-
Fareway Foods Pie Contest Winners:
First Place: Luinea Caldwell, Brandon, SD
Rhubarb-Raspberry Pie
1 c. sugar
6 Tbsp. all-purpose flour
4 c. chopped fresh or frozen rhubarb
1 c. raspberries
1 medium cooking apple, peeled and shredded
pastry for double pie crust
In large mixing bowl, stir together the sugar and flour. Stir in
rhubarb, raspberries and
apple. Transfer to a pastry lined (9-inch) pie plate. Trim
pastry even with the rim of pie
plate. Cut slits in the top of crust. Place top crust over fruit
filling. Seal and flute the top
edge. Cover edges with foil. Bake at 375 for 20 minutes. Remove
foil, bake 20-25
minutes more until top is golden brown.
If using frozen rhubarb, use c. flour instead of 6 Tbsp., toss
the chopped rhubarb with
the sugar and flour mixture. Let the mixture stand about 30
minutes or until fruit is
partially thawed but still icy. Stir well. Gently fold in the
raspberries and apple. Transfer
rhubarb mixture to the pastry-lined pie plate. Continue as
directed except bake pie for 50
minutes. Remove foil from edges and bake 10-20 minutes more or
until the top is golden
and the fruit is tender.
Second Place: Wendy Sweeter, Worthing, SD
Apple Pie
Crust:
2/3 c. Crisco + 2 Tbsp.
2 c. flour
1 tsp. salt
4-5 Tbsp. water
Mix together.
Filling:
4 c. apples
2 Tbsp. flour
1 c. sugar
1 tsp. cinnamon
Mix together. Pour into crust. Dot with melted butter. Cover
with other shell. Poke holes.
Sprinkle with sugar and cinnamon. Bake at 350 for 1 hour.
Third Place: Rosemary Mohrhauser, Hartford, SD
Peach Pie
1 qt. prepared peaches (about 2 lbs.)
c. + 2 Tbsp. sugar
3 Tbsp. quick-cooking tapioca
-
tsp. Fruit Fresh
tsp. salt
1 Tbsp. lemon juice
Peel peaches. Pit, slice; then measure 1 quart. Combine sugar,
tapioca, Fruit Fresh and
salt. Add to sliced peaches along with the lemon juice and mix
well. Let stand 15
minutes.
To bake pie: Prepare pastry for a 9-inch pie. Roll both crusts
thin. Cut slits in top crust.
Put peach mixture into pastry lined pan. Dot filling with 1
Tbsp. butter. Place top crust
over filling. Seal crust edges together. Bake at 350 for at
least 60 minutes; maybe 15
more minutes.
South Dakota Beekeepers Association Honey Contest:
First Place: Mataya Miller, Sioux Falls, SD
Honey Vanilla Ice Cream with Honey Fudge Topping
Ice Cream:
4 eggs
1 Tbsp. vanilla
1 c. + c. heavy cream (divided)
c. milk
c. honey
c. real maple syrup
Beat eggs and vanilla together until frothy. Set aside. Mix
together 1 cup cream, milk,
honey and maple syrup until it reaches about 110 degrees. Take
about a cup of the warm
milk mixture and slowly beat it into the egg mixture. Then
slowly poor the egg mixture
back into the saucepan of hot milk while constantly whisking.
Cook for another 5
minutes over low heat while constantly whisking. Mixture should
begin to thicken a little.
Remove from heat, mix in remaining cup of cream and place into
freezer for about 2
hours or until its as cold as it can be without freezing. Place
in ice cream maker and make according to manufacturers
directions.
Honey Fudge Topping:
c. water
c. cocoa
3 Tbsp. real maple syrup
c. honey
Tbsp. vanilla
Dash of salt
Mix all ingredients in a saucepan over low heat until thickened
into syrup. Serve over ice
cream.
Second Place: Debra Carter, Sioux Falls, SD
Peanut Butter n Honey Fruit Dip 1 c. creamy peanut butter
-
c. milk
1 16 oz. sour cream
2 tsp. cinnamon
1/3 c. honey
Apple slices, banana chunks, strawberries, etc.
In medium bowl stir together all ingredients except fruit until
smooth. Use as dip for
fruit. Store refrigerated. Can also be used as a spread for
crackers, bagels, toast or bread.
Third Place: Alex Miller, Sioux Falls, SD
Crunchy Honey Granola
Sauce:
c. butter
c. coconut oil
1 c. honey
1 Tbsp. vanilla
tsp. almond extract
Oat Mixture:
6 c. oats
1 c. coconut
1 c. chopped honey roasted almonds
1 c. chopped honey roasted pecans
1/3 c. ground flax
1/3 c. chia seeds
Melt butter and coconut oil in saucepan over low/medium heat.
Add honey and cook for
5 minutes. Add vanilla and almond extract and cook another 5
minutes. If it starts to
simmer remove from heat.
While sauce is cooking, mix oat mixture together in large mixing
bowl. Pour sauce into
oat mixture and stir until combined. Divide onto 2 greased
cookie sheets and spread
evenly. Bake at 250 for 2 hours, rotating the pans a few times.
Remove from oven and let
cool. Use a spatula to take off the pan and enjoy.
Sunshine Foods Salad Contest
First Place: Connie Loewenberg, Sioux Falls, SD
Terrific Thai Salad
c. coconut milk
2 Tbsp. salad dressing
2 Tbsp. peanut butter
1 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. curry powder
tsp. salt
1 Tbsp. flaked coconut
-
Mix together thoroughly and add cup each: chopped candied nuts,
small mango pieces,
small pineapple chunks, diced red pepper, diced green pepper,
diced red onion, diced
cucumber and corn. Serve on a bed of lettuce.
Second Place: Roselyn Imani, Sioux Fall, SD
Pizza Potato Salad
4 c. potatoes, sliced, cooked and cooled
1 c. pasta sauce (3-cheese, thick and hearty)
1 c. whipped salad dressing
1 c. diced pepperoni, diced
1 8-oz. chunk mozzarella cheese, diced except for small portion
grated to garnish top of
salad
6 green onions, sliced
1 small or medium green pepper diced, except for few thin slices
to garnish top of salad
Mix all ingredients well in large mixing bowl. Put desired
amount (or amounts) into
serving bowls. Garnish with green pepper slices and grated
cheese.
Third Place: Alex Miller, Sioux Falls, SD
Fruit Ninja Salad
1 c. chopped peaches
c. chopped mango
c. chopped pineapple
1/3 c. candied nuts
Place in large mixing bowl.
Mix together:
c. yogurt
2 Tbsp. salad dressing
2 tsp. honey
tsp. ground ginger
Mix with fruit and nuts.
South Dakota Wheat Commission Bread Contest
First Place: Lisa Bork, Valley Springs, SD
Whole Wheat Bread
2 tsp. active dry yeast
1 c. warm water
c. sugar
Let yeast get bubbly before adding:
1 tsp. salt
1 egg
c. oil
4 c. bread flour (3 c. whole white wheat and 1 c. white)
-
Add ingredients in bread machine on dough cycle. Shape bread or
put in bread pan and
let rise until double in size. Bake at 350 for 25-30 minutes.
Sprinkle with spices on top
(optional).
