Alpine grandmother the 'fairest' cook in Utah
Before this year, Nancy Judd had never entered a cooking contest at a state or county fair. But this year, she entered and won awards in all five contests she entered at the Utah Sate Fair, which ended Sunday, making her the "fairest" cook in all the state.
Judd, of Alpine, won first place in the Beef Cook-off and the Governor's pie contest, earning $300 and $150, respectively. Her second place awards include $100 in the Make a Sandwich contest; and a $150 gift card in the King Arthur Flour cake contest. Finally, Judd took a third place in the Funeral Potato Contest, which earned her a $50 gift card from Harmons Grocery Stores.
"It was my very first time entering a state or county fair," said the mother of 8 and grandmother of 35. "I didn't even know they had them."
Here's her winning pie recipe
Sweet Mama J's Fudgey Cashew Pie
1 (8 Â½ -inch to 9-inch) unbaked pie shell fit into pie
1/3 cup white sugar
1/3 cup packed light brown sugar
1 tablespoon flour
4 large eggs
1 cup light corn syrup
1 tablespoon pure vanilla extract (NOT imitation)
1 (8-ounce) package whole cashews
1 cup semisweet chocolate chips, melted
1/2 cup hot fudge, warmed
1 to 2 cups sweetened whipped cream or whipped topping
1 (7 ounce) milk chocolate bar, for garnish, optional
Heat oven to 425 degrees.
Prick the pie shell well with a fork. Put another pie tin inside the pie to just fit or line the bottom and sides with aluminum foil and put one to two cups of dried beans on top. Bake pie shell for 10 - 12 minutes. Remove from oven and remove the inner tin or the foil and beans.
Lower heat to 350 degrees.
While pie shell is baking put white sugar, brown sugar and flour into a medium bowl. Mix until blended. Add eggs, corn syrup, vanilla and mix until well blended. Add melted chocolate and incorporate into mixture. Add cashews and mix again. Pour batter into the partially baked pie shell. Bake for 1 hour to 1 hour and 15 minutes or until completely set . Note: If using a deep dish pie shell baking time may need to be longer. If necessary shield pie edges with aluminum foil from getting to brown. Remove from oven and cool completely.
Make Chocolate Curls: While pie is baking, open chocolate bar and with a vegetable peeler press against the chocolate on the long narrow edge pulling peeler to make curls letting fall onto a plate. When finished making desired number, put plate in freezer to keep cold.
To Serve: Cut pie into 8 pieces. Drizzle hot fudge over each plated piece of pie. Put a mound of the whipped cream on top of each piece and sprinkle the chocolate curls on top.
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