FOR IMMEDIATE RELEASE
SUNDAY, OCT. 26, 2008

Benson woman honored for Butterscotch Crunch
recipe in Eagle Brand baking contest at State Fair

RALEIGH – Kathryn Jackson of Benson had the top recipe at today’s Eagle Brand Great Baking Bonanza at the N.C. State Fair. She was awarded $100 and a blue ribbon for her Butterscotch Crunch recipe.

Harriet Carter of Durham won second place and $75 for her Lemon Blueberry Squares, and Priscilla Wade of Greenville took home $50 and third place for her Great Aunt’s Cranberry Delight.  In the Honorable Mention for best youth, Brittany Tilley of Efland won $25 for her Persimmon Pudding. All winners received Eagle brand product coupons.

The contest called for desserts using Eagle Brand Sweetened Condensed Milk and up to 10 additional ingredients. The winning recipe follows:

Butterscotch Crunch

• 1 1-ounce package of butterscotch morsels
• 1/3 cup of margarine
• 2 cups graham cracker crust
• 1 cup chopped pecans
• 1 8-ounce cream cheese, softened
• 1 14-ounce can Eagle Brand Regular Sweetened Condensed Milk
• 1 teaspoon vanilla
• 1 egg

In 3-quart saucepan, melt morsels and margarine. Stir in crumbs and pecans. Press half of mixture into bottom of a 2-quart baking dish. In a large mixing bowl, beat cream cheese until fluffy. Beat in milk, vanilla and egg until smooth. Pour into prepared crust. Top with remaining crumb mixture. Bake in 325-degree oven for 25 to 30 minutes. Serves six to eight.

-kwj, 1-

Lemon Blueberry Squares
Second Place: Harriet Carter

• 1 box lemon cake mix
• 2/3 stick margarine or butter, melted
• 1 large egg
• 1-cup quick oats (dry)

Mix well and pat into a sprayed oblong baking dish about 9X12 or a 10-inch square pan.

• 4 oz. cream cheese
• 3 Tablespoons Eagle Brand Fat Free Sweetened condensed milk, plus remainder of can
• 3 cups fresh or frozen blueberries

Mix together until smooth and spread over the lemon layer.  Then cover with fresh or frozen blueberries.  Pat down slightly.  Pour remaining can of Eagle Brand over the blueberry layer.

Preheat oven to 350 degrees and bake for about 30 minutes until brown around the edges.  May be necessary to lower heat to 325 and cook an additional 10 minutes if frozen blueberries are used.  Then turn oven off and allow dessert to remain in the oven for about 30 minutes.  Cool for 30 minutes and then cut into squares.

Great Aunt’s Cranberry Delight
Third Place: Priscilla Wade

• 1 can Eagle Brand Sweetened Condensed Milk
• 9 oz. Cool Whip
• 8 oz. cream cheese
• ¼ cup lemon juice
• 1 cup chopped pecans
• 15 oz. can crushed pineapple (drained)
• 1 can whole cranberry sauce

In a large bowl, cream lemon juice and cream cheese together with a mixer until well blended.  Add Eagle Brand, pecans, pineapple, Cool Whip, and cranberry sauce, mixing well after each ingredient.  Spread into an 11X13 pan and refrigerate overnight.  This can be made ahead and frozen.  Remove from freezer and thaw overnight in refrigerator, prior to serving.

Persimmon Pudding
Honorable Mention: Brittany Tilley

• 2 cups sugar
• 3 eggs
• 1 (14oz) can Eagle Brand Sweetened Condensed Milk
• 2 teaspoons vanilla
• 2 cups persimmon pulp
• 1 stick butter
• 2 teaspoons cinnamon
• 2 cups self-rising flour

 Cream sugar, butter, cinnamon, and vanilla.  Add eggs one at a time and blend well. Add sifted flour alternating with milk, beginning and ending with flour.  Add persimmon pulp and mix well.  Bake at 300 degrees for one hour in a large greased baking pan.  Makes 15 to 20 servings.