Winning Taste of Texas recipes

Berry Best of Show, Chocolate Covered Strawberry Blast – Nathaniel Gonzales

Ingredients

7 cups all-purpose flour

7 cups granulated sugar

3 cups unsweetened cocoa powder

2 1/2 tablespoons baking soda

3 1/2 teaspoons baking powder

3 teaspoons salt

2- 3.56 boxes of instant chocolate pudding

12 (whole) large eggs

3 cups buttermilk

3 cups warm coffee

4 sticks of butter

4 teaspoons vanilla extract

Cream Cheese Buttercream Frosting

6 (softened) unsalted butter sticks

32 oz cream cheese (softened)

4 teaspoons vanilla extract

4 teaspoons of caramel extract

2-3 2lb bags of powdered sugar

1 cup of heavy cream

2 dashes of salt

Filling

•Warm 1 ¼ cup strawberry jam

•Drizzle with chocolate syrup

Chocolate Ganache

8 oz. of semi-sweet chocolate chips

½ cup of heavy cream

(Reference instructions section number 13 for directions – DO NOT prepare this until you are ready to pour onto your cake)

Instructions

1. Preheat oven to 350 degrees. Spray and line with parchment paper, 5- 8 inch cake round pans

2. Mix together, flour, sugar, cocoa, baking soda, baking powder, both boxes of dry pudding and salt in a stand mixer using low speed to combine

3. Add eggs, buttermilk, warm coffee, butter, vanilla. Beat on medium speed until smooth, this should take a couple of minutes.

4. Divide batter evenly between the 5 cake pans

5. Bake for 30 to 35 minutes

6. Cool on a wire rack for 30 minutes

7. Refrigerate for 1 hour

8. Begin mixing all ingredients for the frosting, beating butter and cream cheese until fluffy

9. Add the 2 dashes of salt, vanilla and caramel extract to the frosting mixture. Beat in the powdered sugar 1 cup at a time to the frosting mixture as well

10. Pipe equal amounts of frosting mixture onto your cakes and apply a ¼ cup to each frosted cake. Top with the strawberry jam and drizzled chocolate syrup as you stack your layers

11. For support, insert 3 wooden dowels. Remember to measure and cut dowels evenly and shorter than your cake for concealment.

12. Frost the entire cake with the leftover frosting.

13. Heat the chocolate chips and the heavy cream in a double boiler over simmering water until smooth and warm, stir constantly.

14. Pour the ganache on top and allow it to drip on the sides of your cake

15. Garnish the top of the cake with dipped strawberries for a delicious extra treat.

Best of Show, Cheesecake Factory Carrot Cake Cheesecake – Morgan Schultze

Ingredients

Cheesecake

16 oz. cream cheese at room temperature

3/4 cups granulated sugar

1 tablespoon all-purpose flour

3 eggs

1 tsp. vanilla

Carrot Cake

3/4 C vegetable oil

1 C granulated sugar

2 eggs

1 tsp. vanilla

1 C all-purpose flour

1 tsp. baking soda

1tsp. cinnamon

1 generous pinch of salt

1 can crushed pineapple 8 1/2 oz, well drained with juice reserved

1/2 C flaked coconut

1/2 C chopped walnuts

Pineapple Cream Cheese Frosting

2 oz. cream cheese softened

1 tbsp. butter softened

1 3/4 C powdered sugar sifted

1 tsp. vanilla

1 tbsp. reserved pineapple juice dash of salt

Optional: 1/3 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees Fahrenheit. Greasea9or91/2inch springform pan and set aside.

Cheesecake

1. In a large bowl, using a mixer, beat together 2 packages of cream cheese and 3/4 cup sugar until smooth. Beat in teaspoon flour, 3 eggs and 1 teaspoon vanilla until smooth. Set aside.

Carrot Cake

1. In a large bowl, combine oil, 1 cup of sugar,

2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

2. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan.

3. Drop large spoonfuls of cream cheese mixture over carrot cake batter, using approximately 1/2 of the mixture.

4. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese mixture, spreading evenly with a knife. (Do not marble with the knife.)

5. Bake for 60-65 minutes or until cake is set and cooked through.

6. Cool to room temperature and then refrigerate for several hours or until completely chilled.

7. When cake is cold, prepare the frosting.

Pineapple Cream Cheese Frosting

1. In a bowl, using a mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency.

2.Run a thin knife or metal spatula between the edge of the pan and the cake, then release the springform band.

3. Frost top of cheesecake, add more walnuts to the edges, optional.

4. Refrigerate for several more hours before serving.

Notes

Make sure you pat dry the carrots and pineapple very well. Cake may take a little longer to bake (10-15 minutes), depending on oven. Can be made up to two days ahead.

Berry Best of Show Jam, Strawberry Jam – Hannah Hailey

Strawberry Jam

51/2 C sugar

2 quarts (4 C) crushed, fresh and ripe strawberries

3 Tbs. lemon juice

1 box of fruit pectin

½ tsp. butter

Wash berries, remove stems and crush. Place strawberries, lemon juice and fruit pectin in a bowl and stir. Pour mixture into bread pan and add butter. Start bread machine. Set a timer for 35 minutes. When timer goes off, add sugar 1 cup at a time, stirring with a wooden spoon after each addition. When complete, skim off any foam. Using a ladle, carefully pour hot jam into clean, heatproof containers and cover. Refrigerate or freeze immediately. Do not store jam at room temperature.

Makes approximately nine 8 oz. jelly jars.

Best of Show Salsa, Strawberry Corn Salsa – Analise Cruz

Ingredients

2 C of fresh strawberries, chopped

2 C grape tomatoes, chopped

1 package (10 ounces) frozen corn, thawed

2 green onions, chopped

3 tablespoons minced fresh cilantro

2-3 jalapenos (depends how hot you want it)

2 tablespoons red wine vinegar

2 tablespoons lime juice

½ teaspoons salt

Baked tortilla chips

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, lime juice and salt. Drizzle over strawberry mixture; toss to coat. Refrigerate for one hour. Serve with chips.

Grand Champion Junior Strawberry Monkey Bread w/ Cream Cheese Glaze – Bridger Ross

For the monkey bread:

2 16.3 ounce cans refrigerated biscuits (8 biscuits per package)

½ cup granulated sugar

½ teaspoon ground cinnamon

1 ½ cups sliced strawberries, divided

¼ cup strawberry preserves

1 teaspoon vanilla extract

For the glaze:

4 ounces cream cheese

2 cups powdered sugar

1 teaspoon vanilla

2 tablespoons milk

To begin, open up the biscuit packages and separate each one into 8 pieces. Cut each biscuit into quarters. Place the granulated sugar and cinnamon in a gallon-sized zip-top bag, along with the biscuit quarters. Close the bag and give everything a good shake to coat the biscuits thoroughly with the sugar mixture. Slice and add sliced berries in the bag along with the biscuit/sugar mixture. Close the bag well, and then give everything another good shake to combine. Spray the Bundt pan with nonstick spray before layering ½ of the biscuit/berry mixture into the bottom of the pan. Place the strawberry preserves in a microwavesafe bowl, and microwave on high for 30-60 seconds until the preserves are melted, stirring halfway between cooking to prevent scalding. Carefully pour the preserves over the biscuit layer in the pan before topping everything off with the remaining biscuit/ strawberry mixture. Place the pan in a preheated 350 degree oven and cook for 30-35 minutes, until golden and bubbly. Cool on a wire rack for 10 minutes before inverting onto a serving platter to cool completely.

While the monkey bread cools, it’s time to make some yummy glaze to really make things special! Beat the cream cheese at high speed until fluffy. Add the powdered sugar, ½ cup at a time, beating well to incorporate. Mix in the vanilla and mild. Pour the glaze into the quartsized zip-top bag and snip off one corner of the bag. Drizzle and swirl the glaze over the monkey bread before garnishing with strawberries.

Grand Champion Pre-Teen Pavlova – Angelina Ortiz

Ingredients

Butter, for greasing the pan

Flour, for flouring the pan

4 egg whites, at room temperature

¼ teaspoon cream of tartar

1 cup superfine sugar

4 teaspoons white wine vinegar

1 teaspoon vanilla extract

1 cup heavy cream, chilled

2 to 3 cups strawberries, sliced and sprinkled with sugar

Directions

1. Preheat oven to 275 degrees Fahrenheit. Butter and lightly flour an 8 inch springform pan.

2. Beat the egg whites, salt and cream of tartar together in a bowl until the whites hold a stiff peak. Add the sugar, a few tablespoons at a time, beating until the mixture is stiff and glossy. Beat in the cornstarch, then the vinegar and the vanilla.

3. Gently fill the pan with the meringue mixture, spreading it higher around the edges than in the center of the pan to form a depression.

4. Bake the cake until the meringue is firm and lightly brown, 1 to 1 ½ hours. Pavlova will remain moist inside. Cool slightly, unmold, slide into a serving plate and cool completely.

5. Lightly whip the cream. Just before serving, spread the pavlova with whipped cream and then with the strawberries. Serve immediately.

Makes 4 to 6 portions.

Grand Champion Adult, Tall Dark and Handsome – Leigh Ann Gonzales

Cake Ingredients

6 Cups of flour

6 Cups of sugar

2 tablespoons of baking soda

2 ½ teaspoons of baking powder

1 teaspoons of salt

½ Cup of vegetable oil

1 Cup of espresso coffee

3 Cups of buttermilk

2 teaspoons of pure vanilla extract

2 teaspoons of caramel extract

6 (whole) large eggs

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line five 6 inch round cake pans with parchment paper, spray sides with baking spray or with flour.

2. Mix together flour, sugar, cocoa powder, baking soda, baking powder and salt, then sift together and set aside.

3. In a separate bowl, mix your eggs, buttermilk, warm coffee, vegetable oil, vanilla extract and caramel extract then add to your sugar mixture.

4. Divide batter among the five pans in equal amounts.

5. Bake for 30 minutes until toothpick in the center comes out clean.

6. Cool on wire racks for an hour then refrigerate for another hour.

Icing Ingredients

6 sticks of unsalted butter

8 ounce of Philadelphia cream cheese

1 cup of heavy cream

1 tablespoon of pure vanilla extract

1 tablespoon of caramel extract

2 tablespoons of Kahlua (heated to remove alcohol contents)

2 tablespoons of Bailey’s Irish Cream (heated to remove alcohol contents)

½ cup of unsweetened cocoa powder

8 cups of powdered sugar

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