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Holiday ‘fun raising’

By Staff | Dec 24, 2010

Jill Berkland decorates her reindeer cupcakes. The recipe can be found below.

SIBLEY – Who wouldn’t want a festive holiday goodie tray already prepared and delivered right before the Christmas?

Well, that’s what members of the Crazy Kids 4-H Goat Club in Osceola County thought.

This year each member prepared up to five goodie tray orders and, with the help of a parent, whipped up a batch or two of Christmas goodies to contribute to the project.

On meeting day, the kids and their leaders combined their wares and filled almost 40 trays with home-baked items that they then delivered to happy holiday customers.

“We only allow club members to sell five trays.” said leader Kimberly Wills “That way we can fill each tray with a generous amount.”

Tanner Dykstra rolls red popcorn balls for his part of the project.

The Crazy Kids 4-H Club is a group of 15 students, from fourth- to seventh-grade, who are interested in not only goats, but poultry and other farm animals. The group, which consists of several “urban dwellers,” is not only learning about animals and their care they are also able to “lease” the animals for showing at the Osceola County Fair.

They can’t take the animals to town, (though one member did receive a permit from the city of Sibley to keep her chicken project in her backyard) but they can visit the farm during the summer months and work with them.

Each child is asked to spend at least 20 hours with their chosen animal between May 1 and fair time.

Last year’s fundraising dollars went to provide new T-shirts for all club members and a fun trip to a local goat farm.This year they will be using some of their funds to build and design a barn quilt for the goat building at the Osceola County fair grounds. This year’s Christmas event raised over $500 for their cause.

These multi-talented 4-H’ers shared their baking skills with Farm News readers who may be looking for easy but delicious, last minute holiday recipes.

One of Berkland’s finished reindeer cupcake products.

Tanner Dykstra’s festive popcorn balls

6 quarts popped popcorn

1 stick butter

3 cups mini marshmallows

1/2 cup sugar

Katelyn Johnson in the early stages of making her easy toffee bars.

Food coloring (optional)

Melt butter in sauce pan until just about melted, then add the marshmallows. Stir together until marshmallows are about melted (add the food coloring at this time if desired) and then add sugar. Stir together well and remove from heat. Pour the mixture over the popcorn and coat popcorn well. Form into balls and place on wax paper until cool. Store each in plastic wrap.

Grandma’s sugar cookie puffs

(This is club member Hannah Dagel’s old family favorite)

1 1/2 cups sugar

1 cup butter or margarine

2 eggs

1 cup sour cream

2 1/2 cups flour

1 teaspoon soda

teaspoon salt

2 teaspoons vanilla

Cream sugar and shortening then add eggs and mix well.

Add sour cream and vanilla and mix again.

Sift the flour, soda and salt and blend into the creamed mixture.

Let cool in the refrigerator for at least four hours (or overnight).

Drop dough from a teaspoon unto a cool, greased cookie sheet.

Bake at 400 degrees until light brown for approximately 8 minutes.

When done, the cookies should spring back when lightly touched.

Frost when they are cool.

Frosting:

3 cups powered sugar

3 tablespoons butter

1 tablespoon pure almond flavor

1/2 tablespoon pure vanilla

7 or 8 tablespoons whipping cream, or enough to make it the right frosting consistency

Mix all ingredients frost cookies.

Katelyn Johnson’s easy toffee squares

1 cup margarine (2 sticks)

1 cup brown sugar

1 cup chocolate chips

Graham crackers

Cover jelly roll pan with foil. Grease foil and line with graham crackers. Melt margarine and brown sugar. Bring to a boil for 90 seconds. Pour mixture over crackers.

Bake at 400 degrees for 6 to 7 minutes. Remove from oven and sprinkle with chocolate chips. Spread when melted.

Jill Berkland’s creative idea for reindeer cupcakes

After mixing and baking one’s favorite cupcake recipe, frost cakes with chocolate frosting.

Using a scissors, cut tootsie roll midgets into thirds lengthwise.

These with be the reindeer’s ears. Place them on the cupcake in the proximity of ears.

Between the ears place a pretzel broke in two to serve as two antlers.

White M&Ms make great eyes and a dot of black decorator icing in the middle makes them look real.

For his muzzle use a mini vanilla wafer with a brown or red M&M stuck on top to serve as his nose (Dasher brown-Rudolf red).

Contact Robyn Kruger at rangerob@hickorytech.net.

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