The LAST recipe post!

Wondering. .

Has ANYONE made any of our fair entry recipes yet???

If you have. .

What did you think??

If you haven't. .

WHAT are you waiting for??

This one. .

Took some sketches and food. .

Making plenty of recipes multiple times before everything went the way they should have!!

I forgot to mention that Grant had to remake his bread for the fair after I got home for work because it was so ugly!

Tristan made his dough THREE times that day. .

The first time he called me like at 10:00 am and told me he was throwing it out cause it looked "funny." The next batch had a huge crack on the side of both loaves like he had put the seam on the side (which he ASSURED me. .I DIDN'T MOM!) The third batch netted two aweome looking loaves of Buttermilk Honey bread. .and a state fair blue (purple)ribbon.

This cake though. .

He made by himself. .

And took home 1st place in his level of competition. .

And 2nd place over all the food entries in the 4-H division.

Which meant. .

That he got to look all studly. .

selling it at the livestock auction for many bucks!!!

And because he kept having issues as he baked it again for the auction. .

Uncle Nick got to have a thick slab of that Blueberry Angel Food cake that looked ugly.

He agreed that it was great!

So. .

it seems that three boys will be working hard some Thursday evening in September. .

preparing food to go on for judging at the State Fair. .

Now. .

If we can just make it through record books!

Have a great day!

 

Blueberry Angel Food Cake

 1 1/2 cups sugar, divided

1 cup sifted cake flour

12 large egg whites (about 1 1/2 cups)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 tsp vanilla extract

1 1/2 cups fresh or frozen blueberries

2 tbsp sifted cake flour

1 tbsp grated lemon rind

 

Glaze:

1 cup powdered sugar

3 Tbsp lemon juice

 

Sift together 1/2 cup sugar and 1 cup flour. In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tbsp at a time, beating until stiff peaks form.  Sift flour mixture over egg white mixture, 1/4 cup at a time. Fold in. Fold in vanilla and blueberries. combine 2 tbsp flour and lemon rind and toss to coat. sprinkle over egg white mixture and fold in. Spoon batter into an ungreased 10 inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 375 degrees for 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen the cake from sides of pan using a narrow metal spatula or butter knife. Invert cake onto plate.

Combine powdered sugar and lemon juice in small bowl; drizzle over the cooled cake.

Serve with a smile!