LinksAs the deadline to enter the fair nears, Phyllis Coolen of Olympia is busy popping cakes, cookies and biscotti into the oven and developing her version of a macaroni-and-Spam entrée for the Spam contest.
“It gets a little hectic,” Coolen said. “But I’m not entering 40 things, so it’s not as stressful. To me, I have a lot of fun with it.”
The Olympia woman is among the hundreds of contestants going for blue at this year’s Fair.
Entries in the fair’s Home Arts Division – the category that includes cooking, sewing, quilting, weaving and the like – have surged in recent years from 1,567 in 2007 to 1,844 last year. Sue Horton, the fair’s Home Arts contest coordinator, speculates people have more time to spend on home activities in tthese harsh economic times. There’s no fee to enter food contests, and winners take home cash prizes ranging from $3 to $200 or coupons for food products.
As you drool at the display cases of winning food entries, watch for the names of these annual power contenders at the Puyallup Fair:
PHYLLIS COOLEN, 59, Olympia
Job: Hospice nurse.
Years entering food and other contests at fairs: Five.
Typical categories entered: Biscotti, Spam, cookies, quick breads, cakes, preserves, cut flowers, photography, quilts, soaps.
Typical number of entries a year: Roughly four food items plus additional items in other categories.
Number of food ribbons: About 25 in food, including first in scones, third in Spam, and third in biscotti at the Puyallup Fair in 2009. Three first places in preserved foods, cakes, and cookies this summer at the Thurston County Fair.
The beginning: “A girlfriend and I started entering the pie contest at the Thurston County Fair. We’d make four or five pies and test them out on each other. Then we entered other baked-good categories. And then I thought ‘Why don’t I try the Puyallup Fair?’ ”
On the competition at Puyallup versus Thurston fairs: “It’s harder at the Puyallup because there’s more contestants. Thurston is just Thurston residents. Puyallup is Western Washington. When you’ve got far more contestants ... it makes it even more challenging for one of your products to stand out. It was a nice surprise to win a ribbon in the scones and biscotti, and then the Spam contest.”
On entering fresh-baked or frozen goods: “I bake everything the day before. To me it doesn’t taste as good, even if you freeze it right before you take it. I like mine to be fresh.”
On expanding her entries:“I’ve seen people enter every category. It’s a lofty goal. I’m probably not up to that.”
Helpful hubby Patrick: “He takes the samples to work. He gets to try everything. He’ll tell me, ‘It needs something,’ or ‘It’s really good.’ He’s a good guinea pig.”
The attraction to entering: “I like to bake and cook. It’s just a creative challenge for me. It’s just a really fun thing to do. I really enjoy it, and sharing (samples) with families and friends and them giving me their input. Winning is always a nice surprise.”
MARLENE COX, 69, Spanaway
Years entering the fair: 15 to 20.
Typical entries: Yeast breads, quick breads, cookies, candies, cakes, occasionally pies.
Number of ribbons: No idea. Won Culinary Arts Grand Champion and twice was runner-up for that title “I usually do fairly well. If I enter 10, I might win eight assorted ribbons, from honorable mention on up.”
The beginning: Her daughter, Donna Succo of Onalaska, competed in 4-H at the fair as a kid. When Donna grew up, she suggested she and her mom enter the fair together.
Sharing the fun: “We enter a lot of the same categories and do different categories from each other,” Cox said. “We always end up competing head-to-head in a lot of them. ... I like to see her win.”
Prepping the entries: “It is a lot of work. The baking isn’t so much the work, it’s writing the recipes. You have to write a detailed recipe for everything you do, whether you’re baking or canning.”
Why she keeps entering: “It’s exciting to get to the fair and see how you did, especially if I have a friend or my daughter competing. It’s fun to talk about it ahead of time.”
On entering fresh-baked or frozen goods: “I do both. You have to bake ahead if you’re going to do many entries. You couldn’t possibly complete that many items in a day or two and do a good job. I freeze cookies and cakes. I’d bake a cake, wrap it well, freeze it, and take it out and frost it the day before or morning that I bring it in.”
The next generation: Has entered the parent (or grandparent) and child baking competitions with all but one of her 12 grandchildren. Last year, she and granddaughter Jacinta Cox, then 11, won second place for their peanut butter cookies. “It’s fun to do it with them, and let them use their imaginations a little bit.”
A memorable win: “When I won grand champion, I was totally shocked. I just went to the fair on opening day, and discovered it. They took all my entries and put them in one case. ... I had 16 to 20 entries; most won something. The (grand champion) ribbon was in the display case. It was exciting.
Winning advice: “You just do the best you can and hope for the best.”
VICKI RENINGER, 53, Puyallup
Job: Pierce County Utilities employee locating sewer lines.
Years entering the fair: Close to 20.
Typical number of entries a year: About 40 in preserved food categories.
Number of ribbons: Hundreds, including nine for Preserved Foods Grand Champion.
Some entries over the years: Spaghetti sauce, canned smoked salmon, barbecue sauce, canned pears, venison jerky, canned green beans, applesauce, apple butter, dill pickles, kosher pickles, apple juice, canned Yellow Finn potatoes, salmon jerky, dried watermelon.
Words to can by: “If you can grow it or kill it, I can can it.”
The beginning: “One time at the fair, I just happened to see the vinegar entries. I thought, shoot, I could do herb vinegar. The next year, I started out with one jar of herb vinegar, and my first ribbon was honorable mention. The next year, I got a blue ribbon and that pretty much sealed the deal.”
On canning: “When you can your own stuff you know what goes in the jar. You don’t have to worry about bad produce, bad meat, insects, or salmonella and all those things that you hear on the news.”
On competition: “I’m competitive. That’s why I’m a perfectionist. If someone can do a better job than me and beat me, that’s cool, too. I’m willing to share the glory. I do enjoy winning.”
On ribbing a competitor who won the grand champion: “I said, ‘I did get more blue ribbons than you.’ I had to save face a little bit. She entered a lot of things. Her things looked very nice and she deserved to win.”
The challenge: Winning the sweepstakes for the most ribbons in jam and jelly categories. “I’ve only broken that barrier once.”
Sharing the fun: After entering the fair for years, Vicki got her mother, Barb Gates of Steilacoom, now 85, to start entering the “Best Jam and Jelly Contest” about 10 years ago.
Winning advice: “Look at that (judges’) scorecard. It tells you what’s good and what you need to work on. Pay attention to detail. Make sure your labels are nice and neat. Make sure you have proper head space (in canning, the pocket of air between the contents and lid). Make sure your recipe is easy to read. Make sure you’re following the most up-to-date canning directions.”
Debby Abe: 253-597-8694
Cherry Almond Turnover Scones
Scones:
1 package Original Famous Fair Scone and Shortcake Mix
3/4 cup water, plus 1 tablespoon
1 teaspoon almond extract
Filling:
1 can cherry pie filling
Topping:
1 cup powdered sugar
11/2 tablespoons milk
1/2 teaspoon almond extract
Slivered almonds
Combine scone mix with water and almond extract. Make soft dough and divide into 12 pieces. Roll out one at a time, and put 1 scant tablespoon cherry pie filling mix in center and fold over and seal the edges.
Bake on cookie sheet at 425 degrees, about 12-13 minutes.
Cool on rack, then combine topping ingredients (powdered sugar, milk and almond extract). Drizzle over top, and cover each scone with almonds.
Note: Won third place in scones in 2006 Puyallup Fair.
Source: Marlene Cox, Spanaway
Macadamia Biscotti
1 cup sugar
1/2 cup butter, softened
3 tablespoon macadamia liqueur (or any other nut-flavored liqueur)
1 teaspoon orange extract
1 teaspoon lemon extract
2 teaspoons orange zest
3 eggs
3 cups flour
3 teaspoons baking powder
1 cup finely chopped macadamia nuts
1/2 cup white chocolate chips
Preheat oven to 350 degrees. Mix sugar and butter until light and fluffy. Stir in liqueur and extracts. Beat in eggs. Add flour and baking powder to sugar mixture, mixing until thoroughly combined. Fold in nuts and white chocolate chips.
Shape in two loaves, 2 by 12 inches and place on parchment paper-lined cookie sheet. Bake for 30 minutes. Cool for 5 minutes. Using a serrated knife, cut each loaf in 1/2 inch diagonal slices. Place slices on cut sides and bake 8 minutes on each side. Cool and ice with melted white chocolate.
Note: Won third place in biscotti contest in 2009 Puyallup Fair
Source: Phyllis Coolen, Olympia
Streusel Muffins
Yield: About 24 large muffins
4 cups flour
2 cups sugar (or sugar substitue)
2 packages (3.4-ounce package) instant butterscotch pudding mix
2 packages (3.4-ounce package) instant vanilla pudding mix
(can use sugar-free pudding mix)
4 teaspoons baking powder
2 teaspoons salt
2 cups water
8 eggs
11/2 cups vegetable oil
2 teaspoons vanilla
Topping:
1 1/3 cups packed brown sugar (can use Splenda brown sugar)
1/3 cup flour
1/2 cup cold butter
1 cup chopped pecans
4 teaspoons cinnamon
Combine all above ingredients until crumbly and set aside.
Combine flour, sugar, pudding mix, baking powder, and salt
Combine water, eggs, oil, and vanilla. Add the dry mix and stir until moistened.
Fill greased large muffin tins (or regular size tins) 2/3 full.
Sprinkle topping over batter – covering up the batter.
Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Note: Won best in class at the 2007 Thurston County Fair
Source: Phyllis Coolen, Olympia.
Sugar Free/Low Sugar Chocolate Zucchini Cake
2 1/2 cups flour
13/4 cups sugar substitute
2 eggs
1 tablespoon vanilla
4 tablespoons unsweetened cocoa powder
11/2 teaspoons cinnamon
1/2 cup butter, softened
1/2 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup plain yogurt or sour milk
(sour milk = mix 11/2 teaspoon lemon juice with 1/2 cup milk and let stand for 5 minutes)
2 cups shredded zucchini
1/2 cup white chocolate chips (eliminate if making sugar-free cake)
1/2 cup chopped walnuts
Icing:
Whisk together:
1 cup confectioner’s sugar
1 teaspoon vanilla
1 teaspoon melted butter
1 teaspoon milk.
For the cake: Preheat oven to 350 degrees. Spray a bundt cake pan with nonstick spray. In a large bowl mix the butter, oil, and sugar, beating with an electric mixer, until light and fluffy. Add the eggs and mix thoroughly. Mix in the yogurt and vanilla. In another bowl, sift the flour, cocoa powder, baking powder, baking soda and cinnamon together.
Slowly mix the butter mixture with the dry ingredients until combined thoroughly. Stir in the zucchini and the walnuts. Pour into prepared pan and bake for 40 minutes or until a wooden stick comes out clean when poked into center of the cake.
Cool in pan for about 5 minutes, then turn onto cooling rack.
When cake is completely cooled, drizzle with icing (eliminate if making sugar-free cake)
For the icing: Add additional milk by the teaspoon until it reaches the desired consistency.
Note: Won first place in vegetable cake category at 2009 Puyallup Fair
Source: Phyllis Coolen, Olympia
Kraut Chocolate Cake
Cake:
2/3 cup butter or margarine
1 1/3 cup sugar
3 eggs
1 teaspoon vanilla
21/4 cup flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 cup water
2/3 cup rinsed, drained, chopped kraut
1/2 cup cocoa
Frosting:
1/2 cup soft butter or margarine
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup cocoa
1/2 cup milk
For the cake: Cream butter and sugar, then beat in eggs and vanilla.
Add dry ingredients alternately with the water. Stir in kraut. Bake in two 8-inch pans at 350 degrees for 30 minutes.
For the frosting; Mix together frosting ingredients and frost cakes after cooling.
Note: Won first prize for Special Best Cake in 2003 Puyallup Fair. Inspired by Marlene Cox’s mother, who died at age 101.
Source: Marlene Cox, Spanaway
B.B.Q. Sauce
2 1/2 cups chopped onion
6 cups celery, thinly sliced
1 1/2 cups butter
2 1/2 cups brown sugar
1 1/2 cups cider vinegar
3/4 cups Worcestershire sauce
3 cups lemon juice
4 tablespoons dry mustard
2 (64-ounce) bottles of ketchup 12 (pint) jars, hot and sterile with rings and seals
In a 10-quart stainless stock pot sauté onions, celery and butter. Sauté until soft. Add remaining ingredients; mix well.
Simmer on medium heat, stirring occasionally to prevent sticking. Cook until sauce is reduced by 1/3 or until desired thickness is reached.
Ladle into jars to within 1 inch of rim, wipe rims and seal. Process 20 minutes at 11 pounds pressure in a dial/ weighted gauge canner. When pressure gauge reads “0” remove from canner, let cool, then check seals. This sauce freezes well.
Note: Won first in tomatoes and tomato products at Puyallup Fair.
Source: Vicki Reninger, Puyallup
Frosted Peanut Butter Peanut Brittle Cookies
Yield: 2 dozens cookies
Peanut Brittle:
11/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
11/2 cups granulated sugar
1 cup water
1 cup corn syrup
3 tablespoons butter or margarine
1 pound shelled unroasted peanuts
Cookies:
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup creamy peanut butter
1/4 cup butter-flavored shortening
1/4 cup butter or margarine, softened (or use Butter Flavor Crisco)
1 egg
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Frosting:
11/4 cup peanut butter chips
1 cup crushed peanut brittle
For the brittle: Grease two baking sheets (151/2 x 12 inches). Combine baking soda, 1 teaspoon water and vanilla. Combine sugar, 1 cup water and corn syrup in 3-quart saucepan. Cook on medium heat, stirring occasionally, until 240 degrees on candy thermometer.
Stir in butter and peanuts. Cook and stir until 300 degrees on thermometer. Watch closely so mixture does not burn. Remove from heat. Stir in baking soda mixture. Pour half onto each baking sheet. Spread to 1/4-inch thickness. Cool. Break into pieces. Crush enough medium fine to fill 1 cup measure.
For the cookies: Combine granulated sugar, brown sugar, peanut butter, Crisco and butter in large bowl. Beat at medium speed of electric mixer until well blended.
Add egg, flour, baking soda, baking powder and salt. Beat at low speed until well blended. Cover. Refrigerate at least 3 hours. Heat oven to 375 degrees. Shape dough into 11/4 inch balls. Place 31/2 inches apart on ungreased insulated or regular baking sheet. Flatten to 3-inch circles. Bake at 375 degrees for 10-12 minutes on insulated or 8-9 minutes on regular baking sheet or until lightly brown. Cool 2 minutes before removing to wax paper. Cool completely.
For the frosting: Melt peanut butter chips in top of double boiler or place in large microwave-safe measuring cup or small bowl. Microwave at 50 percent (medium). Stir after one minute. Repeat until smooth. Spread frosting on half of each cookie. Sprinkle crushed peanut brittle over frosting. Refrigerate to set quickly or leave at room temperature.
Note: Won first in parent-child cookie contest at Puyallup Fair and first in National Crisco American Cookie Celebration, both in 1991.
Source: Claudia Cysensky, University Place, and Verne Cysensky III
