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Cookie contest offers $100 prize for best batch

November 09, 2007|By JULIE E. GREENE

It's cookie time bakers!

The Herald-Mail's 16th annual Cookie Exchange contest is gearing up.

Tri-State-area residents are encouraged to share a batch of their best cookies for a chance to win $100 and bragging rights.

Cookies are judged on taste, appearance, overall quality and originality - meaning original recipes. We're not biased against traditional favorites, but originality will carry weight with the judges.

Contest entries will be accepted Monday, Nov. 12, or Tuesday, Nov. 13, from 8 a.m. to 5 p.m. at The Herald-Mail. With a dozen cookies, bakers must include a copy of the cookie recipe on a 3-inch-by-5-inch index card. Also include name, hometown, daytime and evening phone numbers - in particular, the number at which bakers can be reached on the night of Nov. 13 after judges taste the entries and choose a grand-prize winner.

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We will accept one cookie recipe per person.

Contestants also must be available on Wednesday, Nov. 14, to have their photo taken with their winning cookies. So save some extra cookies in case you win.

The top 10 cookie recipes will be published Wednesday, Nov. 21, in the Food section of The Herald-Mail.

Bring cookies to The Herald-Mail, 100 Summit Ave., in Hagerstown. For more information, call Lifestyle Editor Jake Womer at 301-733-5131, ext. 2340, or e-mail lifestyle@herald-mail.com.

Contestants must live in Washington or Frederick counties in Maryland; Franklin or Fulton counties in Pennsylvania; or Berkeley, Jefferson or Morgan counties in West Virginia.

Herald-Mail employees and their relatives are not eligible to win.




Kelly's Sensational Fruit & Nut Bars



We've received some requests to rerun the recipe for the winner of last year's Herald-Mail annual Cookie Exchange contest - made by Kelly Rulle of Hagerstown. Here it is:

18.25-ounce package of Duncan Hines coconut supreme cake mix (see cook's note)
1/2 cup (one stick) unsalted butter, softened (not melted)
1 cup white chocolate chips
1 cup dark chocolate chips
3/4 cup sliced almonds, divided
1 cup Welch's Tropical Sensation dried fruit
14-ounce can sweetened condensed milk

Preheat oven to 350 degrees.

In large bowl, cut butter into cake mix with a fork or pastry blender until crumbly. Sprinkle evenly into an ungreased 15-inch-by-10-inch-by-1-inch pan. Press lightly. Sprinkle with white chips, dark chips, dried fruit and 1/2 cup of the almonds. Pour sweetened condensed milk evenly over all ingredients. Sprinkle with remaining 1/4 cup of almonds. Bake at 350 degrees for 22 to 27 minutes or until top is golden brown. Cool completely. Cut into bars. Makes 48 bars.

Cook's note: Duncan Hines coconut supreme cake mix is available at Wal-Mart in Hagerstown.

- Recipe courtesy of Kelly Rulle of Hagerstown

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