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It’s Fair Week and for many it brings back fond memories of preparing exhibits, sweating through the judging, and then relaxing and enjoying the rest of what the fair had to offer. So in the spirit of Fair Week, this week’s cook column is presenting award-winning recipes from State Fairs across the nation. But don’t forget to attend the Humboldt County Fair this week. You never know where you might find your next favorite recipe, it might be waiting for you as one of the exhibits at the fair.

True Butterscotch Pie
Iowa State Fair,
Louise Piper, Garner,
Baked Pastry Shell:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
Stir together flour and salt. Cut in shortening. Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.
1-1/4 cups packed dark brown
1/4 cup butter
1/3 cup all-purpose flour
1 teaspoon cornstarch
2 cups whipping cream
3 egg yolks
3 tablespoons butter, cut up
1 teaspoon vanilla
In a medium saucepan, combine 1/2 cup of the brown sugar and the 1/4 cup butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.
In a small bowl, combine the remaining 3/4 cup brown sugar, the flour and cornstarch. Add flour mixture to butter mixture; stir until combined. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
In a small bowl, lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons butter and vanilla. Pour filling into the Baked Pastry Shell. Cover surface of filling with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.
Whipped Cream Topping:
1-3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
In a clean mixing bowl, beat whipping cream with an electric mixer until soft peaks form (tips curl). Add powdered sugar and vanilla. Beat the topping mixture until stiff peaks form (the tips stand straight).
To serve, prepare Whipped Cream Topping. Remove plastic wrap covering filling. Spread topping evenly over cold filling. (Or, if you like, spoon Whipped Cream Topping into a decorating bag fitted with a star tip. Decoratively pipe topping over filling.) Immediately serve pie or store, covered, in the refrigerator until ready to serve.

Corn and Summer Squash Soup
Michigan State Fair,
Sally Sibthorpe, Shelby
Township, midwestliving.com
4 ears fresh corn
3 tablespoons butter
1-1/2 cups chopped onions
1 tablespoon minced garlic
1 bay leaf
1-1/2 cups chopped yellow
summer squash
2 cups chicken broth
2 cups reconstituted Saco
Powdered Buttermilk or
buttermilk powder (prepared
according to package
1-1/4 cups snipped fresh basil,
2 teaspoons snipped fresh thyme
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne
1/3 cup olive oil
1/4 cup chopped roasted red
sweet peppers
Fresh basil sprigs
Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Use a sharp knife to cut the kernels off the cobs. With the dull side of a knife, scrape the cob to release the liquid milk. Set aside.
In a large saucepan, melt butter over medium heat. Add onions, garlic and bay leaf. Cook until onion is tender. Stir in corn and squash. Cook 3 minutes more, stirring occasionally. Add chicken broth, reconstituted buttermilk, 1/4 cup snipped basil, thyme, salt and cayenne. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Cool mixture slightly. Discard bay leaf.
Using a handheld immersion blender; blend soup mixture until nearly smooth; heat through. (Or let soup cool slightly. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return soup to saucepan; heat through.)
For basil oil: Place the remaining 1 cup basil and olive oil in a blender or food processor. Cover and puree until smooth. Strain through a fine mesh sieve, if you like.
To serve, ladle soup into bowls. Drizzle basil oil over each serving. Garnish with roasted red peppers and a basil sprig. Makes 4-6 servings.

Hobo Delight
South Dakota State Fair,
Susi Odden, Ree Heights,
1 egg, lightly beaten
3/4 cup crushed saltine crackers
1/4 cup ketchup
1 tablespoon Worcestershire
1 teaspoon seasoned salt
1 pound lean ground beef
Nonstick cooking spray
2 cups frozen shredded hash
brown potatoes
2 cups carrots, peeled and diced
or shredded
10-3/4 ounce can condensed
cream of chicken soup
1/4 cup milk
In a large bowl, combine egg, crackers, ketchup, Worcestershire sauce and salt. Add ground beef; mix well. Shape meat mixture into four 3/4-inch patties.
Tear off four 36x18-inch sheets of heavy foil; fold in half to make 18-inch squares. Lightly coat one side of each 18-inch piece with cooking spray. On sprayed surface, place a patty in the center of each foil piece; top each with 1/2 cup potatoes and 1/2 cup carrots.
In a small bowl, combine chicken soup and milk. Spoon soup mixture evenly over vegetable mixture. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose, leaving space for steam to build.
For a charcoal grill, arrange medium-hot coals around the edge of the grill for indirect grilling. Test for medium heat in center of grill. Place foil packets on grill rack in the center of the grill. Cover and grill for 25 to 30 minutes or until done (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect heating. Place foil packets on the unlit side. Cover and grill as above.)
To serve, carefully open the foil packets to allow steam to escape. If you like, transfer patties, vegetables and sauce from packets to dinner plates.

Whoopie Pie Cake
Minnesota State Fair,
Karen Cope, Minneapolis,
5 eggs
1 tablespoon Saco Premium
Baking Cocoa or unsweetened
cocoa powder
1 tablespoon butter, melted
1-1/4 cups Saco Premium
Baking Cocoa or unsweetened
cocoa powder
2 cups all-purpose flour
1/4 cup Saco Powdered
Buttermilk or buttermilk
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2-12 cups packed brown sugar
1 tablespoon vanilla
1/2 teaspoon instant coffee
1 cup water
Marshmallow Filling (recipe
Chocolate Glaze (recipe
Allow the 1-1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form paste. Brush inside of a 10-inch fluted tube pan with cocoa paste; set pan aside.
In a medium bowl, stir together the 1-1/4 cups cocoa, flour, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one a time, beating 1 minute after each addition and scraping bowl frequently.
Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.
Bake in a 325 degrees F oven about 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.
Marshmallow Filling:
3/4 cup butter, softened
7 ounce jar marshmallow crème
1-1/2 cups powdered sugar
1-1/2 tablespoons vanilla
In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Add marshmallow crème, powdered sugar and vanilla. Beat until smooth.
Chocolate Glaze:
1/4 cup whipping cream
1/3 cup semisweet chocolate
pieces (2 ounces)
In a small saucepan, heat whipping cream over medium heat. Add semisweet chocolate pieces. Heat and stir over low heat until chocolate is melted and smooth. Makes about 1/3 cup.
Split cake in half horizontally. Set cake top aside. Spread Marshmallow Filling on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of cake. Using a long serrated knife, cut cake into wedges.

Salted Caramel-Chocolate-Peanut Butter Pie
Arkansas State Fair, Christie Burns, thedailymeal.com
1 refrigerated pie crust, such as
Pillsbury, softened as directed
on the box
14 ounce bag caramels,
1/4 cup milk
1-1/2 cups Spanish peanuts, plus
1/4 cup for topping
14 ounce can sweetened
condensed milk
1 egg, beaten
1/3 cup peanut butter
1 cup miniature chocolate
covered peanut butter cup
candies, unwrapped, chopped
1 bar milk chocolate candy,
1/4 teaspoon kosher (coarse) salt
Preheat the oven to 450 degrees. Bake the pie crust as directed on box to make a 1 crust baked pie shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in medium microwavable bowl, microwave the caramels and milk uncovered on high for 1 to 2 minutes or until melted and stir until smooth. Reserve 2 tablespoons of the melted caramel. Stir 1-1/2 cups peanuts into remaining caramel. Pour the caramel mixture into the baked pie crust.
Reduce the oven temperature to 350 degrees. In a large bowl, stir the condensed milk, egg, and peanut butter until smooth. Stir in the chopped peanut butter cups. Pour in the crust over the caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate for 1 hour. Drizzle the melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle kosher salt. Cover and refrigerate any remaining pie.

State Fair Apple Lollipops
Vermont State Fair, Rhonda Tebeau, thedailymeal.com
2 cups pancake mix
1-1/4 cups milk
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
In a bowl, mix together the pancake mix, milk, granulated sugar, and cinnamon until smooth.
4 ounces cream cheese,
strawberry or favorite filling
2 tablespoons red colored sugar
1/2 teaspoon cinnamon
4 apples, cored
4 cups canola oil, for frying
In a microwavable bowl, add the cream cheese, red sugar, and cinnamon. Microwave for 40 seconds or until soft. Mix until smooth. Fill core of apple with filling.
Skewer the apples side to side with a metal skewer and dip in batter. Fry in canola oil heated to 375 degrees. Cook until lightly brown. Remove the apples from fryer and allow to cool. Once cool enough to touch, slice the apples so the core forms a circle in middle of slice. Place on sticks to look like lollipops.

Nanking Cherry Jelly
North Dakota State Fair,
Beverly Anhorn, Max,
3-1/2 to 4 pounds fully ripe
fresh Nanking cherries, fresh
tart red cherries, or (3)
16-ounce packages frozen
pitted tart or sweet red
1-3/4 ounce package regular
powdered fruit pectin
4-1/2 cups sugar
Wash fresh cherries with cool tap water but do not soak; drain. Stem cherries and place in an 8 to 10 quart heavy Dutch oven or kettle. Barely cover cherries with water (about 3-1/2 cups). Bring to a simmer (do not boil as flavor will be less). Simmer, uncovered, about 20 minutes or until soft and the skin on the cherries starts to split, mashing cherries with a potato masher during cooking. Remove from heat.
Place a fine mesh sieve over a large bowl. Ladle cherry mixture into the sieve. Using the back of a large spoon, press cherries through the sieve; discard seeds and cooked skins. Place the sieve or a colander lined with four layers of 100-percent-cotton cheesecloth over a large bowl. Strain cherry juice; do not squeeze cheesecloth if you want a clear jelly. Measure 3-1/2 cups liquid. Discard pulp.
In a 4-quart heavy Dutch oven or kettle, stir together the 3-1/2 cups strained liquid and the pectin. Heat on high, stirring constantly, until mixture comes to a full rolling boil (bubbles break the surface so rapidly you can’t stir them down). Add sugar; stir to combine. Return to boiling; boil for 1 minute, stirring constantly. Remove from heat; quickly skim off foam by gently scooping off the top with a metal spoon.
Ladle into hot, sterilized* half-pint standard canning jars, leaving a 1/4 inch headspace. Wipe rims; adjust lids. Process jelly in a boiling-water bath canner for 5 minutes (start timing when water returns to boiling and keep the water boiling gently during processing).
Remove jars; cool on wire racks. When jars are completely cool (12 to 24 hours), press the center of each lid to check the seal. If dip in lid holds, the jar is sealed. If lid bounces up and down, the jar isn’t sealed. (The contents of unsealed jars can be refrigerated and used within two to three days or reprocessed within 24 hours.)
*Note: To prepare the canning jars, wash them in hot, soapy water; rinse thoroughly. To sterilize the jars, immerse them in boiling water for 10 minutes. Be sure to use screw bands and new flat metal lids with a built-in sealing compound. Prepare screw bands and lids according to manufacturers directions.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.