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Jul 3, 2006 07:44 PM

ISO Bake-Off Recipe

Okay, we are having a Bake Off here at work later in the month and I am looking for any recipes you guys might have. Nothing too comlpicated, but definately something yummy. We weren't given any parameters. Thanks!

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  1. I've won a few in my day. The trick is doing something unlike the other people. So if you can slueth out what other people are making you can plan yours according. For example, if lots of people are doing chocolate dessert, you go in with something fruity or lemony. And if people are doing pies and cookies, you go in with a fancy cake.

    That said. Taste and presentation is everything. My meyer lemon brulee tart won the Chonwhound picnic dessert contest a few years back. The general idea is to have a cookie based tart shell, fill it with a meyer lemon curd, and right before serving, sprinkle on sugar and torch it. The torching itself makes for good ooh and ahh points.

    (OnceUponABite aka Wendy Lai)

    2 Replies
    1. re: OnceUponABite

      I fondly remember was FABULOUS!!! and VERY showy!
      Delicious for the eyes as well as the taste buds..!

    2. If you can find a recipe for nanaimo bars, I'd make that. I don't know many Americans who've ever heard of them. They're fantastic though.


      2 Replies
      1. re: Davwud

        There are a bunch our there, just Google for them. I made them a year ago for my DH's December staff meeting. Great stuff!

        1. re: Candy

          Nanaimo bars are sort of the sledgehammer of bar cookies. I always think I'm going to like them more than I do -- I've eaten a fair amount of them and usually wished I didn't afterwards.

      2. Gripe Gripe. In my experience, the worst possible desserts win the office bake off. I suggest Processed Cookies topped with sugar and baked, the winner last year in my office.

        --JudiAU aka Sour Loser


          Here is a recipe for Nanaimo Bars. they look interesting, native to Canada, haven't seen them here. Anyone have any idea what vanilla custard powder is?

          2 Replies
          1. re: mrsmegawatt

            Vanilla custard powder is instant vanilla pudding powder.

            1. re: LindaWhit

              I think it's actually Bird's Custard Powder, a market staple in Canada in the UK, but slightly less common here. I am sure vanilla pudding powder would work fine, though it's less yellow than Bird's.

          2. How about Almond Cream cheese pound cake. It's from the Cake Mix Doctors Cookbook. You bake it in a bundt pan and drizzle powdered sugar glaze on it. It's simple but rich and delicious.

            2 Replies
            1. re: mrsmegawatt

              That sounds good. Do you happen to have the recipe?

              1. re: KellBell

                Hi KellBell,

                Here's the recipe. You may have to bake a bit longer. It rises high and if you take it out too soon, it kind of sags. If that does happen, you can still use it. I let it cool completely in the pan on a wire rack and then loosen with a small offset spatula and then turn out onto a plate. This is a superb recipe.

                Almond cream Cheese Pound Cake

                Pam spray
                Flour to dust pan
                1 pkg butter recipe golden cake mix (Duncan Heinz is the only one I've found that makes this)
                1 pkg 8oz. cream cheese. Can use lite and it's still rich!
                4 lg eggs
                1/2 c water
                1/2 c sugar
                1/2 c oil
                1 tsp pure vanilla extract
                1 tsp pure almond extract

                1. Place a rack in the center of the oven and preheat the oven to 35. Lightly mist a 10 inch tube pan with spray and dust with flour. Shake out excess flour. Set pan aside.

                2. Place the cake mix, cream cheese, eggs, water, sugar, oil, vanilla, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

                3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 35-40 minutes. Remove the pan from the oven and let cool on a wire rack for 20 minutes. run a long sharp knife around the edge of the cake, invert it onto th rack, then invert it onto a serving platter so that it is right side up.

                4. Drizzle with powdered sugar glaze if desired.

                Notes: I cream the cream cheese first to get it mixed well, adding the sugar and eggs. Then I add everything else. I've always baked it in a bundt pan. I don't know why as I have a tube pan. Maybe I should try that and it wouldn't be a bit gooey, although people seem to like that gooey. If I make the powdered sugar drizzle, I add a small bit of almond extract to it as well. It really is the almond that makes this cake.

                please let me know how it turns out. I make it often and send it in to my husbands office and they just love it!