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Archive for Wednesday, August 12, 2009

Fair & square: Healthy recipes among award-winning delights from 4-H competition

Four-Grain Honey Maple Bread

Four-Grain Honey Maple Bread

August 12, 2009

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Want another taste of the 2009 Douglas County Fair? Susan Krumm, family and consumer sciences agent with K-State Research and Extension-Douglas County, has provided the Journal-World with the award-winning fair recipes. Though you’ll find cakes, pies and other treats among the winners, there are some healthy options if you’d like to try a nutritious recipe from scratch.

Whole Wheat Sugar Cookies

1 cup packed brown sugar

1/2 cup butter, softened

1 egg

2 tablespoons 2 percent milk

1/4 teaspoon almond extract

1 teaspoon vanilla extract

2 cups whole-wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon grated orange peel

1/4 teaspoon ground nutmeg

1-2 tablespoons sugar

In a medium bowl, using an electric mixer, cream together sugar and butter until fluffy, about 3 minutes. Add egg, milk, extracts and mix well. Blend together flour, baking powder, soda, salt, nutmeg and orange peel. Add to egg mixture and continue to mix until well-blended.

Shape dough into balls, using about 2 teaspoons each. Roll in granulated sugar. Place about 2 inches apart on cookie sheet coated with cooking spray. Flatten cookie slightly. Bake in a preheated 375-degree oven for 9 to 10 minutes or until golden brown. Cool on pan for 2 minutes and transfer to wire rack.

Provides 3 dozen cookies.

— 7- to 8-year-old 4-H 100 Percent Whole Grain Champion: Jerrod Miller, Vinland Valley 4-H Club

Apple-Zucchini Pie

2 cups plus 2 tablespoons flour

3/4 cup shortening

6 tablespoons cold water

1 zucchini

6 tart apples, pared and sliced

1 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoons butter

Blend 2 cups flour, salt, shortening and water. Roll out half of dough for pie crust. Peel zucchini. Cut lengthwise and scoop out seeds. Slice to resemble apple slices. Cook zucchini 10 minutes in 1/4 cup water; drain. Mix apples, lemon juice, zucchini, sugar, cinnamon, nutmeg and remaining flour. Let set 5-10 minutes. Pour mixture into crust. Place sliced butter on top. Cover with remaining dough. Bake at 400 degrees for 45 minutes.

— 7- to 8-year-old 4-H Non-Perishable Food Reserve Champion Eva Bradley; Meadowlark 4-H Club

Checkerboard Cake

3 ounces semisweet chocolate

4 cups sifted cake flour

2 cups sugar

2 tablespoons baking powder

1 1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/3 cups milk, room temperature

1 tablespoon vanilla

4 eggs

Preheat oven to 350 degrees. Melt chocolate and set aside to cool slightly. Combine flour, sugar, powder and salt in large bowl. Combine butter, milk, vanilla and eggs in medium bowl. Beat lightly. Add medium bowl to flour mixture, beating at medium speed for two minutes. Divide batter in half, adding the melted chocolate to half of the batter. Bake for 15 minutes. Cool for 10 minutes and set on wire rack to cool completely.

— 4-H Grand Champion Non-Perishable Food Product and 15- to 19-year-old 4-H Non-Perishable Food Champion: Jamie Morgison; Meadowlark 4-H Club.

Strawberry Rhubarb Pie

2 cups strawberries

2 cups rhubarb

1 1/4 cups sugar

1/3 cup flour

2 tablespoons tapioca

1/2 teaspoon vanilla

1/4 teaspoon salt

Mix in a large bowl, let stand 30 minutes.

Add strawberry rhubarb mixture to pie crust.

Bake in moderate oven (375 degrees) for 40 minutes. Cool on rack.

Foolproof Pie Crust

4 cups flour

1 3/4 cups 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 a separate dish, combine the remaining ingredients. Combine the two mixtures. Chill at least 15 minutes. Roll into desired shape. Makes two 9-inch double crust pies and one crust.

— 4-H Reserve Grand Champion Non-Perishable Food Product and 12- to 14-year-old 4-H Non-Perishable Food Champion: Tyler Kapelle; Palmyra 4-H Club.

Cinnamon Coffee Cake

1 cup butter, softened

2 3/4 cups sugar, divided

4 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups (16 ounces) sour cream

2 tablespoons ground cinnamon

1/2 cup chopped pecans (or walnuts)

In a large mixing bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.

Spoon a third of the batter into a greased 10-inch tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Yield: 16-20 servings.

— 7- 8-year-old 4-H Non-Perishable Food Champion: Garrett Hart; Clinton Eagles 4-H Club.

Blueberry Kolaches

1 (.25 ounce) package active dry yeast

3/4 cup warm water (110 degrees)

1/4 cup white sugar

3/4 teaspoon salt

1 egg, room temperature

2 1/2 cups bread flour

1/4 cup butter, softened

1 tablespoon ground cinnamon

1/2 cup brown sugar

Filling:

1 1/2 cups blueberries

3/4 cup sugar

2 tablespoons cornstarch

Frosting:

4 tablespoons butter

4 cups powdered sugar

1 teaspoon vanilla

3 tablespoons milk

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the sugar, salt, egg, and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.

Place all filling ingredients in pan; cook until thickened.

Lightly grease and 8-by-8 inch square baking pan. Make 16 equal rolls and punch holes in middle. Place cooked filling inside.

Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes

Preheat oven to 400 degrees. Bake rolls until golden brown, about 20 minutes.

— 9- to 11-year-old 4-H Non-Perishable Food Champion: Michael Jamison; Stull Busy Beavers 4-H Club.

White Whole Wheat Bread

1 cup plus 2 tablespoons water

2 tablespoons oil

1 1/2 teaspoon salt

3 tablespoons brown sugar

2 tablespoons dry milk powder

3 1/4 cups white whole wheat flour

3 1/2 teaspoons active dry yeast

1/4 cup wheat gluten

Add ingredients to bread machine pan in order given. Set machine for “dough” cycle. At the completion of the cycle, shape dough into a loaf. Preheat oven to 350 degrees. Bake about 45-55 minutes (bake at 310 degrees if using a glass loaf pan). Remove from pan and cool on rack. Makes one loaf 1.5 pounds.

— 4-H Reserve Grand Champion 100 percent Whole Grain Product and 9- to 11-year-old 4-H 100 percentWhole Grain Champion: Lacey Vesecky; Vinland Valley 4-H Club.

Pumpkin Pecan Bread

1/3 cup unsalted butter, softened at room temperature

1/4 cup honey

1/2 cup packed natural brown sugar

1 teaspoon vanilla extract

2 eggs

1 1/2 cup pumpkin puree

1 3/4 cup white whole wheat flour

1/2 teaspoon kosher salt

1/2 teaspoon cinnamon

1 teaspoon baking soda

1/4 cup water

1/2 cup chopped pecans

1/2 cup dark chocolate chips, preferably 60 percent cocoa

Preheat the oven to 325 degrees.

Lightly grease a 9-by-5-inch loaf pan with butter.

Combine flour, cinnamon and salt in a bowl. Whisk and set aside.

In another large bowl, combine butter, honey and sugar, and beat for two minutes. Add the eggs and lightly beat until just combined. Mix in pumpkin and vanilla — do not overmix. Gradually beat in the flour mixture in thirds.

Dilute baking soda in 1/4 cup hot (not boiling) water, then beat into batter.

Stir in, by hand, the chocolate chips and chopped nuts.

Pour the batter into the pan and bake at 325 degrees for approximately 55 to 65 minutes (test for doneness being careful not to overbake as it may dry out the bread).

Remove from pan and place on a wire rack to cool. If you plan to serve this to guests and want clean slices, then allow it to cool for 30 minutes. Otherwise dig in after 5 minutes.

— 12- 14-year old 4-H 100 percent Whole Grain Champion: Kennedy O’Dell; Meadowlark 4-H Club.

4-Grain Honey-Maple Bread

2 tablespoons active dry yeast

3/4 cup warm water

1 cup oats

1 cup warm buttermilk

1/3 cup margarine, softened

1/2 cup stone ground blue cornmeal

1/2 cup whole rye flour

1/3 cup toasted wheat germ

1/3 cup vital wheat gluten

Yellow cornmeal (for pan prep)

1/2 cup maple syrup

1/2 cup honey

2 eggs, slightly beaten

1 teaspoon salt

4-5 cups whole wheat flour

Topping:

1 egg white

2 teaspoon water

1/4 cup oats

In a large bowl, dissolve yeast in warm water. Add oats, buttermilk, margarine, cornmeal, rye flour, wheat germ, wheat gluten, maple syrup, honey, eggs and salt. Mix together. Add about 3 cups whole-wheat flour and beat well. Stir in enough remaining whole-wheat flour to make soft dough. Turn onto floured surface and knead 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover. Let rise 1 hour. Punch down. Divide in half. Shape each half into a ball. Place on a bake sheet that has been greased and sprinkled with yellow cornmeal. Cover and let rise 30-45 minutes. Cut 4 slits on top in a tick-tac-toe pattern. Beat the egg white and water. Bush over loaves. Sprinkle each with oats. Bake at 350 degrees for 30-35 minutes. Cool on wire racks. Yield: 2 rounds.

— 4-H Grand Champion 100 percent Whole Grain Product and 15- to 19-year-old 4-H 100 percent Whole Grain Champion & Best of Breads Champion: Ashley Lesser; Stull Busy Beavers 4-H Club.

Hummingbird Cake

3 cups flour, sifted

1 teaspoon soda

1 teaspoon cinnamon

2 cups sugar

1 teaspoon salt

1 1/2 cups cooking oil

8 ounces crushed pineapple and juice

1 1/2 teaspoons vanilla

3 eggs, beaten

3 bananas, mashed

1/2 cup pecans, chopped

Mix dry ingredients. Add remaining ingredients. Stir to blend, but do not beat. Add nuts. Pour into greased and floured Bundt pan, bake at 350 degrees for 1 hour and 20 minutes. Watch after first hour. Let cool.

Buttercream Frosting

1 cup butter

8 cups confectioners’ sugar

2 teaspoons vanilla extract

1/2 to 3/4 cup milk

In mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency. Frost cake. Sprinkle with chopped pecans.

— 9- to 11-year-old 4-H Non-Perishable Food Reserve Champion: Caleb Flory; Palmyra 4-H Club.

Italian Pizza Knots

1/2 cup warm water

2 tablespoons active dry yeast

1/2 cup warm milk

2 tablespoons soft margarine or butter

1 cup pizza sauce

2 tablespoons sugar

2 teaspoons garlic salt

1 teaspoon Italian seasoning

1 teaspoon dried parsley flakes

1 teaspoon onion powder

1 egg, slightly beaten

1/2 cup grated Parmesan cheese

4-5 cup flour

In a large bowl, dissolve yeast into warm water. Stir in milk, margarine, pizza sauce, sugar, garlic salt, Italian seasoning, parsley flakes, onion powder, egg and cheese. Mix in 2 cups flour; beat until it sheets from the spoon. Gradually add enough remaining flour to make a soft dough. Turn onto a lightly floured surface and knead for 3-5 minutes. Place in a greased bowl (turning to grease the top), cover, and let rest for 15 minutes. Shape into knots by taking a walnut size piece of dough and rolling it into a 12-inch rope. Tie loose knot in center of each rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll. Place on greased baking sheet. Let rest for 10 minutes. Bake in a preheated 350-degree oven for 20-25 minutes.

— 15- to 19-year-old 4-H Non-Perishable Food Reserve Champion and Best of Breads Reserve Champion: Ashley Lesser; Stull Busy Beavers 4-H Club.

Bacon Cheddar Cheese Scones

4 slices chopped bacon

3 cups flour

1 tablespoon baking powder

1 tablespoon sugar

1 1/2 teaspoon salt

1 stick cubed butter

1 bag sharp shredded cheddar cheese

1/2 cup diced green onions

1/2 teaspoon black pepper

1 cup plus 2 tablespoons heavy cream

Preheat oven to 400 degrees and line cookie sheets with parchment paper. Brown bacon until crisp and drain well. Sift together flour, baking powder, sugar and salt. Cut in butter, cheese, onions and pepper until a dough ball forms. Add bacon and 1 cup cream until it comes together again. Roll out on lightly floured surface and cut into triangles. Place on cookie sheets and brush with the 1 tablespoon cream. Bake for 20 minutes or until edges are golden brown.

— 12- to 14-year-old 4-H Non-Perishable Food Reserve Champion: Karen Schneck; Four Leaf Clover 4-H Club.

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