Memories of state fair food consists mainly of funnel cakes, French fries, corn dogs, and cotton candy. I overindulged on all of them when I was young. Put anything on a stick, throw it into a fryer, and people will eat it.
Now, a growing list of ethnic offerings are making for a more exciting and healthful trends.
Did you see anything new at your State Fair this year? Let us know.
And from the State Fair, here are two recipe winners especially for chocolate lovers.
Bon Appetit!
Chocoholic Cake
From Jeremy Gorsage of Chatham
Cake:
1 package chocolate cake mix
1 (small) package instant chocolate pudding and pie filling mix
1 cup milk
½ cup sour cream
4 large eggs
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts (optional)
Glaze:
1 (2-ounce) unsweetened chocolate baking bar, Nestle preferred
3 tablespoons butter
1 ½ cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract
For cake: Preheat oven to 350 degrees. Grease and flour 12-inch Bundt pan or tube pan.
Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed 2 minutes. Stir in chips and nuts. Pour into prepared baking pan. Bake 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan 20 minutes. Invert onto wire rack to cool completely.
For glaze: Melt baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until it’s the desired consistency. Stir in vanilla. Pour glaze over cake.
Makes 10 to 12 servings.
Chocolate Covered Cherry Cookies
From Dianna Wara of Washington
Cookies:
1 stick butter, softened
¼ cup brown sugar
½ teaspoon vanilla
¼ teaspoon salt
1 large egg, yolk and white separated
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 cup macadamia nuts, finely chopped
Frosting:
4 cups powdered sugar
4 tablespoons butter, melted
1 teaspoon vanilla
6 to 8 tablespoons milk
1 teaspoon cherry flavoring
4 tablespoons unsweetened cocoa powder
2 tablespoons chocolate syrup
For cookies: In a medium bowl, mix together butter, brown sugar, vanilla and salt. Add the yolk, cocoa and flour; mix well.
Put egg white in small bowl. Put nuts in another bowl. Using a small cookie scoop or heaping tablespoon, shape dough into balls. Dip each ball into egg white, then into nuts. Place on greased cookie sheet. Bake 4 minutes in preheated 350-degree oven.
Take cookies out and make a thumbprint in each center. Put cookies back into oven and bake an additional 7 to 9 minutes. They will look golden brown when done. Take cookies out of the oven and let cool on wire rack.
For frosting: In medium bowl, mix powdered sugar, butter, vanilla and enough milk to make a thick paste consistency. Place half of frosting in small bowl and add cherry flavoring. Mix well and evenly divide among cookies. Spoon into center of cookies.
In another bowl, mix remaining half of frosting with cocoa powder and syrup. Mix well and place on top of the cherry filling. Let harden.
Makes about 3 dozen.