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2006 Iowa State Fair
The Tea Doctor’s Afternoon Tea Division
GRAND CHAMPION
Chocolate Bread with Chocolate Honey Butter
Beth Seuferer, West Des Moines, Iowa
½ cup butter ½ teaspoon baking powder
1 cup sugar ½ teaspoon baking soda
2 eggs ½ teaspoon cinnamon
1 ½ cups flour ½ teaspoon Penzey’s Baking
Spice
½ cup cocoa 1 cup buttermilk
1 teaspoon vanilla
Beat butter and sugar together. Add eggs. Combine dry ingredients.
Alternate adding dry ingredients and buttermilk.
Pour in greased mini loaf pans.
Bake 25-30 minutes at 350 or until toothpick inserted comes
out clean.
Chocolate Honey Butter
1 stick butter, softened
2 Tablespoons honey
3 Tablespoons fudge topping
Beat together. Serve with the Chocolate Bread.
RUNNER-UP –SECOND PLACE
Chocolate Ganache Cupcakes
Reyna Evans, Mitchellville, Iowa
Materials: 12 chocolate buttermilk cupcakes (recipe follows)
Dark chocolate ganache (recipe follows)
Chocolate Spikes
Chocolate Buttermilk Cupcakes: 1 2/3 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa
1 cup sugar
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F and prepare the muffin
pans with nonstick spray and four or use paper cups.
2. In a large bowl, sift together the flour, baking soda
and salt. Add the cocoa and sugar and mix until thoroughly
blended.
3. Add the buttermilk, oil, vanilla and beat until smooth.
4. Pour or spoon the batter into the pans, filling at least
halfway. Bake for 15-20 minutes, until the cake tests done.
5. Remove the pans and turn out the cupcakes onto a wire
rack to cool. Makes 24.
Dark Ganache Chocolate
4 ounces of good quality bittersweet dark chocolate
4 ounces heavy cream
1. Chop the chocolate fine and place it in a small bowl.
2. Bring the cream to simmer in a small pot.
3. Pour the simmering cream over the chopped chocolate and
stir until smooth.
4. Cool to room temperature.
Milk Chocolate Ganache
4 ounces of good quality milk chocolate
4 ounces of heavy cream.
Follow the same directions as the Dark Chocolate Ganache
above.
Chocolate Spikes
2 ounces of good quality dark chocolate
Melt chocolate in top of a double boiler. Line a baking
sheet with parchment paper and pour the melted chocolate
on it. Spread the chocolate evenly, then let it set. Use
a pizza wheel or a sharp knife to cut slices of chocolate.
Refrigerate until just before serving.
RUNNER-UP- THIRD PLACE
Shredded Garden Tea Sandwich
Sally Kilkenny, Granger, Iowa
½ stick unsalted butter, softened 4 carrots, coarsely
grated
½ teaspoon freshly grated nutmeg 1 cup clover or
other sprouts
8 slices cinnamon-raisin bread 3 oz. aged cheddar cheese,
Coarsely grated
Combine butter and nutmeg in a bowl. Spread each slice
of bread. Layer 4 slices with carrots, sprouts and cheese.
Top with second slice of bread (butter side down). Trim
crusts, cut sandwich in half.
OTHER CHAMPIONSHIP RECIPES FROM THE 2006 IOWA STATE
FAIR:
Coconut Sweeties
By Barbara Kiburz, Tingley, Iowa
½ cup sugar 1 ¼ cup rolled oats
½ cup brown sugar 3/4 cup coconut
½ cup butter
1 teaspoon vanilla
½ teaspoon coconut extract
1 egg
1 ¼ cup flour
½ teaspoon soda
½ teaspoon baking powder
1/8 teaspoon salt
Cream sugars and butter. Add egg & extracts. Combine
remaining ingredients in a separate bowl, then add to sugar
mixture. Drop and bake at 350 degrees for 10 minutes.
Mini Mango Peach Cheesecakes
By Ronda Magnusson, Hartford, Iowa
Crust: 4 ounces chocolate and 1/3 cup nuts finely chopped.
Mix all together and press into bottom of two mini muffin
pans. Chill.
Filling: 8 ounces cream cheese
1 envelope unflavored gelatin
¼ cup water
6 ounces sweetened condensed milk
1 Tablespoon peach schnapps
1 mango pureed
1 peach, chopped
½ cup whipping cream, whipped
Dissolve gelatin in warm water. Beat cream cheese until
smooth. Add condensed milk and liquor. Mix until blended.
Add mango, peaches and gelatin. Fold in whipped cream. Pour
into mini muffin pans and chill four hours or overnight.
Holiday Egg Nog Bread
By Linda Galvin, Ames, Iowa
2 ¼ cups all purpose flour ½ stick butter,
melted
¾ cup sugar 1 egg, beaten
1 Tablespoon baking powder ½ cup dried apricots,
chopped
1 teaspoon salt ½ cup dried chopped red cherries
½ teaspoon nutmeg ¾ cup chopped pecans
1 ½ cup eggnog
Sift together flour, sugar, baking powder, salt and nutmeg;
set aside. In a separate bowl, blend together eggnog, butter
and egg. Mix with dry ingredients just until blended. Fold
in apricots, cherries and pecans. Spread batter in lightly
greased and floured 9.5” loaf pan. Bake at 350 degrees
for 50 minutes to one hour, or until bread tests done. Remove
loaf from pan and cool on wire rack.
(I have used ½ cup dried chopped mixed fruit in
place of dried apricots. Can be made in mini loaf pans as
well—makes 4 minis.)
TIME FOR TEA
THE TEA DOCTOR'S Favourite Teatime Recipes
for 2005
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