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 2018 PA Preferred Chocolate Cake Contest

Chocolate Salted Caramel Cake

Cake

Ingredients:

3 cups cake flour (12 oz)

3 cups granulated sugar (21 oz)

1 cup+2 tablespoons cocoa powder (4.5 oz)

11/2 teaspoons baking powder

1 tablespoon baking soda

1 teaspoons salt

4 large eggs (room temp)

1/2 cup oil

¼ cup sour cream (room temp)

1 ½ cups sour milk (1 TBLS vinegar) warm

2 teaspoons vanilla extract

1 ½ cups hot black coffee

*  Caramel syrup, toffee bits, peanut butter cups, pecans etc.

Cake Directions:

Preheat the oven to 350 degrees.

Grease and flour two 9" cake pans.

Sift together the dry ingredients.

Add the eggs, oil, and sour cream.

Warm the milk and vanilla together and mix to combine.

Stir in the hot coffee. Do NOT over mix.

Pour into the cake pans and bake for approximately 30 minutes or until toothpick comes out clean. Cool on a wire rack.

Mascarpone Caramel Filling

1/2 cup sugar           

1/4 cup water

1/2 cup + 3/4 cup whipping cream            r

8 oz Mascarpone cheese

1 tablespoon 10X sugar

1/4 teaspoon caramel extract

Filling Directions:

In a heavy pan combine the sugar and water on low and stir to melt the sugar and bring to a slow boil.

Boil until the mixture is golden brown.

Remove from the heat and slowly add 1/2 cup of cream and stir until smooth.

Chill for at least 30 minutes.

Place the Mascarpone in a medium bowl and fold in the cooled caramel cream.

Whip the remaining 3/4 cup cream with the 10X sugar to firm peaks and fold into the Mascarpone mixture.

Add caramel extract and beat together until thick and creamy.

Frosting

1 cup egg whites

2 cups granulated sugar

Dash of salt

1/4 teaspoon cream of tartar

2 1/2 cups salted butter (room temperature)

1/2 teaspoon vanilla butternut extract

1 teaspoon caramel extract

Frosting Directions:

Over a double boiler in a large mixing bowl whisk together the egg whites and the granulated sugar stirring constantly until

the egg whites reach 140*.

Transfer to the mixer and add the salt and cream of tartar.

With the whisk attachment beat until stiff meringue and cooled to room temperature.

Then add the butter a stick at a time and beat until light and fluffy.

Then add the extracts and beat to combine. Switch to the paddle attachment and blend on low speed until smooth.

Ganache

9 ounces milk chocolate pieces

1 cup heavy cream

Ganache Directions:

Bring cream to a boil and pour over the chocolate pieces.

Let sit for a few minutes to melt the chocolate then stir to combine.

Let cool several hours for spreading consistency.

Warm slightly to thin mixture and pour over the top.

Cake Assembly:

Cut each layer in half and brush lightly with caramel syrup. Frost each layer lightly with ganache, then a layer of filling and top each layer with chopped pecans, toffee bits, peanut butter cups

Then frost the outside of the cake with buttercream frosting and top with ganache.

Garnish as desired with chocolates, caramels, bark, buttercream trim, etc.

Sharon Karlheim

Patton, PA 

2018 PA Preferred Junior Contest

Cookies, Brownies, and Bars

 

Cookies and Cream Brownies

 

Ingredients:

1/2 cup unsalted butter (PA Preferred Valewood Farms)

1 cup white chocolate chips

1 large egg (PA Preferred Martin's Eggs)

1 (14-Oz) can sweetened condensed milk

1 1/2 cups all-purpose flour

7 Oreos

 

Directions:

Preheat oven to 350 degrees F. Line an 8X8 baking pan with parchment paper.

In a large microwave- safe mixing bowl, add butter and white chocolate chips and heat for 30 seconds.

Stir the mixture with a spatula.

Microwave again for another 15 seconds and stir again. If chocolate is not completely melted and uniform, heat another 15 seconds as needed. Careful not to heat too much or you will burn your chocolate.

 

Add in egg, condensed milk, and salt. Stir until uniform.

Fold in flour, stirring until just combined.

Sprinkle in 5 Crushed Oreos. Gently fold into batter.

Pour batter into baking pan and smooth surface with spatula.

Sprinkle remaining crushed Oreos over surface.

 

Bake for about 30-35 minutes.

The surface should turn a light brown and cake will still be a little gooey if you insert a knife or toothpick into the center.

Let brownies cool for at least one hour before cutting and serving.

 

Bella Weiland

Loretto, PA

Angel Food Cake Contest

"Heavenly" Lemon Limoncello Angel Food Cake

Cake

1 1/2 cups + 2 TBLS fine granulated sugar (12 oz)

1 cup cake flour (4 1/4 oz)

1/4 teaspoon salt

1 tablespoon lemon pudding mix

1 1/2 cups egg whites (PA Preferred)

1 1/2 teaspoons cream of tartar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 teaspoon limoncelto

1 teaspoon lemon zest

1/2 teaspoon lemon extract

Cake Directions:

Preheat the oven to 350 degrees.

Sift together (3 times) half of the granulated sugar with the flour, salt and pudding mix and set aside.

In a large mixing bowl beat the egg whites, cream of tartar, lemon juice and vanilla until soft peaks.

Slowly add the remaining granulated sugar beating at medium speed until the meringue holds medium-stiff peaks.

Gently fold in the limoncello, lemon extract and zest.

Sprinkle the flour mixture in small amounts at a time over the meringue folding it in gently just until combined. DO NOT OVER MIX.

Transfer the batter into a tube pan. Then run a knife through the batter to remove any air bubbles.

Bake for 35-40 minutes until the top springs back when touched and a toothpick comes out clean.

Immediately invert the cake over a bottle and cool completely before removing from the pan.

Frosting

3/4 cup egg whites (RA Preferred )

1 1/2 cup granulated sugar

1/4 teaspoon cream of tartar

2 1/2 cups unsalted butter (room temperature)

2 teaspoons Limoncello

2 teaspoons fresh Lemon juice

1/2 teaspoon lemon extract

1/2 teaspoon vanilla

Frosting Directions:

Over a double boiler in a large mixing bowl whisk together the egg whites and the granulated sugar stirring constantly until the egg whites reach 140*.

Transfer to the mixer and add the salt and cream of tartar.

With the whisk attachment beat until stiff meringue and cooled to room temperature.

Then add the butter a stick at a time and beat until light and fluffy.

Then add the limoncello and lemon extract and beat until light and fluffy.

Lemon Curd Filling

3 large egg yolks (PA-Preferred)

1/2 cup granulated sugar

1/4 cup fresh lemon juice + 1 tsp zest

1 teaspoon limoncello

2 tablespoons butter

1/2 cup whipping cream

1/2 teaspoon cream of tartar

4 oz mascarpone cheese

Lemon Curd Directions:

In a small saucepan stirring frequently whisk together first 5 ingredients heating to boiling point (do not boil).

Cook stirring frequently until thick (approx.7 min) then cover with plastic wrap to coot.

Whip cream, cream of tartar and mascarpone cheese to stiff peaks and gently fold into the chilled curd.

Crumb Topping

1/2 cup flour

1/2 cup powdered sugar

1 tablespoon lemon pudding mix

1 /4 cup butter

1 /2 teaspoon vanilla

1 teaspoon limoncello

Crumb Topping Directions:

With a pastry blender or food processor mix together to a crumb consistency

Fresh Raspberry Sauce

12 oz fresh or frozen raspberries

2 tablespoons sugar

1 tablespoon water

1 teaspoon lemon juice

Fresh Raspberry Sauce Directions:

In a heavy sauce pan combine all the ingredients and cook until the sugar is melted and the berries break down (about 5 min).

Remove from heat and press sauce through a fine mesh strainer to remove the seeds. Cover with plastic wrap and chill.

Cake Assembly:

Remove the cooled cake from the tube pan.

Cut in half and brush the layers with limoncello.

Fill the cake with the filling.

Place other half of cake on top and frost with buttercream then with crumb topping on the sides.

Garnish with lemon slices and fresh berries and serve with a drizzle of the berry sauce etc.

Sharon Karlheim

Patton, PA

Apple Pie Contest

Bourbon Brown Butter Apple Pie with Pecan Caramel Crumble

 

Filling

Ingredients

3 little book bag o fGala & 4 Fuji Apples, peeled, cored and sliced

1 ½ stick unsalted butter

2 tbsp salted butter (Valewood Farms)

3 tbsp ground cinnamon

1 cup white sugar

½ tsp ground nutmeg

¾ cup Jim Beam Apple Bourbon

½ cup heavy cream (Valewood Farms)

 

Filling Directions:

Melt butters in skillet on medium heat.  Butter will foam.

Heat until butter starts to turn a warm brown color.

Add sliced apples.

Cook 5-7 minutes

Combine cinnamon, nutmeg and sugar in a bowl.

Sprinkle over cooking apples

Add bourbon

Reduce heat and cook 5 more minutes.

Use slotted spoon to remove apples from skillet.

Arrange on baking sheet in single layer.

Cook butter bourbon sauce 5 minutes on low

Add heavy cream and cook 5 minutes.

Let cool

Spread apples into prebaked crust with some sauce. 

Sprinkle crumble topping on apples.  Pat down.

Bake at 375o for 50-60 minutes.

When done baking, drizzle remaining sauce over pie

 

Topping

1 cup chopped pecans – toasted

2/3 cup white sugar

6 tsp dark brown sugar – packed

1 tsp cinnamon

½ tsp salt

2/3 cup A.P Flour

2/3 cup cold salted butter

 

Topping Directions:

In bowl combine sugars, salt and cinnamon.

Add flour, mix in

With pastry blender cut in cold butter.

Add pecans

Cut in until small balls form.

Chill until ready to put over apples.

 

Pie Crust

1 ½ cups butter flavor Crisco

1 tsp salt

4 cups A P Flour

1 tsp apple pie spice

1 cup very cold water

 

Pie Crust Directions:

Mix Crisco, salt, flour and spice together with pastry blender.

Add cold water - DO NOT OVERWORK DOUGH.

Blind bake crust with beans weight 10-15 minutes at 425o until golden brown.

Add apples

You will have to cover crust edges with foil to prevent browning

 

 

Bobbi Jo Keith

Gallitzin PA

Red Star Yeast Contest

Homemade Bread

Ingredients

2 packet of Red Star Quick Rise Dry Yeast

2 1/4 cups warm water

3 tablespoons sugar

1 tablespoon salt

3 tablespoons Crisco

6 cups all-purpose white flour

.

Directions

In a large mixing bowl, dissolved yeast in warm water.

Add the sugar, salt, oil, and 3 cups flour. Beat until smooth.

Stir in enough remaining flour to form a soft dough.

On a floured surface, knead dough until smooth and elastic, about 8mins.

Please in a greased bowl, turning once to grease the top.

Cover and let rise in a warm place until dough has doubled in size about 1 1/2 hrs.

Punch down dough.

Place on lightly floured surface divide in half, and shape into two loafs.

Grease two loaf pans. Place dough in loaf pans. Cover let rise until doubled in size, about 30-45 mins. Pre-heat oven to 425 degrees. Reduce heat to 375 degrees. Bake loaves until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

Craig Weiland

Loretto, PA