Learfield Bake-Off Results

Happy Valentine’s Day to All!

To celebrate Valentine’s day at Learfield we are holding the 3rd annual Learfield Bake-Off today. More than 25 entries in five categories (Cakes, Cookies, Candy, Pies, and Sweet Breads/Pastries). There were about 25 entires.

The judging took place at 11 am and the entire company was invited in the taste testing at noon.

I’ve been busy since Monday night getting everything prepared, cooked and garnished. I’m entering my Super Duper Chocolate Crinkle Cookies, Amish Bread, Smooth as Silk Chocolate Pie and a Double Chocolate Cake.

The Smooth as Silk Pie recipe I got from my mother-in-law. This pie is totally rich and delicious! She makes it every Thanksgiving. It’s takes a lot of beating with a hand mixer though. I tried making it with my Kitchen Aid mixer once, but I didn’t get the light and fluffy texture as I do with a lot of hard hand mixing.

The Double Decadence Chocolate Cake is another rich dessert. The best part of this recipe is the combination of chocolate and coffee. These two ingredients are a match made in heaven!

Below are my pie and cake recipes. I’ve also posted the results of the entire contest. Each fist place winner received a $20 gift certificate, second place winners receive a cookbook and third place winners a Learfield cooking apron. Congrats to all the winners!

Smooth as Silk Chocolate Pie
Filling
6 oz. package semi-sweet chocolate chips
¾ cup butter (1 ½ sticks), room temp.
1 cup sifted powdered sugar
1/8 tsp. salt
2 tsp. vanilla
3 eggs

Topping
1 cup heavy whipping cream
2 T. powdered sugar
1 square bitter sweet chocolate (shaved for curls to garnish)
I baked pie shell

Bake pie shell and cool completely.

Place chocolate bits in bowl over hot water to melt, set aside to cool.

In mixing bowl, combine butter, sifted powdered sugar and salt; beat at high for 10-15 minutes. Mixture should be think and fluffy. Add eggs one at a time, beating three minutes after each addition. Add vanilla.

Fold cooled chocolate into creamed mixture to complete the filling. Spoon into a baked pie shell. Beat whipping cream and powdered sugar and place on the top of filling. Place pie in refrigerator.

Serve small portions- very rich pie.

Double Decadence Chocolate Cake
½ cup semi-sweet chocolate chips
1 ½ cups hot coffee or espresso
3 cups sugar
2 ½ cups flour
1 ½ cups unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
1 ¼ tsp. salt
3 large eggs
¾ cup oil
1 ½ cups buttermilk
1 tsp. vanilla

Preheat 300 degrees.

Spray 2 (9x2) round cake pans with cooking spray and line bottoms with wax paper and spray again.

Combine chocolate chips and coffee in small bowl. Let mixture stand, whisking occasionally, until mixture is melted and smooth.

In a medium bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.

In a large bowl beat eggs for 3 minutes, slowly add buttermilk, oil, vanilla and melted chocolate to eggs, beating well. Add dry ingredients to mixture and beat until smooth. Divide batter between pans and bake for about 48 minutes.


Shiny Chocolate Icing
2 cups semi-sweet chocolate chips
1 cup heavy whipping cream
2 T. sugar
2 T. light corn syrup
¼ cup butter flavor Crisco

In saucepan whisk together the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until mixture is smooth.

Cut Crisco into three pieces and add to mixture, whisking until smooth.

Transfer icing to a bowl and chill until spreadable (30 minutes). Spread icing between cake layers and all over. Keep cake covered and chilled and bring to room temperature to serve.

Learfield 3rd Annual Bake-Off Results
Sweet Breads and Pastries
1st: Lane McConnell
2nd: Clarice Brown

Candy
1st: Marcia West
2nd: Katie Bellers
3rd: Julie Harker

Cookies
1st: Lane McConnell
2nd: Clarice Brown
3rd: Julie Harker

Pie
1st: Clarice
2nd: Lane McConnell
3rd: Shelly Voss

Cake
1st: Sandy Dulle
2nd: Patti Rackers
3rd: Myra Versules