A few weeks ago I wrote about some of the winners of Utah State Fair cook-offs. Since then, I have received two more of the winning recipes: the meatloaf "pie" from Gov. Herbert's Favorite Meatloaf Contest, and the cake that won the King Arthur Flour Great Cake Contest. Now you can try them at home.
Governor Herbert's Favorite Meatloaf Pie
1 pound lean ground beef
1/2 pound ground pork
1/2 medium onion, finely chopped
1 large carrot, grated
1/2 green pepper, finely chopped
1 tablespoon garlic
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry bread crumbs
1 large egg
3 cups hot mashed potatoes
Preheat oven to 350 degrees.
Combine all ingredients except for mashed potatoes in a large bowl. Mix well. Pat the meat mixture into an 8-inch round pie tin. Bake for 1 hour.
Remove from oven and pour off excess grease and juices. Spread mashed potatoes over the top of the meatloaf, sealing the edges. Bake an additional 15 minutes. Serves 8.
— Sarah Kress, West Jordan
First place, Gov. Herbert's Favorite Meatloaf Contest
Pina Colada Cake
Cake:
2 cups King Arthur all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
1 1/4 cups coconut milk
1 1/2 teaspoons coconut extract
5 egg whites
Mix flour, baking powder and salt together in a bowl and set aside. Place the butter in a mixing bowl and beat on medium speed with a mixer for 1 minute. Add sugar and beat for another minute. Add coconut milk and coconut extract to butter mixture. Gradually add flour mixture into the butter mixture and beat for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Add the egg whites to the batter and mix 1 more minute. Grease two 8-inch cake pans and divide batter evenly between them. Bake in a 350 degree preheated oven for 23-28 minutes until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and place on a cooling rack for 5-10 minutes to cool before removing cake from the pans.
Pineapple Filling:
1 20-ounce can crushed pineapple
2/3 cup sugar
2 tablespoons cornstarch
In a saucepan combine all ingredients over medium heat. Cook, stirring frequently until mixture gets a glossy look. Set aside to cool.
Frosting:
1 8-ounce package cream cheese
2 tablespoons coconut milk
2 cups powdered sugar
1 teaspoon coconut extract
1 16-ounce container whipped topping
Beat cream cheese in a bowl until smooth. Add coconut milk, powdered sugar and coconut extract. Mix well and then fold the whipped topping into the mixture.
To assemble, cut both cakes open, making four 8-inch rounds. On top of one, place half the pineapple filling and top with a cake layer. Next add a layer of frosting, then a cake layer. Place remaining pineapple mixture on the cake and top with the last cake layer. Frost the sides and top of the cake. Sprinkle with coconut.
— Lisa Blodgett, West Jordan
King Arthur Flour Great Cake Contest
Valerie Phillips is the former Deseret News food editor. She blogs at www.chewandchat.blogspot.com. Email: vphillips@desnews.com