Pie Category Runners-Up

Apple Tart

Sara Eckert, Bellefonte

½ cup wheat germ

1 ½ cups flour

Dash salt

4 Tbsp water

Mix wheat germ, flour and salt together. Grate butter into dry mixture and cut until coarse crumbs are formed. Add water and mix. Roll out and place in a 9 inch pie plate.

Filling

10 medium apples

¼ cup flour

½ cup white sugar, divided

½ cup brown sugar

3 Tbsp butter

Cinnamon

Pre-heat oven to 425 degrees. Mix together flour and ¼ cup of white sugar and sprinkle in the bottom of the pie crust. Peel apples. Cut them in half and core them leaving the apple halves intact. Cut about half the apples in ½ inch slices and layer them in over the brown sugar and rest of the white sugar over the top. Dust with cinnamon. Dot the top of the pie with the butter. Bake at 425 degrees for 15 minutes then turn the oven down to 375 degrees. Bake for another 45 minutes. It is done when the juice at the center of the pie is really bubbling. Let cool completely before cutting.

Fresh Raspberry Pie

Heather Zimmerman, Aaronsburg
 

Pie Crust (double)

2 cups flour

1 tsp salt

¾ cup Crisco shortening

5 tbsp cold water

Mix flour and salt in bowl. Cut Crisco in using a pastry blender until it forms pea sized chunks. Add 1 Tbsp of water at a time. Keep mixing in until all water is added. Roll out dough.

Pie Filling

1 cup sugar

2 tbsp of flour

Dash of salt

2 pints of fresh raspberries

2 tbsp of butter

Combine sugar, flour and salt. Add mixture to berries. Toss gently to coat fruit. Fill pastry lined pie plate with berry mixture. Dot with butter. Place top crust on pie.

Brush top of crust with milk. Seal and flute edge. Bake at 350 degrees for 1 hour or until crust is golden brown.


Other Category Runners-Up


Cookies and Cream Fudge

 
Bonnie Walter, Bellefonte

12 oz white chocolate, chopped

7 oz sweetened condensed milk           

1 tsp vanilla

10 Oreo cookies, crushed into small pieces

2 tbsp butter

Melt the white chocolate, sweetened condensed milk and butter until melted. Take off heat and add vanilla. Stir in the Oreo Cookies. Put into an 8 x 8 dish lined with aluminum foil. Refrigerate until set, about an hour. Cut and serve.

Pumpkin Roll

 
Fairbrook Ladies Ministry & Janet Rider, Pennsylvania Furnace

6 eggs

2 cups sugar

1 1/3 cups pumpkin

2 tsp baking soda

1 ½ cups flour

1 tsp cinnamon

Mix ingredients in mixing bowl. Line two jellyroll pans with wax paper and spray with cooking spray. Divide mixture between both pans. Bake in preheated oven at 375 degrees for 7 minutes. While cakes are baking lay out two dish towels and sprinkle with powered sugar. Remove cakes from oven and dump onto towels. Remove wax paper. Roll cake up, towel and cake together. Let cool. While cooling mix filling. 

Filling

4 tablespoon butter

16 oz cream cheese

2 cups powdered sugar

2 tsp vanilla

When cool, unroll cake divide filling between 2 cakes roll back up place in refrigerator. 


Cake Category Runners-Up

Cranberry Chocolate Cake with Cocoa Cream and Almonds
Roxann Gill, Boalsburg

1 pkg, about 18 oz., Devils Food Cake Mix

1 1/3 cup water

3 eggs

½ cup vegetable oil

1 can 16 oz whole berry cranberry sauce, divided

1 container, 8 oz., whipped topping

2 tbsp cocoa powder

1 cup sliced almonds, toasted lightly

Preheat oven to 350 degrees. Grease bottom only of a 9x13 inch baking pan.

Empty cake mix into large mixing bowl. Add water, eggs and oil. Beat with mixer on slow speed until moistened. Add half of cranberry sauce and beat with mixer on medium speed for 2 minutes. Pour into prepared pan.

Bake for about 30-32 minutes or until toothpick inserted into center comes out clean. Cool cake completely in pan on wire tack.

Place whipped topping in medium sized bowl. Sift the cocoa over it and fold mixture until well blended.

When cake has cooled, place remaining cranberry sauce in small microwaveable bowl; microwave on high for 15-30 seconds or until softened. Spoon over cake; spread evenly using the back of a spoon. Top with whipped topping. Cover with plastic wrap and refrigerate until ready to serve. Just before serving, sprinkle with toasted almonds.

Makes 20 servings.


Jim's Chocolate Cake

Jim Harper, Pennsylvania Furnace

2 cups flour

2 cups sugar

¾ cup cocoa

1 ½ tsp baking soda

1 ½ tsp baking powder

½ tsp salt

2 eggs

1 cup prepared coffee

1 cup milk

2 tsp vinegar

½ cup vegetable oil

Prepare pans and preheat oven to 350 degrees. In a large bowl combine dry ingredients. Add remaining ingredients. Mix until smooth. Batter will be thin. Pour into pans and bake 30 to 40 minutes or until toothpick comes out clean.

Frosting

1 stick butter

1 cup peanut butter

¼ cup Crisco

1 bag powdered sugar

Enough milk to make spreadable

Blend first three ingredients. Add powdered sugar and milk. Spread on cake.