Breakfast on a fork wins blue ribbon in State Fair cooking contest

RALEIGH – Good Morning Breakfast on a Fork won Gail Fuller of Raleigh $200 and a blue ribbon in the “Stick with Canola Oil – Fry it For the Fair” cooking contest. Jackie Wilder of Raleigh won second place and $75 for Apple Crisp on a Stick recipe. Harriet Carter of Durham won third place and $25 for Yam Twisters.

The contest required the food to be presented on a stick and was judged on appearance, texture, taste and presentation.

The winning recipe follows:

Good Morning Breakfast on a Fork

1 package sausage links – cooked
1 bag frozen potato crispy crowns
¼ cup egg substitute
6 slices thin bacon
1 package egg roll wrappers
2 cups canola oil

Cut the sausage links into ¼-inch slices and cut potato crowns in half. Pour egg substitute into a small flat dish and microwave until cooked through, about 1 ½ minutes on 50 percent power. Cut into ½-inch blocks. Cut bacon slices in half lengthwise and par cook bacon slices in microwave oven until limp (about 2 minutes on high). Wrap bacon slice around on piece each sausage, potato and egg block. Secure with toothpicks. Wrap with twisted strips of egg roll wrappers. Secure with toothpicks. Place on fork and fry 30 -60 seconds in Canola oil heated to 375 degrees.
Dip in maple syrup or applesauce.

-jkn-

Apple Crisp on a Stick
Janice Wilder, Raleigh
Second Place

4-6 cups canola oil
1 cup chopped apple
3 packages apple cinnamon instant oatmeal
½ cup brown sugar
¾ cup flour
¼ teaspoon nutmeg
¼ cup butter, melted
¼ cup pecans, chopped

1 cup pancake mix
¾ cup milk

Put canola oil in two-quart stainless steel pan. Heat to 375 degrees on medium to medium high heat. Mix first seven ingredients in a two-quart bowl. Set aside.
Mix pancake mix and milk for dipping batter.
Using a one-teaspoon cookie scoop, scoop apple batter roll in palm to elongate just a little. Drop in pancake batter. Dip out with spoon and fry for about 45 seconds or until golden brown.

Yam Twisters
Harriet Carter, Durham
Third Place

2 cups prepared baking mix (such as Bisquick)
2 teaspoons ground cinnamon
1 cup mashed sweet potato (baked or broiled)
½ cup toasted, chopped pecans (optional)
1/3 cup pancake syrup
¾ cup powdered sugar
2 cups canola oil

Blend together baking mix and cinnamon. Stir in mashed sweet potato using a pastry cutter or potato masher. Add nuts if desired. Mix in pancake syrup until soft dough is formed. (A little syrup may be needed). Put dough into bowl covered with plastic wrap. Chill for at least two hours or over night. To roll out, dusts sheet of waxed paper and rolling pin with powdered sugar. Use small glass or biscuit cutter to cut dough into circles. If desired, roll some of dough intolong ropes. If ropes are made, wrap around a wooden stick, such as a chop stick or skewer. Heat cooking oil in large skillet or electric frying pan to medium hot. Gently place cut dough or dough wrapped sticks into oil. Cook on each side until lightly browned. Drain on brown paper or paper towels. Insert wooden stick into “cooked biscuit.” If desired, place half a marshmallow on each end of stick. Then roll in powdered sugar and cinnamon if desired. Makes 10-12 biscuits or sticks.