Godiva brownies

Continuing from 2008's "michigan contest", another contestant, Rose Sickle, who was the winner in a category called Baking contest.

INGREDIENTS
2 1/4 cups all-purpose flour
1/2 tsp salt
1 1/4 cups Pioneer granulated sugar
1 tsp vanilla extract
3 eggs
2 1/2 tsps baking powder
3/4 cup unsalted butter, softened
1 1/4 cups packed Pioneer brown sugar
3 tbsps Godiva White Chocolate Liqueur
2 cups white chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. In a small bowl, combine flour, baking powder and salt. Set aside. In a large bowl, cream together butter, Pioneer white and brown sugars, vanilla extract and Godiva liqueur until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in the white chocolate chips. Spread batter evenly into the prepared pan. Bake for 30 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares. Makes 24 squares.

Beverly Hills Brownies

This is one of my favourite brownies recipes that i've found from "michigan cake contest" in 2008. In one of the four classifications of the "Michigan's Best Brownie Recipe" challenge, a Holland bread cook ruled.

Aimee Misovich as of late won for "Best Old Fashioned Brownie" in the nineteenth yearly "Michigan's Best" heating challenge supported by AAA Living magazine, Michigan Sugar and Zehnder's of Frankenmuth.

Of more than 350 formulas submitted, 10 finalists in each of the four classifications were chosen to take brownies for judging.

INGREDIENTS
3 sticks unsalted butter, cut into pieces
12 ounces fine quality bittersweet chocolate, chopped
6 large eggs
1 tsp vanilla
1 1/4 cups cake flour
1 cup plus 2 tablespoons unsweetened cocoa
3 cups Pioneer sugar
1/2 tsp salt

DIRECTIONS
1. Preheat oven to 350 degrees. Butter and flour a 13-by-9-by-2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in large metal boiler set over s a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, one at a time. Stir in vanilla. Stir together flour and cocoa in a separate bowl and stir into butter mixture with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into squares.

Raspberry jam cookies

INGREDIENTS
125 g butter, softened
100 g (1/2 cup) caster sugar
1 tsp vanilla essence
1 egg
190 g (1 1/4 cups) self-raising flour
Plain flour, to dust
115 g (1/3 cup) raspberry jam

DIRECTIONS
1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the egg and beat until combined. Sift flour over the butter mixture and stir until combined.

2. Use lightly floured hands roll tablespoons of mixture into balls. Place on prepared trays, about 5 cm apart. Use a lightly floured finger to make an indentation in the center of each ball. Pour 1/2 teaspoon jam in center of each cookie.

3. Bake in preheated oven for 15 minutes, swapping trays halfway through cooking, or until the biscuits are cooked through and light golden. Remove biscuits from the oven. Set aside on trays for 30 minutes to cool completely.