Tag Archives: lavender

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Achievement Days in our county was the day that 4-Hers would showcase all of their hard work and dedication through their 4-H projects. Growing up it was often an exciting day where all our projects were awarded a ribbon depending on the quality, craftsmanship, etc. For me this day was exhilarating , because I would wake up REALLY early to make cookies, cake, and fresh bread. I always wanted my food project entries to be as fresh as possible. And it paid off, most of my food projects always earned the coveted purple ribbon.

Food wasn’t the only category that I entered projects for Achievement Days. Horse, rodeo, visual arts, photography, horticulture, house plants, clothing, hobbies and collections were some of my other favorite areas. 4-H was a very pivotal program in my life and it makes me sad to see the program dying in communities around the country. I could talk for 10 days straight about why these programs are important, but I hope by sharing this with you all, you may encourage your family or another family looking for a great outlet to create and foster a sense of achievement.

So this year I got to relive my 4-H glory days by submitting entries in the Dunn County Fair. I spent the ENTIRE day cooking my entries and I loved every minute of it. It was really fun picking out my favorite recipes to cook and be judged on. I made a yummy zucchini bread recipe that is the perfect solution to an oversupply of garden zucchini. I tried a new recipe, Chewy Maple Cookies. Although they did taste great, the appearance wasn’t what I was hoping for. Chocolate Revel Bars were next up, these are an awesome treat. Rich chocolate is paired with a cookie base that is accentuated by oatmeal. My cake was a Lemon-Lavender cake, which utilized dried lavender buds in the mix. And finally the big winner was the Pecan Pie recipe. This is one of my favorite pies, especially for the holidays. 

In the end, my hard work paid off and I won the highest achievement, best in class with my pecan pie. The pie crust is extra buttery and the pie filling is to die for. What programs do your families support; 4-H, Girl Scouts, Cub Scouts, FFA? There are so many worthwhile youth programs out there and most counties have a county fair too. I encourage you to get out there, create a craft, bake some cookies, grow some vegetables, make a necklace. Whatever you do, your time and effort will give you a great sense of achievement. 

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Best in Class Pecan Pie

INGREDIENTS
Pie Crust                                                                                          
3 c. flour                                                                           
2 t. salt                                                                             
14 T. unsalted butter, cubed and chilled     
½ c. cold water                                             

Pie Filling
Flour for dusting
1 c. corn syrup
¾ c. sugar
¼ c. brown sugar
2 T. unsalted butter
2 t. vanilla
½ t. salt
3 eggs
1 ¼ c. chopped pecans plus ½ c. pecan halves

GUIDANCE
Prepare pie dough by pulsing flour, salt and butter in a food processor into pea size crumbles. Add water, pulse until dough comes together. Divide dough in half and wrap in disks. Chill 1 hour before using. Roll dough into a 12 in. round. Fit into a 9 inch pie plate. Chill 30 minutes. Heat oven to 350 degrees. Whisk corn syrup, sugars, butter, vanilla, salt, and eggs in a bowl. Fold in chopped pecans. Distribute filling evenly over dough, arrange pecan halves around the inside edge of pie. Bake until crust is golden brown and filling is set, about 1 hour.

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Lemon Lavender Bundt Cake {Blue Ribbon}

INGREDIENTS
3 c. cake flour
1 ½ t. baking powder
1 t. baking soda
¼ t. salt
16 T. unsalted butter
1 ½ c. sugar
1 T. dried lavender flowers
4 eggs, lightly beaten
½ t. lemon extract
1 c. plain yogurt
1 T. lemon zest

GUIDANCE
Preheat oven to 325 degrees. Grease and flour a Bundt pan. Sift together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer beat the butter, sugar, and lavender. Add the eggs, then beat in the lemon extract. Add the flour mixture in three additions, alternating with the yogurt. Fold in the lemon zest. Bake for 1 hour.

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Zucchini Bread {Blue Ribbon}

INGREDIENTS
3 eggs, beaten
3 t. cinnamon
1 c. cooking oil
2 c. peeled and grated zucchini
2 c. sugar
½ t. salt
3 c. flour
¼ t. baking soda
2 t. baking powder

GUIDANCE
Mix all ingredients together and put in bread pans. Bake bread at 350 degrees for 1 hour or until toothpick comes out clean. Makes 2 loaves.

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Chocolate Revel Bars {Blue Ribbon}

INGREDIENTS
Cookie Layer                                               
1 c. shortening                                           
2 c. sugar                                                   
2 eggs                                                           
2 t. vanilla                                                    
2 ½ c. flour                                                  
1 t. baking soda
1 t. salt
3 c. oatmeal

Filling
1 (15 ounce) can sweetened condensed milk
2 c. chocolate chips
2 T. butter
1/2 t. salt
2 t. vanilla

GUIDANCE
Mix shortening and sugar. Beat in eggs and vanilla. Add dry ingredients. Set aside and prepare filling. Melt chocolate chips, milk, butter, and salt in microwave. When smooth add vanilla. Spread 2/3 of oatmeal mixture in a 9×13 baking dish. Cover with chocolate filling. Dot with the remaining 1/3 oatmeal mixture. Bake at 350 degrees for 25-30 minutes.

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Chewy Maple Cookies {Red Ribbon}

INGREDIENTS
½ c. shortening
1 ½ c. flour
1 c. brown sugar
2 t. baking powder
1 egg
½ t. salt
½ c. maple syrup
1 c. coconut
½ t. vanilla

GUIDANCE
In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup and vanilla until well mixed. Combine flour, baking powder and salt; add to the creamed mixture. Stir in coconut. Drop by tablespoons 2 inches apart onto greased baking sheets. Bake at 375 degrees for 12-15 minutes.

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Thanks to all of the volunteers at the Dunn County Fair. There were many excellent open class exhibits as well as amazing 4-H projects!

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It’s today! National Ice Cream Day is today! To celebrate we savored some tasty treats from Java Cow Coffee and Ice Cream in Park City, Utah this weekend. I will have more for you soon from our fun trip to Utah (Huckleberry Pinwheel Cookies and some Olympic fun), but first before our ice cream melts. We devoured the honey lavender ice cream and chocolate ice cream at Java Cow. The honey lavender was so delicious, it smelled like the sweet scent of lavender but was mixed with the perfect notes of honey to satisfy my sweet tooth. My sister Riley loved the plain jane chocolate ice cream. I could tell by the looks of it that it was extra creamy and decadent. Here are a few ice cream recipes here, here, and here to help you keep cool. We ate our ice cream in golden, crispy waffle cones, but I wanted to share this fun idea to eat your ice cream in a taco! Here is a fun recipe to try with your ice cream. 

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If ice cream isn’t cool enough, here are a few other tips on how to keep your cool in life. 

  1. Look for the big picture – the next time you are super stressed, stop and ask yourself if this will affect you in an hour, a day, one week, or a year. It’s likely it won’t, so don’t let it control you. 
  2. Worry about what you CAN control – often times I see people that are so worried about things in their life that they have no control over. Focus on those elements you can control, your attitude, the way you present yourself, and your actions. 
  3. Practice patience – practicing patience allows you to learn how to stay calm when stress knocks on your door. So wait in the longest line or walk inside to get your food to go.
  4. Take deep breaths – when you find yourself getting anxious take a deep breath. Breathe in for 10 seconds through your nose and breathe out through your mouth  for ten seconds. I love to teach my students how to breathe in (smell the flowers) and breath out (pull a long piece of spaghetti out). Having the visualization is a great reminder of how to take a slow, deep breath. 

How are you staying cool for National Ice Cream Day? Thanks to my sister Riley for being our ice cream taste tester. I heard it was a tough gig. 

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