This is an archived article that was published on sltrib.com in 2007, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Here is a list of winners from the Special Recipe contests held during the 2007 Utah State Fair.
Ghirardelli Chocolate Championship
1. Rhonda Hair, South Jordan, for Cherry Chocolate Bliss Bites; $150
2. Kyle Hansen, South Jordan, for Decadent Double Chocolate Cheesecake; $50
3. Rebecca Stewart, Lehi, for Chocolate Indulgence Cake; gift basket
Fleischmann's Yeast "Bake For The Cure"
1. Carol Bartholomew, Salt Lake City for Raspberry-Orange Braid; $150
2. Jeanine Anderson, Bountiful, for It's the Berries' Sweet Rolls; $75
3. Peggy Morley, Highland, for Think Pink Raspberry Rolls; $50
Eagle Brand Great Baking Bonanza
1. Amy Newton, Draper, for Chewy Chocolate S'mores Bars; $100
2. Felicia Chan, Salt Lake City, for Eagle's Grape Surprise; $75
Great American SPAM Championship
1. Alexandra Pulliam, Salt Lake City, for Sweet SPAM Kabob; $150
2. Nathan Coombs, Midvale, for Oven SPAMcakes; $50
3. Diana Richards, Salt Lake City, for SPAM Oriental Salad Pizza; $25
Kids/Great American SPAM Championship
1. Ashlyn Santore, Layton, for SPAM Kabobs; $150
2. Cynthia Coombs, Midvale, for SPAMtabulous Spinners; $50
Make It With Malt-O-Meal
1. Jeanne Pulliam, Salt Lake City, for Cinnamon French Toast Breakfast; $100
2. Alexandra Pulliam, Salt Lake City, for Crunch Sassy Lemon Lime Surprise; $50
3. Wendy Cooper, Ogden, for Hot Wings; $25 worth of cereal
Hidden Valley Ranch Family Friendly Food
1. Jeanne Pulliam, Salt Lake City, for Tortilla Chip Surprise; $200
2. Danielle Darke, West Jordan, for Super Duper Twice Baked Potatoes; $100
3. June Slusher, Ogden, for Chicken Ranch Butter Noodles; $50
Cherry chocolate bliss bites
1/4 cup dried tart cherries
1 tablespoon balsamic vinegar
1/4 teaspoon almond extract
1/3 cup sweetened condensed milk
1 (4-ounce) bar Ghirardelli 60 percent cocoa bittersweet chocolate, in pieces
Place dried cherries in a small microwavable bowl; pour in balsamic vinegar and almond extract. Microwave 30 seconds to help plump the cherries; set aside.
Microwave condensed milk for 45 seconds or until hot but not boiling, add chocolate and stir until mostly smooth. Add cherry mixture, stir until well combined. Pour into a 3 1/2 -by-6-inch loaf pan or other 2-cup container bottom lined with parchment. Chill in freezer 15 minutes or refrigerate for 45 minutes or until set. Cut into squares to serve, or roll into small balls.
Source: Rhonda Hair, South Jordan
Raspberry-orange braid
Raspberry-orange butter:
1/2 pound (2 sticks) sweet cream butter, softened
4 tablespoons raspberry preserves
1 teaspoon orange zest
2 tablespoons honey
Dough:
1 package yeast
1/4 cup warm water
1 teaspoon granulated sugar
1/3 cup instant dry milk powder
3/4 cup very warm water (or enough to make 1 cup milk)
1/4 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon salt
4 to 5 cups all-purpose flour
1 egg
Combine the butter, raspberry preserves, orange zest and honey in a medium mixing bowl. Whip until smooth. Chill. Makes approximately 1 1/2 cups.
For dough, sprinkle yeast over 1/4 cup warm water; gently stir in 1 teaspoon sugar. Allow yeast to soften and foam. Meanwhile, mix milk powder with very warm water to make 1 cup milk.
In the large bowl of a stand mixer, combine prepared milk, 1/4 cup sugar, vegetable oil and salt. With bread mixer at medium speed, gradually add 4 cups of the flour. Mix in egg. Mix in prepared yeast liquid. Gradually add in more flour until a soft dough forms.
Allow dough to rise for 45 minutes or until double. Turn out onto a lightly floured surface and roll into a large rectangle.
Brush entire surface with raspberry-orange butter. With the short end of the rectangle closest to you, cut horizontal slits,1-inch apart down and 1/3 deep down both sides of rectangle, leaving the middle section uncut. Fold the the cut strips of dough into the middle so they overlap into a criss-cross design. Place dough on a flat, lightly-greased baking pan (or a pan lined with parchment paper.) Allow to rise until double, about 45 minutes.
Bake in a 375 degrees for 15 minutes or until golden brown. Brush again with raspberry-orange butter. Serve warm with additional butter.
Makes 1 loaf.
Source: Carol Bartholomew, Salt Lake City, winner Fleischmann's Yeast "Bake For The Cure" Contest.
Special Sweet SPAM Kabobs
1 red bell pepper cut into 1-inch pieces
1 green bell pepper cut into 1-inch pieces
2 kiwis quartered
1 can pineapple chunks drained
1/2 of one mango cut into 1-inch pieces
1 medium red onion cut into 1-inch pieces
1 (12-ounce) can SPAM cut into 24 pieces
1/2 to 1 cup barbecue sauce
2 cups prepared white rice
Alternately place fruit, vegetables and SPAM onto 8 skewers. Grill for 10 minutes turning often and brushing with barbecue sauce. When peppers and onions are just tender, remove from heat. Serve with white rice.
Makes 4 servings.
Source: Alexandra Pulliam, Salt Lake City, 1st place, Great American SPAM Championship
SPAM Kabobs
1 (12-ounce) can of SPAM
1 cup of pineapple chunks
1/2 cup apple jelly
1/2 cup ketchup
Cut SPAM into half-inch cubes. Alternate SPAM and pineapple on skewers.
Combine apple jelly and ketchup in a bowl. Brush the sauce over the kabobs. Heat in a microwave for 30 seconds.
Makes 4 servings.
Source: Ashlyn Santore, Layton, 1st place Kids/Great American SPAM Championship
Chewy Chocolate Smores Bars
1 package Devil's Food cake mix
1/2 cups (1 cube) margarine
1 egg
2 cups miniature marshmallow
4 whole graham crackers, crumbled
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 can Eagle Brand sweetened condensed milk
Heat oven to 350 degrees. Grease a 9-by-13-inch cake pan. Mix together cake mix, margarine and egg. Press into prepared pan. Bake 15 minutes. Remove from oven and poke 10 small holes in the cake. Sprinkle graham crackers, chocolate chips and marshmallows on top. Pour sweetened condensed milk evenly over all ingredients. Bake an additional 10 to 15 minutes, until marshmallows are golden brown.
Cool completely and cut into bars.
Source: Amy Newton, Draper, 1st place, Eagle Brand "Great Baking Bonanza"
Cinnamon French Toast Breakfast
4 slices bacon cooked but not crisp
1/2 cup crushed Malt-O-Meal Cinnamon Toasters, divided into thirds
2 slices sourdough bread without crusts, buttered on both sides
1 tablespoon butter, room temperature
Sliced pepper jack cheese cut to fit bread
1/4 pound sausage cooked and crumbled, divide in half
1 egg well beaten
3/4 cup whole milk
1/4 cup heavy cream
Fruit. for garnish
Special equipment:
1 (4 1/2- to 5- inch) nonstick springform pan
Heat oven to 350 degrees. Place two slices of bacon next to inner wall of the spring form pan overlapping if necessary.
Place 1/3 of the crushed Malt-O-Meal Cinnamon Toasters in the bottom of the pan. Put 1 slice of buttered bread in the pan followed by 1/3 of the Malt-O-Meal Cinnamon Toasters.
Top with one slice of cheese and half of the cooked sausage. Place remaining bacon next to the inner wall of the spring form pan, overlapping if necessary. Repeat layers using remaining bread, cheese and sausage. Mix egg, milk and cream and pour over the top of the bread. Let sit 15 minutes. Bake for 1 hour or until a knife inserted in the mixture comes out clean. Remove from the oven and let rest 5 minutes before un-molding.
Garnish with fruit.
Makes 1 servings.
Source: Jeanne Pulliam, Salt Lake City, 1st place, Make It With Malt-O-Meal Contest
Tortilla Chip Surprise
Chips:
1 (10-count) package flour tortillas
1 package Hidden Valley Ranch seasoning mix
2 cups sugar
2 tablespoons cinnamon
Oil, for deep frying
Dip:
1/2 can sweetened condensed milk
Juice of two limes
1/6 cup lemon juice
1/2 of an 8-ounce container whipped topping, such as Cool Whip
Heat oven to 200 degrees. For chips, cut tortillas into 1 1/2 inch strips. Set aside. Combine seasoning mix, sugar and cinnamon. Deep fry tortilla chips in hot oil until deep golden brown. Remove from oil and gently toss with sugar and cinnamon mixture.
Place chips on two large cookie sheets and bake 30 minutes. Let cool completely.
Meanwhile, combine sweetened condensed milk, lime juice, and lemon juice. Gently fold in whipped topping until mixture is a smooth. Refrigerate at least 30 minutes before serving.
Serve chips and dip together.
Source: Jeanne Pulliam, Salt Lake City, 1st place, Hidden Valley Ranch "Family Friendly Food" Contest