September 5 - The Carefree Gourmet
by Joyce McCombs

This is one of my favorite columns of the whole year because I get to learn the stories of the wonderful cooks who won blue ribbon and Grand Champion ribbons at the Deltana Fair. I usually wander over to the Exhibit Hall on Saturday right after the parade (wasn’t it fantastic this year?) and if I’m lucky, I get to do a quick interview just moments after folks find out they’ve won. The smiles are a mile wide and the surprise genuine, especially for the kids. This year I was surprised, too, that so many people didn’t know that ribbons translate into dollars – what better way to both participate in and support this community wide event?

As usual, all the entries in the food division looked great and the time the entrants put into their works of edible art is truly astounding. I judged the cookie division once many years ago, and it was one of the most difficult tasks I’ve ever undertaken. How I wish everyone could take home a blue or a grand champion ribbon for their efforts! I don’t envy this year’s judges one bit, and I salute them and their willingness to lend their taste buds to such a big task. It’s not too soon to start thinking about next year’s fair, either. There’s a category for every age and stage, and as you’ll see below, a wide variety of places for your culinary talents to shine. I wish there was room to include every single winner in the column, but that would take an entire issue of the Delta Wind! Instead, I’ll feature a variety of winners in the next two columns.

Ben Besch’s Lemon Cake
One of the cutest preschool kids I saw at the Deltana Fair was young master Ben. With his nose pressed against the display case glass, he could hardly take in the fact his lemon cake had won Grand Champion! His family was close by, cheering on his victory, and even though he was a little shy during the interview, I did manage to find out that he is five years old, his mom helped him with the cake directions, and that he ran the mixer himself. It was obvious he also did an outstanding job frosting his two layer masterpiece. When I asked him why he thought his cake won the big prize, he seemed stumped until his dad lifted him up to look at the top of the cake and then Ben smiled big time and said, “Oh yeah! SPRINKLES!” I’m sure the judges agreed, Ben, because the top of your cake was paved liberally with multi colored happiness – way to go!
1 package lemon cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
Preheat oven to 350 and spray two round 9 inch cake pans with cooking spray. Blend all ingredients at low speed for 30 seconds, then at medium speed for two minutes. Pour batter into pans and bake for 28 to 31 minutes until toothpick inserted comes out clean. Cool 15 minutes. Remove cake from pans. When cooled, frost with 1 container of lemon frosting. (Add LOTS of sprinkles for that winning touch!)

Anne Hunt’s Spinach Cheese Squares
Anne is 9 years old and swept the Youth division with this recipe. Anne says she has liked cooking “all her life”. She shyly told me that her Grandma Beatrice and her mom have been helping her learn to cook “since she was a baby”. She’s made these squares many times and choose them because she likes to eat them – can’t argue with that! Anne was not only delighted to win her first Grand Champion ribbon in the youth division, but stunned that her ribbons also came with cash winnings. It was one excited young lady who ran to find her mom in the exhibit hall to report this news. Congratulations, Anne – what will you be making next year?
2 ounces butter, melted
3 eggs
1 cup flour
1 teaspoon salt
1 cup milk
1 teaspoon baking powder
1 pound Monterey Jack cheese, shredded
2 ten ounce packages thawed frozen spinach
Preheat oven to 350. Beat eggs and butter. Add flour, milk, salt, and baking powder. Mix in grated cheese and spinach. Spread in 9 x 13 pan. Bake for 35 minutes. Let cool and cut into squares.

Wendy Jenning’s Chewy Surprise Cookies
Some names pop up in this column every year after the fair, and Wendy Jennings and her daughter Elizabeth are always among them. This year Wendy won a Grand Champion rosette for her cookies that contain two of my favorite things in the world – peanut butter and Milk Duds. Wendy is always generous in her praise of all the other entries at the Fair and I know they both work hard to make their entries in the food division beautiful, interesting and delicious for the tasting judges. This recipe makes 8 dozen – a good thing since I’m sure they’ll disappear quickly into lunch boxes or from your cookie jar for after school treats.
1 ½ cups butter-flavored shortening
1 ½ cups peanut butter
1 ½ cups sugar
1 ½ cups packed brown sugar
4 eggs
3 ¾ cups flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
¾ teaspoon salt
1 ten ounce package Milk Duds
Another ½ cup sugar for rolling
Preheat oven to 350. Cream the shortening, peanut butter and sugars. Add eggs one at a time, beating well after each addition. Combine dry ingredients, gradually add to creamed mixture. Chill at least 1 hour. Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll cookies in remaining sugar. Place 2 inches apart on baking sheets. Bake 10 – 12 minutes until set. Cool 5 minutes before removing to wire racks.

Elizabeth Jenning’s Rhubarb in Syrup
Miss Elizabeth has been entering delicious things in the Fair ever since she was a tot and I’ve written about her many times in the past. I’m so impressed that she has taken on canning, and even more impressed at what Mom Wendy told me about this rhubarb. The rhubarb Elizabeth canned was from some that she picked at the legendary patch at the Holbrook’s. The great thing is that the rhubarb was entered in the produce division, and won grand champion there, as well. This recipe is an overnight one, so plan accordingly. And then plan to have this on top of ice cream for a special home grown treat.
Wash rhubarb, drain well and cut unpeeled stalks into one inch pieces. For every 4 cups of rhubarb placed in a large bowl, sprinkle with 1 cup of sugar. Stir well, and let sit overnight, and then stir again. Have jars and lids sterilized and ready to fill. Heat the entire mixture in a stainless steel kettle until boiling. Ladle into quart or pint jars, leaving ½ inch headspace. Remove as many air bubbles as possible. Wash the rim, adjust two piece caps. Process pints and quarts for 15 minutes in boiling water canner, or for 5 minutes at 10 pounds pressure.

Daniel Holbrook’s Banana Blueberry Muffins
Speaking of the Holbrook clan, meet one of the youngest cooks in this talented family. Daniel has been entering the Fair as long as I can remember, and he always wins ribbons, especially Grand Champions. I didn’t get a chance to interview him before press time, but one look at these muffins in the display case was enough to convince me the judges knew what “delicious” meant when they tasted them! Daniel always adds a little excitement to his recipes, and here it is exactly how he submitted it to the Fair.
1. Preheat oven to 400.
2. Combine:
1 ¾ cup flour
1/3 cup fructose
2 teaspoons baking powder
½ teaspoon salt
Make a well in the middle.
3. Mix together:
¾ cup mashed ripe, banana
1 beaten egg
½ cup milk
¼ cup cooking oil
Stir into #2 (above)
4. Fold in ¾ cup blueberries
5. Fill muffin cups 2/3 full Bake for 20 minutes
6. Cool for 5 minutes and remove. Then EAT!!!!!!!!

Rachel Holbrook’s Granola
I didn’t get a chance to catch Rachel at the Fair, either, but it was no surprise to me that she won for this terrific granola. As I said, it seems like the entire Holbrook family has incredible talents in the kitchen, and I am so glad they get rewarded for their efforts each year. A couple years ago Rachel gave me a bit of this lovely granola to taste, and it was a hundred times better than anything you get from a box. It’s delicious, deeply toasted flavor comes from the long, slow roasting in the oven and the glaze that binds it together has just the right amount of sweetness and doesn’t overpower the oats and nuts. Here’s her winning recipe as she submitted it, but you can tailor it to meet your specific tastes by adding different nuts or dried fruits. I’ll probably try dried cranberries instead of raisins when I make it, and I’m thinking a scoop or two added to some cookie dough would make a mighty fine treat, too. I’ll let you know how it turns out and way to go, Rachel!
Preheat oven to 300.
In a large roasting pan, combine:
12 cups oats
1/2 cup flour
2 cups coconut
1 cup whole almonds
1/2 cup pecan halves
1/2 cup cashew halves
1/2 cup pumpkin seeds
1/2 cup golden flax seeds

In a large pot, bring to a boil:
2 cups honey
2 cups fruit juice concentrate
2 cups canola oil
Simmer for 5 minutes, then remove from heat and quickly stir in 1 teaspoon vanilla and 1/4 teaspoon baking soda. Pour evenly over dry ingredients, mixing thoroughly. Bake for 1 hour at 300, stirring every 15 minutes. After cooling add 2 cups raisins.

Cheryl Cooper’s Sourdough Raspberry Twists
I’ve known Cheryl since 1976 when we met at college (Go WWU!) and I’ve know her sourdough starter almost as long. Affectionately named “Herman”, he lurks in the back of her refrigerator in his cozy Tupperware pitcher home, quietly waiting for his next baking assignment. Cheryl says she got the starter from Mary Corcoran at least 23 years ago, and Mary shared this bit of culinary history. It seems that some gold miners in California started eating at a place Herman’s, famous for all things sourdough. The miners took to calling the starter responsible for all the good eats “Herman” and the name stuck. Cheryl relies on a beloved cookbook she bought at the old Baker and Baker Booksellers in Fairbanks called “Sourdough Cookery” by Rita Davenport. She reports the cover is torn, the pages falling out and it’s held together with a rubber band, but the recipes never fail and she can’t bear to part with it. Here’s to Herman’s power to keep rising to the occasion!
1 cup sourdough starter
½ cup lukewarm milk
1/3 cup sugar
¼ cup oil
1 teaspoon vanilla
1 teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
3 – 4 cups flour

Filling
1 8 ounce package softened cream cheese
¾ - 1 cup raspberry jam (or any flavor)
1 cup shredded coconut
Mix sourdough, milk, sugar, oil and vanilla together. Add dry ingredients. Mix to form stiff dough. Turn out onto floured surface and knead until smooth and elastic. Roll out on floured surface to form a rectangle that is 8” x 15”. Spread dough with cream cheese and jam, and then sprinkle with coconut. From long side of rectangle, fold over twice by thirds. Using a knife or string, cut into 1 inch strips. Lift up and twist each strip and place on greased baking sheet. Bake at 375 for 20 – 25 minutes. Brush with warmed jam while still warm.

Congratulations again to all the winners, indeed to everyone participated and especially volunteered at the Deltana Fair. Watch for more winners in the next issue, including an interview with the brand new Alaska State Blueberry Pie Champion, Ms. Janet Boyer.

  

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003