This cookbook features some recipes that have been judged 1st place prize winners in state and national contests as well as a collection of the author's most treasured desserts. The author has compiled photos, easy to understand directions and tips that will allow all bakers to duplicate his impressive award winning desserts. It's easy as pie!

Blue Ribbon Desserts

An impressive collection of award winning pies, cakes, cheesecakes and cookiesBy Stan C. Strom

AuthorHouse

Copyright © 2010 Stan C. Strom
All right reserved.
ISBN: 978-1-4520-0013-8

Contents

Introduction............................................................Page 1Dedication..............................................................Page 3Table of Contents.......................................................Page 4Pies....................................................................Page 6Stan Strom's Award Winning Pie Crust....................................8Pie Crust Photos........................................................10White Chocolate Raspberry Custard Pie...................................12Hawaiian Vanilla Custard Pie............................................14Fudge Truffle Chocolate Cream Pie.......................................16Key Lime Coconut Custard Pie............................................18Dulce de Leche Caramel Custard Pie......................................20Banana Cream Dream Pie..................................................22Dark Chocolate Custard Raspberry Pie....................................24Luscious Lemon Layer Pie................................................26Strawberry White Chocolate Cream Pie....................................28Pirate's Tropical Treasure Pie..........................................30Blackberry Glacier Cream Cheese Pie.....................................32Grandma Paulson's Pear Pie..............................................34Dark Chocolate Raspberry Cream Pie......................................36Fudge Truffle Cafe-Au-Lait Pie..........................................38Fudge Truffle Peanut Butter Pie.........................................40Forever Berry Holiday Pie...............................................42Roasted Sugar Pumpkin Pie...............................................44Cherry Almond Crunch Pie................................................46Harvest Apple Pie.......................................................48Texas Pecan Pie.........................................................50White Chocolate Cherry Almond Crunch....................................52Clay Springs Caramel Apple Pie..........................................54Caramel Pecan Cheesecake Pie............................................56Coconut Custard Macadamia Nut Pie.......................................58Fresh Strawberry Custard Pie............................................60Summer Blueberry Pie....................................................62Spiced Granola Raisin Cream Pie.........................................64Coconut Cream Dream Pie.................................................66Super Sweet Potato Pie..................................................68Cherry Lattice Pie......................................................70Cakes...................................................................Page 72Tropical Rum Carrot Cake................................................74Carousel Sweepstakes Cake...............................................76Black Walnut Butter Cake................................................78Pistachio Chocolate Bundt Cake..........................................80Pirate's Tropical Treasure Cake.........................................82Stan's Strawberry Rum Cake..............................................84Mary Jo's Spice Cake....................................................86Cheesecakes.............................................................Page 89Fudge Truffle Cheesecake................................................91Vanilla Bean Cherry Cheesecake..........................................93Pumpkin Pecan Cheesecake................................................95Raspberry Almond Cheesecake.............................................97White Chocolate Blueberry Cheesecake....................................99Mint Chocolate Chip Cheesecake..........................................101Dulce de Leche Caramel Cheesecake.......................................103New York, New York Cheesecake...........................................105Red, White & Blue Cheesecake............................................107Cafe Mocha-Au-Lait Cheesecake...........................................109Vermont Harvest Maple Walnut Cheesecake.................................111Cookies.................................................................Page 112Blue Ribbon Sugar Cookies...............................................114Peanut Butter Coconut Pecan Chocolate Chunk Cookies.....................116Oatmeal Raisin Coconut Pecan Cookies....................................118Grandma Joy's Ginger Snap Cookies.......................................120Double Dipped Swedish Tea Balls.........................................122Chocolate Obsession Cookies.............................................124Caramel Pecan Brownies..................................................126Conclusion..............................................................Page 128

Chapter One

Pies

pie [pahy] - a baked food having a filling of fruit, meat, pudding, etc., prepared in a pastry lined pan or dish and often topped with a pastry crust.

Pie Fun Facts:

Approximately 186 million pies are sold in U.S. grocery stores each year, excluding restaurants, food service and price clubs exceeding $700 million. According to a 2008 survey by Crisco and the American Pie Council, here are the top five favorite pie choices by Americans: (1) Apple Pie; (2) Pumpkin Pie; (3) Pecan Pie; (4) Banana Cream Pie; and (5) Cherry Pie. Source: www.piecouncil.org/downloads/Pie fun facts.pdf

Stan Strom's Award Winning Pie Crust

Crust Ingredients:

2 cups all-purpose flour (slightly tossed with fork in bag, gently scooped & leveled, but not sifted) 1 cup cake flour (use Soft-As-Silk or Swans Down) 1/2 teaspoon kosher salt 1/2 cup chilled Crisco butter flavored shortening 1/2 cup lard (chilled) 2 Tbsp. sugar 1 Tbsp. cider vinegar (not clear distilled vinegar) 1 large egg (beaten) 1/3 cup ice water

Directions for a Perfect Pie Crust:

After measuring, sift flour, sugar and salt; Cut in shortening & lard until coarse (pea sized bits with pastry blender) (figures 1 & 2). Mix cider vinegar, beaten egg and ice water in a small bowl (figure 3), then add liquid gradually to dry ingredients until just dampened, mixing with fork (figure 4). Divide in half. If the dough seems sticky, add a few tablespoons of flour at a time until dough is soft and smooth (figure 5). Place each half on wide plastic wrap and gather into ball from the outside corners and press into 1 inch thick patty (figure 6). Chill for at least 30 minutes. Roll out between two layers of wide plastic wrap (or parchment/wax paper) so that it is only 1/8 inch thick (figure 7). The plastic wrap will keep dough from stretching. Pull off plastic on one side and lightly sprinkle with flour and brush surface until smooth (figure 8). Place your hands under dough & plastic wrap (on opposite side) and flip into a 9 inch (deep dish) pie pan. Gently push dough into pan (figure 9). Adjust so that there is at least a 1/2 inch overlap around edge. Remove last layer of plastic wrap, trim dough for a 1/2 inch overlap and fold extra dough under edge (figure 10). Then press down edge with a fork or flute with your favorite style (figures 11 & 12). Chill for 30 minutes or freeze 15 minutes. Prick several times with fork on bottom and sides. Brush with egg whites for shiny crust (or sprinkle with sugar). I use leaf designs, stars or fruit shapes to arrange on top of pie when done. Bake as directed in right column and on recipe.

Tips for a Perfect Pie Crust:

1. Refrigerate shortening. Cold shortening will allow flour to coat each piece to make a flaky crust.

2. Butter flavor Crisco gives great taste.

3. Chill dough so that it stays firm when rolled out - otherwise shortening melts and crust will not be flaky.

4. Roll dough between two large sheets of plastic wrap. This will allow you to transfer the dough to the pie pan without stretching it (thereby not making the crust shrink around the pan).

5. Roll out dough to only 1/8 inch thick. A thinner crust is preferred to a thick, doughy one that is undercooked.

6. Always make sure to bake until browned. Oven temperatures vary, so use your eye to test for that golden brown color.

7. You can substitute lemon juice for the cider vinegar to provide the acid, but vinegar tastes better.

Un-Baked: Roll out dough and press into pie pan, fill per recipe, place top crust on, seal edges, flute, brush with egg wash, sprinkle with sugar and bake according to recipe instructions.

Blind Baked: Prick the chilled crust with fork several times, then bake at 350 degrees for 1822 minutes. Fill blind-baked crust with filling and continue baking per recipe.

Pre-Baked. Pierce the chilled crust with fork several times and then bake at 350 degrees for 28-35 minutes until golden brown. Remove, cool and add filling per recipe.

If you don't stretch dough, it shouldn't shrink or puff up during baking. If the bottom crust begins to puff up during baking, add pastry weights, dried beans wrapped in wax paper or prick crust near bubble and press down with a spatula during baking.

White Chocolate Raspberry Custard Pie

Crust:

Use one 9" blind baked pie crust per page 8.

Custard Filling:

1 egg white plus 4 large eggs, lightly beaten 1 cup International Delight French Vanilla coffee creamer ** 2 cups heavy cream 3/4 cup sugar 1/4 teaspoon salt 1 1/2 tsp Watkins raspberry extract 2-5 drops red food coloring (just enough to make filling a light pink color) 1 1/2 teaspoons Hawaiian vanilla extract 1 cup white chocolate chips

** If you can't find French Vanilla creamer, add 1 cup of whole milk or half-and-half instead.

White Chocolate Pudding Layer:

4 oz. cream cheese (softened) 1/4 cup powdered sugar 1 tsp Watkins clear vanilla 1 package (3.4 oz.) instant white chocolate pudding 3/4 cup cold whole milk (do not use skim, 1% or 2%)

Garnish & Glaze:

2 - 3 pints fresh raspberries 1/2 cup raspberry seedless jam 2 Tbsp water 1/2 cup shaved white chocolate (garnish)

Directions for Filling:

In a heavy saucepan combine the white chocolate, creamer and cream; Heat until mixture just comes to a simmer. Stir regularly so white chocolate won't burn. In a medium bowl, whisk the eggs, sugar, salt, food coloring, raspberry and vanilla extracts together to combine. Slowly add the hot milk mixture to the egg-sugar mixture and whisk to blend.

Transfer custard mixture to the blind-baked pie shell and bake at 350 degrees until the custard is set but still slightly wobbly in the center, 40 to 45 minutes. Transfer to a wire rack to cool. When cooled, transfer to the refrigerator to chill.

Directions for Pudding Layer:

In medium bowl, cream powdered sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Spread on chilled raspberry custard layer. Chill at least one hour before adding fresh raspberries & glaze.

Directions for Garnish & Glaze:

In small saucepan, simmer the jam and water for five minutes, but do not boil. Remove from heat and cool. Arrange raspberries upright on top of pie and brush on the jam glaze to give some shine. Add white chocolate shavings as desired.

Refrigerate until served.

Hawaiian Vanilla Custard Pie 1st place in 2007 American Pie Championship

Crust:

Use one 9" blind-baked pie crust per page 8.

Custard Filling:

1 egg white, lightly beaten, plus 4 large eggs 1 cup International Delight Belgian White Chocolate Macadamia Nut Coffee creamer * 2 cups heavy cream 1 whole vanilla bean, cut lengthwise, scraped and seeds placed in milk mixture 3/4 cup sugar 1/4 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1 1/2 teaspoons Hawaiian vanilla extract 1-2 cups natural macadamia nuts (for topping) see roasted directions below 1 cup white chocolate (warmed and piped or drizzled on top of pie)

* If you can't find White Chocolate Macadamia creamer, substitute French Vanilla creamer and add 1 cup of melted white chocolate.

Roasted Macadamia Nuts:

1-2 cups raw macadamia nuts (use broken or chopped nuts) 1/4 cup whole milk 2 tsp. Hawaiian vanilla 1/3 cup sugar 1/4 cup coconut 1/4 tsp. cinnamon

Directions for filling:

In a heavy saucepan combine the creamer and cream and heat until mixture just comes to a simmer. Whisk the 4 large eggs, 3/4 cup of the sugar, salt, nutmeg, and vanilla together to combine. Add the hot milk mixture to the egg-sugar mixture and whisk to blend.

Transfer custard mixture to the blind-baked pie shell and bake at 350 degrees until the custard is set but still slightly wobbly in the center, 40 to 45 minutes. Transfer to a wire rack to cool. When cooled, transfer to the refrigerator to chill.

Directions for roasted nuts:

Mix macadamia nuts, coconut, cinnamon, vanilla, milk and sugar, blending well. Line a 1" deep cookie sheet with parchment paper and bake nuts in a 400 degree oven for 20-25 minutes on middle rack, or until golden brown. During baking, occasionally flip mixture with a metal spatula to evenly brown. Cover with foil if mix gets too dark. Cool completely on wire rack. When dried, the nuts & toasted coconut should be crunchy. Break the nuts into smaller bite-sized pieces and sprinkle on top of pie. Garnish with pastry cutouts or drizzle white chocolate over nuts. In the photo, I put white chocolate on top of custard and then covered with the nuts.

Refrigerate four hours before serving.

Fudge Truffle Chocolate Cream Pie

Crust:

Use a pre-baked 9" pie crust per page 8.

Chocolate Filling:

2 cups half-and-half 2 cups heavy cream 1 cup sugar 1/4 cup all-purpose flour 3 tablespoons cornstarch 1/8 teaspoon salt 4 egg yolks 1/4 cups cocoa powder * 4 ounces bittersweet (70 percent) chocolate * (chopped and melted) 4 ounces premium dark chocolate ** (chopped & melted) 1 teaspoon Watkins vanilla extract 1 tablespoon unsalted butter 1-ounce semisweet chocolate *(62 percent) finely chopped, plus more shavings for top of pie

* I prefer Scharffen Berger

** I prefer Hershey's special dark

Cream Topping:

1 1/4 tsp. unflavored gelatin 2 Tbsp. cold water 1 1/2 tsp. Watkins vanilla extract (you may add coffee extract, instead) 1 1/2 cup heavy cream 1/4 cup plus 2 Tbsp. mascarpone cheese or cream cheese, room temperature 1/2 cup sugar

Directions for Chocolate Filling:

Put the half-and-half in a saucepan. Heat to scalding, remove from heat and allow to stand for 10 minutes. Add 2 cups heavy cream and set aside.

In a separate large double boiler pan mix sugar, flour, cornstarch, cocoa and salt. Add warm half-and-half cream mixture to dry ingredients and mix well. Cook in the double boiler over medium heat, stirring continuously. When mixture is hot and starting to thicken, remove from heat. Cool to warm (100-115 degrees); add melted chocolates and egg yolks, stirring constantly so the eggs won't cook. Return to heat and bring to a boil for 2 minutes, until thickened. Blend in vanilla and butter. Pour directly into prepared pie shell (strain to remove lumps, if necessary). Cover with plastic wrap and put in refrigerator at least six hours.

Directions for Cream Topping:

In a very small saucepan, sprinkle the gelatin over the water and let stand for five minutes. Add the extract and cook over low heat until gelatin melts; cool slightly. In a large mixing bowl, beat the cream, mascarpone cheese and sugar with an electric mixer until firm peaks form. At low speed, fold the gelatin into the bowl and beat to combine. Spread the cream topping over the cooled chocolate filling and refrigerate several hours until firm. Sprinkle chocolate curls or shavings on top for garnish or star pastry cutouts decorated with melted chocolate.

Refrigerate until served.

Key Lime Coconut Custard Pie 1st Place C&H Sugar Pie Contest, 2009

Crust:

Use a 9" blind-baked crust per page 8.

Bottom Coconut Custard Layer:

1 egg white, plus 4 large eggs lightly beaten 1 cup Crme of Coconut coffee creamer by Coffee Mate or 8.5 oz. can cream of coconut (not coconut milk) * 2 cups heavy cream 3/4 cup sugar 1/4 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1 1/2 teaspoons Watkins coconut extract 1 cup white chocolate (melted)

* Most Wal-Marts, Targets or grocery stores sell the canned cream of coconut in the Asian food section or with baking goods

Key Lime Curd Filling:

1/2 cup sugar 1 small can sweetened condensed milk 3 large eggs 1/4 cup butter, cut into chunks About 1-1/4 cups key limes ** (washed and squeezed to make 1/2 cup key lime juice) 1/2 cup white chocolate, melted

** I found a 16 oz. bottle of Nellie & Joe's Famous Key West Lime Juice in the grocery store (juice section) that is quite good. Don't use green limes or the green bottle of lime juice found in most stores. Key limes are a very small, yellowish colored citrus fruit that have a distinctively tart taste.

Directions for Coconut Custard Layer:

In a heavy saucepan combine the heavy cream and heat until mixture just comes to a simmer. Whisk the eggs, sugar, coconut cream, salt, nutmeg, and extract together to combine. Add the hot milk mixture to the egg-sugar mixture and whisk to blend. Add 1 cup of melted white chocolate and stir.

Transfer custard mixture to the blind-baked pie shell and bake at 350 degrees until the custard is set but still slightly wobbly in the center, 30 to 40 minutes. Transfer to a wire rack to cool. When cooled, transfer to the refrigerator to chill.

Directions for Key Lime Curd Filling:

With a vegetable peeler, cut green part from four limes. Put peel and sugar in a food processor and whirl until peel is finely chopped. Cover and let stand for 30 minutes. Juice the key limes and collect 1 cup juice. Add the lime juice to sugar mixture in food processor and mix until sugar dissolves. Pour mixture through a fine strainer and pour into a 2-3 quart pan. Discard peel. Add eggs and sweetened condensed milk and whisk until smooth. Add butter and heat over medium low until mixture coats a metal spoon, about 15-20 minutes. Cool to room temperature and pour on top of cooled coconut custard layer.

Refrigerate about 4 hours to set.

Garnish with melted white chocolate in crisscross pattern or grated white chocolate curls. Add a few slices of lime or citrus leaves. I also use large, toasted coconut shavings or fill a half coconut shell with some of the filling as a garnish.

Dulce de Leche Caramel Custard Pie

Crust: Use 9" blind-baked pie crust per page 8.

Caramel Custard Filling:

1 egg white, plus 4 large eggs lightly beaten 1 cup International Delight Dulce de Leche Caramel creamer * 2 cups heavy cream 1 whole vanilla bean, cut lengthwise, scraped and seeds placed in cream mixture 3/4 cup sugar 1/4 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1 1/2 teaspoons vanilla extract (I prefer Mexican vanilla) 1-2 cups chopped pecans (toasted)

* If you can't find Dulce de Leche caramel creamer, substitute French Vanilla creamer, Crme Brulee, Caramel or other similar flavored coffee creamer.

Toasted pecans:

Place chopped pecans in small bowl and sprinkle with 2 tbsp. Dulce de Leche Caramel creamer. Then spread the pecans on top of wax or parchment paper in baking sheet. Bake at 350 degrees in center of oven for 8-12 minutes or until golden brown. You may toss pecans a few times during baking. Cool and then sprinkle on top of caramel sauce.

Directions:

In a heavy saucepan combine the creamer and cream and heat until mixture just comes to a simmer. Whisk the eggs, sugar, salt, nutmeg, vanilla bean and vanilla together in a separate medium bowl to combine. Gradually add the hot cream mixture to the egg-sugar mixture and whisk to blend.

Pour into blind baked crust and continue baking at 350 degrees for 30-40 minutes or until center of pie jiggles slightly. Cool on wire rack, then refrigerate.

Pour 1/2 t0 1 cup of Hershey Dulce de Leche syrup or caramel ice cream syrup on top of cooled custard filling. Sprinkle with coarsely chopped & toasted pecans.

Note: If pie is refrigerated for more than 1 or 2 hours, allow to sit at room temperature a few minutes before serving.

Banana Cream Dream Pie

Crust:

Use a 9 inch pre-baked pie crust as per page 8.

Custard Layer Pie Filling:

1/2 cup sugar 3 Tbsp. cornstarch 1/4 tsp. salt 2 cups milk 2 large eggs - slightly beaten 1 Tbsp. butter 1 tsp. vanilla extract 1 tsp. banana extract 4 oz. cream cheese (softened) 3 -4 bananas (refrigerated)

Banana Cream Layer Pie Filling:

1/2 cup powdered sugar 8 oz. cream cheese (softened) 2 cup milk 2 packages instant banana cream pudding 1 package instant cheesecake pudding 2 cups heavy whipping cream (whipped in separate bowl with 2 Tbsp. sugar) 3 bananas (refrigerated)

Directions for Custard Layer:

In saucepan, blend sugar, cornstarch & salt. Stir in milk. Stir egg mixture slowly into the saucepan with dry ingredients. Cook, stirring constantly, over medium heat until mixture thickens and starts to boil. Boil and stir 1 minute. Remove from heat; blend in butter, cream cheese, banana and vanilla extracts. Pour into prepared pre-baked pie shell, cover with plastic wrap and chill. When cold, slice bananas into 1/4 inch circles and cover entire first layer of pie with banana slices. Immediately cover with banana cream layer.

Directions for Banana Cream Layer:

Beat powdered sugar and cream cheese until fluffy. Add milk and blend until smooth. Blend in pudding mix and beat 2 minutes until thickened. Fold in the whipped cream. Slice 2 bananas into 1/4 inch circles and fold into banana cream filling. Spoon filling on pie and smooth with spatula. When ready to serve, cut remaining banana into slices and arrange on top of pie or garnish with extra pastry cutouts (optional). Refrigerate at least 2 hours before serving.

(Continues...)

Excerpted from Blue Ribbon Dessertsby Stan C. Strom Copyright © 2010 by Stan C. Strom. Excerpted by permission.
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