Every year the Allentown Fair hosts cooking and baking competitions showcases some of the greatest culinary talents among amateurs in our area. Deb Gruber of Slatington won 1st place for her Peaches N Crème Pizza in this year’s Dessert Pizza - Best Baking Contest at the Allentown Fair. Nancy Suter of Catasauqua was a top finalist in the new Family Favorites Recipe Contest at the Allentown Fair for her Zucchini Casserole. Cathi Fox of Pennsburg was a top finalist for her Raspberry Lemon Twists in this year’s Baked Goods - Best Baking Contest at the Allentown Fair.
Fleischmann’s Yeast – Best Baking Contest
Deb Gruber of Slatington, Best Dessert Pizza, 2013 Great Allentown Fair
Peaches N Crème Pizza
1 3/4 – 2 1/4 cups all-purpose flour
3/4 teaspoon salt
1 envelope Fleischmann’s Pizza Crust Yeast
1 1/2 teaspoons sugar
2/3 cup very warm tap water (120 – 130 degrees F)
3 tablespoons oil
Sanding sugar (optional)
6 ounces cream cheese, softened
7 ounces sweetened condensed milk
2 1/2 tablespoons lemon juice
1 teaspoon pure vanilla extract
3 – 4 large ripe peaches
3/4 cup pineapple juice
1 tablespoon lemon juice
2 teaspoons cornstarch
1 teaspoon sugar
Preheat oven to 425 degrees F.
For Crust: Combine 1 cup flour, salt, Fleischmann’s pizza crust yeast and sugar in a large bowl. Add water and oil. Mix together until well blended, about 1 minute. Add gradually, 1/2 cup flour until soft dough ball is formed, will be slightly sticky. Add additional flour if needed to form ball. Knead on a floured surface, adding additional flour if needed, until smooth and elastic, about 4 minutes. With floured hands, press dough out into a greased pizza pan or roll dough out into a 12-inch circle, and then place onto a pizza pan. Bake on bottom rack for 12 to 15 minutes until crust is brown. Last 5 minutes, you may brush edges of dough with milk and sanding sugar.
For Crème Filling: Combine cream cheese, sweetened condensed milk, lemon juice and vanilla in a large bowl. Mix until smooth. Pour mixture onto cooled pizza crust. Cut peaches and arrange on top of crème.
For Glaze: In small saucepan, combine pineapple juice, lemon juice and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat, stir in sugar. Cool. Top peaches with glaze. Refrigerate until ready to serve.
Bisquick Family Favorites Recipe Contest
Nancy Suter of Catasauqua, 2nd Place, 2013 Great Allentown Fair (PA)
4 cups diced zucchini
2 small onions
2 small tomatoes
1 cup Original Bisquick mix
1/2 cup cheddar cheese
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1/2 cup olive oil
1 pound sausage
Mix together all ingredients, minus the sausage. Place mixture into 9 x 13-inch baking pan. Add sausage to top of mixture. Bake at 350 degrees for 45 minutes. Cover with foil for the first 25 minutes, then uncover for remaining 20 minutes.
Fleischmann’s Yeast – Best Baking Contest
Cathi Fox of Pennsburg, 2nd Place, 2013 Great Allentown Fair
Raspberry Lemon Twist
1/2 cup warm water
1/2 cup whole milk
1 package Fleischmann’s Active Dry Yeast
1/4 cup sugar plus a pinch
4 tablespoons unsalted butter, melted and slightly cooled (plus more for brushing)
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
3/4 cup raspberry pie filling
1 1/2 cups confectioners’ sugar
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon milk
1/2 teaspoon pure vanilla extract
Pinch of salt
Position racks in the upper and lower thirds of the oven. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
For dough: In a microwave safe bowl, combine the water and milk together. Microwave for 45 seconds or until a thermometer reads 100 to 110 degrees. Carefully pour into a stand mixer bowl and sprinkle with the Fleischmann’s yeast on top, then sprinkle with a pinch of the sugar. Set aside, undisturbed for 5 minutes until foamy.
Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour and the remaining sugar and salt. Set aside 1 cup of the flour mixture for later use. Attach dough hook to mixer, add the flour mixture to the yeast mixture. Mix on low speed for 1 minute. Continuing on low, add the remaining 1 cup of flour mixture, 1/2 cup at a time. Mix until the dough clings to hook and cleans flour off sides of bowl, about 2 minutes. Scrap down mixing bowl and clean off dough hook. Knead on low for 2 minutes longer. Dough will be sticky. With floured hands, shape into a ball. Brush a large bowl with butter. Add dough, turning to coat lightly with butter. Cover with plastic wrap and let rise at room temperature for 1 hour 15 minutes, until dough is doubled in size.
Punch dough down, re-form into ball, and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
For Filling: On a floured surface, roll out the dough into a 10 x 18-inch rectangle. Spread raspberry filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the cream border.
For Twist: Using a chef’s knife, cut the log crosswise into 12 rounds, 1 1/2-inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure 8 shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, about 20 minutes. Uncover the dough, re-twist if necessary. Bake until golden, about 20 minutes, switching position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
For Glaze: In a microwave safe bowl, combine the confectioners’ sugar, butter, lemon juice and zest, milk, vanilla and salt. Cover with plastic wrap and microwave for 45 seconds. Stir until smooth. Brush on twists.