Champion 4-H foods are announced

As an annual tradition, I share, along with the permission from the members, their “winning” champion recipe. This year is no exception. This year, we had a sister duo who swept the top honors in foods.

The Overall Grand Champion Food winner was an entry from Lauren Conser of Valley Falls. Lauren’s cake was also named champion in the Advanced Foods for members (ages 12 through 14). She is the daughter of Holly and Andy Conser. Her 4-H age is 13 and she is an active member of the Prosperity 4-H Club. Some of her other projects include: Dog Care and Training, Goats, Arts and Crafts, Photography, and Clothing Buymanship.

Lauren’s winning entry was a Chocolate Chiffon Cake:

1/2 C cocoa

3/4 C boiling water

8 eggs (separated)

1/2 Tsp. cream of tartar

1 Tsp. salt

1-3/4 C sifted cake flour

1-3/4 C sugar

1-1/2 Tsp. baking soda

1/2 C salad oil

2 Tsp. vanilla

Directions: 

Mix cocoa with boiling water. Beat egg whites with cream of tartar until very stiff peaks form. Sift together dry ingredients into mixing bowl. Make a well in the center. Add oil, egg yolks, cocoa mixture and vanilla. Beat well. Fold in egg whites. Pour into an ungreased 10-inch tube pan. Cut through batter with spatula. Bake at 325 degrees Fahrenheit for 55 minutes. Increase temperature to 350 degrees Fahrenheit and bake 10 more minutes. Allow to cool completely before removing from pan.

Coming up as Reserve Overall Grand Champion in Foods was Lauren’s older sister, Grace. Grace’s 4-H age is 17 and she is also an active member of the Prosperity 4-H Club. Andy and Holly Conser are her parents and she is a recent high school graduate. Some of Grace’s other projects include: Goats, Clothing Buymanship, Photography and Dog Care, and Training.

Grace’s winning entry was also named champion in Senior Advanced for member 15 years and older. Her winning entry was a Peppermint Chiffon Cake:

2-1/2 C cake flour

1-1/2 C white sugar

3 Tsp. baking powder

1 Tsp. salt

1/2 C vegetable oil

7 eggs

1/2 C water

1/2 Tsp. cream of tartar

1-1/2 Tsp. peppermint extract

1/2 Tsp. vanilla extract

15 drops red food coloring

Directions:

Separate the eggs — the whites from the yolks. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for one minute. Beat egg whites with cream of tartar until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring. Alternate large spoonful of red and plain batter into an ungreased tube pan. Run a knife or spatula through the batter to make a swirled effect. Bake at 325 degrees Fahrenheit for 55 minutes. Increase heat to 350 degrees Fahrenheit and bake for an additional 15 minutes or until done. Let cake cool in pan up-side-down. Remove the cake from pan when completely cool.

Cindy Williams46 Posts

Cindy Williams is the Meadowlark Extension District agent in the areas of food and nutrition.

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