Cygnet woman wins top honor for county fair's featured recipe PDF Print E-mail
Written by BILL RYAN Sentinel Fair Editor   
Tuesday, 31 July 2012 09:10
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Cynthia Veryser with her award-winning cake (Photo: Enoch Wu/Sentinel-Tribune)
Each year at the Wood County Fair, there is a ton of good food served as well as much more sold at the various auctions.
A featured recipe in the baked goods department this year was the Harvest Apple Bundt Cake with Caramel Glaze.
Earning top honors for the class was Cynthia Veryser of Cygnet.
Like most of the entrants in the division, this was the first time she ever made that specific cake.
It was a recipe from the fair's premium book as a featured cake for 2012.
"It sounded good, so I thought I would try it," she said.
Like most good bakers, Veryser noticed there was a problem with the published recipe. Though the directions said to mix in the eggs and salt, the quantities were not listed in the published recipe. That oversight is corrected in the recipe provided here.
This baker was not phased by the missing quantities and instinctively knew how many eggs to add. The judges agreed she got it right.
"With age comes wisdom," Veryser said. "You just knew it was not right."
Veryser is the mother of five and is no stranger to the Wood County Fair.
Her husband, Tim, and all five children show animals and other items at the fair, including hogs, rabbits and chickens.
Even more people may know her father-in-law, Henry Veryser as the organizer for the fair's famous pork-a-lean sandwiches.
Though mom takes credit for the baked goods, she says her children often will assist her in the kitchen.
Her two daughters, Ashley, 15, and Anna, 11, do not share her passion for baking, at least not at this time. Her sons , Noah, 10 and 7-year-old twins Anthony and Thomas, seem more interested in helping add ingredients or stirring.
This was not her first win at the fair. She has been entering baked items at the fair for more than 10 years and recalls earning both a best of show and best of class award for her spice cake many years earlier.
Though she bakes other delectable items, she has a focus on cakes.
"I really love cakes," Veryser said, while admitting decorated cakes are not her specialty.
Later this week, she will be entering a variety of pies for the pie day judging at the fair.
When asked which pie categories she would be entering, she said, "all of them listed."
She said baking is in the family genes.
"I remember baking as a little girl," she said.
She said many of her family members were all good bakers including her mother and grandmother.
Her winning cake was bought at the auction Monday night for $16 by All Electric in Bradner.
Anyone wishing to try some of Veryser's creations can find them being sold at Belleville Market in Bowling Green, under the same of Simply Cindy's.

Harvest apple bundt cake with caramel glaze
2 c. sugar
3 c. all-purpose flour
1 1/2 c. vegetable oil
1 tsp. baking soda
2 medium apples, peeled and finely chopped
3 eggs
pinch of salt
2 tsp. vanilla
1 c. nuts, chopped
Caramel glaze:
1 c. butter
1 1/2 c. brown sugar, packed
4 tsp. milk

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan.
In a large bowl beat sugar, oil, eggs and vanilla on medium speed until light and fluffy. Stir in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour batter into prepared pan.
Bake for 60-80 minutes or until toothpick inserted in center comes out clean.
Cool 20 minutes.
For caramel glaze, heat butter, brown sugar and milk to a boil in a 2-quart saucepan for two minutes, stirring constantly. Remove from heat to thicken.
Remove cake from pan. Place on wire rack.
Spoon caramel glaze over cake to serve.
 

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