2005 Fresno County 4-H All Holiday Faire

Dairy Foods Gold Medal

Regal Raspberry Cheesecake Breanne Harlan, Rural Route 1 cup graham cracker crumbs 3 Tbs sugar 3 Tbs melted butter 3- 8 oz packages of cream cheese, softened ¾ cup sugar 2 Tbs flour 2 tsp vanilla 3 eggs 1 cup sour cream 10 oz frozen raspberries ¾ cup sugar 3 Tbs cornstarch ½ cup water Combine crumbs, 3 Tbs sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 325° for 10 minutes. Combine cream cheese, ¾ cup sugar, flour and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream; pour over crust. Bake at 450°, 10 minutes. Reduce oven temperature to 250°; cool before removing rim of pan. Combine ¾ cup sugar, raspberries and cornstarch in saucepan; stir in water. Cook, stirring constantly over medium high heat until clear and thickened. Cool slightly. Spoon over cheesecake.

Silver Medal xCheese Ball Deluxe Celestte Acevedo, Kerman 2- 8 oz. packages cream cheese 2 tsp seasoned salt 2 cups grated mild cheddar cheese 1 small can crushed pineapple, drained 2 Tbs chopped green onions ¼ cup chopped bell peppers 1 cup chopped walnuts Mix all ingredients, except nuts. Roll into a large ball and chill overnight. Roll cheese ball in nuts prior to serving. Serve with crackers.

Bronze Medal xPumpkin Cheese Ball Craig Diener, Rural Route

16 oz shredded extra-sharp cheddar cheese 8 oz cream cheese, softened 1- 8 oz container chive-and-onion cream cheese 2 tsp paprika ½ tsp ground red pepper (cayenne) 1 broccoli stalk Apple wedges, in several colors

Combine cheddar cheese, cream cheeses, paprika and cayenne in a bowl until well blended. Cover and chill 4 hours or until mixture is firm enough to be shaped. Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a table knife. Cut florets from broccoli stalk, reserve for another use. Cut stalk to resemble a pumpkin stem and press into top of cheese ball. Serve with apple wedges.

Traditional Gold Medal

Bourma Bianca Barile, Fowler

1 cup chopped walnuts 1 package Phillo Dough 2 sticks butter or margarine, melted 2 cups sugar 1 cup water 2 Tbs lemon juice

Separate a single sheet of dough and spread on table. Dot lightly with melted butter or margarine. Add another sheet of dough on top of the first sheet. Do not butter this sheet. Spread at least three tablespoons of the nuts across the bottom part of the sheet of dough. Fold over the sides to make an even line. Take a long, clean stick (like a broom stick) and roll the dough on it loosely. Gently bust in both sides to crinkle dough. Push dough off the stick. Gently arrange on ungreased cookie sheet. Repeat steps until all the dough is used. Bake at 350° until lightly browned, about 15-20 minutes. Let cool before cutting each strip into 4 pieces.

Mix sugar, water and lemon juice together in a saucepan and bring to boil. Let cool. Gently dunk each piece into the syrup. Arrange on wire cookie rack to drain extra syrup.

Silver Medal Swedish Lace Cookies Jennifer Safreno, Kerman ¾ cup melted butter ¼ cup light or dark corn syrup 1 cup sugar ¼ cup cream 1 cup unsifted flour ½ tsp baking powder 1 cup oatmeal 1 tsp vanilla Combine all ingredients and drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake at 350° 10 minutes or until brown at edges. Cool 1 minutes; turn upside down on an unfinished broomstick or on wooden spoon handles. If they get too hard to shape, put in oven to soften. Add powdered sugar for a traditional effect.

Bronze Medal Orange Chiffon Cake Blake Honda, Fowler 1 ½ cups cake flour 9 eggs, separated 1 tsp cream of tarter 1 ½ cups sugar ½ cup water 1 tsp orange extract ½ tsp salt ½ cup cooking oil 1 Tsp baking powder Beat egg whites with cream of tartar until soft peaks form. Gradually beat in ½ cup of sugar until form is stiff and glossy; set aside. Combine flour, 1 cup sugar, salt and baking powder. Make a well, and add egg yolks, water, oil and orange extract. Beat until smooth. Fold in egg yolk, mixture gradually into beaten whites. Pour into a tube pan. Bake 45 minutes at 350°. Turn pan upside down to cool. Use knife to separate cake from pan.

Candies

Gold Medal White Fudge with Walnuts Sara Carter, Renegades

1 can condensed milk 18 oz white chocolate chips 1 tsp vanilla 1 cup chopped walnuts

In a heavy saucepan, empty 1 can of condensed milk and 18 oz of white chocolate chips into heavy sauce pan and stir constantly until completely melted, add 1 teaspoon of vanilla and 1 cup of chopped walnuts and mix until well blended. Place in 8x8” pan lined with wax paper and let cool until hard.

Gold Medal Peppermint Candy Ellen Einkauf, Renegades 1/3 cup light corn syrup ¼ cup butter 1 tsp peppermint extract ½ tsp salt 1 lb sifted powdered sugar (4 ¾ cups) Blend corn syrup, butter, extract and salt. Add sugar. Mix until smooth. Divide into 3 balls. Add red food coloring to one, green to another. Shape into patties and let dry several hours.

Silver Medal

Cookie Dough Truffles Craig Diener, Rural Route ½ cup butter, softened ¾ cup packed brown sugar 2 cups all-purpose flour 1 can (14 oz) sweetened condensed milk 1 tsp vanilla extract ½ cup miniature semisweet chocolate chips 1 ½ pounds semisweet chocolate candy coating, chopped In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm. In a microwave-safe bowl, melt candy coating, stirring until smooth. Dip balls in chocolate; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. Store in refrigerator.

Bronze Medal

Fudge Erin Hoyt, Renegades 3 cups milk chocolate chips 1 can (14 oz) sweetened condensed milk ¼ cup margarine or butter 1 cup chopped walnuts Place all ingredients except walnuts in large bowl. Microwave at medium (50%) until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well greased 8x8” pan. Refrigerate until set. Makes about 2 pounds.

Healthy Goodies Gold Medal

Autumn Apple Cake Bryan Chow, Rural Route 4 cups chopped apples 2 tsp baking soda ½ cup oil 1 Tbs cinnamon 2 eggs 1 tsp salt 2 cups flour 1 ¾ cups chopped walnuts 2 cups sugar 1 cup raisins Mix apples, oil, eggs and sugar in large bowl. Combine flour, baking soda, salt and cinnamon in separate, medium bowl; do not sift. Add flour mixture to apple mixture; mix well. Stir in walnuts and raisins. Pour into greased 9x12” cake pan. Bake at 350° for 40-45 minutes or until cake tests done. Add powder sugar icing, if desired.

Gold Medal xCinco de Mayo Guacamole Madeline Kuber, Fairmont 2 ripe avocadoes ¾ cup light sour cream ¾ cup mild salsa 1 Tbs lemon juice baked tortilla chips Remove pit and peel avocadoes and mash with pastry blender. Add light sour cream, salsa, and lemon juice. Mix. Pour into serving bowl and serve with tortilla chips.

Silver Medal Jalapeno Pepper Jelly Jordan Maldonado, Fowler 7 sweet green peppers 1 package powdered pectin 1 jalapeno pepper 5 cups sugar 1 ½ cups vinegar, divided 1 ½ cups apple juice Wash peppers; remove stems and seeds (wear rubber gloves to prevents hands from being burned), cut into ½ inch pieces. Puree half the pepper and ¾ cup vinegar in blender or food processor. Puree remaining peppers and vinegar. Combine purees in large bowl, stir in apple juice. Cover and refrigerate overnight. Strain pureed mixture through damp jelly bag or several layers of cheesecloth. Measure 4 cups of juice. Add apple juice to make 4 cups if needed. Combine juice, pectin and salt in a large saucepot. Bring to boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring, if desired. Ladle hot jelly into hot, sterilized jars, leaving ¼ inch headspace. Process 5 minutes in boiling-water bath. Yields about 6 half-pints.

Bronze Medal Pumpkin Chocolate Chip Squares Justina Coelho, Rural Route 2 cups flour 1 tsp baking soda 1 Tbs pumpkin pie spice ¾ teaspoon salt 1 cup butter 1 ¼ cups sugar 1 large egg 2 tsp vanilla 1 cup canned pumpkin puree 12 oz semi-sweet chocolate chips Preheat oven to 350°. Wisk together flour, pie spice, baking soda and salt. Set aside. Cream butter and sugar until smooth. Beat in egg and vanilla until combined. Beat in pumpkin puree. Stir in dry mixture. Fold in chocolate chips. Spread batter evenly in foil lined pan. Bake 35 to 40 minutes.

Made From a Mix Gold Medal

Pumpkin Trifle Craig Diener, Rural Route 1 spice cake mix, baked and crumbled 1 tsp ground cinnamon 1- 15 oz can solid-pack pumpkin ¼ tsp ground nutmeg 2 ½ cups cold milk ¼ tsp ginger ¼ tsp ground allspice 2 cups whipping cream 4- 3.4 oz packages instant butterscotch pudding mix Set aside ½ cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle one portion into trifle bowl or 3 quart bowl. In a large mixing bowl, combine pumpkin, milk, pudding mixes and spices; mix until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. Beat cream until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream. Sprinkle with reserved crumbs. Cover and chill at least 2 hours before serving.

Silver Medal German Chocolate Cheesecake Squares Kelly Haupt, Kerman 3 oz flaked coconut 1 cup chopped pecans 1 package German Chocolate cake mix 2 Tbs milk 1 lb powdered sugar 8 oz cream cheese, softened ½ cup melted margarine Grease 9x13” baking pan and sprinkle evenly with coconut; top with layer of pecans. Prepare cake mix according to package directions. Pour into prepared pan. Combine milk, cream cheese, powdered sugar and margarine in a medium bowl. Beat with electric mixer until blended, about 2 minutes. Drop tablespoons of cheese mixture 1 inch apart onto batter. Bake in 350° oven until toothpick comes out clean, about 45 minutes. Cool. Cut into squares, invert onto serving plate.

Bronze Medal Fudge Ribbon Cake Victoria Alatorre, Fowler

1 package chocolate cake mix 8 oz cream cheese, softened 2 Tbs butter or margarine, softened 1 Tbs cornstarch 1- 14 oz can sweetened condensed milk 1 egg 1 tsp vanilla extract

Preheat oven to 350°. Grease and flour 13x9” baking pan. Prepare cake mix as package directs. Pour batter into prepared pan. In a small mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk. Add egg and vanilla; beat until smooth. Spoon evenly over cake batter. Bake 40 minutes or until wooden pick inserted near center comes out clean.

Bronze Medal

Luscious Four-Layer Pumpkin Cake Jessica Gallegos, Sierra

1 package (2 layer size) yellow cake mix 1- 15 oz can pumpkin, divided ½ cup milk 1/3 cup vegetable oil 4 large eggs 1 ½ tsp pumpkin pie spice, divided 8 oz cream cheese, softened 1 cup powdered sugar 1- 8 oz tub whipped topping ½ cup caramel topping ¼ cup chopped pecans

Preheat oven to 350°. Grease and flour 2- 9” round cake pans. Beat cake mix, 1 cup pumpkin, mild, oil, eggs and 1 tsp pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on wire racks. Meanwhile, beat cream and cheese mixture in a small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and ½ tsp pumpkin pie spice; mix well. Stir in whipped topping. Remove cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel sauce in pecans. Store in refrigerator.

These Recipes are an accumulation of the

prize winning entries at the 2005 All Holiday Faire

Holiday Decorations Medalists Gold—Krista Tsutsui, Fowler Silver—Bianca Barile, Fowler Silver—Emily Cehrs, Fairmont

Bronze—Leah Hatayama, Lone Star

Overall Display Winner Jessica Harris, Kerman

Thank you to all of our judges, volunteers and participants who made the 2005 All Holiday Faire a success!

Melanie Curtis 4-H Program Representative 100 c._______________________________________________CO-162/’05

University of California Cooperative Extension Fresno County 4-H

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