Office Bake-off - Winners
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| 1st Place |
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| Dirt Cake
1 lg. pkg. Oreo Cookies
½ stick of Butter (room temperature)
1 (8oz) pkg. Cream Cheese (room temperature)
1 cup Powder Sugar
3½ cups Milk
2 pkgs. Instant French Vanilla Pudding
1 (12oz) Carton Cool Whip
Flower Pot & silk flowers of your choice
Crush well one whole package of Oreo cookies. Set aside. Cream together: butter, cream cheese, and powder sugar. In separate bowl mix together: milk and instant pudding; once mixed add to creamed mixture then fold in Cool Whip.
Plug hole in pot by placing a plastic container lid into bottom of flower pot. Layer cookies and pudding mix; end with cookies. Refrigerate. Decorate with flowers before serving. (Recipe may be cut in half for smaller pot)
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| 2nd Place |
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| Almond Tart
(Serves 10 – 12)
Crust:
¾ cup unbleached all-purpose flour, sifted
1 tbsp. granulated sugar
5 tbsp. sweet butter, cold
½ tsp. vanilla extract
- Mix flour and sugar together. Working quickly, cut in cold butter with 2 knives or pastry blender until mixture resembles oatmeal. Add vanilla and 2 tsp. water and toss with a fork until dough just holds together. (Add more water, a few drops at a time, if necessary). Do not overwork.
- Press dough evenly into an 8” false bottom tart pan. Chill in refrigerator for 45 minutes. Preheat oven to 400°.
- Line the chilled dough with aluminum foil and fill with dried beans. Bake in the lower part of oven for 8 minutes. Remove foil and beans and bake for 5 minutes longer. Remove from oven.
Filling:
½ cup granulated sugar
3 tbsp. apricot preserves
¾ cup sliced blanched almonds
½ cup heavy cream
2 tbsp. Amaretto liqueur
¼ tsp. salt
- Stir sugar and preserves together in a bowl, mixing well. Add remaining ingredients, blending thoroughly. Pour into partially baked shell.
- Set on the middle rack of the oven and bake for 25 – 30 minutes until filling top is golden brown. Cool and serve.
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| 3rd Place |
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| Cappuccino Mousse Trifle
1 (16oz) pound cake
2 ½ cups cold milk
1/3 cup instant coffee granules
2 (3.4oz) pkg. Vanilla instant pudding
2 (8oz) frozen whipped topping, thawed
1 square semi-sweet bakers chocolate
Cut pound cake into 1” cubes; set aside.
Whisk together milk and instant coffee; let stand 5 minutes or until coffee is dissolved. Set aside 1 cup of milk mixture.
Add instant pudding to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping.
To assemble trifle; place half of the pound cake cubes into bottom of bowl pressing down gently. Pour some of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Repeat layers; top with remaining whipped topping. Grate chocolate over top. Chill 2 – 3 hours before serving.
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