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Thread: Hay Day Dessert Baking Contest

  1. #1

    Hay Day Dessert Baking Contest

    This is a "Real World" Hay Day themed dessert/sweet treat baking contest. Please post your complete recipe: Ingredients, preparation, baking/cooking instructions as I may have to replicate it.

    You do NOT have to make a product that is in the game (Like Raspberry muffin, cookie, apple pie, etc). You're free to make whatever dessert/sweet treat you wish within the guidelines.

    How this will work:
    Post your complete recipe (1 per person). At 7:59pm EST on Wednesday, August 27th (23:59 GMT) we will close entries. We will then do a poll with the top group of recipes that "Look good on paper" based on moderator/staff votes. I will personally make the top 3 recipes from the poll and award a first and second place based on my family's taste tasting votes.

    1st place - 500 diamonds
    2nd place - 250 diamonds

    Allowed Ingredients:
    Free to use: Water, Salt, Pepper, Baking Powder, Baking Soda, Flour, Shortening,

    Other than the free to use items above and the ingredients (and derivatives thereof) from the game below, you are only allowed one (1) non-listed ingredient to complete your recipe (Peanut Butter, nut, honey, vanilla, spice not covered, coconut, raisins, etc, etc).

    Ingredients loosely related to in-game items allowed. Not everything is listed, I'm not a master chef, if you can loosely tie an item to a base in-game ingredient (such as some examples in parenthesis), it's allowed:


    Corn (Cornstarch, Cornmeal, Corn Syrup)




    Pumpkin (canned, fresh, spice)

    Apple (Applesauce)

    Raspberry (Jam, filling)

    Cherry (Jam, filling, juice)

    Chili Pepper


    Tomato (Sauce, paste, puree, juice)



    Cacao (Any chocolate-based ingredient)

    Coffee Beans




    Lemon (Zest, Juice, Rind)

    Cream (Sour Cream)

    Butter (salted or unsalted, margarine)

    Cheese (Cream Cheese)

    Goat Cheese

    Brown Sugar

    White Sugar (Confectioner's sugar)

    Syrup (Maple, or light/dark Karo type)

    Soy Sauce

    Olive Oil

    Mayonnaise (Or Miracle Whip)



    Milk (Powdered, Evaporated, buttermilk)


    Goat Milk

    Fish Fillet

    Lobster Tail
    Last edited by twister; August 21st, 2014 at 09:42 PM.

  2. #2

    Black Forest Cake


    Servings: Makes 12-16
    Prep Time: 25 mins (not including baking and cooling time for cake layers)


    • 2 (20-ounce) cans tart pitted cherries, undrained
    • 1 cup granulated sugar
    • 1/4 cup cornstarch
    • 1 1/2 teaspoons vanilla extract
    • 2 (9-inch) round chocolate cake layers, baked and cooled (see below for recipe) Each layer will be sliced in half
    • 3 cups cold whipping cream
    • 1/3 cup confectioners’ sugar (powdered sugar)


    1. Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.

    2. Split each cake layer in half horizontally. Crumble one half layer; set aside.

    3. Beat cold whipping cream and the confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.

    4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.

    5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.

    6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.


    I have always used a box chocolate cake mix in which you add eggs, oil, and water. But in case that is not allowed, I found a recipe for a chocolate cake that is made from scratch.

    2 c. flour
    1 c. cocoa
    2 tsp. baking soda
    2 c. hot water
    2 c. sugar
    2 eggs
    2 big, rounded tbsp. shortening

    Mix all ingredients together in a large bowl. Bake at 350°F for 35 minutes or until cake tests done (toothpick inserted into center comes out clean).
    Result: Moist and dark layer.

    __________________________________________________ __________________________________________________

    That's it! I served this at a party once and people thought I got it from a bakery!
    Last edited by DARlirious; August 26th, 2014 at 05:16 PM.

  3. #3
    Centennial Club Atiyasim's Avatar
    Join Date
    Jun 2014
    sleeping in a hammock by the lake

    Cherry Clafoutis

    Cherry Clafoutis

    serves 8
    prep time 15 mins
    cook time 45 mins


    1 pint fresh cherries, pitted, rinsed and drained
    3 eggs
    1 egg yolk
    1 cup white sugar
    1 cup milk
    1 teaspoon vanilla extract
    3/4 cup flour, sifted
    1 pinch of salt
    1 tablespoon confectioners sugar for dusting


    1. Preheat oven to 350 degrees F(175 degrees C). Lightly grease an 8x8 inch baking dish

    2. Arrange the cherries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until the mixture thickens. Whisk in milk, vanilla extract, sifted flour, and salt, one at a time until mixture is light and airy. Pour mixture over the berries to cover evenly.

    3. Bake on Center rack in preheated oven until the top is golden and springs back when touched, about 45 minutes. Cool slightly and cut into 8 equal pieces. Dust with confectioners sugar and serve immediately.

    It's a very yummy desert with a texture between a custard and a cake. Can be made with almost any berry or stone fruit. ( very good with blueberries&#128521

  4. #4

    floating island

    Preparation time: 15 minutes
    Cooking time: 30 minutes

    Ingredients (serves 4): - 60 cl of milk
    - 60 g of powdered sugar
    - 1 vanilla pod
    - 5 eggs
    - 1 pinch salt
    - 130g icing sugar
    - 60g flaked almonds

    Preparation of the recipe:

    Break the eggs, separating the whites from the yolks.

    Beat the egg whites until stiff, adding a pinch of salt. Gradually put the icing sugar.

    Put the mixture in a charlotte mold coated aluminum pan.

    Bake in a water bath in the oven at 210 ° C (gas mark 7) for 25 to 30 minutes.

    Make a custard by heating the milk with a vanilla bean. Beat the egg yolks and sugar to the lather. Gradually add the hot milk with vanilla.

    Thicken the mixture in a water bath and stop when the mixture becomes thick.

    Turn out the island. Sprinkle top with almonds.

    Pour the custard around the island and refrigerate until ready to serve.
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  5. #5
    Fresh Spawn MTYMSE's Avatar
    Join Date
    Aug 2014
    Smartsville, CA - USA

    Easy-Peasy Cherry-Cheezy (Pie!)

    Easy-Peasy Cherry-Cheezy (Pie!)

    Servings: 8
    Prep Time: 20 mins – chill thoroughly (2 hrs) before cutting/serving


    1. 1 (20-ounce) Can cherry pie filling
    2. ¼ cup granulated sugar
    3. 1 cup (8 oz) cream cheese softened
    4. 2 cups COLD whipping cream
    5. 8 large, soft chocolate chip cookies (enough to make soft crust on bottom and sides of 9” pie tin (alternates = graham crackers or brownies or Oreo cookies (skip the butter if using brownies or Oreos)
    6. ½ stick COLD butter

    In a bowl - Mash all the cookies, cut the cold butter into small pieces and mash them into the cookies to form a loose crumbly dough – a pastry cutter is the quickest method but you can use a fork. Place the cookie/butter dough in bottom of a 9” pie tin and press against the bottom and sides up to edge of tin. NOTE: Make sure you cover entire tin or the cream filling will stick to the tin and won’t look so pretty when you try to serve!

    In a bowl – using the pastry cutting tool or a fork, mash the softened cream cheese, blend in all the granulated sugar completely till creamy. Fold in the whipping cream.

    Spoon the cream mixture into the pie tin that you already placed crust – use a wooden spoon or spatula to gently press into place – smooth the top out towards the edges so you have a slightly concaved center for the cherry filling. Pour the can of cherry pie filling on top and gently smooth to edges. Place in fridge to cool completely – aprox 2 hrs.

    Cut into 8 slices – serve and enjoy - YUM!

  6. #6
    Senior Member Bqbowers's Avatar
    Join Date
    Sep 2013
    Honolulu HI

    HayDay Lemon/Lime Meringue Pie #24


    The added ingredient is lime, and we use the zest and juice of the limes. Btw, i developed this recipe because other recipes using sweetened condensed milk were too sweet for my taste, or they used so much cornstarch or other thickeners that I thought it unhealthy. Yes, it took 24 tries, lol. Happy to share and hope u like it. Better to add 1 Tablespoon vanilla to meringue when whisking, but since that would be another non-HD ingredient, it is omitted here. OK but not great. And can use any standard pie crust recipe of course


    1 ¼ c (5 ¼ oz.) unbleached all-purpose flour
    ½ t salt
    ¼ cup shortening (2 oz.)
    1/4 c cold butter (2 oz.)
    1/8 to ¼ c (1 to 2 oz.) ice water

    Mix together the flour and salt. Cut the shortening into small cubes then
    add them into the flour mixture using a fork or pastry cutter. Pinch the
    butter into small bits and toss them into the flour mixture so the butter is
    coated with flour. Add the water a tablespoon at a time and toss with a
    fork. Use your hands to squeeze a chunk together to test if it sticks
    together, and add a bit more water and toss, repeat until it does. Turn the
    dough out on a lightly floured surface and pat into a disc shape.
    Refrigerate for at least 30 minutes.

    Roll out and place in 10" pie pan. Refrigerate. Preheat oven to 350 deg. F.
    When shell is hard, line it with tinfoil or parchment paper, and add pie
    weights (can use dried soybeans!) on top. Put on baking sheet, bake 40 min. then remove foil/paper and
    weights and bake until crust feels dry, another 20-30 min.


    6 large eggs, room temp
    1 ¼ c sugar
    ¾ c fresh lime juice plus juice of 1 lemon
    -- Or use ½ c lime juice plus ¼ c lemon juice
    Grated zest of 3 limes
    1 c heavy cream

    Make this while crust is baking. In medium bowl whisk together eggs and
    about 1 c of the sugar till combined. Add the juices and whisk till smooth,
    then whisk in the cream. Taste now and whisk in remaining sugar if needed.
    Stir in most of the zest, reserving some for meringue.

    When the crust is done, pour in the filling without removing it from the
    oven, Reduce oven temp to 325. Bake until center is set, about 50 min.
    Remove from oven, cool on rack, then refrigerate till cold.


    4 egg whites, room temp
    1/3 to ½ c sugar
    1 Tablespoon cornstarch
    1/3 cup cool water
    Rest of lime zest

    Can make the meringue and finish the pie just before dinner.

    Whisk water and cornstarch together in small pan. Place over low heat, and
    whisk until it starts to get thick and slightly cloudy. Remove from heat and

    Whisk whites until soft peaks form. Gradually beat in
    sugar until stiff peaks form when whisk is raised. Slowly whisk in cornstarch mixture, then stir in the zest.

    Top the cooled pie with the meringue. Spread to edge of crust then use back of spoon
    to form peaks. Bake on baking sheet in 325 degree oven 12-15 min. or until
    meringue is golden brown at tips. Store in refrigerator.
    Last edited by Bqbowers; August 27th, 2014 at 07:42 PM.
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  7. #7

    Smile no bake cookies


    2 cups Domino pure-cane granulated sugar
    1 stick of Parkay butter
    1/2 cup milk
    1 teaspoon cocoa
    2 1/2 cups of oats
    1/2 cup peanut butter ( smooth or chunky )
    1 teaspoon vanilla extract

    In a medium pan add the.... sugar, butter, milk and cocoa.
    Stir and bring to a boil on low heat for 5-7 minutes.

    Then take off heat and add in the oats, peanut butter
    and vanilla extra and stir till oats are blended thru.

    Then use a spoon and drop onto wax-wax paper. Let set
    for a few hours. Enjoy

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