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Earlier this month, Texas Scorecard launched our first recipe contest, and with the Chinese coronavirus pandemic and government-ordered shutdowns keeping us in our homes, we had plenty of time to sample some of our subscribers’ dessert recipes.

In fact, we received so many recipes, there’s no way we (or our waistlines) could make and sample them all!

But no contest would be complete without a winner, and for that we’ve chosen Michal Williams, whose blackberry cobbler really blew us away. Michal, you’ve got a token of our appreciation headed your way!

Blackberry Cobbler—Michal Williams: 

I found this Blackberry Cobbler to be a quick, easy, and sure-to-please dessert. The recipe is simple but can make you double-check the directions when it calls for putting the blackberries on top of the batter, which rises and allows them to sink within the crust. This recipe would be an excellent choice to make while on your next camping trip.

Paired with a mandatory scoop of Blue Bell vanilla ice cream, you cannot go wrong with this classic dessert.

The recipe, which was prepared and reviewed by Matt Stringer, can be found here.

Salted Carmelitas—Lindsy Dunn:

These salted carmelitas are best described as a delightful hybrid of chocolate chip cookies and caramel brownies. The recipe requires some patience and attention to detail, but the time and effort to get it right are richly rewarded when it comes to eating this delicious dessert. The combination of sweet and salty, chewy and crunchy, and melted chocolate between layers of caramel and rolled oats is a perfect treat for a dinner party or afternoon snack. Pair with ice cream, milk, or coffee to complete this tour de flavor. Whether serving to guests or eating on your own, don’t expect to have leftovers!

The recipe, which was prepared and reviewed by Darrell Frost, can be found here.

Buttermilk Pie—Lauren Sonka:

Buttermilk pie has always been one of my favorite desserts but something I had never made myself. This recipe contest was a great way for me to rectify that problem, and I wasn’t disappointed. It’s an easy and simple recipe that involves mixing ingredients together, pouring the mixture into a pie crust, and baking it—something that even an amateur should not have a problem with.

But the buttermilk pie’s simplicity in construction belies an elegance in consumption. The pie I baked did not last very long, and I’ve already baked another. The mark of a good recipe is a desire to cook it again, and this one performed admirably.

The recipe, which was prepared and reviewed by Cary Cheshire, can be found here.

Snickerdoodle Bars—Rebekah Lentz:

Unlike traditional snickerdoodle cookies that require cream of tartar (something rarely found in the average pantry) and messy rolling of each cookie, these bars have a brown sugar base and just a sprinkle of cinnamon and sugar on top. The easy-to-follow recipe is even easier to serve as you just slice them into bars and enjoy! This is a great recipe to have on hand for last-minute guests or as a regular menu item. Either way, you’ll likely find yourself reaching for the recipe often. 

The recipe, which was prepared and reviewed by Sarah Nash, can be found here.

Russian Rocks—Walter Bowen

This recipe is a winner in my book! The ingredients are ones you will likely have on hand already, and reducing trips to the grocery store during a worldwide pandemic is pretty appealing. The recipe is simple, cleanup is minimal, and the recipe yielded about four dozen cookies! I loved the consistency that comes from using 100 percent brown sugar, too. Overall, my whole family loved the Russian Rocks! We’ll definitely be making these again.

The recipe, which was prepared and reviewed by Gabbie Shafer, can be found here.

Thank you again to everyone who sent in their submissions!