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Archive for Wednesday, August 6, 2008

A fair to remember: Enjoy award-winning recipes year-round at home

Lemon Chiffon Cake

Lemon Chiffon Cake

August 6, 2008

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Douglas County Fair 2008

Livestock, a world of entries, a carnival and a demolition derby - see the sights and hear the sounds of the 2008 Douglas County Fair.

Whether they're 7-year-old newbies or seasoned adult chefs, the Douglas County Fair brings out plenty of cooks wanting to show off their favorite concoctions.

This year's fair, which ended last weekend, was no exception. Cakes, breads, pies, cookies and other creations tickled the judges' tastebuds enough to earn top ribbons at the fair.

Here are some of the winners and their recipes.

Lemon Chiffon Cake

Chef: Leslie Queen

Awards: 4-H Grand Champion Non-Perishable Food Product and 15-19 year old 4-H Non-Perishable Food Champion

7 eggs, separated

2 cups flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup water

1/2 cup vegetable oil

4 teaspoons grated lemon peel

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.

In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.

Bake on lowest oven rack at 325 degrees for 50 to 55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center of tube pan. Remove cake to serving plate. Drizzle with lemon frosting.

For lemon frosting

1/3 cup butter, softened

3 cups confectioner's sugar

1 teaspoon grated lemon peel

Dash of salt

1/4 to 1/2 cup freshly squeezed lemon juice

In a small mixing bowl, combine frosting ingredients; beat until smooth. Consistency should be semi-thick for nice drizzle. Spread over top of cake. Lemon curls and mint leaves can be added for an attractive touch.

Carrot Bundt Cake

Carrot Bundt Cake

Carrot Bundt Cake

Chef: Tyler Kapelle

Awards: 4-H Reserve Grand Champion Non-Perishable Food and 12-14 year-old 4-H Non-Perishable Food Champion

3 cups all purpose flour

2 1/2 cups sugar

1 tablespoon baking soda

1 tablespoon cinnamon

1 teaspoon salt

4 large eggs

1 1/2 cups salad oil

1 teaspoon vanilla

2 cups packed shredded carrots

1 (8-ounce) can walnuts or 2 cups, chopped

1 cup applesauce

1 1/4 cups confectioner's sugar

Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan. In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon and salt.

In a small bowl with fork, beat eggs slightly; stir in oil and vanilla. Stir egg mixture, shredded carrots, walnuts and apple sauce into flour mixture just until flour is moistened.

Spoon batter evenly into pan. Bake 1 hour and 20 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. With spatula, loosen cake from edge of pan; invert onto wire rack to cool completely.

Prepare confectioner's sugar and 5 teaspoons water until smooth and an easy spreading consistency. Place cake on platter. With spatula, spread confectioner's sugar icing on cake.

For orange buttercream frosting

1 cup butter

8 cups confectioner's sugar

2 teaspoons vanilla extract

1 teaspoon orange zest

1/2 to 3/4 cup orange juice

In mixing bowl, cream butter. Beat in sugar and vanilla. Add orange juice until frosting reaches desired consistency. Frost cake. Sprinkle with chopped walnuts and chocolate carrots formed in chocolate molds.

Carrot Bread

Carrot Bread

Carrot Bread

Chef: Angela Oliver

Award: 7-8 year-old 4-H Non-Perishable Food Champion

1 cup sugar

3/4 cup canola oil

2 eggs

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup grated carrots

Cream sugar, canola oil and eggs together. Sift dry ingredients together. Mix with the egg mixture. Stir in grated carrots. Grease and flour a loaf pan and put batter in the prepared pan. Bake at 350 degrees for 1 hour.

Country Crunch Cookies

Country Crunch Cookies

Country Crunch Cookies

Chef: Taylor Russell

Award: 7-8 year-old 4-H Non-Perishable Food Reserve Champion

1 cup packed brown sugar

1 cup white sugar

1/2 cup margarine, softened

1/2 cup shortening

2 eggs

1 teaspoon vanilla

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups crushed corn flakes

1 cup coconut

1/2 cup chopped pecans

Heat oven to 350 degrees. Cream sugars with margarine and shortening until light and fluffy. Add eggs and vanilla and mix well. Stir in flour, soda, and salt. Add corn flakes, coconut and pecans. Mix well. Batter will be stiff. Press into rounded shapes and place on ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet before removing to cooling rack.

Mini Mallow Cakes

Mini Mallow Cakes

Mini Mallow Cakes

Chef: Tucker Gabriel

Award: 9-11 year-old 4-H Non-Perishable Food Champion

(Makes 8 mallow cakes)

1 cup unsalted butter

1 1/2 cups sugar

1 teaspoon vanilla extract

4 egg yolks

2 1/2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1/2 teaspoon salt

1 recipe chocolate marshmallows

2 (16-ounce) packages chocolate candy coating, melted

In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until creamy. Add vanilla, beating well. Add egg yolks, one at a time, beating well after each addition. In a large bowl, combine flour, cocoa and salt; sift. Gradually add to butter mixture, beating until combined. Form dough into a 6-inch disk; wrap in plastic, and chill for 1 hour. Preheat oven to 325 degrees. Lightly grease 2 cookie sheets.

On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 3 1/2 inch round cutter, cut dough into 16 rounds, re-rolling if necessary. Place rounds on prepared baking sheets, and bake for 8 minutes. Let cool on pan for 1 minute. Remove from pans, and cool completely on wire racks.

Cut chocolate marshmallows using a 3 1/2-inch round cutter. Cut each marshmallow in half lengthwise to make 2 circles. Sandwich each marshmallow round between 2 cookies.

Place on wire rack with parchment paper underneath. Slowly pour half of melted chocolate coating over sandwiches, using a small offset spatula or knife to smooth tops and sides of chocolate. Let stand for 15 minutes to allow chocolate to harden. Pour remaining chocolate over sandwiches, smoothing top and sides again. Let stand until chocolate has hardened completely.

For chocolate marshmallows

(Makes 1 dozen marshmallows)

3 tablespoons unflavored gelatin

1 cup cold water, divided

1/4 cup unsweetened cocoa powder

1/4 cup boiling water

2 cups sugar

1/2 cup light corn syrup

2 egg whites

1 teaspoon vanilla extract

1/4 teaspoon salt

Sweetened ground chocolate

Lightly spray a 9-by-9-by-2 inch baking pan with nonstick cooking spray. Lightly dust with cocoa; set aside. In a small bowl, combine gelatin and 1/2 cup cold water; set aside. In a separate bowl, combine cocoa and boiling water; set aside.

In a small saucepan, combine sugar, corn syrup and remaining 1/2 cup cold water over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until a candy thermometer reaches 240 degrees. In the bowl of a heavy duty stand mixer, beat egg whites, vanilla and salt on high until stiff peaks form. In a separate bowl, combine gelatin mixture, cocoa mixture and hot syrup mixture. Beat on the highest speed until mixture is thick and tripled in volume, about 4 minutes. (A hand mixer will not work.) Fold in egg white mixture. Spread mixture evenly into prepared pan. Sprinkle top with sweetened ground chocolate. Refrigerate for 2 hours, or until set. Cut marshmallows using a 2-inch square cutter.

Family Rolls

Family Rolls

Family Rolls

Chef: Brett Williams

Award: 9-11 year-old 4-H Non-Perishable Food Reserve Champion

2 cups scalded milk

1/4 cup butter

1 teaspoon salt

1 tablespoon sugar

1 cup warm water

2 packages yeast (2 tablespoons)

6 cups flour

Add butter, salt, and sugar to milk. Cool to room temperature. Dissolve yeast in water. After 5 minutes add yeast and water to milk mixture in a large mixing bowl. Add 2 cups flour to liquid. Beat. Stir in enough flour to make stiff dough. Turn out onto a floured surface. Knead, and add flour until dough can be handled without sticking to hands, Cover in a greased bowl. Let sit until doubled. Punch down. Form golf ball sized balls, with the dough. Place on a baking sheet. Cover and let rise until double. Bake at 350 degrees for 30 to 40 minutes. Rolls will be golden brown and sound hollow when thumped.

Chocolate Chip Pumpkin Cake

Chocolate Chip Pumpkin Cake

Chocolate Chip Pumpkin Cake

Chef: Brittnay George

Award: 12-14 year-old 4-H Non-Perishable Food Reserve Champion

3/4 cup butter, softened

1 1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 can (15 ounces) solid pack pumpkin

1 cup (6 ounces) semisweet chocolate chips

2 squares (1 ounce each) unsweetened chocolate, melted and cooled

3/4 cup finely chopped pecans, divided

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in the chocolate chips.

Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10 inch fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.

Bake at 325 degrees for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.

Six Layer Cake

Six Layer Cake

Six Layer Cake

Chef: Bailey Brown

Award: 15-19 year-old 4-H Non-Perishable Food Reserve Champion

1 stick butter

1 1/2 teaspoon vanilla

2 teaspoons baking soda

2 1/2 cups cake flour

1 cup sour cream

2 1/2 cups brown sugar

3 ounces unsweetened chocolate

1/2 teaspoon salt

1 cup water

Mix and cream together. Bake at 350 degrees for 30 minutes. Bake in 3 (8-inch pans) cut in half and layer with frosting between each layer. Frost the entire cake also with frosting. Cover with Heath Bits.

For buttercream frosting:

1 pound powdered sugar

1/4 cup milk

1 teaspoon vanilla extract

1 stick salted butter

Cherry Pecan Squares

Cherry Pecan Squares

Cherry Pecan Squares

Chef: Callie Enick

Award: 4-H Grand Champion Extreme Makeover and 12-14 year-old 4-H Extreme Makeover Champion

3/4 cup brown sugar

3/4 cup white sugar

1/2 cup butter

2 eggs

1 teaspoon vanilla

1/2 cup applesauce

1 1/2 cups flour

1 cup oatmeal

1 teaspoon salt

1 teaspoon baking soda

1/2 cup nuts

3/4 cup cherries

Mix together first six ingredients and then add the rest of ingredients. Bake at 375 degrees.

Rocky Road Fudge Brownies

Rocky Road Fudge Brownies

Rocky Road Fudge Brownies

Chef: Regan Zaremba

Award: 9-11 year-old 4-H Extreme Makeover Champion

1 package low-fat fudge brownie mix (13-by-9 inch pan size)

1/2 cup chopped pecans

2 cups miniature marshmallows

1 cup marshmallow cream

1/4 cup fat-free milk

3 tablespoons butter or stick margarine

1 square (1 ounce) unsweetened chocolate

1 cup confectioner's sugar

1/2 teaspoon vanilla extract

Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13-by-9-inch baking pan. Bake at 350 degrees for 25-30 minutes or until toothpick inserted near the center comes out clean. Follow directions for original brownie. Sprinkle with marshmallows; cool on a wire rack.

In a saucepan, combine the milk, butter and chocolate. Cook and stir over low heat until smooth. Transfer to a mixing bowl; beat in confectioner's sugar and vanilla until smooth. Spread over marshmallows. Yields 2 dozen.

Glazed Pineapple Pie

Glazed Pineapple Pie

Glazed Pineapple Pie

Chef: Aliene Bieber

Award: Open Class Food Preparation Champion

1 can (20 ounces) crushed pineapple

Pastry for double crust pie (9 inches)

3/4 cup flaked coconut

1 cup sugar

1/4 cup all purpose flour

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon butter, melted

Glaze:

1/2 cup confectioner's sugar

1/4 teaspoon rum or vanilla extract

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-inch pie plate with bottom pastry; trim even with edge of plate. Sprinkle with coconut.

In a bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil. Bake at 400 degrees for 30 minutes. Remove foil; bake 5 to 10 minutes longer or until crust is golden brown and filling is bubbly.

In a bowl, combine confectioner's sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack.

Aliene's Pie Crust (for two-crust pie)

2 1/2 cups unbleached flour

1/2 teaspoon salt

2 teaspoons granulated sugar

1 cup butter-flavored shortening

4 tablespoons cold nonfat milk

1 tablespoon light corn syrup

Mix flour, salt, sugar, and shortening until you have a crumbly mixture. Using fingers, mix lightly. Add milk and syrup. Mix just until dough forms a soft ball. Roll out half at a time.

Carrot Cake with Orange Frosting

Carrot Cake with Orange Frosting

Carrot Cake with Orange Frosting

Chef: Katherine Berkowitz

Award: Open Class Food Preparation Reserve Champion

2 cups all purpose flour

2 cups sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

4 eggs, lightly beaten

3 cups finely shredded carrots

3/4 cup vegetable oil

1 tablespoon grated orange zest

1 cup chopped walnuts

1 cup raisins

1 batch Orange Frosting (see next page)

Preheat the oven to 350 degrees. Grease and flour two 9-inch round baking pans. Line the bottom of the pans with parchment paper or wax paper. Grease the paper and set the pans aside.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.

In another large mixing bowl, combine the eggs, carrots, oil, and orange zest. Add the egg mixture to the flour mixture and with a spoon, stir until combined. Stir in the walnuts and raisins and pour the batter into the prepared pans.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely.

Place one cake layer on a serving platter and frost with orange frosting. Top with the remaining cake layer. Frost the top and sides with orange frosting.

For orange frosting:

1/3 cup butter or margarine

4 1/2 cups sifted powdered sugar

1/4 cup orange juice

1 teaspoon finely shredded orange peel

1 1/2 teaspoon vanilla

Orange juice

Food coloring (optional)

In a mixing bowl beat butter till fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup orange juice and vanilla.

Slowly beat in the remaining powdered sugar. Beat in additional orange juice if needed to reach spreading consistency. If desired tint with food coloring. This frosts tops and sides of two 8 or 9 inch layers.

Pioneer Bread

Pioneer Bread

Pioneer Bread

Chef: Ashley Lesser

Award: Kansas Wheat Commission Champion Bread

1/2 cup yellow cornmeal

1/4 cup brown sugar

2 teaspoons salt

1/4 cup vegetable oil

1 cup boiling water

2 pkgs. active dry yeast

1/2 cup lukewarm water

1 cup cool water

1 cup whole wheat flour

1/2 cup rye flour

4 to 4 1/2 cups bread flour

Yellow cornmeal

In a large mixing bowl, combine cornmeal, brown sugar, salt, and oil with 1 cup boiling water. Dissolve yeast in 1/2 cup lukewarm water. Mix 1 cup cool water into cornmeal mixture; stir in dissolved yeast. Beat in whole wheat and rye flours, mixing well. Gradually stir in enough bread flour to make a moderately soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, using only enough additional flour to handle the dough. Knead 10 to 12 minutes.

Place dough in a greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. Punch dough down and divide into 2 pieces.

Shape each piece into round loaves. Place on greased cookie sheet that has been sprinkled with additional cornmeal. Cover; let rise until almost double.

With a very sharp knife, gently make 4 slashes in the top of each loaf in a tic-tac-toe pattern; only about 1/8 to 1/4 inch deep.

Bake in a preheated 375-degree oven 30 to 35 minutes, or until golden and loaf sounds hollow when tapped. Remove from pans after 5 minutes and cool on rack.

Cherry Almond Breakfast Braid

Cherry Almond Breakfast Braid

Cherry Almond Breakfast Braid

Chef: Ashley Lesser

Award: Kansas Wheat Commission Reserve Champion Bread

Bread:

2 pkgs. active dry yeast

3 eggs, beaten

1 cup warm water

1/2 teaspoon salt

1/2 cup margarine, melted

4 1/2 to 5 cups flour, divided

1/2 cup sugar

Filling:

3 cups frozen pitted tart red cherries, chopped

1/4 teaspoon almond extract

1/3 cup finely chopped almonds

2/3 cup sugar

Red food coloring, optional

3 tablespoons cornstarch

Icing:

2 cups powdered sugar

2 tablespoons margarine, softened

2 teaspoons almond extract

Milk

In a large bowl, dissolve yeast in water. Let stand 5 minutes. Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to a boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface; divide in 2 equal portions. For each half: roll it into a 13-by-8 inch rectangle. Transfer to a greased baking sheet. Spread 1/2 the filling in the center third strip portion of the dough. Slit dough at one inch intervals on each side of the filling up to about 1/2 inch of the filling. Fold alternating strips on top of filling, slightly crossing the strips on top. Cover and let rise until almost doubled. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool slightly. Combine all icing ingredients, adding enough milk to make a thick drizzle consistency. Drizzle over warm braids.

Judging easy as pie

Thursday was pie judging day at the Douglas County fair.

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