Holiday Recipe Contest 2019

In conjunction with our annual Christmas Class this year, we thought it would be fun to once again hold our Holiday Recipe Contest. You do not have to be present at the class to enter a recipe and you do not have to enter a recipe to attend the class. The same food, fun and door prizes will still be enjoyed by all who attend our ever popular Christmas Classes.

There will be 6 recipe categories and contestants may enter 2 recipes per household. So choose your signature recipes wisely!

The categories are: Appetizers, Main Dish, Side Dish, Yeast Breads, Quick Breads, and Desserts

How to EnterEMAIL your recipe to with subject line of “Holiday Recipe Contest 2019”

Recipes submitted will use healthy ingredients and will not use any white flour or white sugar. Recipes do not have to be particularly holiday/Christmas related.

Please include the amount of preparation time, the cooking/baking time, the servings made, any tools/gadgets/appliances used (especially if purchased from Bread Beckers), and any special “chef’s notes” if needed.

There is no purchase necessary to enter the contest.

Entries must be submitted by September 15, 2019

All eligible recipes submissions will be compiled by Bread Beckers into a Holiday Recipe Contest 2019 Cookbook to be sold by Bread Beckers.

All recipe submissions become the property of Bread Beckers and can be used at our discretion for promotional use. Entry into this Recipe Contest constitutes your permission and consent, without any further compensation, to use, reproduce, print, publish, distribute, and/or sell for any purpose such submission along with your name given as credit for the recipe. Submission of a recipe also gives Bread Beckers the right to edit, adapt or modify the Submission after the contest, for future use.

Judging of Recipes

All original entries will be kept anonymous to the team of Bread Beckers judges and throughout the testing/judging process. Recipes will be prepared by the Bread Beckers staff and judged by:

1) Ease of following the recipe
2) Overall appeal and presentation of the finished dish
3) Use and incorporation of particular ingredients and products, tools, or equipment sold at Bread Beckers
4) Last but certainly not least – TASTE.

Final Voting

Six recipe finalists will be chosen by the Bread Beckers staff, one from each category, to be the featured dishes served at the Annual Christmas Class. All attendees at the Annual Christmas Classes will then vote to determine the grand prize winner. Votes will be tallied at both Christmas classes and the winning recipes will be announced at the second class.

Not able to attend the class due to schedule or distance?  That’s okay, there will be a special social media voting tool used, closer to the event.  So, be sure to follow us on Facebook and Instagram!

3-4 of the dishes will be demonstrated during the cooking demo portion of the class.

You do not have to be present to win and you do not have to enter a recipe to enjoy the fun at the Christmas Classes. Again, the same fun, food and door prizes will be had at the class in addition to the contest.

Grand Prize – 1st Place Recipe – $200 Bread Beckers gift certificate
2nd Place Recipe – $100 Bread Beckers gift certificate
3rd and 4th Place Recipe – $50 Bread Beckers gift certificate
5th and 6th Place Recipe – $25 Bread Beckers gift certificate

All contestants will receive a copy of the Holiday Recipe Contest 2019 Cookbook.

Let the fun begin!

Going With the Grains – Rice

Rice is grown worldwide in more than 100 countries and on every continent except Antarctica. It is consumed by more people in the world than any other grain. Rice, like wheat and barley, belongs to the grass family of grains but unlike wheat and barley, it does not contain gluten forming proteins, making rice naturally gluten-free.

Rice is also unique in its structure. Like most grains, the rice kernel has 3 main sections, the husk, bran and embryo. Most of the nutrients, oils and fiber are concentrated in the bran. Unlike other grains, where the oils are concentrated in the germ, in rice the oils are found in the bran. Therefore once the protective husk is removed, the oils in the bran layer are exposed to air and oxidation and rancidity begin. For this reason brown rice cannot be stored indefinitely. Stored in a cool, dry place, brown rice can be stored for 6 months to 1 year. Contrary to some beliefs, white rice is not a whole grain, as the highly nutritious bran layer is removed by polishing. The oil laden bran is removed to prevent spoilage, but this refinement comes at great nutritional cost.

Know Your Rice

Rice is often characterized as one of three varieties – long grain, medium grain, or short grain rice. These varieties refer to the length and shape of the grain. Simply speaking, long grain rice will have a longer cylindrical shape, whereas short grain rice will be shorter and wider. When cooking rice dishes, you’ll want to think about the desired texture of the rice. The starch content varies from rice type to rice type. A shorter, plumper kernel contains more starch. It will affect whether rice is sticky or light and fluffy.

Long Grain Rice – This rice has milled grains that are at least three to four times as long as they are wide. Due to its starch composition, it is separate, light and fluffy when cooked.

Medium Grain Rice – When compared to long grain rice, medium grain rice has a shorter, wider kernel. Since the cooked grains are more moist and tender than long grain rice, the rice has a greater tendency to stick together.

Short Grain Rice – As its name indicates this rice is the shortest of the three varieties with a kernel that is nearly twice as wide as it is long. This rice is short and best for sushi. It has a sticky texture when cooked.

Sticky Rice – Also known as sweet rice, is a short grain rice and is used in many traditional Asian dishes, desserts, and sweets. When cooked, sticky rice is especially sticky and is often ground into rice flour.

Aroma is another factor to consider when cooking with rice. Certain rice varieties, jasmine and basmati, give off pleasing fragrances while being cooked.

Basmati Rice – Basmati rice is a type of long-grain rice. When cooked brown basmati rice imparts a subtle nutty or popcorn-like flavor and aroma.

Jasmine Rice – Jasmine rice, sometimes known as Thai fragrant rice, is a type of long grain rice with a long kernel and slightly sticky texture that imparts a subtle jasmine flavor and aroma when cooked.

Rice flour has gained in popularity with the increased interest in gluten-free baking. As with other whole grains, once brown rice is milled into flour, the oils and nutrients quickly oxidize, not only reducing nutritional value but also causing off flavors. There is simply no comparison, in both texture and flavor, between using freshly ground brown rice flour for baking and the premade gluten-free mixes on the market. Most gluten free mixes and prepared products use white rice with addition of simple starches and sugars.

Freshly milled long and medium grain brown rice flour is better for baking than short grain rice. Rice flour is best when finely ground and used for quick breads, such as muffins or pancakes, or to give a ”short” texture to cookies. The addition of starch and xanthan gum is necessary when using rice flour for yeast breads.

Recipes this week:

Coconut Rice Pudding with Strawberry and Nectarine Compote

Rice Flour Shortening Bread