WBGL Cookie Sheet Winner #4

CHERRY CHEESECAKE COOKIES from Dan Brinkman of Mattoon 16 oz Philly Cream Cheese 1/2 cup Sugar 3 TBSP Lemon Juice 2 tsp Vanilla 2 Egg Cookie Recipe 1.5 cups of Butter, softened 2 cups of Sugar 4 Eggs 1 tsp Vanilla 5 cups of Flour 2 tsp Baking Powder 1 Can of Cherry Pie Filling Instructions: Make the Cheese Cake recipe by softening the cream cheese, then mixing in by hand the eggs, lemon juice, and vanilla. Once all ingredients have been mixed by hand for about 1 minute, use an electric mixer to finish mixing. Once all items are thoroughly mixed, add the sugar and mix for another 1 minute. Set Aside. Make the sugar cookie recipe by mixing together the butter and the sugar until smooth. Then beat in the eggs and vanilla. Add 1 tsp of baking powder to 1 cup of flour and add to the mixture. Repeat. Mix in the other 3 cups of flour. Preheat oven to 350F. Spoon out the sugar cookie mix and roll into a ball just a little smaller than a golf ball. Place on a greased cookie sheet. Using your thumb, make an indentation in the middle of the cookie ball. Fill the hole with the cream cheese mixture. Place 1 cherry from the Cherry Pie Filling on top of the cream cheese and sprinkle the top with sugar. Repeat until the cookie sheet is full. Bake at 350F for 10 - 15 minutes, or until the cookie starts to brown on top. Refrigerate 1 hour before eating. Store refrigerated.

CAMP OVEN CHOCOLATE FUDGY BROWNIES

Zoes first camp oven cooking. Chocolate Fudgy Brownies - very rich. First heat up some Heat Beads 21 were used 7 on the bottom and 14 on top (a 12" camp oven was used) Melt 1 cup (226 grams) unsalted butter cut into pieces with 680 grams (1 1/2 pounds) semisweet or bittersweet chopped chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and set aside. In a large bowl whisk (or use a handmixer) 6 large eggs and 2 cups (400 grams) white sugar. Fold in the melted chocolate mixture and l tablespoon vanilla extract. Whisk together 1 1/2 cups of flour, l teaspoon baking powder and 1/4 teaspoon salt. Fold it into the mixture along with l cup of chopped nuts if desired. Pour into a greased camp oven lined with baking paper and cook for 40-50 minutes and until a toothpick inserted in the centre comes out with a few moist crumbs. Let it cool a bit then turn out onto a wire rack. Serve at room temperature or cold.

Kitchenaid KHM920ACS 9 Speed Hand Mixer

Kitchenaid KHM920ACS 9 Speed Hand Mixer Review

Kitchenaid KHM920ACS 9 Speed Hand Mixer Feature

• Includes stainless steel turbo beaters, stainless steel dough hooks, stainless steel pro whisk, stainless steel liquid blender rod and a cloth accessory storage bag

Kitchenaid KHM920ACS 9 Speed Hand Mixer Overview

The nine-speed electronic control of Kitchenaid's KHM920ACS 9 Speed Hand Mixer offers versatility for all mixing tasks while an efficient DC motor delivers more power while using less electricity. It has a slow start feature on every speed to prevent splatter, and a soft grip with finger groove allows for better control and comfort. This mixer also features a locking swivel cord for added convenience, a non-tip heel rest, non-clogging air vents, and an easy beater eject button.

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Hand-Made Concrete

This was a very hands-on process. The concrete mixer was filled with rocks, concrete mix and water a shovel or bucket full at a time, then hauled to where it was needed in the Home Depot buckets you see the guys working with here.