By Susan M. Jackson
Each year the county fair reminds me of my 4-H days. 4-H was a great enrichment to my future. Many youth are enjoying it’s benefits today.
4-H is a youth organization whose mission is “To provide educational strategies and opportunities for youth and adults to work in partnership as they develop life skills to become healthy, self directing, contributing members of society; focusing on 1. A positive self concept, 2. An inquiring mind, 3. A concern for the community, 4. Healthy interpersonal relationship, and 5. Sound decision making”. We are working with outstanding youth who will be an important part of the future.
4-Hers Celeste Storey and Hayden Tommer gained life skills as they perfected their winning food recipes..
Celeste Storey had the winning Yeast Bread, Roll Entry
Grandma Nolte’s Cinnamon Sweet Rolls
2 packages yeast
½ cup warm water
2 teaspoons sugar.
Dissolve the above ingredients together.
2 cups milk, scalded and cooled.
11/2 cups sugar
1/2 cup butter, melt in milk
2 teaspoons salt
2 teaspoons vanilla
7 cups flour, add a small amount at a time
1 tablespoon Butter
2 teaspoons cinnamon
1/4 to 1/3 cup sugar
Scald milk, cool. Add butter, sugar, salt & vanilla & eggs to cooled milk. Then add yeast mixture . Stir in flour. Let rise until double. Punch down and roll out. Brush with 1 tablespoon melted butter and sprinkle on cinnamon and sugar. Roll up, cut and put in greased pan. Let rise again. Bake at 350 degrees for 20 to 30 minutes.
1 stick butter
About 1 pound powdered sugar, which equals 31/2 cups sifted powdered sugar
Splash of Vanilla
Melt stick of butter. Mix in powdered sugar & vanilla until it is the right consistency.
Drizzle or spread over rolls.
Hayden Tommer has the winning Quick Bread or Muffin Recipe.
Buttermilk Biscuits Mix
5 ½ cups all purpose flour
1 1/4 teaspoons baking soda
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
3/4 cups solid shortening
Mix all ingredients together with a pastry blender or fork until it resembles coarse sand. Seal in an airtight container for up to 6 months.
2 1/4 cups homemade biscuit mix
½ to 1 cup buttermilk
Pre-heat oven to 425 degrees. Mix biscuit mix and ½ cup buttermilk, adding more if needed, until a soft dough forms. Put dough on a lightly floured surface. Pat and fold over 3 to 4 times. Pat dough to ½ to 1 inch thick. Cut with a 2 inch biscuit cutter. Put on ungreased baking sheet. Cook for 7 to 9 minutes or until tops are lightly browned.
Makes approximately 8 2 inch biscuits.
Susan M. Jackson is the Harvey County Extension agent, family and consumer sciences and community development.