Fair winning recipes

We have winning recipes from the chocolate contest at the Morrison County Fair. Congratulations to the winners!


First Prize, Adult Group,

Beth Gunderson


2 c. sugar

1 3/4 c. all-purpose flour

3/4 c. Hershey’s cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 c. milk

1/2 c. vegetable oil

2 tsp. vanilla extract

1 c. boiling water

Chocolate Frosting

Heat oven to 350°. Grease and flour two (9-inch) round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer two minutes. Stir in boiling water (batter will be thin). Pour batter evenly into prepared pans. Bake 30-35 minutes or until wooden pick inserted into centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting. (Various sizes: 13-inch by 9-inch pan – 350°, 35-40 minutes. Three (8-inch) round pans – 350°, 30-35 minutes, cool 10 minutes, remove to wire racks. 12 cup fluted tube pan – 350° 50-55 minutes, cool 15 minutes, remove to wire rack. Cupcakes – paper cups, 350°, fill 2/3 full, 22-25 minutes, about 30 cupcakes. All pans greased and floured.) Serves 10-12.



1 (8 oz.) pkg. cream cheese

2/3 c. cocoa

1/2 c. butter or margarine

1/3 c. milk

3 3/4 c. powdered sugar

1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk if needed. Stir in vanilla. Makes about two cups.



Second Prize, Adult, Ann Pederson


1 1/2 c. crushed chocolate wafers 2 Tbsp. sugar

1/4 c. melted butter

1/4 c. finely chopped almonds

Filling:  3 (8 oz.) pkgs. cream cheese

3/4 c. sugar

3 eggs

1 tsp. vanilla

1/3 c. strong brewed coffee

3/4 c. cocoa

1 c. chocolate chips

Topping:  1 c. sour cream

2 Tbsp. brown sugar

1 tsp. vanilla

1/2 c. sliced almonds

In bowl combine crushed wafers, butter, sugar and almonds. Press onto bottom and 1-inch up sides of a 9-inch springform pan; set aside. In mixing bowl beat cream cheese and sugar until smooth. Add eggs, beat on low speed until combined. Stir in coffee and vanilla; mix well. Beat in cocoa until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Remove from oven. Increase temperature to 425°. Combine sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with almonds. Bake 10 minutes or until slightly browned. Cool on wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool one hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers. Makes 16 servings.



First prize, Children, Grace Schultz


Club crackers

1 c. crushed graham crackers

1/2 c. brown sugar

1/2 c. white sugar

1/2 c. peanut butter

1/2 c. Hershey’s chocolate chips

1/2 c. margarine

1/2 c. butterscotch chips

1/4 c. milk

Line a 9-inch by 13-inch pan with crackers (not crushed). Simmer sugars, margarine, milk and graham crackers for five minutes. Pour over cracker layer and top with another layer of club crackers. Melt together peanut butter, chocolate chips and butterscotch chips. Pour over top and spread. Cool and cut into squares. Keep refrigerated.



Second Prize, Children, Cambria Randall


4 eggs

2 c. sugar

1 c. butter

1 c. flour

1/2 c. cocoa

1/2 c. chocolate chips

White almond bark for drizzle

Preheat oven to 325°. In large bowl cream butter. Add eggs one at a time, beating well after each egg. Add the rest of ingredients and continue to beat the mixture until it is smooth. Spread mixture into greased 9-inch by 12-inch baking pan. Bake for 40-50 minutes. Melt almond bark and drizzle over brownies. Cool before cutting.