Traverse City Record-Eagle

January 24, 2013

Manton girl a contest winner for pie recipes

BY MARTA HEPLER DRAHOS
mdrahos@record-eagle.com

TRAVERSE CITY — She's only 12, but Hayley Masserang-Sosenko is already an award-winning cook.

The Cadillac sixth-grader has taken first, second and third prizes in the Manton Area Chamber of Commerce annual Chili Cook-Off and Pie Contest, with three different pies.

"I enjoy making the pies because we don't buy the crust. Everything is from scratch," said Hayley, a student at Mackinaw Trail Middle School. "Probably one of my favorites is my (first-prize) winning raspberry pie. It's simple and it's fun to put the designs on — and to eat it."

Hayley was 3 or 4 when she first stood at the counter in her great-grandmother's kitchen, part of a 114-acre farm in Manton that has been in the family since 1902.

"She had a little stool," said Eleanor Sosenko, a retired banker and director of the Manton Senior Center. "I just started her making simple little things. My goal was to make sure she can cook from scratch instead of eating out of the box when she grows up. It's healthier, it's cheaper, it's better for you."

Since then, the two have gotten together at least one weekend a month for foodie fun, from gardening and canning to cooking and baking. Over the years, Hayley has progressed from simple treats like the cookies and candy — think white chocolate-dipped pretzels — she often gives away for Christmas, to meals like wet burritos and cheesy potato soup.

She also helps out at home, preparing dinner with stepdad Chris Montague about four days a week and pitching in with breakfast on weekends. Staple dishes include tacos, hamburgers, Tater Tot casserole, spaghetti, eggs and cinnamon rolls — a favorite of her sister, 13, and brother, 7.

"She's actually taught me quite a bit, to be honest with you," said mom Jessica Montague. "She gave me her granny's enchilada recipe and she made some vegetable-hamburger soup the other night that was really good."

Learning to cook "outside the box" paid off when Hayley was 9. That's when she won first place in the pie contest for her Raspberry Ribbon Pie — fresh raspberries, cream cheese and whipping cream in a vanilla wafer crust. At 8, she took third place with her Peanut Butter Pie (peanut butter, cream cheese and Cool Whip, folded into a Graham cracker crust) and second place at 10 with her Toffee Apple Pie (apples, pecans and toffee bits in a traditional crust).

"She had to learn how to do it by herself because I told her if I had to help her and she won, she would have to share the trophy, which she didn't want to do," said Sosenko, a contest winner herself.

Hayley cooks on a gas stove. Her go-to kitchen tools include a stand mixer, glass measuring cups and special tubes for decorator frosting. For recipes, she relies on Sosenko's extensive cookbook collection or experiments to replicate dishes the pair have seen or tasted.

At Christmas, in lieu of candy and cookie trays, the young cook made each family member a cookbook called "Hayley's Favorite Recipes."

"We took all my favorite, favorite, favorite recipes I've ever had experience with and put them together," said Hayley, who often receives cooking-related gifts herself, including a hand-powered chopper and a pair of pig-shaped oven mitts.

An A-student who likes to ski and play volleyball, she said cooking is another form of recreation.

"I really enjoy it. It just takes my mind off things and it's fun," she said.

To try next: Oreo Bon-Bons — crushed-cookie and cream-cheese balls dipped in white chocolate — and her first two-crust pie.

"I want to try a blueberry pie," Hayley said, already looking forward to the next pie contest. "You can use frozen blueberries. They don't taste as good, obviously, but they still work."

Raspberry Ribbon Pie

Crust:

1½ c. vanilla wafer crumbs

¼ c. butter, melted

Filling:

3-oz. pkg. raspberry gelatin

1 c. boiling water

¼ c. sugar

1 c. fresh raspberries

1 T. lemon juice

3-oz. pkg. cream cheese, softened

⅓ c. powdered sugar

1 t. vanilla

Pinch salt

1 c. heavy whipping cream

Whipped cream or Cool Whip and fresh raspberries for garnish

In a bowl, combine the wafers and butter; press into the bottom and sides of an ungreased 9-inch pie plate. (Note: If mixture doesn't hold together well, add another tablespoon of melted margarine.) Bake at 350° for 10 minutes or until golden brown.

In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1½ hours.

In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread ¾ cup over bottom of crust. Spread ¾ cup raspberry mixture over top; repeat layers. Refrigerate 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries.

Toffee Apple Pie

Crust:

1 c. all-purpose flour

½ t. salt

⅓ c. plus 1 T. shortening

2-3 T. cold water

In medium bowl, mix flour and salt. Cut in shortening with pastry blender until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry can form a ball. (1 to 2 teaspoons more water can be added if necessary.)

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap and refrigerate about 45 minutes. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling.

Toss pastry on a lightly floured surface into a circle 2 inches larger than an upside-down 9-inch pie plate. Place in pie plate, flute or use fork to form edge; trim overhanging edge of pastry.

Filling:

5 c. (about 6 medium) apples, peeled and thinly sliced

½ c. sugar

½ c. brown sugar, firmly packed

3 T. flour

1 T. butter or margarine, melted

1 t. cinnamon

Dash nutmeg

1.2-oz. toffee candy bar, chopped, or Heath Toffee Bits

Topping:

½ c. all-purpose flour

¼ c. brown sugar, firmly packed

¼ t. cinnamon

3 T. butter or margarine

¼ c. pecans, chopped

1.2-oz, toffee candy bar, chopped, or Heath Toffee Bits

Heat oven to 375°. In large bowl, combine all filling ingredients; blend well. Spoon into pie crust-lined pan. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, ¼ cup brown sugar and ¼ teaspoon cinnamon; blend well. With fork or pastry blender, cut in 3 tablespoons butter until mixture is crumbly. Stir in pecans and toffee bar or bits. Sprinkle topping mixture evenly over apples. Bake for 45 to 55 minutes or until apples are tender and crust is golden brown. (A small amount of filling may bubble out of pan. To protect oven, place foil or cookie sheet on lowest oven rack during baking.)

Peanut Butter Pie

Filling:

1 3-oz. pkg. cream cheese

1 c. powdered sugar

⅓ c. plus 2 T. peanut butter

½ c. milk

1 8-oz. carton Cool Whip

Crust:

1½ c. crushed graham crackers

¼ c. sugar

6 T. margarine, melted

To make crust, combine ingredients well. Press firmly on bottom and up side to rim of 8- or 9-inch pie plate. Bake at 375° for 6 to 8 minutes or until edges are brown. Chill before filling.

To make filling, mix cream cheese on low speed until fluffy. Beat in powdered sugar and peanut butter. Slowly add milk. Beat well. Fold in Cool Whip and pour into prepared crust. Freeze until firm. Remove 30 minutes before serving. Can top with additional Cool Whip and drizzle with chocolate syrup, if desired.