Judges pick winning fair recipes

Winning recipes from the Washington County Agricultural Fair

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Merely saying “216th annual Washington County Agricultural Fair” is a mouthful. So for the judges were the baking competitions that kicked off the event last Saturday – and they were flavorful mouthfuls at that.


The nine winning recipes were determined by judges Ericka Shrader, a completions technician at Ranges Resources and a graduate of the Culinary Institute of Pittsburgh who has worked in the food industry, and Rick Shrum, business writer for the Observer-Reporter. Here are the winning recipes:


Spamtastic Turkey Meatball Sub


• Ingredients


2 (12-ounce) cans turkey Spam


6 ounces softened cream cheese


2 tablespoons instant dried onions


1 ½ teaspoons garlic powder


¾ cup seasoned bread crumbs


1 (4-ounce) can green chilies


1 teaspoon red pepper flakes


1 teaspoon black pepper


1 to 2 tablespoons cayenne pepper sauce


¾ cup ground raw carrots


½ cup evaporated milk or cream


1 ½ cups cornflake crumbs


Grind spam and carrots in food processor separately. Combine in large bowl along with the remaining ingredients except milk and cornflake crumbs. Mix until well-blended. Roll into small meatballs; then roll each meatball in flour until coated. Dip into milk or cream; then roll in cornflake crumbs until coated. Deep fry 1 to 2 minutes or until browned.


Serve on a hoagie roll spread with hot pepper jelly. Top with vinegarette slaw (made with cabbage, green pepper and onions).


Cathy Philabaum


Claysville




Pimento Cheese Spread and Bacon Spam Sandwich


• Ingredients


2 cups shredded sharp cheddar cheese


2 cups shredded Munster cheese


2 cups shredded American cheese


1 cup mayonnaise


¼ cup chopped fine red onion


2 tablespoons Dijon mustard


1 tablespoon horseradish


1 jar pimentos, chopped


1 can of bacon-flavored Spam


Fresh tomato


Loaf of rustic bread (multigrain Italian Tuscan bread)


Fried green tomatoes


Lettuce


Prepare spread by combining mayonnaise, pimentos, mustard, horseradish and red onion. Add cheeses, and set aside.


Slice bacon Spam and fry in frying pan to brown on both sides.


Slice, flour, egg wash and dip green tomatoes in cracker meal and fry until crisp. Drain and set aside.


Assemble the sandwich by spreading cheese spread on top half, and place on lower half a slice of Spam, fried green tomato, a slice of ripe tomato and lettuce. Place top half on bread on lower half, slice in half and enjoy!


Chelsea Rohan


Munhall


PA Preferred Chocolate Brownie Spectacular


• Ingredients


For brownies


1 cup butter or margarine, melted


2 cups white sugar


1 teaspoon vanilla extract


2 fresh eggs


½ cup Hershey’s unsweetened cocoa


2 cups all-purpose flour


½ cup Hershey’s chocolate chips


For carmel sauce


1 bag carmels


¼ cup butter


1 teaspoon milk


For topping


½ cup Hershey’s chocolate chips


1 cup HERR’s pretzels


In a bowl, mix together the butter and sugar. Add the vanilla extract and eggs; mix together. Add in the cocoa and flour; mix together lightly. Add chips and fold into batter. Pour batter into oiled baking pans. (Two 8-inch-by-8-inch baking pans work well for baking brownies.) Bake at 355 degrees for 20 minutes. Cool.


For carmel sauce: Melt carmels, butter and milk in microwave. Pour over brownies. Top with toppings.


Alyssa Stiegliltz


Washington


Apple Pie


• Ingredients


For single pie crust


1 ¼ cups flour


½ stick butter


¼ cup lard


½ teaspoon salt


¾ teaspoon white vinegar, plus 2 tablespoons cold water


1/8 teaspoon vanilla


For filling


7 Idared apples


1 cup sugar


½ heaping teaspoon cinnamon


1/8 teaspoon salt


2 tablespoons tapioca


Lemon peel from 1 lemon


For topping


¾ cup flour


½ cup brown sugar


¼ cup plus 2 tablespoons butter


For the pie crust: Sift flour, salt and sugar. In a food processor, cut in butter and lard just until large pieces are mixed; gradually add vinegar, water and vanilla. Shape into ball and place in refrigerator until cold; then roll out to fill bottom of pie pan.


For the filling: Mix all together and put into crust.


For the topping: Mix together and sprinkle over top of apples and bake at 400 degrees for 10 minutes; reduce to 375 degrees and bake for another 40 minutes or until golden brown.


Kim Newland


Finleyville


Cherry Streusel Dessert Pizza with Chocolate Crust


• Ingredients


For crust


1 ¾ to 2 ¼ cups bread flour


1 envelope Fleishmann’s Rapid Rise Yeast


2 tablespoons sugar


¾ teaspoon salt


2 tablespoons cocoa powder


2/3 cup very warm water


1 ½ tablespoons butter, melted


For the streusel topping


1/3 cup all-purpose flour


1/3 cup brown sugar, packed


1 teaspoon cinnamon


¼ cup butter


For the filling


1 (21-ounce) can cherry pie filling


¼ cup oatmeal


¼ cup roasted chopped almonds


To make the crust: Preheat oven to 425 degrees.


Combine flour, undissolved yeast, sugar, salt and cocoa in a large bowl. Add water and butter, and mix until blended, about 1 minute. Gradually add flour to make a soft dough. Knead until soft and elastic, about 4 to 5 minutes. Place dough on a floured, greased pizza pan.


To make the streusel topping: Cut ingredients until combined.


To assemble: Cover dough with pie filling. Combine almonds and oatmeal. Sprinkle over pie filling. Finish by sprinkling all with streusel mixture.


Bake in preheated oven on lowest rack for 12 to 15 minutes, until crust and streusel are lightly browned.


Camille Papia


Amwell Township


Grape Upside Down Surprise


• Ingredients


2 tablespoons butter


3 tablespoons brown sugar, packed


1 ½ cups red seedless grapes


1 1/3 cups Bisquick baking mix


¼ cup sugar


1/3 cup milk


2 tablespoons vegetable oil


½ teaspoon almond extract


1 egg


Preheat oven to 350 degrees. Halve grapes. Melt butter in 8-inch-by-8-inch pan. Sprinkle brown sugar over melted butter. Arrange grape halves on brown sugar mixture.


Mix remaining ingredients; beat well for 30 seconds. Pour over grapes.


Bake 35 to 40 minutes or until done. Immediately invert onto heatproof serving plate. Let pan remain a few minutes before removing. Serve warm with sweetened whipped cream.


Marcy Piatt


Avella


Cherry Angel Food Cake


• Ingredients


For the cake


1 ½ cups sugar, divided


1 cup cake flour


12 PA large egg whites


1 ¼ teaspoons cream of tartar


½ teaspoon salt


1 teaspoon pure almond extract


1 (10-ounce) jar maraschino cherries, drained and chopped


3 tablespoons cherry Jell-O (dry)


For the frosting


¾ cup butter, softened


1 (7-ounce) jar marshmallow crème


2 tablespoons cherry juice


1 cup powdered sugar


To make the cake: Sift together ½ cup sugar, cherry Jell-O and 1 cup flour. In a large bowl, beat eggs whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Sift flour mixture over egg white mixture, ¼ cup at a time. Fold in. Fold in almond extract and cherries.


Spoon batter into an ungreased 10-inch tube pan. Bake at 375 degrees for 35 to 40 minutes. Invert pan; cool completely. Loosen cake from sides of pan and invert cake onto plate.


To make the frosting: Blend butter and marshmallow crème together. Add cherry juice and powdered sugar. Frost cake. Garnish with chocolate-covered bing cherries and chocolate drizzle.


Bonnie Mortimer


Mt. Pleasant


Chocolate Banana Cake


• Ingredients


For the cake


2 ¼ cups cake flour


¾ teaspoon baking soda


½ teaspoon baking powder


¾ cup Hershey cocoa


½ teaspoon salt


1 cup mashed very ripe bananas


½ cup plain yogurt or buttermilk


1 teaspoon vanilla


1 stick margarine, softened


2 large eggs


For the filling


1 pound confectioners’ sugar


8 ounces cream cheese, room temperature


1 stick of margarine


2 teaspoons vanilla


2 to 3 whole bananas for layering


For the fluffy Hershey chocolate frosting


½ cup butter


5 cups confectioners’ sugar


2 teaspoons vanilla


¼ teaspoon salt


5 teaspoons milk


¼ cup Hershey cocoa


To make the cake: Flour and grease 3 8-inch cake pans.


In a large bowl, mix baking soda, baking powder and salt.


In a small bowl, whisk together mashed bananas, yogurt/buttermilk and vanilla.


In a small bowl, mix with electric mixer until light and fluffy butter and sugar. Once fluffy, add eggs, 1 at a time. Combine wet ingredients into dry ingredients, alternating and ending with flour mixture. Be sure to stir after each addition. Do not over mix.


Divide mixture among the pans. Smooth tops and bake 18 to 20 minutes at 350 degrees. Cool for 10 minutes. Take knife around the edges and remove from pans.


To make the filling: In a large bowl, mix together cream cheese and butter until fluffy and light; beat in vanilla and sugar until smooth. Cut additional banana into slices. Put cake on plate and spread frosting mixture on top of layer and place one layer of bananas on top, overslapping slightly. Continue to layer other 2 cakes with frosting and banana as with the first layer.


To make the frosting: Cream butter, 1 cup confectioners’ sugar, vanilla and salt into large bowl.


Sandy Campbell


Venetia


Cinnamon Rolls


• Ingredients


For the rolls


1 package Fleischmann’s Active Dry Yeast


1 cup 110-degree water


3 cups all-purpose flour, plus extra for kneading


1 ½ teaspoons salt


2 tablespoons butter, room temperature, divided


2 tablespoons dry milk


¼ cup sugar


1/3 cup sugar


3 teaspoons cinnamon


¼ cup butter, softened


For the icing


1 (8-ounce) cream cheese, softened


¼ cup butter, softened


1 cup confectioner’s sugar


½ teaspoon vanilla


1 ½ teaspoons milk


To make the rolls: Dissolve yeast with water in a large bowl. Add flour, dry milk, ¼ cup sugar, 2 tablespoons butter and salt to dissolved yeast. Mix until well-combined.


Turn out dough onto a lightly floured surface and knead for 10 minutes. Place in a lightly greased bowl and roll out into a triangle on a lightly floured surface. Spread ¼ cup butter over dough.


Mix together sugar and cinnamon, and sprinkle over butter on the dough. Roll up jelly-roll style. Cut into 1 ½-inch slices.


Arrange slices in a greased pan. Let rise until double in size, about 45 minutes to 1 hour. Bake in a preheated oven at 375 degrees for 25 minutes or until golden brown.


To make the icing: Mix together all ingredients for icing. Spread over cinnamon rolls after they have baked and are removed from the oven.


Barbara Kostelic


Cecil Township


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