Food winners of the state fair

Utah State fair features food contests that range from meatloaf to chocolate

Published: Tuesday, Sept. 20 2011 4:18 p.m. MDT

Prepare ganache with remaining 3/4 cup chocolate chips in a glass bowl. Heat the heavy cream in a small saucepan just barely to a boil. Immediately pour over chocolate chips, stir gently until well combined and smooth. Evenly spread raspberry preserves on top of brownies. Frost with ganache.

Cover and chill for several hours. Cut into diamond shape and garnish with fresh raspberries as desired. Makes 18 bars.

— Kip Kress of West Jordan

1st Place, Ghirardelli Chocolate Championship

AMISH WHITE BREAD

2 cups warm water

2/3 cup white sugar

1 1/2 teaspoon Fleischmann's Yeast Active Dry Yeast

1 1/2 teaspoon salt

1/4 cups vegetable oil

6 cups bread flour

Preheat oven to 350 degrees F. In large bowl, dissolve the sugar in warm water and then stir in the yeast. Allow to proof until yeast resembles creamy foam. Mix salt and oil into yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in well oiled bowl and turn dough to coat. Cover with damp cloth. Allow to rise until double in bulk, about 1 hour. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into well oiled 9x5-inch loaf pan. Allow to rise for 30 minutes or until dough has risen 1 inch above pan. Bake at 350 degrees F for 30 minutes. Cool in pan 10 minutes.

— Tonya Lowe of Payson

1st Place, Fleischmann's Yeast "Bake for the Cure" Contest

UTAH'S HONEY BUNS

1/2 cup warm water

2 packets Fleischmann's Active Dry Yeast

2 teaspoons sugar

2 cups milk, scalded

2 1/2 teaspoons salt

1/2 cup melted butter

1/2 cup dark brown sugar

1 cup honey

5 cups whole wheat flour, divided

2 eggs, beaten

1 cup wheat gluten

1 tablespoon dough enhancer

1/2 cup flax seed

2 cups all-purpose flour

Place warm water in measuring cup; sprinkle with Fleischmann's Yeast and sugar; allow to sit until foamy. In bread mixer, place scalded milk, salt, butter, brown sugar, and honey; mix well. Beat in 2 cups of the wheat flour; then beat in eggs; then add softened yeast, gluten, dough enhancer, and flax seed. Gradually add rest of wheat flour and all-purpose flour. Knead until dough is smooth. Turn dough into greased bowl and let rise until double; punch down and let rise again. Punch down and form into 6 portions to from rolls. Roll each portion into a 6-by-10-inch rectangle; cut with pizza cutter into 8 strips; form rosette shape and place each on pan with parchment paper. Let rise until double. Bake at 375 degrees for 12 minutes or until golden. Brush with Honey Glaze. Makes 48 Honey Buns.

Honey Glaze:

1 cup melted butter

3/4 cup honey

1/2 teaspoon vanilla

1/4 teaspoon orange zest

Mix ingredients in small bowl and brush rolls with glaze.

— Carol Bartholomew of Salt Lake City, 1st Place Whole Grain Bread

Fleischmann's Yeast "Bake for the Cure" Contest

BEEF ASPARAGUS LO MEIN

1 pound beef top sirloin steak, thinly sliced

2 tablespoons peanut or canola oil

2 3-ounce packages beef-flavored ramen noodles

1/2 teaspoon minced garlic

1 pound fresh asparagus, trimmed and cut to 2-inch pieces

2 1/4 cups water, divided

1/2 cup hoisin sauce

1 teaspoon sesame oil

1 tablespoon soy sauce

1 teaspoon fresh grated ginger root

1 tablespoon cornstarch

Garnish: Chopped green onion (optional)

In a large skillet or wok, stir-fry beef in oil for about 5 minutes, or until meat is no longer pink. While beef is cooking, cook ramen noodles in saucepan with 2 cups boiling water and 1 of the seasoning packets added, for 3 minutes; when done, cover and let stand.

Add garlic and asparagus to beef; stir-fry to 2 minutes or until asparagus is crisp-tender.

In a small bowl, combine 1/4 cup water and 1/2 teaspoon of the other ramen seasoning packet; stir in rest of ingredients and pour over beef/asparagus mixture. Stir-fry for 2 minutes or until thickened.

Drain noodles and place on platter; spoon beef mixture over noodles. If desired, garnish with chopped green onion. Serves 4.

Options: If asparagus is not available Chinese pea pods (snow peas) can be substituted.

— Carol Bartholomew of Salt Lake City

1st place, Beef—Anywhere, Anytime Cook-Off

Valerie Phillips is the former Deseret News food editor. She blogs at www.chewandchat.blogspot.com. Email: vphillips@desnews.com