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TUCSON FLO’S BEAN DIP RECIPE This recipe was one of our mom’s favorites. She never imagined that it would be broadcast to millions of hungry people on a world wide network of computers.
Mix beans, salsa, paprika, pepper, and 1/2 cheese in a two quart casserole. Top with remaining cheese and bake at 350 degrees for 30 minutes or until cheese is browned. Let cool a bit and serve with tortilla chips. Serves four normals or two teenagers.
San Diego County Fair Entries
CHOCOLATE TRUFFLE BROWNIES (2001 Blue Ribbon)
Charlene Francl wins big at this year’s San Diego Fair! Not only did she win a Blue Ribbon for her truffle brownies but she won a Special Award for Excellence. This one is ”really wonderful” according to Cliff, her official taster.
1 C Butter ¾ C All-purpose flour ½ C Confectioners’ Sugar 3 Tbsp Semisweet cocoa ¼ tsp Ground cinnamon ¼ tsp Salt 1 lb Semisweet chocolate, Finely chopped ½ C Sugar 4 Eggs 1 tsp Vanilla
Topping: Sweet ground chocolate & cocoa
Optional topping: Caramel ice cream topping Vanilla ice cream Butter and flour a 10-1/4 inch tart pan with removable bottom. In a bowl, mix flour, confectioners’ sugar, cocoa, cinnamon, and salt until blended. Add ½ C butter, cut into chunks. Beat at high speed until well blended. Press mixture evenly over bottom of pan. Bake in a 350 degree oven 15 to 18 minutes or until crust begins to pull from pan sides. Meanwhile, place half of the chopped chocolate and ½ C butter in a bowl and microwave at half power for 2 to 2-1/2 minutes, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in granulated sugar. Add eggs and mix well. Stir in vanilla and remaining chopped chocolate. Microwave additionally as necessary. Pour mixture into warm crust. Bake in a 350 degree oven until filling barely jiggles when pan is gently shaken, about 20 minutes. Let cool on wire rack at least 2 hours. Remove pan rim. Dust tart lightly with sweet ground chocolate & cocoa. Cut into squares to serve. Optional topping: Top portions with whipped cream or vanilla ice cream and drizzle with caramel topping.
PEANUT BUTTER SURPRISES (2000 Blue Ribbon)
Remove foil and paper cups from candies. Cut cookie dough into 12 equal slices. Cut each slice in half. Roll slightly in hands and drop into miniature muffin pans. Back at 325 degrees 12 to 14 minutes until edges are slightly brown. Immediately push peanut butter candies into center of cookies and top with chocolate morsel. Return to oven with heat off for 5 minutes, leaving oven door open. Cool in pan. Yields 24 cookies.
IRRESISTIBLE CHERRY BARS(2000 Blue Ribbon) Crumb mixture:
Filling:
Drizzle:
Preheat oven to 350 degrees. In large mixer bowl, combine all crumb mixture ingredients. Beat at low speed until crumbly. Set aside 1-½ cups. Press remaining crumb mixture on bottom of 13 x 9 inch baking pan. Bake for 20 minutes until edges are lightly browned. Stir together both filling ingredients and spread over hot crust. Sprinkle with reserved crumb mixture. Continue baking for 27 to 32 minutes or until lightly browned. In a one quart saucepan, melt chocolate chips and butter over very low heat, stirring often, until smooth (2 to 3 minutes). Drizzle over bars. Cool completely. Cut into diamond-shaped bars.
INTENSE CHOCOLATE BREAD (1998 Blue Ribbon)
Preheat oven to 350 degrees. Spray a 9 x 5 x 3 inch loaf pan with vegetable oil spray. In a large bowl, beat butter, sugar, and vanilla with electric mixer on high speed until pale and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Add cocoa, sour cream, baking powder, baking soda and salt; mix at low speed. When ingredients are well blended, scrape down sides of bowl. Add flour; mix only until blended. Spread batter in prepared pan. Bake until a wooden pick inserted in center comes out clean, about 60 to 70 minutes; do not over bake. Place pan on wire rack to cool for 30 minutes. Loosen edges of bread with knife and invert onto the rack. Turn bread over and let cool completely. Dust top with confectioners’ sugar before serving. Makes 14 slices.
CHOCOLATE KISS COOKIES (No ribbon but really good!)
In large bowl, beat butter, sugar and lemon extract until fluffy. Add flour and almonds; beat at low speed until blended. Cover; refrigerate one hour. Shape 1-1/2 tablespoon of dough around each kiss covering completely. Roll in hands to form a pyramid. Bake at 375 degrees on ungreased cookie sheet for 8 to 12 minutes. Cool completely. Sprinkle cooled cookies with powdered sugar. Melt chocolate chips and shortening together over low heat. Drizzle over cookies. Makes about 6 dozen cookies.
PECAN CRESCENTS(1997 Blue Ribbon)
Sift the flour once, measure and resift with salt. Cream the butter until light and fluffy then add powdered sugar and vanilla and mix well. Work in flour then add the chopped nuts. Roll into pencil-shaped rolls to desired thickness 2 to 2½ inches long and form into crescents on ungreased cookie sheet. Bake in 350 degree oven for 10 to 15 minutes or until delicately browned. When cool dust with powdered sugar.
MAGIC CHOCOLATE FRENCH FUDGE(1997 Red Ribbon)
In top of double boiler, melt chocolate over hot water; stir occasionally. Remove from heat. Add sweetened condensed milk, salt, and vanilla extract. Stir only until smooth. Turn into waxed paper-lined 8-inch square pan; spread mixture evenly and smooth surface. Refrigerate about 2 hours or until firm. Turn candy onto cutting board. Peel off paper. With a sharp knife, cut fudge into serving-size pieces. Store in airtight container.
BUTTERSCOTCH BROWNIES(1996 Red Ribbon)
Preheat: Set oven to 350 degrees. Combine: Flour, baking powder and salt in small bowl. Set aside. Heat: Morsels, stirring constantly, making sure that all morsels are completely melted. Stir In: Butter and heat until mixture is smooth. Transfer to a large bowl. Stir In: Brown sugar. Cool 5 minutes. Beat In: Eggs and vanilla extract. Blend in flour mixture. Stir In: Nuts. Spread: Evenly into a greased 8x8 pan, preferably glass Bake: At 350 degrees for 30 minutes. Cool: Cut into 2 inch squares.
FRENCH LACE PEANUT COOKIES
Preheat: Set oven to 375 degrees. Measure: Flour by sifting or dip and pour (do not pack). Blend In: Nuts. Boil: Bring corn syrup, shortening, and sugar to boil in saucepan over medium heat stirring constantly. Stir In: Remove from heat and gradually stir in flour and nuts. Drop: Level teaspoonfuls about 3 inches apart on a lightly non-stick baking sheet. Keep batter warm (on low heat) between batches so it remains pliable. Bake: Only 6 cookies at a time on one cookie sheet. Bake at 350 degrees for 2 to 5 minutes until golden. Cool: Five minutes before removing from baking sheet. Makes about four dozen cookies.
LEMON CHEESE BARS(1996 White Ribbon)
Preheat: Set oven to 350 degrees. Grease: Lightly grease 8x8 baking pan, preferably glass. Mix: Flour, butter, and ½ cup confectioners sugar until blended. Mixture will be crumbly. Fill: Pan with crumb mixture, reserving ½ cup. Bake: 20 minutes until lightly browned. Beat: Cream cheese in small bowl with mixer at low speed until fluffy. Add: Half and half, vanilla, egg, and remaining confectioners sugar. Beat until smooth. Pour: Cheese mixture over baked layer in pan. Sprinkle with reserved crumb mixture. Bake: 35 minutes or until golden. Cool: Five minutes then refrigerate until cold. Cut: Into bars and sprinkle with confectioners sugar. Serve. Bars may be safely stored at room temperature for two days after initial refrigeration.
YANKEE DOODLE OATIES
Preheat: Oven to 350 degrees. Cream: Butter. Sift firmly packed brown sugar then add brown sugar and granulated sugar to butter. Cream mixture well. Combine: Egg, vanilla, coconut extract and milk. Beat until smooth. Sift: Flour, baking soda, baking powder, salt, and cinnamon together. Add to above and beat until smooth. Add: Oats and raisins. Mix well. Drop: By rounded teaspoonfuls 2 inches apart on non-stick cookie sheet. Place 1/8 tsp raspberry and 1/8 tsp blueberry preserves to each cookie pressing into cookie with back of spoon. Top with level teaspoonful of dough. Bake: At 350 degrees on non-stick cookie sheet for 10 minutes or until golden brown.
PEAREST OF THE PEAR (1995 Red Ribbon) This recipe won second place at the 1995 San Diego County Fair! The cake was nicknamed after the Fairest of the Fair, Kyah Lattimer from Fallbrook, the avocado capital of the world. Its really good, especially if it is allowed to "mature" a few days.
Sift together bleached flour, baking soda, and salt. Cream butter. Gradually add sugar creaming well. Beat In unbeaten egg yolks. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Blend well after each addition. Blend In baby food pears, pure vanilla extract, and pure almond extract and mix well. Beat egg whites until stiff but not dry. Fold into batter. Turn mixture into a 9x9 2-inch pan, well greased and lightly floured on the bottom. Bake at 350 degrees for 30 to 40 minutes until cake springs back when touched lightly in the center. Some cakes will pull slightly from the sides of the pan. Sprinkle with powdered sugar before serving.
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