Emmaus Woman Wins 'Best Baking' Contest

Ruby Jones helped to put another jewel in Emmaus’ sparkling crown, taking home a blue ribbon in the Best Baking Contest at the 2013 Allentown Fair.

She was recognized in the Baked Goods category for her Orange Coffee Cake and received a $125 cash prize for her efforts.

The Best Baking Contest, sponsored by Fleishmann’s Yeast, helps a good cause. According to a press release about the contest, for each entry nationwide (between July and October, 2013) $10 is contributed to the No Kid Hungry Campaign (up to $25,000) on behalf of contestants and the Fleischmann’s Yeast brand. 

Here is Ruby’s prize-winning recipe: 

Dough:

1 package Fleischmann’s Rapid Rise Yeast

1/4 cup warm water

1/4 cup sugar

1 teaspoon salt

2 eggs

1/2 cup sour cream

1/2 cup butter, melted

2 3/4 cup flour

Filling:

2 tablespoons butter

3/4 cup sugar

3/4 cup coconut

2 tablespoons orange zest

Orange Glaze:

3/4 cup sugar

1/2 cup sour cream

2 tablespoons orange juice

1/4 cup butter

Topping:

1/4 cup coconut

• Soften Fleischmann’s yeast in warm water in mixing bowl. Stir in 1/4 cup sugar, salt, eggs, sour cream and 1 stick butter. Gradually add flour to form a stiff dough. Beating well after each addition. For first addition of flour, use mixer on medium speed. Cover and let rise in a warm place (85 to 90 degrees F). (Note: put dough in stove covered until light and doubled in size, about 2 hours.) Knead dough well on a floured surface, about 15 to 20 times. Divide dough in half to a 12-inch circle. 
• Brush dough with 1 tablespoon butter. Combine 3/4 cup sugar, 3/4 cup coconut and orange zest. Sprinkle with half of the sugar, coconut mixture. Cut dough into 12 wedges. Roll up wedges, starting with wide end and rolling to point. Repeat with remaining dough. Place rolls, point side down, in 3 rows in well greased 13 x 9-inch pan. Cover and let rise in warm place, in oven or on counter, for 1 hour until light and doubled in size. Bake at 350 degrees F for 25 to 30 minutes until golden brown.
• Combine in a saucepan, sugar, sour cream, orange juice and butter. Boil for 3 minutes, stirring occasionally. Leave coffee cake in pan, pour glaze over hot coffee cake. Sprinkle with 1/4 cup coconut. Serve hot or cold.