Following are recipes for some of the winning entries in the 2010 Spring Ho County Fair baked goods division, provided by the Lampasas County Extension office.
Reserve champion
Adult
Diane Davis
Super Moist
Chocolate Cupcakes
1 cup boiling water
1 teaspoon vanilla
1 cup sugar
2 teaspoons baking soda
1 cup mayonnaise
2 cups flour
1/2 cup cocoa
canned frosting
In a mixing bowl, combine water,
mayonnaise and vanilla. Add flour,
sugar, cocoa and baking soda and
mix with electric mixer or wire
whisk until mixed well.
Fill greased or aluminum-lined
cupcake tin wells full. Bake at 350
degrees for 20 minutes or until
toothpick test comes out clean.
Cool completely and frost.

Grand champion
Intermediate youth
Lindsey Kuehne
Orange Cheesecake Bars
Crust:

2 cups vanilla wafers
1/3 cup butter
Filling:
1 1/2 cups cream cheese
3/4 cup sugar
3 teaspoons orange zest
2 eggs
1/3 cup orange juice
Preheat oven to 350 degrees. Stir
together wafer crumbs and melted
butter, Press 3/4 of the mixture into
pan and bake for 15 minutes.
Beat cream cheese and eggs and
add sugar, orange zest and orange
juice. Spread mixture over crust.
Sprinkle with rest of the waters.
Bake until center appears set,
about 30 to 35 minutes.
Cool and cut into bars.

Reserve champion
Intermediate youth
Lindsey Kuehne
Decorated Watermelon Cake
1 box (18.25 ounces) yellow
cake mix
1 box (3.4 ounces) vanilla instant
pudding and pie filling mix
4 large eggs
1 cup water
1/3 cup oil
3 1/2 cans (16 ounces each) vanilla
frosting
red and leaf green gel color
chocolate-covered raisins

Heat oven to 350 degrees. Coat two 9-inch round cake pans with nonstick spray. Line bottoms with wax paper, coat with spray.

Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes.

Pour evenly into prepared pans. Bake 30 to 35 minutes until wooden pick inserted into centers comes out clean.

Cool in pans on wire rack for 15 minutes; invert cakes onto rack, remove paper and cool completely.

Tint one can frosting red. Using leaf green, tint one can frosting pale green.

Stack cake layers on a cutting board. Cut crosswise in half. Set one piece aside.

For large melon slice, sandwich three cake layer halves with 1/3 cup white frosting between each.

For small melon wedges, cut reserved pieces into three wedges. Frost slices and wedges with a thin layer of remaining white frosting.

Frost round edges of cake with green frosting.

With red frosting, frost top and sides of cake, leaving about a onehalf inch border of white frosting. Place chocolate-covered raisins in red frosting for pits.

Place large melon slice and wedges on serving tray.
Grand champion
Junior youth
Chayce Canales
Peanut Butter Kisses
1 cup butter
1 cup crunchy peanut butter
1 box powdered sugar
1 1/2 cups graham cracker
crumbs
12-ounce package chocolate
chips
Blend butter and peanut butter.
Work in the powdered sugar and
cracker crumbs. Press into a 9x13- inch pan, and set aside.

Melt chocolate in a double boiler. Quickly spread over the top of peanut butter mixture. Chill until firm.
Reserve champion
Junior youth
Chayce Canales
White Chocolate Squares
12 ounces white chocolate chips,
divided
1/2 stick butter
2 cups flour

1/2 teaspoon baking powder
1 teaspoon vanilla
powdered sugar
1 can Eagle brand sweetened
milk
1 egg
1 cup pecans, toasted
Preheat oven to 350 degrees. In
large saucepan over low heat melt
1 cup of white chips and butter.
Stir in flour and baking powder.
Add milk, egg and vanilla. Stir in
pecans and 1 cup of white chips.
Spoon mixture into greased
9x13-inch pan. Bake 25 minutes.
Sprinkle with powdered sugar.