The 4-H motto is “To make the best better!” — 4-H bakers certainly exhibited their best in the 4-H Foods division at the 2014 Ellis County Fair.
This week, I highlight more award-winning recipes from the fair, including the “Best 4-H Cookie” and a decadent cheesecake which was the senior reserve champion exhibit. I hope you enjoy these prize-winning recipes and will join me in congratulating the exhibitors.
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Heather Befort of the Good Hope 4-H Club earned the “Best 4-H Cookie” award with these beautiful and healthful meringue cookies. These eye-catching cookies will be a popular addition to cookie trays now and through the holiday season — and at only 33 delicious calories each, you can enjoy several without feeling guilty.
Chocolate-Dipped Strawberry Meringue Roses
3 egg whites
1/4 cup sugar
1/4 cup freeze-dried strawberries
1 package (3-oz) strawberry gelatin
½ teaspoon vanilla extract, optional
1 cup 60% cacao bittersweet chocolate baking chips, melted
Place egg whites in a large bowl, let stand at room temperature 30 minutes. Preheat oven to 225 degrees. Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend. Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, one tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff, glossy peaks form. Cut a small hole in the tip of a pastry bag or in the corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-inch roses 1 ½ inches apart onto parchment paper-lined baking sheets. Bake 40-45 minutes or until set and dry. Turn oven off (do not open oven door), leave meringues in oven 1 ½ hours. Remove from oven, cool completely on baking sheets. Remove meringues from parchment paper. Dip bottoms in melted chocolate, allow excess to drip off. Place on waxed paper and let stand until set, about 45 minutes. Store in an airtight container at room temperature. Makes about 3 ½ dozen; each cookie contains 33 calories and 1 gram of fat.
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The senior division reserve champion entry comes from Nate Walters of the Buckeye Junior Farmers 4-H Club. This rich and delicious cheesecake is sure to please those who love German Chocolate Cake.
Cheesecake Germania
Crust:
1 3/4 cup graham cracker crumbs
1/3 cup sugar
6 Tablespoons butter
Combine crust ingredients; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.
Filling:
3 8-ounce packages cream cheese, softened
3/4 cup sugar
1/4 cup cocoa
2 teaspoons vanilla
3 eggs
Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 350 degrees for 35 minutes. Cool before removing rim of pan. Chill.
Topping:
1/3 cup evaporated milk
1/3 cup sugar
1/4 cup margarine
1 egg, beaten
½ teaspoon vanilla
½ cup chopped pecans
½ cup flaked coconut
In a small saucepan, combine milk, sugar, margarine, egg and vanilla; cook, stirring constantly until thickened. Stir in pecans and coconut; cool. Spread on cheesecake. Makes 10 to 12 servings. Keep refrigerated.
Linda K. Beech is Ellis County Extension Agent for Family and Consumer Sciences.