2008 Monmouth County Fair Award Winning Bake Goods Recipes

Milk chocolate ganache glaze1 cup heavy cream2 cups milk chocolate chips or bar broken into small pieces½ teaspoon-1 teaspoon chocolate extractPre-heat oven to 350º, spray bundt cake pan with cooking spray Sift flour, cocoa, bakingpowder, and salt two times, then set aside Cream together butter and sugar Add eggsone at a time until incorporated, beat with an electric mixer for about 6 to 7 minutes untilfluffy Combine liquid ingredients Alternately add dry ingredients and wet ingredientsstarting and ending with wet ingredients Pour batter into cake pan Bake for about 35-40 minutes check cake for doneness (toothpick should come out clean); oven temps varyso I would start checking at about 35 minutes Let cool completely, invert cake ontoplate covered with wax paper or parchment Glaze- Place milk chocolate chips or bars broken into small pieces in a medium bowl Bring the heavy cream to a boil, stir, then boil again Pour cream over the chips, orchocolate pieces, cover with plastic wrap for about a minute Uncover and stir untilchocolate is melted, add chocolate extract Set aside until you get a pourableconsistency, about 10 minutes in the fridge Pour or spoon ganache over cake untilcovered completely Decorate sides with chopped toasted hazelnutsCherry Vanilla CakeBy Rachel Baldwin of Freehold – Second Place1 package yellow cake mix1 cup water3 eggs1 container vanilla yogurt2 cups fresh black cherries cut in halfPreheat oven to 350º Grease and flour a bundt pan In mixer bowl, combine cake mix,water, eggs, oil and yogurt Mix at medium speed for 2 minutes Fold in 2 cups blackcherries Pour batter into bundt pan Bake in 350º oven for 45 to 55 minutes (atoothpick should come out clean) Cool to room temperature before icingBlack Cherry Icing1 cup sifted powdered sugar¼ teaspoon vanilla1 tablespoon cherry wineSift powdered sugar into a small bowl Add vanilla and 1 tablespoon cherry wine Keepmixing in cherry wine, 1 teaspoon at a time until desired consistency is achieved Icecake and let stand at least one hour before servingGlazed Lemon Pound CakeBy Rory Rosenwald of Englishtown – Third Place5 tablespoons unsalted butter, softened plus more for the pan¾ cup plus 3 tablespoons sugar, plus more for dusting1 cup all purpose flour¼ teaspoon salt¼ teaspoon baking soda3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons