The 4-H foods revue is a fun way to develop your cooking skills and understanding of foods. The foods revue is a pre-fair event, which means that it counts as a fair entry, even though all the work is done before the fair. Entry choices will be listed in the fair premium book under Department 25J, Foods and Nutrition. A picture will be taken of your exhibit and put on display during the Fair. You will receive a premium payment based on your ribbon placing at the revue.
Recipes will be added each week for members to complete. When you complete the challenge, be sure to email in a picture of the finished product to Eileen (firstname.lastname@example.org) to have it posted up here on the website!
This is a very tasty and attractive dessert. It’s great served warm with ice cream.
TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD: 16-20 servings.
- 4 cups sliced fresh or frozen rhubarb
- 1 package (3 ounces) raspberry gelatin
- 1/3 cup sugar
- 1 package yellow or white cake mix (regular size)
- 1 cup water (or milk)
- 1/3 cup butter, melted
- Ice cream, optional
1. Place rhubarb in a greased 13-in. x 9-in. baking dish. Sprinkle with the dry gelatin powder, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter.
2. Bake at 350° for 1 hour or until rhubarb is tender. Serve with ice cream if desired.
© 2020 RDA Enthusiast Brands, LLC
Here are some of the Rhubarb Dessert some of our 4-H members have made!
Pink Rhubarb Punch
- 8 cups chopped fresh or frozen rhubarb
- 8 cups water
- 2-1/2 cups sugar
- 2 tablespoons strawberry gelatin powder
- 2 cups boiling water
- 2 cups pineapple juice
- 1/4 cup lemon juice
- 6 cups ginger ale, chilled
- Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons
- 1. In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use).
- 2. In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled.
3. Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.
This week’s recipe for Simple Scones is from Allrecipes.com. Please try the recipe, take a picture and submit it to your 4-H Educator. Notice that the butter is frozen and then a grater is used to grate the butter into the flour mixture. This technique is used for items such as biscuits and pie dough. Can you explain why?
Yield: 8 scones
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoons unsalted butter, frozen
½ cup raisins
½ cup sour cream
1 large egg
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda, and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7-to 8-inch circle about ¾ inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookid sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden brown, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.
Here are some scones that some of our 4-H members have made!
This week’s recipe is a mix which can be used to create a number of different muffins. Please try a couple of variations and tell us the results!
All-Star Muffin Mix (Taste of Home Website)
I like to keep this basic muffin recipe mix in a handy place, like the pantry or cupboard, so I can mix up muffins quickly for dinner or if a friend is stopping by for coffee. —Nancy Mackey, Madison, Ohio
· 8 cups all-purpose flour
· 3 cups sugar
· 3 tablespoons baking powder
· 2 teaspoons salt
· 2 teaspoons ground cinnamon
· 2 teaspoons ground nutmeg
· ADDITIONAL INGREDIENTS:
· 1 large egg, room temperature
· 1 cup 2% milk
· 1/2 cup butter, melted
· 1. In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix).
· 2. To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
- For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter.
- For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter. For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture.
- For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture.
- For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture.
- For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture.
- For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture.
- For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.
Weekend Recipe: Muffin Tin Donuts!
We've Got Donuts on the Brain!But sometimes you just don’t want to leave the house, even if it is for a perfect, sugary treat. Thank goodness for this recipe from Cook’s Country. Recipe from the KTEC website: https://www.kcet.org/food/weekend-recipe-muffin-tin-donuts
Muffin Tin Donuts Makes 12 donuts
· 2 3/4 cups (13 3/4 ounces) all-purpose flour
· 1 cup (7 ounces) sugar
· 1/4 cup cornstarch
· 1 tablespoon baking powder
· 1 teaspoon salt
· 1/2 teaspoon ground nutmeg
· 1 cup buttermilk
· 8 tablespoons unsalted butter, melted
· 2 large eggs plus 1 large yolk
Coating: 1 cup sugar 2 teaspoons ground cinnamon 8 tablespoons unsalted butter, melted
1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
2. Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.
3. Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.
Total Time: Prep ~ 15min. + ChillingYields: 1 Dozen
- · 12 large fresh strawberries
- · 1/4 cup Nutella
- · 1 cup milk chocolate chips, melted
- · 1/4 cup chopped hazelnuts
- · Confectioners’ sugar
- Remove stems from strawberries. Using a paring knife, cut out centers; pipe Nutella into strawberries.
- Insert a toothpick into the side of each strawberry. Holding toothpick, quickly dip stem end of strawberry into melted chocolate; allow excess to drip off. Sprinkle with hazelnuts; place strawberries on a waxed paper-lined baking sheet, point side up. Remove toothpicks; refrigerate strawberries until set. Just before serving, dust with confectioners’ sugar.
Prep Time: 30 mins.
Total Time: 1 Hour 10 mins.
- 1 1/4 c. all-purpose flour
- 1/4 tsp. salt
- 1 tbsp. Granulated sugar
- 1/4 c. Granulated sugar
- 1/2 package cream cheese
- 1 stick cold unsalted butter
- 2 lb. strawberries
- 1 tbsp. cornstarch
- 1 vanilla bean
- 1 tsp. lemon zest
- 1 Egg
- 2 tbsp. Turbinado sugar (substitute Light Brown Sugar but do some research on Turbinado sugar)
- In a food processor, pulse flour, salt, and 1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla-bean seeds, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1-inch border. Fold border up and over strawberries to create a 1-inch-wide rim. Brush crust with egg wash and sprinkle with turbinado sugar. Bake galette until crust is golden, 40 to 45 minutes.
Tuscan-Style Roasted Asparagus
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. Feel free to substitute the asparagus for another vegetable (broccoli, green beans)
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD: 8 servings.
- 1-1/2 pounds fresh asparagus, trimmed
- 1-1/2 cups grape tomatoes, halved
- 3 tablespoons pine nuts
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/3 cup grated Parmesan cheese
- 1 teaspoon grated lemon zest
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.
- Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon zest. Toss to combine.