Calling all makers, bakers and decorators of everything chokecherry

The Chokecherry Culinary Contest is just around the corner. Get out your recipes and chokecherries and whip up a chokecherry-something to enter. Or use chokecherry wood, its leaves or flowers or create an image of the chokecherry. Whatever it is, we’ll have a category for your entry and if there’s no category, we’ll make one.

Categories: Jelly; jam; syrup; appetizer; beverage with alcohol; beverage without alcohol; breads; candies; cakes and cupcakes; cookies; commercial product; dessert; cold dessert; main dish; miscellaneous; non-food product; pie; sauce/salad dressing; youth division.

Entries are due between 8 and 9 a.m. during the Chokecherry Festival, Sept. 10, at the Lewistown Art Center, Corner of Fourth and Main. Entry blanks are now available at the Art Center and the Lewistown Area Chamber of Commerce. The public is invited to stop by after the judging and “sample” the goodies.

Lexie Hughs, from Bozeman, was the first place winner in the youth division last year. Here is her prize-winning recipe:


Chokecherry Cupcakes

Lexie Hughs, Bozeman


Chokecherry cupcakes:

3 cups sifted cake flour

1 tablespoon baking powder

½ cup butter

1 ½ cups sugar

½ teaspoon vanilla

¾ cup milk

5 egg whites

3 ½ teaspoons chokecherry jelly


Bake at 350 degrees for 17 – 19 minutes


Chokecherry frosting:

½ cup butter, softened

½ cup Crisco

1 teaspoon vanilla

3 cups powdered sugar

4 teaspoons chokecherry jelly



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