Samuel Weinheimer SECOND PLACE Armstrong Lemon Zucchini Bread Ingredients 1 ~ c. all purpose flour ~ tsp. baking soda % tsp. baking powder % tsp. salt %c. sugar 1 c. finely shredded, unpeeled zucchini (do not squeeze or dry shredded zucchini) % c. cooking oil 1 egg 2 Tbsp. lemon juice 2 Tbsp. lemon zest Glaze ~ c. powdered sugar 1 Tbsp. lemon juice 1 tsp. lemon zest *glaze can be doubled if desired Instructions 1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside. 2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine. 3. Add dry ingredients to zucchini mixture; stir just until combined. 4. Spoon batter into greased bread pan. 5. Bake at 350 degrees for 50-55 minutes or until golden brown and set. 6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely. 7. Once cool, combine ingredients for glaze and drizzle over bread.
Makayla Perkins Briscoe Lemon Bread Ingredients 1 package white cake mix 1 package (3.4 ounces) instant lemon pudding mix 1 cup warm water 4 eggs 1/2 cup vegetable oil Instructions In a bowl, combine all ingredients and beat on low for 2 minutes. Pour the patter into a greased 9 inch x 5 inch loaf pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes on a wire rack.
HAPPY HUGH'S CHEESE BREAD Hugh Britten INGREDIENTS 3/4 cups all-purpose flour 1/4 cup white sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup shredded Cheddar cheese 1 egg, beaten 3/4 cup milk 1/3 cup vegetable oil DIRECTIONS 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan. 2. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan. 3. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean. 12 Servings
Name: Charlee Bodine Collingsworth Best Ever Zucchini Bread Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield : 3 loaves Best Ever Zucchini Bread Ingredients 3 eggs 2 cups sugar 1 cup oil 4 cups fresh zucchini, grated or 2 cups frozen 2 teaspoons vanilla 3 cups + 3 tablespoon flour 1 %teaspoons cinnamon % teaspoon baking powder 1 teaspoon salt 1 teaspoon baking soda 1 cup nuts, optional (ex: Grapenuts) Directions Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans. Mix all ingredients in order, as listed. Mix until well combined. Once it is well combined pour into 2-3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes. Time may vary depending on oven; insert toothpick to make sure bread is done.
Gracie Vermedahl Dallam Rosemary Cheddar Irish Soda Bread Rosemary Cheddar Irish Soda Bread 6 servings Ingredients 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon cream of tartar 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper 2 tablespoons fresh chopped rosemary 2 cups grated sharp cheddar 1 cup buttermilk 1 whole large egg Instructions 1. Heat the oven to 425 degrees F. Lightly flour a non stick baking tray or spray with a non stick spray. 2. In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, rosemary, and cheese. 3. In a separate bowl, add the egg to the buttermilk and beat until mixed. 4. Add the buttermilk mixture to the flour mixture and lightly mix through until it becomes sticky and a ball forms. 5. Dump the dough out onto a flour dusted work surface and roughly knead the dough into a ball shape. It may be on the wet side so have some extra flour on hand for dusting. 6. Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread. 7. Season the top with some more salt and pepper and bake in the oven for 25 minutes and the top is golden brown. 8. Let cool for 20 minutes before slicing and serve with butter.
Cadence Copeland Deaf Smith Moist Banana Bread 3/4 cup butter 3 cups sugar 3 eggs 6 ripe bananas 1/2 tsp salt 4 1/2 cup flour 3 tsp baking soda 1 pt sour cream 2 tsp vanilla Cream butter and sugar in large mixing bowl. Add eggs, pureed bananas, sour cream, and vanilla into mixing bowl and mix well. Add salt, soda, flour, and mix again until well blended. Pour into greased loaf pans and bake at 300F for 1 hour.
Remi Grimes THIRD PLACE Hansford Zucchini Bread Yield: 2 loaves Ingredients: 3 eggs, beaten 1 cup vegetable oil 2 cups sugar 2 tsp.vanilla extract 3 cups flour 1 tsp. baking soda 3 tsp. cinnamon 1/4 tsp. salt 1/2 tsp. baking powder 3 cups zuchhini, shredded Combine first four ingredients and mix well. Add remaining ingredients and mix well. Pour into well greased and floured loaf pans. Bake at 325 degrees for 1 hour.
Quin Billingsley Gray Fresh Strawberry 1 egg 1 egg white 3/4 cup sugar 1/4 cup buttermilk 1/2 teaspoon vanilla extract 1 1/2 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 tablespoon ground cinnamon 2 tablespoons +2 teaspoons coconut oil 1 cup chopped strawberries Instructions 1. Preheat oven to 350 degrees fahrenheit. Cut a piece of parchment paper to fit in the bottom of a 9x5 loaf pan and spray the entire pan with nonstick cooking spray. Set aside. 2. In a large bowl, beat together the egg and egg white until frothy. Add the sugar, buttermilk and vanilla and beat again. 3. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add the flour mixture to the wet mixture and stir to combine. 4. Lightly stir in the oil and then fold in the chopped strawberries. Stir until just combined, pour into loaf pan and smooth top down evenly. Bake for 40-45 minutes, or until toothpick inserted in the middle comes out clean. Cool in the pan for 15 minutes and then remove the loaf, slice and serve.
Name Sadie Kauk Hemphill The Perfect Banana Nut Bread Ingredients: 3 ripe bananas, mashed 1 1/2 cup all purpose flour 1/3 cup unsalted butter, melted 3/4 cup brown sugar 1 egg, beaten 1 tsp vanilla extract 1 tsp baking soda 1/2 tsp baking powder Pinch of salt 3/4 cup chopped nuts Instruction: 1. Preheat oven to 350 degrees. 2. Sift flour, salt, baking powder and baking soda together. 3. Mix brown sugar and butter together and beat together using a hand blender or stand-alone blender till sugar has completely dissolved. 4. Add in a beaten egg and vanilla extract. Blend together on low setting till it's completely mixed in the batter. 5. Add mashed banana and flour to the above mixtures and beat for 30 seconds (don't over beat or the bananas will start to oxidize a lot). 6. Fold in 3/4 cup of chopped pecans. 7. Pour this mixture into a buttered 4 x 8 inch loaf baking pan and bake in the oven for 40-45 minutes, or until the skewer comes out clean when inserted in the middle of the bread. 8. Let it cool on a rack before removing the banana nut bread from the pan.
Aidan Hill FIRST PLACE Moore Jalapeno Cheddar Ingredients: -2 cups flour whole wheat flour -11/2 tsp baking powder -1/2 tsp baking soda -2 Tbsp sugar -1/2 tsp salt -3/4 cup non-fat Greek yogurt -1/4 cup milk -1 egg -1/4 cup melted butter -1 1/4 cup shredded cheddar cheese -1-2 medium sized jalapenos, minced Directions: 1. Preheat your oven to 350 degrees. 2. In a bowl, whisk together the flour, baking powder, baking soda, sugar and salt. 3. In a separate bowl, whisk together the yogurt, milk and egg. 4. Whisk the melted butter into the yogurt mixture. 5. Add the yogurt mixture to the flour mixture and gently combine. 6. Stir in the shredded cheese and minced jalapeno. 7. Line a 9 x 5 baking pan with parchment paper and bake for 45-50 minutes, or until a toothpick inserted in the center of the bread comes out clean. 8. Take the bread out of the pan and set on a cooling rack to cool. Recipe yields 1 loaf for 12 servings (serving size - 1 slice)
Archer Albracht Potter G G Pumpkin Bread Ingredients: 3 eggs 2 cups pumpkin 1 tsp. cinnamon 1tsp. nutmeg 1 tsp. cloves 1/2 tsp. salt 1 tsp. baking soda 1/2 tsp. baking powder 3 cups flour 2 1/2 cup sugar 3/4 cup shortening Instructions: 1. Mix ingredients in a blender. 2. Spray two loaf pans with oil and dust with flour 3. Add mixture to the two loaf pans, and bake at 350 for one hour. 4. Add butter to the top and sprinkle with cinnamon and sugar
Miley Bell Division Randall County Nana's Cornbread Ingredients (dry): %cups flour %cups corn meal 3 Tbs and 1 tsp sugar 1tspsalt 2 tsp baking powder Ingredients (wet): 2 eggs 1 cup whole milk X cup vegetable oil Optional: Butter Maple syrup For food safety, pull hair back, wash hands, and wear an apron. Preheat oven to 400 degrees. Grease the cast iron skillet by spreading butter on the inside bottom and sides. Put the cast iron skillet in the oven as it preheats. Mix dry ingredients together in the electric mixer. Mix in wet ingredients one at a time. Mix until well blended. Pour cornbread mixture into the cast iron skillet. Have mom or dad help with getting it in the oven. Bake for 20-25 minutes. Have mom or dad help get it out of the oven. Make sure it's done by poking a toothpick in the cornbread and make sure it comes out clean. To make it even more delicious, spread butter and pour maple syrup on the cornbread. Enjoy!
Bryce Hefley Wheeler Cornbread 2 cups yellow corn meal 2 cups buttermilk 2 eggs 2 teaspoon baking soda 2 teaspoon salt 2 tablespoons lard or shortening Preheat oven to 400 degree faheriate. Mix cornmeal, buttermilk, eggs, baking soda and salt together in a mix bowl. Place a 12 inch cast iron skillet on stove top and heat to melt lard or shortening. When skillet is hot pour corn meal mixture into the hot skillet and cook approximately 1 minute to create a crispy brown crust on cornbread. Place skillet into 400 degree oven for 25-30 minutes or until center of cornbread is mostly firm to touch. Remove from oven and slice into pie shape pieces and serve with butter, stew or chili.