4-H Foods Exhibits

All foods should be displayed on a paper plate and sealed in a zip lock bag.
Members may enter up to three (3) classes in the Food Division. This means, your name can only be entered three (3) times.
All recipes are in the 4-H Fair Recipe Book - Found at https://christian.mgcafe.uky.edu/sites/christian.ca.uky.edu/files/Fair%20Recipe%20Book.pdf and also the publication identified in the class description. You can stop by the Lincoln County Extension Office for copies.

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.

842A. Junior Creative Muffin-Any other flavor not listed-no filling, must exhibit three.

842B. Senior Creative Muffin-Any other flavor not listed-no filling, must exhibit three.

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

844A. Junior Creative Biscuit or Scone not listed above, must exhibit three.

844B. Senior Creative Biscuit or Scone not listed above, must exhibit three.

QUICK BREADS

845. Three Cornmeal Muffins: Use the recipe in the 4-H Fair Recipe Book at https://christian.mgcafe.uky.edu/sites/christian.ca.uky.edu/files/Fair%20Recipe%20Book.pdf

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

846A. Junior Creative Quick Bread not listed above, baked in 8x8 pan, no filling, three pieces exhibited.

846B. Senior Creative Quick Bread not listed above, baked in 8x8 pan, no filling, three pieces exhibited.

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

849A. Junior Creative Cookie or Bar Not listed above, must exhibit three.

849B. Senior Creative Cookie or Bar Not listed above, must exhibit three.

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 recipe in 4-H Cooking 401, p. 105 and 97 or in the 4-H Fair Recipe Book-Food at https://christian.mgcafe.uky.edu/sites/christian.ca.uky.edu/files/Fair%20Recipe%20Book.pdf. 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 at https://christian.mgcafe.uky.edu/sites/christian.ca.uky.edu/files/Fair%20Recipe%20Book.pdf. May be a 1-pound or 1 ½ 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 adaption that includes 1) what the adaption is, 2) How this meets a dietary need, 3) the new recipe.

CAKE DECORATING

Reference curriculum:

4-H Cake Decorating (March 2001) University of Wyoming, 4-H (42500). Judging in this division is based upon cake quality and decoration. Cakes must be real but may be any flavor. Cakes will not be returned. STYROFOAM cakes will be disqualified.

860. Level 1-Beginning Cake Decorating-May not include FONDANT of any of the following.

Single layer cake
Single layer cake in a specialty pan
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-May not include FONDANT of any of the following.

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 of plan 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

Cakes consisting of a minimum of two layers each
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

Cakes consisting of a minimum of two layers each
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.

Champion 4-H Foods: Rosette

FOOD PRESERVATION

Canned entries must be prepared from raw produce.
Re-canning of commercially processed foods is not permitted
Labels will need to be picked up at the Lincoln County Extension Office
A member may enter three (3) classes in the Food Preservation division. (This means: a member’s name could appear three times)

861. Dried Apples: Dry apples according to the instructions in the 4-H Fair Recipe Book-Food Preservation, https://christian.mgcafe.uky.edu/sites/christian.ca.uky.edu/files/food_pres_recipe_book.pdf. Place 12 pieces of dried fruit in a container which is an example of a container suitable for long term storage of dried fruit. Label package with kind of fruit and date processed. Size of the container is not being judged. Publication HE 3-501 may be helpful:

http://www2.ca.uky.edu/agc/pubs/FCS3/FCS3501/FCS3501.pdf

862. Salsa: (pint jar or smaller) canned using a boiling water canner. Use the recipe in the 4-H Fair Recipe Book-Food Preservation. The USDA recommended headspace for salsa is ½ inch. Canning label must be completed by member and affixed to the jar. Publication Home Canning Salsa (FCS3-581) at http://4-h.ca.uky.edu/agc/pubs/FCS3/FCS3581/FCS3581.pdf. Home Canning Tomatoes and Tomato Products (FCS3-580) at http://www2.ca.uky.edu/agc/pubs/FCS3/FFCS3580/FCS3580.pdf

863. Dill Pickles: (pint jar or smaller), canned using a boiling water canner; Use the recipe in the

4-H Fair Recipe Book-Food Preservation at https://christian.mgcafe.uky.edu/sites/christian.ca.uky.edu/files/food_pres_recipe_book.pdf. The USDA recommended headspace for Canning Pickled and Fermented Foods (FCS3-582) at

http://www2.ca.uky.edu/agc/pubs/FCS3/FCS3582/FCS3582.pdf and USDA Complete Guide to Home Canning: http://nchfp.uga.edu/publications/publications_usda.html may be helpful.

864. Strawberry Jam: (half pint or smaller jar), canned using a boiling water canner. Use the recipe in the 4-H

Fair Recipe Book-Food Preservation, https://christian.mgcafe.uky.edu/sites/christian.ca.uky.edu/files/food_pres_recipe_book.pdf. The USDA recommended headspace for jam is ¼ inch. Canning label must be completed by member and affixed to the jar. Write the type of fruit used on the canning label. Publications FCS3-579 at http://www2.ca.uky.edu/agc/pubs/FCS3/FCS3579/FCS3579.pdf and freezer jams are not appropriate for this class.

865. Green Beans” (One pint), canned using a pressure canner. Use the recipe in the4-H Fair Recipe Book-

Food Preservation, https://christian.mgcafe.uky.edu/sites/christian.ca.uky.edu/files/food_pres_recipe_book.pdf. 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. Canning label must be completed by member and affixed to the jar. Publication FCS3-583 Home Canning Vegetables

Champion 4-H Food Preservation: Rosette