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4-H cooks to compete at ISF

By Staff | Jul 23, 2010

Hannah Klaassen works in her Sibley-area kitchen perfecting her dinner roll recipe which qualified for the Iowa State Fair next month.

SIBLEY – 4-H’ers across Osceola County were baking, sewing, snapping pictures and bathing their livestock in preparation for the three-day Osceola County Fair, which ran from July 15 to July 17..

Among these ambitious youth are Hannah Klaassen, Jill Berkland and Bridget and Brooke Block, who each had baked goods advanced to the Iowa State Fair.

Hannah Klaassen, daughter of Kevin and Laurel Klaassen, of Sibley, brought sheep, photos and her Grandma Klaassen’s recipe for All Day Buns to the 2010 fair.

“The bun recipe is a family favorite,” Klaassen said. “We have made a few changes through the years substituting shortening for the lard and using honey as a healthy alternative to sugar. Next year, I hope to try new variations of the yeast bread. I want to try making sweet rolls.”

Klaassen, a member of the East Holman Wildcats 4-H Club, submitted the bun recipe in last year’s county fair competition, but she failed to present them on a paper plate, which the 4-H Food and Nutrition rules say must be done.

Hannah Klaassen’s Osecola County Fair entry is called Grandma’s All day Buns.

This year her submission was presented as required and it qualified for the Iowa State Fair.

Klaassen said this recipe will make 75 to 80 nice-sized buns. She keeps a few out fresh for eating and freezes the rest for later use. She starts the buns in the morning and finishes up late in the day.

Grandma’s All Day Buns

4 cups of boiling water

2 cups of sugar (or 1 cup sugar and cup honey)

1 tablespoon salt

4 beaten eggs

1 cup of lard or shortening

1 package yeast

14 to 16 cups of flour

Mix water, sugar and lard. Cool to luke warm, add yeast and cup of warm water at 120 to 130 degrees. Add salt and eggs. Mix flour to make a soft dough. Knead dough until smooth and elastic.

Shape dough into large ball. Place in bowl to rise until double in size. Punch down. Shape dough into rolls and place on pan to rise until doubled.

Bake at 350 degrees for 20-25 minutes.

If adding honey, bake at 340 degrees for 23 minutes.

Berkland’s breakfast bar

Jill Berkland is the daughter of Drs. Dan and Loretta Berkland, area veterinarians and a member of the Westerners 4-H Club..

Berkland’s goal was to make a breakfast bar that was more nutritious than a typical Pop Tart, she said. She found a recipe she thought might work in an old magazine.

When she made the bar for the first time, she found them to be a little dry. Because the family raises its own honey bees, Jill determined to add a little honey to the crust to make the crust more moist.

She was pleasantly surprised with the results as was the judge, advancing the recipe to the state fair.

“The ingredients for these bars are things that everyone has in their pantry already,” Berkland said, “so they are easy to make. They will be less expensive when I can use my home-grown raspberries.”

Jill’s honey oatmeal berry bars

Crust and topping

1 cup flour

3/4 cup light brown sugar, firmly packed

1/2 teaspoon salt

2 tablespoons of honey

1/2 cup unsalted butter, cold and cut into small cubes

2 1/2 cups quick-cook oats

2 tablespoons apple or orange juice

Filling

1/4 cup dark brown sugar, firmly packed

2 tablespoons flour

Pinch of salt

3 1/2 cups, 18 ounces, fresh blueberries, raspberries or blackberries

1 tablespoon fresh lemon juice

Preheat oven to 375. Grease a 9-by-13-inch pan.

Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.

Remove 1 1/2 cups of the mixture and set it aside. Add the juice to the remaining mixture and pulse three or four times until it’s just moistened. Press this mixture firmly and evenly into the bottom of the pan with fingers or the bottom of a measuring cup.

For the filling, whisk together the sugar, flour and salt in a medium-sized bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.

Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about two hours, then cut the sheet into 16 bars.

Store them in the refrigerator in an airtight container.

Blocks try with pies

The Bridget and Brooke Block are the daughters of Mike and Andrea Block, and members of the Gilman Jr. Farmers 4-H Club.

Their food entry was made with their father in mind, Brooke said.”Bridget and I like to make this pie because it is a family favorite that my dad really enjoys. We wanted to make it because we wanted to learn how to make a pie from scratch.”

The Block girls’ individual pies have both qualified for the state fair.

Peach pie with crumb topping

3/4 cups sugar

3 tablespoons Minute tapioca

4 cups sliced peaches

Dash of salt

1 tablespoon lemon juice

Crumb topping

1/3 cup brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

2 1/2 teaspoons soft butter

Combine sugar, tapioca, salt, peaches and lemon juice. Let stand for 15 minutes. Pour into unbaked crust. Combine topping and spread over the top. Bake at 400 degrees for 45 minutes. Cool and enjoy.

Contact Robyn Kruger at rangerob@hickorytech.net.

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