Youth and adult cooks alike competed in a number of categories for purple ribbons at this year’s Douglas County Fair.

The Journal-World is sharing recipes for the top baked goods, as submitted by the Douglas County K-State Research and Extension office. Below, find recipes for the winners in the open class, plus 4-H grand champions, reserve grand champions and class winners.

Open Class Foods Champion

Cherry Pie, submitted by Mary Ann Tindell, was among winning entries in the 2012 Douglas County Fair food preparation contests.

CHERRY PIE

Mary Ann Tindell

Crust:

2 cups flour

3/4 cup butter-flavored Crisco®

Dash of salt

5-6 tablespoons ice water

Pie:

4 cups sour cherries

1 1/2 cups sugar

3 tablespoons tapioca

1/4 teaspoon almond extract

Mix cherries, sugar, tapioca, and almond extract and let stand in a bowl while you are making crust (approximately 20 minutes). When bottom crust is ready add the mixture and dot with 1 tablespoon butter. Put on top crust. Bake in preheated 400 F oven for 45-50 minutes or until juices form bubbles that burst slowly.

Open Class Foods Reserve Champion

Whole Wheat Bread, submitted by Katherine Berkowitz, was among winning entries in the 2012 Douglas County Fair food preparation contests.

WHOLE WHEAT BREAD

Katherine Berkowitz

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° to 130°) 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 double in size (for 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 8x4x2-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 12×8-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° oven for 40 to 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. Makes 2 loaves (32 servings).

Grand Champion, Non-Perishable Food

Coconut Layer Cake, submitted by Michela Oxford, was among winning entries in the 2012 Douglas County Fair food preparation contests.

COCONUT LAYER CAKE

Michela Oxford, 15-18 year olds, Non-Perishable Food Product, Champion

Cake:

6 egg whites

12 tablespoons cool unsalted butter, cut into pieces

1 cup sugar

1 teaspoon pure vanilla extract

1 teaspoon pure coconut extract

3 cups sifted cake flour

1 1/2 tablespoons baking powder

1 cup milk

Frosting:

2 egg whites

6 tablespoons cold water

1 1/2 cups sugar

1/2 teaspoon cream of tartar

1 teaspoon pure vanilla extract

2-3 cups shredded or flaked coconut

Make the cake: whip the egg whites until stiff but not dry with a hand mixer. Refrigerate.

Heat oven to 350 F. Using a hand mixer, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond and coconut extract and mix well.

Sift the flour 3 times with the baking powder. Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites.

Cut 2 round parchment disks to fit 9 inch cake pans. Butter and flour the pans then place the parchment disks on the bottom of the pans. Divide the batter evenly between the two pans. Bake until firm to the touch and almost dry in the center, 20-25 minutes. Let cool in the pan.

Make the frosting: off the heat, combine the egg whites, cold water, sugar and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and beat with a hand mixer until the frosting is stiff and holds peaks (about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often.

Turn out the cakes and brush off any crumbs. Place 1 layer on a plate and cover it with frosting. Place the second layer top side down and press lightly. Frost the top and sides. Press coconut all over the surface of the cake and serve.

Grand Champion, 100 Percent Whole Grain Non-Perishable Food

Pumpkin Quinoa Muffins, submitted by Tucker Gabriel, were among winning entries in the 2012 Douglas County Fair food preparation contests.

PUMPKIN QUINOA MUFFINS

Tucker Gabriel, 12-14 year olds, 100 Percent Whole Grain Non-Perishable Food Product, Champion

1/4 cup raw shelled sunflower seeds

1 1/4 cups whole wheat pastry flour

3/4 cup brown sugar

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup cooked organic quinoa grain

2 large eggs

3/4 cup unsweetened canned pumpkin

1/2 cup low-fat buttermilk (well shaken)

2 teaspoons vanilla extract

5 tablespoons unsalted butter

Place a rack in the center and preheat the oven to 400 F. Use 1 tablespoon of the butter to thoroughly butter the muffin tins, Set aside. Melt the remaining 4 tablespoons of butter and set aside.

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa separating the grains with a fork to distribute them evenly. In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter and vanilla. Whisk until the mixture is smooth. Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It’s fine if the batter is slightly lumpy. Do not over mix.

Divide the batter among 12 muffin cups. (Each should be about 3/4 full). Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

Grand Champion, Modified Non-Perishable Food

Polenta Cornbread, submitted by Kaden Lee, was among winning entries in the 2012 Douglas County Fair food preparation contests.

POLENTA CORNBREAD

Kaden Lee, 9-11 year olds, Modified Non-Perishable Food Product, Champion

Original Recipe:

1/2 cup polenta

1 1/2 cup white flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 cup milk

3 eggs

1/3 cup melted butter

Grease a 9 x 13 inch baking pan and preheat oven to 375 F. Stir polenta, flour, baking powder, salt and sugar. In a large mixing bowl, whisk milk and eggs together. Pour egg mixture into dry ingredients and stir. Pour in melted butter and mix until well combined. Pour mixture into greased 9 x 13 inch baking pan and cook for 25-35 minutes.

Modified Recipe:

1/2 cup corn meal polenta

1 1/2 cup ultra-grain unbleached flour blend, or whole wheat flour

3/4 cup chia seeds

1/2 cup flax seed meal

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup evaporated cane juice sugar

1 cup almond or coconut milk

3 eggs

1/3 cup melted butter

Grease a 9 x 13 inch baking pan and preheat oven to 375 F. Stir polenta, flour, baking powder, salt and sugar. In a large mixing bowl, whisk milk and eggs together. Pour egg mixture into dry ingredients and stir. Pour in melted butter and mix until well combined. Pour mixture into greased 9 x 13 inch baking pan and cook for 25-35 minutes.

Reserve Grand Champion, Non-Perishable Food Product

Peanut Butter and Jam Cake, submitted by Karen Schneck, was among winning entries in the 2012 Douglas County Fair food preparation contests.

PEANUT BUTTER AND JAM CAKE

Karen Schneck, 15-18 year olds, Non-Perishable Food Product, Reserve Champion

Cake:

Batter for White Layer Cake (see below)

16 tablespoons unsalted butter, softened

1 cup creamy peanut butter

3 tablespoons heavy cream

1 teaspoon vanilla extract

2 cups (8 ounces) confectioner’s sugar

1 1/4 cups seedless raspberry jam

1 cup dry-roasted peanuts, chopped

For the cake: Adjust oven rack to middle position and heat oven to 350 F. Generously grease two 8-inch square baking pans and cover pan bottoms with squares of parchment paper. Grease and flour parchment. Divide batter equally between prepared pans. Bake until cake tops are light golden and toothpick inserted in center comes out clean, about 25 minutes. Cool on wire rack for 10 minutes. Run knife around pans to loosen cakes. Invert cakes onto large plates, peel off parchment, and re-invert onto lightly greased rack. Cool Completely.

For the Frosting: Using stand mixer fitted with whisk, whip butter, peanut butter, cream, and vanilla on medium-high speed until combined, about 30 seconds. Reduce speed to medium-low and slowly add sugar until smooth, 1-2 minutes. Increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.

To assemble: Slice each cake in half horizontally; spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled cake on cake plate, then spread 1 cup frosting in even layer over top. Place second reassembled cake on top of frosting. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. Heat remaining 1/4 cup jam in bowl in microwave until melted and smooth, about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam on straight lines over top of cake and lightly drag paring knife through lines to create marbled appearance. Serve.

White Layer Cake Recipe:

2 1/4 cups cake flour

1 cup whole milk, at room temperature

6 large eggs, at room temperature

2 teaspoons vanilla extract

1 3/4 cup sugar

4 teaspoons baking powder

1 teaspoon table salt

12 tablespoons unsalted butter, softened but still cool

Adjust oven rack to middle position and heat oven to 350 F. Spray two 8-inch square baking pans and dust with flour. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.

Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or higher if using handheld mixer) for 11/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly between prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from oven walls and 3 inches apart. Bake until toothpick comes out clean, 21-25 minutes.

Rest cakes in pans 3 minutes, then loosen from sides of pan with a knife. Invert onto large plate, re-invert onto wire racks. Cool completely, about 1 1/2 hours.

Reserve Grand Champion, 100 Percent Whole Grain Non-Perishable Food Product

Zucchini Bread, submitted by Kaylah Patchen, was among winning entries in the 2012 Douglas County Fair food preparation contests.

ZUCCHINI BREAD

Kaylah Patchen, 9-11 year olds, 100 Percent Whole Grain Non-Perishable Food Product, Champion

8 ounces shredded zucchini

1/2 cup canola oil

3/4 cup organic sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups minus 2 tablespoons whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

Preheat oven to 350 F. Grease and lightly flour 1 loaf pan.

In a bowl, combine oil, sugar, eggs and vanilla. Beat vigorously with a whisk or electric mixer until pale and creamy. Stir in zucchini until blended. In a separate bowl, stir together flour, baking powder, cinnamon, salt, baking soda. Add flour mixture to zucchini mixture and stir just until combined. Batter will be stiff. Scrape batter into prepared pan. Bake until bread is firm to touch and pulls away from pan sides (50-60 minutes). Let cool in pan on rack for 10 minutes. Turn bread out, place upright on rack and let cool completely.

Reserve Grand Champion, Modified Non-Perishable Food Product

Protein Bars, submitted by Macey Frost, were among winning entries in the 2012 Douglas County Fair food preparation contests.

PROTEIN BARS

Macey Frost, 9-11 year olds, Modified Non-Perishable Food Product, Reserve Champion

Original Recipe:

2 cups peanut butter

1 3/4 cups honey

2 cups protein powder

3 cups rolled oats

Mix peanut butter and honey in microwave safe bowl. Heat for 60-90 seconds. Mix well.

Add protein powder, mix well.

Add rolled oats, mix gently.

Spread in 9 x 13 inch pan.

Refrigerate 1 hour.

Cut into squares.

Modified Recipe:

1 1/2 cups powdered peanut butter (PB2)

3/4 cup honey

1/2 cup (5 scoops) Xyngular Lean Protein Powder

3 cups rolled oats

Measure and mix PB2 and water to equal 1 1/2 cups

Mix prepared peanut butter and honey in microwave safe bowl. Heat for 60-90 seconds. Mix well.

Add protein powder, mix well.

Add rolled oats, mix gently.

Spread in 9 x 13 inch pan.

Refrigerate 1 hour.

Cut into squares.

4-H Class Champions and Reserve Champions

Chocolate Toffee Chiffon Cake, by Mariah Brown, was among winning entries in the 2012 Douglas County Fair food preparation contests.

CHOCOLATE TOFFEE CHIFFON CAKE

Mariah Brown, 12-14 year olds, Non-Perishable Food Product, Champion

Sift dry ingredients into a mixing bowl:

2 1/4 cups cake flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

Make a well in dry ingredients. Add the following:

1/2 cup cooking (salad) oil

5 egg yolks unbeaten

3/4 cup cold water

2 teaspoons vanilla

8 ounce package milk chocolate toffee bits, chopped

Beat with a spoon until smooth.

In a large bowl, whip together egg whites and cream of tartar. Beat until very stiff peaks form.

1 cup egg whites

1/2 teaspoon cream of tartar

Pour egg yolk mixture gradually over whipped whites, gently folding with a rubber scraper just until blended. At last, gently fold in chocolate toffee bits.

Pour into ungreased pan. Bake at 325 F for 55-60 minutes. When cake tests done, invert and let hang until cold.

Chocolate Icing

1/3 cup butter

2 cups powdered sugar

1 tablespoon unsweetened chocolate, melted and cooled

1 1/2 teaspoons vanilla

3-4 tablespoons hot water

Melt butter in saucepan. Remove from heat stir in powdered sugar, chocolate, vanilla, and water. Drizzle over cake.

Top with sprinkles of milk chocolate and toffee bits.

Cream Scones, submitted by Jenalee Dickinson, were among winning entries in the 2012 Douglas County Fair food preparation contests.

CREAM SCONES

Jenalee Dickinson, 12-14 year olds, Non-Perishable Food Product, Reserve Champion

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

3/4 cup “mix-ins,” see below

1 1/4 cups heavy cream, plus more for brushing

Turbinado sugar for sprinkling

Mix all but cream and let sit overnight

Combine the flour, baking powder, salt and sugar in a bowl. Whisk to blend well. Add the “mix-ins.” Stir the dry ingredients with a rubber spatula while pouring in the cream, continuing to stir until a soft, sticky dough is formed.

Turn the dough out onto a lightly floured surface and knead briefly (8-10 times). Pat the dough into a circle 3/4 to 1 inch thick. Cut the circle into 8 wedges and place the wedges an inch or so apart on an ungreased or parchment-lined baking sheet. Brush each scone with some cream and sprinkle generously with the raw sugar.

Bake at 425 F until golden brown and springy to the touch-about 15 minutes.

“Mix-ins”: dried fruits, nuts and chocolate bits. Some favorite combinations:

Dried tart cherries with golden raisins

Chocolate chips

White chocolate chunks with quartered dried apricots

Chocolate chips with dried tart cherries

1/2 cup dried currants along with the zest of one orange

Caramel Apple Pie, submitted by Garrett Hart, was among winning entries in the 2012 Douglas County Fair food preparation contests.

CARAMEL APPLE PIE

Garrett Hart, 9-11 year olds, Non-Perishable Food Product, Champion

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 cup Crisco shortening

3 to 6 tablespoons ice cold water

Combine flour and salt. Cut in shortening. Sprinkle water over flour mixture, using enough to form a ball when stirred. Roll into a circle and place in pie pan.

Crumb Topping:

3/4 cup all- purpose flour

1/4 cup old-fashioned oats

1 cup sugar

1/4 teaspoon salt

1/2 cup (1 stick) butter, room temperature

Filling:

5 medium Braeburn apples

1 cup sugar

2 teaspoons all-purpose flour

3 tablespoons melted butter

1 teaspoon cinnamon

1 teaspoon lemon juice

1/4 teaspoon salt

Caramel Sauce:

1/2 (14 ounces) can sweetened condensed milk

1/2 cup sweetened condensed milk

1/2 cup sugar

1/4 cup brown sugar

2 tablespoons butter

1 1/2 teaspoons vanilla extract

Preheat oven to 400 F.

To prepare topping, combine all ingredients in a bowl and mix by hand or with a pastry blender until crumbly.

To prepare filling, combine all ingredients in a medium bowl. Pour into pie crust. Pile topping on top. Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temperature to 350 F after 30 minutes. Let cool.

To prepare caramel sauce, combine all ingredients except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly until mixture reaches soft ball stage on a candy thermometer. Remove from heat and stir in vanilla. Let cool and drizzle over pie (you will have caramel sauce left over).

Hummingbird Cake, by Lydia Brown, was among winning entries in the 2012 Douglas County Fair food preparation contests.

HUMMINGBIRD CAKE

Lydia Brown, 9-11 year olds, Non-Perishable Food Product, Reserve Champion

3 cups flour, sifted

1 teaspoon soda

1 teaspoon cinnamon

2 cups sugar

1 teaspoon salt

1 1/2 cups cooking oil

8 ounces crushed pineapple and juice

1 1/2 teaspoons vanilla

3 eggs, beaten

3 bananas, mashed

1/2 cup pecans, chopped

Mix dry ingredients. Add remaining ingredients. Stir to blend, but do not beat. Add nuts. Pour into greased and floured bundt pan, bake at 350 F for 1 hour and 2o minutes. Watch after first hour. Let cool.

Vanilla Glaze:

1/3 cup butter

2 cups confectioner’s sugar

1 teaspoon vanilla extract

3 to 4 tablespoons hot water

Melt butter, add powdered sugar, vanilla, and hot water. Frost cake. Sprinkle chopped pecans.

Almond Pound Cake, submitted by Maxwell Cowardin, was among winning entries in the 2012 Douglas County Fair food preparation contests.

ALMOND POUND CAKE

Maxwell Cowardin, 7-8 year olds, Non-Perishable Food Product, Champion

Cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/4 cups granulated sugar

3 large eggs

3/4 cup milk

1 teaspoon almond extract

Topping:

1 cup confectioner’s sugar

1/2 teaspoon almond extract

2 tablespoons sliced almonds, lightly toasted

Heat oven to 350 F. Coat a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.

Cake: In medium size bowl, combine flour, baking powder and salt. Set aside. In a large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until light colored, about 2 minutes. Add eggs, one at a time, beating well after each addition. On low speed, beat in half the flour mixture. Scrape down side of bowl and beat in milk. Add remaining flour mixture and the almond extract and beat until smooth. Spread into prepared pan.

Bake cake at 350 F for 1 hour, 5 minutes or until crowned and set. Cool in pan on wire rack for 10 minutes, then invert to remove and cool upright on rack.

Topping: In medium size bowl, combine confectioner’s sugar, 4 teaspoons water and the almond extract. Whisk until smooth. Spread over cooled cake and top with toasted nuts. Let icing dry at least 15 minutes before slicing.

The flavorings in this recipe were doubled.

No-Bake Protein Bars, submitted by Lakin Cunningham, were among winning entries in the 2012 Douglas County Fair food preparation contests.

NO-BAKE PROTEIN BARS

Lakin Cunningham, 7-8 year olds, Non-Perishable Food Product, Reserve Champion

2 cups natural peanut butter

1 1/2 cups honey

5 scoops protein powder

3 cups rolled oats

Mix peanut butter and honey, microwave for 90 seconds. Add protein and mix. Add oatmeal and mix.

Spread in a 9 x 13 inch pan. Refrigerate 1 hour. Cut into 24 squares.

CHOCOLATE CUPCAKES WITH ESPRESSO FROSTING

Kennedy O’Dell, 15-18 year olds 100 Percent Whole Grain Non-Perishable Food Product, Champion

Ingredients:

2 cups white or unrefined sugar or 1 cup honey

1 3/4 cups whole spelt, whole wheat pastry or whole wheat flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup olive or canola oil

2 teaspoons vanilla extract

1 cup boiling water

Directions:

Preheat your oven to 350 F. In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. Line 24 muffin tins with liners and fill each one just a little more than halfway. Bake for 14-17 minutes or until a toothpick comes out with some moist crumbs, but no liquid. Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.

Coffee Frosting:

3 sticks unsalted butter, cut into chunks and softened

3 tablespoons heavy cream

2 1/2 teaspoons vanilla extract

1/4 teaspoon salt

3 cups confectioner’s sugar

2 tablespoons instant coffee

Beat the butter, cream, vanilla, salt, and instant coffee together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes. Reduce the mixer speed to medium-low, slowly add the confectioner’s sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5-10 minutes.

Decadent Chocolate Cake, submitted by Jenna Flory, was among winning entries in the 2012 Douglas County Fair food preparation contests.

DECADENT CHOCOLATE CAKE

Jenna Flory, 12-14 year olds 100 Percent Whole Grain Non-Perishable Food Product, Reserve Champion

2 ounces unsweetened chocolate

1 1/4 cups sifted organic whole wheat pastry flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup butter, softened at room temperature

1 1/4 cup natural brown sugar, lightly packed

2 eggs

1 1/2 teaspoons vanilla

1/2 cup sour cream

1/2 cup boiling water

Preparation:

Preheat the oven to 375 F. Grease and flour a 9 inch cake pan. Sift the flour, baking soda and salt together and set aside. Melt the chocolate and then allow it to cool slightly. Be careful to not allow it to harden. Beat the butter and sugar for two minutes. Add the eggs and beat for an additional two minutes. Beat in vanilla and cooled chocolate. Gradually stir in the sifted mixture in approximate thirds, alternating each time with 1/4 cup of the sour cream. Stir in the boiling water. Pour the batter into the prepared pan. Bake for 23 minutes. Allow the cake to cool on a wire rack for 10 minutes.

Ganache

1/2 cup heavy cream

8 ounces 60 percent dark chocolate chips

1 tablespoon vanilla extract

Bring the cream to a boil in a heavy saucepan, remove it from the heat and stir in the chocolate until it is nearly completely melted. Allow it to rest for 10 minutes. Stir it very gently until it becomes uniformly smooth. Stir in the vanilla. Pour over the cake, covering the top completely while allowing it to run naturally over the sides.

Tropical Island Granola, submitted by Frances Parker, was among winning entries in the 2012 Douglas County Fair food preparation contests.

TROPICAL ISLAND GRANOLA

Frances Parker, 7-8 year olds, 100 Percent Whole Grain Non-Perishable Food Product, Champion

Wet Ingredients:

1/3 cup sugar

1/3 cup honey

1/2 cup canola oil

Dry Ingredients:

6 ounces dried pineapple, chopped

5 ounces dried apricots, chopped

3 ounces pecan pieces

2 1/2 cups old fashioned oats

1/2 cup whole wheat flour

1/4 cup flax meal

1 tablespoon sesame seed

1 teaspoon cinnamon

1/4 teaspoon nutmeg

How to: Put wet ingredients in a bowl. Heat in microwave 1 minute. Add dry ingredients. Mix well.

Put on non-stick cookie sheet. Bake at 350 F for 20 minutes. Stir granola around while baking so edges don’t burn. Cool on cookie sheet and store in air-tight container.

Brown Sugar Oat Muffins, submitted by Scout Meyers, were among winning entries in the 2012 Douglas County Fair food preparation contests.

BROWN SUGAR OAT MUFFINS

Scout Meyers, 7-8 year olds, 100 Percent Whole Grain Non-Perishable Food Product, Reserve Champion

1 cup old-fashioned oats

1 1/2 cups whole wheat flour

3/4 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

3/4 cup 2 percent milk

1/4 cup canola oil

1 teaspoon vanilla extract

Preheat oven to 400 F. Line muffin tin with paper cups. In a small bowl, combine the first five ingredients. In another small bowl, beat the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm or cold.

Angel Food Cake (gluten-free), submitted by Lacey Vesecky, was among winning entries in the 2012 Douglas County Fair food preparation contests.

ANGEL FOOD CAKE

Lacey Vesecky, 12-14 year olds, Modified Non-Perishable Food Product, Champion

Original Recipe:

1 cup sifted cake flour

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

1 1/2 cups 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 F. Have egg whites at room temperature. Sift ample amount of cake flour onto a square of paper. Measure and sift together cake flour and 7/8 cup sugar. Sift together 3 times.

Measure into a large bowl egg whites, cream of tartar, salt, vanilla, and almond extract. Beat with a wire whisk until foamy throughout.

Add 3/4 cup sugar 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 whisk is gently lifted out of meringue. (Requires considerable beating.)

Place flour-sugar mixture in a sifter and sift about 3 tablespoons over the entire surface of the meringue. Fold gently with wire whisk or rubber scraper until flour-sugar mixture disappears using 8-10 complete folding strokes and turning the bowl a quarter of a turn with each stroke. Bake 30-35 minutes in a 375F oven.

Modified Recipe (gluten-free):

1 cup sifted white rice flour

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

1 1/2 cups 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 F. Have egg whites at room temperature. Sift ample amount of rice flour onto a square of paper. Measure and sift together rice flour and 7/8 cup sugar. Sift together 3 times.

Measure into a large bowl egg whites, cream of tartar, salt, vanilla, and almond extract. Beat with a wire whisk until foamy throughout.

Add 3/4 cup sugar 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 whisk is gently lifted out of meringue.

Blueberry Muffins, submitted by Liliana Lorenzo, were among winning entries in the 2012 Douglas County Fair food preparation contests.

BLUEBERRY MUFFINS

Liliana Lorenzo, 7-8 year olds, Modified Non-Perishable Food Product, Champion

Original Recipe

Ingredients:

1/2 cup butter

1 cup sugar

2 eggs

2 cups flour

2 teaspoons double-acting baking powder

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

2 cups fresh blueberries

Directions:

Grease 12-cup muffin pan.

Preheat oven to 375F.

In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Combine flour, baking powder and salt.

Add alternately to creamed mixture with milk and vanilla.

Fold berries into batter and spoon into muffin pan.

Bake 30 minutes or until toothpick inserted in center comes out clean.

Modified Recipe

Ingredients:

1/2 cup coconut oil

3/4 cup sugar

2 local eggs

1 cup white flour

1 cup freshly ground whole-wheat flour

2 teaspoons double-acting baking powder

1/2 teaspoon salt

1/2 cup local milk

1 teaspoon vanilla extract

2 cups fresh blueberries

Directions:

Grease 12-cup muffin pan.

Preheat oven to 375F.

In large bowl with mixer at medium speed, cream coconut oil and sugar until well mixed.

Add eggs one at a time, beating well after each addition.

Combine flour, baking powder and salt.

Add alternately to creamed mixture with milk and vanilla.

Fold berries into batter and spoon into muffin pan.

Bake 30 minutes or until toothpick inserted in center comes out clean.