Judges choice recipes

What is 4-H Judging all about?	Judges Choice Recipes	More Recipes

4-H evaluations are based on the Danish System of judging. Within the Danish System, each exhibit - be it a birdhouse or a flower - is compared to the ideal for the exhibit given the exhibitor's experience & age. Exhibits are not placed in a ranking, rather each item is judged on its own merit. Participants receive either a blue ribbon (excellent), red ribbon (good) or ashite ribbon (worthy). Green ribbons (participation) are distributed to exhibits that are display only. The emphasis is placed on the process of learning, not necessarily the end product. Purple Rosettes are awarded to the most outstanding of the exhibits, and decided upon by the evaluators. Here we recognize a few of the terrific exhibits at the New York State Fair.	Judge's Choice Recipes 2009 Raspberry Brownies Julia De Marte, Livingston Ingredients: 1 cup of flour 3/4 cup unsweetened cocoa 1/2 teasppon of baking powder 1/2 teaspoon of salt 1 cup (2 sticks) butter 1 1/2 cups of sugar 4 large eggs 3/4 cup seedless rasberry jam 2 teaspoons vanilla extract Directions: Get out measuring cups, sppons, knives, whisk, saucepan and bowl. Lightly grease 13" by 9" cake pan. Preheat oven to 350 degrees. Measure ingredients and level off with a knife. Combine flour, cocoa,baking powder, and salt in a small bowl. In 3-quart saucepan, melt butter over medium-low heat. Remove saucepan from heat. Stir in sugar with a wire whisk. Crack eggs one at a time, using a knife, into a small bowl before adding to the saucepan- beating well after each addition. Stir in jam and vanilla, whisking until well mixed. With spoon, stir flour mixture just until all ingredients are blended. Spread batter in pan and bake in oven for 30-35 minutes testing with toothpick. Cool in pan on wire rack. Cut into 24 pieces. This recipe is from Good Housekeeping, February 2003. Yield: ~36 Brownies Chocolate Beet Cake Ali Eichler, Delaware Ingredients: 1 3/4 all purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 can (15 oz.) whole or quartered beets, drained (reserve liquid) 1 1/4 cups granulated sugar 1 cup vegetable oil 1/2 cup of juice from beets 3 large eggs 1 teaspoon vanilla extract 1 cup semi-sweet cocolate chips confectionary sugar Directions: Pre-heat oven to 350 degrees. Use 13 x 9 baking dish (Bundt), coat with pam, and line with parchment paper, In medium bowl mix flour, baking soada, and salt. Puree drained beets in food processor. Add sugar, vegetable oil, and reserved beet juice to pureed beets, mix at medium speed. Add eggs and vanilla. Completely mix. Add flour mixture. Using medium speed, mix until smooth- at least 2 minutes. Add melted chocolate chips. Pour into baking dish. Distribute chocolate chips over batter. Bake 30-35 minutes or untilcompletely done. Cool. Remove from pan and sprinkle with confectionary sugar. Gluten Free Maple Brown Sugar Pound Cake Drew Gufstason, Cortland Ingredients: 2 cups brown sugar 1 cup melted butter 4 eggs 4 teaspoons vanilla extract 3 cups gluten free flour blend* (including 1 ½ teaspoon xanthan gum) 2 teaspoons baking powder 1 cup milk * equal parts brown rice flour, tapioca flour and sweet sorghum flour, plus 1 tsp xanthum gum per 2 cups of flour mix Directions: Cream butter and brown sugar. Beat in eggs one at a time, and then add extras. Combine all dry ingredients. Alternately add, beat in, dry ingredients and milk. Preheat oven to 350 degrees. Prepare pans. Use either 1 Bundt pan or two 9 inch round cake pans. Either greases the Bundt pan or line the 9 inch cake pans with parchment paper, then spray around the edges. (I used 9 inch cake pans) Spoon batter into pans. Bake for 1 hour for Bundt pan or 30-35 minutes for 9 inch round pans. Cool slightly, and then remove from pans. Yield- 1 Bundt pan or two 9 inch cakes. Orange Chiffon Cake, Mary Cope, Cortland Ingredients: 2 ¼ cups cake flour 1 ½ cups sugar TBSP baking powder ½ tsp salt ½ cup veg oil 7 large egg yolks ¾ cups fresh orange juice Zest from two large oranges tsp vanilla 9 large egg whites 1 tsp cream of tartar Directions: In large bowl sift together the flour, ¾ cup sugar, baking powder, and salt. In separate bowl whisk oil, yolks, juice, zest and vanilla, then whisk into flour mixture, whisking until smooth. In large bowl in electric mixer beat the egg whites with pinch of salt until they are foamy, add cream of tartar, and beat until whites hold stiff peaks. Add remaining ¾ cups sugar, a little at a time and beat whites until they hold stiff glossy peaks. Stir 1/3 whites into batter to lighten it and fold in remaining white gently but thoroughly. Spoon batter into ungreased 0’’ tube pan, 4 inches deep, with feet and removable bottom. Bake at 325 in oven for 1 hour, or until tester clean. Invert pan immediately onto rack and let the cake cool completely I the pan upside down on the rack. Run a long thin knife around outer tube edges, and then turn cake out of pan, onto rack. Ribbon Fantasy Fudge, Stephen Travers, Niagara Yield: 1 pan Servings: 49 Ingredients: ¾ cup butter 3 cups sugar 5 ounces evaporated milk 7 ounces marshmallow cream 1 cup chocolate chips 1 teaspoon vanilla extract, divided ½ cup peanut butter Directions: Line 9 inch pan with foil and grease lightly with butter In a large heavy saucepan, combine sugar, milk and butter. Bring to a full boil stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent schorching. Remove from heat and set aside. Divide marshmallow cream between 2 heat resistant bowls; add chocolate chips and ½ teaspoon vanilla in one bowl, and peanut butter and remaning vanilla to the other bowl. Pour ½ of sugar mixture in each bowl. Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. Using foil, lift fudge out of pan Discard foil, and cut into 1 ¼ inch squares Sweet Potato Biscuits, Emily Clark, Cayuga Ingredients: 2 cups all purpose flour 2 tsp. baking powder ½ tsp. dried thyme, crushed ½ tsp. salt ½ tsp. baking soda ¼ cup shortening 1 cup mashed sweet potatoes ½ cup milk 2tbs. brown sugar Directions: Preheat oven to 425 degrees. In a mixing bowl combine flower, baking powder, thyme, soda, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs, make a well in the center of dry mixture; set aside. In another medium mixing bowl combine sweet potatoes, milk, and brown sugar. Add sweet potato mixture all at once to dry mixture. Using a fork, just stir until moistened. Turn dough out onto a lightly flowered surface. Quickly kneed dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough to ½ inch thickness. Cut dough with a floured 2 ½ inch round cutter, dipping cutter in flower between cuts. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in the oven at 425 degrees for 12 to 15 minutes or until golden brown. Remove biscuits from baking sheet and serve warm. Raspberry Pie, Makayla Keefe, Chautauqua Ingredients: Two crusts 2/3 cups plus 2 tablespoons shortening 2 cups flour 1 teaspoon salt 4-6 tablespoons cold water Directions: Cut shortinging into flour and salt until particles are the size of small peas. Sprinkle water in, 1 tablespoon at a time, tossing dough with a fork until all flour is moistened, and pastry almost cleans the side of the bowl. Gather pastry into a ball. Divide into two. Shape into two crusts on a lightly floured board. Filling: 1 cup sugar 1/3 cup flour ½ teaspoon cinnamon 4 cups red raspberries 2 tablespoons butter Directions: Mix sugar, flour, and cinnamon. Sir in raspberries. Turn in pastry-lined pie plate. Dot with margarine. Cover with top crust. Cut slits in the crust. Sea land flute. Cover edge of pie with 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 35-45 minutes. Morning Glory Muffins, Denise Schubemehl, Stueben Ingredients: 1 cup whole wheat flour ¾ cups sugar ½ cup oat bran ½ cup white flour 2 tsp. baking soda ½ tsp. salt ¼ cup molasses 2 tsp. vanilla extract ¼ tsp. orange extract 2 cups grated carrots ½ cup raisins ½ cup walnuts 3 eggs ¾ cup applesauce ¼ cup canola oil ½ cup flaked coconut 1 medium tart apple peeled and finely chopped Directions: in a bowl, combine the dry ingredients (I put oatmeal in food processor and ground it for the bran). In another bowl, combine eggs, applesauce, oil, molasses and extracts and mix well. Stir into the dry ingredients just until moistened. Fold in carrots, raisins, walnuts, coconut and apple. Fill greased or paper lined muffin cups ¾ full. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pans, to wire racks. Yield: 1 ½ dozen Chewy Fruit and Oatmeal Bars, Lucas Gilson, Stueben Ingredients: 3/4 cup packed brown sugar ½ cup white sugar 8 oz plain low fat yogurt 2 egg whites lightly beaten 2 tbsp. canola oil 2 tbsp fat free milk 2 tbsp vanilla 1 ½ cup flour 1 tsp baking soda 1 tsp cinnamon ½ tsp salt 3 cups oatmeal 1 cup dried fruit Directions: In large bowl, combine sugars, yogurt, egg whites, oil, milk and vanilla. In medium bowl, combine flour, baking soda, cinnamon and salt. Add to yogurt mixture and mix well. Stir in oats and dried fruit. Spread dough into an ungreased 9” X 13” baking pan. Bake at 350 degrees for 28 – 30 minutes or until golden brown. Cool completely on wire rack. Cut into bars. Store tightly covered. Yield : 2 dozen Morning Muffins, Lucas Gilson, Stueben Ingredients: ¼ cup butter, softened ½ cup packed brown sugar 2 eggs 1 cup (8 oz) sour cream 1 cup shredded carrots ½ cup flaked coconut ½ cup raisins 1 ½ cup flour 1 tsp. baking soda 1 tsp ground cinnamon ½ cup chopped nuts (optional) Directions: In a small bowl, cream butter and brown sugar. Add the eggs and sour cream, beat well. Stir in carrots, coconut and raisins. Combine flour, baking soda and cinnamon; stir into the creamed mixture just until moistened. Fold in nuts. Fill greased or paper lined muffin cups ¾ full. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan and placing on wire rack. Serve warm. Yield 1 dozen Zucchini Bread, Megan Rosko, Stueben Ingredients: 3 cups flour 1 ½ tsp cinnamon 1 tsp. baking soda ¼ tsp. baking powder 3 eggs 2 cups sugar 1 cup cooking oil 1 tablespoon vanilla 2 cups grated zucchini ½ cup chopped walnuts Directions: Sift all dry ingredients together. Beat eggs well then add sugar and oil. Mix well. Add vanilla and dry ingredients. Blend well. Stir in zucchini and walnuts and mix well. Grease well a 8x4x2 loaf pan and pour in mixture. Bake 350 degrees for 1 hour or until bread test is done. 2008 Blackberry Pie Sarah Teed, Schuyler Ingredients: The filling includes the following: 4 Cups of blackberries 1 Cup of sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg The topping includes the following: 1/2 Cup of flour 1/4 Cup of sugar 1/4 Cup butter The crust includes the following: 1/2 Cup butter 1 1/2 Cup of flour 1. Let butter soften in pie pan, at least an hour. 2. Make the crust with the pastry blender (four and butter). 3. Press into pie pan. 4. Mix blackberry filling in a seperate bowl. 5. Pour into pie pan on the crust. 6. Mix the cumble crust topping. 7. Sprinkle over ipe filling. 8. Bake in the oven at 350 degrees for an hour. 9. Take out of the oven. 10. ENJOY!!!! ---------------------------------------------------------------------- Jumbo Blueberry Muffins, Inga Johansson, Delaware Ingredients: 3 1/2 cups sifted unbleached flour 3 tablespoons baking powder 1 1/2 cups sugar a pinch salt 5 large eggs, lightly beaten 1/2 cup milk 1/2 cup butter unsalted butter melted and cooled slightly 5 cups blueberries fresh or frozen thawed Directions: 1. Place oven rack in middle of oven. Heat oven to 425. 2. Have ready 2 non-stick jumbo muffin pans, each with 6 muffin pan cups. 3. In a large bowl, stir together the flour, baking powder, 3/4 cups of sugar and salt. 4. In medium sized bowl, stir together the eggs, milk and butter. Stir into flour mixture: do not over mix. Carefully fold in the berries. The batter will be very thick. 5. Scrape slightly rounded 1/2 cup of batter into each muffin-pan cup. Sprinkle tops with remaining sugar, about 1 tablespoon. MOLASSES CRINKLES Heather Tweedie, St. Lawrence Ingredients : 1 3/4 cup butter 1 cup brown sugar 1 egg 4 tablespoons molasses 2 1/4 cups flour 1/2 teaspoon salt 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ginger Directions : 1. Cream butter and sugar together. 2. Add egg and molasses and beat until well blended. 3. Sift flour. Measure and add salt, soda, and spices and sift again. 4. Add sifted dry ingredients to creamed mixture and mix thoroughly. 5. Chill dough in refrigerator. 6. Shape the chilled dough in balls 1 inch in diameter and place 2 inches apart on greased baking sheet. 7. Bake at 350F for 10 minutes. Yield : Makes 4 dozen cookies. Yummy* Yeast Braid Laura Stang, Cattaragus Basic Dough: 2/3 cup milk 1/2 cup sugar 1 1/4 teaspoon salt 6 tablespoons shortening 2/3 cup luke warm water 2 tablespoons sugar 2 packages yeast, dry or compressed 3 eggs beaten 3 cups of sifted all-purpose flour Filling: 1 can cherry pie filling 1 can almond Frosting: 2/3 stick softened butter 2 cups confectionary sugar 1/4 teaspoon vanilla approx. 1/4 cup milk Directions: Scald milk. Add and stir in sugar, salt, and shortening. Cool to luke warm. Measure water and 2 tablespoons sugar in bowl, sprinkle or stir in yeast until dissolved. Add to luke warm milk mixture. Add and stir in eggs. Stir well. Add 3 cups flour, stir until smooth. Sir in additional 3 cups flour. Turn dough out on lightly floured board. Knead. When smooth and elastic about 8-10 minutes, place in greased bowl and brush top lightly with melted shortening. Cover with clean towl. Let rise in warm place free from draft, until boubled in bulk, about 1 hour. After doubled in bulk bunch down. Once punched down. Cut into 4 equal pieces. Take one and roll it out into a rectangle. Then take scissors and make about 1 inch cuts along oth long sides Add almond filling to middle and then cherry filling on top of that. Then alternating sides cross over, one over the other. Then let rise for about a half an hour. Then in pre-heated oven at 350* for 15 minutes. Onced cooled frost with frosting. ---------------------------------------------------------------------- Dinner Rolls Nathan Thomas, Dutchess 1/2 cup warm water 2 pkg. yeast 1 1/2 cup milk, scalded and cooled to luke warm 1/2 cup sugar 2 tablespoons salt 2 eggs 1/2 cup shortening 3 1/2-4 cup flour Dissolve yeast in water. Stir in remaining ingredients. Mix until smooth. Add enough flour to handle easily. Knead on floured surface for 5 minutes. Cover let rise until double, 1 1/2 hours. Punch down, let rise again until almost double. Form dough into rolls being careful to seal edges. Place in greased cake pans and bake until golden brown at 375 degrees. Servings: 36 ---------------------------------------------------------------------- Garlic Parmesan Rolls Denise Schubmehl, Steuben 1 (1/4 oz.) pkg. active dry yeast 1 1/2 Cup warm water (105-115F), divided 1/2 Cup Sugar 1 egg, beaten 1 tsp. salt 1/2 Cup melted butterm divided 5 Cups white flour, divided 3 garlic cloces, minced 1/2 Cup grated Parmesan cheese Directions: Dissolve yeast in 3/4 cup warm water and a sprinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles. Add remaining water, sugar, egg, salt, 14 cup butter and 2 1/2 cups flour and beat until smooth. Stir in remaining flour, one cup at a time, to form a soft dough. Turn out onto a lightly floured work surface and knead until elastic. Place in a greased bowl, turning tocoat both sides; cover with plastic wrap and allow to rise one hour or until doubled in size. Combine remaining butter with garlic. Punch dough down and turn out onto a floured work surface. Divide into 2 equal sections. Roll each into a circle about 12 inches in diameter. Baste with butter mixture and sprinkle with 2 tablespoons Parmesan cheese. using a pizza cutter or sharp knife, cut each circle into 8 wedges and roll from big end to small end. Repeat with remaining sections. Place on baking sheets, close but not touching, seam side down. Baste tops with butter mixture and sprinkle with remaining Parmesan cheese. bake at 375* for 15 minutes or until golden brown. Store leftover rolls in airtight containers in refrigerator. makes 16 rolls. ---------------------------------------------------------------------- Spiced Zucchini Bread Julia Robinson, Ulster Ingredients: 1/3 Cup Shortening 2 Eggs 1 1/2 Cup Flour 1/2 Cup Walnuts 1 Teaspoon Baking Soda 1/2 Teaspoon Cinnamon 1 Cup Sugar 1 Cup Shredded Zucchini 1/2 Cup Water 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Cloves Cream shortening and sugar, add eggs, zucchini and water. Mix well. Add dry igredients and nuts, mix well. Pour into greased loaf pan. Bake at 350 for about 50 minutes. Makes 1 large loaf or 2 small loaves. ---------------------------------------------------------------------- Rebekah's Favorite Muffins Rebekah Stauffer, Tompkins Ingredients: Dry: 2 cups flour 1 1/4 cup sugar 2 t. soda 2 t. cinnamon 1/2 t. salt Wet: 3 beaten eggs 2/3 cup conola oil 1/3 cup milk 2 t. vanilla Other: 2 cups grated carrots 1 cup grated apple, unpeeled 1/2 cup rasins 1/2 cup coconut Directons: Grease muffin pans. Stir wet ingredients together. Add other ingredients to we ingredients and stir. Combine dry ingredients in seperate bowl and then mix with the rest of the ingredients until moistened. Fill mffin pans 2/3 full. Bake at 350F for 20-25 minutes or until brown Yield: 2 dozen ---------------------------------------------------------------------- Red Velvet Wedding Cake* Ariana Mendez, Putnam Buttercream Icing Ingredients: 1 c. vegatable shortening 1 tsp vanilla 2 tbsp water 1 lb. powdered sugar 1 tbsp meringue powder pinch of salt Cake Ingredients: 2 1/2 c. cake flour 2 c. sugar 1 c. lowfat buttermilk 1 tsp baking soda 1 tsp vanilla 1 tsp salt 3 large eggs 2 tbsp cocoa powder 1 tbsp apple cider vinegar 2 tbsp red food color 2 c. vegatable oil Fondant Ingredients: 1/3 c. butter, softened 1/3 c. light corn syrup 1 tsp. vanilla 1/2 tsp salt 1 lb. powdered sugar Icing/Cake Directions: Cream shortening, flavor and water until smooth and creamy. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend for another minute or two until creamy. Icing can be colored with food color as needed. Preheat oven to 325 degrees. Grease pans. Sift cake flour, cocoa powder and salt in a large bowl. In another bowl, place oil and sugar together and beat together on medium speed. Beat in eggs, one at a time. Switch to low speed and add red food color and vanilla. Add 1/3 c. flour mixture and beat for 10 seconds. Add 1/2 c. buttermilk beat then alternate with flour mixture and remianing buttermilk. Place baking soda and vinegar in a small bowl and then add to batter. Beat for 10 more seconds. Pour batter into prepared pans and bake about 40 minutes until a toothpick comes out clean. Fondant Directions: In mixing bowl, blend butter, corn syrup, vanilla and salt on medium speed until smooth. Add powdered sugar and mix on low speed until smooth. Add powdered sugar and mix on low speed, gradually increasing speed to medium. Keep beating until all the sugar is worked in and the ingredients form a ball. Fondant can be colored with food color as needed. Marbled-Chocolate Banana Bread Amy Mallon, Orange Source: Cooking Light Magazine Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast. Ingredients: 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup butter, softened 1 1/2 cups mashed ripe banana (about 3 bananas) 1/2 cup egg substitute 1/3 cup plain low-fat yogurt 1/2 cup semisweet chocolate chips Cooking Spray Directions: 1. Preheat oven to 350F. 2. Lightly spoon flour into dry measuring cups, and level with a knife. Comnine the flour, baking soda, and salt, stirring witha whisk. 3. Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitue, and yogurt, beat until blended. Add flour mixture, beat at ow speed speed just until moist. 4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring untill well combined. Spoon chocolate batter into an 81/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, remove from pan. Cool completely on wire rack. Yield: 1 loaf, 16 slices (serving size: 1 slice). ---------------------------------------------------------------------- Chocolate Caramel Treasure Cookies Emily Benson, Orleans Ingredients: 1 cup butter, softened 1 cup plus 1 tbsp. sugar divided 1 cup packed brown sugar 2 eggs 1 tsp. canilla extract 2 1/2 cups all-purpose flour 3/4 cup baking cocoa 1 tsp. baking soda 1 1/4 cups chopped pecans 1 package (12 ounces) Rolo candies white baking chocolate, melted dark chocolate candy coating, melted Directions: In a large mixing bowl, cream butter 1 cup sugar and brown sugar. Add the eggs, one at a time, beating after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans. Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 inches apart on greased baking sheets. Bake at 375 degrees for 8 minutes. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle wih melted white chocolate, then drizzle with melted dark chocolate. ---------------------------------------------------------------------- Chocolate Mint Dreams Emily Benson, Orleans Ingredients: 1/2 cup butter 3 squares (1 oz. each) unswetened chocolate 1/2 cup packed brown sugar 1 egg 1/4 cup buttermilk 1 tsp. eppermint extract 1 3/4 cups all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt Directions: In a heavy saucepan, melt butter and chocolate; stir until smooth. In a mixing bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture. Combine flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer. Drop by tablespoonfuls 3 imches apart onto ungreased baking sheets. Bake at 350 degrees for 8 minutee, or until edges are firm. Cool for 2 minutes before removing from pans to wire racks. Yield: 3 dozen ---------------------------------------------------------------------- Nana's Jumbo Raisin Cookies Emily Benson, Orleans Ingredients: 2 cups raisins 1 cup water 3 1/2 cups flour 1 tsp. baking power 1 tsp. baking soda 1/2 tsp. cinnamon 1/8 tsp. salt 1/2 tsp. nutmeg 1 cup shortening 1 3/4 cups sugar 2 eggs 1 tsp. canilla 1/2 cup walnuts Directions: In a saucepan, boil raisins and water for 3 minutes, do not drain. Cool completely. Comnine the flour baking powder, baking soda, cinnamon, salt and nutmeg. Cream shortening, sugar, 3 eggs and canilla. Graduallyu add the flour mixture. Stir in walnuts and cooled raisins, including the liquid. Using an 1/8 cup measuring cup, roll dough into balls and place on a greased cookie sheet. Bake at 375 degrees for 14 minutes. Yeild: Approzimately 3 dozen cookies ---------------------------------------------------------------------- Lemon Poppy Seed Scones Emily Benson, Orleans Ingredients: 2 cups all-purpose flour 1/4 cup sugar 2 tsp. baking powder 1/2 tsp. baking soda 1 tbsp. poppy seeds 1/8 tsp. salt 1/3 cup cold butter 3/4 cup milk 2 tbsp. lemon juice 1/2 cup confectioners sugar, sifte 2 tbsp. lemon juice 1 tsp. lemon zest Directions: Preheat oven to 425 degrees. Grease wach section of scone pan. Combne flour, sugar, poppy seeds, baking powder, baking soda and salt in a bowl. Cut in utter until mixture resembles fine crumbs. Combine milk and lemon juice;; stir into crumb mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended. (Dough will be soft) Turn dough onto a floured surface; kneed gently six times. Divide the dough into 8 equal pieces and pat into sparate section of scone pan. (Dough will be sticky). Bake for 12 minutes. while the scones are baking, whisk together the confectioner's sugar, lemon juice and lemon zest until smooth. Brush the glaze over the tops of warm scones with a pastry brush. Yeild: 8 scones ---------------------------------------------------------------------- Pumpkin Bread Emily Benson, Orleans Ingredients: 2/3 cup shortening 2 2/3 cups sugar 4 farm-fresh eggs 2 cups homegrown pumpkin 2/3 cup water 3 1/3 cups all-purpose flour 2 tsp. baking soda 1/2 tsp salt 1/2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. nutmeg 1/2 tsp. all-spice 2/3 cup coarsely chopped walnuts Directions: Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix shortening and sugar in a large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda salt, baking powder, ciannamon, nutmeg and all-spice. Stir in pecans. Pour into pans. Bake until wooden toothpick inserted in center comes out clean, aout 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Yeild: 2 loaves ---------------------------------------------------------------------- 2007 KADAIF Paulina Pascual, Saratoga "All the flavor of baklava and (almost) none of the work!" (Modified from recipe found at http"//www.fraxinus.com/cookbook/sweets/kadaif.html) History related to the recipe; traditions related to preparing, serving and eating the food: Troop 532 served this Mediterranean dessert at Girl Scout Thinking Day 2005 when the families in their troop each made a batch to bring and serve as part of theur presentation on Egypt. The first time we tried this dessert was at the Girl Scout Court of Awards held in 2004. A search of the Internet produced a recipe similar to the one we were given verbally by Iman, one of the parents in Allison Juers Girl Scout Troop 12. We later passed the recipe onto Denice Gibson's Girl Scout Troop 48. Ingredients : 1 lb. box shredded phyllo (aka kataifi) dough, defrosted at room temperature (do not microwave) 1 cup (2 sticks; 8 oz) butter, melted 1 cup (about 4 oz) walnuts, chopped 1.5 teaspoons ground cinnamon 3 tablespoons sugar 1.5 cups sugar 0.75 cup of water 1 teaspoon lemon juice Directions : 1. Place the shredded phyllo dough in a very large bowl. Use your fingers to gently pull apart and loosen the long strands of dough. Slowly pour the melted butter over the shredded dough while gently turning the kataifi to coat all the strands evenly. Pat half of the buttered dough evenly on the bottom of one buttered 13 x 9-inch pan or two buttered 8 x 8-inch pans (we used this size). 2. Make the filling by stirring together the walnuts, cinnamon and 3 tablespoons sugar. Scatter evenly on top of the first layer of dough. 3. Top the nut mixture with 4. Prehead oven to 350F. Bake until the top is just lightly golden, not brown, for about 30 minutes for an 8 x 8 inch pan and 45 minutes for a 13 x 9 inch pan. 5. While the kadaif is baking, make a sugar syrup by combining 1.5 cups sugar with 0.75 cup water and 1 teaspoon lemon juice in a heavy saucepan. Bring to boil, stirring frequently, and then reduce heat. Simmer for about 15 minutes, stirring frequently. 6. When both the syrup and the kadaif have cooled, slowly pour the syrup onto the pastry, making certain every square inch gets some syrup. Allow it to cool completely and then cut it into 1 x 1.5 inch pieces. 7. An 8 x 8 inch pan should yield 28 pieces and a 13 x 9 inch pan should yield 55 pieces. Note: Two varieties of shredded pastry dough (aka kataifi) are available for about $2.79 per 1 lb box in the refrigerated section at Roma's in Latham, NY (located near AC Moore and Captain Lee's Fish Market): Apollo Shredded Fillo Dough or Kontos Shredded Pastry Dough. --------------------------------------------------------------------- ORANGE VANILLA CHIP COOKIES* Mary Cope, Cortland (Recipe from The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey, copyright 1999) Ingredients : 2.25 cups all purpose flour 0.75 tsp baking soda 0.5 tsp salt 1 cup unsalted butter, softened 0.5 cup sugar 0.5 cup firmly packed light brown sugar 1 large egg at room temperature 1 tbsp grated orange zest 1 cup vanilla chips Directions : 1. Preheat oven to 350F. 2. In a large bowl sift together dry ingredients and set aside. 3. In a large bowl cream butter with the sugars until smooth for about 3 minutes. 4. Add the egg and mix well. 5. Add flour mixture and beat thoroughly. 6. Stir in orange zest and vanilla chips. 7. Drop by rounded spoonfulls onto ungreased cookie sheet. 8. Bake for 10-12 minutes or until light golden brown. --------------------------------------------------------------------- LEMONY ZUCCHINI BREAD* (Two Loaves) Kristen Gaik, Genesee Ingredients : 4 cups all purpose flour 1.5 cups sugar 1 package instant lemon pudding mix 1.5 tsp. baking soda 1 tsp salt 1.25 cups milk 2 cups shredded zucchini with skin 1 cup vegetable oil 3 tablespoons lemon juice 1 tsp. lemon extract 1 tsp. baking powder 0.25 cup poppy seeds 2 tsp. grated lemon peel Directions: 1. Combine flour, sugar, pudding mix, baking soda, baking powder, and salt. 2. In separate bowl, whisk the eggs, milk, oil, lemon juice, and extract. 3. Stir into dry ingredients just until moistened. 4. Fold in the zucchini, poppy seeds, and lemon peel. 5. Pour into 2 greased loaf pans. 6. Bake at 350F for 50-55 minutes or until a toothpick inserted in the center comes out clean. 7. Cool 10 minutes then remove onto wire rack to cool completely. Note : My NYS ingredient is home grown Zucchini. We grew it in our garden at home, picked it, and shredded it for my zucchini bread. --------------------------------------------------------------------- GOLDEN LEMON POUND CAKE* Troy Brown, Cortland Ingredients : 2 cups sugar 1 cup butter, softened 4 eggs 3 cups all purpose flour 0.5 tsp baking powder 0.5 tsp baking soda 0.5 tsp salt 0.75 cup buttermilk 1 tablespoon freshly grated lemon peel 1 tablespoon lemon juice Directions : 1. Preheat oven to 325F. 2. Combine sugar and butter in large bowl. 3. Beat at medium speed until creamy. 4. Continue beating, adding eggs one at a time, until well mixed. 5. Reduce speed to low; gradually add flour, baking powder, baking soda, and salt alternately with buttermilk until well mixed. 6. Stir in lemon peel and 1 tablespoon lemon juice. 7. Spread batter into greased 12-cup Bundt pan or two 9 x 5 inch loaf pans. 8. Bake for 55-65 minutes or until toothpick inserted in center comes out cleanly. 9. Let cool for 10 minutes; remove from pan. Cool completely. --------------------------------------------------------------------- SWEET ONION BREAD* (one loaf) Mary Cope, Cortland (Recipe found in America's Bread Book by Mary Gubser) Ingredients : 0.25 cup warm water 1 package active dry yeast 1 cup warm cottage cheese 2 tbsp sugar 1 tbsp butter at room temp 1 tsp salt 0.25 tsp baking soda 1 egg 2.25 cups flour 2 tbsp finely chopped sweet onion Directions : 1. Mix water and yeast into small bowl and stir until dissolved. 2. Combine cottage cheese, butter, salt, baking soda, egg, and yeast mixture and blend. 3. Stir in flour and most of onion. 4. Turn dough out on floured surface, knead for 5 minutes. 5. Round into ball and place in buttered bowl, turning to coat. 6. Cover and let rise until double. 7. Butter bread pan and knead dough and form into laof. 8. Press remaining onion on top. 9. Cover and let rise. 10. Bake in oven at 350F for 40-50 minutes. --------------------------------------------------------------------- CHOCOLATE WHITE CHIP COOKIES* Connor Pierce, St. Lawrence Ingredients : 1 cup butter 1.5 cups sugar 2 eggs 2 teaspoons vanilla 2 cups unsifted flour 0.66 cup Hershey's Cocoa 0.75 teaspoon baking soda 0.5 teaspoon salt 2 cups white chocolate chips Directions : 1. Cream butter, sugar, eggs, and vanilla until light and fluffy. 2. Combine flour, baking soda, cocoa, and salt; add to creamed mixture. 3. Stir in chips. 4. Drop by teaspoonfuls onto ungreased cookie sheet, OR chill until firm enough to handle and shape small amounts of dough into balls. 5. Bake at 350F for 8-10 minutes. 6. Cool 1 minute before removing from cookie sheet. Yield: About 5 dozen 2.5 inch cookies. --------------------------------------------------------------------- MOLASSES CRINKLES* Heather Tweedie, St. Lawrence Ingredients : 1. 0.75 cup butter 1 cup brown sugar 1 egg 4 tablespoons molasses 2.25 cups flour 0.5 teaspoon salt 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ginger Directions : 1. Cream butter and sugar together. 2. Add egg and molasses and beat until well blended. 3. Sift flour. Measure and add salt, soda, and spices and sift again. 4. Add sifted dry ingredients to creamed mixture and mix thoroughly. 5. Chill dough in refrigerator. 6. Shape the chilled dough in balls 1 inch in diameter and place 2 inches apart on greased baking sheet. 7. Bake at 350*F for 10 minutes. Yield : Makes 4 dozen cookies.