Winning recipes from State Fair's "Pecan Recipe Contest"

Below are the winning recipes from the Pecan Recipe at the N.C. State Fair. The contest took place on Thursday. Winning recipes were Cheesy Pecan Cranberry Crisps; Pecan, Sausage and Squash Crumble Pie; Pecan Pimento Cheese Puff Pastry Pinwheels, and Pecan Cranberry Casserole.

The competition was sponsored by the N.C. Pecan Association

First Place: Cheesy Pecan Cranberry Crisps
by Gail Fuller of Raleigh

2 cups Asiago cheese, shredded
1 cup butter
1 dash cayenne pepper
1 teaspoon baking powder
2 cups flour
1½ cups pecans, chopped and toasted
¾ cup dried cranberries

Cream Asiago cheese and butter until thoroughly mixed. In a small bowl, combine flour and baking powder. Mix into butter and cheese mixture until smooth. Add chopped pecans and cranberries. Form into a log and wrap in plastic wrap. Let rest in refrigerator for one hour. Preheat oven to 350 degrees. Unwrap dough and slice into ⅓-inch rounds. Place on baking sheets lined with parchment paper. Bake for 12 to 15 minutes or until lightly browned.

**************************************************************

Second Place: Sausage and Squash Crumble Pie
by Lisa Raschke of Raleigh

1 pound sausage
1 cup onion, chopped
1 clove garlic, finely chopped
2 pounds yellow summer squash, sliced into half moons
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
4 eggs
1 cup cream
1 ½ cup pecans, chopped
1 cup Cheddar cheese, shredded
3 tablespoons butter, melted
1/3 cup bread crumbs

Preheat oven to 350 degrees. Brown sausage in a large sauté pan over medium high heat.  Remove the sausage and set aside.  Add onions and garlic and sauté 5 minutes or until the onions are translucent. Add the squash, salt and pepper to the pan and cook 7-10 minutes or until the squash has softened.  Combine the sausage and squash mixture and spoon into a 9-inch pie dish.

In a separate bowl, whisk the eggs and cream together.  Add the cheese and 1 cup of the pecans.  Pour this mixture on top of the squash and sausage mixture.

Combine the remaining ½ cup of pecans, melted butter and breadcrumbs in a small bowl.  Sprinkle this mixture on top of the pie. Put the pie into the oven and bake for 45 minutes, or until the top is golden brown.  Serve and enjoy!

Serves 6-8

***************************************************************

Third Place: Pecan Pimento Cheese Puff Pastry Pinwheels
by Jennifer Huntington of Raleigh

1 ½ cup pecans
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese
¾ cup mayonnaise
4 ounces cream cheese
2 Tablespoons pimentos
1 Tablespoon honey
1 sheet puff pastry

Preheat oven to 375 degrees.  Mix together pecans, cheeses, mayonnaise, cream cheese, pimentos, and honey in large bowl.  On a lightly floured surface, roll out puff pastry sheet to 11 x 14 inches.  Spread pecan pimento cheese mixture on puff pastry and roll up starting with the longer side.  Wrap in plastic wrap and put in the freezer for 40 minutes.  Remove from freezer and slice in ½ inch slices.  Arrange on a cookie sheet and bake in the oven for 10 minutes or until golden.  Makes approximately 20 pinwheels.

*****************************************************************

Honorable Mention: Cranberry Casserole
by Cindy Smith of Angier

3 Cups unpeeled tart apples
2 Cups raw Cranberries
¾ Cup sugar
1 stick melted margarine
1 Cup uncooked old fashion oat meal (1 minute)
½ cup Brown sugar
1/3 cup self-rising flour
1 cup chopped pecans

Combine the apples, cranberries and sugar.  Place in a loaf pan or 8 x 8 baking dish. Mix together the margarine, oatmeal, brown sugar, flour and pecans. Spread on top of the apple/ cranberries mixture.  Add about 3-4 tablespoons water on top. Bake 350 for 1 hour uncovered.