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Archive for Wednesday, August 14, 2002

Cookie, bread recipes win honors at county fair

August 14, 2002

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Thank you for sharing the champion exhibitors and their recipes from the 4-H Foods Division at the Douglas County Free Fair. It will be fun to try the recipes. Would you also share the reserve champions?

I'd love too. It's great to see the variety of food products that received the top placings. For the 7- to 8-year-olds, the Reserve Champion Non-Perishable Food Product was awarded to Samantha Lenning, of Palmyra 4-H Club, for her Mocha Crackle Cookies. Jessica Newman, of Clinton Eagles 4-H Club, received Reserve Champion in the 9- to 11-year-old level with her Lemon Cake Bread. The Focaccia Bread made by Libby Queen, of Lone Star 4-H Club, was awarded the 12- to 14-year-old Reserve Champion ribbon. In the 15- to 19-year-old level, Katy Taul, of Palmyra 4-H Club, was recognized for her Blackberry Pie that received Reserve Champion. Here are the recipes:

Mocha Crackle Cookies



1/2 cup butter

5 (1 ounce) squares unsweetened chocolate

1 tablespoon instant coffee

4 eggs

1/8 teaspoon salt

1 cup sugar

1 cup brown sugar

2 cups and 3 tablespoons flour

2 teaspoons baking powder

1/3 cup powdered sugar

Heat chocolate, butter and coffee until melted. Cool slightly. In bowl, combine eggs and salt. Add sugars. Stir in chocolate mixture and mix well. Combine flour and baking powder, gradually add to egg mixture. Cover and refrigerate 2 hours. Roll dough into 3/4 inch balls then roll in powdered sugar. Place 2 inches apart on greased sheet. Bake at 350 degrees for 12 minutes. Cool on wire racks. Makes 5 dozen.

Lemon Cake Bread



1 1/2 cups sugar

1/4 cup grated lemon peel

1 cup oil

6 eggs

1 2/3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

Grease and lightly flour two 8 inch by 4 inch loaf pans. In large bowl, blend first three ingredients. Beat 1 minute at medium speed. Add eggs one at a time, beating well after each one. Stir in remaining ingredients just until they are moistened. Pour batter into pans. Bake in a preheated 325 degree oven for 50 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.

For the glaze:

2 cups powdered sugar

1 teaspoon vanilla

2 tablespoons softened butter

3 tablespoons lemon juice

In medium bowl, combine powdered sugar, vanilla, butter and lemon juice until mixture has consistency of a glaze.

Focaccia Bread



3 cups bread flour

2 teaspoons salt

1 tablespoon sugar

1 (.25 ounce) package instant active dry yeast

1 1/3 cups warm water

1 tablespoon vegetable oil

2 tablespoons Parmesan cheese

1 tablespoon olive oil

Dried tomatoes

Italian seasoning

Grated Asiago cheese

Mix flour, salt, sugar, yeast, warm water, and vegetable oil. Mix dough until pliable. Knead dough on floured surface until smooth. Place dough in oiled bowl, cover, let rise until doubled, 45 minutes. Coat baking sheet with oil and gently press the dough out to about 1/2 inch thickness. Brush olive oil over the top of the dough. Make dimples on the dough.

Arrange dried tomatoes on top of bread. Brush more olive oil over the tomatoes. Sprinkle grated cheese on top. Sprinkle some Italian seasoning on top of the cheese. Let rise until doubled, 20 minutes. Bake for 25 minutes at 375 degrees.

Blackberry Pie



4 cups blackberries

1 cup sugar

3 tablespoons cornstarch

Mix all together on stove top until thick. Pour into pie shell. Top with pie crust. Bake at 350 degrees for 45 minutes or until crust is golden brown.

Fool-Proof Pie Crust



4 cups flour

1 3/4 cup shortening

1 tablespoon sugar

2 teaspoons salt

1 tablespoon vinegar

1 egg

1/2 cup water

With a fork, mix together first four ingredients. In separate dish, beat remaining ingredients. Combine the two mixtures, stirring with fork. With hands, mold into a ball and then roll into pie shape.




Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.

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