State Fair is over, and a winners of a culinary contests have taken their ribbons home. But during slightest some of their recipes can live on in your home. Fair officials common a few of a judges’ favorites from this year’s competitions, judged before and during a fair.
First adult is this artistic peanut butter sandwich cookie, that won a youthful multiplication of a King Arthur Flour baking contest, that this year asked for a “peanut butter cookie innovation.” It also won Best of Division for all of a contests judged that day.
“Great flavor!” the judges wrote. “Very moist, soothing and fluffy. Interesting, artistic filling.”
Landon Scray, 12, of Pewaukee came adult with a recipe with assistance from his grandmother, Lois Trongard.
Sweet Banana Peanut Butter Cookies
Recipe tested by Nancy Stohs
Makes 12 sandwich cookies
1 tablespoon unsalted butter, room temperature
1 ½ tablespoons golden brownish-red sugar
½ tablespoon granulated sugar
1 tablespoon rum (or rum cooking to taste)
Pinch of belligerent cinnamon
2 bananas, sliced
½ crater cream cheese
½ crater well-spoken peanut butter
Peanut butter cookies:
½ crater (1 stick) unsalted butter, room temperature
½ crater granulated sugar
½ crater resolutely packaged brownish-red sugar
1 teaspoon vanilla extract
½ crater peanut butter (smooth or crunchy)
1 ½ cups flour
1 teaspoon baking soda
¼ teaspoon salt
Prepare banana filling: In a skillet over middle heat, warp butter. Add sugars and boost feverishness to medium-high, stirring until melted and bubbling. Carefully supplement rum (watch out for flames). Add cinnamon. Stir in bananas to coat.
In a bowl, cream together cream cheese and peanut butter until smooth. With a fork, crush bananas and supplement to cream cheese reduction until smooth. Refrigerate.
While stuffing cools, make cookies: Preheat oven to 350 degrees.
In a vast bowl, cream together butter and sugars until dark and fluffy. Beat in egg and vanilla. Stir in peanut butter.
In a apart bowl, mix flour, baking soda and salt. Add to peanut butter reduction and mix in.
Drop mix by tablespoonfuls onto ungreased cookie piece and crisscross them with a floured fork. Bake in preheated oven about 9 to 11 mins or until cookies only start to spin brownish-red around a edges. Remove from feverishness and let cold on a handle cooling rack.
When cookies are cool, widespread banana stuffing between a prosaic (bottom) sides of dual cookies to make sandwich cookies. Repeat with remaining cookies.
This recipe was also submitted in a children’s contest. Katelyn Pelzek of Hales Corners won a Kid-Inspired Fruit Lemonade difficulty with this blueberry-lemon concoction.
Recipe tested by Nancy Stohs
Makes 2 ½ quarts
2 cups sugar
1 crater water
2 ¼ cups creatively squeezed lemon extract (from 8 to 10 lemons)
1 crater blueberry pap (mashed from 2 cups whole berries)
Fresh packet and whole blueberries for ornament (optional)
In a saucepan, feverishness sugarine and H2O to a boil, stirring frequently to keep reduction clear. When sugarine has totally dissolved, mislay from feverishness and supplement lemon juice. Let cool.
When cooled, supplement a blueberry pap and drive until mixed. Serve over ice (can aria out blueberry pulp). Garnish with packet and blueberries, if desired.
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