For many home bakers, the thought of creating a show-stopping dessert that could win a blue ribbon at a state or county fair might seem daunting. Often, the easiest solution is to simply pick up a ready-made treat from a local bakery, which, while convenient, can sometimes lack that personal touch. However, the excellent video above challenges this notion, showcasing four incredible award-winning desserts that are surprisingly approachable, proving that impressive results do not require an expert level of culinary skill.
The culinary journey presented in the video demonstrates that anyone can create delightful, competition-worthy desserts right in their own kitchen. These easy fair desserts are not only simple to prepare but have also earned top honors for their irresistible flavors and textures. This post will delve deeper into these remarkable recipes, offering additional context and practical tips to help you master each one.
1. Peaches and Cream Pie: A “No-Fuss” Blue Ribbon Winner
The first delightful creation featured is an award-winning Peaches and Cream Pie, lauded for its exceptional taste and surprising simplicity. This recipe uniquely bypasses the traditional, often intimidating, pie crust process, making it particularly appealing for beginner bakers. Instead of rolling dough, a self-forming crust is effortlessly achieved by combining flour and pudding mix, which develops into a perfect base once baked.
This “no-crust” marvel calls for a small box of cook-and-serve pudding mix, though a larger box can be used by carefully measuring out approximately a quarter cup. The inclusion of baking powder and salt balances the flavors, while milk, softened butter, and a single egg bind the mixture beautifully. Ensuring that the butter is softened, allowing it to reach room temperature, is a critical step for achieving a smooth, well-emulsified batter that contributes to the pie’s unique texture.
The filling is a celebration of classic comfort, utilizing a large can of sliced peaches. It is advised that the peaches be drained, but three tablespoons of their natural syrup should be reserved for later use. This peach syrup, when beaten with softened cream cheese and sugar, creates a luscious, creamy layer that complements the fruit perfectly. The assembled pie, with peaches artfully arranged and the cream cheese mixture spooned over them, leaving a charming one-inch border, is then sprinkled with cinnamon sugar for an extra touch of warmth and visual appeal. Baked at 350 degrees Fahrenheit for 30 to 35 minutes, this pie requires a crucial cooling period of 20 to 30 minutes at room temperature, followed by two hours in the refrigerator, allowing it to set into its delightful, jiggly, pie-meets-cake consistency. This particular easy dessert has earned an astounding five blue ribbons, a testament to its widespread appeal and deliciousness.
2. Too Much Chocolate Cake: A Bundt Pan Sensation
Next on the list of blue ribbon recipes is the “Too Much Chocolate Cake,” a first-prize winner at a county fair, which cleverly starts with a box cake mix. This approach highlights how readily available ingredients can be elevated into something truly extraordinary. Using a Devil’s Food cake mix as its foundation, this chocolate cake incorporates an instant chocolate pudding mix, enhancing its richness and moisture profile.
The addition of one cup of vegetable oil, four eggs, one cup of sour cream, and one-third cup of warm water transforms the simple box mix into a dense, moist, and incredibly flavorful batter. Sour cream, in particular, acts as a baking secret weapon, contributing tanginess and tenderness while preventing the cake from becoming dry. Furthermore, two full cups of chocolate chips are stirred into the batter, ensuring an indulgent chocolate experience with every bite, living up to its audacious name.
This magnificent cake is baked in a Bundt pan, which requires thorough greasing to ensure a clean release. A baking spray containing flour offers extra insurance, reaching all the intricate nooks and crannies of the pan. Baked at 350 degrees Fahrenheit for 50 to 55 minutes, the cake then cools in the pan for at least an hour and a half, a vital step that allows the structure to stabilize. A light dusting of powdered sugar is the only garnish needed, as the cake’s interior is already brimming with intense chocolate flavor. This un-iced chocolate cake is a perfect example of elegant simplicity, proving that sometimes, less truly is more, especially when the inside is so profoundly moist and flavorful.
3. Kentucky’s All-Butter Pound Cake: A Timeless Classic
The Kentucky Blue Ribbon All-Butter Pound Cake embodies the spirit of traditional, all-American fair desserts. Pound cake, renowned for its dense yet tender crumb and rich buttery flavor, is a staple that every home baker should have in their repertoire. This recipe begins by creaming three sticks of perfectly softened butter with sugar, a process that is more than just mixing; it incorporates air into the mixture, resulting in a lighter, fluffier texture in the finished cake.
The eggs are then added one at a time, ensuring each is fully incorporated before the next, which is crucial for maintaining a smooth, emulsified batter. The dry ingredients are alternately added with a cup of milk, beginning and ending with the flour mixture. This method helps to develop the cake’s structure evenly and prevents overmixing. A splash of vanilla extract adds a foundational layer of aromatic flavor.
Baked at 350 degrees Fahrenheit for approximately one to one and a half hours, the pound cake is done when a toothpick inserted into the center emerges clean. After a brief cooling period of five minutes in the pan, it is inverted onto a wire rack to cool completely. The anticipation of cutting into this cake is palpable; its delightfully sweet and tender interior almost melts in your mouth, providing a perfect companion for coffee or fresh berries and whipped cream. Despite its generous three cups of sugar, the sweetness is wonderfully balanced, creating a universally appealing treat that truly deserves its blue ribbon.
4. North Carolina’s Two-Way Brownie: The Ultimate “Brookie”
The North Carolina State Fair winner, affectionately known as the “Two-Way Brownie” or “Brookie,” offers a fantastic solution for those moments when time is short but the desire for a homemade, impressive dessert is strong. This recipe strategically starts with a box of Betty Crocker Fudge Brownie Mix, highlighting how store-bought foundations can be significantly elevated. The brownie mix is prepared according to its package directions, typically requiring water, oil, and eggs.
The real magic, however, comes from “zhuzhing it up” – a process of adding extra ingredients to enhance flavor and texture. For this brookie, milk chocolate chips are stirred into the brownie batter, contributing an extra layer of gooey richness that makes the brownies taste far from their humble origins. The second “way” is the integration of pre-made cookie dough, specifically Toll House chocolate chip cookie dough. The recipe intelligently uses pre-cut cookie dough squares, which fit perfectly to create one cookie per brownie, ensuring a harmonious blend of textures and tastes.
Baked at 350 degrees Fahrenheit for about 30 to 36 minutes, the resulting dessert is a fudgy brownie base crowned with a chewy chocolate chip cookie layer. A finishing sprinkle of sea salt after baking acts as a brilliant flavor enhancer, cutting through the sweetness and adding a sophisticated touch. This ingenious combination of a rich brownie and a classic chocolate chip cookie demonstrates how strategic additions can transform a simple mix into an uber-rich, award-winning confection. These easy fair desserts showcase that with a little creativity, convenience and culinary excellence can coexist beautifully, making homemade treats a reality for everyone.
Ask the Judges: Your Blue Ribbon Dessert Q&A
What kind of desserts does this article share?
This article shares four easy, award-winning dessert recipes that have won blue ribbons at state and county fairs. These recipes are surprisingly approachable and do not require expert culinary skills.
What makes the Peaches and Cream Pie easy to bake?
The Peaches and Cream Pie is easy because it uses a ‘no-fuss’ self-forming crust made from flour and pudding mix. This means you don’t have to roll out a traditional pie crust.
Can I make the ‘Too Much Chocolate Cake’ if I’m a beginner baker?
Yes, this cake is great for beginners because it starts with a simple box Devil’s Food cake mix. You just add a few ingredients like instant pudding mix and sour cream to make it extra rich.
What is a ‘Brookie’ and how is it made easily?
A ‘Brookie’ is a ‘Two-Way Brownie’ that combines a fudgy brownie base with a chewy chocolate chip cookie layer. It’s made easily by starting with a box brownie mix and adding pre-made cookie dough.
Why is the All-Butter Pound Cake a good recipe for home bakers?
The All-Butter Pound Cake is a great classic recipe for home bakers because it teaches foundational skills like creaming butter and sugar. It results in a dense yet tender cake with a rich buttery flavor.