1st Place Overall
(1st Place Other)

Two-Tone Fudge
Mary Ann McGeary, Altoona

White Layer Ingredients:

4 cups sugar
4 Tbsp. butter
1 cup milk

Dark Layer Ingredients:

4 cups sugar
4 Tbsp. butter
1 cup milk
1/2 cup cocoa

Directions:

In separate large cook pans, mix the ingredients well. Beginning with the white layer, cook over medium heat until mixture comes to a full boil. Boil approximately 5 minutes, but the best indicator of "doneness" is when the mixture forms a soft ball when you drop a small amount of it in a cup of cold water. When this layer is done, remove from heat and begin cooking the dark layer over medium heat, following the same directions as the white layer. While the dark layer is cooking, add the following ingredients to the white layer:

2 cups marshmallow cream
2 cups peanut butter
2 tsp. vanilla

Beat well. Pour the white layer into a large, buttered cookie pan (11x17). When the dark layer is done, add the marshmallow, peanut butter and vanilla. Beat well and pour the dark layer over the white layer. Let cool and then refrigerate or freeze.

2nd Place Overall
(1st Place Cake)

Peanut Butter Meltaway Cake
Cindy Smithmyer, Flinton

Ingredients:

1 cup margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs
2 cups sugar
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
3/4 cup peanut butter
3/4 tsp. vegetable oil
1/4 cup cocoa
3 1/2 cups 10 x sugar
6 Tbsp. buttermilk
1 tsp. vanilla
1/2 cup margarine

Directions:

Combine margarine, 1/4 cup cocoa, water and 1/2 cup buttermilk in saucepan over low heat until boil. Slowly add 1 or 2 Tbsp. hot mixture to eggs, stirring well. Add egg mixture to mix in saucepan. Remove from heat and add sugar, flour, baking soda and 1 tsp. vanilla. Beat until smooth. Pour into greased 9x13 pan. Bake at 350 degrees for 25 minutes. Let cool. Mix peanut butter and oil, spread over coated cake. Refrigerate for 20 minutes. Heat together 1/2 cup margarine and 1/4 cup cocoa. Add 10 x sugar and 6 Tbsp. milk and vanilla. Beat until smooth. Spread over peanut butter layer. Refrigerate.

3rd Place Overall
(1st Place Pie)

Coconut Crème Pie
Doris Hays, Altoona

Pie Dough Ingredients:

1 cup flour
1/2 tsp. salt
1/2 cup crisco, or enough to make flour mixture crumbly
ice cold water, just enough to bring dough together into a ball

Directions:

Combine ingredients, then roll out dough with rolling pin using some flour for surface and pie dough. Roll out dough to about 1/2" thick. Roll dough back up on rolling pin and place over 9" pie pan. Using a fork, make indentations all over pie shell. Flute the edge of the pie. Bake in a 350 degree oven until golden brown. Let cool before putting pie filling in.

Pie Filling Ingredients:

1 lg. box Jello pudding pie filling (not instant)
3-4 eggs, separated
shredded coconut

Directions:

Follow Jello instructions on box. Add egg yolks to pudding mix and refrigerate the whites for the meringue. Cook pudding over medium high heat until it thickens and add coconut to taste. Place pudding in a bowl to cool with plastic wrap on pudding. After cool, put in pie shell.

Meringue Directions:

Using electric mixer, whip up egg white to stiff peaks, adding sugar to taste. Touching edges of pie shell, put meringue on pie and sprinkle coconut all over. Put pie in 450 degree oven until meringue and coconut are toasted.