Marjorie Johnson Recipes

Marjorie Johnson, known as The Blue Ribbon Baker, shares some of her award-winning recipes for baked goods that your family will love. Since she started entering her baked goods into state and county fairs in 1974, Marjorie has won more than 2,500 ribbons, including 1,000 blue ribbons. The 90-something year old Minnesota native began appearing on local TV in the 1990's before she was discovered by producers at "The Rosie O'Donnell Show," where she quickly became one of their favorite guests.
Recipes by Marjorie Johnson from “The Road to Blue Ribbon Baking”

Cinnamon RollsMakes 24 rolls
Cinnamon Roll Dough Ingredients:
1 cup water (105-115 degrees) 2 packages active dry yeast plus 1 teaspoon sugar 1/3 cup butter, softened ¼ cup honey ¼ cup sugar 1 tsp. salt 3 eggs 4 to 4 ½ cups all-purpose flour
Cinnamon Sugar Filling Ingredients:
¼ cup butter, softened ½ cup sugar 2 tsps. Ground cinnamon
Glaze for Cinnamon Rolls Ingredients:
1 tbsp. butter 1 tbsp. milk 1 cup powdered sugar ½ tsp vanilla extract
Directions:
1. In a large electric mixer bowl place the water. Add yeast and the 1 teaspoon of sugar, and let stand for 5 minutes to dissolve the yeast. Then add dry milk, butter, honey, sugar, salt, eggs, 2 cups of flour, and blend together on low speed. Then beat at medium speed for 3 minutes. Add rest of flour to make a soft dough and knead until smooth and elastic with bread hook on speed 2 (low) or by hand, 5 to 10 minutes. Place in a greased bowl, cover, let rise in a warm place until double in bulk. Punch down. 2. Take half of the dough and fill into a 9x12 inch rectangle about ¼-inch thick. Spread with half the butter. Combine the sugar and cinnamon and sprinkle half of tit over the dough. Roll up like a jelly roll, starting with 12-inch side. Cut in to 1-inch slices and place on greased cookie sheets. Cover with a towel. Repeat process with the other half of the dough. 3. Let the rolls rise until double in bulk in a warm place. Bake in a preheated oven and 735 degrees for 12-15 minutes or until golden brown. Remove from baking sheets to cooling racks. 4. Combine the glaze ingredients. Heat the butter and milk together, then add the powdered sugar and vanilla. Dribble over tops of warm rolls.
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Date BarsMakes 3 dozen bars
Dough Ingredients:
1 cup butter 1 cup brown sugar 2 cups all-purpose flour 1 tsp baking soda ½ tsp salt 1 ½ cups rolled oats
Directions:
1. Cream together butter and brown sugar, combine flour with baking soda and salt and add to creamed mixture. Stir in rolled oats. Set aside.
Date Filling
Ingredients:
1 cup water 1/4 cup granulated sugar 3 cups cut-up dates
Directions:
1. In a saucepan combine water granulated sugar and dates. Cook over low heat, stirring until mixture thickens. Cool mixture. 2. Place half of oatmeal mixture in the bottom of a greased and floured 9x13-inch pan and press into pan. Spread cooled date filling over the oatmeal. Sprinkle the remaining oatmeal mixture over the dates, pressing it in to date filling lightly. Bake in a preheated 250-degree oven for 25-30 minutes or until golden brown. When cool, cut into bars. These bars freeze very well.

Toasted Almond Chocolate Marshmallow PieMakes 6-8 servings
Graham Cracker Crust Ingredients:
1 ½ cups graham cracker crumbs ¼ cup sugar 1/3 cup butter, melted
Directions:
1. In a bowl thoroughly combine graham cracker crumbs, sugar and melted butter. Pour in to one 9 inch pie place. Spread the crumb mixture evenly over the pie plate pressing into bottom and sides to form a firm, even crust. Chill in refrigerator for an hour.
Filling Ingredients:
8 ounces (4 cups miniature or 40 large) marshmallows ½ cup milk 8-ounce Hershey’s chocolate candy bar 1/8 tsp kosher salt 1 tsp vanilla extract or rum extract ½ cup chopped blanched toasted almonds 1 cup chilled whipping cream, whipped or 2 cups thawed whipped topping
Directions:
1. In a 2-quart microwaveable bowl, place marshmallows, milk and chocolate. Microwave on high for 2 minutes, stir until smooth. If marshmallows and chocolate aren’t melted, microwave an additional 30-60 seconds. Stir the salt, extract and almonds into melted mixture. Chill mixture. 2. Fold whipped cream into chilled chocolate mixture. Pour into chilled graham cracker crust and refrigerate for a couple hours. Pie can be made 24 hours in advance of serving. This pie also can be frozen, so it can be made several months in advance of serving. 3. Garnish with whipped cream, chopped almonds, shaved chocolate; or drizzle melted chocolate over the top.
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