36 Double Stuf Oreos®
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
;⁄; teaspoon baking soda
;⁄; teaspoon sea salt
2 cups buttermilk
;⁄; cup whole milk
2 large eggs
2 tablespoons unsalted butter,
Grilled Corn on the Cob
No need for butter. Just a sprinkling of salt will do it.
You can ;nd this fair favorite from coast to coast.
At the same World’s Expo, manufacturing companies tried to sell machines and
methods to make shredded wheat and
Cream of Wheat, but people were more
interested in the finished products. Milton
Hershey of Pennsylvania, who made caramel
products, purchased equipment at the fair to
make milk chocolate candy bars and became
the first mass producer of milk chocolate
bars. Bertha Palmer, wife of hotelier Potter
Palmer of the Palmer House in Chicago,
asked her chef to create a dessert that her
fair-planning committee could eat while
wearing gloves. The first brownie was such a
hit with the women that it was introduced at
the fair. Today, turndown service at the
Palmer House Hilton includes brownies
made from the original recipe.
The ;;;; Louisiana Purchase
Exposition, a world’s fair in St. Louis,
Missouri, created a turning point for
American palates because so many new
items were introduced. St. Louis was centrally located, with easy train service east
and west. Local items that had never been
mass-produced before were popularized at
that fair, including hot dogs, peanut butter,
cotton candy, ice cream cones and club sandwiches. Alexander Anderson, a botanist,
invented a machine to process rice; the
machine didn’t sell well, but he became
famous for creating puffed rice.
These days bacon everything and fried
everything, including fried green beans and
fried guacamole, are popular at fairs. The
most bizarre item may be deep-fried chunks
of butter, which were introduced in Texas in
;;;; and adopted by television chefs and
recipe websites. Destined to stay local may
be deep-fried buckeyes, a peanut butter and
chocolate confection popular at Ohio fairs,
and Texas fried chicken in a waffle cone with
This summer, if you want to impress
curious visitors from afar, take them to your
Peel one side of corn husk away from
the cob without removing it completely,
and loosen the remaining husk. Do not
remove the silk. Insert sprigs of the
Skewer each Oreo vertically, through the cream filling. Place on a baking sheet
lined with parchment paper and freeze for 2 hours.
Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together the buttermilk, whole milk, eggs and melted butter. Pour into flour mixture and blend
Pour 1;⁄; inches of canola oil into a stockpot and heat over medium heat until oil
reaches 375 F.
Dip each skewered Oreo into batter until fully coated. Place 4 to 6 skewers at a
time in hot oil, continuously turning to make sure all sides are light brown, about
4 to 6 minutes.
Drain on paper towels and dust with confectioners’ sugar. Makes 36 servings.
Recipes reprinted with permission from Fair Foods, by George Geary.
Photos courtesy of George Geary.
herbs against the kernels and
smooth the husk back to its
original shape around the herbs
and the corn.
Place the corn directly on the grill.
Cover the grill with foil and tent to
trap the heat. Grill for 2 to 3 minutes, then remove from heat and
serve. Makes 6 servings.
6 large ears of corn
1 small bunch of fresh tarragon
1 small bunch of fresh thyme
1 small bunch of fresh rosemary