You're welcome Gracie:
I just sent an email to " Cooks Illustrated " with a
Baking Tip.
I asked about Sending in Recipes . Didn't ask about Contests.
If I get an answer I'll let you know.
I'm sure someone will help you here.
Good Luck, LOU

Thank you hawk- I appreciate your help. I am excited!

Only one... and it's a negative.

You need to be aware that many times submitted entries become the property of the contest holder.... whether you win OR NOT. Which means you can never enter your own original recipe in another contest or use it for gain. AND, they, on the other hand, can use and publish your recipe even if you didn't win.

Make sure you read the rules before you submit your original work.

I lucked out several years ago and won a Low-Glycemic Recipe Contest - dessert division - and won a $500 prize. First and only contest I have ever entered; and it was the only time they held this International Contest.

I sent in a number of recipes for this contest, but what won in ALL divisions was the most simple and straight forward recipes of the lot. So if possible, know WHAT they are looking for to begin with. I found out after the fact, and wasted a lot of low-glycemic recipes, because all of them are now property of the "contest".

I also used some unusual ingredients in many of the recipes, which went against me in the contest. Not everyone has Chana Dal in their pantry and use them on a regular basis like I do - even though they are extremely low-glycemic. All the winning recipes were made with readily available ingredients, easily found in most pantries. If you use unusual ingredients, give a source for purchasing it.

If you can research former winners of a contest, that may help you out. For instance, if I were to enter a Pillsbury Bake-Off, I'd study the "umpteen" years of contest winners for inspiration and ideas. Also keep in mind what's "hot" or "trendy" these days, and then use an even newer twist.

Believe it or not, I took a class on "How to Write a Recipe"; so you may want to search some information on that as well. Make sure EVERY step is included - don't assume anything. Recipes are also being "dumbed-down" these days. You need to take into consideration how many steps, and how complicated are the steps. Time how long it takes to make the recipe (preparation time and cooking/baking time) and put that in the recipe.

People no longer understand many of the basic steps of cooking and baking, such as "cream the fat and sugar", so be sure to explain exactly what you mean. Don't use uncommon terms used in certain locals or by traditional people, UNLESS you explain it's meaning.

Complicated measurements are also frowned upon these days. You ask what's complicated? Try 2/3-cup or 3/4-teaspoon. Yet one more "believe it or not" moment... Ever notice the graphics on the backs of packages for measurements? So make sure the recipe is appropriate for the general public who will be using the recipe.

I have a form I created years ago, I use for recipe development so I can keep track of each "generation" of changes. This is important so you can see each subsequent result and possible change. I think it was Sarah Phillips of "Baking 9-1-1" fame (web site and book) who made a low-fat white cake recipe 100 times before she got the results she was looking for. You MUST be able to track your tests, and my sheets are what help me. You can also go back to these test generations if you want to "tweak" the recipe for another contest.

On the left half of the sheet I print out the original recipe and instructions - it may or may not have a title at this time. On the right side I have a place to note:

-Ingredient changes:
-Results:
-Next time:
-Notes:

I also tend to make only one or two changes each generation, or you won't always know what happened by what change.

For a critique of baked goods, I use the same standards I use for judging foods at Fairs. I used to send a "critique" sheet out to work with hubby, along with the trial run of the recipe, to gain information on how well the recipe was accepted by the general public. It was also amusing.... When you send out something with COCONUT in the title and a clever person notes in their critique, "I don't like coconut", you know you'll never please all the people all the time...(LOL)

Have a trusted friend or relative make your recipe and see if there's something in the writing of it that you may have missed. Are they able to get similar results as yours?

Once you have a recipe in mind, be sure to Google to see if you find anything similar.

-Grainlady

Grainlady:
You just won another Gold Star.
Wish I knew all these little ditties 2 years ago.
Lou

Yes, I did win one recipe contest, with a quick and easy sugar free pumpkin mousse. My grand prize? A lovely pie server from Libby's Pumpkin and a letter. Oh, and my recipe became their property and got printed in a Libby's pumpkin flier, LOL.

I know pixiestix won a couple of contests and was a finalist in (I think) the Pillsbury Bake Off. She could give you some really good and useful advice, I wonder where she is lately?

I say just go for it. The first couple of times will be learning experiences and you'll know what to do and not to do in the future.

As has been mentioned, though, your recipe will become their property, so be aware of that. Good luck, have fun, and let us know how it goes.

And stick around, we'd love to have you stay.

Annie

Funny this came up, I just entered a contest last week. Wish me luck!

Annie - I'm a BIG fan of your pumpkin mousse recipe. As a library volunteer, I use a version of your recipe each summer at the Public Library in a "Food and Learning" class for young children. We read two pumpkin-related stories and then make the pumpkin mousse (aka pumpkin pudding). I bet there are hundreds of kids around here who make that recipe for their families, thanks to you. So that's just ONE way your winning recipe has been enjoyed over the years in our little town.

-Grainlady

Grainlady, I'm glad you are teaching kids to cook with healthy ingredients, so many seem to live on junk food. Sigh.

Libby did change my recipe a little bit, they switched to evaporated milk, I think so they could advertise the Carnation brand, LOL, but I used just plain skim milk and it was pretty good. Cheaper too!

It just goes to show that it's difficult to know what judges are looking for. I have recipes that I think are much, much better that were passed over completely while the simplest one with a couple of ingredients was a hit. As you mentioned, it seems that simpler is better for some of these contests.

Oh, and Gracie, if you are supposed to use a certain brand or item, be sure to make a notation that you did use that brand or product, just saying "1 cup milk" isn't good enough, it has to say "1 cup Carnation evaporated milk", or whatever the ingredient it.

Annie

Thank you all! Now I am a bit scared. LOL! Grainlady- when you said be sure to google it to see if I find anything similar, what if I do find something similar? Will it not qualify? Also, this contest is a brand contest and they want contestants to use atleast 2 ingredients from the list. Will I have a better chance at winning if I try to include more than just two?

gracie-2006 -

Nearly all recipes are similar in some respects - that's just the basics of food science and the common ratio of certain ingredients it takes to make a cake, cookies, or a quick bread, etc....

What's different about your recipe for biscuits (as an example) that makes it interesting or noteworthy, that hasn't already been done? I created a recipe for a homemade wholegrain baking mix, similar to Bisquick. I use it instead of Bisquick in recipes, but it includes oatmeal, cornmeal, wholegrain flours along with some other ingredients, and I make fruit-flavored biscuits with it plus fruit-flavored yogurt and all-fruit spread. Just those 3 ingredients. Use strawberry yogurt and strawberry preserves and cut the biscuits in larger rounds than for biscuits and use them topped with fresh strawberries for strawberry shortcake. Look at it from that angle.

I'm going to bet the "contest" will Google for similar recipes as a way to quickly eliminate recipes. They want something that is more-or-less "orginal". Just as those of us who "read" and collect cookbooks can scan a recipe to see if it will be "good", while hubby has to have a picture of the recipe before he thinks it might be good.

You may get attention by being something that is easily recognized as Quick & Easy, Low-Fat, made in a microwave, etc. as well as the unusual use of the ingredients themselves. Those are key words for adding to the name of the recipe.

What's new and improved about a meatloaf sandwich? Who would have ever thought you could make it in a pita or wrap using crumbled cold meatloaf and coleslaw, or coleslaw veggies from the bag, plus a dressing of some kind? How about a chipotle dressing or a salsa? You just have to know somebody's husband was cleaning out the leftovers in the refrigerator and created something like that...and loved it! You now have a unique use for that bag of shredded coleslaw mix as a sandwich topper - or how about adding it to soup. Think beyond the obvious use for coleslaw.

I have 6 variations of Brand Name Cookbooks that include specific ingredients. These recipes were commonly found on the back of the box or lable, side panel, or a booklet, from hundreds of brands of food products. If you have something in mind for certain brand name foods/ingredients, that's a place I'd start looking to see if your idea is unique.

For instance, who would have thought to use Coffee Rich Frozen Non-Dairy Creamer in a recipe for Stuffed Onions? Or 1 cup of Coca-Cola in a recipe for Scottish Oaten Bread? Both are recipes from "More Favorite Brand Name Recipes Cookbook" by the editors of Consumer Guide. Over 1,800 in just this one book... Think of all the French's Fried Onions and Campbell's Cream of Mushroom Soup that have been sold when someone came up with "Green Bean Casserole". Love it or hate it, it's a winning recipe that is served at every potluck dinner and most holidays and has stood the test of time.

I'd still like to know who thought long and hard before they add a can of drained and chopped sauerkraut to a chocolate cake? My mother used to make this cake and everyone loved it. She got a hoot out of telling them there was sauerkraut in it. Or how about that bottle of red food coloring for Red Velvet Cake? What were they thinking? (LOL)

-Grainlady

Grainlady- Ha, you are right about the popularity of unusual recipes! Hmm..it has me thinking. I might be out of luck though b/c the deadline is May 8th. I am now going to think outside the box. I have a recipe in mind , I need to think of an unusual twist for it. It sounds like they do not judge solely on taste. I made the appetizer last night that I am thinking about using. I would be using maybe 5 brand name ingredients from the list. It was delicious- but as you indicate, maybe not unusual. For example, pizza is very common but if you add an unusual ingredient would that make it appealing? Or would you need to think of an unusual ingredient and an unusual crust? Thank you again for your incredible insight and experience.

gracie, I think an unusual ingredient for pizza would be good without an unusual crust. Think of pizza 20 years ago, it was red sauce and cheese, maybe pepperoni and mushrooms. Now there is taco flavored pizza and BBQ chicken pizza and pizza margherita, all variations on pizza but unique and different.

Just don't let the use of brand name ingredients compromise the quality of your final product, I would think that taste would still enter into the equation somewhere.

Annie

Thanks Annie! Where can I find your recipe for the pumpkin mousse? I work with children and that would be great to make with them as well.

Gracie, it's the easiest stuff in the world to make. I first made it for my Dad, who was diabetic and had an insatiable sweet tooth. It was fast, relatively healthy and sugar free, but still sweet.

Here is the recipe as it's currently posted. I referred to this because it has the nutritional information all figured out, which I didn't have.

Pumpkin Pudding

1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix
1 can (12 fl. oz.) CARNATION Evaporated Lowfat 2% Milk
1 can (15 oz) LIBBY'S® 100% Pure Pumpkin
1 teaspoon pumpkin pie spice
Fat free whipped topping (optional)

BEAT pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.

Nutrition Facts
Serving Size: 1/7 of recipe
Servings per Recipe: 7 servings (1/2 cup each)

Amount per serving
Calories: 140
Calories from Fat: 10
Total Fat: 1g 2%
Saturated Fat: 1g 4%
Cholesterol: 10mg 3%
Sodium: 350mg 15%
Carbohydrates: 28g 9%
Dietary Fiber: 3g 10%
Sugars: 26g
Protein: 4g
Vitamin A 150%
Vitamin C 0%
Calcium 15%
Iron 2%
My original recipe called for sugar free vanilla pudding mix, skim milk instead of evaporated milk and no pumpkin pie spice. I used only one cup of pumpkin, but the more you can sneak in, the better, I think. I really like the addition of the spice, though you might want to go easy if it's for children. My version would have fewer calories because of the sugar free pudding and skim milk, but probably not a whole lot fewer.

And check out the Vitamin A in that recipe!

Annie

I've been contesting for over 20 years, with some success. So guess I qualify to answer your question.

Gracie--don't second guess yourself. If you've got a recipe that you're happy with, send it in. And then come up with several more and toss them into the ring as well. You never know what the judges are looking for. Try to keep your contest recipes confidential, though--don't say too much about them to your friends or family, and definitely don't post anything specific about them online. That's essential to keep others from 'borrowing' your ideas.

Some of the most successful cooking contest competitors I know are those who send in piles of recipes. First time I went to the Bake-Off, I only sent in 12 recipes and got lucky. Second time, it wasn't so much luck, as the fact that I'd been working on my recipes for 2 years and sent in about 80--and compared to some competitors, that's not even a lot, if you can believe!

My tips would be to: 1. Read the contest rules. 2. Read the contest rules. 3. Read the contest rules. 4. Make sure your recipe follows the rules and includes the sponsor's product (I know, that sounds really basic, but a good friend of mine, who has made many times as much $$$ as I have at constesting was lamenting one day that she'd sent off a great recipe, and forgot to include the qualifying product--we've all done it from time to time). The fastest way to have your recipe tossed into the circular file, without anyone even reading it, is to neglect to follow the rules to the letter. 5. Use the full name of the sponsor's product every time you refer to it. 6. Go over your instructions several times to make sure they are concise, and understandable. Try to make the procedure sound simple, even if it's slightly complicated. I really think that's one of my strong points--my instructions are generally super easy to understand, and I do believe that helps.

And the last two important things to remember? First--on a different day, with a different panel of judges, a different recipe could win--that one keeps me hopeful when I don't win, and humble when I do. And second--definitely the most important thing of all--have fun with it. Contesting is a great, and often lucrative hobby. But you could take all the big prizes away and I'd still enter and enjoy it, because of the wonderful people you meet through contesting.

I have only placed a few times in recipe contests, however I gleaned interesting information when being interviewed for the Hannaford fresh magazine about 2 of the "wins."

For most recipe contests it should be easy with no esoteric ingredients, so no star anise, fenugreek, asafetida... Although there are some contests that this tip does not apply to, for example the Scharfenberger Chocolate Adventure contest wants out there, as does the Sutter Home Build a Better Burger.

Ingredients need to be in the order used, and as already stated, follow the rules for the contest. These 2 items are the first round of eliminations.

The dessert recipe contest had many entries that called for cool whip, mine came in 3rd because it didn't!! When the recipe calls for using brand name products as others have stated, be specific about their use in the ingredient list and instructions. Also, use the higher price items, so pie crust instead of sugar. Although if their is also a qualifying sugar use that.

Robin

Wow-Thanks again everyone! You are all so knowledgeable! I appreciate your advice. I am still working on my recipe.

To further clarify about the dessert contest I came in 3rd for, none of the winning recipes had cool whip. They were looking for simple, easy to make, wow factor that even food snobs will make. Cool whip kind of nixed that. however they don't want it to scare away non food snobs either.