Taste of the fair
Kim Teichmann of Avella won the Angel Food Cake Contest at the Washington County Agricultural Fair with her Chocolate Mousse-Filled Angel Food Cake.
Alex Jardine of Washington won the Blue Ribbon Apple Pie Contest at the Washington County Agricultural Fair with his Fit-For-A-King Apple Pie.
Laurie Moody of Carnegie won the PA Preferred Cake Contest at the Washington County Agricultural Fair with her PA Preferred Chocolate Cake.
Corey Stieglitz, 14, of Washington won the PA Preferred Cookie Contest at the Washington County Agricultural Fair with his PA Preferred Chocolate Brownie Spectacular.
Charyle Emel of Howard won the Spam Contest contest for adults at the Washington County Agricultural Fair with her Spam City Chicken On a Stick.
Corey Stieglitz of Washington won the Spam Contest for kids at the Washington County Agricultural Fair with his Game Day Sliders.
Judges in the food competition at the 218th annual Washington County Agricultural Fair at the Washington County Fairgrounds got a good taste of the talents of area bakers.
The Blue-Ribbon recipes include:
Chocolate Mousse-Filled Angel Food Cake
Note: Cake requires refrigeration
• Ingredients
For cake
1 1/2 cups powdered sugar
1 cup cake flour
12 egg whites
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract 1/4 teaspoon salt
Combine powdered sugar and flour, and set aside.
Beat egg whites and cream of tartar until foamy. Beat in granulated sugar, 2 tablespoons at a time, adding vanilla, almond extract and salt with the last addition. Beat until stiff and glossy.
Sprinkle flour mixture 1/4 cup at a time over egg-white mixture and fold in with a spatula. Push into a 10-inch angel food pan and draw a knife through the batter to release air bubbles.
Bake at 375 degrees on lowest oven rack for about 35 minutes, or until cracks on top feel dry. Immediately invert cake onto a bottle or funnel to cool.
For filling
2 eggs, separated
1/2 cup milk
3/4 cup semisweet chips
1/2 teaspoon vanilla
1/2 cup heavy cream, whipped
Combine egg yolks and milk in saucepan. Heat over low heat, stirring constantly until almost boiling and thick enough to coat spoon. Remove from heat.
Stir in chips and vanilla, and stir until chocolate melts. Cool to room temperature.
Beat egg whites until stiff. Fold into chocolate. Fold in whipped cream. Refrigerate until used.
For frosting
1 1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla
In double boiler, combine sugar, egg whites, water and cream of tartar. Beat on low for 1 minute with a portable mixer. Continue beating over low heat until mixture reaches 160 degrees on a candy themometer. Pour into large mixing bowl. Add vanilla and beat on high until stiff peaks form.
Cut a 2-inch layer off top of cooled cake. Hollow out a tunnel, leaving a 3/4-inch shell. Fill with the mousse filling. Replace top and frost cake.
Kim R. Teichmann
Avella
Fit-For-A-King Apple Pie
• Ingredients
For crust
2 1/2 cups King Arthur Perfect Pastry flour blend
2 tablespoons buttermilk powder
3/4 teaspoon Alaskan sea salt
1 cup Kerrygold Irish unsalted butter
6 to 8 tablespoons ice cold Icelandic water
1/2 teaspoon champagne vinegar
For filling
6 to 8 cups fresh sliced apples
1/4 cup organic light brown sugar
1/3 cup organic cane sugar
1/4 to 1/8 teaspoon fresh ground nutmeg
1 teaspoon organic Vietnamese cinnamon
2 to 3 tablespoons King Arthur unblended flour
1/2 teaspoon Fleur de Sel salt
Juice from 2 fresh sliced lemon wedges
1/4 cup freshly chopped pecans
2 to 3 tablespoons Kerrygold Irish salted butter
Preheat oven to 350 degrees.
To make the crust: Combine King Arthur Perfect Pastry flour blend, salt and buttermilk powder. Cut in butter until coarse crumbs are formed. Pour in water, 1 tablespoon at a time, tossing gently with a fork. Use just enough water until dough is cohesive. Form a ball, then divide in half. Slightly flatten each half. Cover, refrigerate for 30 minutes.
Dust the working surface and top of the dough liberally with flour before rolling. Place rolled crust into a nonstick disposable pie pan. Roll other half, and cut into strips to lattice the top of the pie after filling is prepared.
To make the filling: Combine all ingredients, except butter, in a mixing bowl. Toss with hands or rubber scrapper.
To assemble: Pour filling into crust and spread butter over mixture. Lattice the pie crust strips over the filling. Crack a cage-free egg into a bowl and whisk. Brush egg lattice crust and top with sugar. Place a pie-crust protector over the pie edge.
Bake at 350 degrees for 45 minutes. Remove pie-crust protector and bake for an additional 25 minutes, or until top of crust is brown.
Serve warm or cold with a scoop – or two – of all-natural Madagascar Vanilla Bourbon ice cream.
Alex Jardine
Washington
PA Preferred | Chocolate Cake with Light Chocolate Raspberry Swiss Meringue Buttercream Frosting
• Ingredients
For the cake
2 eggs (PA Preferred, Hillendale)
1 cup buttermilk (PA Preferred, Schneider’s Dairy)
1/4 cup raspberry puree
1 (5.3- ounce) carton Dannon Light & Fit Raspberry Chocolate Greek yogurt (PA Preferred, Schneider’s Dairy)
1/4 cup melted butter (PA Preferred, Hillendale)
1 1/2 teaspoon raspberry extract
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup Raspberry Tea Cooler (PA Preferrred, Schneider’s Dairy)
For the frosting
1 1/4 cups Just Whites (or equivalent of fresh egg whites)
1 1/2 cups granulated sugar
2 cups sifted powdered sugar
1 pound unsalted butter, room temperature (PA Preferred, Hillendale)
3/4 cup Crisco
1 teaspoon raspberry extract
4 ounces semi-sweet chocolate chips, melted
Preheat oven to 350 degrees. Prepare 3 8-inch round cake pans by greasing, lining with waxed paper circles in the bottom, then greasing the waxed paper and lightly flouring the pans. Set aside.
To make the cake: Prepare raspberry puree by smashing fresh raspberries (about 1 cup) in a very fine sieve, pushing pulp through the mesh while preventing any seeds from getting into the puree.
Combine eggs, buttermilk, raspberry puree and yogurt in a mixing bowl, and mix until combined. Slowly add the melted butter.
In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add to wet ingredients and mix until thoroughly combined and most lumps are removed. Heat Raspberry Tea Cooler in the microwave until boiling. Slowly add to the cake batter in the bowl, and continue mixing until everything is completely incorporated. Measure out 2 cups of batter for each cake pan. Tap pan gently to remove air bubbles, and bake for about 30 minutes or until cake tests done with a toothpick. Allow to cool in the pans on a wire rack for 15 minutes, then remove the pans. Cool cakes completely, then wrap in a double layer of plastic wrap and refrigerate overnight.
To make the frosting: Place egg whites and granulated sugar in a metal mixing bowl (or pan) over a pan with simmering water on the stovetop. Whisking constantly, heat to at least 150 themometer (using a candy themometer) to ensure that all of the sugar is completely melted. Remove from the heat and place in a mixing bowl on your stand mixer.
Using the whisk attachment, whisk mixture until stiff peaks form. Dump in all of the sifted powdered sugar and, on low speed, incorporate into the meringue. When it is all incorporated, start adding the butter and Crisco, alternating between them. You should add them a ppetablespoon at a time, but it can be done quickly. The smaller pieces make it easier to get mixed in.
Once all of the butter and Crisco are included, turn the mixer off and switch to the paddle attachment. The mixture may appear to be “curdled.” Whip the frosting until it all “comes together” and is smooth and silky. Stir in flavoring extract and melted chocolate.
Laurie Moody
Carnegie
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 (PA Preferred, Seibels Farm)
1/2 cup Hershey’s unsweetened cocoa
2 cups all-purpose flour
1/2 cup Hershey’s chocolate chips
1 bag of York Peppermint Patties
For topping
1/2 cup Hershey’s chocolate chips
1 teaspoon butter
To make the brownies: 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 1/2 of the batter into an 8-inch-by-8-inch oiled baking pan. Put peppermint patties on top of the batter. Put the remaining batter on top. Bake at 355 degrees for 20 minutes. Cool.
To make the topping: Melt chocolate chips and butter in microwave.
Pour over brownies.
Corey Stieglitz
Washington
Spam City Chicken On a Stick
Makes 12 sticks?
• Ingredients
For meat
1 can Classic Spam
8 ounces ground pork
1/4 cup minced green onion
2 tablespoons corn starch
1 clove garlic minced
1 teaspoon soy sauce
1 teaspoon rice wine or dry Sherry
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
Come ingredients thoroughly. Shape 2 tablespoons into oval meatballs. Skewer with bamboo. Fry until brown.
For sweet and sour sauce
3/4 cup cool water 2 teaspoons corn starch 2 teaspoons rice vinegar 2 teaspoons Heinz ketchup 2/3 cup sugar Dash of soy sauce
Come and and whisk ingredients. Bring to a boil.
Charyle Emel
Howard
Game Day Sliders
• Ingredients
1 (12-ounce) can Spam Classic
6 slices bacon
1/2 pound ground sausage
1 cup breadcrumbs
2 eggs
1 cup and 2 tablespoons brown sugar
1 cup ketchup Medium onion
1/4 cup Worcestershire sauce
2 tablespoons vinegar
Preheat oven to 350 degrees. Put Spam, bacon and sausage in a food processor. Place the mixture in a large bowl with breadcrumbs, eggs and 2 tablespoons brown sugar. Mix well. Shape into meatballs, and place them into a casserole pan.
In a pan, chop and brown the onion. Add 1 cup brown sugar, Worcestershire sauce, ketchup and vinegar. Bring to a boil and simmer for 10 minutes. Pour over the meatballs.
Bake at 350 degrees for 30 minutes. Serve on a roll.
Corey Stieglitz
Washington