Cd'A Schools students win in recipe contest

There are some talented future chefs in our midst, who just won a statewide nutrition recipe contest.

The Idaho School Nutrition Association hosted the Farm to School Recipe Contest, open to kindergartners through seniors in high school, encouraged entrees to include multiple food groups and local ingredients.

The first-grade and fourth-grade winners are from Dalton Elementary School. Garrett Cleveland, a first-grader, won with his Chocolate Mud Cupcakes and Payton Gray, a fourth-grader, won with her Banana Huckleberry Pudding Squares.

“We’re super excited,” said Jim Gray, the principal at Dalton Elementary School. “I don’t think the students entered it knowing how big of a deal it was, so that’s a nice feather in their caps.”

The third-grade winner is Brooklynn Martinez from Hayden Meadows Elementary School. She won with her Grandma’s Mexican Zucchini.

“This is the first time I think in our area that anyone has won,” said Martinez’s principal, Lisa Pica. “Brooklynn’s recipe has that family connection too, so it makes it that much more special.”

Here are the winning recipes:

Chocolate Mud Cupcakes by Garrett Cleveland

Ingredients:

1 cup semisweet chocolate chips

1-1/3 cups sweet butter

2/3 cup superfine sugar

3/4 cup self-rising flour

5 eggs

2 tbsp. cocoa powder, for dusting

Directions: Preheat the oven to 325 degrees Fahrenheit. Place 12 baking cups in a muffin pan.

In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little.

Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.

Spoon the mixture into the baking cups and bake for 20 minutes. The cupcakes will be soft and gooey in texture and appearance. Remove pan from the oven and cool for five minutes. Then remove cupcakes from pan. Serve swiftly, dusted with cocoa powder.

Store in refrigerator in an airtight container for up to three days.

Grandma’s Mexican Zucchini by Brooklynn Martinez

Ingredients:

3 small Idaho-grown zucchini, diced

1/2 small Idaho-grown onion, diced

3 fresh Idaho-grown corn-off-the-cob

1 small can of stew tomatoes

1 cup shredded cheese (pepper jack or cheddar)

Directions: Mix all together except cheese. Simmer on low with lids for 30 minutes. Remove off heat and add cheese.

Makes four to six servings.

Banana Huckleberry Pudding Squares by Payton Gray

Ingredients:

35 Nilla Wafers, finely crushed (about 1¼ cups)

1/4 cup margarine, melted

8 oz. cream cheese, soft

1/2 cup powdered sugar

8 oz. Cool Whip topping, thawed

2 bananas, sliced

1/4 cup huckleberries

2 pkg. JELL-O vanilla instant pudding

3 cups cold milk

1/2 square of baker’s semi-sweet chocolate, grated

Directions: Mix crumbs and margarine; press into bottom of 13x9-inch dish. Refrigerate until ready to use.

Beat cream cheese and sugar in medium bowl until blended. Stir in 1/2 cups Cool Whip. Spread mixture over crust and top with bananas and huckleberries.

Beat pudding mixes and milk for two minutes, then spread it over the bananas and huckleberries.

Top with remaining Cool Whip and grated chocolate. Refrigerate for three hours.