Ah, the delicious fun of summer’s county-fair contests. I’ve judged my share of culinary competitions, evaluating everything from canned goods to cheesecakes to pies. I was always impressed with the oh-so-large number of entries, and the enthusiasm that fueled them.
Maybe that’s one of the reasons that Linda Skeens’ “Blue Ribbon Kitchen” caught my eye.
Skeens, a 75-year-old great-grandmother from Appalachia, won more than 25 blue ribbons last summer at the Virginia-Kentucky District Fair. She swept the awards, and the news of her stunning victories went viral online.
The book contains an array of her award-winning and family-favorite recipes, including her formula for Peanut Butter Fudge, a sweet treat that she noted as one of her most-requested dessert recipes.
Yield: One 9-by-13-inch pan
8 tablespoons (1 stick) salted butter
1 (12-ounce) can evaporated milk
4 cups granulated sugar
1 cup firmly packed light brown sugar
1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla extract
1 (16-ounce) jar creamy peanut butter
- Grease and line with aluminum foil a 9-by-13-inch baking pan.
- In a large saucepan, bring butter, evaporated milk, and sugars to a boil, stirring frequently; boil for 7 minutes, continuously stirring.
- Remove from heat and stir in marshmallow crème, vanilla, and peanut butter. Pour into prepared pan. Refrigerate until firm, about 4 hours. Cut into squares.
Source: “Blue Ribbon Kitchen: Recipes & Tips from America’s Favorite County Fair Champion” by Linda Skeens (83 Press)
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com