1. food and drink
2. desserts and baking

OC Fair On-line Cookbook
OC Fair & Event Center – Costa Mesa, California
2011-2014 OC Fair On-line Cookbook
Page 1
Introduction
Welcome to the 2014 Culinary Arts Exhibitor Competition Cookbook. The Culinary program continues
to grow each year and the interest level for recipes has followed suit. Each year we are inundated with
many requests from patrons and exhibitors with questions about purchasing a Fair Cookbook. This year
our cookbook includes recipes from 2011-2014.
The Culinary department doesn’t require a recipe for food entries, so the only way to gather recipes for
a cookbook is to invite each exhibitor to voluntarily submit their recipe. This year we invited first,
second, third and honorable mention winners.
2011-2014 OC Fair On-line Cookbook
Page 2
2011-2014 OC Fair On-line Cookbook
Page 3
2014 OC Fair
Award Winning
On-line Recipe Book
2014
Entries
1169
2014
Unique Exhibitors
460
Percent Increase
Year over Year
14.8%
2013
Entries
1018
2013
Unique Exhibitors
471
The Culinary Department entries grew by 14.8% in 2014 with over 1169 entries in Baked Goods & Confections,
Preserved Foods, Sugar Arts, Food Blog Posts and Table Designs.
A special thank you to all exhibitors and culinary participants of the 2014 OC Fair.
2011-2014 OC Fair On-line Cookbook
Page 4
Maegan Romanello
Snickerdoodle Cake
Division:
Class:
Award Received:
1003 - Frosted layer Cakes
02 Any 2 layer cake
1st Place
Quantity and Ingredients List:
3 cups, minus 3 teaspoons flour
1 tablespoon baking powder
1 tablespoon, minus 1 teaspoon cinnamon
1 cup butter
1 3/4 cup sugar
4 eggs
1 1/4 cup milk
Directions:
1. Preheat oven to 350 degrees.
2. Combine dry ingredients, set aside.
3. In the bowl of your mixer, on medium speed, mix butter and sugar until completely combined.
Add eggs one at a time.
4. In 2 parts add the dry ingredients, adding milk after each addition. Do not over mix your batter.
5. 24 Cupcakes - bake for 10 to 15 minutes depending on your oven. Nine inch round cakes (2) bake for 10-12 minutes depending on your oven
6. Cool for 2 hours or overnight and top with your favorite vanilla frosting or buttercream.
2011-2014 OC Fair On-line Cookbook
Page 5
Robert Culhane
Bob's Apple Pie (influenced by Alton Brown, The Joy of Cooking and my
mom)
Division:
Class:
Award Received:
1009 Pies
02 Double rolled crust with fruit filling
1st Place
Quantity and Ingredients List:
Crust
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
3/4 teaspoon salt
4-8 Tbsp. ice cold applejack brandy (you can substituted regular brandy or water)
Pie filling
6 peeled and sliced medium apples (3 Fuji, 3 granny)
3/4 C white sugar
1/8 tsp nutmeg
1/8 tsp ground cloves
1 tsp cinnamon
1/4 tsp salt
3 Tbsp. tapioca flour
2 Tbsp. butter
1 Tbsp. lime
Directions:
Crust
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs (pea size
lumps). Don't over mix. Stir in brandy (or water), a tablespoon at a time, until mixture can be squeezed
together to form 2 hockey pucks. Wrap in plastic and refrigerate for 4 hours or overnight. Remove
from refrigerator about 1/2 hour before you are ready to roll the dough, one for the top and one for the
bottom.
Filling
Peel, core and slice apples into 12 pieces each. Add sugar to the slices and place in a colander that is
sitting in a bowl. Allow the juice to collect in the bowl for 1 1/2 hour. This prevents the apples from
shrinking when the pie is cooked. After apples drain, preheat oven to 425 F. Lay apples in crust to
minimize empty spaces between apple slices in pie. Mix tapioca, salt, spices and lime juice to the juice
from the apples. Dot apples with 2 Tbsp. butter. Pour liquid over apples. Cover with 2nd crust (cut slits
in top crust). Place in oven on a heavy sheet (griddle) and bake on center rack for 30 min. Cover edges
if needed (based on color of edges) and bake 25 more minutes. Allow to cool at least 2 hours before
serving.
2011-2014 OC Fair On-line Cookbook
Page 6
Nicole Sipe
Cinnamon Rolls
Division
Class
Award Received
1002 Handmade Yeast Bread
01 Rolls or Breadsticks
3rd Place
Quantity and Ingredients List
2 1/2 tsp. (1 package) active dry yeast
1 cup warm whole milk (110 degrees F)
1/2 cup white sugar
1/3 cup butter, melted
2 eggs, room temperature
1 tsp. salt
4 1/2 cups bread flour
1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
1 tsp. vanilla extract
1/8 tsp. salt
1/4 cup whole milk
Directions
1. Dissolve the yeast in the warm milk with a pinch of sugar for 10 minutes until foamy. In the bowl of a
stand mixer, add the sugar, butter, eggs and salt, and mix together until combined. Add the yeast
mixture and mix to combine. Add the flour and mix well. Using the dough hook, knead the dough for
about 5 to 7 minutes. Place the dough in a greased bowl, cover and let rise 1 hour or more, until doubled
in size.
2. Punch down the dough and shape it into a ball. Let it rest for 10 minutes. In a small bowl, combine the
brown sugar and cinnamon.
3. Roll the dough into a 16x21-inch rectangle. Spread the butter onto the dough and sprinkle with the
sugar mixture. Roll the dough tightly lengthwise and pinch the seam shut. Cut into 12 rolls. Place the
rolls in a buttered and sugared 9x13-inch baking pan. Cover and let rise until nearly doubled, about 45
minutes. Preheat the oven to 400 degrees F.
4. Bake the rolls for about 20 minutes, or until golden brown.
5. Beat together the cream cheese, butter, powdered sugar, vanilla extract, salt and milk until smooth.
Add more milk a tablespoon at a time if it's too thick to reach a spreadable consistency. Spread the
frosting on the warm rolls before serving. Makes 12 rolls.
2011-2014 OC Fair On-line Cookbook
Page 7
Kim Boltz
Hazelnut Irish Cream Cake
Division
Class
Award Received
1004 single layer cake
01 bundt
Best of Show
Quantity and Ingredients List
Cake
2 cups sugar
1½ cups all-purpose flour
1½ cups cake flour
½ cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter cut in ½” squares and cold
1 cup chopped hazelnuts
1 3.4 oz. package of vanilla instant pudding
4 eggs
¼ cup water
½ cup vegetable oil
¾ cup Hazelnut Irish cream.
Glaze
¼ cup sugar
1/2 cup butter
1 cup sugar
1/3 cup hazelnut Irish cream
Directions
Cake
In food processor, combine sugar, flours, milk powder, baking powder and salt. Process for 15 seconds.
Add butter and lightly toss with fork so they are coated with flour. Pulse until mixture is fine and
crumbly. About 10 – 1 second pulses.
Sprinkle chopped hazelnuts in bottom of pan and set aside. Mix above cake mix with pudding mix, eggs,
¼ cup water, ½ cup oil, and ¾ cup Irish cream. Beat for 5 minutes on high speed. Pour into pan and bake
for 60 minutes or until a toothpick comes out clean.
Set cake aside to cool for 10 minutes, remove from pan and poke top and sides with holes. ( I use a
wooden skewer).
Glaze
In saucepan combine 1 cup butter, ¼ cup water, 1 cup sugar and bring to a boil stirring constantly and
continue boiling for 5 minutes. Remove from heat, and stir in Irish cream. Brush on cake until the glaze
is gone.
** sometimes put the some of the glaze back in the bundt pan and put the cake back in to soak up glaze
better and brush the sides after I remove
2011-2014 OC Fair On-line Cookbook
Page 8
Donald MacDonald
Whole Wheat Bread
Division
Class
Award Received
1003 handmade yeast bread
Wheat or Whole Grain Bread
1st Place
Quantity and Ingredients List
Ingredients group1: 1 1/2 cups whole wheat flour
2 1/4 cups white flour
1/2 tbs. salt
Ingredients group2: 3/4 cups steel cut oats
1/4 cups bulgur wheat
2 1/4 cups boiling water
2 tbs. honey
3/4 tbs. dry yeast
Directions
1. Mix oats, bulgur wheat, honey, and boiling water. Let it stand until 100F. Then mix in the yeast
and let it proof for about 5 minutes.
2. Mix thoroughly ingredients group 1 and add it to ingredients group 2. Mix to a loose
consistency and kneed to develop an elastic consistency. Form a ball and put it in a greased
bowel to rise at room temp about 30%. Loosely cover and put in the refrigerator for 1 to 3 days.
This improves the flavor.
3. Remove the now very cold dough from the refrigerator, dust with flour and moderately kneed to
form a loaf for the bread pan. Let it rise to just over the top of the pan (you can form into a ball
and bake on a pizza stone if you wish).
4. Pre-heat the oven to 450F and bake for about 45 minutes and internal temp of 190F.
2011-2014 OC Fair On-line Cookbook
Page 9
ELOISE DAVENPORT
LEMON BERRY RICOTTA CAKE
Division
Class
Award Received
1004 Single Layer Cake
02 Pound Cake, all flavors
Honorable Mention
Quantity and Ingredients List
1 3/4 cups (250 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temp
1 cup (8 ounces, 230 g) ricotta cheese, room temp
1 1/2 cups sugar (300 g)
3 large eggs, room temp
1 teaspoon vanilla extract
1 Tbsp. lemon zest
1 1/2 cups (140 g) blueberries, tossed with 1 tsp. flour
Directions
Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter. In a
medium bowl, vigorously whisk together the flour, baking powder and salt. Rinse the blueberries and
toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of
the cake).
Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to
beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy. Add the
eggs one at a time, mixing on medium speed for one minute after each addition. Mix in the lemon zest
and vanilla extract. Batter may appear curdled but it's fine.
Remove the bowl from the mixer and gently stir in the dry ingredients in 3 or 4 additions, until just
incorporated. Do not over mix. Stir in the blueberries. Pour the batter into the prepared loaf pan,
smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the
oven. (This will help moderate the temperature at the bottom of the pan.) Bake for 1 hour 10 minutes to
1 hour 20 minutes, or until a toothpick comes out clean. After the first 40 minutes of baking you may
want to cover with aluminum foil over the top of the loaf to protect it from over-browning.
Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the
cake to make sure it is separated from the pan. Gently remove the cake from the pan and let cool
completely on a wire rack. Let cool completely before slicing.
2011-2014 OC Fair On-line Cookbook
Page 10
Robert Sawyer
Samoa Brownie
Division
Class
Award Received
1007 Bars & Brownies
03 - Bar, any other, specify
2nd Place
Quantity and Ingredients List
Fudge Brownies
2 cups semisweet chocolate chips
1 stick butter
3/4 cup light brown sugar
3/4 cup granulated sugar
4 eggs
1 1/8 teaspoons of vanilla
1 cup flour
1/2 teaspoon salt
Topping
3 3/4 cups
2 bags caramels
1/2 tsp salt
2 oz. semi-sweet chocolate
4 tbsp. milk
Directions
Brownies
Melt 2 cups semisweet chocolate and 1 stick butter in a saucepan over low heat.
Remove pan from heat stir in 3/4 cup brown and 3/4 cup granulated sugar. Whisk 4 eggs in one at a
time. Add 1 1/2 teaspoons vanilla, stir in cup of flour and 1/2 teaspoon of salt. Spread in 9-13 inch pan.
Preheat oven to 325 cook for 45 minutes or until tooth pick in center square comes out clean.
Topping
Preheat oven to 400 degrees
Toast coconut on a baking pan for 2 minutes or until crunchy.
Microwave caramels, salt, and milk for around 3 minutes or until melted and smooth. Stop and stir
occasionally.
Once melted mix in coconut and spread on brownies. Put in fridge 30 minutes and then cut brownies.
Drizzle melted chocolate on top.
Brownies adapted from Food Network magazine 50 Brownies recipes.
2011-2014 OC Fair On-line Cookbook
Page 11
Nancy Miller
Division
Class
Award Received
1010 Confections
03 – Toffee and Brittles
3rd Place
Quantity and Ingredients List
2 cups sugar
2/3 cups light corn syrup
3/4 cup water
1 teaspoon cinnamon oil flavoring
Food coloring
Powdered sugar (optional)
Directions
1. Mix first three ingredients in a large saucepan.
2. Stir over medium heat until sugar dissolves.
3. Boil, without stirring until temperature reaches 310° or until drops of syrup form hard, brittle
threads in cold water.
4. Remove from heat. After boiling has ceased, stir in flavoring and coloring.
5. Pour onto lightly greased cookie sheet.
6. Cool and break into pieces.
7. Dust with powdered sugar, if desired.
8. Store in airtight containers.
2011-2014 OC Fair On-line Cookbook
Page 12
Brittany Muniz
Chocolate Chip Cookies
Division
Class
Award Received
1006 cookies
02 chocolate chip traditional
Honorable Mention
Quantity and Ingredients List
2 cups unsalted butter
1 cup sugar
1 1/2 brown sugar
3 eggs
2 teaspoon vanilla extract
2 teaspoon salt
2 1/2 cup flour
1 teaspoon baking soda
4 cups chocolate chips
Directions
1. Cream the butter and sugars in mixer with paddle attachment. Beat until light, approximately 5
minutes at medium speed.
2. Add the eggs to the creamed mixture one at a time. Add the vanilla extract. Stir in the salt, flour
and baking soda together in a separate bowl.
3. Slowly add to the creamed mixture. Mix well until all incorporated.
4. Mix in the chocolate chips. Portion the dough using an ice cream scooper.
5. Lay parchment paper on a baking sheet. Bake at 350 degrees until cookies are golden and
cooked through. Approximately 10-12 minutes. Cool and enjoy.
2011-2014 OC Fair On-line Cookbook
Page 13
Katie Shreve
Coco Loco Mac Cookies
Division:
Class:
Award Received:
1006 Cookies
04 Oatmeal, Oatmeal Raisin
1st Place
Quantity and Ingredients List:
1 c. butter
1 c. light brown sugar (packed)
1 c. white sugar
2 eggs
2 t. vanilla
1 c. Quaker oats
1 c. cereal (I use half Corn Flakes and half of other crunchy cereal, such as Honey Nut Chex or Corn Chex)
2 c. flour
1 t. baking soda
1 t. baking powder
2 c. coconut
1 1/2 c. chocolate chips
1 c. roughly chopped macadamia nuts (I used dry roasted w/sea salt from Hawaii – sold at Costco)
Directions:
1. Preheat oven to 325 degrees.2. Cream butter, sugars, and vanilla. Beat in eggs.
3. In separate bowl, stir together the flour, baking soda and baking powder. Mix in gradually.
4. Mix in the rest of the dry ingredients.
5. Bake approximately 12-14 minutes (depending on your oven) on parchment lined or ungreased
cookie sheets until golden brown. Let cool 1 minute on cookie sheet before transferring to countertop
(still on parchment paper or you can use a piece of foil).
6. Dough can be frozen in Ziploc freezer bags or refrigerate dough for up to 5 days for fresh-baked
cookies whenever you want them. These are excellent dipped in milk.
Enjoy!
2011-2014 OC Fair On-line Cookbook
Page 14
2011-2014 OC Fair On-line Cookbook
Page 15
2013 OC Fair
Award Winning
On-line Recipe Book
2013
Entries
1018
2013
Unique Exhibitors
471
Percent Increase
Year over Year
2%
2012
Entries
998
2012
Unique Exhibitors
394
The Culinary Department entries grew by 2% in 2013 with over 1000 entries in Baked Goods & Confections,
Preserved Foods, Sugar Arts, Food Blog Posts and Table Design.
A special thank you to all exhibitors and culinary participants of the 2013 OC Fair.
2011-2014 OC Fair On-line Cookbook
Page 16
April Anderson
The Sugared Spoon's Shortbread Cookie
Division: Cookies
Class: Shortbread
Award Received: 2013-1st Place
Quantity and Ingredients List:
Shortbread Cookie
1 lbs. salted butter
4 cups flour
1 1/4 cups powdered sugar
2 TBS. corn starch
Royal Icing
4 cups powdered sugar
3 TBS Meringue Powder
2 tsp vanilla
3-6 TBS water
Directions: Shortbread Directions
Mix dry ingredients then work in butter with a pastry cutter. Mix until dough completely comes together.
Roll out to 1/4 inch thick and cut into desired shapes. Bake for 25 minutes at 275 degrees.
Icing Directions
Mix all ingredients on high speed add water to desired thickness. Use Piping bag to decorate cookie.
2011-2014 OC Fair On-line Cookbook
Page 17
Frank Szarka
Thanksgiving Cranberry Cheese Pie
Division: 1015 Pies
Class: 04 Single Crust Crumb
Award Received: 2013-2nd Place
Quantity and Ingredients List: Crust:
1/3 cup melted butter
1/4 cup sugar
1 cup crushed graham crackers
Filling:
1 8 oz brick package of cream cheese, softened
1 can of sweetened condensed milk
1/3 cup of lemon juice
1 tsp vanilla
Topping:
2 cups of fresh or frozen cranberries
1/3 cup sugar
1 Tbl spoon corn starch
1/2 cup of cold water
Directions: Crust:
Combine graham cracker crumbs, sugar and melted butter, press mixture into bottom and 1/2 inch up sides of a
9 inch pie plate.
Bake at 350 degrees for 8-10 minutes and let cool.
Filling:
In a large bowl, beat cream cheese until fluffy beat in sweetened condensed milk until smooth stir in lemon juice
and vanilla pour into prepared crust and chill 3 hours or until set
Topping:
In medium sauce pan, combine sugar, cornstarch, water and cranberries. Mix well, bring to a boil, reduce heat
and simmer 10 minutes stirring constantly.
Cool 15 minutes and spread over pie, chill.
2011-2014 OC Fair On-line Cookbook
Page 18
Eugene Hawkins
Fresh Tomato Juice
Division: CA 1052
Class: 01 - Tomatoes, sliced or crushed
Award Received: 2013-3rd Place
Quantity and Ingredients List:
30 red, ripe tomatoes - Freshly picked. (Early Girl is best) washed thoroughly.
Kosher Salt
Sugar
7 or 8 quart jars, lids and rings
Directions:
Peel tomatoes by dipping a few at a time in a wire basket into boiling water. Let boil for 30 seconds. Then dip
basket in cold water. Slip skins off. Discard skins. Repeat for all the tomatoes.
Puree tomatoes in a food processer. Strain through a sieve to get out seeds.
Discard the seeds.
Heat juice to boiling in a large pot and simmer for 5 minutes.
Pour into clean, sterilized quart jars.
Make a mixture of 1 part kosher salt and 2 parts sugar. Add 1 1/2 Tbsp of this mixture to each quart jar.
Seal jars and process in pressure canner for 10 minutes at 5 lbs.
Delicious!!
2011-2014 OC Fair On-line Cookbook
Page 19
Judy LeBoeuf
Canned Tomatoes
Division: CA 1052
Class: 01 - Tomatoes, sliced or crushed
Award Received: 2013-2nd Place
Quantity and Ingredients List:
Tomatoes - about 10- 15 pounds (enough for one canner load).
salt
8-10 pint jars, lids and rings
Directions:
Wash tomatoes thoroughly.
Place a few at a time in a wire basket.
Place wire basket with tomatoes in boiling water for 30 seconds to loosen skins.
Dip again in COLD water. Slip off skins. Discard skins. Repeat for all the tomatoes.
Cut out cores and trim any green spots. Cut into wedges or pack whole.
Pack tomatoes in hot, sterilized jars, pressing tomatoes to fill spaces with juice. Leave 1/2 inch head space.
Add 1/2 tsp salt for each pint jar. Run a rubber spatula between tomatoes and jar to release any air bubbles.
Wipe rims and threads of jars with damp cloth. Add lids and rings.
Process jars in hot water bath canner for 40 min (pints) and 50 min (quarts).
Remove from water, check seals.
2011-2014 OC Fair On-line Cookbook
Page 20
Judy LeBoeuf
Southern Turnip Greens
Division: CA 1052
Class: 02 - Any other vegetable
Award Received: 2013-2nd Place
Quantity and Ingredients List:
About 6 or 7 fresh turnips with the green tops attached, may be fresh from the garden or from the grocery
store.
1- 2 strips bacon, uncooked, cut in 1" pieces.
Salt and Pepper to taste
About 3 or 4 quart canning jars, lids and rings
Directions:
Cut turnips from leaves and cut off roots.
Wash, peel, and slice or dice the turnips.
Strip the stems from the tops, using only the green, leafy part.
Tear the greens into small pieces.
Place turnips and greens in a cooking pot along with the bacon.
Cover with water and boil until turnips are tender.
Season with salt and pepper to taste.
Put mixture into clean, sterilized jars, leaving 1/2" headspace.
Place new, sterilized lids and rings on the jars. Hand tighten rings.
Process in pressure canner 45 minutes at 10 lbs.
2011-2014 OC Fair On-line Cookbook
Page 21
Judy LeBoeuf
Picante Sauce
Division: CA 1057 - Relishes and Sauces
Class: 06 - Sauce, any other
Award Received: 2013-3rd Place
Quantity and Ingredients List:
16 cups tomatoes, peeled and quartered
2 cups chopped green bell peppers
2 cups chopped onion
3 fresh jalapeno peppers, chopped
1 tsp black pepper
1 cup vinegar
6 cloves garlic, chopped
3 Tbsp sugar
5 Tbsp Kosher salt
5 Tbsp chili powder
1/4 cup cornstarch
1/4 cup water
Directions:
Heat all ingredients except cornstarch and water in a large pot. Simmer until tender. Make a paste of the
cornstarch and water. Add to tomato mixture to thicken. Stir thoroughly. Pour into hot, sterilized quart or pint
jars. Place new, sterilized lids and rings on jars. Process in a pressure canner for 40 minutes at 10 lbs.
2011-2014 OC Fair On-line Cookbook
Page 22
Judy LeBoeuf
Pomegranate Jelly
Division: CA 1055 - jellies
Class: 01 - single fruit
Award Received: 2013-3rd Place
Quantity and Ingredients List:
3 1/2 cups pomegranate juice
1 pkg Sure Jell pectin
4 1/2 cups sugar
1/4 cup lemon juice
5 or 6 jelly jars (half pint size)
New lids and rings to fit jars
Directions:
Measure the sugar and place in a bowl, set aside.
Measure the juice in a 6-8 qt. cooking pot. Add lemon juice. Add pectin to juice in pot, stir well.
Place over high heat. Bring to a boil, stirring constantly to avoid scorching. Add pre-measured sugar, mix well.
Continue stirring and bring to a full rolling boil. (A boil that cannot be stirred down).
Boil hard exactly 2 minutes, stirring constantly. Remove from heat. Skim foam and pour into hot, sterilized jars.
Place sterilized lids on jars and hand tighten rings on jars.
Process using water bath method for 10 minutes. Remove from water and check seals.
2011-2014 OC Fair On-line Cookbook
Page 23
Dona Webatwe
Mango Ginger Chutney
Division: 1057 Relishes & Sauce
Class: Chutney
Award Received: 2013-Honorable Mention
Quantity and Ingredients List: MANGO CHUTNEY
FRESH INGREDIENTS:
2 LBS. CUBED (1/2") FRESH MANGO
4 GRANNY SMITH APPLES, CUBED SMALLER THAN THE MANGO
2 FRESH RED BELL PEPPERS CUBED IN 1/2" CHUNKS
2 FRESH YELLOW BELL PEPPERS CUBED IN CHUNKS
2 SPANISH ONIONS (LARGE CHOPPED)
1 LARGE JALAPENO CHOPPED, MEMBRANE AND SEEDS REMOVED
1 RED ONION (LARGE CHOPPED)
5 CLOVES CHOPPED GARLIC
1/4 CUP FRESH GRATED GINGER
1/2 CUP OLIVE OIL
1 SERRANO PEPPER (RED OR GREEN) MINCED: SEEDS AND MEMBRANE REMOVED
1/2 CUP APPLE CIDER VINEGAR
1/4 CUP BALSAMIC VINEGAR
1 CUP MADERIA (WHITE OR RED WINE CAN BE USED HERE
DRY INGREDIENTS:
2 CUPS GOLDEN RAISINS
2 TABLESPOONS PAPRIKA
1 TEASPOON PIMENTONE (SMOKED PAPRIKA)
1 TABLESPOON CAYENNE
1 TABLESPOON GARLIC POWDER
4 TABLESPOONS DRIED GINGER
1 TEASPOON CUMIN
1 TEASPOON CORIANDER
1 TABLESPOON RED PEPPER FLAKES
1 CUP SUGAR
1 CUP BROWN SUGAR
2 TABLESPOONS KOSHER SALT
Directions:
* IN A LARGE HEAVY POT OVER MEDIUM HEAT, ADD OLIVE OIL HEAT TIL WARM, ADD ONIONS AND GARLIC.
* SAUTE WHILE STIRRING ABOUT 10 MINUTES UNTIL BEGINNING TO BECOME CLEAR
* ADD ALL FRESH INGREDIENTS, STIR TO MIX. SAUTE ABOUT 10 MORE MINUTES ON MEDIUM/LOW HEAT,
STIRRING OCCASIONALLY.
* ADD VINEGAR AND MADERIA
* ADD ALL DRY INGREDIENTS, PUT HEAT ON LOW, STIRRING TO PREVENT STICKING FOR ABOUT AN HOUR.
* ALL LIQUID SHOULD BE ABSORBED AND MIXTURE SHOULD BE THICK ENOUGH TO STAND UP A SPOON
*TASTE FOR SALT
2011-2014 OC Fair On-line Cookbook
Page 24
* PLACE IN JARS AND PRESERVE. THIS NEEDS 3 TO 6 MONTHS TIME IN THE JAR
* NOTE: ANY FRESH FRUIT CAN BE SUBSITUTED FOR THE MANGO AND APPLES.IF YOU DON'T LIKE SPICY, ALL
INGREDIENTS THAT HAVE "HEAT" CAN BE ELIMINATED.
2011-2014 OC Fair On-line Cookbook
Page 25
Anthony Pham
Carrot Cake with Salted Caramel Cream Cheese Frosting
Division: 1005 Frosted Cakes, Layered
Class: 02 Any Other 2 Layer Cake, any frosting or filling
Award Received: 2013-3rd Place
Quantity and Ingredients List: Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup chopped walnuts
2 (8 ounce) can crushed pineapple, drained
Frosting
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup salted caramel (add more or less depending on how much caramel you want in it)
Salted Caramel
1/2 cup sugar
1 cup heavy cream
1 Tbsp sea salt
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans 2. Mix flour, baking soda,
baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with
wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little.
Allow to cool.
4. To make the salted caramel: melt the sugar in a pot until it is a light amber color, then remove from heat and
pour in heavy cream, be careful it will bubble! With a whisk stir the cream until caramel and cream combines
(you may have to turn on the heat to make the sugar dissolves). Then add the salt.
5. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat
until creamy. Finally add the salted caramel.
2011-2014 OC Fair On-line Cookbook
Page 26
Karen Fortin
TOLLHOUSE CHOCOLATE CHIP COOKIES
Division: 1009
Class: 02 Cookies
Award Received: 2013-1st Place
Quantity and Ingredients List:
2 1/4 cup Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1/2 cup Butter
1/2 cup shortening
3/4 cup Sugar
3/4 cup Brown Sugar
1 teaspoon Vanilla
2 Eggs
3 cups Chocolate Chips
Variation:
Reduce chocolate chips by 1 cup, and add 1 cup nuts (i.e., Walnuts, Pecan).
Directions:
In a bowl, whisk Flour, Baking Soda and Salt. Set aside.
In a mixing bowl, cream Butter, Shortening, Sugar and Brown Sugar. Once creamy, add Eggs and Vanilla. Once
smooth, slowly add Flour mixture in 2-3 batches until incorporated. Then hand mix in chocolate.
Using a tablespoon, scoop out the cookie dough onto a cookie sheet. Cook at 375 for 12-13 minutes.
Note: The cooking time will vary depending on the cookie size. The above cooking time equals 40 cookies.
2011-2014 OC Fair On-line Cookbook
Page 27
Jessica Scholtz
Chocolate Brownies
Division: CA-1011 Bars & Brownies
Class: 06-Special Diet (Grain free, Gluten Free & Paleo)
Award Received: 2013-1st Place
Quantity and Ingredients List:
1-1/8 c. tapioca flour
¼ c. coconut flour
½ tsp sea salt, fine
¼ tsp baking powder
5oz. Dark Chocolate
1-1/2 c coconut oil (or 1c grass-fed butter)
2 c coconut sugar
1 tsp vanilla extract
5 eggs
Directions:
1.
2.
3.
4.
5.
6.
7.
Pre-heat oven to 350F (175C) and grease an 9” inch square pan (or 9x12 if you want thinner brownies)
In a medium bowl, blend tapioca starch, coconut flour, sea salt and baking powder, set aside
In large a double boiler, melt the coconut oil (or butter) and dark chocolate
Remove from heat and stir in the sugar and vanilla extract, blend well
Add eggs one at a time, blending thoroughly
Fold in flour mixture ¼ c. at a time, stirring removing any lumps
Pour batter into greased baking pan and bake 25-30 minutes
2011-2014 OC Fair On-line Cookbook
Page 28
Name: Jenny Murphy
Cheesecake
Division: 1013 Cheesecake
Class: 01- Plain
Award Received: 2013-Division Winner
Quantity and Ingredients List:
Graham Cracker Crust
1 3/4 cups graham cracker crumbs
1/2 cup butter
1/4 cup brown sugar
Cheesecake
3 8-ounce packages cream cheese
2 teaspoons vanilla
3 eggs
1 cup sour cream
1 cup sugar
Directions:
Preheat oven to 350°.
In a medium bowl combine graham cracker crumbs, sugar and butter. Press into an 8-inch spring-form pan.
In a large bowl, add cream cheese, vanilla, eggs, and sour cream and mix. Add sugar and mix. When batter is
smooth pour into prepared spring-form pan.
Bake 60 minutes until cheesecake is firm in center. Turn oven off, leave door slightly open and leave in oven for
1 hour. Cool in pan. Chill for several hours or overnight.
2011-2014 OC Fair On-line Cookbook
Page 29
Name: Mariah Ames
Creamy Tiramisu Cheesecake
Division: 8849 cakes, cookies, brownies
Class: cheesecake
Award Received: 2013-Division Winner
Quantity and Ingredients List:
12 Servings, Prep time: 30 min., Bake time: 70-80 plus chill time
1 tablespoon melted butter
1/3 cup chocolate brownie cookie, crumbled
2 tablespoons plus 2 teaspoons of instant coffee granules (Nescafe)
1 tablespoon hot water
1/3 cup of strongly brewed coffee
1-1/2 teaspoon dark rum or to your liking
1 package (3 once) lady fingers, split
4 (8oz packages) of cream cheese, softened
1-1/3 cups of granulated sugar
1/3 cup of heavy cream
1/3 cup of sour cream
2 teaspoons of vanilla extract
4 eggs, lightly beaten
baking cocoa, for garnish
Directions:
*Brush bottom of a 9 inch spring-form with butter; Sprinkle evenly with cookie crumbs. Place pan on a double
thickness, heavy duty foil (about 18 inches square). Securely wrap foil around pan.
*Dissolve coffee granules in hot water; Cool and set aside for filling. Combine brewed coffee and Rum; brush
over flat sides of lady fingers, round side face out alongside of prepared pan.
*In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, sour cream, vanilla and dissolved
coffee. Add eggs; beat on low speed till combined. Pour into prepared pan. Place spring-form pan in a large
sheet cake pan; add 1 inch of boiling water to sheet pan.
*Bake at 325 degrees for 70-80 minutes or until center is just set and top appears dull. Remove spring-form pan
from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a
knife. Cool 1 hour more. Refrigerate overnight.
*Remove rim from pan. Just before serving dust cake with cocoa powder.
Enjoy this cake with a sweet wine such as Moscato or Riesling
2011-2014 OC Fair On-line Cookbook
Page 30
Beth Donovan
Nana's Anise Biscotti
Division: CA-1009 Cookies
Class: Biscotti
Award Received: 2013-1st Place
Quantity and Ingredients List:
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
4 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup whole almonds, toasted
2 tablespoons aniseed
Directions: preparation
Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light
and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium
bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy
mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
Drop dough by spoonful’s onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each
sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes.
Transfer sheets to racks and cool completely.
Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on
diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool.
Note: Can be made 2 weeks ahead. Store in an airtight container at room temperature.
2011-2014 OC Fair On-line Cookbook
Page 31
Daniel Sauerwald
Rustic French Bread
Division: 1003 Handmade Yeast Bread
Class: 04 French or White Bread
Award Received: 2013-1st Place
Quantity and Ingredients List:
1-1/2 teaspoon Quick-Rise or Instant Yeast
1 C lukewarm water
3/4 tsp table salt
2-1/4 C Bread Flour
Directions:
Dissolve the yeast in the water and wait a few minutes until a light foam develops on the surface. Add the flour and
salt and stir together until well-mixed. Dough will be quite wet. Mist the inside of a zip top bag, and place the dough
inside. Refrigerate from 1-4 days (you can bake it the same day, but it's better if it's refrigerated at least overnight. 3
days seems to be the best). When ready to bake, remove dough from refrigerator and let sit at room temperature for
1 hour. Remove from bag and place on a well-floured surface, then shape into a tight ball. Cover loosely with a clean
kitchen towel and let rest for 15 - 20 minutes. Shape into a torpedo, then cover loosely and let rise 45 mins to 1-1/2
hrs, until it has increased to about 150%. Prepare oven with baking stone and preheat to 450° When oven is ready,
score top of loaf with a sharp knife or lame, and bake for 30- 35 minutes, or until bread is golden brown.
2011-2014 OC Fair On-line Cookbook
Page 32
Stephanie Brown
Hot Chocolate Cookies with Frosting
Division: 1009 Cookies
Class: 08 - Filled Cookie
Award Received: 2013-3rd Place
Quantity and Ingredients List:
COOKIE
2 cups flour
⅔ cups unsweetened cocoa powder
½ teaspoons cinnamon
½ teaspoons cayenne pepper
½ teaspoons ancho chile pepper
½ teaspoons salt
1 cup unsalted butter (softened)
½ cup plus 2 Tablespoons sugar (plus extra for dusting the cookies)
2 teaspoons vanilla extract
FROSTING
5 Tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup butter
1 cup sugar (granulated, not powdered)
Directions: COOKIE
1. Sift the flour, cocoa, cinnamon, peppers, and salt together in one bowl; set aside.
2. Cream together the butter and sugar until light and fluffy instead of grainy.
3. Add in the vanilla.
4. Add in the flour mixture, just a bit at a time. You can switch to using your hands, but don't over-mix. Stop
when the dough all stays together; you can add more butter if it's too dry to do so.
5. Take the lump of dough and roll it into a cylinder. Wrap it in wax paper and let it chill for 30-60 minutes.
6. Preheat the oven to 275°F (135 C).
8. Bake for 30-45 minutes in the middle of the oven. Rotate the pan halfway through baking.
9. Put cookies on a cooling rack.
FROSTING
1. Whisk flour and milk in a saucepan over medium heat until it thickens. Do not allow milk to boil.
2. Wait for the mixture to cool, or let saucepan sit in an ice bath to speed up the process.
3. Once completely cooled, add in vanilla.
4. Cream together butter and sugar until light and fluffy.
5. Add in the flour mixture and beat it all together until the texture resembles whipped cream.
6. Spread a bit of frosting on the bottom of one cookie, place another on top, and enjoy!
2011-2014 OC Fair On-line Cookbook
Page 33
Daniel Sauerwald
Sourdough Boule
Division: 1003 Handmade Yeast Bread
Class: 06 Sourdough Bread
Award Received: 2013-Best of Show
Quantity and Ingredients List: FIRM STARTER:
1/3 C Sourdough Starter
1/2 C Bread Flour
1 TBSP Water
DOUGH:
Firm Starter
2 1/4 C Bread Flour
2 tsp Table Salt
3/4 C Water
Directions:
Begin by making a firm starter. In a small bowl, stir together 1/3 Cup of a happy, well-fed starter with 1/2 C flour
and 1 TBSP water. Since your particular starter might be more firm or loose than mine, adjust the flour or water
if necessary until the firm starter is slightly tacky but not sticky. It should feel about like french bread dough.
Place in a small zip top bag and leave at room temperature for 4 hours or so until it has at least doubled in size,
then place in the refrigerator overnight.
The next day, remove the firm starter from the refrigerator and let it come to room temperature (about an
hour). In a large bowl, stir together the firm starter, flour, salt and water. When it has come together in a ball,
place the dough on a floured board and knead by hand for 15 minutes. Lightly mist the dough with spray oil and
place in a glass bowl large enough to accommodate the dough after it has doubled in size. Cover with plastic
wrap, and ferment at room temperature for 3 to 4 hours, until it has doubled. Gently shape into a boule, and
place it on the inside of a Tupperware bowl lid that's been generously dusted with semolina flour or corn meal.
Place the inverted bowl on top and seal the lid. Place in the refrigerator overnight.
The next day, remove the dough from the refrigerator and carefully slide it off the Tupperware lid onto a piece
of parchment paper. Cover again with the inverted bowl, and leave it alone for 4 hours. Prepare the oven with
a baking stone and preheat to 450°. Score the bread with a sharp knife or lame. Use a pizza peel or an upsidedown baking sheet to slide the bread, parchment paper and all, onto the stone in the oven. Bake for 35
minutes, or until the bread is medium brown in color. Remove from the oven and cool on wire rack for one hour
before slicing.
* This recipe is adapted from "The Bread Baker's Apprentice" by Peter Reinhart. In my opinion, if you want to
learn how to make great bread, you can't go wrong with Mr. Reinhart's books. The starter I use came from
breadtopia.com.
2011-2014 OC Fair On-line Cookbook
Page 34
Megan Nixon
lemon berry pie
Division: 1015
Class: 06 any crust
Award Received: 2013-1st Place
Quantity and Ingredients List:
1 cup unsalted butter, cold
3 cups ap flour
3 tablespoons white sugar
1/3 cup ice water
3 eggs
1 cup white sugar
1/3 cup lemon juice
1/4 cup butter
2 teaspoons lemon zest
fresh berries, I used raspberries and blackberries
Directions:
Preheat oven to 450 degrees Combine flour and sugar into the bowl of an electric mixer. Cut butter into pieces;
add it to the flour. beat flour & butter together With the mixer on low speed, pour in the cold water. When the
dough starts to clump, stop stirring.
Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk,
and chill for about 30 minutes before rolling. Put into a pie tin & poke holes in bottom with a fork. Put beans
into parchment paper and lay on top of crust so the sides stay in place. Bake for 11 mins at a 450 degree oven or
until sides have browned. Cool completely Whisk eggs, sugar, and lemon juice in a double boiler over simmering
water until mixed well then continue to stir until it thickens.. 7-10 mins. Drain through a mesh strainer to get rid
f the lumps. Fold into butter mix in lemon zest. Cover curd and chill until curd thickens. Approx. 4hours.
To Assemble Pie:
Add lemon curd on top of the pie crust and place berries fresh washed berries on top alternating blackberries
and raspberries. You may want to garnish with whipped cream.
2011-2014 OC Fair On-line Cookbook
Page 35
Megan Nixon
Rum Cake
Division: 1007
Class: 01 bundt
Award Received: 2013-1st Place
Quantity and Ingredients List:
1 cup butter
2 cups white sugar
1 cup pecan pieces
4 eggs
1 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup rum
1 teaspoon rum flavored extract
1 cup butter
1 cup white sugar (prefer powdered)
1/2 cup rum
Directions:
Preheat oven to 325 degrees. Grease and flour one 9 or 10 inch tube pan. layer the pan with pecan pieces.
Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each
one. Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the
egg mixture. Stir in the vanilla and rum extracts and rum. Pour batter into prepared pan. Bake at 325 degrees for
1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. transfer to plate
about 10 mins after cooling. To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of
white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.
2011-2014 OC Fair On-line Cookbook
Page 36
Sharon Wallin
SKIPPY QUICK COOKIES
Division: 1009 Cookies
Class: 06 Peanut Butter
Award Received: 2013-3rd Place
Quantity and Ingredients List:
3 cups Skippy Creamy Peanut Butter
3 cups sugar
3 eggs, beaten
3 tsp. vanilla
Directions:
1. Preheat oven to 325. Combine all ingredients. Refrigerate for at least 10 minutes. Shape dough into
tablespoon size balls (a little larger than 1 inch). Place cookies 2 inches apart on parchment paper lined cookie
sheet.
2. Bake 9 minutes or until lightly browned and slightly puffed. Cool on wire rack.
Makes 3 dozen cookies.
2011-2014 OC Fair On-line Cookbook
Page 37
Cynthia Lasley
Bread and Butter Pickles
Division: CA-1056 Pickles
Class: 02-Pickles-Bread & Butter Cucumber
Award Received: 2013-1st Place
Quantity and Ingredients List:
Start with the freshest cucumbers you can find; your pickles are only going to be as good as the produce you
start with. The fresher the cucumbers are, the crispier your pickles will be. I used Persian cucumbers because
they are thin and long and I got perfectly sized round chips.
INGREDIENTS
2 1/2 lbs Persian cucumbers (fresh from the market)
1 pound white or yellow onions, thinly sliced
2 large red peppers, thinly sliced
1/4 cup pickling salt (can use Kosher salt as a substitute, regular table salt has additives in it that will turn the
pickles dark and muddy the color of the pickle juice)
2 1/4 cup apple cider vinegar (5% acidity)
2 1/4 cups sugar
1 Tbsp mustard seeds
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 teaspoon turmeric
Yield: Makes about 5 pint jars.
Directions: Bread and Butter pickles are easy to make. The ice helps keep the cucumbers crispy, as does cooking
them just a short time.
METHOD
1 Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from
the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl. I used a mandolin set at
the widest thickness. Add the sliced onions, red peppers, and pickling salt. Stir in so that the salt is well
distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a
couple of inches of ice. Put in the refrigerator or ice chest and let chill for 4 hours. Discard ice. Rinse the
cucumber and onion slices thoroughly, drain. Rinse and drain again.
2 If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to
sterilize your jars before canning, and heat the filled jars in a hot water bath after canning. If you are planning to
eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step.
It's still a good idea to sterilize the jars first, you can do that by running them through the dishwasher, or placing
them in a 200°F oven for 10 minutes. To sterilize the jars for canning, place empty jars on a metal rack in a large,
16-qt canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water and
bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning. Remove with tongs or jar lifters
2011-2014 OC Fair On-line Cookbook
Page 38
one by one as you can the cucumbers. Sterilize the lids by bringing a pot of water to a boil and pouring water
over a bowl containing the lids.
3 In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil. Once the sugar has dissolved,
add the sliced cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling
again, use a slotted spoon to start packing the hot jars with the cucumbers. First pack a jar to an inch from the
rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe
the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.
4 If you are planning to store pickles outside of refrigerator, process the filled jars in a hot water bath for 10
minutes. Return filled jars to the same canning pot with its already hot water. Water level needs to be at least
one inch above the top of the cans. Bring to a boil and let boil hard for 15 minutes, or 20 minutes for altitiudes
of 1001 to 6,000 feet. Over 6,000 feet, boil for 25 minutes. Remove jars from pot. Let cool down to room
temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the
jar outside of the refrigerator.
Yield: Makes about 5 pint jars.
2011-2014 OC Fair On-line Cookbook
Page 39
Michelle Dean
Rufus' Secret Fudge recipe
Division: 1019 Confections
Class: Fudge, Chocolate (with or without nuts)
Award Received: 2013-3rd Place
Quantity and Ingredients List:
3 cups sugar
3/4 cup margarine
5 oz. evaporated milk
12 squares of semi-sweet chocolate, chopped (roughly 12 oz)
1 seven ounce jar of marshmallow creme
1 cup of chopped nuts (walnut or pecan)
1 tsp. vanilla extract
Directions:
1- Line 8 in or 9 in square pan with foil and set aside.
2- Combine sugar, margarine and milk in a large saucepan.
3- Over medium heat, bring to a full rolling boil stirring constantly to avoid scorching. Boil for 4 minutes or until
mixture reaches the soft ball stage on a candy thermometer, 234 degrees F.
4- Remove from heat.
5- Add chocolate and marshmallow creme, stir until melted
6- Stir in nuts and vanilla extract.
7- Pour into pan and allow to cool.
Recipe used provided on Kraft Jet-Puffed Marshmallow Creme
2011-2014 OC Fair On-line Cookbook
Page 40
Ginnie Jacobson
Oatmeal Raisin
Division: 1009 cookies
Class: Oatmeal Raisin
Award Received: 2013-2nd Place
Quantity and Ingredients List:
2 cups of oatmeal
1 cup of flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup raisins
1 egg
1/2 teaspoon vanilla
Directions:
Preheat oven to 375 degrees. Measure first five ingredients into a bowl together and set aside. Cream sugars,
vanilla, egg and shortening together until smooth. Add wet mixture to dry mixture and stir together. Add raisins
last. Let mixture chill in refrigerator for 10 minutes before baking. Drop on parchment paper on baking sheet
two inches apart and bake for 10 to 12 minutes. Remove from cookie sheet immediately. Cookies should be
moist and chewy.
2011-2014 OC Fair On-line Cookbook
Page 41
Maegan Romanello
Vivacious Vegan Lemon Cupcakes
Division: 1007
Class: 7
Award Received: 2013-1st Place
Quantity and Ingredients List:
1 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soy milk
1/2 cup canola oil
2 tablespoons vanilla extract
1 tablespoon white vinegar
The zest of 1 fresh lemon
The juice of 1/2 of a fresh lemon
Directions: Preheat oven to 350 degrees
step 1: Combine all dry ingredients and set aside.
step 2: With a mixer oil, milk, vanilla and vinegar.
step 3: Add dry ingredients to wet mixture and mix until combined.
step 4: add lemon zest and juice and mix with spatula until combined.
Full cupcake liners 3/4 way full and bake 10-11 minutes or until cupcakes are golden brown.
2011-2014 OC Fair On-line Cookbook
Page 42
Pamela Wnuck
Fennel-Apricot Relish
Division: CA-1057 Relishes & Sauce
Class: 05-Chutney
Award Received: 3rd Place
Quantity and Ingredients List:
5 each Fennel bulbs, small diced
2 each Yellow onions, small diced
1 each Red bell pepper, small diced
1 floz. canola oil
1 lb. Dry apricot, small dice
2 tbsp Yellow mustard seeds whole, toasted
1 tbsp Coriander seeds whole, toasted
1 tsp Cumin seed whole, toasted
1 tbsp Whole grain mustard
1/2 Cup Chopped parsley fine
1 Cup Granulated sugar
1 1/2 Cup Rice wine vinegar
1 Cup water
TT Kosher salt
TT Ground black pepper
Directions:
I realize that not everyone likes fennel (including my mother) but, I’m a huge fan. I hope you enjoy my FennelApricot Relish...
1. In a large pot, sweat fennel, onions, and bell pepper together.
2. Add remaining ingredients except parsley 3. Slow cook for about 30 minutes until moist liquid is absorbed and
is slightly syrupy.
4. Add parsley
5. Adjust seasoning. Relish should be sweet and sour. Adjust flavor as needed with more sugar or vinegar.
6. Remove relish from the heat and funnel it into prepared jars, leaving approximately 1/4 inch headspace.
7. Bubble jars well. Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 15
minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
2011-2014 OC Fair On-line Cookbook
Page 43
Jenny Wanland
Soft Sugar Cookies
Division: 1009 Cookies
Class: 07 Sugar or Snickerdoodle
Award Received: 3rd Place
Quantity and Ingredients List:
1 cup (2 sticks) butter, cut into pieces
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
3 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
Place butter and sugar into bowl of stand mixer fitted with paddle attachment. Mix until well combined. Add
eggs one at a time, then stir in vanilla extract.
Combine dry ingredients in a separate bowl and add in several batches, mixing until incorporated.
Roll out dough on a floured (powdered sugar can also be used) surface to 1/2"-1/4" thickness and cut out as
desired. Bake at 350 for 10-13 minutes until set. Cool completely before frosting as desired.
2011-2014 OC Fair On-line Cookbook
Page 44
Kirsten Goode
Very Goode Multigrain Bread
Division: 1003 Hand Made Yeast Bread
Class: Wheat or Whole Grain Bread
Award Received: 3rd Place
Quantity and Ingredients List:
2 tablespoons yeast
4 1/2 cups hot water
1 cup oats
1 cup ground flax seed
1/3 cup oil
1 cup honey
9 cups wheat flour
2 tablespoons gluten
2 tablespoons dough enhancer
1 tablespoon salt
Directions:
Proof yeast in hot water. Add oats, flax seed, oil and honey. Mix until blended. Incorporate 6 cups of whole
wheat flour, gluten, dough enhancer and salt, continue adding whole wheat flour 1 cup at a time until dough is
workable. Knead for 12 minutes. Divide into four equal portions.
Shape into loaves, place in greased 9" loaf pans. Let rise until 1" above sides of loaf pans (about 1-2 hours,
single rise only). Preheat oven to 325 degrees F. Bake 35 minutes on center rack. Remove from pans
immediately and cool on cooling racks. Place in plastic bags to keep fresh. Bread will stay fresh for 5 days.
2011-2014 OC Fair On-line Cookbook
Page 45
Pamela Wnuck
Bourbon Habanero Dill Pickles
Division: CA-1056 Pickles
Class: 01 - Pickles - Dill Cucumber
Award Received: Division Winner
Quantity and Ingredients List:
This recipe can be packed whole, as spears, or as slices
Ingredients
One dozen pickling cucumbers
(Pickling cucumbers are cucumbers that are not less than 3 inches long and not more than 4 inches long).
1 large bunch fresh dill sprigs
2 tablespoon dill seeds
1 quart cider vinegar
¼ cup Four Roses Bourbon
8 cups water
1 cup pickling salt
12 fresh garlic cloves - (to 18) – peeled
12 habanero Peppers (stem removed)
Directions:
This is a classic dill pickle recipe that I’ve combined with the hot habanero pepper and Four Roses Bourbon to
give it a kick! Remember, the beauty of canning your own pickles is that you can make them as spicy as you
want.
When washing/scrubbing your cucumbers, sort them into plies by size. This really helps make your jars look
nicer, if you have uniform sizes (and this impresses the judges too!) And makes for easier packing!
Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several
hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 sprigs of fresh dill. Bring the cider
vinegar, bourbon, water, salt and garlic cloves (12 to 18 cloves depending on your taste) to a boil. Boil for 4 - 5
minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste). Now, it’s time to
add a fresh habanero pepper (stem removed). Pour the hot brine into the jars and seal.
This recipe yields 12 pints.
2011-2014 OC Fair On-line Cookbook
Page 46
2012
2012 OC Fair Award Winning
On-line Recipe Book
2012
Entries
998
2012
Unique Exhibitors
394
Percent Increase
Year over Year
31%
2011
Entries
691
2011
Unique Exhibitors
355
The Culinary Department entries grew by 31% in 2012 with nearly 1000 entries in Baked Goods & Confections,
Preserved Foods, Sugar Arts, Food Blog Posts and Table Design.
2011-2014 OC Fair On-line Cookbook
Page 47
Susan Sandow
Knopes Krispy Pickles
Division: CA-1054 Pickles, Relishes, All Sauces
Class: 03 - Pickles - Bread & Butter
Award Received: 2012-2nd Place
Quantity and Ingredients List:
25 to 30 medium pickling cucumbers
8 large white onions
2 bell peppers
1/2 cup salt
5 cups cider vinegar
5 cups sugar
2 tablespoons mustard seed
1 teaspoon turmeric
1/2 teaspoon ground cloves
Directions:
Wash cucumbers and slice as thin as possible (mandolin helps). Chop onions and peppers and combine
with cucumbers and salt. Let stand 3 hours or longer then drain.
Combine vinegar, sugar and spices in a large kettle and bring to boil. Add drained cucumbers and heat
thoroughly but do not boil.
Pack into hot sterilized jars, seal and water bath for 10 minutes.
Can easily double or triple this recipe.
2011-2014 OC Fair On-line Cookbook
Page 48
Phyllis Ridenour
Aunt May's Blue Ribbon Pumpkin Bread
Division: 1001 Homemade Quick Breads
Class: 02 Vegetable
Award Received: 2012-1st Place
Quantity and Ingredients List: 3 1/2 cups flour
3 cups sugar
2 tsp baking soda
3 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 cup canola oil
4 eggs
2/3 cup water
2 cups pumpkin
Directions:
Mix dry ingredients together; set aside. Mix wet ingredients together and add to dry; mix well.
Pour into 3 greased loaf pans and bake @ 350 for approx. 50 min. Check with toothpick to make sure
center is done.
2011-2014 OC Fair On-line Cookbook
Page 49
Marjorie McDougall
Mint chip cookies
Division: 1009 cookies
Class: 03 alternative chip
Award Received: 2012-Honorable Mention
Quantity and Ingredients List:
1/2 C. butter
1 can (14 oz.) sweetened condensed milk
2 C. graham cracker crumbs
3/4 C. all-purpose flour
2 tsp. baking powder
2 C. Andes mint chips
1 C. English toffee bits
1 1/2 C. flaked coconut (optional)
Directions:
Combine butter and milk & mix well. Add crumbs, flour and baking powder gradually until blended.
Stir in mint chips, toffee chips and coconut. Drop by rounded tablespoonfuls 2 inches apart on
parchment lined cookie sheets. Bake at 375* for 10-12 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks. Makes about 4 1/2 dozen.
2011-2014 OC Fair On-line Cookbook
Page 50
Marjorie McDougall
Triple Peanut Butter Cookies
Division: 1009 cookies
Class: 06 peanut butter
Award Received: 2012-2nd Place
Quantity and Ingredients List:
1 C. white sugar
1 C. packed brown sugar
1 C. peanut butter
1/2 C. butter flavored Crisco
2 eggs
1 1/2 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 C. peanut butter chips]
12 chopped peanut butter cups (medium size) chopped peanuts
Directions:
Cream Crisco, both sugars and peanut butter. Add eggs. Mix until well blended. Add flour, soda & salt
gradually. Fold in peanut butter cups.
Roll into walnut size balls and then roll in chopped peanuts. Bake @350* for 8-10 minutes until golden
brown.
2011-2014 OC Fair On-line Cookbook
Page 51
Candace Collins
Brown Butter, White Chocolate Chip Orange Cookies
Division: 1009 Cookies
Class: 03 Other Non-Traditional Chip
Award Received: 2012-3rd Place
Quantity and Ingredients List:
1/2 Cup white sugar
1/2 Cup packed brown sugar
1/4 Cup butter, browned and cooled
2 TBLS. shortening
1 Large egg
3/4 tsp. salt
3/4 tsp. baking soda
1/4 tsp baking powder
1 tsp. vanilla
1/2 tsp. nutmeg
2 Cups flour
2 tsp. orange juice concentrate
1 tsp. Grand Marnier liquor
1 tsp. orange zest
7 ounces white chocolate chips
1/2 Cup coarsely granulated sugar
Directions:
Brown butter in small saucepan and let cool for 30 minutes. Preheat oven to 350 degrees. Line cookie
sheets with parchment paper. Cream sugars, butter and shortening until fluffy. Add egg, vanilla, lined
salt, OJ concentrate, Grand Marnier, and zest. Beat until well combined. In a separate bowl combine
flour, baking soda, baking powder, and nutmeg. Slowly add to wet mixture until combined. Do not
overbeat. Stir in white chocolate chips. Roll 1 inch scoops into balls and roll in coarsely granulated
sugar. Place dough 3 inches apart on lined cookie sheets. Bake in center oven, 10-15 minutes until dark
golden brown. Do not under bake. Cool on wire racks.
2011-2014 OC Fair On-line Cookbook
Page 52
Lori Maas
Flour Tort's
Division: 1022 Decorated Cake-Traditional Icing
Class: 02 Novelty Cake Design
Award Received: 2012-1st Place
Quantity and Ingredients List:
1 Package Flour Tortilla
2 Large Cream Cheese
1 Small Can chopped olives
1 Small Can chopped Green Chilies
4 Sliced Green Onions
1/2 Pound Cheddar Cheese
Directions:
Whip the cream cheese till fluffy. Stir in rest of Ingredients. Spread equal amount on each tortilla, the
whole surface. Roll Tortillas, then slice into one inch sections. Enjoy!
2011-2014 OC Fair On-line Cookbook
Page 53
Amy Guder
Chocolate Toffee Cake
Division: Cakes-Layered, Frosted
Class: Colossal Cake (3 or more layers) any
Award Received: 2012-2nd Place
Quantity and Ingredients List:
FOR CAKE
1 cup butter (2 sticks)
3 cups granulated sugar
1 cup sifted Hershey's unsweetened cocoa, not Dutch-process
4 large eggs
1/2 teaspoon salt
2 1/2 teaspoons baking soda
2 teaspoons vanilla extract
4 1/2 cups sifted all-purpose flour
3 cups buttermilk
FOR FROSTING
2 cups butter (4 sticks), softened but not melted
15 to 18 cups sifted powdered sugar
1 cup of heavy cream
12 oz milk chocolate chips
8 Heath bars chopped
Directions:
FOR CAKE
Grease and dust cake pans with unsweetened cocoa. Preheat oven to 350 degrees F.
Have ingredients at room temperature. In a large bowl of an electric mixer, cream together the butter
and sugar until light and fluffy. "Dump in" remaining ingredients in the order listed. Now, carefully
beat on very low speed for 60 full seconds (Kitchen Aid mixer #2 speed). Scrape down inside of bowl
thoroughly. Beat on high speed for 3 full minutes (Kitchen Aid, #8), until batter is very light and fluffy.
Scrape down inside of bowl.
Divide batter between the prepared pans. Level the top, then spread the batter slightly from the
center toward the edges of the pan. Wrap iced cake bands around outside of each pan. Bake in
preheated oven for about 35 minutes, until a cake tester inserted in the center comes out clean and
the cake feels lightly springy to the touch. Cool completely before frosting.
FOR FROSTING
2011-2014 OC Fair On-line Cookbook
Page 54
In an electric mixer, cream the butter until soft, then beat in the yolks if using them. With the mixer on
low speed, add about 1/2 cup of the sugar. Beat smooth. Alternately add cream and remaining sugar,
blending smooth between additions. Scrape down sides of bowl. Melt chocolate chips (~ 1-2 minutes
in microwave) and stir until cooled to room temperature. Add to frosting and mix well. Scrape down
sides of bowl and mix again. Add more cream or powdered sugar until desired spreading consistency is
reached. Stir in toffee bits.
Frost cake generously. It's best served with some freshly whipped cream.
2011-2014 OC Fair On-line Cookbook
Page 55
Kim Boltz
Nutty Butterscotch Chocolate Chip Cookie
Division: 1009 Cookies
Class: Special Diet
Award Received: 2012-1st Place
Quantity and Ingredients List:
Makes 24 Cookies
2 Cups Almond Butter
1 Cups White Sugar
4 Eggs beaten well
1 Cup Peanuts
3/4 Butterscotch Chips
3/4 Chocolate Chips
Directions:
Preheat Oven to 350 degrees, line cookie sheets with parchment paper Combine Almond Butter, Eggs
and Sugar and mix until smooth. Mix in chocolate, butterscotch chips and nuts.
Spoon dough by tablespoon on cookie sheet Bake for 10-12 minutes or until lightly browned. Let the
cookies cool on the cookie sheet for 5-10 minutes before removing.
2011-2014 OC Fair On-line Cookbook
Page 56
Nora Segura
Ding Dong Cake
Division: CA-1005 Cakes-Layered, Frosted
Class: 01 - Chocolate Cake, 2 Layers, any frosting/filling
Award Received: 2012-3rd Place
Quantity and Ingredients List:
Cake Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Ghirardelli Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup cream
1/2 cup butter
1/4 cup mayonnaise
2 teaspoons vanilla extract
1 cup boiling water
Frosting
1 cup Ghirardelli semi-sweet chocolate chips 1cup Ghirardelli milk chocolate chips
1 cup whipping cream
Filling
1 cup whipping cream
2 tablespoons powdered sugar
1/3 cup marshmallow fluff
Directions:
Cake-Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2011-2014 OC Fair On-line Cookbook
Page 57
Mary Ella Mayer
Mary's Hippie Granola Trail Mix
Division: CA-1050 Dried Fruits, Veggies, Meats & Herb Blends
Class: 04-Snack Mix or Trail Mix
Award Received: 2012-3rd Place
Quantity and Ingredients List:
4 Cups multi-grain oats
1 Cup of slivered or sliced raw almonds
1 Cup raw pecans
¼ Cup raw sunflower seeds
½ Cup light brown sugar
2 Teaspoons cinnamon
½ Teaspoon nutmeg
¾ Cup unsweetened applesauce or other fruit puree
1/3 Cup maple agave syrup
1/3 Cup honey
2 Tablespoons vegetable oil
The zest of 2 whole oranges
1/2 cup dried cherries & golden raisins
2 Tbs crystallized ginger
1 Cup Cashews
1 Cup Chocolate chips
1/2 Cup dried apricots
1 Cup Dried Bananas
Directions:
Preheat Oven to 325
MIX: Dry ingredients in a large bowl; Grains, nuts, seeds, brown sugar, cinnamon & nutmeg.
In a small saucepan warm the fruit puree, oil, agave & honey until blended and warm, add the orange
zest while warming. Pour warm liquid into bowl of dry ingredients and mix well until all grains and nuts
are coated. You can use your hands to blend it all if needed.
Spread on a large baking sheets, 2 pans with sides are recommended.
Bake 45 minutes, turning the entire tray of granola every 10 minutes. I use a wide hamburger flipper
for this. And work from the outer edges to the middle to avoid spilling the grains while flipping and
mixing. 45 minutes will make a crunchy granola, if you like it a little softer try 35 minutes.
2011-2014 OC Fair On-line Cookbook
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After the last baking cycle add dried fruits & crystalized ginger right as it comes out of the oven. Mix in
the fruits right on the trays. The heat will plump up the fruits and add flavor. Let the granola COOL
completely then add the chocolate chips just as you put it into jars or zip-lock bags. ENJOY!
2011-2014 OC Fair On-line Cookbook
Page 59
Julie Shahan
Vintage Peanut Butter Pie
Division: 1015 Pies
Class: 05 Other, any crust pie or crumb crust
Award Received: 2012-1st Place
Quantity and Ingredients List:
1 Pre-baked Chocolate Cookie Crust
•
30 chocolate wafers (1 ½ cups crumbs) (Nabisco Famous Chocolate Wafers)
•
5 TLBS unsalted butter, melted and slightly cooled
•
1/8 teaspoon salt
•
½ teaspoon pure vanilla extract
1 block cream cheese (8 ounces), at room temperature ¾ cup of sugar
1 cup smooth peanut butter
2 teaspoons pure vanilla extract
1 cup heavy whipping cream
8 ounces semi-sweet chocolate
4 tablespoons hot brewed coffee
2 tablespoons heavy cream
Reese’s peanut butter cups (chopped) for decoration, if desired
Directions Pie Crust:
1.
Put the cookies in the bowl of a food processor until finely ground (or use rolling pin to crush)
2.
Transfer the crumbs to a mixing bowl. Combine crumbs, butter, salt and vanilla. Stir until the
crumbs are well mixed
3.
Press the crumb mixture evenly across the bottom and sides of a 9 inch pie plate so the crust is
even and compacted
4.
Bake in a 350˚ oven for 6-8 minutes or until crisp.
5.
Let cool completely before filling.
(May be wrapped in plastic and frozen for up to one month)
Directions Pie:
1.
Prepare pie crust
2.
Combine the cream cheese, sugar, peanut butter, and vanilla. Beat until smooth and fully
incorporated
3.
Whip the whipping cream and fold it into the peanut butter mixture by adding ¼ of the
whipping cream to begin with, then add remainder taking care not to deflate the whipping
cream
4.
Pour the filing into the cooled pie crust, smooth the top, and chill in the refrigerator for about
an hour.
5.
Break up the semi-sweet chocolate into a bowl and pour in the hot coffee. Let the coffee melt
the chocolate before adding the heavy cream. Stir until smooth and pour evenly over the
entire pie. Decorate with Reese’s peanut butter cups if desired.
6.
Chill the pie for an additional 3 hours or overnight. Serve cold.
2011-2014 OC Fair On-line Cookbook
Page 60
Elyse Shahan
Lemon Chiffon Cake
Division: 1007 Cakes Single layered
Class: 05 Other single layered cake
Award Received: 2012-3rd Place
Quantity and Ingredients List:
2 cups flour
1 ½ cups sugar
1 tablespoon baking powder
1 teaspoon salt
¾ cups water
7 egg yolks
½ cup vegetable oil
Grated zest of two lemons
2 teaspoons vanilla
8 egg whites
½ teaspoon cream of tartar
1 ½ cups confectioner’s sugar
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons melted butter
1 teaspoon grated lemon zest
Directions:
1.
Preheat the oven to 325˚
2.
In a large bowl combine the flour, sugar baking powder and salt.
3.
Make a well in the center and add the water, egg yolks, oil, lemon zest and vanilla
4.
Wisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set
aside.
5.
In a large mixer bowl beat the egg whites and the cream of tartar at medium low speed until
foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks
form.
6.
Gently fold 1/3 of the egg whites into the batter with a rubber spatula just until blended. Fold
in the remaining whites just until combined.
7.
Pour the batter into an ungreased 10 inch tube pan. Bake 1 hour, or until the top springs back
when lightly touched with a fingertip and a cake tester inserted into the center comes out
clean.
8.
Immediately invert the cake, still in the pan, onto the neck of a bottle. Let cool completely.
9.
In a medium bowl whisk together the remaining ingredients until smooth.
10.
Remove the cake from the pan an invert the cake onto a serving plate. Spread the icing on top
of the cake allowing the glaze to drip down the sides.
2011-2014 OC Fair On-line Cookbook
Page 61
Kristina Ridenour
Potato Chip Cookies
Division: CA-1009 Cookies
Class: 10 - Other, specify (6)
Award Received: 2012-Honorable Mention
Quantity and Ingredients List:
2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
4 cups coarsely crushed salted potato chips (about 10 ounces), divided
1 cup pecans, toasted and coarsely chopped Makes about 18 cookies
Directions:
1.)
Preheat oven to 375'. Beat together butters and sugars with a mixer on high speed until fluffy, 2
to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
2.)
Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups
potato chips and the nuts.
3.)
Roll dough into 2-inch balls, and roll balls into remaining potato chips to coat. Place cookies 2
inches apart on a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes. Let cool
completely on baking sheet. Cookies can be stored in an airtight container up to 5 days.
2011-2014 OC Fair On-line Cookbook
Page 62
Tiffany Johnson
You Put the Lime in the Coconut...
Division: CA 1007 Cake Single Layer
Class: 02 Cupcakes, any kind (1/2 dozen)
Award Received: 2012-Honorable Mention
Quantity and Ingredients List:
CAKE:
1 cup flour
3 tablespoons potato starch
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons butter, softened
1 large egg
1 large egg white
2/3 cup milk
2 tablespoons toasted flaked sweetened coconut
1 teaspoon coconut extract
FROSTING:
3 tablespoons butter, softened
2 teaspoon milk
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 ½ cups of powdered sugar
Directions:
CAKE:
Preheat oven to 350°. Place cupcake liner in muffin pan. Combine flour, potato starch, baking powder
and salt in a small bowl and stir.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until. Add egg and egg
white. Add flour mixture and milk. Fold in toasted coconut and coconut extract.
Spoon batter evenly into prepared muffin cups. Bake at 350° for 18 minutes.
FROSTING:
Combine all ingredients, except powdered sugar, and beat until smooth. Gradually add the powdered
sugar, beating just until smooth. Spread frosting onto each cupcake.
2011-2014 OC Fair On-line Cookbook
Page 63
Jacqueline Denapoli
Gluten Free Ode to Samoas
Division: 1007 Cake- Single Layered
Class: 07 Special Diet (gluten or sugar free)
Award Received: 2012-1st Place
Quantity and Ingredients List:
Cupcake
3/4 cup coconut flour
1/2 teaspoon kosher or fine sea salt
1/2 teaspoon baking soda
1/2 cup coconut oil
3/4 cup Organic Blue Agave
5 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 cup coconut milk
1 cup coconut flakes
Ganache
4.5 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
Frosting
1/3 cup solid vegetable shortening
1/3 cup butter
2/3 cup caramel ice cream topping
1 teaspoon pure vanilla extract
1 lb confectioner's sugar sifted
1/2 cup toasted coconut for topping if desired
Directions:
Cupcakes (Yields 12)
Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners.
In a small mixing bowl, whisk together the coconut flour, baking soda and salt until the coconut flour is
no longer lumpy.
In the bowl of an electric mixer, preferably fitted with a whisk attachment, beat the coconut oil and
agave for 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the extracts and
beat well to combine. Add half of the flour mixture, then the coconut milk and finally the rest of the
flour mixture. Beat until combined and not lumpy. With a spatula scrap the bottom and sides of the
mixing bowl to ensure all the ingredients are properly combined. Fold in the coconut flakes. Divide the
2011-2014 OC Fair On-line Cookbook
Page 64
mixture between the prepared muffin cups and bake for 20 -25 minutes or until the cupcakes are
golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10
minutes then remove to a wire rack to finish cooling. While the cupcakes are cooling, make the frosting
and ganache.
Ganache
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring
just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow
ganache to cool until slightly thick and reserve small portion to drizzle on top.
Frosting
Cream shortening and butter with electric mixer. Add ice cream topping and vanilla. Gradually add
sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When
all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and
fluffy.
Assembly
Once cupcakes are cool, use an apple corer or a grapefruit spoon to make a small well in the center of
each cupcake. Pour the slightly cooled ganache into each well and pipe on frosting to the top of the
cupcake. Sprinkle toasted coconut on top and drizzle the reserved ganache over the top of each
cupcake.
2011-2014 OC Fair On-line Cookbook
Page 65
Lauren Hall
Sea Salt Caramel Bacon Krispies
Division: 1011 Bars & Brownies
Class: 03 Bars, any other, specify
Award Received: 2012-1st Place
Quantity and Ingredients List:
Krispies:
16 oz bag of marshmallows
9 cups of rice krispies
1 ½ sticks of unsalted butter
¼ tsp sea salt
Caramel:
1 ½ cup of sugar
3/8 cup of water
9 oz. unsalted butter (cut into chunks) ½ cup heavy cream ¼ tsp sea salt
Topping:
6 pieces cooked bacon (chopped)
Directions:
Caramel:
Heat sugar and water in 2-3 qt. pot med-high heat. Stop stirring once it comes to a boil. Let the
mixture turn amber and then mix in the butter. Once butter has melted, remove from heat and mix in
heavy cream. Mix in salt. Put into a glass jar or bowl and move into fridge.
Krispies:
Brown the butter in a large pot (low heat - you want to see brown/golden flecks in the butter). In a
large bowl, mix the krispies and salt. Mix marshmallows into browned butter until smooth. Mix
krispies/salt into the pot. Spread evenly into a 9 x 13 buttered pan. Let cool.
When ready to serve, spread caramel evenly over the krispies and sprinkle on your bacon bits!
2011-2014 OC Fair On-line Cookbook
Page 66
Karen Fortin
Toll House Chocolate Chip Cookies
Division: 1009 Cookies
Class: 02 Chocolate Chip, traditional
Award Received: 2012-Honorable Mention
Quantity and Ingredients List:
2 1/4 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Shortening
3/4 cups Sugar
3/4 cups Brown Sugar
1 teaspoon Vanilla
2 Eggs
2 cups Chocolate Chips
1 cups Walnuts (optional)
Directions:
Cream the shortening, sugar and brown sugar. Then mix in eggs. Then mix in vanilla.
In separate bowl, mix flour, baking soda and salt. Then mix into sugar mixture.
After the sugar and flour mixtures are blended, mix in the chocolate chips and nuts.
Using a melon ball scoop, you can make approximately 40 cookies.
Cook at 375 for approximately 12 minutes.
This recipe is from the Toll House Semi-sweet Chocolate Chip bag.
2011-2014 OC Fair On-line Cookbook
Page 67
Aileen Joines
World's Simplest Banana Bread
Division: 1001 Homemade Quick Breads
Class: 01 Loaf Pan, Fruit
Award Received: 2012-1st Place
Quantity and Ingredients List:
4 ripe (but not black) bananas
1/2 cup melted butter
3/4 cup sugar
1 beaten egg
1 teaspoon vanilla
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups of all-purpose flour
Directions:
Butter a 4x8 inch loaf pan and set aside. Preheat oven to 350 degrees. In a large mixing bowl mash
bananas with a potato masher and stir in melted butter. Mix in sugar, egg, cinnamon and vanilla and
then add baking soda and salt and mix again. Add the flour and mix everything together using as few
strokes as possible to incorporate everything. Pour into buttered loaf pan and bake for 1 hour. Cool in
the pan for 10 minutes and then on a wire rack. Store in a gallon plastic bag, or to be really old
fashioned, wrap in wax paper and tape ends shut with butcher tape or masking tape.
(If you don't have a 4x8 inch loaf pan you can use a 5x9, the loaf will just be a little short and wide.
Check to see if it is done at 50 minutes.)
2011-2014 OC Fair On-line Cookbook
Page 68
Penelope Cappasola
Strawberry Lemonade Cupcakes
Division: CA-1007 Cake-Single Layered
Class: 02 Cupcakes, any kind (1/2 dozen)
Award Received: 2012-1st Place
Quantity and Ingredients List: Lemonade Cupcake Ingredients
1 stick of butter, softened
3/4 cup sugar
1/2 tablespoon lemon zest
1/3 cup frozen lemonade concentrate, thawed
2 tablespoons lemon juice
1 egg
1 teaspoon vanilla
1/4 cup sour cream
1/4 cup milk
1 & 1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
http://www.themeaningofpie.com/2010/05/lemonade-cupcakes/
Strawberry Filling Ingredients
2 cups frozen whole strawberries, thawed
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
Adapted from http://www.cooks.com/rec/doc/0,181,159172-245193,00.html
Strawberry Frosting Ingredients
1/2 cup frozen whole strawberries, thawed
2 sticks of butter, firm and slightly cold Pinch of coarse salt
3 & 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
1/2 teaspoon strawberry extract
Adapted from http://www.marthastewart.com/316838/sprinkles-strawberry-frosting
Directions:
Lemonade Cupcake
Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder and baking soda. Set
aside. In a stand up mixer at medium high speed, mix the butter for about two minutes. Add the sugar
and continue to mix for another two minutes. Reduce the speed of the mixer and the lemon zest, egg
and vanilla. Mix until well combined. Add the lemonade concentrate and lemon juice and continue to
2011-2014 OC Fair On-line Cookbook
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mix. Add the sour cream and mix. Lower the speed of the mixer and add milk and flour mixture
alternately, ending with the flour mixture. Fill a dozen lined muffin tins about 2/3 full. Bake for 14-15
minutes. Remove from the oven and let the tin cool off for a few minutes. Then remove the cupcakes
and let them cool completely before filling and frosting.
Strawberry Filling
Crush the strawberries in a food processor. Put all ingredients in a saucepan on medium heat. Whisk
while it cooks until thick, about 5 minutes.
Strawberry Frosting
Puree strawberries in a food processor. Set aside. In a stand up mixer at medium speed, beat together
butter and salt until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar. Beat
until well combined. Add vanilla, strawberry extract and 4 tablespoons strawberry puree (save
remaining puree for another use). Mix until just blended. Frosting consistency should be dense and
creamy, like ice cream.
2011-2014 OC Fair On-line Cookbook
Page 70
Katie Shreve
Oatmeal Raisin Cookies
Division: 1009 Cookies
Class: 04 Oatmeal
Award Received: 2012-1st Place
Quantity and Ingredients List:
1 c. butter
1 c. light brown sugar (packed)
1 c. white sugar
2 eggs
2 t. vanilla
2 c. oats
1 1/2 c. crunchy cereal (I use 3/4 c. Corn Flakes and 3/4 c. Honey Nut Chex)
2 1/4 c. flour
1 t. baking soda
1 t. baking powder
½ c. coconut
4 t. cinnamon
1 1/2 c. raisins
Directions:
Preheat oven to 325 degrees.
Cream butter, sugars, and vanilla. Beat in eggs. In separate bowl, stir together the flour, baking soda,
baking powder and cinnamon. Mix in gradually. Mix in, slowly, the rest of the dry ingredients,
including most of the raisins. Save some raisins to press a couple of raisins in the top of each cookie
before baking. Bake approximately 14 minutes on ungreased cookie sheets until golden brown. Let
cool 1 minute on cookie sheet before transferring to a piece of foil on countertop. Dough can be
frozen in Ziploc freezer bags or refrigerate dough for up to 4 days for fresh-baked cookies whenever
you want them. These are excellent dipped in milk.
Enjoy!
2011-2014 OC Fair On-line Cookbook
Page 71
Katie Shreve
Chewy Chocolate Chip Cookies
Division: 1009 Cookies
Class: 02 Chocolate Chip, Traditional
Award Received: 2012-3rd Place
Quantity and Ingredients List: 3/4 c. butter (melted)
1 c. brown sugar (packed)
1/2 c. white sugar
1 egg
1 egg yolk
1 T. vanilla (yes Tablespoon)
2 c. flour
1/2 t. baking soda
1/2 t. fine sea salt
2 c. of Nestle’s semi-sweet chocolate chips
Directions:
Preheat oven to 325 degrees.
Carefully melt butter in bowl in microwave, just until melted. Cream butter and sugars. Beat in vanilla,
egg and egg yolk. In separate bowl, sift together the flour, baking soda, and salt. Mix in gradually until
just blended. Stir in chocolate chips. Scoop dough out onto ungreased cookie sheets. Bake
approximately 12 minutes until light golden brown and top of cookies is starting to firm to touch. Let
cool 1 minute on cookie sheet as cookies will continue to bake before transferring to a piece of foil on
countertop. Enjoy!
Note: Dough can be refrigerated in a Ziploc bag or airtight container up to 5 days to bake just a few
cookies at a time. Dough can also be frozen in a Ziploc freezer bag up to 4 months for later use – just
thaw in refrigerator 1-2 days before using.
2011-2014 OC Fair On-line Cookbook
Page 72
Katie Shreve
Gluten-free Chocolate Chip Cookies
Division: 1009 Cookies
Class: 09 Special Diet (gluten or sugar free)
Award Received: 2012-2nd Place
Quantity and Ingredients List:
½ c. butter
1 c. brown sugar (packed)
1 c. white sugar
1 T. honey
½ t. light corn syrup
2 eggs
2 t. vanilla (yes Tablespoon)
3 c. Bob’s Red Mills gluten-free old-fashioned rolled oats
2 c. Corn Chex cereal
½ t. zanthum gum
1 ½ c. Nestle’s semi-sweet chocolate chips
Directions:
Preheat oven to 325 degrees.
Cream butter, sugars, and vanilla. Beat in eggs. Mix in honey and corn syrup. Mix in oats, Chex cereal
and zanthum gum. Then add chocolate chips, saving some out to press in top of cookie before baking.
Scoop onto ungreased cookie sheets and bake approximately 12-14 minutes, depending on your oven.
It’s best to slightly under bake these. Cool on cookie sheet 1 minute before transferring to foil on
countertop to cool completely. Enjoy!
2011-2014 OC Fair On-line Cookbook
Page 73
Linda Mericle
Italian Cheese & Garlic Swirl bread
Division: Handmade Yeast Breads
Class: Other
Award Received: 2012-2nd Place
Quantity and Ingredients List:
Dough:
1 1/4 cups water
1/4 cup olive oil
3 1/4 cup flour
1/2 tsp salt
1/2 tsp. Lawry's season salt
1 tsp garlic powder
1 Tbsp. Italian Seasoning
2 1/2 tsp. yeast
3 tsp sugar
Filling:
1/2 cup mayonnaise
3 Tbsp. olive oil
3 cloves garlic, pressed or minced
1 cup shredded mozzarella
1 cup grated parmesan
1 Tbsp. fresh parsley (optional, but pretty)
Directions: In a bread machine, dough only cycle, or by hand, mix the above dough ingredients. Add
more flour is it is too sticky. You want tacky, not sticky. If doing by hand, mix, knead, set aside covered
in a bowl and let rise about 1 hour. Or wait until the bread machine beeps.
Prepare the pan. I use a 9" or 10" spring-form pan, oiled. It makes it easier to remove later.
Mix the filling ingredients in a bowl.
When dough is ready, roll out on a non-stick sheet or floured counter, like a pizza crust, about 16"
round or so. Spread filling over it and using the back of a spoon, spread around.
Now roll up. It is not a rectangle and will not roll evenly, but just roll it up. Pinch the edges shut as best
you can to keep it from unrolling. Now take this log and gently lift and coil into the spring-form pan,
with open ends facing each other. Pinch them together a bit. It will not be even. It is not meant to be.
Its kind of like a lumpy doughnut.
2011-2014 OC Fair On-line Cookbook
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Cover with damp towel or plastic wrap (I use an old bread bag cut open on 2 sides) and let rise about
45 minutes.
Preheat pan to 375 degrees.
Just before putting in the oven, sprinkle the top with some extra cheese, garlic salt, pepper is you want
and drizzle with olive oil.
Bake 15 minutes, reduce heat to 350 and finish another 20-30 minutes until nice and deep brown.
Use a knife to loosen from edges of pan. Cheesy goodness may have leaked out. Remove sides of pan,
if using spring-form.
Put loaf on rack to cool before cutting.
It is supposed to have large hollow swirly areas, so don't panic or think you did something wrong, like I
thought the first time I made it. It turns out like that for me 100% of the time. Cut like a pizza and serve
warm. It is amazing! This is adapted from Marcy Goldman's book "A Passion for Baking" one of my
favorite baking books (and I have quite a few).
2011-2014 OC Fair On-line Cookbook
Page 75
Linda Mericle
Stuffed Morning Buns
Division: Handmade Yeast Bread
Class: Special Ingredient Bread (cheese, onion, herb, etc.)
Award Received: 2012-3rd Place
Quantity and Ingredients List:
Dough: (or use your favorite sweet dough recipe)
1/2 cup milk
1/2 cup buttermilk
1 egg
3 Tbsp. butter, melted and cooled
3 1/2 cups flour, more or less
1/4 cup sugar
2 1/2 tsp. yeast
1 tsp. salt
Filling:
1 cube soft butter
1 cup brown sugar
1/2 cup white sugar
1 heaping Tbsp. cinnamon
hands full of raising
hands full of Craisins or dried cranberries hands full chopped nuts of your choice
Struesel topping:
1 cube butter, melted and cooled
1 cup flour
1 cup brown or mixed brown and white sugars
2 tsp. cinnamon
pinch of salt
sliced almonds, optional
egg wash:
1 egg, mixed with a splash of milk with a fork.
Directions: For the dough:
I warm the milk/buttermilk in the microwave for about 40 seconds to take the chill off.
Either put the ingredients into the bread machine and set for "dough only" or mix up the dough
ingredients by hand. If doing it by hand, mix, knead until springy and tacky, not sticky (add flour if too
sticky) and put into an oiled bowl to rise. Cover it with a plastic bag cut open or a damp lint free towel.
2011-2014 OC Fair On-line Cookbook
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When dough is ready, cut into 2 pieces.
Flour your work area and roll one piece of dough out into rectangle about 8" by 16". I don't measure,
just roll out until it is pretty thin dough.
Now take your soft butter. Start with a couple of tsp. of it and smear over the dough. Use more if it
needs it. Sprinkle the cinnamon/sugar mix over that, then "some" of the dried fruit and nuts. Press into
the dough a little.
Take one long edge of dough and fold it up about half way and press gently. Then take the top edge
and fold down over the bottom dough, like folding a letter. Press again. Lift the whole roll of dough and
lay on a parchment lined baking sheet.
Repeat with the other piece of dough.
Brush oil over it and cover to rise for about 45 minutes.
In the meantime, make the streusel:
If you haven't already, melt the cube of butter and let cool a little.
Add the flour, sugars and so on, mixing with a fork. This should absorb pretty quick and become
streusel. If it looks too dry, add a little bit of butter. Too wet, add a little bit of flour.
preheat oven to 350 degrees
When streusel is cooled and just before baking the buns, brush the dough with egg wash, then crumble
the streusel with your fingers over the dough and press in a little. Add the optional sliced almonds.
Put into the middle rack of the oven and bake until golden brown, about 30-40 minutes. I don't use a
timer, I use my eyes.
Let cool and cut into slices. Sprinkle with powdered sugar to make pretty.
(I used to cut the rolls of dough 3/4 of the way through before baking. I left the "spine" of the roll of
dough so I could lift it and put on the pan. I think it makes it bake a little faster and is easier to cut
when done.) Buns are best warm, but no one complains when they have to eat it room temp.
2011-2014 OC Fair On-line Cookbook
Page 77
Selma Courll
Chocolate cupcakes with chocolate frosting
Division: CA-1007 Cake single layered
Class: 02 cupcakes
Award Received: 2012-3rd Place
Quantity and Ingredients List:
2 cups sugar
1&3/4 cups flour
3/4 cup unsweetened cocoa
1&1/2 tsps baking powder
1&1/2 tsps. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsps. vanilla
1 cup boiling water
FROSTING
1-LB powdered sugar
1/2 cup unsweetened cocoa
1/2 tsp. salt
1/2 cup water
1 tsp vanilla
1 cube butter
Directions: CAKE
Preheat oven to 350 degrees. In large bowl combine sugar, flour, cocoa, baking powder, baking soda,
and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Add boiling water(batter will
be thin) Pour into 24 paper-lined cupcake pans (fill 3/4 full).Bake for 18 to 22 minutes until done (use
toothpick to check for doneness) Cool. Frost.
FROSTING
Mix butter, powdered sugar, cocoa, and salt, then add water and vanilla, mix until well blended and
frost.
2011-2014 OC Fair On-line Cookbook
Page 78
Selma Courll
Pineapple-coconut macadamia scones
Division: ca-1001 Homemade Quick Breads
Class: 04 biscuits & scones
Award Received: 2012-2nd Place
Quantity and Ingredients List:
2 cups flour
1/4 cup sugar
1/2 tsp. salt
1 Tbsp baking powder
1/4 cup firm butter
1/2 cup flaked coconut
1/4 cup half and half
1 egg
1-8oz can crushed pineapple, drained
1/2 cup chopped macadamia nuts
GLAZE
1 cup powdered sugar
1/8 tsp coconut extract
enough half and half to thin about 1 to 2 Tbsp
Directions: Heat oven to 425 degrees. Line cookie sheet with parchment paper. Mix flour, baking
powder, salt and sugar together, cut butter into flour until crumbly, add coconut and macadamia nuts.
In separate bowl mix egg, half and half,& pineapple until well blended, add to flour mixture, mix until
dough holds together, on lightly floured board, knead the dough a few times, shape into a 3 by 9
square and cut 4 squares and cut each square in into triangle (you should have 8 triangles) put on lined
cookie sheet about 2 inches apart and bake for 12 to 14 minutes. or until golden brown. Mix together
glaze ingredients and drizzle over warm scones. Enjoy!
2011-2014 OC Fair On-line Cookbook
Page 79
Robyn Cherry
Glazed Lemon Bars
Division: 1011 Bars & Browning
Class: 01 Bars with citrus fruit
Award Received: 2012-1st Place
Quantity and Ingredients List:
1 Cup flour ½ Cup butter
¼ Cup powdered sugar
2 eggs, beaten
1 Cup sugar
2 tablespoons lemon juice
Confectioner’s sugar
LEMON GLAZE
½ Cup powdered sugar
½ teaspoon water
1 teaspoon lemon juice
Directions: 1. Preheat oven to 350°F and grease and flour a 9-in. square pan.
2.
In a large bowl, combine flour, butter and powdered sugar and mix thoroughly.
3.
Spread in a 9” square pan and bake at 350°F for 15 minutes.
4.
Mix together the eggs, sugar and lemon juice and spread over the first layer.
5.
Return to oven for 25 minutes When cool, frost with Lemon Glaze.
6.
Cut into 1” x 1-1/2” Bars.
LEMON GLAZE
Mix powdered sugar, lemon juice and water together and spread over the Lemon Bars.
(Makes 3 dozen)
2011-2014 OC Fair On-line Cookbook
Page 80
Robyn Cherry
Gingerbread
Division: 1007 Cake-Single Layer
Class: 05 Other Single-Layer Cake than above, specify
Award Received: 2012-Honorable Mention
Quantity and Ingredients List:
1 Cup Sugar ¼ teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
1 Cup vegetable oil
1 Cup Sugar
1 Cup molasses
2 teaspoon baking soda
1 Cup boiling water
2 Cup all-purpose flour
1 Cup buttermilk
2 large eggs, well beaten
1 Cup molasses
Confectioner’s sugar (optional)
Directions:
1.
Preheat the oven to 350° F.
2.
In medium mixing bowl stir together sugar, salt, ginger, cinnamon and cloves.
3.
Stir in the oil, then the molasses, mixing well.
4.
Mix soda with boiling water and immediately stir into the mixture.
5.
Gradually blend in the flour, to prevent lumping.
6.
Mix in eggs.
7.
Turn into greased 9x13x2-inch pan and bake in oven about 40-45 minutes.
8. Shake Confectioner’s sugar on top. (Optional)
(Serves 12)
2011-2014 OC Fair On-line Cookbook
Page 81
Cat Cunvong
Espresso Coffee Cake
Division: 1007 Cake- Single Layered
Class: 04 Espresso Coffee Cake
Award Received: 2012-3rd Place
Quantity and Ingredients List:
Topping
1/4 c. all-purpose flour
2/3 c. white sugar
1.5 tsp. ground cinnamon
1/3 c. unsalted butter
Cake
2 c. all-purpose flour
1/2 c. white sugar
1/2 c. espresso coffee liquid
1 tbs. instant coffee granules
1 tbs. baking powder
1/4 tsp. table salt
1/2 c. unsalted butter
1/2 c. whole milk
1 tsp. pure vanilla extract
1/3 c. sour cream
1 large egg
Directions:
*preheat oven to 350 degrees F
*combine topping ingredients and set aside in refrigerator
*combine cake ingredients
*pour cake ingredients into a greased 9 x 13 in pan
*crumble topping on top and bake for approximately 30 minutes, or toothpick comes out clean.
2011-2014 OC Fair On-line Cookbook
Page 82
Cat Cunvong
Thai Iced Tea Cheesecake
Division: 1013 Cheesecake
Class: 04 Thai Iced Tea Cheesecake
Award Received: 2012-Division Winner
Quantity and Ingredients List:
Thai Iced Tea Mixture
1/4 c. Thai Iced Tea Leaves
2 Tbs. white sugar
1.5 c. water
1/4 c. corn starch
Cheesecake Base
3 8oz. packages of full-fat cream cheese
3 large eggs
1 tbs. pure vanilla extract
1/8 tsp. table salt
1 can of sweetened condensed milk
1 lime
Crust
1/2 c. unsalted butter
1/2 c. white sugar
2 sleeves of graham crackers (crushed)
Directions: *Preheat oven to 325 degrees F
Crust
*combine crust ingredients and press into bottom of a 9 inch spring form pan
*bake for 10 minutes and allow to cool
*refrigerate until ready to use
Base
*combine all of cheesecake base ingredients
Iced Tea Mixture
*boil water and steep tea for about 5 minutes and strain out the leaves
*place liquid into saucepan along with sugar and heat
*add cornstarch while stirring and heat until mixture reaches pudding-like consistency
*pour 1/3 of base mixture on crust and add half of the iced tea mixture on top
*distribute evenly/swirl
2011-2014 OC Fair On-line Cookbook
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*add remainder of base
*add remainder of iced tea mixture (swirl into base with knife for marbled effect)
*Bake for about 40 minutes uncovered and 20 minutes covered, or until toothpick comes out almost
clean/cheesecake is nearly firm
2011-2014 OC Fair On-line Cookbook
Page 84
Rhonda Martin
French Apple Cream Pie
Division: 1015 Pies
Class: 02 Double Crust
Award Received: 2012-Division Winner
Quantity and Ingredients List:
Pie Crust:
2 Cups Flour
2/3 Cup Shortening
1 t. Salt
2 T. Sugar
6 - 8 T. Ice Cold Water
Pie Filling:
3/4 Cup Sugar
2 T. Flour
1 t. Cinnamon
6 Cups Thinly Sliced Apples (Granny Smith) Dabs of Butter Custard Filling:
2 Beaten Eggs
1/2 Cup Sugar
2 oz. Cream Cheese, Cubed & Softened
1/2 Cup Sour Cream
1 T. Lemon Juice
Lemon Zest
Directions:
Pie Crust:
Mix together all dry ingredients and then cut in shortening until the flour looks like small pieces or
similar to small peas. Sprinkle 1 tablespoon of water over the flour mixture and stir gently with a fork.
Repeat until all the dough is moistened. Form dough into a ball and cut in half. Form each half into a
disc shape, wrap with plastic-wrap, and place in the refrigerator until ready to roll out.
Pie Filling:
Combine sugar, flour, & cinnamon and add to the sliced apples. Gently toss together and set aside.
Preheat oven: 400°.
Roll out bottom crust and place into pie pan. Roll out the top crust and then cut out approximately (5)
1-1/2” circles. Transfer apples to pastry lined pie plate. Add a few dabs of butter to top of apples and
then cover with the top pastry. Pinch bottom & top pastry together, trim, fold over and crimp edge as
desired. Sprinkle top of pastry with a little bit of sugar.
To prevent over-browning, cover edge of pie with foil. Bake for 45 minutes and then remove foil and
continue baking for another 10 to 15 minutes.
Custard Filling:
2011-2014 OC Fair On-line Cookbook
Page 85
While the pie is baking: In a small pan combine eggs and sugar. Cook, stirring constantly, over medium
heat until mixture just coats a metal spoon (about 10 minutes). Remove from heat; add cream cheese
in small amounts stirring until cream cheese melts. Stir in sour cream, lemon juice, and lemon zest.
After removing pie from oven, carefully spoon cream mixture into holes in top of pie crust. Cool
slightly. Serve warm. Chill to store.
2011-2014 OC Fair On-line Cookbook
Page 86
Name: Selma Courll
Name of Award Winning Recipe: Sun-Sational Lemon Cheesecake
Division: 1013 Cheesecake
Class: Fruit flavored or Fruit topping
Award Received: 2012-Honorable Mention
Quantity and Ingredients List: CRUST
1/2 cup graham cracker crumbs
1/2 cup lemon cookie crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted
FILLING
3-8oz pkgs cream cheese, softened
1 cup sugar
3 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. grated lemon peel
1/2 tsp. vanilla
1/2 tsp. lemon extract
4 eggs,(1 separated)
TOPPING
3/4 cup sugar
2 Tbsp. cornstarch
1/2 cup cold water
1/4 cup lemon juice
Directions:
CRUST
Combine crumbs, sugar and butter, press onto bottom of 9 inch spring form pan. Bake at 325 for 10
minutes.
FILLING:
Combine cream cheese, sugar flour, juice, peel, vanilla and lemon extracts, mix at medium speed until
well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg
white, (reserve yolk for glaze) Pour over crust. Bake at 450 for 10 minutes. Reduce oven to 250 and
continue baking 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan.
TOPPING
Combine sugar and cornstarch in saucepan, stir in water and juice. Cook, stirring constantly, until clear
and thick. Beat reserved egg yolk in small bowl. Add small amount of hot mixture to yolk. Return to
mixture in saucepan; cook 3 minutes, stirring constantly. Cool slightly. Spoon over chilled cheese cake
and shake a bit to smooth out the topping. Chill and decorate with whipped cream and lemon slices.
Enjoy!
2011-2014 OC Fair On-line Cookbook
Page 87
Name: Dawn Jones
Name of Award Winning Recipe: Pineapple Upside-Down Cake
Division: 1007 Single Layer Cake
Class: 05 Other Single Layer Cake
Award Received: 2012-2nd Place
Quantity and Ingredients List:
4 eggs separated
2 tsp vanilla separated
1 cup flour
1 cup sugar
1 1/2 tsp baking powder
1 tbsp melted butter
1 can pineapple rings
*1 can crushed pineapple (optional)
1/2 cup butter
1 cup brown sugar
*cherries (optional)
1 10 1/2" cast iron skillet
Directions:
Preheat oven to 325
Melt 1/2 cup butter in cast iron skillet. Add 1 cup brown sugar and spread around. Place pineapple
rings around and 1 in middle. Place cherries in middle of rings. If using crushed pineapple.....spread
around in empty spaces outside of rings.
In a bowl, mix 4 yolks, 1 tbsp melted butter & 1 tsp vanilla. Mix well with fork.
In separate bowl beat 4 egg whites until fluffy. Slowly beat in 1 cup sugar, 1 tsp vanilla and 1 1/2 tsp
baking powder. Fold in 1 cup flour and mixture from previous bowl.
Pour over items in skillet.
Bake for about 25 to 30 minutes in 10 1/2" skillet.
Flip over onto platter and enjoy!
2011-2014 OC Fair On-line Cookbook
Page 88
Name: Tara Keebaugh
Name of Award Winning Recipe: Award Winning Carrot Cake Cupcakes
Division: 1007 single layer cakes
Class: 02 cupcakes
Award Received: 2012 Honorable Mention
Quantity and Ingredients List:
2 Cups All-purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter, softened
1 cup granulated sugar
3 large eggs
2/3 cup buttermilk
3 medium carrots, grated
1/2 cup pecans, chopped
Icing:
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Topping:
1/4 cup chopped pecans
2 tablespoons packed light brown sugar
Directions:
Preheat oven to 350 degrees F.
Mix together flour, cinnamon, baking powder, and salt. Beat together butter and sugar until light and
fluffy. Add eggs, beating after each one. At low speed, alternately beat flour mixture and milk into
butter mixture. Stir in carrots and nuts. Pour batter into lined cupcake pan. Bake approx. 40 minutes.
Transfer cupcakes to a wire rack to cool.
ICING:
Beat together butter and cream cheese until smooth. Add vanilla. Beat in powdered sugar.
Topping:
Mix together nuts and brown sugar.
Spread icing on cupcakes and sprinkle with topping.
2011-2014 OC Fair On-line Cookbook
Page 89
2011
OC Fair Blue Ribbon
Winners On-line Cookbook
2011-2014 OC Fair On-line Cookbook
Page 90
Gingerbread Biscotti with Apricots
by Alice Pauck
2011 1st Place
Ingredients:
½ cup(1 stick) butter
1 cup sugar
1 teaspoon ground ginger
¼ teaspoon allspice
2 eggs
2 Tablespoons molasses
¼ cup finely minced fresh ginger root
3 cups flour
½ teaspoon baking soda
¾ teaspoon salt
¾ cup chopped almonds
½ cup chopped dried apricots
Directions:
Preheat oven to 325*F
Cream butter, sugar, ground ginger and allspice until light and fluffy. Beat in eggs,
molasses and chopped ginger root. Combine flour, baking soda and salt; blend into
butter mixture. Mix in almonds and apricots. (Chill dough for ease of handling.) Divide
dough in half. On a slightly floured surface, shape each portion into two 12-inch long
logs. Place logs on parchment lined cookie sheet. Bake 30-35 minutes or until firm. Cool
and cut diagonally into 3/8-inch slices. Place slices on a cookie sheet and bake at 250*F
for approximately one hour to dry biscotti.
Yield: 30 cookies
2011-2014 OC Fair On-line Cookbook
Page 91
Blondies
by Shelly Borrell
2011 1st Place
Ingredients:
1 Cup of Flour
1 Teaspoon of Baking Powder
1/2 Cup of Butter (1 Stick)
1/2 Cup of firmly packed Light Brown Sugar
1/2 Cup of firmly packed Dark Brown Sugar
1 Large Egg
1 Teaspoon of Vanilla Extract
1/2 Cup of chopped Pecans
1/4 Cup of Milk Chocolate Chunks (Chocolate Bar rustically cut)
Directions:
Preheat oven to 350°. Combine the Flour and Baking Powder in a small bowl. In a
separate bowl, melt Butter and stir in the Light and Dark Brown Sugar until well
blended, then whisk in the Egg and Vanilla. Add the Flour mixture until all is
incorporated, then stir in the Pecans and Milk Chocolate Chunks. Pour batter into a 8 X
8 baking dish and bake until the Blondies are set in the center, about 25 – 30 minutes.
Let cool, cut and dig in.
2011-2014 OC Fair On-line Cookbook
Page 92
Banana Bread
by Leslie Corsini
2011 1st Place & Division Winner
Ingredients:
2 cups flour
1 cup sugar
1 tsp. baking soda
1/2 tsp. baking powder
2 eggs
2 ripe bananas
1/2 cup milk
1/2 cup melted butter
1 cup walnuts, coarsely chopped
Directions:
Preheat oven to 350 degrees. Mix flour, sugar, baking soda and baking powder in a
bowl. In a separate bowl crush bananas until well mashed, add eggs, butter and milk.
Pour the liquid mixture into the flour mixture and stir well, scraping the bottom to
incorporate the mixture. Add the walnuts, stir well. Pour into a well greased bread
pan. Bake 1 hour or until the bread is baked thoroughly.
Makes 1 5x9” loaf
2011-2014 OC Fair On-line Cookbook
Page 93
Potato Bread
by Sue Matthis
2011 1st Place
Ingredients:
1 1/2 cups water
1/4 cup honey
2 tablespoons shortening
1 1/4 teaspoons salt
1 tablespoon gluten flour
1/4 cup potato flakes
2 tablespoons non-fat dry milk
1 package (2 1/4 teaspoons) dry yeast
3 1/2 to 4 1/2 cups all-purpose flour
1 teaspoon melted butter
Directions:
Combine water, honey and shortening in a saucepan and heat to 120 degrees F.
Shortening does not need to melt.
Meanwhile, combine 2 1/2 cups of the flour, the salt, gluten flour, potato flakes, non-fat
dry milk, and yeast in a bowl and mix well. Add water mixture and stir vigorously with
a wooden spoon for 3 minutes. Add enough additional flour to make a manageable
dough. Cover and allow to rest for 30 minutes.
Turn dough out onto a lightly floured surface and knead for about 8 minutes, adding
flour as necessary to form a smooth dough. Place in a greased bowl, turning to grease
top, cover and let rise in a warm place until doubled in bulk, about 1 hour.
Punch dough down and allow to rise a second time until doubled, about 45 minutes.
Flatten dough into a rectangle approximately 14 x 7 inches. Starting with shorter end,
roll into a loaf and place in a well-buttered 9x5 inch loaf pan. Allow to rise until
doubled, about 40 minutes.
Meanwhile, preheat oven to 375 degrees F. When dough is doubled in bulk, make a
vertical cut with a very sharp knife in top of loaf and pour in melted butter. Bake for
approximately 45 minutes, until golden brown and hollow sounding when tapped.
Turn out onto bread rack and allow to cool before slicing.
2011-2014 OC Fair On-line Cookbook
Page 94
HERSHEY Brownies
by Kathy Foster-Brink
2011 1st Place & Division Winner
Ingredients:
1 cup sugar
1 cube butter
4 eggs
1 can Hershey syrup
1 cup flour
Directions:
Blend above ingredients until creamy. Pour into cookie sheet. Bake for 25 minutes at
350°. Let cool before adding frosting.
Frosting:
1 cup sugar 6 tablespoons milk 6 tablespoons butter
In sauce pan combine above ingredients and bring to boil then add 1 to 1 1/2 cups
chocolate chips and stir until chips have completely melted.
2011-2014 OC Fair On-line Cookbook
Page 95
Mocha Layer Cake
Karen Lanzone
2011 1st Place & Division Winner
Ingredients:
Cake
¾ cup butter, softened
3 eggs
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
¾ tsp baking powder
½ tsp salt
2 cups sugar
2 tsp vanilla
1 ½ cups milk
Directions:
Beat butter and sugar on medium speed until well combined. Add eggs 1 at a time,
then beat in the vanilla.
Alternately add the flour mixture and milk to the butter mixture, beating on low speed
after each addition. Beat on high for 20 seconds more after all ingredients are added.
Pour into 2 prepared 9” cake pans and bake at 350 until a toothpick inserted into the
center comes out clean. Cool cake in pans for 10 minutes, then turn out onto a wire
rack to cool completely.
Once cakes have cooled, split each cake horizontally so that you will have 4 slim 9”
cakes to layer.
Frosting
2 cups heavy whipping cream
¼ sugar
1 tblsp instant coffee
Heat about ¼ cup of the cream in the microwave and dissolve the coffee in it, then add
that ¼ cup to the rest of the ingredients and beat on high until soft peaks form.
Remove 1 ½ cups of the frosting and put into a new bowl, to which you will add the
FILLING ingredients below. Put the remaining frosting in the fridge until you’re ready
for it.
Filling
1 8 oz. pkg mascarpone cheese
¼ cup sugar
¼ cup Kahlua ** (add the Kahlua in small bits so your filling doesn’t become too
runny)
Assemble the cake using the filling between the layers, then frost. Top with a little bit
of shaved or grated bittersweet chocolate.
2011-2014 OC Fair On-line Cookbook
Page 96
Lemon Cheesecake
Karen Lanzone
2011 1st Place
Ingredients:
CRUST
· 1 1/4 cups graham cracker crumbs
· 3/4 cup finely chopped almonds
· 4 tblsp sugar
· 1/3 cup butter, melted
FILLING
· 4 - 8 oz packages of cream cheese, softened
· 1 1/4 cups sugar
· 4 eggs
· 3 tablespoon lemon juice
· 1 teaspoon vanilla extract
· 1 teaspoon lemon extract
TOPPING
· 2 cups sour cream
· 1/4 cup sugar
· 1 teaspoon vanilla extract
· 1 teaspoon lemon extract
Directions:
1. In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom
of a greased 10” spring form pan. In a mixing bowl, beat cream cheese and sugar
until smooth. Add eggs, beating on low speed just until combined. Add lemon
juice, lemon extract and vanilla; beat just until blended. Pour into crust.
2. Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from
the oven; let stand for about 5 or 10 minutes. Combine topping ingredients;
spread evenly over the baked cheesecake. Refrigerate over night and garnish
with fresh lemon slices just before serving.
2011-2014 OC Fair On-line Cookbook
Page 97
Company Cheesecake
Lucia McBride
2011 1st Place
Ingredients:
1 3/4 graham-cracker crumbs
1/4 finely chopped walnuts
1/2 tsp cinnamon
1/2 cup melted butter
Mix all ingredients and press into a spring form pan.
3 well beaten eggs
2 8oz pkgs cream cheese softened
1 cup sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract
Directions:
Combine ingredients and beat until smooth.
3 cups dairy sour cream, blend into mixture.
Pour into crumb crust. Bake for at 375 degrees for 1 hour, or until set. Cool. Chill well,
about 4 to 5 hours. Serves 10.
Ingredients:
2011-2014 OC Fair On-line Cookbook
Page 98
Raspberry Cream Cheese Coffee Cake
by Karen Lanzone
2011 1st Place & Division Winner
Ingredients:
1 8 oz package of cream cheese
1 cup sugar
½ cup butter
1 ¾ cups flour
2 eggs
¼ cup milk
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla
½ tsp salt
½ cup raspberry preserves
Directions:
Beat cream cheese, sugar, vanilla and butter until fluffy. Add half of the flour, all the
eggs, milk, baking powder, baking soda and salt. Beat 2 more minutes.
Beat in the remaining flour until well blended. Spread evenly in a greased and floured
13x9” metal pan or two 9” round cake pans. Spoon preserves in 8 to 10 dollops on top
of batter. Swirl preserves into batter.
Topping
½ cup softened butter
1 cup flour
1 cup sugar
Mix to form a crumble mixture and sprinkle on top of batter after you swirl the
preserves in.
Bake at 350 degrees for about 35 minutes.
2011-2014 OC Fair On-line Cookbook
Page 99
Bailey’s Molasses Cookies
by Scott Davenport
2011 1st Place
Ingredients:
3 1/4 c. flour
1 tsp. baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp ground ginger
½ tsp. pumpkin pie spice
½ c. Bailey’s liquor
1 c. dark brown sugar, packed
1 c. salted butter, softened
3/4 c. unsulfured molasses
1 large egg
Icing:
1 c. confectioners’ sugar
2 Tbsp. Milk
Directions:
1. Preheat oven to 300 degrees.
2. In a medium bowl, combine flour, soda, salt, cinnamon, ginger and pumpkin pie spice. Mix well
with wire whisk.
3. In a large bowl, beat sugar and butter with electric mixer at medium speed until mixture forms
a grainy paste. Scrape sides of bowl then added molasses, egg and Bailey’s liquor. Beat until
light and fluffy.
4. Add the flour mixture and blend at low speed. Do not over mix.
5. Divide dough in half and shape each half in to a roll 1 ½ inches in diameter. Wrap rolls in waxed
paper and refrigerate until firm, about 2 hours.
6. Slice cookies ½ thick and place on ungreased cookie sheets, 1 ½ inches apart. Bake 25 minutes
until cookies are set. Immediately transfer to a cool surface.
7. For Icing: Blend sugar and milk in a small bowl until smooth. Using a small spoon or knife,
drizzle cookies with icing.
2011-2014 OC Fair On-line Cookbook
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Peanut Butter Blossoms Cookies
by Patricia Foster
2011 1st Place
Ingredients:
½ cup peanut butter*
½ cup butter (room temperature) Cream together
½ cup sugar
½ cup brown sugar (dark preferred)
1 egg
1 teaspoon vanilla Add to mixture above 1st
1¾ cups flour
1 teaspoon baking soda
½ teaspoon salt Sift together Add last
¼ cup sugar in pie tin
Hershey’s® Kisses (preferred Milk Chocolate)
Directions:
Preheat oven to 375°F. Cream peanut butter and room temperature butter together in
medium bowl. Add ½ cup sugar, ½ cup brown sugar, egg and vanilla and stir until
incorporated (don’t over mix). Add sifted dry ingredients to wet mixture and stir until
incorporated.
Take heaping teaspoons of dough and roll into balls as quickly as possible (the heat
from your hands can make dough balls to mushy causing cookies to flatten when
baking). Roll dough balls in pie tin with sugar lightly coating outside, place on cookie
sheet ½ inch apart.
Bake at 375° for 8 minutes. Remove from oven (cookies should be puffed up),
immediately press chocolate kisses into center of cookie. Remove from cookie sheet to
cooling rack.
*Any peanut butter can be used, natural style gives more rich peanut flavor
** Important butter at room temperature to blend well; microwaving butter will result
in cookies that melt/spread more and don’t puff up and hold shape.
2011-2014 OC Fair On-line Cookbook
Page 101
Snickerdoodles
by Marge Mc Dougall
2011 Division Winner
Ingredients:
1 cup Crisco
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. Cream of Tartar
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups finely chopped pecans
Topping:
3 tablespoons sugar
1 1/2 tsp. ground cinnamon
Directions:
Cream Crisco and sugar. Add eggs, one at a time, beating well after each one. Combine
the flour, tartar, soda & salt; gradually add to creamed mixture. Stir in pecans.
Combine sugar & cinnamon in small bowl. Roll dough into 1 inch balls, then roll in
topping. Place 2 inches apart on parchment paper lined cookie sheets; flatten slightly.
Bake at 400 degrees for 10-12 minutes or until surface cracks. Remove to wire racks to cool.
Yield: 5 dozen.
2011-2014 OC Fair On-line Cookbook
Page 102
Carmellicious Cupcake
by Amie Hagan
2011 1st Place
Ingredients:
Cupcake
· 1 ¼ c. all purpose flour
· ¾ tsp baking powder
· ¼ tsp salt
· 1 c. packed brown sugar
· ½ c. granulated sugar
· 1 ½ c. unsalted butter – room temp.
· 2 eggs – room temp.
· 1 tsp vanilla extract
· ½ c. whole milk
Caramel Sauce:
· 1 ½ c. sugar
· 1 ¼ c. heavy cream
· pinch of course sea salt
Frosting:
· 4 T. unsalted butter – room temp.
· 6 oz. cream cheese
· ¼ tsp. vanilla extract
· 5 c. confectioner’ sugar
Directions: – Cupcakes:
1. Whisk together flour, baking powder, and salt in a bowl.
2. In a mixer bowl, beat sugars and butter on medium-high speed until light and fluffy.
3. Add eggs and vanilla and beat until well combined.
4. On low speed, add flour mixture in 3 additions, alternating with milk in 2 additions
until combined. Do not over beat!
5. Bake at 350 degrees for 20-22 minutes until toothpick comes out clean.
Directions:– Caramel Sauce:
1. In a saucepan on high heat, stirring constantly, cook sugar until it is melted and has
turned gold amber color.
2. Slowly pour cream in a little bit at a time while stirring constantly. Stir until caramel
is completely smooth.
3. Take caramel sauce off heat and add salt. Stir until salt is well combined. Let cool
completely.
Directions - Frosting:
1. Combine salt, cream cheese, vanilla extract and confectioner’s sugar together until
combined, light, and fluffy.
2. Fold in caramel sauce until swirl pattern appears. Amount of caramel depends on
how much caramel you want in the frosting. Save some caramel for drizzling.
2011-2014 OC Fair On-line Cookbook
Page 103
Wonderful Fudge Sauce
by Loretta Herrin
2011 1st Place
Ingredients:
3 oz. unsweetened chocolate
1 ½ c. sugar
¼ tsp. salt
1/8 tsp. cream of tartar
1 c. evaporated milk
¾ c. butter (no substitutions)
1 tsp. vanilla
Directions:
Break up the chocolate squares in quarters and add to the food processor work bowl.
Pulse 6 to 8 times to break up the chocolate. Add sugar, salt, and cream of tartar.
Process 1 to 2 minutes until chocolate is very fine.
Heat milk and butter in an 8-cup microwave-safe bowl. Microwave on high for about 2
minutes.
With food processor running, pour warm butter mixture and vanilla through feed tube
and process 1 more minute.
Pour fudge sauce back into the microwave-safe bowl. Microwave on medium low for 3
to 5 minutes. Cool slightly and serve. Store extra sauce in a jar in the fridge. Warm
again to serve.
Enjoy!
2011-2014 OC Fair On-line Cookbook
Page 104
Rich and Creamy Fudge
by Cindy Gloger
2011 1st Place
Ingredients:
1 large can of evaporated milk
4 1/2 c. sugar
3 pkgs. Nestle semi-sweet chocolate chips
2 cubes butter
3 pint size jars of marshmallow cream
3 tsp. vanilla
1/2 c. chopped walnuts
Directions:
Combine 1 large can of evaporated milk and 4 1/2 c. sugar in a large saucepan and boil
together for 9 min.; begin slow
In large bowl, set aside the following items:
3 pkgs. Nestle semi-sweet chocolate chips
2 cubes butter
3 pint size jars of marshmallow cream
Pour hot mixture (evaporated milk and sugar) over items in bowl and stir until well blended.
Add 1/2 c. chopped walnuts and 3tsp. vanilla.
Pour into a shallow, lightly buttered cookie sheet and refrigerate for 24 hrs.
2011-2014 OC Fair On-line Cookbook
Page 105
Raspberry Chipotle Jam
by Lisa Ager
2011 1st Place
Ingredients:
4 12 oz bags fresh or frozen raspberries (thawed)
1 7 oz can chipotle peppers in adobo sauce
1 clove garlic
1/3 cup red wine vinegar
4 1/2 cups sugar
2 boxes low or no sugar pectin
Directions:
In blender or food processor, blend chipotle peppers, garlic and red wine vinegar. Add
part or all of raspberries and pulse until chopped. If whole raspberries are desired for
jam, only chop part. If using 2 part lids, boil water in a small saucepan. Turn off heat
and add jar lids. Keep hot until needed. Place mixed ingredients and remainder of
raspberries if any into large Dutch oven, or large cooking pan. Mix together 1/2 cup of
the sugar and the pectin. Add to raspberry mixture. Cook on medium high heat until
boiling, stirring constantly. Add remaining 4 cups of sugar and continue cooking and
stirring until mixture comes to full rolling boil. Boil for one minute. Remove from heat
and skim off any foam if necessary. Pour jam into clean hot sterilized jars. Wipe off any
jam from around mouth of jars. Place hot lids on jars and tighten lid bands. Place jars
into boiling water bath and boil for 5 minutes. Remove from water and cool overnight.
Makes approximately 8 half pints. Jam is delicious on top of cream cheese and served
with crackers. Enjoy!
2011-2014 OC Fair On-line Cookbook
Page 106
Berry Glaze Pie
by Valynn Hyer
2011 1st Place - Division Winner – Best of Show
Ingredients:
8 cups berries cup sugar
2 tablespoons cornstarch Whipped cream (optional)
1. Prepare baked pastry shell.
2. For glaze, in a blender combine 1 cup of the blackberries and cup water. Cover and
blend until smooth. Add enough additional water to the mixture to equal 1½ cups. In a
medium saucepan combine sugar and cornstarch; stir in blended berry mixture. Cook
and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 more
minutes. Cool fir 10 minutes without stirring
3. Spread about ¼ cup of the glaze over bottom and sides of baked pastry shell.
Arrange half of the berries in the shell.
4. Carefully spoon half of the remaining glaze over the fruit, covering each piece.
Arrange remaining fruit over the first layer. Spoon remaining glaze over fruit, coving
each piece. Chill for 1 to 2 hours.
Single Crust Pastry
Ingredients:
1 cup flour ½ tsp. salt
cup shortening 3 tbls. cold water
Directions:
1. Stir flour and salt. Cut in shortening using a pastry blender until pieces are pea-size.
2. Sprinkle water over part of mixture one tablespoon at a time; gently toss with a fork.
Form dough into a ball.
3. On lightly floured surface, flatten dough and then roll into a circle the size of your
pie pan. Ease into your pie pan. Crimp edge. Prick bottom and sides of pastry with a
fork.
4. Line pastry with foil , bake 450 in oven for 8 minutes. Remove foil, bake 5 to 6
minutes until golden. Cool on a wire rack.
2011-2014 OC Fair On-line Cookbook
Page 107
Tropical Pound Cake
by Nancy Ronquillo
2011 1st Place
Ingredients:
Cake:
1 cup butter, softened
½ cup shortening
3 cups white sugar
5 eggs
3 cups all-purpose flour
½ teaspoon baking powder
1 cup milk
1 teaspoon each of coconut extract, lemon extract, rum-flavored extract, butter extract
and vanilla extract
Powdered sugar
Glaze:
½ cup sugar
¼ cup water
½ teaspoon each of coconut extract, lemon extract, rum-flavored extract and butter
extract and vanilla extract
Directions:
Preheat oven to 325 degrees F. Grease a 10-inch tube pan. In a small
bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the
milk and 1 teaspoon each of the coconut, lemon, rum, butter and vanilla extracts; set
aside.
In a mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add
eggs and beat until smooth. Beat in flour mixture alternately with milk mixture. Spoon
into prepared tube pan.
Bake 1 ½ hour to 1 ¾ hours, until cake tests done. Cool in pan on wire rack for 10
minutes.
Turn cake out of the pan onto wire rack. Place waxed paper under rack to catch glaze
drippings. Slowly spoon glaze onto top of hot cake. Cool completely. Before serving,
dust with powdered sugar.
To make glaze: In a saucepan, combine ½ cup sugar, water and ½ teaspoon of the
extracts. Bring to a boil, stirring until the sugar is dissolved.
2011-2014 OC Fair On-line Cookbook
Page 108
Pecan Pound Cake with Orange Glaze
by Karen Lanzone
2011 1st Place
Ingredients:
½ cup chopped pecans
3 cups cake flour
½ tsp salt
¼ tsp baking soda
1 cup butter
2 1/3 cups sugar
6 eggs
1 tsp vanilla
1 cup full fat sour cream
Glaze…
1 tsp vanilla
3 tablespoons orange juice
2 cups confectioner’s sugar
Directions:
1. Heat oven to 300. Grease and flour a 10” bundt pan and sprinkle pecans on
the bottom of the pan.
2. Sift the flour, salt and baking soda together in a medium bowl.
3. Cream the butter and white sugar until light and fluffy. Beat the eggs in one
at a time, then stir in the vanilla. Add the flour mixture alternating with the
sour cream. Pour the batter into the prepared pan over the pecans.
4. Bake until a toothpick inserted into the center of the cake comes out clean,
probably about 75 minutes. Cool in pan about 20 minutes then turn out onto
a rack to cool.
5. To make the glaze, combine the confectioner’s sugar, orange juice and vanilla
until smooth. Increase or reduce the amount of confectioners sugar to get the
consistency you like best and drizzle it over the cooled cake.
2011-2014 OC Fair On-line Cookbook
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