2016

4-H Foods and

Cake Decorating Revue

Saturday, May 14 St. Mary’s Catholic School—Greenwood

1:30 p.m.

Agenda

1:00 p.m. Registration and Set-up 1:15 p.m. Orientation with Participants 1:30 p.m. Judging Will Begin

Results will be presented at the end of all judging events

Hunter Walter, Romadka

2nd grade

Molten Chocolate Lava Cake

Ingredients:

1 box chocolate cake mix and the ingredients to make the cake

1 can chocolate frosting

Directions:

1. Combine cake mix and the cake mix ingredients into a microwave safe container (with

a lid—rice cooker works well) and mix together.

2. Add can of chocolate frosting.

3. Microwave on high for 10 minutes, uncover. Cake should be pulling away from the

sides.

4. Put a dinner plate over top and flip.

5. Serve warm.

Page 1

Madison Meyer, Maplewood Badgers

2nd Grade

Puppy Chow

Ingredients:

9 cups Crispix cereal

1 cup chocolate chips

1/2 cup peanut butter

1/4 cup butter

3 cups powdered sugar

Directions:

1. Measure cereal in large bowl. Set aside.

2. Combine chocolate chips, peanut butter, butter in microwave safe bowl. Microwave

on high 2 minutes, stirring after 1 minute. Stir until smooth.

3. Pour mixture over cereal and stir gently until well coated.

4. Add powdered sugar and stir well to coat.

5. Store in airtight container.

Page 2

Ian Slone, Lucky Clovers

Kindergarten

Cherry Lemonade

Ingredients:

2 cups frozen tart cherries

1 cup sugar

1 cup water

1 cup lemon juice (bottled or fresh)

2 quarts cold water

Ice

Lemon slices for garnish

Directions:

1. Combine one cup sugar and one cup water in a sauce pan and bring to a boil over

medium heat. Allow to cool. Sugar should be dissolved and created a simple syrup.

2. Add one cup lemon juice to simple syrup.

3. Add two quarts of water. Stir.

4. Add cherries and lemon slices. Pour over ice.

Page 3

Hunter Walter, Romadka

2nd Grade

Rockin Raspberry Refresher

Ingredients:

1/4 cup fresh or frozen unsweetened raspberries

2 tablespoons frozen pink lemonade concentrate

1 cup of 50/50, 7 Up, or Squirt, divided and chilled

Directions:

1. Place raspberries and lemonade concentrate in a blender/magic bullet. Cover and

blend on high speed until smooth.

2. Add 1/4 cup soda to the blender. Cover and blend until mixed.

3. Pour remaining 3/4 cup soda into a tall glass. Pour in lemonade/raspberry mixture.

Stir and serve.

Page 4

Joshua Cortez, Pleasant Ridge

1st Grade

Kiddie Cocktails

Ingredients

2 cups 7 Up

3 tablespoons Rose’s grenadine

Cherries

Directions:

1. Mix 7 Up with grenadine in a large glass filled with ice.

2. Top with cherries and then decorate with paper umbrella

Page 5

James Durrstein, Greenwood Satellites

3rd Grade

Pistachio Salad

Ingredients:

1 can crushed pineapple, drained

2 cups mini marshmallows

1 box pistachio pudding

1 container cool whip

Directions:

1. Mix crushed pineapple and pudding mix in a bowl.

2. Stir in marshmallows.

3. Fold in cool whip

Page 6

Sam Lathrop, Loyal Lads & Lassies

4th grade

Easy Stove-Top Macaroni & Cheese

Ingredients:

8 ounces elbow macaroni

1/4 cup butter

1/4 cup flour

1/2 teaspoon salt

1 dash black pepper

2 cups milk

2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Directions:

1. Cook macaroni according to package directions.

2. In a medium sauce pan melt butter over medium heat; stir in flour, salt, and pepper.

3. Slowly add milk.

4. Cook and stir until bubbly.

5. Stir in cheese until melted.

6. Drain macaroni and add to cheese sauce. Stir to coat.

7. Serve hot.

Page 7

Chris Cortez, Pleasant Ridge

5th Grade

Tasty Chicken

Ingredients:

1 cup sweetened condensed milk

1 teaspoon Lawry's seasoning salt

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon basil

Pinch of salt

Olive oil or other cooking oil

2 pounds chicken breast, sliced thin

Directions:

1. Mix sweetened condensed milk together with all the spices in a small bowl.

2. Heat saucepan over medium heat and put in a few tablespoons of oil.

3. Place chicken in saucepan and spoon sauce over the top.

4. Turn over when the first side is done and cook through.

5. Serve warm.

Page 8

Destiny Durrstein, Greenwood Satellites

5th grade

Meatball Spaghetti Casserole

Ingredients:

1 pound hamburger

1/2 cup bread crumbs

1 egg

Salt, pepper, and garlic powder

1 package whole wheat spaghetti

2 jars spaghetti sauce

2 cups cheese

Directions:

1. Mix hamburger, seasonings, egg, and bread crumbs together in a ball.

2. Roll meat mixture into 1 inch balls.

3. Brown the meatballs over medium heat.

4. Pour spaghetti sauce on top of meatballs.

5. Cook noodles and mix with meatballs and sauce.

6. Place in a baking dish and sprinkle cheese on top.

7. Bake at 350° for 30 minutes.

Page 9

Maria Cortez, Pleasant Ridge

4th grade

Oreo Pudding Cupcakes

Ingredients:

1 large package instant vanilla pudding

1 large package instant chocolate pudding

Cool Whip

Milk (6 cups total)

2 cups graham cracker crumbs

8 tablespoons butter

2 tablespoons sugar

Oreos (about 20)

Directions:

1. Mix up vanilla and chocolate pudding according to package instructions. Set aside.

2. Make crust by melting butter and mixing together with graham cracker crumbs and

sugar.

3. Put cupcake liners in cupcake tin. Press crust mix into each cupcake liner.

4. Then spoon layer of pudding on top, making some vanilla and some chocolate.

5. Next put layer of Cool Whip on top of pudding.

6. Crush up Oreos by putting them in a large plastic bag and crushing them with hands

or rolling pin.

7. Top each cupcake with sprinkled Oreo crumbs.

8. Put the desserts in the freezer and serve once they are firm.-

Page 10

Grant Slone, Lucky Clovers

4th grade

White Chocolate Raspberry Cake Balls

Ingredients:

White chocolate chips

Raspberries

1 package Devil’s Food cake mix (regular size)

1 package (3.9 ounces) instant chocolate pudding

4 eggs

1 1/4 cups water

1/2 cup vegetable oil

White Bakers Chocolate

Coconut oil

Chocolate chips

Cake pop maker or pans

Directions:

1. Preheat oven to 350° if using cake pop pans.

2. Mix devils food cake mix, instant chocolate pudding, water, oil, and eggs (will be a

dense cake batter).

3. Put white chocolate chips in the middle of your raspberries.

4. Spoon some batter mix into cake pop maker or pan—just fill the bottom. Then add a

raspberry in the center. Spoon more batter into pan (fill to top).

5. Cook roughly 15—18 minutes in oven or until the light goes off on cake pop maker.

6. Cool and freeze.

7. In a microwave safe container put some white bakers chocolate and about a teaspoon

of coconut oil. Melt in microwave, stirring about every 30 seconds.

8. When melted dip frozen cake ball in white chocolate and then place on wax paper or

parchment to cool. Repeat with rest of cake balls.

9. Melt a small amount of chocolate chips and coconut oil in a microwave. Drizzle

chocolate over white cake balls.

10. Put back in freezer until ready to serve (thaw before serving).

Page 11

Page 12

Sam Lathrop, Loyal Lads & Lassies

4th grade

Chocolate Lasagna

Ingredients:

36 Oreo cookies (regular—not double stuff)

6 tablespoons butter, melted

8 ounces cream cheese, softened

1/4 cup sugar

2 tablespoons cold milk

12 ounce tub Cool Whip, divided

2—3.9 ounce packages chocolate instant pudding

3 1/4 cups cold milk

1 1/2 cups mini chocolate chips

Directions:

1. In a food processor crush Oreo cookies into fine

crumbs.

2. In a large bowl using a fork mix crushed Oreos with melted butter. When mixed

transfer to a 9” x 13” pan. Using a spatula press crumbs into bottom of pan. Place in

refrigerator while mixing the filling.

3. Beat cream cheese until fluffy. Add 2 tablespoons of milk, and sugar. Mix well.

4. Stir in 1 1/4 cups Cool Whip.

5. Spread mixture over the crust.

6. In a medium bowl mix chocolate pudding mix with 3 1/4 cups cold milk. Whisk for a

few minutes until pudding starts to thicken.

7. Spread pudding over cream cheese layer. Let sit for 10 minutes to firm up pudding.

8. Spread remaining Cool Whip over the top and then sprinkle mini chocolate chips on

top.

9. Freeze for 1 hour or refrigerate for 4 hours before serving.

Page 13

Mark Jorgensen, Pleasant Ridge

4th grade

Crazy Banana Cake with Cream Cheese Frosting

Ingredients:

Cake: Icing:

1 1/2 cups very ripe bananas 1/2 cups butter, softened

2 teaspoons lemon juice 8 ounces cream cheese, softened

3 cups all-purpose flour 1 teaspoon vanilla

1 1/2 teaspoons salt 3 1/2 cups powdered sugar

3/4 cup soft butter

2 cups sugar

3 eggs

2 teaspoons vanilla

1 1/2 cups buttermilk (or milk soured with 1 tablespoon vinegar or lemon juice)

Directions:

1. Pre-heat oven to 275° and grease and flour (or spray) a 9x13 cake pan.

2. Mash bananas and mix with lemon juice and set aside.

3. In a medium bowl mix flour, baking soda, and salt. Set aside.

4. If you are making your own buttermilk, combine milk and vinegar or lemon juice in a

small bowl, and set aside.

5. In a large bowl cream butter and sugar.

6. Beat in eggs, one at a time and then stir in vanilla.

7. Beat in flour mixture alternately with buttermilk.

8. Stir in bananas.

9. Pour into cake pan and bake 1 hour and 10 minutes (or until knife comes out clean). If

needed, bake longer and checking every 10 minutes until cake is fully cooked.

10. Immediately place in freezer for 45 minutes.

Cake must be completely cool before icing.

11. Cream butter and cream cheese.

12. Beat in vanilla and powdered sugar on low until combined,

then high until smooth.

13. Frost cake and enjoy!

Page 14

Marie Jorgensen, Pleasant Ridge

5th grade

7 Up Pound Cake

Ingredients:

1 cup unsalted butter, softened

1/2 cup butter-flavored shortening

3 cups granulated sugar

5 large eggs, room temperature

1 tsp vanilla extract

1 tsp lemon extract

Zest of 1 lemon (1 tsp dried lemon zest)

Zest of 1 lime

3 cups all-purpose flower, sifted

1/2 tsp salt

1/4 cup heavy whipping cream

1 cup 7-Up soda

7-Up glaze (1 cup of powdered sugar mixed with 2 tablespoons of 7-Up)

Instructions:

1. Preheat oven to 325°.

2. Generously grease and lightly flour a bundt pan. Set aside.

3. In a large bowl, cream together butter, shortening, and sugar.

4. Mix in the eggs, one at a time.

5. Fold in the vanilla extract and lemon extract.

6. Fold in the lemon zest and lime zest.

7. Gradually add in the flour and salt and mix until combined.

8. Mix in the heavy whipping cream and 7-Up until well combined and batter is fluffy.

9. Spoon batter into bundt pan.

10. Bake for 1 hour and 10 minutes (check on it after the 1 hour mark) or until knife

inserted into middle comes out clean.

11. Let cake sit in pan until pan is warm to the touch.

12. Remove from pan and place on a cooling rack until completely cooled.

13. Drizzle with 7-Up glaze if desired.

Page 15

Nicolas Stiemann, Lucky Clovers

6th grade

Grape Salad Delight

Ingredients:

4 pounds grapes

4 ounces cream cheese

4 ounces sour cream

1/2 cup sugar

2 1/2 cups crushed pretzels

1/2 cup brown sugar

Directions:

1. Wash and dry grapes.

2. Mix sugar, cream cheese, and sour cream together.

3. Stir in grapes. Place in salad bowl.

4. Mix crushed pretzels and brown sugar together and sprinkle over salad.

5. Serve.

Page 16

Willow Haase, Reseburg Ramblers

6th grade

Masterpiece Pizza

Ingredients:

1/2 cup butter/margarine, cubed

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup all purpose flour

1 cup semi sweet chocolate chips

3/4 cup mini marshmallows

2/3 cup peanuts

1/2 cup miniature candy-coated semisweet chocolate pieces

Directions:

1. Preheat oven to 350°.

2. Place butter and peanut butter in mixing bowl and beat until butter is softened. Add

sugars and beat until combined.

3. Add egg and vanilla and beat on medium speed until combined.

4. Add flour and beat at low speed until combined.

5. Take about 1/2 cup of dough and place in corner of cookie sheet. Spread into a 5”

circle. Repeat with remaining dough (about 4 circles per cookie sheet).

6. Bake “pizzas” for 15 minutes or until edges are light brown. Remove from oven and

place on cooling rack.

7. Sprinkle center of each “pizza” with chocolate chips and let stand until softened.

Carefully spread melted pieces over “pizza”.

8. Sprinkle each “pizza” with marshmallows, peanuts, and mini candy pieces.

9. Place cookie sheet back in over and bake for 5 minutes until marshmallows are

golden.

10. Remove from oven and place on cooling rack. Cut each “pizza” into 4 quarters and

then remove from cookie sheet.

Page 17

Lizzy Jorgensen, Pleasant Ridge

7th grade

Chocolate Mousse

Ingredients:

4 large egg yolks

1/4 cup sugar

1 cup heavy whipping cream

8 ounces semi sweet baking chocolate, chopped

1 1/2 cups heavy whipping cream

Directions:

1. In a small bowl beat egg yolks with electric mixer on high speed for about 3 minutes

or until thickened and lemon colored.

2. Gradually beat in sugar.

3. In 2-quart saucepan heat 1 cup whipping cream over medium heat just until hot.

4. Gradually stir at least half of the hot cream into egg yolk mixture, then stir back

into hot cream in saucepan. Cook over low heat about 5 minutes, stirring

constantly, until mixture thickens (do not boil).

5. Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring

occasionally, just until chilled.

6. In chilled medium bowl beat 1 1/2 cups whipping cream on high speed until stiff. Fold

chocolate mixture into whipping cream. Pipe or spoon mixture into dessert dishes or

stemmed glasses.

7. Refrigerate until serving.

8. Store covered in refrigerator.

Page 18

Amanda Durrstein, Greenwood Satellites

6th grade

Crockpot Hawaiian Chicken

Ingredients:

2 pounds boneless, skinless chicken breasts, cubed

1—20 ounce can pineapple chunks, drained

1—16 ounce can mandarin oranges, drained

1/4 cup cornstarch

1/4 cup brown sugar, packed

2 tablespoons lemon juice

Directions:

1. Place all ingredients in crock pot and stir together.

2. Cook for 3 hours on high

3. Serve over rice

Page 19

Maddie Micke, Reseburg Ramblers

6th grade

Sweet Bar-B-Q Meatballs

Ingredients:

1 bottle Sweet Baby Rays Bar-B-Q sauce

1 jar of grape jelly

1 bag of frozen meatballs

Directions:

1. Mix all ingredients in crock pot

2. Cook on low for 6 hours

Page 20

Katerina Kolzow, Maplewood Badgers

9th grade

New York Cheese Cake

Ingredients:

Crust: Filling:

1 3/4 cups graham cracker crumbs 1 cup cream cheese, softened

1/2 cup butter, melted 1 cup cottage cheese

3/4 cup sugar

2 eggs

1 1/2 tablespoons cornstarch

1 1/2 tablespoons flour

Juice of 1/2 lemon

1/4 cup butter, melted

1 cup sour cream

1/2 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees.

2. Prepare graham cracker crust.

3. Mix together above ingredients and pat into greased 9-10" spring form pan.

4. Beat cream cheese and cottage cheese together till smooth.

5. Gradually add the sugar, eggs, cornstarch, flour, lemon juice and vanilla; mix all

together well.

6. Add butter and sour cream and beat well.

7. Pour into the pan and bake at 350° for 1 1/2 hours.

8. Turn oven off and let stand undisturbed for 8 hours or overnight in the turned off

oven.

9. Run a knife around the sides.

10. Remove the sides of pan and refrigerate till serving time.

11. Garnish with strawberries if desired.

Page 21

Emily Micke, Reseburg Ramblers

11th grade

Oreo Bomb Cake

Ingredients:

90 Oreo cookies (can use double stuff or original)

3—12 ounce tubs Cool Whip, thawed

1 1/2—2 cups milk

Chocolate sauce if desired

Directions:

1. Dip 30 Oreo cookies in milk one by one and then lay flat in a 9” x 13” pan.

2. Spread one tub of Cool Whip over the Oreo.

3. Repeat the process 2 more times, finishing with a layer of Cool Whip on top.

4. If desired drizzle chocolate sauce on top or extra crushed Oreos.

5. Cover and chill in the refrigerator for 6 hours or overnight.

Nathan Stiemann, Lucky Clovers

Post High School

Pirate Pita Pockets

Ingredients:

Pita Bread Tuna Filling

1 cup lukewarm water 10 ounces tuna fish

2 teaspoons active dry yeast 1/2 cup salad dressing

1/2 teaspoon sugar 1/4 cup chopped celery

1/4 cup whole-wheat flour 1/2 teaspoon salt

2 1/2 cups all-purpose flour 1/4 teaspoon pepper

1 teaspoon kosher salt 1 teaspoon dill weed

2 tablespoons oil 1 teaspoon lemon juice

Spinach Leaves

Directions:

1. Mix water, yeast, & sugar together in bowl and stir to dissolve. Add the whole wheat

flour and ¼ cup all-purpose flour and whisk together. Let mixture set, uncovered, in a

warm place for 15 minutes until frothy and bubbling.

2. Add salt, oil, and 1 ¾ cups flour to yeast mixture. Stir until mixture forms a shaggy

mass. Dust with some flour and knead in bowl for 1 minute.

3. Turn dough out on lightly floured surface and knead for 2 minutes, until smooth.

Cover and let rest for 10 minutes, then knead again for 2 minutes. Place dough in a

clean bowl, covered with plastic wrap and a towel. Let sit until it has doubled in size,

about 1 hour.

4. Heat oven and a baking pan to 475°.

5. Divide dough into 8 balls of equal size, but keep them covered with a damp towel.

Remove 1 ball and press into a flat 6-8” disk, approximately 1/8” - 1/4” thick, with a

rolling pin.

6. Place the dough circle on hot baking sheet in oven. Bake 2 minutes until nicely

puffed. Turn over and bake 1 minute more.

7. Transfer warm pita to a towel lined basket and keep covered. Repeat for the

remaining 7 balls of dough.

8. Mix all ingredients for tuna filling together.

9. Cut pita pockets in half. Line with spinach leaves. Fill with tuna filling and serve.

Page 22

Rachel Stiemann, Lucky Clovers

10th grade

Broccoli Strawberry Salad

Ingredients:

2 medium bunches of broccoli, cut into bite-sized pieces

1 medium head of cauliflower, cut into bite-sized pieces

2 cups fresh strawberries, quartered

1/2 cup raisins

1/2 cup cashews (optional)

Dressing

1/2 cup sugar

1/2 cup canola oil

1/3 cup white vinegar

1 teaspoon dry mustard

1/2 teaspoon salt

1 tablespoon poppy seeds

Directions:

1. Wash and prepare vegetables and fruit.

2. Toss broccoli, cauliflower, strawberries, raisins, and cashews together in a bowl.

3. Mix dressing ingredients in blender or shake well.

4. Pour dressing over salad ingredients just before serving.

5. Mix well and serve.

Page 23

Bryana Meyers, Beaver Center/Jolly Workers

9th grade

Rhubarb and Apple Crumble

Ingredients:

Filling

3 cups peeled/cored, 3/4” cubed Granny Smith apples

2 1/2 cups 3/4” cubed fresh red rhubarb

12 packets / 1/2 cup Equal sweetener

2 tablespoons cornstarch

1/3 cup unsweetened apple juice

1 tablespoon lemon juice

1 teaspoon grated lemon peel

Topping

3/4 cup quick OR old fashioned oats, uncooked

1/4 cup raisins

1/4 cup chopped nuts

8 packets / 1/3 cup Equal sweetener

2 tablespoons butter, melted

3/4 teaspoon ground cinnamon

Frozen yogurt, optional

Directions:

1. Preheat oven to 400°.

2. For filling combine all ingredients and place in a 1 1/2 quart casserole dish.

3. Cover and bake 20—25 minutes or until fruit is tender.

4. Meanwhile, for topping combine all ingredients except frozen yogurt.

5. Remove casserole from oven. Uncover and sprinkle with oats mixture.

6. Return to oven and bake, uncovered an additional 8—10 minutes or until topping is

crisp.

7. Serve warm with frozen yogurt if desired.

Page 24

An EEO/Affirmative Action employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title IX and ADA requirements. If you need an interpreter, materials in alternate formats or other accommodations to access this program, activity, or service, please contact the program coordinator at 715-743-5121 as soon as possible (10 days is reasonable) preceding the scheduled event so that proper arrangements can be made in a timely fashion. 4-H clover protected under 18 U.S.C. 707

Thank You . . .

St. Mary’s Catholic School Host Facility

Fay Stephenson Judge

Susan Stiemann Event Coordinator

4-H Members, Leaders, and Parents, for your time and effort

in making this event a “tasteful” success!