Award-winning food on display at Exhibit Days
By GWEN SISSON
Award-winning vegetables and baked goods were among the homemade projects lining the halls of the Oktibbeha County Extension Service this week as part of the annual Exhibit Days.
Projects from 4-H and Homemakerâ€™s Clubs throughout Oktibbeha County will be on display with their award ribbons throughout the day at the Extension office. Over 1,500 entries in a wide variety of youth and adult categories provide a glimpse into the educational opportunities available through local clubs.
â€śThis is the first year we have hosted exhibit days at the Oktibbeha County Extension Service Office and we feel that the event has went well,â€ť said Julie White, Oktibbeha County Extension Director.
One of the most popular exhibits was the culinary arts display, featuring foods such as the Caramel Glazed Pear Cake and Roseannaâ€™s Banana Nut Muffins.
Joyce Thompson of the Oktibbeha County Extension Service said about 91 youth sent in approximately 1,070 entries to this yearâ€™s Exhibit Days. Thompson said about 36 adults had about 450 entries in the annual contest.
LaTrell Stokes, Oktibbeha County 4-H Agent, said overall the exhibits were a good representation of the various categories in both the youth and adult divisions.
â€śOverall quality is up a little bit this year,â€ť Stokes said. â€śLocal clubs are doing a good job of providing 4-Hers a variety of projects.â€ť
For more information about Exhibit Days or local 4-H and Homemakers Club opportunities, contact the Extension office at 323-5916.
Blue Ribbon Recipe...
Roseannaâ€™s Gluten Free Banana Nut Muffins
2 cups Brown Rice Flour Mix
2/3 cup granulated Sugar
1 Tbls. baking powder
1 tsp. baking soda
3/4 tsp. xanthan gum
1/4 tsp. salt
1 tsp cinnamon
1 packed cup ripe banana
1/2 cup finely chopped pecans
1/2 cup vanilla soymilk
1/2 cup canola oil
Preheat oven to 350 degrees. Position rack in the center of oven. Grease muffin pan with cooking spray.
Mix flour, sugar, baking powder, soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and pecans. Stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.
Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Bake for 35-44 minutes for loaf pans.
See more recipes in Sept. 21's TASTE section.
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