Make a few fair favorites in your very own kitchen

The SEMO District Fair brings much excitement in tractors, concerts, exhibits and food. On at least one evening our daughter will want to go to the fair just to eat. It is an expensive evening, but she sure does have fun trying some new items featured at the fair, while going to the old familiar favorites, such as the fish at the Grace Methodist stand, a corn dog and a lemon shake-up.

I found a couple recipes on the Internet that were under the category of "fair food favorites to make at home." Although these recipes appear complicated, they really aren't, and might be fun on special occasions.

Chocolate-Dipped Salted Nut-Roll Bars

For the bars:

• 1 (14-ounce) jar lightly salted peanuts
• 1 (10-ounce) package peanut butter chips
• 1 (14-ounce) can sweetened condensed milk
• 3 tablespoons butter
• 1 (10-ounce) bag miniature marshmallows

For the caramel dip:

• 1 (14-ounce) bag Kraft caramels
• 2 tablespoons butter
• 1 tablespoon milk

For the chocolate dip:

• 8 ounces semisweet chocolate chips
• 1 teaspoon shortening

For the bars:

First, prepare the salted nut roll bars. Spread half the peanuts in a 9 x 13-inch pan. In a medium pan over medium heat, melt the peanut butter chips, sweetened condensed milk and butter. Once melted, add the marshmallows and quickly fold together. The goal is to still have the marshmallows intact, so don't stir too much, as it will break them up and cause them to melt into the peanut butter mixture. Spread this over the peanuts. Then sprinkle the other half of the peanuts over the top and press in with the flat side of a spatula or large spoon. If you like the salted nut roll candy bar without chocolate, eat these just as they are. Just refrigerate to set, then cut into bars. If you want to try the caramel and chocolate dipped version, continue with recipe.

For the caramel dip:

In a medium bowl, microwave the caramels, butter and milk. Check and stir the mixture regularly and don't allow the mixture to scorch. Transfer caramel to a small bowl with 2-inch sides that will allow the salted nut roll to be dipped into it sufficiently. Cut the pan of salted nut roll into your desired size and shape pieces, about 3 x 1 1/2-inches each, mimicking the elongated candy bar shape. From a short edge of the pan, cut 1 1/2-inch rows, and then cut each row into three pieces.

Lay a piece of parchment paper (don't use waxed paper!) on each of 2 baking sheets or jelly roll pans.

Dip the cut bars halfway in the caramel. Use a spoon to aid your caramel covering, if needed. Let excess caramel run back into the bowl and lightly slide the bottom of the caramel dipped bar along the edge of the bowl, to help remove excess caramel. Set on parchment paper and repeat until you are done dipping in caramel. Place pan in the refrigerator to set up the caramel. Once set, if the caramel has pooled around the base of the bar, you can easily trim the caramel with a knife, if desired.

For the chocolate dip:

In a small bowl, microwave the chocolate chips and shortening on low heat. Check and stir the mixture regularly, taking care to not let it scorch. Once the chocolate chips are a little more than halfway melted, just stir until they melt all the way. Let cool until just barely warm and transfer to another small-diameter bowl or ramekin for dipping. Then dip your caramel-dipped salted nut roll bars into the chocolate, leaving a bit of the caramel showing. Gently shake off any excess chocolate and lightly slide the bottom of the fully dipped bar along the edge of the bowl, to help remove excess chocolate. Set on parchment paper and repeat until you are done dipping in chocolate. Place in the refrigerator to set.

Cheater version: If you want the added caramel and chocolate, but don't want to go through the dipping/cooling/dipping/cooling process, make a half recipe each of the caramel dip and the chocolate dip. Then drizzle each one over the top of the pan of bars. Yield: 15 to 18 bars.

Deep-Fried Chocolate-Chip Cookie Dough

For the cookie dough:

• 4 ounces butter, at room temperature
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chocolate chips

To batter and fry:

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 cup plus 2 tablespoons milk
• 2 teaspoons vegetable oil
• 1 quart oil, for frying
• Candy/deep fry thermometer

Combine butter and both sugars in bowl of a large stand mixer, fitted with a paddle attachment. Beat them together for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl, then add the egg and vanilla extract and beat on low speed until combined. Stop the mixer, add the flour and salt and mix again on low speed until most of the flour streaks are gone.

Stop mixing, add the chocolate chips and stir everything together with a spatula until well-mixed. Use a 1-inch cookie scoop or a spoon to form the dough into 1-inch balls, and place them on a waxed paper-lined baking sheet. You should get about 20 cookies from this recipe. Chill the dough in the refrigerator until the balls are firm, at least 1 hour. Dough can be made several days in advance and kept, well-wrapped, in the refrigerator until ready to use.

Batter and fry:

To make the batter, whisk together the flour, baking powder, salt and sugar in a medium bowl. Add the milk and 2 teaspoons of vegetable oil, and whisk until the batter is smooth and free of lumps. Pour the frying oil into a medium saucepan so it is 2 inches deep. Insert a candy/deep fry thermometer and heat the oil over medium heat until it reaches 360 degrees. Once at 360 degrees, take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it's completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 2 or 3 more dough balls, so you're frying 3 or 4 at a time.

Fry the balls for about 2 minutes per side, flipping as necessary so they cook evenly. Fry the balls until they're puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel-lined baking sheet to drain. Repeat with the remaining balls and batter. Watch the temperature of the oil and keep it between 360 and 370 degrees. Remove it from the heat if it gets too hot, or let it warm up between batches if the temperature drops too much.

These balls are best served warm, but not hot. Garnish them with a drizzle of chocolate sauce, a side of whipped cream, a sprinkling of powdered sugar, a scoop of ice cream or nothing at all.

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