Baking Contest Winners/Recipes

2009 Baking Contest Winners & Recipes:

Hershey®'s Cocoa Classic:

Mmmmm....chocolate. All of those mouthwatering chocolate cookies and cakes at the Cambria County Fair looked and tasted delicious. Our hometown master bakers created these tempting baked goods and competed in the Hershey's Cocoa Classic baking contest.

This year's Hershey's Cocoa Classic cake contest winner is Brenda Weiland from Loretta, PA for her Hershey Cocoa Gluten-Free Chocolate - Chocolate Cake.

HERSHEY'S COCOA
GLUTEN-FREE CHOCOLATE
CHOCOLATE CAKE

Cake Ingredients:

1/2 cup Hershey's Cocoa

5 pieces (@ 43 g) HERSHEY'S Sugar-Free Caramel Filled Chocolates

1 1/2 cup gluten-free flour

2 cup white sugar

1 tsp baking soda

1 tsp baking powder

1 tsp Xantham Gum

3/4 tsp salt

2 large eggs (room temperature)

1/2 cup milk

1/2 cup butter (room temperature)

1 tsp vanilla extract

1 cup boiling water

Chocolate Buttercream Icing Ingredients:

3/4 cup HERSHEY'S COCOA

4 cup powdered sugar

1/4 cup milk

1/2 cup butter (room temperature)

1/2 cup butter flavored vegetable shortening

1 tsp vanilla extract

Marshmallow Fondant Ingredients:

16 oz. mini-marshmallows

2 lb. powdered sugar

3 Tbsp water

1 package Kool-Aid® lemonade drink mix (dry)

Green food coloring

Water as needed (to create color & adhere)

Directions:

Cake Batter: Preheat oven to 350°. Grease and (gluten-free) flour two 9" round baking pans; set aside. Place HERSHEY'S Sugar-Free Caramel Filled Chocolates in a microwave-safe bowl and microwave until slightly softened; set aside. Combine gluten-free flour and Xantham Gum in a large mixing bowl and stir until well blended. Combine the remaining ingredients, except for the boiling water and mix on low to medium speed, with an electric mixer, until well blended. Add boiling water and mix at low speed, with an electric mixer, until well blended. Divide batter evenly and pour into prepared baking pans. Bake on middle rack, approximately 40 to 45 minutes, or until toothpick inserted in center comes out clean. Allow to cool before icing.

Chocolate Buttercream Icing: Cream together shortening and butter with an electric mixer. Add HERSHEY'S COCOA and vanilla extract. Add powdered sugar, one cup at a time, beating on medium speed. After all sugar has been mixed in, the icing will appear dry. Add milk and mix at medium speed until desired consistence is achieved. Spread on cooled cake.

Marshmallow Fondant: Place marshmallows and water in a microwave-safe container and cook on high for 2 minutes. Remove container and stir; making sure marshmallows are completely melted. Prepare a large work area with powdered sugar and pour marshmallow mixture onto the sugar. Mix and knead with hands, gradually adding more powdered sugar, until all stickiness is gone. Once workable consistency is attained (smooth finish; like play dough), use as necessary to create decorations for cake.Food coloring is used for the leaves and stems. Lemonade drink mix and a water-soaked paint brush is for the stamens inside the flowers. Use drops of water to adhere fondant to fondant.

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Not to be outdone by the decadent cakes, the contest featured equally tantalizing cookies, brownies, and bar. This contest was strictly for the youth, showcasing the talents of competitors between the ages of 8 and 18.
The winner was Cassidy Platt from Carrolltown, PA with the award winning Hershey Macaroon Brownies.

MACAROON BROWNIES

1 cup butter, softened

2 cups sugar

4 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1/2 cup Hershey's Cocoa

1/2 teaspoon cream of tartar
1/2 cup Hershey's semi-sweet chocolate chips
1/2 cup chopped walnuts

Macaroon Filling

1 package (14 ounces) MOUNDS flaked coconut

1 can sweetened condensed milk

2 teaspoons vanilla

Frosting

3/4 cup sugar

1/4 cup milk

2 tablespoons butter

1 cup miniature marshmallows

1 cup Hershey's semi-sweet chocolate chips

1 teaspoon vanilla

Cream butter and sugar. Add eggs and vanilla, mix well. Combine flour, cocoa and cream of tartar; gradually add to the creamed mixture. Stir in nuts and Hershey semi-sweet chocolate chips. Spread half the batter into a greased

13 x 9 x 2 baking pan.

Combine the coconut, condensed milk and vanilla. Spread over chocolate layer. Top with the remaining chocolate mixture. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool.

Frosting — Combine sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the remaining ingredients. Cook and stir until marshmallows and chips are melted. Cool until mixture reaches spreading consistency, about 25 minutes. Spread over cooled brownies. Cut into bars.

2009 Apple Pie Contest Winner:
The winner of the Apple Pie Contest went to Patricia Price from Johnstown, PA for her Carmel Apple Pie.

CARAMEL APPLE PIE

Crust

4 cups flour

1-3/4 cups Crisco

4 tablespoons sugar

2 teaspoons salt

1 egg, beaten

1/2 cup water

1 tablespoon vinegar

Mix dry ingredients together. Mix beaten egg, water and vinegar together in a small bowl, then pour into dry ingredients and mix well. Place dough in the refrigerator for at least one hour, or overnight.

Filling

6 cups of thinly sliced apples
1/2 cup sugar

3 tablespoons flour

1 teaspoon cinnamon

1 /8 teaspoon salt
1 teaspoon vanilla extract
crumb toping (recipe below)
1/2 cup chopped pecans
1/4 cup caramel topping

Crumb Topping

1 cup packed brown sugar

1/2 cup flour
1/2 cup quick cookign rolled oats
1/2 cup butter

Directions for Pie

In a large mixing bowl, mix together the sugar, flour, cinnamon and salt. Add the apple slices and vanilla and gently toss until the apple slices are well coated.

Divide the dough into four sections. Roll out one section of dough for the bottom crust until it is approximately 1/8 inch thick. Place in bottom of pie pan. Prick with a fork to let steam out as it cooks. Place apples into pan. Sprinkle crumb topping over apple mixture.

Directions for Crumb Topping

Stir brown sugar, flour and rolled oats together; cut in butter until topping is like course crumbs.

Place aluminum foil over edges of pie to prevent the edge of the crust from getting too dark. Bake at 375 degrees for 25 minutes. Remove foil and put back into oven for another 25 minutes. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel topping.

Cool on wire rack.

2009 PEQAP - Angel Food Cake Contest Winners

This year the Gillin family from Mineral Point, PA stole the show with their award winning Angel Food Cakes. Shari Gillin won third place on her Coconut Angel Food Cake. Her husband Mark won second place with his Honey Angel Food Cake and their daughter Kara won first and "Best of Show" for her Classic Angel Food Cake. Kara is eligible to compete in the 2010 State Farm show. Mark told us that his Mom always used a square pan to bake an angel food cake and he used her pan for his winning cake. What a great accomplishment for the Gillin family to win the top three prizes in the PEQAP Angel Food Cake contest!

CLASSIC ANGEL FOOD CAKE

made by Kara Gillin

Ingredients:
14 egg whites (room temp.)

1 tsp. cream of tartar

1/4 tsp. salt

1 3/4cups powered sugar

1 tsp. almond extract

1 1/4cups cake flour

Preheat oven to 350. In a large bowl, combine egg whites, cream of tartar, and salt. Beat at high speed with an electric mixer until foamy. With mixer running, gradually add 1 cup powered Sugar 1 tbsp. at a time, beating until stiff peaks form. Add almond extract.

In a small bowl combine remaining 3/4 cup powered sugar and cake flour. Sift. Gently fold into egg white mixture. Spoon batter into an ungreased 10 inch tube pan. Bake for 32 - 35 min. or until golden. Invert cake onto the end of a funnel and let cool completely hanging upside down. Gently run a knife around the edge. Remove cake from pan.

HONEY ANGEL FOOD CAKE

Mark Gillin

Ingredients:

1 1/2 cups egg whites (10 to 12 large)

1 1/2 cups sifted powdered sugar

1 cup sifted cake flour

1 1/2 teaspoons cream of tartar

1 teaspoon vanilla

1/2 cup granulated sugar

1/4 cup honey

Allow the egg whites to stand at room temp. for 30 minutes. Meanwhile, sift powdered sugar and flour together. Preheat oven to 350.

Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar and pour the 1/4 cup honey in a thin stream over the egg white mixture, beating until stiff peaks form.

Sift about 1/4 the flour mixture over beaten egg whites and fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10 in. tube pan. Gently cut through the batter to remove any large air pockets.

Bake on the lowest rack for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake and cool thoroughly. Remove cake from pan.

COCONUT ANGEL FOOD CAKE

Shari Gillin

1 cup cake flour

1 1/2 cups powdered sugar

1 1/2 cups egg whites (about 12)

1 1/2 tsp. cream of tartar

1 cup granulated sugar

1/4 tsp. salt

1 1/2 tsp. vanilla

1/2 tsp. almond extract

Heat oven to 375. Mix flour and powered sugar. Beat egg whites and cream of tartar in large mixer bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 tbsp. at a time, continuing until stiff and glossy. Add salt, vanilla and almond extract with the last addition of sugar. Do not underbeat.

Sprinkle flour mixture 1/4 cup at a time over meringue, folding in just until flour mixture disappears. Fold in 1 cup shredded coconut 1/2 cup at a time after folding in flour mixture. Pour batter into ungreased tube pan. Cut gently through batter with metal spatula.

Bake 35-40 minutes until cracks feel dry and the top springs back when touched lightly. Invert pan on funnel and let hand until cool. Remove from pan and top with creamy glaze.

Cream Glaze

1/3 cup butter

2 cups powered sugar

1/2 tsp. vanila

1 tsp. coconut extract

2 - 4 tbsp. hot water

Mix above ingredients and gradually stir in the water until the desired consistency.

Lisa Watt
Ashville,PA

White Bread

Ingredients:

1/2 cup milk

3 Tbls sugar

2 tsp. salt

3 Tbls butter

2 packages Red Star Dry Yeast

1 1/2 cup warm water

5-6 cups All-Purpose flour

Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves.

Cool to lukewarm

Dissolve Red Star Yeast in warm water.

Add lukewarm milk mixture and 4 & 1/2cups of flour. Use dough hook attached to mixer.

Turn to speed 2 and mix 2 minutes. Continue on speed 2 and add remaining flour, 1/2 cup at a time, until dough clings to hook. Knead on speed 2 for 3-5 minutes.

Place in greased bowl to rise.

Punch dough down and divide in half.

Shape into a loaf and place in a greased loaf pan.

Let rise again.

Bake at 400 degrees for 30 minutes.

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