Acacia Barker SECOND PLACE Carson Honey Cinnamon Zucchini Bread Type recipe here: 3 large eggs 2/3 cup canola oil 1 cup buttermilk 1 Tablespoon vanilla 1 /4 cup raw honey 1 Tablespoon molasses 2 cups shredded zucchini - leave skins on 2 1/2 cups white whole-wheat flour 1 cup brown sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 Tablespoon cinnamon Instructions 1. Preheat oven to 350 degrees. Prepare two loaf pans with baking spray. 2. In a large mixing bowl, whip the egg, canola oil, buttermilk, vanilla, honey, and molasses. 3. Add shredded zucchini. Mix well. 4. In a separate mixing bowl, mix together the dry ingredients- the flour, brown sugar, salt, baking powder, and cinnamon. 5. Pour the dry ingredients into the wet ingredients, and stir until just combined. 6. Pour batter into the loaf pans. Bake for 40-45 minutes, or longer, just until a toothpick inserted into the middle of the bread comes out clean. 7. Remove bread and place on cooling rack. Let bread cool. Serve immediately or put in an airtight container or freezer bag. Makes: 2 loaves Serving size: 12 slices in each loaf
Dani Ponder Collingsworth Sesame Bread Oven : 400 1 pkg. yeast 1 3/4 cups of warm water 1/4 cup sugar 1 tsp. salt 1 stick oleo, melted 2 eggs 3 1/2 cups flour 1 stick oleo, melted 1/3 cup sesame seeds Using an electric mixer, dissolve yeast in warm water. Add sugar, salt, 1 stick of melted oleo, and eggs; mix thoroughly. Gradually add flour, mixing well. Cover bowl and let dough rise for 1 hour until not quite double. Stir down. Pour dough in lightly greased 12" x 8" baking dish. Pour 1 stick of melted oleo over dough and sprinkle with sesame seeds. Let rise until double; approximately 1 hour. Bake 25 minutes at 400. Cut and serve while hot.
Jacee Sellers FruiWegetable Gray The Best Fruit Pizza Recipe Made from Scratch Crust 1 1/2 cups powdered sugar 1 cup butter, softened 1 teaspoon vanilla 1/2 teaspoon almond extract 1 large egg 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Topping 8 oz cream cheese 1/2 cup white sugar 2 teaspoons vanilla Fruit of your choice, sliced Instructions 1. In a stand mixer or using an electric mixer, beat together powdered sugar, butter, vanilla, almond extract and egg. Add remaining ingredients and mix until combined. 2. Heat oven to 350 degrees F. Grease a cookie sheet or pizza pan with non-stick cooking spray. 3. Press dough onto the cookie sheet or pizza pan to form a circle. Bake 8-10 minutes until cooked through the center and slightly golden on the edges. 4. In a medium bowl beat together cream cheese, sugar and vanilla until light and fluffy. Spread onto the crust once it has completely cooled. 5. Top with sliced fruit. 6. Keep refrigerated.
Name Paige Perry FIRST PLACE Hemphill Whole Grain Greek Pasta Salad with Red Wine Vinaigrette For the pasta salad: 2 1/2 cups uncooked pasta, such as penne or rotini 2/3 cup sliced red onions 15 cherry tomatoes, halved 1 cup diced cucumbers 3/4 cup sliced olives 3/4 cup diced green peppers 1 cup crumbled feta cheese For the vinaigrette: 1 /3 cup red wine vinegar 2 teaspoons freshly squeezed lemon juice 1 1 /2 teaspoons minced garlic 1 teaspoon sugar 2 teaspoons dried oregano 1/2 cup extra-virgin olive oil Instructions Make the pasta salad : Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing. Make the dressing: In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste. Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
Name Megan Huddleston Ochiltree Name of Recipe Wheatheart Bread 1 ~ cups hot water 1/3 cup oil 1/3 cup honey 2 teaspoons salt 1 egg 2 Tablespoons Lecithin 1 teaspoon gluten 4-4 ~ cups freshly milled flour ~cup flax seed, ground 1 Tablespoon yeast Combine water, oil, honey, salt, and egg. Add lecithin, gluten, half of flour, and ground flax seed. Mix thoroughly. Add yeast and enough flour to make a soft dough. Knead until smooth and elastic (about 5-6 minutes). Let rise until double. Shape as desired and let rise again until double. For 2-11b loaves bake at 350 degrees 25-30 minutes. Type recipe here:
Name Kadenze Mowry THIRD PLACE Randall Whole Wheat Pumpkin Muffins YIELD: 18 MINI MUFFINS PREP TIME: 20 MINUTES TOTAL TIME : 35 MINUTES : 1 and 3/4 cups whole wheat flour (spoon & leveled) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 2 large eggs, at room temperature 1/2 cup lightly packed brown sugar 1 cup pumpkin puree (not pumpkin pie filling) 1/3 cup coconut oil 1 teaspoon vanilla extract 1/3 cup milk 1/2 cup chocolate chips Directions: 1. Preheat oven to 350 F (17rC). Grease/spray two muffin pans with nonstick cooking spray. This recipe makes around 18 muffins. If using liners, grease/spray them with cooking spray. Set pans aside. 2. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside. In a medium bowl, whisk the eggs, brown sugar, pumpkin puree, coconut oil, vanilla, and milk together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the chocolate chips. Fold everything together gently just until combined. 3. Fill muffin cups around 3/4- all the way full. Go for about 1 heaping Tablespoon of batter per muffin. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. If your oven has hot spots, be sure to rotate the pans during bake time. My muffins took 20 minutes. Remove pans from the oven. Allow muffins to slightly cool before enjoying. 4. Make ahead tip: Muffins stay fresh in an airtight container at room temperature or in the refrigerator for 5-7 days. Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.