Fleischmann's Yeast 'Bake for the Cure'
1. Heather Fischer of Colchester, Apple Pie
2. Linda Hemond of Williston,
Berry Wreaths
3. Trisha Ellis of Franklin, Sweet Stollen
One-Dish Category Winner:

Erika Hemond of St. Albans,
Blueberry Cheesecake

1. Rhonda Tebeau of Colchester, Stuffed Meatballs with Pasta & Cream Sauce
2. Heather Fischer of Colchester,
Spinach-Ranch Artichoke Dip
3. Trisha Ellis of Franklin,
Confetti Picnic Pockets

KC Masterpiece Memorable Meals

1. Sandi Niquette of Colchester,
KC Masterpiece Chicken Bread
2. Heather Fischer of Colchester,
BBQ Taco Casserole
3. York Sherry of Colchester,
Sweet Spicy Chicken with Blueberries

Stick With Canola Oil, Fry It for the Fair

1. Rhonda Tebeau of Colchester, Fried Stuffed Apple with Cinnamon
2. Sandi Niquette of Colchester, Canola Fried Macaroni & Cheese
3. Heather Fischer of Colchester, Apple Pancake on a Stick

KC Masterpiece Chicken Braid
Sandi Niquette of Colchester

2 cups chopped cooked chicken
1 cup chopped fresh broccoli florets
1 cup shredded Mexican combo cheese (cheddar, jack, Colby and mozzarella)
One--fourth cup chopped green pepper
One--fourth cup chopped sweet red pepper
1 garlic clove, minced
One--half teaspoon dill weed
One--half teaspoon salt
One--fourth teaspoon onion powder
One--half cup KC Masterpiece Hickory barbecue sauce
One-eighth cup Vermont maple syrup
2 cans (8 oz.) refrigerated crescent rolls

In a bowl, combine the first nine ingredients. Mix together KC Masterpiece barbecue sauce and maple syrup; stir into chicken mixture. Unroll both tubes of crescent roll dough into one long rectangle on an un-greased baking sheet. Roll into a 15--by--12--inch rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough.

On each long side, cut strips about 3 and one--half inches into the center. Bring one strip from each side over filling and pinch ends to seal; repeat. Bake at 375 degrees for 15--20 minutes or until filling is heated through and top is golden brown.

Prep Time: 20 min. Cook Time: 15 min.
Yields: 8 servings

Fried Stuffed Apple with Cinnamon

 Rhonda Tebeau of Colchester
4 apples Filling:
4 oz. cream cheese
2 tablespoons sugar
One half teaspoon cinnamon
Batter:
2 cups pancake mix
1 and one--fourth cup milk
3 tablespoons sugar
One--half teaspoon cinnamon

In a mixing bowl, mix all ingredients for batter until smooth. Next put filling ingredients in bowl and microwave for 40 seconds or until soft, mix until smooth. Fill core of apple with filling. Cut skewer sticks in half. Put skewering stick through, side to side of apple, dip in batter and place in 375 degree deep fryer. Cook till lightly brown. Top with cinnamon and sugar. Serves 4.

Apple Pie
Heather Fischer of Colchester
Dough:
One--half cup milk
8 tablespoons unsalted butter
One--half cup warm water
1 envelope Fleischmann's Rapid Rise Yeast
One--fourth cup sugar
1 large egg, plus 2 large egg yolks
1 and one--half teaspoons salt
4 and one--fourth cups all-purpose flour

Topping:
3 large Granny Smith apples
One--half tablespoon lemon juice
One--half teaspoon grated zest from 1 lemon
One--half cup sugar
One--fourth teaspoon ground nutmeg
One--fourth teaspoon ground cinnamon
One--eighth teaspoon ground allspice
1--2 tablespoons honey
One-fourth cup crushed graham cracker crumbs

Icing:
1 cup powdered sugar
1 tablespoon butter
One--half teaspoon vanilla
1--2 tablespoons milk

Mix all ingredients together until smooth, adding enough milk for desired consistency.

For the dough: Heat the milk and butter in small saucepan until the butter melts. Remove the pan from the heat and set aside until the mixture is lukewarm.

Mix together the water, yeast, sugar, egg and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour. Mix until thoroughly incorporated (1 minute). Using a dough hook, add 2 more cups of flour. Knead until the dough is smooth and freely clears the sided of the bowl, about 10 minutes (you may need to add up to One--fourth more flour to get to this point). Scrape the dough onto a lightly floured work space. Shape the dough into a round ball and place it in a lightly oiled large bowl. Cover with plastic wrap. Leave in a warm spot until doubled in size, 1--and--one--half to 2 hours.

To roll out the dough: After the dough has risen, press it down and turn it onto a lightly floured surface. Using a rolling pin shape the dough into a 12--14 inch circle. Lightly grease a pizza pan or cookie sheet large enough for a 12--14 inch diameter. Carefully transfer dough on to sheet. Cover with plastic wrap and let sit until doubled, 1--and--one--half to 2 hours.

Preheat oven to 350 degrees.

For the topping: Peel, core and cut the apples into thin slices. Toss with lemon juice and zest. In a medium bowl, mix the sugar and spices. Lightly brush the dough with 1--2 tablespoons of honey, leaving one-half inch border around the edge. Spread the graham cracker crumbs on top of honey. Arrange apple slices on "pie."

Bake for 25--30 minutes. If desired lightly brush edges with melted butter. Cool. Decorate top with icing and serve.

Stuffed Meatballs with Pasta and Cream Sauce

Rhonda Tebeau of Colchester

Filling:
1 (8 oz.) light cream cheese
1 (1 oz.) package Hidden Valley Ranch Seasoning Mix

Meatballs:
2 lbs. hamburger
2 heaping teaspoons minced garlic
1 medium onion, minced
One--half cup Hidden Valley Ranch dressing (bottle)
4 tablespoons Worcestershire sauce
6 tablespoons bacon bits
2 eggs, beaten
One--half cup milk
Three--quarters cup breadcrumbs

Cream Sauce:
1 (10.5 oz.) can beef gravy
6 oz. light cream cheese
1 (1 oz.) package Hidden Valley Ranch Seasoning Mix
Three--quarters cup milk

Pasta:
1 (16 oz.) box of favorite pasta

Preheat oven to 400 degrees. Put cream cheese and ranch dressing in microwave bowl and heat on high for 1 minute or until soft. Stir together till smooth then refrigerate for one--half hour. Meanwhile, mix all meatball ingredients in large bowl. (Bare hands work best). When filling has hardened, start rolling 2--inch meatballs. Press thumb in meatball to make pocket and fill with 1 teaspoon of filling mix, close meat over filling and roll into round ball. Place on sheet pan while making. Continue until all meat is used. Place in oven and cook for 20 minutes. While meatballs are cooking, cook pasta as directed on box. In small saucepan, add all ingredients for cream sauce. Heat, whisk as it heats until cream cheese is melted and sauce is smooth. Drain pasta, place on large platter, place meatballs around edge and top with cream sauce. For a little spice, garnish with fresh sliced jalapenos.
Serves 8.

2007 CV Fair Best Honey / First place

2007 CV Fair Best Maple / First place

By Erika Hemond of St. Albans

1-1/4 C graham cracker crumbs
¼ C. sugar
¼ C. butter, melted
3 (8 ounce) packages cream cheese, softened
1(14 ounce) can sweetened condensed milk
1(15 ounce) can pumpkin
3 eggs
¼ C. maple syrup
1-1/2 t. cinnamon
1 t. nutmeg
½ t. salt

Combine crumbs, sugar, and butter in small bowl; press firmly on bottom of 9 inch spring form pan; set aside.
Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and mix until smooth, about 2 minutes. Stop and scrap bowl. Turn to speed 6 and gradually pour in condensed milk and beat till smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt. Gradually turn speed to 4 and beat until well combined, about 1 minute. Transfer to prepared pan. Bake at 325 degrees for 1 ¼ hours or until center appears nearly set when shaken. Cool on wire rack 1 hour. Cover and chill at least 4 hours.
Serve with Maple Pecan Glaze.

Maple pecan glaze
¾ C. maple syrup
1 C. whipping cream
½ C. chopped pecans
Combine syrup and cream in medium sauce pan. Bring to a boil. Boil for 15-20 minutes or until thickened, stirring occasionally. Stir in pecans. Cool completely.

Stick With Canola Oil, Fry It For The Fair
2nd place: Sandi Niquette of Colchester

1 lb. elbow macaroni
2 tablespoons butter
One-fourth cup finely chopped onions
2 tablespoons all-purpose flour
2 cups milk, warmed
1 lb. grated Vermont cheddar cheese
1 lb. grated New York combo (Cheddar, Provolone and Mozzarella)
Ground pepper
1 cup all-purpose flour
2 large eggs, beaten
2 tablespoons milk
2 cups seasoned breadcrumbs
2 quarts canola oil for frying

Cook macaroni according to package instructions. Drain and rise with cold water. Set aside.

In a saucepan, melt butter over medium heat. Saute onions in butter, then sprinkle flour into the butter, cook for 2 minutes. Whisk the warmed milk into the flour mixture, cook until sauce thickens. Remove from the heat, add the cheeses and stir until melted and smooth. Season with pepper. Pour mac and cheese into shallow pan; refrigerate until cold, at least 2 hours.

Shape cold mac and cheese into balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

Beat the eggs and 2 tablespoons milk together in a shallow bowl. Put bread crumbs into another shallow bowl. Remove mac and cheese balls from the freezer. Dredge each ball through flour and gently tap off extra. Dip in the egg mixture and then coat with bread crumbs. Put balls back into freezer until you are ready to fry.

Heat oil in deep fryer to 350 degrees. Fry the mac and cheese balls until they are gold brown and center is hot, about 5 minutes. Push onto a stick and serve with favorite sauce, marinara, alfredo, ranch, etc.

 The 2008 Champlain Valley Fair wil be held

Aug. 23-Sept. 1. Information on the 2008 competitions will be available in June