Blue Ribbon Recipes~Margorie Johnson & Gingersnap Cookies

Since both summer and Fair season are on their way out I thought I'd end my Blue Ribbon Recipes segment for the season with a BANG!!

While visiting Minnesota, I popped into one of my old haunts...a used bookstore. It is right next to the most wonderful, independantly owned, coffee shop. I got a large, bold cuppa and into the bookstore I went. As usual, I found a treasure....an autographed copy of Margorie Johnson's book, On The Road to Blue Ribbon Baking with Margorie. Are you aquainted with Margorie? She has made appearances on many television programs. Her claim to fame is that she has won more fair ribbons over the years for her fabulous baking than anyone. She also has won National baking contests. A very talented baker and she is also quite a hoot! I have to say that I have entered baked goods in catagories that Margorie was entered into and she beat me out.



I just love the book and am certainly glad I found it. I recommend it to anyone who is interested in producing wonderful baked goods. Not only are there recipes, there are fun stories, which if you seen Margorie, are a BIG part of her charm. That is captured very well in the book.

Since we are experiencing very fall-like days, I thought I'd share a recipe that just screams fall to me.....Gingersnap Cookies!



Gingersnap Cookies
(Printable Version)

3/4 cup shortening
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 cup sugar (for dipping)

Preheat oven to 375°F. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack. Makes 3-4 dozen.


THANK-YOU Margorie for ALL your wonderful recipes!

Adding this post to Lisa's Tempt My Tummy Tuesday, hosted this week At The Well. Check out all the wonderful recipes posted!

Blue Ribbon Recipes ~ Country Chili Sauce

This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. Actually, I am a HUGE Marcia Adams fan and love all her cookbooks. I use chili sauce in many recipes that call for ketchup...especially 1000 Island Dressings and my meatloaf topping. It is more flavorful and a great substitution. This is a BLUE RIBBON recipe for sure!!


Country Chili Sauce
(Printable Version)

26 large tomatoes
2 large green bell peppers
2 large onions
1 1/2 cups of cider vinegar
1 1/2 cups of sugar
3 T of salt
1 T celery seed
1 T ground cinnamon
1 T ground cloves
1 t black pepper
1 t ground ginger
1 t ground allspice

Peel, core and chop the tomatoes, and place in a large, heavy saucepan. Wash, peel and chop the peppers, and onions and add to the tomatoes. Add the rest of the ingredients and mix well. Bring to a boil and simmer over low heat, uncovered, for about 2 hours, or until mixture is as thick as you want. The amount of time will vary, depending on the amount of moisture in the tomatoes, which depends on the amount of rain the tomatoes received that particular summer. (It's this kind of unscientific stuff that drives cooks mad!) Stir frequently. Pour boiling hot, into 6 hot pint jars, leaving 1/4 -inch heading space. Process in a hot- water bath for 15 minutes, counting the time after the water comes to a full boil again.



Posting to Michael Lee's Foodie Friday at Designs by Gollum!

Blue Ribbon Recipes ~ Ranch Rolls

A ribbon winner from my favorite fair….the Minnesota State Fair. This yummy recipe was entered into the 2009 fair by Sharon Johnson of Columbia Heights, MN. For the “Bake for the Cure” Contest, she decked out her bread with messages about breast cancer awareness. This recipe took a 1st place ribbon and has become a family favorite at our house! Congratulations, Sharon!!



Ranch Rolls

4-1/2 cups all purpose flour
2-1/4 tsp Active Dry Yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp salt
2 beaten eggs
2 (1 oz) pkts ranch salad dressing mix
1 tsp dill weed
2 Tbsp sesame seeds
2 Tbsp grated parmesan cheese
2 Tbsp finely chopped pecans
1/4 cup dill weed
1 beaten egg white

In large mixing bowl stir together 2 cups of flour and yeast. In medium saucepan heat and stir milk, sugar, butter, and salt until just warm (120 to 130 degrees F) until butter almost melts. Add milk mixture to dry mixture along with eggs, ranch dressing mix and dill weed. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in remaining flour. Turn dough out on lightly floured surface. Knead for 6 to 8 minutes until smooth and elastic. Shape into a ball and place in lightly greased bowl. Turn once. Cover and let rise in warm place until double in size (about an hour). Punch dough down. Turn out on lightly floured surface. Cover and let rest for 10 minutes. Shape into rolls and place on greased pan. Brush the beaten egg white on top of rolls. Stir together sesame seeds, parmesan cheese, pecans, and dill weeds and sprinkle on top. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in 375 degree oven for 12 – 15 minutes. Remove from pan, cool on wire rack. Makes 24 to 32 larger rolls or about 48 smaller rolls.

Posting to Lisa's Tempt My Tummy Tuesday. Thanks for hosting Lisa!

Adding to Michael Lee's Foodie Friday at Designs by Gollum.

Blue Ribbon Recipes ~ Vine-Ripe Golden Tomato Marmalade

This delicious golden marmalade is an excellent accompaniment to any main course, from lamb chops to chicken to roast pork. This is not a heavily sugared marmalade and should be refrigerated to maintain its freshness.



Vine-Ripe Golden Tomato Marmalade

6 pounds ripe yellow tomatoes
1 pound sugar
2 cinnamon sticks
1 star anise
3 cloves

With a sharp knife, score the skin of the tomatoes in an X on the blossom end. Place in boiling water for 15 to 20 seconds. (This may be done in batches) Plunge the tomatoes into a large bowl of iced water to stop the cooking process. Slip the peel off and remove any hard cores. Cut in half and squeeze out the seeds.

In a deep pot, combine the peeled tomatoes with the sugar, cinnamon, star anise, and cloves. Bring to a rolling boil then lower the heat to a simmer and cook for 1 1/2 to 2 hours, or until the tomatoes are falling apart and beginning to thicken. (This may take more time, depending upon the water content of the tomatoes.) Watch carefully to avoid scorching and stir often. Remove from heat when consistency is similar to a thick jam. Discard the cinnamon, star anise, and cloves. Store in airtight jars, refrigerated, for 2 to 3 weeks or water-bath. Makes about 7 cups.



Posting to Lisa's Tempt My Tummy Tuesday!

Blue Ribbon Recipes ~ Chocolate Raspberry Velvet Pie

Fair Facts
*There are 3,000 state, county and regional fairs in the U.S.
*One hundred fifty million attend state and county fairs each year.
*The first state fair was the New York State Fair in 1841, in the village of Syracyse, NY.
*The first regional fair was held in Pittsfield, Massachusetts in 1807.
*The largest state fair is the Texas State Fair held in Dallas.

2009 1st Place Winner, Entered into the L.A. County Fair by Patricia Lapiezo of La Mesa, CA

Chocolate Raspberry Velvet Pie
Crust:
1 – 6 ounce package chocolate raspberry Milano cookies, finely ground
2 tablespoons butter, melted
Filling:
1 – 8 ounce package cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
6 ounce Ghirardelli 60% Bittersweet Chocolate, chopped
1-1/2 cups heavy whipping cream, stiffly beaten
Ganache:
1/4 cup heavy whipping cream
1/3 cup Ghirardelli Semi-Sweet Chocolate, chopped
2 tablespoon refrigerated chocolate coffee creamer
Garnish:
Sweetened whipped cream
Chocolate shavings
Fresh raspberries
For crust: Combine the cookie crumbs and melted butter. Press into bottom and up sides of a 9-inch pie dish. Bake in a preheated 350 degree oven for 8 minutes. Remove from oven and cool. Set aside while preparing filling.
For filling: Beat the cream cheese until light and fluffy. Beat in powdered sugar and vanilla until well blended. Blend in Ghirardelli 60% bittersweet chocolate. Fold in whipped cream. Spread evenly over prepared crust. Refrigerate while preparing topping.
For ganache: Combine the cream, Ghirardelli semi-sweet chocolate and coffee creamer in a small saucepan over low heat. Stir continuously until chocolate is completely melted. Pour over top of filling. Refrigerate to set.
Pipe a border of sweetened whipped cream around edge of pie. Sprinkle with shaved chocolate. Place raspberries along inside edge of border.

Sharing at Lisa's Tempt My Tummy Tuesday!

Blue Ribbon Recipes ~ Strawberry Relish

Have you ever entered something into the county fair? I have! Growing up, we were 4-H kids and my kids were also 4-H kids (and have competed at State Fair level). Entering the fair is what 4-H kids do. As an adult, I still enjoy entering things into the open class competition and am thrilled to win a BLUE RIBBON! I've entered things like crocheted doilies, quilts, baked goods, jam & jellies, pickled items and garden grown goodies. County fair time is quickly approaching in Nebraska and I am scrambling to figure out what I am going to enter this year. We are very excited that our state fair has moved to a neighboring county starting this year. I thought it would be fun to have an ongoing segment for the summer on blue ribbon winning recipes. Maybe you'll find inspiration to enter something in your local fair.

Strawberry Relish

2 quarts strawberries (ripe but not overly ripe)
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
7-1/2 cups sugar
2 Tbsp vinegar
1 packet liquid pectin

Combine all ingredients except pectin. Boil for 3 minutes. Stir constantly; remove from heat. Add pectin; stir and skim for 5 minutes. Pour into hot sterilized jars; seal*. Yield: 9-1/2 pints.

This recipe is from Blue Ribbon Recipes and was originally entered into the Rochester Fair by Ruth Henderson of Farmingham, NH (it is very close to the recipe below that is from an old canning booklet).

* This is an old recipe and standards now require that jams, jellies, fruit relishes, etc., be water bath processed. Here is complete directions on how to do that ~ Water bath canning.



Joining in at Lisa's Tempt My Tummy Tuesday!