My sister, who follows this blog, will be able to remember the years our father took us to the Fair. My favorite was a candy apple! I also LOVED riding the swings! In those years, the park where the Fair was held was the site of other events during the year, and I remember being there on the Fourth of July for fireworks.
For the past few years, I have been motivated to enter baked items in the culinary arts division. There have been a few blue ribbons come home, but that was not the case this year. I seem to enjoy a challenge with baked goods, so we will see what the outcome will be NEXT year.:-)
This year, I was only able to participate in the competition on last Sunday. On that day, I entered two cakes, a pie, and two loaves of bread. Both loaves of bread placed second in their division. One of the loaves was for Parmesan Dill Batter Bread. I am sharing this recipe from the Sunset Cook Book of Breads from 1977! The price sticker is still on the book - $3.68 from Kmart, a reduction in the other sticker price of $3.95! The pages have all come loose, but they are still all together!
PARMESAN DILL BATTER BREAD
1 large can (13 oz.) evaporated milk
3 Tablespoons sugar
3 Tablespoons butter, cut in pieces
2 teaspoons salt
3 Tablespoons instant minced onion
3 teaspoons dill seed
1 cup grated Parmesan cheese
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
3 3/4 cups all-purpose flour, unsifted
- In a pan, combine milk, sugar, butter, salt, instant minced onion, dill seed, and cheese. Heat, stirring, to about 110 degrees (butter and cheese need not melt completely).
- In a large bowl, dissolve yeast in the 1/4 cup water. Add milk mixture; beat in 1 1/2 cups of the flour. Add eggs, one at a time, beating well after each addition; gradually beat in 1 1/2 cups more flour until batter is smooth. With a spoon, beat in remaining 3/4 cup flour. Cover and let rise in a warm place until doubled (about 45 minutes).
- Stir batter down and spoon into a generously greased 10-inch tube pan or two 4 1/2 by 8 1/2-inch loaf pans. Cover and let rise in a warm place until almost doubled (about 45 minutes).
- Bake in a 350 degree oven for about 55 minutes (45 minutes for loaf pans) or until bread sounds hollow when tapped. Let cool in pan on rack for 10 minutes; then turn out onto rack to cool completely. Makes 1 large or 2 small loaves.
|And....here it is!|
Many of you have been mentioning, on your blogs, the coming of Fall. The next post will be about some different signs I have seen.
Thank you so much for reading. I really enjoy your comments.