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Area cooks earn prizes at the fair

Recipes from Ghirardelli Chocolate, Fleischmann’s Yeast contests

Spokane cook Lesley Dalke and Carolyn Parsey of Pullman were the top prize winners in the national recipe contests at the Spokane County Interstate Fair last week.

Parsey took home the top prize in the Ghirardelli Chocolate Championship with her Palouse “Spring Thaw” Mud Cake (recipe follows). Lesley Dalke won the blue ribbon in the Fleischmann’s Yeast Sensational Sandwich Bread Contest.

Palouse ‘Spring Thaw’ Mud Cake

Carolyn Parsey of Pullman, 2012 Spokane County Interstate Fair

For the cake:

1 cup all-purpose flour

1 cup cake flour

2 cups sugar

1/2 cup Ghirardelli unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup water

1 cup unsalted butter, melted

1/2 cup buttermilk, shaken

1/2 cup whole milk

3 large eggs, lightly beaten

1 1/2 teaspoons vanilla extract

10 ounces miniature marshmallows

For the chocolate sauce:

1/2 cup unsalted butter

3 ounces Ghirardelli 100 percent cacao unsweetened chocolate baking bar

1 teaspoon vanilla extract

1/4 cup evaporated milk

1/4 cup buttermilk

2 cups confectioners’ sugar

For the topping:

1/2 cup pecans, chopped

1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Prepare a 9-by-13-inch sheet cake pan by either lightly greasing or lining with parchment paper.

In a large bowl, sift together the flours, sugar, Ghirardelli unsweetened cocoa, baking soda, baking powder and salt. Set aside.

In a medium bowl, mix together the water and melted butter until combined. Then whisk in the buttermilk, whole milk, eggs and vanilla. Pour into dry ingredients and stir until just combined. Do not over mix. Pour into prepared pan and bake for 40 to 45 minutes, or until toothpick in the center comes out clean.

While cake is baking, prepare the chocolate sauce. Over low heat, melt butter and Ghirardelli 100 percent cacao unsweetened chocolate baking bar in a small saucepan. Remove from heat and stir in vanilla, evaporated milk and buttermilk. Using a whisk, incorporate confectioners’ sugar until smooth and desired sweetness is achieved.

Assemble the cake. While cake is still hot, sprinkle marshmallows evenly across the top. Pour chocolate sauce over the cake. Top with pecans and walnuts. Serve warm.

Yield: 12 servings.

Multigrain Dried Cranberry Sandwich Bread

Lesley Dalke of Spokane, 2012 Spokane County Interstate Fair

For the bread:

1 package Fleischmann’s dry yeast

1 1/2 cups warm water

1/4 cup butter, softened

1/8 cup molasses

1/4 cup honey

1/4 cup nonfat dry milk

1 1/2 teaspoons salt

3/4 cup granola

2 tablespoons roasted sunflower seeds

2 tablespoons wheat bran

2 tablespoons oat bran

2 tablespoons flaxseed

1/2 cup dried cranberries

1 cup whole wheat flour

2 cups unbleached bread flour

For the topping:

1 egg white

2 teaspoons water

1 tablespoon roasted sunflower seeds

1 teaspoon sesame seeds

1 teaspoon poppy seeds

1 teaspoon oat bran

1 teaspoon wheat bran

1 teaspoon flaxseed

Dissolve Fleischmann’s yeast in warm water. Combine butter, molasses, honey, dry milk, salt, granola, sunflower seeds, wheat and oat bran, flaxseed and cranberries. Mix well. Add to yeast mixture. Add flours and knead until smooth (about 8 to 10 minutes by hand or 5 to 7 minutes with stand mixer). Place in greased bowl and let rise until double (approximately 1 1/2 hours). Punch down. Shape into a loaf and place in greased bread pan. Whisk 1 egg white with 2 teaspoons water and brush over loaves. Sprinkle seed mixture on top (use all or as desired). Let it rise about 1 hour. Bake at 350 degrees for 35 to 40 minutes or until done.

To make a Smoked Turkey, Provolone, Fuji Apple sandwich: Spread slices of bread with honey-sweetened cream cheese and layer with thinly sliced smoked turkey breast, provolone cheese, Fuji apple slices and alfalfa sprouts.