Satisfy your fair food cravings: Easy recipes to enjoy year-round

The SEMO District Fair is in full swing, and everyone loves fair food. I often think about different fair foods and wish they were available all year long. Certainly through the years, fair foods has changed drastically. Not only in variety and what’s available, but in price. Who would have thought you would pay $5 for a cup of lemonade?

Today I have pulled together a few fair food recipes that you can try to make at home. After the fair is long gone you can still pull out these recipes to enjoy your corndog or saltwater taffy in the comfort of your own home for a fraction of the cost. Enjoy!

Kettle Popcorn

This easy indoor version of kettle popcorn is perfect when you can’t find the outdoor vendor cooking in a huge copper kettle.

• 1/4 cup turbinado sugar

• 1 1/2 teaspoons kosher salt

• 6 tablespoons coconut oil, or canola oil

• 1/2 cup unpopped popcorn kernels

• 1/4 teaspoon ground allspice (optional)

Add sugar and salt to a spice grinder and blend until the mixture is powdery, about 10 to 15 seconds. Pour into a small bowl and set it next to the stovetop.

In a 4-quart Dutch oven with a lid, add the oil and 3 of the unpopped kernels. Turn the heat to medium, cover, and shake the pot gently to cover the kernels in oil. Wait for the 3 test kernels to pop, about 2-3 minutes. Remove the lid, add the remaining kernels, and gently shake the pot to coat all of the kernels in hot oil. Replace the lid, tilting it open slightly to allow steam to escape, and continue cooking the popcorn, shaking it occasionally, until the kernels start to pop.

Once almost all of the kernels have popped and new pops are about 2 seconds apart, turn off the heat and remove the lid. Sprinkle the salt and sugar powder evenly over the popcorn, cover with the lid, and shake for a few seconds to completely coat the popcorn. Transfer the popcorn onto a parchment-lined sheet tray to cool slightly before serving.

Source: www.delish.com

Vintage Saltwater Taffy

Have you ever thought about hosting a taffy pull in your neighborhood? This is a great activity for neighborhood children, and parents, and there is a sweet treat reward at the end. Just remember that if you have long hair to be sure to pull it back and put it up!

• 1 1/4 cups cane sugar

• 4 teaspoons corn starch

• 1/2 cup corn syrup, light (Karo)

• 1/2 cup water

• 1 tablespoon butter, unsalted, plus more for cookie sheet and hands

• 1/2 teaspoon sea salt

• 2 teaspoons extract flavor (optional, such as peppermint, orange, lemon, cherry, maple, etc.)

• 1/4 teaspoon pure vanilla extract

• Food coloring (optional)

Liberally grease a large baking sheet with butter and set aside.

In a medium saucepan, combine the sugar and cornstarch. Add the corn syrup, water, butter, and salt and stir over medium heat until the butter melts and the mixture comes to a boil.

Cook, without stirring, until the mixture just reaches 250 degrees on a candy thermometer, or until a small piece dropped into a cup of cold water forms a firm, but not sticky, ball. Immediately remove from heat and stir in the flavor, vanilla, and several drops of food coloring.

Pour the mixture onto the greased cookie sheet and let it cool until you're able to handle it, about 15 minutes.

Grease your hands with butter, then pull and stretch the taffy until it lightens in color, about 15 minutes total. Form into ropes and cut into pieces with buttered scissors. Wrap the pieces in squares of parchment or wax paper

How to Pull Taffy: Make your taffy. Let the taffy stand until it is cool enough throughout to touch with your fingers. Wash your hands thoroughly, then butter them. Pick up the taffy with 2 hands. Form the taffy into a ball. Pull your right and left hands away from each other sideways in front of your body. (You will be pulling taffy for quite a while, so find a comfortable position or friends to help). Double the taffy on itself by bringing the ends together on the left side and pulling the middle with your right hand. If you plan on making a lot of taffy, invest in a taffy hook. They are available through online kitchen stores. Install this large metal hook on your wall, clean it, and then hook the taffy around the middle, and pull. Double the taffy on the hook. Pull and repeat. This allows you to pull back and use momentum to help you, making it less exhausting. Regrease your hands with butter as needed throughout the process of pulling.

Pull the taffy until it is light in color and stiff. This will indicate there are enough air bubbles inside to make it fluffy. Pulling taffy can take 15 to 60 minutes, depending upon the number of people you have pulling and the amount of taffy you are working with.

Source: www.justapinch.com

Waffle Fry Nachos

• 1 (22-ounce) package frozen waffle fry potatoes

• 10 slices bacon, crisply cooked and crumbled

• 1 (6-ounce) can sliced black olives, drained

• 2 to 3 tomatoes, diced

• 3 green onions, sliced

• 2/3 cup favorite salsa

• 1-1/2 cups shredded Cheddar cheese

• 1-1/2 cups shredded Monterey Jack cheese

• Garnish: sour cream

Arrange frozen potatoes in a single layer on a lightly greased 17-x11-inch jellyroll pan. Bake at 450 degrees for 20 to 25 minutes, until crisp and lightly golden.

Top with remaining ingredients except sour cream.

Return to oven for another 5 minutes, or until cheeses are melted. Serve with sour cream. Makes 8 servings.

Source: www.gooseberrypatch.com

Roasted Turkey Legs

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh thyme

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 4 skin-on, bone-in turkey drumsticks (10 to 12 ounces each)

Preheat oven to 325 degrees. In a small bowl, combine butter, rosemary, thyme, salt, and pepper.

Pat turkey legs dry, then generously coat with butter mixture. Using your hands, rub butter mixture under skin.

Wrap each turkey leg in foil and place on a wire rack set in a baking sheet (you can also use a large baking dish; tightly cover top of dish with foil).

Bake turkey legs until an instant-read thermometer inserted into thickest part registers 165 degrees, about 2 hours.

Unwrap turkey (or uncover dish). Heat broiler. Broil turkey on high, watching closely, until skin is crispy, 8 to 10 minutes.

Let rest at least 10 minutes before serving.

Source: www.delish.com

Chicken-Fried Bacon

• 2 eggs, beaten

• 1 cup milk

• 1 cup all-purpose flour

• Salt and pepper to taste

• 1 pound bacon

• 1/2 cup shortening

• Garnish: ranch salad dressing

Whisk together eggs and milk in a shallow bowl; set aside. Blend flour, salt and pepper in a separate bowl.

Dip each slice of bacon into egg mixture, roll in seasoned flour.

Melt shortening in a skillet over medium heat. Add bacon, a few slices at a time. Cook until crisp and golden, drain. Serve with ranch dressing. Serves 8 to 10.

Source: www.gooseberrypatch.com

Corn Dogs

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1-1/2 teaspoons baking powder

• 1 teaspoon salt

• 2/3 cup cornmeal

• 2 tablespoons shortening

• 1 egg

• 3/4 cup milk

• 8 to 10 hot dogs

• 8 to 10 wooden sticks

Oil for deep frying

Combine flour, sugar, baking powder and salt; stir in cornmeal. Using a pastry cutter or 2 forks, cut in shortening until coarse crumbs form; set aside.

Blend together the egg and milk in a separate bowl. Stir into flour mixture.

Thoroughly dry each hot dog with a paper towel to ensure batter will cling. Insert a stick into each, dip in mixture.

Deep-fry in 350 to 375-degree oil 4 to 5 minutes or until golden. Serves 8 to 10.

Note: For easy of battering the hotdogs, put the batter into a large glass and dip the hot doge into the glass holding the wooden stick.

Source: www.gooseberrypatch.com

Sausages with Peppers and Onions

The combination of sausage, peppers and onions is an Italian American classic. Often served on a sub or in a bun, this dish is also excellent, just eaten out of a bowl. Though usually made on the stove, we love this baked version for easy cleanup and a simple process.

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon red wine vinegar

• 2 cloves garlic, minced

• 2 teaspoons dried oregano

• 1 teaspoon crushed red pepper

• 3 bell peppers, sliced

• 1 large yellow onion, sliced

• Kosher salt

• Freshly ground black pepper

• 6 sweet or hot Italian sausages, sliced into quarters

• 1/4 cup freshly sliced basil, optional for topping and garnish

Preheat oven to 400 degrees.

In a large bowl, whisk together oil, vinegar, garlic, oregano, and red pepper. Add peppers and onions to the bowl and toss to coat in oil mixture. Pour into 9-by-13-inch pan. Scatter sausage pieces on top of vegetables.

Bake until vegetables are tender and sausage is cooked through, 40 to 45 minutes.

Top with basil, if desired, and serve hot.

Source: www.delish.com

Fried Dill Pickles

• 3 eggs

• 1 cup milk

• 1 cup Italian-seasoned dry bread crumbs

• 1/4 cup all-purpose flour

• 15 dill pickle spears, well drained

• Oil for deep frying

• Garnish: Ranch or Thousand Island salad dressing

Whisk together eggs and milk in a small bowl; mix breadcrumbs and flour in a separate small bowl.

Dip pickles into egg mixture; roll in crumb mixture to coat. Heat several inches of oil to 375 degrees in a deep fryer. Fry pickles 3 to 5 at a time until golden. Drain on paper towels. Serve warm with salad dressing for dipping. Makes 4 to 5 servings.

Source: www.gooseberrypatch.com

Caramel Popcorn

• 1 cup butter

• 2 cups brown sugar, packed

• 1/2 cup light corn syrup

• 1 teaspoon salt

• 1/2 teaspoon baking soda

• 1 teaspoon vanilla extract

• 6 quarts popped popcorn

Melt butter in a saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil for 5 minutes without stirring; remove from heat. Add baking soda and vanilla; mix well.

Place popcorn in an extra-large bowl; pour mixture over popcorn, stirring to coat well.

Spread popcorn on lightly greased baking sheets.

Bake at 250 degrees for 15 minutes. Stir; bake for an additional 15 minutes. Cool; store in an airtight container. Serves 16 to 20.

Source: www.gooseberrypatch.com

Fair-Winning Funnel Cake

• 1-1/3 cups all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 egg

• 3/4 cup milk

• Oil for deep-frying

• Garnish: powdered sugar

Sift flour, sugar, baking soda, baking powder and salt together; set aside.

Mix egg and milk together; add to flour mixture. Stir until batter is smooth.

Pour oil into a deep skillet to a depth of one inch; heat oil over medium heat to 375 degrees on a candy thermometer.

Holding a finger over the spout of a funnel, pour 1/4 cup batter into the funnel. Release your finger and allow batter to flow into the hot oil, spiraling batter to form cake. Fry for 2 minutes on each side or until golden brown; drain and sprinkle with powdered sugar. Makes 6 funnel cakes.

Source: www.gooseberrypatch.com

Favorite Caramel Apples

• 2 (14-ounce) packages caramels, unwrapped

• 1/4 cup water

• 1/2 teaspoon cinnamon

• 8 wooden skewers

• 8 apples

• Optional: chopped nuts

Combine caramels, water and cinnamon in a slow cooker. Cover and cook on high setting for one to 1-1/2 hours, stirring frequently.

Insert sticks into apples. Reduce heat to low setting.

Dip apples into hot caramel and turn to coat, scraping excess caramel from bottom of apples. Roll in chopped nuts, if desired. Place on greased wax paper to cool. Makes 8.

Source: www.gooseberrypatch.com

Chocolate Bacon Skewers

• 12 wooden skewers

• 12 slices bacon

• 1/4 cup brown sugar

• 1 cup chocolate chips, melted

• 2/3 cup peanut butter

Soak skewers in water for 30 minutes. Preheat oven to 400 degrees.

Thread bacon onto skewers and place on a parchment-lined baking sheet. Sprinkle with brown sugar and bake for 15 minutes, or until golden and crispy. Place on paper towels and let cool slightly.

Microwave peanut butter on high for 10 seconds. Drizzle the bacon with chocolate and peanut butter, allowing to cool again slightly before serving.

Source: www.delish.com

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.