The Observer Newspapers | Champion Recipes at the Fairfax 4-H Fair

August 8 , 2008

Champion Recipes at the Fairfax 4-H Fair

By Nancy Loughin
Observer Food Editor

All of the entries for horticulture, interior design, photography and crafts were assembled last Friday night for the judging to begin at the Fairfax County 4-H Fair at Frying Pan Farm Park. This was my 11th year as a judge, and the most delicious part of the evening was judging the entries in the foods section. The judges assembled in the historic schoolhouse to taste entries, award ribbons for place finishers, and select a grand-prize winner.

The entries were grouped by ages, with the Clover Buds being the youngest (ages 5 to 8); the Junior entries (ages 9 to 11); and the Senior entries (ages 12 and older). All entries were judged on their own merit and awarded points in the several categories, such as overall appearance, flavor, creativity and moistness. Each food entry was individually judged and given an appropriate ribbon depending on the points awarded.

By far the largest numbers of entries were in the Junior-age category, and the varieties of recipes were very impressive for cooks who were mostly 9 and 10 years old. The following is a sampling of their recipes, and you will see that they are challenging in the number of ingredients used and in their technique, which often involved several complex steps. Coner Mears' Salted Peanut Chews took the top prize in his age group. His superb peanut bars had a marshmallow cream center and salty, creamy-nutty-crunchy topping.

Another particularly great recipe was George Shields's Whole Wheat Sugar Cookies. These cookies were exceptional, because they tasted so delicious and that nobody would have suspected that they were made with whole-wheat flour. Normally cookies made with whole-wheat flour taste somewhat like sawdust; however, these cookies were just amazing with a delightful zip of lemon peel taste.

The Reserve Grand Champion award in the Junior-age category went to extraordinary 10-year-old cook Sarah Coppock for her canned Marionberry Jam. Marionberries are a specific type of blackberry that have an intense berry flavor, and this has to be one of the best jams I have ever tasted. If you can find fresh marionberries, this is a jam worth making.

Grand Champion Award - Salted Peanut Chews

By Coner Mears, age 10

Crust Recipe

1 1/2 cups flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. vanilla

3 cups mini marshmallows

2/3 cup firmly packed brown sugar

1/2 tsp. salt

1/2 cup butter, softened

2 egg yolks

Topping

2/3 cup corn syrup

2 tsp. vanilla

2 cups crispy rice cereal

1/4 cup butter

1 package peanut butter chips

2 cups salted peanuts

Heat oven to 350 degrees. In a large bowl, combine all crust ingredients except marshmallows at a low speed until crumbly. Press firmly into bottom of an ungreased 13 x 9 inch pan. Bake for 12 to 15 minutes. Remove crust from the oven and immediately sprinkle with marshmallows. Return to oven for 1 to 2 minutes, or until the marshmallows just begin to puff. Cool while preparing topping. In a large saucepan, combine all toping ingredients except cereal and peanuts. Heat just until the chips are melted and the mixture is smooth, stirring constantly. Remove from heat and stir in chips and peanuts. Then add cereal. Immediately spoon warm topping over the marshmallows and spread to cover. Refrigerate until cool. Slice and serve.

Whole Wheat Sugar Cookies

By George Shields, age 10

2 cups whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground nutmeg

1/2 cup butter or margarine

1 cup granulated sugar

1 egg

1 Tbsp. grated lemon peel

1 tsp. vanilla extract

2 Tbsp. low-fat milk

Topping

1/2 tsp. ground cinnamon

2 Tbsp. granulated sugar

Preheat oven to 375 degrees. In a small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. In a large mixing bowl, beat butter or margarine with an electric mixer on medium speed for one minute. Add the sugar, and beat mixture until combined. Stir in egg, lemon peel and vanilla, and beat mixture until smooth. Stir in the flour mixture and milk until just combined. Shape into 1-inch balls and place on an ungreased cookie sheet two inches apart. Flatten slightly with a glass. Sprinkle the topping on cookies. Bake 8 to 10 minutes until golden. Transfer cookies to a wire rack to cool.

Reserve Champion Marionberry Jam

By Sarah Coppock, age 10

5 1/2 cups crushed Marionberries

6 1/2 cups sugar

1/2 tsp. butter

1 box Sure Jell pectin

Wash jars and screw bands in hot soapy water, then rinse well with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Crush one cup of berries at a time, using a potato masher for best results. If using food processor, pulse to chop. Do not puree fruit. Jam should have bits of fruit. Place prepared fruit into a 6 to 8 quart saucepan. Measure sugar into a separate bowl. Stir one box of pectin into fruit. Add 1/2 tsp. of butter to reduce foaming. Bring mixture to a full rolling boil on high heat, and boil exactly for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle quickly into prepared hot jars, filling to within 1/8 inch of the top of the jar. Wipe rims and threads. Cover with a hot two-piece lid. Screw bands tightly. Place on a wire rack or towel at least one inch from other jars in a hot water bath, or place jars on elevated rack in canner. Lower rack into canner. Editor's note: water must cover jars by 1 to 2 inches. Add boiling water, if necessary. Cover; bring water to gentle boil. Process in the gentle boil for 10 minutes. Remove boiled jars carefully and place upright on towel to cool completely. Let stand at room temperature for at least 24 hours before moving or touching them. After jars cool, check seals by gently pressing the middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Do not play with these lids excessively, because you can destroy a good seal. Store cooled jars in a dry place.