Amish Cinnamon Bread

Maison Flory, 7- to 8-year-olds, Non-Perishable Food Product, Champion

Ingredients:

Batter

1/2 cup butter softened

1 cup sugar

1 egg

1 cup buttermilk or 1 cup milk and 2 tablespoons vinegar

2 cups flour

1 teaspoon baking soda

Cinnamon Sugar Mixture

1/3 cup sugar

1 teaspoon cinnamon

Instructions:

Cream together butter, 2 cups sugar and eggs. Add milk, flour and baking soda. Put 1/2 cup of batter into greased loaf pan. Mix in separate bowl the cinnamon sugar mixture. Sprinkle 3/4 of the cinnamon mixture on top of the 1/2 batter. Add remaining batter to pan; sprinkle with last of cinnamon mixture. Swirl with a knife. Bake at 350 F for 45-50 minutes or until toothpick tester comes out clean. Cool in pan 20 minutes before removing.

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Cranberry Scones

Blake Hunninghake, 7- to 8-year-olds, Non-Perishable Food Product, Reserve Champion

Ingredients:

2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons unsalted butter, cut into 1/4 pieces

3/4 cup cranberries

1 cup heavy cream

1 tablespoon orange juice

Icing

1/2 cup powdered sugar

1/4 teaspoon vanilla

1/2 tablespoon milk

Directions:

Move oven rack to middle position, preheat oven to 450 F; line baking sheet with parchment paper. Pulse flour, sugar, baking powder, and salt in food processor until combined. Scatter butter evenly over top and continue to pulse until mixture resembles coarse cornmeal with a few slightly larger butter lumps remaining. Stir in cranberries. Stir in cream and juice until dough begins to form. Transfer dough to lightly floured counter and knead by hand until it forms rough, slightly sticky ball. Press dough into a circle, and cut into 8-10 wedges. Arrange on baking sheet, bake until tops are lightly brown, 12-15 minutes. Transfer to wire rack and allow to cool slightly. Drizzle icing over top and let cool for 1-2 minutes to set.

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Grand Champion Non-Perishable Food

Cherry Pie

Claire Norris, 9- to 11-year-olds, Non-Perishable Food Product, Champion

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 4 ingredients. In separate dish, beat remaining ingredients. Combine two mixtures, stirring with fork and hands to form a ball. Chill at least 15 minutes.

Filling:

1 1/2 cups sugar

1/4 cup cornstarch

2 cans (14.5 ounces each) pitted red tart cherries, drained, reserve 3/4 cup liquid

1 tablespoon vanilla

1 teaspoon almond extract

1/2 teaspoon cinnamon

1 tablespoon unsalted butter

Combine 3/4 cup of sugar and cornstarch in a pan. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly, for 1 minute. Add 3/4 cup sugar, cinnamon, vanilla, almond extract, and butter. Remove from heat, fold in cherries. Let cool.

Bake at 350 F. for 45-50 minutes until crust is golden brown.

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Tricolor Braided Bread

Kira Baker, 9- to 11-year-olds, Non-Perishable Food Product, Reserve Champion

Make 3 different colored doughs by using the first list of ingredients and the list specific to each dough.

Ingredients for each loaf:

3 1/2 cups all-purpose flour, divided

1 package (2 1/4 teaspoons) dry yeast

1 teaspoon salt

1 teaspoon sugar

2 tablespoons melted butter

1 egg

For White Bread:

2 tablespoons milk

2/3 cup hot water

For Tomato Bread:

2 tablespoons milk

1 8-ounce can tomato sauce

For Spinach Bread:

1 package thawed, drained, and finely chopped spinach

1/4 cup milk

Instructions (for each loaf):

Measure 2 cups flour into a stand mixer. Add yeast, salt, sugar, butter, and egg. Add the special ingredients for the flavor of loaf you are making.

Stir with a flat beater for 2 minutes.

Attach the dough hook and turn to speed “2”. Slowly add flour 1/4 cup at a time until dough forms a ball on the hook. You will probably NOT use the remaining 1 1/2 cups. Let the machine knead the dough for 4-5 minutes.

Spray a large ziplock bag with non-stick spray and place the dough inside. Get all the air out and seal. Place the bag in a warm place for 1-5 hours to rise.

Repeat steps 1-4 for the other loaves.

Once risen, pop the dough out of the bag onto a floured surface and knead lightly for a minute until not sticky, adding a dusting of flour if needed. The tomato bread is always stickier.

Cut each dough into 3 equal sections.

Roll one section of each dough into a log about 14-18 inches long (make sure all three doughs are the same length).

Pinch all three together on one end. Braid the dough and then pinch the other end. Place on a greased baking sheet. Repeat steps 8 and 9 for the other loaves.

Grease waxed paper and cover the loaves for 40 minutes or until risen.

Preheat the oven to 375 F. Bake the bread for about 40 minutes or until golden brown. Cool completely before cutting.

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Reserve Grand Champion Non-Perishable Food

Delicate Lemon Pound Cake

Hannah Spriggs, 12- to 14-year-olds, Non-Perishable Food Product, Champion

1 cup butter softened

1/2 cup shortening

2 1/2 cups sugar

5 eggs

1 teaspoon lemon extract

1 teaspoon vanilla extract

3 cups all-purpose flour

3/4 cup sprite

Confectioners’ sugar

In a large mixing bowl, cream butter, sugar, and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add flour alternately with soda, beating just until combined.

Pour into a greased and floured 10-inch fluted tube pan (pan will be full). Bake at 325 F. for 1 1/4 hours or until toothpick inserted near center comes out clean. Cool for 10-20 minutes before removing from pan to wire rack to cool completely. Dust with Confectioners’ sugar.

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Cranberry Swirl Loaf

Garrett Hart, 12- to 14-year-olds, Non-Perishable Food Product, Reserve Champion

1/3 cup sugar

1 package (1/4 oz.) quick-rise yeast

1/2 teaspoon salt

3 to 3 1/2 cups all-purpose flour

1/2 cup water

1/2 cup milk

1/3 cup butter, cubed

Filling:

1 cup chopped fresh or frozen cranberries

1/4 cup packed brown sugar

1/4 cup water

1 tablespoon butter

1 tablespoon lemon juice

1/2 cup chopped walnuts or pecans, optional

Topping:

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons cold butter, divided

In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120-130 F. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, nuts. Cool.

Punch down dough. Turn onto a lightly floured surface; roll into a 20-by-10-inch rectangle. Spread filling to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zigzag pattern in a greased 9-by-5-inch loaf pan.

For topping, in a bowl, mix flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Top with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350 F.

Bake 40-45 minutes or until golden brown. Carefully remove from pan to a wire rack to cool.

Confectioners’ Sugar Icing

Mix 3/4 cup confectioners’ sugar and 1 tablespoon milk. Drizzle over cooled bread.

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Blueberry-Peach with Pecan Crumb Top

Ashton Temple, 15- to 18-year-olds, Non-Perishable Food Product, Champion

Crust:

4 cups flour

1 3/4 cups shortening

1 tablespoon sugar

2 teaspoons salt

1 tablespoon vinegar

1 egg

1/2 cup water

Filling:

5-6 large peeled peaches

1 cup blueberries

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon cinnamon

1/2 cup water

1/4 teaspoon almond extract

1 tablespoon butter

Crumb Top:

3/4 cup all-purpose flour

3/4 cup pecan halves

1/2 cup sugar

1/4 teaspoon salt

6 tablespoons cold butter, cut up

1 tablespoon milk

Instructions:

Pie Crust: With a fork, mix together first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with fork. With hands, mold in a ball. Chill at least 15 minutes. Roll into desired shape. Dough can be left in the refrigerator up to 3 days or frozen until ready to use. Make two 9 inch double crust pies and one shell.

Pie Filling: Crush 3 peaches and add sugar, cornstarch, cinnamon, and water. Add almond and butter. Cook until thick and clear. Cool and pour, alternating with blueberries, over rest of peaches sliced into pie.

Crumb Topping: Combine the flour, pecans, sugar, and salt in a food processor. Pulse several times to chop the nuts coarsely. Scatter the butter over the top and pulse again until the mixture resembles fine crumbs. Sprinkle the milk over the mixture and pulse again briefly. Transfer the topping to a medium-size bowl and rub it between your fingers to make damp, gravelly crumbs. Refrigerate until ready to use.

Assemble the pie. Cover the edges of the pie with aluminum foil and bake the pie for 50 minutes at 350 F. Then uncover the edges and bake for another 5 minutes or until the crust is golden brown.

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Lemon Buttermilk Pound Cake

Tucker Gabriel, 15- to 18-year-olds, Non-Perishable Food Product, Reserve Champion

Ingredients for cake

3 sticks of softened butter

3 cups sugar

3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

6 eggs

1 cup buttermilk

2 teaspoons lemon extract

Directions for cake

Cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each one.

Sift the dry ingredients and add to the creamed mixture alternately with the buttermilk, beating well.

Add the lemon extract and beat well.

Pour into a 10 inch greased tube pan or two loaf pans.

Bake at 325 F. for 1 hour and 15 minutes.

Cool in pan for 10 minutes, remove from pan and pour glaze over.

Ingredients for glaze-pour over warm cake

1 1/2 tablespoons milk

1 tablespoon butter

1 cup powdered sugar

1 1/2 tablespoons lemon juice

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Raspberry Crumb Breakfast Bars

Ava Lee, 7- to 8-year-olds, Modified Non-Perishable Food Product, Champion

Original Recipe

For the crust and crumb:

1-1/2 cup all-purpose flour

1 cup firmly packed dark brown sugar

1-1/4 cups rolled oats

3/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup unsalted butter cut into 1-inch pieces

For the raspberry filling:

1/4 cup firmly packed dark brown sugar

1 tablespoon grated lemon zest

1/2 teaspoon ground cinnamon

2 tablespoons all-purpose flour

1 pound raspberries, fresh or frozen

1/4 cup fresh lemon juice

2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb:

Preheat oven to 350 F.

Butter bottom and sides of 9-by-13 inch glass pan.

Put long piece of parchment paper in bottom of pan. Put flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in food processor. Pulse in bursts until combined. Add butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of mix and set aside. Pour rest of mixture in pan and use your hand to push crust down evenly. Bake for 15 minutes. Transfer to rack and let cool. Keep the oven on while you make filling.

Make raspberry filling:

In a bowl, whisk sugar, lemon zest, cinnamon, and flour together. Add berries, lemon juice and butter. Combine until berries are coated.

Assemble Bars:

Spread the raspberry filling over cooled crust. Sprinkle reserved crust mixture evenly on top of filling. Bake for 35-45 minutes rotating pan every 15 minutes until top is golden brown. Transfer to rack to cool completely then cut into squares and serve.

Modified Recipe

For the crust and crumb:

1 1/2 cups spelt flour

1 cup firmly packed dark brown sugar

1-1/4 cups rolled oats

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3 tablespoons ground flax seed meal

3 tablespoons chia seeds

3/4 cup unsalted butter cut into 1 inch pieces

For the raspberry filling:

1/4 cup firmly packed dark brown sugar

1 tablespoon grated lemon zest

1/2 teaspoon ground cinnamon

2 tablespoons spelt flour

1 pound raspberries, fresh or frozen

1/4 cup fresh lemon juice

2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb:

Preheat oven to 350 F.

Butter bottom and sides of 9-by-13-inch glass pan.

Put long piece of parchment paper in bottom of pan.

Put flour, brown sugar, chia seeds, ground flax, oats, salt, baking powder, baking soda and cinnamon in food processor. Pulse in bursts until combined. Add butter and pulse until loose crumbs form.

Reserve 1 1/2 cups of mix and set aside. Pour rest of mixture in pan and use your hand to push crust down evenly. Bake for 15 minutes. Transfer to rack and let cool. Keep the oven on while you make filling.

Make raspberry filling:

In a bowl, whisk sugar, lemon zest, cinnamon, and flour together. Add berries, lemon juice and butter. Combine until berries are coated.

Assemble Bars:

Spread the raspberry filling over cooled crust. Sprinkle reserved crust mixture evenly on top of filling. Bake for 35-45 minutes rotating pan every 15 minutes until top is golden brown. Transfer to rack to cool completely then cut into squares and serve.

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Old Fashioned Oatmeal Cookies

Amelia Thies, 9- to 11-year-olds, Modified Non-Perishable Food Product, Champion

Original Recipe

1 cup raisins

1 cup water

3/4 cup shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon cloves

2 cups quick oats

1/2 cup nuts chopped

Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins reserving 1/2 cup liquid. Heat oven to 400 F. Thoroughly mix shortening, sugar, eggs and vanilla. Once mixed stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonful about 2 inches apart onto an ungreased cookie sheet. Bake 8-10 minutes or until light brown.

Yields: 6 1/2 dozen

Modified Recipe

1 cup raisins

1 cup water

1/4 cup butter

1 cup sugar (organic)

1 cup unsweetened applesauce

2 eggs (brown)

1 teaspoon vanilla

2 1/2 cups oat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1 cup rolled oats

2 cups quick oats

Add water and vanilla to raisins and microwave for 35 seconds. Drain raisins reserving 1/2 cup of liquid. Heat oven to 400 F. Thoroughly mix butter, sugar, applesauce, and eggs. Once mixed stir in reserve liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonful about 2 inches apart onto an ungreased cookie sheet. Bake 8-10 minutes or until light brown. Yields: 6 1/2 dozen

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Breakfast Scones

Madison Kuhle, 9- to 11-year-olds, Modified Non-Perishable Food Product, Reserve Champion

Original Recipe

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

1/3 cup butter or margarine

1/2 cup sour cream

1 large egg, lightly beaten

2/3 cup currants (optional)

2 teaspoons milk

1 tablespoon sugar

Combine first 5 ingredients in a medium bowl; stir well. Cut in butter with a pastry blender until mixture is crumbly.

Add sour cream and egg, stirring just until dry ingredients are moistened. Stir in currants, if desired.

Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Pat dough to an 8-inch circle on a greased baking sheet. Brush top with milk; sprinkle with 1 tablespoon sugar. Cut circle into 8 wedges using a sharp knife; separate wedges slightly. Bake at 400 F. for 14-16 minutes or until lightly browned. Serve scones warm.

Modified Recipe

2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

6 tablespoons butter

2 tablespoons Greek yogurt

1/2 cup strained low-fat yogurt

1 large egg, lightly beaten

2/3 cup currants

2 teaspoons milk

1 tablespoon sugar

Combine first 5 ingredients in a medium bowl; stir well. Cut in butter with a pastry blender until mixture is crumbly.

Add yogurt and egg, stirring just until dry ingredients are moistened. Stir in currants, if desired.

Turn dough onto a lightly floured surface, and knead lightly 4 or 5 times. Pat dough to an 8-inch circle on a greased baking sheet. Brush top with milk, and sprinkle with 1 tablespoon sugar. Cut circle into 8 wedges using a sharp knife; separate wedges slightly. Bake at 400 F. for 14-16 minutes or until lightly browned. Serve scones warm.

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Reserve Grand Champion Modified Non-Perishable Food

Thanksgiving Muffins

Kaylah Patchen, 12- to 14-year-old, Modified Non-Perishable Food Product, Champion

Original Recipe

1 cup pumpkin purée, about half of a 15 1/2 oz. can

2 large eggs

1/2 cup firmly packed brown sugar, light or dark

3 tablespoons vegetable oil

1 tablespoon molasses

1/2 teaspoon salt

1 1/2 teaspoons apple pie spice; pumpkin pie spice or 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger + 1 teaspoon cinnamon

1/2 cup milk

1 cup cinnamon chips

1 cup dried cranberries

3/4 cup all-purpose flour

3/4 cup white whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons + 1 teaspoon coarse white sparkling sugar or Swedish pearl sugar, for topping; optional

Modified Recipe

1 cup pumpkin purée, about half of a 15 1/2 ounce can

2 large eggs

1/2 cup firmly packed organic brown sugar

3 tablespoons canola oil

1 tablespoon molasses

1/2 teaspoon salt

1 1/2 teaspoons apple pie spice; pumpkin pie spice or 1/4 teaspoon ground cloves + 1/4 teaspoon ground ginger + 1 teaspoon cinnamon

1/2 cup milk

1 cup cinnamon chips

1 cup dried cranberries

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Grease 12 wells of a standard muffin pan; or line with papers, and grease the papers.

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, milk, and cinnamon chips. Scrape down the sides and bottom of the bowl.

Whisk the flour, baking powder, and baking soda together. Stir in the dried cranberries. Add all at once to the wet ingredients and mix until all ingredients are well combined.

Cover the bowl, and let the batter rest for 30 minutes, while you preheat your oven to 400 F.

Deposit the batter by the generous 1/4 cupful into the prepared pan. If you have a scale, each muffin will be about 90g, about 3 1/8 ounces. Sprinkle the top of each muffin with about 1/2 teaspoon coarse sparkling sugar or Swedish pearl sugar, if desired.

Bake the muffins for 20- 21 minutes, till a toothpick or cake tester inserted into the middle of a center muffin comes out clean.

Remove the muffins from the oven, and tilt them in their individual wells to cool; this prevents their bottoms from steaming and becoming tough. Serve warm, or at room temperature.

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Grand Champion 100% Whole Grain Non-Perishable Food

Bugs Bunny Bread

Claire Norris, 9- to 11-year-olds, 100% Whole Grain Non-Perishable Food Product, Champion

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

2 eggs

1 2/3 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon nutmeg

1 teaspoon cinnamon

1 1/2 cups finely grated carrots

Approximately 3 large or 4 small carrots

Preheat oven to 350 F. Lightly grease bottom only of one 8 1/2 -by-4 1/2-inch loaf pan.

In large bowl, beat brown sugar, granulated sugar and oil 1 minute, scrape bowl. Add eggs one at a time, beating well after each addition.

Sift together whole wheat flour, soda, salt, nutmeg, and cinnamon. Stir into bowl mixture just until dry ingredients are moistened. Fold in carrots, raisins, and pecans.

Pour batter into prepared pan. Bake for 60 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pan. Cool completely on wire rack.

Makes 1 loaf.

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Reserve Grand Champion 100% Whole Grain Non-Perishable Food

Double Chocolate Banana Muffins

Bailey Wheeler, 9- to 11-year-olds, 100% Whole Grain Non-Perishable Food Product, Reserve Champion

1 1/2 cups all-purpose flour

1 cup sugar

1/4 cup baking cocoa

1 teaspoon salt

1/4 teaspoon baking powder

1 1/3 cups mashed ripe bananas (2 to 3 medium)

1/3 cup vegetable oil

1 egg

1 cup (6 ounces) miniature semisweet chocolate chips

In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil, and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups three-fourths full. Bake at 350 F for 20-25 minutes or until muffins test done. Yield: about 1 dozen