The weather is beginning to warm up and spring colors are already upon us. Its time to start having some fun in the kitchen! Want to try something new or interesting? Try these Creative Arts ribbon-winning recipes, created by crafty home chefs like you! These recipes might be unique but they certainly sound mouthwatering.
APPLE PIE TACOS
1st Place–Speedy Dishes
¹⁄3 c. salted butter, melted
¾ c. cinnamon graham crackers, finely crushed ¼
6 flour tortillas (4.5 inches diameter)
20-oz. can apple pie filling
1 ¼ c. heavy cream, divided
Place rack in center of oven and preheat oven to 400°. Turn a muffin tin over so bottom is facing up.
Coating: Place melted butter in a wide, shallow bowl. In a separate wide, shallow bowl, place crushed cinnamon graham crackers. Dip each tortilla in butter, coating completely. Coat both sides in graham cracker mixture. Place each tortilla in between muffin tins on upside-down muffin pan. Bake shells 10 minutes or until tortillas begin to turn golden brown and become crispy. If not baked long enough, may be slightly chewy instead of crispy. Remove from oven and allow to cool completely.
Filling: In small saucepan on stovetop, heat apple pie filling over medium heat until it begins to bubble, stirring occasionally; remove from heat and stir in ¼ cup heavy cream.
Whipped Cream: Beat remaining heavy cream until soft peaks form; add 1 tablespoon caramel sauce and continue to whip until medium peaks.
To assemble: Fill each cooled taco shell with apple pie filling. Top with whipped cream and drizzle with caramel sauce. Yield: 6 servings.
BACON WRAPPED PINEAPPLE BITES ON A STICK
1st Place–Fair Concoctions
12 wooden sticks
2 Oh pineapples
18 slices bacon
I c. crushed toffee bits
1 ½ c. brown sugar, divided
Cut pineapple into 1-Inch Chunks. Cut bacon slices in half. Wrap bacon around each chunk of pineapple. Set each bacon wrapped pineapple piece onto a parchment lined baking sheet. Make sure pineapple chunk is on top of ends of bacon so bacon does not come undone while it bakes. Sprinkle with ½ cup brown sugar. Place into a 400° preheated oven and bake for 40 minutes or until bacon is fully cooked. Remove from oven and allow to cool on top of 1 cup brown sugar that has been spread out on a platter. Take 3 cooled bacon wrapped chunks and put on a wooden stick. Serve cold or warm. Lay prepared pineapple bites on stick on bed of crushed toffee bits for a little extra crunchy sweetness.
1st Place–Bread Baking
1 T. active dry yeast
2 ¼ c. warm water (110°-115°)
¹⁄3 c. sugar
¹⁄3 c. shortening
¹⁄4 c. powdered nondairy creamer
2 ¼ tsp. salt
6-7 c. bread flour
In large bowl, dissolve yeast in warm water. Add sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough that remains sticky. Turn onto floured surface, knead until smooth and elastic, about 6-8 minutes. Place in bowl coated with cooking spray, turning once to coat top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto lightly floured surface. Shape into 3/4-inch balls. Place four balls into muffin tin that has been sprayed with vegetable oil. Cover and let rise until doubled, about 30 minutes. Bake at 350° 15-18 minutes or until lightly browned. Lightly brush with melted butter. Remove from pans to wire racks to cool.
HONEY ROASTED PEANUT BUTTER FUDGE
2012 – Best of Show–Candy
3 c. brown sugar
2 tsp. vanilla extract
2/3 c. evaporated milk
2 c. miniature marshmallows
½ c. unsalted butter
1 c. honey roasted peanuts, Chopped
7-oz. jar marshmallow creme
1 c. honey roasted peanut butter
½ c. chopped Butterfinger bars
Combine brown sugar, milk, and butter in heavy medium saucepan. Bring to full boil, stirring constantly. Boil to 235° for 6-8 minutes, stirring frequently. Remove from heat. Add marshmallow creme, peanut butter, and vanilla, stirring until smooth. Stir in miniature marshmallows and peanuts. Spread into buttered 9 x 13-inch pan; sprinkle top with chopped Butterfingers and honey roasted peanuts. Cool.
OREO COOKIE BARK
3rd Place-Speedy Dishes
2 (9-oz.) bags white chocolate chips
25 Oreo cookies, broken into places
1 bag dark chocolate chips
Line a 9 x 13-inch pan with parchment paper. Melt white chocolate chips and pour into pan. Sprinkle cookies over white chocolate and push them down into chocolate. Melt dark chocolate chips and drizzle over cookie pieces. Freeze 30 minutes then break into small pieces. Keep cool.
SOUTHERN PEACH COBBLER
2nd Place–Cobbler Cook-Off
4 c. chopped peaches
1 c. sugar
4 T. flour
¼ tsp. salt
2 T. butter
2 T. melted butter, for top crust
2 T. sugar, for top crust
Cook peaches, sugar, flour and salt until it thickens. Add butter and stir until mixed. Pour filling into dish. Place pieces of crust in hot filling. Cut designs out of crust and place crust on top of filling and spread with butter and sprinkle with sugar. Bake at 375° for about 45 minutes or until golden brown.
2 c. all-purpose flour
½ tsp. salt
¾ c. butter flavored shortening
Approx. 9-10 T. cold water
Mix flour and salt. Blend in shortening with pastry blender until crumbly. Add cold water a tablespoon at a time and stir with a fork until mixture will form a ball. Roll dough out on a lightly floured board, cut out desired and place over filling.