Tables at the Old Forge Library were filled with sweet treats for sampling at the annual Sweetheart Baking Contest on Wednesday, February 12th.
Taking on the enviable task of blind judging the entries in Youth, Teen, Adult and Masters categories were Mike Greene, Kathy Riehle, and Trish Sehring.
Earning top honors this year for youths were Nick Olsen and Sarah Beck for their layer cake, Love Birds, adorned with colorful birds sculpted with Rice Krispie treats.
Double-threat mother-daughter bakers Jody and Lillianna Pittarelli took first place, respectively, in the Masters and Teen categories. Jody, who bakes for the Knotty Pine Restaurant, scored big with her Chocolate Salted Caramel Cupcakes and Lillianna with her Caterpillar Cupcakes.
Winning first place in the Adult division was Bev Meeker for her Good Morning, Valentine muffins.
Prior to announcing the winners, Library Director Isabella Worthen cheerfully thanked all the contestants and described what a tough time the judges had in determining the top bakers.
It offered a little consolation when my name wasn’t announced for my entry. I felt even better during the public tasting when asked by a few folks for the recipe.
And if that wasn’t enough, I received a compliment from Judge Sehring, the multi-time winner and baker-to-beat in the Masters division.
So Izzie was right…there were no losers.
With that said, I feel confident in sharing my non-winning recipe for Salted Carmelitas, an oatmeal-based bar cookie filled with chocolate, oozing with caramel and topped with a sprinkling of flaked sea salt.
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Salted Carmelitas
Ingredients
Crust…
2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups softened butter
Filling…
1 (12 to 14 oz.) jar caramel ice cream topping
3 Tbsp. flour
2 cups semi-sweet chocolate chips (I used combo of semi-sweet and milk chocolate)
1/2 cup chopped pecans (optional)
Step 1: Heat oven to 350 degrees. Line bottom and sides of a 13- by 9-inch pan with foil and spray with non-stick spray. Combine crust ingredients and mix on low speed until crumbly. Set aside 3 cups for topping. Press remaining crumb mixture in bottom of pan and bake for 10 minutes.
Step 2: Combine caramel topping and 3 Tbsp. of flour and blend well.
Step 3: Remove partially baked crust from oven and sprinkle with chocolate chips and nuts. Drizzle caramel mixture over top, and cover with reserved crumb mixture. Sprinkle top with 1/4 tsp. flaked sea salt.
Step 4: Return to oven and bake an additional 18 to 22 minutes or until golden brown. Completely cool before putting in refrigerator for an hour to set filling. Cut into bars.
(Note: You don’t have to sprinkle with sea salt if you don’t want to. Just change the name to simply, Carmelitas.)