The Roundup -

Make It With Sugar Contest Winning Recipes

 

December 6, 2017 | View PDF



Cherry Pie Filling Bread

(First Place Bread – Carli Karren)

1 ½ cups oil

3 eggs

1 teaspoon almond extract

3 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 (20-21 ounce) can cherry pie filling

½ cup white chocolate chips (optional)

1. Beat together oil, eggs and vanilla.

2. Sift dry ingredients together and add egg mixture. Mixture will be thick.

3. Stir in cherry pie filling and nuts by hand.

4. Pour into 2 greased and floured loaf pans.

5. Bake at 350° for 50 minutes to 1 hour.

Autumn Apple Cake

(First Place Cake – Amariah Hier)

2 eggs

4 cups of chopped apples

3 cups of flour

2 cups of sugar

2 teaspoons baking soda

1 cup of chopped nuts and raisins

½ teaspoon salt

2 teaspoons vanilla extract

1 cup of corn oil

1. Preheat oven to 350°.

2. Mix chopped apples and sugar and let sit for 30 minutes.

3. Add the rest of the ingredients and stir until well mixed.

4. Pour batter into a bundt pan that has been greased and floured.

5. Bake for one hour 15 minutes. If using a dark pan only bake for 50 minutes or until toothpick inserted comes out clean.

Glaze:

6 tablespoons of whipping cream

1 ½ cup powdered sugar

Marry Me Toffee

(First Place Candy - Anne Babb)

2 sticks salted butter

2 cups brown sugar

1 cup pecans, chopped

1 cup semi-sweet chocolate chips

1. Melt the butter, add the sugar on medium high heat. Bring the mixture to a boil and boil for 7 minutes.

2. Spray a 9” x 13” cookie sheet. Sprinkle the chocolate chips and pecans evenly on pan.

3. Pour toffee mixture over the top.

4. Place on kitchen towel for 30 minutes then in freezer for 30 minutes.

5. Flip pan over and break into pieces.

Oatmeal Scotchies Cookies

(First Place Cookies - Marisa DuMolt)

1 ¾ cups flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

1 cup butter (softened)

¾ cup sugar

¾ cup packed brown sugar

2 large eggs

1 teaspoon vanilla

3 cups quick or old fashioned oats

1 2/3 cups (11 oz. package) butterscotch chips

1. Preheat oven to 375° F

2. Combine flour, soda, salt and cinnamon in small bowl.

2. Beat sugars, butter, eggs and vanilla in large mixing bowl.

3. Gradually beat in flour mixture.

3. Stir in oats and butterscotch chips.

4. Drop by tablespoon onto greased baking sheet.

5. Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies. Cool and enjoy!

Wild Plum Jelly

(Other First Place – Margaret Bradley)

1. Pick plums, wash, bring to boil in large kettle covered with water. Cook until soft simmering on medium heat.

2. Strain juice through cloth to keep clear, save pulp for jam.

3. 5 ½ cups of juice plus one package of fruit pectin (6 ½ cups sugar)

4. Bring juice and pectin to full rolling boil (a boil that cannot be stirred down). Add sugar and return to full rolling boil. Boil exactly one minute stirring constantly. Remove from heat, skim off any foam with metal spoon.

5. Ladle into prepared jars filling within ¼” of top. Wipe tops, cover with 2 piece lids that have been in hot water.

6. Place jars in canner on elevated rack, process for 10 minutes in boiling water. Make sure jars are covered with water.

7. Remove from canner and place upright on a towel to cool. After cooling, check seals by pressing center of lids. If lid springs back up jar is not sealed. Refrigerate otherwise store in cool place. Will keep over a year.

Southern Pecan Pie

(People’s Choice - Nikole LeFors)

3 eggs beaten

1 cup light corn syrup

2 tablespoons butter, melted

1 cup light brown sugar, packed

1 teaspoon vanilla extract

1 ½ cups chopped pecans

1 nine-inch deep-dish pie crust

1. Combine eggs, corn syrup, butter, brown sugar and vanilla in a large bowl and whisk together.

2. Stir in pecans.

3. Pour mixture into pie shell.

4. Bake at 350° for 30 minutes.

5. Remove pie from oven and cover crust with foil. Just cover the edges so the rest of the pie continues to bake without burning the crust.

6. Place pie back in oven for another 20-30 minutes. The outer edge of the pie will be puffed, and the inside will only slightly jiggle.

7. Cool completely before serving to allow to set.

Strawberry-Rhubarb Pie

(First Place Pie – Carli Karren)

Homemade Crust

2 cups flour

½ cup butter flavored Crisco

½ teaspoon salt

½ cup warm water

Mix flour, shortening and salt with fingers until it resembles a crumb mixture. Then add water. This makes roughly 1 pie crust and 1 pie shell.

Filling for 1 pie

2 cups of rhubarb

2 cups of strawberries

1 ½ cups sugar

5 tablespoons flour

Stir flour and sugar together. Pour over strawberries and rhubarb.

Bake at 375° F for 35-45 min. until golden brown and filling is bubbly.

 

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