This Holiday Pumpkin Pie recipe is a delightfully delicious creation. It features eggnog in the filling. Recipe credit goes to Loretta Greiner. She won a “Best New Entrant” award for it at the Iowa State Fair back in 2011. It makes the perfect addition to the dessert table. You can make it with your favorite pie crust recipe or use a pre-made one like Pillsbury. And if you’re looking for more holiday baking ideas, enter “holiday” into our search bar here.
Best Sweet Potato Pie Recipe
This Best Sweet Potato Pie recipe is an award-winning creation. It won best overall pie at the 2016 Iowa State Fair. One taste and you will know why it won. Recipe credit goes to Tanya Hardy. The pie is an all-time favorite of ours, locked forever in our memory because of its creamy consistency and fantastic flavor. Seriously, soooooooo creamy!
The recipe calls for a pound of sweet potatoes, equating to about 2 cups mashed. Butter, sugar, milk and eggs account for its creamy deliciousness. The flavor comes from nutmeg, cinnamon, ginger, salt, and vanilla.
The crust recipe calls for solid vegetable shortening as the fat and makes for a nice flaky crust. You can certainly make your own personal favorite crust recipe. Use pre-made dough or a pre-baked crust if that’s your thing. No judgement here.
You top and decorate the pie with homemade whipped cream and pecan halves or chopped pecans. Either way is delightful.
Tanya won her bragging rights from the fair, as well as the pie division sponsors: Machine Shed Restaurants, Gold Medal Flour, and us, the Blue Ribbon Group, as one of the recipe contest organizers. Her recipe is unforgettable and quite easy to make. We had ours on the table within 3 hours, start to finish.
Best Sweet Potato Pie Recipe – Baking Tips
- Plan for an hour for prep and three hours, start to finish.
- Peel the potatoes right before you’re going to boil them.
- Prepare the crust while the potatoes are boiling.
- You can also boil the sweet potatoes ahead of time if desired.
Need a new recipe to help celebrate the holidays? Give this award-winning pie a try. And if you are looking for a pumpkin pie, be sure to also try this award-winning one. We hope you love both of these pies as much as we do!
Best Banana Cream Pie Recipe
This winning “Best Banana Cream Pie Recipe” is a banana lover’s dream come true. You use 5 bananas to make it, including an early step of making a “banana milk.” You use that banana milk to create a custard thickened with egg yolks and cornstarch. This amps up the flavor, as does using both vanilla extract and vanilla bean seeds. Also, using both heavy whipping cream and whole milk gives the pie the richness it deserves.
This creation is adapted from a best cream pie winning recipe at the Iowa State Fair. Jessica Denner won 3rd place for her banana cream pie back in 2015. She split her filling into multiple layers and used a different crust. I simplified the layering, reduced the chill times needed and swapped out the winner’s dough crust recipe for a graham cracker version. I like the texture a cookie-like crust adds, especially when you crumble some crunchiness on top.
Save the smashed bananas used for making your “banana milk” and put them into smoothies, banana bread or muffins.
The winner’s tip of doing a quick lemon juice soak with the banana slices is genius.
With that step, plus a quick rinse and a pat dry, your fruit will hold its bright color and avoid turning brown. Doing such a step, helps this “Best Banana Cream Pie Recipe” have a winning presentation.
The filling resembles a thick pudding. It comes together easily. Be sure to cook the custard until it thickens. As a result, the pie will set up properly and not be runny. Avoid overcooking it as well. Hint: the filling should thickly coat the back of a spoon and stay separate if you run your finger down the center of the spoon.
You also want your whipped cream on top to be thick, almost firm. Whip it until moderately stiff peaks form and it can hold its shape. This is the consistence you want.
Crazy for Crust? If you prefer a dough crust instead of a graham cracker crust, use the winner’s butter-lard pie crust found here. Our tasters loved that version as well. Plus, we had fun with the whipped cream presentation.
A Pie in the Sky: keep an eye out for even more cream pies as we’ve been testing and tasting loads of them. We’ll share more soon!
These Toasted S’more Cookies are a delightful twist on the ever-popular and tasty campfire treat. In fact, some say it elevates the s’more into something that belongs in a fancy patisserie. At the same time, these blue ribbon winning cookies are easy to make.
The cookie dough has finely ground graham crackers, of course. The other dough ingredients are classic: butter, brown sugar, egg, vanilla, flour, and salt. Once baked, you top the cookies with a rich marshmallow meringue and a small bar of chocolate. You dot the top of the cookie with the meringue first, to hold the chocolate bar/block in place.
Then pipe on the top portion. The key ingredients in the meringue are egg whites (at room temperature), marshmallows, sugar, vanilla, corn syrup, and cream of tartar. To finish off the cookies, you use a kitchen torch for the toasted marshmallow look. You’ll feel like a culinary pro. By the way, we have a Jo Chef brand torch and love it.
Recipe credit goes to Terri Treft. She won 1st place with this Toasted S’more Cookies recipe at the Iowa State Fair back in 2016. Her win is quite an accomplishment given one of the Iowa State Fair’s claims to fame. They have the largest competitive food division in the country. They host more individual baking contests than any other fair in the country. So, nice work Terri!
- You can opt to a make the cookies and frosting ahead of time, then assemble just before serving. The frosting will keep about 2-3 days in the fridge.
- Another tip: we made our cookies small so it made a good size batch: 42 cookies. If you prefer a larger cookie (and therefore, less assembly time), go ahead and bake them bigger. Just adjust the baking time a tish longer and the amount of chocolate you put on each.
Blue Ribbon Foodies! This is a fun recipe you are going to want to make again and again.
And if you’re really into s’more themed treats, be sure to try these double chocolate cookies and these favorite no-bake treats.
Homemade French Macarons are made easy with this best ever macaron recipe using almond flour, powdered sugar, egg whites, cream of tartar, almond extract, and superfine sugar. The blue ribbon “best cookie” winner has just 6 main ingredients for the cookie part (plus your favorite food color). You make the Italian buttercream with just 4 more ingredients: egg whites, granulated sugar, unsalted butter, and pure vanilla extract.
Perfect Texture, Perfect Taste
You’ll love the smooth and crisp outside “shell” these cookies have. Their chewiness inside is also key to their deliciousness. And the Italian buttercream? To die for!
Recipe credit goes to Marianne Carlson who won “best overall cookie” honors with it at the 2015 Iowa State Fair. That means the judges ranked this cookie better than hundreds of others, 453 to be exact. That’s how many entries there were that year: 454! Wow. One taste and you’ll know why they won.
Given how intimidated people can be about making macarons, we were pleasantly surprised with how simple they were to make. My niece Crystal came to visit and she took the lead in re-creating Marianne’s winning cookie. It was the first time either of us had attempted them. The hardest part perhaps was getting the cookies a consistent size so they look good once “sandwiched” with the filling inside. I think templates are the secret to success for size consistency. With macarons in general, I also think practice makes perfect. You are off to a great start with Marianne’s recipe.
Flavor & Color Variations
You can easily make these your own by changing the filling and colors. We did some blueberry macaron simply by switching the food coloring gel and adding blueberry jam to the buttercream. I see many more brightly colored ones in our future come spring and summer. Homemade French Macarons are marvelous. You can find a wonderful chocolate macaron recipe here. It is the most popular cookie we’ve shared to-date. It also happens to be another blue ribbon winning recipe.
Winner Tip: Marianne believes her winning French macarons taste best after being refrigerated 4 days, then served at room temperature. I bet that’s true…but our batch was gone in less than a day. Next time we’ll do a double batch.
Definitely give these French macarons a try. They’ll win you over too!
Note: Midwest Living Magazine and Gold Medal Flour sponsored this Iowa State Fair best cookie competition in 2015. This is an edited repost from our former website, StateFairRecipes.com.