Here are the winning recipes from some of the national recipe contests at the State Fair:
Turtle-nut thumbprint cookies
1 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla
1/2 cup light corn syrup (Karo recommended)
2 eggs, separated
2 1/2 cups all-purpose flour
1 1/2 cups finely chopped pecans
1/4 teaspoon salt
1 (12-ounce) jar hot caramel ice cream topping
1 (16-ounce) container prepared fudge icing
- Beat butter, sugar and vanilla together in a large bowl with mixer at medium speed, until smooth. Beat in corn syrup and egg yolks. Stir in flour, 1 cup nuts and salt until well blended.
Cover and chill until dough is firm.
- Preheat oven to 325 degrees. Line baking sheet with parchment paper.
- Scoop dough into 1-inch balls. Place dough balls 2 inches apart on cookie sheet. With your finger, make a well into the center of each cookie.
- Bake for 20-25 minutes or until golden brown.
- When cookies are removed from oven, spoon caramel into center of warm cookie and lightly sprinkle centers with the remaining nuts.
- Place prepared icing into a piping bag. Heat in microwave for a few seconds so that icing can be drizzled onto cooled cookies.
- From Helen Mavroftas of Columbia, first place, Karo Corn Syrup Kids Cookie Contest, best baked entry, S.C. State Fair
Nut and honey graham party squares
Makes 24 bars
2 1/2 cups Malt-O-Meal Honey Graham Squares (ground fine in a food processor)
1 cup coarsely chopped walnuts
3/4 cup flaked coconut
1 cup semi-sweet chocolate chips
1/2 cup old-fashioned quick oats
5 1/2 tablespoons melted margarine or butter
1 can (14 ounces) sweetened condensed milk
- Preheat oven to 350 degrees. Place the first 5 ingredients into a large mixing bowl. Stir to combine.
- Add melted butter and sweetened condensed milk.
Mix until well blended.
- Spread batter evenly in a greased 9- by 13-inch pan.
- Bake 22 to 25 minutes or until lightly browned. Cool in the pan on a wire rack 5 to 10 minutes. Cut into bars.
- From Tammy Michalec of Leesville, first place, Make it with Malt-O-Meal recipe contest, S.C. State Fair
Makes 10-12 skewers
1 (12-ounce) SPAM Classic
12 ounces plain bacon
1 (20-ounce) can pineapple tidbits
1 tablespoon brown sugar
1 tablespoon honey
Medium-size barbecue skewers
- Heat oven to 400 degrees. Line cookie sheet (lip style) with aluminum foil.
- Place bacon slices on large cutting board. Sprinkle with brown sugar and then rub into bacon. Drizzle with honey. Cut bacon strips into thirds.
- Cube Spam to fit one piece into each bacon third. Add a pineapple tidbit to each portion.
- Wrap bacon around firmly and place onto skewer. Three pieces for each skewer works well.
- Place skewers on lined cookie sheet and cook for approximately 30 minutes, rotate and cook another 15 minutes, or until desired crispness.
- Can be served alone on skewers or used to top grits, mashed potatoes, rice or polenta.
- From Valerie Ingram of Columbia, first place, the Great American Spam Championship, S.C. State Fair
Thyme for a cure raspberry and cheese ribbons
1 package active dry yeast (Fleischmann's recommended)
3 cups unbleached all-purpose flour
6 tablespoons unsalted butter, melted
1/4 cup sugar
1 teaspoon salt
3/4 cup hot milk (120 degrees)
3/4 teaspoon lemon zest
1 teaspoon fresh thyme, finely chopped
Shortening to grease bowl
Raspberry cheese filling:
2/3 cup fresh raspberries
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon water
3 ounces cream cheese at room temperature
3 ounces fresh goat cheese at room temperature
1 egg yolk
1/2 teaspoon vanilla
- Combine yeast and 1 1/2 cups flour in bowl of heavy-duty mixer.
- In medium mixing bowl, add melted butter, sugar and salt.
- Add warmed milk to the yeast mixture and stir until just combined. Add sugar and butter mixture, eggs, lemon zest and thyme. Beat on medium speed for 3 minutes.
- Add remaining flour, 1/2 cup at a time, at low speed to make a soft dough.
- Place in a greased bowl and cover with plastic wrap. Refrigerate for 4 hours to overnight.
- To make filling, combine first 4 filling ingredients in a small nonstick skillet and bring to a boil, stirring constantly.
- Reduce heat and simmer for 5 minutes or until very thick. Remove from heat and allow to cool.
- In a mixing bowl, combine last 4 filling ingredients. Add the cooled raspberry mixture and mix on medium speed until smooth.
- Turn dough out onto lightly floured surface and divide into 2 equal sections.
- Refrigerate portion two until ready to fill. Take portion one and roll into a 10- by 12-inch rectangle. Cut into 2-inch by 12-inch strips with a pastry wheel.
- Wet the edges of the pastry and place approximately 1 tablespoon of filling down the center of each strip. Pinch the edges of the dough around the filling to seal. Shape into a ribbon and place on parchment-lined or greased cookie sheet. Repeat with remaining dough.
- Let rise uncovered for 20 minutes. Bake in a preheated oven at 375 degrees for 13-15 minutes until puffy and brown.
- Cool on a rack and dust with powdered sugar. Serve warm or at room temperature.
- From Mary Thompson of Lexington, first-place, Fleischmann's Yeast "Bake for the Cure" baking contest, kneaded bread, S.C. State Fair
Let the sun shine in cake
3 cups all-purpose flour
1 cup sugar
2 1/4-ounce envelopes rapid rise yeast (Fleischmann's recommended)
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/2 cup butter or margarine
2 large eggs
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon orange zest
1/2 cup orange juice
2 ounces cream cheese (room temperature)
1/2 cup crushed pineapple, drained
1 cup powdered sugar
1 (16-ounce) container white cake frosting
- Preheat oven to 350 degrees. In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
- In a medium bowl, heat milk, water and butter until warm in the microwave. Gradually add to flour mixture.
- Beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour. Beat 2 minutes at high speed.
- Stir in lemon, lime and orange zest and remaining flour to make a soft batter. Transfer batter from bowl to greased 9-inch bundt pan. Cover; let rise slightly in a warm, draft-free place, about 1 hour.
- Bake for 35-40 minutes in the preheated oven or until done. Cool in pan for 10 minutes.
- Take cake out of pan and while still warm, drizzle orange juice evenly over cake. Cool completely.
- In a medium bowl mix together filling ingredients, cream cheese, pineapple, and powdered sugar.
- Slice cake in half making two layers. Spread filling over the bottom cake layer. Place top of cake back on top. Decorate as desired.
- From Tina Finders of Lexington, first place, Fleischmann's Yeast "Bake for the Cure" baking contest, no kneading bread, S.C. State Fair
Believe it or not Butterfinger bars
Makes 24-36 bars
6 cups corn flakes (crushed fine)
1 cup sugar
1 cup Karo Lite Syrup
2 cups creamy peanut butter
1/2 cup Nestle butterscotch chips
1 package (12 ounces) milk chocolate chips
- Line the bottom of a 9- by 13-inch pan with foil extending 2 inches over each end.
- Place corn flakes in a zip-lock bag. With your hands or rolling pin, crush until fine and set aside.
- In a 4-quart sauce pan, stir the sugar, Karo syrup, peanut butter and butterscotch chips on medium heat. Allow mixture to get hot. Do not boil.
- Remove from heat and add crushed corn flakes. Mix until all is combined.
- Pour into prepared pan and press with the back of a spoon, spreading evenly being sure to get into the corners.
- While the mixture is still warm, pour the chocolate chips evenly over the top. Set aside and allow the chocolate chips to melt completely. This takes about 10 minutes. n With the back of a spoon, spread the melted chocolate covering the peanut butter mixture. Place in the refrigerator to harden 30 to 60 minutes.
- Lift mixture out of pan using the extended foil. Cut into desired bars.
- From Tammy Michalec of Leesville, first place, Karo Corn Syrup Kids Cookie Contest no-bake winner, S.C. State Fair
Go green veggie pizza
2 packages refrigerated crescent rolls
1 package cream cheese (softened)
1 cup fat-free sour cream
1/2 cup mayonnaise
1 package Hidden Valley Ranch original dressing mix
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 cup fresh broccoli, chopped
1 cup fresh cauliflower, chopped
1 cup carrot, grated
1 cup sharp cheddar cheese, grated
- Preheat oven to 350 degrees. Pat crescent roll dough onto baking sheet and let stand for 5 minutes.
- Prick holes in dough with a fork and then bake for 10 minutes.
- Combine sour cream, cream cheese, mayonnaise and Hidden Valley Ranch original dressing mix. Mix until well blended and then set aside.
- Once dough is golden brown, remove and let cool. Once cooled, spread Hidden Valley Ranch mix on dough.
- Sprinkle with all the fresh vegetables and top with cheddar cheese.
- Cut into squares and serve.
- From Heather Doggett of Irmo, first place, Hidden Valley Dressing "Fresh Taste for the Family" recipe contest, State Fair