Bake-Off Contests

2011 Crawford County Fair Recipe Contest Winners Announced

Two separate recipe contests were held in conjunction with this year’s Crawford County Fair.  Each contest required specific types of ingredients be used.

Six individuals participated in the “Dairy Dips” contest.  Youth winner was Coral Jones, Soldiers Grove/Sparta with Touchdown Taco Dip.  Adult winners were: 1^st place Nancy Dowling, Gays Mills - Garlic-Onion Cheese Spread, 2^{nd place} Allison Dayrit-Roberts, Eastman - Blast-O-Berry Dip and 3^rd place Carrie Morga, Soldiers Grove – Chocolate Chip Cheese Dip.

Prizes for “Muffin Masterpieces” were awarded as follows:  1^st place youth, Faith Morga, Soldiers Grove – Peanut Butter Honey Muffins and 2^nd place youth, Coral Jones, Soldiers Grove/Sparta – Blueberry Muffins.  In the adult division, 1^st  went to Allison Dayrit-Roberts, Eastman – Banana Net Zenzero Bread, 2^nd Nancy Dowling, Gays Mills – Lemon Raspberry Jumbo Muffins, 3^rd Carrie Morga, Soldiers Grove – Apple Streusel Muffins

Each contest was judged by a panel of 3 judges with prizes from local business and organizations being awarded.  Fair goers were invited to sample all the entries.

The Fair Association would like to thank Anchor Bank, Apple’licious Pie Depot, Crawford Co. Dairy Promoters, Crawford Co. Farm Bureau Women, Crawford Co, Dept of Aging, Culvers, Hardees, McDonalds, Peoples State Bank, Pizza Hut, Scenic Rivers Energy Coop and Sunrise Orchard for donating prizes.

2011 Crawford County Fair Dairy Dips contest

Youth Division

1^st place

TOUCHDOWN TACO DIP

1 can (9oz) bean dip

4 oz cream cheese, softened

½ cup sour cream

1 tblsp taco seasoning mix

1 garlic clove, pressed

¼ cup shredded cheddar cheese

1 plum tomato, seeded & diced (about ½ cup)

2 green onions with tops, thinly sliced

¼ cup pitted ripe olives, sliced

1 tblsp finely chopped fresh parsley

Additional sour cream (optional)

Tortilla Chips (optional)

Preheat oven to 350 F.  Spread bean dip over bottom of small oven baker.  In batter bowl, combine cream cheese, sour cream, taco seasoning & garlic, mix well.  Spread cream cheese mixture evenly over bean dip.  Grate cheddar cheese over top.  Bake 15-20 minutes or until cheese is melted.

To prepare topping, removed stem from tomato. Dice tomato and thinly slice green onions.  Slice olives.  Sprinkle tomato, onions, olives and parsley over dip.  Garnish with additional sour cream, if desired.  Serve with tortilla chips.

Coral Jones

Soldiers Grove

Adult Division

1^st place

GARLIC ONION CHEESE SPREAD

2 – 8 oz pkg cream cheese, softened

2 to 3 tblsp apricot or peach preserves

3 green onions, chopped (green portion only)

3 tblsp crumbled, cooked bacon

½ to 1 tsp minced garlic

Dash of pepper

Beat cream cheese and preserves until blended; stir in onions, bacon, garlic & pepper.  Refrigerate until serving.  This sweet and savory mixture is delicious as a dip for crackers or fresh vegetables.

Nancy Dowling

Gays Mills

2^nd place

BLAST-O-BERRY DIP

1 cup sour cream

½ cup plain cream cheese

½ cup mayonnaise

½ cup strawberry cream cheese

½ cup each dried cranberries, blueberries and cherries

½ cup Danish Blue Cheese

1 tsp Chipotle Chili Powder

½ tsp Penzy’s Fox Point Seasoning

Put all dried berries in Cuisinart or other electric chopped and finely chop.  Berries may become stuck together once completely chopped.  Place all ingredients in mixing bowl. Using electric mixer, mix thoroughly until berries become fully incorporated and there are no large clumps of cheese or berry.  Serve with savory whole grain, butter, vegetable or graham crackers. 

Allison Dayrit-Roberts

Eastman

3^rd Place

3^rd Place

CHOCOLATE CHIP CHEESE DIP

1-8 oz pkg cream cheese, softened

½ cup soft butter

¾ cup confectioners sugar

2 tblsp brown sugar

¼ tsp vanilla

¾ cup mini chocolate chips

Mix together butter & cream cheese until smooth.  Mix in sugars and vanilla.  Stir in chocolate chips, cover & chill for 2 hours.

Carrie Morga

Soldiers Grove

Additional entries…

CHEESY CRAB DIP

1 pkg (8oz) fat free cream cheese

½ c light mayonnaise

1 garlic clove, chopped fine

1 pkg (8 oz) imitation crab meat, chopped

1 cup (4 oz) Swiss cheese, shredded

¼ cup thinly sliced green inions with tops

1/8 cup diced red bell pepper

1 tblsp lemon juice

½ tsp hot pepper sauce

¼ cup sliced almonds, chopped

Preheat oven to 350 degrees.  Combine cream cheese & mayonnaise.  Mix well.  Add garlic, crab meat, swiss cheese, onion, bell pepper, lemon juice 7 pepper sauce.  Spoon into small oven dish.  Sprinkle chopped almonds over dip.  Bake 25-30 minutes until golden brown around the edges.

Margaret Davidson

Soldiers Grove

THREE CHESE DIP

½ cup crumbled Blue Cheese

½ cup shredded natural Cheddar Cheese

½ cup Cottage Cheese

¼ cup sour cream

1 ½ teaspoon finely diced onion

½ teaspoon Worcestershire sauce

Combine cheeses and let come to room temperature.  Beat with electric mixer until fairly smooth.  Add other ingredients and beat until fluffy.

Serve with your favorite chips or crackers.  Makes 1 ½ cups.

Mary Jo Johnsrude

Wauzeka

MUFFIN MASTERPIECES RECIPE CONTEST

2011 CRAWFORD COUNTY FAIR

Youth Division

1^st Place

PEANUT BUTTER HONEY MUFFINS

1 ½ cup all-purpose flour

2 ½ tsp baking powder

¼ tsp salt

½ cup brown sugar

6 tbsp melted butter

½ cup peanut butter

2 eggs, beaten

¼ cup honey

1 tsp vanilla

¼ cup milk

In a large bowl, combine flour, baking powder, salt and brown sugar.  In another bowl combine melted butter, peanut butter, eggs, honey, vanilla and milk.  Combine the two mixtures, pouring the liquid ingredients into the dry.  Stir only until blended.  Spoon into buttered muffin cups.  Bake at 375 degrees for 18 – 20 minutes.  Cool a minute before removing from pan.

Faith Morga

Soldiers Grove

2^nd place

BLUEBERRY MUFFINS

½ cup milk

½ cup vegetable oil

1 egg

2 cups all-purpose flour

1/3 cup sugar

3 tsp baking powder

1 tsp salt

1 cup canned blueberries

¼  cup regular yogurt

Heat oven to 400 F.  Grease bottoms only of 12 medium muffin cups.  Beat milk, oil and egg.  Stir in flour, sugar, baking powder and salt, all at once, just until flour is moistened.  Add in yogurt and fold in blueberries.  Divide batter among muffin cups.  Sprinkle with sugar if desired.  Bake until golden brown 18-20 minutes.  Immediately remove from pan.  195 calories per muffin.

Coral Jones

Soldiers Grove

Adult Division

1^st place

BANANA NUT ZENZERO BREAD

2 cups flour

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp allspice

1 tsp Mexican vanilla

2 eggs

5 Tbsp butter

¼ cup buttermilk

1 tsp lemon juice

5 large bananas

½ cup sugar

¼ tsp salt

1 cup toasted & chopped Texas pecans

½ cup candied ginger

Preheat oven to 350 degrees.  Using 2 six cup muffin pans place paper liners in each pan.  In a large mixing bowl, sift flour, baking powder & baking soda.  Reserve.  In the bowl of an electric mixer add eggs, butter, buttermilk, lemon juice, bananas, sugar, spices and salt.  Mix or blend until smooth.  Slowly add dry ingredients.  Fold in nuts & candied ginger.  Using 1.2 cup measuring cup, scoop batter into each muffin cup and bake 30 minutes or until toothpick inserted comes out clean.  Zenzero is Italian for Ginger.

Allison Roberts

Eastman

2^nd place

LEMON RASPBERRY JUMBO MUFFINS

2 cups flour

1 cup sugar

3 tsp baking powder

½ tsp salt

2 eggs

1 cup half & half cream

½ cup vegetable oil

1 tsp lemon extract

1 c fresh raspberries

Combine flour, sugar, baking powder & salt.  In another bowl, combine eggs, cream, oil & extract; stir into dry ingredients just until moistened.  Fold in Raspberries.  Fill greased jumbo muffin tins 2/3 full.  Bake at 400 degrees for 22 – 25 minutes or until toothpick comes out clean.  Cool for 5 minutes before removing from pan to wire rack. (16 reg. size muffin cups may be used; bake for 18-20 minutes)

Nancy Dowling

Gays Mills

3^rd place

APPLE STREUSEL MUFFINS

Muffin ingredients

1 ½ cup all-purpose flour

½ cup granulated sugar

2 tsp baking powder

½ tsp sale

1/3 cup vegetable oil

2/3 cup milk

1 cup chopped apples

1 egg

Streusel Topping

¼ cup brown sugar, packed

¼ cup all-purpose flour

1 tsp cinnamon

3 Tbsp melted butter

1.      In a bowl, stir together the flour, sugar, baking powder & salt.

2.      In another bowl, mix together the oil, egg & milk

3.      Stir the liquid ingredients into the dry ingredients just until blended.  Do not over-mix.

4.      Stir in the apples

5.      For the streusel topping, blend together the brown sugar, flour, cinnamon and butter in mixture forms coarse crumbs.

6.      Spoon muffin batter into greased or papered muffin cups.  Sprinkle with streusel topping.

7.      Bake at 400 degrees for 20 minutes or until muffins are lightly browned & cooked through.

Carrie Morga

Soldiers Grove

4^th place

OATMEAL RAISIN MUFFINS

½ cup milk

¼ cup plain yogurt

1 egg

½ cup canola oil

½ tsp nutmeg

1 cup raisins

1 cup flour

1/3 cup sugar

3 tsp baking powder

1 cup oatmeal

¼ tsp cinnamon

½ tsp salt

Heat oven to 400 degrees.  Spray 12 muffin cups with cooking spray.  Beat milk, yogurt, oil & egg.  Mix together flour, sugar, baking powder, salt, nutmeg & cinnamon in a separate bowl.  Add all at once to milk mixture and stir until flour is moistened (batter will be lumpy).  Fold in raisins.  Divide batter into muffin cups.  Bake until golden brown, 18-20 minutes.  Remove immediately from pan.  195 calories per muffin.

Margaret Davidson

Soldiers Grove