Tag: Blue Ribbon Recipe

Best Banana Bread Recipe

There’s a reason this Best Banana Bread Recipe is an award winner. It makes the best homemade banana bread ever!

Everyone I know loves a thick slice of this classic quick bread, as in quick to make, no yeast needed.

This recipe makes a tender, flavorful, and aromatic bread. I love mine, slightly warm, with a smear of peanut butter.

Recipe credit goes to Marge Knight who placed second at the Erie County Fair by Buffalo, New York (Aug 11-22, 2021). Marge ‘s recipe was from a Clabber Girl Baking Contest we ran in 2001. Yes, we went deep into our archives for this one! It’s such a classic!

Classic Bread, Staple Ingredients

The key to success and baking the best banana bread is simple. It’s ripe bananas. Maybe even a bit over-ripe. I like to use ones where the skin has turned brown in spots and the banana scent is strongest. Here’s what you need in total for this recipe. No surprises.

bananas (of course =)
sugar
butter
eggs
water
flour
baking soda
baking powder
salt

Make sure your baking soda and powder are fresh enough to do the heavy lifting in this recipe.

Metal or Glass?

The above shot shows two loaves I recently baked: one in a metal pan, the other in glass. I like the look of the bread baked in a rectangle pan. The squared off edges make for a nice appearance, however, I prefer the glass pan for how evenly the bread bakes. Look at how evenly and perfect it bakes all the way through.

This best banana bread recipe is one you can go to time and time again. It’s also a good launching point for adding mix-ins. Chocolate chips are always a big hit. Coconut might be my favorite addition. I know some people are coconut averse, but it’s a go-to ingredient for me.

Nuts can get a mixed response with my family, but they do give a nice texture contrast. And a lot of people like them: walnuts, pecans etc. I also like blueberries added to banana bread for pops of sweetness. We’ll also share a blue ribbon winning recipe for that version coming up, so stay tuned.

In the meantime, hit the kitchen and bake this best banana bread recipe. We also featured this banana bread with Greek yoghurt in it and banana pudding mix. You’ll love that one too. Both are so moist and yummy. Homemade, baked-from-scratch banana bread is the best! Enjoy!

-Cyndi

Strawberries & Cream Cookies

These Strawberries & Cream Cookies are a best cookie recipe winner from the Delta Fair in Tennessee. They feature instant oatmeal in the cookie itself and strawberry jam with cream cheese and whipping cream in the oh so delicious filling. They are amazing to taste when you first make them, then phenomenal when they sit and soften a bit.

Now THIS is a jazzed up oatmeal cookie. Epic! For this winning recipe, start with butter, sugar, eggs, flour, baking soda and strawberries and cream instant oatmeal, like Quaker.

Once you have baked and cooled the cookies, make a filling out of cream cheese, sugar, strawberry preserves, and heavy cream. Sandwich them together with the filling inside.

Strawberries & Cream Cookies: Blue Ribbon Winner

This winning recipe comes from the Delta Fair in Memphis. Cindy Dunn won a blue ribbon with it in 2016. It has become an all-time favorite around here. (Right up there with these boozy sandwich cookies.)

It is decadent and so delicious! And one of the cool things about it is, that after it sits, the texture completely changes, drawing on the moisture of the filling. It bursts with flavor and literally melts in your mouth when you eat it. Tasty! Try your hand at these today!

Happy Baking!

Cyndi

Toasted S’more Cookies

These Toasted S’more Cookies are a delightful twist on the ever-popular and tasty campfire treat. In fact, some say it elevates the s’more into something that belongs in a fancy patisserie. At the same time, these blue ribbon winning cookies are easy to make.

The cookie dough has finely ground graham crackers, of course. The other dough ingredients are classic: butter, brown sugar, egg, vanilla, flour, and salt. Once baked, you top the cookies with a rich marshmallow meringue and a small bar of chocolate. You dot the top of the cookie with the meringue first, to hold the chocolate bar/block in place.

Then pipe on the top portion. The key ingredients in the meringue are egg whites (at room temperature), marshmallows, sugar, vanilla, corn syrup, and cream of tartar. To finish off the cookies, you use a kitchen torch for the toasted marshmallow look. You’ll feel like a culinary pro. By the way, we have a Jo Chef brand torch and love it.

Recipe credit goes to Terri Treft. She won 1^st place with this Toasted S’more Cookies recipe at the Iowa State Fair back in 2016. Her win is quite an accomplishment given one of the Iowa State Fair’s claims to fame. They have the largest competitive food division in the country. They host more individual baking contests than any other fair in the country. So, nice work Terri!

Pro Tips

You can opt to a make the cookies and frosting ahead of time, then assemble just before serving. The frosting will keep about 2-3 days in the fridge.
Another tip: we made our cookies small so it made a good size batch: 42 cookies. If you prefer a larger cookie (and therefore, less assembly time), go ahead and bake them bigger. Just adjust the baking time a tish longer and the amount of chocolate you put on each.

Blue Ribbon Foodies! This is a fun recipe you are going to want to make again and again.

And if you’re really into s’more themed treats, be sure to try these double chocolate cookies and these favorite no-bake treats.

Enjoy!

-Cyndi

Triple Berry Apple Streusel Pie

This blue ribbon winning Triple Berry Apple Streusel Pie has both frozen and fresh berries in it—a mixture of raspberries, blackberries, and blueberries—plus a Granny Smith apple. Between that fruit combination, a gorgeous lattice top crust, and a streusel topping featuring oats and almonds, this pie is a total show stopper. As in best ever pie. As in, mic drop. Boom!

Seriously, we think you’ll go crazy for this Triple Berry Apple Streusel Pie. And funny thing is, this blue ribbon pie was originally titled: Berry Crazy Pie with Nutty Crunch Topping. And an even cooler thing about this pie, a 24-year old created it. Recipe credit goes to Tyler Stump who won first place with it at the Indiana State Fair (2016).

If you loves pies, really great fruit pies, you simply have to make this Tripe Berry Apple Streusel Pie. Follow our step-by-step recipe and bake like a blue ribbon winner! And pie lover, if you’re looking for another best-ever pie recipe, try this Mixed Fruit Pie.

-Cyndi & Crystal

Minnesota Honey Cheesecake Recipe

This Minnesota Honey Cheesecake Recipe won first place for best cheesecake at the Minnesota State Fair, two years in a row (2018 and 2019). One taste and it will be love at first bite. The thick graham cracker crust pairs perfectly with the rich, creamy and dreamy cheesecake itself. Learn how to make this blue ribbon winning dessert with the step by step recipe below. Recipe credit goes to Med Nodzon of St. Paul.

What You’ll Need

Meg’s recipe comes out so moist and delicious. Round up these items to get started.

8 1/2 inch springform pan
Minnesota honey
Cream cheese
Sour cream
Sugar
vanilla
eggs

With a pound and a half of cream cheese, you know this cheesecake is going to be divine. There’s a memorable tang to it also, thanks to the sour cream. For honey, we used our local The Beez Kneez brand in our test run and loved its flavor. You can use a different size pan also. Just be sure to adjust the baking time.

We had Meg make her award-winning recipe so we could photograph it. It arrived looking perfect.

We took Meg’s suggestion of adding pecans on top. Chop, chop!

We all went nuts for how great this all tasted together.

Just look at how dense yet creamy this slice is! You will delight in every bite.

Bake Like a Blue Ribbon Winner

Want to make a state-fair-winning Minnesota Honey Cheesecake on your own? Here are a few tips from Meg to re-create her cheesecake like a champ. The advice is especially helpful if you want a smooth top and texture to the cheesecake.

Don’t overmix the batter.
The water bath is key if you want to avoid cracks in the top. The added moisture ensures every forkful is creamy and dreamy. You pour boiling hot water into an outer, larger pan with the cheesecake in its own springform pan ‘floating” inside. It’s more sitting than floating, but you get the idea. Wrap the bottom twice with aluminum foil to seal it.
Turn the oven off as soon as the edges have firmed up. The cheesecake will have a jiggly center and look like only about an inch and a half around the parameter is cooked. Leave it set in the oven to finish setting up. Leave the oven open a crack, using a small spatula to hold the door partially ajar. Allow it to cool to almost room temperature before chilling it in the fridge 6 or more hours, for best results.

By the way, if you love cheesecake like we do, make this epic raspberry pie at some point also.

Meet the Maker

Meg entered her first baking competition at the fair in 2013. Her granola bar won 3rd place and she was hooked. She entered every year after (except 2020), making anywhere from 4 to 13 entries. The most ribbons she won in a single year was nine. Her best ribbon was 1st place for gluten-free chocolate mint sandwich cookies, which also won the sweepstakes (best overall in its category).

While winning ribbons is a thrill (the more the better =), Meg says she also simply loves the process of it all, including the baking trial runs. Sharing “failures” with co-workers is a highlight too. She appreciates how they are always honest about which items they like best. Because that’s a win on its own.

Make Meg’s cheesecake today for a tasty blue ribbon baking experience.

Enjoy-

Cyndi

Blue Ribbon Mixed Fruit Pie

This Blue Ribbon Mixed Fruit Pie is a Minnesota State Fair award-winning recipe made with fresh blueberries, rhubarb, and strawberries. Recipe credit goes to Faye Peterson, who won best overall pie with it in 2014.

Best Pie at the Fair

The judges, a panel of food science professionals, chose the top pie based on appearance/color, texture/internal appearance, and flavor/aroma. In other words, it is all about execution…as in pie baking perfection:

A filling with excellent viscosity. (I love that word by the way; referring it its thickness.)
Fantastic flavor.
Perfectly browned on top.
And no soggy bottom!

Faye says this pie crust recipe, handed down from her mother, is more durable and fool-proof than most. She says this comes from using vinegar, egg, and shortening. Our tasters referred to the crust as “flaky yet firm” and “a perfect compliment to the rich, fruity filling.”

If you’re someone intimidated by home-made pie crusts, give this one a try. We found it forgiving and, so delicious! You can make the crust ahead and refrigerate or even freeze it. Just bring it back to room temperature before rolling it out. Note: the pie crust recipe is for three crusts, so you will have one extra to make a cream pie, meringue, or some other one-crust pie. You can never have too much pie dough around. Am I right?!

Pro Tip

Using fresh blueberries, rhubarb, and strawberries is best. However, if that’s not an option, thaw and drain your frozen fruits and use the same portions: 2 cups blueberries and 3/4 cup each rhubarb and strawberries.

Bake Your Best

With the state fair season just around the corner and July being peak blueberry season, now is the perfect time to make this award-winning Blue Ribbon Mixed Fruit Pie. Plus, it’s a great practice run if you’re registered for 2021 Minnesota State Fair baking competitions a.k.a. Blue Ribbon Baking Day.

Hint Hint! There is a Best Fruit Pie Contest with $175 in prizes. Register by August 10, 4:30pm. Open to Minnesota residents only.

Enjoy & Good Luck!

-Cyndi

Note: This is an edited re-post from our sister website, StateFairRecipes.com

Fresh Tomato & Fontina Cheese Tart

This Fresh Tomato & Fontina Cheese Tart is colorful, scrumptious and extraordinarily simple to make.

Aromatic crushed fennel seeds in the crust deliver a delicious dimension you smell and taste with every bite. As a result, the tart’s flavor is distinct and unforgettable.

Fontina, an Italian cheese known for its smooth texture, gives the tart a richness that pairs perfectly with fresh tomatoes. The onions, olives and fresh thyme sprigs add to the tart’s gourmet taste and vibrant appearance.

This Fresh Tomato & Fontina Cheese Tart is hearty but not heavy, which makes it perfect for brunch or dinner. It also reheats well. Add it to your meal-planning today. You are going to love it!

Recipe credit goes to Anne Crouss who won at the Big E Fair (2013), first place in a contest General Mills’ baking division sponsored for family-favorite meals. We simply made it with a thicker crust. We’ve made the crust both with Bisquick, and a flour version (Fennel Seed Pie Crust). Both are delicious!

Baking Tips

Follow the step by step images below to take a tour through this blue ribbon winning recipe.

Don’t skip placing the tomato slices on paper towels stage as it dries them out just enough to prevent too much juice draining into the pie and making the crust soggy.
Can’t find Fontina? Go with a Gouda, Gruyere, or provolone as substitutes. They have comparable texture and richness.
If you prefer thinner crusts, use an oversize 12-inch pie pan (which is how Anne, the recipe creator, made it originally).
Want to use Bisquick for the crust? Use 1 1/2 cups of the mix and 6 tablespoons butter instead of the flour and butter amounts listed.

If you love savory pies, be sure to also try this Savory Butternut Squash Pie or these Spicy Chicken Hand Pies.

Step by Step Images

First, prepare your crust. Use the Bisquick version the winner did (in recipe below), or if you prefer flour instead, use the Fennel Seed Pie Crust recipe we tested and approved.

Second – once the crust is parbaked and cooled…begin the layering. Start with the Italian Fontina Cheese.

Third, load up most of the tomatoes.

Next, combine the chopped olives, onion, fresh thyme, olive oil, salt, and pepper. Add them on top of the tomatoes.

After adding the olive/onion mixture, as the last step, add the remaining tomatoes. Now it is ready to go into the oven.

Finally, bake, then let it cool a bit before adding fresh thyme sprigs, slicing. and serving.

Enjoy!

-Cyndi

Homemade Corndogs

If you need a corndog fix until your next state fair experience, cook hot homemade corndogs with this best-ever recipe. You’ll love it.

To make these savory treats, you mix a batter that combines flour, sugar, baking powder, and salt, with cornmeal, butter, milk, and an egg. You dip hotdogs in the batter, and fry them in hot oil. Delicious!

Corndogs are always the first food I get at the fair and I confess, it’s often for breakfast. Don’t judge me, I’m often at the Minnesota State Fair for promotions and events first thing in the morning, so the timing fits the bill. On a stick, a footlong or classic size, they are the quintessential state fair treat. You can walk and talk while you munch away. The crispy exterior tastes a bit like cornbread, just slightly sweet. Put a savory hot dog in the center of that and you’ve got a winning combination.

Since we are all about home baking and cooking, we usually leave the state fair food creations to the vendors, pro chefs/restaurants and cookbook authors. We decided to make an exception since this is simply the best corndog recipe ever!!! It came from my good friend Joyce who shared her mother’s family recipe. With a couple minor modifications, it has become our “go to” recipe for everyone’s favorite food on a stick. Here are some tips for perfect homemade corndogs.

Tips for Top Notch Corndogs

Use this recipe…duh =)
Buy good quality hot dogs
Make the batter thick, but not overly so; you want it like a hefty pancake batter
Pat those dogs completely dry; do this and the flour and batter really stick well to the dogs
Use an oil like canola because it has a high smoke point; it won’t create smoke at high temperature
Make sure the oil is good and hot before you make the plunge. 350 to 375 degrees F
Use enough oil so there’s almost no temperature change when you add the dipped dog
Cool, strain and save the oil for making another batch on another day

We filtered the cooled oil through a clean coffee filter in a sieve and refrigerated to reuse. It keeps the corndog flavor and seemed to heighten the cornmeal taste, which we loved.

Also, you can easily adapt this recipe into mini size or bite size poppers. Simply cut the dogs to preferred size and skip the sticks. You can use toothpicks if you want to keep with the “on a stick” theme. We even tried them with cocktail size dogs. All delicious.

Looking for more state fair foods to cook at home? Be sure to get George Geary’s Fair Food cookbook. It has a ton of fun recipes. Also, many restaurants and food trucks have cheese curds and corndog appetizers. So you have lots of options until your next local fair opens. Enjoy!

-Cyndi

Note: This is an edited re-post from our sister website, StateFairRecipes.com

Guinness Chocolate Cookies

These Guinness Chocolate Cookies feature the notorious dark beer from Ireland and four different types of chocolate: cocoa powder, dark chocolate, milk chocolate, and semi-sweet chocolate chips.

They are super easy to make, a bit like our spicy snickerdoodles, which I also love. The hardest part about making these Guinness Chocolate Cookies is waiting for the dough to chill two hours. The chocolate intensity of these cookies make them a treat to eat. Every time I make these I think, why don’t I make these more often!

Recipe credit goes to Lora Pelzek who won at the Wisconsin State Fair, in a Gold Medal Flour cookie contest (2016).

Bake these for any chocolate lovers in your life, or for yourself.

Cyndi

Triple Lemon Citrus Cookies

Made with Meyer lemons in three parts—lemon curd, cookie, and icing—these Triple Lemon Citrus Cookies are immensely bright and flavorful! You will delight in their fresh and rich taste.

Bursting with Lemony Flavor

Fresh lemon juice and zest go into each part of these Triple Lemon Citrus Cookies. The cookie portion itself is super simple to make. It bursts with lemony goodness, even before you add the lemon icing and lemon curd on top.

The dough ingredients include both butter and coconut oil, which together, give the cookie a light but not overly delicate texture. You use vanilla bean paste and a tish of salt in the dough also, so the cookie’s lemon essence blooms with every bite. If you do not have access to vanilla bean paste or whole vanilla beans to scrape out the paste, use a pure extract instead. Chilling the dough a short time makes it easier to roll out.

Lovely Limoncello Liqueur

Limoncello goes into the curd. If you’re like me and don’t normally have that lovely Italian liqueur around, buy the tiny sized bottles (like those served on airplanes). I try to keep some on hand for recipes like this, or for when a craving comes on. on. Any time I smell or taste limoncello, I daydream of sitting in a flower garden in Italy, sipping a glass of it while sunbeams and the liqueur warm me inside and out. In fact, the scent of lemon itself is enough to fill me with sunshine.

Make Ahead, Make Extra

Last tips: I like to make the lemon curd ahead of time…and usually in a double batch. As a result, I have extra to use in other ways and I don’t feel rushed waiting for the mixture to cook and thicken. If you don’t want to take on homemade from scratch lemon curd at this time, there are jar/pre-made options like Dickenson’s and other, available in most grocery stores.

Recipe credit goes to Rozanne Gooding who won with them at the San Diego County Fair (2013).

I hope you make these citrus sweet treats soon…and enjoy them as much as I do.

-Cyndi