One thing I always make a point about this time of year is reviewing the Parkersburg News and Sentinel Annual. “Cookbook Competition.” It is an honor for me and I have been judging the cookbook competition for over 35 years and I must say that this is a great responsibility for the judges who must read all the recipes entered very carefully – checking the ingredients along with the cooking instructions and also checking the taste of the recipe after cooking Try to visualize what it will be like.

Believe it or not, this is very difficult and arduous, despite all the judges’ many years of cooking and baking experience.

This year we entered some very unusual recipes and had to choose four recipes for each category.

The competition is highly confidential because the jury members have no idea who the entry belongs to and entries are identified by a number, ensuring only an unbiased result. (This ensures that each recipe is evaluated honestly and fairly, not through favoritism.)

After the judges selected four recipes from each category, the cooks were called to prepare their dishes and bring them in for final judging.

The final challenge of the jury members will take place here to evaluate the presentation of the prepared dish according to its title, originality, theme, taste and preparation. People who enter their recipes must spend a lot of time and pride in making sure they meet all the necessary criteria.

Each entry must be designated, decorated, placed in the designated spot and appeal to the judges’ eyes and be hot and ready to eat. Once their input is set up and ready to be evaluated, the participant must leave the room until all evaluations have been completed.

Awards were given to the First, Second and Third place winners in each category. However “grand prize” The Cookbook’s release, which includes all the recipes for all the entries, won’t be announced until Thanksgiving week, so you’ll have to keep them.

I am delighted to be participating in this year’s competition again and would like to congratulate all the talented participants who took part. Cooking is something that many people, young and old, enjoy, and I’m excited to see my grandchildren take an interest in the kitchen.

Cooking is a great hobby and I love cooking and baking, mixing different ingredients and hoping to come up with a delicious dish or dessert.

Until next week.

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OLD-FASHIONED PEACH BUBBLE

1 egg

1 cup divided sugar

3 tablespoons melted butter

1/3 cup milk

1/2 cup sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

4 cups fresh peaches, peeled and sliced

1/4 Teaspoon coconut

1/4 teaspoon cinnamon

Whisk together eggs, 1/2 cup sugar, butter, and milk. Sift together the flour, baking powder and salt. Whisk into egg mixture. Combine peaches, remaining 1/2 cup sugar, nutmeg, and cinnamon. Pour the fruit into a greased 8-inch square baking dish. Spread the dough evenly on top. Bake at 375 degrees F for 30 minutes. Serve hot, you can add whipped cream or ice cream on top.

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FRESH PEAR DESSERT

6 medium sized pears

1/2 cup sugar

2 tablespoons lemon juice

2 tablespoons of butter

1 glass of water

1 (3-ounce) package softened cream cheese

strawberry preserves

Combine sugar, lemon juice, butter and water in small saucepan. Bring to a boil, reduce heat and simmer for five minutes. Carefully peel the pears and place them on the baking tray. Add syrup, cover with aluminum foil, and bake at 350 degrees F for 45 minutes until tender. Cool slightly, cut in half and remove the core. Serve hot with a dollop of cream cheese in the cavity, topped with warmed strawberry preserves. For flavor variety, replace half the water with red or white wine or fruit-flavored brandy.

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GRAPE RAPALLO

2 pounds large seedless white grapes, halved

2 tablespoons of sugar

3 tablespoons brandy or cognac (Peach Brandy is recommended)

2 cups whipped cream

dark brown sugar

Place grapes (peel, if desired) in 8-inch square baking dish. Sprinkle with sugar. Pour brandy on top. Whisk the cream and cover the grapes. Leave it in the refrigerator for 2 to 3 hours. Sprinkle dark brown sugar over the top, run under the broiler until the sugar dissolves, and watch carefully.