2008 Monmouth County Fair Award Winning Bake Goods Recipes

¼ cup toasted and finely chopped walnutsSet oven to 350º F Line the bottom of a loaf pan with parchment paper Sift togetherthe flours, baking soda, cinnamon, nutmeg and salt Beat sugar and eggs with a whiskuntil light and fluffy, about 10 minutes Drizzle in oil Add mashed bananas, crèmefraiche, and vanilla Add coconut Fold in dry ingredients, chocolate and nuts Pour intoa lined loaf pan and bake for about 55 minutes to one hour Cool at room temperature Meanwhile, melt butter in small pan Add rum and chocolate liquor Simmer on highheat until slightly thick Add toasted nuts Add this to cooled top of banana bread.Single Crust Pie: AdultPeach GaletteBy BonnieSue Rosenwald of Englishtown- Second Place1 cup all-purpose flour¼ cup cornmeal½ teaspoon salt½ teaspoon sugar1 stick unsalted butter, cold, cut into small pieces1/8 to ¼ cup ice water12 fresh peaches, pitted, cut into sixths½ cup granulated sugar½ lemon, juiced2 tablespoons cornstarchPinch of salt1 large egg, lightly beatenCinnamonFlour for dustingPlace the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulseseveral times to combine Add butter, and process until mixture resembles coarse meal,about 10 seconds With the machine running pour the ice water through the feed tube ina slow steady stream, until the dough just holds together (do not process for more than 30seconds) Turn out the dough onto a clean work surface Place on a piece of plasticwrap and flatten to form a disk Wrap, and refrigerate at least 1 hour up to 1 day beforeusing On a lightly floured work surface, roll out dough to a 14 inch round, about 1/8 inchthick Transfer dough to a large parchment-lined baking sheet Refrigerate until readyto use, up to 1 hour Preheat oven to 375º In a large bowl gently toss together thepeaches, granulated sugar, lemon juice, cornstarch and salt Arrange fruit mixture on topof dough, leaving a 2-inch border all the way around Fold border over the fruit mixture,overlapping where necessary and pressing gently to adhere the folds Brush edges ofdough with egg, and sprinkle with sugar and cinnamon Bake until crust is golden brownand the juices are bubbling, about 1 hour Transfer the baking sheet to a wire rack tocool the galette.Strawberry PieBy Leann Tomanek of South Belmar- Third place