Anything But Pumpkin Pie Bake-Off

Bedford Area - Runners Up

Other Category:

GERMAN COOKIES

Bobbi Blattenberger : Bedford, PA

14 oz caramels

¾ cup butter

1 15 oz German Chocolate cake mix

1/3 cup evaporated milk

1/3 cup evaporated milk

1 cup chopped nuts

6 oz chocolate chips

In a double broiler melt caramels and 1/3 cup evaporated milk. Add to cake mix. Grease 9x13”cake pan Press ½ of dough in pan and bake at 350 degrees. For 6 minutes. Remove from oven. Sprinkle chocolate chips on crust, drizzle caramel, spread nuts over. Crumble rest of dough and distribute over top. Bake at 250 degrees for 15 minutes Cool one hour and cut into squares.

FRUIT COBBLER

Valerie Snyder : Hopewell, PA

2-4 cups fruit or barriers

1 cup sugar

1 cup water

1 tbsp butter

 
Put all four ingredients into pan, beat to boiling. Add corn starch and water mixture to thicken. 3 tbsp corn starch and enough water to make runny. Pour fruit mixture into 9x13” pan.

Mix 2 cups flour 1 cup sugar 1tbsp butter 2 tsp baking powder 1 cup milk. Mix and pour over fruit mixture.

Bake at 350 degrees for 30 minutes.

Pie Category:

CHOCOLATE DRIZZLE PIE

Diane Felix, Alum Bank, PA

1 Pillsbury refrigerated pie crust (.15 oz box contains 2 crusts)

1 8 oz package cream cheese, softened

3 tablespoons sugar

1 teaspoon pure vanilla

2 eggs

1 15.5 oz Pillsbury Thick N Fudgy Deluxe Brownie Mix

¼ cup vegetable oil

3 tablespoons water

½ cup semisweet chocolate chips

½ cup chopped pecans

¼ cup Smucker’s Dove milk chocolate ice cream topping

Preheat oven to 350 degrees

Follow manufacturer’s instructions for setting piecrust in a deep-dish pie pan.

Combine cream cheese, sugar, vanilla, and 1 egg in a bowl. Beat with a handheld electric mixer until smooth and set aside. In a large bowl, mix brownie mix, one egg, oil, and water. Beat 50 strokes. Spread half of brownie mixture into raw pie shell. Carefully spread cream cheese mixture over brownie layer. Sprinkle chocolate chips over cream cheese layer: top with remaining brownie mixture and sprinkle nuts on top. Bake for 40 to 50 minutes or until center puffs and crust is brown. Warm sauce slightly in microwave. Serve warm or at room temperature over pie.

PEANUT BUTTER PIE

Lisa Brallier: Osterburg, PA

This recipe is for 2 pies

2 baked pie crusts

 
1 large box of cooked vanilla pudding. Use the directions on box for cooked pudding

Peanut Butter crumb mixture-take 1 cup of confectionary sugar and ½ cup of creamy peanut butter and mix until crumbly

Cool whip

In 2 baked pie crusts, already cooled, put crumb mixture (1/2 in each crust) saving ¼ cup of the crumb mixture for top of pie.

Pour cooked pudding into the 2 pie crusts on top of the crumb mixture

Place pies in the refrigerator to cool. When cooled top with cool whip and sprinkle with the remaining crumb mixture. Keep pies refrigerated.

Pie Crust Dough

3 cups flour

1 cup Crisco

¼ teaspoon salt

1 teaspoon sugar

½ cup water

Mix flour, sugar and salt. Next mix in Crisco. When thoroughly mixed add water. Mix again and form into a ball. Divide the dough into two. This will make 2 pie crusts.

Cake Category:

CHOCOLATE PUMPKIN CAKE

 
Tracy Feeney: Bedford, PA

1 ½ cups flour

2/3 cup cocoa (Hershey’s Special Dark used here)

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup buttermilk

1 ¾ cup canned pumpkin

2 teaspoons vanilla extract

¾ cup butter (1 ½ sticks) softened

1 cup dark brown sugar

3 large eggs, plus one yolk

Heat oven to 375 degrees. Line bottoms of two 8 inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Bake until a tester, inserted in the center, comes out clean- about 35 minutes. Cool layers completely before icing.

Icing: 2 steps

Step 1: Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 ½ cups confectioners’ sugar, 2 ¼ teaspoons cocoa, ¼ teaspoon cinnamon, and ¾ teaspoon vanilla and beat on low speed until well combined. In a separate bowl beat 1 ½ cups heavy cream with ¾ cup confectioners’ sugar on medium high to soft peaks. Gently fold the whipped cream cheese mixture until well combined. Spread 1 cup frosting between the two layers, use remaining frosting for top and sides of cake. Chill 30 minutes and proceed to next step.

Step 2: Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring ½ cup heavy cream to a boil, pour it over the chocolate, and let set for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes until glaze thickens slightly. Pour glaze onto center of cake and smooth out to edges, allow glaze to drip over sides.

TURTLE CHEESECAKE WITH SHORTBREAD CRUST

Scott Felix: Alum Bank, PA

2 cups shortbread cookie crumbs

6 tablespoons unsalted butter melted

2 tablespoons sugar

Pinch salt

Filling

2 ½ lbs of cream cheese cubed and softened

1 ½ cups sugar

1/8 teaspoon salt

1/3 cup sour cream

2 tsp fresh lemon juice

2 tsp vanilla extract

2 large egg yolks at room temperature

6 large eggs at room temperature

1 tablespoon unsalted butter, melted

Sour Cream Topping

16 oz sour cream

3 tablespoons sugar

1 tsp vanilla

Caramel Sauce

½ cup butter

1 cup light brown sugar

½ cup whipping cream

1 tablespoon vanilla

12 oz jar hot fudge

Turtle candies

Crust: Preheat oven to 325 degrees. Mix cookie crumbs, melted butter, and sugar together and press into a 10 inch spring form pan. Bake crust for 10 to 15 minutes and until it begins to brown. Let cool for 30 minutes.

Filling: Heat oven to 500 degrees. Beat the cream cheese with an electric mixer on medium low speed until softened. Beat in the sugar and salt until incorporated. Beat in the sour cream, lemon juice and vanilla. Beat in the egg yolks. Beat in the eggs, two at a time until incorporated.

Brush the sides of a spring form pan with melted butter. Set the pan on a rimmed baking sheet. Pour filling into pan and bake for 10 minutes.

Reduce oven temperature to 200 degrees and bake for one hour and thirty minutes.

Place cake on a wire rack and let cool for 2 ½ to 3 hours. Wrap in plastic wrap and refrigerate until cold.

Sour cream topping: Mix together sour cream, sugar and vanilla. Pour on top of cake and bake at 425 degrees for 10 minutes. Let cool.

Caramel topping: Cook butter and sugar until sugar melts. Stir in whipped cream. Bring to boil, stirring occasionally. Remove from heat, stir in vanilla. Pour on top of cake.

Place hot fudge sauce in plastic squeeze bottle and heat in the microwave oven until melted. Squeeze in crisscross pattern on top of cake.

Garnish with turtle candies.