More Allentown Fair Blue Ribbon Winners – The Morning Call

We have more Blue Ribbon winning recipes from the Allentown Fair, which ended earlier this month.

Try them out and let us know what you think.

We’ll have a recipe bonus week in the next issue. (Just too many winners to share!)

Apple Pie (and some pineapple) from Grumpy Old Man

Terry Ebert, Laurys Station

What you will need

Crust

3 cups sifted flour

3/4 cups white Crisco

1/4 cup Crisco butter flavor

1 teaspoon of salt

1 egg

5 tablespoons cold water

1 tablespoon of white vinegar

Filling

4 cups of delicious peeled and sliced ​​yellow apples

1 cup crushed pineapple in syrup, undrained

2/3 cups of sugar

3 tablespoons of flour

1 teaspoon of cinnamon

Crust: Combine all ingredients with a fork and knead until smooth. Form two balls and refrigerate for 1/2 hour to an hour before rolling out the dough.

Filling: Combine apples, pineapple, sugar, flour and cinnamon in a large bowl and mix well. Pour into the unbaked pie shell. Use a second ball of dough for a lattice top. (Unroll and cut into even strips, then place on top of cross-sectioned pie.)

Brush with egg white and sprinkle with cinnamon sugar.

Bake at 375 for 45-50 minutes.

Chocolate Peanut Butter Cake

Madison Stettler, Schnecksville

What you will need

Cake:

2 cups flour

2 cups of sugar

3/4 cup special dark cocoa

1 C. baking powder

2 tbsp. baking soda

1/2 teaspoon of salt

1 cup buttermilk

2 eggs

2 teaspoons vanilla

2 tbsp. instant coffee

1 cup of brewed coffee

1/2 cup oil

1/3 cup Kahlua

Icing:

4 tbsp. plain flour

1 cup milk

1 cup of sugar

1 cup butter

1/2 cup shortening

2 tbsp. vanilla.

1 cup peanut butter

Chocolate ganache:

1/2 cup heavy whipped cream

8 ounces special dark chocolate chips

Peanut butter candy to decorate

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the oil. Combine buttermilk and eggs. Add vanilla and Kahlua. Dissolve instant coffee in a cup of brewed coffee. Add to dough. Mix well. Pour evenly into three 9-inch round pans. Bake at 350 for about 20 minutes until cooked through and let cool.

Frosting: Add 4 tbsp. flour in 1 cup of milk. Stir and filter. Then put in a saucepan and cook on the fire until it becomes a paste, stirring constantly. Let cool.

In another bowl. combine 1 cup sugar, 1 cup butter, 1/2 cup shortening and 2 tbsp. vanilla. Add batter mixture. Add 1 cup of peanut butter. To mix together.

Chocolate Ganache: Heat 1/2 cup heavy whipping cream on stovetop. Add the Special Dark chocolate chips and let melt. Pour over top of cake.

Decorate with peanut butter candies.

chocolate dream

Sarah KleinCo-play

What you will need

Crust:

20 crushed Oreos

4 tbsp. melted butter

ganache

3/4 heavy cream

1 1/2 cups semi-sweet chocolate chips

Filling

1 stick of butter, melted

1 jar peanut butter (18 ounces)

1 3/4 cups powdered sugar

1/2 cc. vanilla

Drizzle

1/4 cup milk chocolate chips

1/4 cup peanut butter

coconut oil

Crust: Combine crushed Oreos and melted butter and press into bottom of pie pan.

Filling: Using an electric mixer, beat together melted butter, powdered sugar, peanut butter and vanilla until smooth. Pour over crust and spread evenly. Place in the refrigerator for 30 minutes.

Ganache: Place the chocolate chips in a heatproof bowl. In another bowl. heat heavy cream until bubbly. Pour the cream over the chocolate chips and let stand for 5 minutes. Then stir until smooth.

Pour over the filling so that it reaches the edge of the crust and smooth, Put in the refrigerator.

Drizzle: Melt chocolate chips and add oil until just the right consistency for drizzling. Baste the pie. Melt the peanut butter and add coconut oil until the right consistency. Baste the pie.

Note: Pie can be stored refrigerated or at room temperature.

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