By Susan M. Jackson
On the Saturday of the 2013 Harvey County Fair, about 40 4-H’ers lined up with several baked goods hoping for the purple rosette. Five judges provided a conversation with the 4-H’ers to discuss the quality of their products. Kudos were given as well as helpful tips for improving the products.
4-H ribbons received were a few whites, some red, blue and purple. Purple is top quality. The products that receive a purple were held back and evaluated for the top in 10 categories: cake, cookies; snacks; yeast bread, rolls; pie, tart, fruit dessert; quick bread, muffins; food preservation; food gift package; educational exhibit; place setting. One in each category received the purple rosette. All 4-H’ers who receive a purple are eligible to enter their product at the State Fair providing they are 9 years old or older.
Here are the first of the winning entries.
The winning cake entry was made by Brooke Marshall of the Halstead 4-H Club.
Moist Angel Food Cake
1 cup cake flour
11/2 cups powdered sugar
11/2 cups egg whites
11/2 teaspoon vanilla
11/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup granulated sugar
Measure and sift together flour and powdered sugar. Sift granulated sugar. Beat egg whites till peaks can be formed. Add cream of tartar, salt and vanilla. Fold in granulated sugar, then flour and sugar mixture. Bake at 350 for 40-50 minutes in angel food cake pan.
Option: Use 1/3 Cup cocoa and 2/3 cup flour instead of 1 cup flour, or use 1/3 cup or 1 small box jello and 2/3 cup granulated sugar instead of 1 cup granulated sugar.
Blondies made by Josi Engel of the Halstead 4-H Club were the winning cookie.
2 cups flour
3/4 teaspoon salt
1/4 teaspoon soda
13/4 cups packed brown sugar
5 tablespoons unsalted butter, melted
1 egg plus 2 whites, room temperature
4 teaspoons vanilla
11/2 teaspoon cider vinegar
2 ounces bittersweet chocolate chopped fine
1/4 cup pecans, toasted and chopped (optional)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13- by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray with vegetable oil spray.
2. Wisk flour, salt and baking soda together in bowl. Whisk sugar, melted butter, egg and whites, vanilla and vinegar together in large bowl until smooth.
Stir in flour mixture, chocolate, and pecans with rubber spatula until just combined.
3. Transfer batter to prepared pan and smooth top. Bake until toothpick inserted to center comes out with few moist crumbs attached, 17 to 20 minutes, rotating pan halfway through baking. Let blondies cool immediately in pan on wire rack, about 2 hours. Using foil overhang, lift blondies out of pan. Cut into 16 pieces and serve.
Susan M. Jackson is the Harvey County Extension agent, family and consumer sciences and community development.