The judges have had their scores tallied and the winners of The Journal’s annual Cookie and Fudge contest have been named. Winner of $100 Corcoran cash and the cookie portion of our contest was Taylor and Anna Proctor who submitted their recipe for a delightfully delicious Taylor’s Favorite Pumpkin Spice cookie.
In second place was Chandalier Burke who won $50 in Corcoran cash for a soft baked Reese’s Pieces Butterscotch cookie.
Winner of our Fudge contest and $100 Corcoran cash was Rene’e Loo who submitted a palate pleasing Key Lime Fudge. In second place was Rome Johnson who took home $50 in Corcoran cash for a wonderful Rocky Road Fudge.
Following are the winner’s recipes:
Taylor’s Favorite Pumpkin Spice Cookie
Submitted by Taylor and Anna Proctor
Ingredients:
1 package Betty Crocker pumpkin spice cookie mix
1 egg
1 stick of softened butter
2 tblsp water
½ cup cinnamon chips
½ cup English toffee bits
Directions:
Preheat oven to 350 degrees.
Mix all ingredients together. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. Bake for about 10 minutes.
Key Lime Fudge
Submitted by Rene’e Loo
Ingredients:
3 cups white baking pieces
1 14 ounce can (1 ¼ cups) sweetened condensed milk
2 teaspoons finely shredded lime peel
2 tablespoons bottled key lime juice or regular lime juice
*if desired 1 cup chopped macadamia nuts
Directions:
Line an 8x8x2 or 9x9x2 inch baking pan with foil, extending foil over the edges of the pan. Butter foil and set aside.
In a heavy saucepan stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. (Stir in macadamia nuts at this time if desired).
Spread mixture evenly into prepared pan. If desired, sprinkle a few additional coarsely chopped macadamia nuts over the top. Cover and chill for two hours or until firm.
Lift fudge from pan using edges of foil. Peel off foil. Use a knife to cut into pieces. Store fudge in an air tight container at room temperature for up to one week or in the freezer for up to two months. Recipe makes 2 ½ pounds.
