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June Recipes


This easy pound cake recipe uses ingredients you probably already have in your pantry and can be dressed up with fruit toppings of your choice.

2  Sticks Butter

3  Cups Self-rising Flour (sifted, if using plain flour, add 1/2 tsp. Baking Powder)

8  oz. Sour Cream

3  Cups Sugar

5  Eggs

1  tsp. Vanilla

    Strawberries as topping* (optional)

*Cake can be served with any fruit topping of your choice.

Cream sugar and butter well, until sugar is no longer gritty and incorporated. Add eggs one at a time, beating well after each addition. Mix in vanilla.

Add flour and sour cream alternately. Beat well, and bake in a greased tube pan at 325 degrees for 1 hour and 30 minutes.

Top with fresh or frozen strawberries or other fruit if desired.

Recipe From: Kay


2       Cups Heavy Cream

2       Cups Whole Milk

3/4    Cup Light Brown Sugar

1       tsp. Ground Cinnamon

1       tsp. Salt

1       tsp. Vanilla Extract

9       Large Egg Yolks

3 1/2 Cups Granny Smith Apples (peeled and chopped)

3/4    Cup Pecans (chopped and toasted)

1       Medium Loaf Challah Bread (preferably stale, cut or torn into 1 inch pieces, about 10 cups)

         Caramel Dessert Sauce (recipe follows)

         Vanilla ice cream, for serving

Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking dish with cooking spray or butter.

In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.

Add the chopped apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 15 to 20 minutes.

Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream. Yield: 8 servings


3/4 Cup Sugar

1/2 Cup (1 stick) Unsalted Butter

1/2 Cup Buttermilk

1    Tbsp. Light Corn Syrup

1    tsp. Baking Soda

1    tsp. Vanilla Extract

1/2 tsp. Ground Cinnamon

      Pinch Salt

In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon, stir well. The sauce will thicken as it cools. Serve warm.

Youth 1st Place


1  Large Box Vanilla Instant Pudding

3  Cups Milk

2  8 oz. Containers Extra Creamy Cool Whip

1  Angel Food Cake (torn into pieces)




    Mandarin Oranges (drained)

In a bowl mix pudding mix and milk as directed on box. Fold in one container of the whipped cream. Set aside. Mix fruits in a separate bowl.

In a large decorative serving bowl place a layer of torn cake pieces. Scoop 1/3 of the pudding mixture over the cake layer. Scoop 1/3 of the fruit over the pudding layer. Repeat twice more. Save a few choice pieces of fruit for garnish. Top with the remaining container of cool whip and garnish with a sprig of mint and a bit of fruit. Serve. Store leftovers in the refrigerator.

Recipe From: Ravyn Bashore

Youth 2nd Place

1  Box Fudge Brownie Mix (13x9 inch pan size)

1  10 oz. Package Peanut Butter Chips

2  (13 oz. each) Bags Miniature Peanut Butter Cups

4  Cups Milk (cold)

2  Boxes (5.1 oz each) Instant Vanilla Pudding Mix

1  Cup Creamy Peanut Butter

4  tsp. Vanilla Extract

3  8 oz. Containers Extra Creamy Cool Whip

Preheat oven to 350 degrees. Make the brownie mix according to package directions but also stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20 to 25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4 inch pieces.

Cut peanut butter cups in half; set aside 1/3 cup for topping. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1 1/2 containers of whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

Recipe From: Melanie Showers

Youth 3rd Place

2       3.4 oz. pkgs. Cheesecake Flavored Pudding

4 1/2 Cups Milk

2       15.25 oz. pkgs. Golden Oreos

1       lb Strawberries (sliced)

1       pint Blueberries

12     oz. Cool Whip (or homemade)

Make both cheesecake flavored puddings according to directions on package, using 4 cups of milk. Set aside.

Put remaining 1/2 cup milk into a small bowl. Dip Oreos in milk quickly and then place into the bottom of a 9x13 pan, making a single layer. Spread half of the cheesecake pudding on top of the Oreos. Add a single layer of strawberry slices on top of the cheesecake pudding.  Spread half of the Cool Whip on top of the strawberries. Dip remaining Oreos in milk quickly and place on top of the Cool Whip, in a single layer. Top Oreos with remaining cheesecake pudding. Add a layer of blueberries, reserving about 1/3 cup for the topping. Top with remaining Cool Whip. Chop the remaining strawberry slices and add those and the remaining blueberries to the top of the cake. Refrigerate for at least 4 hours or overnight.

Recipe From: Reagan Sellers

1st Place



1 1/2 Cups Graham Cracker Crumbs

6       Tbsp. Butter (melted)

1/4    Cup Sugar


5       (8 oz.) Pkgs. Cream Cheese (softened)

1 3/4 Cups Sugar

3       Tbsp. Flour

1/2    tsp. Lemon Rind (grated)

1/2    tsp. Orange Rind (grated)

5       Eggs plus 2 Egg Yolks

1/4    Cup Heavy Cream

         Strawberries in Glaze


Preheat oven to 350 degrees. Process in food processor and press into the bottom of a 10” spring form pan. Bake 10 minutes at 350 degrees. Cool completely.


Preheat oven to 475 degrees. In a large bowl, beat the cream cheese, adding 1 package at a time, beating until light and fluffy. Add sugar and flour, beating until smooth. Add lemon and orange rind. Then add the eggs, one at a time, beating after each until incorporated. Stir in the cream and mix just until incorporated.
Pour into prepared pan. Bake 15 minutes at 475 degrees then reduce oven temperature to 200 degrees and bake 1 hour more. Turn oven off and allow the cake to remain in the oven 1 hour. Remove cake from oven. Cool to room temperature. Chill. Top with strawberries in glaze or any fruit of your choice. Serves around 16.

Recipe From: David Daub

2nd Place


1       Box Brownie Mix

1       Pkg. Cream Cheese (8 oz., softened)

1       Extra Large Egg

1       Cup Powdered Sugar

3 1/2 Cups Milk

2       Tubs Whipped Cream (8 oz. each)       

1       Pkg. (3 oz.) Instant Chocolate Pudding

1       Pkg. (3 oz.) Instant Vanilla Pudding

         Mini Chocolate Chips, Chocolate Shavings or Chocolate Syrup

Mix brownies according to package directions. Add egg. Bake in a 9x13 pan and bake according to directions on box. Cool in the pan. In a separate bowl mix cream cheese and powdered sugar then fold in 8 oz. whipped cream. Spread this mixture on top of the brownies. In a separate bowl blend the puddings and milk together. Put this mixture on top of the cream cheese layer. Top with remaining 8 oz. of whipped cream. Decorate top with mini chocolate chips, chocolate shavings or chocolate syrup. Refrigerate until ready to serve.

Recipe From: Roberta Bashor

3rd Place


1       pkg. (8 oz.) Cream Cheese (softened)

1/4    Cup Sugar

2       Cups Cool Whip (thawed)

1       Can (8 oz.) Crushed Pineapple (drained, divided)

1       Graham Cracker Crumb Crust (6 oz.)

1       pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 1/3 Cups Cold Milk

Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in Cool Whip and half the pineapple. Spread into crust.

Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Mixture will be thick) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.

Recipe From: Amy Miller


2 oz. (small handful) Dry Spaghetti Pasta

1 Garlic Clove (smashed and minced)

1 Strip Bacon (good quality, preferably apple wood smoked)

1 Egg (slightly beaten)

   Generous Grating of Fresh Parmesan Cheese

Cook the bacon in a cast iron skillet. Remove and drain on paper towel before crumbling.

Add the minced garlic to the bacon grease and cook until fragrant (about thirty seconds).  Remove from heat.

Cook the pasta in boiling, salted water. Drain and immediately place in the skillet with the bacon, bacon grease and garlic. Place back on the stove over low heat, add the beaten egg and whisk continuously for three minutes, or until the egg cooks and thickens, creating a silky sauce over the noodles. Be careful not to stop whisking or the egg will scramble! Serve immediately.


If you love salty-and-sweet treats, these are for you. The pretzels stay crunchy, snappy, and are a great contrast. There are so many different flavor and texture elements, making this cookie totally irresistible. The batch size is under 1 dozen, perfect for a small family, but you can double the recipe if you need more.

1/2    Cup Unsalted Butter (softened)

1/2    Cup Brown Sugar (packed)

1/4    Cup Granulated Sugar

1       Large Egg

2       tsp. Vanilla Extract

1 1/3 Cups All-purpose Flour

1       tsp. Cornstarch

1/2    tsp. Baking Soda

         Pinch Salt, optional and to taste (remember the pretzels are salted too)

1       Heaping Cup Mini Pretzel Twists

1       Cup Semisweet Chocolate Chips

In a large mixing bowl combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Add the pretzels (You can add them whole and let the mixer crush them, or you can crush them in your fist over the mixing bowl before adding if you prefer tinier pieces), chocolate chips, and beat on low speed until just combined or pretzels are as small as desired, about 1 minute.

Using a large cookie scoop, 1/4-cup measure, or your hands, form 10 equal-sized mounds of dough (they look fairly large because the pretzels are bulky), roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips and pretzels on top of each mound of dough by taking chips and pretzels from the underside; shield large pretzel pieces on the undersides of dough mounds so pretzels aren't resting directly on the baking sheet because they'll be prone to burning.

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350 degrees, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 10 to 12 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't over bake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Yield: About 10 med/large cookies