ISO Bake-Off Recipe
- KellBell Jul 3, 2006 07:44 PM
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!
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)
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'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
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!
Thanks everyone for the great ideas. I didn't do anything too fancy, well because honestly I didn't think it would make much of a difference to anyone. So, I made a Rum Cake...and I won! =0)
Congratulations KellBell! Try that Almond Cream cheese pound cake if you get a chance. It's easy and fabulous!
Chiming in late; catching up on my missed chowhounding, but a savory cheesecake is always unusual.
Use crushed frito-type corn chips, herbs of choice and melted butter for the crust.
Fill with a two-layer savory filling, using the usual ratio of cream cheese (and marscapone), eggs, and savory flavorings. (i.e.: smoked salmon/chipotle bottom layer and white cheddar top layer). Drizzle some sort of complemenary sauce over the top in a decorative pattern. Bake in a water-bath, then chill till before serving.