Purple Ribbon Quick Breads

     Fairs are great celebrations in our state. Both county fairs and state fairs are fun to attend and even take an entry to. As a 'foodie' and retired Extension agent, I get asked to judge a lot of fairs. This year I enjoyed judging 4-H Foods in a nearby county and at the state fair. Its always interesting to see what  4-Hers make and bring.
     Often judges are asked "what makes a blue or purple ribbon entry?" There are definite guidelines for judging each type of food. Quick breads can include loaf breads of fruit or nuts, muffins, cornbread, biscuits, and scones. This year I saw several entries of scones at the State Fair, definitely reflecting food trends. And it must have been a good zucchini year, there were lots of zucchini breads!
     Loaf breads, like banana bread or zucchini bread, are fast and easy to make, so a popular project for 4-Hers and other home cooks. I usually have a few loaves in the freezer for convenient gifts or refreshments. The crack on top is the biggest question. It is typical, and not unsatisfactory. Because the mass of batter heats slowly in the center and the crust forms more quickly, the batter 'erupts' as the bread rises. If you want to prevent this cracked crust, cover the top with a tent of heavy foil and remove it after the batter has risen and begins to brown, being careful not to touch the soft crust. This keeps the top moist and prevents a heavy crack from forming.
    Characteristics of a blue or purple ribbon loaf bread would be an even contour, rounded top, evenly browned top and bottom crust, uniform crumb color and well-distributed nuts and fruit. Often a crusty rim forms around the upper edge of the loaf. This is from over greasing the pan, allowing the oil to 'fry' up the sides as the batter rises. Lightly grease only the bottom on the pan to avoid this. Chopped nuts should be mixed evenly into the batter. Fruit can be tossed with flour to coat the pieces to help them remain well distributed and not sink to the bottom of the bread.
     Tips I always give for quick breads include buying fresh ingredients. I usually buy a new container of baking soda and baking powder either before the county fair baking or before holiday baking. Don't feel guilty about tossing an unused part of a box. Baking soda can always be used to freshen the refridgerator or sink drain. Nuts should also be fresh. This is a time it would be good to taste the ingredient before adding! Knowing when a quick bread is completely baked without becoming over baked is a trick. Many directions tell you to insert a toothpick to test for doneness when it comes out clean. A better method is to check the internal temperature. Quick breads are baked to the correct doneness when the temperature of a food thermometer measures 210 degrees.

There are several things I like about this banana bread recipe. It makes two loaves, one to serve and one to freeze. It is a moist, tasty bread. It uses the browning bananas that seem to appear before we've eaten them in a fresher state.

My very favorite quick bread

Special Banana Nut Bread

¾ cup butter, softened

1 package (8 oz) cream cheese, softened

2 cups sugar

2 eggs

1 ½ cups mashed ripe bananas (about 4 medium)

½ teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups chopped pecans, divided

In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Add bananas and vanilla; mix well. Combine the flour, baking powder, baking soda and salt, add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8 inch x 4 inch x 2 inch loaf pans. Sprinkle with remaining pecans. Bake at 350 degrees for 1 to 1 ¼ hours or until a toothpick inserted near the center comes out clean.
In a small bowl, whisk the glaze ingredients, drizzle over loaves. For the glaze I mix powder sugar with enough flavored coffee creamer to make a thick glaze.

Lemon Zucchini Bread at the State Fair judging

 Lemon Zucchini Bread

Ingredients:

1 ½ cup all purpose flour

½ tsp. baking soda

¼ tsp baking powder

¼ tsp salt

¾ cup sugar

1 cup finely shredded unpeeled zucchini

¼ cup cooking oil

1 egg

2 Tbsp. lemon juice

2 Tbsp. lemon peel

Glaze:

½ cup powdered sugar

1 Tbsp. lemon juice

1 tsp. lemon zest

Directions:

1.     n medium mixing bowl combine flour, baking soda, baking powder, and salt. Set aside.

2.     In a separate mixing bowl, combine sugar, zucchini, cooling oil, egg, lemon juice, and lemon peel. Stir to combine.

3.     Add dry ingredients to zucchini mixture; stir just until combined.

4.     Spoon batter into greased bread pan.

5.     Bake at 350 degrees for 50-55 minutes or until golden brown and set.

6.     Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.

7.     Once cool, combine ingredients for glaze and drizzle over bread. 

Cherry-Topped Lemon-Coconut Cookie Cups

Its bake-sale season in our town!
The current issue of Food Network magazine featured contest winners for the Food Network and Land O'Lakes bake-sale recipe contest. One of my National Festival of Breads friends told me she had a recipe which would be published there, so I  anxiously awaited the magazine's arrival.
     This recipe from Patrice Hurd of Bemidji, Minnesota is beautiful and delicious! It is no wonder that Patrice won First Place with her entry. I made it with my almost-3 year old granddaughter's help (she licked the butter, sampled the coconut, and ate part of the cherries I had counted out). So with all that help, you know it is also easy! Don't they look like a party ready to happen? I think they will be a best seller at the next bake sale.

Here's the magazine - 2 covers at Barnes & Noble. Patrice's
recipe is the photo on the second cover. 

CHERRY-TOPPED LEMON-COCONUT COOKIE CUPS

Ingredients:

2 sticks unsalted butter, at room temperature

1 ¼ cups sugar

1 large egg, at room temperature

2 cups sweetened shredded coconut

1 ½ tablespoons grated lemon zest, plus ¼ cup lemon juice (from 2 lemons)

1 teaspoon pure vanilla extract

2 14 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon fine sea salt

¾ cup white chocolate chips

¼ cup cream of coconut

32 maraschino cherries, patted dry

Directions:

1.     Preheat the oven to 375°. Coat 32 mini-muffin cups with cooking spray; set aside.

2.     Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the egg, ½ cup shredded coconut, 1 tablespoon lemon zest, 3 tablespoons lemon juice and the vanilla. In a separate bowl, whisk the flour, baking powder and salt. Reduce the mixer speed to low, gradually beat in the flour mixture until just combined.

3.     Drop 1½ teaspoons dough into each mini-muffin cup (do not press the dough in). Bake until the edges of the cookies are lightly browned, 12 to 13 minutes. Transfer the pans to racks and immediately make a ½-inch deep indentation in the center of each cookie using the back of a melon baller or measuring spoon. Let cool 3 minutes in the pans, then loosen the cookies with a paring knife and remove to the racks to cool completely.

4.     Microwave the white chocolate chips with the cream of coconut in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Stir in the remaining ½ tablespoon lemon zest and 1 tablespoon lemon juice.

5.     Put the remaining 1½ cups shredded coconut in a shallow bowl. Dip the top of each cookie in the melted white chocolate, then dip in the coconut to coat. Return coated-side up to the rack. Dip the bottom of a cherry in the melted white chocolate, then place in the indentation of the cookie. (if the melted white chocolate starts to thicken, microwave again to soften). Let sit until set about 10 minutes.

Rustic Tomato and Cheese Pie

"The Queen of Hearts, she made some tarts, all on a summer's day". This tart recipe is a great summer recipe that you'll want to make also. 'Tart' is a strange name, the word has a variety of meanings, not all good! Tart may describe a bitter sour taste. Or maybe a girl who is a tease or flirt (or worse!). The old English meaning of the word is 'sharp, rough'. Perhaps that is why a rustic open pasty filled with fruit or vegetables and without a top got the name 'tart'. It certainly sounds less refined than it's cousin 'pie', defined as a baked dish of fruit or meat and vegetables with a top and base of pastry.
Whatever the definition, this pie/tart is a good meal to use the bountiful tomatoes of summer. I got the recipe from Chef Alli's website and she credits Find Cooking magazine of August/September 2013.

Rustic Tomato and Cheese Pie                                            

this makes a good summer supper with bacon and fruit

¼ cup flour combined with ¼ cup corn meal

Buttermilk Biscuit Dough

1 ¾ cups all-purpose flour

2 tsp. baking powder

1 tsp. granulated sugar

½ tsp. baking soda

¾ tsp. kosher salt

6 Tbs. cold unsalted butter, cut into ½-inch pieces

¾ cup buttermilk (or 1 Tbs. cider vinegar + milk to make ¾ cup)

Filling

1 ½ -2 pounds nicely ripened tomatoes, peeled and sliced 1 ¼ -inch thick. (Approximately 5-6 medium tomatoes)

4 oz. creamy goat cheese, softened

½ cup mayonnaise

¼ cup chopped basil (or ½- ¾ tsp. dried basil leaves)

Freshly ground pepper, to taste

            Position oven rack in center of oven and preheat oven to 425 degrees.  In a large mixing bowl, combine flour, baking powder, sugar, baking soda and salt. Using a pastry blender or a knife and fork, cut the butter into the flour mixture until mixture resembles coarse meal in texture. Using a silicone spatula or large spoon, stir in the buttermilk, just until the flour mixture is moistened. Don’t over mix! The dough should just come together and will be sticky.

            Sprinkle a 12x17-inch sheet of parchment paper with half of the flour/cornmeal mixture. Place biscuit dough onto this flour/cornmeal mixture and pat into a 5-inch round. Using a floured rolling pin, roll the biscuit dough into a 13-inch circle, lightly dusting with flour to keep dough from sticking, if needed.

            Slide parchment sheet with dough onto a large rimmed baking sheet. Sprinkle the remaining half of the flour/cornmeal mixture over the dough, leaving a 1 ½ -inch border. Arrange the sliced tomatoes over the dough in two circles, slightly overlapping them.

            Combine the goat cheese, mayo, and basil in a small bowl; dollop mixture in generous spoonfuls over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough where needed. Season pie with freshly ground black pepper.

            Bake, uncovered, until the crust is nicely golden brown and tomatoes are tender, approximately 20 minutes. Let tart cool on a wire rack for 10 minutes before cutting into wedges to serve.

dough is rolled out

and covered with sliced tomatoes

add cheese and fold edges up