I am a happy woman today. It's Wednesday which means Cook's Corner with my coffee AND the winning recipes from the Ohio State Fair. I am sorry if you live in Columbus and have this paper at hand, because I am going to inundate this post with goodness and you have probably already selected what you want to make from your Dispatch. This is for those who don't get the paper.
Winning recipes at 2014 Ohio State Fair
Wednesday, August 6, 2014 07:36 AM
Cooking contests at the Ohio State Fair are almost as old at the fair itself. The first competitions — bread- and cheese-making — were introduced in 1853, the third year of the annual event. Culinary showdowns did not begin in earnest, though, until 1886, after the fair had acquired its present-day permanent home (at what today is I-71 and E. 17th Avenue)
Enlarge Image Makes 1 dozen
For the muffins: 1 3/4 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup lemon or vanilla yogurt 1 egg 1/3 cup butter, melted 1 to 2 tablespoons grated lemon peel 1 tablespoon lemon juice 1/2 cup flaked coconut
For the topping 1/3 cup lemon juice 1/4 cup sugar 1/4 cup flaked coconut, toasted
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and juice until smooth. Stir into dry ingredients just until moistened. Fold in the coconut. Fill greased muffin cups two-thirds full. Bake at 400 for 18 to 22 minutes, or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
In a saucepan, combine lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in the coconut. Using a toothpick, poke 6 to 8 holes in each muffin. Spoon coconut mixture over muffins. Serve warm or cool to room temperature.
PER SERVING: 226 calories, 3 g protein, 38 g carbohydrates, 1 g fiber, 21 g sugar, 7 g fat (5 saturated), 33 mg cholesterol, 190 mg sodium.
Thank you, thank you. I have been looking for this base dough recipe since...I don't know how long. This filling reads great as well, but I have additional ideas about what to do with this dough. Can't wait to try this.
Enlarge Image Makes 1 ring, 8 servings
For the dough: 1 package active dry yeast 1/4 cup warm potato water (see note) 1/4 cup milk, scalded then cooled 1/4 cup sugar 1/2 teaspoon salt 1 egg 1/4 cup butter 2 1/4 to 2 1/2 cups King Arthur flour
For the filling: 2 tablespoons soft butter 1/2 cup brown sugar, packed 1 tablespoon cinnamon 1/2 cup raisins (optional)
For the Creamy White Glaze: 1 tablespoon milk 1 cup powdered sugar 1/2 teaspoon vanilla
In mixing bowl, dissolve yeast in warm potato water. Stir in milk, sugar, salt, egg, butter and half the flour. Mix with spoon until smooth.
Add enough remaining flour to handle easily; mix with hands or a spoon.
Turn onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Round up in greased bowl; turn once to bring greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
Punch dough down. Roll into a rectangle, 15-by-9-inches; spread with butter.
Stir together brown sugar, cinnamon and raisins; sprinkle over dough.
Beginning at long side, roll up tightly as for a jellyroll. Seal well by pinching edges of roll together. Stretch roll slightly to make even. Place sealed edge down on lightly greased baking sheet and connect the ends together to make a ring.
Pinch ends together; with scissors, make cuts 2/3 of the way through ring at 1-inch intervals; turn each segment on its side. Let rise until double, about 45 minutes.
Bake in oven preheated to 375 degrees for 25 to 30 minutes. (Cover dough lightly with foil for the first 15 minutes to prevent overbrowning).
To make glaze, combine all 3 ingredients until of spreading consistency.
Frost cake while still warm and embellish with nuts if desired.
Editor’s note: Potato water is the starchy water remaining after boiling potatoes. Make it by boiling two or three potatoes, peeled and cubed, as if for mashed potatoes, for about 20 minutes. Save the water. Cool to warm before using. Sandman saves her potato water whenever she cooks potatoes and freezes it for use in bread later. Substitute warm water if you don’t have it, but Sandman says the potato water gives the bread a great texture.
PER SERVING: 390 calories, 6 g protein, 71 g carbohydrates, 2 g fiber, 41 g sugar, 10 g fat (6 saturated), 51 mg cholesterol, 168 mg sodium
Makes 1 pie, 8 servings
For the crust: 2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt 1/2 cup cold shortening 1/2 cup frozen butter, cut into chunks 5 to 6 tablespoons very cold water 1/3 cup toasted coconut, divided (pulsed lightly in a food processor to break it up a bit)
For the filling: 8 ounces cream cheese, softened 2 whole eggs 2 egg yolks 15-ounce can Eagle brand condensed milk 3/4 cup cream of coconut (suggested brand is non-alcoholic Coco Real found in liquor section of grocery store) 3/4 cup fresh squeezed Key lime juice (from about 1 pound of Key limes) 1/2 teaspoon pure lime oil (optional) Reserved toasted coconut Lime zest (taken from limes before squeezing them)
For the crust, pulse dry ingredients in food processor. Add shortening and pulse until well-combined. Pulse frozen butter, lightly. Add part of water. Pulse. Add remaining water little by little, just until dough holds together, but is not wet.
Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let sit at room temperature a few minutes. Roll dough to about 1/8-inch thick. Sprinkle toasted coconut on top and just roll into surface with pin. Reserve 2 to 3 tablespoons of coconut to decorate pie.
Ease dough into 9-inch pie pan and bake with weights approximately 10 minutes at 375 degrees. Remove weights and bake approximately 10 minutes longer, or until golden and set. Remove from oven and cool.
For the filling, squeeze limes for juice and set aside.
Beat cream cheese until smooth. Add eggs and egg yolks, one at a time, beating after each addition. Add condensed milk and beat well. Add lime juice, cream of coconut and lime oil (if using). Beat well. Pour into baked crust.
Cover edge of baked crust with foil and bake pie at 325 degrees for 40 minutes or until pie is just set in center. Cool.
Decorate with toasted coconut and lime zest.
PER SERVING: 759 calories, 12 g protein, 77 g carbohydrates, 1 g fiber, 49 g sugar, 46 g fat (25 saturated), 175 mg cholesterol, 759 mg sodium
Makes 1 cake, 12 servings
For the cake: 1/4 pound white chocolate, coarsely chopped 2 cups sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 cup boiling water 1 cup butter or margarine, softened 4 eggs, separated 2 1/2 cups sifted cake flour 1 cup buttermilk
Combine chocolate and water, stirring until chocolate melts, set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove and cool completely on wire racks. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
COCONUT-PECAN FROSTING
1 cup evaporated milk 1/4 cup plus 2 tablespoons butter or margarine 1 1/2 cups sugar 4 egg yolks 1 1/2 cups flaked coconut 1 1/2 cups chopped pecans 1 1/2 teaspoons vanilla extractCombine first four ingredients in a heavy saucepan; bring to a boil and cook over medium heat 12 minutes, stirring constantly. Add coconut, pecans and vanilla; stir until cool and thick enough to spread.
PER SERVING: 685 calories, 10 g protein, 71 g carbohydrates, 2 g fiber, 43 g sugar, 42 g fat (21 saturated), 196 mg cholesterol, 186 mg sodium
