State Fair in Review

. . . the Iowa State Fair in pictures

Exploring the fairgrounds before the fair officially opens to the public.  Alan and I both had lots to do before the official opening of the gates to the public but we still had time to explore with the boys.

Exploring the fair in our little red wagon!  We used the umbrella the first part of the fair to keep rain off and the second part of the fair to shade the boys from the sun.

The FOOD

Having a picnic in the car (Clark looks upset but he really isn't.)  It was a nice day to roll the windows down and unpack our lunch while we watched various tall items being put up before the fair started.

Our yearly stop to get a bucket of cookies.  Only way to eat cookies - one in each hand!

It also serves as great headgear!  In addition to cookies we tried corndogs, strawberry smoothies, mini donuts, pork chop on a stick, and a number of other items.  Don't worry they were spread out throughout the entire fair with plenty of walking (and pulling the wagon) in between.

Also included a trip to Sonic after the fair one day.  Grant's first strawberry slush!

And of course, all the yummy homemade baked goods.

The FLOOD!

Water actually rushing down the railroad tracks like a river!

Clark was happy to go exploring with me in his pajamas early in the morning the day after the first big rainstorm.

The MACHINERY

The LIVESTOCK

The RIDES

Clark (and mommy's) first Sky Glide ride!

Ye Old Mill -- Clark's description - dark, light, dark, light, dark, light!

The Ferris Wheel

The PRESS

Never thought I would have press following me throughout a day.  Many thanks to Kyle Munson who was a lot of fun to talk to and did an excellent job with both of the articles about my challenge and my family - we think he is a very good columnist!  Thanks to IPTV - my husband is now booked to make Chicken Noodle Soup for a number of boards and committees he serves on!  And thanks to Cheryl Tevis from Success Farming - she put together a great article (and photo journalist, Harlen Persinger) -- again both were so much fun to work with.

The RIBBONS

This one is my absolute favorite!

And finally . . .

Some much needed rest!

Thanks to all of you who have followed my journey these past months.  Your encouragement, comments, and support have been amazing!  Thank You!  I hope you enjoy the recipes.  Since this is the last day of August, I believe this is a good time to end this portion of the blog.  You are more than welcome to continue following this blog - I plan to still bake and sew and garden and prepare for the 2011 fair with plenty of family moments worked in!  You might say this family just hasn't had enough fair time since this weekend we are heading north to visit friends in Wisconsin and take in the Minnesota State Fair!

I know not many will get this reference but since we are avid "Phineas and Ferb" fans

(in the words of Candace Flynn) --

Andrea is Out!  PEACE!

(at least for this year's fair)

3rd Place Winnings

OK - here is the final installment of recipes from the Iowa State Fair.

Oatmeal Bread

Yield: 1 loaf (8 ½ x 4 ½)

Ingredients:
1 ¼ C lukewarm milk
3 T honey
3 C King Arthur Unbleached Bread Flour
1 C old fashioned rolled oats
2 T butter
1 ½ t bread salt

2 t instant yeast

Bread Machine Method: Place all of the ingredients into the bucket of bread machine. Program the machine for dough or manual and press Start. Check the dough after about 15 minutes; it should be smooth looking, though fairly stiff (but not gnarly). Add additional water or flour as needed. Allow the machine to complete its cycle.

Turn the dough out onto a lightly oiled work surface, and shape it into a log. Place the log in a lightly greased 9 x 5” loaf pan, cover the pan with lightly greased plastic wrap and allow to rise until it’s crested 1 to 2 inches over the rim of the pan.

Bake in a preheated 350°F oven for 35 to 40 minutes, or until the center reads 190°F when measured with an instant-read thermometer. Immediately remove bread from pans and cool on a wire rack.

Pumpkin Cutout Cookies

Yield: 1 dozen large cookies

Ingredients:
¾ C unsalted butter, softened
½ C brown sugar, firmly packed
½ C canned or fresh cooked pumpkin
1 egg
1 t vanilla extract
2 ¼ C all-purpose flour
¼ t ground cinnamon
¼ t ground ginger
¼ t ground nutmeg
1/8 t salt


Preheat oven to 375 degrees F.



In small bowl combine the flour and spices, whisk together; set aside.


In a large mixing bowl; combine butter and brown sugar until fluffy. Add the pumpkin, egg, and vanilla. Gradually stir in the flour and spices. Mix by hand to create a soft dough.


Divide dough into 2 pieces; wrap in plastic and refrigerate for 30 minutes. Roll out each piece to 1/4” thickness on a floured surface. Cut into ghosts (or other shapes) with cookie cutters. Place on parchment paper on ungreased cookie sheet and bake for 10 – 15 minutes.


Cream Cheese Frosting Ingredients:

8 oz package cream cheese, softened
¼ C unsalted butter
1 lb powdered sugar
1 T milk


Beat cream cheese and butter together until soft and well combined. Slowly add in powdered sugar. Add enough milk to make spreadable consistency.


Decorate cooled cookies with cream cheese frosting and mini chocolate chips (for ghost eyes).

 
Also in Foods:  Whole Kernel Corn (Ball Complete Book of Home Preserving - or any of Ball's canning books) and the Swedish Rye Bread placed third in a class for foods with molasses (recipe can be found under the 1st place winner blog).
 
In Horticulture: my Oregano sprig was a third place winner.
 
In Heritage: a very old chain linked purse took a third place prize.
 
In Floriculture: had two of my floral arrangements receive third place honors.  Also had a number of fourth and a fifth place win in floriculture.
 
That completes my ribbon list!  Overall a very good year.  I enjoyed reading through the comment cards.  Sometimes I wish the judges would be a bit more specific so I know exactly what they didn't like (some cards are rather cryptic).  I know they try very hard to provide constructive critique which is appreciated.
 
Now just a brief update on our day.  Clark woke up saying he didn't feel good this morning but then seemed to be just fine.  Clark and daddy waiting for mommy to get ready.  I especially love that Jack the cat was in on wait.

Since we went to the wedding and were home late last night we decided to go to the late service at church.  Which actually worked out well since I needed to help set communion for late service and clean up afterwards.  We went to set up and then had time before the service started so we went for a walk on campus.  The boys had fun and we stopped for a snack so they wouldn't be too hungry during service. 
 

Beautiful fountain and the boys are much more interested in manhole covers.

The boys did OK for the first part but then heat and being overtired kicked in.  Suddenly during the sermon Clark threw up.  Wow - the joys of parenting.  That was a first.  Luckily it barely missed the college students in front of and behind us.  It did hit the floor and the wall (luckily missed the stained glass windows).  Alan took him out to clean him up and lay down.  Meanwhile Grant began to scream at the loss of brother and dad.  After he calmed down I quietly packed up (again during the middle of the sermon - sorry pastor) and left the church.  We found some rags and wiped everything down then took the sick child home.  I went back after getting Clark settled at home and made sure our mess was completely cleaned up and finished the altar clean-up.  Yes, now we will be known as the family with the child that threw-up in the middle of church - yay.  Clark seems to be much better tonight but that was more drama than we needed.

 

In much more exciting news my sister is engaged!  Hooray!  Congratulations Sis!

2nd Place Winnings

Saturday quickly came and went in the Spencer household this week.  Alan had Meats and Livestock Judging Career Development Events during the day.  The boys and I went to church to serve my Altar and Chancel responsibilities in the morning.  After that we ran some errands, grabbed lunch and headed home to change and pack to head to a wedding.  Before picking up daddy we stopped and washed the car (you know work off some of that good country gravel dust coating the car).  Grant was both enthralled and hesitant about the whole car wash thing.

Picked up daddy and headed to Greenfield for a wedding.  Hoped the boys would take a nap on the way - nope.  Well, if you count the last 20 minutes before we reached the church a nap - I say it's a stretch.  Boys did a decent job through the ceremony.  Clark enjoyed blowing bubbles at the end as the couple left the church.  Wedding party packed up in a livestock trailer and the rest of us all headed to the reception hall at the fairgrounds.  We sat towards the back where the boys had plenty of room to roam.

Headed back home after a great supper - again thinking the boys would sleep on the way home (nope).

Anyway that was our Saturday and by the time we arrived home the adults were as ready for bed as the children.  So here are my 2nd place winning recipes a day late but good nonetheless.

Sour Cream & Chive Potato Bread

Yield: 1- 9” x 5” loaf

 

Ingredients:
8 oz Sour Cream
1 Medium potato, baked, cooled and riced (yield: 4 ¾ oz)
2 T Butter
3 T Sugar
3 C King Arthur Unbleached All-Purpose Flour
1 ¼ t Salt
2 t Instant Yeast
¼ C Finely chopped fresh chives
1 T Pizza dough flavor


Bread Machine Method: Place all of the ingredients into the bucket of bread machine. Program the machine for dough or manual and press Start. Check the dough after about 15 minutes; it should be smooth looking, though fairly stiff (but not gnarly). Add additional water or flour as needed. Allow the machine to complete its cycle.



Shape the dough into an 8” log and place it in a lightly greased 9 x 5” loaf pan. Cover the pan with lightly greased plastic wrap and allow the loaf to rise until it’s crowned 1” over the rim of the pan.


Bake the bread in a preheated 350 degree F oven for about 40 minutes (instant read thermometer should read 190 degrees F). Remove the bread from the oven and brush with melted butter, for a soft crust. Transfer to a rack to cool.


 

Micro-Brewery Honey Wheat Bread

Yield: 1 loaf

Ingredients:
¾ C Amber Ale or mild flavored beer (Sam Adams Hefeweizen)
¼ C orange juice
3 T honey
4 T unsalted butter
1 ¾ C King Arthur Flour Traditional Whole Wheat Flour
½ C old fashioned rolled oats
1 C King Arthur Unbleached All Purpose Flour
1 ¼ t salt
2 ¼ t instant yeast


Combine all the ingredients, and mix and knead them utilizing bread machine until you have a soft, smooth dough. Allow to rise until double in bulk.



Lightly grease an 8 ½ x 4 ½ “ loaf pan. Gently deflate the dough and shape it into an 8” log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap and allow it to rise until it’s crowned about 1 1/2” over the rim of the pan. Near the end of the bread’s rising time, preheat the oven to 350 F.


Uncover and bake the bread for 30 – 35 minutes, tenting it with foil after 15 minutes. The bread is done when golden brown and instant read thermometer reads 190 F. Remove it from the oven and after a minute or so turn it out onto a rack. Brush with melted butter to keep crust soft.


 

Sunflower Whole Wheat Quick Bread

Yield: 1 loaf

Ingredients:
2 C whole wheat flour
1 ½ C unbleached all-purpose flour
½ C wheat germ
¼ C granulated sugar
¼ C packed brown sugar
1 t salt
1 t baking soda
4 t baking powder
1 C roasted sunflower seeds
1 ½ C buttermilk
2 eggs, large
2 C low-fat buttermilk
4 T salted butter, melted
Coarse salt and additional sunflower seeds for sprinkling


Preheat oven to 375 degrees F. Grease the bottom and 1/2” up the sides of two 9 x 5 x 3” loaf pans; set aside. In a large mixing bowl, whisk the flours, wheat germ, both sugars, salt, baking soda and baking powder together until combined. Stir in sunflower seeds; set aside.



In a medium mixing bowl combine the buttermilk, eggs and the melted butter, whisk just until combined. Pour the buttermilk mixture into the flour mixture and stir until combined. Mixture will be thick and sticky.


Spoon the batter into the prepared loaf pan. Sprinkle with sunflower seeds and coarse salt. Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Oma’s Peach Kuchen

 

Yield: 12 servings (baked in 8 x 12 pan)

Ingredients:
½ C butter, unsalted
2 C all purpose flour
¼ t baking powder
½ t salt
1 C + 2 T granulated sugar, divided
1 t cinnamon
6 peaches, cut into 12 halves; pitted and peeled*
2 egg yolks
1 C heavy cream
*canned peaches (halved or sliced) can be substituted in this recipe


Preheat oven to 350 degree F.



Whisk together flour, baking powder, salt and 2 T sugar. Work butter into flour mixture until like coarse corn meal. Pat the layer on the bottom of pan and partially up the sides.


Prepare peaches (soak in anti-browning solution if working with fresh peaches). Arrange peaches in the shell. Mix together the remaining sugar and cinnamon; sprinkle fruit with this mixture.


Bake for 15 minutes. During bake time whisk yolks and cream together. Pour over top of peaches and bake an addition 30 minutes. Allow to cool; refrigerate.


This recipe has been passed along in my family. It is easy to prepare and stores well when refrigerated. It is easy to serve as each person receives one peach slice square.


Note: Oma is German for grandma (went for the German version since it was in a class for a German restaurant).  I miss my Oma.
 

Eggs-tra Special Ham & Cheese

Yield: 8 – 10 servings

Ingredients:
7 ½ C slightly stale bread or soft rolls
2 C diced cooked ham
1 C sharp cheddar cheese, shredded
1 C Asiago cheese, shredded
¼ C parmesan cheese, grated
1 – 4 oz can mushrooms
1 T olive oil
1 large onion, chopped
1 large bell pepper, chopped
5 large eggs
2 C milk
1 t prepared mustard


Lightly grease a small (7-8 cup) casserole dish, for the nicest presentation; or a 9 x 9” square cake pan.



*Sautee the onion and pepper in olive oil. Mix in mushrooms; set aside. Shred and mix the cheddar and asiago cheeses – set aside.


Cut the bread into small (1/2” to 3/4” cubes). Place 1/3 of the bread on the bottom of dish, layer 1 C ham over bread, ½ of the sautéed vegetable mixture and ½ of the cheese mixture. Repeat. Top with remaining bread.


Whisk together the eggs, milk, salt, mustard and parmesan cheese. Pour over the layers in dish, pushing the bread down into the milk.


Cover the dish and refrigerate overnight.



Next morning, preheat the oven to 375 degrees F.

Combine the bread crumbs and melted butter. Sprinkle evenly atop the casserole.


Bake casserole for 40 – 45 minutes or until a cake tester or paring knife inserted into the center comes out clean.


Remove the casserole from the oven. Serve hot or warm.


*For a faster version omit the sautéed vegetables and just utilize ham and cheese with egg mixture. However, I add them to add some extra flavor and color.
 
The following recipes are all from published books - the Ball Complete Book of Home Preserving (thanks mom - this book is my new favorite canning companion!) and Linda Amends's Jams, Jellies, Marmalades & Other Soft Spreads.

Peach Butter

Yield: ~ 8 (8 ounce jars)

Altitude: 3000 – 6000 ft

County: Story

Ingredients:
4 ½ pounds chopped, pitted peeled peaches
½ C water
4 C granulated sugar, divided
Grated zest and juice of 1 lemon


In a large stainless steel saucepan, combine peaches, water and lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes.

Working in batches, transfer peach mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of peach puree.


In a large stainless steel saucepan, combine peach puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.


Prepare canning jars and lids and bring water in water bath canner to a boil.


Ladle hot butter into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.



Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process 8 ounce jars for 10 minutes. Turn off water bath and allow to sit for 5 minutes.


Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

Red Currant Jelly

Yield: ~ 9 (8 ounce jars)

Altitude: 3000 – 6000 ft

County: Story

Ingredients for Juice:


6 ½ pounds red currants for juice


Gently wash and drain currants, handling carefully to avoid juice loss. Remove stems. In a large stainless steel saucepan, combine currants and just enough water to prevent scorching about ¼ C water for every 4 cups currants. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing berries occasionally, just until currents are softened (5 to 10 minutes).


Transfer to a dampened jelly bag or strainer lined with dampened cheese cloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect juice.


Ingredients for Jelly:

6 ½ C Red Currant Juice
1 pkg Regular powdered fruit pectin
7 C Granulated sugar


Prepare canning jars and lids and bring water in water bath canner to a boil.


In a large, deep stainless steel saucepan, place juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.


Ladle hot jelly into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.



Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process 8 ounce jars for 15 minutes. Turn off water bath and allow to sit for 5 minutes.


Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

Peach Pie Preserves

Yield: ~ 5 (8 ounce jars)

Altitude: 3000 – 6000 ft
County: Story

Ingredients:


4 ¾ C chopped, pitted peeled peaches (~ 4 pounds)
¼ C Lemon Juice, freshly squeezed
4 C granulated sugar, divided
1 t ground cinnamon
¼ t ground nutmeg
½ t butter, unsalted
1 pouch liquid pectin


Prepare canning jars and lids and bring water in water bath canner to a boil.



Combine peaches and lemon juice in an 8 quart stainless steel stockpot. Stir gently until peaches are completely coated with lemon juice. Add 2 cups of the sugar and stir just until combined. Cover and let stand for 1 hour.


Gradually stir in the remaining sugar, cinnamon, nutmeg and butter. Heat, uncovered, over medium heat until sugar is mostly dissolved, stirring frequently to prevent sticking. Bring fruit mixture to a gentle boil and simmer gently for 5 minutes, stirring frequently.


Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute


Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.



Ladle hot preserves into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.


Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process 8 ounce jars for 15 minutes. Turn off water bath and allow to sit for 5 minutes.


Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

Other 2nd Place honors went to one of my Heritage class entries -- a vintage German Christmas ornament (the tree topper to the far left in the photo).

 
Also need to thank mom for helping me pick all those delicious red currants to make jelly!  Currants and blueberries - that was an awesome day!

1st Place Recipes

Here are the items that received a First Place Blue Ribbon at the Iowa State Fair.
The first is my sour cherry almond bread.  I am always looking for ways to use fresh sour cherries from my wonderful cherry tree.  Too bad after all the storms I believe this was the last year to harvest anything from our cherry tree.  So sad - we tried to save a piece of it still on the trunk but it has lost all its leaves already and looks very sad.  We haven't mowed over the seedlings that spring up every year and hope to start some trees from the seedlings for future use.  We're saving up some money to buy new fruit trees next spring and begin a new orchard.  For quite a few years though it looks like we'll be visiting our local orchards.

Sour Cherry Almond Bread

Yield: 2 loaves

Ingredients:
¼ C unsweetened applesauce 2 T large grain sugar
6 C all-purpose flour
1 t salt
2 t baking soda
4 t baking powder
1 C chopped almonds
¼ C unsalted butter, softened
2 C sugar
2 eggs, large
2 eggs, large - whites
2 C low-fat buttermilk
2 t almond extract
4 C sour cherries, fresh – chopped coarse
¼ C sliced almonds


Preheat oven to 350 degrees F. Grease the bottom and 1/2” up the sides of two 9 x 5 x 3” loaf pans; set aside. In a medium mixing bowl, whisk the flour, salt, baking soda, baking powder and chopped almonds together until combined; set aside.
In a large mixing bowl combine applesauce, butter and sugar. Beat at medium-high speed for 2 to 3 minutes or until light and fluffy. Add the whole eggs one at a time and mix for 20 seconds, add the egg whites and mix for 20 seconds. Reduce the mixer’s speed to medium/medium-low and add the buttermilk, almond extract, mixing until incorporated.


Fold the flour mixture and cherries into the egg mixture until just moistened. Spoon the batter into the prepared loaf pans. Sprinkle with sliced almonds and the 2 T large decorator sugar. Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

I admit - I froze almost all of my quick bread entries in advance.  Since most all of them placed I maintain that some if not most quick breads do not suffer from freezing.  NOTE:  I do not recommend freezing yeast breads - they are still better fresh and do not always do well upon thawing. 
 

Swedish Rye Bread

Yield: 2 loaves (8 ½ x 4 ½)

Ingredients:
1 C Milk (warmed slightly)
1 T salt
3 T lard
4 T molasses
2 T granulated sugar
4 T brown sugar
2 t instant yeast
4 ½ C King Arthur Unbleached All-Purpose Flour
1 ½ C King Arthur Rye Flour


Bread Machine Method: Place all of the ingredients into the bucket of bread machine. Program the machine for dough or manual and press Start. Check the dough after about 15 minutes; it should be smooth looking, though fairly stiff (but not gnarly). Add additional water or flour as needed. Allow the machine to complete its cycle. Knock down in bucket. Rise again.



Turn the dough out onto a work surface, and divide it in half. Shape into loaves and place in two well-greased 8 1/2 x 4 1/2-inch loaf pans. Cover with greased plastic and let rise until almost doubled, about 45 minutes.


Bake in a preheated 350°F oven for 45 minutes, or until the center reads 190°F when measured with an instant-read thermometer.


Immediately remove bread from pans and cool on a wire rack.

This is a recipe from my grandma that I have tried to keep true to her flavors but modernize some of the methods.

The next bread was entered specifically in the bread machine class so everything was done in the machine.  You could just do it on dough cycle and finish in oven if you prefer.  I have to admit this is the second year in a row that I have placed in the bread machine class and I believe it has a lot more to do with the machine than me.  Once again - can't thank mom and dad enough for the gift of the Zojirushi (can't pronounce it but love it!).  This recipe actually comes from the King Arthur Website - need to give credit where credit is due.
 

Rum Raisin Bread

Yield: 1 loaf (16 slices)

Ingredients:
1 T (1 ounce) rum
½ C (3 ounces) raisins
¾ C (6 ounces) water
2 T (1 ounce) heavy cream
2 t butter
½ t rum extract
1 large egg
2 t brown sugar
3 C (13 ounces) King Arthur Unbleached Bread Flour
2 T (3/4 ounce) Baker’s Special Dry Milk
1 t salt
2 t instant yeast


Combine the rum and raisins in a small, non-reactive bowl. Set aside to macerate for about 30 minutes.



Place all of the ingredients except the rum and raisins into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for Raisin or Fruit setting, light crust and press start. Check the dough’s consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a smooth, yet slightly stiff ball of dough.


Add the rum and raisins at the signal. Allow the machine to complete its cycle. Cool the loaf on wire rack.

Finally, corn relish.  Now, this recipe is actually from the Ball Home Canning Book - all of my recipes for veggie and fruit processing come predominantly from either Ball or Georgia Extension.  All approved canning method recipes.  I used some fantastic sweet corn for this recipe which gives it great flavor!  Altitude and county are required to be included on the recipe card when you enter at the ISF.  I also make sure I highlight headspace and processing time in the recipe to make it easier for the judges to find.

Traditional Corn Relish

Yield: ~ 5 (pint)

Altitude: 3000 – 6000 ft

County: Story

Ingredients:
9 C fresh corn kernels (about 18 medium ears, husked and blanched in boiling water for 5 minutes)
3 C finely chopped cabbage
1 C finely chopped onion
1 C finely chopped, seeded red bell pepper
4 C white sugar
1 C water
2 T dry mustard
1 T celery seeds
1 T mustard seeds
1 T salt
1 T ground tumeric


In a large, stainless steel saucepan, combine corn, cabbage, onion, red pepper, vinegar, sugar, water, dry mustard, celery seeds, mustard seeds, salt and turmeric. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for about 25 minutes or until liquid is reduced and vegetables are tender-crisp.



Meanwhile, place clean pint mason jars on a rack in a boiling-water canner. Fill the jars and canner with cool water to within 1 inch of the top of the jars. Cover and bring water to a simmer over medium heat. Do not boil. Prepare lids and keep warm until ready to use.


Fill hot jars to ½ inch from top. Add hot liquid, leaving ½ ” headspace. Remove air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.


Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process jars for 20 minutes. Turn off water bath and allow to sit for 5 minutes.



Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

In addition there were two other first place ribbons:
Horticulture - Clark's mini white pumpkins
Heritage - Red Wing Rooster in the Pottery - Worthy item not listed class.

My eye for a good find must not be too bad!

 
In other news:
Today we went to church to sign Clark up for preschool.  When we called earlier in the summer he was second on a waiting list.  Which was OK - we're really in no hurry to have him start school.  However, we do think it will be nice for him to play and interact with other children.  We were called yesterday to say he was in - so now I am scrambling to play catch up and get all the doctor items/paperwork (mommy's homework) put together for the open house in September.  He starts after Labor Day (maybe this will take his mind off Halloween).
 
We also visited the library today and borrowed lots of books.  Clark was very excited to go back to the library after a few weeks away.  Grant was quite happy to play too.  They were so happy they even let mommy pick out some books.  Picked out a movie for family movie night and 2 hours later were on our way!
 
Finally to top the day off we picked up the paint to redo the basement.  After the water damage we have decided to tear out a very water torn wall/closet and make one big long room that will serve as playspace, kid's craft area, mommy's office and our family room/library.  Clark helped me paint his new kitchen cupboard yesterday (was a great day to paint outside).  He picked orange - which will work with the new color scheme but I will be applying a crackle glaze and putting a cream top coat over the orange.  It will be great.  Hey, for a $5.00 cupboard and utilization of paint we already had it will be a great storage piece.  We picked up a roll of stick on cork to use as the "countertop" and "back splash."  It's great to have Grant toddling around now because this means he can go out and play with the rest of us!  He spent his time picking up rocks and sticks and "borrowing" mom's tools - must be boy thing (of course, according to grandpa I was pretty good at "borrowing" tools from the toolbelt too)!

Overall Winner Recipes

Tonight I'll post the overall winner recipes.  Then tomorrow the blue ribbon, etc.  So you should have all my ribbon winning recipes by Monday.  Sorry these are coming the end of the week but Tuesday night was date night and Wednesday night was mommy night out.  We are extremely excited ISU is back in session because this means we have more babysitters to call! 

All right, all right - now what you really want to read the blog for:

Chocolate Zucchini Cake

Yield: 1 – Bundt Cake

Ingredients: 2 (1 oz) squares     unsweetened chocolate
3                           eggs
½ C                       canola oil
½ C                       unsweetened applesauce
2  C                       granulated sugar
2  C                       100% whole wheat flour (King Arthur Flour)
1 t                         baking soda
1 t                         salt
1 t                         ground cinnamon
¾ C                       miniature semisweet chocolate chips
1 t                         Madagascar vanilla extract
(this item I get from King Arthur Flour - you can use regular vanilla extract but I am telling you this makes a difference)
2 C                        zucchini, grated



1. Preheat oven to 350 degrees F. Grease and flour Bundt pan – set aside.

2. Melt chocolate squares and set aside.

3. In large bowl, combine the sugar, flours, baking soda, salt, and cinnamon; whisk. Stir in chocolate chips to coat and set aside.
4. Combine the oil, applesauce and eggs. Add chocolate and vanilla extract and mix well.
5. Add the liquid mixture to the flour mixture.
6. Fold in zucchini.
7. Let rest for 5 – 10 minutes (with the addition of the wheat flour it helps to have it sit just a little while to moisten the wheat flour).
8. Pour into greased pan. Bake for 60 minutes in the preheated oven, or until a toothpick inserted near the center of the bread comes out clean. Allow to cool in pan on wire rack for 10 minutes. Turn out cake and allow to finish cooling on wire rack.

This is a great cake!  My boys love it and quite frankly I don't bake it that often unless I know I will give it away because I could sit and eat way too much of it.  Believe it or not this is the same recipe as the one I took for the same division last year (with some modified tweaking).  Last year only earned honorable mention but this year did much better.  Sometimes it's a small tweak (or a major overhaul - or you scrap it all together and find a new recipe), sometimes its all in the day's baking conditions and sometimes it's just the judge's particular taste and judgement on the day of judging.  But it is a wonderful use of zucchini and has some other healthy ingredients in it too.  The sitting before baking with whole wheat flours in quick breads/cakes is something I picked up from my King Arthur Flour Whole Grains cookbook - it does seem to make a difference.  Another tip for competition is to get it to raise nice and high I only grease/flour the bottom portion of the bundt up only about a third of the way (or slightly above where the batter will sit).  It is more time consuming on a bundt to carefully use a small spatula and work at ensuring the cake will drop but worth it.

Banana Bread

Yield: 1 Bundt OR 1 – 9x13” pan OR 2 – 7x3” loaves

Ingredients:
1  C                 mashed banana (~3 medium)
1  C                 sour cream
¼ C                 butter
1 1/3 C            granulated sugar
2                     eggs
1 t                   Madagascar vanilla extract
2  C                 all purpose flour
1 t                   baking soda
1 t                   baking powder
¼ t                  salt


1. Preheat oven to 350 degrees F. Grease and flour one Bundt pan (or 1 9x13” pan or 2 7x3” loaf pans). (I prefer the Bundt pan because it makes a pretty looking treat to take to events or share with friends).



2. Combine the banana and sour cream. Set mixture aside. In a large bowl, cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla and the banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.


3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center of the bread comes out clean. Allow to cool in pan on wire rack for 10 minutes. Turn out bread and allow finishing cooling on wire rack.

For those of you saying to yourself she's nuts about the type of vanilla to use - well, during the banana bread review where the judge discusses the winning entries and announces winners the judge asked me specifically about the type of vanilla used and how she could taste the difference (she actually asked if it was Mexican vanilla - which the judge also believes makes a big difference in flavor even if we aren't supposed to use it - her words).  The type I use from KAF is more expensive but it is so worth it. (I also love their vanilla bean paste - yummy!)  If you can't get ahold of a high quality vanilla then at least use PURE vanilla extract rather than imitation.

This bread never fails me - it is an awesome recipe.  This is actually the second time this bread recipe has won the Overall Banana Bread at the ISF.  So even if I thought the first time was a fluke I am now pretty sure it is just a great recipe!
 
And finally in the recipe category - Alan's Chicken Noodle Soup:

Old Fashioned Chicken Noodle Soup

Yield: ~ 10-12 servings

Ingredients - Broth:
3 leftover chicken carcasses*
1 med. Unpeeled onion, cut into wedges
2 small Unpeeled carrots, cut into chunks
6 – 8 garlic cloves, peeled
4 quarts + 1 cup cold water, divided

*We roast chickens ~ once per week to have chicken for salads and other chicken dishes throughout the week. The carcasses are saved in freezer bags until we have enough saved up for soup. We use our own chickens that we raise and have processed.


Ingredients - Soup:

3 Quarts water
5 C uncooked home style egg noodles
2 C diced carrots
2 C diced celery
3 C diced cooked/roasted chicken
¼ C fresh parsley, minced
2 ½ t salt
2 t dried thyme
1 t pepper


Place the chicken carcasses, onion, carrots and garlic in a 15 x 10 x 1” baking pan coated with cooking spray. Bake, uncovered, at 400 degrees F for 1 hour, turning once.



Transfer the carcass and vegetables to a large soup kettle. Add 4 quarts cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to kettle. Bring to a boil. Reduce heat; cover and simmer for 3 – 4 hours.


Cool slightly. Strain broth; discard bones and vegetables. Set soup kettle in an ice-water bath until cooled, stirring occasionally. Cover and refrigerate overnight.


Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 quarts water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add diced chicken; heat through. Stir in the parsley, salt, thyme and pepper.



By roasting the carcass and vegetables there is a richness added to the soup flavor without additional fats.

This afternoon the boys and I walked down to the mailbox to pick up the mail.  Inside was one of my premium checks.  It was the one for Horticulture - so I think since we determined Clark was the true owner of the blue ribbon on his pumpkins he deserves the $15.00 first place premium too.  Yes, my son planted the pumpkins by bashing the old gourds and pumpkins with a hammer.  Now the only garden item that is successfully growing is our backyard gourd/pumpkin patch all from last year's bountiful harvest.  The day before horticulture entries were due last week I went out and picked about 12 little white "Baby Boo" pumpkins.  Clark helped me sort them and I selected the 3 nicest of the bunch. 

Clark chose one that he insisted on keeping in his room and sleeping with.  It was cute - the next morning he came out crying because he thought he had gotten poopy on it accidently.  I looked at the pumpkin and told him - no, that is just a little owie on the pumpkin but it healed itself leaving a little scab.  He was so happy that he hadn't hurt it and then sad it had an owie.  When I reassured him it was OK now he happily took the pumpkin back to his room.  Of course harvesting pumpkins led to inquiries regarding when we can go trick or treating and a further discussion on how many months away Halloween still is.  Nonetheless; he retrieved his trick or treat bucket and it is now sitting in his room waiting for Halloween season.  In addition, he crawled up on his chair to retrieve all of his Fall/Halloween books off the upper shelf. 

Anyway -- I entered some green beans, 5 different herbs and the little white pumpkins.  Clark's pumpkins took 1st place!  We decided it was his first ISF Blue Ribbon; and thus, I think he can use the premium money for something special.  After all, there would not have been such cute little pumpkins if he hadn't planted them all throughout my new backyard landscaping.