The results are in, and the recipes have been transcribed, and we can now reveal the winners of AllSpice’s 2019 Iowa State Fair Unique Cookie competition!
1/4 Cup powdered sugar
1 Tbsp Sweet Caramel Seasoning
1-1/2 Cup flour
1/4 tsp salt
1/2 tsp baking soda
2 1/2 tsp brown sugar
3/4 tsp baking powder
2 tsp Apple Pie Spice
3/4 Cup milk
1 tsp Vanilla Paste
4-6 Cups frying oil
Heat oil in a deep fryer (or in a heavy, deep cast-iron skillet) to 360°F. Combine powdered sugar and Sweet Caramel Seasoning. Set aside.
In one bowl, mix together remaining dry ingredients. In yet another bowl, mix together wet ingredients.
Whist together these wet and dry ingredients to form the cake batter. Transfer the mix to a squeeze bottle or to a plastic ziplock bag with a small cut in the corner.
Squeeze cake batter into the boiling oil in a circular motion, zig-zagging back and forth. It smells really good!
As soon as the batter “sets,” flip the funnel cake and cook until the second side is golden brown.
Use a slotted heat-proof spoon (or long-handled tongs) to remove the cake and allow the excess hot oil to drain on a paper towel-lined plate to cool for a minute. Sprinkle warm funnel cake with the sweet caramel / powdered sugar mixture and enjoy!
In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container.
6 slices uncured bacon, cut in 1-inch pieces
2 pounds Brussels sprouts, trimmed, halved
3 Tbsp Butternut Squash Seed Oil
Salt and Pepper to taste
Preheat oven to 375 degrees F. On the stove, heat a large ovenproof skillet over medium-high heat. Add bacon to the skillet; cook, turning occasionally, until crisp, about 5 minutes. Remove bacon from pan; drain over the skillet and then transfer to a paper towel- lined plate and set aside. Drain bacon drippings from skillet.
Add the trimmed Brussels sprouts to the skillet along with the Butternut Squash Seed Oil. Toss vegetables to thoroughly coat with oil and leftover bits of pan scrapings. Season to taste with salt and pepper. Transfer skillet and coated vegetables to the preheated oven and roast, about 30 minutes, or until sprouts are nicely caramelized and lightly browned.
Remove skillet from oven; crumble and stir in cooked bacon. Return to oven for another 10 minutes for flavors to fully combine. Take skillet from oven and transfer the sprouts to a serving dish. Serve immediately.
Adapted from WholeHeartedFoods.
1 lb fresh strawberries, trimmed (about 3 Cups)
2 Tbsp sugar (if berries are not super-sweet)
2 Cups Traditional White Balsamic Vinegar
Using the puree blade in your food processor (or using your blender), pulse the strawberries with sugar (if using) until fruit is finely chopped and very juicy. Transfer fruit to a medium bowl and add the white balsamic vinegar. Allow mixture to stand, covered, at least 1 hour. Strain the Traditional White Balsamic Vinegar with a fine-mesh sieve into a fresh container, discarding the sugared fruit solids.
Vinegar will keep for up to 1 week, if you keep container covered and chilled.
Adapted from a 2007 issue of Gourmet Magaine