FIRST–THANK YOU THANK YOU THANK YOU ALL!
There are so many people to thank for the success of the First Annual GoodMorningGloucester Holiday Cookie Contest so here we go.
Our judges–thank you to Julie LaFontaine, Jannine Fisk, Bridget Collins, John Savastano and Bob Hastings for their service–it was a tough job tasting 22 cookies and I appreciate them taking time out of their schedules to do it!
The contributors to the prize baskets:
Jannine Fisk and Sharon Lowe for putting together 95% of the family/youth prize
Cape Ann Lanes for the family bowling certificate
Friendly’s Restaurant for the gift certificate
Kay Ellis of Schooner Lannon for the books
Bob Ryan of Ryan & Wood Distilleries for the spirits
Sue Lufkin of Essex Marina for the tee shirts
Michelle Morrow Curreri (my best friend) for cookbooks and crafty items
Susan Mears of Rockport Publisher for cookbooks
Sharon Lowe for the calendars
Captain Stan and Daisy Nell for the CD
Dr. Lisa Murray for the mugs and toothbrushes (much needed after all of those cookies!)
Essex River Cruises for the passes
And a huge thank you to the ladies from Brown’s Mall who allowed us to hold the event in the foyer and loaned us the chairs and extra tables with the entries kept coming and coming.
And a final thank you to the competitors. You really came through–and I was prepared to call it a success if we even got 12 entries the first time out but you kept coming and coming and I am grateful and thrilled with the turnout. What I was most impressed with was the time, care and attention to detail that your entries displayed. And by making a donation of food and money to The Open Door, you are all winners in my eyes!
And now, without further delay, the second and third place winning recipes!
in third place, from Terri Krause of Rockport:
CHOCOLATE NUT BISCOTTI
2 large eggs
2 teaspoons instant coffee
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1/2 cup butter or margarine (softened)
3/4 cup granulated sugar
1 cup almonds, chopped*
4 oz bittersweet chocolate, chopped*
Preheat oven to 325. Lightly butter a large baking sheet.
Mix eggs, instant coffee and vanilla together until well blended. Set aside.
Mix flour, baking powder and salt. Set aside.
Beat butter and sugar on medium speed until light and fluffy. Beat in egg mixture. Gradually add flour mixture, beating well after each addition. Stir in nuts and chocolate.
Divide dough in half. On a lightly floured surface, shape dough into two logs (each 12″ long by 1 1/2″ wide) and place on baking sheet.**
Bake for 25 minutes or until lightly browned. Set baking sheet on cooling rack for 10 minutes. Using a serrated knife cut each log diagonally into 3/4″ slices. Place slices upright on baking sheet and bake for 10-12 minutes. Cool completely and store in a tightly covered container.
*I place almonds and chocolate in my food processor for a course chop.
**Dough will be soft and sticky which is normal
Recipe source: Ghirardelli Chocolate
and in second place Christina Sohl from Gloucester:
CREAM CHEESE WREATHS (an old family recipe)
2 1/2 cups butter
8 oz cream cheese
1 1/4 cups sugar
2 1/2 teaspoon vanilla extract
5 cups flour
Blend wet ingredients and then mix in the flour. Fill a cookie press and shape the wreaths on a baking sheet. Bake at 350 degrees until just starting to brown. Decorate.
Thank you everyone!
Good Morning Gloucester 