Brynnley Ensey FIRST PLACE Gluten Free Cheesy Bread Armstrong County Type recipe here: Prep: 10 min Serves: 8 Cook time: 10-12 min 1 pkg active dry yeast (2 1 /4 tsp) 2 Tbs honey or one Tbs granulated sugar 1 cup warm water 2 % to 3 % cups gluten free flour 2 Tbs olive oil plus some for topping 1 tsp salt Garlic salt to taste Dried basil to taste Italian seasoning to taste 2 cups Mozzarella cheese or desired amount of cheese Cornmeal for dusting pans 1. Heat oven to 450 degrees 2. In a large bowl, dissolve the yeast and honey in warm water. Let stand a few minutes, until the yeast becomes frothy 3. Add the flour, olive oil and salt stir with a wooden spoon until a soft dough forms. The dough should be fairly firm. If not mix in additional flour 1 Tbs at a time until it is no longer sticky. If it's to dry mix in 1 Tbs water at a time until it forms a good dough. 4. Roll the dough into a ball (for thick crust) or two balls (for thin). 5. Let the dough rest 3-5 minutes 6. Roll dough to desired thickness and shape onto pan dusted with cornmeal. Spread small amt of olive oil over dough. Sprinkle on garlic salt, basil, and Italian seasonings. Top with mozzarella and bake for 10-12 minutes or until just browned and bubbly. 7. Can serve with pizza sauce for dipping
Hugh Britten Carson PEACH COBBLER BREAD Ingredients 2 cans (approx. 15 ounces each) sliced peaches (drained) 8 tablespoons of butter 3 large eggs 1 teaspoon vanilla extract 2 cups flour, (all-purpose) 1 cup sugar (granulated) 1 1 /2 teaspoons baking powder 1 /4 teaspoon salt 1 teaspoon cinnamon Garnish: cinnamon-sugar, for topping Directions 1. Heat oven to 350 F and grease loaf pan. 2. Save 10 to 12 of the peach slices from the drained peaches and set aside for garnish. Process the remaining slices until almost pureed. You should have about 1 cup or just slightly more. 3. In a large mixing bowl, beat the processed peaches with the melted butter, eggs, and vanilla until well blended. 4. Combine flour, sugar, baking powder, soda, salt, and the 1 teaspoon of cinnamon. Add the flour mixture to the first mixture, mixing until blended. 5. Pour the batter into the prepared loaf pan. Slice each peach and arrange them, overlapping, on the top of the batter. Sprinkle with a little cinnamon sugar. 6. Bake in the preheated oven for about 55 to 60 minutes 7. Cool in the pan on a rack for about 15 minutes. 8. Remove from the pan to cool completely.
Jalyssa Esparza THIRD PLACE Spaghetti and Mushrooms Dallam Ingredients: 2 packages (4 cups) of whole mushrooms 1 package whole wheat spaghetti noodles 1 (24 oz.) jar spaghetti sauce 1 tbsp. Italian blend seasoning Fresh mozzarella and Parmesan cheese Step 1: Add one jar of spaghetti sauce and 1 tbsp. of seasoning to sauce pan. Bring to a boil then simmer on low. Step 2: Wash the mushrooms well then remove stems. Add whole mushrooms to the sauce. Allow sauce to continue simmering on low. Step 3: Bring water (and 3 shakes of salt) to a boil. Add pasta and cook as directed on package. Drain water from pasta when done. Step 4: Pour sauce and mushrooms on top of pasta and mix gently. Top with shredded mozzarella and Parmesan.
Name Colt Pittman Hemphill Healthy Banana Bread Ingredients: 1 /3 cup unsweetened applesauce 1 /4 cup honey 2 tablespoons light brown sugar 2 large eggs 3 large ripe bananas, mashed (about 1 1/2 cups) 1 /4 cup unsweetened almond milk 1 teaspoon baking soda 1 teaspoon pure vanilla extract 1 /2 teaspoon ground cinnamon 1 1 /2 cups white whole-wheat flour Directions: Step 1: Heat oven to 350 degrees F. Grease and 8-by-4 inch loaf pan. Step 2: In a large bowl, combine the applesauce, honey, and brown sugar. Add the eggs and beat well. Stir in the mashed bananas and almond milk. Add the baking soda, vanilla extract, cinnamon, and 1/2 teaspoon salt and stir. Step 3: Gradually fold the flour into the banana mixture until just combined (do not overmix). Step 4: Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 45-50 minutes. Cool in the pan for 10 minutes, then transfer to wire rack to cool completely
SECOND PLACE Buttermilk Pumpkin Zucchini Mini Muffins Lucas Hill Moore 3/4 cup brown sugar 1/4 cup butter, softened 1 /4 cup unsweetened applesauce 2 eggs 1 cup cooked pumpkin 1 cup shredded zucchini 1/2 cup buttermilk 1 tsp vanilla extract 1 1 /4 cup all purpose flour 1 1/4 cup whole wheat flour 1 tsp. Baking soda 1 tsp. Salt 1 /2 tsp. Baking powder 4 tsp. Pumpkin pie spice Preheat oven to 325 degrees. In a separate bowl, mix together your dry ingredients - all purpose flour, whole wheat flour, baking soda, salt, baking powder, and pumpkin pie spice. Set aside. In a mixing bowl, cream together your butter and brown sugar. Add the unsweetened applesauce, eggs, pumpkin, zucchini, and vanilla and mix well. Stir in your dry ingredients. Line your mini muffin tin with mini muffin cup papers. If your muffin cup papers are not non-stick, make sure to spray them with cooking spray. Spoon in your batter and bake for 12 minutes. Remove from oven and set them on a cooling rack. Allow them to cool in the muffin tin for 5 minutes and then remove them and allow them to cool completely on the cooling rack. Enjoy immediately or refrigerate after they are cooled. These muffins can also be frozen and then thawed as needed. This recipe makes about 48 mini muffins.
Miles Marshall Oldham Boys Day Pancakes Ingredients: 2 cups Original Bisquick mix 1 cup milk 2 eggs Directions: Stir ingredients in a mixing bowl until blended evenly, no clumps. Turn stove or electric skillet on to medium high heat. Pour about a 1/4 cup onto greased pan or electric skillet. Cook until the edges are dry and bubbles start to form (approx. 1 minute and 45 seconds). Turn and cook until golden (approx. 45 seconds). Stack pancakes, add toppings, serve and enjoy!
Ripsey Blankenship Sherman Pumpkin Spice Bread 1 15 ounce can pumpkin 1 box spice cake mix 2 eggs 1 cup caramel chips Mix all ingredients together in a large bowl. Grease 2 small loaf pans or 1 large loaf pan. Cook 350 for 40 minutes