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L.A. Times Archives

Sept. 17, 1992 12 AM PT

We’ve tried every one of these recipes--from the Los Angeles, Orange and Del Mar fairs--and it’s easy to see why they won ribbons. Amaze your friends, please your family--and think about entering one of your own recipes next year.

This year, Lucy Eidenbock of Pasadena won first place in Sweet Orange Marmalade at the L.A. County Fair with this recipe.

SWEET ORANGE MARMALADE

4 medium oranges

1 medium lemon

1/8 teaspoon baking soda

1 1/2 cups water

5 cups sugar

3 ounces (1/2 of 6-ounce package) liquid fruit pectin

Grate zest of oranges and lemon. Remove and discard white portion and membrane from fruit. Peel and chop fruit, reserving juices. Discard seeds.

Combine zest, baking soda and water in medium saucepan over high heat. Bring to boil, reduce heat, cover and simmer 10 minutes. Do not drain. Add chopped fruits and juices and return to boil. Reduce heat, cover and simmer 20 minutes.

Measure 3 cups fruit and juice. In 8-to-10 quart non-reactive kettle, combine 3 cups fruit mixture and sugar. Bring to full rolling boil and boil, uncovered, 1 minute.

Remove from heat, stir in pectin according to package directions and skim off foam. Ladle into hot, sterilized 1/2-pint jars, leaving 1/4 inch head space. Wipe rims, adjust lids. Place in water bath and process in boiling water bath 15 minutes after water returns to boil. Makes 6 2/3 cups or 5 to 6 half-pints.

Each tablespoon contains about:

39 calories; 0 sodium; 0 cholesterol; 0 fat; 10 grams carbohydrates; 0 protein; 0.02 grams fiber.

This is a fabulous cake; everyone who eats it wants to bake it. No wonder Marina Castle of Glendale won first place in fruit coffee cakes at last year’s L.A. County Fair with this recipe.

BLACK RASPBERRY-CREAM CHEESE COFFEE CAKE

2 1/2 cups flour

1 cup sugar

3/4 cup butter or margarine

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

1 teaspoon almond extract

2 eggs

1 (8-ounce) package cream cheese, softened

1/2 cup raspberry preserves

1/2 cup sliced almonds

Grease and flour bottom and sides of 9-inch tube pan or 9- or 10-inch springform pan. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg. Blend well. Spread dough over bottom and 1 inch up sides of prepared pan. Pat dough about 1/4 inch thick on sides.

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg. Blend well. Pour into dough-lined pan. Carefully spoon preserves evenly over cheese mixture.

In small bowl, combine reserved crumb mixture and almonds. Sprinkle over preserves. Bake at 350 degrees until cream cheese is set and crust is deep golden brown, 45 to 55 minutes. Remove from oven and cool 15 minutes. Remove from pan. Serve warm or cool, cut in wedges. Makes 12 servings.

Each serving contains about:

422 calories; 259 mg sodium; 93 mg cholesterol; 24 grams fat; 47 grams carbohydrates; 7 grams protein; 0.49 grams fiber.

This enormous and impressive chocolate cake from Eileen G. King of Redondo Beach won first place in the chocolate cake category at the 1991 L.A. County Fair.

BEAN’S CHOCOLATE-MINT CAKE

1 cup unsweetened cocoa powder

2 cups boiling water

2 3/4 cups sifted flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup butter, softened

2 1/2 cups sugar

4 eggs

1 1/2 teaspoons vanilla

Creme de Menthe Filling

Dark Chocolate Frosting

1 (6-ounce) box Andes chocolate mints

Grease and lightly flour 3 (9-inch) cake pans.

In medium bowl, combine cocoa and boiling water, mixing with wire whisk until smooth. Cool completely.

Re-sift flour with baking soda, salt and baking powder.

Beat butter, sugar, eggs and vanilla in large mixer bowl at high speed 5 minutes. Reduce speed to low, beat in flour mixture in 4 portions, alternating with cocoa mixture in 3 portions, beginning and ending with flour mixture. Do not over-beat.

Pour batter and spread evenly into prepared pans. Bake at 350 degrees until cake tester comes out clean when inserted into center of cake, about 25 to 30 minutes.

Remove from oven and let cool in pans 10 minutes. Remove cakes from pans and cool completely on wire racks.

Divide Creme de Menthe Filling into 2 portions. Frost tops of two cakes, then stack the 3 layers. Frost sides and top of cake with Dark Chocolate Frosting. Cut mints in half diagonally and decorate cake. Place cut end of each mint on top of cake, creating triangular design. Make 2 rows of mints on top of cake. Refrigerate until serving time. Makes 16 servings.

Each serving contains about:

722 calories; 386 mg sodium; 132 mg cholesterol; 34 grams fat; 92 grams carbohydrates; 5 grams protein; 1.93 grams fiber.

Creme de Menthe

Filling

3 1/2 cups powdered sugar, unsifted

6 tablespoons butter, softened

6 tablespoons green creme de menthe

In small bowl, beat sugar, butter and creme de menthe until smooth and fluffy.

Dark Chocolate

Frosting

1 (6-ounce) package semisweet chocolate chips

1/2 cup light cream or half and half

1 cup butter

2 1/2 cups unsifted powdered sugar

Combine chocolate, light cream and butter in medium saucepan. Stir over medium heat until smooth. Remove from heat. With wire whisk, blend in powdered sugar. Turn into bowl placed over ice. Beat with electric mixer until frosting holds shape.

These preserves, from Ramona G. Ashburn of Ontario, won an award at the 1991 L.A. County Fair.

CHUNKY STRAWBERRY-RHUBARB PRESERVES

1 pound rhubarb

1 quart strawberries, washed and stemmed

1/3 cup frozen orange juice concentrate

1 (2-ounce) package powdered pectin

5 1/2 cups sugar

Wash rhubarb and discard all leaves. Cut stems into 1-inch pieces. Cut strawberries into halves. Combine berries, rhubarb and undiluted orange juice concentrate in 6-to-8 quart sauce pot. Stir in pectin according to package directions. Place over high heat and stir until it comes to full boil. Add sugar and bring back to full rolling boil. Boil hard 1 minute.

Remove from heat and skim if necessary. Place in sterilized jars with 2-piece lids. Tighten lids and immediately turn upside down for 5 minutes, then turn upright. Let cool. Makes 7 1/2 cups.

Each tablespoon contains about:

40 calories; 1 mg sodium; 0 cholesterol; 0 fat; 10 grams carbohydrates; 0 protein; 0.10 grams fiber.

This recipe, from Marianne McConlogue of Riverside, was a winner at this year’s L.A. County Fair. These are the crispiest pickles you can imagine; when you bite in, there is an audible crunch.

BREAD AND BUTTER PICKLES

8 (1 3/4 to 2 pounds) large pickling cucumbers

1/3 cup coarse salt

4 onions

1 green pepper

1 sweet red pepper

3 cups white vinegar

3 cups sugar

1 tablespoon mustard seeds

1 teaspoon celery seeds

1 teaspoon ground turmeric

Slice cucumbers 1/4-inch thick. Sprinkle with coarse salt. Let stand about 4 hours. Drain thoroughly. Rinse well under cold water and drain in colander. Slice onions and separate rings. Chop peppers. Mix with cucumbers. Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in large kettle. Bring to boil and cook about 5 minutes.

Combine cucumber slices, peppers and onions in sterilized pint jars, add hot liquid to about 1/4 inch from top of jar. Seal lids and hot pack in boiling hot water 10 minutes. Makes 6 cups pickles, or about 3 pints.

Each tablespoon contains about:

28 calories; 74 mg sodium; 0 cholesterol; 0 fat; 7 grams carbohydrates; 0 protein; 0.09 grams fiber.

This recipe was a first-place winner at the Del Mar Fair.

SHELLEY MITCHELL’S SALMON PIE

Pastry dough for 1 (8-inch) crust

2 eggs

1/4 cup minced onion

1/2 cup milk

2 tablespoons minced parsley

1/2 teaspoon celery flakes

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

1 tablespoon butter, melted

1 teaspoon lemon juice

1 (15 1/2-ounce) salmon, skin and bones removed

Cucumber-Dill Sauce, optional

Roll pastry on floured board to fit top of 8-inch pie dish.

Beat eggs until fluffy in medium bowl. Add onion, milk, parsley, celery flakes, salt, hot pepper sauce, melted butter and lemon juice. Mix well. Stir in salmon and mix. Turn into 8-inch pie dish. Arrange pastry on top. Flute edges and seal. Bake at 350 degrees 25 to 30 minutes or until top is golden brown. Serve with Cucumber-Dill Sauce. Makes 8 servings.

Each serving, with sauce, contains about:

312 calories; 298 mg sodium; 92 mg cholesterol; 21 grams fat; 16 grams carbohydrates; 15 grams protein; 0.22 grams fiber.

Cucumber-Dill Sauce

2 tablespoons olive oil

2 teaspoons vinegar

1 clove garlic, finely chopped

1/4 teaspoon salt

Dash white pepper

1/2 cup plain yogurt

1/2 cup sour cream

1/2 medium cucumber, finely chopped

1/2 teaspoon chopped fresh dill

Combine oil, vinegar, garlic, salt and pepper in bowl. Mix well. Add yogurt and sour cream. Mix well. Add cucumber and dill. Mix thoroughly. Chill.

“This recipe came from the L.A. Times about 25 years ago, I think,” writes Cathi Gilmore. “We live on a street that used to be avocado orchards. In fact, a few neighbors remember the trees. They say that one of the houses is the old farmhouse that was part of the orchard. Many of the houses, including ours, still have one or two avocado trees on the property. I use this recipe, occasionally, to make use of a small part of the avocados we have every other year.”

CHARLENE’S AVOCADO CAKE

1 1/3 cups sugar

1/2 cup butter or margarine

2 eggs

1 cup mashed avocado (about 1 1/2 medium)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1/3 cup buttermilk

1/2 cup chopped dates

1/4 cup raisins

1/2 cup chopped walnuts

1 1/2 cups flour

Whipped cream, lightly sweetened

Cream together sugar, butter, eggs and avocado until light and fluffy. Beat in cinnamon, allspice, nutmeg, salt and baking soda. Add buttermilk, dates, raisins and nuts. Mix well. Stir in flour until thoroughly mixed. (Mixture will be quite stiff.) Spread in greased 9-inch square glass baking dish or metal baking pan. Bake at 300 degrees (for glass dish) or 325 degrees (for metal pan) 50 to 60 minutes, or until cake tester inserted in center comes out clean. Cool. Serve plain, frost or top with whipped cream. Makes 10 servings.

Each serving contains about:

389 calories; 238 mg sodium; 68 mg cholesterol; 19 grams fat; 53 grams carbohydrates; 5 grams protein; 1.21 grams fiber.

The Orange County Fair Centennial Cookbook says: “This recipe was a Blue Ribbon first - place winner in the 1969 Orange County Fair. It was entered by Lee Harris, who was 13 at the time. He later went on to win more first-place ribbons in 1970 (Outa Sight Bars) and 1971 (Pineapple-Apricot-Almond bars). Lee is now married with a family and still loves to cook, much to his wife’s delight.”

POTATO CHIP COOKIES

1 cup butter

1/2 cup sugar

1 egg yolk

1 1/2 cups flour

2/3 cup crushed potato chips

1 cup diced pecans

1 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add egg yolk, flour and vanilla. Fold in nuts and potato chips. Drop by heaping tablespoons on ungreased baking sheet and crisscross top with fork. Bake at 350 degrees 12 to 14 minutes. Makes about 2 dozen.

Each cookie contains about:

145 calories; 79 mg sodium; 32 mg cholesterol; 11 grams fat; 11 grams carbohydrates; 1 grams protein; 0.10 grams fiber.

Your Fair Recipes

Want more fair recipes? All three local fairs have their own cookbooks.

“Fun Up Our Sleeve, Award-Winning Recipes From the Los Angeles County Fair” ($10)

L.A. County Fair

P.O. Box 2250

Pomona, Calif. 91769

(714) 623-311, ext. 488

“Fair’s Fare Prize Winning Recipes, Del Mar Fair” ($10.50

Del Mar Fair--Entry Office

2260 Jimmy Durante Blvd.