My favorite recipes

The Whitman County Gazette sponsors the “Melt in Your Mouth Chocolate Contest” at the Palouse Empire Fair each September. Finding judges for this contest in the Home Arts department is not a problem unless someone is diabetic.

Several delicious looking chocolate desserts destined for the contest were not able to be entered as the recipes must be included in the entry. For cooks who forgot their chocolate recipes this year, please bring your scrumptious desserts and recipes next year.

This year’s entries were delicious and varied, and the judges had a delightful time trying the treats. Cookies, cakes, brownies, fudge and layered desserts were entered. The Home Arts superintendent cut small bites for sampling after the judges checked aroma, texture and appearance. Large bites might have filled the judges’ tummies too quickly or brought on a diabetic coma. The Melanee Fudge and Chocolate Truffle recipes are deceptively simple, requiring few ingredients, but careful attention to detail.

If one thinks that Disneyland is the happiest place on earth, one has not been a food judge, or especially a chocolate contest judge, at the Palouse Empire Fair. Truly happy people!

Recipes:

Youth First Place - Erik Akesson

Chocolate Cookies with White Chocolate Chips

3 cups butter

3 cups sugar

2 cups brown sugar

2 cups baking cocoa

3 teaspoons baking soda

2 teaspoons baking powder

4 teaspoons vanilla

8 eggs

1 teaspoon salt

7 cups flour

4 cups white chocolate chips

Preheat oven to 325 degrees F.

Blend together or sift together the baking soda, baking powder, salt and flour.

Cream together butter, sugar, brown sugar and baking cocoa. Add eggs and vanilla and blend well. Beat in flour mixture and mix well.

Dropped by spoonfuls onto baking sheet. Bake at 325 degrees F for 9-10 minutes. Remove from baking sheet and cool on wire racks.

Youth Second Place

Rachel Stambargh

Chocolate Truffles

8 ounces dark chocolate, chopped or chocolate chips

1/2 cup heavy cream

1/4 teaspoon salt

unsweetened cocoa powder, for rolling

Place chocolate in a bowl. Bring cream and salt to a simmer in a small saucepan. Pour over chocolate and let stand for 2 minutes. Whisk until smooth.

Pour chocolate mixture into an 8-inch square baking dish and refrigerate until chilled, about 30 minutes.

Scoop balls of chocolate mixture, using tablespoon or 1-inch ice cream scoop. Roll balls in cocoa powder, tossing until fully coated. Shake off excess.

Adapted from February 2010 “Martha Stewart Living” magazine.

Youth Third Place - Jacob VanTine

Chocolate Pixies

4 ounces unsweetened chocolate

1/4 cup butter

2 cups sugar

2 cups flour

4 eggs

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup powdered sugar

Melt butter and chocolate together over low heat. In bowl, mix eggs and sugar with mixer until smooth. Stir in melted chocolate mixture. Mix flour, baking powder, and salt into egg mixture by hand. Refrigerate for 2 hours.

Preheat oven to 300 degrees F. Grease cookie sheet. Shave rounded teaspoonfuls of dough into balls and roll in powdered sugar. Place on cookie sheet. Bake for 15 minutes or until firm to touch.

Allrecipes.com

Adult First Place - Elinor Huber

Chocolate Cake

2 cups sugar

2 cups flour

2 cubes (1 cup) butter

4 teaspoons cocoa

1 cup boiling water

1 teaspoon cinnamon

1 teaspoon vanilla

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs.

Preheat oven to 350 degrees F.

Mix sugar and flour. Add butter, cocoa and other ingredients. Mix well. Bake for 20 minutes at 350 degrees on a cookie sheet with sides (jellyroll pan).

Make frosting while cake is baking. Spread over hot cake as soon as it comes out of the oven.

Frosting

1 cube (1/2 cup) butter

4 teaspoons cocoa

5 Tablespoons water

Bring the above three ingredients to a boil. Remove from heat and add:

3 1/4 cups powdered sugar

1 cup chopped nuts

1 teaspoon vanilla

Mix frosting ingredients well and spread over hot cake.

Adult Second Place - Dana Repp

Brownie Pie

“A La Mode”

1/2 cup sugar

2 Tablespoons butter or margarine

2 Tablespoons semi-sweet chocolate chips

2 eggs

2/3 cup flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

Fudge sauce (recipe below)

Vanilla frosting or vanilla ice cream

Preheat oven to 350 degrees F. Grease 9-inch pie plate.

Combine sugar, water and butter in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Remove from heat. Immediately add chocolate chips; stir until melted. Add eggs; beat with spoon until well blended.

Stir together flour with baking soda and salt; add to chocolate mixture, stirring until well blended. Stir in vanilla. Pour into prepared pie plate.

Bake for 25-40 minutes until almost set. (Pie will not test done in center.) Cool.

Top with scoops of ice cream or vanilla frosting and Fudge Sauce, if desired.

Fudge Sauce

1 cup dark or semi-sweet chocolate chips

1/2 cup evaporated milk

1/4 cup sugar

1 Tablespoon butter or margarine

Combine all ingredients in medium microwave-safe bowl. Microwave at medium (50%) for 1 to 1 1/2 minutes or until hot. Beat with whisk until chips are melted and mixture is smooth. Makes about 1 1/2 cups sauce.

Adult Third Place - Kristina Ward

Melanee Fudge

16 ounces semi-sweet chocolate chips

1 14-ounce can of Eagle Brand sweetened condensed milk (not evaporated milk)

1 1/2 teaspoons vanilla

non-stick cooking spray

Spray 9 x 9-inch baking dish or Tupperware with cooking spray; set aside.

Heat nonstick frying pan over medium-low heat. Add chocolate chips first, then add condensed milk; stir until chips are melted. Stir in vanilla. Remove from heat, continue to stir for a minute; pour into baking dish. Let cool until solid. For quicker cooling, stick it in the fridge or freezer. Cut into squares of desired size.