2008 Monmouth County Fair Award Winning Bake Goods Recipes

More documents

Recommendations

Info

1 teaspoon vanilla2 eggs1 ½ cups cold waterChambourd liqueurChocolate Butter Cream3 cups powdered sugar7 tablespoons hot water4 oz. dark chocolate, melted2 teaspoons vanilla extract½ stick softened butter¼ cup semi sweet chocolate, choppedPreheat oven to 350º Sift four, soda and salt Cream butter and sugar Add chocolateand vanilla and mix for 3 minutes Add eggs, one at a time and mix for 3 minutes Alternate dry mix and water in 3 batches Mix Pour into 2 9-inch round pans and bakefor 35 minutes When cool, drizzle chambourd on top Add ½ cup frosting on one layer,then cover the cake with the rest To Make Butter Cream: Mix water and sugar Addchocolate and vanilla Add butter in pieces Fold in chopped chocolateOld Fashion Root Beer Float CakeBy: Rose Ann Brande of Farmingdale – Third PlaceCake:1 cup batter2 cups granulated sugar3 cups cake flour1 ½ tablespoons baking powder½ teaspoon salt3 ½ teaspoons water4 eggs1 tablespoon root beer extract1 teaspoon vanilla1 cup milkVanilla Frosting:7 ½ cups confectioners’ sugar2 ½ cups butter3 to 5 tablespoons heavy cream3 teaspoons vanilla extractPreheat oven to 350º F. Grease and flour 2 (9-inch) cake pans and line the bottoms withparchment paper In a large mixing bowl, cream the butter; then add the sugar andcontinue mixing until light and fluffy Meanwhile, sift together the cake flour, bakingpowder, and salt With the mixer on low speed, gradually add the water and eggs to thebutter mixture until blended Mix in the root beer extract and the vanilla Alternatelyadd the flour mixture and milk to form a smooth batter Pour the batter into preparedpans and bake until just set, about 30 to 40 minutes Let cool in pans for 5 minutes, andthen invert onto cooling racks to cool completely before frostingFrosting- In a standard mixer fitted with the whisk attachment, combine the confectioners’sugar and butter Mix on low speed until well blended; then increase speed to mediumand beat for another 3 minutes Add the cream and vanilla and continue to beat onmedium speed for 1 minute more, adding more cream if needed to reach spreading
consistency To decorate cake, place 1 cooled cake layer on a cake stand, frost the topsurface, and chill for 15 minutes (or freeze for 5 minutes) Place the second cake layer ontop, inverting it to create a flat top, and push down lightly Frost the sides and top with athin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes orfreeze 15 minutes Apply a second layer of frosting to finish off the cake, swirling thefrosting just a bit.Jackie’s Jubilee CakeBy Jackie Galayda of Howell – Honorable Mention1 cup chopped pecans2 ¼ cups flour1 ½ cup sugar4 teaspoons salt2/3 cup shortening1 cup milk1 tablespoon vanilla4 egg whites2 oz. semi sweet chocolate, gratedFrosting:½ cup sugar2 oz unsweetened chocolate¼ cup water½ cup shortening1 tablespoon vanilla2 ¼ cups powdered sugar1-2 tablespoons waterPreheat oven, grease and flour cake pans Sprinkle pecans over bottoms of pans In alarge bowl mix all cake ingredients (except egg whites and chocolate) Beat until mixedwell Add egg whites, mix Spoon ¼ of the batter into each pan; sprinkle with chocolate Spoon remaining batter over chocolate; spread carefully <strong>Bake</strong> until golden brown Cool completelyFrosting- In saucepan, combine sugar, chocolate and water; cook over low heat untilmelted, stirring constantly until smooth Remove from heat; cool In small bowl,combine ½ cup shortening and vanilla Gradually add powdered sugar until well blended Add cooled chocolate, and remaining powdered sugar and enough water for desiredspreading consistency To assemble cake, place one layer, nut side up on serving plate Spread top with about ½ chocolate frosting Add remaining layer, nut side up Frostsides and ½ in around top edge of cake For top center of cake, fill with any Germanchocolate frosting.Bourbon-Laced Fruit and Nut CakeBy Dana-Lee Ciaramella of Long Branch – Honorable Mention1 cup butter or margarine, softened2 cups sugar3 ½ cups sifted cake flour3 ½ teaspoons baking powder¾ teaspoon salt1 cup milk1 teaspoon vanilla extract
Page 1 and 2: 2008 Monmouth County FairAward Winn
Page 3 and 4: 2 eggs1 teaspoon vanilla extract1
Page 5 and 6: the butter, sugar and brown sugar i
Page 7 and 8: Stir in vanilla and peppermint extr
Page 9 and 10: 2 cups flour1 teaspoon baking soda3
Page 11 and 12: almonds Fill greased or paper line
Page 13 and 14: Preheat the oven to 350º Coat an
Page 15 and 16: Banana Blackberry Breakfast BreadBy
Page 17 and 18: 1 nine inch baked pie shell (cooled
Page 19 and 20: 3 peaches sliced½ cup sugar3 table
Page 21 and 22: Dough1 cup butter½ cup sugar2 eggs
Page 23 and 24: Milk chocolate ganache glaze1 cup h
Page 25: ½ teaspoon salt2 cups granulated s
Page 29 and 30: Cupcakes: AdultPina Colada Cupcakes

2008 Monmouth County Fair Award Winning Bake Goods Recipes

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?