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More than 50 people from throughout La Crosse County attended the 2009 Dairy Recipe Contest sponsored by the La Crosse County Association for Home and Community Education on June 5.
The annual contest was held at the senior center in West Salem. Judges for the Dairy Bars contest included journalists Gretchen Skoloda and Scott Rada, and retired dietitian Sue Ross.
Kathy Robinson won the contest with her recipe for Banana Bars. The rest of the top six recipes came from Ruth Clarkin, Evelyn Miller, Wanda Rogers, Eileen Hanson and Ruth Monski, in order of placement.
Prizes for the contestants were provided by the June Dairy Days Board, La Crosse County Dairy Promotions Board, Badgerland Financial, Don Weber and Dairy Farmers of America.
First place | Banana Bars | By Kathy Robinson1 1/2 cups sugar
1/2 cup butter
2 eggs
1/2 dairy sour cream
1/2 cup vanilla yogurt
3 ripe bananas mashed
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon soda
2 cups flour
Mix in above order. Grease and flour a 12-by-18-inch bar pan. Bake at 350 degrees for 25 to 30 minutes. Frost with cream cheese frosting.
Cream Cheese Frosting:
3 ounces softened cream cheese
1 teaspoon vanilla
3/4 stick butter
1 tablespoon milk
2 cups powdered sugar
Mix together and spread on cooled bars.
Second place | Sour Cream Apple Squares | By Ruth Clarkin2 cups flour
2 cups packed brown sugar
1/2 cup butter (softened)
1 cup chopped nuts
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
1 egg (beaten)
2 cup chopped peeled apples
Whipped cream (optional)
In a mixing bowl, combine flour, brown sugar, and butter; blend at low speed until crumbly. Stir in the nuts. Press about 2 3/4 cups into the bottom of an ungreased 13-by-9-by-2-inch baking pan. To the remaining crumb mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon evenly over bottom layer. Bake at 350 degrees for 35 to 40 minutes until done. Cool. Cut in squares. Garnish with whipped cream if desired.
Makes 12 to 15 servings.
Third place | Cream Cheese Bars | By Evelyn Miller
Crust:
1 1/2 cups flour
3/4 cup brown sugar
1/2 cup oatmeal
5/8 cup butter
Mix until crumbly. Press into 9-by-13 pan. Bake 10 minutes at 350 degrees
Topping:
8 ounces cream cheese
1/2 cup sugar
2 eggs
Beat together and pour over crust. Bake 15 minutes or until set. Melt six Hershey candy bars with 1 tablespoon peanut butter and 1 1/2 tablespoons butter. Spread over top.
Fourth place | Mocha Bars | By Wanda Rogers1/2 cup butter
1 cup all purpose flour
1 cup chopped nuts
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 carton (4 ounces) Cool Whip
3 cups milk
1 four-serving size package instant chocolate pudding
1 four-serving size package instant vanilla pudding
1 tablespoon instant coffee
Cut butter into flour until crumbly, stir in the nuts. Press into a 9-by-13-inch pan. Bake at 350 degrees for 20 minutes. Beat the cream cheese until smooth. Add the powdered sugar and beat until smooth. Fold in the Cool Whip. Spread this mixture over the baked crust. Dissolve the instant coffee in the 3 cups of milk. Combine the pudding mixes with the milk and beat for two minutes. Spread over the cream cheese layer. Garnish with whipped cream and chocolate curls if desired. Makes 12 to 16 servings. Keep refrigerated.
Fifth place | Sour Cream Raisin Bars | By Eileen Hanson1 3/4 cups oatmeal
1 3/4 cups flour
1 cup brown sugar
1 teaspoon baking soda
1 cup melted butter
Filling:
4 egg yolks, beaten
1 1/2 cup sugar
3 tablespoons cornstarch
2 cups sour cream
2 cups raisin
Mix well oatmeal, flour, sugar, baking soda and melted butter. Reserve 1/3 for top. Pat remainder in 12-by-14-inch pan. Bake 350 degrees for 15 to 20 minutes. Cool.
Filling: Mix egg yolks, sugar, cornstarch, sour cream and raisins. Bring mixture to boil, reduce heat and boil 5 to 10 minutes until thick. Pour over crust. Sprinkle with the
1/3 reserved topping. Bake again 20 minutes.
Sixth place | Cranberry Cheese Bars | By Ruth Monski2 cups flour
1 1/2 cups oatmeal
3/4 cup plus 1 tablespoon firmly packed brown sugar
1 cup butter, softened
1 package (8 ounces) cream cheese, low fat or fat free
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1/4 cup lemon juice
2 tablespoons cornstarch
1 can (16 ounces) whole berry cranberry sauce
Preheat oven to 350 degrees. In a large bowl, combine flour, oatmeal, 3/4 cup brown sugar and butter; mix until crumbly. Reserving 11/2 cups crumb mixture, press remaining firmly on bottom of greased 9-by-13-inch baking pan. Bake 15 minutes. In a small bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth; stir in lemon juice. Spread evenly over prepared crust. In small bowl, combine remaining 1 tablespoon brown sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cream cheese layer. Top with reserved crumb mixture. Bake for 40 minutes or until golden. Cool. Chill. Cut into bars. Refrigerate leftovers.
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