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
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...
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!!
Best,
Karri
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
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.
***
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
click here: 2016 OHIO CL Fair 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
Crust:
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
Filling:
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
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
Filling
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:
RESOURCES:
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
***
Country Living Fair 2017
I have a new special day to
add to my collection
add to my collection
of favorite days...
It happened just the other weekend.
I love when that happens...
you just never know when
a beautiful,
'makes you smile
just to think about it'
kind of a day
is coming your way...
and aren't we so happy these days find us...?
and then,
they leave a piece of themselves
they leave a piece of themselves
behind...like a souvenir of happiness...
 |
| Photo Credit: Hannah @Muddyoakenhouse via Instagram. Thank you. |
Some days just stay with me...
memories linger,
The wonderfulness and warmth of the day
is never too far out of reach.
Even though, those days are often the busiest...
as in, crazy busy –hustling from one place to another...
working hard and trying to do waaaay
too many things at one time...
For me, so many of those really special days,
—the ones that really stay with me, they often
revolve around big celebrations, and
holidays...
My newest favorite day was this...
The 2017 Ohio Country Living Fair.
a brand new favorite-day memory...
Truly.
Best time ever.
While this most recent day wasn't
exactly a celebration... or a holiday...
exactly a celebration... or a holiday...
(although, those of us who LOVE the County Living Fairs
could argue that the
could argue that the
County Living events are both very
much our own personal holiday and
much our own personal holiday and
a celebration all rolled into one)
The day was composed of so many
friends, neighbors, blog readers,
friends, neighbors, blog readers,
peers and fellow bakers... it was pretty special.
I LOVED having the opportunity to share
my recipes with you!!
answering all the great questions....so fun.
...and best of all... I got to
meet so many wonderful folks.
It was really a thrill.
This year was especially fun, because my
(usually, very busy, very booked on the weekends family)
was able to make the trip to Columbus on Saturday.
 |
| Backstage, giving credit where credit is due: My sweet husband who details the food processor...and washes sink-loads of dishes... He's a keeper. (We were laughing with friends... and appreciating the beautiful work he did) |
If you were there, a smiling face in the crowd...
thank you so much for
coming.
... and ...if your were there in spirit...
I have a souvenir for you too.
At the Fair, I shared my never before published
award winning pecan pie recipe... my favorite.
I'm sharing it here on the blog today...with you.
Pecan pie is my all-time favorite pie.
I haven't tried every pie flavor
known to human-kind,
but of the pies I've sampled,
pecan is still my favorite.
This particular pecan pie also ended up
becoming my 100th blue ribbon win this year...
Coincidence??
Perhaps, and maybe
it was simply meant
to be...
(Sometimes when you love something sooo much,
other people can't help but to love it too...)
All the fuss this pie has had
certainly helps keep pecan pie solidly in
my heart and in my number one slot.
So...keep on scrolling down to the bottom
of this post, that's where
you'll find the recipe.
Did you know that the
amazing, super-fun
amazing, super-fun
Country Living weekend
would never
have been possible without these two
would never
have been possible without these two
ladies??
It's true.
It takes a village to keep me in line,
on task...
on task...
...to get all my
baking gear where it needs to be (it's heavy)
and
and
to arrive on time...and without any
lipstick on my teeth...
(These women had everything under control)
lipstick on my teeth...
(These women had everything under control)
These lovely ladies,
Lesley and Rebecca handled
Lesley and Rebecca handled
our two-day adventure with style and grace,
...and with plenty of laughs.
We had fun... a busy time, but full
of laughter and fun memories.
of laughter and fun memories.
I so appreciate their willingness to help and
the time it took away from their own busy family schedules.
... thank you friends. xo
A GREAT BIG thank you to
Country Living Magazine, for having me
on your Kitchen Stage!!
It was such fun...
Thank you to
Stella Show Management Company, what a truly
wonderful group of amazing people to work with.
Betty Lyn, Daphne, and Peggy...
you make it all look so effortless...
and I know,
enormous amounts of hard work
and dedication go into creating
such a wonderful event.
Your attention to detail
does not go unnoticed...
You lovely women, make this a
spectacular event to be involved with.
xo.
 |
| Special Thanks to audience member and photographer: Courtney Minton of Courtney Paige Photography for capturing this photo and sharing it. So sweet. -thank you.   |
Blue Ribbon Kitchen: Prize-Winning Pecan Pie
2017 Ohio State Fair Single Crust Division 1st place pie
Karri Perry, BlueRibbonKitchnen.blogspot.com
Baking temp: 350
Time: 50-55 minutes
Yields: 9-inch pie
Pie Dough
2 cups all purpose flour
2 Tbsp sugar
1 tsp salt
2 Tbsp good quality lard
2 Tbsp Crisco-either butter flavor or original is fine
8 Tbsp (1 stick) unsalted butter
¼cup- plus 2 Tbs ice cold water and vodka mixed 50/50
Filling
½ cup dark brown sugar
½ cup light brown
½ cup light corn syrup
¼ cup dark corn syrup
6 TBS butter melted
2 tsp vanilla extract
3 large eggs
¼ tsp salt
1 ½ cup chopped toasted pecans
2/3 cup un-toasted whole-unblemished pecans for edging pie-decoration is optional
Step 1: Mix together flour, sugar and salt, set aside. Make pie dough by cutting in (using a pastry cutter or food processor) butter, shortening and lard into the flour, sugar and salt. Add liquid a little at a time…Once dough comes together, shape into 2 equal disks and let rest, covered tightly, at least one hour in the refrigerator. (only one disk of dough is used for this pie)
Step 2: Roll out 1 dough round to ¼ inch thick, fill pie plate. Set aside in refrigerator.
Step 3: Whisk eggs, sugar, corn syrup, melted butter, extract, salt and vanilla together. Fold in chopped toasted pecans.
Step 4: Fill pie with pecan mixture. Top with whole pecans around edges. Add dough cut-outs in decorative shapes if desired.
Step 5: Bake in preheated 350-degree oven, on the lowest rack for 55-60 minutes or until filling is set. Allow to cool before serving.
In case you need this recipe too...
If you would like the award winning buttermilk biscuit recipe, please click below.
Thanks for stopping by...
I'll leave you with a little
country wisdom about
friendship and biscuit making. xo
Country Living Fair, June 2018
How exciting... 2018 Ohio will host the 
County Living Fair on TWO weekends...
A June weekend and a September weekend!!
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.
RECIPE:
Star-Spangled Summer
Berry Pie
(Blackberry,
Blueberry, Strawberry)
Recipe
by: Karri Perry, Blue Ribbon Kitchen Blog
First place, Baked Pie (Berry Pie), Ohio State Fair, 2017
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:
·
2 c fresh blackberries
·
1 c fresh blueberries
·
2 c fresh cleaned and sliced strawberries
·
1 cup granulated sugar
·
½ t lemon zest
·
1/8 t cinnamon
·
¼ c plus 2 Tablespoons instant clear gel
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 cleaned berries (blackberries,
strawberries and blueberries) in a medium bowl and set aside
·
In a small bowl combine sugar, cinnamon, zest
and clear gel. Mix well.
·
Pour sugar mixture over the prepared 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
·
Bake on the lowest rack of a preheated 375
degree oven for 60 minutes, or until pie is browned and bubbling from the
center.
My Favorite Pie Things:
Chicago Metallic Pie Drip Catcher: Amazon, some Bed Bath and Beyond locations
Pie Dough Cutters: Williams-Sonoma
Penzey's Spices: Mail-order or select store locations
State of Ohio Cookie Cutter: Cincinnati Cake and Candy
Sweet Creations Letters/Alphabet and Numbers Set: Amazon
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