Another gallery of books and fruit recipes | lifestyles

We had another successful Decatur County Fair. A lot of time and work goes to the exhibition. We all owe a heartfelt thanks to the Fair Commission, the 4-H Council, the 4-H leaders, parents, and of course most of all, our own 4-Hers – the citizens of tomorrow.

It’s always great to see all the work they put into their projects and the time they spend helping out with the gallery.

We also want to thank our King and Queen 4-H and their court as well as Miss Decatur County and her court. They will represent Decatur County very well throughout the next year.

The show was great as always. I was especially happy to see the bell from the court tower on display.

We also need to thank the Home Extension Extension for all their work preparing the farm and home center for the fair. The exhibits were wonderful. There were a lot of duvets, and it was great to see. Given the weather, we had some very beautiful flowers. Many thanks to all exhibitors. This is what makes the show. Success. I hope to see all the exhibitors next year.

Here are some recipes using different summer fruits.

Berry Cream Muffin

4 c. flour

2 c. Sugar

1 1/4 tsp. Baking powder

1 tsp. baking soda

1 tsp. salt

3 c. Fresh or frozen fruit (berries, blueberries, or other combinations)

4 large eggs, lightly whisked

2 c. sour cream

1 c. oil

1 tsp. vanilla

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Add fresh or frozen berries and stir. Combine eggs, sour cream, oil and vanilla; Mix well. Stir in the dry ingredients until wet. Fill muffin cups 2/3 full and bake at 375 degrees for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan. Her feet are warm. Makes 2 dozen.

3 Berry Cobbler

1 1/2 c. divided sugar

5 c. Blueberries, raspberries, and strawberries (if frozen and thawed, remove 1 cup from the liquid)

1 c. flour

1 1/2 tsp. Baking powder

1 tsp. cinnamon

1/4 tsp. salt

1 c. warm milk

1 tsp. vanilla

1 piece butter

sprinkle half c. of sugar over the berries and let it stand. Mix the remaining sugar with the dry ingredients, then add the milk and vanilla. Stir until wet. Melt the butter and put it in a large oval dish. Stir the mixture and then cover with the berries. Bake at 350 for 30 minutes. Raise the heat to 400 degrees and bake for an additional 15 minutes. Serves 10-12.

Strawberry and pineapple pie

1 20 oz. Can pineapple crushed or drained

1 10 oz. frozen strawberry

3 tapioca

2 egg yolks

3/4 tsp. Plus 1 Tb Sugar

3/4 tsp. lemon extract

5 drops red food coloring – optional

1 9-inch baked pie crust

Put the pineapple and strawberry in a food processor; Cover and process until smooth. Put in a pot. Stir in tapioca, egg yolk, and 3/4 c. Sugar. Leave it for 5 minutes, then cook and stir over medium heat until the mixture boils completely. remove from heat; Stir in extraction and coloring. Pour into a ready-made pie crust; Refrigerate for 1 hour. Mix 1/4 tsp. lemon extract in 8 oz. A bowl of whipped cream. Served with pie.

pear cake

1 1/2 c. oil

2 c. Sugar

3 large eggs

3 c. flour

1 tsp. salt

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1 c. chopped pecans

2 c. Canned pears, chopped and drained

In a large bowl, mix oil, sugar and eggs. Whisk until creamy. Combine the dry ingredients and stir into a creamy mixture. Beat until smooth. Add vanilla and mix. Add pears and beef walnuts. Pour the mixture into a frying pan and bake at 325 degrees for 1 hour and 15 minutes at 325 degrees.

Glaze

1 T. soft butter

1 1/2 c. soft sugar

3 T. Pear Syrup

Mix all glaze ingredients until well combined. Sprinkle over cake and let cool completely.

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