Sunset's Centennial cook-off.

Halloween Pumpkin Breakfast Braid

Bread
1 T Fleischmann's yeast
1/2 c water
4 1/4 c flour
1/4 c granulated sugar
1 t salt
1 t orange rind, Grated
1 c butter, softened
6 eggs
Filling
1 1/2 c pumpkin pure
4 oz almond paste
1/2 c butter
3/4 c brown sugar, Firmly Packed
1/8 t nutmeg
1/8 t cloves
1/8 t ginger
1/2 c chopped, toasted almonds
1/2 t cinnamon
Cornstarch Clear Jell (or Quick Thick)
Icing
2 c powdered sugar, Sifted
3 T milk
1/2 t almond extract, or orange flavoring, if desired
1/4 c sliced, toasted almonds

1. Dissolve yeast in warm water in a large mixing bowl.
Add three cups flour, sugar, salt, orange rind, butter and eggs. Beat at low speed of electric mixer until blended. Then beat four minutes at medium speed.
Add remaining flour and continue beating at low speed until blended. Cover dough and let rise in warm place until doubled. Punch down, cover and refrigerate at least eight hours. 2. Prepare filling: Combine pumpkin pure, almond paste, butter, brown sugar, spices and 1/4 cup of the toasted almonds.
Stir until blended.
Add thickener (cornstarch, Clear Jell or Quick Thick) as needed to thicken mixture to about the consistency of a pudding. Set aside. 3.Punch dough down and divide in thirds. Roll each section of dough on a floured board to a rectangle approximately 10 inches by 16 inches. Spread the dough with a thin layer of the filling. Sprinkle with remaining 1/4 cup of almonds. Roll each rectangle up as a jelly roll lengthwise and seal edges together well. Braid the three sections and tuck ends under.Hint for braiding: Lay the three rolls side by side and braid from the middle to each end. 5.Place on a baking sheet, cover and let rise until doubled. Bake at 350 degrees in a preheated oven for 15 minutes, until golden brown. Remove from oven and allow to cool. 6.To prepare icing: Combine powdered sugar, milk and orange flavoring or almond extract until well mixed. Drizzle over warm braid. Sprinkle with toasted, sliced almonds and drizzle additional icing over almonds to hold in place.

California State Fair
Hash Brown Bake

3 1/2 c shredded potatoes, Frozen
1/3 c margarine, melted
1 lb ham sausage
1/3 c onion, chopped
1/3 c green bell pepper, chopped
1 1/2 c mild cheddar cheese, shredded
6 eggs, beaten
3/4 c milk
1/2 t salt
1/4 t pepper

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 10 inch pie plate. Drizzle with margarine. Bake at 400 degrees for 25 minutes or until lightly browned. Cool 10 minutes on wire rack. In a skillet cook sausage, onion and pepper just until sausage is done, breaking into small pieces while cooking.

Drain.
Stir in cheese, mix well. Spoon into potato shell. Combine eggs, milk, salt and pepper, pour over sausage mixture. Bake in preheated oven at 350 degrees for 30 minutes or until set.

4-6 servings.

1st place winner