Father’s Birthday Cake
*To find more great food, visit AliveByNature where we originally came across these*
Makes 16 servings at 41e each. Prep: 35 minutes.
Bake: at 350° for 30 to 35 minutes.
Cake:
2% cups sifted cake flour
3 teaspoons baking powder 1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
11/2 cups granulated sugar, sifted
4 eggs, separated
2 teaspoons vanilla
1 teaspoon almond extract
1 cup milk
Coffee Mocha Icing:
6 cups confectioners’ sugar
3 tablespoons unsweetened cocoa powder
3/4 cup unsalted butter (11/2 sticks), at room temperature 2/3 cup solid vegetable shortening 1/2 teaspoon salt
4 teaspoons powdered egg whites 1/4 cup water 3 to 5 tablespoons strong coffee 1 tablespoon vanilla
Instructions:
1. Heat oven to 350°. Grease 2 straight-sided 9 x 2-inch-round cake pans; line with waxed paper.
2. Cake: Sift flour, baking powder and salt onto waxed paper. Beat butter in bowl until smooth. Gradually beat in 11/4 cups sugar until fluffy. Beat in yolks, one at a time. Beat in vanilla, almond. On low speed, alternately beat in flour and milk in 3 additions.
3. Beat whites in bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold into batter. Scrape into prepared pans, spreading level.
4. Bake in 350° oven for 30 to 35 minutes, until tops spring back when lightly touched. Cool pans 10 minutes. Unmold cakes on racks.
5. Icing: Sift sugar and cocoa into large bowl. Add butter, shortening, salt, egg powder, water, coffee and vanilla. Beat on high until fluffy, adding more coffee if needed.
6. Stack cake layers, filling with icing. Frost cake sides with icing.
Nutrient Value Per Serving: 565 calories, 4 g protein, 32 g fat, 70 g carbohydrate, 234 mg sodium, 110 mg cholesterol.
Exchanges: 74.0 starch/bread, Mo meat, 1/10 milk, 37/10 fruit, 71/10 fat.
SUGAR & SPICE COOKIES
Makes about 4 dozen cookies at 35(t per dozen.
Prep: 15 minutes.
Bake: at 350° for 10 to 12 minutes.
(Mabel Schmalz first started entering the fair as a 4-H’er in 1967. Her great nephew says she’s a “good cooker,” and always goes for her cookies when he visits.)
3/4 cup (11/2 sticks) margarine or unsalted butter, at room temperature
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons water 21/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup sugar, for rolling cookies
Instructions:
1. Heat oven to 350°.
2. Beat margarine and sugar in bowl with mixer until smooth. Beat in egg, molasses and water until blended. On low speed, beat in flour, baking soda, cinnamon, cloves, ginger and salt just until combined. Refrigerate dough 2 hours or overnight.
3. Divide dough into fourths. Roll each piece on lightly floured surface into rope with 3/4-inch diameter. Cut into 3/4-inch lengths (photo 1, left). Roll each piece between palms to form balls. Roll in sugar (photo 2). Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of glass, dipping glass in sugar if it sticks (photo 3).
4. Bake in 350° oven for 10 to 12 minutes or until golden. Cool cookies on pans on racks 3 minutes. Remove cookies to racks to coot completely. Store airtight for up to 3 weeks or freeze for up to 3 months.
Nutrient Value Per Cookie: 78 calories, 1 g protein, 3 g fat, 12 g carbohydrate, 90 mg sodium, 4 mg cholesterol.
Exchanges: 3/1.0 starch/bread, 2/3 fruit, % fat.
PEACH-MELBA JELLY
Makes 10 half-pints at $1.02 each. Prep: 15 minutes.
(Since 1981, Barbara Schaller has entered 187 canned items in the state fair, and placed with 133, including 40 blue ribbons.)
21/2 cups fresh peach juice OR: canned peach nectar
1 cup fresh raspberry puree 1/4 cup fresh lemon juice 71/2 cups sugar
2 pouches (3 ounces each) liquid pectin
Instructions:
1. Sterilize canning jars, lids and screw bands according to manufacturer’s directions.
2. Stir peach juice, raspberry puree and lemon juice in a large nonaluminum Dutch oven. Stir in sugar. Bring to boiling over high heat. Stir in pectin. Return to full boil; cook 1 minute, stirring constantly. Remove from heat. Skim off foam.
3. Ladle jelly through funnel into hot jars. Cover with lids; screw on bands. Invert on racks 5 minutes. Turn upright; cool. Test seals.
Nutrient Value Per Tablespoon: 39 calories, 0 g protein, 0 g fat, 10 g carbohydrate, 1 mg sodium, 0 mg cholesterol.
Exchanges: 2/3 fruit.
LEMON BARS
Makes 24 bars at 12$ each. Prep: 20 minutes.
Bake: crust at 350° for 20 minutes; bars at 350° for 25 minutes.
)After competing nine years, Lori Ann Beach realized her dream: grand prize.)
Crust:
1 cup (2 sticks) unsalted butter,
at room temperature
1/2 cup confectioners’ sugar
Pinch salt
2 cups all-purpose flour
Filling:
2 cups granulated sugar
1/4 cup all-purpose flour
4 eggs
6 tablespoons fresh lemon juice
Instructions:
1. Line 13 x 9 x 2-inch baking pan with foil; coat with cooking spray.
2. Crust: Blend butter, sugar and salt in bowl until smooth. Stir in flour. Scrape into pan, pressing level.
3. Bake in preheated 350° oven for 20 minutes or until golden.
4. Filling: Beat sugar, flour, eggs and lemon juice in bowl until smooth. Pour over crust.
S. Bake in 350° oven 25 minutes, until no imprint remains when lightly touched in center. Cool on rack. Remove from pan. Cut into squares. Dust with confectioners’ sugar.
Nutrient Value Per Bar:
196 calories, 2 g protein, 9 g fat,
28 g carbohydrate, 17 mg sodium, 56 mg cholesterol.
Exchanges: 1i1 starch/bread,
1/ meat, 11/4 fruit, 2 fat.
TURKEY OLE
Makes 8 servings at $1.13 each. Prep: 25 minutes.
This is Brooke Morgan’s first entry ever—and she won.
Dressing:
1/3 cup light olive oil
1/4 cup red-wine vinegar
1/3 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 cloves garlic, finely chopped
11/2 teaspoons ground cumin
11/2 teaspoons chili powder
1/2 teaspoon ground black pepper
11/4 teaspoons salt (optional)
Salad:
1 pound ground turkey, cooked
and drained (see Note)
2 large ripe tomatoes, diced 1/2 cup chopped red onion
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can shoepeg white corn (8 ounces), drained
2 cups shredded Monterey Jack cheese
6 cups taco chips
4 cups shredded romaine or iceberg lettuce
Instructions:
1. Dressing: Whisk ingredients in small bowl.
2. Salad: Combine turkey, tomatoes, onion, beans, chickpeas, corn, 116 cups cheese in bowl. Add dressing.
3. Place chips on plates. Scatter lettuce on top. Spoon on turkey. Sprinkle with remaining cheese.
Note: Cook turkey in 1 tablespoon oil in nonstick skillet, 6 minutes. Drain.
Nutrient Value Per Serving:
517 calories, 24 g protein, 31 g fat, 41 g carbohydrate, 450 mg sodium, 61 mg cholesterol.
Exchanges: 21/4 starch/bread, 11/4 meat, 16 vegetable, 4 fat.
PEANUT BUTTER ‘N’ CHOCOLATE CAKE
Makes 16 servings at 364 each. Prep: 30 minutes.
Bake: at 350° for 30 to 35 minutes.
(Renee Janas-Johnson was 12 when she entered her first state fair.)
Cake:
2 cups all-purpose flour
2 cups granulated sugar 1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup solid vegetable shortening
2 eggs
1teaspoon vanilla
4 ounces unsweetened chocolate, melted and cooled
Peanut Butter Filling:
1/3 cup creamy-style peanut butter, at room temperature
3 cups confectioners’ sugar 11/2 teaspoons vanilla 1/4 to 1/3 cup milk
Chocolate Butter Frosting: 1/3 cup unsalted butter 2 ounces unsweetened chocolate, melted and cooled 11/2 teaspoons vanilla
2 cups confectioners’ sugar
2 tablespoons milk
Chopped peanuts (optional)
Instructions:
1. Grease two 9-inch or three 8-inchround baking pans. Line bottoms with waxed paper. Grease paper; flour.
2. Cake: Beat ingredients in bowl on low until blended. Beat on high
3 minutes. Scrape into pans.
3. Bake in preheated 350° oven 30 to 35 minutes or until wooden pick tests clean. Cool pans on racks
5 minutes. Unmold cakes; cool.
4. Filling: Beat ingredients in bowl until smooth spreading consistency.
5. Frosting: Beat butter and chocolate in bowl. Stir in vanilla and sugar; add enough milk for spreading consistency; beat until smooth.
6. Stack layers with filling; spread top with filling; use all filling. Frost sides of cake. Garnish with peanuts.
Nutrient Value Per Serving: 472 calories, 5 g protein, 20 g fat, 73 g carbohydrate, 275 mg sodium, 38 mg cholesterol.
Exchanges: 7/10 starch/bread, 1/4 meat, 3% fruit, 4% fat.