FOR IMMEDIATE RELEASE
WEDNESDAY, SEPT. 15, 2009
Judges go “nuts” over Hendersonville woman’s pecan recipe
Contact: Tamara Crain, Entries Coordinator
NC Mountain State Fair
(828) 687-1414
FLETCHER—Carolyn Brown of Hendersonville won her third blue ribbon Wednesday night at the “Anything Pecan” recipe competition at the N.C. Mountain State Fair. Brown, who previously won first place in both the Spam and egg recipe contests, took home a check worth $100 for her recipe of Hot Pecan Beef Dip. Hers was one of 11 different recipes entered in the competition.
Also placing in the competition were Second Place winner, Sharon Gates, Third Place winner, Mildred McCarson, and Honorable Mention, Susie Zuerner. Gates, of Buncombe County, won $50 for her dish of Perfectly Easy Pecan Molasses Bars. McCarson of Henderson County won $25 for her dish of Apple Spiced Pecan Pie. Zuerner, also of Buncombe County, prepared Pecan Cheesecake Cookies.
Entries were required to have at lease one cup of pecans, preferably grown in North Carolina, featured a the main ingredient. Judging was based on taste, appearance, creativity, and ease of preparation.
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First Place – Carolyn Brown
Hot Pecan Beef Dip
8 – Ounces cream cheese
1 – Cup sour cream
2 – teaspoons milk
1 – jar (2.25 ounces) sliced dried beef
½ - cup diced red pepper
½ - cup diced onions
1 ½ - cups chopped pecans
¼ - teaspoon garlic powder
1 – teaspoon fresh chopped chives
Soften cream cheese and beat together with sour cream and milk. Stir in sliced dried beef, red pepper, onions, garlic powder, pecans, and chives. Bake at 350 degrees for 20 minutes. Serve hot with your favorite dipping chip.
Second Place – Sharon Gates
Perfectly Easy Pecan Molasses Bars
Crust:
1 – stick (1/2 cup) butter, melted
1 – boxed cake mix, any variety
Topping:
½ - stick (1/4 cup) butter, melted
½ - cup brown sugar
3 – eggs
½ - cup molasses
½ - cup karo syrup
1 ½ - cups chopped pecans
Preheat oven to 350 degrees. Pour ½ cup melted butter into a 9” x 13” pan. Open cake mix and sprinkle evenly over butter. Set aside.
In a mixing bowl, whisk together topping ingredients. Pour topping over dry cake mix and spread to completely cover. Bake for 30-35 minutes. Cool completely and cut into bars. Yields approximately 24 bars.
Third Place – Mildred McCarson
Apple Spiced Pecan Pie
2 – medium egg whites
1/3 – cup Sprite or Ginger Ale
1/3 – cup sugar
¼ - teaspoon salt
¼ - teaspoon cinnamon
¼ - teaspoon apple pie spice
1 ½ - cups whole pecan halves
1 ¾ - quarts vanilla ice cream
½ - teaspoon apple pie spice
1 – can apple pie filling (1 - 1.5 ounces)
½ - cup caramel syrup
Preheat oven to 250 degrees. Divide eggs and put egg whites into a medium mixing bowl. Whisk until frothy. Add Sprite or Ginger Ale, sugar, salt, cinnamon and apple pie spice. Whisk until well blended. Fold in pecans. Spray a foil lined baking sheet with non-stick spray. Pour mixture and spread out. Bake for one hour, stirring a couple of times. Take out and let cool completely. Stir with fork. Put ¾ of the container of ice cream into large mixing bowl. Let soften slightly. Add apple pie spice. Chop coarsely one cup of the pecans and fold everything together. Pour into pie shell and cover with the lid that came with the container. Cover well with foil and freeze overnight. Put pie filling into medium non-stick sauce pan. Heat until almost a boil and reduce heat to medium. Add apple pie spice and caramel. Boil until real hot. Serve over pie. Add pecans to top.
