Local fair winners share recipes for tempting cakes, breads
The Spokane Interstate Fair wrapped up its annual run on Sunday, but you can get another taste of the fun by trying one of the winning fair recipes.
Three first-timers took home the top prizes in this year’s sponsored baking contests.
Cindie Smith of Spokane Valley placed first in the Fleischmann’s Yeast “Bake for the Cure” contest with her Whole Wheat Molasses Sesame Bread (recipe follows). She took home a $150 cash prize and the recipe moves on to national judging, where she has a chance to win $1,000.
Smith recently rediscovered bread baking and it was the first time she’s entered the contest. She submitted an old family bread recipe, according to a news release.
There were 28 entries and for each one Fleischmann’s Yeast donated $10 to Susan G. Komen for the Cure.
Shawn Lusarreta of Spokane took second place with Sharing Cinnamon Loaf and Dana Beery of Deer Park finished in third place with Extra Sticky Cinnamon Bread.
The prize for best whole-grain bread went to Laura Gregory of Spokane for her Gluten Free Oatmeal Millet Bread (recipe follows). Gregory’s bread also moves on to the national contest and will have a chance at a $1,000 prize.
In the Ghirardelli Chocolate Championship, Spokane baker Joy Terry won the top prize for her Chocolate Espresso Cake (recipe follows).
Terry competed against 26 other people for the blue ribbon. She decided to enter for the first time because she always receives high praise for her baking, according to contest sponsors.
Brenda Cerenzia of Spokane won second place for Red Velvet Cake with White Chocolate Frosting, and Pamela Mackey of Spokane Valley placed third with Chocolate Berry Crunch.
Cerenzia also took home top honors for her Pecan Molasses Cookie Pie (recipe follows) in Karo Corn Syrup’s Perfect Pie Contest. There were 18 other competitors in the contest.
She told contest organizers she has dual passions in baking and taste testing.
Amy Kozlowski of Spokane entered the second-place winner, Walnut Delight Pie. Spokane’s Kathy White won third with Fresh Apple Breakfast Pie.
Here are the recipes from the top prize winners in each competition:
Whole Wheat Molasses Sesame Seed Bread
From Cindie Smith of Spokane Valley, first place, Fleischmann’s Yeast “Bake for the Cure” contest, 2010 Spokane County Interstate Fair.
3 cups milk
6 tablespoons butter or margarine
1/4 cup brown sugar
3 tablespoons yeast
3/4 cup warm water
1/4 cup dark molasses
3 tablespoons yellow cornmeal
3 tablespoons sesame seeds
2 eggs, beaten, plus 1 additional beaten egg to brush loaves before baking
5 to 7 cups whole-wheat flour, divided
1 tablespoon salt
1 to 3 cups unbleached white flour
Scald milk, butter and brown sugar. Set aside for 20 minutes to cool.
Put the yeast in the warm water. Set aside for 20 minutes.
Mix molasses, yellow cornmeal, sesame seeds and two beaten eggs together in small bowl. When 20 minutes has passed, mix molasses mixture with milk mixture.
In another large bowl place three cups of whole-wheat flour. Add milk and molasses mixture, stirring until fairly well mixed. Add yeast and water, mix thoroughly; dough may be somewhat thin at this point. Add salt.
Add remaining flour one cup at a time, kneading until dough is smooth and elastic. (I use a total of five to seven cups of whole wheat flour and one to three cups white flour.) Shape into ball, place back into the same bowl, coat top with oil and let rise for 45 minutes.
Turn out onto lightly floured surface and knead to elastic consistency. Break/slice into four pieces that are approximately equal size.
Grease and flour four loaf pans. Place one piece into each greased and floured loaf pan, set aside to rise 20 minutes. Preheat oven to 350 degrees.
Mix one egg well and brush onto loaf tops (can sprinkle top with additional sesame seeds if desired). Place bread in oven and bake for 45 minutes. Let cool in pans on cooling rack approximately 20 minutes, and then remove from pans.
Yield: Four loaves
Gluten Free Oatmeal Millet Bread
From Laura Gregory of Spokane, top whole-grain bread, Fleischmann’s Yeast “Bake for the Cure” contest, 2010 Spokane County Interstate Fair.
1 cup brown rice flour
1 cup oat flour
1/4 cup millet flour
1/3 cup tapioca flour
1/3 cup cornstarch
1/3 cup white rice flour
1/4 cup flax seed meal
1 tablespoon xanthan gum
4 tablespoons brown sugar
1 1/2 teaspoons salt
3 eggs, room temperature
1 1/4 tablespoons molasses
1 teaspoon water
4 tablespoons coconut oil, lightly flavored (melted)
1 packet active dry yeast plus 1 teaspoon sugar (for proofing yeast)
1/4 cup plus 1 cup heated water (around 120 degrees to proof yeast)
Be sure all dry ingredients and eggs are at room temperature. Grease the bottom of a 10-inch loaf pan (you may use nonstick spray). Heat oven to 200 degrees; turn off right before you put bread in oven to rise.
In the bowl of your standard mixer (use the paddle not the dough hook for this recipe), sift together all dry ingredients (brown rice flour through salt).
In a separate bowl, combine eggs, molasses, water and melted coconut oil. Heat water for proofing the yeast. (I recommend 120 degrees. If you do not have a thermometer, turn on your tap until it gets to the temperature of a warm bath.)
In a small measuring cup, combine yeast and sugar, and then add 1/4 cup heated water. Let the yeast sit for 10 minutes. It should be foamy and active. If not, start over with another packet of yeast.
Once yeast is ready, add the liquid ingredients to the dry ingredients. Then add the yeast mixture. Then slowly add remaining one cup water until you reach a cookie-dough-like consistency. (You may not need all of the water, so be sure to add only a little at a time.)
Beat dough on medium speed for about five minutes (do not over-beat or punch your bread as this will make it hard).
Turn oven off. Put dough in prepared pan. Take some plastic wrap, spray it with nonstick spray and place sprayed side face down to loosely cover bread pan. Place in warm oven (I added a pie plate with warm water on the rack below the loaf pan). Bread should double in size, up to the lip of the bread pan.
Take plastic wrap off, heat oven to 350 degrees and bake for 40 minutes.
Yield: One loaf
Chocolate Espresso Cake
From Joy Terry of Spokane, first place, Ghirardelli Chocolate Championship, 2010 Spokane County Interstate Fair.
For the cake:
1/3 cup water
1/2 cup Ghirardelli Sweet Ground Chocolate and Cocoa powder
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/8 teaspoon salt
1 1/4 tablespoons baking soda
2/3 cup Kahlua liqueur or coffee extract
1 cup buttermilk
1/2 cup vegetable or canola oil
2 large whole eggs
For the mousse:
2 cups chilled heavy whipping cream
1/2 cup light corn syrup
1/2 pound Ghirardelli Intense Dark Espresso Escape 60 percent Cacao Chocolate
For the frosting:
6 ounces Ghirardelli Bittersweet 60 percent Cacao Premium Baking Chips
1/2 cup butter, cut into 1/4-inch pieces
1 3/4 cups powdered sugar
3/4 cup whipping cream
Chocolate-covered espresso beans, for garnish
To make the cake: Bring water to boil, turn off and add cocoa powder; stir until combined and allow to cool.
Combine all dry ingredients and mix until well incorporated.
Add Kahlua, buttermilk, oil and eggs all at once while mixing. Scrape well and mix on low speed for two minutes.
Add cocoa water mixture and scrape. Mix on low speed for about one minute. Let batter rest for one hour.
Bake at 325 degrees in two 8-inch round cake pans, lightly greased and parchment papered, for approximately 45 minutes. Allow to cool completely before removing from pan.
For the mousse: Using electric mixer beat 1 1/2 cups whipped cream in bowl until peaks form. Refrigerate.
Combine remaining whipping cream and corn syrup in medium saucepan and bring to simmer. Remove from heat.
Add cacao chocolate and whisk until melted, smooth and slightly warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill mousse until almost set (can be prepared one day ahead).
To make the frosting: Melt chocolate baking chips to 100 degrees; set aside to cool.
Cream together butter and powdered sugar on high speed until light and fluffy. Add cooled melted chocolate and whipping cream; continue to beat for 15 minutes.
To assemble: Place one cake round on serving plate. Insert serrated knife halfway from the bottom and follow around the circumference, splitting the round in half. Spread 1/3 of the mousse on top. Stack another cake portion on top and spread another 1/3 of the mousse on top. Split last cake round and repeat.
Frost cake. Mound remaining mousse on top and decorate with chocolate-covered espresso beans.
Yield: One (8-inch) cake
Pecan Molasses Cookie Pie
Brenda Cerenzia of Spokane, first place, Karo Corn Syrup “Perfect Pie Contest,” 2010 Spokane County Interstate Fair.
3 eggs, lightly beaten
3/4 cup light corn syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1 cup molasses cookies, chopped
1/2 cup pecans, finely ground
Dash of salt
1 graham cracker pie shell
1 cup pecans, coarsely chopped
1 cup pecan halves
Preheat oven to 350 degrees. In a bowl, mix together eggs, corn syrup, sugar, butter, ground molasses cookies, pecans and salt.
Spread coarsely chopped pecans in bottom of graham cracker pie shell. Pour egg and sugar mixture over pecans. Arrange pecan halves on top in a decorative design. Bake for 45 minutes or until firm. Cool pie and serve.
Yield: 8 to 10 servings