Mouthwatering, Springtime Recipes from Creative Arts Winners | State Fair of Texas (2024)

Nobunnycan turn down a recipe that sounds as tasty as a carrot soufflé or wasabi egg salad! Taken straight from the popular Creative Arts Cookbook, past and present, these mouthwatering creations are born from kitchen creatives who’ve won blue ribbons at the State Fair of Texas. Give one of them a try, and let us know how it turned out by sharing on social media, using the hashtag #BigTex.

CARROT SOUFFLÉ

by Robert Crook of Dallas, TX
(1st – Farm to Market to Fair)

Ingredients
2 lbs. carrots, peeled, chopped
½ c. melted unsalted butter
Pinch of nutmeg and cinnamon
3 eggs, separated
½ tsp. cream of tartar
¾c. granulated sugar
2 T. brown sugar
1 T. powdered sugar
3 T. all-purpose flour
1 tsp. baking powder
1 T. vanilla extract

Preheat oven to 350°. Boil carrots in salted water, fork tender. Drain carrots, mash in mixing bowl. Whisk in butter, granulated sugar, flour, baking powder, vanilla extract, nutmeg, cinnamon, egg yolks. In clean bowl, whisk egg whites until frothy. Add cream of tartar, whisk until soft peaks form. Add brown sugar and whisk until stiff peaks form. Fold egg whites into mashed carrot mixture. Lightly butter 10-inch soufflé dish and pour in carrot mixture. Dust with powdered sugar. Bake 30 minutes on middle rack.

WASABI EGG SALAD

by Toni Steger Plano, TX
(3rd – Bacon and Egg)

Ingredients
8 hard-cooked eggs, peeled, chopped
2 green onions, very thinly sliced
½ c. chopped celery
½ c. mayonnaise
Salt and freshly ground black pepper to taste
8 wonton wrappers
Vegetable oil for frying
1 T. sesame oil
Mixed salad greens for garnish
2 tsp. wasabi paste

Combine eggs, green onion, celery, mayonnaise, wasabi paste. Taste, adjust seasonings as desired. Chill until ready to serve. Pour canola oil at least 1 inch deep in large saucepan. Add sesame oil. Heat oil to 350°. Fry wonton wrappers in hot oil until crisp. Drain well on paper towels. Serve egg salad scooped on top of fried wontons on bed of salad greens.

MANDARIN SALAD WITH LIME DRESSING

By Mary Frances Roberts of Garland, TX
2nd Place–Sensational Citrus

Sugared Almonds:
¼ c. sliced almonds
4 tsp. sugar

Mix almonds with sugar in a saucepan. Cook over low heat about 10 minutes, stirring constantly until sugar is melted and almonds are coated. Cool and break apart.

1 pkg. mixed greens
2 green onions, chopped
1 med. tomato, chopped
2 ribs celery, chopped
1 can Mandarin oranges,drained

Mix greens, tomato, celery, onions and oranges together and serve with Lime Dressing and sugared almonds.

Lime Dressing:

¼ c. avocado oil
2 T. fresh lime juice
¼ tsp. salt
½ tsp. pepper
1 tsp. sugar
Dash of cayenne

Place all ingredients in shaker and shake well to mix. Chill before serving.

CARROT CAKE WITH CREAM CHEESE FROSTING

By Sue Rainey of Pottsboro, TX
2nd Place–Cake Contest

1½ c. all-purpose flour
2 tsp. ground cinnamon
1½ c. sugar
2 lg. eggs
3 T. oil
½ c. flaked coconut
2 c. grated carrots
½ tsp. chopped pecans
2 tsp. baking soda
1 tsp. salt
1½ c. canned crushed pineapple, drained

Preheat oven to 350°. Combine flour, sugar, coconut, pecans, baking soda, salt and cinnamon in a large bowl. Stir well with a whisk. Combine eggs and oil; stir well. Stir egg mixture, grated carrots and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack.

Frosting:
2 T. butter, softened
1 (8-oz.) pkg. cream cheese, softened
3 c. powdered sugar
2 tsp. vanilla
¾ c. chopped, toasted pecans

Combine butter and cream cheese in large bowl, beat until smooth. Add powdered sugar and vanilla until smooth. Stir in pecans. Spread frosting over cake. Yields: 16 pieces.

COOKIE COBBLER – PEACH

By Erin Lucci of Venus, TX
1st Place-Cobbler Cook-Off

Filling:
8 c. sliced peaches, fresh or frozen
1½ T. flour
1½ T. lemon juice, frozen
1½ T. cinnamon
⅔ c. sugar

Combine all filling ingredients in a bowl and mix well. Pour into a greased 13 x 9-inch baking pan.

Topping:
½ c. sugar
½ c. brown sugar
½ c. softened butter
1 egg
1½ tsp. vanilla extract
1 c. all-purpose flour, sifted
½ tsp. baking powder
1 tsp. cinnamon
1 c. old-fashioned rolled oats

Topping: In a large mixing bowl add sugar, brown sugar and butter. Beat at medium speed until light and fluffy. Add egg and vanilla; beat well. Sift together flour, baking powder and cinnamon. Whisk into flour mixture the oats. Slowly add flour mixture to mixing bowl. Beat at low speed until combined. Cover bowl and chill for 45 minutes. Preheat oven to 350°. Drop topping by tablespoons onto filling. Bake for 35 minutes or until lightly browned.