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State fair-bound recipes

By Staff | Jul 17, 2009

From left to right Max Gangestad, Erica Meinke of the Liberty Pathfinders, and Erin Johnson, of the Iowa Hawkeyes, pose with their Iowa State Fair qualifying baked goods. Gangestad entered a Norweigan ring cake, Meinke a red raspberry pie, and Johnson a red cake. All of these desserts will be entered in the Iowa State Fair food and nutrition competition in August.

EAGLE GROVE – The Wright County 4-H clubs have a lot to boast about this year. Many of their 4-H members have completed projects that are worthy of display at the Iowa State Fair in August.

So, for our readers’ tasting pleasure, this farm cook article is dedicated to the young women’s and men’s recipes that will be featured at the Iowa State Fair.

Bon appetite.

Red raspberry pie

From Erica Meinke of

Claire Smith of the Iowa Hawkeys's Chocolate chip pumpkin cake. This dessert is an Iowa State Fair alternate.

Liberty Pathfinders

CRUST

2 cups flour

2/3 cups Crisco

1 teaspoon of salt

Liberty Pathfinders Max Gangestad's Norwegian ring cake is an Iowa State Fair qualifying exhibit.

7 tablespoons of lukewarm water

FILLING

1/2 to 3/4 cups sugar

1 tablespoon of flour

2 12-ounce bags of frozen raspberries or 5 cups of fresh raspberries

In a large bowl stir together sugar, flour and raspberries. Gently toss till coated. (If using frozen raspberries, let mix stand for 15 to 30 minutes until raspberries are partially thawed, but still icy.)

Roll out half of the pie crust and place in 9-inch pie pan. Transfer the berry mixture to pie pan. Roll out other half of crust. Cut strips with pastry cutter and create lattice top.

Cut off extra crust around edge of pie pan. Crimp together bottom of crust and lattice strips to seal. Tuck crust under and flute edges of crust as desired.

Cover the crust’s edge with aluminum foil. Place in over at 375 degrees. After first, 25 minutes, if using fresh fruit, or 50 minutes, if using frozen fruit, remove the foil, then return it to the oven until the crust is golden.

Banana bread

From Laura Stevenson of

3 to 3 1/2 cups of bread flour

1 package Red Star Active dry yeast

1 1/2 teaspoons salt

2 tablespoons of packed brown sugar

1/3 cup of water

2 tablespoons vegetable oil

3/4 cups of mashed banana

1 egg

Cinnamon and sugar to desired taste

In a medium bowl combine 1 cup of flour, yeast, salt and brown sugar. Heat the water, oil and bananas to 120 to 130 degrees, add flour mixture. Blend on low speed until moistened.

Add egg and beat three minutes on medium speed. By hand gradually stir in enough flour for soft dough.

Kneed on floured surface until smooth and elastic, approximately 5 to 8 minutes. Place in a greased bowl turning to grease the top. Cover and let rise in a warm place until it doubles – about 40 minutes.

Punch dough down. On a lightly-floured surface roll or pat out dough into a 14-by-7-inch triangle. Sprinkle cinnamon and sugar. Start with the shorter side and roll tightly, pressing dough into roll with each turn. Pinch ends and edges together to seal.

Place in a 9-by-5-inch bread pan. Cover and let rise in warm place until indention remains after lightly touching the sides of the loaf – about 30 minutes.

Bake 35 to 40 minutes until golden brown. Remove from pan to cool. Glaze if desired.

GLAZE

2 tablespoons of butter

1 1/2 cups of powdered sugar

2 tablespoons orange or lemon juice

1/2 teaspoons of orange or lemon peel.

Norwegian ring cake

From Max Gangestad of Liberty Pathfinders

CAKE

5 cups of water

1 pound of whole raw almonds

1 pound of confectioner’s sugar

3 egg whites

2 teaspoons almond extract

2 tablespoons potato starch flour

FROSTING

3 to 4 cups confectioner’s sugar

4 teaspoons meringue powder, plus 2 tablespoons of water

1 teaspoon of almond extract

1 teaspoon lemon juice

Bring water to a boil in large sauce pan. Add half of the almonds. Blanche until nuts rise to the surface and skins loosen, about 3 minutes. Remove from heat, drain, rinse in cold water then remove skins. Spread on paper towel-lined cookie sheet to dry. (Can speed up process by putting in oven on low heat, 170 degrees, for 15 minutes. Don’t let nuts roast.) Almonds must be completely dry before grinding.

Grind unblanched almonds in a coffee or spice grinder to form fine flour. (Don’t use food processor because it will over process the almonds.) Next, grind blanched almonds.

In a large mixing bowl mix the two almond “flours” together along with confectioner’s sugar. Then grind this mix a second time.

Once almond flour is ground place in a large saucepan, stir in egg whites and almond extract. Place on a burner on low heat. Use wooden spoon to knead dough often until it pulls away from sides of the pan and shapes itself into a smooth shiny mass with the consistency of Play Doh.

Place almond mixture into bowl and refrigerate overnight.

Next day, preheat oven to 400 degrees. Flour a pastry board or clean counter with potato starch flour. Butter and dust six Kransekake forms, if using these, with potato starch flour.

Roll almond paste into 18 half inch-wide “snakes” descending in length in half-inch increments – from 20 inches to 11 inches long. Fit snakes into forms, pinching the ends tightly together to form rings. (If not using Kransekake forms, shape each of the 18 lengths into a ring and place on parchment or Silpat-lined baking sheet).

Bake in center of oven for 15 minutes until rings are a light golden brown. Watch carefully or they’ll burn.

Rap pans lightly on counter to loosen, running a knife between rings if necessary to separate. Remove largest rings invert it and place on serving plate.

Mix together confectioner’s sugar, meringue powder, water, almond extract and lemon juice to make a thick frosting. Place in small pastry bag, small tip, or in a plastic freezer bag with an end snipped off.

Pipe the frosting in a wavy pattern around the circumference of the bottom ring (the frosting, while decorative, also serves as the glue that will hold the cake together). Repeat this step for each of the remaining rings, working up from largest to smallest.

Decorate the finished cake with flags and candies as the Norwegians do, or with ribbons and edible flowers for special occasions like birthdays and weddings.

Kransekake is like a fine wine, it improves by “aging” a day or two before serving. Store in a tightly sealed container with a slice of apple or bread.

Red cake

From Erin Johnson of Iowa Hawkeyes

1 ounce of red food coloring

1 ounce of water

3 tablespoons of cocoa

1/2 cups of Crisco

1 1/2 cups of sugar

2 eggs

1 cup of buttermilk

2 1/4 cups cake flour

scant teaspoon of salt

1 teaspoon of vanilla

1 teaspoon of baking soda

1 teaspoon vinegar

Mix food coloring, water and cocoa. Set aside.

Cream Crisco and sugar. Add eggs and food coloring mix to creamed mixture. Mix well. Add the buttermilk.

Sift the cake flour and salt three times. Add to the mixture. Add vanilla. Add baking soda dissolved in vinegar mixing it in with a spoon.

Bake in two greased and floured 8- or 9-inch pans at 350 degrees for 30 to 35 minutes. Cool for five minutes. Remove cakes from pans and continue cooling on racks.

4 tablespoons flour

1 cup of milk

3/4 cups butter

1/4 cup Crisco

1 cup sugar

2 teaspoons vanilla

3 tablespoons powdered sugar

Mix and cook flour and milk until thick as paste. Cool.

Mix butter and Crisco and add sugar. Beat for four minutes. Add milk paste. Add vanilla and powdered sugar.

Place one cake layer on serving plate. Spread frosting over bottom layer. Place second layer on top of first. Frost sides and top.

Chocolate chip

pumpkin cake

From Claire Smith of Iowa Hawkeyes

3/4 cups butter softened

1/2 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 15-ounce can solid-pack pumpkin filling

6 ounces of semisweet chocolate chips

2 1-ounce squares unsweetened chocolate, melted and cooled

3/4 finely-chopped pecans, divided

In a large mixing bowl cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine flour, baking powder, baking soda and cinnamon. Add creamed mixture alternately with pumpkin. Fold in chocolate chips.

Divide batter in half. Stir in melted chocolate into one portion. In well-greased, 10-inch fluted tube pan sprinkle 1/2 cup of pecans. Spoon chocolate batter on pecans. Top with pumpkin batter. Sprinkle with remaining pecans.

Bake at 325 degrees for 65 to 70 minutes or until a toothpick inserted near the center of the cake comes out clean.

Cool for 15 minutes before removing from pan to cooling rack.

Contact Lindsey Ory at lindsey.ory@hotmail.com.

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