2008 Monmouth County Fair Award Winning Bake Goods Recipes

More documents

Recommendations

Info

8 egg whitesFruit FillingFrostingGrease four 9-inch round cake pans; line with wax paper Grease wax paper, and setaside Beat butter at medium speed of an electric mixer until creamy; gradually addsugars; beating well Combine flour, baking powder and salt; add to butter mixturealternately with milk, beginning and ending with flour mixture Mix at low speed aftereach addition until blended Stir in vanilla Beat egg whites at high speed until stiffpeaks form Gently fold into flour mixture Pour batter into prepared pans <strong>Bake</strong> at375º for 20 minutes or until a wooden pick inserted in center comes out clean Cool inpans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks Spread Fruit Filling between layers and on top of cake Spread Frosting on sides of cake Yield: one 4-layer cake.Fruit Filling-1 ½ cups raisins1 ½ cups red candied cherries, quartered1 ½ cups pecans, coarsely chopped1 ½ cups flaked coconut12 egg yolks, lightly beaten1 ¾ cups sugar¾ cup butter½ teaspoon salt½ cup bourbonPlace raisins in a small saucepan, and cover with water Bring to a boil; cover, removefrom heat, and let stand 5 minutes Drain and pat dry Combine raisins, cherries,chopped pecans, and coconut in a large bowl; set aside Combine egg yolks, sugar,butter, and salt in top of a double boiler; bring water to a boil Reduce heat to medium;cook, stirring constantly, 20 minutes or until mixture is very thick Add bourbon; stir well Pour over fruit mixture, stirring well; let cool completely Yield: enough for one 4-layer cake.Frosting-1 ½ cups sugar½ teaspoon cream of tartar½ cup water4 egg whites½ teaspoon vanilla extractCombine first 3 ingredients in a heavy saucepan Cook over medium heat, stirringconstantly until mixture is clear Cook, without stirring, until mixture reaches soft ballstage or until candy thermometer registers 240º While syrup cooks, beat egg whites untilsoft peaks form; continue to beat, adding syrup in heavy stream Add vanilla; continuebeating just until stiff peaks form and frosting is thick enough to spread Immediatelyspread frosting on cake Yield: 7 cups
Cupcakes: AdultPina Colada CupcakesBy Rhawnie Singletary of Manalapan – First Place1 stick unsalted butter (room temperature)2 eggs¼ cup sugar1 cup self raising flour2 tablespoons milk½ teaspoon vanilla½ teaspoon coconut extract3 tablespoons cream of coconut3 tablespoons drained crushed canned pineappleIcing-1 stick unsalted butter (room temperature)1 8oz package cream cheese (room temperature)½ teaspoon vanilla extract½ teaspoon coconut extract3 cups confectioners (sifted) sugar1/3 cup milkTopped with sweetened shredded coconut and a maraschino cherryCream butter and sugar Add eggs one at a time Mix well after each addition addvanilla, coconut extract and cream of coconut Mix Add flour and milk alternatingboth, starting with flour After flour and milk are in, mix for 2 minutes and stir in thecrushed pineapple <strong>Bake</strong> at 325º for 16 minutes.Icing- Mix together room temperature butter and cream cheese Stir in vanilla andcoconut extract Add confectioners sugar and milk alternating until all the sugar is added Mix for 2 minutes on medium speed Top with shredded coconut and a maraschinocherry.Chocolate CupcakesBy Bonnie Sue Rosenwald of Englishtown – Second Place2 cups cake flour (not self-rising)1 cup + 2 tablespoons cocoa powder1 teaspoon baking powder½ teaspoon kosher salt1 ½ cups unsalted butter, room temperature2 cups sugar5 large eggs2 teaspoons pure vanilla extract1 cup nonfat buttermilkButter Cream Icing (recipes follows)Preheat oven to 350° Line standard muffin tins with paper baking cups; set aside In abowl, sift together the flour, 1 cup powder, the baking powder and salt In the bowl of anelectric mixer fitted with a paddle attachment, cream the butter and sugar on mediumspeed until light and fluffy, about 3 minutes With the mixer running, add the eggs and
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 and 26: ½ teaspoon salt2 cups granulated s
Page 27: consistency To decorate cake, plac

2008 Monmouth County Fair Award Winning Bake Goods Recipes

Create successful ePaper yourself

Delete template?

Save as template?