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Archive for Wednesday, August 11, 2010

Fair favorites: The prize-winning recipes of 2010

Almond Brickle Coffee Cake — Grand Champion, Non-Perishable Food — Tucker Gabriel

Almond Brickle Coffee Cake — Grand Champion, Non-Perishable Food — Tucker Gabriel

August 11, 2010

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The mouth-watering, award-winning foods displayed at the Douglas County Fair last week had wide appeal. As families viewed the exhibits, they would explain to their children, “These were made by kids — don’t they look yummy?” Resisting the temptation to grab a bite, they would eagerly move on to the next exhibit.

The non-perishable foods in both the 4-H and Open Class Division were judged on appearance, aroma, flavor and texture. The champion recipes are always in big demand, so here are several that the judges placed at the top.

RECIPES

Almond Brickle Coffee Cake

Grand Champion, Non-Perishable Food — Tucker Gabriel

Coffee Cake Ingredients:

3/4 cup sugar

1/2 cup softened butter

2 eggs

2 teaspoons almond extract

1 1/2 cup all purpose flour

3/4 cup sour cream

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/8 teaspoon salt

Streusel Ingredients:

1/4 cup chopped dried apricots

1/4 cup sliced almonds

1/4 cup toffee bits

Glaze Ingredients:

1/3 cup powdered sugar

1/4 teaspoon almond extract

1-2 teaspoons milk

Heat oven to 350 degrees. Grease and flour round cake pan. Set aside.

Combine sugar, butter, eggs and almond extract in a large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until well mixed.

Spread 1/2 of batter into prepared pan; sprinkle apricots over batter. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over apricots. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together all glaze ingredients in small bowl. Drizzle over cooled cake.

Cookies & Cream Cake by Michaela Oxford.

Cookies & Cream Cake by Michaela Oxford.

Cookies and Cream Cake

Reserve Grand Champion, Non-Perishable Food — Michaela Oxford

1 Recipe White Cake (recipe to follow)

1 cup coarsely crushed chocolate sandwich cookies with white filling

1 recipe creamy white frosting (recipe to follow)

2 ounces semisweet chocolate

1 teaspoon shortening

Preheat over to 350 degrees. Grease and lightly flour two 9 x 1 1/2-inch round cake pans. Set aside. Prepare white cake according to recipe, folding crushed cookies into batter. Divide evenly between the prepared pans.

Bake according to recipe for that pan size. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans. Cool on wire racks.

Fill and frost cake with creamy white frosting.

In small heavy saucepan, combine semisweet chocolate and shortening. Cook and stir over low heat until melted. Drizzle melted chocolate over top of cake.

White Cake

4 egg whites

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or shortening, softened

1 3/4 cups sugar

1 teaspoon vanilla

1 1/3 cups buttermilk or sour milk

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9 x 1 1/2-inch pans. In a medium bowl stir together flour, baking powder, baking soda and salt; set aside.

Preheat oven to 350 degrees. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Add crushed cookies. Spread batter into prepared pans.

Bake for 20-25 minutes for 9-inch pans.

Creamy White Frosting

1 cup shortening

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

1 pound powdered sugar (about 4 cups)

3-4 tablespoons milk

In a large mixing bowl, beat shortening, vanilla and almond extract on medium speed for 30 seconds. Slowly add about half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough remaining milk to reach spreading consistency. This frosts the tops and sides of two 8-9 inch cake layers.

Whole grain potato dinner rolls by Ashley Lesser.

Whole grain potato dinner rolls by Ashley Lesser.

Whole Grain Potato Rolls

Grand Champion 100 percent Whole Grain — Ashley Lesser

1 tablespoon active dry yeast

3/4 cup warm water

1/2 cup golden mashed potatoes (potatoes and carrots)

3 tablespoons butter, softened

1/4 cup sugar

2 tablespoons molasses

2 tablespoons honey

1 egg, slightly beaten

3/4 teaspoon salt

2 tablespoons vital wheat gluten

1/4 cup rye flour

1/2 cup whole oats

4-5 cups whole wheat flour

2 tablespoons milk

2 tablespoons wheat germ

Cornmeal

Dissolve yeast in warm water. Add potatoes, butter, sugar, molasses, honey, salt, gluten, rye flour, oats and 2 cups whole wheat flour; beat until smooth. Stir in enough additional whole wheat flour to make soft dough. Knead 6-7 minutes. Place in a greased bowl, turning once to coat top. Cover with a damp cloth and let rise 1 1/2 hours. Prepare baking sheets by greasing and sprinkling with corneal. Punch down and let rise another 30 minutes. Shape into dinner rolls and place on prepared baking sheets. Let rise 30-45 minutes. Brush rolls with milk and sprinkle with wheat germ. Bake at 350 degrees for 15-20 minutes. Cool on wire racks.

 Whole wheat snickerdoodle by Ashton Tempel.

Whole wheat snickerdoodle by Ashton Tempel.

Whole Wheat Snickerdoodles

Reserve Grand Champion 100 percent Whole Grain — Ashton Temple

1/2 cup butter

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

2 tablespoons white sugar

1/2 teaspoon ground cinnamon

Cream butter and sugar till fluffy. Add egg and vanilla. Beat well. Add dry ingredients.

Shape dough into 1-inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass.

Bake at 375 degrees for 8-10 minutes.

Blueberry Banana Leather by Lacey Vesecky.

Blueberry Banana Leather by Lacey Vesecky.

Banana Blueberry Leather

Grand Champion, Modified Non-Perishable Food — Lacey Vesecky

Original Recipe:

2 cups blueberries

1 banana

1/2 cup sugar

Puree fruit and sugar together. Pour onto plastic wrap on a food dehydrator shelf. Dry at 135 degrees until no longer sticky to touch (at least 6 hours). Cut into pieces and store in air-tight container.

Modified Recipe:

2 cups blueberries

1 banana

Puree fruit together. Pour onto plastic wrap on food dehydrator shelf. Dry at 135 degrees until no longer sticky to touch (at least 6 hours). Cut into pieces and store in air-tight container.

Golden Raisin Challah by Parvaneh Karch-Agnew.

Golden Raisin Challah by Parvaneh Karch-Agnew.

Golden Raisin Challah

Champion (7-8 year olds) Non-Perishable Food — Parvaneh Karch-Agnew

8 ounces bread flour

16 ounces high gluten flour

1 tablespoon flax meal

1/3 cup sugar

2 ounces golden raisins

1 teaspoon instant yeast

1 teaspoon vanilla

9 ounces water

3 tablespoons olive oil

2 eggs

Combine dry ingredients, add wet ingredients, knead with dough hook 5 minutes on speed 2. Proof two hours, divide and shape, proof one hour. Bake 45 minutes at 350 degrees.

Whole Wheat Peanut Butter Cookies by Macy Frost.

Whole Wheat Peanut Butter Cookies by Macy Frost.

Whole Wheat Peanut Butter Cookies

Champion (9-11 year olds) 100 percent Whole Grain — Macy Frost

1 cup peanut butter

1/2 cup butter, softened

1/2 cup honey

1/2 cup packed brown sugar

1 egg

1 1/4 cups whole wheat flour

1 teaspoon baking powder

Preheat oven to 350 degrees. In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls and place on a greased cookie sheet. Flatten slightly using a fork. Bake for 13-15 minutes, or until cookies are slightly toasted at the edges.

Honey, Fruit, Pine Nut and Almond Traveler's Bars by Morgan Manger.

Honey, Fruit, Pine Nut and Almond Traveler's Bars by Morgan Manger.

Honey, Fruit, Pine Nut and Almond Traveler's Bars

Reserve Champion (15-18 year olds) 100 percent Whole Grain — Morgan Manger

1/2 cup unsalted butter, melted

1/2 cup honey

1/4 cup firmly packed brown sugar

2 cups rolled oats

1 cup puffed brown rice

1/3 cup pine nuts

1/2 cup sweetened shredded coconut

1/3 cup dried cranberries

1/3 cup dried cherries

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

2 tablespoons whole wheat flour

1/2 cup coarsely chopped unskinned almonds

Preheat oven to 350 degrees. Line a 9-inch square pan with parchment paper. Leave some overhang. In a large bowl, stir together butter and honey. Blend in brown sugar, rolled oats, puffed rice, pine nuts, coconut, dried fruit, cinnamon, salt, flour and almonds. Mixture will be sticky. Using wet hands or a wet spatula, press mixture into prepared pan. Place pan on a baking sheet. Bake on lower rack of oven about 18 to 22 minutes or until top seems set. Refrigerate about 1 hour before cutting into bars. Turn out onto a board and cut with a sharp knife.

Apple Pie by Aliene Bieber.

Apple Pie by Aliene Bieber.

Apple Pie

Grand Champion, Open Class Food Preparation — Aliene Bieber

Aliene’s Pie Crust:

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 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. If baking for a one-crust pie, bake at 400 degrees for 15-20 minutes or until nicely browned. If making a two-crust pie, bake according to recipe.

Apple Pie:

6 cups thinly sliced, peeled tart apples

3/4 cup sugar

1/4 cup brown sugar

2 tablespoons flour

2 teaspoons cinnamon

1/8 teaspoon salt

2 tablespoons butter

In a small bowl, mix sugars, flour, cinnamon and salt. In a medium covered saucepan, cook the apples over very low heat until just tender. Do not add water. Add the sugar-flour mixture and cook just until thickened. Add butter and stir. Put into a 9 inch pastry lined pan.

Put on top crust. Make slits in top crust and sprinkle with a little sugar. Bake in a 400 degree F oven for 15 minutes, then reduce heat to 350 degrees and bake for 20-25 minutes.

Harold's Rosemary Onion Bagels by Harold Agnew.

Harold's Rosemary Onion Bagels by Harold Agnew.

Harold's Rosemary Onion Bagels

Reserve Champion, Open Class Food Preparation — Harold Agnew

Ingredients:

16 ounces high gluten four (about 3 1/4 cups, or use bread flour and 4 teaspoons vital wheat gluten)

2 teaspoons flax meal

1 1/2 teaspoons kosher salt

2 teaspoons dried onion flakes

1 teaspoon dried rosemary

1 teaspoon instant yeast

9 ounces water

2 tablespoons olive oil

2 teaspoons malt barley syrup (or brown sugar)

In the bowl of a stand mixer combine the flour, flax meal, salt, onion flakes, rosemary and instant yeast. Add the barley malt syrup, olive oil and water. Knead with a dough hook on speed 2 for about 5-7 minutes.

Put the dough into a greased bowl and cover, let rise at room temperature for about 2 hours.

Divide the dough into six pieces and roll between your hands into balls, cover and let rest for 20 minutes.

Take each piece of dough and form into a better ball by pulling the sides down and pinching them together at the bottom so the top is smooth. Cover and let rest for another 20 minutes. While the dough is resting put on a pot of water to boil and preheat the oven to 425 degrees.

Take each ball of dough and pinch the bottom back together if it has come apart during the rest. Use the handle of a wooden spoon to poke a hole through the center of each ball. Let them rest for one minute, then stretch the dough out slightly to enlarge the center hole. Place facedown in the boiling water for one minute, then turn over with a spatula and let boil one minute longer. Remove from the boiling water and put on a parchment covered baking sheet. You can fit 3 bagels in an 8 quart pan of boiling water at one time.

Bake at 425 degrees for about 24 minutes until the top is golden brown. Cool on a rack until they reach room temperature. They keep at room temperature for several days and freeze well.


ADDITIONAL RECIPES

Cherry-Go-Round

Champion — 15-18 year olds Non-Perishable Food — Ashley Lesser

Dough:

1 tablespoon active dry yeast

1/4 cup warm water

1 cup warm milk

1/2 cup butter, softened

1 egg, slightly beaten

1/2 cup sugar

1 teaspoon salt

4 to 5 cups flour

Cherry Filling:

1 can red tart pie cherries

1/2 cup flour

1/4 teaspoon almond extract

1/2 cup brown sugar

1/2 cup chopped pecans

Red coloring, as desired

Glaze:

1 1/2 cups powdered sugar

2-3 tablespoons milk

1 tablespoon butter, softened

Few drops almond extract

Dough: dissolve yeast in warm water. Add milk, butter, egg, sugar, salt and 2 cups flour; beat until smooth. Gradually add enough additional flour to form dough. Place in a greased bowl, cover with a damp cloth and let rise for 1 1/2 hours. Punch down and let rise another 20 minutes. While rising, combine filling ingredients and cook in microwave until thick; cool. Divide dough in half and roll each into a rectangle. Spread cherry filling over both. Roll up tightly from long side. Pinch seams to seal; shape into rings. Place on greased baking sheet. Cut 2/3 through rings at 1 inch intervals; twist each section sideways. Cover and let rise for 20-30 minutes. Bake at 375 degrees for 20-25 minutes. While baking, mix together glaze ingredients using just enough milk to make it easy to spread. Immediately after removing from oven, spread powdered sugar glaze over all.

Apple Coffee Cake

Reserve Champion — 7-8 year olds — Non-Perishable Food — Garrett Hart

1/2 cup butter, softened

1 1/2 cups sugar, divided

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) sour cream

1/2 cup chopped pecans (or walnuts)

2 teaspoons ground cinnamon

1 medium apple, peeled and thinly sliced

In a large mixing bowl, cream the butter and 1 cup sugar 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 salt; add to the creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar.

Spread half of the batter into well greased 10 inch tub pan with removable bottom*. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter and nut mixture. Bake at 375 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 30 minutes.

Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully remove cake from pan bottom.

*An angel food cake pan will also work. You just have to flip the cake back onto another plate.

Yield: 12-16 servings

Apricot Daisy Coffee Cake

Reserve Champion — 9-11 year olds — Non-Perishable Food — Lexia Jamison

3/4 cup scalded milk

1/2 cup sugar

2 teaspoons salt

1/2 cup margarine

2 envelopes active dry yeast

1/2 cup warm water

1 egg, beaten

4 cups flour

1 6-ounce jar apricot jam

1 recipe confectioners' sugar icing

Combine scalded milk, sugar, salt and margarine in bowl; let cool. Dissolve yeast in warm water in large bowl. Add milk mixture, egg and 2 cups flour, stirring well. Add enough remaining flour to make stiff dough. Chill covered, for 2 hours. Roll out to 1/2 inch thickness. Cut 12 circles with doughnut cutter. Place doughnut centers in circles on greased baking sheet, overlapping edges and pressing to form solid daisy center. Stretch doughnuts to 4-inch lengths and twist once. Arrange to form petals around center on baking sheet, pressing 1 end of each to center. Bake at 375 degrees for 20 minutes. Spoon apricot jam in center. Frost petals with confectioners' sugar icing.

Cracked Wheat Raisin Bread

Reserve Champion — 12-14 year olds — Non-Perishable Food — Lauren Jamison

1-1/2 cups cracked wheat

1 cup raisins

1/2 cup firmly packed brown sugar

2 teaspoons salt

3 Tablespoons margarine or butter

2 cups boiling water

2 packages active dry yeast

2/3 cup warm water

5 to 6 cups all-purpose flour

Beaten egg

In large bowl, combine cracked wheat, raisins, brown sugar, salt, margarine and 2 cups boiling water. Mix well and allow to cool to 105 to 115 degrees F. In small bowl, dissolve yeast in warm water (105 to 115 degrees F. Add to cooled cracked wheat mixture. Add 2 cups flour to cracked wheat mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 45 to 60 minutes.

Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into balls. Place on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.

Heat oven to 350 degrees F. Uncover dough. With sharp knife, slash a 1/2-inch deep lattice design on top of each loaf. Brush with beaten egg. Bake at 350 degrees F for 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.

Moist Whole Wheat Banana Bread

Reserve Champion — 9-11 year olds — 100 percent Whole Grain — Caleb Flory

Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread's rich flavor.

1/2 cup (1stick or 4 ounces) unsalted butter

1/2 cup (3 3/4 ounces) packed light or dark brown sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 1/2 cups (12 ounces) mashed ripe banana (3-4 medium to large bananas)

1/4 cup (3 ounces) honey (I used sugar - works fine)

2 large eggs

2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces - guess my whole wheat is heavy)

1/2 cup (2 ounces) chopped walnuts

Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Apple Oatmeal Muffins

Reserve Champion — 12-14 year olds — 100 percent Whole Grain — Callie Enick

1 egg

3/4 cup milk

1/2 cup oil

1 cup chopped apple

1 cup raisins (optional)

1 cup whole wheat flour

1 cup quick oats

1/3 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon nutmeg

2 teaspoons cinnamon

Preheat oven to 400 degrees. In mixing bowl, beat egg. Add milk and oil, mix. Stir in dry ingredients just to moisten. Add chopped apple and raisins. Pour into 12 well greased muffin cups (about 3/4 full). Bake for 15-20 minutes.

German Chocolate Cake

Reserve Champion — 15-18 year olds — Non-Perishable Food — Jamie Morgison

Cake:

1/2 cup boiling water

4 ounces sweet chocolate (cooking)

2 cups sugar

1 cup margarine, soft

4 egg yolks

1 teaspoon vanilla

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Coconut-Pecan Frosting:

3 egg yolks

1 cup evaporated milk

1 cup sugar

1/2 cup margarine

1 teaspoon vanilla

1 1/3 cup flaked coconut

1 cup chopped pecans

Heat oven to 350 degrees. Grease and flour three 9 inch round baking pans. Pour boiling water over chocolate, stirring until chocolate is melted; cool. Mix sugar and margarine in medium bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix flour, baking soda and salt. Add alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among the three 9 inch baking pans. Bake for 20 minutes. Cool on cooling rack.

In a medium saucepan slightly beat the egg yolks. Stir in the evaporated milk, sugar, margarine and vanilla. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in flaked coconut and pecans. Cover and cool thoroughly before using frosting to frost cake.

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