1 Pkg refrigerated cookie dough

Filling

1 tbsp butter or margarine

¼ cup corn starch

¾ cup sugar

½ tsp salt

2 cups whole milk

2 egg yolk, slightly beaten

1 tsp. vanilla

1 cup flaked coconut

Tart Crust

Open refrigerated cookie dough, break off pieces to make 1 inch balls. Place balls into mini tart pans to form cups. Bake at 350 degrees until golden brown. You may have to push the center down after baking to form a cup. Remove from baking pans and cool.

Filling

In a medium saucepan, melt butter. Stir in corn starch, sugar and salt. Gradually add milk. Heat to boiling over low heat. Stir in small amount of hot mixture with egg yolks. Continue to do this until the egg yolks are the same temperature as the hot mixture and then combine the mixtures. Return to heat and cook 2 minutes, stirring constantly. Add vanilla and coconut. Spoon into cooled tarts.

Cake Category Runners-Up


Hershey’s Chocolate Cake with Mint Cream Filling
Venus Leidy, Huntingdon

Main Recipe Ingredients:

2 cups granulated sugar
1 ¾  cups all-purpose flour

½ cup Hershey’s Unsweetened Cocoa

¼ cup Hershey’s Special Dark Cocoa

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

2 eggs

1 cup buttermilk

½ cup canola oil

2 tsp. vanilla extract

½ cup boiling water

Mint Cream Filling Ingredients:

3 cups powdered sugar

¾ cup (1 ½ sticks) unsalted butter, softened

1 ½ Tbsp. water

1 tsp. peppermint extract

3 drops green food coloring

Chocolate Frosting Ingredients:

3 ½ cups powdered sugar

½ cup Hershey’s Unsweetened Cocoa Powder

¼ cup Hershey’s Special Dark Cocoa Powder

1 ¼ sticks unsalted butter, very soft

2 tsp. vanilla extract

5-8 Tbsp. milk

Preparation:

Serves 10-12. Preheat oven to 350 degrees. Grease and flour two 9” round baking pans. Line bottom of pans with parchment paper. Grease and flour parchment paper.

Cake Directions:

Sift together sugar, flour, cocoas, baking powder, baking soda, and salt into a large mixing bowl. Add eggs, buttermilk, oil, and vanilla. Beat with an electric mixer on medium speed for two minutes. Stir in boiling water. Pour batter evenly into prepared pans. Rap pans sharply on counter to remove large air bubbles. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for ten minutes. Remove from pans to wire racks. Cool completely. Meanwhile, prepare Mint Cream Filling and Chocolate Frosting.

Mint Cream Filling:

Sift powdered sugar into a medium mixing bowl. Add remaining ingredients. Beat with an electric mixer on low speed until smooth.

Chocolate Frosting:

Sift the sugar and cocoas into a large mixing bowl. Add the butter, vanilla, and 5 tablespoons of milk. Beat with an electric mixer on low speed until ingredients are combined. Increase the speed to medium and beat until smooth. Add more milk if frosting is too stiff or more sifted powdered sugar if it is too loose.

Assembly:

Partially freeze cake layers. Cut each cake layer in half horizontally with a long, serrated knife. Place one layer on serving dish. Spread with 1/3 of mint cream filling. Top with second layer. Spread second layer with 1/3 of mint cream filling. Top with third layer. Spread third layer with remaining 1/3 of mint cream filling. Top with fourth layer of cake. Spread top and sides of cake with desired amount of chocolate frosting. Garnish with fresh mint sprigs (optional).


Pumpkin Rolls
Beth Lamborn, Duncansville

Preheat oven to 375 degrees. Grease medium cookie sheet, then line with wax paper and then grease paper.

Cake Mix Ingredients:

3 eggs

1 cup sugar

1 tsp. baking soda

½ tsp. cinnamon

2/3 cup pumpkin

¾ cup flour

Cake Directions:

Mix ingredients together then pour into pan (optional: sprinkle top with chopped nuts). Bake for 12 minutes at 375 degrees. Turn cake onto a tea towel sprinkled with powdered sugar as soon as you take it from the oven. Peel off wax paper and then roll into towel. Cool completely in towel. Make sure not to place it on a wooden table as it will mark the table.

Filling Ingredients:

2 Tbsp. ???

¾ tsp. vanilla

(1) 8 oz. soft cream cheese

1 cup powdered sugar

Filling Directions:

Beat until smooth. Unroll cake, spread filling evenly on cake. Re-roll without the towel and wrap in foil. You can freeze or refrigerate.


Pie Category Runners-Up


Tiramisu Pie
Suzanne Pelton, Altoona

Ingredients:

1 prepared chocolate crumb pie crust

8 oz. Mascarpone cheese, room temp.

2 Tbsp. coffee liqueur or strong-brewed coffee, cooled

¾ cup powdered sugar

1 cup heavy whipping cream, whipped or 2 cups whipped topping

Cocoa powder for dusting

Directions:

Beat Mascarpone cheese until fluffy. Add liqueur or cooled coffee. Mix until well-blended. Add powdered sugar. Fold in whipped cream. Lightly spoon into pie crust. Dust with cocoa powder. Chill before serving. Keep refrigerated.


Caramel Apple Crunch Pie
Spenser Seeley, Orbisonia

Pastry Ingredients & Directions:

1/3 cup Crisco

1 ½ cup all-purpose flour

½ tsp. cinnamon

1/8 tsp. salt

Cold water

Cut Crisco into flour, salt, and cinnamon until crumbly. Mix in water a little at a time until it forms a ball. Roll on floured surface. Place in pie plate.

Filling Ingredients & Directions:

6 cups sliced apples

½ cup sugar

3 Tbsp. flour

1 tsp. cinnamon

Toss all ingredients together and place in prepared crust.

Topping Ingredients & Directions:

1 cup packed brown sugar

½ cup flour

½ cup quick-cooking oats

½ cup butter

Mix together sugar, flour, and oats. Cut in butter until coarse crumbs. Sprinkle topping over apples. Bake at 350 degrees for 45 minutes to 1 hour. Drizzle with ¼ cup caramel ice cream topping. Serve warm by itself or with vanilla ice cream.