4-H Foods Exhibits Division

 

Muffins

841 Three Oatmeal Muffins: Use recipe in 4-H Cooking 101, p. 54.

842 Three Cheese Muffins: Use recipe in 4-H Cooking 201, p. 49.

 

Biscuits

843 Three Rolled Biscuits: Use recipe in 4-H Cooking 201, p. 50.

844 Three Scones: raisins may be substituted for dried cranberries. Use the recipe in the 4-H Fair Recipe Book- -Food

 

Quick Breads

845 Three Cornmeal Muffins: Use the recipe in the 4-H Fair Recipe Book - - Food

846 Three pieces of Coffeecake with Topping: Use recipe in 4-H Cooking 101, p. 59. Nuts are optional.

 

Cookies

847 Three Chewy Granola Bars (gluten-free): Use recipe in 4-H Cooking 101, p. 35.

848 Three Brownies: Use recipe in 

4-H Cooking 101, p. 67. Nuts are optional.

849 Three Snickerdoodle Cookies: Use the recipe in 4-H Cooking 201, p. 88

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Cakes

850 Half of one 8” or 9” layer Rich Chocolate Cake (no icing): Use recipe in 4-H Cooking 301, p. 116.

851 Half of one 8” or 9” layer Carrot or Zucchini Cake (no icing): Use recipe in 4-H Cooking 301, p. 119. May use carrots or zucchini.

852 One-fourth of a Basic Chiffon Cake: Use recipe in 4-H Cooking 401, p. 118. Do not use variations.

 

Pies

853 One whole Double Crust Apple Pie: Use recipes in 4-H Cooking 401, p. 105 and 97 or in the 4-H Fair Recipe Book - - Food. Leave pie in the disposable pie pan and place all in a zip-type plastic bag. May use spice variation if desired.

 

Yeast Breads

854 Three Cinnamon Twists (no icing): Use recipe in 4-H Cooking 301, p. 42 & 44.

855 Three Soft Pretzels: Use recipe in 4-H Cooking 301, p. 48. Use any one topping listed.

856 One loaf Oatmeal Bread: Use recipe in 4-H Cooking 401, p. 25.

 

Bread Made in a Bread Machine

857 One loaf Honey Whole Wheat Bread made in a bread machine: Use the recipe in the 4-H Fair Recipe Book - - Food. May be a 1-pound, 1-1/2 -pound, or 2-pound loaf.

 

Candy

858 Three pieces Classic Chocolate Fudge (size: about one inch square): Use recipe in 4-H Cooking 401, p. 89. Nuts are optional.
 

Adapted Food

859 Adapted Recipe and supporting documents: Using a recipe from another 4-H Food Exhibits Class youth adapt the recipe to meet a dietary restriction. Entry will consist of: the food item, the original recipe, and an explanation of the adaptation that includes 1) what the adaptation is, 2) How this meets a dietary need, 3) the new recipe.

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Cake Decorating

860 Level 1 - Beginning Cake Decorating

1. Single layer cake

2. Single-layer cake in a specialty pan

3. Single-layer cake cut into a shape

Exhibiting the following decorating skills:  Cake border, side decoration, leaves, and star-tip flowers using only buttercream frosting.

 

861 Level 2 - Intermediate Cake Decorating

1. Two-layer cake

Exhibit the following decorating skills:  (a) borders that include one of the following:  scroll drop flower, dot and heart, or shell or ruffle. (b) must include one type of leaf pattern such as a plain leaf, ruffled leaf, holly or violet leaf, and (c) one flat surface flower and one nail head flower.  May use buttercream or royal icing.

 

862 Level 3 - Advanced Cake Decorating

1. Cakes consisting of a minimum of two layers each.

2. Two tiers of layered cakes

Exhibit the following decorating skills:  (a) borders that include one of the following:  ribbon swag, flower and vine, basketweave, bow trimmed strings, (b) Nail head flowers only.  May use buttercream, royal, or fondant icing.

 

863 Level 4 - Master Cake Decorating

1. Cakes consisting of a minimum of two layers each

2. Three tiers or more of layered cakes

A cake of original design.  Must include skills learned in levels 1, 2, and 3.  Must include a brief written description of your cake that includes the goals, plan, accomplishment, and self-evaluation of the completed project.  Any additional technique can be used in the custom design.

 

FOOD PRESERVATION

861 Dried Apples: Dry apples according to the instructions in the 4-H Fair Recipe Book. Place 12 pieces of dried fruit in a container suitable for long-term storage of dried fruit. Label package with kind of fruit and date processed. 

862 Salsa: (pint jar or smaller) canned using a boiling water canner.  Use the recipe in the 4-H Fair Recipe Book. The USDA recommended headspace for salsa is ½ inch. 

863 Dill Pickles: (pint jar or smaller), canned using a boiling water canner: Use the recipe in the 4-H Fair Recipe Book.  The USDA recommended headspace for pickles: ½ inch.

864 Strawberry Jam: (half pint or smaller jar), canned using a boiling water canner.  Use the recipe in the 4-H Fair Recipe Book. The USDA recommended headspace for jam is ¼ inch. Refrigerator & freezer jams are not entered in this class.   

865 Green Beans: (One pint), canned using a pressure canner.  Use the recipe in the 4-H Fair Recipe Book.  Beans may be ‘raw packed’ or ‘hot packed’ but the packing method used must be indicated on the label. The USDA recommended headspace for green beans is 1 inch. 

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