Italian Cream Cake

Italian Cream Cake

Submitted by: Elizabeth Gravenstein 1st Place Iced Cakes- Youth

Servings : 12

Author : Melissa Sperka

Ingredients

2 cup all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup salted butter softened

1 1/2 cup granulated sugar

1/2 cup light brown sugar

2 tsp pure vanilla extract

1/2 tsp pure almond extract

5 large eggs

1 cup whole buttermilk

14 oz package sweetened flaked coconut divided

1 1/2 cup pecan pieces toasted divided

Frosting:

2 [8] oz cream cheese softened

1 cup [2 sticks] butter softened

2 lb powdered sugar

2 tsp pure vanilla extract

1/2 tsp pure almond extract

reserved coconut toasted

1/2 cup reserved toasted pecans

 

 

Instructions

Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.

Sift the flour, baking soda and baking powder together.

In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes

Add the eggs 1 at a time, beating well after each addition.

Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.

Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.

Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.

For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.

Line the edge of the cake plate with wax paper strips.

Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.

Press toasted coconut on the sides. Decorate the top as desired with the remaining chopped pecans.

Store chilled until serving.

Notes

a) To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.b) “How to” for toasting the coconut here) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.

 

 

Photography by: A Table Full of Joy

 

Carmelitas Carmelas Chocolate Rojo

Carmelitas Carmelas Chocolate Rojo

Submitted by: Sana Handley 1st Place Candy- Adult

½ cup shortening

½ cup sugar

½ cup brown sugar

1 egg

1 tsp vanilla

1 ½ cup flour

½ tsp baking soda

½ tsp salt

½ cup chopped pecans

1 ounce package chocolate chips

Preheat waffle iron. Spray with non-stick spray. Scoop dough by 2 Tablespoon balls into waffle iron. Close the lid and cook for 1 ½ minutes. Carefully remove from waffle iron when set and golden brown. Place on a wire cooling rack.

 

 

Photography by: A Table Full of Joy

Pecan Banana Muffins

Pecan Banana Muffins

Submitted by: Marianne Davis 1st Place Quick Breads- Adult

 

Flour 1 3/4 Cup

Baking Powder 2 3/4 tsp

Salt 1/2 tsp

Shortening 1/3 cup

Sugar 2/3 cup

Eggs 2, beaten slightly

Banana 1 cup, very ripe and mashed

Pecan pieces 1/2 cup, plus 1/2 cup Pecan pieces reserved for topping of the muffins

6-12 muffin liners depending of tin size

Sift together dry ingredients, set aside.

In a large mixing bowl, cream shortening until smooth. Slowly add sugar and beat until light and fluffy.

Add eggs , one at a time and beat until smooth. Continue mixing until batter is thick and lemon in color.

Add Pecans into the dry ingredients and mix gently to coat pecans.

Slowly add dry mixture and bananas, alternatively.

Mix until thoroughly blended.

Grease muffin tin/or use paper liners. Fill 3/4 full, sprinkle tops generously with reserved Pecan pieces and bake at 350* for 25-35 minutes depending on your oven. Muffins are done when golden brown and a toothpick comes out clean.

 

 

Photography by: A Table Full of Joy

Pecan Pie

Pecan Pie

Submitted by: John Tucker Traditional Pecan Pie- Youth

 

Crust

3 cups flour

½ tsp salt

1 ¼ cup vegetable shortening, cubed

1 large egg

5-6 Tbsp. cold water

1 tsp distilled white vinegar

Combine flour and salt in a large mixing bowl. Add in shortening. Using a pastry blender, gradually cut the shortening into the flour until the texture is the size of small peas. In a small bowl, beat the egg with a fork, then add water and vinegar. Stir until combined. Form dough into two balls, then slightly flatten with hands. Wrap in plastic wrap and place in a large sealable plastic bag to chill 20 to 30 minutes. Remove the dough from the bag and place on a lightly floured surface. With a lightly floured rolling pin, begin rolling the dough from the center, outward to achieve the desired thickness and size to fit the chosen pie plate. Add flour to the rolling pin and surface as needed to prevent the dough from sticking. Loosen the edge of the pastry and fold in fourths to transfer to the pie plate or loosely drape over the rolling pin to transfer the pastry. Using your hand, lightly press the pastry so that it fits inside the pie plate and overlaps the edge or rim. Evenly trim pastry leaving a 1” overhang. Fold under at rim of pie plate and crimp for a single crust pastry. For a double crust pie, add filling, roll out another round of pastry to the desired size. Cut vents in the pastry before placing evenly over the filling. Fold under top and bottom pastry together and crimp as desired before baking. Bake at 400 to 425 degrees F as directed in pie recipe. Makes enough pastry for one double crust pie or two single crust pies.

 

Filling

2 eggs

1/2 c. sugar

1/4 t. salt

1 1/2 T. flour

3/4 c. dark corn syrup

2 T. melted margarine

3/4 t. vanilla

1 c. pecan halves

 

Prepare unbaked pastry shell. Beat the eggs, sugar, salt, flour, melted butter and syrup together with rotary beater or whisk. Mix in pecans and pour into pastry lined pan. Bake until set (40–50 minutes) in a 375 degrees F. oven. Cool. Serve cold or slightly warm. Remember to refrigerate within 2 hours after baking or serving

 

 

Photography by: A Table Full of Joy

 

Chocolate Chip Cookie Waffles

Chocolate Chip Cookie Waffles

Submitted by: John Tucker Outstanding Youth

½ cup shortening

½ cup sugar

½ cup brown sugar

1 egg

1 tsp vanilla

1 ½ cup flour

½ tsp baking soda

½ tsp salt

½ cup chopped pecans

1 ounce package chocolate chips

Preheat waffle iron. Spray with non-stick spray. Scoop dough by 2 Tablespoon balls into waffle iron. Close the lid and cook for 1 ½ minutes. Carefully remove from waffle iron when set and golden brown. Place on a wire cooling rack.

 

 

Photography by: A Table Full of Joy

Traditional Pecan Pie- Adult

Traditional Pecan Pie- Adult

Submitted by: Abby Eden 1st Place Traditional Pecan Pie- Adult

Ingredients

Crust

1 1/4 cup flour

1 tsp salt

4Tbsp shortening

4 Tbsp butter

1/4 cup ice water

 

Pecan Filling

2 cups coarsely chopped pecans

3 eggs

1 cup dark corn syrup

1/2 cup light brown sugar

1 1/2 tsp pure vanilla extract

1/2 tsp salt

1/4 cup butter, melted

 

Directions

Crust

Stir together flour and salt. Using a pastry blender, cut butter and shortening into flour until pea sized. Using a fork, stir in ice water one tablespoon at a time until dough starts to come together forming a ball. Press into a disk and wrap in plastic wrap. Refrigerate for two hours. Roll into a 12 inch disk and place in 9 inch pie dish. Flute edges and refrigerate for 20-30 minutes.

Pecan Filling

Preheat oven to 350. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter and salt together until combined. Place pecans in cold pie crust. Pour custard mixture over pecans.

Bake 40-50 minutes or until lightly browned.

 

 

Photography by: A Table Full of Joy