4-H Dairy-licious Recipe Contest Winners

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Dairylicious Recipe Contest Flyer

Swain County 4-H celebrated June Dairy Month by hosting a Dairy-licious Recipe Contest. Youth were invited to share their favorite dairy recipe in any of the five categories: snack, breakfast, dessert, drink, or dinner item along with a photograph of the finished recipe and a description of why they chose their recipe.

The Junior and Senior First Place Winners along with their recipes follow:

Junior First Place Winner – Dessert Category

Lemon Filled With Ice CreamLemon Filled With Ice Cream

Elsie-Mae Clayton (age 8)


  • Peel and juice of one lemon
  • 1 1/4 cups heavy cream
  • 4 egg yolks
  • 1 1/4 cups milk
  • 1/2 cup superfine sugar


  1. Boil lemon peel, juice, milk, and cream until boiling point.
  2. Remove pan from stove and cool about an hour.
  3. Then strain and put back in pan on stove.
  4. Best egg yolks with the sugar until it looks lemony.
  5. Stir with the warm milk and cook in microwave until slightly thick, stirring frequently.
  6. Cool and put in freezer until slushy.
  7. Beat again until smooth and freeze till firm.
  8. Cut small slice off bottom of lemons so it will stand up.
  9. Slice a lid off the top and scoop out (can use flesh in your lemon mixture).
  10. Spoon or pipe ice cream into lemon shell and chill.
Reason for choosing this recipe: “I liked the picture in Ninny’s book”

Senior First Place Winner – Dessert Category

Cookie Ice Cream PieCookie Ice Cream Pie

Darien Vaughn (age 16)


  • 10 Oreo cookies, crushed
  • 3 tablespoons butter, melted
  • 14 whole Oreo cookies
  • Filling:
    • 1/2 gallon dark cherry chocolate chunk ice cream, softened, divided
    • 1/2 cup prepared fudge topping, divided
    • Canned cherry pie filling or maraschino cherries, optional


  1. In a small bowl, combine crushed cookies and butter; press onto bottom of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze until set, about 1 hour.
  2. For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze until set, about 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight.
  3. Garnish with cherries if desired. Let pie stand at room temperature for 15 minutes before cutting.

Reason for choosing this recipe: “I’ve been wanting to try to make an ice cream pie. I found this recipe, but wanted to use cherries and chocolate instead of raspberries. So I changed the recipe I found slightly. I think it turned out really good!”

For more information about the many other 4-H activities, clubs, events, and projects, please contact Kyla-Jo Farmer, Extension Agent, 4-H Youth Development (kyla-jo_farmer@ncsu.edu) at the N.C. Cooperative Extension, Swain County Center at (828) 488-3848.