12 State Fair Blue-Ribbon Recipes | Midwest Living

12 State Fair Blue-Ribbon Recipes

This exclusive collection of all-star recipes shared by some of the legends of Midwest state fair cook-offs features treats such as Whoopie Pie Cake, True Butterscotch Pie and Cloverleaf Rolls.

Wisconsin: Cranberry-Pecan Tarts

Give Sheila Bethia of West Allis a category, and she develops a blue-ribbon recipe for it. She's been doing it since 1977 with entries like these tiny tarts that mix cranberries and orange peel into her best pecan tassie recipe. Butter and cream cheese make the crust rich.

Cranberry-Pecan Tarts

Nebraska: Coconut Cake

Teresa Reese's blue-ribbon fever is contagious. Her husband and kids joined fair competitions after watching her win. The Osceola baker's top cake is a three-layer wonder that stays extra moist thanks to butter and buttermilk.

Coconut Cake

North Dakota: Nanking Cherry Jelly

A fair competitor since 1980, Beverly Anhorn gets the most flavor from tart Nanking cherries by simmering—not boiling—them for juice. "It's one of the few cherry trees we can grow here," says Bev who lives near Max.

Nanking Cherry Jelly

Kansas: Bacon-Cheddar-Chive Scones

Cheryl Christiansen of McPherson won best in quick breads with this scone in 2011. A fair contender since 1979, she bakes multiple possible entries, then chooses what to take at the last minute. "At fair time my family knows to ask if they can have a sample," she adds.

Bacon-Cheddar-Chive Scones

Indiana: Crescent Rolls

"I'm convinced my husband married me for access to these rolls," says Kenda Friend of her mother's buttery, tender recipe. "Mom is truly the queen of yeast rolls," says this Indianapolis winner known for entering family recipes in competitions.

Crescent Rolls

Illinois: Cloverleaf Rolls

"The fair gives me a chance to learn new things when I visit with other contestants," says Denise Turnbull of Monmouth. The 27-year fair veteran says, "I go home with new techniques and lots of recipes." Her rich rolls with easy-to-handle dough won Best Bread of Show twice. No wonder her family prefers bread to dessert.

Cloverleaf Rolls

Wisconsin: Cranberry-Pecan Tarts

Give Sheila Bethia of West Allis a category, and she develops a blue-ribbon recipe for it. She's been doing it since 1977 with entries like these tiny tarts that mix cranberries and orange peel into her best pecan tassie recipe. Butter and cream cheese make the crust rich.

Cranberry-Pecan Tarts

Iowa: True Butterscotch Pie

Louise Piper hauls her entries more than 100 miles from her kitchen in Garner to the fair. "Butterscotch pie is my favorite, and this is a lovely true butterscotch," she says. The trick to the filling in this winner? Stirring and stirring while it cooks. A flaky crust and whipped cream sandwich it.

True Butterscotch Pie

Missouri: Mixed Dried Fruit Pie

Faye Hunton of Sedalia was hooked on competition for life after winning top honors for a black walnut cake at the 1987 fair. In 2011, Faye, who teaches pie-making at the local community college, earned a blue for her double-crust pie with big flavor from plumped apples, apricots and cherries. She also demonstrated pies and pastry alongside her state's first lady, Georganne Wheeler Nixon.

Mixed Dried Fruit Pie

Ohio: Molasses Cookies

Catherine Blackwood of Columbus hasn't slowed down from taking home ribbons since 1979. She entered 64 foods in cooking and baking last year. "Because I have macular degeneration, I get help typing up recipes," she says. Her motto: "Figure out how to do something, not why you can't." Try her spice cookie: It's crunchy on the outside, chewy inside.

Molasses Cookies

Michigan: Corn and Summer Squash Soup with Basil Oil Drizzle

For 22 years, Sally Sibthorpe has cooked her way through Michigan cooking contests. Contests have taken her across the country and even to Paris. Her mantra: Persistence is the key to winning. "Don't give up and follow food trends," says Sally, who lives in Shelby Township. "The winning recipes are usually either timeless or timely." Sally's winning soup was inspired by the contrast between the mildly sweet squash and the distinctive taste of basil.

Corn and Summer Squash Soup with Basil Oil Drizzle

South Dakota: Hobo Delight

As a child, Susi Odden entered 4-H Club contests, but she reentered the South Dakota State Fair Food scene with her winning Hobo Delight. Susi, who lives in Ree Heights, decided to enter the Beef Cook-Off category because her family raises cattle. "Look for something that is eye-appealing — that looks good on the plate — as well as tastes good," she advises for other cooking competitors.

Hobo Delight

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