VIRGINIA STATE FAIRS: Ribbon-Winning Recipes from Virginia’s Finest Cooks

Amanda Cunningham, Staff Writer

 

Nancy Riggs of Hanover County has made her blue-ribbon-winning Pineapple-Coconut Pie (right) for years. “It’s from The Smokehouse Cookbook by The K.S. Club of Louisa, Virginia, which is my hometown.”

Riggs says she makes the pie often for family events, and it is a highly requested item.

“It’s so good and so easy to make,” she adds. “I’m diabetic, but I love to make baked goods and give them to people. I enjoy it.”

A fun bonus: The recipe yields two pies!

Pineapple-Coconut Pie

Nancy Riggs, Hanover County
Blue Ribbon Winner

Ingredients:
2 cups sugar
½ cup butter (1 stick), softened
2 tablespoons flour
4 eggs, slightly beaten
20-oz. can crushed pineapple, in juice
7-oz. bag flaked coconut
Two 9-inch pie shells, unbaked

Directions:
Preheat oven to 350 degrees. Blend sugar, butter and flour. Add eggs gradually. Add pineapple and coconut. Pour mixture into unbaked pie shells and bake 40 minutes.

(Recipe by Vivian Vawter)


 

YOUTH DIVISION, CATEGORY: PEANUT BUTTER SANDWICH

Berry Nutty Waffle Sandwich

Madison Spencer, First Place

Ingredients:
1 package Kellogg’s Eggo Mini Waffles
½ cup creamy peanut butter
1 banana
8 oz. strawberries
½ cup pumpkin butter
¼ cup confectioners’ sugar

Directions:

Heat waffles as per directions on the box. Spread one waffle with peanut butter and face that side up. Add a slice of banana and a slice of strawberry to the waffle. Spread a second waffle with pumpkin butter and face that side down, on top of the fruit. Put it on the plate, dust with confectioners’ sugar and embellishment. Enjoy!


 

ADULT DIVISION, CATEGORY: TAILGATING

Peanut Butter Mini Muffins

Julie Weidenbach, First Place

Ingredients:

½ cup unsalted butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
1 ¼ cups flour
¾ teaspoon baking soda
¼ teaspoon salt
Reese’s miniature cups, unwrapped
Peanut M&M’s in colors to support your team

Directions:

Mix butter, peanut butter and sugars. Add egg and vanilla. Then add flour, baking soda and salt. Chill dough for at least an hour. Then roll into 1-inch balls. Put balls in mini muffin tin. Bake at 375 degrees for approximately 10 minutes. Remove tins from oven. Take an unwrapped Reese’s and place in the center of the muffin, pushing down slightly. Place M&M’s on top of Reese’s. Let cool in tin.


 

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    c/o Cooperative Living,
    P.O. Box 2340, Glen Allen, VA 23058-2340.

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