Blue Ribbon Babes

Blue Ribbon Babes

It's that time of year, when county and state fairs take advantage of the cooler weather to prop up some rides, roast some dogs, drizzle powdered sugar on funnel cakes and put out their finest.

Just had to share this photo of two girls in a neighboring county who won Best of Show in the junior baking competitions. Both learned from their mamas, of course, and both mamas also won ribbons in the adult (or Senior) category.

Christah, left, beat out her mother's cookies. They grew a bumper crop of pumpkins and made everything from pumpkinsauce (instead of applesauce) to cookies, cakes and muffins. They "put up a whole lot." I always liked the term "put up." Mama said the easiest way to store the pumpkin was simply to freeze the pumpkin meat in large baggies.

Rachel, right, chose to make her favorite recipe, an old favorite found in nearly every church cookbook, Million Dollar Fudge. She loves all things chocolate she said. Gee, a girl after my own heart.

Try the following recipes to put you in the proper fall state of mind:

Pumpkin Drop Cookies

by Christah

Ingredients:

2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup butter
½ teaspoon salt
1 egg
1 teaspoon vanilla
1 cup pumpkin
¾ cup Crisco
Directions:

Mix dry ingredients in one bowl. Cream butter and Crisco together once creamed and add pumpkin and egg. Slowly add dry ingredients to wet. Drop by spoonfuls onto greased and floured cookie sheets. Bake at 350 degrees for 12 minutes.


Mamie Eisenhower’s Million Dollar Fudge
submitted by Rachel
Ingredients:

4 ½ cups sugar
Pinch of salt
2 tablespoons butter
1 2/3 cups evaporated milk (1 tall cup)
12 ounces semisweet chocolate
12 ounces German’s sweet chocolate
1 pint (7 ounces jar) marshmallow crème
2 cups shopped nuts (optional)

Directions:

Combine sugar, salt, butter and milk in large heavy pan. Boil six minutes stirring occasionally. Pour boiling syrup over chocolate in a bowl. Beat until chocolate is melted. Stir in marshmallow crème and nuts. Pour into buttered 13x9x2-inch pan. Let cool several hours or until firm. Cut into squares and store in airtight container.