4-H Project Day

Today, several Teton County 4-H members did arts, crafts, baking and cooking.  We learned science snippets with each of the four crafts -- glass etching, tile stenciling, chalkboard coaster painting and decoupage.  We also learned about acid-base reactions and leavening.  Some of our older 4-H members helped plan the lessons and teach.

We also listened to Logan Ley, 4-H alum, talk about careers in photography and photo styling.  He shared some of the details of the work he does preparing advertising photo shoots.  Unfortunately, he didn't stay to help me get any good photos of the cookies.  I sure could have used a food stylist!

I told the 4-H members, that I'd post the recipes they made on my blog, so now they are here for you to enjoy, too!

Melting Moments

Bake at 350 degrees for 15-20 minutes

Cookies:

2/3 c. cornstarch

1 c. flour unsifted

1/3 c. powdered sugar

1 c. real butter

Sift flour and cornstarch together, set aside.  Cream butter and sugar together.  Once creamed add dry ingredients.  Drop by teaspoonful (very small) or roll into teaspoon-size balls.  Put on cookie sheet and bake for 15 minutes at 350 degrees.

Frosting:

2 c. powdered sugar

2 Tbsp. butter (soft, but not melted)

Dash of salt

1 tsp. vanilla

¼ tsp. almond extract

Whipping cream or milk

Cream together sugar, butter, salt and extracts.  Slowly add enough cream to make a spreadable frosting.  When cookies have cooled, frost.

Chocolate Snowballs

¾ c. butter, softened

½ c. sugar

1 egg

2 tsp. vanilla extract

2 c. all-purpose flour

½ tsp. salt

1 c. chopped nuts (optional)

1 c. chocolate chips

Powdered sugar

In large bowl cream butter and sugar.  Add egg and vanilla, mix well.  Combine the flour and salt.  Stir into cream mixture.  Fold in the chips and nuts.  Roll into 1 inch balls.  Place 1 inch apart on ungreased baking sheets.  Bake at 350 degrees 15-20 minutes. Put on cooling racks.  Cool cookies slightly and then roll in powdered sugar. 

Chocolate Oatmeal No Bake Cookies

1 c. sugar

2 Tbsp. baking cocoa

¼ c. butter

¼ c. milk

1 c. quick cook oats

¼ c. flaked coconut

2 Tbsp. peanut butter

½ tsp vanilla extract

In a saucepan, combine sugar and cocoa, add butter and milk.  Cook and stir over medium heat until mixture boils.  Boil for one minute.  Remove from heat.  Add oats, coconut, peanut butter and vanilla.  Let stand until it can hold shape on a spoon.  Drop by spoonful onto waxed paper.  Let set.

Branch chalkboard coasters