Monkey Princess makes Monkey Bread (and other Fair foods)
8 years ago
OK, I'm about a week late, but we did some baking for the Fair. The Princess made Monkey Bread, stuffed with chocolate and caramel. I'll post the spoiler and tell you that she got a second place, beaten out by a loaf of plain white no-knead dutch oven bread. Pfffft......
I'll continue this in an edit, because Houzz will only let me post one picture in my original post...
Annie
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8 years agoRelated Discussions
Soap as Plant Food
Comments (3)I agree that the extra growth is probably mostly from extra water. Perhaps there is some contribution from K as you said, and also N content of some of the chemicals. Don't forget that the 'dirt' that gets washed away by the soap also has proteins, etc. so there is some N there. I would not use it for plant food though. Surfactants dissolve fats and oils, and in high enough concentrations they will begin to damage the cell walls of soil microbes as well as plant roots. I agree with wertach, reuse it as soap. When the glued-on bits are just too small or won't stick well enough to the new bar, I put them in a box. When the box is full, grate with a box grater, soak in water, and cast new bars in a bread pan lined with foil....See MoreCounty Fairs
Comments (29)Nice. Congrats...open class is hard. Sorry Bud couldn't enter his garlic. Always sad to see fair departments dwindle. Baking, photography, quilts and flowers (esp. dahlias) are the biggies here...lots of competition. And jam...lots of jam. Good for you for getting more competition going. I remember winning champion canner (or whatever they called it at the time) because they used a point system and I had the most blues, but only because I entered the most - nine jars. Hollow victory. I'm not entering any preserved food this year...they conned me into judging....See MoreMonkey Bread
Comments (16)hmmmmm I don't make sweet ones, but here is my offering.... chop a pound of bacon into small bits and brown in fry pan with a chopped onion when brown, drain on paper towels Melt a stick of butter and mix with bacon and onion use three rolls of refrig biscuits cut into fourths and mix with the butter mixture spray bundt pan with Pam dump biscuit mix in and jiggle until evenly distributed bake at 375 degrees until brown (about 20 - 30 minutes) I have also used browned bulk sausage and onion If I think of it, I sprinkle a dab of granulated garlic into the butter/meat/onion mix. Occasionally I chop up a little bell pepper (any color) and add to the fray...See MoreFood Forum Friends visit
Comments (15)Cathy, we were thinking about you, and agreed that next time we'll try to plan far enough in advance to have you come along, we missed you. Lars, when you do come to Michigan, we'll definitely have to have a get together, either here or in Chicago or SOMEWHERE, we can't let you come this far and not meet everyone! writersblock, the crust is a mixture of a one pound bag offrozen hash brown potatoes, one egg and salt and pepper. I press it into a buttered springform pan, mine is a 9 inch, and then add the filling and bake. My oldest daughter is celiac, so I'm getting better at gluten free cooking, even for other people, LOL. stir_fryi, that's my Grandma's recipe and the trick is to not overbake or they get crisp, like gingersnaps instead of staying chewy. The recipe was been very popular here over the last few years, then kind of dwindled away. Here it is, my favorite cookie since I was a child. Chewy Molasses Cookies (Annie CF) 1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste) 1 cups granulated sugar 1 cup dark brown sugar 2 eggs 3/4 cup of dark molasses 4 1/2 cups flour 1 teaspoon salt 4 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon ground cloves Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger Coarse sugar or turbinado sugar for rolling Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour. After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven. The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks. Peppi, we love having Emma and you here, and your Dad too. All I have to do is find a "babysitter" for the dogs, the cows, the horses and the chickens and we'll be right there! (grin) And, as Peppi mentioned, we had beef stew the first night. Maybe not special company food, but something that could sit in the oven and give me some time to visit instead of "hands on". I did use a Porterhouse, a Sirloin and two Rib steaks, so it was kind of special... Annie...See More
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