2013 Lenoir County Fair Baking Contest Results and Recipes!

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As always the best of the best bakers in Lenoir County show up to enter the Baking Contest at the Lenoir County Fair! Even better than that, following the judging everyone gets to taste, as long as they last, of course…which generally isn’t very long! In case you missed out, here are some of our blue Ribbon Prize Winners!! Hope you will enjoy! If you think you can give these ladies a “run for their money”, then remember to bring out your favorite baked good, next year for the contest!

Sour Cream Pound Cake

Peggy Stroud – “Best of Show”

½ lb. (2 sticks) butter (room temperature)

3 cups sugar

6 eggs, separated

3 cups all-purpose flour

½ tsp. salt

½ pt. commercial sour cream

¼ tsp. soda

1 tsp. vanilla extract

1 tsp. almond extract

Beat egg whites until stiff peak form and set aside. In large mixer bowl, cream butter and sugar, then add egg yolks. Sift flour 3 times with salt. Mix soda with sour cream; add to butter and sugar mixture alternately with flour. Mix well. Fold in stiffly beaten egg whites and flavorings. Pour batter into well-greased and lightly floured 10 inch tube pan. Bake at 300 degrees for 1½ hours.

Pecan Brittle

Betty Smith – Blue Ribbon Winner

1 c. sugar

½ c. white corn syrup

2 c. pecans

1 tsp. vanilla

T. butter

1 tsp. soda

Cooking directions for 900–watt microwave: Combine sugar and syrup and cook 4 minutes. Stir in nuts and cook 3 minutes. Stir in vanilla and butter and cook 2½ minutes. Stir in soda quickly and spread on a greased cookie sheet. Break into pieces and store in airtight container. Makes approximately 1 pound. A wooden spoon works best for stirring this mixture.

Cooking directions for 1100-watt microwave: Combine sugar and syrup and cook for 3½ minutes. Stir in nuts and cook 2 minutes. Stir in vanilla and butter and cook 2 minutes. Stir in soda quickly and spread on greased cookie sheet. Break into pieces and store in airtight container. Makes approximately 1 pound. A wooden spoon works best for stirring this mixture.

German Chocolate Cake

Glenda Kornegay – Blue Ribbon Winner

    Cake:

1 box German Chocolate cake mix

8 oz. sour cream

4 eggs

¼ cup water

1-4 oz. box instant pudding mix

½ cup oil

Beak 3 minutes put in 3 cake pans. Bake at 350 degrees for 25 minutes or until done.

    Icing:

1½ cups evaporated milk

1½ cups sugar

5 egg yolks, slightly beaten

1½ teaspoons vanilla

¾ cup butter

2 cups coconut

1½ cups pecans

In a boiler put milk, sugar, egg yolks, butter and vanilla. Cook over medium heat until it gets thick about 15 minutes. Add coconut and nuts. Cool and stir until thick. Spread on cake.

Chewy Chocolate Chip Cookies

Sarah Wentz (5-8 year old category) – Blue Ribbon Winner

2 ¼ cup all purpose flour

1 cup butter, softened

1 (3.4 ounce) instant vanilla pudding

1 tsp. vanilla

1 cup chopped nuts

1 tsp. baking soda

¾ cup brown sugar

2 eggs

2 cups semisweet chocolate chips

 

Preheat oven to 350 degrees. Sift together the flour and baking soda. In bowl, cream together the butter and sugars. Beat in pudding mix, eggs and vanilla. Blend in the flour mixture, and add the chips and nuts. Drop cookies by spoonful’s onto an ungreased cookie sheet. Bake for 10-12 minutes.

Maxine’s Cookies

Betty Davis – Red Ribbon Winner

1 cup granulated sugar

1 cup brown sugar

1 cup vegetable oil

1 cup soft butter

1 egg

1 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

3½ cups all-purpose flour

1 cup Rice Krispies

1 cup quick oats, uncooked

½ cup coconut

 

Preheat oven to 350 degrees. In a large bowl, mix sugars, oil, egg and butter until evenly blended. Stir in baking soda, salt and flour. Mix well. Add vanilla. Rice Krispies, coconut and oats. Stir again, until dough is even. Drop by teaspoon on an ungreased baking sheet. Bake for 10 to 12 minutes, or until edges are golden. Makes about three dozen cookies.

Written By

Photo of Tammy Kelly, Ed. DTammy Kelly, Ed. DCounty Extension Director (252) 527-2191 tammy_kelly@ncsu.eduLenoir County, North Carolina
Posted on Sep 23, 2013
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