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Get your recipes in....or simply: The Buds are getting hungry!

October 19, 2010 - Taste Buds
Let this serve as a reminder to all of those who love to cook and share your kitchen secrets! You still have time to submit recipes for the ever-so-popular Holiday Traditions Cookbook published annually by The Times Leader just in time for the fast approaching holiday season. Many cooks have already submitted some mighty fine recipes, but we Buds are a little greedy and we want more. Yes, more is better in our books! We hope to have so many recipes that our eyes spin and our mouths water in anticipation of tasting your scrumptious submissions! The deadline for submissions of all entries is Oct. 29. Bud Em is looking forward to perusing recipes for the new category "On the Simple Side!" where area cooks will have the opportunity to share their "simple" recipes. The remaining five categories have Bud Kay patiently taping her utensils as she awaits the arrival of entries from readers for: appetizers; breads; soups, salads and sides; main dishes and sweet treats. The Buds will carry on the tradition of judging the recipes as we team up with Big Brothers Big Sisters of the Upper Ohio Valley to select the winning submissions. Three semi-finalists will be selected in each of the six categories. Those chosen dishes will be prepared by the cooks who submitted the recipes during Bid Brothers Big Sisters annual Festivals of Trees to be held at a new location this year: the Artisan Center at River City Brewery in Wheeling on Nov. 15 at 6 p.m. The event is open to the public allowing friends and family members to cheer on their favorite cook. The Taste Buds and a mystery judge will be tasting the three top dishes in each category during the cookoff. A winner and runner-up will be selected in each of the six categories. The cookoff recipes will be featured in the Holiday Traditions magazine/cookbook. All other submitted recipes will be included in the cookbook with any overflow published in the Times Leader at a later date. The top recipe in each category will earn a prize package featuring gift cards and a gift basket. The runners-up will receive a gift card from a local grocery store while one of the top submissions will gain a grocery store gift card in a random drawing! So, what are you waiting for? That Oct. 29 deadline is closer than you think. Cooks may submit their favorite recipes by email at Submissions may also be made by visiting our Virtual Newsroom at and submitting a recipe through the recipe button. Of course, you can also bring the recipes to us in person or by mail to Holiday Traditions Recipe Contest, c/o The Times Leader, 200 South 4th Street, Martins Ferry, OH 43935. To be fair to all contestants, no late entries will be accepted. When submitting your entries, please include your name and a telephone number where you may be reached between the hours of 8 a.m.-5 p.m. In addition, we will require each submission to include your name and address along with the category you would like the recipe to be judged in. Recipes must include concise information as to amount, ingredients, temperatures, cooking times, preparation methods, etc. WITHOUT abbreviations. Recipes that do not include this important information will not be considered for inclusion in the cookoff or the cookbook. The cookoff is being sponsored by The Times Leader, Riesbecks, Kroger and the Casa diVino "House of Wine" and Wheeling Coffee Shoppe. And just to get "your engines" started, we share a recipe from last year's cookoff entered by Dillonvale resident Louise Pastre.

Apple Pumpkin Desserts (Makes 8-10 servings)

1 (21-ounce) can Apple Pie filling 1 (16-ounce) can pumpkin (about 2 cups) 1 (14-ounce) can Eagle Brand Condensed Milk 2 eggs 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup Gingersnap crumbs (about 18 cookies) 2 tablespoons butter (melted) Heat oven to 400 degrees. Spoon apple filling into 8 to 10 small bowls (like custard cups). In large mixer bowl, beat pumpkin, milk, eggs, cinnamon, nutmeg and salt; spoon over apples. Combine crumbs and butter. Sprinkle over pumpkin mixture. Place bowls on 15"x10" baking pan. Bake 10 minutes. Reduce heat to 350 degrees. Bake 15 minutes or until set. Cool before serving.


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