News Release Elkhart County 4-H Fair Mary Ann Lienhart Cross, CED Extension Educator-Health & Human Sciences Purdue Extension Elkhart County lienhart@purdue.edu 574-533-0554 For immediate release Friday, July 22, 2016 Open Class, Home & Family Arts Culinary Arts: Baking Sweepstakes and 1 st Place Recipes Cakes, Unfrosted Angel food, white Angel Food Cake Kathy Overholt, Elkhart 1 cup cake flour 1-1/2 cups sugar, divided 12 egg whites 1-1/2 tsp. vanilla 1-1/2 tsp. cream of tartar 1/2 tsp. salt Sift together cake flour with 3/4 cup of sugar and set aside. Whip egg whites with vanilla, cream of tartar and salt until medium-stiff peaks form. Gradually add the remaining 3/4 cup of sugar and beat until stiff peaks form. Carefully fold into the egg whites the flour/sugar mixture; do not overmix. Place in dry, clean, tube pan and bake in 375 degree oven 35-45 minutes until cake springs back when touched. Turn upside-down on a bottle to cool. Cakes, Multiple Layer, Frosted Other than above Pistachio-Key Lime Cake with Creamy Lime Icing Tyler Stump, Nappanee Cake: 1 cup shelled pistachios 2-1/2 cups cake flour 3/4 cup all-purpose flour 1 T. baking powder 1 tsp. baking soda 3/4 tsp. salt 1 cup butter, softened 1-3/4 cups superfine sugar 1 tsp. vanilla 1/4 tsp. key lime oil 1 T. fresh key lime juice 1 T. key lime zest 1 large egg
3 large egg whites, room temperature 1/4 tsp. cream of tartar 1-1/2 cups ice water For garnish: chopped pistachios and lime zest Icing: 1 cup butter, softened 1 cup high-ratio vegetable shortening 1/2 tsp. salt 6 cups confectioner s sugar 1 tsp. vanilla 1/8 tsp. key lime oil 1/4 cup milk Preheat oven to 325 degrees. Grease and line three 8-inch cake pans with parchment paper. In the bowl of a food processor, pulse pistachios until they are coarsely chopped. Remove 2 tablespoons to a small bowl. Pulse remaining pistachios until they have an almost powder-like consistency. Transfer to a large bowl and whisk together both the roughly chopped and finely chopped pistachios with the cake flour, all-purpose flour, baking powder, baking soda and salt. Set aside. In another large bowl, cream butter for 3 minutes. Gradually add the sugar, beating until fluffy. Add the vanilla, key lime oil, juice and zest and the egg, and mix until just combined. Turn the mixer to low. Add flour/pistachio mixture in three additions, alternating with ice water, mixing each time until just combined. Scrape down bowl and mix for a few seconds more. In a medium, clean bowl, whisk together the egg whites and cream of tartar, until soft peaks form, about 3-5 minutes. Fold the egg whites into the batter. Divide the batter evenly among the cake pans and smooth the tops. Bake or 25-30 minutes, rotating the pans halfway through baking. Transfer to cooling rack and let cool for 15 minutes. Flip cakes out of pan onto wire rack to cool completely. Remove parchment paper from bottoms. For icing, in a large bowl, place butter, shortening and salt. Beat until smooth and fluffy. Add confectioner s sugar, one cup at a time, beating well. Add key lime oil and milk and beat several minutes until icing is creamy and fluffy. Place cake on serving platter to fill and ice. Garnish as desired. Cakes, single layer Pound, loaf or bundt Lime Bundt Cake Addison Browell, Middlebury 3 eggs 3/4 cup sugar 1 cup lukewarm milk 1/2 cup vegetable/canola oil 1/3 cup lime juice (about 2 limes) Zest of 1 lime (about 1-1/2 tsp.) 2-1/4 cups all-purpose flour*
1-1/2 tsp. baking powder 1/2 tsp. salt Glaze: 3 to 4 T. lime juice (about 1 lime) Zest of 1 lime (about 1-1/2 tsp.) 1 cup powdered sugar *Stir flour before measuring, then scoop and level each cup carefully. You don t want dense cake. In a large bowl, whisk the eggs and the sugar. Add the lukewarm milk, oil, lime juice and zest. Whisk again. In a separate bowl, combine the flour, baking powder, and salt. Add dry ingredients to wet ingredients until just combined. Do not over mix. Pour batter into a 9-inch greased bundt pan. Bake at 350 degrees for 30-40 minutes. Allow to cool slightly, about 15 minutes, before inverting cake onto a plate. Make the glaze by whisking the ingredients together to desired consistency, adding more lime juice to thin, or more powdered sugar to thicken. Pour over cooled cake. Slice and serve. Store cake in an airtight container. Candy Chocolate Fudge Nutella Fudge Taylor Ortiz, Wakarusa 11 oz. milk chocolate chips 1/2 cup Nutella 14-oz. can sweetened condensed milk (not evaporated) 1 tsp. vanilla Line an 8 x 8 pan with aluminum foil. Combine all the ingredients together in a medium saucepan over low heat, stirring constantly until the mixture is smooth. Pour the chocolate mixture into the pan. Refrigerate for 4 hours, cut and store in an airtight container for up to two weeks. Cookies Filled Starlight Surprise Cookies Sherry Berry, Middlebury 1/2 cup (1 stick) butter 1/2 cup (1 stick) margarine 1/2 cup packed brown sugar 1 cup granulated sugar 2 eggs 3 cup flour 1 tsp. soda 1/2 tsp. salt
1 tsp. vanilla Pecan halves 3/4 to 1-lb. nonpareil wafers Mix butter, margarine and sugars until creamy. Add eggs and blend. Add dry ingredients and blend. Add vanilla and mix. Take a teaspoon of dough and inset wafer inside. Be sure to seal edges. Bake at 375 degrees for 10-12 minutes. Top with pecan halfway through baking time. (It helps to moisten fingers with water when inserting candy. Dough can be chilled for easier handling.) Remove to wire racks to cool. Yields 4-1/2 dozen. Crackers Anything goes Cheese Crispies Crackers JoAnn Burrington, Osceola 1 cup butter, softened 2-1/2 cups shredded, extra-sharp cheddar cheese 2 cups flour 3/4 tsp. salt 1/2 tsp. cayenne pepper 2-1/2 cups puffed rice cereal Pecan halves (optional) In a large bowl, beat butter and cheese until blended. In another bowl, whisk flour, salt, and pepper; beat into cheese mixture. Stir in cereal. Divide dough in half, shape each into 7 long roll and wrap in plastic wrap; refrigerate overnight. Preheat oven to 350 degrees. Cut dough cross-wise into 1/4 slices. Place 1 apart on ungreased baking sheet and top each slice with pecan half. Bake 14-16 minutes. Remove crackers to wire rack to cool. Yields about 4-1/2 dozen. Cupcakes, Frosted Other than above Banana Cupcakes with Apricot Butter Frosting Cherry Boyd, Culver 1-1/4 cups flour 1-1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 very ripe large bananas 1/2 cup sour cream (not low-fat) 1-1/2 tsp. vanilla 3/4 cup white sugar 1/2 cup unsalted butter, room temperature 1 large egg 1 large egg yolk
Icing: 2-1/2 cups powdered sugar 1 stick butter, softened 4 T. shortening 3 T. apricot preserves 1 tsp. vanilla Preheat oven to 350 degrees. Line 12 cupcake tins with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl. In separate bowl, mash bananas with fork until smooth. Add sour cream and vanilla to bananas. Using an electric mixer, beat sugar and butter about 3 minutes. Mix both eggs together; add to creamed mixture and beat until well blended. Add flour mixture in 3 additions alternating the sour cream/banana mixture, ending with the flour. Beat until blended after each addition. Divide batter using 1/4 cup into each paper liner. Bake 20 minutes or until done. Cool on wire rack until ready to Frost. For frosting, beat frosting ingredients together until fluffy. Frost completely cooled cakes. Gluten Free Cookies Lemon and Rosemary Buttermilk Cookies, Gluten Free Carol Anglemyer, Goshen 1/4 cup millet flour 1/4 cup tapioca flour 1/4 cup sorghum flour 1/4 cup glutinous rice flour 1/2 cup cornstarch 1/4 cup almond meal 1/4 tsp. baking soda 1/4 tsp. kosher salt 1 cup sugar 1 tsp. guar gum Zest of 1 lemon plus more for garnish 1 T. minced fresh rosemary, plus more for garnish 7 T. unsalted butter, room temperature 1 large egg 1/2 cup organic buttermilk Lemon Icing 3 T. fresh lemon juice 2 cups confectioners sugar, sifted In a stand mixer fitted with the paddle attachment, combine all the dry ingredients. Add the grated zest of 1 lemon and the rosemary and mix on low speed to blend. Add the butter and mix on low speed for about 3 minutes, or until blended. Increase the mixer speed to medium and beat in the egg, then immediately add the buttermilk and beat until light and fluffy, 1 to 2 minutes. Dough will be thin. Cover and refrigerate for 30 minutes.
Position an oven rack in the center of the oven. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. Using a 1-1/4 diameter scoop, place balls of dough 1-1/2 apart on the prepared pans. You should have about 24. Bake one pan at a time for 10 to 12 minutes, or until the cookies are lightly browned on the edges. Remove from the oven and leave the cookies on the pan for 5 minutes to set, then transfer them to a wire rack to cool completely. For icing: in a medium bowl, whisk the lemon juice into the sugar until smooth. If the icing is too thick, add a few more drops of lemon juice and whisk to incorporate. Using a small offset spatula, apply the icing to each cookie in a circle. This sets fast so immediately decorate each cookie with a pinch each of rosemary and lemon zest. Store in an airtight container in one layer for up to 3 days. Heart Health Muffins Hearty Blueberry Muffins Carolynn Riddle, Goshen 3/4 cup whole wheat flour 3/4 cup all-purpose flour 1/4 cup toasted wheat germ 1/2 tsp. baking soda 1/8 tsp. coarse salt 1/2 cup packed brown sugar 3/4 cup low-fat plain yogurt 1/4 cup virgin coconut oil, melted or safflower oil 2 large eggs 8-oz. (1-1/2 cups) fresh blueberries Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda and salt in a large bowl. Whisk together brown sugar, yogurt, oil and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula. Divide batter among muffin cups. Bake until golden, about 20 minutes. Let cool in pans 10 minutes. Transfer muffins to a wire rack and let cool completely. Yields 12 muffins. Honey-Baked Items Cookies Honey Apricot Bars Carolynn Riddle, Goshen Apricot Filling: 2 cups (10-oz.) dried apricots, chopped 1/2 cup honey 1/2 cup water
1/2 cup apple juice 2 T. butter or margarine 1 T. lemon juice 1/2 tsp. salt 1 egg Base: 1-1/2 cups all-purpose flour 1-1/2 cups cooking oats 1 cup packed brown sugar 3/4 cup butter or margarine, melted 1 tsp. salt 1/2 tsp. baking soda Heat oven to 350 degrees. If using darker pans heat to 325 degrees. Grease bottom and sides of 13 x 9 pan with cooking spray. In a 2-quart saucepan, cook all filling ingredients except egg over medium heat about 15 minutes, stirring frequently, until slightly thickened. Pour mixture into food processor and process 10-15 seconds, pulsing off and on, until finely chopped. Add egg; cover and process, off and on, until mixed. In a large bowl, mix all base ingredients with fork until crumbly. Pat half in bottom of prepared pan. Spread filling over base. Sprinkle with remaining oat mixture; press lightly. Bake 25-35 minutes or until edges are golden brown. Cool completely, about 1 hour. Cut into bars, 6 rows by 4 rows. Yields 24 bars. Mixes Cookies Butter Pecan Bars Fancheon Resler, Albion 1 box butter pecan cake mix 1/2 cup brown sugar 8 T. (1 stick) butter, softened 2 large eggs 1/2 cup pecan meal 1 cup butterscotch chips Place all ingredients except chips in large mixing bowl. Mix together well until blended. Add chips and mix again. Bake in an ungreased 9 x 13 pan at 350 degrees for 35-45 minutes or until tested done in center. Cool on wire rack in pan before cutting into 36 bars. Muffins Other than above Ginger and Lemon Muffins Carolynn Riddle, Goshen 1/2 cup butter, softened
3/4 cup sugar 2 eggs 1/4 cup minced fresh gingerroot 2 T. grated lemon peel 2 cups all-purpose flour 3/4 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk Topping: 2 T. coarse sugar 2 T. finely chopped crystallized ginger Preheat oven to 375 degrees. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after addition. Beat in ginger and lemon peel. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over tops of muffins. Bake 14-16 minutes or until a toothpick comes out clean. Cool 5 minutes before removing pan to a wire rack. Yields 1 dozen. Best of Show Pies Berry Berry Crazy Pie with Nutty Crunch Topping Tyler Stump, Nappanee Pastry for 1 pie with lattice crust: 2-1/4 cups all-purpose flour 1 tsp. salt 1-1/2 cups butter flavored shortening 6-7 T. ice water Berry Filling: 2-1/2 cups frozen raspberry, blackberry and blueberry mixture 1-1/2 cups sugar 1 cup water 1 Granny Smith apple, peeled and grated on large holes of box grater 2 T. instant tapioca, ground Pinch of salt 1/2 cup each fresh raspberries, blackberries and blueberries Topping: 1/2 cup firmly packed brown sugar 1/2 cup cold butter 3/4 cup all-purpose flour 1/2 cup rolled oats 1/2 cup chopped almonds
*Garnish: 1 beaten egg 2 T. finely chopped almonds 1 T. coarse sugar To make pastry: In mixing bowl, toss flour with salt. Cut in shortening until crumbly. Add water, mixing until dough forms a ball. Wrap in plastic wrap and chill while preparing filling and topping. To cook filling: Place frozen berry mixture, sugar and water in medium saucepan and set over medium heat. Bring to boil, stirring frequently. Cook for 5 minutes. Place grated apple in clean kitchen towel and wring dry. Add apple, tapioca, salt and fresh berries to cook berries, stirring carefully to combine. To make crumb topping: Combine all ingredients and cut together until crumbly. To assemble pie: Preheat oven to 425 degrees. Remove dough from refrigerator and roll out half on generously floured surface. Fit dough to pie plate. Roll out remaining dough and cut into strips for lattice crust. Pour filling into pie shell. Sprinkle on crumb topping. Place dough strips on top and weave into lattice crust. Flute edge of crust. Bake pie at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 30 minutes. Brush lattice crust with beaten egg white and sprinkle almonds and sugar on for garnish. Bake 10 minutes more or until pie is done. Cool pie on wire rack. Quick Bread, Loves Zucchini Zucchini Bread Barbara Jewett, Goshen 3 cups shredded zucchini 1-2/3 cup sugar 2/3 cup vegetable oil 2 tsp. vanilla 4 eggs 3 cups flour 1/2 cup chopped nuts 4 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground cloves Heat oven to 350 degrees. Great bottoms only of 2 loaf pans. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans and bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week. Scones Cheese
Cheddar-Bacon-Herb Scones Fancheon Resler, Albion 2-1/2 cups all-purpose flour 1 cup shredded Cheddar cheese 3/4 cup real bacon pieces 1/4 cup chopped fresh parsley 1/4 cup snipped chives 1 T. baking powder 3/4 cup butter 2 eggs, slightly beaten 1/2 cup buttermilk 2 T. butter, melted Preheat oven to 400 degrees. In medium bowl, combine first 6 ingredients. Cut in butter until crumbly. Stir in eggs and buttermilk just until moistened. Turn dough onto lightly floured surface; knead until smooth. Roll or pat into 1 thick circle. Cut out with floured 2 biscuit cutter. Place on lightly sprayed cookie sheets and brush with melted butter. Bake 15-20 minutes or until golden brown. Remove to wire racks and cool. Yeast Bread, Loaves Other than above Sage Wheat Bread Abigail Stump, Nappanee 2 cups bread flour 2 packages active dry yeast 2 tsp. salt 1 T. snipped fresh sage sprigs 1 cup water 1/2 cup milk 1 T. butter 2 T. honey 2 T. brown sugar 2-1/4 to 2-3/4 cups whole wheat flour Yellow cornmeal 1 slightly beaten egg In a large mixing bowl, combine bread flour, yeast, salt and fresh sage; set aside. In medium saucepan, heat and stir water, milk, butter, honey and brown sugar to 120-130 degrees. Add to flour mixture. Beat with an electric mixer on medium speed for 30 seconds, scraping bowl. Beat on high for 2 minutes, using a spoon, stir in as much of the whole wheat flour to make a stiff dough that is smooth and elastic. Knead 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place until doubled in size. Punch dough down. Turn out onto lightly floured surface. Remove 1/3 of dough and set aside. Divide remaining dough into 3 equal sized pieces. Roll each into a rope 16 long and loosely braid all 3 together, tucking ends under. Divide remaining 1/3 portion of dough into 3 equal sized pieces. Roll each into a rope 12 long and loosely braid all 3 together, tucking ends under. Brush large braid with
beaten egg, using a pastry brush. Place small braid on top of large and brush with egg also. Arrange sage sprigs as desired. Place loaf on greased baking sheet that has been lightly sprinkled with cornmeal. Cover and let rise until nearly doubled. Bake in preheated 350 degree oven for 30-35 minutes or until done. Cover with foil last 10-15 minutes of baking time to prevent overbrowning. Cool on wire rack. Yeast Rolls, Not Sweet Whole wheat Whole Wheat Rolls Carolynn Riddle, Goshen 2 pkgs. dry active yeast 2 cups warm water (110-115 degrees) 1/2 cup sugar + 1 tsp. sugar, divided 1/4 cup shortening 1 egg 1-1/2 tsp. salt 3 cups whole wheat flour 3 to 3-1/2 cups all-purpose flour In a large bowl, dissolve the yeast in warm water. Sprinkle with 1 teaspoon sugar and let sit for 5 minutes. Add the 1/2 cup sugar, shortening, egg, salt and whole wheat flour. Beat on medium speed until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead for 15-20 minutes or until smooth and elastic. Place in a greased bowl, turn to grease top. Cover with a towel and let rise in a warm place for 1 hour, or until doubled. Punch dough down; and shape into 24 balls. Place on a greased or parchment-lined baking sheets. Cover and let rise for 30 minutes, until doubled. Bake at 350 degrees for 15 minutes or until brown. Remove to wire racks to cool. Yields 2 dozen. Yeast, Sweet Other than above Almond-Apricot Rolls Fancheon Resler, Albion 1 cup scalded milk 1/4 cup (1/2 stick) softened butter or margarine 1/4 cup warm water 1 pkg. active dry yeast 1 egg 1 tsp. salt 1 T. sugar 4 cups all-purpose flour 1/4 cup instant vanilla pudding mix, dry Filling: 1/2 cup almond paste 1/4 cup softened butter
12 tsp. apricot pastry filling 1/2 cup brown sugar 1/4 tsp. almond extract Frosting: 2 T. softened butter 1-1/2 cups powdered sugar 4 T. toasted sliced almonds 2 T. evaporated milk 1/4 tsp. almond extract Combine milk and butter or margarine and microwave on HIGH for 2 minutes. Dissolve yeast in warm water. Pour milk/butter mixture into mixer bowl and cool to lukewarm. Add dissolved yeast and egg; beat with dough hooks until well mixed. Add salt and sugar and beat again. Combine first 2 cups of flour with pudding mix and add to beaten mixture. Beat with dough hooks for 2 minutes. Add enough of remaining flour to make soft dough and knead well. Turn into greased bowl, turning to grease all sides; cover and let rise one hour. Turn dough out onto floured surface, Roll into rectangle 12 x 24. Combine filling ingredients and spread over dough. Roll tightly, starting from wide edge. Use thread to cut into 1 slices. Place each roll in cup of muffin-top pan. Indent center of each roll lightly and place 1 teaspoon of apricot filling in roll. Cover and let rise 45 minutes. Bake in preheated 350 degree oven for 10-13 minutes or until golden brown. Cool out of pans. Beat together frosting ingredients and spread around center of apricot filling. Sprinkle with sliced almonds. Makes 12 large rolls. ### Purdue University is an equal access/equal opportunity institution.