Summer is coming to an end. I sure don’t like the sound of that. The Lorain County Fair is coming. I like going to the fair but it costs so much money. I feel sorry for a family who has a lot of children. I don’t know why every vendor charges so much for their food they sell. I love Italian sausage subs myself but I make them at home now. It’s cheaper as I can get the sausage, subs, green peppers, and onions for $10.
I do buy gyros, waffles, and lemonade. Also chocolate-covered ice cream cones with nuts from the same vendor under the grandstand. My daughter is taking me to see Three Dog Night. It’ll sure bring back memories of my younger days. I love the music of the 1960s. I love to watch PBS when they have those doo-wop music shows of the singers and groups of the 50s and 60s.
I’m glad they are bring back the fireworks. I miss seeing them on Thursday night at the fair. I will also miss the chickens, roosters, ducks, and geese. I hope they don’t use those fake ones instead like they said they were. If we can’t have the live ones, just don’t have any this year.
I remember taking my oldest grandson Shon to the fair when he was just over a year old. We were walking through the chicken building. A rooster was crowing and here my grandson started crowing just like the rooster. Everyone around us started laughing.
I have found recipes of funnel cakes, elephant ears (which are just like funnel cakes), potato pancakes, and strombolis. Enjoy the fair when you go and until next time, enjoy these fair-inspired recipes.
• 4 eggs
• 3 cups milk
• 1/4 cup sugar
• 4 cups flour
• 4 tsp. baking powder
• 2 tsp. salt
• Vegetable oil for frying
• Powdered sugar
Beat eggs. Add milk and sugar. Sift dry ingredients together. Add to egg mixture. Beat with a wire whisk until smooth. Heat oil to 375 degrees. Pour 1/2 cup batter through funnel in to heated oil. Fry a couple of minutes on each side. Drain on paper towels and sprinkle with confectioner’s sugar before serving.
• 1 quart white sugar
• 1 pint cream
• 1 tbsp. gelatin dissolved in 1/4 cup water
• 1 tbsp. paraffin
• 1 pint light corn syrup
Combine all ingredients and boil until it forms a hard ball in cold water when dropped from a tablespoon (250 degrees on candy thermometer). Pour onto a well-greased cookie sheet. When cool enough to handle, start pulling. When ivory color is obtained, pull into a long thin rope and cut into pieces with kitchen scissors.
• 2 cups flour
• 2 tbsp. baking powder
• 1 tsp. salt
• 1/2 cup shortening
• 1/2 cup milk
• Half or whole apples, cored
Sauce: 2 cups brown sugar, 2 cups water, 1/2 tsp. cinnamon.
Sift flour, baking powder, and salt together. Add the shortening and blend as for pastry. Add the milk and blend. Pat into a ball, roll out, and cut into squares large enough to cover a half or whole cored apple (pie pastry may also be used). Place half or whole apple on dough squares. Bring corners of dough squares together at apple top and pinch together. Combine sauce ingredients and cook and simmer for five minutes. Pour sauce into baking dish. Place apple dumplings on top. Bake at 425 degrees for 10 minutes, then at 375 degrees until apples are soft (about 30 minutes).
Note: Top with vanilla ice cream or whipped cream.
Country Potato Pancakes
• 3 large potatoes (about 2 lbs.), peeled
• 2 lightly beaten eggs
• 1 tbsp. finely chopped onion
• 2 tbsp. flour
• 1 tsp. salt
• 1/2 tsp. baking powder
• Oil for frying
Finely shred potatoes; drain any liquid. Place in a bowl and add eggs, onion, flour, salt, and baking powder. In an electric frying pan or skillet, heat 1/8 inch of oil to 375 degrees. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown turn and cook the other side. Drain on paper towels.
Yield: about 24 pancakes. Good with sour cream.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at email@example.com.
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