Becky Crissman
Cordele Dispatch
Byromville —
Cash prizes and ribbons were awarded to all the winners. Bank of Dooly served as sponsor for the event which was coordinated by Mary Ann Braswell.
Adult division winners included Terri Gregory in first place with her Sour Cream Pound Cake with Butter Creme Icing. She also was recognized as having the ‘best presentation’ and she got the People’s Choice Award.
Second place went to Elizabeth Taylor with a Fresh Strawberry Pie. Katrina West finished in third place with her Popcorn Cake.
In the junior division, Sarah-Averill Brannen claimed first place with a Pound Cake. She also had the best presentation.
Kylee West finished second with her Clown Cake, and Adam Roney placed third with Mema’s Butter Cookies. Here are the winning recipes from that event.
Sour Cream Pound Cake
By Terri Gregory - 1st place
3 cups plain flour
3 cups sugar
2 sticks butter
1 cup sour cream
6 eggs
Mix and bake as for any pound cake.
Butter Crème Icing
Cream 1 cup Crisco (or 2 sticks margarine) with 2 tsp. vanilla. Add powdered sugar and milk to get a good decorating consistency.
Fresh Strawberry Pie
By Elizabeth Taylor - 2nd place
Bake a deep-dish pie shell as directed.
Mix 4 oz. cream cheese, 4 tablespoons Cool Whip, 3 tablespoons 4X powdered sugar and place mixture on bottom of cooled pie shell.
Combine 1 cup of water, 1 cup sugar and 1 tablespoon cornstarch and bring to a boil, stirring constantly. Reduce to medium heat and cook until clear.
Remove from heat and add 2 small packages strawberry gelatin. Place 4 cups sliced berries in pie shell and pour glaze over berries. Refrigerate overnight. Top with whipped cream.
Popcorn Cake
By Katrina West - 3rd place
4 quarts popcorn with butter (about 2 bags microwave popcorn)
2 cups roasted, salted peanuts
1 large bag plain M&M’s
16 ounce bag large marshmallows
1/2 cup vegetable oil
1/2 cup butter
In a large bowl, combine popcorn, peanuts, and M&M’s. Melt marshmallows, butter, and oil over medium low heat. Pour marshmallow mixture over popcorn mixture and press into a sprayed Bundt pan. Let sit for 2 hours and take out of pan.
Pound Cake
By Sarah-Averill Brannen - 1st place
2 sticks butter
3 cups sugar
6 large eggs
3 cups all purpose flour
8 ounces sour cream
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
Mix and bake as for any pound cake.
Clown Cake
By Kylee West - 2nd place
1 box Duncan Hines Butter Recipe Cake Mix
white icing
colored icing
ice cream cone
sprinkles
Bake cake according to directions in two round cake pans. (You will only use one to make the cake.) When cool, ice cake with white icing. Frost the ice cream cone and decorate with candy sprinkles for the clown’s hat. Put a gumdrop on top of the cone and place on top of the cake. Use different colored icing to decorate the face, and use a gumdrop for the nose.
Mema’s Butter Cookies
By Adam Roney - 3rd place
1 box Duncan Hines Butter Cake Mix
1/2 cup oil
1 egg
1/2 cup pecans
Optional: M&M’s for color and taste
Mix all ingredients together and drop by tablespoon on baking sheet.
Bake at 350 degrees for 10 to 15 minutes.
Cool on wire rack, and store in airtight container.
