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Archive for Wednesday, August 10, 2011

Award-winning recipes from the Douglas County Fair

August 10, 2011

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From left wild rice nutcake by Hannah Tuley, Carrot cake by Garrett Hart and pumpkin carrot cookies by Tabatha Peters.

From left wild rice nutcake by Hannah Tuley, Carrot cake by Garrett Hart and pumpkin carrot cookies by Tabatha Peters.

Breads by Aaron Hunninghake and Tristan Kramar, food champions from the Douglas County Fair.

Breads by Aaron Hunninghake and Tristan Kramar, food champions from the Douglas County Fair.

Walnut and Cranberry Forgotten Cookies by Eva Bradley.

Walnut and Cranberry Forgotten Cookies by Eva Bradley.

Angel Food cake by Lacey Vesecky.

Angel Food cake by Lacey Vesecky.

Double-grain bread by Jamie Morgison.

Double-grain bread by Jamie Morgison.

Applesauce cake by Tucker Gabriel.

Applesauce cake by Tucker Gabriel.

Braided bread by Callie Enick.

Braided bread by Callie Enick.

Grand champion non-perishable food

Braided Bread

Callie Enick, 15-18 year old, Non-Perishable Food, Champion

2 cups milk

1/4 cup sugar

2 packages yeast

1/4 cup warm water

1 tablespoon salt

1/3 cup shortening

3 eggs

7-7 1/2 cups flour

Heat milk to boiling point. Pour into mixing bowl, add the sugar, salt, and shortening, stir. Cool to lukewarm. Soften yeast in warm water, add to milk mixture. Add 3 cups flour and beat well. Add eggs and beat thoroughly. Stir in remaining flour. When dough begins to leave sides of pan, turn out on floured board and knead until smooth and satiny. Place in greased bowl and cover. Let rise in warm place until doubled. When light, divide into three portions, divide each third into three portions. Roll each into ropes about 14 inches long on a greased cookie sheet, make an “X” with two of the strands in the center of cookie sheet. Place the third strand across the top. Braid from center to ends on both sides. Seal and tuck ends under. Let rise until double. Brush with egg whites. Sprinkle with sesame and poppy seeds. Bake at 350 degrees for 35-40 minutes. Can also bake in loaf pan or make rolls.

Reserve grand champion non-perishable food

Easy Yeast Rolls (Kolaches)

Michaela Krysztof, 15-18 year old, Non-Perishable Food, Reserve Champion

1/2 cup margarine

1/2 cup hot water

1 package yeast dissolved in 1/2 cup warm water

3 cups unsifted flour

1/3 cup sugar

1 egg, lightly beaten

1/4 teaspoon salt

Cream oleo and sugar. Add hot water and stir to dissolve sugar. Cool to lukewarm then add egg and dissolved yeast. Now add flour and salt. Mix well. Refrigerate 6 hours or overnight.

Work down, roll out on floured board (not too thin); cut as biscuits. Let rise on greased cookie sheet until light. Then press down centers with thumb and fill with cherry pie filling.

Bake for 10 minutes or till light brown in 350-degree oven. Glaze with powdered sugar icing while still warm.

Grand champion 100 percent Whole Grain

Applesauce Cake

Tucker Gabriel, 12-14 year old, 100 percent Whole Grain, Champion

1 cup brown sugar, firmly packed

1/2 cup butter, softened

2 large eggs

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 3/4 cups whole wheat flour

1 cup unsweetened applesauce

1/2 cup raisins, golden raisins or currants

1/2 cup chopped walnuts

Preheat oven to 350 degrees. In a large bowl, cream together the sugar and butter. Add the eggs and beat well. In a separate bowl, combine the dry ingredients.

Add the dry ingredients alternately with the applesauce to the creamed mixture. Fold in the raisins and chopped nuts. Stir until mixed, but don’t overdo it. Pour the batter into a lightly greased 9-inch round cake pan and bake for 40-45 minutes, until a cake tester inserted into the center comes out clean. Remove from the oven and, after 10 minutes, turn the cake out of the pan on to a rack to cool completely. Sift confectioners’ sugar over the top, if desired, just prior to serving. Yield: 10 to 12 servings.

Reserve grand champion 100 percent whole grain

Double Double Grain Bread

Jamie Morgison, 14-18 year old, 100 percent whole grain champion

2 tablespoons active dry yeast

3/4 cup warm water

1 cup oats

1 cup warm buttermilk (may substitute: 2 tablespoons vinegar, finish filling cup with milk)

1/3 cup margarine, softened

1/2 cup stone ground blue cornmeal

1/2 cup whole rye flour

1/3 cup toasted wheat germ

1/3 cup vital wheat gluten

Yellow cornmeal (for pan preparation)

1/2 cup maple syrup

1/2 cup honey

2 eggs slightly beaten

1 teaspoon salt

4-5 cups whole wheat flour

Topping

1 egg white (may need to check a health food store for 2 teaspoons water some of the ingredients)

1/4 cup oats

In a large bowl, dissolve yeast in warm water. Add oats, buttermilk, margarine, blue cornmeal, rye flour, wheat germ, wheat gluten, maple syrup, honey, eggs and salt. Mix together. Add about 3 cups of whole-wheat flour and beat well. Stir in enough remaining whole-wheat flour to make soft dough.

Turn onto floured surface and knead 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover. Let rise 1 hour. Punch down. Divide in half. Shape each half into a ball. Place on a baking sheet that has been greased and sprinkled with yellow cornmeal. Cover and let rise 30-45 minutes. Cut 4 slits on top in a tick-tac-toe pattern (or similar pattern). Beat the egg white and water. Brush over loaves. Sprinkle each with oats. Bake at 350 degrees for 30-35 minutes. Cool on wire racks. Yield: 2 round loaves.

Grand champion modified food

Angel Food Cake

Lacey Vesecky, 9 – 11 year old, Modified Food, Champion

1 cup cake flour

7/8 cup sugar (3/4 cup + 2 tablespoons)

1 1/2 cup egg whites (about 12)

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

3/4 cup sugar

Preheat oven to 375 degrees. Have egg whites at room temperature. Sift ample amount of cake flour onto a square of paper. Measure and sift together three times.

Add gradually 2 tablespoons at a time. Beat about 10 seconds after each addition. Continue beating after the last addition until meringue is firm and holds still straight peaks when wire whip is gently lifted out of meringue. (Requires considerable beating).

Place flour-sugar mixture in sifter and sift about three tablespoons over the entire surface of the meringue. Fold gently with wire whip or rubber scraper until flour–sugar mixture disappears using about 8-10 complete folding strokes and turning the bowl a quarter of a turn with each stroke. Bake 30-35 minutes in a 375-degree oven.

Modified Recipe-Gluten Free

1 cup sifted white rice flour

7/8 cup sugar (3/4 cup + 2 tablespoons)

1 1/2 cup egg whites (about 12)

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

3/4 cup sugar

Follow the directions above.

Reserve grand champion modified food

Forgotten Cookies

Eva Bradley, 9–11 year old, Modified Food, Reserve Champion

Original Recipe

2 egg whites (large at room temperature)

1/8 teaspoon salt

2/3 cup sugar

1 teaspoon pure vanilla extract

1 cup mini chocolate chips

Preheat oven to 350 degrees. Beat egg whites with salt until foamy. Gradually add sugar, beating until thick enough to stand in stiff peaks. Fold in vanilla and chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Place in oven, close door, and turn heat off. Let cookies sit for more than 4 hours or overnight. Makes about 18-24 cookies.

Modified Recipe

2 egg whites (large at room temperature)

1/8 teaspoon salt

2/3 cup sugar

1 teaspoon pure vanilla extract

1/2 cup chopped walnuts

1/2 cup dried cranberry pieces

Preheat oven to 350 degrees. Beat egg whites with salt until foamy. Gradually add sugar, beating until thick enough to stand in stiff peaks. Fold in vanilla, nuts, and cranberries. Drop by teaspoonfuls onto greased cookie sheet. Place in oven, close door, and turn heat off. Let cookies sit in oven 4 hours or overnight. Makes about 18-24 cookies.

Pumpkin Carrot Cookie

Tabatha Peters, 7–8 year old Non- Perishable Food, Champion

1 15 oz. can pumpkin

1 1/4 cup vegetable oil

4 eggs

1 cup brown sugar

1 cup white sugar

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon all spice

1/2 teaspoon salt

1/2 cup carrots, chopped in blender

2 cups powdered sugar

Preheat oven to 350 degrees. Beat together eggs, oil, pumpkin, brown sugar, white sugar. Stir in remaining ingredients until evenly mixed. Except for powdered sugar.

Put powdered sugar in a bowl. Take a teaspoon of the mixture and drop into powdered sugar bowl. Roll into balls. Put into a greased pan 2 inches apart. Bake for 8-10 minutes. Let cool for 5 minutes. Then place onto cooling rack. Yields: 24-30.

Carrot Cake

Garrett Hart, 9–11 year old, non-perishable Food, champion

2 1/2 cups flour

2 cups sugar

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

3 cups shredded carrots

1 1/2 cups oil

4 eggs

1 cup chopped pecans

Combine flour, sugar, baking soda, salt and cinnamon. Add shredded carrots, oil and eggs to the dry ingredients. Stir in the chopped pecans. Pour into 3 floured round baking pans. Bake at 350 degrees for 25–30 minutes. Cool 10 minutes. Remove from pans. Cool. Frost when cooled completely.

Frosting

1/2 cup Crisco shortening

1 stick margarine softened

1 teaspoon vanilla extract

4 cups sifted powdered sugar

2 tablespoons milk

Beat Crisco and margarine. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk and beat until light and fluffy.

Cream cheese frosting

8 oz. cram cheese

1/2 cup margarine

2 teaspoons vanilla

4 1/2 - 4 3/4 cups powdered sugar

Beat cream cheese, margarine and vanilla until fluffy. Gradually add 2 cups powdered sugar, beat well. Gradually beat in enough of the remaining powdered sugar to make frosting of spreadable consistency.

Wild Rice Nut Cake

Hannah Tuley, 12-14 year old, non-perishable food, champion

2 1/2 cups all-purpose flour

2 cups packed brown sugar

1 cup buttermilk

3/4 cup margarine or butter, softened

3 eggs

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon maple flavoring

2 cups cooked wild rice, well drained

1 cup uncooked brown rice

2 3/4 cups water

1/4 teaspoon salt, if desired

2 cups chopped nuts, toasted, if desired

Home Milled Wheat Bread

Aaron Hunninghake, 7-8 year old, 100% whole grain, champion

Ingredients

1 cup warm water (110-115 degrees)

1 tablespoon milk

2 tablespoons oil or melted butter

2 tablespoons honey

1 teaspoon sea salt

3 cups freshly milled wheat flour

3 tablespoons wheat gluten

2 teaspoons yeast

Pinch citric acid

Sprinkling ginger

Put all ingredients into a mixer. Turn mixer on low while adding; once dough stops sticking to the sides of the bowl, push the auto knead button. It will stop when the dough has been kneaded enough.

Put dough in a greased bowl, turning once to grease top. Cover with a towel and let rise in a warm place for 40 minutes or until doubled.

Punch down and knead a few times. Form into a loaf and put in a loaf pan that is greased. Cover and let rise for 30 minutes.

Bake at 350 degrees for 30 minutes or until golden and passes the thump test, on the bottom.

Whole Wheat Banana Bread

Tristan Kramar, 9-11 year old, 100 percent whole grain, champion

3 cups whole wheat flour

1/2 cup honey or agave nectar

2 cups mashed bananas (about 5 medium)

2/3 cup applesauce

2 teaspoons baking soda

1/2 teaspoon baking powder

4 eggs

1/2 cup coarsely chopped nuts (optional)

1/2 cup raisins (optional)

Heat oven to 350 degrees. Grease bottoms of two loaf pans, 9-by-5-by-3 or 8 1/2-by-4 1/2-by-2 1/2 inches. Beat all ingredients in a large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl frequently, 45 seconds. Pour into pans. Bake until wooden pick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Yield: two loaves.

Basil and Chives Bagels

Harold Agnew, open class foods champion

This recipe is for a 10 qt. commercial mixer, most home bakers would want to do a half batch when using a standard KitchenAid mixer.

2 lbs. high gluten flour

4 teaspoons flax meal

1 tablespoon barley malt powder or syrup

1 tablespoon kosher salt

2 teaspoons yeast

2 teaspoons dried basil

2 teaspoons dried chives

1/4 cup olive oil

17 ounces water

Mix together dry ingredients in the bowl of a stand mixer, add olive oil and water. Knead with a dough hook about 4-6 minutes. Proof in an oiled container for 90 minutes to 2 hours. Divide into twelve 4 oz. balls and roughly form, cover and let rest 20 minutes. Form into tight balls like mini boule loaves, let rest 20 minutes. Poke a hole in the middle with a wooden spoon handle, let rest one minute, then stretch out the hole and boil 1 minute per side in water. Bake on parchment paper covered sheet pan for 24 minutes at 425 degrees.

Whole Wheat Bread

Katherine Berkowitz, Open Class Foods Reserve Champion

3 to 3 1/2 Cups all-purpose flour

1 package active dry yeast

1 3/4 Cups water

1/3 Cup packed brown sugar

3 tablespoons butter, margarine, or shortening

1 1/4 teaspoons salt

2 Cups whole wheat flour

In a large mixing bowl stir together 2 cups of the all-purpose flour and the yeast; set aside.  In a medium saucepan heat and stir water, brown sugar, butter, margarine or shortening and salt just till warm (120- 130 degrees) and butter almost melts. Add water mixture to dry mixture. Beat with an electric mixer on low-to-medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour and as much remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place till it doubles in size (roughly 1 to 1 1/2 hours).

Punch dough down. Turn dough out onto a lightly floured surface; divide in half. Cover; let rest 10

minutes. Meanwhile, lightly grease two 8-by-4-by-2-inch loaf pans.

Shape each portion of dough into a loaf by patting or rolling. To shape dough by patting, gently pat and pinch each half into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each half into a 12-by-8-inch rectangle. Roll up, jelly-roll style, starting from a short side.  Seal with fingertips as you roll.

Place the shaped dough in the prepared pans. Cover and let rise in a warm place till nearly double in size (for 45 to 60 minutes).

Bake in a 375-degree oven for 40-45 minutes or till bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil the last 10 minutes of baking to prevent over-browning).  Immediately remove bread from pans. Cool on wire racks. Yield: 2 loaves (32 servings).

Cran-Orange Bran Muffins

Cody Loganbill, 7-8 year old, non-perishable Food, Reserve Champion

1 1/3 cups fat-free plain yogurt

1 1/4 cups 100 percent bran cereal

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup orange juice

1/2 cup honey

1/4 cup butter, melted

1 egg, beaten

1 tablespoon grated orange peel

1 cup dried cranberries

In a bowl, combine yogurt and cereal. Let stand for five minutes. In a large bowl combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange peel into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries.

Coat muffin cups with nonstick cooking spray. Fill 3/4 full. Bake at 375 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Yield: 17 muffins

Apple Carrot Raisin Muffins

Natalie Grubbs, 9 – 11 year old, non-perishable food, reserve champion

Mix the first 8 ingredients in a bowl:

1 1/2 cup whole wheat pastry flour

3/4 cup flaxseed meal

3/4 cup oat bran

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

In a separate bowl combine the following then add to the dry ingredients:

2 cups shredded carrots

2 shredded apples

1/2 cup raisins

1 cup chopped walnuts

Combine the liquids below:

3/4 cup milk

2 beaten eggs

1 teaspoon vanilla

Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes. Yield: 15 muffins

Chocolate Chip Cookies

Laura Kennard, 12-14 year old, non-perishable food, reserve champion

2 1/4 cups flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

3/4 cup packed brown sugar

1 cup butter, softened

2 eggs

1 1/2 cups rolled oats

12 oz. semi-sweet morsels

1/2 cup wheat germ

1 cup chopped nuts

Combine flour and dry ingredients in a small bowl. Cream together butter, sugars, eggs and vanilla. Gradually add dry ingredients to creamed batter. Last, stir in morsels and nuts. Drop in rounds on ungreased baking sheet. Bake at 375 degrees for 9-11 minutes.

Ultimate Whole Wheat Chocolate Chip Cookies

Jenna Flory, 9-11 year old, 100 percent whole grain, reserve champion

Ingredients:

1/2 cup unsalted butter, softened

1/2 cup natural brown sugar, packed

1/2 cup organic sugar

1 egg

1/2 teaspoon vanilla

1 cup white whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 1/4 cups old fashioned roll oats

3/4 to 1 cup dark chocolate chips, 60 percent cocoa

3/4 cup nuts, chopped

1 (1 1/2–2 oz.) dark chocolate (60 percent cocoa or better) bar, grated

Place oats in a food processor and process until it turns into a powder.

In a medium bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda. In a large bowl, cream together butter and both sugars for three minutes on medium speed. Beat on

medium speed. Beat in eggs and vanilla. Gradually beat in dry ingredients. Stir in grated chocolate, then add chocolate chips and chopped nuts. Roll or scoop dough into 2-inch sized balls and place two inches apart on ungreased cookie sheet. Bake for 12 minutes. Cool two minutes on baking sheet before transferring to a cooling rack.

Makes 25 cookies. The scooped dough freezes well and bakes up as delicious as fresh. Add 1-2 minutes to bake time for frozen dough.

Whole wheat chocolate chip cookies

Amanda Miller, 12-14 year old, 100 percent whole grain, reserve champion

3 cups whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

8 oz. cold unsalted butter, cut into 1/2-inch pieces

1 cup dark brown sugar

1 cup sugar

2 eggs

2 teaspoons pure vanilla extract

8 oz. bittersweet chocolate, roughly chopped into 1/4 and 1/2 inch pieces

Place two racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Sift dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the butter. Add the butter and the sugars to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about two minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and the bottom of the bowl.

Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter onto a work surface an use your hands to fully incorporate all the ingredients.

Bake the cookies for 16-20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool and repeat with the remaining dough.

Whole Grain Peanut Blossoms

Callie Enick, 15-18 year old, 100 percent whole grain, reserve champion

3/4 cup whole wheat flour

3/4 cup oats

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon cinnamon (optional)

1 cup smooth peanut butter

1/2 cup honey

1 egg

2 teaspoons vanilla

1 bag Hershey kisses

Put oats in a food processor. Blend the oats until light and fluffy like flour. Combine all dry ingredients. Set aside. Combine all moist ingredients, beating until smooth. Mix together the dry and moist ingredients. Roll each cookie into a ball. Coat with sugar. Bake 4 minutes at 375 degrees.

Take out and place Hershey kiss in the middle of each cookie. Bake for 4 more minutes.

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