Ooey gooey cinnamon rolls, frosted cakes, pecan pies and sweet coffee breads were much in evidence Monday during the judging of 4-H foods at the Pratt County Fairgrounds.
The high fat, high calorie exhibits are not the only things the youngsters learn in their projects, according to Pratt County Extension Agent Jodi Drake. Each project has a curriculum that includes plenty of ways to make food healthier. And there are some fair classes that allow the youngsters to exhibit what they have learned about healthy food.
Abby Black was putting the finishing touches on a plate of ham and cheese breakfast strudels as she waited for her turn at the judging table.
Phyllo dough lightened them up and provided a new experience for the eight-year fair veteran. The thin sheets of dough, sold in a box in the refrigerated case at the grocery store, are a little hard to work with, she said. Bakers have to keep them moist and if you microwave too long, they will break.
Extension office professionals Kathy Stewart and Cindy Aramowicz, along with foods superintendent Martha Wade snacked on an exhibitor’s leftover corn salsa. It had a bite, but was not too hot, they said.
A few classes have been added to the foods and nutrition category to allow 4-H’ers to showcase some of their healthier creations, Drake said, but because the foods are perishable, they can’t be exhibited at the state fair. At the county fair, the young cooks bring their casseroles hot from the oven or their blender drinks, dips and other products in a cooler and assemble them just before judging.
Drake said some healthier classes at the state fair are being discussed.
In the demonstration room, Jenna and James Fitzsimmons showed how to make three dips that might encourage a person to eat the fruits, vegetables and whole grains illustrated on a food pyramid that is a guide for healthy eating. Lowfat yogurt is a good substitute for sour cream in dips for fruits and vegetables, they said.
For a chip dip, James preferred the taste of sour cream, but substituted the lowfat variety, which he stirred up with salsa. The chips looked a little grainy, he said, but Jenna explained they were whole grain, so could be counted as a serving of healthy food.
