2013 Rhubarb Bake-off
Rhubarb Custard Bake (People’s Choice Winner)
Made by Claudia Waring, with recipe credit going to her children’s grandmother & dear friend, Jeanne Nelson
Preheat oven to 350 degrees
Use 9×13 cake pan
Read through recipe ahead of time – you’ll need to separate and use the yolks and whites of 6 eggs.
Prep takes 10 – 20 min depending on how you chop rhubarb. Cooking time takes approx 75 min.
1 cup cold butter
1 cup brown sugar
2 cups all-purpose flour
Mix ingredients to a crumbly texture and press into bottom of 9×13 pan. Bake at 350 for about 12-15 minutes (until golden brown). Remove from oven.
5-6 cups chopped [Kingfield Market] rhubarb
6 egg yolks beaten
2 cups sugar (I use organic cane sugar)
6 TBS all-purpose flour (can be white or wheat)
1 cup whole milk
Stir all ingredients in large bowl – make sure rhubarb is nicely coated with egg&milk liquid.
Pour over prepared crust. Bake at 350 for about 50 minutes (til set).
6 egg whites
3/5 cup sugar
1+ tsp vanilla (whatever your taste preference – I always double my vanilla)
Beat topping ingredients until stiff (as if making meringue).
When rhubarb is set, spread topping over hot custard bake and put in oven 10-15 minutes until meringue is set and the peaks are golden brown.
Additional cook’s notes: Rhubarb Custard Bake is really tasty warmed up with whipped cream or vanilla ice cream or cold for breakfast the next day. Note – I have added other fruits when I’ve had not quite enough rhubarb – this is a great recipe for modifications based on your personal taste & what you have on hand. Enjoy!
Rhubarb Tartlets (Critic’s Choice Winner)
Made by Susan Loschenkohl, adapted from a variety of sources
Find the recipe on Susan’s blog
2012 Pumpkin Bake-off Winning Recipe
Pumpkin Rolls (Critic’s Choice and People’s Choice Winner)
by Susan Loschenkohl, adapted from delish.com
You can find the recipe in its entirety, plus pictures and instructions on roasting pumpkin on Susan’s blog here
- 3 eggs
- 2/3 C pumpkin puree*
- 1 tsp lemon juice, fresh squeezed
- 1 C granulated sugar
- 3/4 C flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 8 oz. cream cheese, softened
- 4 Tbsp butter, softened
- 1 C powdered sugar
- 1 tsp vanilla bean paste
To make the cake:
Preheat the oven to 375°
Sift together flour, baking powder, cinnamon, ginger & nutmeg; set aside.
Beat eggs for at least 5 minutes (they should be light yellow and frothy).
Add pumpkin puree, lemon juice and sugar to the eggs & beat until combined.
Add dry ingredients & beat until combined (scrape down the sides of your bowl well).
Spread the batter evenly in a jelly roll pan lined with silpat or parchment paper.
Bake at 375° for 12-14 minutes. (Cake will spring back to the touch when it’s done.)
When the cake is done, flip it upside down & turn it out onto another piece of parchment paper. Remove the parchment from the exposed ‘bottom’ of the cake. Roll the cake up starting on the short side (I use a clean dish towel to wrap it in after it’s rolled into a log to help it keep that shape as it’s cooling).
While the cake is cooling, make the frosting by whipping together the cream cheese & butter, then adding the vanilla & powdered sugar.
When the cake is cool, carefully unroll it and spread the cream cheese filling evenly.
Roll the frostinged cake back up, and wrap it in plastic wrap.
Freeze overnight (the recipes differ here. many said it was sufficient to refrigerate for an hour. we much preferred it after being frozen).
To serve, unwrap & slice off the ends. Dust with powdered sugar.
2012 Apple Bake-off Winning Recipes
Apple Crisp (Critic’s Choice Winner)
by Sarah Duniway
2.5 lbs apples, peeled, cored, and sliced
toss with 1 t. cinnamon, 1 t. grated lemon zest, 1 T fresh lemon juice, and 2 T sugar
6 T cold butter
3/4 cup brown sugar
2/3 cup whole wheat flour
1/2 cup rolled oats
1/4 t salt
1/2 t ground nutmeg
Combine dry ingredients. Chop in butter until crumbly. Sprinkle over apples and bake at 375 for about an hour, until bubbly and golden.
Apple Onion Savory Tarts (People’s Choice Winner)
by Lindsey Yue
Recipe to be posted soon on Lindsey’s blog
2012 Veggie Bake-off Winning Recipe
Veggie Pasties (People’s Choice and Critic’s Choice Winner)
by Lindsey Yue
Find the winning recipe on Lindsey’s blog here
2012 Berry Bake-off Winning Recipe
Blueberry Oatmeal Crisp (People’s Choice and Critic’s Choice Winner)
By Sarah Duniway
- 3 pints blueberries
- 1/4 cup sugar
- juice and finely grated zest of 1 lemon
- 3 tablespoons flour
Mix the berries, sugar, lemon juice and zest, and flour in a large bowl. Preheat the oven to 400 degrees F, and butter a 13×9-inch glass or ceramic baking dish.
- 1 cup white whole wheat flour
- 1 cup packed light-brown sugar
- 2/3 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) plus 2 tablespoons cold, unsalted butter, cut into small pieces
For topping: Combine the flour, brown sugar, oats, cinnamon, and salt in the bowl of a food processor. Add the butter, and pulse the machine repeatedly, in 2- to 3-second bursts, until the mixture is clumpy, like damp crumbs. Transfer the berries to the baking dish, and spread the crumbs evenly over the fruit. Bake for 30 minutes, until bubbly hot. Serve at any temperature, although it is best to let it cool at least 10 minutes.
2012 Rhubarb Bake-off Recipes
Rhubarb-Stufffed Brown Sugar Cookies with Pecans (Critic’s Choice)By Natalie Wagner, adapted from family brown sugar cookie recipe
Makes ~2 dozen cookies
For the rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups cake flour
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.
Preheat oven to 325, grease 8 x 8 baking pan.
Slice rhubarb 1/2 inch thick. Toss with sugar, cornstarch, and ginger.
In a bowl, mix white and brown sugars, spices, and salt into the melted butter. Once mixture is smooth, add flour and mix lightly until it comes together like a solid dough. Set aside.
Stir together sour cream, egg, egg yolk, and vanilla in a small bowl. In a separate bowl, mix together flour, sugar, baking soda, baking powder, and salt. Using an electric mixer, add butter and spoonfuls of the sour cream mixture to dry mix until flour is moistened. Beat for 30 seconds. Add remaining sour cream mixture in 2 batches, beating for 20 seconds after each addition.
Set aside 1/2 cup batter.
Scrape the rest of the batter into your greased pan. Spoon rhubarb on top. Dollop the 1/2 cup of batter you set aside over the top of the rhubarb.
Use your fingers to break the topping mixture into big crumbs, 1/2 inch to 3/4 inch in size. Sprinkle over cake. Bake cake 45 to 55 minutes, until a toothpick comes out clean of batter.
Cool completely before serving.
2011 Pumpkin Bake-off winner
Pumpkin Cinnamon rolls with Cream Cheese Icing
Adapted from King Arthur Flour
Makes 16-20 Cinnamon Rolls
Active Time: 45 minutes
Total time: 3 hours
For Cinnamon Roll Dough:
1 package (2 1/4 tsp) active dry yeast
1/4c warm water
1.5 cups canned or fresh pumpkin puree
1 tbsp melted butter
1.25c Whole Wheat Pastry Flour
1/3 c milk
1 tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp cardamon
1/2 c brown sugar
1 tsp salt
2.5c All Purpose Flour
4 oz (1/2 stick) softened butter
1/2 c brown sugar
1/3 c white sugar
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cardamon
1 tbsp ground cinnamon
1 c canned or fresh pumpkin puree
For Cream Cheese Icing:
4 oz softened cream cheese
4 oz softened butter
1 tsp lemon juice
1 tsp salt
2-3 cups powdered sugar
To make cinnamon roll dough:
1. Sprinkle yeast over warm water in a large bowl. Allow to sit for five minutes until dissolved.
2. Combine pumpkin puree, egg, whole wheat pastry flour, milk, melted butter, spices, salt and sugar with yeast mixture. Beat for several minutes until combined and smooth.
3. Add 1.5 c of the all purpose flour, forming a stiff dough. Turn dough out onto floured surface and add flour 1/4 c at a time, kneading until the dough is smooth and elastic. If the dough is still sticking to your hands and counter, continue to add more flour. The dough will be soft, but not sticky.
4. Place dough in an oiled bowl and cover with plastic wrap. Allow to rise in a warm place for 1 hour, or until dough is doubled in bulk.
To make filling and icing:
1. While dough is rising, combine softened butter, spices and sugar in a small bowl. Set aside. (this is your cinnamon roll filling)
2. To make cream cheese icing, combine cream cheese, butter, lemon juice and salt in a food processor (or beat with electric mixer) until smooth. Slowly add powdered sugar one cup at a time until the icing has reached the desired consistency and sweetness.
1.After the dough has risen, turn out onto a floured surface and pat or roll into a 12×16 inch rectangle. Spread the dough evenly with the butter/sugar mixture, making sure to get it all the way to the edges. Spread the remaining 1c pumpkin puree on top.
2. Beginning with the edge closest to you, roll the dough into a log. Using a sharp knife, cut the log into 16-20 equal pieces. Place the pieces cut (spiraled) side up into a greased 13×9 pan.
3. Cover loosely with a towel and allow to rise for another 45 minutes.
4. Once rolls have risen a second time, bake at 375 for 20-25 minutes. When the rolls are done (golden and dry on top) spread with cream cheese icing while still warm.
Note: You can use either fresh or canned pumpkin puree, but if using fresh, you may have to add more flour in step 3.
Note 2: You can prepare the cinnamon roll dough up through the rolling and filling step, and store the prepared rolls in the refrigerator before the second rise. When you are ready to bake the cinnamon rolls, they will take closer to 1 hour to rise.
2011 August Cooking Demo recipe
Firecracker Slaw in Chipotle Dressing [Adapted by Tracy Yue from Vegetarian Times magazine]
For more tasty vegetarian recipes, check out Tracy’s blog at www.onedish.wordpress.com.
2011 Zucchini Bake-off winner (Critics choice)
Lemon Zucchini Cookies (by Laura Weigold)
1 cup all-purpose flour
1 cup whole wheat pastry flour (or 2 cups of either)
1 t baking powder
1 pinch sea salt
3/4 cups unsalted butter, room temperature
3/4 cups sugar
2 T lemon zest (I used about 3 lemons, be careful not to zest your fingers, that hurts)
1 cup shredded zucchini
2011 Berry Bake-off winner (Critics choice)
Critics choice winner: Strawberry Whoopie Pies
(by Susan Skovbo Loschenkohl, inspired by Baked)
1 cup (about 5 ounces) stemmed and halved strawberries, chopped finely (do not puree)
3½ cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
¾ tsp salt
2 cups brown sugar
⅔ cup canola oil
½ cup plain yogurt
2 large eggs
2 tbsp ground, freeze-dried strawberries
Strawberry Cream Cheese Filling
¼ cup stemmed, halved strawberries, chopped finely
2 tsp balsamic vinegar
2 tsp granulated sugar
4 tbsp (½ stick) unsalted butter, softened
4 ounces cream cheese, softened
3 cups powdered sugar
Make the cookies:
Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
Whisk together brown sugar and oil in a large bowl (use the back of a wooden spoon to break up any lumps of sugar). Whisk in chopped strawberries and yogurt until combined. Beat the eggs slightly in a separate bowl, then add them slowly to the batter. Fold in flour mixture in two parts, and blend until just combined. (don’t overwork the batter)
Cover and refrigerate the batter for 30 minutes.
Preheat oven to 350°.
Using a small cookie scoop, drop a heaping tablespoon of batter onto a silpat (parchment paper works as well) lined baking sheet, spacing about 2 inches apart. Bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes (rotate halfway through baking time). It’s important to bake in batches, putting the batter back into the refrigerator between batches; the cookies bake best with chilled dough.
Remove cookies from oven; cool completely (without stacking them on top of one another) before frosting / assembling
Make the frosting:
Sprinkle diced strawberries with balsamic & granulated sugar, and set aside. (15 to 20 minutes)
Beat together the cream cheese and butter until softened and well blended together. Add half of the powdered sugar gradually and beat until fluffy. Add the macerated strawberries (leaving behind a bit of the juice) and beat until incorporated. Gradually add the rest of the powdered sugar, and beat until creamy and smooth (about 4 minutes).
Assemble the whoopie pies:
Using the small cookie scoop, drop a heaping tablespoon onto one cookie and sandwich together with a second cookie (orient the flat sides of each cookie towards the filling center).
They are best the first (or second) day after they’re made. To keep longer, wrap individually in plastic wrap and freeze.
2011 Rhubarb Bake-off winner (Public & critics choice)
By Ian Brauer
Prepare a 9-inch pie pan with Pillsbury pre-made crust, glazing with 1 egg yolk.
Preheat oven to 400 degrees and position rack in lower 3rd of oven.
-1 Large egg
-3/4 cup sugar
-6 tablespoons (3/4 stick) butter, melted
-1/3 cup all-purpose flour
-1 teaspoon vanilla
-1/4 teaspoon salt
Mix together 4 stalks rhubarb, cubed to ⅓ inch in length, and ½ cup sugar, and leave sitting for 5 minutes.
Spread rhubarb evenly over bottom of pie crust, going halfway up the side. IMPORTANT: You might not use all the rhubarb, this is OK. Pour the egg mixture over the rhubarb. It is OK if it is uneven, it will even out when heated.
Put pie in oven and bake for 10 minutes. Reduce temperature to 300 degrees and bake for 1 hour, until custard is light brown. Let cool for at least 5 minutes.
Serve hot or at room temperature. If you wish, garnish with whipped cream.
Winning entries from the Berry Bake-off (7/12/2009)
Katie Cronin’s Strawberry-Rhubarb Cobbler
Emma Nadler’s Raspberry Sour Cream Tart