Home of Economy-Herald Pie Bake-off: A veteran of back fundraisers, Scholl enters the first competition – Grand Forks Herald

HALSTAD, Minnesota – For Donna Scholl, baking is a calming experience.

“In short, baking makes me feel at home and it calms me down. … It eases anxiety — it’s a relief for me to slow down and create something I can be proud of,” said Scholl of Halstad, Minnesota.

Scholl learned to bake by being around her grandmothers in the kitchen.

“Grannies just seem to be good at baking,” she said.

Her Minnesota grandma made more apple and pumpkin pies, while her Indiana grandma made Hoosier sugar cream and sweet potato pies. They both made berry pies, although her Indiana grandmother tended to bake more of them.

Their crust recipes also differed. Scholl’s Minnesota grandma liked to make the dough half butter and half lard, while her Indiana grandma used only lard. The different recipes got Scholl interested in baking cakes.

Scholl is among 15 bakers who will be participating in this summer’s Home of Economy-Grand Forks Herald Pie Bake-off, a competition designed to recognize the region’s best bakers. The winner of the tournament, which begins August 28 and lasts four weeks, will receive a prize worth at least $1,000. The champion can choose between a $1,400 Home of Economy cake safe or a $500 Home of Economy gift card. In addition, the winner will receive a check from the Herald for US$500 in the name of the winner’s corporate sponsor.

Scholl is sponsored by the American Crystal Sugar Company.

Scholl spent a lot of time in college baking for friends, trying out recipes, and using the dorm kitchen.

“Once a semester I would bake pies, eight or nine pies, and everyone in the dorm would come and eat them and think it was great,” she said.

As she got older, Scholl began baking more for her community. One Thanksgiving day, she worked with the youth at her church on a fundraiser. They baked about 150 apple and pumpkin pies, which Scholl said was a “huge success.”

Scholl has brought her cakes, particularly her much-coveted pecan cake, to various fundraising auctions. The cakes are sold at high prices, sometimes up to $150.

“I’m honored,” she said. “There aren’t many ways to give back to the community, and this is one.”

She enjoys making variations on pecan pie, such as the Pecan Pie with Brown Butter Rum. She also makes caramel apple pie and pumpkin pie, although she’s considering making a custard pie to kick off the competition.

The Home of Economy-Herald event will be their first cake-making competition. She is curious to see what other bakers will bring to bake.

“I just love learning and seeing what their techniques are and the different flavor combinations they have,” she said. “I just think it’s great. … I am looking forward to.”

Scholl says that, aside from cakes, she’s actually not a very good baker.

“I’m a terrible baker,” she said. “If you asked me to bake chocolate chip cookies, they won’t be good. But I can make cakes.”

Otto is a graduate of the University of North Dakota and a reporter for the Herald.