Last updated: December 17. 2013 4:13PM - 862 Views
By - choeflich@civitasmedia.com



Kari Arnold's “Grasshopper Cookies” took first place in the contest. Here Dan Short, Ohio Valley Bank Branch manager, presents her with a $50 check.
Kari Arnold's “Grasshopper Cookies” took first place in the contest. Here Dan Short, Ohio Valley Bank Branch manager, presents her with a $50 check.
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POMEROY — Kari Arnold, a sophomore at Southern High School, took the top prize in the annual cookie contest staged at the Ohio Valley Bank Saturday by the Pomeroy Merchants Association.


Taking second place in the contest was Jackie Starcher of the Racine area.


As the first place winner, Arnold was presented a cash prize of $50 by Dan Short, branch manager of the Ohio Valley Bank. The second place winner, received a proof set of coins from the bank. The entries were judged by bank employees.


The cookie contest was the second of three contests. The candy contest was held at Peoples Bank on the first Saturday of December, and the third contest which is for crafts will be judged Saturday at Farmers Bank. Residents are encouraged to take their craft entries to the bank any day for exhibit in the lobby prior to the judging. Again the winner will be awarded $50 by the bank which will also provide a prize for the runner-up.


It was Arnold’s entry of “Grasshopper Cookies” which took first place. Starcher’s “Melting Moments” took second place.


Here is the recipe for the winning entry.


Grasshopper Cookies

1 box Devils Flood cake mix, 2 eggs, 1/2 cup butter, 1 teaspoon vanilla, 2 tablespoons brown sugar.

Preheat oven to 350 degrees and line cookie sheets with parchment paper.

Combine cake mix, eggs, butter, sugar and vanilla. Make dough balls a little larger than a tablespoon. Place on cookie sheet to bake. Bake k7 to 9 minutes. Let cool.

Make a mint frosting with 3/4 cup butter, softened; 1 1/2 teaspoons peppermint extract, 2 to 3 cups powdered sugar, and a little milk if needed to make moist, and green food coloring.

To make the chocolate glaze use 1 1/2 cups chocolate chips, 4 tablespoons butter, mint candies, roughly chopped.

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