Midwest Living July/August 2012 Recipes
Rhubarb Pie [1]
On The Register's Annual Great Bicycle Race Across Iowa (RAGBRAI), pie is king, and rhubarb reigns supreme. Orange peel and cinnamon flavor the soft rhubarb filling in this recipe inspired by RAGBRAI food vendors that populate the route.
Rhubarb Pie [2]
Strawberry and Mango Smoothies [5]
A little bit of honey sweetens a refreshing mixture of pineapple or orange juice blended with strawberries, mango and banana.
Coconut Cake [9]
This three-layer wonder stays extra moist thanks to butter and buttermilk. The blue-ribbon recipe is from Teresa Reese of Osceola, Nebraska.
Coconut Cake [10]
Spice-Rubbed Grilled Pork Chops on a Stick [13]
A mix of paprika, brown sugar, onion salt, garlic powder, ginger, cinnamon, cumin, dry mustard and pepper creates a pork chop rub that's sweet and a little spicy. The recipe was inspired by Paul Bernhard of Bancroft, Iowa, known on RAGBRAI as Mr. Pork Chop.
Penne with Arrabiata Sauce [17]
Arrabbiata (the Italian word for angry) is a Roman sauce of garlic, tomatoes and red chili cooked in olive oil. This recipe, inspired by a RAGBRAI vendor, offers several variations. Serve cooked penne with either a spicy red sauce or with a classic green pesto sauce. Optional toppings include rosemary-crusted grilled salmon or grilled summer squash.
True Butterscotch Pie [21]
The trick to the filling in this Iowa State Fair prizewinning recipe? Stirring and stirring while it cooks. The recipe comes from Louise Piper of Garner.
Pistachio Pavlova with Fresh Berries [25]
Mildly nutty meringue cradles fresh berries in this classic dessert named for a ballerina. Use your favorite nut to flavor the meringue. Our Test Kitchen recommends pistachios, almonds or pecans. Any fruit works: blueberries, kiwi, bananas.
Crescent Rolls [29]
This family recipe for buttery, tender rolls comes from Kenda Friend of Indianapolis. "I'm convinced my husband married me for access to these rolls," says Kathy, who enjoys entering family recipes in cooking contests.
Crescent Rolls [30]
Peach Ice Cream [33]
A combination of pureed and chopped peaches gives this ice cream nice color and fruit flecks. Be sure to use half-and-half or light cream; if you substitute whole milk, the mixture will be icier.
Peach Ice Cream [34]
Whoopie Pie Cake [37]
Karen Cope of Minneapolis won a blue ribbon at the Minnesota State Fair for this stunning chocolate-and-marshmallow cake, based on whoopie pie cookies.
Whoopie Pie Cake [38]
Bacon-Cheddar-Chive Scones [41]
Melted cheese oozes out of these tender, flaky scones flecked with chives and bacon bits. Cheryl Christiansen of McPherson won best in quick breads with this scone at the Kansas State Fair.
Nanking Cherry Jelly [45]
This state fair prizewinning recipe comes from Beverly Anhorn, who lives near Max, North Dakota. She says she gets the most flavor from tart Nanking cherries by simmering— not boiling— them for juice.
Nanking Cherry Jelly [46]
Breakfast Burritos [49]
Combine hash browns, sausage, bacon, eggs, cheese and chopped veggies for a hearty breakfast tortilla. Top the colorful mixture with cool sour cream and spicy salsa in this recipe inspired by RAGBRAI vendor Farm Boys.
Breakfast Burritos [50]
Cranberry-Pecan Tarts [53]
These tiny tarts mix cranberries and orange peel into a delightful pecan tassie recipe. Butter and cream cheese make the crust rich in this state fair blue-ribbon recipe from Sheila Bethia of West Allis, Wisconsin.
Cloverleaf Rolls [57]
These rich rolls with easy-to-handle dough won Best Bread of Show twice for state fair entrant Denise Turnbull of Monmouth, Illinois.
Cloverleaf Rolls [58]
Mixed Dried Fruit Pie [61]
This winning double-crust pie from Faye Hunton of Sedalia, Missouri, gets big flavor from plumped apples, apricots and cherries.
Molasses Cookies [65]
Crunchy on the outside, chewy on the inside: This spice cookie has it all. It's a state fair prizewinning recipe from Catherine Blackwood of Columbus, Ohio.
Molasses Cookies [66]
French Toast Sticks with Maple-Apple-Nut Topping [69]
Choose from several varieties of bread, including challah, whole wheat and cinnamon-raisin, for these easy French toast sticks. The Maple-Apple-Nut Topping makes this a standout dish. The recipe was inspired by RAGBRAI vendor Breakfast Delights.