GOSHEN — Mary Leach of Middlebury took home the top prize in the "Bursting with Blueberries" open class special contest at the Elkhart County 4-H Fair July 26.
Second place went to Karen Meade of Goshen. And third place honors went to Gail Janssen of Goshen.
Here are their winning recipes:
First PlaceMary Leach, MiddleburyFresh Blueberry Pie
4 cups blueberries, divided1 cup water1 cup sugar4 T. cornstarch2 tsp. lemon juice9-inch baked pie shell
Cook one cup of blueberries with the water for about 10 minutes. Slightly mash berries with spoon against pan as they cook. Strain off juice into glass measuring cup and if necessary, add enough water to make 1 1/2 cups juice. Mix the sugar with the cornstarch in a large pan. Add juice and cook until clear and thick. Add lemon juice and cool. Add the remaining 3 cups of blueberries and pour into crust.
Refrigerate pie at least 2 hours before serving. Top with whipped topping.
Second PlaceKaren Meade, GoshenOver the Top Blueberry Bread Pudding
3 eggs4 cups heavy whipping cream2 cups sugar3 tsp. vanilla extract2 cups fresh or frozen blueberries1 (10 to 12 oz.) pkg. white baking chips1 (1lb.) loaf French bread cut into 1-inch cubes
Sauce:1 (10 to 12 oz.) pkg. white baking chips1 cup heavy whipping cream
In large bowl, combine eggs, cream sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes, let stand 15 minutes or until bread is softened.
Transfer to a greased 13-by-9-inch baking dish. Bake uncovered 50 to 60 minutes or until knife inserted near the center comes out clean. Let stand 5 minutes before serving.
For sauce, place baking chips in a small bowl. In a small sauce pan bring cream just to a boil. Pour over chips and whisk until smooth. Serve with bread pudding. Makes 12 servings.
Third PlaceGail Janssen, GoshenPickled Blueberries
3 (3-inch) cinnamon sticks1 tsp. whole cloves1 tsp. whole allspice berries1 1/2 cups red wine vinegar2 quarts fresh blueberries washed and picked over1 cup white sugar1 cup brown sugar
Place the cinnamon sticks, cloves and allspice into center of an 8-inch square piece of cheesecloth. Gather together the edges of the cheesecloth and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in vinegar; cook over medium heat for 5 minutes.
As the blueberries heat, gently shake the pot. Do not stir to avoid breaking berries. Remove from heat, cover and let sit at room temperature for eight to 12 hours.
Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve liquid. Return liquid to saucepan and place over high heat. Stir in white and brown sugars; bring to boil. Boil until thickened, about 4 minutes.
Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of jars and top with sterilized lids. Place rack in bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat and then carefully lower the jars into the pot. Leave a 2-inch space between jars. Pour in more boiling water if necessary until the water level is at least 1-inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
To serve, pour over wheel or wedge of brie and serve with crackers or pita bread wedges.