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We are in the middle of the Minnesota State Fair celebration. For a few years, some 35 years ago, I entered canned veggies and pickles and came away with a number of blue, red and pink ribbons for my efforts. How fun that was. Along with a box of canned goods, I’d take the kids, only three at a time, and we’d drive to the fairgrounds, drop off my prize possessions (the canned stuff, not the kids) and head for Como Park for the rest of the morning. We’d have a picnic lunch, do some more looking and then head home. Undoubtedly, all three of the girls would fall asleep in the back of the station wagon and I would have a peaceful trip home.

Much to my surprise my blue ribbon recipe for sweet chunk pickles was put into the bi-centennial cookbook that was published in 1976, so that was exciting. I gave all of that up a long time ago and for the past 15 years my younger sister has been taking blue, red and pink ribbons home.

I’d like to share some of the winning recipes with you and let you decide if they should have been blue ribbon or sweepstake winners.

I haven’t made a chiffon cake since I can’t remember when. I had this one marked “good” so I think I’ll make it soon. Keep in mind that all of these recipes are from “scratch” and do take more time than using a box cake mix, but I maintain that “scratch” cooking is the best, when time is not of the essence.

ORANGE-LEMON CHIFFON CAKE

2-1/4 c. sifted cake flour

1-1/2 c. sugar

1 t. salt

1 T. baking powder

1/2 c. vegetable oil

6 large egg yolks, room temperature

3/4 c. orange juice

2 T. grated orange peel

1 t. vanilla

1 t. lemon juice

8 large egg whites, room temperature (toss the extra 2 yolks)

1/2 t. cream of tartar

Sift first four ingredients into a medium-size bowl. Make a well in the center; add next six ingredients. Beat until satiny smooth.

In a large, glass bowl, beat egg whites and cream of tartar until stiff peaks form (whites should be very stiff).

Using a rubber spatula, gently fold in egg whites, one-fourth at a time, into yolk batter just until blended.

Pour into ungreased 10-inch tube pan (angel food cake pan). Bake at 325 degrees for 55 minutes. Increase temperature to 350 degrees and bake 10 minutes more or until lightly browned and cake springs back when lightly touched.

Invert pan on a bottle or funnel until cake is completely cold. Loosen with spatula and remove from pan. Makes one yummy cake.

NOTE: If you wish, you can make a thin powdered sugar icing and drizzle over top so it runs down the side.

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I like to serve corn bread with casserole meals and I finally found a recipe that is finer textured and slightly sweet.

BLUE RIBBON

CORN BREAD

1 c. flour

1 c. yellow cornmeal

1/4 c. sugar

4 t. baking powder

3/4 t. salt

2 eggs, slightly beaten

1 c. milk

1/4 c. stick margarine, melted

In a medium-size bowl, combine first five ingredients. Add rest of ingredients. Mix only until well blended.

Pour batter into generously greased 9-inch square baking pan. Bake at 425 degrees, 20-25 minutes or until toothpick inserted in center comes out clean and top is slightly browned.

Serve warm. Makes 9 servings.

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And, a different variety of banana bread . . .

BANANA-MACADAMIA

NUT BREAD

2-1/2 c. cake flour or 2-1/4 c. all-purpose flour

1/2 c. white sugar

1/2 c. firmly packed brown sugar

3-1/2 t. baking powder

1 t. salt

1 t. cinnamon

1-1/4 c. mashed ripe bananas (about 3 large)

1/3 c. milk

1 t. vinegar

3 T. canola or vegetable oil

1 egg, slightly beaten

3/4 c. macadamia nuts, chopped

In a large bowl, combine all ingredients, except nuts. Beat at medium speed with a mixer 30 seconds or until dry ingredients are just moistened. Stir in nuts.

Turn batter into a generously greased 9x5 loaf pan. Bake at 350 degrees, 60-70 minutes or till toothpick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack before slicing. Makes one loaf.

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I like cookies that have oatmeal in them . . . like these!

OATMEAL BRICKLE

COOKIES

1 c. butter, room temperature

1 c. sugar

1 c. firmly packed brown sugar

2 eggs, beaten

1 t. vanilla

1-1/2 c. flour

1/2 t. salt

1 t. baking soda

3 c. old-fashioned rolled oats

2 c. golden raisins (can use dark raisins)

1-1/4 c. chopped walnuts

1 - 6 oz. package butter brickle baking chips

In a large bowl, cream butter and sugars until light and fluffy (this will take a few minutes). Beat in eggs and vanilla.

In a medium size bowl, combine flour, salt and soda; blend into creamed mixture. Stir in rest of ingredients, mixing well. Drop by level tablespoonfuls onto lightly greased baking sheets (or line sheets with parchment paper). Bake at 375 degrees 13-15 minutes, remove to wire racks to cool. Makes about six dozen cookies.

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This is a great snack food for the kids to munch on when they come home from school.

SANDY’S TRAIL MIX

1/2 c. each: dried apples, apricots, pears, pineapple, bananas

1/2 c. each: slivered almonds, flaked coconut, raisins, sunflower seeds

In a large bowl, combine all ingredients, mixing well. Store in airtight containers. Makes about 5 cups.

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Thought for today: Ever notice that the hardness of the butter increases with the softness of the bread?

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