TCL Bake Off

We invited three bakers to come and present their baked goods in the hopes of taking home a blue ribbon! Of course, we had to bring in the Blue Ribbon Baker herself, Marjorie Johnson, to be the judge.

Berry Delicious Dessert
(Recipe by Gladys Earl)

Raspberry Filling

2 1/2 cups fresh or frozen dry pack raspberries
3/4 cup granulated sugar
2 1/2 Tablespoons cornstarch


30 (about 8 ounces) chocolate wafer cookies
2 Tablespoons butter, melted

Cream Filling

8-ounce package cream cheese, softened
1/2 cup (one stick) butter, softened
1 cup confectioners’ sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract


1 cup heavy whipping cream
1 cup confectioners’ sugar
1 teaspoon vanilla extract

Suggested Garnishes
• fresh raspberries
• mint leaves
• chocolate leaves
• chocolate wafer cookies


Prepare raspberry filling:
Crush raspberries in food processor. In medium saucepan, combine raspberries, sugar and cornstarch. Cook over medium heat, stirring constantly, until mixture boils 2-3 minutes and becomes very thick. Cool.

Prepare crust:
Break cookies into pieces. Place in food processor and process to form fine crumbs. In medium bowl, mix together crumbs and butter. Press onto bottom of 9-inch springform pan. Cool.

Prepare cream filling:
In medium bowl, combine cream cheese, butter and confectioner’ sugar. Using electric mixer, beat until fluffy. In small bowl, whip cream until soft peaks form. Fold cream and vanilla extract into filling. Set aside.

Prepare topping:
Using electric mixer, whip cream until soft peaks form, Add confectioners’ sugar and vanilla extract; blend well. Refrigerate.

Pour cream filling in cooled crust. Spread raspberry filling over cream filling, smoothing the top. Refrigerate until set, about l hour. Spread topping over raspberry filling to within 1 1/2 inches of the edge. Garnish; refrigerate until firm.

8-10 servings

The Kitchen Sink Cookie

(recipe by Julie Miller)

1 3/4 c. flour
3/4 t. baking soda
1/2 c. butter, softened
1/2 c. brown sugar
1/2 c. white sugar
3/4 t. salt
1 egg, room temp.
1 t. vanilla
8 oz. semisweet or bittersweet chocolate, chopped (I use Scharffen Berger)
1/2 c. caramel chips
1/2 c. butterscotch chips
1/2 c. potato chips
1/2 c. pretzel things, lightly crushed

Beat butter for several minutes before adding sugars and salt. Beat until light and fluffy, about 5 minutes. Add egg and vanilla and beat until combined. Add flour mixture and beat on low until incorporated.

Add chopped chocolate, caramel chips and butterscotch chips and mix until combined. Add potato chips and pretzel pieces and gently stir until they are incorporated throughout batter.

Scoop batter, using a 3 T. cookie scoop, and place on wax-paper-lined cookie sheet until all the batter has been scooped. Press each cookie dome down gently with the palm of your hand and sprinkle with Fleur de Sel salt. Refrigerate until chilled, about 30 minutes.

Bake at 350 degrees for 14-16 minutes.


Great Grandma Ann’s Caramel Bars

(Pat Carlson’s recipe)

¾ cup butter, softened
¾ cup firmly packed brown sugar
1 cup all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking soda
½ teaspoon salt

1 – ½ bags Kraft Caramels, unwrapped (42 – 50 caramels)
3 tablespoons whipping cream or heavy cream
3 tablespoons butter
1 cup chopped walnuts
1 cup Nestle’s Mini chocolate chips

Preheat oven to 350F. Line a 13×9 pan with aluminum foil, extending foil over the edges (optional). Spray foil or pan with non-stick cooking spray.

Mix butter and brown sugar together until creamy. Mix in flour, oats, baking soda and salt until mixture resembles coarse crumbs or clumps. Set aside 1 cup of crumbs. Press the remaining crumbs into the pan in a nice, even layer. Bake for 8-10 minutes.

Meanwhile, place caramels, whipping cream and butter in a small non-stick saucepan (or in a microwave safe bowl). Cook over medium heat, stirring occasionally, until melted and smooth. (Or melt together in microwave.)

Pour the melted caramel mixture over the partially baked crust. Sprinkle walnuts evenly over the caramel. Sprinkle mini-chocolate chips evenly over the nuts. Crumble the reserved crust mixture over the top.

Bake for 13-16 minutes, or until caramel is just bubbly around the edges. Let cool completely. Use foil to lift bars out of the pan for easier cutting.

Print Friendly, PDF & Email