Time to enter a favorite recipe or two in the 2014 County Fair! Limit two recipes per person; each recipe should be in its own post in this thread. You can post photos with your recipe if you'd like, (but they are not required.)
The entries are closed and we'll have start voting momentarily!
5th Annual County Fair Recipes!
2014 First Place Winner
Fresh Apple Cake
3/4 cup oil
1 3/4 cup sugar
2 cup flour
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
4-6 diced apples
cream oil, sugar, and eggs together. then mix flour, soda, cinnamon, and salt. fold in diced apples. bake in a greased 9 x 13 pan for 1 hour @325-350 degrees. ice with caramel icing.
1 stick margerine
1 cup brown sugar
1/4 cup milk
boil mixture 2 1/2 minutes. pour on hot cake.
Buffalo Chicken Dip
1 # of Chicken Breast
8 oz Cream Cheese
3/4 C. Ranch (I use Hidden Valley)
3/4 C. Wing Sauce
2 C Mozzarella Cheese
Preheat oven to 350. Cut Chicken into cubes. Cook in a skillet with salt/pepper until cooked through. Add cream cheese to a Mixing bowl, with a mixer whip it up. Add Ranch and Wing Sauce. Fold in chicken and 1 C of cheese. Put dip in a baking dish, sprinkle with remaining cheese. Bake for 20 min. I also make this in the crockpot. Recipe is still the same except put all the cheese in the mix. Cook on low for 2 hours or until hot. Serve with Tortilla Chips. Enjoy!
2014 2nd Place Winner
here's a link to my Cherry Pie recipe!
make and have ready your favorite pie dough
Cherry Pie Filling Ingredients:
6 cups sweet cherries - pitted
3/4 cup sugar
2 Tablespoons (T) instant tapioca
1 T tapioca starch
1 T key lime juice
1/4 teaspoon almond extract
1/4 cup water
egg wash: 1 egg whisked with splash water
When pitting cherries be sure to account for each and every pit so your guests don't get a pit
Combine all ingredients except the water and egg wash and toss in large bowl. Stir and after 15 minutes if the cherries do not seem juicy add the 1/4 cup water. Let sit while you roll out the pie dough.
Roll out pie dough in two 11-inch circles for 9-inch pie plate. Fit one for bottom crust into lightly sprayed pie plate
Fill with cherry mixture
Use a fluted cutter and cut strips of dough out of the remaining circle for lattice top crust. Press and crimp edges using fingers
Bake at 400 F for 15 minutes. Reduce heat to 350 F and bake until golden brown and you see the cherry filling bubble - about 1 hour total. You may have to put foil around the edges during baking to prevent getting too dark.
Grandma's Oatmeal Cake
Preheat oven to 350 degrees.
Grease and flour 9" X 13" pan
2 1/2 cups water, boiling
2 cups oatmeal, (OLD FASHIONED ONLY!) raw
1 cup margarine, softened
2 cups sugar, white
2 cups brown sugar, packed
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
Broiled Icing Ingredients:
12 tablespoons margarine, softened
1 cup brown sugar
1/2 cup evaporated milk
2 cups coconut
2 cups pecans, chopped
2 teaspoons vanilla
Pour boiling water over oatmeal, let stand about 20 minutes
Cream margarine & sugar. Beat in eggs. Add remaining ingredients.
Pour into greased & floured pan.
Bake at 350 degrees about 40 minutes (toothpick in inserted in center comes out dry)
Mix ingredients while cake is baking.
Spread over hot cake.
Broil for a few minutes, until icing bubbles.
My note: I like to add about 1/4 C rolled oats to the icing mixture.
2014 3rd Place Winner
"PECAN PIE" MINI MUFFINS
Preheat oven to 350 degrees.
Grease mini muffin pan.
1 C. packed brown sugar
1/2 C. flour
1 1/4 C. chopped pecans
2/3 C. butter, NO SUBSTITUTES, melted, slightly cooled (so eggs won't curdle)
2 eggs, beaten
In one bowl combine brown sugar, flour, and pecans. In another beat together the
eggs and melted butter. Mix the wet with the dry ingredients just until moistened.
Fill greased miniature muffin cups to the top. Bake in 350 degree oven for 20 min. Remove
immediately to rack or paper towel .
GRANDMOTHERS to Die for Frozen Peanut Butter Pie
1 chocolate Cookie Crust
1-8 oz pkg cream Cheese, soften
1 cup powdered sugar
1/2 cup milk
1/2 cup creamy peanut butter
9oz Cool whip
Mix Cream cheese, powdered sugar, milk, and peanut butter. Fold in Cool whip. Slice bananas and cover the bottom of the crust. Spoon filling over bananas and sprinkle with nuts. Freeze. Remove from Freezer 15 minutes before serving ans drizzle top with chocolate sauce,
Mothers Chicken Salad
3 pounds boneless skinless chicken breast, poached until tender (165 degrees) in water with celery tops, chopped carrots, sliced onions and parsley. Cool to room temp remove celery tops and vegetables.
5 ribs celery, chopped save tops for poaching water for chicken
1 1/2 cups seedless green grapes cut in half.
1/2 teaspoons dried thyme
1/2 teaspoons garlic powder (Not salt)
Salt and fresh ground pepper to taste
3 cups Hellmann's or Kraft Mayonnaise.
*Cut cooked chicken breast into small pieces and discard any tough tendons.
*Toss the chicken, celery and grapes together in a bowl,. Season with thyme, garlic powder, salt and pepper. *Add the mayonnaise, use plenty to bind the salad and make creamy.
*Transfer to a serving bowl, cover and chill at least 1 hour before serving. 8 servings.
This message was edited Sep 1, 2014 12:33 AM
FIRST ROOT SOUP
1 lb. veal stew meat (cubed to bite-size)
1 lg, yam
3 med. kohlrabi
2 lg. shallots
5 or 6 cloves garlic
4 or 5 carrots
2 portabella mushrooms
6 or so small red potatoes
2 or 3 bay leaves
Olive and sesame oil
Salt and pepper
Quantities of ALL ingredients can be changed, to taste or availability.
Cube yam, parsnips, kohlrabi, carrots and red potatoes.
Combine oils in soup pot, and toss the cubed veg in the oil.
Pull out the vegetables into an oven rack and roast, at 450F, for 30-40 minutes.
Meanwhile cook the stew meat in the soup pot.
Remove the meat, add more oil if necessary, and cook onion, then add garlic, then add mushrooms.
Add roasted veg and cider, bay leaves. Cook down ~ 15 mins.
Add stock, salt and pepper.
Cook another 5 mins.
Purée veg soup. (This step can be omitted.)
Re-add the veal and reheat.
SALMON SALMAGUNDI. oven: 400F
Finely diced onion, 1 per 2 servings
Finely diced garlic, 6 cloves per 1 onion
Red potatoes, sliced 3/8 inch thick
* parsley or cilantro
Using a stovetop-to-oven dish with lid, heat the olive oil with a little butter, soften onions and garlic.
Add generous amount of sundried tomatoes, and heat a few minutes more, add smoked salt.
Remove from stove heat and layer potato slices then salmon. Lay asparagus spears over the salmon and pour Marsala over the top. About a cup. Sprinkle smoked salt on the salmon.
Place in heated oven , covered. Bake 15 minutes.
Turn off the oven and remove the cover from the pot. If desired, sprinkle chopped fresh herbs on top.
Leave 10-15 minutes more, til salmon flakes easily.
FLAMING BOURBON BANANAS
Slice 8 bananas in half lengthwise. Put them in a baking dish to which 2 tablespoons melted butter has already been added. Place in a 300° oven for about 15 minutes. Remove and cover the bananas with light brown sugar. Sprinkle with the juice of one lemon. Put the dish back into the oven for 15 minutes to melt the sugar and brown the bananas. Remove from oven and pour ½ cup bourbon over the bananas. Light at the table. Serve with creamy vanilla ice cream.