Carrot Cake

Photo courtesy of Mt. Carmel Daily Republican Daily Register.

   The time is now, to announce the winner of not only the dessert category, but also the overall winner of the Holiday Cooking contest, held at our local grocery store last weekend. This carrot cake was voted hands down the top honor of the event. That says a lot. It's very moist and the pineapple adds a whole new dimension to the flavors. I kept hearing spectators talk and recommend to others, "Try this . . ." and you should, too.

Desserts Category and Overall Winner

Carrot Cake

Eva Wyatt, Princeton

2 cups sifted flour

2 tsp. baking powder

1-1/2 tsp. baking soda

1 tsp. salt

2-1/2 tsp. cinnamon

4 large eggs

1-1/2 cups oil

2 cups sugar

2-3/4 cups coarsely grated carrots

1 (8 oz.) can of crushed pineapple, drained

3/4 cup of chopped walnuts or pecans

1 cup shredded sweetened coconut

Sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, mix sugar, oil and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts and coconut, then blend thoroughly. 

Turn into either: 3 greased and floured cake pans or 1 (9x12) greased and floured deep cake pan. Bake at 350 degrees for 35-40 minutes. If removing cake from pan, let cool for 10 minutes before removing. Cool completely then frost with cream cheese frosting. 

Cream Cheese Frosting

1/2 cup butter or margarine

1 (8 oz.) package of cream cheese

1 1/2 tsp. of vanilla

1 lb. package confectioner’s sugar (start with 1/2 lb. and add to taste, 1 lb. may be too sweet)

Soften butter and cream cheese. Cream together with vanilla. Sift in confectioner’s sugar and blend well. If too thick, add one tsp. of milk to thin frosting.

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Corn Bake

Photo courtesy Mt. Carmel Daily Republican Register

   Sometimes easy is good. That's the case with this recipe that was picked at a winner in the local Holiday Cooking Contest. This dish is made with just a handful of ingredients that are common pantry stock, but the taste is right on. It's a great balance of basic flavors and will please anybody. We in the Midwest will take corn any way we can; it's always a favorite.

Main Dish Category Winner

Corn Bake

Bryanne Parker, Princeton

1 stick butter, softened

8 oz. sour cream

1 (15 oz.) can whole corn, drained

1 can of cream corn

1 box corn bread mix

1 egg

Mix sour cream and butter. Add other ingredients and mix together. 

Place in a 13x9 baking pan. Bake for 40 minutes at 350 degrees. Serve hot.

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Ham Loaf

Photo courtesy of Mt. Carmel Daily Republican Register

   Some dishes have been around for years, but everybody seems to do them just a little bit different. This ham loaf, which is very moist, was nominated as a finalist in the Holiday Cooking contest held last weekend at our local grocers.

Main Dish Category Finalist

Ham Loaf

Wanda Schwartz, Mt. Carmel, Ill.

1 lb. ground ham

1 lb. ground turkey

1/3 lb. sausage

1 cup cornflake crumbs (or substitute cracker crumbs)

1 cup milk

1 Tbsp. dry mustard

2 Tbsp. pineapple juice

Mix all ingredients and make into loaf. 

Mix the following and boil until thickens: 1 cup brown sugar, 1 Tbsp. vinegar, 1 cup crushed pineapple.

Pour mixture over ham loaf and bake at 350 degrees for 2 hours.

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Sausage Stars

Photo courtesy Mt. Carmel Daily Republican Register.

   Last weekend I got to help at a "Holiday Cooking Contest" at a local grocery store. These are always fun because the contestants get to try each others entries. Appetizers are one of my absolute favorite foods, so I just had to try a sample of these little tidbits. The judges were delighted at the surprising flavor pop in these little nibbles.

Appetizers Category Winner

Sausage Stars

Janis Walden, Princeton

2 cups (1 lb.) of cooked, crumbled sausage

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded monterey jack cheese

1 cup prepared Hidden Valley Ranch dressing

1/2 cup chopped red or green peppers

1 package of wonton or egg roll wrappers cut into fourths.

Optional: 1 can (2.5 oz.) black olives

Preheat oven to 350 degrees. Blot sausage dry and combine all ingredients.

Place one wonton wrapper in each cup of a muffin tin and bake for 5 minutes or until golden brown. Remove from tins, stuff and bake for 5 minutes more.

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Slow-cooker Loaded Baked Potato Soup

Photo courtesy Mt. Carmel Daily Republican Register

   Potato soup is a nice standard dish that goes good anytime. But this version is loaded with flavor and is made easy by using a slow cooker. This was the winner of the soup category in a recent Holiday Cooking contest. The add-ons, like bacon bits, shredded cheese and chives really send it over the top.


Soups Category Winner

Slow-cooker Loaded Baked Potato Soup

Nora Miller, Patoka

8 slices of bacon, chopped

1 onion, finely chopped

2 Tbsp. of flour

1 (32 oz.) carton of chicken broth - divided

6 potatoes or 3 lbs., peeled and cut in 1/2 inch cubes

1 package of Kraft shredded triple cheddar cheese with a touch of Philadelphia, divided.

1/2 cup milk

1/2 cup sour cream

1/4 cup chopped fresh chives

Cook bacon in skillet until crisp. Remove from skillet, reserving 2 Tbsp. drippings. Add onions to drippings to cook and stir for 1 minute. Add 1 cup broth, cook and stir for 2 minutes or until sauce comes to a thickened boil. 

Pour into slow cooker and stir in remaining broth and potatoes, cover with lid, cook on low for 8 - 10 hours or on high for 5 - 6 hours. Transfer 4 cups of potatoes, mash until smooth, then add 1 1/2 cups of cheese, stir until melted. Stir in mashed potatoes, milk, and cook until hot. Top soup with bacon and sour cream.

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Broccoli Soup

Photo courtesy Mt. Carmel Daily Republican Register

    There's nothing quite like a warm creamy soup on a cold winter day. This recipe for Broccoli Soup was  a finalist in the recent Holiday Cookbook Contest. It's smooth, but with nice bite sized chunks of broccoli for good flavor.

Soup Category Finalist

Broccoli Soup

Pansy Chamness, Mt. Carmel, Ill.

6 cups water

1 bunch of fresh broccoli

3/4 cups onions, chopped

2 cups shredded white american cheese

1 tsp. salt

1 tsp. garlic powder

1 tsp. black pepper

2 cups half and half

1/4 cup butter

1/2 cup cold water

1/3 cup flour

Bring 6 cups of water to a boil. 

Cut up broccoli and the chopped onions and add both to the boiling water. Continue boiling for about 10 minutes.

Add cheese, salt, pepper and garlic powder. 

Cook until cheese melts. Add half/half and butter, heat to boiling.

 Mix cold water and flour, then add to soup until it thickens. Heat to boiling again and serve with toasted garlic bread.

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Red Cake

Photo courtesy Mt. Carmel Daily Republican Register

   At the recent Holiday Cooking Contest this dessert, which is similar to a Red Velvet Cake, was one of the finalist. It's very moist and was a popular pick.

Dessert Category Finalist

Red Cake

Reuben Scholz, Princeton

1 1/2 cup of sugar

1 cup buttermilk

1/2 cup Crisco

1 tsp. vanilla

2 eggs

1/4 cup of red cake coloring

1 tsp. salt

2 Tbsp. cocoa

1 tsp. baking soda

1 Tbsp. vinegar

2 1/4 cups of flour

Cream to very light and fluffy sugar and beat eggs for 5 minutes.

Sift flour, salt, baking soda, and add alternately with buttermilk and add vanilla. Mix cake coloring and cocoa, then add and mix well. Fold in vinegar and bake in two greased and floured 9 inch pans at 350 degrees for 30-35 minutes.

Frosting

5 Tbsp flour

1 cup sugar

1 cup milk

2 tsp. vanilla

2/3 cup Crisco

Boil milk and flour until thickens, then beat hard. Put in refrigerator overnight until cold. Cream together Crisco, sugar and vanilla, then add cold mixture. Beat until light and fluffy or about 5 minutes.

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