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About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (Aug. 7, 2019)
Page 8 - Special Edition • Morrow County Fair and Rodeo • Heppner Gazette-Times, Wednesday, August 7, 2019 Wheat League to sponsor baking contests The Oregon Wheat Growers League will be sponsoring two contests. A chocolate banana Bundt cake, from the Oregon Wheat Growers League, is for ages 14 and up and the Junior Wheat League blueberry muffin contest is for ages 7-13 years. First prize will be $35, second is $25 and third will be $15. Oregon Wheat Growers League Bundt cake contest Rules are as follows for the Bundt cake contest: 1. The cake baking contest will be held at county fair and cakes will be exhibited and judged at fair. 2. Contestant must be a resident of Morrow County. 3. Each contestant must use the same recipe. 4. Entries will be taken on Monday, August 14 from 1 to 8 p.m. 5. Open to 18 and over; however professional bakers are excluded. 6. After cakes are judged on Tuesday, August 15, the contestant may take at least half of their cake home leaving the remainder for display. If you choose to not pick up your remainder it will go to staff and volunteers to enjoy. 7. All cakes must be brought to fair on a covered board or covered cardboard. 8. No substitutions, addi- tions or deletions to the official recipe. Chocolate Banana Bundt Cake, source: Oregon Wheat Growers League Ingredients: ½ cup butter or margarine 1½ cups sugar, divided 2 cups all-purpose flour 1 cup mashed, very ripe bananas ¾ tsp. baking soda Not a baker? Is photography your thing? Oregon Wheat Growers League is also sponsoring a Harvest Picture Contest. You may enter two photos but only one will be judged. ½ cup sour cream ¼ tsp. baking powder tsp. vanilla extract 1½ cups semisweet choco- late chips eggs, separated 1½ cups melted confec- tioners’ sugar Preheat oven to 350 de- grees F. Lightly grease a 10- inch tube pan. Beat butter and 1 cup sugar in a large bowl until smooth. Stir in bananas, sour cream, vanilla and egg yolks. Combine flour, baking soda and baking powder in a medium bowl. Stir into banana mixture. Beat egg whites to stiff peaks in a small bowl. Gradu- ally beat in remaining sugar. Fold into batter. Pour 1/3 of batter into prepared pan. Cut a small hole in a plas- tic bag; spoon in melted choco- late. Swirl chocolate on top of batter. Top with remaining batter. Bake for 50 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack. Sprinkle cooled cake with confectioners’ sugar. Junior Wheat League muffin contest Rules are as follows for the muffin contest: 1. The Junior Wheat League muffin baking contest will be held at county fair and muffins will be exhibited and judged at fair. 2. Contestant must be a resident of Morrow County. 3. Each contestant must use the same recipe. 4. Entries will be taken on Monday, August 14 from 1 to 8 p.m. 5. Open to 7-13 years old. 6. Please bring three muf- fins, one for tasting and two for display. 7. All muffins must be brought to fair on a paper plate. 8. No substitutions, addi- tions or deletions to the official recipe. Best Blueberry Muffin Ingredients: 1 large egg 1/2 cup sugar 1/4 cup oil 2 teaspoons baking pow- der 1/2 cup milk, 2 percent 1/2 teaspoon salt 1 1/2 cups all-purpose flour 1 cup blueberries; fresh, TWO OLD HAGS PIZZA 111 N.Court Street Dine in o r Heppner, Oregon Carry out!! Call (541) 676-1010 Check Out Our Rodeo Special https://www.facebook.com/TwoOldHagsPizza/menu/ OPEN 11am - 8 pm Closed Sunday & Monday frozen or canned (drained) Directions: Preheat oven to 400°F. Spray bottoms of two 1/2-inch muffin pans with non-stick cooking spray. Beat egg until foamy in a small mixing bowl. Beat in oil and milk. In a separate bowl, sift together all dry ingredients. Stir in blueberries. Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy. Using an ice-cream scoop, fill the cups in the muffin pan. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. (Try to scoop only once for each cup; muf- fins will be lighter.) Bake 18 to 20 minutes or until golden brown and muf- fins test done with a toothpick. Loosen with spatula and turn out. Best served warm. TIP: For high altitudes, reduce baking powder or soda in the recipe by 1/4 teaspoon. TIP: To keep muffins from burning around the edges, leave one muffin cup empty; fill with 2/3 cold water before baking. Servings: 12. Calories/ Serving: 148. Nutrition: One muffin pro- vides approximately: 148 calo- ries, 3 g protein, 23 g carbohy- drates, 1 g fiber, 5 g fat (1 g mg cholesterol, 27 mcg folate, 1 g iron, 190 mg sodium. source: Wheat Foods Council. Seamless Gutters & Painting Services Licensed Bonded and Insured Serving Eastern Oregon & Beyond