Six Shelby County 4-H members met on June 9 to learn about baking pie crust and making sweet yeast bread items. Members were split into teams and each team was given a variation on making pie crust including using wheat flour, using lard or using oil. Members then looked at their finished cherry pie and decided that the pie that used lard was the most appealing and held together the best while the wheat flour recipe required more water and was still drier than the other pies.
Members also made a basic sweet yeast bread recipe. Once again, members used a variation which had one group using oil and one group using butter. Once the dough had risen, members made cinnamon rolls, a Swedish tea ring and cinnamon twist. Both recipes turned out great and everyone enjoyed the food.
Teaching the kids about using variations to recipes was a great learning skill. Many recipes call for oil, butter or some type of fat and the kids could see and taste the differences. Skills learned can be applied to their 4-H food projects. The workshop was led by Carrie Downs from Moweaqua of the Cake and Candy Connection.
Pictured are front row from left: Griffin Adrian, Sophie Trainor; back row from left: Aubrey Adrian, Beth Hall, Maggie Furr, Delaney Nation