Friday, August 10, 2018

Cheddar Cheese Bread and Blueberry Muffins

Hi friends!!

Here are the recipes from today's Fox19 segment.  I'll be back later today to share all the fun details about the 2018 fair season. ...with photos....   ;)

TIP: The best place to get Cracker Barrel Cheese...has been Wal-mart...for $1.99 - $2.98 per/ bar... that's pretty good...compared to the 5.98 I have paid at other stores.

See you later.


First Place & Best of Show Cheddar Cheese Bread
Ohio State Fair 2018
Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 350 degrees
Baking time: 35-40 minutes
Yield: 2  loaves

·         2 bars of Cracker Barrel brand sharp cheddar cheese (cube one bar , grate one bar)
·         2 Tablespoons instant yeast
·         1 cup warm water (no hotter than 110 degrees) + 1 tsp sugar
·         ½ cup room temperature buttermilk
·         2 ½ tsp salt
·         1 tsp dry mustard
·         ¼ cup vegetable oil
·         2 large eggs-room temperature
·         2 Tbsp softened unsalted butter
·         5-6 cups all purpose flour
·         ¼ teaspoon coarse salt, 2 Tbsp melted butter
·         In a large measuring cup, combine the warm water, yeast and ¼ tsp sugar and set aside for 10 minutes.
·         Combine the flour, salt and dry mustard, set aside.
·         In a large stand mixer, on low speed, combine the buttermilk, eggs, oil, sugar and yeast mixture.
·         Slowly add the flour, one cup at a time, until the dough comes away from the sides of the mixing bowl.
·         Once dough is pulling away from the sides of the bowl, add the softened butter. Mix only until the butter is incorporated.
·         Let dough rest, covered,  in a warm place for 40 minutes to one hour.  The dough should be doubled in size.
·          For the cheese, grate 2 cups—set aside. Next, cut 1-2 cups of ½ inch sized cubes—set aside.
·         Once dough has doubled in size, split the dough into two equal parts—for two loaves.
·         Roll out the first half of the dough into a large 12” x 1 5” rectangle, Sprinkle 1 cup of the shredded cheese onto the dough rectangle and roll up as you would a cinnamon roll, creating a dough/cheese spiral log.
·         Slice the cheese-filled dough log into 1 inch pieces and random shapes.
·         Fill a greased 9-inch bread pan with half of the cut dough spirals, adding a layer of cubed cheese to the middle and continue filling the bread pan with the remaining dough spirals.  Top the dough with additional cubed cheese.  Cover the filled bread pan and let rise 30-45 minutes.   The dough will fill in all the voids as it rises a second time.
·         Repeat this process, making a second loaf.
·         Before baking, brush the tops of the risen dough in both bread pans with melted butter and a light sprinkling of coarse salt. 
·         Bake on middle rack of a pre heated 350 degree oven for 35-40 minutes or until bread is baked to a golden brown. Use foil to cover for the last 10 minutes if over-browning occurs.
·         Use a paring knife around the inside edges of bread pan, loosening any cheese from the sides, gently remove bread from the pan and let cool on a wire rack.  Be sure to remove bread from the pan while the bread is still warm and the cheese is still soft.

First Place Blueberry Muffins

Ohio State Fair 2018
Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 350 degrees
Baking time: 30 minutes
Yield: 24 muffins


·         1 stick (8 Tbsp) softened unsalted butter
·         1 cup granulated sugar
·         2 cups all purpose flour
·         2 tsp baking powder
·         ½ tsp salt
·         ½ cup buttermilk
·         ¼ cup pineapple juice
·         1  large egg
·         1 tsp vanilla
·         1 tsp fresh lemon zest
·         1 tsp lemon juice
·          2 cups fresh blueberries, picked over for stems and rinsed

·         ¼ cup granulated sugar-sprinkled, OR a crumb top: 4 Tbs softened butter, ¼ cup flour, ¼ cup sugar, mixed with fork until crumbly.

·         In a large bowl combine the flour, salt, baking powder.  Set aside.
·         In a mixer, on low speed, cream the butter and the sugar.  Add the egg, vanilla, pineapple juice, lemon juice and zest.
·         Slowly add the flour mixture to the wet ingredients, alternating with the buttermilk.
·         Fold the fresh blueberries into the batter.
·         Fill a muffin tin with cupcake liners; fill each liner half way with batter.  Be sure to use a scoop for uniform-sized  muffins that bake at the same rate.
·         Top each muffin with a sprinkling of ½ tsp of sugar or crumb topping.
·         Bake on middle rack of a pre heated 350 degree oven for 30 minutes, or until muffins are just beginning to brown and a toothpick comes out cleanly from the center of each muffin.
·         Allow muffins to rest 5 minutes in the pan. Remove muffins from the pan to cool on a wire rack.

Friday, July 6, 2018

Peach Pie AND Peach Flatbread

Hi friends... here are today's recipes...

Prize –Winning Peach Pie
Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 375 degrees
Baking time: 60 minutes
Yield: 1 pie, 8-12 servings

Crust Ingredients:
·         2 c all-purpose flour
·         8 T cold unsalted butter
·         2 T cold lard
·         2 T cold Crisco
·         2 T granulated sugar
·         1 t salt
·         ¼- ½ c water and vodka mixed and chilled- Use only enough liquid to bring dough together.

Filling Ingredients:
·         4-5 cups fresh sliced peaches with peach skins removed (5-6 medium peaches)
·         1 cup granulated sugar
·         ½ teaspoon fresh lemon juice
·         1/8 t cinnamon
·         ¼ cup  instant clear gel or arrowroot

Instructions for Crust:
·         In a food processor, pulse flour, sugar and salt
·         Add cold butter, Crisco and lard.  Pulse until mixture is like wet sand
·         Slowly drizzle the cold water/vodka mixture into flour mixture
·         Once dough comes together, chill dough well covered for 1 hour- up to 24 hours
·         After chilling dough, roll to ¼ inch thickness and fill pie plate.  Use extra dough to cut out creative star shapes to cover pie or roll out a top crust.  Chill dough in prepared pie plate while working on the pie

Instructions for Filling:
·         Place fresh prepared peaches  in a medium bowl and set aside.
·         In a small bowl combine sugar, cinnamon, lemon juice and clear gel. Mix well.
·         Pour sugar mixture over the prepared fruit, gently coat the fruit.
·         Fill pie shell with the fruit mixture.
·         Lay pie crust cut-outs on top of pie or add a full top crust. Crimp edges.
·         If desired, brush with egg wash (1 beaten egg and 1 t cold water) and sprinkle with sanding sugar and cinnamon
·         Bake on the lowest rack of a preheated 375 degree oven for 60 minutes, or until pie is browned and bubbling from the center.

Peach-Party Flatbread
Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 350 degrees
Baking time: 10
Yield: 2 flat breads serves 4

·         2-4  store-bought flatbread
·         2 Tablespoons peach jam
·         ½ cup crisp cooked bacon
·         ½ cup fresh chopped peaches
·         ½ cup caramelized onions – 1 large Vidalia onion, 1 tsp butter, ½ tsp salt
·         2 Tablespoons crumbled goat cheese
·         1 cup baby arugula or baby spinach
·         1 Tablespoon lemon juice + 1 Tablespoon good olive oil
·         ¼ teaspoon coarse salt

·         In a medium saucepan combine peeled and sliced Vidalia onions, 1 teaspoon of butter and salt.  Cook on low heat checking every 5 minutes and stirring until onions have caramelized.  Removed from heat and let cool slightly. (This can take 30+ minutes…the key is low steady heat)
·         Peel and chop peaches. Place fresh prepared peaches in a medium bowl and set aside.
·         Place flatbreads onto a baking sheet.
·         Spread 1 Tablespoon of peach jam onto each flatbread.
·         Top with cooked crumbled bacon, goat cheese, caramelized onions and fresh peaches.
·         Bake in a preheated 350 degree oven for 10 minutes, or until the flatbread is hot and cheese begins to melt.
·         Remove from oven.
·         While flatbread cools slightly, dress the baby greens with the lemon juice, olive oil and salt.
·         Place dressed greens on top of flatbread, slice and serve.

Thursday, June 14, 2018

The Ohio Country Living Fair is this weekend!!

Country Living Fair, June 2018

How exciting... 2018 Ohio will host the 
County Living Fair on TWO weekends...
A June weekend (June 15-17) and a 
September weekend (September 14-16)!!

Some might say we (the buckeyes) are
 the hostesses, with the most-esses...
...or they might just say we know
a great fair and a good time when we see one!!

...So, we will host twice!!

The fair begins tomorrow and I will add more information
 and photos of all the excitement!

In the meantime: You can catch me on the 
Kitchen Stage Friday, June 15, at 4 pm and
 again on Saturday, June 16 at 1 PM...

I'll be the lady with all the berry pies.

I'll be sharing all my best baking tips...a few baking secrets,
 while we will make a beautiful pie together.... or at least... 
I'll make it and you'll root for me.
(Baking outside in the heat has it's own set of challenges)

I can't wait to tell the story of this pie and 
how it came to be...

Friday, June 1, 2018

Picnic Favorites!

When it comes to picnics...
(or actually, any dining experience)

I'm all about the sides.

Side dishes for me are what 
makes or breaks almost any meal...

Great sides = happiness

If I'm really honest, those sides (and ahem...the desserts too) are
the stars of the show.

With summer knocking on our door this week and the start
of June being today!!  ...
... I'm sharing two sensational summertime side-dishes.