Winning Flavors: Delicious Homemade Recipes from the Tulsa State Fair

The first recipe comes from Crystal Phillips, whose award-winning blueberry jam earned her the prestigious Best of Show in the Canned Goods category. Crystal shares the heartwarming story behind this cherished family recipe, passed down through generations.

“The love of canning goes back to my Great Grandma and the canning bug was passed down to me. When my husband requested blueberry jam, I delivered. When I say this man loves jam, he loves it. This is now a staple in our pantry. We use it with peanut butter sandwiches, pancakes and warm homemade biscuits. The jam is also shelf stable for up to 18 months and makes a great gift for the holidays. The lemon juice is just enough to cut the sweetness of the jam and gives just the right amount of tart. You can substitute frozen blueberries, but I highly recommend thawing and draining. Cooking down takes about ten extra minutes. I hope everyone who makes this enjoys it as much as we have.”

Ma’s Blueberry Jam

Ingredients:

• 6 cups of fresh blueberries
• 6 cups granulated sugar
• 1 box (1.75 oz) pectin
• 6 tsp lemon juice

Instructions:

1. Crush blueberries with a potato masher until the berries are broken down but not pureed. 
2. In a large pot, combine berries, butter, pectin, and lemon juice and bring to a rolling boil. Stir continuously for 8-10 minutes.  
3. Add in the sugar and stir and allow this to come to a rolling boil once more for 2 minutes. 
4. Ladle into sterilized jars, and wipe rims clean with cloth and vinegar. 
5. Add lids and rings and process jars in a water bath for 10 minutes. 
6. Remove from the water bath and let stand for 24 hours. This can also be placed into jars with lids and refrigerated immediately or frozen. Yields 6 half(8oz) pints.

This second recipe comes from Stacy Watts, who won Best of Show in the Baked Goods category with her mouthwatering Jalapeno-Artichoke Brioche. 

“I don’t really have a story behind this, I just love developing recipes. I wrote this recipe because I wanted a really good appetizer to bring to get-togethers. I wanted something unique that would really stand out on a food lineup. This recipe combines artichoke dip and delicious, sweet brioche in such a beautiful way.”

Jalapeno-Artichoke Brioche

Sourdough Brioche:

• 540 grams flour
• 100 grams sourdough starter*
• 7 grams instant yeast
• 200 grams warm milk
• 2 eggs
• 100 grams butter (softened)
• 50 grams sugar
• 10 grams salt

*Greek yogurt can be used instead of a starter

Filling:

• 200 grams cream cheese (softened)
• 50 grams pickled jalapenos (chopped)
• 50 grams chopped artichoke hearts (canned)

Instructions:

1. Add yeast, sugar, and milk in a stand mixer. Let sit for 5 minutes.
2. Add starter*, flour, and egg. Mix well and let sit for 15 minutes.
3. Add butter and salt, then mix for 5 minutes. Let sit until doubled in size.
4. Once risen, divide the dough into two equal pieces, then divide each piece into four pieces.
5. Roll all eight pieces into balls.
6. Roll one ball into a 9” circle. Top with ⅙ cream cheese mixture.
7. Roll out next dough ball and place on top of mixture. You will repeat this one more time until you have four dough layers, three cream cheese layers, and you end with a dough sheet on top. This will make two loaves.
8. Once both stacks are complete, place a 3” circular cup or jar in center of stacked dough and press down lightly. With a sharp knife, cut the dough into quarters from the edge just to the circle mark in the center. 
9. Cut each quarter in half, then half again until you have 16 sections.
10. Take two pieces of dough next to each other and twist, then 3-4 more times in opposite directions. Pinch ends together making a point. Repeat until you have an 8 point star. Repeat again for second loaf.
11. Let them rise for 45 minutes then bake at 350 degrees for 25-30 minutes.
12. Brush with butter once loaves are out of the oven.