State Fair of West Virginia

By Bev Davis
Register-Herald Senior Editor

June 23, 2009 11:47 pm

— Area cooks have less than a month to select and mail recipes for competition at the State Fair of West Virginia. The deadline for all entries is July 18. Contact information is provided at the bottom of each category.
Areas winners’ recipes will be featured on a Life! section about a week following the fair. Categories are:

‘Fresh Taste for the Family’ recipe

Home cooks should not miss the 2009 Hidden Valley® Fresh Taste for the Family Contest, a state and county fair recipe competition hosted this year at the State Fair of West Virginia. The ante is upped in 2009, with the grand prize doubling from $1000 to $2000 this year over last.
Using the best that farms, grocers and home gardens have to offer, create any great tasting entrée, appetizer or side dish centered on fresh food, wholesome ingredients and traditions that bring families together. Entrants must feature Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix in their recipes and deliver their creations for live “judging” at the fair site. Last year's grand prize winning recipe for “Fresh Veggie Crisps” is a perfect example. (See recipe/photo).
Rewards await those who make fast, fresh and flavorful recipes that win! Entries are judged on their fresh factor (25 percent), taste (40 percent), family appeal (20 percent) and ease of preparation (15 percent).
First place is worth $200. Second and third places are worth $100 and $50 respectively. A $2000 grand prize will be awarded to one of the first place winners among the 46 fairs. All 2009 first place winning recipes will be considered for grand prize judging and the next national winner will be announced in early 2010. The contest is open to U.S. residents 18 years or older, one entry per person.
State Fair of West Virginia offers $200 for first-place and increases Grand Prize to $2000
Entries are judged at the fairgrounds. For contest details and complete entry guidelines, contact the State Fair of West Virginia entry office at 304-645-1090 or visit the contest section of www.wvstatefair.com.

Hidden Valley®fresh veggie crisps

1 cup peanut oil for frying*
2 burrito-size flour tortillas (10- to 11-inch)
4 ounces cream cheese, softened
1 cup sour cream
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 tablespoon chopped fresh dill
1 medium red bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
1 medium zucchini squash, seeded and chopped
1 orange or yellow bell pepper, seeded and chopped
1 bunch green onions, chopped
2 roma tomatoes, seeded and chopped
1 tablespoon chopped fresh parsley
In large frying pan heat peanut oil on medium-high heat. Fry tortillas, turning once, until browned and crisp. Place on paper towels to drain and set aside. In medium bowl whisk together cream cheese, sour cream and Ranch mix. Add the dill and mix well again. Spread the mixture evenly over fried tortillas; then sprinkle with the chopped fresh vegetables in order given. Top with parsley and enjoy. Cut in wedges to serve. Makes 16 appetizer wedges.
* For baked tortillas: brush both sides with vegetable oil, place on baking sheet and bake at 450 degrees F for 4 to 6 minutes, turning once, until crisp.
Recipe by Gloria Whiles of Phoenix, Arizona State Fair
2008 Grand Prize-winning Recipe, $1000 Award

BAKE for the CURE

In 2009, support the breast cancer cause with your baking talents in the Fleischmann’s Yeast “Bake for the Cure” contest, held at the State Fair of West Virginia and exclusively at 51 more state and county fairs. For each entry, ACH Food Companies Inc., on behalf of its Fleischmann's Yeast brand, will donate $10 to Susan G. Komen for the Cure for all of the contests nationwide.
The Bake for the Cure competition offers two ways to win, welcoming entries in both traditional and batter bread styles. Make any flavor or shape of baked good using any type of Fleischmann's Yeast; themes and decorative presentations encouraged.
Be a best bread winner. ACH offers $375 in cash prizes and $3,000 in national prizes. The main category awards $150 for first place, $75 for second and $50 for third. In the second category, $100 is awarded for the “Best Batter Bread,” where you simply mix, rise and bake your entry. Qualifying bread recipes in the second category use just one rise time and zero effort spent kneading the dough.
All entries will be judged on flavor (40 percent), presentation (40 percent), and texture (20 percent). Each person can enter once per category. Contestants of all ages are welcome.
From the first-place winners of both categories at 52 fairs across the U.S., ACH Test Kitchens will pick one grand prize-winning recipe from each of three regions: Northern, Central and Southern. These national winners will be selected and announced after the 2009 fair season — January 2010.
For contest details and complete official rules, contact the State Fair of West Virginia entry office at 304-645-1090 or visit the contest section of www.wvstatefair.com.

Orange Nirvana

Topping:
3 to 3-1/2 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
1 tablespoon butter or margarine, softened
3 tablespoons sugar
2 tablespoons all-purpose flour
3/4 teaspoon salt
1 tablespoon sugar
1 cup milk
1-1/2 tablespoons butter or margarine

Icing:
1 egg, beaten
1 ounce cream cheese
1 teaspoon freshly grated orange peel
1 cup powdered sugar
1/3 cup orange marmalade
1-1/2 tablespoons orange juice
2 tablespoons butter or margarine, melted
1/2 teaspoon freshly grated orange peel

Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat milk and butter to 120 to 130 degrees F. and add to flour mixture. Add butter, egg and orange peel. Beat for 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover and let rest for 10 minutes. Punch dough down. Roll into 14-by-9-inch rectangle. Spread orange marmalade down the middle of the dough, lengthwise. Make diagonal cuts 1 inch apart and 3 inches long down the two sides. Fold alternate strips of dough over the filling. Place on a greased or parchment lined baking sheet.
Brush with the two tablespoons of melted butter. Cover and let rise until double, about 30 minutes. Combine topping ingredients to make crumbs. Sprinkle on top of the braid. Bake at 350 degrees F for 30 to 35 minutes. Cool on wire rack. Combine all icing ingredients and drizzle over coffeecake. Yield: 1 coffeecake.
Jayne Judd Adams of Kentucky
Central Region Grand Prize Winner '08 Fleischmann's Yeast “Bake for the Cure”

Peach Mini Pies

1 cup milk
1 to 2 tablespoons Argo® corn starch mixed in 2 tablespoons cold water
1/4 cup sugar
1 teaspoon Spice Islands® pure vanilla extract
1/2 cup butter or margarine
1 envelope Fleischmann’s® Active dry yeast
Cream cheese filling:
3-3/4 to 4-1/4 cups all-purpose flour
4 ounces cream cheese (half of 8 ounce package), softened
1 teaspoon salt
3 tablespoons sugar
1/2 teaspoon Spice Islands® ground nutmeg
1 egg yolk
2 eggs
1 teaspoon Spice Islands® pure vanilla extract

Icing:
1 cup powdered sugar
Peach filling
1 to 2 tablespoons milk
4 cups chopped peaches, fresh or frozen (about 1 pound)
1 teaspoon Spice Islands® pure vanilla extract
1/2 cup sugar

Combine milk, sugar and butter and heat to 100 to 110 degrees F. (Butter may not melt completely). Add yeast. Let stand 5 to 10 minutes to foam yeast. Measure 2 cups flour, salt and nutmeg in a large mixer bowl. Add the yeast mixture, eggs and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes.
Stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in a well greased bowl, turning once to coat. Cover; let rise in a warm, draft-free place until doubled in bulk (about 1 hour). To prepare fillings: For peach filling, place peaches and sugar in a medium saucepan.
Bring to a boil over medium heat until peaches soften and begin to break up. Stir in corn starch that has been mixed with water. (Note: for best results, peach filling should be fairly stiff. If using frozen peaches or very juicy fresh peaches, you will need 2 tablespoons corn starch). Cook and stir until mixture thickens and boils for at least 1 minute. Remove from heat and stir in vanilla; cool. Mix all ingredients for cheese filling with an electric mixer until smooth. (If mixture is runny, chill for 10 to 15 minutes.
Mixture should be soft). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover each half and let rest 10 minutes. Roll each half out to 18-by-12-inch rectangle. Cut each into 6 rectangles. Place 2 teaspoons of cheese filling and about 2 tablespoons peach filling in the center of each “pie.” Brush edges of dough with water and press with fork to seal. Place on greased baking sheets. Cover and let rise in a warm, draft-free place until puffy, about 20 to 25 minutes. Bake in a preheated 375-degree F oven for 15 to 18 minutes, or until golden. Transfer to wire racks to cool. Combine icing ingredients and drizzle over pies. Yield: 12 pies.
Tawnee Winberry of Montana
Northern Region Grand Prize Winner '08 Fleischmann's Yeast “Bake for the Cure”

Dragon's Breath Bread

Filling:
1/2 teaspoon salt
2 bulbs garlic
1 teaspoon Spice Islands® Garlic Powder
2 teaspoons plus 1 tablespoon olive oil, divided
1/2 cup shredded parmesan cheese
3 tablespoons butter, softened
1-1/4 cups milk
2 medium shallots, chopped
3/4 cup water
1-1/2 cups (6 ounces) shredded Asiago cheese
1 tablespoon butter

Dough:
3-3/4 to 4-1/4 cups bread flour
1 tablespoon butter, melted
1 envelope Fleischmann’s® RapidRise Yeast
1/4 cup shredded parmesan cheese, optional
1 tablespoon sugar

To roast garlic, slice top from each bulb. Place each on a square of foil and drizzle a teaspoon of olive oil over each. Seal foil over each head and bake for 45 to 55 minutes, until tender, in a 350-degree F oven. Unwrap garlic and cool until it can be handled. Squeeze soft garlic from each bulb into a small bowl.
Add 3 tablespoons butter and mix well. Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallots and cook until tender, but not browned, about 3 to 5 minutes. Set aside to cool. For dough, combine 2 cups flour, yeast, sugar, salt, garlic powder and parmesan cheese in a large mixing bowl. Heat milk, water and butter to very warm (120 to 130 degrees F). Add to flour mixture and beat for 2 minutes. Stir in enough additional flour to make a soft dough. Turn out dough on a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes. Roll dough into a 15-by-10-inch rectangle.
Cut lengthwise to make two 15-by-5-inch rectangles. Spread each rectangle with half of the garlic mixture, leaving a 1/2-inch edge on all sides. Divide shallots evenly between the two rectangles. Sprinkle half the Asiago cheese over each.
Roll up each rectangle lengthwise, pinching ends to seal. Place the two rolls side by side and twist together. Pinch ends to seal. Transfer loaf to a greased baking sheet and cover. Let rise in a warm, draft-free place for about 30 to 45 minutes, or until doubled. To finish, brush the loaf with melted butter and top with parmesan cheese, if desired. Bake in a preheated 400 degrees F oven for 30 minutes or until golden brown. Cover with foil, if bread is getting too browned. Garlic may be roasted a day ahead. Yields: 12 to 15 servings.
Connie Pegg
of North Carolina
Southern Region Grand Prize Winner ’08 Fleischmann's Yeast “Bake for the Cure”