I am so excited that it is almost time for the Oklahoma State Fair! It is my most favorite things about the fall. Nothing makes me feel more like Fall time is approaching than walking the Midway eating corn and waiting in line for an Indian Taco! Through the years, I have had the pleasure of meeting many of the food vendors. They are passionate about their products and are always willing to show me how they do it! You would be amazed at the WORK it takes to serve thousands of people in a day. Some of my favorites I crave after the fair is long gone. So, I have experimented and come up with recipes of my own.
Easy Strawberries Bavarian
1 package instant french vanilla pudding
1 1/2 cup whole milk
1 teaspoon vanilla paste
1 container Cool Whip
1 package puff pastry sheets, cut into 4 squares per sheet
1 egg, beaten
cinnamon sugar
3 cups fresh strawberries, sliced
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut one sheet of puff pastry into 4 equal squares. Brush each share with beaten egg and sprinkle with cinnamon sugar. Bake for 12-14 minutes until golden brown. Allow the squares to cool before serving.
To make the easy bavarian cream: whisk together the pudding mix with the whole milk. Add the vanilla paste and then allow it to sit. Fold in one container of Cool Whip.
To make the dessert: Top the puff pastry with a dollop of Bavarian cream and then add a large scoop of fresh strawberries on top. Finish with more whipped topping. Serve!
Spiced Apple Funnel Cake
3 eggs, beaten
¼ cup granulated sugar
2 cups whole milk
2 3/4 cup all purpose flour
1/2 cup apple sauce
2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon vanilla paste
canola oil
Braum’s caramel sauce
powdered sugar
Pour canola oil into a cast iron skillet so that there is at least 3 inches in the pan. Using a candy thermometer make sure the oil heated to 350 degrees before frying.
To make the batter: In a medium sized bowl whisk together the eggs, sugar, whole milk, apple sauce and vanilla paste. Continue whisking as you add the flour, baking powder, and spices. Whisk the batter together till there are no lumps and the batter is smooth. Not to thick but thin enough to run through a funnel or squeeze bottle.
To make the funnel cake: Once the oil is to temperature, squeeze in the batter in a squiggly snack pattern filling in any holes. The batter will puff up some so just add batter till you are happy with the way it looks. Cook for 1-3 minutes on each side flipping over and cooking till golden on the other side. Remove the funnel cake from the oil. Drain the funnel cake for a moment and then serve on a paper plate with a dusting of powdered sugar and a drizzle of caramel sauce.