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    You are in: Home / Cookbooks / Fair entries
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    28 recipes in

    Fair entries

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    Delicious and very moist. Even better the second day.

    Recipe #28091

    This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my recipe #89207 works great with these :)

    Recipe #118140

    Heavenly is all I can say!! I had these cookies on a trip many years ago while staying at a Doubletree Hotel (they left one on each pillow each day after cleaning the rooms) and always thought they were "THE BEST" chocolate chip cookies I had ever eaten! I have searched High and Low for a recipe for anything similar to what I had eaten at the Doubletree and recently found this recipe (unfortunately I can't remember where I got the recipe from)and have made them several times since. They are a little more time-consuming than regular chocolate chip cookies but well worth the extra time! This recipe makes extra large cookies. I'm not sure as to the exact prep time and I don't always chill the dough overnight) From Even More Top Secret Recipes.

    Recipe #48943

    This is a copycat of the William Sonoma Bark that costs $22 a lb. I have never tried their version, but when my mom told me she liked it, I went on a search to find the recipe. Make sure to buy white chocolate chips that contain cocoa butter to get a smooth melt- otherwise, you will end up with clumpy chocolate. Use good quality chocolate chips (belgian, semi-sweet, or bittersweet) for the best results.This recipe is so simple and delicious my only hope is that I'm able to save a piece for my mom. Recipe by Rita Nader Heikenfeld.

    Recipe #345124

    My friend Jen (www.jenscakes.com) and I made desserts for over 200 for a Christmas party. This was an exceptionally big hit. We used the large baking chips and raspberry filling available from cake supply. The large chips worked especially well because they had a better tendency to stay intact (rather than melt and disappear into bar). Double or quadruple recipe and bake in larger pan for bigger batch. We used jelly roll pans with 1" sides. Highly recommended! Adapted from a Pillsbury Bake-Off recipe.

    Recipe #29736

    Candy

    Recipe #12309

    These are large soft tender buttery rolls, the dough is rolled up from the short end creating more layers of cinnamon filling --- Canadian members use all-purpose flour, and bread flour for U.S. members --- to speed things up place the egg in a cup with very warm water for about 15 minutes to bring to room temperature --- you may of coarse use your own favorite icing for the buns --- since every dough rises at different times, the prep times is only estimated this dough is made using egg which will need slightly more rising time then dough made without --- don't be skimpy with the butter and brown sugar mixture, the more the better! :)

    Recipe #263265

    9 Reviews |  By BothFex

    Another Fox family staple. It wouldn't be Halloween without a batch of Joyce's caramel corn.

    Recipe #44440

    I love oreo truffles and have put a few personal touches on them to make them unique and even more yummy if possible!

    Recipe #206365

    Melt in your mouth Blue Ribbon winners ! I make these at Least once a month.

    Recipe #123269

    Back of box recipe for luscious rich chocolate cookies from Baker's.

    Recipe #62801

    Melt in your mouth crispy tender crumb cookie. Minnesota State Fair cookie entry blue ribbon winner. Exceptional!

    Recipe #143396

    Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed.

    Recipe #113382

    2 Reviews |  By Marz

    Published in Cooks Illustrated May 2008. 'Sandy,' 'crumbly,' and 'bland' shouldn't be words used to describe a raspberry bar. 'Tender', 'fruity,' and 'crunchy' -- that's more like it.

    Recipe #303256

    2 Reviews |  By Kzim4

    I think even I will like this one and I don't like bananas!

    Recipe #161541

    EVERYONE loves this one. We make them every holiday and never have any leftover for ourselves. No one can resist them. We use "Martha White" brownie mix, it seems to work the best.

    Recipe #187051

    This buttery and nutty chocolate confection was inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced (and consumed) in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest. Note: You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.

    Recipe #402421

    1 Reviews |  By *Z*

    This recipe is from a Pillsbury holiday cookbook. I have made these trufflesand am rewriting my intro to reflect that. Store in refrigerator.

    Recipe #194858

    Upon eating these for the first time, my husband immediately decided we were going to make a tradition to make these EVERY year for Christmas. And just any time we wants lots of delicious peppermint patties. Special thanks to our family friends, the Zanders, for giving us this recipe! Also, I have never really paid attention to how much the yield is, but it is A LOT. And I'm guessing on the prep time as well. The next time I make these (or if you leave a comment) I'll correct those fields.

    Recipe #317191

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