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Published: September 02, 2008 08:36 pm
Bread winners
Area bakers capture prizes at State Fair of West Virginia
By Bev Davis
Register-Herald Senior Editor
Sandra Perry of Ronceverte took home the “pink” ribbon and a $150 prize for her recipe in the Fleischmann’s Yeast “Bake for the Cure” contest held during the State Fair of West Virginia.
The 2008 Fleischmann’s Yeast contest provides two ways to win with its main focus on helping to support breast cancer awareness. The first category, features yeast breads of any type and flavor. A second category calls for the best “batter breads” featuring any recipes with no need for kneading or multiple rise times.
For every entry, Fleischmann’s Yeast (ACH Food Companies) contributes $10 to Susan G. Komen for the Cure.
Out of 20 entries, the following winners took home prizes:
- Perry, for her Cranberry Walnut Sweet Rolls. Her recipe now moves to a national judging category, where it will compete against 50 other first-place winners from around the country for a $1,000 prize.
- Marilyn Hylton of Lewisburg — “Lemon Poppy Seed Bread” — $75 prize
- Kathy Hughart of Smoot — “Flat Bread” — $50 prize
- Best Batter bread winner: Frances Simmons of Alderson — “Light Corn Bread” — $100 prize. Her recipe moves on to national judging where it will compete against 50 other first place winning recipes from around the country for a $1,000 grand prize.
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Area winners in the Hidden Valley Ranch “Fresh Taste for the Family” were:
- Samantha Nickell of Clintonville — “Layered Ranch Taco Dip” — $200 prize. Her recipe will move to national judging.
- Sandra Perry of Ronceverte — “Garden Fresh Potato Salad” — $100 prize
- Marilyn Hylton of Lewisburg — “Veggie Treats” — $50 prize
Here are their prize-winning recipes:
Cranberry walnut sweet rolls
Dough:
1 cup buttermilk
1 cup hot water
3 tablespoons butter, softened
1/4 cup sugar
1 Tablespoon salt
1 package Fleischmann’s Rapid Rise Yeast
4 to 4-1/2 cups all-purpose flour
Filling:
1 (8 ounce package) cream cheese
1 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoons lemon juice
3/4 cup Cranberry-Walnut Jam
Combine buttermilk, hot water, butter, sugar and salt together. Add yeast. Mix thoroughly.
Gradually work flour into buttermilk, water mixture. Knead thoroughly. Let rise for 15 minutes.
Grease a 13-by-9-by- 2-inch pan or two 8-inch round pans.
Preheat oven to 375 degrees F.
Roll dough into a 20 X 15-inch rectangle.
Combine cream cheese, sugar, vanilla and lemon juice. Set aside.
Cover dough with jam, then with cream cheese mixture.
Starting at short side, loosely roll up dough, jellyroll style. Using heavy thread or dental floss, cut dough into 1 inch slices. Let Rise 5 minutes.
Bake 20 minutes or until golden brown. Allow to cool in pan for 30 minutes.
Remove from pan and drizzle with glaze.
Glaze:
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla
1/2 cup walnuts
Mix together sugar, milk and vanilla. Drizzle over rolls. Top with walnuts.
Light corn bread
1/4 cup butter
1 cup white corn meal
1 cup flour
1 teaspoon baking powder
1/4 cup sugar
1/2 teaspoon baking soda
1 package Fleischmann’s Active Dry Yeast
1/2 teaspoon salt
2-1/2 cups buttermilk heated to lukewarm
1 egg
1/4 cups finely chopped onion
1/2 cup hot banana peppers finely chopped
Place the butter in a heavy cast iron skillet and melt over low heat. Rotate the skillet slightly to grease the sides. Use a 10-inch skillet. Set aside. In a mixing bowl stir together corn meal, flour, salt, sugar, baking powder, baking soda and Fleischmann’s Yeast. Add the buttermilk, egg, onions and peppers. Stir until well mixed. Turn into the skillet. Cover the skillet and let the batter rise in a warm draft-free spot for 30 minutes. Heat oven to 350 degrees F. Bake the bread for 30 minutes or until toothpick inserted in the center comes out clean. Serve hot with pats of butter or pour melted butter over bread as it comes out of the oven.
Layered ranch taco dip
1 can (16 ounces) refried beans
1 container (8 ounces) of sour cream
1 package Hidden Valley Ranch Salad Dressing Mix Buttermilk Recipe
2 small tomatoes, seeded, finely chopped
1/2 cup sliced ripe olives, drained
6 medium green onions, sliced
1/2 cup shredded Cheddar cheese
16 ounces tortilla chips
1 small can Mexican corn, drained
On flat 10-12-inch plate, spread refried beans. In small bowl, mix sour cream and Hidden Valley Ranch salad dressing mix buttermilk recipe, and then spread over beans. Top with tomatoes, olives, onions, Mexican corn; sprinkle with cheese. Serve with tortilla chips.
Garden fresh potato salad
6 cups new red potatoes, washed and diced (do not peel)
Salt to taste
3 eggs, boiled and diced
4 green onions, diced tops also
1/2 cup sweet pickle relish
1 teaspoon celery seed
3/4 cup mayonnaise
1/4 cup sour cream
1 packet Hidden Valley Ranch Salad Dressing Mix
Cook potatoes in water and salt to taste until fork-tender.
Drain and cool potatoes.
In a large salad bowl, combine potatoes, eggs, onions, relish and celery seed. Stir in mayonnaise, sour cream and Hidden Valley Ranch Salad Dressing Mix.
Chill.
Makes 12 generous half cup servings.
Veggie treats
2 eggs, slightly beaten
1/4 cup chopped onions
1/4 cup yellow squash chopped
1/4 cup oil
2 packets of sweetener
2-1/2 tablespoons Hidden Valley Ranch Seasoning Mix
1/4 cup shredded parmesan cheese
3/4 cup self-rising flour
2 cups chopped zucchini
2 tablespoons shredded parmesan cheese
Combine first seven ingredients in medium bowl. Beat well. Stir in flour and zucchini. Put in greased 8-inch-by8-inch pan. Sprinkle with 2 tablespoons parmesan cheese. Bake in a 350-degree oven for 30 minutes or until brown. Cut into squares.
— E-mail: bdavis@register-herald.com
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