August 30, 2018 at 3:05 p.m.

State Fair cookbook revisited

State Fair cookbook revisited
State Fair cookbook revisited

It is the season of the Minnesota State Fair once again.  It’s been a very long time since we’ve taken our 5 children, early in the morning, to trek to the fair for the day.  In the morning, at home, I would pack lunches for the kids, mostly P-B-and jelly sandwiches, an apple and some chips in individual bags, carried them in a brown paper grocery bag (a picnic basket would be too heavy to carry around the grounds), and head out about 7:30 to St. Paul. Talk about excitement. Machinery Hill was the first stop to check out the tractors and farming equipment (the girls didn’t think that was so hot), then to the 4-H building and all over the place from there. Each of the kids was given money to buy what they wanted…from food to rides to the booths where they might be able to win a prize. Of course they used all their money! By that time it was time for lunch, sitting on a grassy blanket in the shade. On and on we walked but by 2:00 we were ready to go home.  Memories!

Today’s recipes are from a 1976 cookbook titled, “Great State Fair Recipes.” Note the date! Recipes were entered from bakers, jam and pickle makers in hopes of winning a blue, red, pink or white ribbon. I proudly won a blue ribbon in the pickle and preserve section with my Mom’s recipe for Glazed Sweet Pickles. Talk about excitement! No, it’s not in today’s column as I’ve chosen recipes from the cookie and cakes sections. Perhaps the pickle recipe next week.

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I’ll start with cookies.

COCONUT OATMEAL COOKIES
1 c. each, white sugar, packed brown sugar, and shortening
1/2 c. sour cream
2 eggs
1 t. vanilla
1-3/4 c. flour
1 t. each, baking soda, baking powder and salt
2 c. flaked coconut
2-1/2 c. quick oats
1/2 c. white sugar
2 t. cinnamon

In a large mixing bowl, combine first 6 ingredients. Mix on medium speed until batter is light and fluffy (until sugars are dissolved….this will take a few minutes). In another bowl, combine next 4 ingredients, mixing well. Slowly add to batter, mixing until well blended. Stir in coconut and  oats; mix well. Chill dough for about 2 hours.

Combine sugar and cinnamon in a small bowl; set aside. Using 1-1/2 teaspoonfuls of dough, shape into a ball a bit larger than a walnut. Roll in cinnamon mixture; place on ungreased cookies sheets about 1-1/2-inches apart. Press ball down about 1/4 –inch using the bottom of a glass, occasionally dipped in sugar. Bake at 375 degrees for about 10 minutes (until edges are lightly browned.)  Makes about 4 dozen cookies. (Recipe doesn’t give amount of cookies made…I’m guessing!)

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GOOD N’ RICH 
COOKIES
1/2 c. each, white sugar, powdered sugar, vegetable oil and softened butter
1 t. grated lemon peel
1/2 t. almond flavoring
1 t. vanilla
1 beaten egg yolk and 1/4 t. salt, mixed together
2 c. flour
1/2 t. baking soda and cream of tartar

In a large mixing bowl, beat first 5 ingredients until smooth. Add flavorings and egg mixture; mix well. Combine dry ingredients and add to mixture; blending until smooth. Roll into balls the size of a walnut and place on ungreased cookie sheets about 1-inch apart. Press each ball with the bottom of a water glass to not quite 1/4 –inch thick. Bake at 350 degrees for 15 minutes or until golden. DON’T OVER BAKE!  Makes  about 5 dozen cookies. (Recipe doesn’t give amount of cookies made….I’m guessing!)

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Now it’s cakes!

LEMON CHIFFON CAKE
2-1/4 c. cake flour
1-1/2 c. sugar
3 t. baking powder
1 t. salt
1/2 c. vegetable oil
6 egg yolks, very slightly beaten
3/4 c. cold water
1 T. grated lemon rind
6 egg whites
1/2 t. cream of tartar

Set out, but do not grease a 10-inch tube pan (angel food cake pan). Sift together or mix thoroughly, first 4 ingredients in a large mixing bowl. Make a well in mixture and add in order, oil,  egg yolks, water and rind; beat until smooth. Turn egg whites and cream of tartar in a large glass or stainless steel bowl. Whip together until whites form very stiff peaks (but not dry). Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper until blended. Don’t beat. Pour into ungreased pan. Bake at 325 degrees for 65 minutes, until cake tests done. Invert over small-neck bottle until cake is completely cold.  (I have an old, old Mt. Dew bottle that I think came over on the Arc), or you can use a funnel, inverted. If your pan has “short legs” and the cake isn’t higher than the legs, do that.  Makes 14-16 servings.

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JELLY ROLL CAKE
3 eggs
1 c. sugar
1/3 c. water
1 t. vanilla
3/4 c. flour or 1 c. cake flour
1 t. baking powder
1/4 t. salt
About 2/3 c. jelly or jam
Powdered sugar

Line jelly roll pan (15-1/2 by 10-1/2 by 1-inch), with parchment paper, aluminum foil or waxed paper; grease foil or waxed paper generously.  Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl; gradually beat in sugar. Beat in water and vanilla on low speed. In a medium bowl, combine flour, baking powder and salt, mixing well. Gradually add to egg mixture, beating until batter is smooth. Pour into pan, spreading to corners.

Bake 12-15 minutes or until wooden pick inserted in center comes out clean. Immediately loosen cake from edge of pan and invert onto dish towel sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end.

 Cool on wire rack at least 30 minutes. Unroll cake and remove towel. Beat jelly slightly with a fork to soften. Spread evenly over cake. Roll up and sprinkle with powdered sugar. Let sit for a hour or so before cutting.  Makes 10  servings.


Thought for the Day: It is great to have friends when one is young but it is still more so when you are getting older. When we are young, friends are taken for granted. When we are young, friends are, like everything else, a matter of course. When we’re older we know what it means to have them.

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