WINNING RECIPES

WHITE HOUSE GINGERBREAD
2 cups (white) sugar
1 cup and 2 tablespoons brown sugar
1 cup shortening
4 eggs
3 tablespoons molasses
11/2 teaspoons salt
2 teaspoons baking soda
6 cups cake flour
1 tablespoon ginger
1 tablespoon cinnamon
Beat together white and brown sugars, shortening and eggs. Add molasses. Set aside.
In another bowl, sift together salt, baking soda, cake flour, ginger and cinnamon. Add to sugar mixture.
Roll out dough to 1/8 inch and cut with cutter.
Bake on lightly greased cookie sheet at 375 degrees. Check cookies after 10 minutes of baking time. Decorate with white or colored frosting. Yields 10 dozen.
(Doxie Damico, a first place in 2004. Recipe was handed down from her grandmother, the late Olga Stanton.)
PEANUT BUTTER COOKIES
11/2 cups sifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg, unbeaten
1/2 cup peanut butter
1 tablespoon water
1/2 teaspoon vanilla
Sift together flour, baking soda and salt. Set aside.
Combine shortening, sugars, egg, butter, water and vanilla. Add dry mixture and mix until well blended.
Drop by teaspoonful on lightly greased cookie sheet. Press lightly with fork. Bake at 325 degrees for 15 minutes.
(Delores Damico, a first place in 2004)
LEMON SPONGE PIE
3 tablespoons butter, softened
11/2 cups sugar
4 egg yolks, reserve egg whites
3 tablespoons flour
1/8 teaspoon salt
11/4 cups milk
2 tablespoons grated lemon peel
1/3 cup fresh lemon juice
Preheat oven to 375 degrees.
In large bowl, beat butter and sugar until well mixed. Beat in egg yolks, flour, salt, milk, lemon peel and lemon juice until well blended.
In medium bowl, beat egg whites until stiff. Gently fold in filling mixture. Pour into unbaked pie shell.
Bake 15 minutes at 375 degrees then reduce temperature to 300 degrees and bake 45 minutes until top is golden and toothpick inserted into center comes out clean. Refrigerate leftovers.
(Mary Lou Senchak, a best of show 2004)
CRANBERRY WALNUT FUDGE
1/2 cup butter (no substitute)
2 cups sugar
3/4 cup sour cream
1 (12-ounce) package of white chocolate chips
1 (7-ounce) jar of marshmallow creme
1 teaspoon vanilla
2 cups coarsely chopped nuts
1 cup dried cranberries, chopped
Line an 8-inch pan with foil and butter well.
In a heavy pan, bring sugar, sour cream and butter to boil over medium heat. Cook and stir until candy thermometer reads 234 degrees (soft boil stage), about 15 minutes.
Remove from heat and stir in white chocolate chips, marshmallow creme and vanilla. Beat until smooth. Fold in berries and nuts.
Place in pan and let stand at room temperature. When cool, cut into squares. Refrigerate in airtight container. Makes 3 pounds.
(Harry Potts, a best of show in 2003)
RAZZ-MA-TAZZ BARS
1/2 cup butter (no substitute)
1 (12-ounce) package of white chocolate chips
2 large eggs
1/2 cup granulated sugar
1 cup flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds
Additional chips for topping
Preheat oven to 325 degrees. Grease and sugar a 9-inch baking dish.
Melt butter in a microwave-safe bowl on high for 1 minute. Add 1 cup of chips, do not stir; let stand.
In a bowl, beat eggs until foamy. Add sugar and beat until light lemon color (about 5 minutes). Stir in chip-butter mixture.
Add flour, salt and extract. Mix at low speed until combined.
Spread two-thirds of mixture in pan. Bake 15-17 minutes until light brown. Remove from oven. Heat jam in microwave for 30 seconds. Spread over top of mixture. Stir remaining chips in batter and top of mixture. Sprinkle with almonds. Bake 25-30 minutes or until edges are browned. Cool. Melt additional chips and drizzle on top. Cut into squares.
(Peggy Potts, a first place in 2004)