There was a successful showing of entries at the first Vandalia Gathering pie and cake baking contest Saturday.

"We thought it was time to introduce a food competition to the weekend," said Randall Reid-Smith, commissioner of culture and history, master of ceremonies for and driving force behind the event. "It fills a spot that may have been lacking and lends a feel of other West Virginia fairs and festivals to the Vandalia Gathering."

It's impressive that the organizers didn't forget that there are young bakers, since a large focus of Vandalia is the bringing together of families. 

Ashley Hager of Kenna took the blue ribbon in the youth category and also placed third in the adult division with a single cake.

Second place went to Tracy Carte of Charleston for a poppy-seed sour-cream apple cake that could easily do double duty as a moist coffeecake.

The first-place winner was Ella Hoffman of South Charleston for an attractive, appetite-rousing fresh apple cake, finished with hot butter caramel drizzled over the top. The coconut and nuts gave the appearance of a German chocolate cake, baked as a Bundt. In fact, "German chocolate" is the tag that judges Eddie Belcher, Dewayne Duncan and I gave it for identification.

The pies that won were traditional and familiar apple blends in flaky pastry. In their fashion, they all clearly and flavorfully spoke of "Mom." Well ... except for one.

Charleston's John Carte upset the apple cart of several female contestants with his variation on a Dutch apple pie, earning first-place stature.

In the Carte family baking throwdown, John's pie topped wife Tracy's cake. However, she may be partially credited for his win because her mother gave them her pie-crust recipe when they were newlyweds.

The second- and third-place pies, both old-fashioned apple with great spicy fillings and appealingly garnished top crusts were Kris Rollins of Scott Depot and Mary Jane Bradshaw of Chesapeake.

The youth pie winner was Rachel Stevens of Charleston, who fashioned apple-shaped cutouts and sculptures in her top crust.

All cake and pie winners received cash awards.

Reid-Smith said he is thinking of expanding to jams, preserves and possibly breads next year. "We're encouraged by the turnout and ready to toss around different food competition ideas."

E-mail Judy Grigoraci at ...@suddenlink.net.

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Simply Delicious Apple Pie

Basic pastry dough:

 2 tablespoons milk

 1 tablespoon vinegar

 1 cup flour

 1/2 cup Crisco (cook's tip: subtract 1 tablespoon Crisco and replace with 1 tablespoon butter)

Streusel:

 1/2 cup light brown sugar

 1/2 teaspoon cinnamon

 1/4 pound butter, chilled (1 stick)

 3/4 cup all-purpose flour

 1/4 cup whole-wheat pastry flour

Filling:

 1 cup sugar

 1 teaspoon cinnamon

 1/2 teaspoon nutmeg

 1/2 teaspoon salt

 2 tablespoons flour

 4 to 6 large firm, tart apples

 2 tablespoons lemon juice

 1 to 2 teaspoons cornstarch

 2 tablespoons butter, cut into small pieces

For crust, stir together milk and vinegar; set aside. Mix flour, Crisco and butter until mixture crumbles; add milk mixture, blending lightly. Roll out and place in 9-inch pie pan, crimping edges.

For streusel, mix all ingredients with pastry blender until resembles coarse breadcrumbs; set aside.

For filling, combine sugar, cinnamon, nutmeg, salt and flour in large bowl; set aside.

Peel, core and slice apples; toss with lemon juice, then toss into sugar mixture, coating thoroughly. Stir cornstarch into apple mixture. Pile apples into pastry-lined pan. Dot with butter and sprinkle top evenly with streusel.

Bake at 425° for 10 minutes; reduce heat to 350° and bake 30 to 40 minutes or until apples are tender and crust and topping are golden. Cool 1 hour before serving. Makes 8 servings.

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Fresh Apple Cake

 4 cups peeled and chopped apples

 2 cups sugar

 1/2 cup oil

 2 eggs

 2 cups flour

 2 teaspoons cinnamon

 1 teaspoon baking soda

 1/2 teaspoon salt

 1 teaspoon vanilla

 1 cup chopped nuts (optional)

Topping:

 1/2 cup brown sugar

 1/2 cup coconut

 6 tablespoons butter

 1/4 cup evaporated milk

 1/2 cup chopped nuts

Combine apples and sugar in a bowl and let stand 10 minutes. In small bowl, whisk oil and eggs; in third bowl combine flour, cinnamon, soda and salt. Add flour mixture to egg mixture, alternating with apples. Stir in vanilla and nuts. Place batter in greased and floured tube or Bundt pan and bake at 350° for 1 hour or until baked through. Cool in pan 10 minutes, then invert onto plate.

For topping, combine all but nuts in saucepan; heat on low until the butter melts, the sugar dissolves and the mixture is blended. Spoon over cake; sprinkle with nuts. Makes 10 to 12 servings.

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Brie and Almond Bites

 1 sheet frozen puff pastry, thawed (half a 17.3-ounce box)

 3/4 pound brie cheese, chilled

 1/2 cup chopped slivered almonds

Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 mini muffin pans. Dice the cheese into 36 pieces; place one piece of cheese in shell and sprinkle each with few almonds. Bake at 400° for 15 minutes or until golden. Serve warm. Makes 36.

Nutrition information (1/36 recipe): 80 calories, 50 calories from fat, 6 grams fat, 2 grams saturated fat, 10 milligrams cholesterol, 75 milligrams sodium, 3 grams carbohydrates, zero grams fiber, 3 grams protein.

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Prosciutto-Wrapped Asparagus

Thin fresh asparagus spears

Garlic and herb spreadable cheese (Alouette or Boursin)

Very thinly sliced prosciutto ham

Use just enough length of asparagus to include the tips and portion of the stalk to make a little of the asparagus stick out at both ends when wrapped. Discard tough ends. May steam asparagus first to soften somewhat, but if it's thin enough, this will not be necessary. Spread thin layer of cheese over prosciutto slice; wrap around 2 or 3 asparagus spears with cheese to the inside.

Place on baking sheet, seam side down. Bake at 350° just until heated through and prosciutto starts to crisp, about 15 minutes. Serve warm or room temperature. Yield depends upon asparagus amount.