Collectibles of the Week – It’s Fair Time

I  have so many wonderful collectibles acquired over the last 80+ years.  Some were gifts, some were part of my life growing up, some were inherited, some were purchased at antique malls, gift shops or thrift stores  – all are precious to me.  Some items are kept up year-around while others are brought out seasonally and on holidays.  Unfortunately, many priceless-to-me objects go undisplayed and unseen for years, so each week, I’m going to pull out an item and post a COLLECTIBLE OF THE WEEK.

The first county fair of the year in our area is happening this week (Warren County – Lebanon, Ohio) and it’s time to bring out my fair collectibles.  I have quite a few since I’ve been a fair enthusiast all my life.  The top two vintage banners are for our local Cincinnati (Hamilton County) fair and the Ohio State fair, hanging on an old cane won many years ago.

Since my father trained and drove harness horses, fair time is synonymous with trotters and pacers in our family.  I have a nice assortment of commemorative glasses and mugs on my kitchen shelf (along with a doll that won a prize for her pretty dress about 30 years ago and some small spoons).

Although they are not fair activities, I display my items from the Little Brown Jug (the World Series of pacers) ….

…and the Hambletonian (the World Series of trotters) along with a 1976 commemorative bottle from the Fairfield County (Lancaster, Ohio) fair.

I’ve exhibited many times at fairs in the past but this year have left it to my older daughter who took a few of her antiques to Lebanon.  Can’t wait until tomorrow night to see how she did – and to watch a couple of harness races.

 

Poppyseed Rye Bread

In the 1980s, I started using Saco Buttermilk Powder to make bread and sent away for a collection of recipe cards.  It was a wonderful set of cards and this was one of my early favorites.  I first made the bread in 1986 and rated it “excellent”; in 1987, it won blue ribbons at the Hamilton County and Harvest Home Fairs in Cincinnati and won a 5th place ribbon at the Ohio State Fair.

It’s wonderful toasted and also a great base for a Reuben sandwich.

• Servings: Two nine-inch or three 7-½ inch loaves
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• 2 Tblsp. fast acting yeast*
• 1/3 cup granulated sugar
• 1 Tblsp. salt
• ¼ cup buttermilk powder
• ¼ cup cocoa
• 1 Tbsp. caraway seeds
• 1 Tblsp. poppy seeds
• 2 cups rye flour
• ¾ cup whole wheat flour
• 2 Tblsp. oil
• ¼ cup molasses
• 2 cups water
• 2-½ cups to 3 cups all-purpose flour

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

In the large bowl of an electric mixer, place yeast, sugar, salt, buttermilk powder, cocoa, caraway seeds, poppy seeds, rye flour and whole wheat flour. Insert paddle beater and beat to blend dry ingredients.

In a four-cup measure, place oil, molasses and water.  Heat in the microwave to 130 degrees F.

Pour hot mixture into bowl and beat at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.  The dough may feel slightly sticky because of the molasses.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Roll the dough and form into two nine-inch or three 7-½ inch loaves. Turn over and pinch the edges to seal.  Place loaves in greased loaf pans.  Cover and let rise for another 30 minutes.

Preheat oven to 375 degrees F.

Bake for approximately 50-60 minutes for nine-inch loaves, 45 minutes for 7-½ inch loaves or until bread is golden brown and has a hollow sound when tapped (210 degrees on a bread thermometer).  Cover with a piece of foil if top is browning too fast.  Remove bread from pans immediately, brush with butter, cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  Two nine-inch or three 7-½ inch loaves

Sugar Cream Pie

In the 1970s, my young daughters and I loved a Sugar Cream pie that we could buy frozen at our local grocer.  As the years went by, the pie disappeared from the grocery store and several of my attempts to duplicate it failed.  Then in the 1980s, I adapted several recipes to come up with one that I thought was very close to our old favorite and it won a ribbon at the Ohio State Fair.  I made it again for the two daughters for this week’s Sunday dinner.

• Servings: 6
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• 1 cup whipping cream (1/2 pt.)
• 1 cup granulated sugar
• ½ cup all-purpose flour
• dash salt
• 1 cup half-and-half cream
• 3 Tblsp. butter, melted
• ¼ tsp freshly grated nutmeg
• 9” unbaked pie shell*

Preheat oven to 375 degrees F

Place a piece of foil or parchment paper in the unbaked pie shell and pour in 2 cups of dry beans.  Bake @ 375 degrees F for 10 minutes to “blind bake”.  Remove foil and beans and let pie set on rack while preparing the filling.  Note:  I keep dry beans in a jar to use in blind-baking pie crust.  The beans can be used over and over again to blind bake, but don’t cook them for other uses.

TO MAKE THE FILLING:
Combine one cup whipping cream, sugar, flour, salt in medium bowl – whisk until smooth.

Whisk in half-and-half gradually, add melted butter and nutmeg.  Pour into blind-baked pie shell.

Bake @ 375 degrees F approximately 45 minutes.  Pie is done when knife inserted in center comes out clean.  Allow to cool on a wire rack.  Good at room temperature or chilled.  Chill leftovers.

6 servings 

*Click here for my favorite pie crust

My Fresh Peach Pie

I first made this pie in 1987 for the Ohio State Fair and it won 3rd place.  I call it My Fresh Peach Pie because at the time I used what I thought would make a good pie and later found it’s pretty much the basic recipe.  With ripe peaches from the local farm market, it’s simply delicious.

• Servings: 6-8
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• 5 cups sliced peaches (6-7 medium peaches, peeled and pitted)
• 2/3 cup granulated sugar
• 1 Tblsp. all-purpose flour
• 1/8 tsp. salt
• 1/8 tsp. almond extract
• Pastry for 9 inch two-crust pie (Here’s my favorite recipe)
• 1 Tblsp. butter
• 1 tsp. milk

Preheat oven to 375 degrees F

To peel peaches easily and without waste, drop them into very hot water and let stand for about one minute.  Remove from water and let drain and cool for 5 minutes.  The skin will slide right off.

Peel peaches, remove pits and slice in ½ inch slices.

Place peach slices in a large bowl and add sugar, flour, salt and almond extract.  Let stand for 10 minutes or while preparing crust.

Place the crust in a 9 inch pie plate and fill with the peach mixture.  Dot with butter …

…and place top crust over filling.  Seal and crimp edges, brush with milk and cut small vents in top crust.

Place on a large flat pan to catch spills and bake @ 375 degrees F for approximately 45 minutes.  Remove to a wire rack to cool.

Servings:  6 to 8 

It’s County Fair Time in my July Kitchen.

County fairs were the major source of summer entertainment throughout my childhood in the 1930-40s era and we went to as many fairs as we could manage on my father’s salary and his gas ration points during World War II.  My favorite part of the fair was sitting around the barn before and after the afternoon’s races, listening to all of the “horse talk” going on around me and just sniffing – a horse barn is still my favorite scent in the world.  Of course, a barn is always full of flies.  My mother used to say that my little sister, who was so anxious to get to the midway and rides, would sit on a folding chair in the barn area and constantly wriggle, scratch, complain, and whine, while every fly in the county landed on her.  Meanwhile, I sat very quietly, taking in all the sights, sounds and smells with not one fly near me.

In my childhood, the horses made up 90% of my interest in the fair, so all through my life, I’ve collected anything with a harness horse on it.  I have quite a few items in my kitchen:

Although I always loved the horses the most, I was also anxious to see the baking and canning displays, the animals, and the quilts.

My kitchen shelf has a large silver tray on top that was won by my father for a race in 1969, and there are two silver bowls plus a brass tray that I won in pie contests in the 1980s.

All of the family competed and won awards in our county fairs and the Ohio State Fair.

It’s fair time again and although we don’t compete any more, I have a small county fair to enjoy right here in my own kitchen.

Click on pictures to enlarge.

State Fair Blackberry Pie

In 1986, my oldest daughter had been entering needlework in the Ohio State Fair for several years.  She kept nudging me to enter something in the food division but I was hesitant after seeing all of the beautiful entries that come in from all over the state.  Finally, I gave in and decided to enter a blackberry pie to use up some of the buckets of wild blackberries we picked every day in a thicket on the far edge of our property.  I used a recipe from a book by Susan Purdy that my daughter had just given me (unfortunately, I lost the book and I’m not sure of the title*) and made the long trip from Cincinnati to Columbus to enter the pie for judging.

I was pleased to win a third place ribbon on my first Ohio State Fair entry.

We no longer live in the house with the blackberry thicket but there were some beautiful blackberries at my farmers’ market in Loveland, Ohio (Blooms and Berries) and the pie turned out great.

• Servings: 6
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• Pastry for a 9″ two-crust pie (click here for my favorite recipe)
• 4 cups fresh blackberries
• 1-1/2 cups granulated sugar
• 1/2 tsp. cider vinegar
• 3 Tblsp. cornstarch
• 1/8 tsp. salt
• 2 Tbsp. water
• 1 Tblsp. quick cooking tapioca
• 2 Tblsp. butter
• 1 Tblsp. milk

Preheat oven @ 375 degrees F

In a heavy pan combine the blackberries, sugar, vinegar, cornstarch, salt, and 2 Tblsp. water.

Mash fruit very slightly with wooden spoon to start juices flowing.  Cook over medium heat, stirring occasionally, just until mixture nears boiling point (3-4 minutes).  Remove from heat and cool completely.  Stir in tapioca.

Pour into unbaked pie shell and dot with butter.  Fit top crust over fruit, sealing well.  Brush top crust lightly with milk and cut vents.

Place on flat pan to catch spills and bake @ 375 degrees F for 45-50 minutes until crust is golden brown.

Cool on a wire rack. 

The flavor of this pie is so delicious – even the leftovers the next day were good.

*UPDATE:  I was able to identify the book – As Easy as Pie by Susan G. Purdy and found a nice hard-cover 1984 edition on eBay.com.  I feel better now.  That was the only cookbook that I have ever  lost and I’m happy to have a copy to complete my collection.

Apricot Cheese Dainties

I found this recipe in 1990 in a publication called Blue Ribbon Gazette, a collection of winners from county and state fairs all over the country.  The lady who submitted the recipe cautioned that Solo apricot filling should be used, not jam or preserves, to keep the filling from seeping out too much.  I can attest to that, since I tried other products and found Solo to be the best.

The cookies won a ribbon at the Ohio State Fair and a Blue Ribbon at the Hamilton County Fair (Cincinnati) in 1990, and have become a favorite of my daughters for every holiday – Christmas, St. Nick, Valentine’s Day, birthdays.

• Servings: 1-1/2 dozen cookies
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• 1/2 cup margarine (I like Imperial)
• 1 cup grated sharp cheddar cheese
• 1-1/2 cups all-purpose flour
• 1/4 tsp. salt
• 2 Tblsp. ice water
• 1/2 can of Solo Apricot Filling

Preheat oven to 375 degrees F.

Cream the margarine and cheese until smooth.  Add flour and salt, mix together until blended.  Add water and stir with a fork until the mixture forms a ball.  Divide dough in half,  roll one portion 1/8″ thick (like pie crust) on a lightly floured surface and cut with a floured 2″ cutter.

Place cutouts on an ungreased cookie sheet.  Place 1/2 tsp. of apricot filling on each circle of dough.

Roll the remaining portion of dough 1/8″ thick and cut into 2″ circles.  Place the circles on top of the filled cutouts, press together lightly and prick with a fork around the edges.

Bake @ 375 degrees F for approximately 10 minutes until cookies are golden brown.  Cool slightly and then remove to a rack.

Makes about 1-1/2 dozen cookies. 

Note:  These cookies are like pie – best the day they are made.

Strawberry-Rhubarb Upside-Down-Cake

For 20 years, we lived in the country where my husband grew all kinds of fruits and vegetables.  One of my favorites was rhubarb, so when we relocated to a smaller house and yard almost 7 years ago, I planted some rhubarb and have some to use throughout the summer – plenty for one person.  But in 1989 when we had a lot of home-grown everything, I tried some different ways of using rhubarb and won a ribbon for this cake at the Ohio State Fair.

• Servings: 6
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• 6 Tlbsp. butter
• 1 cup dark brown sugar
• 1-3/4 cup sliced rhubarb
• 3/4 cup sliced strawberries
• 1-1/2 cups all-purpose flour
• 2-1/2 tsp. baking powder
• 1/2 tsp salt
• 1/3 cup shortening (Crisco)
• 3/4 cup granulated sugar
• 1 egg
• 1-1/2 tsp. vanilla
• 2/3 cup milk
• Whipped cream and fresh strawberries for garnish

Preheat oven to 350 degrees F.

Melt butter in a 9″ skillet.  I like to use a 50+ year-old cast iron skillet for this.

Stir in brown sugar.

Lightly mix together the rhubarb and strawberries.

Arrange the rhubarb and strawberries over the top of the butter/brown sugar mixture.  Note:  Don’t do as I did once and try to increase the amount of fresh strawberries – it makes the topping too juicy.

In a medium bowl, combine flour, baking powder, and salt.  Set aside.

In large bowl of electric mixer, cream shortening, sugar and egg.  Add dry ingredients and milk alternately, starting and ending with dry ingredients, beating after each addition.  Add vanilla and blend.  Spread batter over the fruit.

Bake for 35-45 minutes until top of cake is golden brown and cake tests done when a toothpick is inserted in the center.  Cool in pan for 5 minutes, then invert onto large serving plate.  If some of the fruit sticks to the pan, just scrape it out while it is still warm and add to the top of the cake.

Let cake cool to room temperature and serve with some whipped cream and a couple of fresh strawberries.

This makes a really nice summertime dessert.