This time of the year the one thing I always took forward is judging the Parkersburg News and Sentinel Annual “Cookbook Contest.” It is an honor and I have been judging the cookbook contest for over 35 years and must say it is a major responsibility for the judges that must read all the recipes entered very carefully – check the ingredients along with the cooking instructions and at the same time try to visualize how the recipe will taste once it is baked.

Believe it or not, it is very difficult and challenging, even with the years of cooking and baking experiences of all the judges.

This year we had some very unusual recipes entered and had to choose four recipes for each category.

The contest is very confidential because the judges have no idea as to who the entry belongs to with the entries identified by a number only resulting in an unbiased result. (This assures that each recipe is judged honest and fairly and not by favoritism.)

After the judges have chosen the four recipes from each category the cooks were called in to prepare their dish and bring it for final judging.

This is where the final challenge for the judges takes place, to judge the presentation of the dish prepared according to its title, originality, theme, taste and preparation. The people entering their recipe must take a lot of time and pride making sure to follow all criteria required.

Each entry must be placed in the designated, decorated assigned spot and be appealing to the judges’ eyes and warm ready to eat. After their entry is set up and ready to be judged, the participant must leave the room till all judging is completed.

Awards were presented to the First, Second and Third place winners in each category. However the “grand prize” will not be announced until the week of Thanksgiving when the Cookbook comes out with all the recipes of all the entries so you will have them to keep.

I am happy to have taken part again in this year’s contest and want to congratulate all the very talented participants that took part. Cooking and baking is something that many young and old enjoy and it thrills me to see my grandchildren taking an interest in the kitchen.

Cooking and baking is a great hobby and I love mixing different ingredients and hopefully coming up with a delicious meal or dessert and I just love cooking and baking.

Till next week.

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OLD-FASHIONED PEACH COBBLER

1 egg

1 cup sugar divided

3 tablespoons butter melted

1/3 cup milk

1/2 a cup sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

4 cups fresh peaches, peeled and sliced

1/4 Teaspoon nutmeg

1/4 teaspoon cinnamon

Beat together egg, 1/2 cup sugar, butter and milk. Sift together flour, baking powder and salt. Beat into egg mixture. Combine peaches, remaining 1/2 cup of sugar, nutmeg, and cinnamon. Pour fruit into greased 8 in. square baking dish. Spread batter smoothly over top. Bake at 375 degrees F for 30 minutes. Serve hot, may be topped with whipped cream or ice cream.

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FRESH PEAR DESSERT

6 medium size pears

1/2 cup sugar

2 tablespoons lemon juice

2 tablespoons butter

1 cup water

1 (3 ounces) package cream cheese softened

Strawberry preserves

In small saucepan, combine sugar, lemon juice, butter, and water. Bring to a boil, reduce heat, and simmer five minutes. Carefully peel pears, and place in baking dish. Add syrup, Cover using a tent of aluminum foil and bake at 350 degrees F for 45 minutes until tender. Cool slightly and cut in half and remove core. Serve warm with dollop of cream cheese in cavity, top with heated strawberry preserves. For taste variety, replace half of water with red or white wine or fruit flavored brandy.

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GRAPES RAPALLO

2 pounds large seedless white grapes halved

2 tablespoons sugar

3 tablespoons brandy or cognac (Peach Brandy recommended)

2 cups whipping cream

Dark brown sugar

Place grapes (peel if desired) in 8 in. square baking dish. Sprinkle with sugar. Drizzle brandy over top. Whip cream, and cover grapes. Refrigerate 2 to 3 hours. Sprinkle top with dark brown sugar, run under broiler until sugar melts, watching carefully.