2—The Sentinel
Fair game You know you’ve got a winner with these recipes By JEFF FISHBEIN 8.) Two calcium carbonLifestyles editor ate-encapsulated avian albuliving@lewistownsentinel.com men-coated protein
Before I get into the award winners — including my own — I have to share one of my favorite recipes, which puts into perspective how hard we all work to make our food better:
9.) 473.2 cm3 theobroma cacao 10.) 236.6 cm3 de-encapsulated legume meats (sieve size #10)
To a 2-L jacketed round reactor vessel (reactor No. 1) with an overall heat transRequired compounds fer coefficient of about 100 1.) 532.35 cm3 gluten Btu/F-ft2-hr, add ingredients 2.) 4.9 cm3 NaHCO3 one, two and three with con3.) 4.9 cm3 refined halite stant agitation. In a second 4.) 236.6 cm3 partially hydro- 2-L reactor vessel with a genated tallow triglyceride radial flow impeller operating 5.) 177.45 cm3 crystalline at 100 rpm, add ingredients C12H22O11 four, five, six, and seven until 6.) 177.45 cm3 unrefined the mixture is homogenous. C12H22O11 To reactor No. 2, add ingre7.) 4.9 cm3 methyl ether of dient eight, followed by three protocatechuic aldehyde equal volumes of the homog-
enous mixture in reactor No. 1. Additionally, add ingredient nine and 10 slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a No. 4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank and Johnston’s first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
If you haven’t figured it out, it’s chocolate chip cookies — written in chemical engineering terms. The dishes we share in this year’s magazine aren’t that complicated — heck, my own don’t even have real measurements, which is how many of us bake and cook — but we can pretty well guarantee they will please you. Most of us don’t look for an award when we make dinner, but year after year, we go after the blue ribbon — at the county fair, the state Farm Show and elsewhere (my wife and I won two ribbons, a third and a fifth, at the 2005 Royal Agricultural Winter Fair in Toronto, which we entered when it coincided with a week-long vacation to Canada). See Winners / Page 3
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Winners
Continued from Page 2
We took our products — spaghetti sauce, chili sauce, pizza sauce, salsa and the occasional jar of pickles — to our own Beaver Community Fair (where the better half had been competing since childhood) and other fairs throughout the region, the Farm Show and, of course, the international entry. One year when crops were particularly good, we designed and slapped labels on the jars, filling gift baskets for friends and family, and even selling our jars of goodness at the local farmers market. Age, a child and work demands took us out of the competition. But the ribbons made our meals taste that much better. We own 12-, 16- and 20-quart stock pots, varying the one we used based on the product and the yield. I honestly can’t tell you how to make enough for one meal! Here are the winning sauces we came up with, at least versions of them:
When we had an abundant crop, my wife and I decided not only to can our bounty, but to turn it into gift baskets and even sell it at our local farm market. We made professional-looking labels and listed the awards — our spaghetti won seven ribbons in as many years, including three firstplace finishes (two of those in Juniata County).
Remove stems and chop the fresh herbs, garlic and onion; add to still-cooking sauce. Add a small amount of sugar (it cuts the acid of the tomatoes), salt and pepper. Float a few fresh bay leaves (proper name, Bay Laurel, which you need when looking for the plants) on top and simmer at the lowest temperature for another 6- to 12 hours, until you reach the taste and thickness you desire. Remove the bay leaves before canning/ serving. At that point, can it using safe practices in the Ball Blue Book, or hold a fundraisSPAGHETTI SAUCE ing supper. Notes: We grew all of our Plum tomatoes, blanched own tomatoes (if you use just and processed through a one tomato variety, make it Squeeze-O Amish Paste or Opalka. We Tomato paste used these along with SpeckGarlic led Roma — all heirloom Sweet onion (usually one varieties). We also grew all large or two smaller ones) Basil, oregano, thyme, chives, the herbs; the garlic was storecurled and Italian parsley (all bought (we never had luck growing our own). We found fresh, not dried) that Walla is a good sweet Sugar onion for our climate zone. Salt and pepper Pizza sauce uses the same basic recipe, but should lean In your largest stock pot, more heavily to oregano than bring processed tomatoes basil, be much thicker and a (about 2/3 full) to a low boil little blander than spaghetti then cook down at a low temperature for 12 to 36 hours sauce. until the pot is half full or SALSA less (longer=thicker=better, Warning: Before making any at least in our minds). Add enough canned tomato paste dish with hot peppers, remove the seeds WHILE WEARING to make the sauce thick and LATEX GLOVES. You will dark — completely stir it in deeply regret it if you do not! (no lumps!). Everything else is to your taste.
Beefsteak tomatoes, chopped “by hand” (we used a Pampered Chef manual chopper) Crushed tomatoes or tomato puree (canned) Sweet and hot peppers, chopped Sweet onion, chopped Garlic, chopped Cilantro, oregano and chives, chopped Spices, mostly cumin
Reaper is probably the hottest you’ll find around here. One year, we grew 21 different peppers for our chili and salsa. A variation on salsa that we also made from time to time is Pico de Gallo. For that, use a base of 2/3 white vinegar and 1/3 lime juice (the real stuff, not what they keep behind the bar), the tomatoes, peppers, onion, cilantro and coarse black Mix tomatoes, peppers and pepper — nothing else. The onion in a smaller stock pot vegetables should be chopped (about 2/3 full) and bring to a but chunky (about 1/4-inch low boil, add herbs and spices square pieces); the cilantro to taste. Mix in enough of can be whole leaves (no the canned tomato product stems). (your choice, depends on the CHILI consistency you prefer), then simmer at the lowest temperaUse the salsa (not Pico de ture for about 12 hours. Add Gallo) and spaghetti sauce a bit of coarse-ground black recipes as a guide. Start with pepper if you wish. At that the same tomato base as the point, can it using safe pracspaghetti, but using the salsa tices in the Ball Blue Book, or tomato breeds (or a mix!); use hold a major Super Bowl party the peppers, herbs and spices (you’ll need a lot of chips!). from the salsa recipe. You’ll Notes: We grew all of our also need light and dark kidney own tomatoes (if you use just beans, and/or black beans. one tomato variety, make Prepare it the same as the it Mortgage Lifter or Branother recipes, but save the dywine; we usually added beans until right before the German Pink and a yellow canning process. Soak and tomato — all heirloom variet- strain them before adding to ies). We also grew everything the pot; cook about an hour but the canned tomato, garlic more. It should be hard to and spices. stir — that’s when you have Choose your peppers to enough beans. get the heat level you want At that point, can it using (Google “Scoville scale” to safe practices in the Ball Blue find which are sweet and hot- Book, or plan on recreating test). Jalapenos, believe it or one of the famous scenes from not, are fairly mild; Carolina Mel Brooks’ “Blazing Saddles.”
4—The Sentinel
State-ment
Farm Show is Pennsylvania’s most competitive kitchen 2020 Pa. Farm Show recipes Although the state Farm Show was held virtually in 2021, the open baking competitions were canceled, a victim of the coronavirus pandemic. Three area bakers won ribbons at the last in-person Farm Show, in January 2020. Among the winners were a pair of runners-up from Juniata County and a fifth-place ribbon winner from Snyder County. Courtesy of the state Department of Agriculture, here are their winning recipes:
APPLE PIE Lucinda Donough, Juniata County, second place
Apple filling 7 cups sliced apples 1 cup sugar 3 to 4-1/2 tablespoons flour
(amount depends on juice in apples) 4 Tbsp. apple juice (or cider) 1/4 tsp. salt 1 tsp. lemon juice 2 Tbsp. butter Combine sugar, flour and salt; mix. Add to apples. Sprinkle in lemon juice and apple juice or cider. Cut butter into small pieces and add to filling mixture. Filling for bottom layer 8 ounces cream cheese 1/2 cup sugar 1 egg, beaten 1/2 teaspoon salt 1 teaspoon vanilla 1 (10-inch) un baked pie shell 1-1/4 cups chopped pecans
Gluten-free champion
of unbaked pie shell. Sprinkle pecans evenly over cream cheese layer. Combine all topping ingredients and beat until smooth. Pour over pecan layer. Bake 35-40 minutes at 375 degrees until pecan layer is golden brown. Add apple filling. Topping 1/2 cup pecans, finely chopped 1/2 cup sugar 1/4 cup flour 4 Tbsp. butter Topping 3 eggs 1 cup light corn syrup 1/4 cup sugar 1 tsp. vanilla Cream together softened cheese, sugar, egg, salt and vanilla. Spread over bottom
Combine pecans, sugar and flour. Blend in butter until you have a crumb mixture. Spread across top of apple filling. Reduce heat to 350 degrees and bake an additional 15 minutes or more. See Farm Show / Page 5
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Farm Show Continued from Page 4
The Sentinel—5
top. Fit dough into 9-inch pie pan and trim edges to a 1-inch overhang. Fold dough under and crimp edges. Place in refrigerator for 20 minutes. Use half of crust for bottom crust and other half for decorating the top. Makes 2 single crusts.
Crust 2-1/2 cups unbleached flour 1-1/2 rsp. sugar 1 tsp. salt 1/2 cup chilled shortening cut APPLE PECAN into 1/2-inch cubes STICKY BUNS 1/2 cup (1 stick) chilled Autumn Fronk, Juniata unsalted butter, cut into 1/2 County, second place cubes 5 Tbsp. ice water (or more, if Dough needed) 3/4 cups warm water 2 1/2 tsp. yeast Blend flour, sugar and salt 1/2 cup sour cream in food processor. Add butter 1/3 cup sugar and shortening; blend until mixture resembles coarse meal. 1 egg 1/4 cup butter Transfer mixture to medium 1 tsp. salt bowl. Add ice water and mix with fork until dough begins to 1 tsp. vanilla 4 cups flour clump together, adding more water by teaspoonful if dry. Mix yeast and water in a Gather dough together. Divide dough in half; flatten each half small bowl. In another bowl, mix together sour cream, into disk. Wrap each disk in plastic and refrigerate at least 1 sugar, egg, butter, salt and hour. Roll one disk into 9-inch vanilla. Combine the sour cream mixture with the yeast circle and save other half for
mixture. Add 1 1/2 cups flour 1/4 cup diced apples until blended. Then add more 1/4 cup pecans, chopped flour, about 2-3 cups, until a soft dough forms. Let dough Melt butter in a medium rise. Separate dough in half. saucepan. Then add sugars, heavy cream, corn syrup and Filling molasses, and spice. Cook until 1 egg white syrup begins to boil. Remove 3/4 cup dark brown sugar from heat. Put syrup in bottom 1 tsp. apple pie spice of two 8-by-8-inch or one 9-by-13-inch pans. Sprinkle Mix together egg white, syrup with bacon, apples and sugar and spice. Rough out pecans. Remove rolls from dough in rectangle and spread freezer and cut into 1-inch filling on top. Roll up the slices. Place slices on top of the dough, lengthwise, cover syrup. Let dough rise. Bake at with aluminum foil and place 350 degrees for 25-30 minutes. in freezer for 20-30 minutes. Flip over. While dough is in the freezer, See Farm Show / Page 6 make the syrup. Syrup 12 Tbsp. butter, melted 1 cup light brown sugar 1 1/2 cups dark brown sugar 1/3 cup heavy cream 1/3 cup dark corn syrup 1 Tbsp. Golden Barrel baking molasses 1 tsp. apple pie spice 1/4 cup crumbled bacon
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Farm Show Continued from Page 5
CHOCOLATE MARASCHINO CHERRY CAKE Nancy Krampert, Snyder County, fifth place
Cake 4 ounces semisweet chocolate 1 1/2 cups strong hot coffee 2 1/2 cups flour 3 cups sugar 1 1/2 cups Hershey’s special dark cocoa 1 1/4 tsp. salt 2 tsp. baking soda 1 tsp. baking powder 3 large eggs 3/4 cup Wesson oil 1 1/2 cups buttermilk 1/2 cup milk 2 tsp. vanilla extract 2 tsp chocolate liquor (optional) Preheat oven to 350 degrees. Grease and flour three
8-inch round pans. Line bottoms with parchment; grease and flour parchment. In medium bowl, combine semisweet chocolate with hot coffee and let it melt. Combine flour, sugar, salt, baking powder, baking soda and cocoa in large bowl; set aside. In large bowl, beat eggs; slowly add oil, buttermilk, milk, flavorings and melted chocolate mixture. Beat until well mixed. Add dry ingredients and beat at medium speed until just combined. Divide batter among three pans and bake 35-40 minutes. Cool on rack for 10 minutes and remove from pans.
cherries cherry extract. When melted, Cream butter with flavorcool until it thickens. ings. Add confectioner’s sugar and beat till well mixed. Add Assembly juice. Fold in cherries. Place one cake layer on plate. Brush layers lightly with Chocolate ganache chocolate liquor (optional). 1/2 cup heavy cream Spread buttercream frosting 1/2 cup semisweet chocolate in between layers. Frost cake chips with it. 1 tsp. vanilla extract Pour ganache over top so it 3 tsp. cherry extract drips down the sides. Garnish with chocolate covered cherBoil cream. Pour over choc- ries. Pipe borders around top olate to melt. Add vanilla and and bottom of cake.
Maraschino cherry buttercream frosting 2 sticks butter 1 tsp. vanilla extract 1/2 tsp. almond extract 6 cups confectioner’s sugar 2 Tbsp. maraschino cherry juice 1/2 cup chopped maraschino
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Mifflin County’s best recipes
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Youth Fair’s Open Show is locals’ chance to shine The Mifflin County Youth Fair has been kind enough to share with us winning recipes from the past three Open Show competitions in our county fair. This year’s fair is August 8 to 14. Look for the 2021 Fair Book on the Mifflin County Youth Fair Open Show Facebook page, www.facebook. com/MiffCoOpenShow/. All the 2021 Baking Contest Rules as approved by the Pennsylvania State Association of County Fairs for entry at the Pennsylvania Farm Show in January 2022 will be the county fair book. There are instructions for the Angel Food Cake Contest, Chocolate Cake Contest, Blue Ribbon Apple Pie Contest and the Junior Cookies, Brownies
and Bars Contest. The ShooFly Pie Contest is not state sponsored nor eligible as a special contest for the Farm Show. However, Mifflin County recognizes the importance of the shoo-fly pie in our local and state history of food; it is sponsored locally. The contests are open to any Pennsylvania resident that has NOT won first place in any other PSACF fair. The junior baking contest is limited to youth between 8 and 18 years of age at the time of contest. Also, the junior baking contest must use PA Preferred products (more information in the contest rules in the Fair Book). See Youth Fair / Page 8
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Youth Fair
temperature 1 1/2 cups powdered sugar 1 cup flour Continued from Page 7 1 1/2 tsp. cream of tartar All first-place winners (ex- 2 tsp peppermint flavoring cept for Shoo-Fly Pie) are eligi- 1 cup sugar ble for entry in the 2022 PennSift together powdered sylvania Farm Show. Contest rules are available at the fair or sugar and flour. In a large online at the state fair website. bowl beat together egg whites, Premiums are sponsored by cream of tartar, and pepperPSACF, local businesses or the mint flavoring until soft peaks form. Then add sugar 1/4 cup Open Show. Recipes are from top two or at a time beating well each three ribbon recipients (based time till all is added and stiff on entries received) from 2019, peaks have formed. Fold in the most recent fair (there was powdered sugar/flour mixture none in 2020 due to COVID). to egg white mixture. Pour into a 10-inch ungreased tube pan. Bake at 350 degrees 2019 Youth Fair on lowest oven rack for 45 baking contests minutes or till top springs back when lightly touched. Angel food cake Remove from oven and immediately turn upside down on First-place winner: Kathy a bottle and cool. Once cool Hostetler, Belleville remove from pan and cut in MINT ANGEL half horizontally. FOOD CAKE Frosting Cake 2 1/4 cups egg whites at room 3 Tbsp. margarine, softened
2 cups powdered sugar 2 Tbsp. milk 1 tsp. peppermint flavoring
1 1/2 tsp. cream of tartar 1 cup granulated sugar 1/4 tsp. salt 1 1/2 tsp. vanilla 1/2 tsp. almond extract
Mix all frosting ingredients together in a bowl and beat Heat oven to 375 degrees. till smooth. Put icing on the top of the bottom half of cake Bake cake on the bottom and place top half on bottom oven rack in your oven. Mix flour and powdered sugar in half. a bowl set aside. Beat egg whiles and cream of tartar in Drizzle 4 ounces milk chocolate melt- large mixer bowl on medium speed until foamy. Beat ing wafers in granulated sugar on high Melt chocolate in a micro- speed, 2 Tbsp. at a time; on last addition of sugar add salt, wave safe decorating bag for vanilla and almond extract; 35 seconds. Lightly knead if continue beating until stiff not completely melted. Microwave for 10 seconds more. and glossy. Do not under beat. Knead again then snip off end Sprinkle flour-sugar mixture, 1/4 cup at a time, over of bag and drizzle over cake. meringue, folding just until Second-place winner: flour-sugar mixture disappears. Tammy Crothers, Belleville Push batter into ungreased tube pan, 10-by-4-inches. ANGEL FOOD CAKE Cut gently through batter with metal spatula. Bake until 1 cup cake flour cracks feel dry and top springs 1 1/2 cups powdered sugar 1 1/2 cups egg whites (about See Youth Fair / Page 9 12 eggs)
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Youth Fair
1/2 cup brown sugar 1 tsp. cinnamon 1 1/2 Tablespoon corn starch
Continued from Page 8
Cook zucchini in lemon juice and water until soft, about 20 minutes. Drain and add apples, sugar, brown sugar, cinnamon and corn starch. Mix well and put in pie crust.
back when touched lightly, 30 to 35 minutes. Invert pan on a bottle with a long neck, such as a wine or soda bottle (not plastic). Let hang upside down until cake is cold. Remove from pan.
Apple pie
First-place winner: Theresa White, Lewistown
APPLE PIE Crust 1 cup shortening 2 2/3 cups all-purpose flour 1 tsp. salt 8 Tbsp. cold water
and sliced 1 cup brown sugar 1/2 tsp. nutmeg 1 tsp. cinnamon Dash of salt 3 Tbsp. of butter Bake at 425 degrees 40-50 minutes
Second-place winner: Cut shortening and flour, Kathy Hostetler add salt & cold water. Gather into a ball and roll out for two PECAN CRUMB crusts. APPLE PIE
Filling 10 Cortland Apples, peeled
Dough 1 cup flour 1/4 tsp. salt
Dash baking powder 1/3 cup shortening 1/3 cup water Mix dry ingredients with pastry blender then add water, stir until soft dough forms. Make into a ball. Roll out into a circle, place in pie pan, trim and crimp edges. Filling 1 Tbsp. lemon juice 1 cup zucchini, peeled, seeds removed and sliced 1 cup water 6 cups sliced and peeled apples
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Crumbs 1 1/2 cup flour 1/2 cup brown sugar 3/4 cup chopped pecans 5 Tbsp. softened margarine Mix crumb ingredients together with pastry blender then put on top of filling. Bake at 400 degrees for 15 minutes, then decrease to 350 degrees for 30 minutes. See Youth Fair / Page 10
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Youth Fair Continued from Page 9
Chocolate cake
First-place winner: Cindy Wilson, McClure
hot water. Stir well — mixture will be runny. Pour into two 8-inch round cake pans. Bake 300 degrees for 45-50 minutes. Remove from oven to cooling rack. Cool.
Hot chocolate butter cream frosting Mix 4 Tbsp. of hot water or milk with 2 packets of hot (Please read through recipe for chocolate mix. Set aside. Beat all ingredients before beginning.) together until smooth: 1 1/2 cups of butter, room Cake temperature 2 cups flour 1 1/4 cups Crisco shortening 2 cups sugar Add: 3/4 cup cocoa 10 cups powdered sugar 2 tsp. baking powder 2 Tbsp. cocoa powder 1 tsp. salt 1-2 Tbsp. milk or water 2 large eggs Hot chocolate mixture 1 cup milk 1 cup vegetable oil Beat until fluffy. 1 1/2 tsp. vanilla 1 cup hot water Marshmallow filling 1/2 cup butter, room temperaCombine dry ingredients ture in large bowl. In another 1 cup powdered sugar bowl mix eggs, milk, oil and 10-ounce jar of marshmallow vanilla. Slowly pour into dry creme mixture. Mix well then add
HOT CHOCOLATE CHOCOLATE CAKE
Beat until fluffy. White ganache 6 ounces (1 cup) white chocolate chips 2 Tbsp. heavy whipping creme Vanilla buttercream 1/2 cup butter 2 cup powdered sugar 1/2 tsp. vanilla 1-2 Tbsp. water or milk Slice cake layers in half. Place one layer on cake plate. Top with hot chocolate frosting, then top with marshmallow filling. Repeat with remaining layers. Ice with hot chocolate frosting. Decorate with ganache, vanilla buttercream and marshmallows. Second-place winner: Michelle Sheaffer, McVeytown
sprayed lightly with cooking spray. Cake 1/2 cup butter at room temperature (1 stick) 1 cup brown sugar 1/4 cup white sugar 1 large egg, room temperature 1 tsp vanilla 1 1/2 cups all-purpose flour 3/4 cup cocoa 1 1/2 tsp. baking soda 1 1/4 cups milk, room temperature Cream butter and sugars until fluffy. Add vanilla. Sift dry ingredients together and add to butter/sugar mixture. Pour into bundt pan. Bake 25 minutes. Remove to cooling rack and cool. Now start icing.
Filling WHOOPIE PIE CAKE 1 cup butter, room temperaWITH MARSHMALLOW ture (2 sticks) ICING 1 to 1 1/2 cups powdered Preheat oven to 350 See Youth Fair / Page 11 degrees. Use a bundt pan
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Youth Fair
Cake 2 cups sugar Continued from Page 10 2 cups unbleached all-purpose flour sugar, sifted 2 Tbsp. cake enhancer, in7 ounces marshmallow fluff stant ClearJel or corn starch 1 1/2 tsp. vanilla 3/4 cup double-Dutch dark 1/4 tsp. salt cocoa or Dutch-processed 2 Tbsp. heavy cream cocoa 2 tsp. baking powder Whip butter, marshmal1/2 tsp. baking soda low cream and heavy cream 1 tsp. salt together until light and fluffy. 1 tsp. espresso powder, optionAdd vanilla and salt, mix into al (for enhanced chocolate butter mixture. Add powflavor) dered sugar and beat well. Cut 4 large eggs Bundt cake in half. Put filling 3/4 cup vegetable oil in the middle and replace the 2 tsp. vanilla extract top half. 1 1/4 cups water Mix together dry ingredients in a large bowl. Then CHOCOLATE PEANUT add eggs, vanilla, oil and mix. While mixing slowly add BUTTER DELIGHT water. Bake in a preheated oven at 350 degrees for 25-30 Filling minutes using two round cake 1 cup semisweet chocolate pans that are greased and chips floured. Remove when baked 1/8 tsp. salt and let cool for an hour. 2 Tbsp. sugar 1/2 tsp. espresso powder, opIcing tional (for enhanced choco1 cup (2 sticks) butter late flavor) 1 large egg, room temperature 3/4 cup peanut butter 1 tsp. vanilla 1 cup PA Preferred heavy 2 cups confectioners sugar cream 1 tsp. vanilla extract or 1 to 2 Cream butter and peanut Tbsp. liqueur (Kahlua, Creme butter, then add powdered de Cacao) sugar and vanilla, beating until creamy and smooth. Place the chocolate chips, salt, sugar and espresso powder Put filling on first layer and in a blender or food processor add other layer of cake. Icing and pulse until finely ground. rest of cake and garnish with chopped Reese’s peanut butter Add the egg and pulse just cups or candy of your choice. until the mixture is smooth. Heat the cream to just below a Junior baking boil, with small bubbles forming around the edge of the First-place winner: Quinn saucepan (or microwave-safe Hesketh bowl). Turn on the blender or AMISH SUGAR COOKIE processor and slowly add the DIPPED IN cream. Scrape down the sides CHOCOLATE AND of the container if necessary. Add the vanilla, or liqueur DUSTED IN PECANS of your choice, and pulse to blend. Pour the pudding into 1 cup powdered sugar a shallow bowl, and refrigerate 1 cup sugar it until chilled and thickened, 1 cup PA Preferred unsalted softened butter two hours to overnight. 1 cup canola oil
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Third-place winner: Paisley Beaver, Lewistown
See Youth Fair / Page 12
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Youth Fair Continued from Page 11
2 tsp. vanilla 2 eggs 5 cups unbleached, all-purpose flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cream of tartar Milk chocolate, melted, (PA Preferred; get it locally at Asher’s) Pecans, finely chopped or crushed Pre-heat oven to 350 degrees. In a large bowl cream together sugars, butter, canola oil and vanilla until light and fluffy. Add eggs one at a time beating well until blended evenly. In a separate bowl sift together the flour, salt, baking soda, and cream of tartar. Gradually add mixture to wet ingredients until combined. Drop rounded ball on an ungreased cookie sheet. Flatten balls with the
bottom of a glass dipped in sugar. Bake for 10 to 12 minutes until edges turn golden brown. Allow cookies to cool on cookie sheet for two minutes, then place on wire rack until completely cool. Using a spoon, coat a cookie with melted chocolate and dust with pecans. Allow chocolate to set up. Store in an air tight container or freeze. Second-place winner: Katherine Kline
ENGLISH BISCUIT COOKIES Cookie 1/2 cup flour 1/2 cup sugar 1 tsp. vanilla 1 PA Preferred egg 1 1/2 cups flour 1 pinch of salt 1 tsp. baking powder
Heat oven to 350 degrees. Line baking sheet with parchment paper. Beat butter, sugar, and vanilla together
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until combined. Then beat in egg. In a separate bowl, combine flour, salt and baking powder. Slowly add dry ingredients to butter mixture. Once combined, place dough on a lightly floured surface and kneed for about 5 minutes. Form dough into a giant ball, wrap in plastic wrap and refrigerate for 30 minutes. Roll out dough on a lightly floured surface. Cut out cookies with any shape cookie cutter, and then in half of the cookies remove a smaller circle from the middle of the dough. Bake for 15-20 minutes at 350 degrees. Leave on wire rack to cool. Strawberry jam 1/2 cup finely diced strawberries 1 tsp water 1/4 cup sugar Add diced strawberries and water to saucepan. On medium heat slowly add the sugar and cook until thick and jam-like. Set aside to cool.
Icing 1 cup powdered sugar 1/2 tsp vanilla 1 1/2 Tablespoon PA Preferred milk Combine sugar, vanilla, and milk till smooth. Take two cookies, one with a hole and one without, and sandwich the two icing, then place some of the jam in the hole of the cookie. Powder the cookies with powdered sugar if desired for appeal. Third-place winner: Hannah Bonson, Lewistown
TRIPLE C (CINNAMON, COFFEE, CHOCOLATE) BAR COOKIES Cookie 1/3 cup butter 1 cup brown sugar 1 large PA Preferred egg 1/3 cup strong fresh-brewed coffee 1 1/2 cup all-purpose flour See Youth Fair / Page 13
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The Sentinel—13
Youth Fair Continued from Page 12
1 tsp. baking powder 1/4 tsp. baking soda 1 1/2 tsp. ground cinnamon 1/4 tsp. salt 1 cup of mixed (milk, dark, white) chocolate chips Preheat oven to 350 degrees. In a large mixing bowl, combine butter and brown sugar until the mixture is well blended. Beat in the egg and coffee. In a separate bowl, combine the flour, baking powder, cinnamon, baking soda, and salt. Slowly add dry ingredients into the wet mixture. Stir in chocolate chips. Place batter into an 8-inch square pan. Bake for 30 minutes, or until center is firm. Glaze 3/4 cup confectioner’s sugar (powdered) 1/4 tsp. vanilla extract 4 tsp. PA Preferred milk A pinch of salt
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Blue Ribbon Apple Pie is among the most hotly contested on the fair circuit.
In a small bowl, combine the confectioner’s sugar, vanilla, milk and salt. Stir vigorously until the mixture
is smooth. Once the glaze is See more winning recipes smooth, pour onto the bar from past Mifflin County cookies once the top is cool to Youth Fairs beginning on the touch. Page 21.
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14—The Sentinel
Buy the glass Local vintners judged to be among state’s best By MATT BOLICH Advertising director
mbolich@lewistownsentinel.com
When it comes to winning awards, medals and even the prestigious Governor’s Cup, wineries in our region have excelled. For example, area wineries have won scores of awards in the Pennsylvania Farm Show’s Wine Competition. All wines entered in the farm show’s judged competition must be legally able to be labeled as Pennsylvania wines. But what goes into making an award-winning bottle of wine? Scott Bubb, owner of Seven Mountains Wine Cel-
lars in Spring Mills, feels that it starts with persistence and the attention given to achieving a perfect balance. “This means that neither the sugars or the acids dominate the wines,” Bubb said. “When these two components are in balance the finish of the wine will taste just like the fruit that was used to make it.” As a home winemaker for 33 years prior to opening the winery, Bubb took the opportunity to start Seven Mountains after the New Holland plant closed, allowing him to embark on a new career. He feels consistency of product is another important factor for award-winning wines. Bubb says, “We maintain our quality by sourcing our grapes and fruit from reputable
sources that consistently, year after year produce high quality products. You can’t make great wine from bad fruit.” Winemaker Scott Hilliker agrees that balance and quality of the fruit are vital components to winning bottles. He has been a winemaker at Centre Hall’s Mount Nittany Vineyard and Winery for five years, and tastes the product from grapes all the way to finished bottle so as to maintain consistency. The winery’s Nittany Mountain Blush has been a Governor’s Cup winner and balance is key, Hilliker explains. “The qualities that I feel allowed it to win were its balance between sweetness and acidity,” he noted. “The wine had very nice aromatics typi-
cal for that grape variety and had a nice fresh, fruity, clean taste to it.” The weather in the Northeast can play a part in a vintage and annual consistency. Hilliker said. “There are always vintage variations from year to year. Some of our wines are blends and to keep a consistent style from year to year the blend amount can change to help keep the same flavor profile. Some of our wines are single varietals and they change taste and flavors from year to year. (We are) just trying to work with Mother Nature and not do too much in the wine cellar and show off how that vintage was.” Like any product that takes See Wines / Page 15
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The Sentinel—15
Wines
Continued from Page 14
lots of energy, testing and resources to produce, winning an award brings a great sense of pride and accomplishment to area winemakers. In 2010, Seven Mountains Wine Cellars won the American Wine Society Best White Wine for their 2009 Vidal Blanc, which meant a great deal to Bubb and his team. “All the awards are special but the American Wine society awards have a special meaning for us as this is a national award where we compete with some big name wineries from all across the United States,” he said. Names like Gallo and Trinchero are some of the largest producers in the country, and to know our wines can compete with these is a testament to what we do.” Seven Mountains has also won four Governor’s Cups for their ice wine, which involves
Submitted photo
When you select a wine from Hungry Run, there’s a good chance you’re getting a winner. That same level of success has been achieved by several area wineries.
a very different process to make this sweet dessert wine. The grapes are left hanging on the vine until they freeze solid in the middle of winter. “They are then hand-picked and pressed while frozen, resulting in a very sweet (38 to 40 percent sugar), very low yield product. All the water in
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the grapes is in the form of ice crystals, and is removed from the juice,” he said. They next ferment about half of this sugar to alcohol and retaining the rest as all-natural residual sugar. Pairing of food and wine are also an important part of what makes a wine special. Mount
Nittany winemaker Hilliker says their Nittany Mountain Blush pairs well with spicy Asian and Mexican dishes, like a grilled chicken with Thai peanut sauce. “It also goes well with any array of chesses paired with fruit chutneys,” he said. Katy Flood, co-owner of Hungry Run Wine Cellars in Lewistown, notes some of the foods that match well with some of their award-winning bottles. Of their 2020 bronze-winning Chardonnay at the 2020 PA Farm Show she says, “This is our naked (unoaked) Chardonnay, done completely in stainless steel tanks. It exhibits tropical aromas with great depth and structure. (It) pairs well with light dished like fish or pasta with veggies.” Included in the box with this article are some of the other pairings that Flood recommends with some of their See Wines / Page 16
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16—The Sentinel
Wines
Continued from Page 15
award-winners. For these local winemakers, attention to detail when it comes to their craft has resulted in high achievement and accolades. And local residents get to enjoy the fruit of their labor literally.
MIXED BERRY SUMMER SANGRIA Recipe provided courtesy Scott Hilliker, winemaker, Mount Nittany Vineyard and Winery
1 cup cranberry-raspberry juice 6 ounces fresh raspberries 6 ounces fresh blackberries 1 cup fresh strawberries, trimmed and sliced 1 bottle Nittany Mountain Blush 1 cup lemon-lime soda Honey to sweeten (to taste) Mint leaves for garnish
Right food calls for right wine Recommend Pairings, courtesy of Katy hard lemonade. This is our margarita-style wine. Great served over ice. Pairs well with Flood, owner, Hungry Run Wine Cellar
Blue Sapphire (Gold winner at the 2020 PA Farm Show): Our Vidal Blanc offers soft levels of sweetness, stone fruits, and just enough acidity to provide a delicate balance. Crisp, citrus on the finish. Pairs well with a chicken, and fish or a goat cheese salad. Green Apple Riesling (Bronze winner at the 2019 PA Farm Show): Our Riesling blended with fresh pressed granny smith apples from a local orchard. Pairs well with a fruit and cheese platter or a charcuterie board. Rollin’ Rita (Bronze winner at the 2020 PA Farm Show): A Pinot Grigio base blended with our own strawberry wine and
Mexican foot. Pineapple Passion (Bronze winner at the 2019 PA Farm Show): Niagara with pineapple and passion fruits. Pairs well with a rich dessert — while sitting on the beach. Strawberry Watermelon (Bronze winner at the 2019 and 2020 PA Farm Shows): Our best-selling wine, this is a Pink Catawba blended with strawberry and watermelon wines. Tastes like a Jolly-Rancher and pairs well next to the pool. Red Raspberry: (Bronze winner at the 2018 and 2019 PA Farm Shows: Our Concord Grape wine blended with fresh red raspberry wine. Pairs well with any chocolate, rich dessert or plain cheesecake.
2021 PA Farm Show Wine Com- American: Seven Mountains petition Best of Show (Gover- Wine Cellars, 2016 Blue Dia- Sweet Grape: Mount Nittany nor’s Cup) winners: monds Vineyard & Winery, 2019 Nittany Mountian Blush 2018 2019 Hybrid: Olivero’s Vineyard, Sweet Grape: Seven Mountain For more winners at the 2016 Traminette Wine Cellars, 2017 Ice state level, see next page.
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Area wineries’ Farm Show awards 2021 Hungry Run Wine Cellars Bronze – 2020 Hard Tea Raspberry, 2020 Salted Carmel Mount Nittany Vineyard & Winery Bronze – 2019 Moscato (sweet), 2019 Linden Vale Rose, 2019 Talegate White, 2019 Cabernet Franc Seven Mountains Wine Cellars Gold – 2018 Vidal Blanc Silver – 2019 Dry Riesling, 2018 Traminette Bronze – 2019 WE ARE, 2019 Strawberry Rhubarb
2020 Hungry Run Wine Cellars Gold – 2018 Blue Sapphire Bronze – 2018 Blackberry Lemon, 2018 Strawberry Watermelon, 2018 Rollin Rite, 2017 Chardonnay Juniata Valley Winery Silver – 2016 Royal Red, 2018 Autumn Harvest Bronze – 2017 A Kiss Goodnight, 2018 War Horse Red
The Sentinel—17
2019 Happy Valley Vineyards & Winery Bronze: 2016 Estate Cuvee, 2015 Noiret, 2014 Three Sisters, 2016 Happy Valley Red. 2013 Chambourcin, 2017 Rose Cuvee Hungry Run Wine & Spirits Bronze: 2018 Red Raspberry, 2017 Green Apple Riesling, 2018 Strawberry Watermelon, 2018 Pineapple Passion Mount Nittany Vineyard & Winery Gold: 2017 Cabernet Franc Silver: 2018 Spiced Apple, 2017 Proprietor’s Select White, 2017 Geisenheim, 2017 Nittany Mountain Blush Seven Mountain Wine Cellars Gold: 2017 Riesling Silver: 2017 Blue Diamond, 2017 Traminette Bronze: 2017 Black Raspberry, 2014 General Potters Fort, 2017 Spiced Apple, 2017 Afternoon Delight, 2017 Blackberry
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18—The Sentinel
Taking flight Mifflin County restaurant dominates at WingFest By MATT BOLICH Advertising director
mbolich@lewistownsentinel.com
The competition is hot, fastpaced, and at times, intense. But you won’t find these competitors on the gridiron, ball diamond or basketball court. The contest is WingFest, held annually since the early 2000s at Tussey Mountain in Boalsburg, Centre County. And the wing team that has won three of the last four years hails from Mifflin County. The Wilderness Lodge, located in New Lancaster Valley, has been a dominant force in one of the region’s largest food competitions. The Wilderness took home the WingFest championship in 2016, 2018 and is the reigning titleholder, since 2019 was the last time WingFest was held due to the COVID-19 pandemic forcing cancellation of a 2020 event. Tussey Mountain marketing director Aaron Weyman says upwards of 3,600 paid adults, as well as hundreds of kids, show up on WingFest Thursdays in the summer to chow down on local teams’ wings, listen to regional bands and enjoy the recreation offered at the Tussey event center. For Tussey Mountain’s staff, it can be a challenge to organize the popular community event. “It’s stressful whenever the weather is involved, since you’re hoping it will cooperate,” Weyman says of the outdoor festival that takes place over a seven-week period. The competition format is a weekly head-to-head battle between at least four local restaurants or other establishments that send teams to compete. But the teams don’t bring chicken wings. The chicken wings, as well as the fryers, are supplied by Tussey Moun-
tain. That means that the sauce is the boss, since each team brings up to three sauces that they hope will set them apart from their competitors. Attendees each get ticket stubs with their paid admission and can vote for their favorites after sampling from various teams. The popular vote each week determines the winner, and the six winners from the first six weeks face off in the championship round in Week 7. Wilderness bartender Jessica Loundenslager knows the importance of a difference-making wing sauce. She has been a team member during the competition and witnessed firsthand how quickly wings can fly out of the booth. The Wilderness has dressed the supplied wings with their medium, sweet and spicy, and ever-popular tangy jerk sauces. Loudenslager notes that at least five active team members are necessary at any given time, including someone to handle each individual sauce as the orders come in to the booth. “We’ve run out before,” says Loundenslager, who acknowledges that while the event is fun, it’s also very fast-paced. Tussey Mountain’s Weyman says it’s not unheard of for 40 to 50 cases of wings to be used in one night. While The Wilderness is well-known for its chicken wings, it does have a full dining menu and some interesting history. “We’re a family dining establishment with a bar side,” Wilderness manager Lindsay Terry says. “We host lots of snowmobile riders in the winter since we’re near riding trails, and we get plenty of motorcycle riders in the summer.” The lodge has a fascinating
past dating back to the Civilian Conservation Corps (CCC) program of the 1930s and early 1940s. The Wilderness building was actually the mess hall of the CCC’s New Lancaster Valley camp (Camp S-113). After World War II, the building became a VFW hall before being purchased by Bud and Violet Ashbridge in 1965. At the time, the restaurant was known as the Valley View Lodge, before eventually becoming The Wilderness Lodge. Since 2016, the business has been owned by Dustin Pollock. Why has The Wilderness done so well at WingFest? Weyman has one obvious thought: “I think their sauces are great.” But other factors may come into play as well, such as team
organization, the makeup and demographics of the weekly crowd and little touches that teams can provide, like offering blue cheese dressing or celery to attendees. Will there be a WingFest in 2021? Weyman and the Tussey Mountain team are cautiously optimistic at this point. “But we have to acknowledge that some factors are simply out of our hands,” he says. The Tussey Mountain team is working with the local township on approvals but it’s possible that attendance limits and even a current chicken wing shortage may change how WingFest will look if it’s able to be held this summer. WingFest has come a long See Wings / Page 19
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The Sentinel—19
Wings
1/2 cup Smoky Chipotle Hot Sauce 1/4 cup tomato paste Continued from Page 18 1 tbsp soy sauce way since its initial iteration as Oil for deep frying a small deck party in the early Chili leaves, optional 2000s. Now The Wilderness Sprinkle chicken with the Lodge staff proudly displays Poultry Shake. Fry at 350 the WingFest trophy as reigning champs of a huge regional degrees for 11 minutes. Drain food competition. And in do- on a cooling rack. Meanwhile, ing so, they represent Mifflin combine remaining ingrediCounty and all local wing-lov- ents. Add wings and toss to coat and serve. Garnish with ers proudly. the chili leaves, if desired. BUFFALO WINGS There are several versions This is a generic recipe — of how wings came to be, innot from the Wilderness Lodge cluding Teressa making them — for wings. as a late-Friday snack for her The popular snack — someson and his college friends; her times and appetizer, somedeveloping them based on his times a meal — is credited to suggestion as a post-midnight Teressa Bellissimo, who along with her husband Frank owned treat as the bar’s predomithe Anchor Bar in the Western nantly Catholic crowd could eat meat again; and that Frank New York City. told Teressa to “do something” when the bar received 48 chicken wingettes an unexpected order of chickSubmitted photo Poultry Shake, as needed en wings by mistake. The Wilderness Lodge has won Tussey Mountain’s WingFest 1/2 cup unsalted butter, competition three of the past four years. melted Leather Jackets, Vests & Chaps
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20—The Sentinel
Readers’ recipes Joanie Mauery won second place at the Mifflin County Youth Fair in Reedsville several years ago with this recipe. “I started baking these for my husband and father-in-law, and in talking to numerous people, have discovered the ones I bake are ‘old-fashioned’ and are more desirable to the folks that want one like Mom or Grandma used to make.,” she said. “I mentioned this pie to an elderly couple at the medical facility where I work and he said he hasn’t had a good shoo-fly pie since his mother passed away in the 1970s. “I baked him a pie before his next visit, sent it home with him, and the next day he came back in to thank me with tears in his eyes because it was just as good, or better, than his mom’s”! This recipe makes three pies, so every time she bakes them she has one for her husband, one for his father, and one for her new friend and his wife.
Stir molasses into baking soda and water. Cool slightly; add beaten eggs and stir. Mix crumbs and liquid together. Divide evenly in 3- to 9-inch deep dish pie shells and top with reserved crumbs (adding cinnamon to taste to the crumbs is optional). Bake at 400 degrees for 10 minutes, then at 350 degrees until done, approximately 30 minutes. Check for doneness by middle of pie not being jiggly, and crust is nice and brown. To prevent overbrowning, use pie shields or aluminum foil. Let cool. Note: Some people will argue that homemade crusts are the best, but I started using Marie Callenders frozen deep dish pie shells and still get compliments on my crusts!
Submitted photo
Joanie Mauery’s shoo-fly pie, finished with a serving cut out to Ginger Smith, of Lewistown, show the wet layer on the bottom.
won a blue ribbon in the Open Show of the Mifflin County Youth Fair with this recipe:
WET BOTTOM SHOO-FLY PIE
WET BOTTOM SHOO-FLY PIE
1 cup flour 2/3 cup brown sugar 1 tablespoon shortening 2 1/2 cups flour 1 cup molasses 1 2/3 cups brown sugar 3/4 cup boiling water 2 1/2 Tbsp. shortening 1 egg, beaten Mix thoroughly and reserve 1 teaspoon soda one cup for crumbs on top of 1 -inch unbaked pie shell pie. Combine first three ingredients and save 1/2 cup crumbs Dissolve: for top. Add remaining ingre2 1/2 tsp baking soda dients. Mix all together and 2 cups boiling water put into pie shell. Put crumbs Stir in: on top. Bake 10 minutes at 3 eggs, beaten 375 degrees, and then bake for 2 cups King Syrup 1/2 cup Dark Barrel molas- 30 minutes reducing the heat to 350 degrees. ses, or Brer Rabbit
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The Sentinel—21
Mifflin County Youth Fair Winning Recipes flour into a bowl. In a large metal bowl beat egg whites, angel cream, 1 tablespoon Junior cookies, bars strawberry extract, strawberry Angel food cake and brownies juice and 3 drops magenta gel food coloring until soft peaks First-place winner: Kathy First-place winner: form. Then add sugar, 1/4 cup Hostetler, Belleville Amaris Fultz at a time, beating well each STRAWBERRY ANGEL time till all added. Fold in 10x CHOCOLATE CHIP FOOD CAKE sugar/flour mixture. Pour into COOKIES a 10-inch ungreased tube pan. 2 cups egg whites Bake at 350 degrees on lowest 1 1/2 cups 10x (powdered) 3 sticks PA Preferred butter rack for 45 minutes or until 1 1/2 cups packed brown sugar sugar top springs back when lightly 1 cup all purpose flour 1 1/2 cups granulated sugar touched. Remove from oven 1 1/2 tsp. angel cream 4 PA Preferred eggs and immediately turn upside 1 Tbsp. strawberry extract 4 Tbsp. hot water down on glass bottle till comMagenta gel food coloring 1 tsp. almond extract pletely cooled. Then remove 2 Tbsp. strawberry juice (drain from pan onto a plate. 5 1/2 cups all-purpose flour 1/2 cup crushed strawberries) 1 tsp. salt Melt white vanilla flavored 1 cup sugar 2 tsp. baking soda coating chocolate in micro6 ounces white vanilla fla2 tsp. baking powder wave 30 seconds at a time stirvored coating chocolate 1 package chocolate chips ring each time until melted. 1 1/2 Tbsp. strawberry extract Add two drops magenta gel Mix all ingredients but food coloring and 1 1/2 taLet egg whites come to chocolate chips. Mix well. blespoons strawberry extract. room temperature. Sift Next stir in chocolate chips. Drizzle over cooled cake. together the 10x sugar and Drop by spoon onto cookie
2018
sheet. Bake at 375 degrees for 10 to 12 minutes.
Homemade chocolate cake First-place winner: Lucinda Wilson, McClure
CHOCOLATE PEANUT BUTTER CAKE — “REESE’S NIGHTMARE” Cake 2 PA Preferred eggs 1 cup cocoa 1 cup vegetable oil 3 cup flour 1 cup PA Preferred sour cream 2 tsp. vanilla 2 tsp. baking soda 2 cups sugar 1 cup hot water Mix together and bake in greased and floured 8-inch pan at 350 degrees for approximately 30 to 40 minutes. Allow cake to cool slightly See 2018 / Page 22
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2018
BLUE RIBBON APPLE PIE
Continued from Page 21
First-place winner: Lucinda Wilson, McClure
before removing from pan. Cool completely.
Crumbs and crust 2 cups all-purpose flour 1 cup packed brown sugar 3/4 cup butter, melted 1/2 cup quick-cooking oats 1/2 cup chopped walnuts
Frosting 2 cups butter 1 1/4 cup creamy peanut butter Pinch of salt 8 cups sifted powdered sugar 6-7 Tbsp. milk
Combine ingredients, set aside one cup for topping. Press remaining crumb mixture into an ungreased pie pan. Set aside.
Beat together, adding milk to spreading consistency. Ganache 3/4 cup PA Preferred heavy cream 1 1/2 cups semi-sweet chocolate chips
Filling 2/3 cup sugar 1 1/4 cup apple juice (or cider) 3 Tbsp. cornstarch 1 tsp. apple pie spice 3 cups diced, peeled tart Pennsylvania apples
Heat cream just to boiling. Remove from heat, add chocolate chips, stirring until melted. Ice cake with frosting. Combine sugar, cornstarch Drizzle ganache over top and and apple juice in a saucepan down sides. Decorate with until smooth. Heat to a boil, Reese’s mini cups.
cook and stir for one minute or until thickened. Remove from heat. Stir in apples, pour into crust. Top with remaining crumb mixture. Bake at 350 degrees for 40-45 minutes or until crust topping is golden brown.
SHOO-FLY PIE First-place winner: Isaac Good, McVeytown
Crust 4 cups flour 1 tsp. baking powder 1 tsp. salt 1 3/4 cup lard 1 egg 1/2 cup cold water 1 Tbsp. vinegar Mix flour, baking powder, and salt. Cut in lard. Beat the egg until fluffy. Beat the water and vinegar into egg. Add egg mixture to flour mixture. Refrigerate overnight. Remove 30 minutes before using.
Filling 1 cup flour 2/3 cup brown sugar 1 rounded tablespoon of butter 1 cup molasses 3/4 cup hot water 1 egg 1 tsp. baking soda dissolved in 1/4 cup hot water Combine flour, brown sugar and butter. Work into crumbs. Set aside 1/2 cup of crumbs to sprinkle on top of pie. Combine molasses, hot water, egg and baking soda dissoved in hot water. Mix well. Stir crumbs into liquids. Roll out crust and line pie plate. Pour liquid mixture into crust. Top with reserved crumbs. Bake at 375 degrees for 35 minutes. More recipes on Page 23
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The Sentinel—23
2017
all the dry ingredients. Add dry ingredients to the wet. Mix until just combined (batter will be thick). Pour into 9-by-13-inch pan. Bake at 350 degrees about 35-45 minutes or until a toothpick comes out clean. Cool.
Place chocolate chips and oil in a microwave safe bowl. Junior cookies, bars Microwave in 30 second and brownies intervals, stirring in between, until just melted. Allow to PEANUT BUTTER cool 3-4 minutes at room temCHOCOLATE LOVER perature. Spread evenly over BROWNIES the brownies. Immediately top Peanut butter frosting with peanut butter cup candy. First-place winner: 1/4 cup butter, room tempera- Refrigerated to harden the Kallie Shaffer, Harrisburg ture chocolate. 3/4 cup creamy peanut butter Brownies Angel food cake 1 cup powdered sugar 1 1/2 cups sugar 1 tsp. vanilla 1 1/2 cups brown sugar ANGEL FOOD CAKE 1/4 cup milk 1 cup salted butter, melted WITH ORANGE GLAZE 4 PA Preferred Eggs Beat together butter and First-place winner: Kathy 1 PA Preferred egg yolk peanut butter until smooth. Hostetler, Belleville Dash salt Add powdered sugar and 6 Tbsp. milk vanilla, beat until combined. 1 1/2 cups egg whites 2 tsp. vanilla Add milk, beat until light and 1 1/2 cups powdered sugar 2 1/4 cups flour fluffy. Spread on top of cooled 1 cup flour 1 cup unsweetened cocoa brownies. 1 1/2 tsp. cream of tartar 1/2 tsp baking powder 1 tsp. vanilla Chocolate glaze 1 Tbsp. orange juice In a mixing bowl combine 1 cup semi-sweet chocolate 1 cup granulated sugar the sugar, brown sugar and chips melted butter. Add eggs and 1 Tbsp. oil Let egg whites come to egg yolk, beating after each 1 small bag of Reese’s peanut room temperature. Sift addition. Add milk and vanilla. In a separate bowl combine butter cup candies, unwrapped together powdered sugar and and chopped
flour. In a large bowl beat together egg whites, cream of tartar, vanilla and orange juice until soft peaks form. Then add granulated sugar 1/4 cup at a time until all added. Pour into a 10-inch ungreased tube pan. Bake at 350 degrees on lowest oven rack for 45 minutes or until top springs back when lightly touched. Remove from oven. Immediately turn upside down and let cool, then remove from pan. Orange glaze 1/2 cup powdered sugar 1 1/2 tsp. grated orange peel 2 tsp. water Mix all together till smooth then drizzle over cake.
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24—The Sentinel
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