Antigo elementary teacher wins top prize in culinary contest
ANTIGO (WAOW) -
By day, Emily Bokern tends to 19 kindergartners at Antigo's North Elementary. But after school, she trades in her picture books -- for cook books -- and lets her imagination take over.
"I like to make up things and make my family try them," said Bokern.
For the past eight years, Bokern has put her baking skills to the test, trying out sweet and salty treats.
"I like the creativity of it," said Bokern. "I like to make something out of things I have in my cupboard and see what I come up with."
When she heard about a muffin mix challenge, Bokern started brainstorming the perfect parts for a prize-winning recipe.
"I experimented with the waffle and I thought that wouldn't be enough to win," said Bokern. "I'd have to do something more creative with the waffle so I thought of the ice cream sandwich and I tried that and I like it."
In about ten minutes -- and with six simple ingredients -- she whipped up the ultimate ice cream sandwich. A final decision would be made by Martha White judges -- with an online vote factored into the equation. Bokern said she knew the winner would be announced this week.
"I had my phone in the classroom and I told the kids that if it rings, we're just going to have to answer it," said Bokern.
And to her surprise -- it did.
"I was very excited," said Bokern. "I was supposed to give a science test in kindergarten and I decided we're going to do something a little bit more fun than that."
They students spent the day doing other activities instead as their teacher relished the win. Now Bokern's the challenge's top chef -- a prize as sweet as the dessert she baked. And the $5,000 she won along with the title? That's just icing on the cake.
If you want to try out the delicious dessert for yourself, Bokern can walk you through the steps. We have a video of her baking the recipe on our website.
Crisco No-Stick Cooking Spray
1 (7.4 oz.) package Martha White Chocolate Chip Muffin Mix
1/2 cup milk
1 large egg, lightly beaten
1 pint vanilla ice cream, softened
1/2 cup Smucker's Hot Fudge Topping
2 tablespoons chopped, salted peanuts
1. SPRAY Belgian waffle maker with no-stick spray. Heat to medium temperature.
2. STIR together muffin mix, milk and egg in medium bowl until well blended. Spoon half the batter into the waffle maker. Cook 3 to 4 minutes according to manufacturer's directions. Repeat with remaining batter. Cool completely.
3. PLACE one waffle on a serving plate. Spread evenly with ice cream. Place remaining waffle on top of the ice cream to make a large ice cream sandwich. If ice cream gets too soft, return to freezer until ice cream hardens.
4. HEAT hot fudge in microwave-safe bowl on high for 30 seconds in the microwave. Drizzle the hot fudge on top of the ice cream sandwich. Sprinkle chopped peanuts on top of the hot fudge. Cut into four servings and enjoy immediately or freeze for later enjoyment.