The Reporter will be running the winners of the 2010 Rockdale Fair youth baked goods show and sale contests in the next few issues and as space permits.
By Shelbi Davenport,
Reserve Champion Senior Pie
6 c. thinly sliced, peeled cooking apples (2 pounds)
1 c. sugar 1 /4 c. flour
1 tsp. ground cinnamon Dash nutmeg
Pastry for Double-Crust Pie
1 Tbs. butter
• Preheat oven to 375ºF.
• Combine sugar, flour, cinnamon and nutmeg.
• Add sugar mixture to apples. Toss to coat apples.
• Fill a pastry lined 9-inch pie plate with the apple mixture. Dot with butter.
• Adjust top crust. Seal and flute edge. Sprinkle some sugar atop, if desired.
• Cover edge of pie with foil and bake for 25 minutes.
• Remove foil and continue baking for another 20 to 25 minutes more or until crust is golden. Cool.
Buckaroo Bites By Chandler Barton,
2 c. white sugar 2 c. light brown sugar 4 eggs 2 c. vegetable oil 2 tsp. vanilla extract 4 c. all-purpose flour 2 tsp. baking soda 2 tsp. salt 4 c. cornflakes 1 1/2 c. rolled oats 1 c. flaked coconut
1 c. chopped pecans
1 c. chocolate chips
• Preheat oven to 325º F. Lightly grease a cookie sheet.
• Cream white sugar, brown sugar, eggs, vegetable oil and vanilla together in a large bowl or dishpan.
• In separate bowl, combine floure, baking soda and salt. Stir the flour mixture into the creamed sugar mix until well combined.
• Stir cornflakes, oats, coconut and pecans into the dough. You will most likely need to u se your hands to mix everything thoroughly.
• Shape the dough into 1 1/2 to 2 inch balls and press them down lightly onto a greased cookie sheet.
• Bake in a preheated ov en for 10 to 14 minutes or until golden brown.