Make fair treats at home

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

Soon the Lorain County Fair will be here. I usually get a weekly pass. My friend Elaine and I usually go on Thursday for Senior Citizens Day as it’s free admission. I always get a bag of French waffles to take home. I just like to get whatever I want to eat and drink and find a bench by the grandstand to listen to the bands playing music.

Last year my daughter Tonya and Debbie Knapp took me to see Three Dog Night. I like when they have singers from back in my time. I’m not much for country music, which is too depressing for me. I like bluegrass, though.

I have put some recipes in my column of fair foods because it’s cheaper to make your favorites at home. I remember when I was a kid, it only cost 25 cents to get into the fair. We kids found a hole in the fence around the fairgrounds, so we would sneak in — but one day when we came to the fence where the hole had been it was repaired. So we did a lot of chores for our neighbors to earn money to go since our allowance for one week was a quarter.

Until next time, enjoy these recipes.

Caramel Corn

• 2 cups brown sugar, packed

• 1/2 cup light corn syrup

• 1/2 lb. butter or margarine

• 1/4 tsp. cream of tartar

• 1 tsp. salt

Boil rapidly, stirring constantly until mixture reaches 200 degrees. Remove from heat. Stir in 1 tsp. soda, stir mixture thoroughly, and pour immediately over six quarts popped corn. Stir until all of the corn is covered. Pour out in a large buttered roasting pan. Bake the caramel corn for an hour at 200 degrees, stirring three or four times to break apart. Remove from oven and cool completely. Store in a tightly covered container.

Cinnamon Twists

• 1/2 cup sugar

• 2 tsps. ground cinnamon

• 1 pkg. refrigerated biscuits (10 biscuits)

• 4 tbsp. chopped walnuts

Combine sugar and cinnamon. Roll biscuits, each to a nine-inch rope; bring ends together and seal. Dip in melted margarine, then in cinnamon-sugar mixture. Twist, place on greased baking sheet. Sprinkle with nuts. Bake in 450 degree oven for about 10 minutes. Makes 10.

Potato Pancakes

• 4 large potatoes, grated or shredded

• 1 large, minced onion

• 2 eggs

• 4 tbsp. flour

• Salt and pepper to taste

• 1/2 cup bacon drippings

Mix first fine ingredients well. Heat bacon drippings in a heavy skillet until almost smoking. Drop batter by spoonfuls into skillet. Flatten each pancake with a fork. Fry until golden on both sides (do not crowd).

Funnel Cakes

• 1 pint milk

• 2 beaten eggs

• Pinch of salt

• 1/2 tsp. baking powder

• Flour

Combine milk, eggs, salt, baking powder, and enough flour to make a loose batter. Place shortening in an iron skillet, enough for about an inch of dough; heat until very hot. Pour batter through a funnel beginning at center of pan and gradually pouring outward in a circular manner being careful not to let batter tangle with previously poured batter. When light brown remove from skillet and serve with hot sweet maple syrup, a tart jelly, or just sprinkle with powdered sugar.

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

Penny’s Pantry Penny Case’s Pantry Penny Case