When the aroma of freshly baked goods fills the air at a state or county fair, it is often a prelude to the unveiling of truly exceptional creations. Each year, countless entries vie for the coveted blue ribbon, a testament to culinary skill and time-honored recipes. As showcased in the video above, four particular award-winning desserts have consistently impressed judges, demonstrating that impressive results can be achieved through both traditional methods and ingenious shortcuts. From a pie boasting five blue ribbons to a rich chocolate cake that starts with a mix, these recipes prove that the essence of a champion dessert lies in its flavor, texture, and often, its comforting familiarity.
The Quintuple Blue-Ribbon Peaches and Cream Pie
Few desserts manage to capture the essence of summer quite like a peaches and cream pie, and this particular rendition has not only captured palates but has also garnered an impressive five blue ribbons. A unique aspect of this recipe, highlighted in the video, is the innovative no-crust base, which simplifies the baking process considerably. Rather than a traditional rolled pastry, a batter-like mixture forms the foundation, making it accessible even for those who might typically shy away from pie making.
The base is meticulously crafted from a blend of flour, a small box of cook-and-serve vanilla pudding mix (approximately a quarter cup if using a larger box), baking powder, and salt. These dry ingredients are then combined with milk, softened butter, and a single egg, which, when beaten with an electric mixer for about two minutes, yields a smooth batter. This mixture is simply poured into a well-greased 9.5-inch or 10-inch pie plate, providing an immediate solution to the challenge of creating a perfect crust.
For the filling, convenience meets classic flavor through the use of canned sliced peaches, which are drained but with three tablespoons of their syrup reserved. This reserved syrup plays a crucial role, being incorporated into a rich cream cheese mixture along with sugar. Building the pie involves arranging the drained peaches over the crust base, ensuring a uniform layer. The cream cheese filling is then spooned over the peaches, intentionally leaving a one-inch border to allow some fruit to peek through. A final dusting of cinnamon sugar provides a touch of warmth and visual appeal before the pie is baked at 350°F for 30 to 35 minutes. Post-baking, a crucial cooling period of 20 to 30 minutes at room temperature, followed by a minimum of two hours in the refrigerator, is advised to allow the pie to set properly, ensuring its delectable “jiggly” yet firm consistency.
“Too Much Chocolate Cake”: A County Fair Champion
The adage that one can never have “too much chocolate” finds its ultimate validation in this county fair champion. This cake is an excellent example of how strategic enhancements to a store-bought mix can elevate a dessert to blue-ribbon status. Starting with a Devil’s Food cake mix, this recipe ingeniously incorporates additional elements to achieve a rich, moist, and deeply chocolatey bundt cake that requires no frosting.
The foundation of this cake is a single packet of Devil’s Food cake mix, to which a packet of instant chocolate pudding mix is added. The wet ingredients are composed of one cup of vegetable oil, four eggs, one cup of sour cream—a vital inclusion for moisture and tender crumb—and a third cup of warm water. These components are blended until thoroughly combined. The true “too much” aspect comes into play with the addition of two cups of chocolate chips, equivalent to an entire standard bag, which are folded into the batter, ensuring a distribution of melty chocolate pockets throughout the cake.
Preparation involves generously greasing a bundt pan, paying particular attention to all its intricate nooks and crannies. A baking spray with flour is often utilized for added insurance against sticking, a common pitfall with bundt cakes. The batter is then transferred to the prepared pan and baked at 350°F for 50 to 55 minutes. A significant cooling period is essential for this dense cake; it is advised to let it rest in the pan for at least an hour and a half before inverting it onto a serving plate. The cake’s inherent richness means that a simple dusting of powdered sugar is all that is needed for presentation, allowing its profound chocolate flavor to shine unadulterated.
The Classic Kentucky Blue Ribbon All-Butter Pound Cake
A true cornerstone of American baking, the pound cake, especially an all-butter rendition, represents a timeless classic often found gracing the tables of state fair competitions. This Kentucky Blue Ribbon winner embodies the simplicity and elegance inherent in a well-executed pound cake, offering a dense yet tender crumb and a delightful sweetness.
The preparation begins with the careful creaming of three sticks of perfectly softened butter with three cups of granulated sugar. Achieving optimal softness in the butter, often by leaving it out overnight, is crucial for developing the desired light and fluffy texture in the creamed mixture. Concurrently, a bundt pan is prepared by generously greasing it with butter wrappers and then dusting it with flour, ensuring every surface is thoroughly coated before shaking out any excess.
Dry ingredients, consisting of three cups of flour, a teaspoon of baking powder, and half a teaspoon of salt, are measured using the precise “spoon and level” method. This technique, where flour is spooned into the measuring cup rather than scooped, prevents compaction, thus ensuring an aerated and accurate measurement. Eggs are then incorporated one at a time into the creamed butter and sugar, allowing each to fully emulsify before the next is added. The dry ingredients are alternately added with one cup of milk, beginning and ending with the flour mixture, which helps maintain the batter’s structure. A final addition of vanilla extract completes the flavor profile. The batter is spread evenly into the prepared pan and baked at 350°F for an hour to an hour and a half, or until a toothpick inserted into the center emerges clean. After a brief five-minute cool in the pan, the cake is inverted onto a wire rack, then flipped back over to ensure the perfectly browned top becomes the presentation surface. Complete cooling is paramount before slicing into this wonderfully moist and tender cake, which is delightful on its own or accompanied by fresh berries and whipped cream.
The North Carolina State Fair Winning Two-Way Brownie (Brookie)
In the realm of inventive fair desserts, the “two-way brownie,” affectionately known as a “brookie,” stands out as a North Carolina State Fair winner. This clever creation demonstrates how combining beloved pre-made components can result in an extraordinary treat that tastes entirely from scratch. It’s a masterclass in “zhuzhing up” convenience items to achieve blue-ribbon quality.
The foundation of this brookie is a box of Betty Crocker Fudge Brownie mix, prepared according to its package directions, typically involving two tablespoons of water, half a cup of oil, and two eggs. To this standard brownie batter, a significant upgrade is introduced: milk chocolate chips, not semi-sweet, are stirred in, imparting an extra layer of richness and depth to the brownies. This simple addition is noted to elevate the entire experience, making the brownie taste far beyond its box mix origins.
The “two-way” aspect is fulfilled by the inclusion of pre-made chocolate chip cookie dough, specifically Toll House. The video suggests that pre-cut cookie dough squares, when available, can be particularly convenient as they often align perfectly with the size of individual brownie servings. These cookie dough portions are strategically placed atop the brownie batter, creating distinct layers. The combined dessert is baked at 350°F for 30 to 36 minutes. Upon removal from the oven, an optional sprinkle of sea salt is recommended to enhance the chocolate flavors. This dessert, offering a harmonious blend of fudgy brownie and chewy chocolate chip cookie, serves as a testament to the fact that even convenient ingredients can yield a truly remarkable and award-winning dessert with a touch of thoughtful embellishment.
Blue Ribbon Q&A: Your Questions on Fair-Winning Desserts Answered
What kind of desserts won awards at state and county fairs?
The article showcases four easy desserts that won blue ribbons, including a peaches and cream pie, a rich chocolate cake, a classic pound cake, and a ‘brookie’ which is a brownie and cookie combination.
Do these award-winning recipes always require everything to be made from scratch?
No, many of these recipes use clever shortcuts. For example, the chocolate cake starts with a mix, and the brookie combines a box brownie mix with pre-made cookie dough.
What makes the Peaches and Cream Pie easy to make for beginners?
This pie features an innovative no-crust base made from a simple batter, which simplifies the baking process compared to a traditional rolled pastry. It also uses convenient canned peaches for the filling.
What special ingredient makes the ‘Too Much Chocolate Cake’ extra moist and rich?
The ‘Too Much Chocolate Cake’ uses an instant chocolate pudding mix and sour cream, alongside a generous amount of chocolate chips, to achieve its incredibly moist and deeply chocolatey texture.
What is a ‘brookie’ and how is it made?
A ‘brookie’ is a two-way dessert that combines a box fudge brownie mix with pre-made chocolate chip cookie dough. The cookie dough is placed on top of the brownie batter before baking to create distinct layers.