Recipes were judged for taste, appearance, creativity, ease of preparation and general appeal. Pamela Hemontolor of Lebanon won second place with a Buttermilk Pie and Jane Shaffer of Lebanon won third for her Pantry Fruit Pie.
Also, in the Bake for the Cure Contest, McGuire took home the blue ribbon and id=mce_marker50 cash prize for her Maple Iced Cinnamon Rolls. She entered the contest with her son and daughter. McGuires recipe will be submitted for national judging and has a chance to be one of three grand prize winners, up for a possible id=mce_marker,000 prize.
Second place was awarded to Melanie Gnewikow of Mt. Juliet for a Rosemary Olive Oil Loaf and third was awarded to Lois Walters of Old Hickory for Aunt Lois Cinnamon Rolls.
Katie Jenkins of Mt. Juliet won first place in the Fleishmanns Yeast Whole Grain Bread competition with Tomato Basil Pizza and Robert Braun of Mt. Juliet won second place with Honey Wheat.
Without further ado, the recipes from each winner are:
Thomas Lemon Delight Pie
1 unbaked Deep Dish Pillsbury pastry shell
Pecan halves to cover sides and bottom of pie crust
1 1/4 cups sugar, divided
6 tablespoons cornstarch
1/2 teaspoon of salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring
1/2 cup lemon juice
Cream Cheese filling:
2 packages (one 8 oz and one 3 oz) cream cheese, softened
3/4 cups confectioners sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice
Press pecan halves on sides and bottom of unbaked crust. Prick crust with a fork. Bake at 400 degrees for 11 to 14 minutes. Cool on wire rack.
For lemon filling, combine 3/4 cup sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat. Reduce heat, add the remaining sugar. Cook and stir for two minutes or until thickened and bubbly. Remove from the heat, stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice. Cool to room temperature, about one hour.
For the cream cheese filling, beat the cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pastry shell, top with lemon filling. Refrigerate over-night. Place reserved cream cheese mixture in a pastry bag with #21 star tip, pipe stars onto pie. Store in the refrigerator.
McGuires Maple Iced Cinnamon Rolls
1 quart 2-percent milk
1 cup vegetable oil
1 cup sugar
2 packages Fleishmanns Active Dry Yeast
9 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt
2 cups melted butter
1/4 cup ground cinnamon
2 cups sugar
2 pounds powdered sugar
1/2 cup 2-percent milk
6 tablespoons melted butter
1/4 cup strongly brewed coffee
1/4 teaspoon salt
1 tablespoon maple extract
To make dough, combine the milk, vegetable oil and sugar. Heat on stove to scorch milk, then set aside and cool to room temperature. Sprinkle the yeast on top and let it rest for about one minute.
Add eight cups of flour. Stir and then cover with a towel and set aside in a warm place to rise. This should take about an hour. Remove the towel and add the baking powder, baking soda, salt and additional cup of flour and stir. You can then use right away or put in refrigerator for several days. Punch down as needed if you do not use immediately.
To make the rolls, remove about half of the dough. On a floured surface roll the dough into a large rectangle. For filling, combine the melted butter and cinnamon and sugar. Spread about half over the dough, this can be messy!
When it is all rolled up pinch the seam together. Cut about 1-2 inch slices with a sharp knife. You should get about 20 to 30 rolls per log. Grease your pans and put the rolls in. Do it again for the next batch of dough. Let the rolls rise about 20 minutes on the counter before baking.
Bake at 375 degrees for 13 to 17 minutes, do not over bake! For icing, whisk together powdered sugar, milk, butter, coffee and salt. Add in the maple (feel free to substitute vanilla or almond flavoring). Mix until smooth. The icing should be warm when you pour it on the rolls.
Jenkins Tomato Basil Pizza
1 cup warm water
1 tablespoon sugar
1 package Fleishmanns Rapid Rise Highly Active Yeast
1 tablespoon extra virgin olive oil
1 1/4 cup premium 100 percent whole wheat flour
1 1/4 cup all purpose flour
1 teaspoon salt
Nonstick cooking spray
Dissolve sugar in water. Add yeast and stir to incorporate. Set aside for 10 minutes until foamy. Pour olive oil into a separate medium-sized bowl and set aside. Combine flours and salt in a large bowl. After yeast has proofed, add to flour mixture.
Stir well with spoon or rubber spatula to incorporate all of the flour. Form dough into a ball and continue to knead for an additional 3 minutes. Dough should be sticky. Place dough in a bowl with olive oil to coat. Knead dough an additional minute to incorporate oil then place dough again into oil, turning once again to coat surface of dough. Cover bowl with plastic wrap that has been sprayed with nonstick cooking spray. Place bowl in warm area free from drafts for one to one and a half hours, or until dough has doubled in bulk.
6 Juliette tomatoes, peeled, cored and sliced into 1/2 inch slices
2 garlic cloves, minced
8 oz. fresh mozzarella, sliced into 1/8 inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
20 large basil leaves, chopped
1/2 teaspoon dried Italian seasoning
1 cup shredded Italian cheese blend
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Nonstick cooking spray
Preheat oven to 500 degrees. Place sliced tomatoes on paper towels to absorb excess moisture, set aside. Spray a 12 13/32x9/16 pizza pan with nonstick cooking spray and then oil the bottom of the pan with 1 teaspoon of olive oil. Place risen dough in center of pizza pan and press to edges of pan, set aside. Saut garlic in one tablespoon olive oil over medium heat for two to three minutes, being careful not to burn garlic. Remove from heat.
Brush pizza crust with the sauted garlic and olive oil then evenly distribute mozzarella slices in concentric circles on top of olive oil and garlic. Layer tomato slices on top of mozzarella, then sprinkle with salt and pepper, basil and Italian seasoning. Cover with shredded cheese. Drizzle remaining 1 tablespoon olive oil over cheese. Bake for 10 to 12 minutes until cheese has melted and crust has browned. Let stand 10 minutes before slicing.