Any bread item prepared or baked using a bread machine should be entered under the Cooking 201, Non-Traditional Baked Product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
Division 412 Recipe card required for ALL classes in this division
Recipe Card Template available at: UNL-Perkins - 4-H Foods Supporting Information - All Documents
*Class E412001 Double Crust Pie Made with homemade fruit filling. No egg pastries or cream fillings. No canned fillings or pre-made pie crusts allowed. May be a double crust, crumb, cut out or lattice topping. Using an 8-inch or 9-inch disposable pie pan is recommended.
*Class E412002 Family Food Traditions Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate. May be baked in a disposable pan. Any baked item associated with family tradition and heritage. Entry must include (A) recipe, (B) tradition or heritage associated with preparing, serving the food, (C) where or who the traditional recipe came from. (Sourdough is acceptable in this class.)
*Class E412003 Ethnic Food Exhibit 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. The name of the country, culture or region should be included as part of the supporting information with the recipe, as well as background information about the country or culture the food item is representing. (Sourdough is acceptable in this class.)
*Class E412004 Candy Any recipe, four pieces of candy on a paper plate or 1/2 cup. No items containing cream cheese will be accepted (Example: cream cheese mints). Candy may be cooked or no cook; dipped, molded, made in the microwave or other methods of candy preparation. Recipe must be included
*Class E412005 Foam Cake Original recipe (no mixes) of at least 3/4 of the cake. Foam cakes are cakes that have a high ration of eggs to flour and fall into three categories: angel food cakes or meringues; sponge or jelly roll cakes; and chiffon cakes. Cake may be frosted with a non-perishable frosting (no cream cheese or egg white based frostings allowed).
*Class E412006 Specialty Pastry Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or in a disposable pan. Baked items such as pie tarts, puff pastry, phyllo doughs, scones, biscotti, choux, croissants, Danish, strudels. Phyllo dough may be pre-made or from scratch. Pastries made with cream or egg-based fillings will be disqualified.