The First Place Winner: Catherine Hegarty's Delightful Sherry Trifle

The First Place and Grand Prize Winner of the first ever JT's Artist Oven Contest was Catherine Hegarty who's originally from Cork, Ireland.  She loves traveling, music, and spending time with friends.  She submitted the recipe to her signature dish -- a delightful Sherry Trifle.  Thanks so much for your recipe Catherine, hope you enjoy your amazing prizes!

Catherine's Delightful Sherry Trifle

Prep time: 20 min

Cook time : 45 min

Ingredients:

1 Packet of Sponge /lady Fingers
3 Cartons Raspberries
3 Cartons Blackberries
2 packets Vanilla Custard Pudding
1 litre Heavy Cream
1 litre Milk
Sherry
32 oz Jar of Strawberry Jam
Castor Sugar ( Superfine Sugar)
Vanilla Extract
1 OrangeMint 

Directions:

Step 1: Place Lady fingers into a large glass bowl/dish - make sure the base of bowl is completely covered. Then pour 1 oz of Sherry over the fingers until soft. let it sit for half hour until fingers are completely soaked with sherry - if needed pour more sherry until soft.
Step 2: Spread a generous amount of jam over the Lady Fingers - then pour the first layer of custard ( Floow instructions of packet in making the custard) let the custard cool a little before pouring over the jam.

Step 3: Place mix berries - first layer over the custard ( make sure the berries are washed before placing) then spread the rest of jam over the custard , then place the remainder of mixberries over the jam
Step 4: Pour heavy cream into a mixing bowl in order to whip - while the the cream is whpiing, pour in 1 oz of vanilla extract & 1 oz of castor sugar into the mix or add more to taste. Whip cream until it solid as it is to go on top of Trifle. Spread cream over the berries, and smooth over the top. To Garnish, grate some orange zest over the cream, add a sprig of mint in the middle to garnish. Place bowl in the fridge for a half hour to settle before serving.

Second Place Winner: Snickerdoodle Cake

The Second Place Winner of the first ever JT's Artist Oven Contest was Autumn Burgess with her incredible Snickerdoodle Cake.  She's an astrologer, a writer, and an amazing baker!  Here's a link to her astrology blog: http://t.co/sNVPTLQ7MP.  Check out this delicious cake... it's gooey, decadent and perfect for a festive gathering. A luscious bundt cake laced with cinnamon topped with a glossy, sticky delicious  frosting!

Autumn's Incredible Snickerdoodle Cake

Prep time: 20 min

Cook time : 45 min

Ingredients for the Cake:

3 cups cake flour

2 cups sugar

1 teaspoon salt

1 ½ teaspoon of Cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup butter, softened (2 sticks)

2 teaspoons vanilla extract

1 teaspoon bailey’s Irish Cream

4 eggs, room temperature 

Ingredients for the Frosting:

1 package of cream cheese, softened

2 tablespoons of butter

1 teaspoon of vanilla

1 tablespoon of milk

1/3 cup of confection sugar

20 pieces of caramel candies

Directions for the Cake:

1) Pre-heat the oven for 350 degrees.
2) Butter and flour the bundt pan thoroughly.

3) Combine dry ingredients (flour, salt, baking soda, cinnamon) in one bowl.
4) Combine wet ingredients (butter milk, vanilla, butter, sugar, eggs, Irish cream) in another bowl. 

5) Slowly mix in the dry ingredients into the bowl with the wet ingredients. 

6) When mixed until smooth, pour into bundt pan.

7) Bake for 45 min.

Meanwhile make the frosting 

1) Put the 20 pieces of caramel candies in a skillet to melt with the butter, milk and vanilla on a low flame.
2) Keep stirring so it becomes glossy and smooth.
3) This takes a while, so you can create your cream cheese frosting by mixing the cream cheese with the sugar.
4) Once that is done and the caramel is liquid, you can mix them together in a bowl very slowly, making sure to keep stirring until completely blended.

5) Once cake is cooled, you can pour top the cake with the frosting ( if you do it while still hot it becomes too messy to enjoy)

Third Place Winner: Brown Sugar Pound Cake with Caramel Sauce

The Third Place Winner of the first ever JT's Artist Oven Contest was Trisha Kruse with her delicious Brown Sugar Pound Cake with Caramel Sauce.  Trisha is a fitness instructor and musician who loves to cook and even grows as much of my food as possible in her garden!  Her main passions include sharing music, movement and food.  Thanks Trisha, can't wait to recreate this recipe!!

Trisha's Delicious Brown Sugar Pound Cake with Caramel Sauce

Ingredients for the Cake:

1 1/2 cups butter, softened
2 cups brown sugar
1 cup white sugar
5 large eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans


Ingredients for the Caramel Sauce:

1/4 cup water
1 1/2 cups brown sugar
½ cup butter
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 pint heavy cream whipped with ¼ cup sugar

Makes 16 servings. 

Directions:

1) Preheat oven to 325 degrees. 
2) Grease and flour a 10 inch tube pan. 
3) In a large bowl, cream butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. 
4) Mix together the flour, baking powder and salt. Beat to the creamed mixture alternately with the milk, mixing just until incorporated. 
5) Stir in the chopped pecans and pour batter into prepared pan. 
6) Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
7) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 

Meanwhile make caramel sauce: 
1) Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. 
2) Do not stir the mixture until the sugar has completely dissolved in water. 
3) Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes. 4) Carefully pour cream into the caramel in slow, steady stream while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. 
5) Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. 
6) Allow to cool for 15 -20 minutes. Pour over cooled cake. 
7) To serve cut cake into serving slice and place on plates. Top with sweetened whipped cream. 

Fourth Place Winner: Fruity Wine and Vanilla Parfait

The Fourth Place Winner of the first ever JT's Artist Oven Contest was Swati Dubey with her incredible Fruity Wine and Vanilla Parfait.  Swati is an architect and says that being so has made her creative in many spheres of her life, including cooking! She describes herself as "young vintage of twenty eight, mentally ancient, embryonic writer, vulnerable dreamer, avid listener, adequate friend, elder sister, silent and composed under normal circumstances, full-time vegetarian, agnostic thinker, amateur philosopher, aspiring traveler, passable intelligence, bearable sense of humor, unexceptional student and loving life!!" Thanks for the great recipe Swati!

Swati's Amazing Fruity Wine and Vanilla Parfait

Ingredients:

1 cup red wine (preferably sweet)

1/3 tsp vanilla essence

2 tsp granulated sugar

1/2 cup Whipped cream

1/4 cup Vanilla ice cream

1 tsp chopped pistachios

1 cup fruits cut into small squares- peach,plum, raspberry, apple, blackberry

1 Cherry can for garnishing

Directions:

1) Pour in wine, vanilla essence and sugar and bring it to boil for 15 mins.

2) Stir in fruits into wine mixture and let them absorb the mixture.

3) Let them cool and refrigerate for about 15 mins.

4) Separately, beat vanilla ice cream and whipping cream until soft.

5) In a glass, layer 1/8 of fruit mixture, 1/8 whipped cream and 1/8 pistachios. Repeat layers and top with fresh fruits and cherries.

JT's Artist Oven Recipe Contest Winners and Fifth Place Winner

Over the last month as many of you know, I ran the very first JT's Artist Oven Recipe Contest!  I just announced the 5 winners and their prizes on my LIVE MeetON this past Tuesday.  Congratulations to all the winners, here's a recap:

JT's Artist Oven Recipe Contest Winners

First Place: Catherine Hegarty - Sherry, Berry Trifle
Second Place: Autumn Burgess - Snickerdoodle Cake
Third Place: Trisha Kruse - Brown Sugar Pound Cake with Caramel Sauce
Fourth Place: Swati Dubey - Fruity Wine, Vanilla Parfait
Fifth Place: James Doyle-Klier - Shrimp Nacho Duet

This week I'll be featuring each one of these amazing recipes on my blog and Facebook pages! Let's start with James' Famous "Cool-Hot Shrimp Nacho Duet"!

James' Famous "Cool-Hot Shrimp Nacho Duet"

Ingredients:
Fresh shrimp (no larger than tortilla chip, cut to size if necessary)
Your favorite salsa
Unsalted Tortilla Chips, Blue & Yellow
Fresh Guacamole 
Olive Oil
Soy Sauce
Ginger
Sliced Jalapeño
Shallots
Chopped Garlic
Pepper

Preparation:
1) Peel and devein both top & bottom veins (including Tail)
2) Marinate w Olive Oil, Soy Sauce, Ginger, Sliced Jalapeño, Shallots, Chopped Garlic, Pepper...... For 24 hours.

Execution:
1) Pan-Sear Shrimp
2) Top 3 Blue Tortillas w Guacamole & 3 Yellow Tortillas w Salsa
3) Place still-warm shrimp atop prepared Nachos    Smile & Serve!!(Smart Chefs make an extra one for themselves)