Blackberry Pecan Streusel Muffins with Peach Glaze

Its that time of year again! Fair time, family time, fun and excitement! This is my blue ribbon winning entry in the King Arthur Flour "Berry Good" contest at our local fair. A very special, "Thank you!" to Teresa of Can't Stay Out of the Kitchen, blog, for generously giving me her permission to use her wonderful recipe for my entry in this years fair! Her recipe can be found here...Blackberry Pecan Streusel Muffins. The only change I made to her recipe was to add a peach glaze in place of her vanilla glaze!

Congratulations to my sister look-alike for her second place winning King Arthur flour, "Berry Good" entry, Mini Berry Lemon Tarts, baked in canning jar lids and her first place winning entry in the Red Star Yeast, "I'm Stuffed" contest, chicken salad stuffed bundles! Congratulation's also to my daughter Alisha for her second place entry in the, Red Star Yeast, "I'm Stuffed" contest, for her peanut butter and jelly sweet rolls! And last but not least, congratulations to my daughter Ashley! For her first place winning entry, banana butter pecan cupcakes with maple buttercream, in the Wilton's, "Creepy Crawlies" cupcake contest,  Here is a link to all special contest winners with photos of each winning recipe...2016 Salem Fair Special Contest Winners 

Congratulations to each and every ribbon winner! See ya next year at the fair!

Dana's blackberry pecan streusel muffins

Denise's mini berry lemon tarts

Denise's chicken salad bundles

My daughter Alisha's peanut butter and jelly sweet rolls

My daughter Ashley's cupcakes

 My pumpkin whoopie pies won a blue ribbon, champion ribbon and best in show ribbon again! That's two years in a row! This year I changed the flavoring in the filling. All I have to say, is...WHOOOPIEEEE ! Please visit my twin sister's new blog, for some of her winning recipes Denise's Country Basket

Amish Pumpkin Whoopie Pies

2 cups pumpkin

2 egg yolks

2 cups brown sugar

1 cup oil

3 cups flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

~Mix flour, spices, baking powder and baking soda.

~In a separate bowl, beat together pumpkin, egg yolks, brown sugar, oil and vanilla. gradually add dry ingredients, beating well.

~Drop by teaspoonfuls (I used a tablespoon) onto lightly greased baking sheet.

~Bake at 350 degrees F. for 12 to 15 minutes, taking care not to burn.

~Let cool one minute on cookie sheet, then remove to wire cooling rack.

Filling:

~Beat 1/2 cup soft butter, 8-oz. soft cream cheese, and 1-1/2 teaspoon vanilla butternut flavoring.

~Gradually add in one pound of confectioners' sugar and beat until creamy.

~Spread generously between 2 cookies.

~Makes 2-1/2 -3 dozen 2-1/2 inch sandwich cookies.

It's Fair Time!

Things were a little overwhelming for me this year during the Salem, Va. Fair. I only entered 2 baked items, one was my pumpkin whoopie pies and a peanut butter cookie. When I visited the fair on opening day, I did not see a ribbon on my peanut butter cookies. So I just thought they did not place. But I received a Salem Fair envelope in the mail today. Inside, was the exhibitor's tag for my peanut butter cookies and attached to the tag....a blue ribbon. So my peanut butter cookies did place! I received a 1st place blue ribbon. A special thanks to Melissa Bassett de Pineda, the Salem Fair exhibits coordinator, for taking the time to mail me my ribbon. She does a wonderful job seeing that everything involving the fair exhibits, runs as smoothly as possible. Just want to let her know, how much I appreciate all of her hard work! This made my day Melissa! I love surprises!

The Best Peanut Butter Cookies

1 cup brown sugar, firmly packed 
1 cup white sugar 
½ cup shortening 
½ cup butter, softened 
1 cup peanut butter 
½ teaspoon salt 
2 eggs 
2 teaspoon vanilla 
2 teaspoons baking soda 
2 ¼ cups flour 

The directions to this recipe can be found here  http://loulougirls.blogspot.com/2013/11/the-best-peanut-butter-cookies.html

Recipe Source: Lou Lou Girls Blogspot

Wilton's Christmas in July Cupcake Contest ~ Blue Ribbon and Best in Show Winner!

This is my daughter Ashley's entry in the Wilton's Christmas in July cupcake contest at the fair. She made two rose and berry cupcakes, two snowflake cupcakes, a Santa cupcake and a wreath cupcake. She won first place and best in show. 

Cupcakes

1 box triple chocolate fudge cake mix

1 small box instant Hershey's milk chocolate pudding mix (dry)

4 packets Duncan Hines  mocha flavor creations flavoring packets

1/2 cup milk

In a large bowl, combine the cake mix with dry pudding mix,  and mocha flavor creation packets. Add wet ingredients as directed on cake mix package, then add 1/2 cup milk.

Bake as directed on package.

Pepperming Frosting

1 cup Crisco                           

1/2 cup butter, room temperature                         

1 teaspoon vanilla extract 

1 teaspoon almond extract                          

1 teaspoon of milk at a time, until desired consistency is reached                           

pinch of salt                           

1 teaspoon meringue powder                            

2 (lb) bag confectioners' sugar                            

Gel food coloring , if desired                              

~ Using a hand mixer or stand mixer, in a large bowl blend together the Crisco and butter until well blended.

~ Add extracts and milk, as needed, mixing until well blended.

~ Add salt, meringue powder and confectioners sugar. Mix until well blended and smooth.

~ Use to frost cake or cupcakes

Peppermint Buttercream Frosting

1 cup Crisco                           

1/2 cup butter, room temperature                         

1 teaspoon vanilla extract 

1/2 teaspoon peppermint extract                          

1 teaspoon of milk at a time, until desired consistency is reached                           

pinch of salt                           

1 teaspoon meringue powder                            

2 (lb) bag confectioners' sugar                            

Gel food coloring , as desired                              

~ Using a hand mixer or stand mixer, in a large bowl blend together the Crisco and butter until well blended.

~ Add extracts and milk, as needed, mixing until well blended.

~ Add salt, meringue powder and confectioners sugar. Mix until well blended and smooth.

~ Using desired gel food colorings, decorate cupcakes as desired.

~ Recipe Source: My daughter Ashley ~

Chocolate Peanut Butter Oatmeal Bars

  

 My daughter Andrea entered these chocolate peanut butter oatmeal bars in the King Arthur Flour sweet or savory bar contest, in the youth group, at this years local fair. She won a blue ribbon and a $50 gift card. They were drizzled with the peanut butter frosting and topped with a mini peanut butter cup. She was the only youth to enter this contest. 

We found this recipe here...

http://practicalmoments.com/2013/04/chocolate-peanut-butter-oatmeal-bars/

This will certainly build her confidence, and encourage her to continue developing her baking skills.

Chocolate Peanut Butter Oatmeal

1/2 cup margarine, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/3 cup peanut butter

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla extract.

1 cup all-purpose King Arthur flour

1 cup quick-cooking oats

1 cup chocolate chips

Peanut Butter Frosting

1/2 cup powdered sugar

1/4 cup peanut butter

1-3 tablespoons milk

~ Preheat oven to 350 degrees F.

~ Grease a 9 x 13-inch baking pan, set aside.

~ Cream together the margarine, sugars, egg and peanut butter until well blended.

~ Add the baking soda, salt and vanilla extract.

~ Stir in flour and quick-oats.

~ Bake for 17 - 20 minutes, do not overbake.

~ When you take the bars out of the oven, immediately sprinkle the chocolate chips over the top of the bars. Allow to set for 5-10 minutes.

~ After the chocolate chips are melted, spread the chocolate evenly over the bars.

~ Refrigerate until the chocolate is set.

~ Remove the bars from the refrigerate and spread with the peanut butter frosting. The bars shown where drizzled with peanut butter frosting. Thinned to the desired consistency. 

~ Recipe Source: Practical Moments ~

Raspberry Almond Cream Cheese Bars with Orange Glaze ~ Another Blue Ribbon Winner!

I won a blue ribbon and an $75 gift card at our local fair this year with these raspberry almond cream cheese bars. I entered them in the King Arthur Flour, sweet or savory bar contest. I found the recipe

here...http://rachelleunderwood.blogspot.com/2010/06/raspberry-almond-cream-bars.html  

I added a orange glaze found here..http://therecipecritic.com/2013/05/mini-orange-monkey-rolls/ 

and garnished each bar with a fresh mint leaf and a fresh raspberry. 

Raspberry Almond Cream Cheese Bars with Orange Glaze

1 cup butter

3/4 cup powdered sugar

1 teaspoon vanilla

1/2 teaspoon salt

2 cups King Arthur all-purpose flour

1/3 cup quick oats

1/3 cup chopped almonds

1 small jar seedless raspberry jam

8oz. cream cheese, softened

1 can sweetened condensed milk

Orange Glaze

1 cup powdered sugar

zest of a orange

1 tablespoon butter

2 tablespoon orange juice

1 teaspoon vanilla

~ Preheat oven to 350 degrees F. (I reduced the oven temperature to 325 degrees F. because I used a dark non-stick baking pan.)

~ In a large mixing bowl combine sugar, salt and vanilla, mix well.

~ Add flour to the sugar mixture and mix until well blended.

~ Reserve 1 cup of this mixture for the bar topping.

~ In a ungreased 9 x 9-inch baking pan, press the cookie mixture evenly into bottom of  the pan. ( I used a 11 x 7-inch baking pan)

~ Bake for about 10-15 minutes. (I baked mine10 minutes)

~ Remove from oven and set aside.

~ In a medium bowl combine cream cheese and the can of sweetened condensed milk. Mix until well blended.

~ Poor cream cheese mixture over the cookie base.

~ Stir raspberry jam to soften, making it easier to spread over the cream cheese layer. ( I drizzled the jam over the cream cheese layer)

~ Spread the raspberry jam evenly over the cream cheese mixture. ( I swirled the raspberry jam over the  surface of the cream cheese mixture)

~ Add quick oats and chopped almonds to the reserved cookie mixture, mix well.

~ Crumble the oat mixture evenly over the top of the cream cheese and raspberry jam layer.

~ Bake for 25-30 minutes.

~ Remove bars from oven and cool slightly.

~ Meanwhile make the orange glaze by mixing powdered sugar, orange zest, butter, orange juice and vanilla in a small bowl until well blended.

~ Drizzle the orange glaze over the cooled bars.

~ Cut into 8 large bars or 16 small bars.

~ Garnish the center of each bar with a fresh mint leaf and a fresh raspberry.

Recipe Sources: To Die For Recipes & The Recipe Critic

German Chocolate Pies ~ A Blue Ribbon and Reserve Champion Winner!

  

I have made this pie recipe for years. It is a family favorite. I think I found it in a Southern Living magazine. It was another recipe that interested me, so I clipped it out of the magazine and glued it in a notebook to try later. The original recipe can be found here...http://www.myrecipes.com/recipe/german-chocolate-pie-10000000571881/ It won a first place ribbon and a reserve champion ribbon at this years fair.

German Chocolate Pies

1 (4-ounce) package sweet baking chocolate

1/4 cup butter

1 (13-ounce) can evaporated milk

1-1/2 cups sugar

3 tablespoons cornstarch

1/8 teaspoon salt 

2 large eggs

1 teaspoon vanilla extract 

2 unbaked 8-inch pastry shells

1-1/3 cups flaked coconut

1 cup chopped pecans 

Garnish: Whipped cream and grated chocolate

In a medium saucepan, mix chocolate and butter; cook over low heat, stirring constantly until chocolate is completely melted and well blended. Remove from the heat, slowly stir in milk; blending well. Set aside. In a medium bowl combine sugar, cornstarch and the salt. Add eggs and vanilla extract, until well blended. Gradually whisk in the chocolate mixture. Evenly divide mixture into the two pastry shells. Sprinkle evenly with coconut and pecans. Bake at 375 degrees F. for 45 minutes. Protect the pastry shell edges from over browning, during the last 20 minutes of baking. Pies will set up more after cooling. Allow to cool for 4 or more hours. Garnish if desired. Yield: 2 (8-inch) pies. 

Banana Pudding Filled Doughnuts ~ Secong Place in a Red Star Yeast Doughnut Contest

This is another one of Ashley's fair entries. Banana pudding filled doughnuts.They won second place in the Red Star Yeast doughnut contest. I did not get to taste one. But they look delicious! 

Soft Gingersnap Cookies

 

This recipe won a second place ribbon at the fair!

I found the recipe here...http://picky-palate.com/2007/11/09/soft-perfect-gingersnaps/

Gingersnaps are one of my favorite cookies and these are delicious cookies! The recipe comes from an amazing lady named Marjorie Johnson. She is the blue ribbon queen, as far as I'm concerned. I emailed her several years ago, about a pound cake I entered at a our local fair. It did not win a ribbon and I had a few questions for her.  She shared a few tips about pound cakes from her many years of experience baking and entering pound cakes at her local fair. Marjorie said I could enter her pound cake and see how it would do for me. How generous of her! If you would like to learn more about her and the world of blue ribbon baking, here is the link to her web site http://www.blueribbonbaking.com/ I have her book, Blue Ribbon Baking with Marjorie. It is a wonderful book for anyone who enjoys baking.

Gingersnaps

3/4 cup shortening

1 cup packed light brown sugar

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves1 teaspoon ground ginger

1/2 cup sugar (for dipping)

~ Preheat oven to 375 degrees.

~ In a large bowl, cream together shortening, brown sugar, molasses and egg. In a separate bowl sift together flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until well mixed. If nessessary, chill dough for easier handling.

~ Using a level tablespoon for each cookie, shape the cookie dough into balls. Roll each ball in sugar, place several inches apart on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack to cool completely.

Makes 3-4 dozen.

Recipe Source: Picky Palate & Blue Ribbon Baking

Amish Pumpkin Whoopie Pies ~ A Blue, Champion, and Best in Show Ribbon Winning Recipe!

  

It's that time of year again. Fair time! Time to get all of our entries to the fair so they can be judges for opening day, July 3rd, 2013. Good luck to all exhibitors! This is one of my entries.

It is the same recipe I posted about in a previous post. I received it from a generous lady at my daughter's school. We first tried these whoopie pies after choosing them in a cake walk at the schools Fall festival. After we tried them, we liked them so much, I ask the secretary in the office if she knew who had brought these whoopie pies in for the cake walk. The secretary knew who it was and requested the recipe for me. My daughter brought the recipe home in her book bag the very next day! All though I never personally meet this woman, I am so glad she shared this great recipe with me.

Amish Pumpkin Whoopie Pies

2 cups pumpkin

2 egg yolks

2 cups brown sugar

1 cup oil

3 cups flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

~Mix flour, spices, baking powder and baking soda.

~In a separate bowl, beat together pumpkin, egg yolks, brown sugar, oil and vanilla. gradually add dry ingredients, beating well.

~Drop by teaspoonfuls (I used a tablespoon) onto lightly greased baking sheet.

~Bake at 350 degrees F. for 12 to 15 minutes, taking care not to burn.

~Let cool one minute on cookie sheet, then remove to wire cooling rack.

Filling:

~Beat 1/2 cup soft butter, 8-oz. soft cream cheese, and 1 teaspoon vanilla.

~Gradually add in one pound of confectioners' sugar and beat until creamy.

~Spread generously between 2 cookies.

~Makes 2-1/2 -3 dozen 2-1/2 inch sandwich cookies.

* Recipe Source: A lady I never got a chance to meet personally. 

But I appreciate very much, her sharing this recipe with me. * 

Virginia Street Banana Bread ~ A Second Place Winner!

I just love going to the fair to see all of the exhibits. I like to get there as soon as the doors open so I can see everything before flowers start wilting and baked goods start spoiling. Some items spoil so badly, they have to be thrown out. This is a banana bread recipe that I found here ...

http://veronicascornucopia.com/?s=banana+bread 
It won second place!

Virginia Street Banana Bread

1-1/2 cups mashed very ripe bananas

1 tablespoon melted  butter, divided

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 cup granulaed sugar plus 1-2 teaspoons divided

1-1/2 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans or walnuts, toasted and divided

~ Preheat oven to 325 degrees F.

~ Grease a 9x 5-inch loaf pan, set aside.

~ In a large bowl, mix bananas, 1 teaspoon butter, oil, eggs anf vanilla until mixed well

~ In a medium bowl, combine flour sugar, cinnamon, baking soda,and salt. Mix well.

~ Add the flour mixture and mix until just blended.

~ Stir in the toasted nuts, reserving some for the top of the bread.

~ Pour batter into prepared loaf pan.

~ Bake for 1 hour or until a toothpick inserted in the center comes out clean.

~ Remove from oven. Allow bread to cool in the loaf pan for about 10 minutes.

~ Remove bread from pan and allow to cool completely on a wire rack.

~ Wrap loaf very well in plastic wrap.

~ The flavor of this bread improves a day after baking.

Recipe Source: Veronica's Cornucopia

Blueberry Coffee Cake ~ A Second Place Winner At Our Local Fair!

                                             

Joy of Little B Cooks, was kind enough to let me use her coffee cake recipe for entering in the cake division/ misc cake class at our local fair this year. It won second place! The original recipe can be found here..http://littlebcooks.blogspot.com/p/breakfast.html  Please visit her site, her photo of this coffeecake looks so much better than mine. I'm sure she has many more ribbon worthy recipes also. Thank you Joy,  for allowing me to use your recipe. My family and I had a great time. It is so exciting to be at the fair on opening day to see everyones entries. And find out if any of our entries won a ribbon.

Blueberry Coffeecake

Topping:

1 cup brown sugar

2/3 cup flour

1 teaspoon cinnamon

1/4 cup cold butter

Blueberry Coffeecake

4 tablespoons unsalted butter, melted and cooled

2 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2/3 cup sugar

2 large eggs

3 cups fresh or frozen blueberries, if using frozen blueberries, do not thaw

~ Preheat oven to 350 degrees F.

~ Spray a 11 x 7-inch baking pan with non-stick cooking spray. Set aside.

~ In the bowl of a food processor, combine brown sugar, 2/3 cup flour, 1 teaspoon cinnamon, and 1/4 cup cold butter. Pulse until mixture becomes crumbly. Set aside. 

~ In a large mixing bowl, combine the dry ingredients.

~ In a medium mixing bowl, combine milk, sugar, eggs and melted butter.

~ Stir butter mixture into the dry ingredients until well blended.

~ Fold in blueberries.

~ Pour batter into prepared baking pan.

~ Sprinkle brown sugar mixture evenly over the top.

~ Bake for 50 to 60 minutes or unti l a toothpick inserted in the center comes out clean.

Recipe Source: Little B Cooks

Blue Ribbon Recipe ~ Nana's Special Pumpkin Muffins with White Chocolate Vanilla Butternut Icing

Her are the pumpkin muffins that I prepared for the King Arthur Flour Muffin Baking Contest at our 2012 local fair. I won a second place ribbon and a $50 gift card from King Arthur Flour. The recipe is the same recipe used for Nana's Pumpkin Cake. I think it makes wonderful muffins also.

Nana's Special Pumpkin Muffins

In a large bowl, beat :

4 eggs

2 cups sugar

1 cup vegetable oil
Sift together :

2 cups flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

Beat into creamed mixture and stir in :

2 cups  pure pumpkin

1 teaspoon vanilla

~Pour muffin batter into paper lined regular size muffin pan.

~Bake at 350 degrees F. for 25 minutes or until toothpick comes out clean.

~Cool muffins on wire rack completely before frosting them.

Nana's Special White Chocolate Butternut Icing

4-oz. cream cheese, softened

1/2 stick butter, softened

1 cup white chocolate chips, melted

2 cups confectioners' sugar

1-1/2 -2 teaspoons vanilla butternut flavoring, to taste

~ In a large bowl combine cream cheese and butter until well blended and creamy.

~ Add melted white chocolate chips, mixing well.

~ Gradually add confectioners' sugar until desired consistency is reached.

~ Add flavoring and mix well.

* Recipe Source: Dana's recipe adapted from Nana's pumpkin cake recipe *