2015 Monmouth County Fair Award Winning Recipes LAYER CAKE

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2015 Monmouth County Fair Award Winning Recipes BEST IN SHOW – Consumables -ADULT- LAYER CAKE: ADULT Coconut Cake with Lemon Curd Filling and Marshmallow Frosting By Angela Tolas - of Hazlet – First Place

Ingredients for Cake: 5 egg whites ½ cup whole milk 1 Tablespoon coconut flavoring 3 cups cake flour 2 1/3 cups sugar 4 ½ teaspoons baking powder ½ teaspoon salt 1 cup butter 1 cup unsweetened coconut milk

Ingredients for Lemon Curd: 3 large egg yolks Zest of ½ lemon ¼ cup lemon juice 6 Tablespoons sugar 4 Tablespoons unsalted butter (cut into pieces)

Ingredients for Frosting: 4 egg whites 1 cup sugar ¼ teaspoon cream of tartar 1 teaspoon vanilla extract

Instructions for Cake: 1. Preheat oven to 350 º F. Spray 3 6”- cake pans. 2. Whisk 5 egg whites, ½ cup whole milk and 1 Tablespoon coconut flavoring in a stand mixer with the paddle attachment.

3. Mix 3 cups cake flour, 2 1/3 cups sugar, 4 ½ teaspoons baking powder and ½ teaspoon salt. 4. Add room temperature, unsalted 1 cup butter and 1 cup unsweetened coconut milk on low speed until moistened. Then increase speed to medium for about 2 minutes until fluffy, scraping down bowl as you go. 5. Add the egg white mixture in 3 additions, scraping down bowl. Do not overmix. 6. Pour into pans evenly and bake for 30-45 minutes, checking after 30 minutes.

Instructions for Lemon Curd: 1. Mix 3 large egg yolks, zest of ½ lemon, ¼ cup lemon juice, 6 Tablespoons sugar, 4 Tablespoons unsalted butter (cut into pieces). 2. Whisk over double boiler constantly stirring until mixture is thick enough to coat back of wooden spoon (5 – 7 minutes). This can be done ahead of time and kept in the fridge for a couple of days.

Instructions for Frosting: 1. Place 4 large egg whites, 1 cup sugar, ¼ teaspoon cream of tartar, 1 teaspoon vanilla extract in an electric mixer bowl. Then place it over saucepan with simmering water (not touching water). 2. Whisk constantly until sugar is dissolved and whites are warm to the touch…about 3-4 minutes. 3. Transfer to electric mixer with whisk attachment immediately beating on low speed, gradually increasing to high, until stiff, glossy peaks form about 5 – 7 minutes. Add vanilla and mix until combined. Use immediately.

CUPCAKES: CHILD Pancake Breakfast Cupcake By Jake Williams – Age 11 of Point Pleasant – Third Place

Ingredients for cupcakes: ½ box of Duncan Hines ® Butter Golden Cake Mix 1 cup pancake mix ½ teaspoon vanilla 2 large eggs 3 ½ /tablespoons butter 1 cup water

Ingredients for Maple Buttercream Frosting: 1 stick of unsalted butter ½ cup powdered sugar ½ cup maple syrup 1 teaspoon vanilla ¼ teaspoon salt Bacon bits - crumbled

Instructions for cupcakes: 1. Sift together the pancake mix and the cake mix. 2. Put the water, vanilla, eggs and butter in the dry ingredient mixture,. 3. Mix all the ingredients together with an electric mixer 4. Put the batter in a cupcake pan and bake it for 18 – 21 minutes.

Instructions for frosting: 1. Mix all the ingredients on low for 1 minute. 2. Then mix for 5 minutes on high or until it is light or whipped. 3. Sprinkle little pieces of bacon on top of each frosted cupcake.

No oven temperature was submitted with this recipe

Giana’s Happy-Face Vanilla Cupcakes By Giana Quagliato – Age 10 of Neptune – Honorable Mention

Ingredients for cupcakes: 2 cups flour ½ teaspoon salt 2 teaspoons baking powder ½ cup butter ¾ cup sugar 2 eggs 1 cup milk 1 teaspoon vanilla

Instructions for cupcakes: 1. Preheat oven to 375 º F or 170 º C. 2. Line muffin cups with papers. 3. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. 4. Add flour (mixed with baking powder and salt) alternating with milk. Beat well. 5. Stir in vanilla. 6. Divide evenly among pans and bake for 18 minutes. Let cool in pans.

CUPCAKES: TEEN Cherry Lime Cupcakes By Jon Anthony Dangler – Age 15 of Farmingdale – Third Place

Ingredients for cupcakes: 3 cups all-purpose flour ½ teaspoon salt 3 cups granulated sugar 1 ½ cups (3 sticks) unsalted butter, room temperature 1 Tablespoon fresh-grated lime zest 5 large eggs, room temperature ¾ cup Cherry 7-Up ® (or regular 7-Up ® and maraschino cherry juice) 2 (10 ounce) jars maraschino cherries, drained

Instructions for cupcakes: 1. Preheat oven to 325 º F 2. Butter & flour a 12 cupcake Bundt cupcake pan 3. Combine butter and sugar. 4. Add lime zest 5. Beat in eggs, one at a time 6. Add flour mixture 1/3 at a time, alternating with 7-Up ® 7. Add remaining cherries. 8. Pour batter into prepared cupcake pan or prepared Bundt pan. 9. Bake until done, 18 – 21 minutes if making cupcakes or 1 hour 15 minutes if using bund pan. 10. Place on wire rack to cool for 20 minutes.

CUPCAKES: ADULT Hamburger Cupcakes By Karla Cusano – of Oakhurst – First Place

Ingredients for cupcakes: 1 box Duncan Hines ® Classic Butter Golden Cake Mix 3 large eggs ½ cup milk ½ cup canola or vegetable oil Brown food coloring

Instructions for cupcakes: 1. Preheat oven to 350 º F. 2. Spray muffin pans with non-stick cooking spray with flour. 3. In a large bowl, blend cake mix, milk, oil, and eggs at a low speed. 4. Beat blended ingredients on medium speed for 4 minutes. 5. Pour approximately 1/3 of the batter into another bowl and color this with brown food coloring. 6. Fill 24 wells for the “bun” part of the cupcake with a heaping tablespoon of original batter. 7. Fill 24 wells for the “hamburger” part of the cupcake with a heaping teaspoon of brown batter. 8. Bake 12 – 15 minutes until a toothpick inserted in center comes out clean. 9. Wait 10 minutes and remove cupcakes from the baking pans and allow cooling on a wire rack.

Ingredients for the Vanilla Marshmallow Frosting: 1 container (16 ounces) Marshmallow FluffTM 3 sticks unsalted butter, softened and cut into 1-inch pieces 1 teaspoon vanilla extract ¼ cup confectioners’ sugar, plus additional sugar, if necessary

Instructions for Vanilla Marshmallow Frosting: 1. Spoon the Marshmallow FluffTM into a large bowl and beat with an electric mixer on low. 2. Gradually add the butter pieces, beating well after each addition until smooth. 3. Stir in the vanilla

4. Add the confectioners’ sugar and scrape the bowl to incorporate. 5. If necessary, add more confectioners’ sugar to adjust the texture.

Ingredients for the Vanilla Marshmallow Frosting: Orange food coloring Green food coloring 1 bag sweetened flaked coconut 1 tube red decorating gel 1 Tablespoon honey Sesame seeds

Instructions for decorating cupcakes like hamburgers: 1. To assemble the cupcakes, split the golden cupcakes in half horizontally to resemble the top and bottom of a “bun”. 2. Spread some frosting on the bottom of the brown “hamburger” cupcakes and place each on the inside of the bottom “bun”. 3. Color the remaining frosting with orange food coloring 4. Spread the orange frosting on the tops of the brown “hamburger” cupcakes to resemble cheese or “special sauce”. 5. Put coconut in a zip locked bag and add green food coloring, shaking and kneading the bag until the coconut resembles shredded lettuce. 6. Place the coconut “lettuce” on the top of the orange frosting. 7. Squirt red decorating gel on top of “lettuce” to resemble “ketchup” 8. In a small bowl, dilute the honey with water and brush the diluted honey on the top of the “bun”. 9. Sprinkle sesame seeds on the “bun” top. Insert a frilly toothpick and enjoy!

COFFEECAKE: CHILD Lemon Blueberry Coffee Cake By Jake Williams – Age 11 of Point Pleasant – First Place

Ingredients for coffee cake: 2 cups flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup sugar ¼ cup butter 1 egg 1 teaspoon vanilla extract ½ cup milk 2 teaspoons lemon juice 1 whole lemon zest 1 pint blueberries, rinsed and dried

Ingredients for topping: 1 cup brown sugar 1 cup flour 1 ½ teaspoons cinnamon ½ cup soft butter

Instructions for cake: 1. First cream the butter, sugar, egg, vanilla extract, juice & lemon zest. 2. Sift together the flour, baking powder, and salt. 3. Alternate adding dry ingredients & milk into creamed butter mixture. 4. Continue adding until the flour mixture and the milk is all used. 5. Gently fold the rinsed and dried blueberries in the mixture. The batter will be thick. 6. Pour all the batter into a greased 8” X 8” pan.

Instructions for topping: 1. Blend all the ingredients together in a food processor or with pastry cutter until a coarse crumb. 2. Squeeze together to make a compacted ball before gently crumbling on top of the batter.

Bake at 375 º F for 40 – 45 minutes.

COFFEECAKE: TEEN Blueberry Buckle By Emily Kirman – Age 15 of Freehold – Honorable Mention

Ingredients for coffee cake: ¾ cup white sugar ¼ cup shortening 1 egg ½ cup milk 2 cups all-purpose flour 2 teaspoons baking powder 2 cups fresh blueberries

Ingredients for topping: ¾ cup flour 1/3 cup brown sugar 1 teaspoon cinnamon 6 Tablespoons softened butter

Instructions for coffee cake: 1. Preheat oven to 375 º F. 2. Grease 8” X 8” pan. 3. Cream sugar, shortening and egg. 4. In a separate bowl, combine flour and baking soda. 5. Stir in the above alternating with milk. 6. Stir in blueberries. 7. Pour into the pan.

Instructions for topping: 1. Combine ¾ cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon and 6 Tablespoons softened butter. 2. Sprinkle topping atop cake.

Bake in the oven for 25 minutes or until toothpick comes out clean.

COFFEECAKE: ADULT Fresh Peach Cake* By Gayle Trulli – of Freehold – First Place

Ingredients for coffee cake: ¼ pound (1 stick) unsalted butter, at room temperature 1 ½ cups sugar, divided 2 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon kosher salt 1 teaspoon ground cinnamon 3 large, ripe peaches, peeled, pitted and sliced ½ cup chopped pecans

Instructions for coffee cake: 1. Preheat oven to 350 º F. Grease a 9” square baking pan. 2. In bowl of electric mixer with paddle attachment, beat butter &1 cup of sugar for 3-5 minutes on medium-high speed until light & fluffy. 3. With the mixer on low, add the eggs, one at a time. 4. Add the sour cream and vanilla and mix until the batter is smooth. 5. In separate bowl, sift together flour, baking soda & powder & salt. 6. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. 7. In a small bowl, combine the remaining ½ cup sugar & the cinnamon. 8. Spread half of the batter evenly in the pan. 9. Top with half of the peaches. 10. Sprinkle with 2/3 of the sugar mixture. 11. Spread the remaining batter on top. 12. Arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and pecans. 13. Bake for 45 – 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Orange Glazed Apple Coffee Cake By Muriel Ayers – of Ocean Grove – Second Place

Ingredients for coffee cake: ¾ cup sugar ¼ cup soft butter or shortening (either works) ¼ cup milk ¼ cup orange juice (pulp free) 1 large egg 1 ½ cups sifted flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 2 – 3 cups cut up apples

Ingredients for orange glaze: 1 cup orange juice (pulp free) 2 cups sifted confectioners’ sugar A little orange zest, if desired

Instructions for making coffee cake: 1. Mix thoroughly the sugar and butter. 2. Stir in the milk, orange juice and large egg. 3. Sift together rest of the dry ingredients and stir into above wet mixture. 4. Stir into the batter 2 – 3 cups peeled and cut up apples. 5. Spread batter in greased square pan. 6. Bake 375 º F for 25 – 35 minutes or until a toothpick into the center comes out clean. This coffee cake tastes even better, if it is allowed to develop a nice, rich brown crust. The orange glaze and pieces of apple will keep it moist. 7. While the cake is baking, mix the orange glaze.

Instructions for making orange glaze: 1. Mix together in a saucepan the pulp free orange juice and confectioners’ sugar as well as the orange zest. 2. Stir gently over medium-low heat until the glaze comes to a simmer. Stir often. 3. Allow the glaze to cool down until just warm.

Instructions for applying glaze: 1. When cake is still somewhat warm, punch holes into the top of it with either a fork or cake tester. 2. Spoon the glaze over the warm cake, making sure the glaze permeates the entire cake top. 3. Set it aside for as long as it takes to dry completely.

The cake should be covered with plastic wrap at this point.

Chocolate Chip Coffee Cake By Dan Harasty – of Freehold – Honorable Mention

Ingredients for coffee cake: ¾ cup butter 1 ½ cups sugar 3 eggs 1 ½ cups sour cream 1 ½ teaspoons vanilla 3 cups flour 2 ¼ teaspoons baking powder 1 ½ teaspoons baking soda

Ingredients for cinnamon mixture: ¾ cup sugar 2 ½ teaspoons cinnamon Have available 12 ounces chocolate chips

Instructions for mixing coffee cake: 1. Preheat oven to 350 º F. Prepare a pair of loaf pans with butter & flour. 2. Cream butter and sugar 3. Beat in eggs, one at a time until well-blended. 4. Beat in sour cream and vanilla 5. Stir together the flour, baking powder and baking soda. 6. Add dry ingredients above to the batter and beat on medium for 2 – 3 minutes. Batter with be very “fluffy” – nearly like whipped cream.

Instructions for cinnamon mixture: 1. Mix together the ingredients for the cinnamon mixture omitting the chocolate chips, at this point.

Instructions for assembling cake: 1. Spread half the batter in the bottom of each pan. Sprinkle half of the cinnamon mixture & about ¾ cup of chocolate chips onto top of the batter. (Enough so that about ½ visible batter is covered with chips.) 2. Spread the remaining batter on top. 3. Sprinkle the remaining cinnamon mixture and add more chips.

Bake 35 – 45 minutes at 350 º F. Done when the inserted toothpick comes out clean. 13

LOAF CAKE: TEEN Banana Chip Loaf By Charly Dangler – Age 13 of Farmingdale – First Place

Ingredients for loaf cake: 3 mashed bananas 1/3 cup melted butter ½ cup chocolate chips ½ - 1 cup sugar (depends on how sweet you like it) 1 egg, whisked 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 1 ½ cups flour

Instructions for making loaf: 1. Preheat oven to 350 º F. 2. Mix all ingredients by hand until combined. 3. Pour into loaf pan (greased) 4. Bake one hour or until brown 5. Cool on rack

Apple Spice Cake By Samantha Dangler – Age 13 of Farmingdale – Second Place

Ingredients for cake: 1 can (21 oz.) apple pie filling 3 eggs 2 teaspoons cinnamon 1 package spice cake mix

Instructions for making cake: 1. Preheat oven to 350 º F. 2. Grease loaf pan. 3. Place apple pie filling in bowl and cut up apples in small pieces. 4. Add cake mix, eggs and cinnamon. 5. Beat with mixer 2 minutes. 6. Pour batter into pan 7. Bake 45 – 55 minutes. 8. Cool for 1 hour.

LOAF CAKE: ADULT Holiday Pecan Eggnog Cake By Mary Ellen McManus - of Sea Girt – Second Place

Ingredients for cake: Cooking spray for greasing Bundt pan ½ cup + coarsely chopped pecans One 18.25 ounce package butter recipe golden cake mix 1/3 cup granulated sugar ½ Tablespoon ground nutmeg 1 cup sour cream 2/3 cup vegetable oil 4 large eggs

Ingredients for simple glaze: 1 ¼ cups confectioners’ sugar 3 Tablespoons milk

Instructions for making cake: 1. Preheat oven to 350 º F. 2. Spray a 12-cup Bundt pan with vegetable cooking spray. 3. Sprinkle pecans evenly in the bottom of the pan. 4. Combine cake mix, sugar, nutmeg, sour cream, oil & eggs in large mixing bowl. 5. Blend with an electric mixer on low speed for 1 minute. Increase speed to medium-high and beat for 4 minutes. 6. Pour batter into the prepared pan and bake until a cake test inserted in the middle of the cake comes out clean in about 45 – 50 minutes. 7. Let the cake cool in the pan.

Instructions for making glaze: 1. After cooling, make simple glaze by mixing all the ingredients and drizzle over the cake. Sprinkle on more chopped pecans.

Invert the cake onto a pretty cake plate. The nuts form a “crown” on this special holiday cake.

* For 2 loaf pans: After greasing and flouring, sprinkle pecans on bottoms of both pans and bake at 350 º F 40-45 minutes.

Orange White Chocolate Chip Cherry, Craisins® Loaf Cake By Gayle Donovan – of Freehold – Honorable Mention

Ingredients for loaf cake: 2/3 cup butter 1 cup white sugar 2 eggs 1 1/3 cups all-purpose flour 5 Tablespoons half ‘n half 1 teaspoon baking powder 2 teaspoons fiori di sicilia (citrus vanilla extract) Zest of 1 orange ½ cup white chocolate chips ½ cup cherry Craisins®

Ingredients for a glaze: Powdered sugar, half ‘n half, vanilla

Instructions for making loaf cake: 1. Preheat oven to 350 º F. 2. Grease 8” X 4” loaf tin. 3. Combine flour and baking powder in a small bowl. 4. In a large bowl, cream together butter and sugar until fluffy, about 3 minutes. 5. Beat in eggs one at a time. 6. Stir in the fiori di sicilia and orange zest. 7. Alternatively, beat flour and half ‘n half into the butter mixture, mixing until just done. 8. Stir in, by hand, the white chocolate chips and cherry Craisins®. 9. Bake for 40 minutes until the top is a golden brown and an inserted toothpick will come out clean. 10. Allow to cool completely in the pan.

Instructions for making glaze: 1. Mix together powdered sugar, half ‘n half and vanilla to make the light glaze. Spread over the top of the cake and enjoy.

RING CAKE: ADULT Pound Ring Cake By Peggy Skudera – of Neptune City – First Place

Ingredients for ring cake: 2 ¾ cups sugar 1¼ cups butter 5 eggs 1 teaspoon vanilla 3 cups flour 1 teaspoon baking powder ¼ teaspoon salt 1 cup whole milk

Instructions for making ring cake: 1. Combine all ingredients. 2. Pour into a greased pan. 3. Bake 350 º F for 70 minutes. 4. Dust with confectioners’ sugar.

Coconut Escape Ring Cake By Elizabeth Rondholz – of Farmingdale – Second Place

Ingredients for ring cake: ½ cup butter, melted 1 cup sugar 2 eggs ¼ teaspoon salt 1 ½ cups flour 1 teaspoon baking powder ½ cup buttermilk 3 teaspoons coconut extract 1 teaspoon almond extract ® 1 teaspoon Rum Chata ½ cup sweetened coconut flakes Ingredients for glaze: ½ cup coconut milk 1 cup powdered sugar 3 teaspoons Rum Chata®

Ingredients for frosting: 1 stick of butter 2 cups powdered sugar 2 teaspoons almond extract 2 teaspoons milk

Instructions: 1. Preheat oven to 325 F. Grease ring cake pan. 2. Mix together the sugar and butter until light and creamy. Add eggs and coconut extract, almond extract and Rum Chata®. Mix well. 3. Beat in buttermilk until just incorporated. 4. Bake for 1 hour until golden brown. Cool completely in the pan. 5. For the glaze: Combine glaze ingredients. Poke holes into top of cake with toothpick and pour glaze over the cake. Wrap the cake in plastic wrap and let it sit in the fridge overnight. 6. For the frosting: Combine frosting ingredients and frost cake. Garnish with additional coconut flakes if desired.

Caffeinated Non-dairy Chocolate Cake By Vivian Becker – of Manalapan – Third Place

Ingredients for ring cake: 2 cups sugar 1 cup oil 1 cup hot strong coffee 1 cup Coffee Rich® (or soy milk) 1 teaspoon vanilla 2 cups flour ¾ cup cocoa powder 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt ½ cup applesauce Ingredients for non-dairy ganache: 4 ounces Rich Whip® (can be found in Kosher frozen section) 8 ounces Liebers non-dairy chocolate finely chopped Pinch of salt Instructions: For the cake ring, mix all ingredients in order given. Grease and flour a Bundt pan. Bake for about 40 minutes or until toothpick comes out clean. Cool completely before inverting it. For the ganache, mix all the ingredients together until smooth.

*No baking oven temperature was submitted with this recipe.

CAKES, DECORATED CAKE: TEEN

Georgia Marcouiller –of Eatontown – First Place Colleen Ban – of Hazlet – Second Place Danielle Becker – of Manalapan – Third Place

CAKES, DECORATED CAKE: ADULT

Kimberly DeMartino – of Tinton Falls – First Place Vivian Becker – of Manalapan – Second Place Debbie Moran – of Howell – Third Place

COOKIES: CHILD Outrageous Oatmeal Cookies By Aarav Kumar – Age 9 of Marlboro – First Place

Ingredients: ½ cup (1 stick) plus 6 Tablespoon butter, softened ¾ cup firmly-packed brown sugar ½ cup granulated sugar 2 eggs 1 teaspoon vanilla 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt (optional) 3 cups Quaker Oats® (quick or old fashioned) uncooked 1 ½ cups mixed dry fruits (apricots, dates, figs, Crasins®, papaya, pineapple, apple)

Instructions: 1. Heat oven to 350 º F. In a large bowl beat butter and sugars on medium speed with an electric mixer until creamy. 2. Add eggs and vanilla; beat well. 3. Add combined flour, baking soda, cinnamon and salt; mix well. 4. Add oats and dry fruits; mix well. 5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 6. Bake 8 – 10 minutes or until light golden brown. Cool 1 minute on cookie sheets. Remove to wire rack. Cool completely. Store tightly covered.

Red Oatmeal Banana Cookies By Peter Rinaldi – Age 8 of Jackson – Second Place

Ingredients: 2 ripe bananas 2 eggs 1 cup sugar 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup butter 2 cups oatmeal 2 cups wheat flour A drop of red food coloring

Instructions: 1. Preheat oven to 350 º F. 2. In a bowl, mix all ingredients. Stir until well-blended. 3. Put spoonfuls of dough on an ungreased pan/sheet. 4. Bake 12 – 13 minutes or until light brown

Peanut Butter Cookies By Ezra Skudera – age 10 of Neptune City – Third Place

Ingredients: ½ cup granulated sugar ½ cup packed brown sugar ½ cup shortening ½ cup peanut butter 1 egg 1¼ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt

Instructions: 1. Mix all ingredients together. 2. Roll into balls. 3. Place on ungreased cooking sheet. 4. Cross with a fork. 5. Bake 10 minutes at 375 º F.

COOKIES: TEEN Honey Cinnamon Cookies By Amanda Lavery – Age 14 of Marlboro – First Place

Ingredients: 1½ sticks butter 2 eggs 1 teaspoon vanilla extract 2 ¾ cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder ½ cup brown sugar 2 Tablespoons cinnamon sugar ½ Tablespoon cinnamon 2 Tablespoons honey

Frosting: 2 Tablespoons melted butter 2 cups confectioner’s sugar 1 teaspoon vanilla extract 3 Tablespoons milk

Instructions: 1. Combine the butter, brown sugar, cinnamon sugar, cinnamon and honey in a mixing bowl. 2. Add the eggs and vanilla extract. 3. Add the dry ingredients – flour, salt and baking powder. 4. Bake cookies for 13 – 15 minutes at 350 º F. 5. To make the frosting, combine the butter, confectioner’s sugar, and vanilla extract in a mixing bowl. Add the milk last.

Cookies & Cream Cookies By Grace Miceli – Age 13 of Freehold – Second Place

Ingredients: 1 cup butter, softened ½ cup packed brown sugar ½ cup white sugar 1 package cookies n’ crème pudding mix 2 eggs 1 teaspoon vanilla 2 ¼ cups flour 1 teaspoon salt 1 teaspoon baking soda 10 Oreos®, chopped ½ cup white chocolate chips

Instructions: 1. Preheat oven to 350 º F. 2. Cream together butter and sugars. 3. Stir in the mudding mix 4. Add eggs and vanilla to the creamed mixture. 5. Mix flour, baking soda and salt into the mixture. 6. Chop ten (10) Oreos® into small pieces. 7. Add chopped Oreos® and white chocolate chips to the dough. 8. Stir until all ingredients are combined. 9. Drop spoonfuls of dough onto greased cookie sheet and bake for 7-9 minutes or until slightly brown on top.

COOKIES: ADULT Snickerdoodles By Lois Steindl – of Howell – First Place

Ingredients: 2 ¾ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon coarse salt 1 cup unsalted butter, room temperature 1 ½ cups plus 2 Tablespoons sugar 2 large eggs, room temperature 2 teaspoon ground cinnamon

Instructions: 1. Preheat oven to 350 º F. Sift together flour, baking powder and salt in a bowl. Put butter and 1 ½ cups sugar in the bowl of the mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed and gradually mix in flour mixture. 2. Stir together cinnamon and remaining 2 Tablespoons sugar in a small bowl. Shape dough into balls and roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper. 3. Bake cookies until golden, 12-15 minutes, rotating sheet halfway through. Let cool on sheets on wire racks.

Yield: 3 dozen cookies

Salted Caramel Pretzel Chocolate Chip Cookies By Betty Soto – of Brick – Second Place

Ingredients: 3 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 1/3 cup butter, softened 1 cup firmly packed dark brown sugar 1 cup sugar 2 eggs 4 teaspoons pure vanilla extract 3 cups semi-sweet chocolate chips 1 cup caramel chips 1 cup crushed pretzel pieces Sea salt

Instructions: 1. In a medium bowl, stir together the flour, baking soda and salt. Set aside. 2. In a large bowl, beat the butter, brown sugar and sugar with an electric mixer on medium speed until light and fluffy. 3. With the mixture on low speed, gradually add the eggs and vanilla. Mix well. 4. Slowly add the flour mixture and beat until there are not streaks of flour showing. Stir in the chocolate chips, caramel chips and pretzel pieces. Cover and chill the batter in the refrigerator for 15 minutes. Preheat oven to 350 º F. 5. Drop rounded Tablespoon portions of the dough, about 2 inches apart, onto an ungreased baking sheet. Gently flatten the top of each ball and sprinkle with sea salt. Bake 10 to 12 minutes or until lightly browned. Let cookies cool on the baking sheet for 1 minute prior to moving to a wire rack to cool completely.

Makes 5 dozen cookies

Pignoli Cookies By Diane Alberti – of Howell – Third Place

Ingredients: 3 egg whites 1 pound almond paste 2 ¼ cups (sifted before measuring) confectioners’ sugar ¼ teaspoon baking powder Pignoli nuts

Instructions: 1. Beat egg whites until stiff. Alternately add confectioners’ sugar and almond paste until smooth. 2. Sprinkle baking powder into dough with mixer running. 3. Refrigerate a minimum of 6 hours….best overnight. 4. Preheat oven to 350 º F. Line cookie sheets with parchment paper (not wax paper). 5. Using a teaspoon, scoop out small amount of dough and roll in pignoli nuts. Place it on the parchment paper (leave enough room….they do spread a little). 6. Bake until golden around the edge. 7. Remove parchment paper with cookies on it from the cookie sheet. 8. Allow cookies to cool on parchment paper before peeling them off. 9. Store in an airtight container when cool.

Hungarian Cookies By Barbara Dixey – of Manalapan – Honorable Mention

Cookie Ingredients: 1 cup butter softened 8 ounces cream cheese softened 1 teaspoon vanilla 2 cups flour

Nut Filling Ingredients: 1 egg ½ teaspoon vanilla ½ cup brown sugar 1 Tablespoon melted butter 1 cup finely-chopped nuts 1 teaspoon cinnamon

Instructions: 1. Cream butter until softened. Add cream cheese. Mix until well blended. Add 1 teaspoon vanilla. Slowly add the flour. Refrigerate 3 hours. 2. Prepare the nut filling by mixing the ingredients. 3. Flour waxed paper sheet. Roll dough. Cut it into pie-shaped triangular pieces with a knife. 4. Fill each triangle with 1 teaspoon of nut filling. Roll starting at largest point. 5. Place on ungreased cookie sheet and bake in 375 º F preheated oven for 15 – 20 minutes or until light brown.

BAR COOKIES: CHILD Chocolate Peanut Butter Bar Cookies By Jake Williams – Age 11 of Point Pleasant – First Place

Ingredients for bar cookie: 1 cup butter (2 sticks) melted 2 cups graham cracker crumbs (2 sleeves) 2 cups confectioners’ sugar 1 ¾ cups peanut butter 2 cups chocolate chips

Instructions for making bar cookie: 1. Melt butter in the microwave for 1 minute. 2. Put the graham crackers in a gallon zip locked bag and crush them until they are all crumbs. 3. Put the graham cracker crumbs, butter, confectioners’ sugar and 1 ½ cups peanut butter in the bowl of an electric mixer and mix them all together. 4. Place this mixture on the bottom of a 9” X 13” pan so the layer is close to even. 5. Mix together the rest of the peanut butter (1/4 cup) and chocolate together and that on top of the graham cracker mixture. 6. Place this in the freezer or fridge until it hardens.

BAR COOKIES: TEEN Creamy Lemon Crumb Squares By Samantha J. Dangler – Age 13 of Farmingdale – First Place

Ingredients for bar cookie: 1 1/3 cups flour ½ teaspoon salt 1 teaspoon baking powder 1 stick softened butter 1 cup brown sugar 1 cup oats 1 can (14 ounces) sweetened condensed milk 1 cup lemon juice Zest of 1 lemon.

Instructions for making bar cookie: 1. Preheat oven to 350 º F. 2. Mix butter and brown sugar 3. Add oats, sifted flour, salt and baking powder. Mix to combine 4. Press ½ of crumb mixture into an 8” X 11” pan. 5. Mix together condensed milk, lemon juice and lemon zest. 6. Spread lemon mixture onto crumb mixture and scatter rest of the oat crust on top. 7. Bake for 20 – 25 minutes. 8. Allow to cool for 30 minutes before cutting and enjoying!

Tangy Lemonade Bars By Jon Anthony Dangler – Age 15 of Farmingdale – Second Place

Ingredients for bar cookie: 1stick butter, softened 1 cup sugar 1 cup dried cranberries 1/3 cup thawed frozen lemonade concentrate 1 egg 2 ¼ cups flour 1 Tablespoon grated lemon peel ¾ teaspoon salt ¾ teaspoon baking soda

Instructions for making bar cookie: 1. Preheat oven to 375 º F. 2. Spray pan with cooking spray. 3. Mix butter and sugar on medium speed for 2 minutes. 4. Beat in lemonade concentrate and egg until blended. 5. Add flour, lemon peel, baking soda and salt. Mix until blended. 6. Stir/fold in cranberries. 7. Press dough into pan. 8. Bake 20 – 25 minutes. 9. Cool on rack.

BAR COOKIES : ADULT Raspberry Oatmeal Cookie Bars By Joan Hagger – of Freehold – First Place

Ingredients for bar cookie: ½ cup packed brown sugar 1 cup flour ¼ teaspoon baking soda ¼ teaspoon salt 1 cup oats ½ cup butter, softened ¾ cup seedless raspberry jam

Instructions for making bar cookie: 1. Preheat oven to 350 º F. 2. Line an 8” X 8” pan with greased foil. 3. Mix brown sugar, flour, baking soda, salt and oats. 4. Mix in butter using a pastry blender until crumbly. 5. Press 2 cups of this mixture into the bottom of the pan. 6. Spread jam over the mixture. 7. Sprinkle the remaining crumbs over the top and press it into the jam. 8. Bake for 40 minutes or until lightly browned. Cool completely. 9. Remove bars in the foil to cutting board. 10. Cut into bars.

Chocolate Raspberry Crumb Bars By Irene Teixeira – of Cliffwood Beach – Second Place

Ingredients for bar cookie: 1 cup of unsalted butter, at room temperature 2 cups flour ½ cup brown sugar ¼ teaspoon salt 2 cups semisweet chocolate chips 1 (14 ounce) can of sweetened condensed milk 1 cup seedless raspberry preserves

Instructions for making bar cookie: 1. Preheat your oven to 350 º F. 2. Line a 13” X 9” baking with parchment paper or wax paper. Spray it and set aside. 3. In a large bowl, cream together the butter and sugar. 4. Add flour and salt and mix together until you have a crumbly mixture. 5. Press ¾ of the mixture into the bottom of the pan and bake for about 12 minutes. 6. In a microwave-safe bowl, melt together the 1 cup of chocolate chips and the condensed milk. Stir until the mixture has come together and the chocolate has melted. Microwave a minute at a time until consistency is creamy. 7. Spread the chocolate mixture over the crust. 8. Dot the top with the remaining flour mixture. 9. Sprinkle the remaining chocolate chips. 10. Drop teaspoonfuls of the raspberry preserves all over the top. 11. Bake for 25 – 30 minutes or until the center looks set. 12. Let cool for a few hours before cutting into bars.

Red Raspberry Bars By Nancy Thompson Brown – of Cranford –Third Place

Ingredients for bar cookie: 1 ½ sticks cold, unsalted butter 1 cup light brown sugar 1 ½ cups plain flour ¾ cup chopped walnuts ½ cup fresh raspberries 1 teaspoon lemon zest ½ teaspoon lemon juice 2 teaspoons sugar 2 Tablespoons seedless, raspberry jam – slightly warmed.

Instructions for making bar cookie: 1. Preheat oven to 350 º F. 2. Pulse the butter, brown sugar and flour with a food processor or cut with a pastry blender, until it resembles soft crumbs. 3. Stir in walnuts. 4. Divide this mixture in half, pressing the 1st half into an 8” X 8” square pan (reserve the second half for the topping). 5. Bake bottom layer in the oven for 10 minutes. 6. Remove from the oven and let cool for 5 minutes. 7. In a small bowl, slightly crush the raspberries with a fork. 8. Stir in the zest, lemon juice, sugar and jam. 9. Spread the raspberry mixture on the partially baked bottom layer. 10. Cover with the reserved brown sugar/nut mixture and bake for 25 minutes until golden brown. 11. Cool completely. 12. Sprinkle with confectioners’ sugar or drizzle with icing. 13. Cut into squares and serve.

BROWNIES: CHILD Triple Chocolate Chewy Brownies By Aarav Kumar – Age 9 of Marlboro – First Place

Ingredients for brownies: 6 Tablespoons (3/4 stick) butter 3 squares (1 ounce each) unsweetened chocolate, chopped (½ cup) 1 cup granulated sugar 2 eggs 1 ½ teaspoon vanilla extract 1/8 teaspoon salt 1 cup all-purpose flour 1 cup milk chocolate chips

Ingredients for frosting: ½ cup (3 ounces) chopped milk chocolate bar, melted 2 Tablespoons unsalted butter, room temperature ½ teaspoon vanilla extract ¼ teaspoon salt ¼ cup milk 2 cups confectioners’ sugar

Instructions: 1. Brownies: Preheat oven to 325 F. Line 8 X 8 X 2-inch pan with nonstick foil, leaving an overhang. 2. Melt butter and chocolate in a small saucepan over low heat, stirring. Remove from heat. Stir in sugar, eggs, vanilla and salt until smooth. Stir in flour and chips. Spread into prepared pan. 3. Bake for 30 minutes or until set in the center. Let cool in pan on a wire rack. 4. Frosting: Cool melted chocolate slightly. Beat in butter, milk, vanilla, salt and ½ cup sugar until creamy. Beat in remaining sugar until spreadable. Frost brownies. Cut into 16 squares.

Gianna’s Magical Brownies By Gianna Quagliato – Age 10 of Neptune – First Place

Ingredients for brownies: 2/3 cup butter or margarine 5 ounces unsweetened baking chocolate, cut into pieces 1 ¾ cups sugar 2 teaspoons vanilla 3 eggs 1 cup Gold MedalTM all-purpose flour 1 cup chopped butter brickle.

Instructions for making brownies: 1. Heat oven to 350 º F. 2. Grease bottom and sides of a 9-inch square pan. 3. In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cook slightly. 4. In a medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. 5. Beat in chocolate mixture on low speed. 6. Beat in flour, just until blended. 7. Stir in brickle. 8. Spread in pan. 9. Bake 40 – 45 minutes or just until brownies begin to pull away from sides of pan. 10. Cool completely in pan on a cooling rack. 11. Cut into 4rows by 4 rows.

S’mores Brownies* By Phoebe Miceli – Age 7 of Freehold – Honorable Mention

Ingredients for brownies: ¾ cup (1 ½ sticks) unsalted butter ¾ cup graham cracker crumbs 1 cup + 1 Tablespoon sugar 3 ounces (3 squares) unsweetened chocolate ¾ cup unbleached all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 2 large eggs 1 teaspoon pure vanilla extract ¾ cup chopped walnuts or pecans 2 cups miniature marshmallows

Instructions for brownies: 1. Preheat oven to 350 F. Line an 8-inch square aluminum baking with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and there is at least 1” overhanging the top of the pan on all sides. 2. Melt 4 Tablespoons of the butter. Combine the graham cracker crumbs, melted butter and 1 Tablespoon of the sugar in a medium-size bowl and stir until all of the crumbs are moistened. Press the mixture evenly across the bottom of the pan, packing it tightly with your fingertips so it is even and compacted. Bake until the crust is crisp, 6 – 8 minutes. Remove from the oven and cool. 3. Put 1 inch of water in the bottom of a double boiler or medium-sized saucepan and bring to a bare simmer. Combine the remaining ½ cup butter and the chocolate in the top of the double boiler or in a stainless-steel bowl set on top of the simmering water, making sure that the water does not touch the bottom of the bowl. Heat, whisking occasionally, until all the chocolate and butter are completely melted. Set aside to cool slightly. 4. Combine the flour, baking powder and salt in a small mixing bowl. 5. Whisk together the remaining 1 cup sugar and the eggs in a large mixing bowl. With a wooden spoon, stir in the chocolate mixture and vanilla extract. Stir in the flour mixture until just incorporated. Pour the batter on top of the graham cracker crust. Bake the brownies until they are just set in the center, 30 – 35 minutes. 39

6. Remove the pan from the oven and turn on the broiler. Scatter the marshmallows in an even layer over the brownies. Broil until the marshmallows are lightly browned, 1 – 3 minutes. Watch the pan carefully, because the marshmallows will begin to burn very quickly after they brown. Remove from the oven and let cool completely on a wire rack. 7. Grasping the overhanging foil on either side of the pan, lift out the brownies and place them on a cutting board. Spray your knife with cooking spray before cutting the brownies to prevent them from sticking. Cut into 16 squares. S’mores Brownies will keep at room temperature in an airtight container for up to 3 days.

*Bar Cookies to Make and eat with kids

BROWNIES: TEEN Alexa’s Brownie-licious Brownies By Alexa Quagliato – Age 14 of Neptune – First Place

Instructions for making brownies: 12. Heat oven to 350 º F. 13. Grease bottom and sides of a 9-inch square pan. 14. In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cook slightly. 15. In a medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. 16. Beat in chocolate mixture on low speed. 17. Beat in flour, just until blended. 18. Stir in brickle. 19. Spread in pan. 20. Bake 40 – 45 minutes or just until brownies begin to pull away from sides of pan. 21. Cool completely in pan on a cooling rack. 22. Cut into 4 rows by 4 rows.

Divine Mint Brownie Wedges By Molly Kirman – Age 14 of Freehold – Second Place

Ingredients for brownies; 1 1/3 cups all-purpose flour 2 Tablespoons baking cocoa ¼ teaspoon baking soda ¾ cup sugar ½ cup butter 2 Tablespoons water 2 packages Andes® mints, chopped ½ teaspoon vanilla extract 2 large eggs

Instructions for making brownies: 1. Preheat oven to 325 º F. 2. Grease 9” circular pan. 3. Combine flour, cocoa and baking soda in a small bowl. 4. Combine sugar, butter and water in a saucepan. Warm over medium heat until butter is melted. 5. Add ¾ cup chopped mints and vanilla. Stir until they are nearly melted. 6. Add eggs, stirring until smooth. 7. Stir in flour mixture. 8. Stir in ½ of the chopped mints. 9. Spread into the pan. 10. Sprinkle with remaining morsels. 11. Bake for 25 minutes or until toothpick comes out clean.

Incredibly Fudgy Walnut Brownies By Alex Galayda – Age 14 of Howell – Third Place

Ingredients for brownies 4 ounces unsweetened chocolate, chopped 1 cup canola oil 2 cups sugar 4 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour ¼ teaspoon salt 1 cup chopped walnuts

Ingredients for frosting: 2 Tablespoons butter 2 ounces unsweetened chocolate 2 ½ cups confectioners’ sugar ¼ cup milk 1 teaspoon vanilla extract

Instructions for making brownies: 1. Preheat oven to 350 º F. 2. In a large microwave-safe bowl, heat chocolate until melted. 3. Add oil and sugar and mix will. 4. Stir in eggs and vanilla 5. Add flour and salt and mix well. Stir in nuts. 6. Pour into a greased 13” X 9” baking pan. 7. Bake 25 – 30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). 8. Cool on wire rack.

Instructions for making frosting: 1. Melt butter and chocolate, stirring until smooth. 2. Cool to room temperature. 3. In a bowl, combine the chocolate mixture and confectioners’ sugar, milk and vanilla until smooth. 4. Spread over cooled brownies.

BROWNIES: ADULT Sensational Peppermint Brownies By Felicia Moran – of Howell – First Place

Ingredients for brownie: 24 small York® Peppermint Patties 1 ½ cups (3sticks) butter or margarine, softened 3 cups sugar 1 Tablespoon vanilla extract 5 eggs 2 cups all-purpose flour 1 cup cocoa 1 teaspoon baking powder 1 teaspoon salt

Ingredients for drizzle for brownies: 1 ¼ cups confectioners’ sugar Few drops of milk 1 drop peppermint extract

Instructions for making brownies: 1. Heat oven to 350 º F. 2. Remove wrappers from peppermint patties. 3. Grease or parchment paper line 13” X 9” X 2” baking pan. 4. Stir together butter, sugar, vanilla in a large bowl. Add eggs one at a time until well-blended. 5. Stir together flour, cocoa, baking powder and salt. 6. Gradually add the above to the butter mixture, blending well. 7. Reserve 2 cups of batter. 8. Spread remaining batter into prepared pan. 9. Arrange peppermint patties about ½” apart in single layer over batter. 10. Spread reserved batter over the patties. 11. Bake 50 – 55 minutes or until brownies pull away from sides of pan. 12. Cool completely in the pan on a wire rack.

Instructions for making drizzle: 1. In a small bowl, mix confectioners’ sugar with milk and peppermint extract. 2. Drizzle over cooled brownies.

German Chocolate Brownies By Jackie Galayda – of Howell – Second Place

Ingredients for making brownies: ½ cup butter, cubed 4 ounces german sweet chocolate, coarsely chopped 2 eggs, lightly beaten ½ cup sugar 1 teaspoon vanilla extract 1 cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt

Ingredients for topping on brownies: 2 Tablespoons butter, melted ½ cup packed brown sugar 1 cup flaked coconut ½ cup chopped pecans 2 Tablespoons corn syrup 2 Tablespoons 2% milk

Instructions for making brownies: 1. Preheat oven to 350 º F. 2. In a microwave, melt butter and chocolate, stirring until smooth. Cool slightly. 3. In a large bowl, beat eggs and sugar. 4. Stir in vanilla and chocolate mixture. 5. Combine flour, baking powder and salt. 6. Gradually add the above to the chocolate mixture. 7. Pour into a greased 9” square baking pan. 8. Bake 18 – 22 minutes or until a toothpick inserted near the center comes out clean (do not overbake).’

Instructions for making topping: 1. Combine butter and brown sugar in a large bowl. 2. Add coconut, pecans, corn syrup and milk and mix well. 3. Drop by teaspoonfuls onto warm brownies and spread evenly.

BISCUITS, MUFFINS, SCONES MUFFINS: TEEN Alexa’s Delicious Blueberry Muffins By Alexa Quagliato – Age 14 of Neptune – First Place

Ingredients for muffins: 1½ cups all-purpose flour ¾ cup white sugar ½ teaspoon salt 1/3 cup milk 1 cup fresh blueberries ½ teaspoon baking powder 1/3 cup vegetable oil 1 egg

Ingredients for topping: ½ cup sugar 1/3 cup flour 1/4 cup butter ½ cup white sugar 1 ½ teaspoons cinnamon

Instructions for muffins: 1. Preheat oven to 400 º F (200 C). 2. Grease muffin cups or line with muffin liners. 3. Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder. 4. Place vegetable oil into a 1 cup measuring cup.Add enough milk to fill the cup. Mix this with flour mixture. 5. Fold in blueberries. 6. Fill muffin cups right to the top and sprinkle with crumb topping mixture. 7. Bake for 20 – 25 minutes in the preheated oven or until done.

Instructions for topping: 1. Mix together ½ cups sugar, 1/3 cup flour, ¼ cup butter and 1 ½ teaspoons cinnamon. 2. Mix with fork and sprinkle over muffins before baking.

Pumpkin Muffins By Emily Kirman – Age 15 of Freehold – Honorable Mention

Ingredients for muffins: 1½ cups all-purpose flour 1 teaspoon baking powder 1 cup canned solid-pack pumpkin (from a 15 ounce can) 1/3 cup vegetable oil 2 large eggs 1 teaspoon pumpkin pie spice (combination of cinnamon, nutmeg, cloves, ginger and all spice) 1 ¼ cups plus 1 Tablespoon sugar ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon

Instructions for making muffins: 1. Put oven rack in middle position. 2. Preheat oven to 350 º F. 3. Put liners in muffin cups. 4. Whisk together flour and baking powder in a small bowl. 5. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 ¼ cups sugar, baking soda and salt in a large bowl until smooth. 6. Whisk in flour mixture until just combined. 7. In another bowl, stir together cinnamon and remaining 1 Tablespoon sugar. 8. Divide batter among muffin cups (each should be about ¾ full). 9. Sprinkle tops with the cinnamon-sugar mixture. 10. Bake 25 – 30 minutes until puffed and golden brown when a wooden pick or skewer inserted into center of a muffin comes out clean. 11. Cool in pan on a rack 5 minutes. 12. Transfer muffins from pan to rack and cool to warm or room temperature.

MUFFINS: ADULT Homemade Blueberry Muffins By Jane Greenwood – of Jackson – First Place

Ingredients for muffins: 2 ½ cups Jersey Fresh blueberries 1 teaspoon vanilla extract 1 cup white sugar 2 teaspoons baking powder ½ cup butter (salted) 2 eggs (beaten) 2 cups flour

Ingredients for topping: Post® Blueberry Morning Cereal 1teaspoon sugar

Instructions for making muffins: 1. Preheat oven to 350 º F. 2. Cream butter with sugar until fluffy. 3. Add vanilla, eggs and baking powder. 4. Fold in flour, 1 cup at a time. 5. Fold in blueberries. 6. Top with topping above. 7. Bake for 25 minutes.

Halloween Whole Wheat Pumpkin Muffins By Mark Rondholz – of Freehold – Second Place

Ingredients for muffins: 1½ cups whole wheat flour 1 cup all-purpose flour 1 cup sugar ½ cup dark brown sugar 1 Tablespoon pumpkin pie spice 1 teaspoon baking soda ½ teaspoon salt 2 eggs 1 cup canned pumpkin ½ cup canola oil 2 cups (2 whole) apples, chopped 2 – 3 Tablespoons sparkling white sugar crystals (for top)

Instructions for making muffins: 1. Preheat oven to 350 º F. 2. Mix together the dry ingredients in a large bowl. 3. Add pumpkin, oil and eggs to the dry ingredients. 4. Stir in the apples by hand. 5. Bake in a muffin tin 24 minutes. 6. Sprinkle the sparkling sugar when the muffins come out.

Lemon Blueberry Muffins By Beth Soto – of Brick – Third Place

Ingredients for muffins: 1½ cups flour ¾ cup sugar 2 teaspoons baking powder ¼ teaspoon salt 1 Tablespoon lemon zest (from 2 small lemons) 1/3 cup vegetable oil 1/3 cup milk 1 egg 2 cups fresh blueberries

Ingredients for the topping: ½ cup sugar ½ cup flour 1 teaspoon cinnamon Pinch of salt ¼ cup cold butter, cubed

Instructions for making topping: 1. In a small bowl, stir together the flour, sugar, cinnamon and salt. 2. Add cubed butter using a pastry blender to cut it in until the mixture resembles coarse crumbs. 3. Place topping mixture into refrigerator while you prepare the batter.

Instructions for making muffins: 1. Preheat oven to 400 º F. 2. In a large bowl, stir together flour, sugar, baking powder, salt and lemon zest. 3. In a small bowl, whisk together oil, milk and egg until well-combined. 4. Pour the wet ingredients into the dry ingredients and stir together until just combined. 5. Gently fold in the blueberries. 6. Divide the batter between the twelve muffin cups. 7. Sprinkle each muffin generously with the crumble topping. You will have a little topping left over. 8. Bake muffins 20 – 22 minutes until cooked through and golden. 9. Allow to cool at least 15 minutes before removing them from the pan. 50

Pear Walnut Muffins By Gayle Trulli – of Freehold – Honorable Mention

Ingredients for muffins: 1½ cups flour ½ cup packed brown sugar 2 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon ground ginger 1/8 teaspoon salt 1 egg – slightly beaten ½ cup oil ½ cup plain low-fat yogurt ½ teaspoon vanilla 1 pear – cored, peeled and chopped

Ingredients for topping: 3 Tablespoons chopped walnuts 2 Tablespoons brown sugar 1½ Tablespoons chopped candied ginger

Instructions for making muffins: 1. Preheat oven to 400 º F. 2. Line muffin pan with paper baking cups. 3. In a medium sized bowl, combine flour, ½ cup brown sugar, baking powder, cinnamon, ginger and salt. 4. Make a well in the center. 5. In another bowl, combine wet ingredients of egg, oil, yogurt and vanilla. 6. Add those wet ingredients to the flour mixture stirring until just moistened. 7. Fold in the pears. 8. Spoon batter into cups filling 2/3 full. 9. For topping combine walnuts, brown sugar and ginger. 10. Bake 20 minutes. 11. Cool muffins on wire rack for 5 minutes.

Banana Walnut Muffins By Muriel Ayers – of Ocean Grove – Honorable Mention

Ingredients for muffins: 2 cups flour, sifted 2 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt ½ cup softened margarine 1 cup sugar (scant) 2 eggs 6 Tablespoons milk 1 cup mashed (not pureed) bananas ¾ cup chopped, toasted walnuts

Instructions for muffins: 1. Preheat oven to 350 º F. 2. Sift together flour, baking powder, baking soda, cinnamon and salt and set aside. 3. In a large mixing bowl combine margarine and sugar 4. Add eggs into the margarine and sugar and mix until smooth. 5. Stir in the milk and bananas. 6. Fold the flour mixture into the wet mixture until well-combined. 7. Gently fold in the walnuts. 8. Fill muffins, sprayed first with canola oil, 2/3 full. You could use paper lines instead, if you wish. 9. Bake for 25 – 30 minutes. 10. Toothpick stuck into center will come out clean, if the muffins are cooked enough. 11. Cool about 5 – 7 minutes in tins. 12. Remove to wire racks to cool completely.

Yield: 12 muffins These muffins freeze very well. You’ll be happy to keep some in the freezer….trust me!!

BISCUITS: ADULT Cheese and Chive Biscuits By Nancy Thompson Brown – of Cranford – First Place

Ingredients for biscuits: 2 ½ cups all-purpose flour 2 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1 Tablespoon sugar ½ cup chopped fresh chives 1 stick unsalted butter cut into small pieces 4 ounces cream cheese (1/2 brick) 1 cup shredded cheddar cheese 1 ½ cup buttermilk

Instructions for biscuits: 1. Preheat oven to 425 º F. 2. Whisk the flour, soda, powder, salt, sugar and chives in a large bowl and set aside. 3. Cut in the butter and cream cheese with a pastry blender or knife until the mixture resembles coarse crumbs. 4. Blend in the buttermilk and cheddar cheese with a fork. Do not overmix. The dough should be a little sticky. 5. Turn dough out onto a floured surface and knead a few times to incorporate the loose crumbs. 6. Roll out dough into a rectangle about 1 inch thick. Using a spatula, lift the ends to fold the rectangle into thirds. Quarter turn and roll again and fold the same way. 7. Wrap in plastic and refrigerate for 30 minutes. 8. Roll dough out as before and fold into thirds. Quarter turn and repeat. 9. Using a pizza cutter or sharp knife, trim and toss ¼ inch from all sides. Cut the rectangle into 12 squares or rectangles. 10. Arrange biscuits on a cookie sheet that has been covered in parchment. 11. Cover and refrigerate for 30 minutes. 12. Bake biscuits 15 – 18 minutes until golden brown. Serve hot.

Our Favorite Buttermilk Biscuit By Gayle Trulli – of Freehold – Third Place

Ingredients for biscuits: ½ cup butter (1 stick) frozen 2 ½ cups self-rising flour 1 cup chilled buttermilk 2 Tablespoons butter, melted

Instructions for biscuits: 1. Preheat oven to 475 º F. 2. Grate frozen butter using large holes of a box grater. Toss together, grated butter and flour in a medium bowl. Chill 10 minutes. 3. Make a well in center of mixture. Add buttermilk, and stir 15 minutes. Dough will be sticky. 4. Turn dough out onto a lightly-floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾ inch thick rectangle (about 9 X 5 inches). Fold dough in half so short ends meet. Repeat, rolling and folding process 4 more times. 5. Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured cutter, reshaping scraps and flouring as necessary. 6. Place dough rounds on a parchment paper-lined jelly-roll pan. Bake for 15 minutes or until lightly browned. Brush with melted butter.

Yield: 12 – 14 biscuits *for Pillowy Dinner Rolls: Cut in ½ cup cold shortening instead of cold butter. *for Sweet Shortcakes: Add 2 Tablespoons sugar to the flour and replace buttermilk with heavy cream. *for Crunchy-Bottomed Biscuits: Warm a cast iron skillet in the oven and spread a bit of butter in the skillet before adding the biscuits. *for Pickle Biscuits: Stir 4 Tablespoons drained dill pickle relish into buttermilk before adding the flour mixture.

SCONES: TEEN Polka-Dotty Scones By Alexa Quagliato – Age 14 of Neptune – First Place

Ingredients for scones: 4 cups flour 1 cup sugar ½ teaspoon salt 4 teaspoons baking powder 1 ½ cups chocolate chips 2 sticks margarine 2 eggs 1 cup milk 1 teaspoon vanilla

Instructions for scones: 1. Preheat oven 350 º F. 2. Mix together ingredients. 3. Drop the dough on ungreased sheet. 4. Bake 20 – 25 minutes.

SCONES: ADULT Chocolate Chip Craisins® Scones By Joan Hagger – of Freehold – Second Place

Ingredients for scones: 1¾ cups flour 1/3 white sugar 2 teaspoons baking powder 1/8 teaspoon salt 1 stick butter, cubed ½ cup chocolate chips 5 Tablespoons orange juice 1 ounce Craisins®

Ingredients for scones: 1. Preheat oven to 400 º F. 2. Line a baking sheet with parchment paper. 3. Mix together the flour, sugar, baking powder and salt. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs. 4. Stir in the chocolate chip, Craisins® and orange juice. 5. Move the dough to a floured surface. Roll the dough into a 9-inch circle and cut into 12 wedges. 6. Bake 12 minutes. 7. Cool on wire racks.

DONUTS: ADULT German Chocolate Donuts By Diana Macintosh – of Freehold – Honorable Mention

Ingredients for donut batter: 1 cup spelt flour ½ cup sugar 1/3 cup (heaping) cocoa powder 1 ½ teaspoons baking powder ¼ teaspoon salt 3/4 cup almond milk ½ teaspoon apple cider vinegar ½ teaspoon vanilla extract 2 Tablespoons unsweetened applesauce ¼ cup dairy-free buttery spread

Ingredients for donut frosting: 1 cup plain soymilk 1/3 cup coconut milk (may use lite coconut milk) 1 ¼ cups sugar 1 teaspoon vanilla extract 2 ½ cups sweetened flaked coconut 1½ cups chopped pecans.

Instructions for donuts: 1. Preheat oven to 350 º F. 2. Mix buttery spread, almond milk, vanilla & vinegar in large bowl. Add dry ingredients &mix. The dough will be soft & not too wet. 3. Spoon the dough into a donut pan. Each well will be full almost to the top. Smooth out the dough with the back of a spoon. 4. Bake for 10 – 12 minutes. Let cool in the pan for a few minutes.

Instructions for the frosting: 1. In medium saucepan, mix soymilk, coconut milk, sugar and vanilla together. Add the cornstarch mixture and cook over medium-high, stirring constantly, until mixture boils and thickens. Cook one minute after it boils. Remove from heat and stir in coconut and pecans. 2. All to cool for about 10 minutes (mixture should still be warm) before spread on donuts.

YEAST BREAD: ADULT Three Grain and Wild Rice Bread* By Barbara Hamilton – of Freehold – First Place

Ingredients for bread: 1 cup cool water 1/3 wild rice 1 package dry yeast (1/4 ounce) 1/3 cup warm water ¼ teaspoon sugar 2 cups 2% milk 2 Tablespoons butter 2 cups whole wheat flour ½ cup rye flour ½ cup oats (old fashioned) ½ cup honey 4 ½ cups of bread flour 2 teaspoons salt 1 egg 1 Tablespoon cold water

Instructions for making bread: 1. Boil 1 cup water with wild rice. Simmer 45 minutes. Let cool for 10 minutes & drain excess liquid. Cool thoroughly. Equals 1 cup rice. 2. In a large bowl dissolve yeast in water (110 º – 115 º F). Add sugar. 3. Heat the milk to 110 º – 115 º F. Melt the butter in it and add this to the yeast mixture. Stir. 4. Add flours, oats, honey & 2 cups of bread flour. Stir well. 5. Add the salt and the cooked and cooled wild rice. 6. Add up to 2 ½ cups of bread flour. Knead until smooth (5 minutes). 7. Let the dough rest on counter while you wash a large bowl and oil it. 8. Resume kneading for 5 more minutes. To oil dough, swish it in large bowl. Cover it with dishtowel & let rise until doubled ( 90 minutes). 9. Punch down and shape into 2 loaves. Put in greased bread pans and let rise until almost doubled (about 30-40 minutes). 10. Beat the egg and cold water. Brush tops of loaves of bread with it. 11. Bake the loaves for 35 – 40 minutes. Cool thoroughly before slicing.

* This recipe is modified from The Taste of Home Cookbook

Whole-y Wheat Challah By Vivian Becker – of Manalapan – Second Place

Ingredients for bread: 2 ¾ teaspoons active dry yeast 1 cup warm water 1 ½ teaspoons sugar + ¼ cup sugar 1 ½ teaspoons salt ¼ cup vegetable oil 3 cups bread flour 1½ cups whole wheat flour 2 eggs 1 egg yolk Instructions for making bread: 1. Dissolve yeast in warm water (about 105 º F) with 1 ½ teaspoons sugar. 2. Mix oil with remaining sugar, salt. Add the 2 eggs one at a time. 3. Knead dough for about 8 – 10 minutes until it is elastic. Over kneading will make it dense. 4. Place in an oiled bowl and let rise for 1 hour. 5. Punch down dough and braid. No baking instructions were included for this recipe.

Everything Bread By Lorraine Gola – of Manchester– Third Place

Ingredients for bread: 1 package of active dry yeast ¾ cup warm water 1 cup warm milk ¼ cup butter 2 Tablespoons of sugar 1 egg yolk 1 ½ teaspoons salt 4 – 4 ½ cups flour 1 egg white 2 teaspoons water 1 teaspoon salt 1 teaspoon minced onion 1 teaspoon sesame seeds, caraways and poppy seeds.

Instructions for making bread: 1. Preheat oven to 375 º F. 2. In a bowl, dissolve yeast in the warm water. 3. Add milk, butter, sugar, egg yolk, salt and 2 cups of flour. Beat together until it forms a firm dough. 4. Knead dough and place in a bowl. Cover and let it rise. 5. Divide dough into thirds. Shape each in a rope. Place on baking sheet and braid. Pinch ends to seal. Cover and let rise until doubled. 6. Combine egg whites and water. Brush this over the dough. Combine salt, onion and seeds. Sprinkle this over the bread. 7. Bake 22 – 28 minutes.

Cottage Cheese Dill Seed Bread By Jane Greenwood – of Jackson – Honorable Mention

Ingredients for bread: 1 package yeast = 2 ¼ teaspoons 1 cup cottage cheese – room temperature ¼ teaspoon baking soda 1 egg 1 Tablespoon dill seed 1 Tablespoon onion (dried flakes) ½ cup milk 2 ½ cups flour

Instructions for making bread: 1. Preheat oven to 350 º F. 2. Mix 1 package yeast with warm water. 3. Add cottage cheese, egg, dill seed and onion flakes. Mix well. 4. Slowly, add ½ flour and milk alternating. 5. Add remaining flour and milk 6. Knead together 7. Let rise until double. 8. Stir down. 9. Let rise again until double – about 30 – 40 minutes. 10. Bake in a well-greased round 1 ½ quart dish for 35 minutes.

QUICK BREAD: ADULT Blue Berry Bread By Mark Galayda – of Howell – First Place

Ingredients for bread: 3 cups flour (or gluten-free all-purpose flour 1 teaspoon baking soda 3 teaspoons cinnamon 1 teaspoon salt 2 cups sugar 3 eggs 1 cup oil 2 cups blueberries

Instructions for making quick bread: 1. Preheat oven to 350 º F. 2. Sift dry ingredients together and set aside. 3. Combine all wet ingredients (not the blueberries) with an electric mixer and mix well. 4. Add the dry ingredients to the wet ingredients and mix until well combined. 5. Fold in the blueberries. 6. Spray either 2 bread loaf pans or 1 bundt cake pan with non-stick coating spray. Pour the. “Pat in” the batter if you feel it is a bit thick. Bake for1 hour.

TARTS: ADULT Walnut Pie Pops By Laurie Naperski – of Point Pleasant – First Place

Ingredients for tart: 1 package refrigerated pie crusts or homemade crust for a two crust pie 1 cup semisweet chocolate chips 3 teaspoons butter ½ cup toasted walnuts, chopped ½ cup packed light brown sugar ¼ cup dark corn syrup 2 eggs, beaten ¼ teaspoon salt 24 - 6 inch lollipop sticks or wooden ice cream sticks

Instructions for making tart: 1. Preheat oven to 350 º F with rack in center of the oven. 2. On a lightly floured surface, roll out dough. Cut dough into circles with a 2 ½ inch round cookie cutter. Press dough circles into the cups of a mini-muffin pan. 3. Microwave the chocolate chips for about 45 seconds, stirring frequently until smooth. 4. Spoon ½ teaspoon of melted chocolate into bottom of each dough cup. Refrigerate. 5. In a small saucepan, melt the butter over low heat. Beat the eggs and salt to the butter. Then add the corn syrup, brown sugar and nuts. 6. Remove melted butter from the heat and whisk in the nut mixture. 7. Divide the filling among the dough cups. 8. Bake until set about 25 – 30 minutes. Let cool for 10 minutes before transferring pies to a cooling rack. 9. Using a skewer, make a hole in the side of each pie. Rewarm the remaining chocolate and drizzle over the pies. 10. Let sit for 20 minutes. 11. Insert lollipop stick into each hole.

Makes 2 dozen

Chocolaty Tarts By Jackie Galayda – of Howell – Second Place

Ingredients for tarts: ½ cup butter 4 ounces unsweetened chocolate 1 ½ cups sugar 1 teaspoon vanilla 3 eggs 1 cup flour 40 walnut halves (optional)

Instructions for making tarts: 1. Preheat oven to 325 º F. 2. In a medium-sized pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth. 3. Remove pan from heat and stir in sugar and vanilla. 4. Add eggs, one at a time, stirring well after each addition. 5. Stir in flour 6. Spoon batter into mini muffin pans sprayed with cooking spray, filling almost to top. Mini muffin paper liners may be used in pan instead. 7. Place a walnut half on the top of each tart. 8. Bake about 20 minutes or until tarts look dry and feel firm to the touch. If baked in a convection oven, bake for 15 minutes. 9. Let cool in pans for about 10 minutes. Then transfer to a wire rack to cool completely.

DOUBLE CRUST PIE: TEEN Blueberry Nectarine Pie By Rachel Gola – Age 15 of Jackson – First Place

Ingredients for crust: ¾ cup of unsalted butter ½ cup milk 1 Tablespoon of apple cider vinegar 3 cups of all-purpose flour 1 Tablespoon of cornstarch 2 Tablespoons of sugar 1 ½ teaspoons of salt

Ingredients for filling: 1 pound fresh nectarines 4 cups fresh blueberries Zest of 1 lemon 1 teaspoon of vanilla extract ¾ cups sugar ¼ cup cornstarch ¼ teaspoon cinnamon ¼ teaspoon salt Egg wash for glaze Raw sugar

Instructions for making crust: 1. Cut butter into cubes and place into the fridge 2. Stir together milk and vinegar. In a bowl, toss flour, cornstarch, sugar and salt. Add the butter to the dry ingredients 3. Roll into a ball and place in the fridge while you make the filling

Instructions for making filling: 1. Preheat oven to 425 º F. 2. In a bowl, mix together the nectarines, berries, lemon zest and vanilla. 3. In a separate bowl, mix together sugar, cornstarch, cinnamon and salt. 4. Combine both mixtures. 5. Roll dough into the pie pan. Place filling mixture into the pie dish. 6. Place second pie crust on top and brush with egg wash. Crimp edges. 7. Bake 20 minutes at 425 º F then at 325 º F baking for 40 minutes more.

DOUBLE CRUST PIE: ADULT Nana’s TRI-BERRY Pie By Marie Conneely – of Neptune City – First Place

Ingredients for pie: 2 cups fresh picked blueberries 1 cup fresh picked raspberries 1 ½ cups fresh picked strawberries ¾ cup sugar 3 Tablespoons cornstarch 2 cups flour Cold water ½ teaspoon salt 2/3 cup shortening

Instructions for making pie: 1. Preheat oven to 375 º F. 2. Wash and select only the best berries! 3. Cut strawberries in half. 4. Combine all the berries in a bowl sprinkling them with sugar and cornstarch. Gently mix until all are covered. 5. Prepare crust by “forking” shortening and flour into pea-sized pieces. Add one Tablespoon cold water at a time until dough is moist. Roll and cut dough as desired – top as a crust or lattice. 6. Bake for 45 minutes. Cool for several hours before cutting and eating.

Cherry Pie By Caroline Ditullio – of Cranford – Second Place

Ingredients for crust: 1½ cups flour 1 Tablespoons sugar ¼ teaspoon salt 12 Tablespoons butter 8 Tablespoons lard ¼ cup water ¼ cup vodka 1 ounce almond paste

Ingredients for filling: 3 cups tart cherries 2 cups sweet cherries Zest and juice from ½ a lime ¼ teaspoon almond extract 1 cup sugar ¼ cup tapioca

Preheat oven 425 º F. Bake 15 minutes. Reduce oven to 375 degrees and bake until crust is golden and filling is bubbling.

No instructions were submitted for assembling either this pie’s crust or filling.

Apple Pie By Angela Ciol – of Morganville – Third Place

Ingredients for crust: 3 cups of all-purpose flour ½ teaspoon salt 1 ½ cups shortening ½ cup ice water

Ingredients for pie filling: 4 – 5 cups sliced apples – 2 Granny Smith, 2 Golden Delicious, 2 Gala 1 cup sugar 1 teaspoon cinnamon 3 Tablespoons flour 3 Tablespoons butter – sliced over filling

Ingredients for to make pie: 1. Preheat oven to 425 º F. 2. Mix crust ingredients. Form crust, divide in half and roll out to shape. Place ½ in bottom of pie pan. 3. Add filling ingredients. 4. Place second half of rolled-out crust over the top of the filling and brush egg yolk and water wash over the top crust before baking. Also sprinkle some sugar over the crust. 5. Bake for 15 minutes in 425 º F oven. 6. Leave pie in oven and lower temperature to 350 º F. Bake for an additional 45 minutes until crust is brown and filling is bubbling.

Fresh Sour Cherry Pie By Diane Brush – of Freehold – Honorable Mention

Ingredients for crust: 1 recipe basic pastry for a standard 9-inch lattice top pie: 2 ¼ cups PillsburyTM OR Gold Medal® bleached all-purpose flour 2 Tablespoons granulated sugar 1 Tablespoon packed light OR dark brown sugar 1 Tablespoon confectioners’ sugar 1 teaspoon Morton’s® Lite SaltTM 1½ sticks (6 ounces, total) cold Land O’Lakes® butter ¼ cup cold Crisco® Vegetable Shortening 2 Tablespoons + 2 ½ teaspoons cold water 1 ½ teaspoons vanilla ½ teaspoon almond extract 1 egg white, lightly beaten

Instructions for making crust: 1. Combine water and flavorings in a liquid measuring cup and place in the fridge. 2. Combine dry ingredients in food processor and pulse to mix. Add butter and shortening. Pulse until mixture resembles pea-size crumbs. Transfer mixture to a large mixing bowl. Use your hands to incorporate any large pieces of shortening or butter that remain. Dough should look marbled with small bits of butter and shortening clearly visible. 3. Poured chilled liquid evenly over top and stir with a fork to evenly moisten all the ingredients. Gather the dough into a ball. If the dugh is too dry to come together, simply add more water – ½ teaspoon at a time until it is moist enough to gather into a ball. 4. Divide the dough in half and flatten into 2 round disks. Wrap each disk in plastic wrap and chill overnight before rolling out OR freeze for later use.

Yield: 1 double crust OR 2 pastry shells for a 9, 9 ½ or 10 – inch pie.

Ingredients for filling: 2 3/4 pounds fresh sour cherries (buy 2 quarts but you will not use them all) – pitted, drained of excess juice, and divided 2 cups + 2 Tablespoons granulated sugar, divided 69

4 ½ Tablespoons cornstarch ¼ teaspoon salt 1 dash red food coloring ½ stick butter, room temperature ½ teaspoon almond extract

Ingredients for topping: 1 Tablespoon butter, melted 1 Tablespoon sugar

Instructions for making and assembling pie: 1. Weigh the fresh cherries after you bring them home. Wash, pit and drain them from as much liquid as possible. To drain put them in a large strainer over a bowl for up to an hour or more occasionally giving the strainer a little shake to aid in the juice extraction. 2. Preheat oven to 425 º F. 3. Whisk together 1 cup of sugar, cornstarch and salt in a medium saucepan. Stir in 1 pound of cherries. Mixture will be dry but will quickly loosen as the sugar draws juice from the cherries. Bring to a boil over medium heat, stirring constantly, until thickened and translucent about 7 – 10 minutes. Remove from heat. Add remaining sugar, food coloring, butter and almond extract. Cool to room temperature. Strain remaining cherries to remove more juice and add to the cooled mixture, stirring gently to combine and set aside. 4. To assemble, roll out the bottom crust and transfer to the pie plate. Brush pastry with egg white. Roll out the top crust. For a lattice top, roll out the dough on parchment paper into a 10-inch square and cut ten 1-inch strips. Transfer the paper and the strips to a baking sheet and place in the freezer for 10 – 12 minutes or until the dough is stiff enough to weave a lattice design without breaking. 5. Place filling in pastry-lined pie plate. Apply top crust, crimp, & vent. 6. Line large-rimmed baking sheet with aluminum foil and place pie atop it. Brush the top crust with melted butter and sprinkle with sugar. 7. Bake 30 minutes. Reduce oven temperature to 375 º F and bake an additional 30 minutes. Finally, reduce the oven temperature to 350 º F and bake another 30 minutes OR until the crust is browned and the juices are thickened and bubbling. If needed, lay a sheet of aluminum foil on top of the pie at any time during the baking process to prevent the crust from overbrowning. Cool several hours to allow the filling to set before cutting and serving.

SINGLE CRUST PIE: ADULT Nana’s TRI-BERRY Pie By Nicola DiGuglielmo – of Shrewsbury – First Place

Ingredients for pie: 2 cups blueberries 1 cup raspberries 1 ½ cups strawberries ¾ cup sugar 3 Tablespoons cornstarch 2 cups flour Cold water ½ teaspoon salt 2/3 cup shortening

Ingredients for crumb topping: ½ cup flour ½ cup sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ cup butter

Instructions for making pie: 1. Preheat oven to 375 º F. 2. Wash and select only the best berries! 3. Cut strawberries in half. 4. Combine all the berries in a bowl sprinkling them with sugar and cornstarch. Gently mix until all are covered. 5. Prepare crust by “forking” shortening and flour into pea-sized pieces. Add one Tablespoon cold water at a time until dough is moist. Roll and cut dough as desired. 6. In a separate bowl, fork together flour, butter, nutmeg and cinnamon until “crumble”. Sprinkle this over the top of the pie. 7. Bake for 45 minutes. Cool for several hours before cutting and eating.

Apple Pie with Butterscotch Crumb By Barbara Dixey – of Manalapan – Second Place

Ingredients for pie: 4 cups sliced, tart apples 1 ½ teaspoon lemon juice ½ cup sugar ¼ cup all-purpose flour 1 teaspoon cinnamon 1/8 teaspoon salt Pie crust of a 9-inch unbaked shell (If using frozen pie shell, use deep dish type). Bake on cookie sheet for 10 minutes) Topping

Ingredients for topping: 6 ounces of Nestle’® Toll House® Butterscotch Morsels ¼ cup butter ¾ cup flour 1/8 teaspoon salt

Instructions for making pie: 1. Mix apples and lemon juice in a large bowl. 2. In a small bowl, mix flour, sugar, cinnamon and salt. Pour this over the apples, coating them well. 3. Pour apples into the baked shell. 4. Cover edges of pie crust with aluminum foil to prevent browning. 5. Bake 375 º F for 20 minutes. 6. On top of a double boiler, mix together the morsels and butter. Remove from heat. 7. Stir in flour and salt. Mix until mixture resembles coarse crumbs. 8. Remove foil from the edges of the cooked pie and sprinkle the topping on it. Bake another 35 minutes until golden brown and bubbly. 9. Serve with whipped cream or ice cream.

Blueberry Vodka Pie By Jeanne Mauritzan – of Holmdel – Third Place

Ingredients for crust: 1½ cups flour ½ teaspoon kosher salt ¼ cup cold butter ¼ cup cold shortening 3 Tablespoons iced water 3 Tablespoons chilled vodka

Ingredients for filling: 2/3 cups sugar 2 ½ teaspoons cornstarch ¼ cup water ¼ cup vodka ¼ teaspoon salt 5 cup blueberries 2 Tablespoons butter

Instructions for making and assembling pie: 1. Preheat oven to 425 º F. 2. To make the crust, combine the flour and salt. Blend the salt and flout into the butter and shortening until crumbly. Add and stir the water and vodka into the above mixture until just combined. 3. Roll out the crust on a lightly-floured surface to ¼ inch. Place in a 9 inch pie pan. Bake 15 minutes with the bottom covered with parchment paper. Remove the parchment paper and bake an additional 5 minutes. 4. To make the filling, heat the following in a saucepan: sugar, cornstarch, water, vodka, salt and 2 cups blueberries. Bring to a boil and cool slightly. Stir in 3 cups of fresh blueberries and 2 Tablespoons butter. Once combined, place in the baked pie crust.

Apple Crumb Pie By Donna Turner – of Howell – Honorable Mention

Ingredients for pie crust: 1/3 cup plus 1 Tablespoon shortening 1 cup flour ½ teaspoon salt 2 – 3 Tablespoons cold water

Ingredients for pie filling: ½ cup sugar 3 Tablespoons flour ¼ teaspoon nutmeg ¼ teaspoon cinnamon 5 cups thinly-sliced apples

Ingredients for pie topping: 1 cup flour 1 stick butter ½ cup brown sugar

Instructions for making and assembling pie: 1. To make the pie crust, cut shortening into flour and salt until it forms small pea-sized crumbles. Add water, 1 Tablespoon at a time, mixing well until the dough cleans the sides of the bowl. Form a ball. Using wax or parchment paper, roll out dough larger than an inverted pie plate. Lay dough inside the pie plate and press firmly to the sides and bottom. 2. To make the filling mix all ingredients until well-coated and pour evenly into pastry crust. 3. To make the topping, mix all the ingredients together until crumbly. Sprinkle the topping over the filling. 4. Cover the pie with aluminum foil and bake for 50 minutes. Remove the foil for the last 10 minutes to brown the topping.

VEGAN COOKIES: CHILD Vegan Cookies By Rebekah Christensen – Age 9 of Jackson – First Place

Ingredients: 1¾ cup flour 1 teaspoon baking soda 1 teaspoon baking powder ½ cup brown sugar ½ cup white sugar ½ teaspoon salt 1 teaspoon vanilla extract 2/3 cup vegetable shortening ½ cup applesauce.

Instructions: 1. No instructions were submitted for mixing ingredients. 2. Bake at 375 º F for 8- 10 minutes.

Vegan Almond Butter Cookies By Aarav Kumar – Age 9 of Marlboro – Honorable Mention

Ingredients: 1 ½ cup almond butter 1 cup granulated sugar 1 ½ teaspoons vanilla extract 2 cups all-purpose flour, sifted before measuring Dash of salt 1 teaspoon baking powder 2 Tablespoons vegetable oil Blanched almond slivers

Instructions: 1. Heat the oven to 300 º F 2. Using an electric mixer, cream almond butter and sugar until light and fluffy. Add vanilla and blend well. 3. Sift together flour, salt, and baking powder. Stir the sifted ingredients into the creamed butter mixture, mixing until well blended. Add oil as required. 4. Shape dough into small balls and then flatten them out. Place them on ungreased cookie sheets. Gently press almond slivers into the top of each cookie. 5. Bake for 20 minutes, or until just lightly browned on bottoms.

VEGAN COOKIES: TEEN Hamburger Cookies By Alise Christensen – Age13 of Jackson – Second Place

Ingredients: 1¾ cups flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon vinegar 2 teaspoons vanilla extract 1/3 cup olive oil 1 cup water

Instructions: 1. The only instructions submitted were: Put all ingredients in a large bowl and stir for 2 minutes. Bake at 350 º F for 20 minutes.

VEGAN COOKIES: ADULT Vegan Sea Salt Semi-Sweets By Laura Sigman – of Ocean Grove – First Place

Ingredients: 1 ¾ cups flour ½ teaspoon baking soda ½ teaspoon sea salt (reserve ¼ teaspoon) ¾ cup Earth Balance® (non-dairy butter) ½ cup light brown sugar ½ cup granulated sugar Ener-GTM egg replacer equivalent of 1 egg ¼ teaspoon vegetable oil 1 Tablespoon vanilla 1 cup Enjoy Life ® semi-sweet (vegan) chocolate chips

Instructions: 1. Preheat oven to 375 º F. 2. Whisk together flour, baking soda and ¼ teaspoon of the sea salt together in a medium bowl. 3. In a separate large bowl or stand mixer, beat together butter and sugars until creamy. 4. In a small bowl whisk together egg-replacer and vanilla; add to butter and sugar mixture and beat until combined. 5. Slowly add flour mixture to the wet ingredients in batches, combining until well blended after each addition. 6. Stir in semi-sweet chips. 7. Drop by tablespoonful onto a parchment-lined or Silpat baking sheet, leaving 1 ½ inches between each. Gently sprinkle remaining sea salt on the tops of each cookie. 8. Bake 10 – 12 minutes or until edges start to brown.

Vegan Shortbread Cookies By Valerie Leone – of Farmingdale – Second Place

Ingredients: 1 large banana 1 cup virgin coconut oil 2 teaspoons vanilla extract ¾ cup sugar 2 cups flour ¼ cup chopped walnuts 2 teaspoons baking powder ½ teaspoon salt

Instructions: 1. Beat together mashed banana, oil, vanilla and sugar. 2. Add flour, baking powder and salt. Mix well. 3. Form into patties and drop approximately 3 inches apart on an ungreased cookie sheet. 4. Bake at 400 º F for 6 – 10 minutes or just until lightly golden.

Peanut Butter Chocolate Pillows By Lorelle Shea – of Tinton Falls – Third Place

Ingredients: For the chocolate dough: ½ cup canola oil 1 cup water ¼ cup pure maple syrup 3Tablespoons non-dairy milk ½ teaspoon pure vanilla extract 1½ cups all-purpose flour 1/3 cup unsweetened cocoa powder 2 Tablespoons black unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt For the filling: ¾ cup natural salted peanut butter, crunchy or creamy 2/3 cup powdered sugar 2 – 3 Tablespoons soy creamer or non-dairy milk ¼ teaspoon pure vanilla extract.

Instructions: 1. For dough: In large bowl, combine oil, sugar, maple syrup, non-dairy milk & vanilla & mix until smooth. Sift in flour, cocoa powder, black cocoa powder, baking soda and salt. Mix to form a moist dough. 2. For peanut butter filling: In another mixing bowl, beat together peanut butter, powdered sugar, 2 Tablespoons soy creamer or milk & vanilla forming a moist, firm dough. 3. Preheat oven to 350 º F. Line the baking sheets with parchment paper. 4. Roll peanut butter dough into small medium balls & set aside. 5. Take chocolate dough and roll it into similar-sized balls. Flatten the chocolate dough into a disc. 6. Place peanut butter in center & wrap chocolate dough around it until all peanut butter dough is covered. 7. Place on parchment lined baking sheet. Repeat process. 8. Bake for 10 minutes. Let stand for 5 minutes before removing cookies to a wire cooling rack. Store cookies in airtight container.

Lemon Zucchini Cookies By Sandy Wolfe – of Howell – Honorable Mention

Ingredients: Cookie dough: 1½ cups all-purpose flour 1 cup granulated sugar ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground nutmeg ¾ teaspoon ground cinnamon ¾ cup coconut oil ¼ cup unsweetened applesauce ½ teaspoon lemon oil (cooking grade) 1 cup grated zucchini, well drained 1 3/4 cups quick oats Frosting: ½ cup coconut oil 3 Tablespoons coconut milk 1 teaspoon vanilla extract 1 teaspoon lemon oil (cooking grade) 3 – 4 cups confectioners’ sugar

Instructions: 1. Preheat oven to 400 º F. 2. For the cookie, combine flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a large bowl and stir to combine ingredients well. Cut in coconut oil. Beat in egg until well combined. Add zucchini, lemon and oats and beat until evenly mixed in. 3. Spoon drops of cookie dough onto parchment-lined cookie sheet. 4. Bake 8 – 10 minutes. Let cool on sheet for 5 minutes. Transfer to wire rack. 5. For the frosting, cream coconut oil in a medium bowl. Add remaining ingredients and beat until smooth. Add more coconut milk and/or powdered sugar until desired consistency is reached. 6. Frost cookies once they are completely cooled. Sprinkle the tops very lightly with ground cinnamon.

VEGAN MUFFINS: TEEN Vegan Chocolate Muffins By Nathaniel Christensen – 16 of Jackson – First Place

Ingredients: 1½ cups flour 1 cup sugar ¼ cup cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vinegar 1 teaspoon vanilla 1/3 cup oil 1 cup cold water

Instructions: 1. Preheat oven to 350 F. 2. Combine ingredients and pour into greased pan or muffin tin. Bake in oven until done. Baking is done when item springs back to the touch or a toothpick inserted into the center comes out clean. Time also varies on the pan you use: 15 – possibly 30 minutes.

* This recipe makes 12 cupcakes, or a 8 X 8 or 9 X 9 inch cake. Double the ingredients for 24 cupcakes or a double layer round cake or even a 9 X 13-inch cake.