Jelly Roll

2005 Door County Fair Champion Ribbon & First Place Ribbon
Pam Goodlet, Sturgeon Bay

• 1 1/4 cups cake flour
• 1 1/2 cups sugar, divided
• 1/2 tsp baking powder
• 6 eggs, seperated
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 12 oz. cherry jelly

Combine flour, 1 cup of sugar and baking powder; set aside. Beat egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 Tbs at a time. Beat untill stiff peaks form. Set aside. Combine egg yolks, water and vanilla; mix well. Add dry ingredients. Beat on medium speed with an electric mixer for 1 minute. Gently fold in egg whites. Liine greased jelly roll pan with paper. Spread batter evenly in pan. Bake at 350 degrees F for 15 minutes. Turn onto towel dusted with powdered sugar; remove paper. Roll cake up; cool. Unroll. Spread with cherry jelly. Roll up; dust with powdered sugar.

My Nana's Favorite Cherry Pie

2005 Door County Fair Champion Ribbon & First Place Ribbon
Gretchen Fehl, Sturgeon Bay

Pie Filling:

• 3 cups cherries, pitted
• 1/4 tsp salt
• 4 Tbs cornstarch
• 1 cup sugar
• drops of red food color

Mix all together and cook until mixture thickens. Pour into prepared pie crust; place second crust on top of filling. Bake at 425 degrees F for 50 minutes.

Crust:

• 2 cups sifted all-purpose flour
• 2/3 cup shortening
• 1 tsp salt
• 5-7 Tbs cold water

Mix flour and salt together. Cut in shortening. Add water 1 Tbs at a time. Form into 2 balls. Line 9" pie tin with one; roll out second crust and place over fruit-filled first crust.

Cherry Tarts

2005 Door County Fair First Place Ribbon
Pam Goodlet, Sturgeon Bay

Crust:

• 1 cup flour
• 2 Tbs water
• 1/2 cup shortening
• 1/2 tsp salt

Filling:

• 2 1/2 cups pitted tart cherries, unsweetened
• 4 Tbs cornstarch
• 1 cup sugar
• 1 cup water

Icing:

• 1 cup powdered sugar
• 1 Tbs milk

Combine flour, salt and shortening. Add 2 Tbs water. Form a ball. Roll 1/8" thick; cut 5" circles. To make cherry filling: Blend cornstarch and sugar in pan. Stir in 1 cup water and cherries. Cook until thick. Boil 1 minute; remove from heat and cool. Put about 1 Tbs of filling of each tart. Fold over and seal edges with fork. Bake at 425 degrees F about 12 minutes. Cool. Combine powdered sugar and mill to make icing and drizzle on tarts.

Cherry Almond Bread

2005 Door County Fair First Place Ribbon
Pam Goodlet, Sturgeon Bay

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup buttermik
• 1/2 cup chopped almonds
• 1 cup dried cherries
• 1 tsp almond extract

Pour hot water over cherries and let stand 5 minutes; then drain. In large bowl, cream sugar, butter and eggs. In separate bowl combine flour, baking soda and salt. Blend into creamed mixture with buttermilk. Stir in almonds, cherries and almond extract. Pour into greased 9" x 5" x 3" loaf pan and bake 55-60 minutes at 350 degrees F. Cool in pan 10 minutes, remove from pan and cool on a wire rack.

• 2 cups flour
• 1 tsp salt

Cut in: 2/3 cup shortening until mixture is crumbly. Sprinkle with 5-7 Tbsp water, adding one Tbsp at a time. Form into two balls. Roll bottom crust 1/8" thick and fit into pie pan. Use second ball for top crust over fruit filling. Yield: one pie.

Sour Cream Coffee Cake

2005 Door County Fair First Place Ribbon
Pam Goodlet, Sturgeon Bay

• 1/2 cup brown sugar
• 1 1/2 tsp cinnamon
• 1 cup chopped nuts
• 3 cups flour
• 1/2 tsp baking soca
• 3 tsp baking powder
• 1 1/2 cups sugar
• 1 cup butter
• 1 cup sour cream
• 1 tsp vanilla extract
• 3 eggs
• 1/4 cup dried cherries

Combine brown sugan, cinnamon, cherries and nuts; set aside. Combine flour, baking soda, salt, baking powder and sugar. Add butter, sour cream and vanilla. Mix with electric mixer on low until ingredients are combined. Increase speed and beat 1 1/2 minutes. Reduce speed and add eggs, one at a time, beating 15 seconds after each addition. Spread half of batter in prepared bundt pan. Sprinkle with half of sugar & cinnamon mixture. Spread remaining batter in bundt pan and top with remaining sugar & cinnamon mixture. Bake at 350 degrees F for 50 to 60 minutes.

Austrian Jam Cookies

2005 Door County Fair First Place Ribbon
Pam Goodlet, Sturgeon Bay

• 1/2 cup butter
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 egg, separated
• 3/4 cup sugar
• 1 1/4 cups flour
• 2/3 cup chopped almonds
• 1/4 cup cherry jam

Beat butter, sugar, vanilla and egg yolk in medium size bowl until fluffy. Stir in flour; gather dough into a ball. Chill several hours. Roll level teaspoons of dough int balls. Dip into slightly beaten egg white; roll in almonds. Place on ungreased cookie sheets 1" apart. Press an indention in each; fill with jam. Bake at 300 degrees F for 20 minutes.