2008 Food Fair winners listed

Kayla Krueger, left, and Cecilia Moore were Food Fair reserve champions and best of show winners in the senior and junior divisions, respectively.

Following are the top winning recipes in the Lampasas County Food Fair, held recently in conjunction with the Lampasas County Youth Livestock Show.

Event sponsors are sisters Jan Klose, Becky Isom, Anita Allen and Doretha Bohning. Judy Vann Kennedy served as Food Fair superintendent.

Abbie Ciha took the grand championship and best of show in the senior division for her cinnamon rolls.
Cinnamon Rolls
2 cups milk
1/4 cup shortening
2 tablespoons sugar
1 teaspoon salt
1 package dry yeast
1 teaspoon sugar
1/4 cup water
6 or 7 cups flour

Bring milk to boiling point. Remove from stove and add rest of ingredients. Stir until dissolved. Cool until lukewarm. While milk is heating, in a separate bowl place 1 package dry yeast, 1 teaspoon sugar and 1/4 cup lukewarm water. Yeast will bubble up. When milk mixture is cool add yeast to it. Then add flour. Mix in about 5 to 6 cups and then put on floured counter and spread the dough, adding more flour as needed.

Knead dough until it gets shiny and satiny, and will knead without flour (usually 5 to 8 minutes). Then put in greased mixing bowl, cover and let rise until double in bulk. Punch down and let rise again. Roll out dough until about 3/8-inch thick to spread with margarine.

Sprinkle with cinnamon, sugar and raisins. Roll up like a jelly roll and then cut into about 1-inch pieces. Place in prepared pan, cutside down. Sprinkle again with cinnamon and sugar. Let rise again until double in size.

Bake in 350-degree oven until nicely browned (about 20 to 25 minutes). Makes about two 9x13 pans.
Caramel for rolls:
1/2 stick butter
1 cup brown sugar
1/2 cup white sugar

Heat and stir until sugar dissolves. Put in greased pan. Nuts may be added at this time. Reserve grand champ Reserve best of show

senior division Yummy Crunchy Caramel Apple Pie
Pie crust:
(pastry for single-crust pie)
1 1/3 cups all-purpose flour
1/2 cup vegetable shortening,
plain or butter-flavored
1/2 teaspoon salt
3 tablespoons ice water

Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas.

Add ice water and combine with a fork. Quickly gather the dough into a ball and flatten into a 4-inchwide disk. Wrap in plastic and refrigerate at least 30 minutes.

Remove dough disk from refrigerator. If stiff and very cold let stand until dough is cool but manageable.

Using a floured rolling pin, roll dough disk on a lightly-floured surface from the center out in each direction, forming a 2-inch circle. Transfer the pastry to an ungreased pie plate.
Pie filling:
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled
apples
Crumb topping:
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled
oats
1/2 cup butter
Final topping:
1/2 cup chopped pecans
1/4 cup caramel ice cream topping

Prepare the pie crust. Place into the pie plate and crimp the edge. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add the apple slices and gently toss until they are coated well. Transfer mixture to the pie.

For crumb topping, stir together brown sugar, flour and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie. To prevent overbrowning while baking, cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 25 to 30 minutes longer or until top is golden.

Remove from oven and drizzle top with caramel topping, then sprinkle with pecans.

Grand champion best of show Carley Carpenter, junior Delicious Homemade Bread
3 cups lukewarm water
2 packages active dry yeast
1/2 cup sugar
1 teaspoon salt
3/4 cup cooking oil
approximately 8 cups flour

Pour yeast into warm water. Add salt and sugar; let dissolve by stirring. Add oil. Mix. Add 2 cups flour and mix. Keep adding flour and knead until mixture is pliable but not sticky. Let rise in large bowl for at least 1 hour or until doubled in size.

Knead again and split into three sections. Place each section into a greased bread loaf pan and let rise again until doubled in size. Bake in 350-degree oven for about 45 minutes or until golden brown.

Option: brush with butter and sprinkle with wheat germ before last rising. Reserve grand champ Reserve best of show Cecilia Moore, junior Avocado Corn Salsa
4 avocados, chopped
4 tomatoes, chopped
1 can whole kernel corn, drained
fresh lime juice (to taste)
dash of garlic powder, salt and
pepper
1 finely chopped purple onion
Mix and let marinate several hours. Serve with tortilla chips.