1st Place: Jelly/Jam Entry - Afton Cotton - Apple Maple Jam
Adapted by Ms. Afton Cotton from The Ball Complete Book of Home Preserving


Yields: 8‐9 half‐pint jars
 

 
Ingredients:
6 pounds apples, peeled, cored, and chopped fine (a little over 3 quarts)
 
1 cup white sugar
 
1 cup brown sugar
1-1/2 cups maple syrup
 
1 teaspoon cinnamon
 
1/2 teaspoon allspice
 
1/2 teaspoon nutmeg
 
1/4 teaspoon cloves
 

 
Directions:


Combine all ingredients in a large saucepot (at least 7‐quart capacity); stir well. Bring slowly to a boil over medium heat, stirring occasionally
(about 15 minutes). Turn up heat to medium‐high and cook, stirring often to prevent sticking and scorching, until apples have broken down and mixture has reduced by about one third, leaving approximately 2 quarts of jam (30‐45
 minutes).
 

Ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace. Process 10 minutes in a boiling water bath. Allow jars to cool for at least 12 hours.  Remove bands from each jar to ensure the lid is properly sealed, then reattach and tighten bands, label jars, and store in a cool, dry place for up to 1 year.

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1st Place Quickbread entry: Lauri Hugentobler - Sweet Potato Pecan Bread
from Sheryl Julian & Julie Riven - "Holiday Bread Basket" (Globe Magazine Food Section)

Yields 1 loaf
 
Ingredients:
1 cup mashed cooked sweet potato
3/4 cup granulated sugar
1/2 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/4 cup orange juice
1-3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1 cup pecans toasted

Directions:

  
Set oven at 350 degrees.  Grease and dust with flour a 9x5 loaf pan. Using an electric mixer, beat sweet potato to lighten it, add granulated and brown sugars, eggs, oil, and juice beating for 1 minute. Stir in flour, baking powder and soda, salt, cinnamon, allspice and cloves.  Remove
beaters and using spatula stur in the pecans.

Transfer to prepared pan, back for 60-70 minutes until a skewer inserted in center comes out clean. Remove from oven, let sit for 30 minutes.
Turn loaf onto rack and let cool.  Comment - it typically needs the full 70 minutes to insure the center is done. 

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1st Place Chocolate Chip Cookie youth entry: Brendan Cantwell 
Adapted from Patricia Little, Alpha- Bakery Gold Medal Children's Cook Book, 1987.  

Yields 24 cookies

Ingredients:

1/2 cup granulated sugar
1/2 cup packed brown sugar
2/3 cup margarine or butter, softened
1 egg
1/4 teaspoon vVanilla*
1-1/2 cups flour
1/2 teaspoon baking soda
6 ounces Semisweet Chocolate Chips

Directions:


Heat the oven to 375 degrees fahrenheit.  Mix both sugars, margarine, vanilla* and egg in a large bowl with a wooden spoon. Stir in flour and baking
soda (dough will be stiff); stir in chocolate chips.

Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet.

Bake until light brown, 10 -12 minutes. Let cookies cool slightly, then remove from cookie sheet with a spatula.

*Vanilla is not in the original recipe.

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1st Place: Family Favorite Corn Dish - Kat MacDonald
Vegan White Bean, Corn, and Red Pepper Salad - origin unknown

Serves 6

Ingredients:

6 ears corn, kernels removed
3 tbsp. white wine vinegar
Generous squeeze of lemon juice
2 tsp. Dijon mustard
salt and pepper to taste
1/3 cup vegetable oil
2-15 oz. cans cannellini, drained and rinsed with cold water
1 red bell pepper, chopped very fine
1 hot green chili pepper, chopped very fine
1/2 red onion, chopped very fine
3 scallions, trimmed and chopped very fine
1/4 cup fresh cilantro (or more, to taste)
 
Cook corn, cool, and remove kernels from cobs. In large bowl, whisk together vinegar, lemon juice, mustard and salt and pepper.  When smooth, add oil a little at a time to emulsify.  Add corn and beans and toss thoroughly.  Add vegetables.  Toss thoroughly.
 
Cover and refrigerate at least one hour before serving.