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Archive for Wednesday, August 13, 2003

Award-winning fair recipes include cookies, cake, bread

August 13, 2003

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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 to. 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 nonperishable food product was given to Janell Tefft, of the Four Leaf Clover 4-H Club, for her Snickerdoodles. Simon Fangman, of Clinton Eagles 4-H Club, received reserve champion in the 9- to 11-year-old level with his Sponge Cake.

The Sally Lunn Bread made by Zoey Fife, of the Vinland Valley 4-H Club, was awarded the 12- to 14-year-old level reserve champion ribbon. In the 15- to 19- year-old level, Erin Ashcraft, of the Four Leaf Clover 4-H Club, was recognized for her Sour Cream Yeast Bread that received reserve champion. Here are the recipes. I hope you will enjoy them as much as the judges did.

Snickerdoodles

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1 cup shortening

1 1/2 cups and 2 teaspoons sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

2 teaspoons sugar

Cream together shortening, 1 1/2 cups of sugar and eggs. Sift in flour, cream of tartar, baking soda and salt. Chill dough for two to three hours.

In a separate bowl, mix together cinnamon and 2 teaspoons of sugar.

Roll chilled cookie dough into one-inch balls, and then in cinnamon-sugar mixture. Place on an ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes. Makes about 5 dozen cookies.

Sponge Cake

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1 1/4 cups sifted flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

6 egg whites

1 teaspoon cream of tartar

1/2 cup sugar

6 egg yolks

1/4 cup water

1 teaspoon vanilla

Sift together flour, 1 cup sugar, baking powder and salt.

In a large mixing bowl, beat egg whites until frothy. Add cream of tartar. Gradually beat in 1/2 cup sugar, a little at a time; beat until whites form stiff, not dry, peaks.

In a small bowl, combine egg yolks, water, vanilla and sifted dry ingredients. Beat at medium high speed for 4 minutes or until mixture is light and fluffy. Fold yolk mixture gently, but thoroughly into the beaten egg whites. Turn into an ungreased 10 inch tube pan. Bake at 350 degrees for about 45 minutes. Invert pan to cool.

Sally Lunn Bread

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3/4 cup milk

7 tablespoons butter

3 eggs

1 1/2 teaspoons salt

1/4 cup sugar

3 cups bread flour

2 teaspoons yeast

Mix dough, let rise to double. Punch down and knead. Shape, rise again and bake at 375 degrees for 30 minutes.

Sour Cream Yeast Bread

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2 cups sour cream

2 packages active dry yeast

1/2 cup warm water

1/4 cup soft margarine or butter

1/3 cup sugar

2 teaspoons salt

2 eggs

About 6 cups flour

Heat oven to 375 degrees. Heat sour cream over low heat until lukewarm; stir frequently. Dissolve yeast in water in large mixing bowl. Add warm sour cream, margarine, sugar, salt, eggs and 2 cups of the flour; beat until smooth. Add enough of the remaining flour until dough cleans side of bowl. Knead until smooth. Cover, let rise in a warm place about an hour or until doubled. Punch down dough. Shape into loaves. Let rise until double. Bake for 30 minutes.

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