This year’s winners at the Riley County Fair 4-H Foods and Nutrition Division did an outstanding job. Although they are all busy with multiple projects for the fair, you can tell they spent a great deal of time cooking and baking to prepare great entries. Here is a quick glimpse at what some of our 4-H chefs have been cooking in the kitchen.

Breeanna Young wowed the judges with her homemade Chocolate Chiffon Cake at this year’s Riley County Fair. The Randolph Ramblers 4-H Club member’s cake was awarded Champion in the Senior 4-H Foods and Nutrition Division. Her cake was baked perfectly and very light in texture.

Chanae Parker, Ashland Boosters 4-H Club member, received Senior Reserve Champion honors for her Orange Grove Cake. The judges were highly impressed with the orange flavor and wonderful frosting.

Gabe McKinley from the Cico Shamrocks 4-H Club won the Intermediate Champion award for his outstanding One Hour Wheat Bread.

He also was able to win the Top Bread Award for the same recipe. His wheat bread was baked to perfection!

Leonardville Hustler 4-H Club member, Gracie Scofield, decided to bring her homemade Walnut Apple Bundt Cake this year to the fair which was a great decision.

She received the Reserve Champion in the Intermediate Division for her hard work. Although it took several tries to get the recipe just right, it was worth the effort.

Porter Gill’s White Bread Recipe was a success at this year’s county fair for the Bonfire 4-H Club member. While baking homemade bread can be a bit of a challenge sometimes, Porter was able to pull it off and bring home the Champion for the Junior Division.

Peyton Henry from Randolph Rambler 4-H Club impressed the judges with his Best Banana Bread Ever. Peyton had a great time perfecting this recipe to bring to the fair and to be awarded Junior Reserve Champion. He just wished he could have eaten the whole loaf!

Nissa Olsen had a great time baking her award winning pie for the fair. This Randolph Rambler really captivated the judge’s taste buds with her blueberry peach pie this year. Nissa enjoys baking as one of her hobbies.

The food gift package division allows 4-H members to be creative and have fun. Sarah Wendland won Champion honors for her relaxing beach themed gift basket.

She chose to do sea shells because she would make it for someone that really likes shells. Sarah enjoys the gift package division and hopes to continue coming up with fun ideas to give to friends and family.

Claire Molt of the College Hill 4-H Club designed her Spa Day for One basket with intentions of using it for a relaxing spa day in the comfort of her own home. This basket included everything from bath bombs and lip oil to tasty snacks for the relaxing day at home.

Thank you to all of the exhibits in the 4-H Division at the county fair. A special thanks to our judges and to the sponsors of these events.

Megan Dougherty is the Riley County family and consumer sciences agent and can be contacted by e-mail at mcdough92@ksu.edu or by calling 785-537-6350.

RECIPES

Chocolate Chiffon Cake Breeanna Young, Randolph Ramblers 4-H Club

7 eggs, separated

1 3/4 cups sugar

1 1/2 cups cake flour

2/3 cups baking cocoa

1 teaspoons baking soda

1 teaspoon salt

3/4 cup water

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

Confectioners’ sugar (optional)

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, in another bowl, combine the sugar, flour, cocoa, baking soda, and salt. Whisk the egg yolks, water, oil, and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10in tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325°F for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run knife around sides and center tube of pan. Remove cake to a serving plate. Dust with confectioners’ sugar.

Orange Grove Cake

Chanae Parker, Ashland Boosters 4-H Club

Cake:

1 cup butter, softened

1 3/4 cups sugar

4 large eggs

1/3 cup orange juice

2 teaspoons grated orange zest

3 cups cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup 2% milk

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Transfer to two grease and floured 9-in round baking pans. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Filling:

1/2 cup sugar

1 tablespoon plus 2 teaspoons cornstarch

2/3 cup orange juice

2 tablespoons water

3 large egg yolks, beaten

2 tablespoons lemon juice

1 teaspoon grated orange zest

1/8 teaspoon salt

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange zest and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.

Syrup:

1/2 cup sugar

1/3 cup water

1/4 cup orange juice

1 teaspoon orange extract

For syrup, in a small saucepan, bring the sugar, water, and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.

Frosting:

1 cup shortening

4 cups confectioners’ sugar

3 tablespoons heavy whipping cream

1 teaspoon grated orange zest

1 teaspoon orange extract

1/4 teaspoon salt

For frosting, in a large bowl, beat shortening until light and fluffy. Add the remaining ingredients; beat until smooth. To assemble, cut each cake horizonally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.

1-Hour Wheat Bread

Gave McKinley, CiCo Shamrocks 4-H Club

Crust:

5 cups flour (60% wheat)

1 1/2 teaspoons salt

1 1/2 tablespoons oil

2-4 tablespoons sugar

1 1/2 tablespoons instant yeast

2 cups warm water

Mix the dry ingredients. Add the wet ingredients, mix for 1 minute, check consistency of the dough, it should be sticky. If too dry add water. Mix for 5 minutes. Spray with cooking spray, knead dough briefly until it has a smooth consistency. Divide into 2 pieces, shape the loaves to desired shape. Let rise for 25 minutes. Preheat oven to 350°F. When ready to go in to oven use a sharp knife to make slashes on the top. Bake loaves for 18 minutes.

Walnut Apple

Bundt Cake

Gracie Scofield,

Leonardville

Hustlers 4-H Club

3 eggs

1 cup canola oil

1 tablespoon vanilla extract

2 cups shredded tart apples (Granny Smith)

2 cups sugar

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon ground nutmeg

1/2 teaspoon baking powder

1 cup chopped nuts (walnuts)

2 tablespoons confectioners’ sugar

2 tablespoons brown sugar

In a large bowl, beat eggs, oil, and vanilla. Add apples and sugar, beat for 1 minute. Combine flour, cinnamon, baking soda, salt, nutmeg, and baking powder; add to apple mixture until blended. Stir in nuts. Pour batter into a greased and floured 10-in fluted tube pan. Bake at 325°F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners’ sugar and brown sugar sprinkle over cake.

White Bread

Porter Gill, Bonfire 4-H Club

6 ½ cups flour

3 tablespoons honey

1 tablespoon salt

2 tablespoons shortening

2 tablespoons butter

4 tablespoons yeast

2 1/4 cups water

Combine dry ingredients, excluding 3 cups flour. Combine water, fats, and honey. Mix ingredients together. Add reaming 3 cups flour to make dough. Knead dough. Let rise. Divide dough into 2. Place dough in 2 9x5 loaf pans. Let rise. Bake at 350°F for 30 minutes.

Best Banana Bread

Peyton Henry,

Randolph Ramblers 4-H Club

2 cups all-purpose flour (spooned and leveled)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, softened to room temperature

3/4 cup packed light or dark brown sugar

2 large eggs, at room temperature

1/3 cup plain yogurt or sour cream

2 cups mashed bananas (about 4 large ripe bananas)

1 teaspoon pure vanilla extract

Optional: 3/4 cup chopped pecans or walnuts

Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9x5-inch loaf pan or coat with nonstick spray. Set aside. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on a high speed until smooth and creamy, about 2 minutes. On a medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold into the nuts, if using. Spoon the batter into the prepared baking pan and bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

Blueberry Peach Pie

Nissa Olsen,

Randolph Ramblers 4-H Club

Crust:

3 cups flour

2 teaspoons salt

1 cup shortening

1/2 cup water

Cut the shortening into the flour & salt until it looks like crumbs. Pour in water & mix until a ball forms.

Filling:

3 cups peaches

1 cup blueberries

1 cup sugar

2 tablespoons tapioca

2 tablespoons lemon juice

Mix fruit, sugar, tapioca, and lemon juice in a bowl. Roll out half the pie dough. Place in bottom of a 9” pie pan. Pour in the fruit mixture and top with other half of the dough. Flute edges and bake 45-50 minutes at 400°F.

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