Try out these Puyallup Fair blue-ribbon winners

September 26, 2012 

Editor's note: The Puyallup Fair is Western Washington's largest fair and home to a number of cooking contests. This week, we're publishing first-place recipes that earned blue ribbons at the fair, which ended Sunday.

Soup and Sandwich Bread

1 package Fleischmann’s Yeast

2 tablespoons sugar

1 cup sour cream with chives

3 Tablespoons oil or shortening

1 teaspoon salt

2 cups flour

2 tablespoons onion soup mix

2 teaspoons Italian seasoning

Dissolve yeast in warm water. Add sugar. Add sour cream, oil, salt and 2 cups flour. Mix well. Let rise for 1/2 hour. Add soup mix and seasoning. Stir well. Add more flour until stickiness is gone and dough can be kneaded. Cover. When dough has doubled, turn out and make into loaves. Bake 3751/8 for 40 minutes – more or less depending on size of loaf. When baked, butter top of loaves.

Fleischmann’s Yeast Sensational Sandwich Bread Contest The winner: Eleanore Daker

Mexican Chocolate Biscotti

8 tablespoons unsalted butter

1 cup sugar

3 eggs

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon espresso powder

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 cup unsweetened shredded coconut

3/4 cup cinnamon chips

1/2 cup mini semi-sweet chocolate chips

2 tablespoons cinnamon sugar

In stand mixer, cream butter and sugar. Add eggs, one at a time and vanilla extract. In separate bowl combine flour, cocoa, baking powder, salt, espresso powder, cayenne and black pepper. Combine flour mixture and butter mixture. Add coconut, cinnamon chips and chocolate chips.

Form dough into two logs 3” x 12” and 1” high on Silpat or parchment-lined baking sheet. Bake in preheated oven at 375 degrees for 20 minutes. Cool 30 minutes, then slice on diagonal and bake 10-14 minutes.

Mossyrock Dillanos Coffee Biscotti Contest The winner: Kelly Aversa, Puyallup

Spam & Aubergine Tagine

1 (12 ounce) can SPAM Classic, cut into 1/2-inch cubes

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons fresh ground black pepper

1/2 teaspoon saffron threads

1 teaspoon ground ginger

2 garlic cloves, crushed and coarsely chopped

10 pearl onions, peeled and kept whole

1-1/2 cups water

1 bell pepper, coarsely chopped

1/2 eggplant, cut into 1/2-inch cubes (Aubergine means eggplant)

4 lemon wedges (take 1/4 small lemon and cut into small thin wedges)

3 tablespoons honey

2 teaspoons ground cinnamon

Cilantro, for garnish

Heat a medium size pot at medium-high heat. Add oil and sauté Spam until brown on all sides. Add salt, pepper, saffron, ginger, garlic, onions and continue cooking for 5 minutes. Add water and bring to a boil. Add bell pepper and eggplant.

Cover and cook for 30 minutes at medium heat, stirring occasionally. Add the lemon wedges, cinnamon and honey. Cook, uncovered, for another 15 minutes. Serve on top of couscous in a Tagine. Garnish with chopped cilantro.

Great American SPAM Championship – Adult The winner: Ron Yabut, Edmonds

Strawberry Swirl Cupcakes

CUPCAKES:

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 3/4 cups sugar

3/4 cup butter, softened

3/4 cup milk

1 teaspoon vanilla

3 egg whites

1/2 cup strawberry preserves

FROSTING:

1/2 cup shortening

1/2 cup butter

1 orange, zested

1/2 teaspoon orange juice

1 pound powdered sugar

DECORATIONS:

1 package of mini marshmallows

Colored sugar

Yellow food coloring

To bake cupcakes: Preheat oven to 350 degrees. Combine flour, baking powder, and salt in bowl, set aside. In a separate bowl, beat sugar and butter until light and fluffy. Add milk and vanilla, beat for 30 seconds. Add dry ingredients to wet mixture, mix until combined. Add egg whites, beat for 1 minute. Fill each hole of lined cupcake tins 3/4 of the way full. Drop approximately 1 tablesoon of strawberry preserves into each hole and swirl with a toothpick. Bake for 20 minutes. Let cool in tin for approximately 5 minutes, then transfer to a wire rack to cool completely

To make frosting: Beat together shortening, butter, orange zest, and orange juice until light and fluffy. Add powdered sugar, a little at a time, until smooth. Set aside about 1/4 cup frosting for later. Frost cupcakes with remaining frosting

To decorate: Cut the mini marshmallows in half diagonally. Sprinkle marshmallows with colored sugar. Arrange sugared marshmallows like the petals of a flower on top of cupcakes. Mix together 1-2 drops of yellow food coloring with remaining frosting. Pipe a circle of yellow frosting into the center of the cupcakes.

Wilton Enterprises Amateur Decorated Cupcake Contest The winner: Charles Brown, Vaughn

Double Coffee Chiffon Cake

For the cake:

7 eggs, separated

1 teaspoon cream of tartar

1/2 teaspoon salt

1 cup sugar

3 teaspoon instant coffee

1/3 cup water

1 cup King Arthur unbleached all purpose fFlour

2 ounces semi-sweet chocolate, grated

2 teaspoons vanilla extract

For the frosting:

2 cups milk

1 tablespoon instant coffee

1/4 teaspoon cocoa powder

2 eggs

1 cup sugar

1/2 cup King Arthur unbleached all purpose flour

1/2 pound unsalted butter

8 ounces non-dairy whipped topping

For the cake: Heat oven to 325 degrees. In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks. Gradually add 1/2 cup sugar beating until stiff peaks form. In small bowl, beat egg yolks until thick and lemon colored. Gradually add remaining 1/2 cup sugar, beating until thick. Dissolve instant coffee in 1/3 cup water. Lightly spoon flour into measuring cup, level off. Blend coffee mixture, flour, grated chocolate, vanilla extract into egg yolk mixture. Beat 1 minute at low speed until blended. Fold egg yolk mixture into egg whites.

Line pan bottoms with parchment paper. Pour mixture into an ungreased 10-inch tube pan or three 9” cake pans. Bake for 50 to 60 minutes at 325 degrees for 10” tube. Bake 30 to 40 minutes for 9” cake pans, or until top springs back when touched lightly in center. Remove from oven, invert pans, and cool completely. Remove pans.

For the frosting: Heat milk, instant coffee, cocoa powder for three minutes to boiling in microwave. Beat eggs and sugar together until very thick and light colored. Add 1/2 cup flour. Pour 1/2 cup of hot milk into egg mixture while stirring. Gradually stir in remaining hot milk to eggs.

Microwave this mixture for one minute. Stir and heat another minute. Keep heating one minute at a time and stirring until mixture is very thick and smooth. Add vanilla extract. Cool.

Beat butter with mixer until very soft and smooth. Add 2 tablespoons of thoroughly cooled pudding mix to butter, beating after each addition. Continue adding 2 tablespoons at a time of the pudding mixture until all of the mix has been incorporated into the butter. Beat another 15 minutes.

Add non-dairy whipped topping and beat until very smooth. Frost and decorate cake.

King Arthur Flour Great Cake Contest The winner: Ilze Tomsevics of Fall City

Teddy Bears in Champagne Bubbles

1/4 cup water

1/3 cup vegetable oil

1 egg

1 box Ghirardelli Chocolate Supreme Brownie Mix (pouch of chocolate syrup included)

12 Ghirardelli Milk Chocolate & Caramel Squares (cut in half)

48 teddy bear shaped graham cookies

72 mini marshmallows

Preheat oven to 350 degrees F. Lightly spray a mini muffin tin baking pan with non-stick cooking spray.

Place water, vegetable oil and the egg in medium bowl and stir until fully mixed. Add one box of Ghirardelli Chocolate Supreme Brownie mix and the pouch of chocolate syrup and stir until blended.

Roll dough into 24 balls. Place balls into paper muffin cup liners and place liners into mini muffin tin pan.In the middle of each ball, add half a square of Ghirardelli milk chocolate and caramel squares. Bake for 10 minutes.

Remove from oven and insert two teddy bear shaped graham cookies into the sides of the melted chocolate, and then add three mini marshmallows down the middle. Bake for an additional 3 minutes. Remove and cool.

Ghirardelli Chocolate Championship The winner: Ron Lentz, Renton

Raspberry Cream Pie

Pillsbury Refrigerated Pie Crust (15 oz. box)

1 cup heavy cream

1/2 teaspoon almond extract

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup water

2 teaspoons fresh lemon juice

10 ounces fresh raspberries

Bring Pillsbury crust to room temperature. Preheat oven to 450 degrees F. Gently unroll crust. Place crust in pie pan and press firmly against sides and bottom. Flute edges and prick bottom and sides with a fork. Bake 10 minutes until light golden brown. Cool.

Using an electric mixer, beat the cream and almond extract until stiff peaks form.

In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, add the lemon juice and stir until the mixture begins to thicken. Carefully fold in the raspberries.

Fold the whipped cream into the berry mixture and spread in the pie crust. Refrigerate until set, a few hours or overnight.

Pillsbury Pie Crusts: Pie Baking Championship The recipe: Jill Palmer-Johnson of Gresham, Ore.

Rhubarb Coffee Cake

COFFEE CAKE:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cardamom

1/2 cup butter

1 cup brown sugar, separated

1 egg

1 cup sour cream

1 teaspoon vanilla extract

2 cups chopped rhubarb

1/2 teaspoon cinnamon

TOPPING:

1/2 cup brown sugar

1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Spray 8” x 11.5” pan with non-stick spray. Combine flour, baking soda, baking powder and cardamom. In a separate bowl beat butter and 1/2 cup brown sugar until smooth, then add egg, sour cream and vanilla. Mix until smooth and pat into pan. Pour chopped rhubarb over cake. In a small bowl mix cinnamon and 1/2 cup brown sugar. Sprinkle over rhubarb. Bake approximately 45 minutes until toothpick comes out clean.

Dillanos Best Quick Bread Coffee Cake Contest The winner: Kate Hollstrom, Puyallup

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