Author: blueribbongroup

Double Ginger Cake

Double Ginger Cake: If you like ginger, you are going to LOVE this cake! The cake batter and the frosting both include fresh and candied ginger, which add just the right amount of ginger flavor without being overpowering. And the use of Greek yogurt in the batter makes the final cake texture divine. Knowing how much my mom and I love ginger candy, Cyndi developed this double ginger cake recipe inspired from a variety of past winning blue ribbon cakes. I’m so happy she did. You will be too!

-Crystal

Easy Bruschetta Biscuits

Easy Bruschetta Biscuits: this best-ever recipe takes the classic Italian appetizer for a spin…with winning results!

Do you love bruschetta? Diced tomatoes and fresh basil on top of toasted baguette slices? With its color and aroma, I remember loving it before I even tasted it.

This easy bruschetta biscuits recipe is inspired by a recipe Marty Ann Johnson won with at the Illinois State Fair (2014) in a 2014 Bisquick best recipe competition.

These biscuits are not only super delicious, but are also super easy to make. I love how it takes just 10 ingredients.

When you go to make them (highly recommended), here are a few helpful tips. After you dice and de-seed the tomatoes, lightly pat them dry with a paper towel to take away their extra moisture.

Another tip: Be sure to lightly blend the initial dough ingredients as the recipe notes. i.e. try not to over-mix. Add the cheese, tomato and basil after your dough starts to form.

Bake ’em how you love ’em

I did tweak the winner Marty’s already terrific recipe. (She won third place and a lovely rosette ribbon on contest day.) I used plain yoghurt and lemon juice instead of buttermilk. I had a lot of basil so I increased that. I also upped the diced tomatoes. This added more color and moisture, making the biscuit even more tender and yummy! Brushing them fresh out of the oven with a combo of olive oil and garlic powder was a great finishing touch. The 1/4 cup I used–a bit less than the original–was perfect for “generous brushing.”

As a final tip-or more of a suggestion-serve these biscuits with a big leafy green salad and you have a meal. Whip up your batch soon! They are a winner!

-Cyndi

p.s. If you find yourself without Bisquick in your pantry, no worries. With flour, baking powder, salt, and shortening, you can do a homemade baking mix (scroll down to bottom of this post). Simply adapt the ingredient amounts or make a big batch to pull from. Refrigerate any leftovers.

Spicy Chicken Hand Pies

These Spicy Chicken Hand Pies are portable and packed with fantastic flavors. The savory chicken filling is seasoned with curry powder, allspice, jalapenos, onions, and garlic. Recipe credit goes to Pamela Woodberry, who says the savory pies are Jamaican-style, made with a recipe handed down from her mother. The aromas alone will make your mouth water. They did ours. Pamela won top honors at the 2013 State Fair of Texas with this culinary creation. It was a family-themed contest supported by the Bisquick baking brand.

We loved how Pam paired the spicy chicken hand pie with the sweetness of a fruit chutney dipping sauce. A beloved chutney of ours is Stonewall Kitchen’s mango chutney. Serve it with your favorite.

Spicy Chicken Hand Pies – Preparation Tips

Here are a few preparation tips for those of you making these spicy chicken hand pies:

If you don’t have Bisquick on hand, make you’re own with just four ingredients: flour, vegetable shortening, baking soda, and salt.
You can double or triple the homemade Bisquick mix to use for other recipes like these bruschetta-themed biscuits.
Got extra homemade mix? Refrigerate it. Put a date on it and use it within 3 months.
In a rush? Using a rotisserie chicken for the filling is a great time saver. Simply remove the skin and bones, then dice or shred the chicken.
If you’re hot for heat i.e. a big fan of spiciness, feel free to up the cayenne, curry powder, and jalapenos to fit your taste and tolerance.
You can freeze any leftover pies. Cover in plastic wrap. Place in a freezer bag, removing any extra air, and freeze.
To serve leftover pies, thaw in fridge, remove plastic wrap, and place on parchment lined baking sheet. Warm them in pre-heated 300 degree oven until heated all the way through, about 10 minutes. Shortcut version of this is to thaw and heat in microwave. However, the crust is much tastier with the oven method.

Definitely give this recipe a try. You will wow your friends and family with them!

-Crystal & Cyndi

Double Chocolate S’more Sandwich Cookies

Double Chocolate S’more Sandwich Cookies: S’more inspired treats are so much fun. So decadent. So delicious.

Barrie Linberg at the 2013 L.A. County Fair won a blue ribbon for these sandwich cookies; 1st place, Gold Medal Flour best cookie contest. The young baker grew up baking with her mother, who is also a blue ribbon baker.

Barrie named her creation “S’Mookies” for S’more cookies. She said they were inspired by cupcakes she saw on TV. She took the concept and morphed it into an entirely new recipe. Barrie’s Double Chocolate S’more Sandwich Cookies are a delight to bake and taste.

There is both cocoa and chocolate chips in the cookie dough. They end up soft and almost cake-like in texture, but also chewy. So delightful. Inside you have a rich marshmallow/vanilla cream and graham cracker crumb filling.

Wow. Don’t miss out on making these tantalizing treats.

-Cyndi

Caramel Apple Nachos with Nutty Dipping Sauce

Do you want the story behind these Caramel Apple Nachos with Nutty Dipping Sauce? Read on. I had the pleasure of assisting in judging the Stadium and State Fair Foods competition at the Minnesota State Fair in 2014. It was a blast! All of the entries were delicious, but this recipe really wowed me. The winner Lisa Silmser really hit it out of the ballpark! The apples were so crispy and I could not stop thinking about the nutty dipping sauce. I was excited to make this recipe for my family ASAP, and you will be too after seeing how easy these are to make!

The key to these crispy treats is to cut the apples very thinly. If you have a mandolin slicer, use it!

Preparing the apples is as simple as mixing together cinnamon and sugar, then coating the apple slices with it. Place them on a parchment lined baking sheet and they are ready to pop into the oven.

While the apples bake, mix together the nutty dipping sauce. It’s quick to make, so I let mine sit in the fridge while the apples finished up. I’ll admit that I repeatedly ate spoonfuls of it. I couldn’t resist! It’s that good! And make sure to save any extra dipping sauce. It’s also delicious with freshly sliced apples or even pretzels for the sweet/salty combination.

This Caramel Apple Nachos recipe is so delicious and so simple. You just have to try it! I have no doubt that it will wow you too!

And by the way, if you’re looking for more Minnesota State Fair winning recipes, search for them on our site.

-Crystal

Quick Cheesy Herb Crackers

Quick Cheesy Herb Crackers: these 5-ingredient, savory rich crackers are all that…and easy to make! A blue ribbon winner from the Illinois State Fair, they are tender, buttery, and did I mention rich? They tasted so good I admit to daydreaming about them between samples. They originate from Carlene, an avid state fair contester and blue ribbon baker who won 1st place in a 2013 Bisquick best recipe contest that we organized.

When Carlene won, she served her quick cheesy herb crackers with a homemade tomato bruschetta to spoon on top. When we made them, I was reminded how great anything home-made can taste. Using fresh herbs in them packed in the flavor. They go great as a savory snack alongside a big plate of mixed greens or other fresh salad.

-Cyndi

Homemade Sea Salt Caramels

Homemade Sea Salt Caramels. These little sweet treats make terrific little gifts for friends and family. The creation was a blue ribbon winner at the San Diego County Fair back in 2013. They are a go-to recipe for any candy lover. Recipe credit goes to Nancy Flint. My niece Crystal made them and I am seriously drooling. The recipe is short and sweet and she put together a terrific “how to” so you can experience them yourself. Thanks to Karo Corn Syrup for supporting this recipe contest for the best bite-size sweet treats. Enjoy!

-Cyndi

Homemade Candy Made Easy

I now have a new favorite sweets recipe. These homemade sea salt caramels are so buttery they melt in your mouth. I was a little nervous at first about making them because I had never made any kind of candy. I was surprised at how easy this was. Be prepared with some patience–when waiting for the caramel to reach the right temperature–and then letting it cool. That said, they are totally worth the wait!

I like to get everything organized first, so all my key ingredients are at hand…

First, prep your pan (with oil/parchment) and cube your butter (3/4 cup).

Put 2 cups heavy cream, 1 cup Karo corn syrup, 2 cups sugar and the butter in a large pot.

Bring to a boil over high heat and stir to melt the butter. This should take about 10 minutes.

Reduce the heat to medium-high, stir often, and boil until temperature on candy thermometer reaches 248 degrees. This will take about 20-30 minutes. Remove pot from heat and stir in 1/2 teaspoon vanilla and 1 teaspoon sea salt.

Immediately pour into your prepared pan (great tip from the winner…don’t scrape the pot..it will prevent a smooth finish to the candy and be problematic in other ways).

Wait 5 minutes and then sprinkle the top of the caramel with the remaining 1-2 teaspoons sea salt. It’s important to wait the full 5 minutes, otherwise the sea salt will sink into the caramel.

Let the caramel stand at room temperature for 24 hours. Cut into 1-inch pieces.

If you like a softer chew, keep your caramels at room temperature. I like mine a bit chewier, so I individually wrapped them and stored them in the fridge. Next time I will boil the caramel a tish warmer to try a firmer finish…just for fun. These were gone in no time, so I am looking forward to the next round already!

-Crystal

Chocoholic Chocolate Dessert Custard

For the best tasting, thickest chocolate pudding you’ll ever experience, make this Chocoholic Chocolate Dessert Custard. This simple yet luscious recipe is sure to satisfy any chocolate lover’s craving. You can make it with five basic ingredients: bittersweet chocolate chips, cream, sugar, vanilla, and egg yolks.

Chocolate Takes Center Stage

Since chocolate is the superstar of this creation, using Ghirardelli 60% cacao bittersweet chocolate chips is key for the intense chocolate taste you want in a dessert like this.

The richness of the chocolate custard pairs perfectly with the homemade raspberry whipped cream. A perfect bite of this dessert has a bit of each. The hint of raspberry, thanks to the extract, gives a delicateness you’re going to love. The plush whipped cream is not overtly sweet, which is also why it works so well as the topping. For a splash of color, top it with a fresh raspberry.

Recipe Obsessed

For almost 10 years I managed a national dessert contest Ghirardelli supported. When this winning recipe came in, Crystal and I became recipe obsessed with it. Between the two of us, we made it nearly a dozen times and ways. A favorite form is this miniature cup size, ideal for dinner parties when you’re feeling full but want a sweet finish to your meal.

I also tried this recipe with full eggs versus just yolks and it tasted like the unforgettable “pots de creme” the Minneapolis restaurant 112 Eatery once had on their menu.

Pudding? Custard? Pots de creme? No matter how you categorize this dessert, it is downright dreamy.

Chocoholic Chocolate Dessert Custard – Step By Step Tips

Crystal did a step by step tutorial of sorts so you can remake this dessert at home. Her “how to” highlights will walk you through everything you need to do. Soon you’ll be delighting in this creamy, yummy goodness yourself. It is highly recommended! And hat’s off to the winner Sherri Jones for sharing her award-worthy creation with us (which she originally titled, “Simply Chocolate.” Sherri placed second back in 2013 with it at Illinois’ Du Page County Fair, just outside of Chicago.

-Cyndi

From Crystal:

Chocoholic Chocolate Dessert Custard…The name for this simple recipe says it all. The only ingredients are chocolate, cream, sugar, vanilla, and egg yolks. The simplicity of the dark chocolate paired with the raspberry whipped cream left me unable to stop taking the dessert out of the fridge and nibbling on it throughout the day.

In making this pudding, prep the egg yolks first and choose your serving dishes. This way you can keep a good eye on melting and whisking your chocolate. Beat the eggs in a medium or large sized bowl. You’ll be adding and whisking in part of the chocolate mixture later.

To make the chocolate mixture, put your Ghirardelli 60% cacao chips into a 2 quart saucepan and add the vanilla extract. (I doubled the recipe this time through, so my portions look bigger.)

Next, add your heavy cream and sugar.

Stirring continually, heat the mixture on medium until the chocolate comes to a boil.

This will take about 10 minutes. Use a wire whisk until the crème is smooth. Then drop the heat source level to low.

This next step is important. Temper the eggs by adding a 1/2 cup of the hot crème, otherwise your eggs will “cook” and ruin your texture. Whisk this mixture to fully combine it before — slowly — adding it back to the saucepan of hot crème. Be sure to do this slowly and while continually whisking.

Cook another 2 minutes – while whisking – just until it starts to thicken and stirs smooth. Then quickly pour it into your cups.

Cover and chill at least 30 minutes, or overnight…if you can wait that long. I couldn’t wait to bust into one.

The sweetened raspberry whipped cream is a delightful finishing touch. I could eat a bowl of that alone. And nothing is better than homemade whipped topping. If you’ve never made some, just go for it and taste the difference.

My last tip is to chill both your bowl and beaters before whipping up your whipped cream. Whip until you get the texture you want. For me, that’s soft, medium stiff peaks.

I like when it will stick to the spoon for dropping dollops.

-Crystal

This post was updated 1/7/2021 for new photos and context.

Savory Butternut Squash Carrot Pie

This Butternut Squash Carrot Pie is a savory dish you can savor all winter long. It is comfort food at its finest. It’s also vegetarian. The squash and carrot filling is flavored by cumin, butter, salt, and pepper. Its topped with caramelized onions and fresh sage.

At the 2013 Minnesota State Fair, this recipe stood out to us…from Susan Gran, winner for “best savory pie” (Pillsbury contest). Try it out. We did. And wow!

Here’s what it looks like before you put it in the oven.

You can even do individual portions in cupcake tins. Just bake it for less time of course.

And here I walk you through some of the main steps. I made the filling a day ahead and doubled the batch. I had a good feeling about this one.

First I chopped up the squash and carrots and got them roasting.

I used butternut squash but acorn or even pumpkin would work well too, depending on your tastes.

You toss the squash and carrots with olive oil, salt, pepper and one of my favorite spices, cumin. (I also added cayenne, because heat is a close friend of mine.) You can make the caramelized onions ahead of time too.

Delish Dinner Party Main Dish

Once the squash and carrots were roasted, I pureed the filling with the other key ingredients. If you don’t have a food processor, try a stick blender instead. At this point I put it in my fridge for my dinner party the next day.

When party time came I rolled out my pre-made pie crust and made a full-size pie. Depending on the size of your squash and carrots, you may have extra filling. You can also do cut-outs for mini pies. We did and it worked like a charm.

This butternut squash carrot pie is a colorful recipe, with the vibrant squash contrasting with the fresh sage on top.

There were no leftovers, but the minis would have made terrific to-go lunches. Guess I will have to make them again! And soon. You should give them a try too.

Watch for more savory dishes in the coming months. You can search our site for your favorite ingredients or filter recipes by category here.

Bake it great!

-Cyndi

Adaptable Recipe

Bake ’em how you love ’em

Spicy Chicken Hand Pies – Preparation Tips

Homemade Candy Made Easy

Chocolate Takes Center Stage

Recipe Obsessed

Chocoholic Chocolate Dessert Custard – Step By Step Tips

From Crystal:

Delish Dinner Party Main Dish