Division 410 Recipe card required for ALL classes in this division
Recipe Card Template available at: UNL-Perkins - 4-H Foods Supporting Information - All Documents
*Class E410001 Loaf Quick Bread Any recipe, at least 3/4 of a standard loaf displayed on a paper plate. Quick bread is any bread that does not require kneading or rising time and does NOT include yeast. A standard quick bread loaf measures approximately 8.5 inches x 4.5 inches or 9 inches x 5 inches. If mini-loaf pans are used for exhibit, two loaves must be presented for judging.
*Class E410002 Creative Mixes Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate. May be baked in a disposable pan. Baked item made from a mix (commercial or homemade mixes acceptable). Food product must have been modified to make a new or different baked item (Examples include: poppy seed quick bread from a cake mix, cake mix cookies, pudding mix cookies, sweet rolls made from readymade bread dough, monkey breads from biscuit dough, streusel coffee cake from a cake mix, etc.). Supplemental information required for this class: Write what you learned about making this product using a mix instead of a homemade recipe or recipe “from scratch”. Does it make it better or easier to use a convenience product or mix? Why or why not?
*Class E410003 Biscuits or Scones Four biscuits or scones on a small paper plate. This may be any type of biscuit or scone—rolled or dropped any recipe may be used, but it must be a non-yeast product baked from scratch.
*Class E410004 Healthy Baked Product Any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Recipe must contain a fruit or vegetable as part of the ingredients (Ex. Banana bars, cantaloupe quick bread, zucchini muffins, etc.).
*Class E410005 Coffee Cake Any recipe or shape, non-yeast product-at least 3/4 of baked product on a paper plate or in a disposable pan. In addition to the recipe, for this class, 4-H member must include menu for a complete meal where this recipe is served, following meal planning guidelines suggested in Cooking 201.https://shop4-h.org/products/copy-of-4-h-cooking-curriculum-201?_pos=1&_sid=b8d1e0f65&_ss=r
*Class E410006 Baking With Whole Grains Any recipe, at least 3/4 of baked product or four muffins/cookies on a paper plate or in a disposable pan. The recipe must contain whole grains as part of the ingredients. (Ex. Whole wheat applesauce bread, sourdough bread, peanut butter oatmeal cookies, etc.)
*Class E410007 Non-Traditional Baked Product Exhibit must include a food product prepared using a non-traditional method (i.e. bread machine, cake baked in an air fryer, baked item made in microwave, etc.) Entry must be at least 3/4 baked product, or four muffins or cookies on a paper plate or in a disposable pan. In addition to the recipe, the entry must include supporting information that discusses alternative preparation method and how it compares with the traditional method.