The allure of a blue ribbon dessert is undeniable, conjuring images of bustling county fairs and triumphant state competitions. These aren’t just any sweet treats; they’re perfected recipes, often passed down through generations, that have captured the hearts (and taste buds) of judges. In the accompanying video, Nicole McLaughlin from Allrecipes shares four such award-winning dessert recipes, each a first-place champion from various fairs. What makes these particular desserts stand out, beyond their accolades, is their surprising simplicity, proving that you don’t need to be a professional baker to create something truly spectacular.
For many home cooks, baking can feel intimidating. The precision, the waiting, the fear of a flop – it’s enough to send even the most confident chefs running to the nearest bakery. However, these blue ribbon winners are designed to be approachable, often utilizing clever shortcuts or straightforward techniques that yield impressive results. They offer the joy of homemade goodness without the stress, making them perfect for family gatherings, potlucks, or simply satisfying a sweet craving. Let’s delve deeper into these celebrated fair favorites.
1. The Five-Time Champion: Easy Peaches and Cream Pie
First on our list is a dessert that has truly proven its worth, earning an astonishing five blue ribbons: the Peaches and Cream Pie. This recipe is a revelation, especially for those intimidated by traditional pie crusts. The genius lies in its unique, easy-to-make crust that essentially forms itself, eliminating the need for rolling or intricate pastry work. Imagine simply mixing ingredients and pouring them into a pie plate; it truly simplifies the baking process.
The crust begins with a blend of flour, a small box of cook-and-serve pudding mix (approximately a quarter cup if using a large box), baking powder, and salt. These dry components are then combined with milk, softened butter, and a single egg. The key here, as Nicole highlights, is using softened butter and bringing all cold ingredients to room temperature. This crucial step ensures a smooth, well-emulsified batter and a tender, consistent texture in your finished baked goods. After a quick two-minute mix with an electric mixer, this effortless “crust” is poured into a well-greased pie plate, ideally a 10-inch one, but a 9 or 9.5-inch will work just fine for a slightly thicker slice.
The filling is a delightful combination of canned sliced peaches, with three tablespoons of their syrup reserved, and a creamy mixture of softened cream cheese, sugar, and that reserved peach juice. Building the pie involves arranging the drained peaches over the crust, then carefully spooning the cream cheese filling over the top, leaving a one-inch border to allow the peaches to peek through. A final sprinkle of cinnamon sugar adds a beautiful touch and enhances the classic flavor profile. Baked at 350 degrees Fahrenheit for 30-35 minutes, followed by 20-30 minutes of cooling and two hours of refrigeration, this pie transforms into a delightful blend of pie and cake, offering the tangy creaminess of cheesecake with the refreshing sweetness of peaches. It’s a perfect example of how simple ingredients and techniques can create an incredibly satisfying and award-winning dessert.
2. The County Fair Star: “Too Much Chocolate Cake”
Moving to our second celebrated treat, we encounter a dessert with a name that promises indulgence: the Too Much Chocolate Cake, a first-prize winner at the county fair. This Bundt cake embraces shortcuts, starting with a humble box of Devil’s Food cake mix and a package of instant chocolate pudding. These foundation ingredients are elevated with a cup of vegetable oil, four eggs, and a secret weapon for ultimate moisture and richness: one cup of sour cream. Sour cream adds a delightful tang and helps create an incredibly tender crumb, preventing the cake from drying out during baking. A third cup of warm water and a generous two cups of milk chocolate chips (a whole bag!) complete this decadent batter.
The beauty of this recipe lies in its simplicity and the impressive result it delivers without the need for intricate frosting. The batter, once mixed until just blended, is poured into a thoroughly greased Bundt pan. Achieving an evenly greased and floured Bundt pan is crucial for a clean release and a beautifully sculpted cake. Nicole demonstrates this by generously buttering every crevice with a butter wrapper and then dusting it with flour, ensuring no sticky spots. Baked at 350 degrees Fahrenheit for 50-55 minutes, the cake then cools in the pan for at least an hour and a half. This extended cooling period in the pan is vital for allowing the cake to firm up, preventing it from breaking when inverted.
Upon release, the cake boasts a rich, dark chocolate color and a texture that promises gooey moistness, even without frosting. The chocolate chips remain suspended throughout, creating pockets of melted goodness. A simple dusting of powdered sugar is all that’s needed to finish this impressive dessert. This cake is a testament to the fact that starting with a box mix doesn’t mean sacrificing quality or taste; with a few thoughtful additions, you can create a dessert that tastes completely homemade and worthy of a blue ribbon.
3. The Classic All-American: Kentucky Blue Ribbon All-Butter Pound Cake
Next up is a true icon of American baking, the Kentucky Blue Ribbon All-Butter Pound Cake. This dessert embodies the essence of traditional fair baking: simple, robust, and utterly delicious. It’s a fundamental recipe that every home baker should have in their repertoire, celebrated for its dense, moist crumb and rich buttery flavor. The foundation of a perfect pound cake begins with proper ingredient preparation, especially softening the butter. Three sticks of unsalted butter, brought to perfect room temperature, are creamed with three cups of sugar until light, fluffy, and significantly increased in volume. This creaming process incorporates air, which contributes to the cake’s tender texture.
The dry ingredients – three cups of flour, a teaspoon of baking powder, and half a teaspoon of salt – are prepared separately. Nicole emphasizes the correct way to measure flour: spooning it into the measuring cup rather than scooping directly from the bag. Scooping packs the flour, leading to an excess amount and potentially a dry cake. Spooning and leveling ensures the right aeration and precise measurement. Once the butter and sugar are perfectly creamed, eggs are added one at a time, allowing each to fully incorporate before the next. Then, the dry ingredients are alternated with a cup of milk, starting and ending with flour, to ensure a smooth batter. A dash of vanilla extract adds the finishing touch.
The Bundt pan for this pound cake requires meticulous greasing and flouring, as seen with the chocolate cake, to ensure a flawless release. Baked at 350 degrees Fahrenheit for approximately an hour to an hour and a half (or until a toothpick comes out clean), the cake then cools for a crucial five minutes in the pan before being inverted onto a wire rack. Flipping it back over once fully cooled ensures that the beautifully browned top becomes the presentation side. This all-butter pound cake, though sweet, is perfectly balanced and incredibly tender, melting in your mouth. It serves as a versatile base for fresh berries and whipped cream, making it a perfect breakfast accompaniment or an elegant dessert.
4. The North Carolina State Fair Winner: The Two-Way Brownie (Brookies)
Rounding out our collection of award-winning dessert recipes is the innovative Two-Way Brownie, or “Brookie,” a winner at the North Carolina State Fair. This recipe champions the art of “zhuzhing up” store-bought ingredients, proving that convenience doesn’t have to sacrifice a blue ribbon finish. It starts with a box of Betty Crocker Fudge Brownie mix, prepared according to package directions with two tablespoons of water, half a cup of oil, and two eggs. This simple base is then elevated with a generous cup of milk chocolate chips, stirred directly into the batter.
The “two-way” aspect comes from the addition of pre-made chocolate chip cookie dough. While the original recipe calls for Toll House cookie dough logs, using pre-cut squares, as Nicole suggests, is an even smarter approach, as they fit perfectly for one cookie per brownie. These cookie dough squares are strategically placed on top of the brownie batter, creating distinct layers that bake together into a harmonious hybrid dessert. This method not only simplifies the process but also ensures a consistent cookie-to-brownie ratio in every bite. Baked at 350 degrees Fahrenheit for 30-36 minutes, the brookies emerge fudgy and rich.
To further enhance this already delicious treat, a sprinkle of sea salt after baking adds a delightful contrast, highlighting the sweetness of the chocolate. An optional drizzle of caramel can also be added for an extra layer of decadence. This two-way brownie is a brilliant example of how combining classic flavors and textures with a few simple upgrades can transform everyday ingredients into an extraordinary, award-winning dessert. It’s perfect for those times when you crave a homemade treat but are short on time, offering a rich, fudgy brownie base crowned with a chewy chocolate chip cookie – a true crowd-pleaser and a proven fair favorite.
Sweet Success: Your Fair Dessert Q&A
What kind of desserts can I find in this article?
This article features four easy, award-winning recipes for desserts like pie, chocolate cake, pound cake, and brownies. These recipes have all won blue ribbons at state and county fairs.
Are these recipes hard for a beginner to make?
Not at all! These recipes are designed to be simple and approachable, often using clever shortcuts. They prove you don’t need to be a professional baker to create delicious, award-winning treats.
What is a key tip for getting a tender texture in baked goods?
A crucial tip is to use softened butter and ensure all cold ingredients are at room temperature. This helps create a smooth batter and contributes to a tender, consistent texture in your finished dessert.
What is a “Brookie” and how is it made easy?
A “Brookie” is a Two-Way Brownie that combines a fudgy brownie base with a layer of chocolate chip cookie dough. It’s made easy by using a box brownie mix and pre-made chocolate chip cookie dough.