Last updated: January 07. 2014 1:37PM - 1236 Views
Lucie R. Willsie Lifestyles Reporter



Penny Willard, media coordinator at Mount Airy High School, recently created the first Holiday Bake-Off at the school to help raise funds for the school. She asked teachers and professional staff to bake one of their favorite desserts. Twenty-two recipes were entered.
Penny Willard, media coordinator at Mount Airy High School, recently created the first Holiday Bake-Off at the school to help raise funds for the school. She asked teachers and professional staff to bake one of their favorite desserts. Twenty-two recipes were entered.
Story Tools:

Font Size:

Social Media:

How about these for a dessert or sweet-tooth snack: Peppermint Kiss Brownie Pies, Georgia Macaroon Pie, Popcorn Cake, Lemonade Cake, Triple Layer Peanut Butter Cream Cheese Cake, Pound Cake with Caramel Fudge, Chocolate Chip Peanut, Butter Pieces Cookies, Peanut Butter Balls, Triple Chocolate Cake with Pudding and Christmas Tree Jello Cake.


These are just some of the scrumptious desserts created by staff at Mount Airy High School in the first-ever Holiday Bake-Off Contest.


“My grandma won a Mount Airy cooking center contest 36 years ago,” said Peggy Willard.


So, with a culinary interest and expertise herself, she said it was natural for her to come up with a cooking fundraiser/bake-off competition idea for the staff at the school.


Willard, the media coordinator for the school, came up with the idea of holding a Holiday Bake-Off at the school to help raise money and help local families — and she made it happen.


“We’re all very different,” Willard said, “but everybody comes together with food.”


Any money raised went to helping some school families for the holidays. The guidance department at MAHS will decide specifically. Also, the PTO also agreed to match up to $100 raised through this, the first fundraiser of its kind at the school.


Twenty-two bakers, all tolled, entered this recent contest.


“We’re all very excited,” she said.


The Bake-Off was judged by: Dr. Gregory Little, superintendent of Mount Airy City Schools; Ben Cooke, member of the Mount Airy City Schools Board of Education; Brooke Bobbitt, data manager at Mount Airy High School; Larry Davis, director of Career and Technical Education; Isaiah King, a senior at Mount Airy High School; and Mikayla Seivers, also a senior at the school.


The Bake-Off entries were organized into three categories: Cakes, Pies and Candy/Cookies.


The grades were “Four” for the most favorite and “One” for the least favorite.


The six judges were split into two teams of three judges each. Each entry was anonymous, so no one knew who the creator was. The judges’ scores were based on three criteria: Presentation, Taste, and Creativity. Afterward the two teams reached their decisions, both scores from each team were averaged to find a combined score that represented all the judges.


“Soooooo good,” said judge Cooke.


“All good,” said judge Babbitt.


“I could probably eat some more,” said judge Little, jokingly.


But the decisions were not easily made, said all the judges.


“There was a lot of really rich, tasty, delectable desserts,” Willard said.


The winner for the Cake Category was Dr. Sandy George, principal of MAHS, who won with her Chocolate Lava Cake.


The winner for the Pie Category was Penny Willard, media coordinator of MAHS, who won with her Chess Pie.


“It makes me feel especially good because this is my grandma’s recipe,” Willard said.


The winner for the Candy/Cookies Category was Amee Winters, guidance counselor of MAHS, who won with her Chocolate Chip Cookies with Peanut Butter Pieces.


The overall winner — the judges favorite of all the entries — was the White Chocolate Pound Cake by Kelly Holder, math teacher and head coach of the MAHS Varsity Football Team.


And, because this first Bake-Off was such a success, Willard isn’t going to stop there.


She already has her goals set to have a similar “Chili Cook-Off” very, very soon.


RECIPES


CHOCOLATE LAVA CAKE


BY SANDY GEORGE, PRINCIPAL AT MOUNT AIRY HIGH SCHOOL


WON FIRST PLACE IN THE CAKE CATEGORY


INGREDIENTS


This recipe must be made in the Pampered Chef Magic Pot.


1 chocolate cake mix


1 tub frosting — chocolate (not whipped)


½ bag semi-sweet chocolate chips


DIRECTIONS


Mix the cake according to box directions; mix in a Pampered Chef dish. After mixing the cake, sprinkle chocolate chips over the top of cake mix. Dollop chocolate frosting over the top of the chocolate chips and cake mix. Do not fold into the cake mix. Cover with a lid and place in the microwave for 10 minutes. Let sit for another 10 minutes. Serve with ice cream.


OLD-FASHIONED CHESS PIE


BY PENNY WILLARD, MEDIA COORDINATOR AT MOUNT AIRY HIGH SCHOOL


WON FIRST PLACE IN THE PIE CATEGORY


INGREDIENTS


This recipe originated with Penny Willard’s grandmother, the late Carrie Mae Sowers.


4 whole eggs


2/3 stick of margarine (softened)


2/3 cup of white sugar


1 pound of light brown sugar


½ cup of milk


2 unbaked pie shells


DIRECTIONS


Mix all the ingredients together until smooth. Pour into 2 unbaked pie shells. Bake at 350-degrees Fahrenheit for 30 to 40 minutes.


CHOCOLATE CHIP PEANUT BUTTER PIECES COOKIES


BY AMEE WINTERS, GUIDANCE COUNSELOR AT MOUNT AIRY HIGH SCHOOL


WON FIRST PLACE IN THE COOKIE/CANDY CATEGORY


INGREDIENTS


Yield: 36 cookies


½ cup of softened butter


½ cup of shortening


¾ cup of sugar


¾ cup of packed light brown sugar


2 eggs


1 teaspoon of vanilla


2 ¼ cups of all-purpose flour


1 teaspoon of baking soda


½ teaspoon of salt


1 cup of chocolate chips


1 cup of miniature peanut butter pieces candies


DIRECTIONS


In a large mixing bowl, cream the butter, shortening and sugars until fluffy. Add the eggs, one at a time, whipping well between each. Add the vanilla and mix to combine. In a separate bowl, combine the flour, salt, and baking soda. With the mixer on low, slowly add the dry ingredients to the wet. Add the chocolate chips and candies. Mix for 30 seconds, until combined. Drop heaping tablespoon size scoops of dough onto an ungreased cookie sheet, placing at least 2 inches apart. Bake in a preheated 375 degree oven for 10 minutes. Remove from the oven and allow to cool for 3-5 minutes before moving to a cooling rack.


LEMONADE CAKE WITH LEMONADE CREAM CHEESE FROSTING


BY PENNY WILLARD, MEDIA COORDINATOR AT MOUNT AIRY HIGH SCHOOL


INGREDIENTS


Cake


1 yellow cake mix


Glaze


1 container of frozen lemonade concentrate


1 cup of powdered sugar


1 Tablespoon of water


Frosting


8 ounce block of cream cheese


½ cup of room-temperature butter (1 stick)


3 Tablespoons of lemonade from concentrate


½ teaspoon of vanilla


5 ½ cups of powdered sugar


DIRECTIONS


Follow the directions on the box for baking the yellow cake mix. (BAKER’S NOTE: I make round cakes and build a layer cake, it’s a beautiful finished product.) After baking the cakes, place them on cooling racks and poke holes all over the cakes with a fork. Using 2 tablespoons (or more … BAKER’S NOTE: I like more) of the thawed lemonade concentrate, add 1 cup of the powdered sugar and 1 tablespoon of water. This will create the glaze. Using the glaze, fill in the holes of each cake. Wrap the cakes in plastic wrap and place them in the refrigerator overnight. To make the frosting: Cream the butter and cream cheese together until combined. Turn the mixer to low and add 3 tablespoons of lemonade and ½ teaspoon of vanilla. Slowly begin to add in the powdered sugar and continue beating on medium speed for 1 to 2 minutes or until the mixture is smooth. Remove the cakes from the refrigerator and frost each layer with the cream cheese icing.


GEORGIA MACAROON PIE


BY BABS MERRITT, HISTORY TEACHER AT MOUNT AIRY HIGH SCHOOL


INGREDIENTS


1 cup of pecans (diced fine)


12 dates (chopped fine) or a ¾ cup of pre-diced dates


12 saltine crackers (crushed to fine crumbs)


1 cup of sugar


1/2 teaspoon of baking powder


½ teaspoon of cream of tartar


1 teaspoon of almond extract


4 egg whites


8 ounces of whipping cream or Cool Whip


Maraschino cherries, fresh raspberries or caramel sauce (as desired)


DIRECTIONS


Mix together the pecans, dates, and crackers. Beat the egg whites with cream of tartar until stiff (not dry). Gradually add the sugar while beating. Add the almond extract. Fold the cracker crumbs, pecan, date mixture in this mixture. Put into the well-buttered pie pan. Bake at 350-degrees Fahrenheit for 25 minutes. Serve topped with whipped cream. Garnish with maraschino cherries, fresh raspberries or caramel sauce.


CHOCOLATE PEANUT BUTTER LAYER CAKE


BY NICOLE SCEARCE, EC TEACHING ASSISTANT AT MOUNT AIRY HIGH SCHOOL


INGREDIENTS


Recipe as found on “Sugar Cooking,” another teacher chef.


Chocolate Cake


2 cups of all-purpose flour


2 ½ cups of sugar


¾ cup of unsweetened cocoa powder


2 teaspoons of baking soda


1 teaspoon of salt


1 cup of neutral vegetable oil


1 cup of sour cream


1 ½ cups of water


2 Tablespoons of distilled white vinegar


1 teaspoon of vanilla extract


2 eggs


DIRECTIONS


Preheat the oven to 350-degrees Fahrenheit. Butter the bottoms and sides of three 8-inch-round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans. Bake for 30 to 35 minutes, or until the wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (BAKER’S NOTE: These cakes are very soft. They are a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)


Peanut Butter Frosting


INGREDIENTS


Makes about 5 cups


10 ounces of cream cheese (at room temperature)


1 stick (4 ounces) of unsalted butter (at room temperature)


5 cups of confectioners sugar (sifted)


2/3 cup of smooth peanut butter


DIRECTIONS


In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended. To frost the cake: Place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. (BAKER’S NOTE: The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate Peanut Butter Glaze.)


Chocolate Peanut Butter Glaze


Makes about 1 ½ cups


INGREDIENTS


6 ounces of semisweet chocolate (coarsely chopped)


3 Tablespoons of smooth peanut butter


2 Tablespoons of light corn syrup


½ cup of Half and Half


DIRECTIONS


In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the Half and Half, beating until smooth. Use while still warm. To decorate using the Chocolate Peanut Butter Glaze: Pour the glaze over the top of the cake, and, using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts or pretzels. Refrigerate, uncovered for at least 30 minutes, to allow the glaze and frosting to set completely. Remove about 1 hour before serving.


PEPPERMINT KISS BROWNIE PIES


BY CONNIE TUCKER, ENGLISH TEACHER AT MOUNT AIRY HIGH SCHOOL AND HER DAUGHTER, ANNA KATE


INGREDIENTS


1 box (2 rolls) of refrigerated pie crust


1 box (9-x-13 pan size) of brownie mix, plus egg, water and oil called for on the box


36 peppermint Hershey’s Kisses


DIRECTIONS


Preheat the oven to 350-degrees Fahrenheit. Unroll one pie crust and use a 2 1/2-inch-round cookie cutter to cut circles of dough, re-rolling as needed. Spray mini muffin tins with cooking spray and press one round in each opening. Repeat with the second crust in box. You will get about 36 pies. Chill until ready to fill. Prepare the brownie mix according to the package directions. Remove crusts from the refrigerator and fill each cavity with 1 tablespoon brownie batter. (BAKER’S NOTE: You’ll have some leftover.) Bake the pies for about 15 minutes, until the crust is browned. While the pies are baking, unwrap the peppermint Kisses. Remove the hot pies from the oven and place one Kiss candy in the center of each. (BAKER’S NOTE: Much like you’d do with blossom cookies.) Let cool completely before moving or removing from the pan. If you move them too soon, the Kisses will collapse. Once cooled, a gentle urging from a butter knife will help them pop out of the muffin pans.


SALTED CARAMEL CHOCOLATE COOKIES


BY CONNI TUCKER, ENGLISH TEACHER AT MOUNT AIRY HIGH SCHOOL


INGREDIENTS


1 cup (2 sticks) of butter


1 ½ cups of white sugar


2 eggs


2 teaspoons of vanilla extract


2 cups of all-purpose flour


2/3 cup of unsweetened cocoa powder (or dark chocolate cocoa powder)


¾ teaspoon of baking soda


½ teaspoon of salt


1 (11 ounce) bag of Kraft caramel bits


1 cup of semi-sweet or dark chocolate chips


Coarse sea salt


DIRECTIONS


Preheat the oven to 350-degrees Fahrenheit. In a large bowl, beat the butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt. Stir into the butter mixture until well blended. Mix in the caramel bits and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Press each cookie down slightly to flatten, then sprinkle with a pinch of sea salt. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. (BAKER’S NOTE: If you cannot find the caramel bits, you could also cut normal caramels into ¼” cubes for this recipe.)


POUND CAKE


BY MARK HIATT, EC TEACHER AT MOUNT AIRY HIGH SCHOOL


INGREDIENTS


½ pound of butter or margarine (can use ½ of each) (at room temperature)


¼ cup of Crisco


3 cups of sugar


3 cups of sifted Swans Down Cake Flour


5 eggs (medium or large)


1 cup of canned Carnation or Pet milk


½ teaspoon of vanilla


½ teaspoon of almond extract


DIRECTIONS


Cream the butter, Crisco, and sugar. Add in the eggs 1 at a time, beating well after each addition. Add the flour and milk alternately, beating after each addition. Add the flavoring and pour into the greased tube pan. Bake at 300-degrees Fahrenheit for 1 ½ to 2 hours until the top is dry and begins to crack. Let sit for 5 minutes, then put onto a plate.


ULTIMATE PUMPKIN PIE


BY MARK HIATT, EC TEACHER AT MOUNT AIRY HIGH SCHOOL


INGREDIENTS


Sugared Pecans


1 pound of pecan halves


1 egg white


1 Tablespoon of water


1 cup of sugar


1 teaspoon of cinnamon


½ teaspoon of ginger


¼ teaspoon of cloves


1 teaspoon of salt


Pumpkin Pie


1 frozen 9-inch-deep dish pie crust


1 cup of pecans


½ cup of brown sugar


1 (15 ounce) can of pumpkin puree


¾ cup of Biscoff spread


¾ cup of brown sugar


1 teaspoon of cinnamon


½ teaspoon of ginger


¼ teaspoon of cloves


½ teaspoon of salt


1 cup of evaporated milk


Toppings


1 cup of whipped cream


½ cup of Biscoff spread, melted


DIRECTIONS


Sugared Pecans


Preheat the oven to 250-degrees Fahrenheit. Place the egg white and water in large bowl. Whisk the mixture until the egg whites are frothy. Add the pecans and stir to coat. In a separate bowl, mix together the sugar, cinnamon, ginger, cloves and salt. Add it to the pecan mixture and stir until coated. Spread the pecans on a baking sheet and bake for 1 hour, stirring every 15 minutes. To make Pumpkin Pie: Preheat the oven to 350-degrees Fahrenheit.Sprinkle 1 cup of pecans over the bottom of the pie crust and sprinkle with ½ cup of brown sugar. In a large bowl, mix together the pumpkin puree, brown sugar, Biscoff spread, evaporated milk, salt, cloves, ginger and cinnamon, whisking all until smooth. Pour the mixture over the pie crust and bake for 60 to 70 minutes or until the center just barely jiggles. Let the pie cool before serving. Top with the whipped cream, then drizzle the melted Biscoff on top of the whipped cream and place a couple of sugared pecans on top.


 
 
 
 
 
 
 
 
 
 
 
 
 
 
Comments
comments powered by Disqus


Featured Businesses


Poll



Mortgage Minute