Lenoir County Fair Produces Great Bakers

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Each year the Lenoir County hosts a baking contest, and this contest brings out some great bakers. Here are some of our winning recipes. Enjoy!!

Best of Show Adult Baker

Cake/Other Category/Blue Ribbon
Rose Fox

Fresh Blueberry Muffins

  • 2 cups baking soda or baking mix (such as Bisquick)
  • ⅔ cup of milk
  • ⅓ cup granulated sugar
  • 2 Tbsp. vegetable oil
  • 1 egg
  • ¾ to 1 cup Organic blueberries (you can use any fresh or frozen berries)


  1. Preheat oven to 400°F. Place paper baking cup in each of 12 regular size muffin tin.
  2. Combine baking mix and sugar together. In a separate bowl coat blueberries with flour and shake off the excess. (this will keep the blueberries from sinking to the bottom.
  3. Add milk, oil and egg to dry mixture. Stir until blended. Fold in coated blueberries.
  4. Fill cups about ¾ full and bake for 13 to 18 minutes or until golden brown.

To make 6 large muffins, use large muffin cup pan and increase cook time.

Chewy Chocolate Peanut Butter Drop Cookies

Best of Show Youth Baker
Cookies/Baked Category/Blue Ribbon
Sarah Wentz 


  • 1¼ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ teaspoon salt
  • 1 stick unsalted butter, softened
  • ¼ cup peanut butter
  • ¼ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon
  • 1 cup peanut butter chips


  1. Preheat oven to 350°F. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  2. In a large bowl, use electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until well combined and smooth.
  3. Add the egg and egg yolk, and beat until combined. Add the vanilla.
  4. On low speed gradually add the flour mixture and beat until combined. Fold in the peanut butter chips. Using a spoon or spring-loaded scoop to drop balls of dough onto prepared baking sheets. Bake for 10 minutes, cool.

Sweet-Potato Pound Cake

Cakes/Pound Category/Blue Ribbon
Marie Adams


  • 1 ½ cups self-rising flour
  • 1 tsp cinnamon
  • ½ nutmeg
  • 1 stick unsalted butter
  • ¾ cup sugar
  • ¼ cup light brown sugar
  • ½ tsp vanilla extract
  • 1 cup mashed sweet potatoes
  • 2 eggs, room temperature
  • ½ cup chopped pecans


  1. Preheat oven to 325°F. Spray and flour a loaf pan.
  2. Combine flour, cinnamon and nutmeg, butter, sugars, and vanilla, cream until fluffy. Add sweet potatoes, and eggs. Add flour combination ⅓ at a time to this mixture.
  3. Pour into loaf pan, and top with pecans. Bake for 55 to 60 minutes. Cool for 15 minutes.

Oatmeal Raisin Cookies

Cookies/Baked/Blue Ribbon
Rose Fox


  • 2 sticks butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 ½ cups self-rising flour
  • 1 tsp cinnamon
  • 3 cups Quaker Oats (uncooked)
  • 1 cup golden raisins


  1. Preheat oven to 350°F.
  2. In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla. Combine flour and cinnamon and add to mixture. Mix well. Add oats and raisins.
  3. Drop by tablespoons onto ungreased cookie sheet.
  4. Bake 10 to 12 minutes or until lightly golden brown. Place cookies on a wire rack. Cool completely. Store in airtight container.

To make these cookies soft and chewy, place a slice of bread with cookies in container.

Vanilla Honey Cake, from Our State Magazine

Cooking with Honey
Cakes/Blue Ribbon
Anne Gaddis



  • 4 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • ½ cup honey
  • ⅔ cup whole milk
  • ½ cup finely ground almonds
  • Confectioners’ sugar (optional)

Honey Glaze:

  • 1 stick unsalted butter
  • ½ cup brown sugar, firmly packed
  • 1 cup honey
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 2 tablespoons water
  • 2 cups confectioners’ sugar, sifted

Buttercream frosting:

  • 8 oz. cream cheese
  • 2 sticks salted butter
  • 1 tsp. vanilla extract
  • 1 box confectioners sugar


For the cake:

  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Tap out excess flour.
  2. In a small bowl, whisk together the eggs and vanilla until blended. In a separate bowl, sift together flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter on medium speed until light and creamy. Gradually add the sugar until light and fluffy, stopping the mixer occasionally to scrape down the sides of the bowl. Reduce the speed to medium, add the honey and egg mixture, and beat until well combined.
  4. Reduce the speed to low and add the flour mixture in three stages, alternating with the milk and beating after each addition until just incorporated. Gently fold in the ground almonds.
  5. Transfer the batter to the prepared pans. Bake for 30 to 40 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes.
  6. Gently tap the cake pans on the countertop and invert onto a wire rack. Turn each layer right side up. When the cake has completely cooled, place the lower layer on a plate. Spread top and sides of cake with Honey Glaze. Place second layer of cake on top of the bottom layer. Spread remaining glaze over top and sides. Refrigerate for 30 minutes to set up before serving. Frost the cake with Buttercream Frosting or dust with confectioners’ sugar.

For Honey Glaze:

  1. In a small saucepan over medium heat, melt the butter with the brown sugar, honey, vanilla, and salt. Stir occasionally for 2 to 3 minutes, until sugar is dissolved. Add the water.
  2. Bring the mixture to a simmer and simmer for 1 to 2 minutes. Remove from heat. Add confectioners’ sugar and whisk to a smooth consistency.

For buttercream frosting (optional):

  1. In an electric mixer, blend 8 ounces cream cheese (softened), 2 sticks salted butter (softened), 1 teaspoon vanilla extract, and 1 box confectioners’ sugar.
  2. Mix until well blended.