Foodie Friday - Just mix and spoon

Mrs. George McCollum of Hopkins, MN won the ‘new’ gold ribbon for yeast baking at the Minnesota State Fair according to this clipping, unfortunately the clipping does not have a date, nor did I find anything on this when I did a quick search on the internet. Interestingly enough the clipping does not specify whether the included recipe is the recipe for the winning entry. Because of the use of 2 sticks of Blue Bonnet Margarine in the recipe we can safely say that this is from after 1950 when Blue Bonnet Margarine introduced the quarter-pound stick of margarine, which quickly became the standard format for margarine and butter in the United States.

For those of you unfamiliar with the Minnesota State Fair – “the Great Minnesota Get-Together” - has been around since 1859. It has been held every year since then with only 5 exceptions – 1861 & 1862 due to the Civil War and Dakota Indian Conflict, 1893 because of conflict with the World's Columbian Exposition in Chicago, in 1945 due to war-time fuel shortages, and finally in 1946 when the polio epidemic prevented it from being held.  The fair grounds covers 320 acres and is located midway between Minneapolis and Saint Paul.  Originally the fair was dominated by agricultural exhibits and competitions.  Now while the agricultural exhibits and competitions are still very important the main draw seems to be – food on a stick, just ask Andrew Zimmern of the Travel Channel’s Bizarre Foods.

Just mix and spoon – it rises in the pan! Says Mrs. McCollum.  “A quick way to make a marvelous coffee cake . . . even if you’ve never baked before.  It’s topped with sunny apricot jam and crispy slivered almonds – has that wonderful flavor only yeast baking can give you.  Just be sure to use Fleischmann’s Active Dry Yeast.  It’s so fast-rising and dependable . . . and easy to use!”

Easy Delicious Fleischmann’s Yeast Recipe

Golden Apricot Coffeecake

Filling-

½ cup (1 stick) Blue Bonnet Margarine

¼ cup sugar

¾ cup slivered blanched almonds

½ cup apricot jam

1 tablespoon grated lemon rind

Combine ingredients in saucepan, cook gently 5 minutes, stirring often. Let cool.

Dough –

¼ cup warm (not hot) water

1 package Fleischmann’s Active Dry Yeast

½ cup Blue Bonnet Margarine

½ cup sugar

3 eggs

¼ cup milk

3 cups sifted enriched flour

½ teaspoon salt

Sprinkle yeast in water and dissolve. In mixing bowl cream margarine, gradually add sugar and cream together. Stir in yeast mixture and remaining ingredients. Beat until blended.  Reserve ½ cup dough.  Spread remaining dough in greased 9x9 inch pan.  Cover with apricot filling.  Work reserved ½ cup dough with ¼ cup additional flour until smooth and pliable.  Roll into a 12x12 inch square. Cut into ½ inch strips. Arrange lattice fashion over filling. Brush with beaten egg white. Cover and let rise in a warm place, free from draft until doubled in bulk, about 1 hour.  Bake at 375 degrees (moderate) about 30 minutes.

Coffee Cake from Mrs. Heye Korthouse of Windom, MN

1 cup butter

1 cup white sugar

1 cup brown sugar, firmly packed

3 eggs, beaten

3 cups sifted flour

½ teaspoon salt

1 teaspoon soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

1 cup strong, cold coffee

1 teaspoon vanilla

1 cup chopped nuts or 1 teaspoon black walnut flavoring

Cream butter and sugars together and beat in eggs. Sift dry ingredients together and add to first mixture alternately with the coffee.  Stir in the vanilla and nuts.  Pour into a shallow greased pan 9x14 inches.  Bake in a moderate oven (350 degrees) for 45 minutes. Serve with whipped cream or frost with a caramel frosting.