Sunday Lunch Blog : 10th Annual Dessert Contest

SundayLunchBlog

10th Annual Dessert Contest SPECIAL EDITION

The 10th Annual Orchestra Night and Dessert Contest was earlier this month and it was a great time once again. I talked a little junk beforehand and was beaten by two other ladies, Ada Raybon and Teresa Milne. Check out the little video below where I talk about my Brookie and the fact that neither Ada or Teresa would be in the video with me. Then get the recipes after the video.

 

 

Ms. Ada’s 1st Place White Texas Sheet Cake

1 cup butter
1 cup water

Bring to boil; remove from heat

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract

Sift flour, soda, salt together; beat eggs and sugar and sour cream together, then add dry ingredients. Add the water and butter mixture, add almond extract. Beat till blended.

Grease sided jelly roll pan-9 x 13 x 15″ and bake at 375 for 20 to 22 minutes.
Cool till warm and then ice cake.

Icing:

1/2 cup butter
1/4 cup milk

Bring to a boil and remove from heat.
Add and beat till smooth

4-1/2 cups sifted confectioners sugar
1/2 teaspoon almond extract
Add 1 cup chopped walnuts

Teresa’s 2nd Place Banana Pudding with a Twist

Ingredients:

I large box instant vanilla pudding
1 and 1/2 cup milk
Sliced bananas
Mini vanilla wafers
1 can Eagles Brand sweetened condensed milk
1 8 oz sour cream
1 8 oz cool whip – thawed
Hershey’s chocolate syrup
Caramel ice cream topping
Chopped pecans

Line pan with vanilla wafers and sliced bananas.  In a large mixing bowl mix together the vanilla pudding and milk with a wire whisk.  Continue adding sweetened condensed milk, sour cream and cool whip, one ingredient at a time and stirring until smooth with the wire whisk.  Pour mixture over the bananas.  Garnish with drizzled chocolate syrup and caramel.  Sprinkle pecans on top.  Refrigerate.  Recipe is easily doubled for a larger pan.  It can also be put in a trifle dish with the toppings half way up and again on top.  

April’s 3rd Place Cast Iron Skillet Brookie

brookie2
Brownie Part

1 Box Ghirardelli Dark Chocolate Brownie Mix
1/4 cup water
1/2 cup vegetable oil
1 egg

Cookie Part

16 tablespoons (usually one block) European Butter
1 3/4 cups sugar
2 eggs
1 teaspoon of real vanilla extract (not the fake stuff)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dark chocolate chunks
1 cup milk chocolate chunks

Preheat oven to 350 degrees F
Mix brownie mix and ingredients and set aside

In a large bowl, mix together dry cookie ingredients (flour, baking soda, salt)
Use a mixer to cream butter and sugar together until it’s nice and fluffy, about 3-5 minutes.
Mix eggs one at a time, scraping the bowl as needed
Add vanilla

Slowly incorporate the dry ingredients into your butter mixture, either by placing the mixer on a low speed or by hand. Don’t over mix! Fold in the chocolate chunks. Now you have your cookie dough. Try not to eat it all raw. I mean, raw eggs are dangerous. You don’t ever want to do that … I mean, I would never do that … yeah

The Brookie Assemblage!

Lightly grease your 8 inch cast iron skillet. Put two cups of the brownie batter into the pan and spread it evenly. Then take globs of cookie dough and starting in the middle, press it outward, essentially leaving a brownie “crust.” Similar to a pizza. Now pop that bad boy in the oven and bake for 30-35 minutes until baked through. Once baked, let it cool and then slice into it like a pie.

You will probably have left over brownie batter and cookie dough. You can either make little brownie cups in ramekins and bake cookies separate, or you can make brookie cups by greasing a muffin tin and placing two tablespoons of brownie batter in the muffin cups and then topping them off with one-two tablespoons of cookie dough. Bake at 350 degrees F for 20-25 minutes.

Have A Seat At Our Table

Let’s chat! Tell us your thoughts in the comments section below.  If you are a church member and restaurant owner and would like for us to come visit your restaurant, e-mail me here. Or, if there’s a place you’d like for us to check out before you spend your money, let us know in the comments below. We want to hear from you!

 

april

Hi! I’m April. I work on staff here at FIRST designing a bunch of things for print and Web. I believe that world peace can be achieved over a pan of fresh baked biscuits and everyone coming to faith in Jesus. Ok, really it’s just Jesus, but the biscuits help.
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First Baptist Church
First Baptist Church