Baking Contest Winners/Recipes

2011 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 Priscilla Weakland from Hastings, PA for her Super Delicious Chocolate Peanut Butter Cake.

CAKE:

1 3/4 cups all-purpose flour

2 1/4 cups granulated sugar

1 cup HERSHEY'S COCOA

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup strong brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

2 tsp vanilla extract

1/2 tsp butter extract

Directions:

Preheat oven to 350 degrees. Grease and flour three 9" round cake pans.

In large bowl combine flour, HERSHEY'S COCOA, baking soda, and baking powder. Set aside.

In a second large bowl combine oil, sugar, vanilla and butter extract. Beat eggs separately for 3 minutes then add them to the oil and sugar. Add coffee and buttermilk; blend well.

Add dry ingredients to wet. Blend until just mixed completely.

Pour evenly into prepared pans. Bake at 350 degrees 30 to 35 minutes.

Cool for 10 minutes, then remove from pans.

Cool completely, then frost.

FROSTING:

3/4 cup all-purpose flour

1/2 cup (one stick) unsalted butter

2 cups half and half

1-1/2 cups granulated sugar

1 Tbs vanilla extract

3/4 cup shortening

1-1/4 cup REESE'S PEANUT BUTTER

1/4 tsp salt

Directions:

In a sauce pan heat butter until just melted. Add flour to melted butter, use a whisk to mix.

Heat stove top to medium heat and add half and half. Whisk until very thick being careful not to burn the bottom.

In a large bowl add shortening. Beat shortening with a hand mixer on high for 5 minutes. Add REESE'S PEANUT BUTTER, beat for 5 more minutes.

Gradually add sugar and fully cooled spoonfuls of the sauce pan mixture to shortening and Reese's peanut butter mix. Make sure to beat well after each addition.

Add vanilla extract and salt. Beat until smooth and creamy.

Assembly:

Put the first cake layer on a cake plate and spread frosting on top. Repeat with other two layers. Using the rest of the frosting, cover the outside of the cake.

Refrigerate. Enjoy!

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Hershey Brownies

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 Karmen Stephens from Johnstown, PA with the award winning Hershey Brownies.


	½ cut melted butter 1 cup sugar 1tsp vanilla 1tsp baking powder 2 eggs ½ cup flour 1/3 cup Hershey’s cocoa ¼ tsp salt ½ cup chopped nuts 1 cup white chip 1 cup chocolate chips Blend oil, sugar and vanilla in a bowl, add eggs, beat well with spoon. Add flour, cocoa, baking powder and salt. Spread in greased 9” pan. Bake at 350^o for 20-25 minutes.

2011 Apple Pie Contest Winner:
The winner of the Apple Pie Contest went to Christine Mullen from Ebensburg, PA for her Maple Apple Cheddar Pie.

Pastry for a double crust pie:

In a large bowl, stir 2-1/2 cups all purpose flour and 1 teaspoon salt. Using a pastry blender, cut in 1/2 cup shortening and ¼ cup butter, cut up, until pieces are pea size. Sprinkle 1 tablespoon ice water over flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/2 cup to 2/3 cup total), until all four mixture is moistened. Gather mixture into a ball. Divide in half; shape into balls.

Filling:

1/2 cup sugar

2 tablespoons all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon salt

5 cups thinly sliced, peeled apples

1-1/2 cups shredded white cheddar cheese

6 tablespoons maple syrup

1 tablespoon whipping cream
1/4 cup toasted chopped pecans

Heat oven to 375^o. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan. Ease pastry into pie pan without stretching it; set aside.

Filling:

In a bowl, stir together sugar, flour, cinnamon and salt. Add apples, toss to coat. Add cheese and 4 tablespoons of the maple syrup; stir to combine. Transfer to pastry lined pie pan. Drizzle with cream.

2011 Angel Food Cake Contest
The winner of the Angel Food Cake Contest went to Christine Mullen from Ebensburg, PA for her Angel Food Cake.

1-1/2 cups egg whites (about 12)

1-1/2 cups confectioners^' sugar

1 cup cake flour

1-1/2 teaspoons cream of tarter

1 teaspoon almond extract

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup sugar

Place egg white in a large mixing bowl; let stand at room temperature for 30 minutes.

Sift the confectioners' sugar and flour together twice; set aside.

Add cream of tartar, extracts and salt to egg whites. Beat on Medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about1/2cup at a time. Gently spoon into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest over rack at 325^o for 50-55 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert baking pan; cool completely.

Cut angel food cake in half. Scoop bottom out. Fill with chocolate pudding. Put top on. Cut strawberries and place around and on the cake. Drizzle Chocolate syrup over top.

Enjoy!