Each entry has a $5 registration fee, you may enter as often as you'd like
Judging will begin at noon.
All entries will be judged based on taste, originality, and presentation.
Once presentation judging has taken place, entrants will be able to prepare the samples for judges.
Eight samples of each dish should be prepared.
First, second, and third places in each category will be awarded with a ribbon.
The Grand Champion will win $200!!
This dish will be judged as best overall among all categories.
There will be opportunities for photos with the entrant and the dish they have prepared.
Recipes must be submitted with entry.
2012 Cake Entries
Baker: Julie Petersen
Name of Dish: White Chocolate Raspberry Cheesecake
Crust: 1 1/2 package Nabisco famous wafers-crushed 2 tbsp sugar 3 tbsp melted butter Put on bottom of 9" spring form pan.
Filling: 2 cups sugar 5 large eggs 1/2 lb white chocolate-melted 2 1/2 lbs cream cheese-cubed and room temperature 1/4 cup flour 1/3 cup milk 1 pint fresh raspberries or unsweetened frozen raspberries
Topping: 1/2 cup semi-sweet chocolate chips melted with 2 tbsp shortening 1/2 cup heavy cream whipped with 1 tbsp powdered sugar
Beat cream cheese, sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs, one at a time, only until blended. Stir in milk, then white chocolate, by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of raspberries. Repeat with remaining cheesecake batter and raspberries, pressing the second layer of raspberries down into the batter so they don't dry out in the oven. Bake at 375 degrees for 15 minutes. Reduce heat to 235 degrees and continue baking for one hour and thirty minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling. Let come to room temperature and refrigerate overnight. Remove from pan. Topping: 1/2 cup semi-sweet chocolate chips melted with 2 tbls shortening. 1/2 cup heavy cream whipped with 1 tbsp powdered sugar. Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream, chocolate curls and raspberries. I! f by chance your cheesecake cracks, just press the cracked edges together before topping.
Baker: Laura Skrumbellos
Name of Dish: Pumpkin Mousse Brownie
1/2 cup butter, melted 3/4 cup sugar 1 teaspoon vanilla 2 eggs 1/2 cup flour 1/2 cup cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt
Heat oven to 350. Grease or spray mini-muffin pans.
Stir together butter, sugar and vanilla. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Fill mini-muffin cups.
Bake 10 to 15 minutes or until brownies begin to pull away from sides. Cool completely in pan on wire rack.
I grant permission for the use of my name, recipes, and any photographs, videos or other record of my participation in the Great Pumpkin Bake-Off. I hereby release Nekoosa GIANT Pumpkin Fest, its sponsors and volunteers; and the City of Nekoosa from any and all rights or claims for damages, illness, or injuries suffered by me by participating in the event.
Nekoosa GIANT Pumpkin Fest: Where Bigger is Better