The Roundup -

Make It With Sugar Contest Winner's Receipes


Blueberry Crumble Pie

Kysa Rasmussen

Pie crust

1 c. flour

1/2 tsp. flour

Stir together and add:

1/3 c. oil

2 tbsp. cold water

Mix together until well incorporated. Place between 2 pieces of waxpaper & roll out. This crust works best in a cool setting.

Blueberry filling

16 oz. frozen blueberries

1 c. sugar

1 tsp. lemon zest

1 tbsp. lemon juice

Cornstarch slurry (1-2 tbsp. cornstarch, mixed well with cold water)

Heat sugar, blueberries, lemon zest & lemon juice until bubbly, add the slurry & let boil for 1 min. & simmer until it thickens. Put desired amount into the raw pie crust.

Crumble Topping

1 c. oatmeal

1/2 c. flour

1/2 c. brown sugar

1/2 tsp. cinnamon

1/4 c., plus a little more cold butter

Mix the mix the top 4 ingredients & cut in the butter until mixture is blended & a crumb consistency. Top blueberry pie to your desire & bake at 350 deg. until crumble is golden brown about 1 hour, put a pan on as the pie will boil over. Let cool & serve.

Homemade Bread

JoAnn Taylor

5 1/2 c. water

1 1/2 c. powdered milk

1 cube butter

3/4 c. sugar

Scald in microwave for 3 minutes.

Add: 3 eggs beaten, 2 heaping tbsp. yeast (sprinkled over mixture), 1 1/2 tbsp. salt, 14 c. flour (add 6 c. to start) then add rest as needed. Knead 8 minutes in mixer. Let rise, punch down, make into loaves. Let rise again. Bake at 350 deg. for 25 minutes.

No Bake Cookies

Carli Karren

3/4 c. plus 2 tbsp. sugar

1/4 c. milk

1/4 c. butter or margarine

2 tbsp. cocoa powder

1/4 c. peanut butter

1 1/c c. oats

1/2 tsp. vanilla

Over med-high heat, combine the sugar, milk, butter & cocoa powder in pan. Stir often. When it reaches a rolling boil, time for 1 min. & 15 seconds (ish). Remove from heat, add peanut butter, vanilla & oats. You may add a few more oats if it is a little runny. Scoop onto a cookie sheet & let cool.

Crumby Apple Pie

Carli Karren

Simple Homemade Crust

1 c. flour

Pinch of salt

1/4 c. canola oil

3 tbsp. milk

Optional cinnamon (just some‚ makes a yummy cinnamon crust & great color!)

Mix salt & flour (& cinnamon if you want it) in a medium-sized bowl. In larger measuring cup add milk to oil, don’t stir. Pour over flour/salt mix. Mix together, not vigorously, just gently, (I use my fingers)

Pie filling

6 c. thinly sliced peeled apples (I used about 4 big green apples or 5 smaller green apples)

1 tbsp. lemon juice

3/4 c. sugar

2 tbsp. flour

1 tsp. cinnamon

Mix ingredients then pour on top of apples in a large bowl & mix until apples are evenly coated. Place in pie crust.


1 c. flour

1 c. brown sugar

6 tbsp. butter or margarine (softened NOT MELTED!)

Mix flour & brown sugar & then cut in margarine until resembles crumb mixture (again I use my fingers). Sprinkle on top of apples. I use 1/2-3/4 of this to just cover the apples & reserve the rest, topping the pie to make it pretty the 15 min. before the pie is done.

Bake at 375 deg. for 35 min. with foil, top with remaining (or however crumby you want it) & bake for 15-25 min. more uncovered until the crumb topping is golden. (Keep an eye on it, it may not taken this long!)

Candy Corn Fudge

Laurel Arndt

1 7 oz. jar marshmallow cream

1 1/2 c. sugar

2/3 c. evaporated milk

2 tbsp. unsalted butter

2 c. candy corn (about 12 oz.)

1 c. semisweet chocolate chips

1 c. salted peanuts, chopped

1 oz. semisweet chocolate, chopped, optional

1 oz. white chocolate, chopped, optional

Line an 8” square pan with foil.Combine marshmallow cream, sugar, evaporated milk & butter in a large, heavy pan. Bring mixture to a boil over med.-high heat. Cook, stirring constantly, until mixture reaches 235 deg. on a candy thermometer 10-15 min.

Remove from heat & stir in candy corn, chocolate chips & peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan & smooth top until even. Chill until set, at least 2 hrs.

In separate bowls over pans of simmering water, melt semisweet & white chocolate, if desired. Using forks, drizzle both chocolates over fudge. Cut fudge into squares.

Rhubarb Wine

Laurel Arndt

4 lbs. rhubarb, cut fine

1 lemon, cut fine without rind

4 qts. boiling water

2 tsp. almond flavoring (extract)

1 pkg. wine yeast

3 1/2 lbs. sugar

Combine rhubarb, lemon, water & almond extract. Let stand 2 days - strain the juice. Put juice, sugar & yeast in a crock or plastic pail . Cover tightly & let age for 3 mo. Bottle & seal.

Blueberry Crisp

Karli Johnson

Blueberry filling

6 c. blueberries

2 tbsp. lemon juice

3 tbsp. cornstarch

1 tsp. cinnamon

2/3 c. sugar

Combine blueberries & lemon juice.

Add dry ingredients on top & mix together. Lay the combination in a 9x13 pan & set aside to make topping.

Crisp topping

2/3 c. melted butter

2 c. rolled oats

1 c. brown sugar

2/3 c. flour

Combine dry ingredients in a medium-sized bowl, add melted butter & stir. Take this mixture & top the filling in the 9x13 pan. The topping should be approximately 1/2” thick. Bake at 400 deg. for 30 min.

Serve with ice cream or glaze topping


1 c. powdered sugar

2 tbsp. milk

1 tsp. vanilla

Dash of cinnamon


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