Jamestown Fair Winnings

I decided I was going to be pretty ambitious this year for the Jamestown Fair. Not only was I going to enter baked goods but some crafts too. Unfortunately, ambition was greater than time (but less than my ability to procrastinate) and managed to make 8 entries-four baked goods, four crafts. A fifth baked good was made but didn't turn out and wasn't entered.
My peeps on other social media know the score but I'll include recipes now.

Joe asked for molasses cookies once and this was the recipe that I made. They were really good even though I don't really like molasses or spice...this was the only entry I made that didn't place. Got rave reviews at work though.

 Molasses Spice Cookies-makes 24 cookies
1/3 cup granulated sugar plus additional for dipping
2 1/4 cups unbleached all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp allspice
1/4 tsp black pepper
1/4 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened but cool
1/3 cup dark brown sugar
1 large egg yolk
1 tsp vanilla extract
1/2 cup molasses-light or dark
Heat oven to 375. Line 2 baking sheets with parchment paper.
Whisk flour, spices, baking soda and salt in medium bowl and set aside.
Beat butter and sugars (brown and granulated) at medium-high speed until light and fluffy (about 3 minutes). Decrease speed and add yolk and vanilla. Increase speed and beat until mixed. Add molasses, mix until incorporated scraping sides with spatula.
On low speed, add flour/spice mixture and mix until just incorporated. Make sure no dry flour remains. Dough will be soft.
Roll one tablespoon of dough between palms to form 1 1/2" ball. Roll in additional granulated sugar to coat. Place on baking sheet 2" apart. Bake one sheet at a time until cookies are browned but still puffy; should appear cracked-about 11 minutes. Rotate baking sheet halfway through baking. Do not overbake. Allow to cool slightly on cookie sheet before moving to wire rack.

Now this is the one I'm really proud of. And if I had been more ambitious I would have located the PA Preferred products and entered it in the class with some real (read $25 for first place) money. But I was lazy. This cake is very rich and somewhat intricate to make. Always a winner.

Chocolate Stout Cake
CAKE
4 large eggs
4 cups all purpose flour
1 tablespoon baking soda
1 1/2 cups unsweetened cocoa powder
1 1/2 teaspoon salt
4 cups sugar
2 cups unsalted butter
1 1/3 cups sour cream
2 cups stout-(example-Guinness Stout)
ICING
1 pound bittersweet (not unsweetened) or semisweet chocolate-chopped
2 cups whipping cream

Cake Instructions:
Preheat oven to 350. Butter 3 8" round cakepans with 2" sides. Line with parchment paper; butter paper.
Bring stout and butter to simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until smooth. Allow to cool slightly.
Whisk flour, sugar, baking soda and salt in large bowl. Set aside.
Beat eggs and sour cream in a separate bowl. Add stout-chocolate mix to egg mixture and beat just to combine. Add flour mixture and mix on low to just combine. Finish mixing by hand.
Divide batter evenly amoung three pans. Bake until tester comes out clean-about 35 minutes.
Allow cakes to cool about 10 minutes then remove from pan onto wire rack. Cool completely.

Icing Instructions:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently-about two hours.
Place first cake on plate and spread 2/3 cups of icing over, repeat with second layer. Place third cake on top and spread remaining icing over top and sides of cake.

Then I made peanut brittle. I've only made it once before and hated making it. I hated it this time too and it didn't get brittle enough.

Peanut Brittle-makes one pound
1 cup white sugar
1/2 cup light corn syrup
1/4 tsp salt
1/4 cup water
1 cup peanuts
2 tbsp softened butter
1 tsp baking soda

Grease large cookie sheet and set aside.
In heavy 2 qt saucepan, over medium heat, bring to boil sugar, corn syrup, water and salt. Stir until sugar is dissolved. Add in peanuts.
Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300 degrees or until small amount dropped into very cold water separates into hard, brittle threads.
Remove from heat and immediately stir in butter and baking soda.
Pour at once onto cookie sheet. With two forks, lift and pull peanut mixture into 14x12" rectangle. Cool then snap into pieces.


This was my disappointing recipe. Its normally a huge hit at work and was really good. I think for an 8x8" pan its too much caramel. I won third with this.

Carmelita Bars
32 caramel squares-unwrapped
1/2 cup heavy cream
3/4 cup butter-melted
3/4 cup brown sugar-packed
1 cup flour
1 cup rolled oats
1 tsp baking soda
6 oz semisweet chocolate chips

Preheat oven to 350.
Combine caramels and cream in small sauce pan over low heat. Stir until completely smooth then set aside.
In separate bowl, combine butter, brown sugar, flour, oats and baking soda. Pat half of mixture into bottom of 8x8 pan. Bake at 350 degrees for 10 minutes.
Remove from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips and crumble remaining oatmeal mixture over top.  Return to oven and back for additional 15-20 minutes or until edges are lightly browned.
Allow to cool completely before cutting.
Double for 9x13". Can substitute 1 1/4 cups caramel sauce in place of caramel squares and cream.


Because I always have too many cakes to bake, I go with cupcakes for this one. I've made it before and its really great. Sadly, due to lack of refrigeration, I went with buttercream frosting (gross) and then used canned cream cheese frosting for the ones that I took to work. I would have preferred to use a refrigeration free cream cheese frosting.

Red Velvet Cake
2 1/2 cups all purpose flour
2 cups granulated sugar
1 cup vegetable oil
1 tsp baking soda
1 tsp salt
3 tablespoons cocoa powder
1 tablespoon white vinegar
1 tsp vanilla extract
2 eggs
1 cup buttermilk
1 oz red food coloring

Preheat oven to 325 degrees.
In medium bowl, mix eggs with wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Set aside.
In large bowl, mix dry ingredients. Add wet ingredients and mix on medium high until combined.
Bake cupcakes for 20-25 minutes. Makes about 36 cupcakes


On the crafting front, I wanted to make one of those tulle wreaths for a long time. And I suppose I should be glad I did, it won first!

But here's a tip-while fairly inexpensive to make (about $15), it is super time consuming. This one took 40 YARDS of tulle and probably 6 hours to complete.

Then I made a centerpiece. We found some old wooden tool boxes in the garage to which I painted 'HARVEST' and some leaves on the neatest one. I sewed small fabric apples (three) and two large pumpkins and one small pumpkin. Add in a little burlap (from a burlap wreath that didn't get made), leaves, ribbon and hot glue and you have yourself a second place winner.

Then I took down a wreath off of my door for the grapevine wreath class. Apparently, it 'needs a bow'. The first place wreath was beautiful though.

And finally, my old work socks made good!