Sweets were a big favorite of judges for the North Dakota State Fair's competition for the State Mill and Elevator prizes.
Janene Peterson of Makoti placed first in the non-yeast contest with her Raspberry Cake and frosting, and Minoter Janet Wing baked S'more Cookies with white whole wheat flour.
In the competition using yeast, Louise Schneiderman of Bottineau created Huckleberry Cheesecake to win top prize. Denise Peterson of Makoti placed second with Surprise Cinnamon Rolls.
Janene Peterson's Raspberry Cake
2 cups Dakota Maid white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup shortening
1 1/4 cup sugar
3 eggs
3/4 cup sour milk
1 teaspoon vanilla
1 cup raspberries
Sift together flour, baking powder, soda, salt and cinnamon; set aside. In a mixing bowl, blend shortening and sugar; cream well. Add eggs, one at a time, mixing well after each one. Combine sour milk and vanilla. Add to creamed mixture alternately with flour, ending with flour. Blend thoroughly. Fold in raspberries. Pour batter in three 6-inch cake pans. Bake 30 to 40 minutes at 350 degrees. Remove; frost top of each layer and stack.
Frosting
1/3 cup butter
1/2 teaspoon salt
1/4 cup raspberries
2 tablespoons cream, warmed
1 teaspoon vanilla
3 ounces cream cheese
Powdered sugar
Cream butter, salt, berries, warmed cream, and cream cheese. Add powdered sugar to desired speeding consistency; beat to mix well.
Louise Schneider's Huckleberry Cheesecake
2 packages dry rapid-rise yeast
1 1/2 cups white whole wheat flour
1 1/4 cup sugar
1/2 teaspoon salt
1/3 cup milk, 120-130 degrees
1/4 cup melted butter
1 egg
Huckleberry sauce
1 1/2 cups huckleberries (or other berries)
1/3 cup sugar
1 tablespoon cornstarch
2 tablespoon water
1/2 teaspoon almond extract
Mix ingredients in a pan; boil 2 minutes until thickened.
Cheesecake
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
1 egg
1/2 teaspoon vanilla
Mix cake ingredients; place in 8- by 9-inch pre-sprayed pan. Let mixture rest while making sauce.
Whip cheesecake ingredients in mixer until smooth. Pour sauce over cake mixture; top with cheese mixture; swirl with a knife. Place in cold oven; turn heat to 350 degrees. Bake 30 minutes.