Fair Food Recipes

WELCOME!  I have so many recipes that I have decided to put them in different catagories......

This one is dedicated to many of the food we find at our county fairs and festivals.

If anyone has a recipe to share, please send them to me, and I will be more than happy to post them.

Smiles....ENJOY!................~~~CANDY~~~~

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Ingredients:

1 package (.25 oz.) active dry yeast
 
2 T. brown sugar

1 1/8 t. salt

1 1/2 C. warm water

3 C. all-purpose flour
 
1 C. bread flour

2 C. warm water

2 T. baking soda

2 T. butter, melted

1-2 T. coarse kosher salt or cinnamon sugar

In a large mixing bowl, add yeast, brown sugar and salt. Test water temperature with thermometer. When it reads 110 degrees, add to bowl. Stir to dissolve. Add both types of flour and stir well.

Place dough on floured surface. Knead dough until smooth and elastic, about 8 minutes. (To knead dough, press down on dough with your palm, fold the dough over and rotate 1/4 turn, repeat until dough is ready.)
Grease a large bowl. Place dough in bowl then turn dough upside down to coat the surface. Cover with a towel and let rise for one hour in a warm spot.

Combine 2 cups warm water (test again for 110 degrees) and baking soda in an 8-inch square pan. After the dough has risen, divided it into 12 pieces. Roll each piece into a 1 1/2-foot rope, 1/2-inch wide. Twist into a pretzel shape, and dip into the baking soda solution. Place on cookie sheets and let rise 15 to 20 minutes.

Bake at 450°F. for 8 to 10 minutes, or until golden brown. Brush with melted butter, and then sprinkle with coarse salt or cinnamon sugar.

Yields 12 servings.
 

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Ingredients:

1 lb. hamburger

1 pkg taco seasoning mix

6 individual pkgs FRITOS corn chips

1 cup shredded cheddar cheese

1/2 cup sour cream

shredded lettuce - as needed

1 cup diced tomatoes

1 can salsa (if desired)

Brown hamburger and drain, add taco seasoning and water (according to directions on taco seasoning) and cook until all water is evaporated.   Open bags of fritos and add in this order:

hamburger meat, lettuce, tomatoes, sour cream and cheese (top with salsa if desired)

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2 C. granulated sugar

2 C. corn syrup

1/3 C. cinnamon candy

1 C. water

3/4 t. cinnamon

1/2 t. vanilla

1/4 t. cloves

3/4 t. red food coloring

6  apples

Remove stems from apples, wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.

Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300° F. using a candy thermometer without stirring.

While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time. As soon as mixture reaches 300° F., remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated.

Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.

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Peel 6 bananas, cut each in half crosswise and insert Popsicle stick in each half. Spread a thin layer of creamy peanut butter over each banana half. Pour a 12-ounce package of chocolate minichips into a small pan or bowl; place bananas in the chips and sprinkle chips to cover all sides. Wrap with wax paper and place in the freezer to harden.

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3 large eggs

2 1/4 C. milk

1/2 t. pure lemon extract

4 C. flour

1 C. light brown sugar

1 T. baking powder

1/2 t. salt

Oil for frying

Cinnamon powdered sugar for dusting

Preheat the oil to 375 degrees F.

In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth.

Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and crisscross the filling into the hot oil.

Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used.

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1 1/2 pounds Italian sausage

2 green peppers, sliced

1/2 cup water
 
2 onions, sliced

2 tablespoons olive oil

2 long hard rolls

Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any remaining water from skillet.

Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve.

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1 1/4 lb. boneless beef top sirloin steak, cut 1 inch thick

1/3 C. prepared Italian dressing

3 T. fresh lime juice

2 medium green or red bell peppers, each cut lengthwise into quarters

2 medium onions, each cut crosswise into 1/2 -inch slices

Salt

8 medium flour tortillas, warmed

Prepared salsa

8 9-inch bamboo skewers

Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain. Trim fat from beef steak. Cut steak crosswise into 1/2-inch-thick strips. Thread an equal amount of beef, weaving back and forth, onto each skewer.

In small bowl, combine dressing and lime juice, mixing well; brush onto beef, peppers, and onions. Place vegetables on grid over medium, ash-covered coals; grill peppers, uncovered, 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once.

Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 10 minutes for medium-rare to medium doneness, turning once.

Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in tortillas with salsa.

Yield: 4 servings

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Makes 6 corn dogs.

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