Pine Bluffs Post - Serving all of Eastern Laramie County since 1908

The Midway finds its way to you


Cheyenne Frontier Days has wrapped up and Laramie County Fair will be over this weekend wrapping up our local fairs and festivals. We have ample opportunities to dine on the tasty treats of carnival food from mid June with Burns Day and the Earl Anderson Memorial Rodeo in Grover through Trail Days in Pine Bluffs the first weekend of August.

So, what happens when you crave a little grease accompanied by the flavor of the summer festivals? Fire up the Fry Daddy and have a festival in your home. Below are a couple of recipes for treats that are eaten well after the carnival rides find their winter home in storage. However, they usually come from the freezer section at the grocery store. Why not try your hand at homemade treats. If you fail, which you won’t, the market will still have the frozen treats on a stick.

Corn Dogs are good any time of the year. There is something memorable about one made right in front of you and still sizzling from the hot oil. Try these at home, and you may not ever eat them at the Midway again.

Corn Dogs

(recipe from

1 cup yellow cornmeal

1 cup all-purpose flour                                                                     

1/4 teaspoon salt                                                                     

1/8 teaspoon black pepper                                                                     

 1/4 cup white sugar                                                                     

 4 teaspoons baking powder                          

1 egg

1 cup milk                  

1 quart vegetable oil for frying                                                    

2 (16 ounce) packages beef frankfurters                  

16 wooden skewers          

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

As long as you bought the wooden skewers, you may as well try your hand at Caramel Apples. These treats, although recognized at summer festivals, are also a big hit in a few months with the visiting ghosts and goblins.

Caramel Apples (recipe from

Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter. 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray. 


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