Champion Recipes From the 2014 Lenoir County Fair!!

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Champion Recipes from the 2014 Lenoir County Fair!!

If you are looking for a Blue Ribbon Award winning recipe to try, then look no further, here are some of the Prize winning recipes from the Lenoir County Fair! Hope you enjoy and next year maybe you too will the contest a try!

This first one is a Red Ribbon Winner but my favorite recipe of the day!!


In case you cannot read the photo, type may not do it justice, but here you go, this recipe is an original by Jude Warren, as told to his Mother Holly Warren. So happy to see our young Chefs giving the contest a try.

“Jelly Pie”

An original recipe for kids by Jude Warren (to be made with grown up supervision)

Ingredients: 1 frozen whole-wheat piecrust

1-2 jars jelly of choice (or jam/preserves/fruit butter)

1. Wash your hands. Avoid touching anything that isn’t clean (including toys) until you have finished constructing your pie. J

2. Take frozen crust out of freezer. Remove from package.

3. Ask grown up to twist open jar lid(s).

4. Spoon jelly into piecrust. Spread. Remember to avoid licking the spoon if you are making the pie for anyone other than your immediate family! J

5. Ask grown up to put pie in oven. (Surely. They will turn the oven on to an appropriate temperature).

6. Let the grown up know when the pie is ready and ask them to take the pie out.

7. Enjoy!

Variations – add a layer of mandarin oranges over jelly before baking

– Serve pie with ice cream.


Best of Show, Blue Ribbon Winner, Adult

Lemon Cake Pie

Heather Wentz

9-inch deep-dish piecrust

1 ½ cups sugar

2 Tbsp. butter

3 eggs, separated

1 ¼ cup milk

1/3 cup flour

¼ tsp. salt

½ tsp. grated lemon peel

6 Tbsp. fresh lemon juice

Place rack on lowest position in oven. Preheat 375 degrees.

Mix butter and sugar, stir in four, salt, lemon juice and lemon peel. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture. In another bowl, beat egg whites into lemon mixture. Do not mix too much. Pour filling into crust. Bake 45-55 minutes.

Blue Ribbon Winner, Adult Cookies

Chewy Peanut Butter Cookies

Tom Warren

1 ½ cup all-purpose flour

1 tsp. baking soda

½ tsp. salt

1 ¼ cup creamy peanut butter

¾ cup packed light brown sugar

8 Tbsp. butter, melted

½ cup light corn syrup

¼ cup sugar

1 egg and 1 egg yolk

1 tsp. vanilla

1/3 cup dry roasted peanuts, finely chopped.

Combine flour, baking soda, and salt in mixing bowl. In another bowl, whisk peanut butter, sugars, corn syrup, egg and yolk and vanilla until smooth. Stir two mixtures together until barely combined. Divide dough in half, wrap each half in plastic and refrigerate for one hour.

Heat oven to 350 degrees. Line baking sheets with parchment. Roll 2 Tbsp. chilled dough into ball and press ball into ¾ inch cookie shape. Tope with peanuts.

Bake 12-14 minutes, switching pans and rotating pans halfway through. Cool 5 minutes on sheets, transfer onto a wire rack.


Best of Show, Blue Ribbon Winner, Youth Cookies

Peanut Butter Toffee Chocolate Chip Cookies

1/2 c butter

1/2 c crunchy peanut butter

1/2 c brown sugar

1/2 c sugar

1 egg

2 t vanilla

1/2 t baking soda

1/2 t salt

1 1/2 c all purpose flour

4 oz. (1/2 bag) Heath toffee bits

6 oz. (1/2 bag) semi sweet chocolate chips

Cream butter, peanut butter, and egg. To the butter mixture add sugars and vanilla and blend well. Mix baking soda, salt and flour in separate bowl. Gradually add dry mixture into creamed mixture. Mix well. Stir in toffee bits and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheet, space 2 inches apart. Bake at 350 for 10-12 minutes. Yield approximately 30 cookies.


Blue Ribbon Winner, Adult Layer Cake

Italian Cream Cake

   Marva Brown


2 cups sugar

½ cup margarine

½ cup Crisco

5 eggs separated

2 cups flour

1 tsp. baking soda

1 cup Buttermilk

1 tsp. vanilla

1 cup coconut

1 cup pecans

Cream Cheese Frosting

8 ounces cream cheese

½ cup margarine

1 box powdered sugar

1 tsp. vanilla

For Cake:

Preheat over to 350 degrees.

Beat margarine, Crisco and sugar until creamy. Add egg yolks one at a time while beating. Sift flour and soda together. Add four buttermilk alternately. Add pecans and coconut. Beat egg into cake batter. Bake in three 9 inch round cake pans for 30-35 minutes or until light brown.

For Icing:

Mix softened cream cheese, margarine and sugar until creamy. Add vanilla. Use to frost top and between layers of cake.