WINNING RECIPES FROM
THE “C” IS FOR COOKIE CONTEST
ST. HELENA PUBLIC LIBRARY
November 1, 2012
MAGIC COOKIE BARS—First prize in the Chocolate category
APRICOT-CRANBERRY & WHITE-CHOCOLATE-CHUNK COOKIES—First prize in the Fruits, Nuts & Grains category
RASPBERRY & CREAM CHEESE BARS—Best of Show (chosen by the judges)
CHOCOLATE CHIP COOKIES—People’s Choice (chosen by community)
Entered by the Cholmondeley Boys (supervised by Sharon Baldwin)
First prize in the Chocolate category.
Great for kids to make under adult supervision. They have so much fun!
1-1/2 cups crushed graham crackers
3 tablespoons sugar
1/2cup butter, melted
1-1/2 cups coarsely chopped walnuts
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups flaked coconut
1 can Eagle-brand sweetened condensed milk
Mix graham crackers, sugar, and butter, and pat down in 13x9x2-inch baking pan.
Layer rest of ingredients: walnuts, chocolate chips, and coconut.
Pour condensed milk evenly over the mixture.
Bake for 25 minutes in a 350-degree oven. Makes 56 bars.
Entered by Gloria Bath
First prize in the Fruits, Nuts & Grains category.
Note from the baker to library director: I wanted you to know that I entered the contest after reading your article in the St. Helena Star about Dr. Darter. He was not my personal physician, but I think so highly of the Napa Valley Medical Center, and your article encouraged me to do this for the first time. I hope that everyone will enjoy this recipe and “thank you” for the prize.
3/4 cup butter-flavored shortening
1-1/4 cups packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons vanilla
1 teaspoon coconut extract
1-3/4 cups all-purpose flour
1 six-ounce package white chocolate baking squares, chopped
3/4 cup chopped dried apricots
1/2 cup dried cranberries or dried cherries, snipped
1/2 cup chopped macadamia nuts
Preheat oven to 375 degrees. Beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined. Beat in egg, milk, vanilla, and extract until combined. Beat or stir in flour. Stir in white chocolate, apricots, cranberries or cherries, and nuts.
Drop dough by tablespoons 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for about 11 minutes or until lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and cool completely. Makes 36.
To store: Place cookies in layers separated by waxed paper in an airtight container and cover. Store at room temperature for up to 3 days or frozen for up to 3 months.
Entered by Sue Thornburg
Second prize in the Fruits, Nuts & Grains category
Best of Show (chosen by the judges)
1-1/4 cups quick cooking oats
1 cup flour
1 cup sugar
1 cup flaked coconut
1 cup chopped nuts
3/4 cup butter, softened
1/2 cup brown sugar, packed
1 cup raspberry jam
1/3 cup sugar
1 eight-ounce package cream cheese, softened
Combine first seven ingredients until crumbly. Reserve 1-1/2 cups and press the rest into a 9×13-inch pan. Bake in a 350-degree oven for 15 minutes. Cool for 5 to 10 minutes.
Spread with jam.
In a mixing bowl combine the egg, brown sugar, and cream cheese until smooth. Spread over the jam. Sprinkle with the rest of the crumb mixture.
Bake for another 20 to 25 minutes or until golden on top. Cool and then cut into bars.
Entered by Judith Carelock
Second prize in the Chocolate category
People’s Choice (chosen by community)
1/2 cup butter-flavored vegetable shortening
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla
2-1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2-1/2 cups semi-sweet chocolate chips
1 cup toasted pecans
Heat oven to 375 degrees. Toast pecans. Beat butter, shortening, sugars, and vanilla in a bowl until creamy. Add eggs and beat well. Add flour, soda, and salt, mixing just until integrated. Add chocolate chips and nuts.
Drop by rounded teaspoon onto baking sheet. Bake for 10 to 12 minutes or until golden brown.