Homeschoolers in the Cooking Contest!
Hayden and Genevieve were recognized for their cooking skills in the Kalamazoo Gazette's cooking contest, and their recipies will be in the Gazette's "Holiday Guide." This wasn't a kid's contest, and the judges had no way of knowing that the entrants weren't adults. They just knew that the recipies tasted great! (Recipes at the bottom of the page.)
 Hayden Taylor won first prize in the "cake" category. His prize was a $100 gift certificate to Upson's, but his mom thought he would find more stuff he was interested in at Meijer's, so they traded certificates with another winner. No Name Newsletter talked to Hayden at the 4-H meeting.
NNN: What is your recipie's name?
Hayden: Sweet Potato Cake with Creamsicle Frosting.
NNN: Did you make up the recipie?
Hayden: I modified a recipie of my grandma's.
NNN: What is Creamsicle Frosting?
Hayden: Lots of cream cheese and sugar!
NNN: How much did it cost to make the recipie?
Hayden: About $15.
NNN: What did you win?
Hayden: $100!
 Genevieve Haltom was a finalist, in the category "cookies." No Name Newsletter had an opportunity to interview her while she was preparing a batch for the final round. Actually, she was doing her algebra, but the other introduction sounded better.
NNN: What is your recipie's name?
Genevieve: Jam Dot Cookies.
NNN: When did you enter the contest?
Genevieve: Uhmm.. September 15.
NNN: Did you make up your own recipie?
Genevieve: Yes, it is a modified recipie.
NNN: What do you have to do to enter the contest?
Genevieve: Just write a recipie and send it in.
Sweet Potato Cake with Creamsicle Frosting
3 medium-size sweet potatoes
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup light-brown sugar, packed
4 large eggs
2/3 cup walnuts, chopped, toasted
2/3 cup dried cherries
For cake: Pierce sweet potatoes with fork, place on baking sheet, and roast until soft, about one hour at 400 degrees. Cool, peel and mash potatoes. Measure 2 cups mashed sweet potatoes, then cool to lukewarm.
Reduce oven temperature to 350 degrees. Butter and flour two 9-inch round cake pans with 2-inch high sides, then line pans with parchment paper. Sift cake flour and next six ingredients into large bowl. Combine oil, sugar and brown sugar in large bowl, then whisk until smooth. Whisk in flour mixture in three additions. Stir in 2/3 cup walnuts and 2/3 cup cherries. Divide batter between prepared cake pans.
Bake cake at 350 degrees for about 30 minutes or until tester comes out clean. Cool cakes on racks.
Frosting:
1 8-ounce package cream cheese at room temperature
1/2 cup butter, unsalted, room temperature
3 1/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed - do not add water
1/2 teaspoon vanilla extract
1/2 cup walnuts, chopped, toasted
Using electric mixer, beat cream cheese and butter until fluffy. Beat in powdered sugar, then beat in orange juice concentrate and vanilla. Set aside.
To assemble layer cake: Cut around pan sides, turn out cakes. Peel off parchment paper. Place one cake layer, bottom side up on cake plate. Spread 3/4 cup frosting over. Top with second cake layer, top side up. Spread remaining frosting over top and sides of cake. Chill at least two hours until frosting sets.
Decorate with walnuts and orange zest.
Serves: 12-14.
Note: Can make one day ahead - keep chilled, then let stand one hour before serving.
Jam Dot Cookies
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
1 tablespoon cinnamon
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg white, beaten
1 cup almonds (chopped, toasted)
2 ounces strawberry jam (or your favorite)
Mix butter and sugar, beat until creamy. Mix in egg and extract. Mix together flour, salt and cinnamon, then add to butter and sugar. Chill the dough for four to six hours.
Pinch off pieces to roll into 1-inch balls. Roll the balls in beaten egg white, then in almonds.
Make a thumbprint in the center of each cookie.
Bake on greased cookie sheet at 350 degrees for 10 to 12 minutes.
After baking, fill the thumbprint with jam.
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