Hi Country Living Fair friends,

Thank you for stopping by the blog!!

This page was created just for you.
I have included the recipes shared at the
 Ohio 2016 Country Living Fair in Columbus Ohio... 

I also added a few of the resources for 
finding some of my very favorite baking tools!!

I added (what I think) are a few super-helpful
 blog posts that will hopefully
  point you in the right direction
  should you need any pie-baking support.  

Please feel free to look all around the blog,
 there is certainly plenty to see.

Lastly, I included the
Fall 2016
Dorothy Lane Market Schedule.

The schedule 
is brimming with a wide variety of classes,
taught by many wonderful and very
 talented chefs and bakers. 
I am honored to be teaching part of the 
2016 fall line-up of baking classes...

All the details about how to 
sign up are on the DLM site:

Thanks so much for stopping by!!  
Happy Baking!!



P.S.  If you find that you like the blog and would like to follow along, 
consider signing up for e-mail.  

New Blue Ribbon Kitchen recipes 
and blog posts will be delivered  right to you. 
 Look for the sign-up on the right-hand side of the screen.

Taken from the June DLM, Market Report.  
To learn even more about the blog and yours truly, 
you are welcome to click: 

#CLfair DAY ONE:

To read a blog post all about the Ohio County Living Fair-2016 Day One

Recipe for:
Salted Caramel Pecan Turtle Bars
2016 Ohio State Fair Gold Medal Cookie Winner

2016 Gold Medal Flour Cookie Contest
Karri Perry, 1st place, 2016 Ohio State Fair

Salted Caramel Pecan Turtle Bars

2 ¼ cups Gold Medal All-Purpose Flour
¼ teaspoon baking powder
¼ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla
2 eggs
2 sticks (1 cup) unsalted butter, softened

2 sticks (1 cup) butter
1 ½ cup packed brown sugar
2 tablespoons heavy cream
½ cup corn syrup, light
12 ounces chopped pecans
¾ cup milk chocolate chips

Caramel Icing:
4 tablespoons butter
1/4 cup packed brown sugar
1 teaspoon heavy cream
1/8 teaspoon vanilla
1/4 cup powdered sugar
1/8 teaspoon coarse sea salt (or to taste)

For Crust:  Preheat oven to 350 degrees F.  Combine the flour, baking powder, salt and set aside.  In a food processor, cream the butter and sugar.  Add eggs and vanilla; mix.  Add in flour mixture.  Pulse until just combined.  Spread dough into a parchment lined 9x13-inch rimmed baking sheet with spatula.  Even out the dough by hand, using a light dusting of flour on hands or dough.  Bake for 12 minutes on middle rack of oven.  Remove from oven and sprinkle chocolate chips overtop of hot crust, spreading evenly.  Let sit while making the filling.

For Filling:  On the stove top in a heavy saucepan, add the butter, brown sugar and light corn syrup.  Over medium heat, melt and let boil for three minutes.  Add heavy cream. Stir and turn off heat.  Mix in chopped pecans.  Pour mixture over crust and chocolate chips, spreading evenly.  Return to oven and bake 22-25 minutes.  Allow to cool.

For Caramel Icing:  Heat butter and brown sugar in a saucepan over medium heat.  Let boil for two minutes.  Add in heavy cream and vanilla.  Stir and turn off heat.  When mixture has cooled slightly, add in powdered sugar, stirring in one tablespoon until desired consistency is reached.  Drizzle warm caramel icing onto the cooled cookie bars.  Sprinkle lightly with 1/8 tsp. coarse sea salt.  Cool, cut and serve.

Prep Time:  30 minutes
Start to Finish: 1 hour 15 minutes
Makes: 30

Recipe For
Award-Winning Double Topped Apple Pie

Karri Perry, Blue Ribbon Kitchen
Baking temp: 375
Time: 60 minutes
Yields 1 9-inch pie

Pie Dough
2 1/2 cups flour
2 tbsp sugar
1 tsp salt
1/4 cup butter flavored Crisco
8 TBS (1 stick) unsalted butter
¼- ½ cup ice cold water and vodka mixed 50/50

Egg wash
1 egg – beaten
2 tsp water

Crumb Topping
1 cup packed light brown sugar
1/2 cup unsalted butter -softened
1 ½ cups flour
1 tsp cinnamon
Pinch apple pie spice
Pinch of salt
 1/2 tsp nutmeg

2-3 medium Golden Delicious apples- peeled and sliced to ½ inch pieces
2-3 medium Braeburn apples- peeled and sliced to ½ inch pieces
(Use only 5 cups total of sliced apples for pie)
3 TBS cornstarch OR ¼ cup King Arthur Clear Gel
1 tsp cinnamon
½ tsp apple pie spice
1/2 tsp nutmeg
1/4 tsp cardamom
1 cup granulated sugar
2 tbsp butter

Step 1: Make pie dough by cutting in the butter and shortening into flour sugar and salt.  Add liquid.  Once dough forms shape into 2 equal disks and let rest. Cover dough and let rest at least one hour in the refrigerator.
(A food processor is a good option for making pie dough- use a light hand and pulse to combine.  Do not over-work the dough)

Step 2: Roll out 1 dough round to ¼ inch thick, fill pie plate.  Set aside. (Keep dough chilled)  If using cut-outs, cut out pie dough shapes and place on a dinner plate.  Egg wash and chill shapes until finishing the pie with decorative top.

Step 3: Combine crumb topping, set aside.

Step 4: Combine dry ingredients for filling (spices and sugar)

Step 5: Peel and slice apples.

Step 6: Mix dry ingredients with apples, coating the apples evenly.

Step 7:  Fill pie shell evenly with the apple mixture.  Dot the apples with 2 tbsp of butter.

Step 8: Cover the top of the pie with an even layer of crumb topping.

Step 9: Place top crust or use leaf-shaped cut outs of dough as desired.

Step 10: Using the egg wash, brush pie top-if using solid top crust. Cover edge of pie with foil to prevent out crust from over browning.

Step 11: Bake in preheated 375-degree oven, on bottom oven rack for 60 minutes or until filling is bubbly and crust is golden brown. Allow to cool.

Helpful Blog Posts:


Pie Crust Shield:
Available at baking stores, Bed, Bath and Beyond, 

Chicago Metallic Pie-Drip Catcher:
Available at Bed Bath and Beyond.

Pie Crust Cutters:
Available from: Williams-Sonoma, Sur la Table, Michael's Crafts Stores. Check ebay for retired or hard-to-find shapes. Williams-Sonoma Pie Crust Cutters Fall 2016

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