Celebrating Agriculture

Recipes

The Connecticut Poultry Association Egg Dessert Competition Winners
from Celebrating Agriculture 2008

All recipes had to include one egg and at least one locally grown fruit or vegetable. The CT Poultry association is funded by the American Egg Board to promote egg production throughout the state. More info about contest.

Marlborough Pie - Nancy Shaw, First Place Adult

Prepare crust for an 8" lattice top pie. Oven 380 degrees.

  • 1/2 cup peeled and grated tart apple (Lapsley's Orchard, Pomfret)
  • 1/2 cup granulated sugar
  • 3 T. butter
  • 1 egg, well beaten (local fresh eggs from Ruckie's Store, Abington
  • 1 lemon, rind and juice
  • 1/2 cup rich milk (The Farmer's Cow whole milk, Fairvue Farms, Woodstock)

Cream butter and sugar, add well beaten egg and mix well. Add juice and rind of lemon mixed with apple (to prevent apple browning.) Add rich milk and blend in. Pour into prepared crust and cover with lattice top. Bake 30 minutes in 380 degree oven. Cool, cut and enjoy.

This is a favorite family recipe brought to this country from England by my late mother-in-law, a WWI bride in 1920.

***

Best Ever Bluebird Cake - Nasima Tarabishy, Second Place Adult

    • 2 cups flour (all purpose)
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 1/4 cup butter, softened
    • 2 cups fresh blueberries (Lapsley's Orchard)
    • 3/4 cup sugar
    • 1 egg (Putnam Farmers)
    • 1/2 cup milk (Mountain Dairy)
    • 1 tsp. vanilla extract.

In bowl, cream butter, sugar and beat in egg. Stir in milk. Add dry ingredients. Mix in vanilla and fold in blueberries. Spread better in a greased 11 x 7.5" pan. Cover with toping.

Topping

  • 1/4 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup butter

Mix these ingredients together with pastry blender or fork until they are in the form of crumbs. Spread over cake batter. Bake in 375 oven for 40 minutes.

Best blueberry bake I've ever had.

***

Custard Pie or Custard Dish - Shirley Couture, Third Place Adult

400 degree oven

  • 4 slightly beaten eggs
  • 1/2 cup sugar
  • 1/4 tsp. salt (optional)
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 cups scaled 2% milk
  • 1.5 cups yellow squash, cooked, mashed or blended

Blend above ingredients. Use 2 quart baking dish. Sprinkle nutmeg on top. Cook about 30-40 minutes until knife comes out clean.

Really delicious. Will never know it was summer squash.

***

"Eggs-traordinary" Bread Pudding - Jennifer Esposito, Fourth Place Adult

  • 8 cups white bread, cubed
  • 1 cup fresh, locally grown blueberries (Buell's Orchard)
  • 2 cups milk
  • 4 eggs (beaten)
  • 2/3 cup sugar
  • 1 tsp. vanilla
  • 1/4 tsp. cinnamon

Place bread cubes in bottom of a greased 8x8" baking pan. Sprinkle on blueberries. In a bowl, combine milk, eggs, sugar, vanilla and cinnamon Pour mixture over bread. Set pan in a larger pan filled with 1" hot water. Bake 1 hour.

I love this recipe because it is easy to make an tastes so good, especially served while still warm.



Winner of Eastern States ExpositionCT Grown
Winner of Eastern States Exposition
Education Sector Award


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