Georgia Kohart column, 9-07-12: Calling all chefs to enter recipes

By GEORGIA KOHART kohart@crescent-news.com Published:

It's time for all you cooks out there to share your go-to recipes. If you have a dish that everyone requests you bring to gatherings, consider entering that recipe in the 2012 Crescent-News Recipe Challenge. Each year the Crescent-News hosts a contest that offers local cooks a chance to strut their culinary stuff.

It's easy to do. Either use a printed order form from your paper or enter online at: http://www.crescent-news.com/news/2012/08/24/c-n-recipe-challenge-submit-your-recipe. Entries may also be emailed to: cnlife@crescent-news.com. To mail, send form to: Recipe Contest, The Crescent-News, P.O. Box 249, Defiance, OH 43512.

Recipe categories include: Main Dishes, Appetizers & Snacks, Vegetables & Side Dishes, Desserts and Kids Cook. The Kids Cook category applies to recipes of all food types submitted by children age 10-17.

Do you have more than one fantastic dish to share? Entrants may submit one recipe per each category.

When submitting your recipes, be sure they are original or significantly altered from previously published recipes. Judges will take into consideration taste, uniqueness, texture and ease of preparation. And compliments won't be the only reward. Cash prizes will be awarded to winning recipes -- Grand Prize $300, Runner-Up $150, plus $25 to the winner of each category.

All recipes submitted from readers for consideration will be published in the annual edition of the Crescent-News Cookbook on Nov. 7. The last date for entries to be accepted is Sunday, Sept. 30. If a recipe is chosen for final judging, it must be prepared exactly as submitted and the entrant must be present at the judging program on Tuesday evening, Oct.16. So get busy and get cooking!

Autumn delights

The foods of autumn are rich in color, texture and flavor, not to mention natural nutrition. The luscious red of ripe tomatoes, the lively orange of pumpkins and squash, deep purple of grapes and eggplant only hint at the riches inside.

Apples have always been synonymous with September and the ways they may be enjoyed are endless. Although the drought has been particularly hard on area fruit tree crops, apples are still plentiful.

Apple Dumplings

This is a family recipe submitted by Holly Schlosser. I sprinkled a little nutmeg along with the cinnamon.

Ingredients:

About 6 medium apples, peeled and cored, may be left whole or sliced

Butter (1-2 teaspoons per dumpling)

Granulated sugar

Cinnamon

Never Fail Pie Crust:

5 cups of flour

1 teaspoon salt

1 tablespoon sugar

2 heaping cups Butter Flavor Crisco

1 egg

1 teaspoon white vinegar

Syrup:

1½ cups water

1 cup sugar

1 tablespoon corn starch

Directions:

Crust:

Put egg in a 1-cup measuring cup and beat. Fill cup with water to make 1 cup. Add vinegar. Set aside. Mix the dry ingredients in a large bowl. Cut in the Crisco with a knife or pastry mixer until crumbly (this is the key to a good pie crust). Add liquid and mix well. Set aside.

Syrup:

Cook 1½ cups water, 1 cup sugar and 1 tablespoon cornstarch over medium heat until sugar is dissolved.

Putting Dumplings Together:

Roll out dough and cut into quarters. Place peeled and cored apples or apple slices into center of each dough quarter. Add butter and sprinkle apples with sugar and cinnamon. Bring corners of dough together and seal. Dampen fingers with a little water if necessary. Place dumplings in a 13x9-inch baking pan, pour syrup over and bake at 375 degrees for 45-50 minutes. Spoon sauce over each dumpling when serving.

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