2019 Monmouth County Fair Award Winning Recipes

***BEST IN SHOW***

CAKES CAKES, DECORATED CAKE: ADULT

Turkey Cupcakes Karla Cusano of Oakhurst, NJ – 1ST PLACE

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LAYER CAKES

LAYER CAKE: ADULT

Chocolate Cake with Chocolate Mocha Icing By Mark Leveene of Aberdeen, NJ – 1st Place

Ingredients for cake: 3 cups flour 2 cups sugar ½ cup cocoa powder, unsweetened 2 teaspoon baking soda 1 teaspoon salt 2 cups hot water 3/4 cup vegetable or canola oil 2 Tablespoon distilled white vinegar 1 Tablespoon powdered expresso 1 Tablespoon vanilla extract

Ingredients for Frosting: 4 oz. butter 1½ cups sugar 1¼ cups Rich Whip® (non-dairy heavy cream substitute) 1 ½ cups (5 ounces) sifted cocoa powder Pinch of salt ¼ cup Tofutti Non-Dairy Sour Cream Substitute® 1 teaspoon powdered espresso 2 teaspoon vanilla extra

Instructions for cake: 1. Preheat oven to 350 ° F. Spray oil into two 8” cake pans. Line each

with parchment paper. Then spray the paper again. 2. In a very large bowl, combine flour, sugar, cocoa powder, baking soda

and salt. 3. In a large (4-cup) measuring cup (or separate bowl) combine hot

water, oil, vinegar, coffee and vanilla.

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4. Add to dry ingredients and blend with spatula or whisk until incorporated. Divide batter into two 8” pans.

5. Bake 35-40 minutes.

Instructions for Icing: 1. Melt butter in medium-sized, non-stick saucepan. Stir in sugar, cocoa

and salt. 2. Separately, combine heavy cream, sour cream and powdered coffee.

Whisk until smooth. Gradually add to cocoa mixture until blended. Cook over low-medium heat, stirring constantly, until mixture is hot and sugar has dissolved, about 6 minutes. DO NOT allow to boil.

3. Turn off heat, mix in vanilla and allow it to come to room temperature. This takes several hours. The process can be speeded up by placing the bowl in the refrigerator and mixing every 15 – 20 minutes. Stir often the first 30 minutes to prevent a skin from forming. The thicker it becomes, the less you have to stir it. Icing should be thick enough so that it does not flow when the bowl is tilted. If it becomes too thick to spread, transfer to microwave-safe bowl and microwave for 5 seconds at a time. Do not allow it to become too thin as it will just run off the cake when you spread it.

Assemble: 1. If the cake layer has a dome, remove it with a cake leveler or carefully

with a serrated knife. If the dome is not too big, you can invert the layer so the bottom (flat) side is up but only after the layer has come to room temperature.

2. Spread about 1/3 of the icing over the bottom layer and place the top layer on top, centering as best as possible. It will be easier to ice the rest of the cake if you refrigerate the two layers allowing the icing to set. This will minimize the top layer sliding around when you ice the rest of the cake. This especially likely if the icing is too soft. Once set, frost the top and sides of the cake.

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German Chocolate Cake By Jackie Galayda of Howell, NJ – 2nd Place

Ingredients for cake: ½ cup water 4 (1 ounce) squares German® sweet chocolate 1 cup butter, softened 2 cups white sugar 4 egg yolks 1 teaspoon vanilla extract 1 cup buttermilk 2½ cups cake flour 1 teaspoon baking soda ½ teaspoon salt 4 egg whites 1 cup white sugar 1 cup evaporated milk ½ cup butter 3 egg yolks, beaten 1 1/3 cups, flaked coconut 1 cup pecans, chopped 1 teaspoon vanilla extract ½ teaspoon shortening 1 (1 ounce) square semisweet chocolate

Instructions for cake: 1. Preheat oven to 350 ° F. Grease and flour 3 – 9 inch round pans. Sift

together the flour, baking soda and salt. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow it to cool.

2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold in 1/3 of the whites into the batter, then, quickly fold in the remaining whites until no streaks remain.

4. Pour into 3 – 9 inch pans. Bake in the preheated oven for 30 minutes in the pans or until a toothpick inserted into the center of a pan comes

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out clean. Allow to cool for 10 minutes in the pan. Then turn out all three onto wire racks.

5. To make filling: In a saucepan, combine 1 cup sugar, evaporated milk, ½ cup butter and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread.

6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

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Key Lime Cake By Angela Tolas of Hazlet, NJ – 3rd Place (ALL these following recipes components were submitted in this order by Angela for this entry)

Ingredients for cake: 3 cups cake flour 1½ teaspoons baking powder 1½ teaspoons Baking soda ½ teaspoon salt 1 cup (2 sticks) unsalted butter, room temperatu8re 1¾ cups sugar ½ cup sour cream, room temperature 2 teaspoon vanilla extract ½ cup milk, room temperature 2 Tablespoon vegetable oil 8 Tablespoon key lime juice (8-10 key limes) 5 egg whites, room temperature

Ingredients for graham cracker crumbs: 2 cups graham cracker crumbs 2 Tablespoon sugar ½ cup (1stick) butter, melted and slightly cooled

Ingredients for frosting: 1½ cups (3 sticks) unsalted butter, softened 1 cup shortening ¼ teaspoon salt 6-8 cups powdered sugar 3 Tablespoon key lime juice (3-4 key limes) ¼ cup sweetened condensed milk 1-2 Tablespoon hot water Green food coloring gel

Ingredients for decoration: 1-2 cups heavy whipping cream, cold 1 Tablespoon sugar Lime slices for garnish

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Instructions: For the Graham Cracker Crumbs:

1. In a small bowl, combine the graham cracker crumbs, sugar and melted butter and stir until well combined and crumbly. Spread mixture onto a cookie sheet lined with parchment paper. Bake at 350 ° F for about 5 minutes. Then remove and set aside to cool.

For the cake: 1. Preheat oven to 350 ° F. Lightly grease and flour three 8-inch round

cake pans lined with parchment paper (you can also use two 9-inch but will want to bake longer).

2. In a large bowl, sift together the cake flour, baking powder, baking soda and salt. Set aside.

3. In a small bowl, stir together the milk, vegetable oil, and key lime juice. Set aside.

4. With your mixer, cream together the butter and sugar on medium-high speed until very light and fluffy for 3-5 minutes.

5. Add sour cream and vanilla extract and beat until well combined, about one minute.

6. Starting and ending with flour, with your mixer on LOW speed, alternately add flour mixture and milk mixture to the creamed butter until just combined.

7. In a large, clean bowl beat egg whites until stiff peaks form. 8. Gently fold 1/3 of the whites into batter, followed by another 1/3 of

the egg whites and then the remaining whites. Divide evenly into prepared pans.

9. Bake at 350 ° F for 18-20 minutes, or until the cake slightly pulls away from the sides or until a toothpick inserted into the center of the cake comes out clean.

10. Let cool in pan 10 minutes and then remove to a wire rack to cool completely.

For the Frosting: 1. With your mixer on medium speed beat the butter and shortening on

medium speed until smooth, about 1 minute. 2. Add salt and half of powdered sugar and beat on low speed until

combined. 3. Add lime juice and sweetened condensed milk and beat until

combined.

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4. Add remaining powdered sugar and beat until combined. Once combined, add hot water and beat on medium speed for 5 minutes. Dip a toothpick in your gel food coloring and add to frosting. Beat on medium to combine. Continue to add coloring until you reach the desired color and beat on medium speed for another 5 minutes.

For Whipped Cream: 1. Add heavy cream and sugar to bowl of mixer fitted with the whisk

attachment and beat on medium-high speed until stiff peaks form.

To Assemble: 1. Place one cake layer upside down on a cake plate or stand and spread

1-2 cups of frosting on cake. Add layer on graham cracker crumbs on top. Repeat with second layer. Add third cake layer and frost a thin layer on the sides and top (crumb coat). Put it in the fridge or freezer for 5 – 10 minutes and then add additional frosting to the top and sides.

2. To decorate add remaining graham cracker crumbs to the bottom of the cake. Add whipped cream to a pastry bag fitted with tip #1M and pipe whipped cream swirls around the top of the cake. Add halved slices limes to every other whipped cream.

For Fresh Lime Curd: 1 cup sugar ¼ cup butter ¾ cup fresh lime juice 1 Tablespoon lime zest 2 eggs beaten

For Lime Curd: 1. Place sugar, butter, lime juice, lime zest in the top of a double boiler;

stir over medium-high heat until butter melts. 2. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend. 3. Reduce heat to medium until water simmers. Slowly whisk egg

mixture into the lime mixture. 4. Cook over the double boiler until lime mixture thickens and coats the

back of a wooden spoon, 20 – 25 minutes. 5. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

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For Mom’s Marshmallow Frosting: 2 egg whites 1/8 teaspoon salt ¼ cup sugar ¾ cup light corn syrup 1 teaspoon vanilla

For the Frosting: 1. In large mixing bowl, beat egg whites and salt at high speed until

foamy. Gradually add sugar, beating until stiff peaks form. 2. In small saucepan, heat corn syrup over medium heat until boiling. 3. Slowly pour boiling syrup in thin stream over the beaten egg whites,

beating constantly. Beat until thick enough to spread. 4. Add vanilla. 5. Use immediately to frost cake.

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Midnight Chocolate Cake With Fudge Icing By Allison Lipton of Matawan, NJ – Honorable Mention

Ingredients for cake: 5 Tablespoon + 1 teaspoon unsalted butter, softened 2 ounces unsweetened chocolate, chopped 1¼ cups sifted, all-purpose flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon baking soda 1 cup sugar 2 large egg yolks

For the Icing: 2¼ cups confectioners’ sugar 5 Tablespoon cocoa powder 6 Tablespoon unsalted butter, melted 5 Tablespoon hot, freshly-brewed coffee 1½ teaspoon vanilla extract

To Make the Cake: 1. Preheat the oven to 350 ° F. Grease an 8” square pan with butter. 1. Melt the chocolate. 2. Sift the flour and salt into a small bowl and set aside. 3. In another small bowl, combine the buttermilk and baking soda and

set aside. 4. In a large bowl, using an electric mixer, beat the sugar and the

remaining 5 Tablespoon butter on medium speed until light and fluffy, about 2 minutes.

5. Beat in egg yolks. 6. Then add the melted chocolate and beat until thoroughly combined. 7. Add 1/3 of the flour mixture, then 1/3 of the buttermilk mixture,

beating well after each addition. Repeat until all the ingredients are used.

8. Then pour the batter into the prepared pan and bake 40-50 minutes until a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool in the pan. Then invert onto a cake plate.

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To Make the Icing: 1. Sift the confectioners’ sugar and cocoa into a medium bowl. 2. Stir in the butter, then the coffee, then the vanilla mixing well with a

wooden spoon after each addition until the icing is smooth. 3. Pour icing over the top and sides of the cake.

Serves 6

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LAYER CAKE: CHILD

11-Carton Chocolate Cake By Abigail Pastula, Age 6, of Toms River, NJ – 1st Place

Ingredients for Cake: Non-stick spray for pan 1 6-ounce carton vanilla yogurt (reserve carton for measuring other

ingredients) 1 6-ounce carton vegetable oil 1 6-ounce carton granulated white sugar 2 large eggs, room temperature 2 6-ounce cartons cake flour 1 6-ounce carton unsweetened cocoa 1½ teaspoon vanilla ½ teaspoon baking soda ½ teaspoon baking powder 1 6-ounce carton milk 1 6-ounce carton mini semi-sweet chocolate chips

Ingredients for Vanilla Frosting: 2 6-ounce cartons confectioners’ sugar 1½ sticks salted butter, softened ½ teaspoon vanilla 1 6-ounce carton mini semi-sweet chocolate chips

Instructions: To Make the Cake:

1. Move oven rack to middle of the oven and preheat to 350 ° F. Spray a 10-inch round cake pan with nonstick cooking spray.

2. To a large mixing bowl, add the yogurt, oil and sugar (using the carton to measure) and the eggs. Beat together until smooth.

3. Next add the cake flour and cocoa using the carton to measure. 4. Then add the vanilla, baking soda and baking powder. Beat together

until incorporated about 1-2 minutes. 5. Add the milk and chips (using carton) and mix until incorporated. 6. Pour the batter into the prepared pan and bake about 35-40 minutes

until toothpick inserted comes out clean. Remove from oven and let cool on cooling rack.

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To Make the Frosting: 1. Add the confectioners’ sugar (using carton), butter and vanilla to the

bowl of electric mixer. Using paddle attachment beat about 2-3 minutes until smooth and creamy.

2. Spread over the cooled cake layer and sprinkle with remaining chocolate chips.

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Gluten Free Carrot Cake By Daniela Forte, Age 12, of Red Bank, NJ – 2nd Place

Ingredients for Cake: 1 cup coconut flour 1 cup almond flour ¼ cup unsweetened coconut, shredded & toasted 2 cups sugar 2 teaspoons baking powder 1¼ teaspoon salt 1½ teaspoon cinnamon 8 eggs 1¼ cups milk ½ cup margarine 2 teaspoons vanilla extract ¼ teaspoon stevia 2½ cups packed finely shredded carrots

Ingredients for Icing: 3 packages cream cheese ½ cup margarine 1 cup sugar ½ teaspoon cinnamon 1 teaspoon milk 4 teaspoons vanilla 1/8 teaspoon stevia Toasted almonds

Instructions: For the Cake:

1. Mix flours and add toasted coconut, sugar, baking powder, salt and cinnamon. Mix and set aside.

2. Whisk eggs, milk, melted margarine, vanilla and stevia. 3. Add carrots to the milk and mix well. 4. Add the flour (dry ingredients) and mix well. 5. Bake at 325 ° F for 65 minutes.

For the Icing: 1. Add all ingredients and mix. 2. Toast almonds and decorate the cake with them.

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RING/LOAF CAKE: ADULT

Chocolate Overload Cake By Vivian Becker, of Manalapan, NJ – 1st Place

Ingredients for the Cake: 2 cups flour 1 cup sugar 1 cup oil 1 cup Coffee Rich® 1 cup of coffee 2 eggs ¾ cup cocoa powder 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons vanilla ½ cup applesauce

Ingredients for the Ganache Topping: 1 cup hot cream 1 Tablespoon corn syrup 2 cups bittersweet chocolate Flavor of choice but recommend vanilla and chocolate extract

Instructions: 1. Whisk dry ingredients together. 2. Mix oil and sugar/add eggs one at a time. 3. Add Coffee Rich®. 4. Add coffee (let it cool first so as not to scramble the eggs). 5. Add vanilla. 6. Add dry ingredients. 7. Put in Bundt® pan and bake in a preheated 350 oven for about 30

minutes but keep checking it after 20 minutes.

This makes a lot of batter…enough for a Bundt cake +

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Orange Ring Cake By Mark Leveene, of Aberdeen, NJ – 2nd Place

Ingredients for Cake: 2 cups flour 2 teaspoons baking powder ¼ teaspoon salt 2 cups sugar, sifted ½ cup water 5 egg yolks 2 teaspoons orange zest 4 Tablespoons orange juice ¼ cup butter, melted 4 egg whites

Ingredients for Glaze: 1½ cups confectioners’ sugar, sifted 2 teaspoons grated orange zest ¼ cup orange juice as needed 1/8 teaspoon salt

Instructions: 1. Set rack to middle position in oven. Preheat oven to 350 ° F. 2. Coat an 8-cup tube pan with vegetable spray. Line the bottom with parchment paper. Spray it with vegetable spray and dust it with flour. 3. Sift flour, baking powder, salt. 4. In a mixer with a paddle, beat the sugar and the water. 5. Beat in the egg yolks one at a time. 6. Add the orange zest and juice. 7. Add the sifted dry ingredients and mix until smooth. Beat in the melted butter. 8. Remove from bowl and set aside. 9. With a whisk attachment, beat the egg whites until stiff but not dry.

10. Fold the egg whites into the batter. 11. Pour the batter into the prepared pan and bake 45 minutes or until cake tester comes out clean. Cool in pan on rack for 20 minutes until cake has pulled away from the sides of the pan. Remove from pan and invert so cake is right side up.

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To Assemble: 1. To prepare the glaze, mix sugar, orange zest, salt and enough orange juice to make glaze consistency. 2. Use cake tester to make holes in the top of the cake and liberally spoon the glaze over the cake. Let glaze harden before serving. 3. Just before serving dust with confectioners’ sugar (optional).

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Churro Bundt® Cake By Amanda Salter, of Toms River, NJ – 3rd Place

Ingredients for Cake: ¾ cup butter, softened 1½ cups granulated sugar, divided ¾ cup +2 Tablespoons packed light brown sugar, divided 4 large eggs 1 large egg yolk 2¾ cups cake flour 2 teaspoons baking powder ¾ teaspoon salt ½ teaspoon baking soda 1¼ cup whole milk Greek yogurt, room temperature 1/3 cup whole milk, room temperature 2½ teaspoons vanilla 2½ teaspoons cinnamon, divided 2 tablespoons butter, melted

Ingredients for Mexican Chocolate Sauce: 1/3 cup heavy whipping cream ¼ cup butter ½ cup granulated sugar 1/3 cup unsweetened cocoa powder 3 Tablespoons light corn syrup ½ teaspoon cinnamon ¼ teaspoon salt 1/8 teaspoon ground red pepper ½ ounce unsweetened chocolate

Instructions: For Cake:

1. Preheat oven to 350 ° F. 2. In the bowl of a stand mixer fitted with paddle attachment, beat about

3-4 minutes softened butter, 1 ¼ cups granulated sugar and ¼ cup brown sugar at medium speed until fluffy, stopping to scrape sides of bowl.

3. Add eggs and egg yolk one at a time beating well after each addition.

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4. In a medium bowl, whisk together flour, baking powder, salt and baking soda.

5. In a small bowl, whisk yogurt, milk and vanilla. 6. With mixer on low speed, gradually add flour mixture to butter

mixture alternately with yogurt mixture beginning and ending with flour mixture. Beat until just combined after each addition. Batter will be thick.

7. In a small bowl, stir together ½ cup brown sugar and 1½ teaspoon cinnamon. Set aside.

8. Spray heavily a 10-cup Bundt® pan with baking spray with flour. Spoon one-fourth of batter (1 1/4 cups) into prepared pan. Tap pan on counter to release air bubbles. Repeat once with another one-fourth batter. Next, spoon the brown sugar-cinnamon mixture in a ring over the batter in the pan, staying about ¼ inch from the edges. This layer will be thick. Spoon remaining batter over brown sugar-cinnamon layer. Using a small offset spatula, smooth the top.

9. Bake about 55-55 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Loosen the center of the pan with an off-set spatula. Insert it into it. Turn the pan upside down on a wired cooling rack. Let it stand 10 minutes then remove cake from pan and cool completely.

10.In a small bowl, stir together remaining ¼ cup sugar and 2 tablespoons brown sugar and 1 teaspoon cinnamon. Brush cake with melted butter and cover with sugar mixture pressing gently to adhere.

Instructions for Mexican Chocolate Sauce: 1. In a medium saucepan, heat cream and butter over medium-low heat

until butter is melted. 2. Add sugar. Cook 6-8 minutes, until sugar is mostly dissolved. 3. Whisking frequently, add cocoa, corn syrup, cinnamon, salt and red

pepper; cook whisking constantly until smooth 2-3 minutes. 4. Stir in chocolate until melted. Serve the sauce alongside the Bundt®

cake or drizzle it on top instead.

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Lemon Loaf Cake By David Novello, of Clark, NJ – Honorable Mention

Ingredients for Loaf Cake: 2 sticks butter 2 ½ cups sugar 4 large eggs 1/3 cup lemon zest 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt ¾ cups lemon juice ¾ cup buttermilk 1 teaspoon vanilla extract

Ingredients for the Glaze: 2 cups confectioners’ sugar 3½ tablespoons lemon juice

No mixing or baking instructions were included with this recipe.

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RING/LOAF CAKE: CHILD

Moist Lemon Cake By Emma Foley, Age 8, of Rumson, NJ – 1st Place

Ingredients for Cake: 1½ cups all-purpose flour (190 grams) 1 teaspoon baking powder 1 lemon, zest of ½ teaspoon salt ½ cup unsalted butter, room temperature (115 grams) 1 cup granulated sugar (200 grams) 2 large eggs, room temperature 1 teaspoon vanilla extract ½ lemon, juice of ½ cup buttermilk (120 milliliters)

Ingredients for Lemon Syrup: 1 lemon, juice of 3 Tablespoons confectioners’ sugar

Ingredients for Lemon Icing: 1 cup confectioners’ sugar, sifted (120g) 1½ Tablespoon lemon juice 1 Tablespoon milk

Instructions: 1. Preheat oven to 350 ° F. Grease a 9X5-inch (or 8X4-inch) loaf pan. 2. In a small bowl, combine the flour, baking powder, lemon zest and

salt. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment (or

using an electric mixer) cream the butter and sugar together at medium-high speed until pale and fluffy, about 4 minutes. Scrape the sides of the bowl as needed.

4. With the mixer running on low-speed, add the eggs one at a time. Then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.

5. With the mixer on low, add about one-third of the flour mixture and mix until almost combined. Then add the buttermilk and mix until

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just combined. Repeat with another third of flour mixture. Then add the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.

6. Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on your oven.

7. Let the cake cool for about 10 minutes in the pan. 8. Stir together the lemon juice and confectioners’ sugar for the lemon

syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack. Then brush the syrup on the cake while it’s still warm. Allow the cake to cool completely.

9. When the cake is cooled, combine all the icing ingredients. Start with 1 Tablespoon lemon juice and milk. Add the remaining juice as needed. The icing should be thick and not runny. Pour icing over the cake and let dry before serving.

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Lemon Bundt® Cake By Maggie Raymond, Age 9, of Cliffwood Beach, NJ – 2nd Place

Ingredients for Cake: 1 box lemon cake mix 1 Pinch of salt 3 eggs 1 lemon, juice of 1 cup water 1/3 cup oil

Ingredients for Frosting: ½ can vanilla frosting, melted

Instructions: 1. Heat oven to 350 ° F. 2. Mix ingredients together. 3. Pour into greased Bundt® pan. 4. Bake for 30-35 minutes 5. When the cake is cool, drizzle the melted vanilla frosting over it.

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COFFEE CAKE or RING: ADULT

Hungarian Coffee Cake By Mark Leveene, of Aberdeen, NJ – 1st Place

Ingredients for the Cake: 3 cups sifted flour 1½ teaspoons baking powder 1½ teaspoons baking soda ½ teaspoon salt 6 ounces butter 2 teaspoons vanilla extract 1½ cups sugar 3 eggs at room temperature 2 cups sour cream

Ingredients for the Nut Filling: 3/4 cup dark brown sugar, firmly packed 1 Tablespoon cinnamon 1 Tablespoon powdered, unsweetened cocoa 2-3 Tablespoons raisins, chopped 1 cup finely chopped walnuts

Ingredients for the Glaze: 2 cups confectioners’ sugar, sifted 1 teaspoon vanilla 3-4 Tablespoons hot milk

Instructions: 1. Preheat oven to 375 ° F. Adjust rack 1/3 up from bottom of oven.

Grease and flour a 12-14 cup Bundt® pan. 2. Sift together flour, baking powder, baking soda, salt and set aside. 3. In a large bowl of an electric mixer, cream the butter. 4. Add vanilla and sugar and beat for a minute or two. 5. Add eggs, one at a time, beating until thoroughly incorporated after

each. Scrape bowl with a rubber spatula as necessary to keep mixture smooth. Beat at high speed for a minute or so until mixture is light and creamy.

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6. On lowest speed, alternately add dry ingredients in three additions and sour cream in two additions.

7. Spread a thin layer of batter in the bottom of the pan. Sprinkle very generously with about 1/3 of the nut filling. Continue making layers, 4 of the batter and 3 of the filling. The top layer should be batter.

8. Bake for 50-60 minutes. Do not overbake. Remove from the oven and let cool no longer than 15 minutes.

9. While baking, prepare the glaze: Add milk, a tablespoon at a time to sugar until thick semi fluid so it just barely pours when you tilt the bowl.

10.Place cake on rack over wax paper and pour glaze over hot cake – just pour it on quickly. Don’t spread it or work over it…..let it run down the sides unevenly.

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COFFEE CAKE or PAN: ADULT

Peggy’s Overnight Coffee Cake By Kathleen Healy-Wedsworth, of Middletown, NJ – 1st Place

Ingredients for Cake: 2 cups flour 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup sugar ½ cup brown sugar 2/3 unsalted butter, softened 1 cup buttermilk 2 eggs 1 cup raw fruit (peaches, nectarines, berries)

Ingredients for Topping: ½ cup brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg ½ cup chopped nuts, optional

Ingredients for Icing: 1 cup powdered sugar, sifted after measuring 2-3 Tablespoons milk or cream ¾ teaspoon vanilla

Instructions: 1. For cake, mix all dry ingredients in a large mixing bowl. Add all

remaining ingredients. Pour into a greased 9X13 pan. 2. Mix the topping ingredients. 3. Sprinkle over the batter. 4. Cover and refrigerate overnight. 5. The next day, set the pan out on the counter while preheating the oven

to 350 ° F. Bake 30-35 minutes. Turn off the oven. Open the oven door and let the coffee cake cool in the oven. .

6. Drizzle the icing over cooled coffee cake before serving.

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Apple Coffee Cake By Mark Leveene, of Aberdeen, NJ – 2nd Place

Ingredients for Cake: 2 cups sugar (400 grams) 4 eggs 3 cups flour (375 grams) 1 Tablespoon baking powder ½ teaspoon salt 1 cup canola oil (8 ounces) ½ cup orange juice (4 ounce) 2 teaspoons vanilla extract

Ingredients for Apple Filling: ¾ cup sugar (150 grams) 2 Tablespoons cinnamon 5 apples

Instructions For Cake: 1. Preheat oven to 350 ° F. Lightly, spray oil on a 9 X 13 inch pan. Line

the pan with parchment paper. Then lightly spray again. 2. In a bowl of a stand mixer fitted with a paddle, beat the eggs and

sugar at high speed for 1 minute until creamy. 3. In a separate bowl sift together the flour, baking powder and salt.

Add 1/3 dry ingredients to the egg mixture and mix on low speed. Add 1/3 of the oil, mix. Then 1/3 of the dry mixture, mix then ½ of the oil, then the rest of the dr5y ingredients, mix, and then remaining oil. Add the orange juice and the vanilla and mix for about 30 seconds.

4. In a small bowl, mix the sugar and the cinnamon. Remove ¼ of this mixture and set both aside.

5. Peel and core the apples and chop into medium size pieces. Add the larger amount of the set aside sugar/cinnamon mixture to the apples and using your hands, thoroughly toss until completely and evenly mixed. Add the cake batter and, using a spatula; completely mix the batter with the apples making sure there is no cinnamon/sugar at the bottom of the bowl.

6. Sprinkle about ½ of the reserved cinnamon/sugar mixture on the bottom of the prepared pan. Add the apple/batter mixture and spread

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the hatter evenly. Sprinkle the remaining cinnamon/sugar evenly over the top.

7. Bake for 50 minutes or until a cake tester inserted in the middle comes out clean. Allow the cake to cool for at least 2 hours in the pan on a cooling rack. Run a thin plastic spatula around the sides of the pan to loosen the cake. Loosely cover the top with foil. Place a second cooling rack over the foil and invert the pan. Quickly remove the pan and the parchment paper. Place a serving plate or cake board (or the cooling rack) over the bottom and invert again removing the foil.

8. Store covered for up to 3 days at room temperature. To freeze double wrap first with plastic wrap then foil and freeze for up to 3 months.

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Hazelnut Coconut Coffee Cake By Jeanne Mauritzen, of Holmdel, NJ – Honorable Mention

Ingredients for Cake: 1/3 cup butter 1 cup brown sugar 2 eggs ½ Tablespoon vanilla 1/3 cup coconut 1½ cups flour ½ Tablespoon baking powder ½ teaspoon salt 1/3 cup milk ½ cup hazelnuts

Ingredients for Topping: ½ cup flour ½ cup brown sugar ¼ cup butter ½ cup hazelnuts 1/3 cup coconut

Instructions: 1. Mix together the first five ingredients for the cake. 2. Sift the flour, baking powder and salt together. 3. Alternately add the dry ingredients and the milk to the butter mixture. 4. Pour the batter into an 8X8 inch pan. 5. Sprinkle the topping mixture over the cake. 6. Bake at 375 ° F in a preheated oven for 30 minutes.

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COFFEE CAKE or PAN: CHILD

Cherry-Almond Coffee Cake By Maggie Raymond, Age 9, of Cliffwood Beach – 1st Place

Ingredients for Cake: 1 box yellow cake mix 1 cup sour cream 3 large eggs ¼ cup water 1 can cherry pie filling 1 teaspoon almond extract

Ingredients for Topping: 2 Tablespoons cinnamon 3 Tablespoons white and brown sugars ¼ cup almonds

Ingredients for Frosting: ½ container of vanilla frosting

Instructions: 1. Beat together cake mix, eggs, water, sour cream and extract. 2. Pour into greased pan. 3. Drop spoonfuls of pie filling into the cake. 4. Mix together 2 Tablespoons cinnamon, 3 Tablespoons, white &

brown sugars and ¼ cup Almonds. Sprinkle it over the cake. 5. Bake at 350 ° F for 30-35 minutes. 6. When cake is cool, melt ½ cup of vanilla frosting and drizzle it over

the cake.

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CUPCAKES

CUPCAKES: ADULT

Cherry Almond Cupcakes By Felicia Moran of Howell – 1st Place

Ingredients for Cakes: ¾ cup sugar 6 Tablespoons unsalted butter, room temperature 6 Tablespoons sour cream, room temperature 2 teaspoons almond extract 3 egg whites, room temperature 1¼ cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 6 Tablespoons milk, room temperature

Ingredients for Frosting: ½ cup salted butter, room temperature ½ cup vegetable shortening 4½ cups confectioners’ sugar 6½ Tablespoons maraschino cherry juice Sprinkles 12 – 14 maraschino cherries

Instructions: For Cupcakes:

1. Preheat oven to 350 ° F. Line cupcake pan with cupcake liners. 2. In a large bowl, cream sugar and butter until light and fluffy…about

3-4 minutes. 3. Beat in sour cream and almond extract. 4. Add 1 egg white, mix until combined. Add remaining 2 egg whites

and beat until combined, scraping down side of bowl as needed. 5. Combine flour, baking powder and salt in medium bowl; combine

milk and 2 Tablespoons water. 6. Add half of flour mixture to batter; mix until combined. 7. Beat in milk mixture.

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8. Add remaining half of flour mixture; mix until combined. 9. Fill cupcake liners about halfway with batter. 10.Bake cupcakes 15-17 minutes or until toothpick inserted comes out

with a few crumbs. Cool 2-3 minutes. Transfer to rack; cool completely.

For Frosting: 1. Beat butter and shortening in large bowl until smooth. 2. Add 2 ¼ cups confectioners’ sugar. Beat until smooth. 3. Add cherry juice. Beat until smooth. 4. Frost cupcakes and decorate with sprinkles. Add cherries on top. 5. Store in airtight container in refrigerator. 6. Cupcakes are best eaten in 2-3 days. If you prefer to not refrigerate

cupcakes, add cherries just before serving.

Yield: 12-14 cupcakes

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Orange Creamsicle Cupcakes By Amanda Salter, of Toms River – 1st Place

Ingredients for Cupcakes: 4 egg whites 1 Tablespoon vanilla 2/3 cup sour cream ¾ cup milk Orange food coloring 1/3 cup vegetable oil 1 Tablespoon finely grated orange zest 2-3 Tablespoon orange emulsion 2 Tablespoon orange juice 1 box white cake mix

Ingredients for Frosting: 3 sticks unsalted butter, room temperature 1 Tablespoon vanilla 2½ Tablespoon orange emulsion Orange sanding sugar (if desired) ¼ cup heavy cream 6 cups powdered sugar Orange food coloring

Instructions For the Cupcakes;

1. Preheat oven to 325 ° F. Line a standard size muffin pan with liners. 2. In a medium bowl, whisk together egg whites, vanilla, sour cream,

milk, vegetable oil. Sift in the dry cake mix. 3. Divide batter into 2 bowls equally. Leave one bowl white. In the

second bowl add the orange zest, orange juice and orange emulsion until well combined. Add orange food coloring and stir until combined.

4. Using a small cookie scoop, add one scoop of white batter and one scoop of orange batter into each cup, filling 2/3 way full. Repeat with remaining cupcakes.

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5. Bake for 20-22 minutes until toothpick inserted in center comes out clean.

6. Remove from oven and cool on wire rack completely.

For the Frosting: 1. In the bowl of a stand mixer with paddle attachment, beat butter until

light and fluffy about 3 minutes. 2. Add the vanilla. 3. Gradually add in powdered, one cup at a time, beating well after each

cup. 4. Add in heavy cream and beat on high for 5 minutes until smooth and

creamy. 5. Remove half the frosting to a bowl. Keep remaining frosting in the

stand mixer bowl. 6. Add orange emulsion and orange food coloring to frosting and beat on

high for 2 minutes. 7. Using piping bags fitted with tip, fill frosting – one for orange and one

for white. 8. Pip each color onto each cupcake. 9. Sprinkle with orange sanding sugar if desired.

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Chocolatey Chocolate Cupcake By Vivian Becker, of Manalapan, NJ – 2nd Place

Ingredients for Cupcakes: 2 cups flour 2 teaspoons baking soda 2 teaspoons baking powder ¾ cups cocoa powder 1 cup oil 1 cup sugar 2 eggs 1 cup of milk 1 cup coffee 2 teaspoons vanilla 1/2 cup applesauce – add after dry ingredients.

Ingredients of Ganache: 1 cup hot cream 1 Tablespoon corn syrup 1 teaspoon vanilla (or liquor of your choice) 2 cups bittersweet chocolate

Instructions: 1. Whisk together the first 4 ingredients of the cupcakes. 2. In a separate bowl, mix the wet ingredients in order and add the dry

ingredients. Mix. Add the applesauce after adding the dry ingredients and mix.

3. Bake the cupcakes for about 8-12 minutes. (No oven temp was given in the recipe) Of course check on them. It depends on the size of the cupcake how long you will bake them.

4. I topped my cupcakes with melted chocolate and let it harden. Then I added ganache topping.

5. The heart is chocolate with coco nibs.

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Peanut Butter Cup-Cakes By Frank Wilson, of Hazlet, NJ – 3rd Place

Ingredients for Cupcakes: 1 cup granulated sugar ½ cup (one stick) butter, softened 2 eggs 2 teaspoons vanilla extract 1½ cups all-purpose flour 1¾ teaspoons baking powder ½ cup milk 72 mini peanut butter cups (remove any paper) 12 standard sized peanut butter cups (remove any paper)

Ingredients for Peanut Butter Crumb Topping: ½ cup brown sugar, NOT packed 1 Tablespoon granulated sugar 1 teaspoon cinnamon 1 cup all-purpose flour] 1/3 cup creamy peanut butter

Instructions: 1. Preheat oven to 350 ° F. Place standard-size cupcake baking cups in

each cavity of a muffin pan. There should be enough batter to make 12 cupcakes.

2. Mix sugar and butter in one bowl. Add eggs one at a time. Add vanilla extract.

3. In a second bowl, mix flour and baking powder. Then slowly, add this to the first bowl’s mixture. Mix well.

4. Then add the milk. Blend until smooth 5. Use a spoon to dollop just enough batter into each cupcake cup so that

the bottom is covered by batter. Place 3 unwrapped mini peanut butter cups atop batter in each cupcake. Use the spoon again to dollop enough batter to cover the mini peanut butter cups in each. Place 3 more unwrapped mini peanut butter cups atop batter of each filled cupcake cup.

6. For the Peanut Butter Crumb Topping, mix the flour, sugars and cinnamon in a large bowl. Add peanut butter and mix with your

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hands until it’s crumbly. Using a spoon, cover the top of each filled cupcake completely with the crumb topping.

7. Bake in oven for 20-25 minutes or until a toothpick inserted in cake comes out clean.

8. Immediately, press one standard-sized unwrapped peanut butter cup into the center of each cupcake so that only half of it, or less, is exposed. Allow cupcakes to cool completely before serving.

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CUPCAKES: CHILD

Peanut Butter & Banana Cupcakes By Maggie Raymond, Age 9, of Cliffwood Beach, NJ – 1st Place

Ingredients for Cupcakes: 1 box banana cake mix 1 large banana, cut up 3 cups water 3 large eggs 1/3 cup oil

Ingredients for Frosting: 1 cup peanut butter chips 1 can sweetened condensed milk ½ cup peanuts

Instructions For Cupcakes: 1. Heat oven to 350 ° F. 2. Mix all ingredients for the cupcakes together. 3. Scoop the batter into cupcake papers. 4. Bake for 16-20 minutes.

For the Frosting: 1. Melt the chips until soft. 2. Pour in milk. 3. Stir and heat more if needed. 4. Put on cool cupcakes. 5. Top with peanuts.

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Vanilla Cupcakes By Fay Delmeier, Age 6 of Keyport, NJ – 2nd Place

Ingredients of Cupcakes: 1¼ cups all-purpose flour ¾ cup granulated sugar ½ teaspoon baking soda 1¼ teaspoon baking powder ½ teaspoon salt ½ cup vegetable oil ½ cup buttermilk 2 eggs 1½ teaspoons vanilla extract

Ingredients for Frosting: ¼ pound dark chocolate ½ cup heavy cream

No mixing or baking instructions were submitted with the above recipe

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PIES

SINGLE CRUST PIE: ADULT

Lemon Pie By Mark Leveene, of Aberdeen, NJ –1st Place

Ingredients for Crust: 1¼ cups flour – 7 ½ oz. 5 Tablespoons sugar – 2 ¼ oz. ½ tsp salt ½ cup extra virgin olive oil 2 Tablespoons water

Ingredients for Filling: 1 cup sugar – 7 oz. 2 Tablespoons flour ¼ teaspoon salt 3 eggs 3 egg yolks 1 Tablespoon lemon zest ½ cup lemon juice from 3-4 lemons ¼ cup extra virgin olive oil

Instructions: For Crust:

1. Adjust oven rack to middle position and heat oven to 350 ° F. Line the bottom of 9” tart pan with removable bottom with parchment paper.

2. Whisk flour, sugar, and salt together in bowl. 3. Add oil and water and stir until uniform dough forms. 4. Using your hands, crumble three-quarters of the dough over the

bottom of 9 inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan. Then press crumbled dough into fluted sides of pan. Press dough to even thickness.

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5. Place pan on rimmed baking sheet and bake until crust is deep golden brown and firm to touch 30-35 minutes rotating the pan halfway through baking.

For Filling: 1. About 5 minutes before crust is finished baking, whisk sugar, flour

and salt in medium saucepan until combined. Whisk in eggs and yolks until no streaks of egg remain.

2. Whisk in lemon zest and juice. 3. Cook over medium-low heat about 5-8 minutes, whisking constantly

and scraping corners of saucepan, until mixture thickens slightly and registers 160 ° F.

4. Turn off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over the bowl. Pour curd into warm tart shell.

5. Bake 8-12 minutes until filling is set and barely jiggles when pan is shaken.

6. Let tart cool completely, at least 2 hours, on a wire rack. Remove outer metal ring of tart pan. Slide thin metal spatula between tart and pan bottom. Carefully slide tart onto serving platter.

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Peachy Cream Pie By Mark Galayda of Howell, NJ – 2nd Place

Ingredients for Crust and Filling: ¾ cup all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 1 (3 ounce) package non-instant vanilla pudding mix 3 Tablespoons butter, softened 1 egg ½ cup milk 1 (29 ounce) can sliced peaches, drained and syrup reserved 1 (8 ounce) package cream cheese, softened ½ cup white sugar 1 Tablespoon white sugar 1 teaspoon ground cinnamon

Instructions: 1. Preheat oven to 350 ° F. Grease sides and bottom of a 10 deep-dish pie

pan. 2. In a medium-mixing bowl, mix together flour, salt, baking powder

and pudding mix. Mix in butter egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.

3. In a small mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 Tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 Tablespoon sugar and 1 teaspoon cinnamon and sprinkle over top.

4. Bake in preheated oven for 30-35 minutes, until golden brown. Chill before serving.

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DOUBLE CRUST PIE: ADULT

Glazed Apple Cream Pie By Jackie Galayda of Howell, NJ – 1st Place

Ingredients for Crust, Filling, and Topping: ½ cup white sugar ½ cup milk ½ cup heavy cream ¼ cup butter 2 Tablespoons cornstarch 1 teaspoon vanilla extract 12 tart apples – peeled, cored and sliced 1 Tablespoon all-purpose flour ¼ teaspoon ground cinnamon 1 (15 ounce) package pastry for double-crust pie ½ cup confectioners’ sugar 1 Tablespoon milk ¼ teaspoon vanilla extract 1 Tablespoon butter, softened

Instructions: 1. In a medium saucepan over medium heat, combine ½ cup sugar, ½

cup milk, ½ cup cream and ¼ cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 Tablespoons milk and vanilla. Put it into a saucepan and stir. Cook until thickened, stirring constantly. Remove from heat and set aside to cool slightly.

2. Preheat oven to 400 ° F. In a medium bowl, combine the apples, flour and cinnamon. Mix well.

3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust. Seal and flute the edges. Cut slits in top crust.

4. Bake for 30-40 minutes or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

5. In a small bowl, combine confectioners’ sugar, 1 Tablespoon milk, ¼ teaspoon vanilla and 1 Tablespoon softened butter. Blend until smooth. Pour evenly over warm pie. Refrigerate for AT LEAST 1 ½ hours before serving (longer is better).

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Bumbleberry Pie By Rachel Gola of Manchester, NJ – 2nd Place

Ingredients for Crust: 2½ cups flour 2 sticks of cold butter 1 teaspoon of salt 8 Tablespoons of cold water

Ingredients for Filling: 1 tart apple, diced 1 cup raspberries 1 cup blueberries 1 cup strawberries, sliced 1 cup sugar ½ cup all-purpose flour 1 Tablespoon lemon juice 2 Tablespoons instant tapioca

Instructions: For Pie Crust:

1. Combine flour, butter, salt and water in food processer until dough forms.

2. Place in fridge to chill until ready to use. 3. Take out and roll out one crust. Put it in the pie pan.

For Filling: 1. Combine all ingredients. 2. Pour them into the pie crust

Final Instructions: 1. Roll out remaining dough. Cut out decorative shapes with cookie

cutters. Lay the cutouts over the filling. 2. Bake at 350 ° F for 40-45 minutes or until crust is golden brown. 3. Cool on wire rack.

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Salted Caramel Apple Pie (in a jar!) By Emily Kirman of Freehold, NJ – Honorable Mention

Ingredients for Crust: 2½ cups flour 1 teaspoon salt 2 sticks chilled and cubed butter ½ cup ice water

Ingredients for Salted Caramel: 1 cup white sugar 6 Tablespoons salted butter, room temperature ½ heavy cream (measurement was not submitted with recipe) 1 teaspoon salt

Ingredients for Filling: 6 large apples of any variety ½ cup white sugar 2 teaspoons lemon zest 2 Tablespoons lemon juice 1/4 cup flour ¼ teaspoon nutmeg 1 ½ teaspoon cinnamon

Instructions: For Filling:

1. Make crust and caramel before. 2. Slice and peel apples in bowl. Add sugar, lemon juice, lemon zest,

flour, nutmeg and cinnamon. Toss gently. 3. Place crust on the bottom of the jars and layer in apple mix and put

drizzles of caramel until the top. Cover with another crust. Sprinkle top in sugar if you’d like. Cook for about 30 minutes at 350 ° F.

For Caramel: 1. Heat sugar in a saucepan over medium heat stirring consistently. Do

this until the sugar is a thick brown amber color in liquid.

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2. Immediately add butter and stir until completely melted, about 2 minutes and combined with sugar.

3. Slowly drizzle in heavy cream while stirring. Allow to boil for 1 minute.

4. Remove from heat and add salt, stirring. Allow to cool a bit before use.

For Crust: 1. Mix flour and salt together. Add butter. 2. Using forks, cut the butter in the flour mixture until it resembles

coarse meal. 3. Drizzle in ice water, one tablespoon at a time, kneading and mixing

after every addition. Do this until the dough forms a lump and is not sticky. Chill for an hour or until ready to use.

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Apple Pie By Don Steinfeld of Farmingdale, NJ – Honorable Mention

Ingredients for Crust: 1¾ cups all-purpose unbleached flour 3 Tablespoons sugar pinch of salt 1/3 cup oleo 6 Tablespoons butter Ice Water

Ingredients for Filling: 2 teaspoons sweet butter 2½ 16 apple wedges ¼ teaspoon allspice ½ teaspoon cinnamon ¼ teaspoon kosher salt ¾ cup sugar 2 Tablespoons flour 2 teaspoons corn starch 1 Tablespoon apple cider vinegar

Yield: 9 Inch pie No instructions for mixing or baking were submitted with this Apple Pie

recipe.

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DOUBLE CRUST PIE: CHILD

Peach Pie By David Jackson, Age 11, of Neptune, NJ – 1st Place

Ingredients for Filling: 9 peaches – peeled, pitted & sliced ½ cup dark brown sugar ¼ cup sugar, white ½ teaspoon cinnamon ½ teaspoon vanilla 2 Tablespoons cornstarch 2 Tablespoons lemon juice

Ingredients for Crust: 2 2/3 cups all-purpose flour A pinch of salt 2 Tablespoons sugar 14 Tablespoons unsalted, cold butter 4-6 Tablespoons cold water 2 egg yolks

Ingredients for Topping: 1 Tablespoon white sugar 1 egg white

Instructions: 1. Mix all the ingredients for the filling in a pot. Cook them for 3

minutes on low. Strain. Save ¼ of the juice. Add the above juice to the strained peaches and let everything cool.

2. For the pie crust, mix the dry ingredients. Rub the butter into the dry ingredients until it all becomes fine crumbs. Mix the egg yolks with the water. Add the wet ingredients to the dry ingredients and mix together. Wrap in plastic wrap and let the dough rest for a minimum of an hour in the fridge.

3. Roll dough and put it in the pie pan. 4. Add the peach filling. 5. Cut lattice work and assemble the pie into a pie dish.

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6. For the topping, mix the sugar with the egg white and brush it on the lattice work.

7. Bake the pie for 10 minutes in a preheated 425 ° F oven. Lower the temperature to 350 ° F and bake for an additional 35 minutes.

8. Put foil on the edges when they are brown enough. This will prevent the edges from burning.

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Blackberry Pie By Claudia Uriarte, Age 10, of Keansburg, NJ – 2nd Place

Ingredients: 4 cups fresh blackberries ½ cup white sugar ½ cup all-purpose flour 1 recipe pastry for 9-inch double crust pie

Instructions: 1. Preheat oven to 425 ° F. 2. Combine 3 ½ cups berries with sugar and flour. Spoon mixture into

unbaked pie shell. Spread the remaining ½ cup berries over the sweetened berries and cover with top crust. Seal the crusts and crimp the edges. Cut vents in top crust for steam to escape.

3. Cover edges of pie with crust shield or tin foil and bake for 15 minutes in preheated oven. Remove crust shield and reduce the temp of the oven to 375 ° F and bake for an additional 30-35 minutes or until crust is golden and filling is bubble. Cool on wire rack.

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PIES – TART: ADULT

Amaretto Sour Cherry Tartlets (12) By Bridget Neary of Neptune, NJ – 1st Place

Ingredients: 1½ cups flour ¼ cup sugar A Pinch of salt 10 Tablespoons salted butter 1 egg yolk 2 Tablespoons cold water ¼ teaspoon vanilla extract

Ingredients for Filling: 2 cups dark cherries (pitted) ½ cup amaretto 1 lemon, juice of 1½ Tablespoon cornstarch

Instructions: 1. Preheat hoven to 350 ° F. 2. In a food processor, pulse flour, sugar & salt. 3. Cube butter and pulse into flour mixture in food processor. 4. Combine egg yolk, water and vanilla. Add to food processor and

pulse. 5. Wrap dough and refrigerate at least 2 hours. 6. Divide dough into 12 balls. Roll balls on floured surface and mold

into greased tartlet pan. Refrigerate dough for 20 minutes. 7. Bake in preheated oven for 20 minutes, turning pan 180 after 10

minutes.

For the filling: 1. Soak cherries in the amaretto overnight. 2. Bring all the ingredients to a boil in a saucepan over medium heat.

Turn to low heat and cook for 15 minutes, stirring often. 3. Let cool and fill tartlet pan.

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YEAST BREADS

YEAST BREAD or ROLLS: ADULT

Challah By Vivian Becker of Manalapan, NJ – 1st Place

Ingredients: 8 cups flour ½ cup sugar 1 Tablespoon salt ½ cup oil 4 eggs 1¾ cup water 1 Tablespoon yeast 1 teaspoon sugar

Instructions: 1. Mix the last 3 ingredients together (water, yeast and sugar) and let it

proof. 2. Mix eggs, oil, sugar and salt. 3. Add proofed yeast with water to the oil, egg, sugar and water. 4. Add flour, 2 cups at a time. 5. Knead dough by hand until it’s smooth. 6. Let it rise in a greased bowl (X large bowl). 7. Punch down and let rise again. 8. Shape dough into a braid (do the egg wash). 9. Bake in oven till golden brown and sounds hollow.

No baking temperature or time was submitted with this recipe.

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Tomato Onion Focaccia By Josephine Kane of Tinton Falls, NJ – 2nd Place

Ingredients: 1½ cups warm water 1 Tablespoon dry yeast ¼ teaspoon sugar 3 Tablespoons olive oil plus more for pan 1½ teaspoons salt 3½ cups all-purpose flour 1 cup halved grape tomatoes or small San Marzano tomatoes 2 Tablespoons rosemary leaves ¼ cup pitted Kalamata olives 1 teaspoon oregano Black pepper

Instructions: 1. Combine water, yeast, sugar, olive oil, salt and flour in a stand mixer. 2. Using a dough hook or a paddle attachment, mix until the dough pulls

away from the side of the bowl. 3. When it does, form into a ball, put it back in the bowl and let it rise

until double in size for approximately one hour. 4. Grease a 9” X 13” pan with olive oil. Spread the risen dough in the

baking pan. If it pulls away from the sides, let it rest 10 minutes. Then spread it again.

5. Let the dough rise for another hour in the baking pan. After the hour, place tomatoes, onions and olives on top. Sprinkle with rosemary, coarse salt, pepper and oregano. Drizzle with a little olive oil. Make indentations in the dough with your fingers.

6. Bake at 425 ° F for 30 minutes or until brown. Cool on wire rack.

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Quick Sourdough French Bread By Gayle Trulli of Freehold, NJ – 3rd Place

Ingredients: 4-5 cups flour 1 Tablespoon sugar ½ teaspoon ginger 2 packages active yeast 1 cup warm water 120 ° F -130 ° F 1 cup sour cream at room temperature 2 Tablespoons white vinegar 1 egg white 1 Tablespoon water 2 teaspoons sesame seeds

Instructions: 1. In a large bowl, combine 1½ cups flour, sugar, salt, ginger and yeast. 2. Add water, sour cream and vinegar. 3. Blend at low speed until moistened. Beat 3 minutes at medium speed. 4. By hand, stir in 2 – 2 ½ cups flour until the dough pulls away from the

sides of the bowl. 5. On floured surface, knead in ½ - 1 cup flour until dough is smooth and

elastic @ 3 minutes. 6. Place dough in greased bowl and cover loosely with plastic and cloth

towel. Let rise in a warm place 80 ° F - 85 ° F until doubled in size. @25-30 minutes.

7. Grease large cookie sheet. 8. Punch down dough. Divide the dough in half and roll each half into a

14 x 8 inch rectangle. Roll dough. Pinch edges. Place seam side down on greased cookie sheet. Make several ¼ inch slashes on top of each loaf.

9. Cover and let rise in a warm place until doubled @15 minutes. 10.Heat oven to 375 ° F. 11.Uncover dough and bake for 25 minutes. 12.In a small bowl, beat egg white and water. Brush tops of loaf with

egg white mixture. Sprinkle with sesame seed. 13.Bake an additional 10 minutes or until golden brown and loaves sound

hollow when tapped. Immediately remove from cookie sheet. Cool on wire racks.

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SWEET YEAST BREAD: ADULT

Cinnamon Babka (Cook’s Country) By Cassidy White of Howell, NJ – 1st Place

Ingredients: Filling: 1 cup light brown sugar, packed (7 ounces) ¼ cup all-purpose flour (1 ¾ ounces) 2 Tablespoons unsalted butter, melted and cooled 1 large egg white 2 teaspoons ground cinnamon 1/8 teaspoon salt

Dough: ½ cup whole milk, heated to 110 ° F 2 large egg yolks 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour (10 ounces) ¼ cup sugar (1 ¾ ounces) 1½ teaspoons instant yeast or 1½ teaspoons fast-rising yeast ½ teaspoon salt 8 Tablespoons unsalted butter, cut into 8 pieces and softened.

Instructions: Filling:

1. Combine all ingredients in medium bowl. 2. Set aside 1 Tablespoon filling.

Dough: 1. Adjust oven rack to middle position and heat oven to 200 ° F. When

oven reaches 200 ° F, turn it off. Grease large bowl. Whisk milk, egg yolks and vanilla together in a 1-cup liquid measuring cup.

2. Using stand mixer fitted with dough hook, mix flour, sugar, yeast and salt on low speed until combined. Slowly add milk mixture and mix until dough comes together, about 3 minutes. Increase speed to medium-low and add butter, 1 piece at a time, until incorporated, about 1 minute. Continue to mix until dough is smooth and comes

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away from sides of bowl, 10-12 minutes. Transfer dough to prepared bowl, cover with plastic wrap and place in turned-off oven until dough has risen slightly, about 1 hour. Place in refrigerator until dough is firm and has doubled in size3, at least 1 hour.

3. Line 8½ X 4½ inch loaf pan with parchment paper, allowing excess to hang over edges. Punch down dough on lightly-floured counter. Roll out dough to 20 X 14 inch rectangle. Spread all but 1 Tablespoon reserved filling over dough, leaving ½-inch order around edges. Working form short side, roll dough into cylinder and pinch along seam to seal. Position cylinder seam side up and roll back and forth until stretched to 18-inch length. Spread reserved filling over top of cylinder. Fold cylinder on top of itself and pinch ends to seal. Gently twist double cylinder twice to form double figure eight. Place shaped dough, seam side down in prepared pan. Cover it with plastic wrap. Place in turned-off oven until doubled in size, about 1 hour.

4. Lightly beat whole egg in bowl. Remove loaf from oven and discard plastic. Heat oven to 350 ° F. Brush loaf with beaten egg. Bake until deep golden brown and loaf registers 190 ° F, about 45 minutes. Let cool in pan on wire rack for 20 minutes. Remove loaf from pan and cool completely, about 2 hours. Serve.

TOO MAKE AHEAD: Instead of letting dough rise in step 4, cover shaped loaf with plastic wrap and refrigerate for us to 24 hours. Let dough sit at room temperature for 1 hour before baking.

**Once you’ve added the butter in step 3, if the dough is still sticking to the sides of the bowl after 5 minutes of mixing add 2-4 Tablespoons of extra flour. The test kitchen’s favorite loaf pan measures 8½ X 4½ inches; if you use a standard 9 X 5 inch loaf pan, start checking the babka for doneness after 40 minutes.

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QUICK BREADS

QUICK BREAD: ADULT

Hummingbird Loaf By Amanda Salter of Toms River, NJ – 1st Place

Ingredients for Loaf: 1 cup spiced rum ½ cup dried pineapple pieces ½ cup diced dried apricots 4 ounces cream cheese, softened 1/3 cup unsalted butter, softened 1 cup sugar 1 large egg, room temperature ½ teaspoon vanilla 1½ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon nutmeg ¾ cup banana, mashed ½ cup chopped pecans

Ingredients for Pecan-Oat Streusel: ¼ cup chopped pecans ¼ cup old-fashioned oats ¼ cup firmly packed light brown suga4r ¼ cup all-purpose flour ¼ teaspoon salt ¼ teaspoon nutmeg 3 Tablespoons unsalted butter, cubed

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Ingredients for Vanilla Glaze: 2 cups confectioners’ sugar 3 Tablespoons milk, room temperature 1 teaspoon vanilla ¼ teaspoon salt

Instructions for Loaf: 1. In a small saucepan, bring rum, pineapple, apricots to a boil over

medium heat. Reduce heat to low and simmer until fruit is plump and liquid had evaporated (about 20 minutes). Remove from heat and let cool completely.

2. Preheat oven to 350 ° F. Butter and flour a 9 X 5 inch loaf pan. Line pan with parchment paper, letting excess extend over the sides.

3. In the bowl of a stand mixer fitted with the paddle attachment, bear cream cheese and butter at medium speed until creamy. Add sugar and beat until fluffy 3-4 minutes, stopping to scrape down sides of bowl. Add egg, beating well. Beat in vanilla.

4. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg. With mixer on low speed, gradually add flour mixture to cream cheese mixture beating unt5il well combined. Fold in rehydrated fruit, mashed banana and pecans. Spoon batter into prepared pan. Set aside while making pecan-oat streusel.

Instructions for Pecan-Oat Streusel: 5. In a small bowl, whisk together pecans, oats, brown sugar, flour salt

and nutmeg. Using a pastry blender, cut in butter until pea-sized crumbs remain. Squeeze mixture into small and large clumps. Sprinkle over loaf batter.

6. Bake until golden brown and a wooden stick inserted in center comes out clean 1 hour – 1 hour and 10 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment paper as handles, remove from pan and let cool completely on a wire rack while making Vanilla Glaze.

Instructions for Vanilla Glaze: 7. In a small bowl, whisk together all Vanilla Glaze ingredients until

smooth. Drizzle over cooled loaf.

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Winnie’s Cranberry Nut Bread By Kathleen Healy-Wedsworth of Middletown, NJ - 3rd Place

Ingredients: 2 cups flour 1 cup sugar 1½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt 2 Tablespoons canola oil 1 egg, well beaten Grated peel from 1 orange ½ cup chopped walnuts 2 cups fresh cranberries cut in half – if desired

Instructions: 1. Sift together dry ingredients. 2. In a 1-cup measuring cup, put oil, orange peel and enough orange

juice to measure ¾ cup liquid. Stir in beaten egg. 3. Pour liquid into dry ingredients and mix to dampen. 4. Fold in nuts and cranberries 5. Place in a greased 9 x 5 x 3 inch loaf pan or 3-4 mini loaf pans. Bake

at 350 ° F for 60 minutes or until cake tester comes out clean. Cool on rack.

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QUICK BREAD: TEEN

Banana Bread By Marissa Russo, Age 15, of Belford, NJ – 2nd Place

Ingredients: 1 cup sugar 1/3 cup softened butter 2 eggs 3 medium, ripe bananas 1/3 cup water 1 2/3 cup flour 1 teaspoon baking soda 1/3 teaspoon baking powder ½ cup semi-sweet chocolate chips

Instructions: 1. Heat oven to 350 ° F. Grease loaf pan. 2. Mix the sugar and softened butter together. 3. Stir in the eggs. 4. Add the bananas and water and beat the mixture for 30 seconds. 5. Stir in the rest of the ingredients, except the chocolate chips. 6. Once the rest of the ingredients are mixed together, add the chocolate

chips. 7. Bake loaf for 55-60 minutes.

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QUICK BREAD: CHILD

Strawberry Banana Bread By Josie Wolfe, Age 8, of Jackson, NJ – 1st Place

Ingredients: ½ cup butter, softened 1 cup sugar 2 large eggs, beaten 3 ripe bananas, mashed 2 cups flour 1 teaspoon baking soda ½ teaspoon salt 1½ cups fresh strawberries, chopped & tossed in 1 Tablespoon flour

Instructions: 1. Preheat oven to 375 ° F. Spray TWO 9 X 5 inch loaf pans with non-

stick spray. 2. In a large bowl of a stand mixer with paddle attachment, cream butter

and sugar until light and fluffy. 3. In a small bowl, beat eggs with a fork. Add eggs to sugar mixture and

beat until combined. Add mashed bananas and mix until combined. 4. Sift all dry ingredients – flour, baking soda, salt. Slowly add these

ingredients to banana mixture and mix until flour is just combined. Don’t over mix. Fold in strawberries.

5. Pour batter in prepared loaf pans. Bake @ 375 ° F for 15 minutes. Reduce heat to 350 and bake and additional 30 minutes until edges are brown and toothpick comes out clean. External temperature should be at least 200 ° F.

6. Let cool completely before removing from pan.

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“Garden Fresh” Zucchini Bread By Wyatt Wolfe, Age 7, of Jackson, NJ - 3rd Place

Ingredients: 3 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 Tablespoon cinnamon (ground) ¼ teaspoon nutmeg 1/8 teaspoon ginger 3 eggs 1 cup vegetable oil 2¼ cups sugar 3 teaspoons vanilla extract 2 cups fine-grated zucchini (homegrown preferred)

Instructions: 1. Grease 2 loaf pans. Preheat oven to 325 ° F. 2. Sift together flour, salt, baking powder, baking soda, cinnamon,

nutmeg and ginger in a bowl. 3. Beat eggs, oil, vanilla and sugar together in a large bowl. 4. Add dry ingredients to wet mixture. Beat well. 5. Stir in zucchini. 6. Pour into pans. 7. Bake for 40-60 minutes until toothpick comes out clean (external

temperature @200 ° F). 8. Cool on rack for 20 minutes. Remove from pan.

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BISCUITS, MUFFINS, SCONES

MUFFINS, SAVORY: ADULT

Cheddar Buttermilk Biscuits By Gayle Trulli of Freehold, NJ – 1st Place

Ingredients: 2 cups flour 1 Tablespoon baking powder ½ teaspoon salt ½ cup butter ¾-1 cup buttermilk 1 cup sharp cheddar, grated

Instructions: 1. Heat oven to 450 ° F. 2. In a large bowl, combine flour, baking powder and salt. 3. Using a pastry blender or fork, cut into shortening until mixture

resembles coarse crumbs. 4. Stirring with a fork, add enough buttermilk until mixture leaves sides

of bowl and it forms a soft, moist ball. 5. Add cheese. 6. On a floured surface, toss dough lightly until no longer sticky. 7. Roll or press out to ½” thickness. Cut with a floured 2” cookie cutter.

Place biscuits on greased cookie sheet. 8. Bake at 450 ° F for 8 – 12 minutes.

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SCONES: ADULT

Orange Cranberry Scones By Don Steinfeld, of Farmingdale, NJ – 1st Place

Ingredients: 2 cups unbleached all-purpose flour 3 Tablespoons sugar 3 teaspoons baking powder ½ teaspoon salt ½ teaspoon baking soda 6 Tablespoons cold butter 1 cup sour cream 1 egg, beaten 1 Tablespoon orange rind ¾ cup dried cranberries

Instructions: No mixing or baking instructions were submitted with this recipe.

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Stebby’s Cherry Chocolate Scones By Stephanie Kawas of Freehold, NJ – 2nd Place

Ingredients: 2 cups all-purpose flour ¼ cup granulated sugar 1¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 stick butter ½ cup chocolate chips (semi-sweet) or chunks ½ cup dried cherries 1 teaspoon vanilla extract ¾ cup buttermilk

Instructions: 1. Preheat oven to 400 ° F (200 ° C) and place rack in middle. 2. Line sheet with parchment paper. 3. In a large bowl, whisk together flour, sugar, baking powder, baking

soda and salt. 4. Cut in the batter with dry ingredients (should be coarse crumbs). 5. Stir in chocolate chunks/chips and dried cherries with hands. 6. In a small measuring cup, whisk together buttermilk and vanilla

extract. Then combine with flour mixture. Stir until all comes together. Do not overmix dough.

7. Transfer to a lightly-floured surface and knead dough 4-5 times. 8. Pat dough into a circle about 7” round and 1½” thick. 9. Cut into 8 pie-shaped wedges & brush with buttermilk. 10. Bake for 15 – 20 minutes or until golden brown. Cool.

Serves 8

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Birthday Cake Scones with Vanilla Glaze By Amanda Salter of Toms River, NJ – 3rd Place

Ingredients for Scones: 3 cups all-purpose flour ¼ cup + 1 Tablespoon sugar, divided 2 ½ Tablespoons baking powder 1 Tablespoon salt 1 cup butter, cold and cut into cubes 1 cup + 1Tablespoon milk, divided 1 Tablespoon vanilla 1 teaspoon almond extract ¾ cup rainbow sprinkles

Ingredients for Vanilla Glaze: ½ cup confectioners’ sugar 1 Tablespoon milk ¼ teaspoon vanilla ¼ teaspoon salt

Instructions: 1. Preheat oven to 375 ° F. Line rimmed baking sheet with parchment

paper. 2. In a large bowl, whisk together flour, ¼ cup sugar, baking powder and

salt. Using a pastry cutter or hands, cut in cold butter until mixture is crumbly.

3. Make a well in center of flour mixture and add 1 cup milk and extracts. Using a wooden spoon, stir until shaggy dough forms.

4. Add sprinkles and stir to combine. 5. Turn dough out onto a heavily-floured surface and knead for 1 minute.

Pat dough into a 9-inch circle and 1-inch thick. Cut into 8 wedges. Transfer to prepared pan. Brush with remaining 1 Tablespoon milk and sprinkle with remaining 1 teaspoon sugar.

6. Bake until light golden about 30 minutes. Let cool on pan for 10 minutes on a wire rack until completely cooled.

7. In a small bowl, whisk together all glaze ingredients until smooth. Glaze should form a smooth ribbon when drizzled from a spoon. Drizzle scones with vanilla glaze and add extra sprinkles, if desired.

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SCONES: TEEN

Bacon, Cheddar, Gouda Scones By Mark Galayda, Age 16, of Howell, NJ – Honorable Mention

Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt ¼ cup cold butter, cut up 1 cup diced cheddar cheese (4 ounces) ¾ cup whipping cream 6 slices bacon, crisp-cooked, drained and crumbled 1 Tablespoon dried chives

OR 2 Tablespoons snipped fresh chives 1 Tablespoon whipping cream

Instructions: 1. Lightly grease a large baking sheet. Set aside. 2. In a large bowl, combine the flour, baking powder, sugar and salt.

Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

3. Stir in cheese. 4. Make a well in the center of flour mixture and set aside. 5. In a medium bowl, combine the ¾ cup whipping cream, bacon and

chives. 6. Add the cream mixture all at once to the flour mixture. Using a fork,

stir just until moistened. If dough is too crumbly, add 1-2 Tablespoons additional cream until dough comes together.

7. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10-12 strokes or until nearly smooth. Pat or lightly roll into a 7-inch circle, about ¾-inch thick. Transfer round to prepared baking sheet.

8. Cut into 8 wedges. Spread the wedge’s apart a little on the baking sheet. Lightly brush tops with the 1 Tablespoon whipping cream

9. Bake in a 425 ° F oven about 20 minute or until golden brown. Remove scones from baking sheet and serve warm or at room temperature.

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MUFFINS: ADULT

Double Chocolate Banana Muffins By Jessica Morone of Ridgewood, NJ – 1st Place

Ingredients: ½ cup butter, softened ½ cup brown sugar ¼ cup white sugar 1 large egg 2 teaspoons vanilla extract 3 medium bananas mashed – about 1 cup ¼ cup sour cream 1 cup all-purpose flour ½ cup cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 cup milk chocolate chips

Instructions: 1. Preheat oven to 350 ° F. Spray muffin pan with non-stick spray. 2. Add the butter and sugars to a mixing bowl and mix until well-

combined. 3. Beat in the egg, vanilla, banana and sour cream. 4. Stir in the flour, cocoa powder, baking soda and salt. 5. Fill each muffin cup 2/3 full. Sprinkle the tops with chocolate chips

and gently press them into the batter. 6. Bake for 20-25 minutes until risen firm to the touch and a toothpick

inserted in the middle comes out clean. 7. Let cool completely before serving.

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Berry “NUTS” Muffins By Vivian Becker of Manalapan, NJ – 2nd Place

Ingredients: 1 cup chopped strawberries (macerate with 2 Tablespoons sugar) 1 cup blueberries 1 ripe banana, mashed 2 eggs ¼ cup oil 1 cup sugar Grated zest lemon 1 cup chopped toasted walnuts 1½ cups flour ¼ teaspoon cinnamon ½ teaspoon baking soda ½ teaspoon nutmeg

Instructions: 1. Mix the dry ingredients in a small bowl to the strawberries and

bananas, eggs, oil, sugar and zest. 2. Add dry ingredients. 3. Add blueberries and walnuts. 4. Bake at 350 ° F for 30 minutes.

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Allspice Crumb Muffins By Gayle Trulli of Freehold, NJ – Honorable Mention

Ingredients: For Streusel: ½ cup flour ½ cup packed light brown sugar ½ teaspoon allspice 5 Tablespoons cold, unsalted butter, cut into bits

For Muffins: 2 cups flour ½ cup sugar 1 Tablespoon baking powder ½ teaspoon all spice ¼ teaspoon salt ¼ cup packed brown sugar 1 stick butter, melted & cooled ¾ cup whole milk **OPTIONAL: ¼ teaspoon vanilla extra

Grated zest of 1 lemon

Instructions: 1. Center a rack in oven. Preheat to 375 ° F. Place muffin pan on a

baking sheet. 2. Put flour, brown sugar, and allspice in a bowl. “Sift” together with

your fingers to blend. 3. Add the bits of cold butter and toss to coat. Then use your finger to

work the butter into the dry ingredients until you’ve got irregularly-shaped crumbs. Set aside in the refrigerator.

4. In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt.

5. Stir in the brown sugar, making certain there are no lumps. 6. In a large glass measuring cup or another bowl, whisk the melted

butter, eggs, milk and vanilla until well-combined. 7. Pour the liquid ingredients over the dry ingredients and with a whisk,

gently but quickly stir to blend. 8. Stir in lemon zest. 9. Divide the batter evenly. 10.Sprinkle streusel on top and gently press into the batter.

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11.Bake for about 20 minutes or until tops are golden. 12.Transfer the pan onto baking rack and cool for 5 minute before

removing from the pan.

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MUFFINS: CHILD

Honey Corn Muffins By Maggie Raymond, Age 9, of Cliffwood Beach, NJ – Honorable Mention

Ingredients: 1 box Krusteaz Corn Bread Mix® 2/3 cup milk 1/3 cup melted butter 1 large egg 2 Tablespoons honey

Instructions: 1. Mix all ingredients together. 2. Heat oven to 375 ° F. 3. Scoop into muffin pans. 4. Bake 15-20 minutes.

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COOKIES

COOKIES: ADULT

Nutella-Stuffed Brown Butter Chocolate Chip Cookies By Emily Kirman of Freehold, NJ – 1st Place

Ingredients: 2¼ cups flour 1¼ teaspoons baking soda 2 sticks butter 1¼ cups dark brown sugar ¼ cup white sugar 1 large egg +1 egg yolk 1½ teaspoons vanilla extract 1 Tablespoon plain Greek yogurt 2 cups semi-sweet chocolate chips 1 jar Nutella® Coarse sea salt

Instructions: 1. Whisk together the flour, baking soda and salt in a bowl and set aside. 2. Melt butter in a saucepan over medium heat. The butter will begin to

foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

3. With an electric mixer, mix the butter and sugars until thoroughly blended.

4. Beat in the egg yolk, vanilla and yogurt until combined. 5. Add the dry ingredients lowland beat on low-speed just until

combined. 6. Gently fold in all of the chocolate chips.

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7. Chill your dough for 2 hours in the refrigerator or place in freezer for 30 minutes.

8. Preheat the oven to 350 ° F. 9. Once dough is chilled, measure about 1½ Tablespoons of dough and

roll into a ball. Flatten the dough ball in the palm of your hand until it’s very thin. Place 1 teaspoon of chilled Nutella® in the middle and fold the dough around it.

10.Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.

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Hot Fudge Sundae French Macarons By Amanda Salter of Toms, NJ -1st Place

Ingredients: For Strawberry Macaron Shells: 65 grams almond flour 60 grams powdered sugar 5 grams freeze-dried strawberry powder 45 grams extra fine granulated sugar 50 grams egg whites, room temperature 1/8 teaspoon cream of tartar Pink gel food coloring

For chocolate Macaron Shells: 65 grams almond flour 65 grams powdered sugar 1 Tablespoon cocoa powder 45 grams extra fine granulated sugar 50 grams egg whites, room temperature 1/8 teaspoon cream of tartar

For Vanilla Cream Buttercream: 1 stick butter, room temperature 2 cups powdered sugar 1 Tablespoon heavy cream ¼ teaspoon vanilla extract ¼ teaspoon vanilla bean paste

For Additional Toppings and Fillings: Hot fudge sauce Chopped maraschino cherries Sprinkles

Instructions: For Strawberry Macaron Shells:

1. Line a baking sheet with parchment paper. 2. In a medium bowl, sift together almond flour, powdered sugar and

strawberry powder. Set aside. 3. In the bowl of a stand mixer fitted with whisk attachment, whisk egg

whites until foamy. Add in cream of tartar and continue to whisk on

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medium speed until you see visible trails. Slowly add in granulated sugar 1/3 at a time. Add in food coloring if desired. Whisk on high until stiff peaks form.

4. Pour a third of the almond mixture into the egg whites. Gently fold the egg whites into the almond mixture. Add another third and gently fold in. Add the last third and continue folding until the batter has reached a “lava-like” consistency.

5. Place batter into a piping bag fitted with around tip. Pipe circles about 1.25 inches to 2 inches in diameter onto the prepared pan.

6. Rap the baking sheet on the counter several times to allow air bubbles to escape. Let it rest on the counter for at least 30 minutes and until a “skin” has developed. Use a table fan to help dry them out if needed.

7. Preheat oven to 320 ° F. Use an oven thermometer to make sure the temperature is correct.

8. Place the baking sheet on the middle rack and bake for 12-14 minutes. Macrons are done when their signature “feet” have developed and are firm and not push back. Let cool completely on wire rack.

For Chocolate Shells: 1. Line a baking sheet with parchment paper. 2. In a medium bowl, sift together almond flour, powdered sugar and

cocoa powder. Set aside. 3. In the bowl of a stand mixer fitted with whisk attachment, whisk egg

whites until foamy. Add in cream of tartar and continue to whisk on medium speed until you see visible trails. Slowly add in granulated sugar 1/3 at a time. Whisk on high until stiff peaks form.

4. Pour a third of the almond mixture into the egg whites. Gently fold the egg whites into the almond mixture. Add another third and gently fold in. Add the last third and continue folding until the batter has reached a “lava-like” consistency.

5. Place batter into a piping bag fitted with around tip. Pipe circles about 1.25 inches - 2 inches in diameter onto the prepared pan.

6. Rap the baking sheet on the counter several times to allow air bubbles to escape. Let it rest on the counter for at least 30 minutes and until a “skin” has developed. Use a table fan to help dry them out if needed.

7. Preheat oven to 320 ° F. Use an oven thermometer to make sure the temperature is correct.

8. Place the baking sheet on the middle rack and bake for 12-14 minutes. Macrons are done when their signature “feet” have developed and are firm and not push back. Let cool completely on wire rack.

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For Vanilla Buttercream: 1. In a medium bowl, using a hand mixer, beat butter until light and

fluffy. Add in powdered sugar, heavy cream, vanilla extract and vanilla bean paste.

2. Beat on high until well-combined. Place in a piping bag.

For Assembly: 1. Using 1 strawberry shell and 1 chocolate shell, pipe a circle of

buttercream on the flat side of the chocolate shell along the outside edge.

2. Spoon about 1 teaspoon of chopped maraschino cherries in the center. Place the strawberry shell flat side down on the top of the butter cream. Gently press together, sealing the top and bottom together.

3. Place hot fudge in a piping bag with the tip slightly cut off. 4. Drizzle hot fudge sauce on the top of the strawberry side of the

macaron being careful to not let it drip off the sides. Add the sprinkle to the top and a chopped cherry.

5. Placed finished macarons in an airtight container and refrigerate 24-48 hours to allow them to mature. Enjoy!

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Magic in the Middle Cookies By Lois Steindl of Howell, NJ -3rd Place

Ingredients: For Chocolate Dough: 1-1½ cups unbleached, all-purpose flour ½ cup cocoa powder, unsweetened baking cocoa or Dutch-process cocoa ½ teaspoon baking soda ¼ teaspoon salt ½ cup granulated sugar (plus extra for dredging) ½ cup brown sugar ½ cup (8 Tablespoons) unsalted butter, softened ¼ cup smooth peanut butter 1 teaspoon vanilla extract 1 large egg

For Peanut Butter Filling: ¾ cup peanut butter, crunchy or smooth – your choice ¾ cup confectioners’ sugar

Instructions: 1. Preheat oven to 375 ° F. Lightly grease (or line with parchment paper)

2 baking sheets. 2. TO MAKE THE DOUGH: In a medium-sized bowl, whisk together the

flour, cocoa, baking soda and salt. 3. In another medium-sized mixing bowl, beat together the sugars, butter

and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine. Then stir in the dry ingredients blending well.

4. TO MAKE THE FILLING: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth.

5. With floured hands or a teaspoon scoop, roll the filling into twenty-six 1” balls.

6. TO SHAPE THE COOKIES: Scoop 1 Tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.

7. Bring the cookie dough up and over the filling, pressing the edges together to cover the center. Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

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8. Roll each rounded cookie in granulated sugar and place on the prepared baking sheets leaving about 2” between each cookie.

9. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½” thick.

10.Bake the cookies for 7-9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven and cool on a rack.

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CareOne at Holmdel’s Greek Easter Cookies By Zoe Pantels of Holmdel, NJ – Honorable Mention

Ingredients: Ingredients for cookie: 1 cup butter 1 cup sugar 2 eggs 4 teaspoons vanilla 3 2/3 cups flour 2 teaspoons baking powder

Ingredients for Egg Wash: Egg 1 Tablespoon Milk

Instructions: 1. Preheat oven to 350 ° F. 2. Prepare a sheet pan with a Silpat™ or parchment paper. 3. In the bowl of a mixer, cream together the butter and sugar. 4. Add the vanilla and eggs and beat until fluffy. 5. In a separate bowl, combine the flour and baking powder. 6. Add the dry ingredients to the butter and sugar. 7. Turn the dough out onto a lightly-floured surface and knead by hand a

few minutes until you have a smooth dough. 8. Break off pieces (about a rounded Tablespoon) and roll it into a worm

shape. 9. Twist the two ends together and place on the sheet pan. 10.When you have shaped all the cookies, then beat the egg wash and

lightly brush the tops of the cookies with it. 11.Bake the cookies until golden brown, about 10 minutes. 12.Let them cool on a rack.

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CareOne at Holmdel Mommy Cookies By Michele Fugett of Holmdel, NJ – Honorable Mention

Ingredients: ¾ cup shortening (use ½ of it as butter for flavor) ½ cup sugar 1 egg, beaten 1 teaspoon vanilla extract 1 cup sifted, all-purpose flour ¾ corn starch (more precise measurement not submitted with recipe) 1 teaspoon baking powder ½ teaspoon salt

Instructions: 1. Cream the shortening and add the sugar gradually, beating thoroughly. 2. Add the well-beaten egg and vanilla extract. 3. Sift flour, corn starch, baking powder and salt together. Add

gradually to first mixture. Stir until well-blended. 4. Form cookies into desired shapes 1½ inches apart on ungreased

cookie sheet. 5. Bake in a 375 ° F oven for 10-12 minutes.

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Ginger Molasses Chewy Cookies w/Dried Cherries By Amy Pinto of Howell, NJ – Honorable Mention

Ingredients: 4½ cups flour (AP) 3 teaspoons dried ginger 1 teaspoon fresh grated ginger 2 teaspoons baking soda 1½ teaspoon cinnamon 1 teaspoon ground cloves ¼ teaspoon salt 1½ cups vegetable shortening ½ cup molasses ¾ cup sugar ½ cup sugar for top coating 2 eggs

Instructions: 1. In a large bowl, combine flour, baking soda and salt. Mix. 2. In a separate bowl, beat (with electric beaters) shortening, sugar and

spices. 3. Then add eggs. Beat well. 4. Then fold in flour. 5. Shape into golf-sized balls and press each one into extra sugar. 6. Arrange on baking sheet and slightly press them down. 7. Bake at 350 ° F for 11 – 13 minutes.

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Lemon Bar Cookie Cups By Jessica Morone of Ridgewood, NJ – Honorable Mention

Ingredients: For Cookies: ½ cup sugar 8 Tablespoons butter 1 egg 1 teaspoon vanilla 1 1/3 cups flour ½ teaspoon baking soda ¼ teaspoon baking powder Zest from 1 lemon

For Lemon Curd: ¾ cup sugar 2 eggs 1 egg yolk ¾ cup lemon juice, preferable fresh, but bottled lemon juice works 6 Tablespoons butter, melted

Instructions: For Cookies:

1. Preheat oven to 375 ° F. Coat a mini muffin tin with butter or nonstick cooking spray.

2. In a large mixing bowl, cream butter and sugar together until fluffy. 3. Beat in egg and vanilla. 4. Add in the flour, baking soda and baking powder and mix until

combined. 5. Roll batter into twelve - 1” balls and push into the muffin tin. 6. Bake for 8-10 minutes or until golden brown. After taking these

“cookies” out of the oven, immediately press the insides of the cookies down with the backside of a spoon to make a little cup for the filling to go into each cookie. Let the cookies cool completely.

For Filling: 1. In a microwave-safe bowl, whisk together the sugar and eggs until

smooth. Add in lemon juice and butter. 2. Cook in the microwave for one minute intervals, stirring after each

minute until the mixture is thick enough to coat the back of a metal

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spoon (usually 3-5 minutes total). Remove from the microwave. If the curd is overcooked, you can spoon out the tiny pits of egg or strain the liquid through a sieve.

For Assembling: 1. Spoon about a teaspoon of lemon curd into each cookie to fill. 2. Top cookies with lemon zest. 3. Refrigerate for at least 30 minutes or until lemon curd has set. The

easiest way to get the cookies out of the pan is to use a butter knife to pop them out of the pan. Sprinkle the cookies with powdered sugar if desired.

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COOKIES: CHILD

Vanilla Confetti Cookies By Abigail Pastula, Age 6, of Toms River, NJ – 1st Place

Ingredients: 1½ cup all-purpose flour 1 teaspoon baking powder 1 teaspoon cream of tartar ½ teaspoon baking soda ¼ teaspoon salt ½ cup butter, room temperature ¾ cup granulated sugar 1 Tablespoon vanilla 1 large egg ½ cup sprinkles

Instructions: 1. In a medium-sized bowl, whisk together flour, baking powder, cream

of tartar, baking soda and salt. 2. In the bowl of an electric mixer fitted with paddle attachment, beat the

butter and sugar at medium speed until light and fluffy – about 3-4 minutes.

3. Add the vanilla and egg and beat until combined. 4. Reduce mixer speed to low and slowly add the dry ingredients into the

wet ingredients. The dough will be thick. 5. Fold in ¼ cup sprinkles. 6. Place remaining sprinkles in a bowl. Scoop up 2 Tablespoons of

dough and roll into a ball. Dip the ball into the bowl of sprinkles to cover lightly.

7. Chill the dough ball for at least 2 hours. 8. Preheat oven to 350 ° F. Line 2 baking sheets with parchment paper. 9. Transfer chilled dough balls to prepared sheets leaving about 2 inches

of space between each ball. 10.Bake until the cookies have spread and are just beginning to brown

around the edges, but are mostly pale and soft….about 8-10 minutes. 11.Let cool on pan for 5 minutes before transferring to wire rack to cool

completely.

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Fudgy Chocolate, Chocolate Chip Cookies By Maggie Raymond, Age 9, of Cliffwood Beach, NJ – 2nd Place

Ingredients