For links to the winning recipes, visit http://www.ncstatefair.org/2009/Competitions/SpecialCooking.htm.
-- Dawn Baumgartner Vaughan
Fleischmann's Yeast Bake For the Cure Baking Contest
First Place: Ralph Taylor
Healthy Hearty Honey Wheat Oat Bread
Ingredients:
1¼ cup warm water
4 tsp olive oil
1½ Tbsp honey
1½ tsp salt
1½ tsp Demerara or raw sugar
1¾ cups bread flour
1 cup whole wheat flour
¾ cup oatmeal (blended, see instructions)
2½ tsp Fleischmann’s Active Dry Yeast
Directions:
Use a bread machine on the dough setting. In the bread pan, add the warm water, olive oil, honey, salt, sugar, bread flour and whole-wheat flour. Take the oatmeal and blend it in a blender to a fine powder, then add it to the other ingredients. Sprinkle the Fleischmann’s Active Dry Yeast on top, and let the bread machine knead the dough, per the programming of the dough setting.
When the dough cycle is complete, remove the dough from the bread pan. Divide into two portions, and shape each into a loaf shape, such as French bread, kneading a bit in the process. Place the dough on a baking sheet, and cover. Let rise for 45 minutes. Preheat the oven to 375 degrees, and bake for 18 minutes.
N.C. Pecan Association Pecan Recipe Contest
Third Place, Elise Easterling of Chapel Hill
Chocolate Praline Pumpkin Tart
Crust
2 cups all purpose flour
½ cup dark brown sugar
2 cups chopped pecans
1 cup butter, melted
Combine all ingredients in a mixing bowl and press into a 12-inch tart pan (greased). Bake at 350 for 15-20 minutes, until golden brown.
Filling
3 8 oz. packages cream cheese, softened
2 eggs
1 can 14 oz. sweetened condensed milk
1 can 15 oz. pumpkin puree
1 tsp pumpkin pie spice
Beat cream cheese and eggs together until smooth. Add rest of ingredients, beat until smooth. Pour into tart crust. Bake tart at 350 degrees for 45 minutes, or until filling is just set. Remove from oven and let cool completely. Chill 3-4 hours.
Chocolate topping
1 cup heavy cream
1 bag 12 oz. semi-sweet chocolate chips
2 Tbsp light corn syrup
Heat heavy cream in a heavy saucepan; remove fro heat just as cream starts to boil. Stir in chips and syrup. Whisk until smooth. Let mixture cool completely. When cool, beat mixture with an electric mixer until consistency is easy to spread. Spread chocolate mixture over pumpkin filling, you may have extra. Let chill for one hour.
Garnish (optional)
1 cup heavy cream
½ tsp cinnamon
2 Tbsp confectioner’s sugar
Beat all ingredients together with an electric beater until stiff peaks form. Pipe cream along rim of tart.
Praline (optional)
½ cup pecans
1½ Tbsp butter
½ tsp. vanilla
2 Tbsp heavy cream
Stir together sugar and butter over medium heat until butter melts. Whisk in vanilla and cream, let boil for one minute. Remove from heat, stir in pecans to coat in sugar mixture. Spoon blobs of pecan mixture onto wax paper, let cool. When cool, crush pralines to bite size pieces and sprinkle over tart. Can make pralines several days ahead of time, store in airtight container. Serves 16-18.
The Oct. 21 Food section included Judy Myklebust's N.C. State Fair official prize-winning recipe for sour cream raisin pie. But Myklebust submitted a revised version of the pie on the contest day that took home the second-place ribbon in the Pillsbury Pet-Ritz Pie Baking Championship. Judy Myklebust’s Sour Cream Raisin Pie (revised)
1 9-inch Pet-Ritz Deep Dish pie crust
3 eggs - beaten until just mixed
¾ cup sugar
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
1 cup sour cream
1 cup raisins
¼ cup chopped nuts (walnut or pecan)
Preheat oven to 350 degrees. Beat eggs as directed. Add sugar, salt and spices. Stir in sour cream and raisins. Pour into pie shell. Sprinkled nuts on top. Bake 30-40 minutes. The top should not be too brown. Cool before serving. May top with whipped cream and lightly sprinkled with cinnamon.
