Whidbey Recipes

"Here they are, the recipes that produced prize-winning cakes, cookies, candy and bread at the Island County Fair in the junior and adult divisions. We'll begin with the Junior Division, where creativity obviously was the name of the game. And when you consider the ages of these prize-winning cooks, we can only wonder what they'll be coming up with when they're in their teens. Applause, applause for the kids who've already learned the satisfaction of turning out a kitchen masterpiece. First, the Best of Show cake, a creation that was a treat for both eye and palate. Alex Wallace of Langley, 8 years old, created an edible American flag, a Golden Layer Cake that the judges said was as tasty as it was creative. Alex used raspberries and blueberries for the red and blue, with white frosting stars. Very impressive. Here's the recipe that won him Best of Show.Golden Layer CakeMby Alex Wallace (I think he should call it Old Glorious Golden Cake)2-1/4 cups cake flour1-1/2 cups sugar3 t. baking powder1 t. salt1/2 cup shortening1 cup milk1/2 t. vanilla2 eggsFor the Cream Cheese Frosting:1 lb. unsalted butter1-1/2 lb. cream cheese (softened)1 lb. confectioners' sugar1-1/2 t. pure vanilla1. To make cake: Heat oven to 350 degrees. Grease and flour a 13 x 9 x 2-inch baking pan. Measure all ingredients into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan; bake 45 minutes, or until wooden pick inserted in center comes out clean. Allow to cool before frosting.2. To make frosting: Place butter and cream cheese in bowl of an electric mixer fitted with paddle attachment. Beat on medium-high until fluffy. Reduce speed, add confectioners' sugar and vanilla; beat until thoroughly combined.Note: As noted above, Alex frosted the cake, then used raspberries and blueberries to create stripes and a blue field, and I think a star decorator tip to create frosting stars.Equally stunning visually was a Banana Cake created by Miles Milfs, also 8 and also of Langley. If the name sounds familiar to you, perhaps it's because Miles has been winning awards at the fair for several years now and, according to his mom, he loves to bake. At the rate he's going, I fully expect in a few years to see Miles with his own show on the Food Channel, giving the Iron Chef a run for his money. This cake was not just banana flavored; it also looked like bananas. Miles formed cake into bananas, with bright yellow frosting (with touches of chocolate brown for stems and tips), all generously sprinkled with coconut. (It's difficult to describe; you should have seen it!) His efforts and creativity earned him a coveted Overall Best in Show award.Best In Show Banana Cakeby Miles Milfs2 cups flour1 t. baking powder1 t. soda1/2 t. salt1 t. vanilla1-1/2 cups sugar1/2 cup soft butter1/2 cup buttermilk1 cup mashed ripe banana2 eggsFor Frosting:1 pkg. (3 oz.) cream cheese, softened1/4 cup butter1 t. vanilla2 cups sifted powdered sugar1.To make cake: Sift together dry ingredients. Add butter, buttermilk and bananas. Beat well. Stir in eggs and vanilla and pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350 degrees for 25 minutes.2. To make frosting: In a bowl, beat together the cream cheese, butter and vanilla until fluffy. Add powdered sugar, beat until smooth. Spread over cooled cake; sprinkle with coconut.(As I noted above, Miles cut portions of cake into the shape of bananas, which he laid on top of the rest of the cake, then colored his frosting banana yellow and frosted the creation with this, adding touches of chocolate for the tips and stems of the bananas. Unique.)So far, it looks like Langley kids are cooking up a storm. Kelsie Lynn Dorpat of Langley, 9 years old, won a Best in Show award for her Scottish Short Bread Scotty-dog Cookies, just about the cutest plate of cookies I've seen in a long time; and one of the judges pronounced them Yummy! She cut the shortbread into the shape of Scotty dogs and decorated each one with a wee tartan ribbon around its neck.Scottish Shortbread Scotty Dog Cookiesby Kelsie Lynn Dorpat1 cup butter, softened1/2 cup sugar2 cups flour1/4 t. salt1. Preheat oven to 325 degrees. Mix together butter and sugar until smooth. Add flour and salt, combine well. Roll dough out lightly to 1/4-1/2-inch thickness and create cookies! Bake for 15-20 minutes.Is it something about being 8 years old? Or from Langley? Anyway, here's the recipe for one of my favorite things, Truffles, and this took a Best Candy in Show prize for Haley Schwartz - you guessed it, 8 years old and from Langley. If all these Langley kid-cooks ever got together for cooking sessions, it'd be worth the price of admission.Double Chocolate Trufflesby Haley Schwartz8 oz. heavy whipping cream12 oz. semi-sweet chocolate chipsCocoa powder for rolling1. Bring cream to boil in a small saucepan. Pour over the chocolate chips in a heatproof bowl. Stir or whisk until smooth. Chill until firm (3-4 hours). Scoop into balls with a melon baller; roll in cocoa powder. Keep cool.By now, I'll bet you can fill in the blanks in this next sentence. Ben Cary, .... years old and from ............, (yes, he's 8 and it's Langley), captured a Best of Show Bread ribbon with his beautiful loaf of Poppyseed Bread, pronounced moist and delicious by tasters. Poppyseed anything is popular in our house, so I intend to try this one soon.Poppyseed Breadby Ben Cary3 cups all purpose flour1-1/2 c. sugar1-1/2 T. poppy seeds1-1/2 t. baking powder1-1/2 t. salt3 eggs, slightly beaten1-1/2 c. milk1 c. vegetable oil1-1/2 t. vanilla extract1-1/2 t. almond extract1-1/2 t. butter extractFor Glaze:3/4 c. sugar1/4 c. orange juice1/2 t. vanilla extract1/2 t. almond extract1/2 t. butter extract1. In a large bowl, combine first five ingredients. Add eggs, milk, oil and extracts. Pour into 2 greased loaf pans. Bake at 350 degrees for 60-65 minutes. Cool completely in pans.2. In a saucepan, combine all glaze ingredients; bring to a boil. Pour over bread in pans. Cool for 5 minutes, remove from pans and cool completely.There was another Best Of Show winner from Langley, Jessica Carey; no, not 8 but 7! She made a gorgeous Triple Delicious Pie, a berry pie that made my mouth water looking at it, but the recipe was, unfortunately, not available. Congratulations to Jessica; pie making is an art.And finally - NOT from Langley, but all the way from Oak Harbor, a very creative, fun candy recipe that kids would love to make. A blue ribbon winner from Morgan Hamilton, whose age I didn't get; sorry. This one is as different as it sounds and would be perfect for a kids' party; let them make their own.Fried Eggs and Sausages CandyMorgan Hamilton1 pkg. (15 oz.) pretzel sticks1 pkg. (12 oz.) white chocolate chips48-60yellow M&M's1. Place pretzel sticks on waxed paper in groups of two, leaving a small space between each. Melt white chips in microwave at 70 percent power; stir until smooth. Drop by tablespoonfuls over each pair of pretzels. Place one or two M&M's in the center of each egg. Makes about 3 to 3 1/2 dozen. Enjoy.And now, on to the adult winners. The number of entries was down a bit this year, a situation we hope will change, but quality far made up for quantity. According to one judge, these prize winning treats tasted even better than they looked. First, a name I see every year at the Fair, Rhonda Permenter, of Freeland, who once again took blue ribbons and a Best of Show award, this time with her Keylime Tarts and Chocolate Macaroon Bars, both of which I'm going to try as soon as possible. Keylime Tartsby Rhonda PermenterFor crust:2 cups graham cracker crumbs3 T. sugar1/3 cup butter, meltedFor Filling: 1/2 cup key lime juice1 can sweetened condensed milk3 egg yolks1. To make crust; Mix together all crust ingredients; press into tart shells and bake in a preheated 350 degree oven for 10 minutes.2. To make filling: Beat together the key lime juice, condensed milk and egg yolks. Pour into baked tart shells, return to 350 degree oven and bake for 10 minutes.Chocolate Macaroon Barsby Rhonda PermenterFor shortbread base:3/4 cup butter2 cups flour1/2 cup packed light brown sugar1/2 t. saltFor macaroon layer: 4 large egg whites1 cup sugar1 t. vanilla1/2 cup flour7 oz. sweetened flaked coconut1-1/2 cups chocolate chips1. To make the shortbread base: Place all ingredients in food processor and process until mixture begins to form small lumps. Pat into the bottom of a 9 x 13-inch pan and bake in a preheated 350 degree oven for 20 minutes2. Whisk together the egg whites, sugar and vanilla. Stir in flour and coconut.3. Sprinkle chocolate chips over the hot shortbread base and allow to melt, smoothing the surface as the chocolate melts.4. Top the chocolate layer with the egg white/coconut mixture and bake in a preheated 350 degree oven until golden (about 30 minutes). (Rhonda doesn't say in the recipe, but I think you'd let this cool before cutting into bars).It's Magic - or at least, that's what Roger Steeves calls his bread, which earned him a tie for the First Place Award from the Washington Wheat Growers Assoc. Magic Breadby Roger Steeves1 pkg. dry yeast1/2 cup warm water3 T. sugar1 t. salt1/4 t. ginger2 T. salad oil1 can (13 oz.) evaporated milk4-1/2 cups unsifted flour2 one pound coffee cans with plastic lids1. Dissolve yeast in the warm water in a large bowl. Blend in 1 T. of the sugar and the ginger. Let stand in a warm place until mixture is bubbly (about 15 minutes).2. Stir in remaining 2 T. sugar, milk, salt and salad oil. With mixer on slow speed, beat in all but one cup of the flour 1 cup at a time, beating well after each addition. Beat in the last cup of flour with a heavy spoon, adding flour until the dough is very heavy and stiff but still too sticky to knead. Divide dough in half and place in two well-greased coffee cans. Cover with greased plastic lids. (At this point, the bread can be frozen for up to 2 weeks.)3. To bake, let the covered cans stand in a warm place until the dough rises and the lids pop off, 40-60 minutes. (Gives a whole new meaning to blowing your lid, right?) Bake in a preheated 350 degree oven for 45 minutes. Remove from cans and allow to cool in upright position.It may seem a bit soon to be thinking of Easter eggs, but not if you'd seen the elegant creations that won the Best of Show award in the Candy category. Nancy Jo Thompson of Clinton came up with this winning recipe, and you'll definitely want to save it for Easter.Chocolate Easter Eggsby Nancy Jo Thompson2 envelopes unflavored gelatin1/2 cup cold water1/2 cup hot water3/4 cup light Karo syrup2 cups sugar1 t. almond flavoringRed food coloring1/2 cup chopped maraschino cherries1-1/2 lb. Hershey's chocolate2 cubic inches of parafin wax 1. Sprinkle gelatin over cold water; set aside.2. Fill 2 or 3 large pans 2/3 full with flour; make egg-shaped dips in the flour (these will be your molds).3. In a saucepan, stir together the hot water, Karo and sugar; heat to boiling, stirring, and bring mixture to softball stage. Remove mixture to a large bowl and beat at high speed, adding gelatin mixture 1 teaspoon at a time. When mixture is almost stiff, add the almond flavoring, red food coloring and chopped cherries. Spoon this mixture into the egg-shaped dips in the flour. Let stand 1 hour to solidify. Sprinkle a bit of flour over the top of each egg (the flat side) and transfer to waxed paper. Allow to rest (on flat side) for 8 hours or overnight4. Melt the chocolate, add the parafin and allow to melt. Dip the eggs in the melted chocolate mixture, place on waxed paper on trays and allow chocolate coating to set.Variations: In place of almond and cherries, try 1/2 t. peppermint and green food coloring or 3/4 t. lemon extract and yellow food coloring.Note: Nancy's comments are, Very large eggs decorated with pastel colored flowers, names, crosses, etc. make nice Easter gifts. A double oval frosting border smooths out flaws and also looks lovely, but chocolate lovers like them plain.And for Alice Martin, of Coupeville, it was a luscious-looking lemon-glazed Chiffon Cake that took the Best in Show Cake award.Chiffon Cakeby Alice Martin2 cups unbleached all-purpose flour1-1/2 cups sugar3 t. baking powder1 t. salt1/2 cup oil5 egg yolks3/4 cup cold water2 t. vanilla2 t. grated lemon rind1 cup egg whites (7-8 eggs)1/2 t. cream of tartarFor glaze: 1-1/2 cups powdered sugar4-1/2 T. lemon juice1. Sift together the dry ingredients into a bowl. Make a well and add oil, egg yolks, cold water, vanilla and grated lemon rind, mixing well.2. Beat together the egg whites and cream of tartar until stiff peaks form. Gradually add the cake mixture to the egg whites, gently folding with a spatula until just blended.3. Pour batter into an ungreased tube pan. Bake in a preheated 325 degree oven for 55 minutes, then increase oven to 350 and bake 10-15 minutes more. Remove from oven, invert and allow to cool. Remove from pan to a cake plate.4. Blend together the sifted powdered sugar and lemon juice. Drizzle this over the cooled cake.And finally, a Best of Show Bread ribbon by Virginia Gilbert at Careage of Whidbey, who entered this moist, delicious Carrot Bread.Carrot Breadby Virginia Gilbert for the ladies of Careage5 eggs1-1/2 cups oil3-1/2 cups sugar1-1/2 t. vanilla1-1/2 t. salt1-1/2 t. baking soda1 t. baking powder1 cup raisins3-1/2 cups peeled shredded carrots4-1/2 t. cinnamon4-1/2 cups flour1 cup chopped nuts1. In a large bowl, mix together well the eggs, sugar, oil and vanilla. Sift together and add flour, salt, baking soda, baking powder and cinnamon. Stir in shredded carrots, raisins and chopped nuts. (Recipe didn't say loaf pans or how many, but I suspect this would make 2 loaves). Bake in preheated 350 degree oven for 1 hour.Congratulations to all the winners, Junior and Adult, and thanks for sharing your winning recipes with us.Thanks again to Ann O'Farrell, who makes sure I get these recipes for you. "

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