4H Beekeeping Club

The results are in... Our 3 winners are:

1st Place:

Pumpkin Raisin Muffins, by Mathew Johnson

1 cup raisins

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 can pumpkin

1/4 cup honey

1/4 cup nonfat milk

1/4 cup vegetable oil

1 large egg

1 egg white

Soak raisins and preheat oven 350. Mix dry then add wet ingredients. Fold in raisins. Bake 25 min - 12 muffins.

2nd Place:

Sweet Bannanas, by Ally Skurka

Sliced Bannana

Cover in honey

Chocolate Chips

Serve with toothpick

3rd Place:

Honey Oatmeal Raisin Cookies, by Alex Rishty

2 ¼ cups flour
½ tsp baking powder
¼  tsp salt
2 sticks salted butter
1 cup oatmeal (not instant)
1 cup dark brown sugar
½ cups sugar
2 eggs
2 tsp vanilla
1 ½ cups raisins
½ cups nuts
3 tbs honey

In a bowl (mix with a whisk) flour, baking powder, salt and oats.
Set  aside. 

In a separate mixing bowl, mix brown sugar and regular sugar. 
Mix at medium speed, add butter and mix until creamy. Scrape sides of  bowl. 

Add eggs and vanilla. Mix at medium speed, add contents of other 
bowl and mix, add raisins nuts and honey. Mix at slow speed. Don't 
over mix. (May need a little more flour or oatmeal – depending on consistency)

Put teaspoon full of dough on a cookie sheet. 
Preheat oven at 300 degrees, bake for 18-20 minutes and check cookies.

Directions

1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.