Deep Fried Fair foods

Is it fair to say when you go to the fair it not holds barred with what we’ll eat. The fair is know for it’s cutting edge fried foods, “A number of current corn dog vendors lay claim that credit for the invention and/or popularization of the corn dog goes towards Carl and Neil Fletcher for when they introduced their “Corny Dogs” at the Texas State Fair sometime between 1938 and 1942.” Wikipedia

Although, there’s some debat of this fact, there’s no debate that the Worlds best tasting corn dogs are gotten from the fair. 

Now you can buy many other new fried foods t the fair including “fried butter”  and “fried snickers” ?

 

I think I’ll draw the line at corn dogs, but then next time you’re at the fair you may want to give these new fried foods a try.

Angelic Berry Trifle

Growing up in Mississippi allowed pick blackberries all summer long, after we’d picked enough for my grandmother Marie to make the most delicious blackberry pies in the whole world, we’d eat them until we were blue in the face.

My children, neices and nephews don’t enjoy this same tradition, but the great thing about living in Florida has been fresh fruit practically all year around. I love fresh fruit and especially berries they make a nutrious and healthy snack that just needed to be rinsed and eaten.

“Although berries are small, they are brimming with an overwhelming number of beneficial compounds, such as anthocyanins, catechins, quercetin, ellagic acid and pterostilbene, a relative of the powerful antioxidant resveratrol found in grapes and red wine.  Find out more about the nutritional value.”

 

 

Angelic Berry Trifle Use your farm-fresh berries for this flavorful, layered treat that’s as simple as it is impressive. Using angel food cake makes it a lighter dessert for hot summer nights.Serves: 6 INGREDIENTS 8 ounces blueberries 8 ounces strawberries, sliced 8 ounces red raspberries 8 ounces blackberries 1/2 cup water 1/2 cup sugar 2 teaspoons cornstarch Lemon juice, to preserve freshness of fruit Store-bought angel food cake, sliced 1/2-inch thick Lemon Custard 1 cup cold water 1 package (8-serving) instant lemon pudding 16 ounces whipped cream topping INSTRUCTIONS             1.       Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve. 2.       Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture. 3.       In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping. To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking the slices into chunks. Then soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.