University Place Culinary, Fine Artists Win Big At The Puyallup Fair

University Place has a lot of good bakers, according to how they fared at the culinary arts competitions.

James and Caitlin Arnold of UP delighted judges of the C&H Parent-Child Christmas Decorated Cookie Contest with their “Chocolate Christmas Tree Cookies,” capturing first place and $100 cash prize.

James and Jacob Arnold of UP won third place and $25 for their “Candy Window Cookies.”

Also, Kim Arnold won the winning recipe in the Puyallup Fair Peach Pie Contest, leaving judges wanting more of her “Rosey Peach Pie,” winning first place and a $100 cash prize.

Food wasn’t the only art in which University Place residents won Puyallup Fair glory.

In the Fair Fine Art Show, Terry Bader of UP won first place and $250 in the miniature category, as well as fourth place and $50 in the water media category.

Gail Janes of Fircrest took home fourth place and $50 in the mixed media gallery.

Congrats to all of the winners.

Here are the winning recipes from University Place:

Chocolate Christmas Cookies - James and Caitlin Arnold

Yield: Approximately two dozen

Ingredients:

1 cup of powdered sugar

1 cup of butter

2 cups of flour

½ cup cocoa powder

1 tsp vanilla

Toppings:

1½ cups of white chocolate chips

2 Tbsp shortening

20 peppermint candies, crushed

Directions:

1. Beat together sugar and butter. Add flour, cocoa, and vanilla, mix well.

2. Roll dough to 3/8’’ thick. Cut cookies into triangles.

3. Place on greased cookie sheet and cook at 350 degrees for 10 minutes.

4. Melt chips and shortening, stir until smooth.

5. Line cookie sheet with wax paper. Dip cookies in chocolate. Repeat two times laying the

second and third triangle on coated part to form a tree.

6. Drizzle remaining chocolate over cookies and sprinkle with peppermint candy.

Rosey Peach Pie -Kim Arnold 

Crust ingredients:

1½ cups of flour

1½ tsp sugar

½ tsp of salt

¼ cup butter, cut up

¼ cup of cold shortening

¼ cup of cold water 

Pie ingredients:

2 cups of frozen raspberries

1 Tbsp lemon juice

4 cups of sliced and peeled peaches

½ cup of sugar

¼ cup of cornstarch

¼ tsp nutmeg

¼ tsp cinnamon

 Topping ingredients:

¾ cup flour

¾ cup toasted pecans

½ cup brown sugar

¼ tsp salt

6 Tbsp butter

Directions:

1. Mix crust ingredients. Roll out and place in pie pan.

2. Strain 1 cup of raspberries. Mix strained juice, lemon juice, peaches and remaining cup of raspberries. Mix together sugar, cornstarch, nutmeg and cinnamon. Stir into peach mixture. Place in pie crust and bake at 400 degrees for 30 minutes.

3. Meanwhile, combine and process topping ingredients in food processor.

4. After 30 minutes reduce heat to 375 degrees, pat topping onto pie and bake 30 minutes longer.