Champion Recipes From the 2015 Lenoir County Fair!!

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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!

Strawberry-Graham Shortcake

Ronnie Melton

“Best of Show” Adult Baking Contest                                           

For the Cake:

¾ cup butter

1 ¼ cup packed dark brown sugar

1 ½ tsp Vanilla

3 eggs

1 cup + 2 tbsp Cake Flour

3 ½ tsp baking powder

¾ tsp salt

2 cups crushed cinnamon graham crackers

1 cup milk

For the Topping:

1 ½ cup heavy cream

¼ cup sugar

1 ¼ tsp. orange extract

2 pt. strawberries sliced

 

For the Cake: Heat oven to 375 degrees and lightly grease and line with wax paper (2) 9” round cake pans. Cream butter, vanilla, and brown sugar together in bowl until fluffy; beat in eggs one at a time, beating well after each addition. Sift flour, baking powder and salt together in another bowl, blend in crushed graham crackers. Add graham mixture to egg mixture alternately with milk, beating well after each addition. Spread batter into prepared pans and bake for 30 minutes. Cool slightly and remove from pans.

For the Topping: Whip cream with sugar and orange extract until soft peaks form.

Assemble: Spread half of cream on one layer and place sliced strawberries on this layer. Place other layer on top and spread with cream and strawberries. May also sprinkle cake with powder sugar as an added flavor.

Honey Apple Cake

Alana Jones

“Best of Show” Cooking with Honey, Youth

1 cup chopped pecans

Honey sauce

2 cups sugar

1 cup vegetable oil

¼ cup honey

3 large eggs

3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp vanilla extract

3 cups chopped golden delicious apples

 

Grease and flour a 12 cup Bundt pan. Sprinkle bottom of pan with ¼ cup pecans. Beat sugar, oil, and honey at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating until blended. Combine flour and next 4 ingredients. Gradually add to sugar mixture, beating at low speed. Stir in vanilla, ¾ cup pecans and apples. Spoon in pan. Bake. Cool for 15 minutes, remove from pan. Pour ½ cup honey sauce on cake. Cool.

Lacy Cookies                                                                       

Glenda Kornegay

“Blue Ribbon Winner” Cookies, Adult

3 packets maple brown sugar oatmeal packets

1 tbsp. flour

¾ cup granulated sugar

¼ tsp. salt

1 egg, beaten at room temp.

1 stick melted butter

1 tsp. vanilla

¾ cup to 1 cup chopped pecans or walnuts. I usually cook my nuts with a little butter to crisp in microwave for about a minute. DO NOT LET NUTS SCORCH. I usually use walnuts for these cookies. I use a hand chopper to chop nuts into small pieces.

 

Preheat oven to 325 degrees

Line cookie sheet with parchment paper. Melt butter and allow to cool before mixing. In a mixing bowl, by hand, mix the oatmeal packets, flour, sugar salt and beaten egg together with a fork. Mix well, no mixer used. Add melted butter, vanilla and nuts. Mix together with fork. Refrigerate mixture for about 10 minutes or so to allow to firm up a little. Using a rounded spoon, make a plum-sized ball and move to lined pan. Only about 8 to a pan. They will spread out a lot. Bake for about 15 to 20 minutes turning pan around ½ way thru. Edges should be BROWN when ready. Remove from oven and let cookies cool in pan. THEY WILL FIRM UP. Then move to a flat platter or surface until completely cooled for packing. I use sheets of waxed paper to prevent breakage. Yields 16 large or 24 medium cookies

 

Honey Bee Pie

Anne Gaddis

“Best of Show” Cooking with Honey, Adult

1 cup honey

½ cup sugar

4 eggs

¼ cup melted butter

2 tsps. vanilla extract

1 cup pecans

1 unbaked pie shell

 

Combine butter, honey, sugar and eggs, beating well. Stir in pecans and pour into pie shell. Bake at 350 degrees for 1 hour. Filling should be firm around edges but soft in center. Cool before serving.

Low Fat Banana Cream Pie                                              

Olivia Odom

“Best of Show” Youth Baking

For the Filling:

½ cup sugar

2 tbsp cornstarch

¼ tsp salt

1 egg

1 cup 2% milk

1 tbsp margarine

3 tsp vanilla extract

1 ½ tsp banana extract

1 banana

Fat Free Cool Whip

 

For the Crust:

Crush 12 honey graham crackers combined with ¾ stick of margarine (melted). Press firmly in pie pan. Bake at 350 degrees for 7 to 10 minutes.

 

Combine sugar, cornstarch, salt, egg with wire whisk. Set aside. Heat milk to 180 degrees, remove from heat. VERY SLOWLY add to 1st mixture while stirring with whisk. Return the combined mixture to pan, add margarine. Cook on Med. for 4 min while constantly stirring. Reduce heat to low, cook 2 min. It should have a thick custard consistency. Remove from heat, add extracts. Place in ice filled bowl for 25 min, stirring occasionally. Slick Banana on to crust, pour filling on top. Top with Cool Whip.

Gooey Peanut Butter Oatmeal Cookies                          

Jude Warren

Cloverbud Winner

½ cup milk

1 cup brown sugar

¼ cup butter (melted)

3 cups rolled oats

½ cup peanut butter

2 tsp vanilla

 

Combine milk, brown sugar, and butter in microwave-safe bowl. Microwave for 5 min. Meanwhile, mix oats, peanut butter, and vanilla. When milk mixture is done heating, pour immediately over oats mixture, and stir. Spoon cookies onto wax paper and allow to cool.

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 29, 2015
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