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