Summertime is always a fun chance for families and friends to get together to hang out or celebrate with a backyard BBQ. Whichever it is, the State Fair cookbook has got you covered when it comes to trying new recipes fit for the occasion. This summer, we’re sharing a variety of options like a refreshing strawberry ice cream, something a little more daring like SPAM beach bombs, or maybe you want to try a traditional southern favorite – homemade biscuits. No matter which option you choose, these four Creative Arts Cooking contests winners were picked for a reason! Try them out, let us know what you think, and as always, enjoy the company and memories made.
SPAM BEACH BOMBS
by Suzy Cravens
from Coppell, TX
1st Place – Great American Spam Championship
INGREDIENTS
1 (12-oz.) can bacon Spam, sliced
12 oz. cream cheese, softened
2 oz. goat cheese, softened
4-oz. ctn. guava paste, finely chopped
2 tsp. sugar
1/2 tsp. salt
2 cans Pillsbury orange rolls (sweet taste like Hawaiian rolls)
1 egg
Everything spice (mine came from Trader Joe’s)
RECIPE
Preheat oven to 350 degrees. Filling: Thinly slice bacon Spam and fry, just bacon. Once done place it on paper towels to absorb the remaining grease. Let cool on the counter or to quicken things, place in the refrigerator. Mix together cream cheese, goat cheese, chopped guava paste, sugar, and salt. Once bacon Spam is cool, chop it into 4-inch squares. Mix it into cream cheese mixture. With a tablespoon, scoop out 16 rounded scoops, place on wax paper, and freeze. It will take about 30 minutes. Open 1 can Pillsbury orange rolls carefully, as to not break up the log of rolls. Carefully unroll cylinder of dough on a floured surface. Scrape majority of cinnamon off, flip over and repeat. (Some cinnamon is okay.) Make sure the surface is floured. Roll dough out, keeping strips pressed together. Using a cookie cutter or glass, cut out 8 circles. With excess dough, you can roll it one more time to get an extra circle. Take frozen cream cheese Spam balls, place one in center of a dough circle and stretch dough around ball. Pinch any open areas of dough together. Roll ball in hands to ensure it’s covered. Place ball, seam side down, on a cookie sheet covered with parchment or Silpmat. Repeat with other can of Pillsbury orange rolls. Whisk an egg and wash Spam Bomb, sprinkle Everything seasoning. Bake until golden brown, about 15-18 minutes.
WATERMELON PRESERVES
by Jeremy Larsen
from Dallas, TX
1st Place – Canning
INGREDIENTS
1 whole watermelon
½ lemon
2 Tbsp. pectin
3 c. sugar
RECIPE
Peel the green off the whole watermelon rind using a potato peeler. Separate the red watermelon flesh from the white rind in two separate bowls. Cube 1 cup of the watermelon rind; set aside. Cut down and cube the red watermelon flesh; remove any seeds. In a large covered pot, bring watermelon and rind to a boil over medium-high heat. Once at a rolling boil, squeeze half a lemon over the top. Add 2 cup of sugar at a time, continually stirring to incorporate; stir in pectin. Continuously stir at a rolling boil for 90 to 120 minutes until thickened, keeping covered. (After an hour, may need to use an immersion blender to smooth out the mixture to a better texture.) Follow canning directions.
FOREVER SUMMER BISCUITS
by Wesley Burress
from Houston, TX
1st Place – Red River Biscuit Cook-Off
INGREDIENTS
Biscuits:
2 c. reg. bread flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. brown sugar
1/2 c. unsalted butter
2/3 c. buttermilk
1/2 c. roasted pecans
1/2 c. dried cherries
2 Tbsp. cinnamon
Glaze:
1/4 c. butter
2 c. powdered sugar
1 tsp. vanilla
3 Tbsp. milk
1/4 tsp. cinnamon
RECIPE
Biscuits:
Preheat oven to 425 degrees. In a medium-size bowl, combine flour, baking powder, baking soda, salt, and brown sugar; cut in chopped butter until mixture is crumbly. Add buttermilk and stir in chopped pecans and cherries, stirring just until moistened. Knead several times. Turn dough out onto a lightly floured surface. Shake cinnamon across surface and fold over one third then another third. Place dough on floured surface to 4-inch thickness and use biscuit cutter. Place on cookie sheet lined with parchment paper and bake at 425 degrees for 9 minutes or until golden brown.
Glaze:
Melt butter; add powdered sugar, vanilla, cinnamon, and milk. Whisk until glaze is smooth. Spread over biscuits after removing from oven.
FOREVER SUMMER OF STRAWBERRIES ICE CREAM
Wesley Burress
from Houston, TX
3rd Place – Ice Cream Freeze-Off
INGREDIENTS
12 oz. cream cheese
3 c. sugar
3 eggs
3/4 Tbsp. vanilla
3/4 c. brown sugar
1 Tbsp. honey
2 1/4 c. sliced & mashed strawberries
2 1/4 c. half-and-half
1 Tbsp. orange zest
1 1/2 c. milk
3 c. whipping cream
1 c. homemade strawberry preserves
Strawberry Preserves:
10 c. sliced strawberries
12 1/2 c. sugar
8 Tbsp. lemon juice
1 Tbsp. lemon zest
3.5 oz. powdered fruit pectin
RECIPE
Wash strawberries, core, and slice. Set aside 12 1/2 cups sugar. In large stockpot, place strawberries over medium heat and stir occasionally. Add lemon juice, zest, and fruit pectin and bring to boil for 2 minutes and stir constantly. Add sugar and bring to rolling boil for 3 minutes and stir constantly. Remove from heat and ladle into warm jars and leave 4-inch headspace. Can according to manufacturer’s instructions. Ice Cream: Mix softened cream cheese, sugar, eggs, and vanilla. In separate bowl, place brown sugar, honey, and strawberries together. Heat half-and-half to boil and add slowly to cream mixture. Return to low heat and whisk until custard thickens. Add zest, milk, and whipping cream. Refrigerate until cold. Freeze according to manufacturer’s instructions. Add strawberry mixture when ice cream is almost for Continue briefly with freezing process. Gently stir in homemade strawberry preserves. Yield: 1 gallon.