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Karin Davidson

PECAN FOOD FANTASY CONTEST

Doors open at 8 AM on March 5th, 2023

Karin Davidson

PECAN FOOD FANTASY CONTEST

Let’s get creative baking with pecans!

Welcome to the online registration!

    Registration Begins in:

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    Contest Details

    CATEGORIES

    ADULT & YOUTH

    (AND QUANTITY OF SERVINGS NEEDED FOR ENTRY)

    BREAD

    • Quick Bread… 1 loaf or 6 muffins
    • Yeast Bread……… 1 loaf or 6 rolls

    CAKES

    • Un-Iced …………………… 1 cake
    • Iced ……………………….. 1 cake
    • DECORATED CUPCAKES….. 6 cupcakes

    CANDY… ……………. 12 pieces

     

    COOKIES

    • Drop Cookies ……. 12 cookies
    • Bar Cookies …………… 6 Bars
    • Other Cookies…… 12 Cookies

    PIES

    • CHEESECAKE ………….. 1 cake
    • OTHER PIES ………………. 1 pie
    • TARTS ……… 1 large or 6 Small
    • TRADITIONAL PECAN PIE … 1 pie

    SUGAR FREE/KETO

    …………………….. 6 servings if small

    ……………….1 large (as in cake, etc.)

    SAVORY…………………..12 savory pieces

    (Usually salty or spicy, rather than sweet).

    GLUTEN-FREE BAKED GOOD – (See above for quantities)

    (You may enter all 16 categories, but only ONE entry per category.)

    CATEGORIES

    ADULT & YOUTH

    (AND QUANTITY OF SERVINGS NEEDED FOR ENTRY)

    BREAD

    • Quick Bread… 1 loaf or 6 muffins
    • Yeast Bread……… 1 loaf or 6 rolls

    CAKES

    • Un-Iced …………………… 1 cake
    • Iced ……………………….. 1 cake
    • DECORATED CUPCAKES….. 6 cupcakes

    CANDY… ……………. 12 pieces

     

    COOKIES

    • Drop Cookies ……. 12 cookies
    • Bar Cookies …………… 6 Bars
    • Other Cookies…… 12 Cookies

    PIES

    • CHEESECAKE ………….. 1 cake
    • OTHER PIES ………………. 1 pie
    • TARTS ……… 1 large or 6 Small
    • TRADITIONAL PECAN PIE … 1 pie

    SUGAR FREE/ KETO

    …………………….. 6 servings if small

    ……………….1 large (as in cake, etc.)

    SAVORY…………………..12 savory pieces

    (Usually salty or spicy, rather than sweet).

    GLUTEN-FREE BAKED GOOD – (See above for quantities)

    (You may enter all 16 categories, but only ONE entry per category.)

    ENTRY RULES & INFORMATION

    Entrants may enter all 16 categories, but, only one entry per category. All entries should be delivered on Sunday, March 5, 2023 between 8 am and NOON. Deliver to the Las Cruces Convention Center east side entry door. All entries should be handmade by the entrant, and the food entry MUST CONTAIN PECANS. Exhibitors need to complete a LEGIBLE ENTRY FORM for each entry.  Exhibitors also need to submit a  LEGIBLE RECIPE with each entry. Please put all food in disposable containers because we cannot return platters. Refrigeration is available. Entries and recipes will become the property of WPGA. Questions? Contact: Jennifer Kosnick at pecanfoodfantasy@gmail.com for any Food Fantasy questions.

    ENTRY RULES & INFORMATION

    Entrants may enter all 16 categories, but, only one entry per category. All entries should be delivered on Sunday, March 5, 2023 between 8 am and NOON. Deliver to the Las Cruces Convention Center east side entry door. All entries should be handmade by the entrant, and the food entry MUST CONTAIN PECANS. Exhibitors need to complete a ONLINE ENTRY FORM for each entry.  Exhibitors also need to submit a PRINTED RECIPE from email confirmation with each entry. Please put all food in disposable containers because we cannot return platters. Refrigeration is available. Entries and recipes will become the property of WPGA. Questions? Contact: Jennifer Kosnick at pecanfoodfantasy@gmail.com for any Food Fantasy questions.

    GUIDELINES FOR TRADITIONAL PECAN PIES

    Please use the following guidelines if you are entering a traditional pecan pie.

    Custard (Filling) Ingredients

    Be sure your custard (filling) is made from a combination of the following ingredients:

    • Sugar (Can be white or brown)
    • Syrup (Can be light or dark; can also be honey or molasses)
    • Butter or Margarine
    • Eggs or Egg Substitute
    • Vanilla or Rum (Extract or Flavoring)
    • Salt

    Flour (Optional; may or may not include flour)

    Pastry (Crust) Ingredients

    Be sure your pastry (Crust) is made from the following items.

    • Flour
    • Shortening, Margarine, Butter, or Oil
    • Salt
    • Water or Milk
    • Sugar (Optional; may or may not include sugar)

    Vinegar (Optional; may or may not include vinegar)

    Don’t forget! Put your entries into disposable containers. We cannot return containers.

    For further information, Contact: Jenni Kosnick Hart 575-652-6716

    All entries & recipes become the property of the Western Pecan Growers Association.

    Guidelines for Traditional Pecan Pies

    Please use the following guidelines if you are entering a traditional pecan pie.

    Custard (Filling) Ingredients

    Be sure your custard (filling) is made from a combination of the following ingredients:

    • Sugar (Can be white or brown)
    • Syrup (Can be light or dark; can also be honey or molasses)
    • Butter or Margarine
    • Eggs or Egg Substitute
    • Vanilla or Rum (Extract or Flavoring)
    • Salt

    Flour (Optional; may or may not include flour)

    Pastry (Crust) Ingredients

    Be sure your pastry (Crust) is made from the following items.

    • Flour
    • Shortening, Margarine, Butter, or Oil
    • Salt
    • Water or Milk
    • Sugar (Optional; may or may not include sugar)

    Vinegar (Optional; may or may not include vinegar)

    Don’t forget! Put your entries into disposable containers. We cannot return containers.

    For further information, Contact: Jenni Kosnick Hart 575-652-6716

    All entries & recipes become the property of the Western Pecan Growers Association.

    PRIZES & AWARDS

    The Karin Davidson Food Fantasy Contest will be judged by food professionals. All participants will receive a certificate for participating. Ribbons will be given to the first three places in each category for youth and adults. Cash prizes are also awarded. First Blue Ribbon in all categories youth and adult is $40.00. The best traditional pecan pie in youth and adult is awarded $250.00 (sponsored by Leigh Fox Fletcher and Marge B. Fletcher). Outstanding Adult entry receives $200.00, and Outstanding Youth entry receives $100.00. Representatives from Las Cruces Convention Center will be presenting the 2023 Karin Davidson Food Fantasy Best of Show award of $250.00 at the Wednesday night banquet. Results will be posted online and on display in the award room for viewing starting Monday, March 6, 2023, by 9 am.

    PRIZES & AWARDS

    The Karin Davidson Food Fantasy Contest will be judged by food professionals. All participants will receive a certificate for participating. Ribbons will be given to the first three places in each category for youth and adult. Cash prizes are also awarded. First Blue Ribbon in all categories youth and adult is $40.00. The best traditional pecan pie in youth and adult is awarded $250.00 (sponsored by Leigh Fox Fletcher and Marge B. Fletcher). Outstanding Adult entry receives $200.00, and Outstanding Youth entry receives $100.00. Representatives from Las Cruces Convention Center will be presenting the 2023 Karin Davidson Food Fantasy Best of Show award of $250.00 at the Monday night banquet. Results will be posted online and on display in the award room for viewing starting Monday, March 6, 2023, by 9 am.

    Please complete both steps!

      Step 1: Online Registration

      List of things you need to register online.

      • If you’re entering as a team, please have the correct spelling of names ready prior to opening registration form.
      • Make sure you know what food category you are registering for.
      • Don’t forget to complete step two, after you register.
      • A digital version of your recipe.

      DIGITAL RECIPE EXAMPLE

      You may use any platform to digitize your recipe. You will not be uploading your file you will be simply copy and pasting the text into the dedicated recipe module. Please format your recipes like the examples below. CAPITALIZE NAME or TITLE. Each ingredient should have it’s own bullet and it’s own line. Also, place each instruction item on it’s own bullet and it’s own line, in numerical order. Please include cook time, prep time, and total time. Also, specify the number of servings or yield per recipe.

       

      RECIPE EXAMPLE
      _____________________________

      PECAN PIE

      Prep Time: 20 minutes
      Preheat Oven: 350 degrees F
      Cook Time: 1 hour or until firm
      Cool Time: 30 minutes
      Total Time: 1 hour 50 minutes (start to finish)
      Number of Recipe Servings or Yield: 1 Pie

      INGREDIENTS

      • 1 ½ cups all-purpose flour

      • ½ teaspoon salt

      • 2 tablespoons white sugar

      • ½ cup butter, chilled

      • 4 tablespoons ice water

      • 3 eggs, beaten

      • ¾ cup light corn syrup

      • 2 tablespoons dark corn syrup

      • ¾ cup light brown sugar

      • 3 tablespoons butter, melted

      • 1 pinch salt

      • ½ cup pecans, finely crushed

      • 1 cup pecans, quartered

      • 1 cup pecan halves

      DIRECTIONS

      ▪ Step 1: Preheat the oven to 350 degrees F (175 degrees C).

      ▪ Step 2: To Make Crust: In a medium bowl, combine flour, salt, and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.

      ▪ Step 3: On a floured surface flatten the dough ball with a rolling pin. Roll out into a circle that is one inch larger than a pie dish. Place pie shell into the dish and refrigerate until pie filling is complete.

      ▪ Step 4: To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt, and finely crushed pecans. Spread quartered pecans over the bottom of the refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of the pie.

      ▪ Step 5: Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

      Register Now!

      Step 2: Open Up Your Confirmation Email

       

      • Open up your confirmation email from.
      • Next go to PRINT. Make sure that your printing scale options are 100%. Look at the preview. If everything is within the print margins go ahead and print.
      • Save your printed copy of your confirmation email and bring ALL PAGES with you on Tuesday, March 8th, the day of the competition. This is your ticket, so don’t forget your print outs.

      Note: If your confirmation email is not in your inbox, please check your spam folder.