Recipes from State Fair winners. Here are the winning recipes from some of the national recipe contests at the State Fair: Turtle- nut thumbprint cookies. Karo recommended)2 eggs, separated 2 1/2 cups all- purpose flour. Beat butter, sugar and vanilla together in a large bowl with mixer at medium speed, until smooth. Beat in corn syrup and egg yolks. Stir in flour, 1 cup nuts and salt until well blended. Cover and chill until dough is firm.- Preheat oven to 3. Line baking sheet with parchment paper. Place dough balls 2 inches apart on cookie sheet. With your finger, make a well into the center of each cookie. Heat in microwave for a few seconds so that icing can be drizzled onto cooled cookies.- From Helen Mavroftas of Columbia, first place, Karo Corn Syrup Kids Cookie Contest, best baked entry, S. C. State Fair Nut and honey graham party squares Makes 2. Malt- O- Meal Honey Graham Squares (ground fine in a food processor)1 cup coarsely chopped walnuts 3/4 cup flaked coconut.
Preheat oven to 3. Place the first 5 ingredients into a large mixing bowl. Mix until well blended.- Spread batter evenly in a greased 9- by 1. Bake 2. 2 to 2. 5 minutes or until lightly browned. Cool in the pan on a wire rack 5 to 1. Cut into bars.- From Tammy Michalec of Leesville, first place, Make it with Malt- O- Meal recipe contest, S. C. State Fair. Spamaki Makes 1. SPAM Classic. 12 ounces plain bacon. Medium- size barbecue skewers- Heat oven to 4. Line cookie sheet (lip style) with aluminum foil.- Place bacon slices on large cutting board. Sprinkle with brown sugar and then rub into bacon. Cut bacon strips into thirds.- Cube Spam to fit one piece into each bacon third. 2016 STATE FAIR DIRECTORY. Cooking contests and recipe contests are events that nearly every state fair offers. Below you will find a list of state fairs and their 2016 dates. Click on the name of the. Here are some of the winning recipes from the 2013 Illinois State Fair. Here are some of the winning recipes from the 2013 Illinois State Fair. Blue Ribbon Culinary Contest. Did The Kentucky State Fair’s Blue-Ribbon Buttermilk Pie Have A Pillsbury Crust? Add a pineapple tidbit to each portion.- Wrap bacon around firmly and place onto skewer. Three pieces for each skewer works well. State Fair. Thyme for a cure raspberry and cheese ribbons 1 package active dry yeast (Fleischmann's recommended)3 cups unbleached all- purpose flour. Shortening to grease bowl. Raspberry cheese filling: 2/3 cup fresh raspberries. Powdered sugar- Combine yeast and 1 1/2 cups flour in bowl of heavy- duty mixer.- In medium mixing bowl, add melted butter, sugar and salt.- Add warmed milk to the yeast mixture and stir until just combined. Add sugar and butter mixture, eggs, lemon zest and thyme. Beat on medium speed for 3 minutes.- Add remaining flour, 1/2 cup at a time, at low speed to make a soft dough. Refrigerate for 4 hours to overnight. Remove from heat and allow to cool.- In a mixing bowl, combine last 4 filling ingredients. Add the cooled raspberry mixture and mix on medium speed until smooth.- Turn dough out onto lightly floured surface and divide into 2 equal sections. Take portion one and roll into a 1. Cut into 2- inch by 1. Pinch the edges of the dough around the filling to seal. Shape into a ribbon and place on parchment- lined or greased cookie sheet. Repeat with remaining dough. Bake in a preheated oven at 3. Cool on a rack and dust with powdered sugar. Serve warm or at room temperature. State Fair Let the sun shine in cake. Dough: 3 cups all- purpose flour. Fleischmann's recommended)1 teaspoon salt 3/4 cup milk 1/4 cup water 1/2 cup butter or margarine. Filling: 2 ounces cream cheese (room temperature) 1/2 cup crushed pineapple, drained. Icing: 1 (1. 6- ounce) container white cake frosting- Preheat oven to 3. In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add to flour mixture. Add eggs and 1 cup flour. Beat 2 minutes at high speed.- Stir in lemon, lime and orange zest and remaining flour to make a soft batter. Transfer batter from bowl to greased 9- inch bundt pan. Cover; let rise slightly in a warm, draft- free place, about 1 hour.- Bake for 3. Cool in pan for 1. Take cake out of pan and while still warm, drizzle orange juice evenly over cake. Cool completely.- In a medium bowl mix together filling ingredients, cream cheese, pineapple, and powdered sugar.- Slice cake in half making two layers. Spread filling over the bottom cake layer. Place top of cake back on top. State Fair. Believe it or not Butterfinger bars. Makes 2. 4- 3. 6 bars. Karo Lite Syrup. 2 cups creamy peanut butter 1/2 cup Nestle butterscotch chips. Line the bottom of a 9- by 1. With your hands or rolling pin, crush until fine and set aside.- In a 4- quart sauce pan, stir the sugar, Karo syrup, peanut butter and butterscotch chips on medium heat. Allow mixture to get hot. Do not boil.- Remove from heat and add crushed corn flakes. Mix until all is combined. Set aside and allow the chocolate chips to melt completely. This takes about 1. Place in the refrigerator to harden 3. Cut into desired bars.- From Tammy Michalec of Leesville, first place, Karo Corn Syrup Kids Cookie Contest no- bake winner, S. C. State Fair. Go green veggie pizza 8 servings. Hidden Valley Ranch original dressing mix 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1 cup fresh broccoli, chopped 1 cup fresh cauliflower, chopped 1 cup carrot, grated 1 cup sharp cheddar cheese, grated - Preheat oven to 3. Pat crescent roll dough onto baking sheet and let stand for 5 minutes.- Prick holes in dough with a fork and then bake for 1. Mix until well blended and then set aside. Once cooled, spread Hidden Valley Ranch mix on dough. Ribbon- winning Recipes : Bananas Foster Pie. Bananas Foster Pie from Kandace Kanzler of Louisville. Place Winner, Pie Baking Championship, Kentucky State Fair. Ingredients: 1 package Pillsbury Refrigerated Pie Crust (2 crusts)1 - 8 oz. Place one of the Pillsbury refrigerated pie crusts in the bottom of a pie plate, molding it to the bottom of the plate. In mixing bowl, combine the cream cheese, goat cheese, sugar and vanilla. Cream with an electric mixer until smooth. Pour the cheese mixture into the Pillsbury pie shell, smoothing into a layer. Cover with banana slices evenly. In a saucepan, combine the unsalted butter, brown sugar, nutmeg and cinnamon. Heat over low heat until sugar is melted and bubbling. Remove glaze from heat. Stir rum flavoring into glaze and then pour glaze mixture over bananas evenly over entire pie. Place the top Pillsbury pie crust over the top of the pie and crimp and trim edges. Pierce top crust in several places to vent. Bake in 3. 50 degree oven for 2. Kandace won the blue ribbon and a $2. Pie Baking Championship held at the Kentucky State Fair. She beat out 4. 1 other pies for the blue ribbon. Kandace's recipe is now entered into the running for the National Grand Prize worth $1. Her recipe competes amongst 2. For more recipe ideas and contest winners, check out the Pillsbury Web site.
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