Rita Burk submitted several recipes to the Season's Best Cookie Contest, but two caught the eye of our first round judge and made it into the bake off.
This recipe 16 roll ups. They could be cut in half but freeze them first.
1 loaf (16 oz.) thinly sliced white bread, with the crusts removed
1 package (8 oz.) cream cheese, softened
1 egg yolk
3/4 cup powdered sugar
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 cup butter or margarine, melted
Flatten bread with a rolling pin. In a mixing bowl, combine cream cheese, egg yolk and powdered sugar. In another bowl, combine granulated sugar and cinnamon. Set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up Jelly Roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown.
These fruity bars submitted by Burk ranked high on our judges' list, though many of them weren't fond of the coconut. One called it an "easy recipe but a good end result."
3/4 cup of margarine (room temperature)
1 cup of sugar
1 1/2 tsp. of vanilla
1/2 tsp. of salt
2 cups of flour
1 1/2 cups of shredded coconut
8 oz. jar of Apricot Preserves
1 cup of chopped walnuts
Cream, margarine, sugar, egg and vanilla. Mix in salt, flour and coconut and stir well. Reserve 3/4 cup of the dough for topping. Spread the rest in a greased 7-by-11 inch pan. Spread apricot preserves over mixture. Sprinkle nuts over preserves and crumble reserved dough over the top. Bake at 350 degrees for 30 minutes.
Burk also submitted these family favorites.
24 graham crackers
1 stick margarine
1 stick butter
1 cup of brown sugar
1 cup of finely chopped pecans
Place the 24 graham crackers in the bottom of an unbuttered 15-by-10 inch pan. Melt the margarine and butter in a small pan on medium heat. Add the brown sugar and stir as you bring this to a boil. Boil for a minute or so until it has all melted and blended together. Remove from stove and blend in the finely chopped pecans. Spread the mixture evenly over the top of the graham crackers, Bake in a preheated oven at 350 degrees for 11 minutes. Remove from oven and let cool for about 1 minute. Lift out of pan with a spatula onto wax paper. Break each cracker in half.
Note: a 9-by-13 inch pan is to small. I line up 12 of the double graham crackers when you break them in half you get 48. When you remove them from the pan, work quickly as they will break if they get to cool,
About 8 oz., buttery crackers (such as Keebler Club Crackers)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 stick of butter
1/2 cup of milk
1 cup of graham cracker crumbs
1 cup of chocolate chips
2/3 cup peanut butter (chunky or creamy)
Grease a 9-by-13 inch pan. Place a single layer of crackers in the pan. Combine sugars, butter, milk and graham cracker crumbs in a medium pan, stirring constantly. bring to a boil. Boil for 5 minutes, stirring constantly. Pour over the crackers. If necessary, spread with a spatula to cover crackers completely. Top with another layer of crackers. In a clean pan, combine chocolate chips and peanut butter. Melt over low heat stirring constantly. When smooth, pour over crackers in pan, spread to cover them evenly, Let cool completely or refrigerate at least 1 hour, before cutting into bars.
NOTE: I used 27 crackers in each layer. These are super good but much better the next day and keep getting better. The crackers taste like a good crust and the sugar and butter and graham crackers taste like a good caramel the next day or when cooled completely.
1 sheet frozen puff pastry (from a 17.25 oz. package) thawed
1 cup finely chopped walnuts
1/4 cup of powdered sugar
1/4 cup of butter, melted
2 Tbls light corn syrup
2 Tbls of honey
1 teaspoon fresh lemon juice
On a lightly floured surface, roll out puff pastry to a 10 inch square. Cut into 2 inch squares and place onto a baking sheet. In a small bowl combine walnuts, sugar and butter till well-mixed. Spoon into centers of pastry squares. Bake at 400 degrees for 12 to 14 minutes or till gold in color. Combine corn syrup, honey and lemon juice and brush evenly over tops of hot pastry squares, cool and serve or store in an air tight container.
1 package of mini pretzels, (the real small round ones)
1 package (13 oz.) Rolo chocolate candies
60 Pecan halves
Line a cookie sheet with aluminum foil. Place small pretzels on the foil. Place a Rolo candy on top of each pretzel. Bake at 250 degrees about 4 minutes or till candy is a little soft. Place a pecan half on top of candy and press down so the candy fills the pretzel. Cool slightly, then place on waxed paper or refrigerate. These are good and look pretty on a plate with different cookies.
1/2 cup all purpose flour
1/2 cup regular or quick cooking rolled oats
1/3 cup of packed brown sugar
1/4 cup of butter, melted
3/4 cup of sweetened condensed milk, (eagle brand)
1/2 tsp. of ground cardamom (optional)
1 cup of flaked coconut
1 cup of dry roasted pistachio nuts
1 cup of chopped dates
1 cup of dried apricots, snipped
Preheat oven to 325 degrees. Line a 8-by-8-by-2 inch baking pan with foil, extending foil over edges of pan. Lightly coat foil with the non stick cooking spray. Set Aside. In a medium bowl, combine flour, oats and brown sugar, stir in butter till mixture clings together. Press 3/4 cup of the oat mixture into bottom of pan. For the filling, in a small pan over low heat bring condensed milk mixture and cardamom (if used) to boiling. In another bowl, combine coconut, nuts, dates and apricots and condensed milk mixture. Stir to combine. Pour coconut mixture over oats layer. Spread evenly. Sprinkle remaining oats mixture over filling. Bake for 30 minutes or till lightly golden. Cool on rack for 5 minutes. Lift from pan by foil edges. Cool completely. Cut into rectangles. Makes 16 bars. Store the bars in an air tight container in the refrigerator up to 1 week or freeze up to 1 month.
1/2 cup of butter, softened
1 cup of sugar
1/2 tsp. almond extract
1 3/4 cups of all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tablespoon milk
1/2 cup of sliced almonds, chopped
1 cup powdered sugar
1/4 tsp. almond extract
1 to 2 Tbls milk
In mixing bowl, cream butter and sugar beat in egg and extract. Combine the dry ingredients. Add to the creamed mixture and mix well. Divide dough into fourths. Form into 12-by-3 inch rectangles. Place 5 inches apart on greased baking sheets. Brush with milk sprinkle with the almonds. Bake at 325 degrees for 18 to 20 minutes or till firm to the touch and edges are lightly browned. Cool on pans for 5 minutes then cut diagonally into 1 inch slices. Remove to wire rack to cool completely. Combine icing ingredients. Drizzle over the bars, Yield about 4 doz.
These are delicate and crisp with a rich butter and almond flavor, irresistible and pretty on a cookie tray.