Loafing around

The Ellsworth Public Library has announced the winners of its Bountiful Breads Contest, held Jan. 26 at the library. Shelley Felix won the people’s choice award for her Almond-Poppy-Seed Bread in the adult category. In the child category, Joshua and Cordelia Walsh took home the people’s choice award for their Chip Nut Cherrie Bread and Lily Cooper’s Banana Bread was the runner-up.

Ric Tyler and Melissa Sanford of WLBZ 2 judged “Ric’s Picks.” First prize in that category went to Cyndi Boone for Tropical Banana Bread. Mary Morrow’s Sweet Potato Nut Bread came in second and Felix’s Almond Poppy Seed Bread garnered an honorable mention. Karen Crowell’s Chocolate-Covered Cherry Bread was selected as the hostess’ choice.

Something to smile about

French’s mustard is looking for a child with a “honey of a smile” in its second annual “Sweetest Smile Contest.” The family that “mustards up” the best picture will win a trip to the Napa Valley Mustard Festival in California, the weekend of March 15-17. To enter, send a photo of your smiling child and a brief (50 words or less) statement on why your child’s smile is “picture perfect” to: French’s Mustard Sweetest Smile Contest, 546 Valley Road, Upper Montclair, NJ 07043, or e-mail to pr@bhgpr.com. For information, log on to www.bhgpr.com.

Flour power

Lenora Reynolds of Bangor was kind enough to send along her adaptation of a Pillsbury recipe for self-rising flour. “It is ideal for making biscuits, muffins, cakes and pastries,” she writes. “It should not be used for yeast-bread baking.” To make the flour, add 11/2 teaspoons flour and 1/2 teaspoon salt per cup of flour. Mix and use accordingly.

Tidbits is hungry for news about local food products and events. Send your Tidbits to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329, or kandresen@bangordailynews.net.