What foods won the grand champion and reserve grand champion in the 4-H Division at the Douglas County Free Fair?

Leslie Queen, 10, of Lone Star 4-H Club, exhibited the Danish Bearclaws that were awarded the grand champion nonperishable food product at the fair. Elizabeth Hughes, 14, of Kanwaka 4-H Club, received the reserve grand champion award for her Chiffon Cake. The other two class champions in nonperishable food products were awarded to Kyle Johnston, 8, of Stull Busy Beavers 4-H Club, for his Red Lobster Rolls and Heather Hinshaw, 17, of Lone Star 4-H Club, who exhibited an apple pie. Here are the champion recipes:

Danish Bearclaws

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3 3/4 to 4 cups all-purpose flour

1 1/2 cups chilled unsalted butter

2 packages active dry yeast

1/2 cup warm water, 105 to 115 degrees

1/2 cup heavy cream or undiluted evaporated milk

1/2 teaspoon freshly crushed cardamom seed (optional)

1/2 teaspoon salt

2 eggs, room temperature

1/4 cup sugar

Measure 3 1/2 cups flour into a bowl, or into the work bowl of the food processor with the steel blade in place. Cut the butter into 1/4 inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans. In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs and sugar.

Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula, mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.

Turn dough out onto a lightly-floured board; dust with flour. Pound and flatten to make a 16 to 20-inch square. Fold into thirds making three layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish. Wrap and chill the dough 30 minutes or as long as overnight. For filling, shaping, and baking, follow directions in the recipe that follows.

Bearclaws Filling and Decoration

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1 egg white

1/2 cup almond paste

3/4 cup powdered sugar

1 slightly beaten egg to brush bearclaws

pearl sugar or crushed sugar cubes for topping

sliced almonds for topping

Cover two large baking sheets with parchment paper or lightly grease and flour them. On a lightly-floured surface, roll the chilled pastry out to make an 18-inch by 16-inch rectangle. Cut lengthwise into four strips. In a small bowl, beat the egg white, add the almond paste and powdered sugar, and mix until smooth and blended. Spread about 2 tablespoons filling down the center of each strip. Fold strips lengthwise to enclose the filling. Roll lightly to flatten and seal the edges. Cut each strip into 4-inch lengths. Make 4 to 5 cuts on each of the 4-inch lengths, cutting from the sealed edge toward the center. Place pieces on the prepared baking sheets, curving them slightly to separate the slits. Let rise in a cool place until puffy or cover with plastic wrap and refrigerate overnight.

To bake, preheat oven to 400 degrees. Brush pastries with beaten egg, then sprinkle generously with sugar and almonds. Bake 5 to 8 minutes until golden. Remove from baking sheets and cool on wire rack.

Lemon Chiffon Cake

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2 cups all-purpose flour or 2 1/4 cups cake flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks (with all-purpose flour) or 5 egg yolks (with cake flour)

3/4 cup cold water

2 teaspoons grated lemon peel

2 teaspoons vanilla

1 cup egg whites (about 8)

1/2 teaspoon cream of tartar

Heat oven to 325 degrees. Mix flour, sugar, baking powder and salt. Beat in oil, egg yolks, water, lemon peel and vanilla with spoon until smooth. Beat egg whites and cream of tartar in large mixing bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 inches by 4 inches.

Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on funnel; let hang until cake is cold. Remove from pan.

Red Lobster Rolls

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2 cups Bisquick

2/3 cup milk

1 cup grated cheddar cheese

1/4 cup butter

1/4 teaspoon garlic powder

Crushed parsley

Mix together Bisquick and milk. Mix in cheese. Drop on lightly greased baking sheet. Bake in oven at 425 degrees or 10 to 12 minutes or until golden brown. Melt together butter, garlic powder and crushed parsley. Brush melted mixture on top of hot rolls.

Apple Pie Crust

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2/3 cups plus 2 tablespoons shortening

2 cups all-purpose flour

1 teaspoon salt

4 to 5 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball on lightly floured cloth-covered board. For two-crust pie, divide pastry into halves and shape into 2 rounds. Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.

For Two-Crust Pie:

Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2-inch from rim of plate. Roll other round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry one inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Makes crust for 8- or 9-inch two crust pie.

Fresh Apple Pie Filling

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1/2 cup sugar

3 tablespoons all-purpose flour

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Dash of salt

5 cups thinly sliced, pared tart apples (about 5 medium)

1 tablespoon margarine or butter.

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate; dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3-inch strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.