State Fair Winners

Sister-in-laws Brenda White, Charlotte White, and Jeanne Kemper put Shelby County on the map in August with blue ribbons and sweepstake winnings at the Kentucky State Fair.

Jeanne says, “I have been entering the culinary department for 22 years and have won 32 sweepstakes and several ribbons.” She also entered 21 cakes and 22 pickles, and won a total of 30 class ribbons; 17 took first place. And she won the 2006 Great American Spam contest.

Brenda began entering the Kentucky State Fair about 12 years ago. “I have won several blue ribbons for my Angel Food Cake, Chocolate Chip Cookies, Banana Nut Bread, Pound Cake, and Forgotten Cookies,” says Brenda. “The competition is fun, but it can make you very nervous.”

“The first thing my mother taught me and my sister was to make bread,” says Charlotte. “This year I received ribbons on my Sourdough Loaf Bread, first; Sourdough Rolls, first; Banana Nut Bread, first; and my mother’s White Yeast Bread, second.”

BRENDA WHITE’S ANGEL FOOD CAKE
1-1/2 cups egg whites (10-12 large)
1 cup sifted cake flour
1 cup sugar
1-1/2 cups sifted powdered sugar
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla

Bring egg whites to room temperature. Sift powdered sugar and flour together, 3 times. In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form. Gradually add sugar, about 2 Tablespoons at a time, beating until stiff peaks form. Sift about 1/4 of the mixture over beaten egg whites; fold in gently. Repeat folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Bake on the lowest rack in a 350° oven for 40 minutes. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Serves 10-12.

JEANNE KEMPER’S JAM CAKE
5 eggs, lightly beaten
2 cups sugar
3 cups all-purpose flour
1 cup butter
1 cup buttermilk
1 teaspoon soda
1/4 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 cup raisins
1 cup walnuts
1-1/2 cups seedless blackberry jam

Cream butter, gradually add sugar, cream to light and fluffy, add eggs. Sift flour before measuring, add spices and salt. Dissolve soda in buttermilk, then add to flour mixture. Mix flour mixture to cream mixture; then add raisins, nuts, and then the jam. Grease and flour three round 9-inch pans. Bake at 325° for 25 minutes. Cool layers before icing.

Caramel Icing
1-1/2 cups butter or margarine
1-1/2 cups brown sugar, firmly packed
1/4 cup milk
1-1/2 teaspoons vanilla
3 cups powdered sugar

Melt butter in saucepan over low heat. Stir in sugar and bring to a boil over medium heat and boil for two minutes, stirring constantly. Remove from heat. Stir in milk and return to heat, just until mixture comes to a full boil. Remove and allow to cool to lukewarm. Add vanilla and beat in powdered sugar until smooth. Add a little milk or powdered sugar to mixture until spreading consistency. Serves 12-15.

CHARLOTTE WHITE’S SOURDOUGH BREAD LIGHT ROLLS
1 pkg. active dry yeast
1/2 cup water
3/4 cup sugar
1 cup warm water
3 Tablespoons instant potato flakes

Dissolve yeast in 1/2 cup warm water and set aside. Mix sugar and potato flakes in dish and add 1 cup warm water and stir. Combine yeast with the sugar mixture and leave at room temperature all day. The initial starter stays in the refrigerator for 3-5 days. Then take out of refrigerator and feed starter.

Morning: Mix 3/4 cup sugar with 3 tablespoons of instant potato flakes and mix well. Add 1 cup warm water. Add to your starter. Mix and put in glass jar with a hole punched in the lid to breathe and let stand all day in warm area to sour.

Night: Stir starter well and then take out 1 cup of starter. Place the rest back in the refrigerator in the covered jar. This stays in the refrigerator 3-5 days when you will feed it again to make more bread.

1. After removing 1 cup starter, set aside, while mixing the following: 1/2 cup sugar, 1 teaspoon salt, 6 cups Pillsbury bread flour.

2. Add to dry ingredients: 1/3 cup Mazola corn oil, 1 cup starter, 1-1/2 cups warm water. Mix well using wooden spoon.

3. Put dough in a very large plastic container sprayed with cooking spray. Turn dough over and cover with towel. (I use a large plastic ice cream bucket with lid and that works wonderfully.) Let stand overnight (12 hours) in a warm place.

Next morning: Punch down lightly on a floured surface. Divide dough into three parts. Stretch or roll each section of bread on floured surface and roll from shortest end. Pinch off 10 pieces from each roll. Shape each piece into a ball pulling edges under to make a smooth top and place in pan (about 20 will fit in a 9×13-inch pan or 9-10 in 9-inch round pan). Brush lightly with melted margarine. Place in warm spot and let rise 6-8 hours covered with a towel.

Night: Remove towel and bake in preheated oven for 25-30 minutes at 325° until golden brown. Remove from oven and brush with melted margarine. Makes 30 rolls.

Coming Next Month: Craving Chocolate