Fair Fare Recipes With adult supervision, youth prepare a variety of sweet and savory fair food to see what goes into the recipes (and to enjoy :>)

Transcription

1 Mission of the Month: Fair Food, Fun and Games, August 2007 Ages: 8 years and up Time: minutes Fair Fare Recipes With adult supervision, youth prepare a variety of sweet and savory fair food to see what goes into the recipes (and to enjoy :>) SUPPLIES/INGREDIENTS NEEDED For all activities Adult supervisor Kitchen with fridge/freezer, stove, sink, prep area, and a deep fryer or a deep skillet Several quarts of oil for frying (to save money, you can use one amount of oil for the sweet recipes and another amount of oil for the savory recipes) Slotted spoon/spatula to remove food from fryer Paper towels to drain food Plates, forks, knives and napkins to serve food Fire extinguisher/baking soda (in case of emergency) 1 copy of this recipe guide for each team 1 copy of Why does bad food taste so good? for each team, available for download at Sweet Deep-Fried Cookies (serves 20) 1 (20 ounce) package chocolate sandwich cookies with cream filling 2 cups dry pancake mix 1 cup water 1/2 cup confectioners sugar for dusting Elephant Ears (serves 15) 1 1/2 cups milk 1 teaspoon salt 2 tablespoons white sugar 3/8 cup shortening 2 tablespoons active dry yeast 4 cups all-purpose flour 3 tablespoons ground cinnamon 6 tablespoons white sugar Deep-Fried Candy Bars/Twinkies (serves 8) 2 eggs 2 cups milk 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt Savory Corn Dogs (serves 16) 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup white sugar 4 teaspoons baking powder 1 egg 1 cup milk 2 (16 ounce) packages hot dogs 16 wooden skewers/popsicle sticks Fried Dill Pickles (serves 16) 1 egg, beaten 1 cup milk 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 3/4 teaspoon salt 3/4 teaspoon ground black pepper 3 1/2 cups all-purpose flour 1 (32 ounce) jar sliced dill pickles, drained

2 8 chocolate-covered candy bars or Twinkies, frozen Deep-Fried Cheese Curds (serves 24) 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 eggs, beaten 1/2 cup milk 1 pound cheese curds DO AHEAD Divide youth into teams of 3-10 people and assign each team a recipe. Have teams figure out how many portions they need to serve the entire group, and modify the amount of ingredients if necessary. Note: Teams may want to cut the portions into halves or thirds before serving. If appropriate, have each team member bring 1-2 of the recipe ingredients from home. Distribute a copy of Why does bad food taste so good? to each team and have them read the handout together before or after they prepare their recipe (or while they wait for the food to cook). Place skewers/sticks in Twinkies/candy bars and freeze. Thaw hot dogs. FRYING TIPS Adapted from Peanut oil, safflower oil, sunflower oil and canola oil work best for frying. If you don t have an actual deep fryer, use a deep, heavy skillet. Add oil to the cold pan, leaving a space at the top of the pan of at least two inches. Begin heating the oil over medium-high heat. If you have a deep fat frying thermometer, use it. The best temperature is 350 to 375 degrees F. If you don t have a thermometer, the oil is ready when a 1 cube of white bread dropped into the oil browns in 60 seconds. Don t overcrowd the pan! When you add the food, leave enough space around each piece so the food will cook evenly. If you add too much food at once (especially frozen food), the oil temperature will drop and the food will absorb fat instead of instantly searing. Remember that oil and water do not mix! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don t spread the flames around. RECIPES Depending on your time and resources, the teams may prepare any or all of the following recipes with adult supervision (remember to let the food cool off a bit before eating!): Sweet Deep-Fried Cookies Recipe provided by Allrecipes.com, submitted by McCartney4175 Preheat oil. Mix pancake mix with water according to package directions. When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry

3 in hot oil, turning once, until golden brown. Remove cookies from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners sugar and serve. Nutrition info per serving (for 1 of 20 portions) Calories: 231 Total Fat: 10.4 g Cholesterol: 0 mg Sodium: 363 mg Total Carbs: 33g Elephant Ears Recipe provided by Allrecipes.com, submitted by Amber In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F. Sprinkle in yeast and let sit until foamy. Transfer mixture to large bowl and stir in flour to make dough. Knead until smooth, cover and let rise 30 minutes. Preheat oil. Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels. Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries and serve. Nutrition info per serving (for 1 of 15 portions) Calories: 265 Total Fat: 11.9 g Cholesterol: 2 mg Sodium: 169 mg Total Carbs: 35 g Deep-Fried Candy Bars/Twinkies Recipe adapted from Recipezaar.com, submitted by SaraFish Push skewers/sticks into candy bars/twinkies from the bottom about half-way up. Freeze until solid. Combine egg, milk and vegetable oil in a cup. In a bowl combine flour, baking powder and salt. Pour the wet ingredients into the dry and mix well with a whisk. Cover and chill for a few minutes as you preheat the oil. Drop the frozen candy bar or Twinkie in the batter and then gently place into the oil. Fry just until the outside is golden. Remove and drain on brown paper. Allow to cool 1 minute before serving. ***Accurate nutritional info per serving not available

4 Savory Corn Dogs Recipe provided by Allrecipes.com, submitted by Suzanna In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Preheat oil. Insert skewers/sticks into hot dogs. Roll hot dogs in batter until well coated. Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels and serve. Nutrition info per serving (for 1 of 16 portions) Calories: 310 Total Fat: 22.3 Cholesterol: 49 mg Sodium: 685 mg Total Carbs: 17.7 g Fried Dill Pickles Recipe provided by Allrecipes.com, submitted by DMJolly In a small bowl, mix together the egg, milk, 1 tablespoon of flour and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt and pepper. Preheat oil. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping. Place the pickles carefully into the hot oil. Avoid over-crowding by frying in several batches. Fry until pickles float to the surface and are golden brown. Remove pickles with a slotted spoon, drain on paper towels and serve. Nutrition info per serving (for 1 of 16 portions) Calories: 173 Total Fat: 6.5 g Cholesterol: 15 mg Sodium: 850 mg Total Carbs: 24.6 g Deep-Fried Cheese Curds Recipe provided by Allrecipes.com, submitted by Janet In a medium bowl, sift together the flour, baking powder and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter. Preheat oil. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels and serve.

5 Nutrition info per serving (for 1 of 24 portions) Calories: 137 Total Fat: 10.5 g Cholesterol: 38 mg Sodium: 189 mg Total Carbs: 4.6 g Mention or display of a trademark, proprietary product or firm in text or figures does not constitute an endorsement by CYFERnet, the U.S. Department of Agriculture, Cooperative State Research, Education and Extension Service, or National 4-H Headquarters and does not imply approval to the exclusion of other suitable products or firms.