On Sept. 22, students from Northridge High School’s advanced nutrition and wellness classes turned their baking skills into cash for the Middlebury Food Bank.
A baking contest was held as part of the Middlebury Summer Festival. The students in Shari Woodruff’s classes and members of the public competed in a pie baking contest, with the pies auctioned by volunteer James Smith. The proceeds totalling $475 were donated to the food bank.
Winners in the adult division were Cheryl Baker placing first with an Old Fashion Cream Pie and Doris Rudloff placing second with an Apple Crumb Pie.
Students competed as groups, using Woodruff’s Canola Oil Pie Crust recipe and then followed the basics learned in class for making fruit pies. One group also made a pecan pie recipe from karosyrup.com.
First place Pecan Pie: Nick Thompson, Kelly Rink and Brittany Jones
First place Peach Pie: Ben Miller, Nolan Bowman, Collin Utley and Arick Doberenz
First place Blueberry Pie: Kelsey Graber, Lexi Baylis, James Dickerson, Sarah Smith and Grace Gravengood
First place Apple Pie: Maddy Lee, Rachel Bontrager, Brittany Ordway and Brooke Ritchie
3/4 C. white sugar
1/3 C. brown sugar
1 Tbs. flour
1 tsp. vanilla
2 eggs separated
pinch of salt
2 Tbs. butter, melted
2 C. half and half
Mix ingredients together except egg whites. Beat egg whites and add to mixture. Pour into unbaked pie shell. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake until done.
2 C. flour
1 tsp. salt
1 tsp. sugar
3/4 C. shortening
1 tsp. vinegar
1 egg, slightly beaten
3-5 Tbs. water
Sift flour, salt and sugar together. Add shortening and mix until mixture resembles coarse crumbs. Add vinegar and egg mix. Add water 1 Tbs. at a time until all ingredients hold together. Roll out on floured board. Makes 2 crusts.