Featuring recipes from winners at the 2015 Larimer County Fair
ÂŠ Berthoud Weekly Surveyor
September 24, 2015
Berthoud Weekly Surveyor September 24, 2015
Berthoud’s Elizabeth Markham knows how to bake – and she shared!
Elizabeth has shared her love of baking with her daughter and granddaughters. Each of them entered baked goods in the fair and won awards. Left to right: Anna Schlagel, Elizabeth Markham, Cate Schlagel and Jennifer Schlagel. By John Gardner The Surveyor
Every year Elizabeth Markham enters some of her best and favorite recipes — like her mother’s banana bread — into the baking categories at the Larimer County Fair. The county fair is one of the ways Markham has highlighted her baking since she was a child in 4-H. This past summer she entered 15 categories.
“I try to get something in every category,” she explained. “I’ve had as many as 22 entries in the county fair.” She takes off three days from work to get all the baking done: one day to bake, another to get all the entries down to the location and entered, and one day to watch judging. Markham also has company in the kitchen, including her daughters and granddaughters, who also won ribbons at this year’s fair. “It takes over the weekend,” Markham said. “I freeze zucchini and banana bread; everything else is baked fresh.” Markham’s accolades this year include cake division reserved champion and baked goods specialist group champion, among many others. Her winning entry in the cake division was a honey carrot cake. “It was very good and moist,” she said. She says she does it all simply because she loves to bake. “I love to try new recipes,” Markham said. “A lot of the recipes I did this year I’d never done before and I experimented with them.” She says she’s trying to teach her granddaughters the art and skill of baking as well. “Baking — it’s a dying art,” she said. And she’ll continue to bake items and enter them in the fair for as long as she can. “I will continue to do that even if I end up doing fewer entries, but who knows I may do more entries next year,” she said. The following recipes are from all four bakers who were winners at this year’s Larimer County Fair.
Roasted Red Pepper/Basil Muffins, 1st Place – Quick Breads – Muffins, any other ½ C roasted red peppers (not packed in oil) 2 C all purpose flour 1½ tsp fresh or dried basil (I used fresh) ½ tsp salt ¼ tsp black pepper 1/8 tsp garlic powder Continued on page B3
Berthoud Weekly Surveyor September 24, 2015 Page B3 ¾ C milk ½ C cottage cheese 1 egg ¼ C canola oil 2 tsp minced dried onion Directions: Preheat oven to 400 degrees. Spray standard muffin pan with non-stick cooking spray. Place roasted red peppers on a paper towel to drain. Chop up peppers. Combine flour, baking powder, basil, salt, pepper and garlic powder in a bowl. Whisk milk, egg, cottage cheese and peppers in a bowl until well blended. Add flour mixture and stir until moistened. Spoon batter into prepared pans. Bake 20-25 minutes or until toothpick comes out clean. Cool in pan and place on wire rack. Hot Chocolate Bundt Cake w/ Bittersweet Chocolate Ganache, 1st Place Whole Cakes - Bundt 2 tsp unsweetened baking cocoa 1 C water ¾ C unsalted butter cut into pieces ¾ C canola oil 4 oz bittersweet baking chocolate, finely chopped 1½ C sugar 3 C flour ¾ C sweet ground chocolate and cocoa Bittersweet Chocolate Ganache 2½ tsp baking soda 1/3 C whipping cream 3 eggs at room temperature 2 tbsp unsalted butter ¾ C buttermilk 1 tbsp vanilla 4 oz bittersweet baking chocolate finely chopped (top with marshmallow cream if desired) Directions: Heat oven to 350°F. Lightly grease 12cup fluted tube cake pan with shortening; sprinkle with
unsweetened cocoa. In 3-quart heavy saucepan, stir water, 3/4 C butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes. In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. In medium microwavable bowl, microwave ganache ingredients on high 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set. Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls. Honey Carrot Cake, 1st Place – Baked Food Specialties – Sweetened with Honey 1 C honey 2 C flour 2 tsp baking soda 2 tsp cinnamon ½ tsp salt 3 eggs 1/3 C oil ½ C buttermilk 2 tsp vanilla ¾ C drained crushed pineapple 2 C fine grated carrots ½ C chopped walnuts Powdered sugar, optional
Directions: Sift flour, baking soda, cinnamon and salt. Set aside. Beat eggs in a large bowl. Add oil, honey, buttermilk and vanilla. Mix well. Add flour mixture, pineapple, carrots and nuts. Stir well. Pour into bundt pan sprayed with cooking spray. Bake 45 – 50 minutes or until toothpick in center comes out clean. Cool on rack 10 minutes. Remove from pan and lightly dust with powdered sugar if desired. Whiskey Pecan Pound Cake, 1st Place – Cakes – Whole Cakes – Pound, identify variety Butter and flour a bundt or tube pan and preheat oven to 325ºF. Cake: 2 sticks soft real butter (no substitutes) 2 1/2 C. sugar 6 eggs 3 C all purpose flour 1 1/2 tsp baking powder 1 tsp salt 1 C sour cream 1/2 C bourbon whiskey 1 C chopped pecans (not fine, coarse) Directions: Cream butter and sugar. Beat in eggs. In separate bowl, mix the sour cream with the whiskey and set aside. In another bowl, mix the salt, baking powder and flour. Alternate pouring and mixing the sour-cream mix and dry mix into the butter mix, ending with sour cream mix. Fold in nuts. Pour into the bundt and bake 1 hr and 10 min approx. or until toothpick comes clean. Let cake cool about 20 min. before turning out on cake plate. You may do the glaze while the cake is warm, but not hot. Glaze: 2 C powder sugar 2 tbsp bourbon whiskey 4 tbsp melted butter 2-3 tbsp water Mix 2 tbsp water with the powder sugar and whiskey. Continued on page B4
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Continued from B3 While stirring, pour in the melted butter. If it is a “pour” consistency, you don’t need to add the other tbsp water. (add it if you need to) Drizzle all over the cake until completely covered. Cake is actually good served slightly warm. Key Lime Cake, 1st Place – Whole Cakes Semi-homemade Cake 1 package lemon cake mix 1 package (3.4 oz.) instant lemon pudding and pie filling ¾ C water ½ C oil ¼ C plus 1 tbsp Key lime juice, divided 4 large eggs 1 C confectioner’s sugar Directions: Preheat oven to 350°F. Grease and flour 10-inch Bundt® or tube pan. Combine cake mix, pudding mix, water, oil, 1/4 C lime juice and eggs in large bowl. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 25 minutes. Remove cake from pan and cool completely. Stir confectioner’s sugar and remaining 1 tbsp of lime juice in a small bowl until smooth. Drizzle over cake.
Cinnamon Rolls,1st Place – Open Baked Products – Yeast Breads – Sweet or Fancy Rolls
3 1/2 to 4 C Gold Medal™ all-purpose flour 1/3 C granulated sugar 1 tsp salt 2 packages regular or fast-acting dry yeast (4 1/2 teaspoons) 1 C milk 1/4 C butter or margarine (1/2 stick), room temperature 1 large egg Cooking spray to grease bowl and pan Filling 1/2 C granulated sugar 2 tsp ground cinnamon 1/4 C butter or margarine (1/2 stick), room temperature 1/4 C finely chopped nuts, if desired Glaze 1 C powdered sugar 1 tbsp butter or margarine, room temperature 1/2 tsp vanilla 1 to 2 tbsp milk Directions: In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very
warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky). Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap. Move the oven rack to the middle position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes. In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm. Orange Tabasco Bundt Cake, 2nd Place, Open Baked Products – Cakes – Whole Cakes – Semi-homemade Cake 1 (18.25-ounce) package moist yellow cake mix 1 tbsp grated orange peel 1 C orange juice 1/4 C granulated sugar 1 tbsp Tabasco® brand Original Red Continued on page B6
Berthoud Weekly Surveyor September 24, 2015 Page B5
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Continued from B4
Sauce 1 3/4 C confectioners sugar Dried cranberries or cherries Mint leaves Grated orange peel Directions: Preheat oven to 375°F. Grease a 12-cup Bundt pan. Prepare cake mix according to package directions, adding 1 tbsp grated orange peel to batter. Pour batter into prepared pan and bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Meanwhile, in a 1-quart saucepan over medium heat, heat orange juice, granulated sugar and Tabasco® Sauce to boiling. Reduce heat to low; simmer, uncovered, for 5 minutes. Remove from heat and set aside 1/4 cup of the mixture. Remove cake from oven and, using a wooden skewer or toothpick, poke holes in cake. Spoon orange juice mixture in saucepan over cake. Cool cake in pan for 10 minutes, then carefully invert onto wire rack and cool completely. Combine reserved 1/4 C orange juice mixture and confectioner’s sugar in a small bowl and stir until smooth. Place cake on a platter and spoon glaze over top. Garnish with clusters of dried cranberries, mint leaves and grated orange peel.
Parmesan Peppercorn Bisquits, Muffins, 1st place – Quick Breads – Biscuits 2 C flour 1/3 C grated Parmesan cheese ¾ tbsp baking powder 1 tsp coarsely ground pepper ½ tsp salt 6 tbsp cold butter cut in small pieces 1 C buttermilk Directions: Preheat oven to 425 degrees. Line baking sheet with parchment paper. Combine flour, Parmesan, baking powder, pepper and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Roll dough about ½ inch thick. Bake 12 minutes or until golden brown.
Brownies, 1st place Junior Division Open Baked Goods – Brownies 2/3 C butter or margarine 5 oz. unsweetneed baking chocolate cut into pieces 1 ¾ C sugar 2 tsp vanilla 3 eggs 1 C flour 1 C chopped walnuts Heat oven to 350°F. Grease bottom and sides of 9-inch square pan. In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool slightly. In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in walnuts. Spread in pan. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack. For brownies, cut into 4 rows by 4 rows. Peanut Butter Cookies, 1st place Junior Division Open Baked Goods – Peanut Butter Cookies 1/2 C sugar 1/2 C packed brown sugar 1/2 C butter (1 stick, 4 ounces), room temperature 1/2 C peanut butter 1 egg 1 1/4 C all purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Directions: Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and the egg. Vigorously whisk together the dry ingredients — the flour, baking soda, baking powder and salt —in a separate bowl. Stir the dry ingredients into the sugar/butter mixture. Wrap dough in plastic and refrigerate at least 3 hours. Preheat oven to 375°F (190°C). Shape the dough into 1 1/4-inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
Sweet Potato Muffins, 2nd place – Open Baked Goods – Quick Breads Muffins 2 C flour ¾ C chopped walnuts ¾ C golden raisins ½ C packed brown sugar ¾ tbsp baking powder 1 tsp ground cinnamon ½ tsp salt ½ tsp baking soda ¼ tsp nutmeg 1 C mashed sweet potato (canned or baked) ¾ C milk ½ C butter, melted 2 eggs, beaten 1½ tsp vanilla
1 ½ C walnuts Directions: Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla and mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 9 – 10 minutes at 375 degrees.
Directions: Preheat oven to 400 degrees. Spray 24 standard muffin cups with cooking spray. Combine flour, walnuts, raisins, brown sugar, baking powder, cinnamon, salt, baking soda and nutmeg in a medium bowl. Whisk sweet potato, milk, butter, eggs and vanilla in large bowl just until moistened. Spoon batter evenly into prepared muffin cups. Bake 15 minutes or until center comes out clean. Cool 5 minutes and remove from pan. Chocolate Chip Cookies, 1st place Jr. Division Open Baked Goods – Chocolate Chip Cookies 1 C butter 12 oz. chocolate chips 2 C flour 1 C brown sugar packed 1 tsp soda ½ tsp salt 1 C sugar 4 oz Hershey bar grated 2 C blended oatmeal 2 eggs ¾ tsp baking powder 1 tsp vanilla
Oatmeal Cookies, 1st Place – Open Baked Products – Cookies – Oatmeal, drop (Junior) 1 C butter, softened 1 C white sugar 1 C packed brown sugar 2 eggs 1 tsp vanilla 2 C flour 1 tsp baking soda 1 tsp salt 1 ½ tsp cinnamon 3 C quick cooking oats Directions: In medium bowl cream together butter, white sugar and brown sugar. Beat in eggs one at a time then stir in vanilla. Combine flour, baking soda, salt and cinnamon. Stir into the creamed mixture. Mix in oats. Cover and chill for at least a hour. Preheat oven to 375 degrees. Grease cookie sheets or line with parchment paper. Roll dough into walnut-sized balls and place 2 inches apart on cookie sheet. Flatten each cookie with fork dipped in sugar. Bake 8 – 10 minutes. Cool on baking sheet 5 minutes before removing to wire rack.
Berthoud Weekly Surveyor September 24, 2015 Page B7
Beard family — cake decorator’s deluxe Special to the Surveyor In addition to baking delicious cakes and pies the Larimer County Fair features an opportunity for juniors and adults to enter decorated cakes. Lisa, Arika and Adam Beard entered the Larimer competition this year and Arika went a step further and took her decorated cupcakes to the Colorado State Fair. Lisa received a red ribbon for her entry into Decorated Cakes - Adult. In the Decorated Cakes - Junior category, Adam was awarded a red ribbon and Arika received a white ribbon. Arika was also given a special award for Outstanding Junior Exhibit. At the Colorado State Fair Arika received the first place champion award for Unit B, Themed Cupcakes Decorating and Reserve Overall Champion of all intermediates.
Cake decorating tips Stock up on the basics
Fancy equipment can be purchased later, but a few tools are essential: several featherweight pastry bags, a set of decorating tips, couplers for changing tips, an offset spatula for spreading frosting, and food coloring in basic colors (gels blend best with buttercream icing and are more intense than liquid; basic colors can be combined to produce other shades). A turntable or Lazy Susan will also make the process easier. Note: To order the cake supplies mentioned in this article, go to wilton.com.
Choose your components Frosting-and-cake combinations are nearly limitless. In our videos, Garrett uses Decorator’s Buttercream Icing, a classic recipe with a simple, sweet flavor that’s extremely versatile. For a more sophisticated, rich flavor, use Swiss Meringue Buttercream. Chocolate Buttercream is another option, but it cannot be tinted with food coloring. For the cake, use one of the recipes Garrett shared with Epicurious — Chocolate Fudge Cake and Moist Yellow Cake — or search our database for more than 100 layer cake recipes.
Rehearse for the main event Before tackling the cake, practice on a plate to gain confidence. Frosting can be scooped up and reused as long as it’s rebeaten every half hour to maintain elasticity. Perfect your technique Throughout piping, periodically twist the top of the bag and apply gentle pressure to push the frosting down toward the decorating tip. This helps eliminate air bubbles and ensures that an even stream of frosting comes out of the tip. Also, inspect the decorating tip regularly, wiping away any frosting buildup, which could interfere with your decorations. From: epicurious.com
BERTHOUD DINING A & W Restaurant
120 Bunyan Ave. 532-2272
Brick Oven, The
269 Mountain Ave. 532-4747
434 Mountain Ave. 532-1451
110 Bunyan Ave. 532-0986
903 Mountain Ave. 532-2254
400 Mountain Ave. 344-5022
335 Mountain Ave. 532-0224
New China Chan Restaurant 506 Welch Ave. 532-3895
821 Mountain Ave. 532-1111
307 Mountain Ave. 532-9818
Tito’s Mexican Grill 405 Fifth St. 532-5500
250 Mountain Ave. 532-9886
Whistle Stop Tavern, The 535 S. Third St. 988-9257
Savour and dinning guide, Berthoud, Co