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Sioux Empire Fair food contest winners

Sioux Empire Fair food contest winners

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Published by Michael Klinski
Sioux Empire Fair food contest winners
Sioux Empire Fair food contest winners

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Categories:Types, Recipes/Menus
Published by: Michael Klinski on Aug 21, 2014
Copyright:Traditional Copyright: All rights reserved


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Fareway Foods Pie Contest Winners: First Place: Luinea Caldwell, Brandon, SD Rhubarb-Raspberry Pie
1 ¾ c. sugar 6 Tbsp. all-purpose flour 4 c. chopped fresh or frozen rhubarb 1 c. raspberries 1 medium cooking apple, peeled and shredded  pastry for double pie crust In large mixing bowl, stir together the sugar and flour. Stir in rhubarb, raspberries and apple. Transfer to a pastry lined (9-inch) pie plate. Trim pastry even with the rim of pie  plate. Cut slits in the top of crust. Place top crust over fruit filling. Seal and flute the top edge. Cover edges with foil. Bake at 375 for 20 minutes. Remove foil, bake 20-25 minutes more until top is golden brown. If using frozen rhubarb, use ½ c. flour instead of 6 Tbsp., toss the chopped rhubarb with the sugar and flour mixture. Let the mixture stand about 30 minutes or until fruit is  partially thawed but still icy. Stir well. Gently fold in the raspberries and apple. Transfer rhubarb mixture to the pastry-lined pie plate. Continue as directed except bake pie for 50 minutes. Remove foil from edges and bake 10-20 minutes more or until the top is golden and the fruit is tender.
Second Place: Wendy Sweeter, Worthing, SD Apple Pie
Crust: 2/3 c. Crisco + 2 Tbsp. 2 c. flour 1 tsp. salt 4-5 Tbsp. water Mix together. Filling: 4 c. apples 2 Tbsp. flour 1 c. sugar 1 tsp. cinnamon Mix together. Pour into crust. Dot with melted butter. Cover with other shell. Poke holes. Sprinkle with sugar and cinnamon. Bake at 350 for 1 hour.
Third Place: Rosemary Mohrhauser, Hartford, SD Peach Pie
1 qt. prepared peaches (about 2 ¼ lbs.) ¾ c. + 2 Tbsp. sugar 3 Tbsp. quick-cooking tapioca
½ tsp. Fruit Fresh ¼ tsp. salt 1 Tbsp. lemon juice Peel peaches. Pit, slice; then measure 1 quart. Combine sugar, tapioca, Fruit Fresh and salt. Add to sliced peaches along with the lemon juice and mix well. Let stand 15 minutes. To bake pie: Prepare pastry for a 9-inch pie. Roll both crusts thin. Cut slits in top crust. Put peach mixture into pastry lined pan. Dot filling with 1 Tbsp. butter. Place top crust over filling. Seal crust edges together. Bake at 350 for at least 60 minutes; maybe 15 more minutes.
South Dakota Beekeepers Association Honey Contest: First Place: Mataya Miller, Sioux Falls, SD Honey Vanilla Ice Cream with Honey Fudge Topping
Ice Cream: 4 eggs 1 ½ Tbsp. vanilla 1 c. + ½ c. heavy cream (divided) ½ c. milk ½ c. honey ¼ c. real maple syrup Beat eggs and vanilla together until frothy. Set aside. Mix together 1 cup cream, milk, honey and maple syrup until it reaches about 110 degrees. Take about a cup of the warm milk mixture and slowly beat it into the egg mixture. Then slowly poor the egg mixture  back into the saucepan of hot milk while constantly whisking. Cook for another 5 minutes over low heat while constantly whisking. Mixture should begin to thicken a little. Remove from heat, mix in remaining ½ cup of cream and place into freezer for about 2
hours or until it’s as cold as it can be without freezing. Place in ice cream maker and
according to manufacturer’s directio
ns. Honey Fudge Topping: ¾ c. water ½ c. cocoa 3 Tbsp. real maple syrup ½ c. honey ½ Tbsp. vanilla Dash of salt Mix all ingredients in a saucepan over low heat until thickened into syrup. Serve over ice cream.
Second Place: Debra Carter, Sioux Falls, SD
Peanut Butter n’ Honey Fruit Dip
1 c. creamy peanut butter
½ c. milk 1 16 oz. sour cream 2 tsp. cinnamon 1/3 c. honey Apple slices, banana chunks, strawberries, etc. In medium bowl stir together all ingredients except fruit until smooth. Use as dip for fruit. Store refrigerated. Can also be used as a spread for crackers, bagels, toast or bread.
Third Place: Alex Miller, Sioux Falls, SD Crunchy Honey Granola
Sauce: ½ c. butter ½ c. coconut oil 1 c. honey 1 Tbsp. vanilla ½ tsp. almond extract Oat Mixture: 6 c. oats 1 c. coconut 1 c. chopped honey roasted almonds 1 c. chopped honey roasted pecans 1/3 c. ground flax 1/3 c. chia seeds Melt butter and coconut oil in saucepan over low/medium heat. Add honey and cook for 5 minutes. Add vanilla and almond extract and cook another 5 minutes. If it starts to simmer remove from heat. While sauce is cooking, mix oat mixture together in large mixing bowl. Pour sauce into oat mixture and stir until combined. Divide onto 2 greased cookie sheets and spread evenly. Bake at 250 for 2 hours, rotating the pans a few times. Remove from oven and let cool. Use a spatula to take off the pan and enjoy.
Sunshine Foods Salad Contest First Place: Connie Loewenberg, Sioux Falls, SD Terrific Thai Salad
½ c. coconut milk 2 Tbsp. salad dressing 2 Tbsp. peanut butter 1 Tbsp. lemon juice 1 Tbsp. honey 1 tsp. curry powder ¼ tsp. salt 1 Tbsp. flaked coconut

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