like confetti: she uses a food processor. If using frozen berries, process first, then allow to thaw before adding them to the mix. Prep Time: 15 minutes Total Time: 75 minutes Yield: one loaf 2 cups all-purpose flour* *For gluten-free version replace flour with: 1 cup sugar 2 cups all purpose gluten-free flour 1 1/2 tsp. baking powder 1 tsp. white vinegar 1 tsp. salt 3/4 cup orange juice 1 well-beaten egg 2 Tbs. shortening or oil 1 Tbs. grated orange peel 1 cup chopped cranberries 1/2 cup chopped walnuts (optional) Large mixing bowl Stand mixer (optional) Food processor (optional) 9x5 loaf pan Oven 1. Preheat oven to Grease a 9x5 loaf pan. Set aside. 3. In the large mixing bowl, mix together the dry ingredients (flour, sugar, baking powder, salt). 4. Add in the orange juice, egg, shortening or oil, and orange peels, and mix until well blended. 5. Stir in cranberries (and nuts). 6. Pour into loaf pan and bake minutes, or until a toothpick is inserted and comes out clean. 7. Cool thoroughly before slicing.
6 Old Fashioned Chocolate Buttermilk Cake This recipe was brought to us by Nancy Read. Prep Time: 15 minutes Total Time: 45 minutes Servings: 20 For the cake: For the frosting: 2 cups all-purpose flour* 1/4 cup (1/2 stick) butter 2 cups granulated sugar 4 Tbs. buttermilk 1 tsp. baking powder 3 Tbs. unsweetened cocoa powder 1/2 tsp. salt 2 1/4 cups powdered sugar 1 cup (2 sticks) butter 1/2 tsp. vanilla 1/3 cup unsweetened cocoa powder 1 cup water 1/2 cup buttermilk *For the gluten-free version replace flour with: 2 eggs 2 cups all purpose gluten-free flour 1 tsp. vanilla 1 tsp. white vinegar Large mixing bowl Stand mixer Saucepan 9x13 glass baking dish Oven Stovetop 1. Preheat oven to Grease a 9x13-inch glass baking dish. Set aside. 3. For the cake batter: * Combine dry ingredients in large mixing bowl (flour, sugar, baking powder, salt). * Place butter, cocoa powder, and water in saucepan. Bring to a boil, stirring constantly. * With the mixer running, pour the hot chocolate mixture into the dry ingredients, and beat until smooth. * Add the buttermilk, mix. * Add the eggs and vanilla. Beat until smooth. * Scrape batter into 9x13 baking dish and bake for minutes, or until a tester inserted comes out clean. 4. For the frosting: * As soon as the cake comes out of the oven, bring the butter, buttermilk, and cocoa to a boil in a saucepan. * Remove the pan from the heat, and beat in the powdered sugar until smooth. * Stir in the vanilla. 5. Pour the frosting over the still warm cake, tilting the pan to cover the cake evenly. Let cool before serving.
7 Moonlight MacarUUns This recipe was brought to us by Sarah Witte. Prep Time: Total Time: Servings:
8 This recipe was brought to us by Jen Civiello. Prep Time: Total Time: Servings:
9 Raspberry Crumble Bars This semi-finalist recipe was brought to us by Nancy Dix. Nancy notes that she didn t need to use the whole jar of raspberry preserves for these bars (which leaves you some extra to spread on toast the next morning). Prep Time: 15 minutes Total Time: 60 minutes Servings: /4 cups all purpose flour* *For the gluten-free version replace flour with: 3/4 cup sugar 2 1/4 cups all purpose gluten-free flour 1 cup oats 1 cup softened butter 1 egg 1 12-ounce jar of raspberry jam or preserves Large mixing bowl 9x13 glass baking dish Oven 1. Preheat oven to Grease a 9x13-inch glass baking dish. 3. Crumb together all ingredients (flour, sugar, oats, butter, egg) except for raspberry jam/preserves. 4. Spread all but one cup of mixture into the bottom of the baking dish. 5. Spread jam over the top of the crumbles in the baking dish. 6. Sprinkle the remaining crumb mixture on top of the jam. 7. Bake for 45 minutes or until lightly browned.
10 Chocolate Truffles This semi-finalist recipe was brought to us by Aliceson Soto. Prep Time: Total Time: Servings:
11 Black Forest Cocoa Crinkles This crowning champion Bake-Off recipe is brought to us by Brenda McKee. Brenda notes that to store these cookies, layer them between sheets of waxed paper in an airtight container; cover tightly. They can keep at room temperature for up to 3 days or freeze for up to 3 months. Brenda says: They ve never survived that long at my house! Prep Time: 30 minutes Total Time: 75 minutes Servings: 60 small cookies (2 24 hour chill time) 1/4 cup hot water *For the gluten-free version replace flour with: 2 tsp. instant coffee crystals 1 1/2 cups all purpose gluten-free flour 2 eggs, room temperature And add to the original recipe: 1 1/2 cups granulated sugar 3/8 tsp. xanthum gum 2/3 cup unsweetened cocoa powder 1/2 cup sugar 1/2 cup butter, melted 1/3 cup unsweetened cocoa powder 1 1/2 tsp. baking powder 1/2 tsp. vanilla 1 1/2 tsp. vanilla extract 1 Tbs. half-and-half 1/2 tsp. salt 1 1/2 cups all-purpose flour* 2/3 cup miniature semisweet chocolate chips 2/3 cup dried sweet cherries, chopped 2/3 cup powdered sugar Small bowl (x2) Oven Hand mixer Cookie sheets Extra-large mixing bowl Parchment paper 1. In a small bowl, combine the hot water and coffee crystals, stirring until crystals are dissolved. 2. In the extra-large mixing bowl, combine coffee mixture, eggs, granulated sugar, cocoa powder, butter, baking powder, vanilla, and salt. Beat by hand, or with a stand mixer on medium speed, until combined. 3. Beat in flour, finishing with a wooden spoon, if necessary; then stir in chocolate chips and cherries. 4. Cover bowl and chill batter for 2 to 24 hours, until dough is easy to handle. 5. Line cookie sheets with parchment paper. 6. Preheat oven to Place powdered sugar in a small bowl. 8. Use a spoon to scoop out small bits of dough, shape into balls, and then drop into powdered sugar and roll to completely cover the balls. 9. Place balls 1 inch apart on the cookie sheets. 10. Bake 10 to 12 minutes, or until edges are set and tops are dry but NOT firm. 11. Cool on sheets for 2 minutes before removing to wire rack to cool completely.
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