2012 Monmouth County Fair Award Winning Recipes

2012 Monmouth County Fair Award WinningRecipesBEST IN SHOW – ConsumablesBlondies for Someone SpecialBy Elizabeth Rondholz, Freehold – First PlaceIngredients:1 stick of salted butter, melted1 cup packed dark brown sugar1 teaspoon Madagascar Bourbon Vanilla1 teaspoon almond extract1 egg¼ teaspoon salt1¼ cups flour¼ cup butterscotch chipsWhite chocolate for drizzlingCookie cutter in shape of choiceInstructions:Melt the stick of butter and let cool for 5 minutes. Using a fork, beattogether the butter and sugar in a small bowl. Beat in vanilla, egg and salt.Gently stir in flour and butterscotch chips until just combined. Grease an8X8 inch pan and pour batter in. Bake in the center of a 350 ° oven for 20minutes. The top should be risen and crackled looking.Let cool completely, turn out onto a piece of waxed paper. Cut out blondieswith desired cookie cutter. Flip and drizzle with white chocolate. Enjoy!

BROWNIES: CHILDAlexa’s Delicious Brownies with SurpriseBy Alexa Quagliato – Age 11 of Neptune – First Place1/2 cup butter1 cup sugar2 eggs1 1/2 teaspoons vanilla1/3 cup unsweetened cocoa powder1/2 cup flour1/4 teaspoon salt1/4 teaspoon baking powder1 teaspoon vanilla3 tablespoons butter3 tablespoons cocoa powder3 candy barsMix all the ingredients. Grease & flour an 8 inch square pan. Place 3 candybars in center the center. Bake in 350 ° oven. Enjoy!!!

Peppermint Pattie BrowniesBy Abigail Rosenberg – Age 9 of Freehold – Second Place2 sticks butter8 ounces bittersweet chocolate, chopped4 large eggs1 cup dark brown sugar, firmly packed1 cup granulated sugar2 teaspoons vanilla½ teaspoon salt1 cup flour1 cup Peppermint Patties, cut into ¼ to ½ inch pieces1 cup dark chocolate chipsGrease a 9 X 13 inch Pyrex ® glass pan. Line it with parchment paper andgrease the parchment paper. Preheat oven to 350 ° .Melt butter and chocolate in a glass bowl in the microwave for one minute.Stir and continue microwaving for 30 second intervals until butter iscompletely melted. Let melted mixture sit for two minutes and then stiragain. If chocolate doesn’t completely melt, return to microwave for 15second intervals until chocolate is melted. Let mixture cool.With mixer on lowest speed, stir one egg into the brown sugar until sugar iscompletely dissolved. Continue with remaining eggs, one at a time, makingsure the mixture is completely dissolved before adding the next egg. Stir inthe granulated sugar followed by the vanilla and salt. Stir in cooledchocolate mixture.Fold in flour. Fold in cut-up Peppermint Patties and chocolate chips. Scrapebatter into the prepared pan and smooth the top. Bake for 30 – 35 minutesuntil brownies are set. Cool on a rack and refrigerate overnight beforecutting.

Chocoholic BrowniesBy Danielle Becker – Age 12 of Manalapan – Third Place6 ounces chocolate (bittersweet)1 ½ sticks of butter (3/4 cup)1 ¼ cups superfine sugarPinch of salt3 large eggs1 scant cup of all-purpose flour2 teaspoons vanilla extract½ cup chocolate chipsMelt butter and chocolate in the microwave or a double boiler. Stir untilsmooth. Cool slightly. Add sugar and salt to the melted chocolate. Beat theeggs in a bowl and slowly add to the mixture. Sift flour into mixture. Beatuntil smooth. Add vanilla extract and stir in chocolate chips.Bake in a 350 ° F oven (preheated) for 20 – 25 minutes in a greased 8 X 8inch pan.Chocolate Ganache Topping4 ounces chocolate2 ounces heavy creamMelt together until smooth. Add extract of your choice. (I used coffee)

BROWNIES: TEENAllergy Free BrowniesBy Nathaniel Christensen – Age 13 of Jackson – First PlaceThese Brownies are Dairy Free, Gluten Free, Nut Free, Soy Free and EggFree.1 cup of Garbanzo Fava Bean Flour¼ cup of potato starch2 tablespoons of arrowroot½ cup of unsweetened cocoa powder1 cup sugar2 teaspoons of baking powder¼ teaspoon of baking soda¼ teaspoon of xanthan gum1 teaspoon of salt½ cup of coconut oil½ cup of applesauce2 tablespoons of pure vanilla extract½ cup of hot water1 cup of vegan chocolate chipsPreheat the oven to 325 ° F. Lightly grease (using coconut oil) mini muffintins.In a medium bowl mix together the flour, potato starch, arrowroot, cocoapowder, sugar, baking powder, baking soda, xanthan gum and salt. Add the½ cup of coconut oil, applesauce, vanilla and hot water to the dryingredients. Using a rubber spatula, gently fold in the chocolate chips.Scoop the batter into the mini muffin tins. Bake brownies on the center rackfor 10 minutes, rotating after 5 minutes. Let the brownies stand in the pansfor 10 minutes. They are best when served warm!!! Makes 36

CoreoniesBy Cara Trulli & Linda Bauer– Age 14 of Freehold – First PlaceIngredients:For the Brownie Layer-10 tablespoons unsalted butter1 ¼ cups white sugar¾ cup cocoa powder½ teaspoon salt2 teaspoons vanilla extract2 large eggs½ cup AP flourFor the Oreo ® Layer-1 package of Oreos ® (regular stuffed or double stuffed)For the Cookie Dough Layer-½ cup unsalted butter (at room temperature)¼ cup brown sugar¾ cup white sugar1 egg1 ¼ teaspoon vanilla extract1 ¼ cups AP flour½ teaspoon salt½ teaspoon baking soda½ teaspoon baking powder1 cup semi-sweet chocolate chipsFor the Brownie layer: In a medium sauce pan, melt the butter over mediumhigh heat. Once the butter is melted, add the sugar and cocoa powder.Whisk to combine and remove from heat. Add the salt, vanilla and eggs andcontinuously whisk until the eggs are combined. Add the flour and continueto mix. Set batter aside.For the Cookie Dough Layer: Cream together the butter and sugars with amixer. Add the eggs and vanilla, making sure to scrape down the sides ofthe mixing bowl. Add the flour, salt, baking soda and baking powder andmix on low until everything is incorporated. Fold in the chocolate chips.Set dough aside.

Assembly:Preheat the oven to 350 ° F. Line the bottom of a 9 X 9 inch baking pan withtin foil and then spray the tin foil with a layer of baking spray. Layer thecookie dough on the bottom of a 9 X 9 inch baking pan, pressing down toform the bottom of the brownies. Layer as many Oreos ® as will fit on top ofthe cookie dough. No need to overlap. One single layer will do. Pour thebrownie batter on top of the Oreo ® layer and make sure it’s evenly layeredon top.Bake for 30-35 minutes. Test with a knife to see if the center is done. If theknife comes out clean, let the brownies rest before serving. If the knifecomes out with batter still on it, allow the brownies to bake about 5 minutesmore.

BROWNIES: ADULTBlondies for Someone SpecialBy Elizabeth Rondolz of Freehold – First Place & BEST IN SHOW1 stick of salted butter, melted1 cup packed dark brown sugar1 teaspoon Madagascar Bourbon Vanilla1 egg¼ teaspoon salt1¼ cups flour¼ cup butterscotch chipsWhite chocolate for drizzlingCookie cutter in shape of choiceMelt the stick of butter and let cool for 5 minutes. Using a fork beat togetherthe butter and sugar in a small bowl. Beat in vanilla, egg and salt. Gently,stir in flour and butterscotch chips until just combined. Grease an 8 X 8 inchpan and pour batter in. Bake in the center of a 350 ° oven for 20 minutes.The top should be risen and crackled looking.Let cool completely. Turn it out onto a piece of waxed paper. Cut outBlondies with desired cookie cutter. Flip over and drizzle with whitechocolate. Enjoy!

Cocoa Brownies with Browned Butter and WalnutsBy Susan Francese of Freehold – Second PlaceNonstick vegetable oil spray1 1/2 cup unsalted butter, cut into 1inch pieces1 1/4 cup sugar3/4 cup unsweetened cocoa powder (spoon it into cup to measure, then level)1 teaspoon vanilla extract2 large eggs, chilled1/3 cup plus 1 tablespoon unbleached all-purpose flour1 cup walnuts1/4 teaspoon salt2 teaspoons of waterPosition rack in bottom third of oven; preheat oven to 325 ° F. Line 8 X 8 X 2inch metal baking pan with foil, pressing firmly against pan sides andleaving 2-inch overhang. Coat foil with non-stick spray.Melt butter in medium saucepan over medium heat. Continue cooking untilbutter stops foaming and browned bits form at bottom of pan, stirring often,about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2teaspoons water, vanilla, and ¼ teaspoon (generous) salt. Stir to blend. Letcook 5 minutes (Mixture will still be hot.). Add eggs to hot mixture 1 at atime, beating vigorously to blend after each addition. When mixture looksthick and shiny, add flour and stir until blended. Beat vigorously 60 strokes.Stir in nuts. Transfer batter to the prepared pan.Bake brownies about 25 minutes, until a toothpick inserted into centercomes out almost clean (with a few moist crumbs attached). Cool in panplaced on a rack. Using foil overhang, lift brownies from the pan. Cut into4 strips. Cut each strip crosswise into 4 brownies, or cut into desired shape.MAKE THESE AHEAD OF TIME. These brownies can be made 2 daysahead. Store them in an airtight container at room temperature.

COOKIES: CHILDAlexa’s Special ScottiesBy Alexa Quagliato – Age 11 of Neptune – First Place1 ¼ cups flour1 teaspoon baking soda¼ teaspoon salt2 sticks margarine¾ cup brown sugar, packed¾ cup sugar2 eggs2 teaspoons vanilla3 cups oats2 cups butterscotch chipsMix ingredients. Bake in 375 ° F oven for 12 minutes.

Gianna’s Chocolate Chip Sandwich CookiesBy Gianna Quagliato – Age 7 of Neptune – Second Place2 ¼ cups flour1 teaspoon baking soda¼ teaspoon salt2 sticks margarine¾ cup brown sugar¾ cup sugar2 eggs1 ½ teaspoons vanilla2 cups chocolate chipsMix ingredients. Bake in 375 ° F oven for 9 minutes.

Double Chocolate Chip CookiesBy Noah Christensen – Age 11 of Jackson – Third Place2 sticks unsalted butter1 cup sugar1/2 cup light brown sugar1/3 cup unsweetened Dutch-process cocoa powder1 extra large egg1 teaspoon pure vanilla extract2 tablespoons whole milk1 3/4 cup all-purpose flour1/4 teaspoon baking powder1 cup semisweet chocolate chipsPreheat oven to 325 ° F.Put the butter, sugar and brown sugar in the bowl of a stand mixer. Use thepaddle attachment. Cream on low speed until the mixture is blended with nopieces of butter left.Add the cocoa, egg and vanilla. Mix on low for 1-2 minutes and then scrapedown the sides. Mix again on low speed until the mixture looks likechocolate frosting, (about 2-3 minutes). Stop and scrape, then add the milk.Paddle for 30 seconds to blend it all in.Put the flour and baking powder in a separate bowl and whisk together. Addthe dry ingredients to the wet ingredients in the mixer. Paddle on low speeduntil well-mixed, (about 1 minute). Scrape and mix for another minute onlow speed.With the mixer running on low speed, add the chocolate chips. Mix untilevenly distributed, about (1 minute).Break the dough into small pieces and make balls about the size of a golfball or a bit smaller than a golf ball. Place on 2 non-stick cookie sheets,about 2 inches apart. Bake until the cookies are flat and hot, 13-15 minutes.Makes 24 cookies!!!*You need a stand mixer to make these cookies.

COOKIES: TeenDouble Dream CookiesBy Emily Kirman – Age 13 of Freehold – First Place2 sticks butter¾ cup white sugar¾ cup dark brown sugar1 teaspoon vanilla2 eggs1 teaspoon baking sodaOne 12 ounce bag of premier white chips

“Dairy is VERY Scary!!!” Chocolate Chip CookiesBy Nathaniel Christensen – Age 13 of Jackson – Second PlaceThese cookies are Dairy Free, Gluten Free, Nut Free, soy Free and EggFree!1 cup coconut oil6 tablespoons applesauce1 teaspoon salt2 tablespoons pure vanilla extract1 ¼ cups evaporated cane juice2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour¼ cup flax meal1 teaspoon baking soda1 teaspoon xanthan gum1 cup vegan chocolate chipsPreheat oven to 325 ° F.In a medium bowl, mix together the coconut oil, applesauce, salt, vanilla andevaporated cane juice. In another medium bowl, whisk together the flour,flax meal, baking soda and xanthan gum. Using a rubber spatula, add thedry ingredients to the wet mixture and stir until a grainy dough is formed.Gently fold in the chocolate chips.Scoop the dough onto parchment-lined cookie sheets. Space the cookies 1inch apart. Bake 15 minutes, rotating them after 9 minutes. Let the cookiesstand on the cookie sheets for 10 minutes then transfer them to a wire rackand let them cool.Makes 36 cookies

COOKIES: AdultDark-Eyed SusansBy Sandy Wolfe of Howell – First PlaceDough:1 cup margarine, butter or shortening3 tablespoons sugar1 teaspoon almond extract2 cups flour½ teaspoon saltFrosting:1 cup confectioner’s sugar¼ teaspoon vanilla extract¾ teaspoon almond extract2 tablespoons bakers’ cocoa1 ½ tablespoons hot waterBlanched nutsFor the dough: Cream the shortening and sugar. Add extract, flour and salt.Mix well. Make balls 1 tablespoon in size. Place on ungreased bakingsheet. Flatten balls slightly with a flat-bottomed drinking glass. Bake in400 ° F oven 10 – 12 minutes. Don’t let the cookies brown.For the frosting: First let the cookies cool completely before frosting them.Sift sugar and cocoa into a bowl. Add hot water and the extracts. Put ¼ - ½teaspoon of frosting on each cookie and place a nut on top of that in thecenter (making the cookie look like an eyeball – hence, the name.).Yield: 3 dozen

Red Velvet CookiesBy Rose Ann Brandl of Farmingdale – Second Place1/2 cup butter1/2 cup sugar1/2 cup brown sugar1 egg1 teaspoon vanilla1 1/2 cup flour1/4 teaspoon salt1 teaspoon red food coloring1 teaspoon baking soda1/3 cup cocoa powder1/2 cup chocolate chipsCream the butter and sugars. Add egg and vanilla and beat until smooth.Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until justcombined. Fold in chocolate chips.Bake 375 ° F for 12 minutes. Yield: 12 – 15 cookies

Cardamom Cranberry Oatmeal CookiesBy Betty Soto of Brick – Second Place1 cup butter, softened1 cup sugar1 cup packed brown sugar2 eggs1 tablespoon molasses2 teaspoons vanilla extract2 cups all-purpose flour2 cups quick cooking oats1 ½ teaspoons baking soda1 teaspoon ground cinnamon1 teaspoon cardamom½ teaspoon salt1 cup dried cranberries1 cup chopped pecansIn a large bowl, cream the butter and sugars until light and fluffy. Add eggs,molasses and vanilla; beat well. Combine flour, oats, baking soda,cinnamon, cardamom and salt. Gradually add to creamed mixture. Stir indried cranberries and pecans. Drop by tablespoons, 2 inches apart, ontogreased baking sheets.Bake at 350 ° F for 9 – 10 minutes or until lightly browned. Cool 2 minutesbefore removing to a cooling rack.Yield: approximately 5 dozen cookies

Lemon Crinkle CookiesBy Nancy Villars of Port Monmouth – Third PlaceIngredients:1/2 cup butter, softened1 cup granulated sugar1/2 teaspoon vanilla extract1 whole egg1 teaspoon lemon zest1 tablespoon fresh lemon juice1/4 teaspoon salt1/4 teaspoon baking powder1/8 teaspoon baking soda1 1/2 cups all-purpose flour1/2 cups powdered sugarDirections:Preheat oven to 350 ° F. Grease light colored baking sheets with non-stickcooking spray and set aside.In a large bowl, cream butter and sugar together until light and fluffy. Whipin vanilla, egg, lemon zest and juice. Scrape sides and mix again. Slowly,stir in all dry ingredients excluding the powdered sugar, until just combined.Scrape sides of bowl and briefly mix again. Pour powdered sugar onto alarge plate. Form a heaping teaspoon of dough into a ball and roll it inpowdered sugar. Place it on a baking sheet and repeat with the remainingdough.Bake for 9 – 11 minutes or until bottoms begin to barely brown and cookieslook matte (not melty or shiny). Remove from oven and cool cookies about3 minutes before transferring to cooling rack.*If using a darker, non-stick baking tray, reduce baking time by about 2minutes.Makes 2 – 3 dozen.

Mini Black & White CookiesBy Margaret Lyons of Freehold – Honorable MentionIngredients:CookiesGlaze1 1/4 cup flour 2 cups powdered sugar1/4 teaspoon baking soda 2 tablespoons light corn syrup1/4 teaspoon salt 2 tablespoons milk1/3 cup butter (room temperature) 3 tablespoons cocoa powder1/2 cup sugar 1 tablespoon milk1 teaspoon vanilla1 teaspoon lemon zest1 egg1/2 cup sour creamCookie Directions:Heat oven to 350 ° F. Line baking sheets with parchment paper.In a medium bowl, whisk together flour, baking soda and salt.With electric mixer, beat the butter, sugar, vanilla and lemon zest in a largebowl until light and fluffy, about 3 minutes.Beat in egg.Reduce mixer to low speed and alternately add the flour mixture and sourcream, mixing until just incorporated.Drop rounded teaspoons of dough, 2-inches apart onto prepared bakingsheets. Bake 6 – 8 minutes, rotating the pans half-way through. Usetoothpick to test for doneness. Cool baking sheets 2 minutes beforeremoving cookies. Cool completely on wire racks.Glaze Directions:In a medium bowl, whisk together the powdered sugar, corn syrup and 2tablespoons milk until smooth and spreadable.Transfer 1/3 cup of the glaze to a small bowl and stir in the cocoa andremaining 1 tablespoon of milk. If necessary, add an extra ½ to 1 teaspoonof milk to make glaze spreadable.Turn cookies flat side up. Spread white glaze over half of each cookie.Once the white glaze has set, spread chocolate glaze over the other half. Letcookies stand at room temperature until set.Makes about 3 dozen

Peanut Butter Candy CookiesBy Stephen Galayda of Howell – Honorable Mention1 cup sugar1 cup packed brown sugar½ cup butter, room temperature½ cup peanut butter1 egg2 ¼ cups flour¾ teaspoon baking soda½ teaspoon baking powder¼ teaspoon saltFerraro Rocher ® CandiesBeat the butter until creamy, 2 minutes. Add the sugars. Beat for 2 moreminutes. Mix in the peanut butter and egg. Mix together the dry ingredientsof flour, baking soda, baking powder and salt. Stir the dry ingredients intothe sugar/butter mixture. Wrap peanut butter dough around Ferraro Rocher ®Candy. Roll balls in chopped hazelnuts. Preheat oven to 375 ° F. Placecookies about 3 inches apart on ungreased cookie sheet. Bake until lightbrown, 9 – 10 minutes. Cool on baking sheets for a minute. Transfer thecookies to a rack to cool completely. Drizzle cookies with melted chocolate.

Grandma Harriet’s Rolled CookiesBy Gayle Smith of Tinton Falls – Honorable Mention½ pound butter, softened¾ cup sour cream1 egg yolk2 cups flourFilling:1 cup sugar2 teaspoons cinnamon½ cup chopped walnutsYellow raisins or chocolate chipsMix sour cream and butter together. Add egg yolk and slowly add flour.Mix well. Form into 3 balls and chill for several hours. Dough can be madedays in advance and will keep well in refrigerator.When ready to bake, take one ball of dough at a time out of the refrigerator.Place it on a well-floured board and roll out to a circle, about 1/8” thick.Using a pizza cutter or sharp knife, cut in half, then quarters, then eights,etc. until you have wedges about 1 – ½ inch wide at outer edge of circle.Sprinkle dough with mixture of sugar, cinnamon and chopped nuts. Thensprinkle raisins or chocolate chips. Roll dough from widest point tonarrowest. Then roll the cookie in the sugar mixture, again. Place it on anungreased cookie sheet and bake at 350 ° F until slightly brown (about 20minutes).

BAR COOKIES: CHILDTangy Lemon BarsBy Joshua Rosenberg - Age 12 of Freehold – First PlaceCrust:16 tablespoons unsalted butter, softened½ cup powdered sugar1 teaspoon vanilla2 cups flourPreheat oven to 350 ° F. Line a 9” X 13” glass baking dish with parchmentpaper.Beat butter on medium speed until creamy. Beat in the powdered sugar andvanilla, for 2 minutes, until mixture is light. Put mixer on lowest speed andadd flour until just incorporated.Spread dough on bottom of prepared pan, smoothing with off-set spatula.Bake 20 – 25 minutes until goldenLemon Layer:4 large eggs2 cups sugar6 tablespoons lemon juice, strained1 tablespoon finely grated lemon zest (use micro-plane with small holes)Powdered sugar, for dustingWhile the crust base is baking, prepare the filling.In a large bowl, whisk eggs until just broken up. Do not over-mix. Gentlywhisk in sugar, flowed by lemon juice and zest.As soon as the crust base is baked, remove it from oven and pour the lemonmixture on top of it. Immediately return to oven. Bake for another 20 – 25minutes until crust is lightly browned and center is set, but still soft.Cool on rack and refrigerate overnight, if not serving immediately.

Apple Cloud BarsBy Samantha Dangler – Age 10 of Farmingdale – First PlaceIngredients:1 pouch oatmeal cookie mix½ cup butter2 packages cream (8 ounces each)½ cup sugar2 tablespoons flour1 teaspoon vanilla1 egg1 can (21 ounces) apple pie filling½ teaspoon cinnamonDirections:Heat oven to 350 ° F.Mix cookie mix and butter together and split it into 2 servings.Line pre-buttered pan with half of cookie mix and bake for 10 minutes. Letcool.Mix all remaining ingredients together except for the apple filling. Pourmixture over pre-baked cookie mix. Top with apple pie filling.Crumble the remaining cookie mix on top and continue baking forapproximately 35 minutes.Cool in refrigerator for 30 minutes then serve. Best kept in refrigerater.

BAR COOKIES: ADULTButter Scotch Cookie BarsBy Patricia Raymond of Aberdeen – First Place1 cup white sugar2 cups brown sugar2 eggs½ teaspoon salt½ teaspoon vanilla2 cups butterscotch chips1 cup chips1 ½ cups flourCombine all ingredients. Bake for 350 ° F for 25 – 30 minutes.

LAYER CAKE: CHILDKing Arthur Carrot CakeBy Ariana Gregorio – Age 11 of Wall – First PlaceCake Ingredients:2 cups whole wheat flour2 ½ cups of finely grated carrots1 ½ cups of granulated sugar½ cup packed light brown sugar4 large eggs½ teaspoon nutmeg1 ½ teaspoons baking powder2 teaspoons baking soda1 ½ teaspoons of salt1 ½ cups of vegetable oil2 teaspoons vanilla extract1 tablespoon ground cinnamon1 cup chopped walnuts1 cup shredded sweetened coconut1 cup raisins1 can (8 ounces) crushed pineapple, drainedPre-heat oven to 350 ° F. Grease and flour two 9-inch pans.Beat the eggs in a large mixing bowl with an electric mixer. Add the oilwhile the mixer is still running. Add the vanilla and sprinkle the sugars.You will have a thick, foamy, lemon-colored mixture. Whisk the flour,baking soda, baking powder, salt and spices in a medium bowl. Add thesedry ingredients to the eggs and oil in your mixing bowl, mixing to make asmooth batter. Add carrots, nuts, then coconut, raisins and pineapple.Pour the batter into two 9” cake pans and bake 30 – 40 minutes untiltoothpick comes clean.Frosting Ingredients:8 ounces white chocolate6 tablespoons unsalted butter2 tablespoons lemon juice½ teaspoon lemon extract2 cups confectioner’s sugar

24 ounces cream cheeseFrosting Directions:Break white chocolate into small pieces and place in a microwaveable bowlwith half the butter. Melt white chocolate in microwave at 15 – 30 secondintervals. Mix with a spoon or fork between each interval until chocolate ismelted. Add in remaining butter and mix by hand until all is thoroughlymelted. Do not overheat. Set aside. Whip cream cheese with a mixer andadd the confectioner’s sugar one cup at a time until thoroughly blended.Add lemon juice and extract to cream cheese mixture and blend all together.Add all of the white chocolate mixture to the cream cheese mixture andblend until smooth and buttery.

RING CAKE: ADULTLemon Glazed Lemon CakeBy Dan Harasty of Freehold – First PlaceBlend together:1 box yellow cake mix (dry)1 small package lemon jello¾ cup water¾ cup salad oil1 teaspoon lemon extract (or grated lemon peel)1 teaspoon orange extract (optional)Then add:4 eggs one at a time, beating well.Pour into angel food cake pan – greased and flouredBake at 350 ° F for 35 – 50 minutes. (The cake will probably require longerthan the cake box instructions.)Cool completely.Glaze:Blend:1/4 cup melted butter2 cups powdered sugar1/3 cup lemon juicePuncture top of cake with carving fork. Drizzle glaze on top of cake.

Vanilla Rich Chip CakeBy Heather Seixas of Manalapan – Second PlaceCake ingredients:1 package yellow cake mix1 package instant vanilla pudding mix1 cup sour cream½ cup vegetable oil½ cup water4 eggs1 tablespoon pure vanilla extract1 cup mini chocolate chipsCake instructions:Beat all ingredients, except chips, in a large bowl with mxer on low just tomoisten. Beat on medium 2 minutes. Stir in chips. Pour into greased andfloured 12-cup Bundt ® pan. Bake in a 350 ° F oven 50 minutes or untiltoothpick inserted in center comes out clean. Cool in pan 10 minutes. Invertcake onto wire rack. Cool completely. Drizzle Vanilla Butter Glaze (recipebelow) or sprinkle with confectioner’s sugar.Glaze:Mix: 3 tablespoons melted butter,2 ¼ cups confectioner’s sugar,2 tablespoons water and1 ½ pure vanilla extract (beat until smooth.)Let stand 3 minutes or until thickened before drizzling.

Perfect Chocolate CakeBy Vivian Becker of Manalapan – Third PlaceFor Cake:2 cups sugar1 cup oil2 eggs1 cup milk1 cup hot, strong coffee1 teaspoon vanilla extract¾ cup cocoa powder2 cups flour1 teaspoon salt2 teaspoons baking soda2 teaspoons baking powder½ cup applesauceCombine all ingredients in order. It will be liquidy. Preheat oven to 325 ° F.For Topping:4 ounces bittersweet chocolate2 ounces heavy cream½ teaspoon vanilla extractMelt together in microwave or double boiler and stir until smooth. Let it sitfor 15 minutes. Drizzle it over the cake.Melt a little extra bittersweet chocolate and drizzle it over the cake. Sprinklewith sprinkles to decorate and add a little extra crunch.

Mocha Chocolate Chip Mud Slide Pound Cake RingBy Cheri Crowl of Farmingdale – Honorable Mention10 ounces unsalted butter, softened at room temperature. Little more forthe pan.10 ¼ ounces cake flour or 11 oz. unbleached all-purpose flour and more forthe pan1 ½ teaspoons baking powder½ teaspoon baking powder1 ¾ cups granulated sugar2 large egg yolks, at room temperature3 large eggs, at room temperature2/3 cup whole milk, at room temperature1 ½ teaspoons vanilla extract4 ounces very finely chopped semisweet chocolate chips OR 2/3 cup minisemisweet chocolate chips and more for icing the cake top1 ½ teaspoons vanilla extract2 – 3 tablespoons Instant Mocha International Coffee ® mix3 tablespoons of hot tap waterPosition the rack in the center of the oven and preheat the oven to 350 ° F.Butter a 12-cup Bundt ® cake pan, dust the pan with flour, and tap out theexcess OR using a silicone pan, spray the pan with Pam ® or a vegetablespray.In a small bowl, whisk together the flour, baking powder, and salt untilevenly combined.In the bowl of a stand mixer, fit with the paddle attachment, beat the butterand the sugar at medium speed until light and fluffy, about 2 minutes.Repeat.With the mixer running on the lowest speed, add half the flour mixture andmix until combined. Add the remaining flour mixture. Mix until justcombined.Scrape the bowl one last time. Add the vanilla extract and mix at mediumspeed until the batter is smooth (20 – 30 seconds). Mix the Mocha Coffeewith 3 tablespoons of hot tap water. Incorporate that slowly into the batter.Fold in the chocolate chips.

Pour the batter into the prepared pan and spread evenly. Run a knife throughthe batter and tap the pan against the counter to dislodge the trapped air.Bake until golden brown, 43 – 48 minutes . When done, a toothpick insertedin the center should come out with only moist crumbs clinging to it.Cool in the pan for 10- 15 minutes and then invert onto a wire rack to coolcompletely.Melt chocolate chips and drizzle up and down the cake.Sprinkle desired amount of vanilla sugar crystals sprinkles to give it a dirtaffect.* Place the pan on a cookie sheet and then add the batter. Gently tap the panto release air bubbles. Cool pan on the cookie sheet. Then invert the siliconpan to remove the cake.** ¾ inch slice is 5 points on Weight Watcher’s ® guidelines.

Blueberry Coffee CakeBy Mark Galayda of Howell– Honorable Mention1 ½ cups blueberries2 eggs1 ½ cups sour cream (use divided)1 tablespoon vanilla1 ¼ cups flour½ cup sugar1 tablespoon baking powder1 teaspoon baking soda1 teaspoon saltSrueusel:¾ cup flour¾ cup sugar½ cup dark brown sugar (use divided)2 tablespoons cinnamon2 tablespoons butter1 cup pecans, choppedPreheat oven to 350 ° F. Place oven rack in lowest position and generouslybutter a Bundt ® pan.Make streusel: In small food processor, process flour, sugar, ¼ cup of thedark brown sugar and cinnamon for 15 seconds. Remove 1 ¼ cups ofmixture. Add ¼ cup dark brown sugar to it and set aside. Add cold butterand chopped pecans to mixture in food processor. Pulse 10 times and setaside.In a bowl, whisk the eggs, 1 cup sour cream and vanilla together and setaside. Mix the flour and rest of dry ingredients together until blended in amixer bowl. Add rest of sour cream and blend on low until ingredients aremoistened. Gradually add egg mixture in 3 additions, beating 20 secondsafter each addition. Increase speed and beat until batter is light and fluffy.Spread 2 cups of batter in pan and top with ½ cup blueberries. Sprinkle withhalf of sugar streusel. Repeat layers using rest of berries. Spread remainingbatter and top with pecan streusel.Bake 60 – 70 minutes or until toothpick comes out clean when inserted inthe middle. Cool on wire rack 30 minutes. Invert onto a plate and turn sostreusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.Drizzle with lemon glaze, if desired.

LOAF CAKE: ADULTEvelyn’s Blueberry Crumb CakeBy Christine Nichols of Wall – First Place3 cups flour2 cups sugar3 teaspoons baking powder1/8 teaspoon salt3 eggs1 cup whole milk3 teaspoons vanilla extract1 cup butter, slightly softened1 small container blueberries OR 1 can blueberries fully drained3 teaspoons cinnamonPreheat oven to 350 ° F.Butter and sugar a 13 X 9 inch glass pan.In a large, well, over-sized bowl, mix the flour, sugar, baking powder andsalt. Inside this bowl of dry ingredients – draw a line in the middle toseparate into two halves. Using your hands, crumb one stick of butter intoone side of the dry ingredients. The crumbs should be mostly the size ofhalf a pea. Take your time and do not over crumb. Repeat the crumbing ofthe other side. You should finish with a bowl of crumbs.Remove 1 ¼ cups of crumbs and put in a small bowl. This will be yourcake’s topping. Add the 3 teaspoons of cinnamon to this bowl. Crumb inthe cinnamon using your hands and make crumbs the size you want for thetop of your cake.In a mid-sized bowl, mix the eggs, vanilla and milk by hand.Slowly fold in 1/3 wet ingredients into the dry ingredients. NOTE: Foldingmeans slowly turning the wet ingredients into the dry. No stirring is everneeded in the preparation of this cake. Repeat two more times until all theliquid is absorbed into the dry. Gently fold in blueberries.Pour the batter into a sugared pan. Sprinkle the top with the cinnamoncrumb topping. Place onto a middle rack and bake for 35 minutes or untilthe center is fully cooked and a butter knife comes out clean.THEN: let the cake sit inside the oven for an additional 5 minutes.Remove and enjoy warm not hot.

Classic Carrot CakeBy Joseph Pittala of Freehold – Second PlaceCake:1 ¼ cups all-purpose flour¾ cup granulated sugar¾ cup vegetable oil2 teaspoons ground cinnamon1 teaspoon baking soda2 teaspoons vanilla½ teaspoon salt¼ teaspoon ground nutmeg2 eggs1 ½ cups grated or finely shredded carrotsCream cheese frosting.Preheat oven to 350 ° F.Grease the bottom and sides of a 8 or 9 inch square pan with shortening orcooking spray. In a large bowl, with electric mixer on low speed beat allingredients for 30 seconds except the carrots and cream cheese frosting.Beat on medium speed 3 minutes. Stir in carrots.Pour in pan. Bake 30 to 35 minutes or until toothpick inserted in centercomes out clean. Cool completely (about 1 hour). Frost the cake with thecream cheese frosting (recipe below). Store the frosted cake in therefrigerator.Cream Cheese Frosting:1 Three ounce package cream cheese, softened¼ cup butter or margarine, softened2 cups powdered sugar1 teaspoon vanillaIn medium bowl, beat cream cheese and butter on medium speed until theyare smooth. Gradually stir in powdered sugar and vanilla until smooth andspreadable.

Perfection Pound CakeBy Gayle Trulli of Freehold – Honorable Mention2 cups all-purpose flour or 2 ¼ cups cake flour1 teaspoon baking powder¼ teaspoon salt2 sticks unsalted butter, at room temperature1 cup sugar4 large eggs, at room temperature1 teaspoon pure vanilla extractCenter a rack in the oven and preheat the oven to 325 ° F. Butter a 9 X 5 inchloaf or 8 ½ X 4 ½ inch loaf pan. Put the pan on an insulated baking sheet oron two regular baking sheets stacked on top of the other.Whisk together the flour, baking powder and salt.Working with a stand mixer, preferably fitted with a paddle attachment, orwith a hand mixer in a large bowl, beat the butter and sugar on high speeduntil pale and fluffy, a full 5 minutes. Scrape down the bowl and beater andreduce the mixer speed to medium. Add the eggs one at a time, beating for 1to 2 minutes after each egg goes in. As you’re working, scrape down thebowl and beater often. Mix in the vanilla extract. Reduce the mixer speedto low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it,by hand with a rubber spatula. Scrape the batter into the buttered pan andsmooth the top.Put the cake into the oven to bake, and check on it after about 45 minutes. Ifit’s browning too quickly, cover it loosely with a foil tent. If you’re using a9 X 5 inch pan, you’ll need to bake the cake for 70 – 75 minutes; the smallerpan needs about 90 minutes. The cake is properly baked when a thin knifeinserted deep into the center comes out clean.Remove from the oven, transfer the pan to a rack and let rest for 30 minutes.Run a blunt knife between the cake and the sides of the pan and turn thecake out. T hen turn it right side up on the rack and cool to roomtemperature.

Peach Pound CakeBy Patricia Raymond of Aberdeen – Honorable Mention¾ cup melted butter8 ounces softened cream cheese2 cups sugar2 eggs½ teaspoon almond extract1 ½ cups of mashed peaches3 cups of flour½ teaspoon baking soda½ teaspoon baking powder½ teaspoon saltBeat butter, sugar and cream cheese together. Add eggs and extract. Addpeaches. Add baking soda, baking powder, salt and flour.Bake at 350 ° F for 50 – 60 minutes if using large loaf pan.This recipe will make 2 large pans or 6 small. The smaller loaves will take30 – 45 minutes to bake.

CUPCAKES: CHILDVanilla Strawberry CupcakesBy Ryan Colby – Age 6 of Freehold – First Place2 cups all-purpose flour2 teaspoons baking powder¼ teaspoon salt1 ¾ cups granulated sugar¾ cup butter, softened and divided3 ½ teaspoons vanilla, divided3 egg whites½ cup strawberry preserves1 package (8 ounces) cream cheese, chilled and cut into cubes2 cups powdered sugar1 – 1 ½ cups sliced, fresh strawberriesCupcake Directions:Preheat oven to 350 ° F. Lightly grease 28 standard muffin pan cups.Combine flour, baking powder and salt in medium bowl; mix well and setaside. Beat granulated sugar and ½ cup butter in large bowl with electricmixer at medium speed for 1 minute. Add milk and 1 ½ teaspoons vanilla.Beat at low speed 30 seconds. Gradually beat in flour mixture. Beat atmedium speed 2 minutes. Add egg whites. Beat 1 minute.Spoon the batter into prepared muffin cups; filling ½ full. Drop 1 teaspoonpreserves on top of the batter. Swirl the preserves into the batter with atoothpick. Bake 20 – 22 minutes or until tooth picks inserted into centerscome out clean. Cool in pans or on wire racks for 10 minutes. Removecupcakes to racks and cool completely.Frosting Directions:Process the cream cheese, remaining ¼ cup butter and remaining 2teaspoons vanilla in the food processor until just blended. Add powderedsugar. Pulse just until sugar is incorporated. Do not over-mix or frostingwill be too soft to spread. Spread frosting over cooled cupcakes. Decoratewith sliced strawberries.Makes 28 cupcakes.

Banana Split CupcakesBy Taylor Gregorio – Age 11 of Freehold – Second Place1 package (18 ¼ ounces) yellow cake mix divided1 cup water3 eggs1 cup mashed, ripe bananas1 cup chopped, drained maraschino cherries1 ½ cups miniature semisweet chocolate chips divided1 ½ cups prepared vanilla frosting1 cup marshmallow crème1 teaspoon shortening30 whole maraschino cherries, drained and patted dryPreheat oven to 350 ° F. Line 30 standard muffin pan cups with paperbacking cups.Reserve 2 tablespoons cake mix. Combine remaining cake mix, water,bananas and eggs in large bowl. Beat at low speed of electric mixer about30 seconds or until moistened. Beat at medium speed 2 minutes. Combinechopped cherries and reserved cake mix in a small bowl. Stir choppedcherry mixture and 1 cup chocolate chips into the batter.Spoon the batter into prepared muffin cups, filling 2/3 full. Bake 15 – 20minutes or until toothpicks inserted into centers come out clean. Cool in thepans on wire racks for 10 minutes. Remove cupcakes to racks. Coolcompletely.Combine frosting and marshmallow cream in medium bowl until wellblended. Frost the cupcakes.Combine the remaining ½ cup chocolate chips and shortening in a smallmicrowaveable bowl. Microwave on high for 30 – 45 seconds, stirring after30 seconds or until the mixture is smooth. Drizzle chocolate mixture overcupcakes. Place one whole cherry on top of each cupcake.Makes 30 cupcakes.

Samantha CC 1,2,3By Samantha Dangler – Age 10 of Farmingdale – Third PlaceIngredients:1 ¼ cups water13 ounces shake-n-pour chocolate cupcake mixDirections:Pour water into container. Shake hard 45 times.Pour mix into lined cupcake tinsBake for 15 – 20 minutes in a preheated 350 ° F oven.Let cool on racks. Then ice with mocha icing.

Chocolate Chip-Coconut CupcakesBy Rachel Gola – Age 12 of Jackson – Honorable MentionCupcake ingredients:1 box white cake mix1/2 cup water1/2 coconut milk1/3 vegetable oil3 large eggs1 cup semisweet coco chips1 1/2 cups shredded coconutPreheat oven to 350 ° F.In a large bowl, combine thecake mix, water, coconut milk, oil and eggs.Beat at low speed for 1 minute. Increase speed for 2 minutes. Stir inchocolate chips and coconut.Spoon the batter into muffin cups. Bake for 18 minutes.Coconut FrostingIngredients:½ cup butter½ cup coconut milk5 cups confectioner’s sugarIn bowl, beat butter and coconut milk at medium. Gradually beat inconfectioner’s sugar until smooth

Cool Cookie CupcakesBy Bryan Potter – Age 9 of Howell – Honorable Mention1 1/3 cups flour1/4 teaspoons baking soda2 teaspoons baking powder3/4 unsweetened cocoa powder1/8 teaspoon salt3 tablespoons butter, softened1 1/2 cups sugar2 eggs3/4 teaspoons vanilla1 cup milkChocolate crème cookies – crushedOreo ® CookiesPreheat oven to 350 ° F.Mix all dry ingredients. Fold in wet ingredients. Add about 10 crushedcrème cookies to batter. Bake approximately 30 minutes. Let cool 1 hour.Frost and top with remaining crushed cookies. Decorate with an Oreo ®Cookie.

Vanilla CupcakesBy Stanley Gola – Age 8 of Jackson – Honorable Mention2 1/4 cups all-purpose flour1 1/3 cups sugar3 teaspoons baking powder1/2 teaspoon salt1/2 cup shortening1 cup milk1 teaspoon vanilla2 large eggsPreheat oven to 350 ° F.Cream the shortening, milk and vanilla. Beat for 1 minute on mediumspeed. Add eggs, flour, sugar, baking powder and salt. Beat for 1 minute.Bake for 20 – 25 minutes.Icing:1 box confectioner’s sugar2 sticks butter5 tablespoons water

CUPCAKES: TEENBlueberry Cupcakes and Lemon-Vanilla IcingBy Lauren Bauer & Cara Tuli – Age 14 of Freehold – First PlaceCupcakes:12 tablespoons (1 ½ sticks) unsalted butter, at room temperature1 ½ cups sugar3 extra-large eggs, at room temperature1 ½ teaspoons pure vanilla extract8 ounces (about 1 cup) sour cream¼ cup milk2 ½ cups all-purpose flour2 teaspoons baking powder½ teaspoon baking soda½ teaspoon kosher salt2 half-pints fresh blueberries, picked through for stemsIcing:8 tablespoons butter3 ½ cups of confectioner’s sugar1 teaspoon of fresh lemon zest1 teaspoon vanilla extract2 tablespoons honeyDirections:Preheat oven to 350 ° F. In the bowl of an electric mixer fitted with thepaddle attachment, cream the butter and sugar until light and fluffy, about 5minutes. With the mixer on low speed, add the eggs 1 at a time. Then addthe vanilla, sour cream and milk. In a separate bowl, sift together the flour,baking powder, baking soda, and salt. With the mixer on low speed add theflour mixture to the butter and beat until just mixed. Fold in the blueberrieswith a spatula and be sure the batter is completely mixed. Scoop the batterinto the prepared muffin pans, filling each cup and bake for 25 – 30 minutes,until the cupcakes are lightly browned on top and a cake tester comes outclean. For the icing, combine all ingredients except for the butter into abowl and blend until smooth. In 1 cup rotations, whip in the confectioner’ssugar. Then pipe the icing on and sprinkle with lemon zest if you choose.Yield: 16 cupcakes.

Strawberry-Lime CupcakesBy Sedona Micale – Age 15 of Freehold – Second PlaceThe Cupcake:1 box of Strawberry Cake Mix3 large eggs1/3 cup of Canola oil3/4 cup of vanilla rice milk3/4 cup of water1 cup fresh cut strawberriesThe Frosting:1 can of cream cheese frosting1 can of vanilla frosting15 packets crystalized lime (add, as desired)10 drops lime juice (add, as desired)5 drops neon green food coloringThe Topping:Shaved lime zestSugarDirections:Mix cake mix, strawberries, eggs, water, rice milk and canola oil with amixer on medium speed for 2 minutes. Pour into prepared cupcake pans.Makes 2 dozen.Mix the vanilla and cream cheese frostings together with a mixer until fluffy.Add the lime powder and the food coloring. Mix. Next add the lime juice.

Marisa’s CupcakesBy Marisa Koster – Age 14 of Howell – Third Place1 cup butter1 cup cocoa powder1 pint sugar (2 cups)4 whole eggs2 teaspoons vanilla extract½ teaspoon salt1 cup all-purpose (or Finely-ground Oat) flourChopped nuts or chocolate chips are optionalPreheat oven to 350 ° F.Grease an 8 - inch square baking pan.Melt butter. Add cocoa. Stir until well-combined. Add sugar and stir untilwell-combined. Add eggs and beat into the mixture. Stir in vanilla (additionof 1 additional teaspoon vanilla, is optional), flour and salt. Be careful not tooverbeat. Add nuts, chocolate chips, etc. – or leave as is.Spread in the pan, bake for approximately 20 minutes. You want an insertedtoothpick to come out clean but you want them nice and gooey.Top with marshmallow and graham crackers.

CUPCAKES: ADULTPumpkin CupcakesBy Patricia Raymond of Aberdeen – First PlaceCupcakes:1 box spice cake mix2/3 cups sugar4 eggs1/3 cup of oil1/3 cup sour cream1 (15 ounce) can pumpkinMix cake mix, sugar, eggs, oil and sour cream. Add pumpkin. Preheat ovento 350 ° F and bake for 20 – 25 minutes. Makes 24 cupcakesFrosting:1 pinch of salt1 tablespoon of vanilla1 tablespoon meringue powder1 cup shortening4 cups powdered sugar4 tablespoons cinnamon6 – 8 tablespoons of water.Mix ingredients in order. Makes about 2 ½ cups of frosting. Frost thecupcakes.

Peanut Butter CupcakesBy Vivian Becker of Manalapan – Second PlaceCupcakes:2 cups sugar1 cup oil2 eggs1 cup milk1 cup strong coffee (hot)1 teaspoon vanilla extract¾ cup cocoa powder2 cups flour1 teaspoon salt2 teaspoons baking soda2 teaspoons baking powder½ cup applesauceCombine all ingredients. Put in cupcake tins lined with paper cups. Bakefor about 15 – 18 minutes.For Filling:Melt 4 ounces peanut butter chips4 ounces bittersweet chipsAdd 7 ounces heavy cream. Melt. Stir until smooth.Cut out center of cupcake. Put in filling. Top with melted chocolate.

Crumb Cake CupcakesBy Jennifer Miceli of Freehold – Second PlaceThe crumb topping:1 cup dark brown sugar½ cup sugar½ teaspoon salt1 ½ tablespoon cinnamon1 cup butter, melted2 ½ cups flourFor the cake:2 ½ cups flour¾ teaspoon baking powder1 teaspoon baking soda½ teaspoon salt12 tablespoons butter1 ½ cups sugar2 large eggs1 ¼ cups sour cream1 teaspoon vanillaPreheat oven to 350 ° F. Place papers into cupcake/muffin pans.To make the crumb topping, stir together both sugars, the salt, and cinnamonin a medium bowl. Add the melted butter and whisk until combined. Foldin the flour until it is absorbed and set the mixture aside.To make the cake, sift the flour, baking powder, baking soda, and salttogether into a medium bowl and set aside. In the bowl of a standing mixerfitted with the paddle attachment, cream the butter until it is completelysmooth. Scrape down the bowl and add the sugar. Beat the mixture until itstarts to look fluffy. Add the eggs, one at a time, and beat until each isincorporated. Scrape down the sides of the bowl and beat again for 30seconds. Add the sour cream and vanilla and beat until just incorporated.Add the dry ingredients in three parts, scraping down the bowl before eachaddition, beating only until it is just incorporated.To assemble, scoop the batter into the prepared pan. Use your hands toscoop up a handful of the topping and make a fist. The topping should holdtogether. Break off in chunks and drop them of the cupcake. Repeat untilyou’ve used all of the topping. The layer of topping will be thick.

Bake the cakes for 25 – 30 minutes, or until a tester inserted in the middlecomes out clean. Rotate the pan twice during the baking process. Cool theentire pan on a wire rack for about 30 minutes before serving.

BISCUITS (SWEET): ADULTChocolate Bubble BiscuitsBy Felicia Moran of Howell – First Place2 cups all-purpose flour3/4 cup sugar, divided4 teaspoons baking powder1/2 teaspoon salt2/3 cup butter, dividedOne 6-ounce package (1 cup) semi-sweet morsels2/3 cup milk1 teaspoon cinnamonIn a large bowl, combine flour, ¼ cup sugar, baking powder and salt. Usingpastry blender or 2 knives, cut in 1/3 cup butter until mixture resemblescoarse crumbs. Stir in chocolate morsels. Add milk. Stir until the doughholds a shape. On the floured board, knead dough lightly. Roll dough into16 balls.Preheat oven to 375 ° F.In a small saucepan, melt remaining 1/3 cup butter. Pour ½ of the meltedbutter into an 8-inch square baking pan. In a cup combine the remaining ½cup of sugar and cinnamon. Sprinkle 1/3 of the cinnamon/sugar mixtureover butter in baking pan. Place dough balls in a single layer in the pan.Brush with remaining melted butter. Sprinkle with remainingcinnamon/sugar mixture.Bake for 30 minutes. Cool 10 minutes. Remove from pan.Tastes great when served warm!

BISCUITS (SAVORY): ADULTSavory Buttermilk Biscuits with PernodBy Jill Lynch of Atlantic Highlands – First Place2 cups all-purpose flour1 tablespoon baking powder¾ teaspoon salt½ teaspoon baking soda5 tablespoons chilled vegetable shortening1 cup buttermilk1 tablespoon Pernod ®2 tablespoons fresh thyme, minced1 tablespoon fresh rosemary, minced.Preheat oven to 425 ° F.Sift together flour, baking powder and baking soda in a bowl. “Add salt,thyme and rosemary and stir to distribute herbs evenly in flour. Cut inshortening with a pastry blender until it is the size of peas. Add the Pernod ®to the buttermilk. Add buttermilk/ Pernod ® mixture to the flour mixture andtoss with a fork until the dough just holds together. Turn the dough onto afloured surface and form into a disk. Knead lightly only a few times untilsmooth. Pat dough to a ¾ inch thickness and cut with a biscuit cutter or aglass dipped in flour. Place biscuits 2 inches apart on an ungreased bakingsheet. Gather the trimmings and keep cutting until done. Bake about 12 –15 minutes until golden brown.Makes 12

MUFFINS: CHILDBanana and Cinnamon Chocolate Chip MuffinsBy Emma Westgate – Age 12 of Little Silver – First Place½ cup sugar1 stick unsalted butter1 ¼ cups flour1 tablespoon baking powder1 teaspoon salt2 overripe bananas1 tablespoon cinnamon3 eggs½ cup semi-sweet chocolate chips1 tablespoon of Chobani ® lemon non-fat Greek yogurt.

Oat Garden Chip MuffinsBy JonAnthony Dangler – Age 12 of Farmingdale – Second PlaceIngredients:1 package Jiffy Oatmeal Muffin Mix1 egg1/3 cup milkShredded zucchini (from your garden)48 chocolate chips (4 per muffin)Extra quick dry oatmeal mix ….to be added if needed to thicken batter.Directions:Mix muffin mix, milk and egg together. Add desired amount of shreddedzucchini and fold in.*If batter is too watery because of zucchini, slowly add the extra dryoatmeal mix to the desired thickness of batter.Pour the mixture into lined muffin tins. Then add 4 chocolate chips to eachmuffin. Mix the chips in with a butter knife.Bake in a 350 ° F oven for approximately 15 minutes. Cool on racks. Enjoy!

MUFFINS: ADULTBlueberry MuffinsBy Jeanne Mauritzen of Homdel – First PlacePreheat oven to 375 ° F½ cup butter1 cup sugar2 eggs2 cups flour2 teaspoons baking powder1 teaspoon vanilla½ cup milk2 cups blueberries1 Tablespoon granulated or sprinkling sugarCream the butter and sugar. Add eggs and beat well. Combine all dryingredients in a small bowl. Add vanilla to the milk. Alternately add the dryingredients with the milk mixture. Gently stir in the blueberries. Spoon intomuffin tins and top with sugar. Bake 20 minutes.

Lemon Poppy Seed MuffinsBy Gayle Trulli of Freehold – Second PlaceFor the muffins:2/3 cup sugarGrated zest and juice of a lemon2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt3/4 cup sour cream2 large eggs1 teaspoon pure vanilla extract1 stick unsalted butter, melted and cooled2 tablespoon poppy seedsFor the icing:1 cup confectioner’s sugar sifted2-3 tablespoons fresh lemon juiceCenter a rack in the oven and preheat the oven to 400 ° F. Butter or spray the12 molds in a regular-sized muffin pan or fit the molds with paper muffincups. Alternatively, use a silicone muffin pan, which needs neither greasingnor paper cups. Place the muffin pan on a baking sheet.In a large bowl, rub the sugar and lemon zest together with your fingertipsuntil the sugar is moist and the fragrance of lemon is strong. Whisk in theflour, baking powder, baking soda and salt. In a large, glass measuring cupor another bowl, whisk the sour cream, eggs, vanilla, lemon juice and meltedbutter together until well blended. Pour the liquid ingredients over the dryingredients and, with the whisk or a rubber spatula, gently but quickly stir toblend. Don’t worry about being thorough – a few lumps are better thanover-mixing the batter. Stir in the poppy seeds. Divide the batter evenlyamong the muffin cups.Bake for 18 – 20 minutes, or until the tops are golden and a thin knifeinserted into the center of the muffins comes out clean. Transfer the pan to arack and cool for 5 minutes before carefully removing each muffin from itsmold. Cool the muffins completely on the rack before icing them.

Vegan Carrot Spice MuffinsBy Donna Baginsky of Eatontown – Third PlaceDry Ingredients:1 3/4 cups white whole wheat flour1/4 cup natural sugar (Florida Crystals ® )1 tablespoon ground flax seed1 teaspoon baking powder1 teaspoon baking soda1 teaspoon cinnamon¾ teaspoon ginger1/8 teaspoon cloves1/2 teaspoon saltWet Ingredients:1/3 cup agave nectar1/3 cup unsweetened apple sauce1/2 cup vanilla soy yogurt1/4 cup orange juice1 teaspoon vanilla1 1/2 cup shredded carrots1/3 cup raisinsPreheat oven to 400 ° F. Line muffin pan with liners.Mix together all the dry ingredients in a large bowl. In a small bowl,combine the liquid ingredients. Add the liquid to the dry and mix just longenough to combine. Add carrots and raisins. Stir to combine.Spoon the batter into the muffin cups. Batter will be very thick.Bake for 15 – 20 minutes, until a toothpick comes out clean.Makes 12 muffins

Mango MuffinsBy Katelyn Haggar of Freehold – Honorable MentionIngredients:2 cups flour1 cup white sugar2 teaspoons ground cinnamon2 teaspoons baking soda½ teaspoon salt3 medium eggs¾ cup vegetable oil1 ½ tablespoons lime juice2 cups diced mango½ cup mashed banana¾ cup raisins¾ cup chopped walnutsDirections:Pre-heat the oven to 350 ° F. Grease 18 average-size muffin cups or linethem with paper baking cups.Combine flour, sugar, baking soda, cinnamon and salt together in a largebowl.Then combine the eggs, lime juice and oil in a medium-sized bowl. Add tothe dry ingredients.Mix in mango, banana, raisins and nuts.Fill muffin cups ¾ full. Bake for 20 – 25 minutes, or until a toothpickinserted in the center comes out clean. Cool on the rack for 5 minutes, storeat room temperature.

YEAST BREAD OR ROLLS: CHILDDani’s Favorite BreadBy Danielle Becker Age 12 of Manalapan – Honorable Mention1 pound white bread flour1 teaspoon salt1 x ¼ envelope easy-blend yeast1 tablespoon vegetable oil1½ cup warm water2 tablespoons flour for dusting1 egg - beaten for glazingOptional: sesame or poppy seeds to decorateMix flour, salt and yeast in a bowl. Add the oil and water. Stir to form asoft dough.Kneed the dough for 5 – 10 minutes.Let the dough sit for an hour until double in size.Shape as desired.Bake in 375 ° F oven until brown. To test for doneness, tap on top of bread.It should have a hollow sound.

YEAST BREAD OR ROLLS: ADULTChallah 1By Gayle Trulli of Freehold – Honorable MentionIngredients:2 ½ cups warm water (110 ° F/45 ° C)1 tablespoon active, dry yeast½ cup honey4 tablespoons vegetable oil3 eggs1 tablespoon salt8 cups unbleached all-purpose flour1 tablespoon poppy seeds (optional)Directions:In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2eggs and salt. Add the flour one cup at a time, beating after each addition,graduating to kneading with hands as dough thickens. Knead until smoothand elastic and no longer sticky, adding flour as needed. Cover with a damp,clean cloth and let rise for 1 ½ hours or until dough has doubled in bulk.Punch down the risen dough and turn it out onto a floured board. Divide inhalf and knead each half for five minutes or so, adding flour as needed tokeep from getting sticky. Divide each half into thirds and roll into a longsnake about 1 ½ inches in diameter. Pinch the ends of the three snakestogether firmly and braid from middle. Either leave as braid or form into around braided loaf by bringing ends together, curving braid into a circle.Pinch ends together. Grease two baking trays and place finished braid orround on each. Cover with a towel and let rise about one hour.Preheat oven to 375 ° F (190 ° C).Beat the remaining egg and brush a generous amount over each braid.Sprinkle with poppy seeds, if desired.Bake at 375 ° F (190 ° C) for about 40 minutes. Bread should have a nicehollow sound when thumped on the bottom. Cool on a rack for at least onehour before slicing.

QUICK BREADS, SWEET: CHILDPumpkin BreadBy Olivia Talian Age 10 of Allentown – First Place1 ¾ cups flour¼ cups baking powder1 teaspoon baking soda1 ½ cups sugar½ teaspoon salt½ teaspoon cloves½ teaspoon nutmeg1 teaspoon cinnamon½ cup raisins2 eggs1 cup pumpkin½ cup water½ cup oilBake 350 ° F for 40 minutes.

QUICK BREADS, SWEET: TEENPear BreadBy Maria Gregoria Age 13 of Wall – First PlaceIngredients:3 cups all-purpose flour1 cup vegetable oil2 cups granulated sugar3 large eggs½ teaspoon nutmeg1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt2 teaspoons vanilla extract1 tablespoon ground cinnamon1 cup chopped pecans2 ½ cups pears – peeled, cored and choppedDirections:Preheat oven to 350 ° F. Grease the panIn a large bowl, combine oil, sugar and eggs. Beat well. Stir in pears,pecans and vanilla. In another bowl, combine flour, baking soda, bakingpowder, salt, cinnamon and nutmeg. Stir dry ingredients into the pearmixture. Mix well. Pour batter into prepared pan.Bake in preheated oven for at least 60 minutes or until a toothpick comes outclean. Allow bread to cool for at least 10 minutes before turning it out ontoa wire rack to cool completely.

Banana BreadBy Cara Trulli and Linda Bauer Age 14 of Freehold – Second PlaceIngredients:1 cup granulated sugar8 tablespoons (1 stick) unsalted butter, room temperature2 large eggs3 ripe bananas½ teaspoon of vanilla extract¼ teaspoon of banana extract1 tablespoon milk1 teaspoon ground cinnamon2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon saltDirections:Preheat oven to 325 ° F. Butter a 9 x 5 x 3 inch loaf pan.Cream the sugar and butter in a large mixing bowl until light and fluffy.Add the eggs, one at a time, beating well after each addition.Mix together the vanilla extract, banana extract, milk, bananas and groundcinnamon.In another bowl, mix together the flour, baking powder, baking soda andsalt.Add the banana mixture to the creamed mixture and stir until combined.Add dry ingredients, mixing just until flour disappears.Pour the batter into the prepared pan and bake 1 hour 10 minutes, until atoothpick inserted in the center comes out clean. Set aside to cool on a rackfor 15 minutes. Remove bread from pan. Invert onto a rack nd coolcompletely before slicing.

Banana BreadBy Colleen Barr Age 16 of Hazlet – Third Place1 cup sugar½ cup shortening2 eggs3 bananas, crushed2 cups flour1 teaspoon baking soda½ teaspoon saltNuts, if desiredPreheat oven to 350 ° F.Cream together the sugar and shortening. Beat eggs and add with bananas.Add with sugar and shortening. Mix dry, sifted ingredients ½ at a time intocreamed ingredients. Bake in a greased pan for 1 hour. Recipe makes 1loaf.You can make muffins by greasing a muffin pan or line it with muffin cupsand fill cups ½ of the way. Bake at 325 ° F for 20 minutes or until goldenbrown.

QUICK BREADS, SWEET: ADULTZucchini Bread with Dried Cranberries and Vanilla Bean GlazeBy Gayle Trulli of Freehold – First PlaceIngredients-For the bread:1 stick unsalted butter, melted and cooled (or ½ cup vegetable oil)1¼ cups all-purpose flour¾ cup granulated sugar1 teaspoon baking powder1 teaspoon salt½ teaspoon baking soda½ teaspoon ground cinnamon½ teaspoon grated nutmeg1 cup dried cranberries2 large eggs½ cup plain yogurt or sour cream1 teaspoon vanilla extract1 teaspoon grated orange zest (optional)1 cup shredded zucchini, squeezed dryFor the glaze:1 cup confectioner’s sugar1 tablespoon milk1 vanilla bean, split lengthwise and seeds scrapedDirections:Preheat oven to 350 ° F. Lightly butter one 9 X 5 inch loaf pan or three 6 X 3inch mini pans. Whisk the flour, granulated sugar, baking powder, salt,baking soda, cinnamon and nutmeg in a large bowl. Add the driedcranberries. Whisk the eggs, melted butter, yogurt, vanilla and orange zestin a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixtureinto the flour mixture until just combined . Spread the batter in the preparedpan. Bake until a toothpick inserted into the center comes out clean, about55 minutes for a loaf or 35 – 40 minutes for mini loaves. Cool 30 minutes inthe pan on a rack, then turn out onto the rack to cool completely. To makethe glaze, whisk the confectioner’s sugar, milk, and vanilla seed in a bowl.Pour over the cooled zucchini bread and let set 15 – 20 minutes.

Pumpkin Chocolate Chip BreadBy Robin Kleschinsky of Freehold – Second PlaceBread:½ cup butter or margarine softened1 cup sugar2 eggs1 ¼ cups canned pumpkin2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon ground nutmeg½ teaspoon pumpkin pie spice¼ teaspoon ground cloves¼ teaspoon ground ginger¼ cup chocolate chips¼ cup chopped walnutsGlaze:1 tablespoon heavy cream½ cup confectioner’s sugarDirections:Preheat oven to 350 ° FIn a large mixing bowl, cream butter. Gradually add sugar, eggs andpumpkin. Combine dry ingredients. Stir them into creamed mixture andblend well. Stir in chocolate chips and nuts. Pour into a greased and floured9 x 5 inch loaf pan. Bake at 350 ° F for 45 – 50 minutes or until loaf test isdone. Cool on a wire rack. Combine glaze ingredients and drizzle over thecooled bread. Yield: 1 loaf

Chocolate Chip Coffee CakeBy Dan Harasty of Freehold – Third PlaceCream:½ cup butter1 cup sugarThen beat in:2 eggs, one at a timeUntil well blended. Then beat in:1 cup sour cream1 teaspoon vanillaStir together:2 cups flour1 ½ teaspoon baking powder1 teaspoon baking sodaAdd to batter and beat on medium 2 or 3 minutes. Batter will be fluffy –nearly like stiff whipped cream.Prepare pan with grease and flour (Can be 9 X 13; 8 X 8; or a pair of loafpans.)Prepare cinnamon mixture:½ cup sugar1 ½ teaspoons cinnamonAlso have available:Chocolate chips – about ¾ bagSpread half the batter in bottom of pan. Sprinkle on half the cinnamonmixture, then about ¾ cup of chocolate (enough so that about half the visiblebatter is covered with chips).Spread the remaining batter on top. Sprinkle with remaining cinnamonmixture, and more chips.Bake 30 minutes at 350 ° F.

Banana BreadBy Janet Myer of Matawan – Honorable Mention½ cup butter1 ¼ cups sugar2 eggs1 teaspoon baking soda4 tablespoons sour cream1 teaspoon vanilla1½ cups flour¼ teaspoon salt1 cup ripe bananasBake in 8” or 9” tube pan sprayed with Pam ® . Bake 350 ° F for 40 minutes.

Chocolate Chip Zucchini BreadBy Betty Soto of Brick – Honorable Mention3 cups all-purpose flour½ teaspoon baking soda1 teaspoon salt½ teaspoon ground cinnamon½ teaspoon nutmeg1 teaspoon baking soda3 eggs2 cups sugar1 cup vegetable oil2 teaspoons vanilla extract2 cups grated zucchini1 cup chopped pecans1 cup semisweet chocolate chips1 tablespoon orange zestPreheat oven to 350 ° F. Grease (2) 9 X 5 inch loaf pans.Sift together flour, baking powder, salt, spices and baking soda.In a large bowl, beat eggs until light and fluffy. Add sugar and continuebeating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolatechips and orange zest. Stir in sifted ingredients. Pour into prepared loafpans.Bake for 50 minutes or until a toothpick inserted in the middle comes outclean. Remove loaves from pan and cool. Chill before slicing.

Cranberry Nut BreadBy Felicia Moran of Howell – Honorable Mention2 cups all-purpose flour1/2 cup sugar1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup milk1/3 cup butter2 teaspoons vinegar1 teaspoon grated orange rind1 egg1 cup semi-sweet chocolate morsels1 cup chopped cranberries1/2 cup chopped walnutsPreheat oven to 350 ° F. In a large bowl, combine flour, sugar, bakingpowder, baking soda, and salt. Add milk, butter, vinegar, orange rind andegg. Mix well. Stir in semi-sweet chocolate morsels, cranberries andwalnuts. Spoon the batter into a greased and floured 9 X 5 X 3-inch loafpan.Bake at 350 ° F for 55 – 60 minutes. Cool 10 minutes. Remove from pan.Cool completely on wire rack. Sprinkle with confectioners’ sugar.

QUICK BREADS, SAVORY: ADULTCheddar Asian Beer BreadBy Maureen Wagner of Howell – First Place3 cups self-rising flour2 tablespoons white sugar1 tablespoon agave nectar1 teaspoon onion powder1 teaspoon salt1 (12 fluid ounces) can beer, room temperature4 ounces cheddar cheese, shredded1 Vidalia onion, chopped and sautéed3 tablespoons butter, melted1 teaspoon dill, driedPreheat oven to 350 ° F. Lightly grease a loaf pan.In a large bowl, stir together the flour, sugar, onion powder, dill weed andsalt. Saute onions in remaining butter. Pour in the sautéed onions, cheeseand beer. Stir as lightly as possible so as not to deflate the beer.Pour into that lightly-greased loaf pan and bake for 45 – 60 minutes, or untilthe top springs back when lightly touched.

Irish Soda BreadBy Michael Waldron of Millstone Township – Second Place4 cups sifted flour1 cup sugar1 teaspoon salt1 teaspoon baking soda3/4 cup butter1 1/3 cups buttermilk1 cup raisins1 tablespoon caraway seedsPreheat oven to 350 ° F.Sift dry ingredients together. Cut butter in dry mixture with pastry cutter.Add milk. Mix well (it will stick to your fingers). Add raisins and carawayseeds. Mix all together. Take it and form 2 round loaves. Bake for 45minutes.

SWEET BUNS: ADULTCinnamon BunsBy Jennifer Miceli of Freehold – Second Place2 envelopes dry yeast¼ cup warm water1 pinch of sugar1 ½ cups plain yogurt3 tablespoons sugar1 teaspoon salt½ teaspoon baking soda½ cup vegetable oil4 ½ cups flourFilling:1/3 cup butter, melted1 1/4 cups dark brown sugar1 tablespoons cinnamonProof yeast – add water and pinch of sugar in a large bowl. Heat the yogurtuntil barely lukewarm. Add to the proofed yeast. Stir in the 3 tablespoonssugar, salt, soda, oil and flour. Turn out onto a lightly floured surface andknead 10-12 times. Put back in the bowl. Cover bowl and let the dough rest15 minutes in a warm area of the kitchen.Turn the risen dough onto a lightly-floured surface. Roll it into a 10” X 18”rectangle. Combine melted butter, brown sugar and cinnamon in a smallbowl. Spread over top of dough.Starting with the long side, roll up the dough like a pinwheel. Cut into 1”slices. Place cut side up, on a lightly greased baking sheet, about 1” apart.Preheat oven to 400 ° F. Let the pinwheels rise 30 minutes. Bake for 10 – 12minutes or until a deep golden brown.

SINGLE CRUST PIE: CHILDBonnie’s Apple CobblerBy Bonnie Lynch – Age 9 of Atlantic Highlands – Honorable Mention2 cups thinly sliced, peeled, cored apples (Fuji)1/2 cup dark brown sugar1/8 teaspoon almond extract1/8 teaspoon vanilla extract1 teaspoon apple pie spice1 1/2 cups flour3 teaspoons baking powder3 tablespoons sugar1/2 teaspoon salt1/3 cup shortening1/2 cup milk1 egg, well beatenPreheat oven to 400 ° F.Arrange the apples in the bottom of a greased 8-inch square baking pan.Combine the brown sugar, almond extract, vanilla extract, apple pie spiceand sprinkle over the apples.Place the pan into the oven.Sift together the flour, baking powder, and one teaspoon of the sugar and thesalt. With your fingers or a pastry blender, blend the shortening into theflour mixture until it resembles coarse oatmeal. Add the milk and egg andmix just enough to moisten. Spread the dough over the hot apples. Sprinklewith the remaining sugar and bake 35 – 40 minutes.6 – 8 servings.

SINGLE CRUST PIE: TEENPeach PieBy Emily Kirman – Age 13 of Freehold – Third PlaceCrust:Pillsbury pie crustFilling:4 cups sliced skinned peaches1/2 cup powdered sugar1/2 teaspoon cinnamon1/3 cup all-purpose flourTopping:3/4 cup all-purpose flour1/2 cup brown sugar1/2 teaspoon cinnamon1/3 cup butter, melted

DOUBLE CRUST PIE: CHILDApple PieBy Rachel Gola – Age 12 of Jackson – Honorable MentionPie Crust:3 cups flour½ teaspoon salt1 ½ cups shortening1 egg, beaten5 tablespoons water1 teaspoon vinegarAdd salt to flour and add to shortening. Mix egg, water and vinegar. Add toflour mixture. Roll this into 9 inch pie crusts.Filling:6 large apples1 cup large green grapes2 tablespoons tapioca¾ cup sugar½ teaspoon cinnamon¼ teaspoon nutmegBake at 350 ° F for 1 hour

DOUBLE CRUST PIE: ADULTPeach Blueberry PieBy Loraine Gola of Manchester –First PlaceCrust:3 cups flour½ teaspoon salt1 ½ cups of butter1 egg, beaten5 tablespoons water1 teaspoon vinegarAdd flour and salt, then butter. Mix in egg, vinegar and water. Make 2discs. Refrigerate 1 hourFilling:6 cups peaches, sliced1 cup blueberries2 tablespoons tapioca2 tablespoons bourbon1 cup sugar1 teaspoon cinnamonRaspberry JamShredded coconutGently toss and place in pie crust. Top with second crust. Bake 1 hour and15 minutes in a 350 ° F oven. Drizzle with raspberry jam topped withcoconut.

Cherry PieBy Mindy Iannelli of Freehold – Second PlacePie Crust:2 cups flour1 cup butter6 Tablespoons iced waterFilling:2 cans tart cherries3 teaspoons cornstarch2/3 cup sugarInstructions:Pulse the flour and butter in food processor until pea-sized. Add water,pulsing, 1 tablespoon at a time until if forms a ball. Roll into 2 crusts.Use juice from 1can of cherries and mix it with the sugar and cornstarch.Cover over medium heat until thickened. Add cherries. Mix and pour intocrust. Cover with top crust. Bake at 400 ° F for 30 minutes.

Tart Cherry PieBy Caroline Ditullio of Cranford – Third PlaceCrust:2.5 cups flour12.0 tablespoons butter8.0 tablespoons lard2.0 tablespoons sugar0.5 cup vodka – coldCombine flour, butter, lard and sugar in a food processor till well mixed. Ina bowl add mixture and vodka and knead until dough is stiff. Chill doughovernight.Filling:5.0 cups tart cherries – rinsed and pitted1.3 cups sugar3.0 tablespoons tapioca0.5 teaspoons cinnamon0.5 teaspoon almond extractLemon zest1.0 tablespoon butterMix all ingredients except the butter. Pour the filling into the rolled out piecrust. Dot with the butter.Cook for 50 minutes at 400 ° F. Cool for 2 hours.

Blueberry PieBy Frank Ditullio of Cranford – Honorable MentionCrust:2.5 cups flour12.0 tablespoons butter8.0 tablespoons lard2.0 tablespoons sugar0.5 cup vodka – coldCombine flour, butter, lard and sugar in a food processor till well mixed. Ina bowl add mixture and vodka and knead until dough is stiff. Chill doughovernight.Filling:6 cups fresh blueberries1 cup sugar3 tablespoons tapioca2 tablespoons LimoncelloLemon zest1 Tablespoon butterMix all ingredients except the butter. Pour the filling into rolled out piecrust. Dot with butter.Cook for 50 minutes at 400 ° F. Cool for 2 hours.

TARTS: ADULTPecan Pie TartsBy Jackie Galayda of Howell – Second PlaceIngredients:1/2 cup butter, softened1/2 cup sugar1 egg1 teaspoon almond extract1 3/4 cups flour1 cup powdered sugar1/2 cup butter1/3 cup corn syrup1 cup chopped pecans36 pecan halves1/2 cup milk chocolate chipsPreparation:Preheat oven to 400 ° F.In a large bowl, combine ½ cup butter, sugar, egg and almond extract andbeat well. Stir in flour until crumbly. Press one tablespoon of this mixtureinto bottom and up sides of mini muffin tines. Bake at 400 ° F for 7 – 10minutes until very light gold.While crusts are baking, combine powdered sugar, ½ cup butter and cornsyrup in medium saucepan over medium heat. Cook, stirring frequently,until mixture comes to a full boil. Remove from heat and stir in choppedpecans.Spoon this mixture into the baked shells and top each with a pecan half.Bake 5 minutes longer until set.

DECORATED CAKE: CHILDKaitlyn Potter Age 12 of Howell – First PlaceDanielle Becker Age 12 of Manalapan – Second PlaceShaena Harasty Age 11 of Freehold – Honorable MentionDECORATED CAKE: TEENColleen Barr Age 16 of Hazlet – First PlaceDECORATED CAKE: ADULTVivian Becker of Manalapan – First PlaceJaclyn Campis of Homdel – Second Place