Housers Blue Ribbon Pumpkin Pie Grange Fair Winner Food
HOUSER'S BLUE RIBBON PUMPKIN PIE GRANGE FAIR WINNER
From CDT Wens 30th 2000 M Houser age 9, Blue Ribbon Pie winning recipe on his first try at entering the fair's pie category. " We never expected this." said his Mother, who taught M to bake when he was old enough to stand on a chair. He doesn't have to look at a recipe and "he cracks his eggs one handed." Pretty good for a 4th grader. Why no other spices? Well M doesn't like nutmeg or allspice.
Provided by drhousespcatcher
Categories Pie
Time 55m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Dough:.
- Mix flour, salt and shortening until crumbly and add water by tablespoon until dough is easy to handle. Recipe provides a generous amount of dough to make rolling out easier.
- Divide dough in half and roll out each portion to line an 8 inch pie pan. Lay the crust in the pie pans, trim the edges and fold them under.
- Filling:.
- Combine the sugar, salt and cinnamon and add the eggs, mixing well. Stir in the pumpkin and milk and mix well.
- Pour half the filling into each pie shell and bake 15 minutes at 425°F Then reduce the heat to 350F and bake 40 to 45 minutes longer.
Nutrition Facts : Calories 509.3, Fat 26.6, SaturatedFat 8.3, Cholesterol 86.9, Sodium 278.8, Carbohydrate 59.5, Fiber 1.4, Sugar 26.1, Protein 9.9
BLUE RIBBON FRESH SALSA
I love getting the blue ribbon winning recipes to make at home. Given the way the garden looks, this recipe is right on time. From The Wichita Eagle who reported, "This recipe was a first-place winner in the tomato category at the Kansas State Fair and was submitted by Tom Jasso of Hutchinson." This recipe proves again that sometimes simple is best.Go Tom!
Provided by Busters friend
Categories Sauces
Time 11m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop tomatoes and dice onions, garlic, peppers and cilantro.
- Mix ingredients in a bowl.
- Add fresh lime juice and add a dash of salt.
- Let chill in fridge for approximately one hour before serving.
STATE FAIR WINNER PEANUT BUTTER CREAM PIE
Originally titled Simon's PB Pie isn't heavy and has a subtle PB flavor. My 81 year old dad won 1st Place with this recipe in the Cream Pie division/State Fair of Texas, approx/1976. Sharing his sense of humor, I asked how he wanted to be recognized: He replied, "Master Chef Guillome Henri Gaston Siber. but I do respond to either "My Dad," or Bill Sybert." Recipe shared by Mae Murrell of Houston, Texas, many years ago.
Provided by Southern Lady
Categories Dessert
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pie shell as directed.
- Cut peanut butter into powdered sugar until appearance of pie dough.
- Place half of mixture in cooled pie shell.
- Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
- In smaller bowl, beat egg yolks well.
- Pour small amount of milk mixture over beaten egg yolks and mix together.
- Combine egg mixture into milk mixture and cook in double boiler until thick.
- Add butter and vanilla and mix.
- Pour into prepared pie shell.
- Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
- Spread meringue over PB mixture and make a few peaks with spatula.
- Sprinkle remainder of peanut butter mixture over meringue.
- Bake at 325-degrees for 30 minutes, or until brown.
- Can be served warm or cold. I prefer warm.
Nutrition Facts : Calories 474.9, Fat 22.5, SaturatedFat 7.4, Cholesterol 85.9, Sodium 346.4, Carbohydrate 61.1, Fiber 1.8, Sugar 42.4, Protein 9.8
WALNUT BARS
Taken from a Taste of Home Cookbook and submitted by Chante Jones from Antioch, CA. This is one of their "blue ribbon" award winners. I have not tried them, but just from reading the recipe, I think I can almost taste why these received the blue ribbon! UPDATE: I made these are they are wonderful!!!
Provided by Bobbie
Categories Dessert
Time 1h20m
Yield 2 1/2 doz
Number Of Ingredients 15
Steps:
- In small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture and mix well.
- Press onto the bottom of a greased 13x9x2 baking pan. Bale at 350 for 20 minutes until edges are lightly browned.
- For filling: In a bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. Bake for 20 to 25 minutes or until filling is golden brown. Cool on wire rack,.
- Combine glaze ingredients; spread over filling. Let stand until set before cutting.
BETTER THAN PUMPKIN PIE
This is a blue-ribbon award-winning recipe that my husband cut out of our local newspaper from a recipe contest. I have not made it yet, but I will as soon as I can because DD Loves Pumpkin Pie! Here's what the author, Debbie Grandits, says about it, "Everyone's response was, It's better than pumpkin pie, and this year my phone has been ringing off the wall with requests for the recipe".
Provided by Teresa M
Categories Pie
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Combine in mixer the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
- Pour into a 12 x 9 inch baking pan.
- Sprinkle the dry cake mix on top and pat down.
- Melt the butter and drizzle over the top.
- Sprinkle with nuts.
- Bake at 350 degrees for 45-60 minutes or until lightly browned and set.
- Let cool.
AMY P'S BLACK BOTTOM BROWNIES
PA Grange Fair Winner 2000. The chef's name was Amy Packer and she called it Black Bottom Brownies. Check the review to see results.
Provided by drhousespcatcher
Categories Bar Cookie
Time 20m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Combine cheese/chip mix except for the chips. Beat well. Then stir in chocolate chips. Set mix aside.
- Mix Dough mix. Pour batter into a greased 9x13 inch pan.
- Drop teaspoonfuls of cream cheese mix randomly over the batter.
- Bake 15 to 20 minutes at 350°F.
- Cool and refrigerate.
Nutrition Facts : Calories 170.8, Fat 8.8, SaturatedFat 3.9, Cholesterol 19.2, Sodium 145.2, Carbohydrate 22.3, Fiber 0.9, Sugar 15.1, Protein 2.3
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