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Move aside, fruitcake cynics Marc Murphy thinks Collin Street's version will turn you into a fruitcake fanatic. With nearly 1 million fruitcakes made each year, Collin Street packs their cake with Costa Rican papaya, Washington cherries and Texas pecans that make up almost a third of the cake.

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By Raymond Linex II
Corsicana Daily Sun

Hannah Bautista never dreamed she’d win the grand prize. Third, maybe second in her division, she thought.

She never dreamed what the grand prize earned her, either.

“I knew about the money,” the Corsicana High freshman said, “but I was kind of scared. Kind of excited, but scared. I knew I had placed.

“I just thought I’d get a cookie or something,” she said, giggling with sister Harisse, a senior, who also had a big night, bagging the second biggest award, the People’s Choice nod.

The two effectively went 1-2 out of some 400 entrants — grades one through 12, picking up a combined $750 in cash in the fourth annual Collin Street Bakery Art Show.

The annual art show features drawings — most in color, some in black and white — from Corsicana ISD students. The grand prize paid $500. Harisse said she planned to save her People’s Choice prize money for college. Hannah? No idea, but she could buy a bunch of cookies, even several World Famous Deluxe fruitcakes with her haul.

Hannah’s winning piece included a vibrant, colorful rendition of a World Famous Deluxe Fruitcake with a Mario Brothers-like baker.

“I never thought I’d win the grand prize,” Hannah said. “I thought second place, maybe third.”

“That’s what I was thinking, too,” Harisse said.

The duo have two other siblings — both sisters, and are part of a family that moved to Corsicana four years ago from the Philippines. It was Hannah’s first contest, Harisse’s second. She was third in her category last year.

Thomas McNutt welcomed the winners and their families with the traditional Texas A&M howdy. He praised the community, and the arts.

“Athletes get a lot of recognition,” he said. “Students get a lot of recognition. But the arts are a little under-appreciated. We wanted to do something for the arts.”

Collin Street Bakery Events Coordinator Christi Driskell oversees events like this one at all six bakery locations. This one is special, she said.

“It’s my favorite event of the entire year,” she told the students, parents and instructors present. “… We had over 400 entries, and that’s amazing.”

n addition to cash prizes, first through third in the four categories also received a framed certificate. For the first time, the bakery honored several honorable mentions, too. In all, Collin Street Bakery awarded more than $1,500 in cash prizes.

Division winners included:

Class A, 1st-3rd grades

1. Evan Owen, 2. Jypsy Holiday, 3. Aiden Johnson

Class B, 4th-5th grades

1. Anna Dixon, 2. Emily Thomas, 3. Angelina Williams

Class C, 6th-8th grades

1. Joshua Monroy, 2. Noheli Jiminez, 3. Adrian Luna

Class D, high school

1. Adrian Salazar, 2. Bryan Horn, 3. Sabryn Cotton

Honorable mentions

Ella Williams, Christian Cress, Makayla Lawrence, Kiara Johnson, Mikey Luevano, Jaida Myers, Dezera’ Acy, Broden Lambert, Jetamio Hernandez, Verenice Agreda, Riley Draper-Boatright, Neva Johnson, Jessica Harper, Dewayne Sheffield, Shawn Freeman, Lillie Thompson, Natalie Bueno and Maria Arcila.

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Raymond Linex II may be reached via email at [email protected]

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Ingredients

  • 1 9-oz. tin Collin Street Bakery DeLuxe Fruitcake
  • 4 cups (8 slices) Collin Street Bakery Pecan Bread (or any bread)
  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 tsp. kosher salt
  • ½ tsp. dry rubbed sage
  • ½ tsp. Tony Chachere’s Original Creole Seasoning
  • 1 cup chicken broth

 

Instructions

Crumble the fruitcake and spread onto a sheet pan. Cube the bread. If you don’t have pecan bread, you can use white or wheat bread. Toast the fruitcake and bread cubes in a 350-degree oven for 8 minutes.
 

Melt the butter in a large pan. Add the celery and onions and sauté, until tender.

Stir in the fruitcake and bread cubes. Add the seasoning and chicken broth, until evenly coated.

 

Transfer to a medium-sized baker.

Bake in a 350-degree oven for 20 minutes.

 
Serve and enjoy!
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