Recipes for Auntie

Last week really got me thinking about all the different fair foods out there, so I decided that I would work in a few more this week. All I know is I think we’re going to be eating all sorts of fair-themed foods for a bit longer! Did you have a favorite that I’ve shared?

Recipes wanted! Submitted recipes will be accepted at, or you can stop by the Albion office and drop a copy off up front. If you don’t have a recipe to submit right now, but there is a recipe you’re desperately seeking, feel free to email or drop off a note for a “Recipe Request.” I’m now requesting recipes for your favorite chili and dessert recipes!


Polish Chrusciki (Angel Wings)


3, egg yolks

2 TBSP sugar

pinch of salt

2 TBSP sour cream (I use reduced fat)

1/2 tsp vanilla

1/2 tsp each lemon & orange zest

3/C all purpose flour


up to 2 TBSP additional flour

1-qt. of oil for frying (safflower or canola)

1/C powdered sugar


In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored, about a minute.

On low speed, stir in sour cream, vanilla, zests and flour. Stir in enough additional flour to form a mass, about 1-2 TBSP.

Transfer to a floured surface and knead 50 turns, about 2 minutes, adding extra flour as needed.

Divide dough in half, keeping extra covered with plastic.

On a floured surface, roll each section paper-thin to at least 12-in. across. Cut into 1 1/4-in. strips. Cut strips into 5-in. lengths. Make a slit in each strip. Pull one end through slit to make a bow tie, if desired.

Deep fry in oil at about 350-365 degrees for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.

Drain on paper towels. Let cool and sprinkle with powdered sugar.

To re-crisp, place on baking sheet in a 325 degrees oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.

Note: Chrusciki are best served right away but can be stored at room temperature for several days. I store mine on a large platter, separating the layers with waxed paper, and cover them all with aluminum foil, not plastic.

***Recipe courtesy of Jenny Jones of “Jenny Can Cook” blog.***


Homemade State Fair Corndogs


2C yellow cornmeal

2C all-purpose flour

1 tsp salt

1/2 tsp pepper

3/4C white sugar

2 TBSP honey

2 TBSP baking powder

2, eggs

2C milk


4C vegetable (or peanut) oil, for frying

2, 16-oz. packages beef frankfurters

16 long wooden skewers


In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs, milk and honey. Mix until smooth.

Pour batter into a tall mason jar or large glass; set aside.

Preheat three inches of vegetable oil in a deep heavy-bottom saucepan over medium heat to 350 degrees.

Skewer hot dogs by inserting the sticks halfway up the center of the hot dog.

Using a clean paper towel, blot the excess moisture from the hot dogs to dry them slightly.

Dip the skewered hot dogs into the batter, tilting the glass and rolling the hot dog skewer back and forth to coat completely. Gently place into the hot grease.

Fry 2-3 corndogs at a time until lightly browned, turning occasionally, about 3 minutes. Drain on paper towels.

Serve warm with yellow mustard and ketchup, or your choice of condiment.

***Recipe courtesy of Jennifer Rocklin of “Jennifer Cooks” blog.***


Deep Fried Coca-Cola


3, eggs

2C Coca-Cola (or, we assume, another soda if you prefer)

1/C granulated sugar

3-4C flour

2 tsp of baking powder

1/2 tsp of salt


Add eggs to a bowl, beat slightly. Pour in Coca-Cola, sugar and flour and whisk until combined. Add flour, baking powder and salt and whisk until combined and smooth.

After you've scooped out bits of your Coca-Cola batter and deep-fried those suckers (say, 350 degrees for a few minutes, until golden), add whipped cream, powdered sugar, and whatever else your about-to-be-clogged-up heart desires. 

***Recipe courtesy of NASCAR***


Navajo Tacos (Indian Tacos)


For Indian Fry Bread:

1C flour, unbleached

1/4 tsp salt

1 tsp powdered milk

1 tsp baking powder

1/2C water

Vegetable oil, for frying

Extra flour, to flour your hands

ForTaco Toppings:

1-lb.lean meat, ground (beef, lamb, venison or pork)

1C onion, diced

1, head iceberg lettuce, shredded

3, tomatoes, diced

2C sharp Cheddar cheese, shredded

1, 3-oz, can green chiles, diced and drained

Sour cream, optional


For the Fry Bread, sift together the flour, salt, powdered milk and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do not want to knead it (kneading it will make for a heavy Fry Bread when cooked).

The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured. Cut the dough into four pieces. Using your floured hands, shape, stretch, pat and form a disk of about 5-7-in. in diameter. Do not worry about it being round.  As Grandma Felipa would say “it doesn’t roll into your mouth.”

In a deep, heavy cast-iron skillet or other large heavy pot, heat vegetable oil to about 350 degrees (oil should be about 1-in. deep). You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3-4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil.

For tacos:

In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.

Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, cheese and green chiles onto top of each Fry Bread. Top with sour cream and/or guacamole, if desired, and either roll up or serve open-faced with a fork.

Different ways to eat and serve Indian Fry Bread include eating them as they come out of the fryer; mixing softened butter and honey together and spreading on top; sprinkling with a cinnamon sugar mixture or sifting powdered sugar on top.

Note: Indian Fry Bread can be kept warm in a 200 degree oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree oven for 10-15 minutes before serving.

***Recipe courtesy of “What’s Cooking America” website.***


Berry Lemon Shake-Ups


3, lemons

1-1/2C fresh berries, stemmed, cut as necessary

1/3C sugar

2C ice

4C water


Zest two lemons into a mesh strainer over a large bowl or pitcher. I like to use a large 4C glass measuring cup (and when I fill it to the brim, I can get 5C in it).

Juice the two lemons and pour the juice through the mesh strainer, through the zest into the large bowl.

Pour 4C of water through the lemon zest/pulp in the strainer to add to your lemon juice.

Stir 1/3C sugar into the lemon juice/water mixture and stir until sugar is dissolved.

Set the lemon juice/water mixture aside. Discard the lemon seeds and pulp from the strainer.

In a blender, add 2C of ice. Pour the lemon juice and sugar water mixture over the ice. Puree until most of the ice is crushed up. Add in most of your berries saving a few for garnish.

Continue to puree in the blender until most of the berries are pureed. I like some to still be chunky. Just do it to your liking.

Pour into glasses.

I slice the third lemon and add a slice of lemon and berry to each glass for garnish.

Note: If you want to make this an adult cocktail with alcohol, you could add in some champagne, Moscato or vodka, or anything else you like. You could even line the rim of the glass with some sugar.

***Recipe courtesy of Christy, of “Click My Heels” blog.***


Pizza on a Stick


Pizza dough



Toppings of choice


Wooden paint stirrers


Roll out your pizza dough into a roughly 8-in circle. Place paint stirrer stick inside, ensuring to leave enough room for a handle.

Add as much cheese (your choice) as you’d like directly in the center (probably about 1/3 to 1/2C), then add 1/4-1/3C sauce and your toppings. Pepperoni is a favorite according to the video.

Grab one side of circle with both hands, flipping it to match other side, stretching a bit as you go, then bring back towards the center, repeating with the other side. Similar to creating a calzone or a burrito. Press dough together, ensuring a seal is achieved at the top and as best a seal you can get at the bottom around the paint stirrer.

Brush the dough on a stick with melted butter, add a good sprinkling of cheese and some more toppings (for garnish). Sprinkle with parmesan cheese and/or Italian seasonings, if desired.

Bake at 400 degrees for approximately 15 minutes, until golden and looks like pizza.

***Recipe adapted from Swain’s “Making a Pizza on a Stick at the Du Quoin State Fair” video.***