Another year has come and gone for the Louisiana Sugar Cane Festival and Fair, but memories and new family recipes will continue for a lifetime, especially for these first place winners in the annual Sugar Cookery 4-H cooking competition. 

The judges filled the lobby of the Veterans Memorial Building Friday morning as instructions were given to both 4-H volunteers assisting the judges for each of the categories. Don’t think it’s an easy task to judge a young person’s experimentation in the kitchen. Some recipes, however, easily disqualified the student if at least one cup of sugar wasn’t used in combination for a crust, filling, icing or the total sweet treat. 

The first four first place winners were also recognized for top honors. 

MUFFINS — Rylee Williams, North Lewis Elementary and Baked Grand Champion

FUDGE — Penelope Rentrop,Delcambre Elementary and Non-Baked Grand Champion

CAKES — Hunter Gathe, New Iberia Senior High and Baked Reserve Champion

ANY OTHER CANDY — Aubrey Menard, New Iberia Senior High and Non-Baked Reserve Champion

First place winners in the remaining categories include the following.

SUGAR COOKIES — Avery Begnaud, Loreauville Elementary

OATMEAL COOKIES — Karson Trevizo, Loreauville Elementary

CHOCOLATE CHIP COOKIES — Holden Kidd, North Lewis Elementary

ANY OTHER COOKIE — Caroline Meyer, Catholic High School

BROWNIES — Kinsey Buteaux, Loreauville High School

PRALINES — Nola Simon, Delcambre Elementary

PIES — Kassidi Johnson, Pesson Elementary

PEANUT BUTTER COOKIES — Jacelyn Baldwin, Delcambre Elementary

Recognition was also given to second- and third-place winners in each category, as well as participation acknowledgement. 

Today’s recipes are from the 4-H Sugar Cookery competition held last Friday at the Veterans Memorial Building.

 

HELEN’S OLD-FASHIONED HOMEMADE SWEET POTATO PIE

Pie Dough

Dry Ingredients

2 1/2 pounds pre sifted flour

2 pounds of sugar

1 ounce of ground nutmeg

12 ounces of Crisco shortening

Wet Ingredients

4 large eggs

3 ounces vanilla extract

3 sticks of melted butter

1/2 teaspoon lemon juice

Filling

5 pounds sweet potatoes, peeled and sliced

1 stick of butter

2 pounds sugar

1/3 cup of vanilla extract

1/2 ounce of nutmeg

2 cups of water

Boil sweet potatoes, empty into large bowl and mash while hot. 

PREPARING PIE DOUGH — blend flour, sugar and nutmeg in large mixing bowl. Add Crisco to mixture and blend well. Mix eggs, vanilla extract and melted butter in separate bowl. Add egg mixture to flour mixture in the large mixing bowl. Blend well to form pie dough and then knead dough. Roll dough out to fit and place into 8-inch pie pan or 3 3/8-inch mini tart pans for mini pies. 

Preheat oven to 350 degrees.

PREPARING FILLING — Add butter, sugar, vanilla, lemon juice, nutmeg and water to mashed sweet potatoes. Mix well. Pour 2 cups of filing onto pie dough already placed in pie pan, or 1/4 cup for mini pies. Roll out remaining pie dough to make trimming for pie in design of your choice. Mini pies are open-faced, without trimming. Please pie in oven and bake 30 minutes or for mini-tart pies, place on cookie sheet. Let cool and enjoy. 

Kassidi Johnson, Pesson Elementary

CAJUN BLACKBERRY TARTS

1/2 cup of shortening

1 cup of sugar

1 egg

3 cups of flour

1 Tablespoon of baking powder

1/2 cup of milk

1 teaspoon vanilla

2 cups of blackberry filling 

Blackberry Filling

18 ounces of fresh blackberries

1 cup of sugar or to taste pre tartness of berries

2 Tablespoons of lemon juice

 

FOR THE CRUST — Cream shortening and sugar together, add egg and mix. Sift flour and baking powder together, add to batter alternately with milk and vanilla. Roll out on a floured board to 1/8-inch thickness, cut into 5-inch circles or put in  little 5-inch cake pans.

FOR THE FILLING — In saute pan put berries add sugar, cook down, squish berries down to make them more like a sauce. Add lemon juice and cook on medium heat for 30 minutes or 1 hour. Let cool a little so it thickens. Add to pastry. Put a spoon of filling on 1/2 circle or fill little pan with 1/2 cup filling (2 Tablespoons) then fold over pastry in half and seal with fork. If you use little cake pan fold in sides. Bake at 350 degrees for 15 to 20 minutes. Can also use sweet potatoes, peaches, strawberries or pineapple as filling. 

Second Place in Pies

APPLE PIE

5 cups of apples, peeled & sliced

3/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon salt

1/3 cup lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup cornstarch

Crust

2 cups all-purpose flour

1 teaspoon salt

10 Tablespoons cold butter

2 egg yolks, beaten with 1/4 cup of ice-cold water

FILLING — Combine ingredients in bowl and set aside for 30 minutes. Drain apple juices, cook until thick, set aside to cool.

CRUST — Crumble butter into flour and salt. Add egg and water mixture a little at a time. Wrap in plastic wrap and refrigerate for at least 2 hours. To assemble, roll out two pieces of crust until 1-inch thick. Place one piece in pie pan. Arrange apple slices neatly. Pour juices on top and place other crust on top. Cut vent holes and bake at 400 degrees 40-45 minutes. Let cool completely before cutting. 

Third Place in Pies