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4-H Fair Fun Week

Join us August 17 - 21, 2020 to partake in some of our favorite fair activities from home.

Activities will be released daily. We cannot wait to see your creativity!

At Home Activities & Challenges

Roller Coaster Design Challenge

Be your own roller coaster engineer, and create a miniature WV State Fair roller coaster marble-run using found materials and a marble. Create your roller coaster marble-run using materials such as cardboard, foam pipe insulation or even paper. Record a video of a marble successfully completing your marble run in one shot. (Don’t splice together multiple videos.)

Share your Roller Coaster Design Submission

Choose materials which minimize friction and arrange them in a way that best utilizes potential energy (stored energy) and converts it to kinetic energy (energy of motion). The marble must be powered by gravity alone. Roller coaster submissions will be scored based on the number of successful:

  • turns
  • hills
  • vertical loops
  • corkscrews

Points will also be awarded for a creative name and overall presentation. No pre-made marble-run materials may be used. Through generous support from STEMCARE, K’NEX Thrill Rides building sets will be awarded to the three top scoring submissions.

For information on forces at work in a roller coaster, see “Roller Coaster Science: Thrills, Chills and Physics.”

Learn the science behind roller coasters

Fair Food Challenge

Create a healthy version of your favorite fair food and share the recipe. The deadline is to submit your entry is Thursday, August 20.

Submit a Healthy Fair Food Recipe

Healthier Fair Food Recipes

Whole Wheat Cinnamon Rolls

A delicious, iced whole wheat cinnamon roll, ready to be enjoyed!

Still delicious and gooey, these whole wheat cinnamon rolls are a great take on a traditional favorite. 

Makes: 8 medium rolls

Ingredients:

Dough:

  • 2 teaspoons yeast
  • ¾ cup warm milk (fat free or 2%)
  • 2 Tablespoons warm water
  • 2 Tablespoons butter
  • 2 Tablespoons honey
  • ¼ teaspoon salt
  • ½ teaspoon lemon juice
  • 1 large egg
  • 1 ¼ cup all-purpose flour
  • ¾ cup whole-wheat flour
  • Canola or vegetable oil

Filling:

  • 2 Tablespoons packed brown sugar
  • ¾ tablespoon ground cinnamon
  • A pinch of nutmeg
  • Optional: raisins

Glaze:

  • ½ cup powdered sugar (sifted)
  • ½ teaspoon vanilla extract
  • 3 teaspoons milk (fat-free or 2%)

Directions:

  1. To prepare the dough, dissolve yeast in warm milk and warm water in a large bowl; let stand 5 minutes or until foamy. Add butter, honey, salt, lemon juice and egg; mix well. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 cup all-purpose flour and all whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.
  2. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl lightly coated with canola or vegetable oil, turning dough ball to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a rectangle on a floured surface. Coat surface lightly with oil using a brush.
  3. To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. If using raisins, sprinkle over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 8 rolls. Place the rolls, cut sides up, in a round or square cake pan lightly coated oil. They will not touch at first. Cover and let rise 45 minutes or until doubled in size.
  4. Preheat oven to 375°F.
  5. Uncover rolls. Bake at 375°F for 22 minutes or until lightly browned. Let cool in pan on stove top or wire rack.
  6. To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 3 teaspoons of milk, 1 teaspoon at a time, stirring to form a thick glaze. You may have to add more sugar or milk to make it the preferred thickness. Drizzle glaze evenly over rolls.
Whole wheat dough for making cinammon rolls in the mixer.

Whole wheat dough for making cinnamon rolls rolled into a ball.

Whole wheat dough for making cinnamon rolls spread out flat.

Glazed whole wheat cinnamon rolls in the pan.

Share Your Creation!

We want to see what you made.  Send us a photo or a video and tell us what you thought of this recipe.

Baked Corn Dogs

Two rows of baked corn dogs on sticks featuring wheat flour.

Bring your appetite to try these delicious baked corn dogs. They are a healthy alternative to the traditionally fried ones. Yum!

Ingredients:

  • 1 cup white whole wheat flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 6 tablespoons butter
  • 1/2 cup non-fat milk
  • 1/4 cup honey
  • 7 lean beef hot dog franks, cut in half
  • 14 wooden sticks
  • mustard and ketchup, for serving

Directions:

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt and ground mustard. Cut in the butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir in the milk and honey with a wooden spoon or your hands until well combined.
  3. Place dough on a lightly floured piece of parchment paper. Sprinkle some more flour over the dough and top with another piece of parchment paper. Roll dough to 1/4-inch thickness.
  4. Push a wooden stick up the center of the cut end of each hot dog half. Place the dog on the dough, and cut a square that is big enough to wrap around it. Form dough around each dog sealing both ends and any open areas. Place corn dogs on the prepared baking sheet and bake for 15-20 minutes or until they start to brown. Serve with mustard and ketchup for dipping.
Plated baked corn dogs with ketchup and mustard.

Recipe sourced from The Baker Mama at: https://thebakermama.com/recipes/baked-corn-dogs/.

Share Your Creation!

Salad on a Stick

Salad on a stick ingredients on a mat including lettuce, tomatoes, cucumber and cheese.

Reinvent the meal that goes with everything. Salad on a stick can be a fun and easy way to enjoy this healthy treat. No forks required! 

Ingredients:

  • Wooden skewers
  • Lettuce cut into chunks
  • Cherry tomatoes
  • Cucumber cut into chunks
  • Other vegetables of your choosing
  • Cheese cut into cubes – optional
  • Salad dressing

Directions:

  1. Build each skewer by placing a chunk of each vegetable and cheese.  Repeat the process until your skewers are full.
  2. Brush salad dressing on each skewer right before serving or serve skewer with dressing on the side.
A prepared version of salad on a stick is easy, fast and fun to enjoy.

Veggie Kabobs

These veggie kabobs are a great way to use up some of your garden favorites. They make the perfect addition to a weeknight dinner or gathering.

An uncooked veggie kabob sits next to the ingredients.

Ingredients:

  • Skewers
  • Vegetables – use what you like.  Some great veggies to use are mushrooms, bell peppers, onions, tomatoes, yellow squash, zucchini
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. If using wooden skewers, soak in water for at least 20 minutes prior to cooking.
  2. Preheat oven to 400°F or grill to medium high heat.
  3. Cut vegetables into chunks – about half an inch each
  4. Place the vegetables on the skewer alternating to create a pattern.
  5. Brush the kabobs with olive oil and season with salt and pepper to taste. You can also use other spices and herbs.
  6. Place into oven and roast until tender – about 10-12 minutes. These can also be grilled for about 5-6 minutes per side on the grill.
  7. Remove from oven and serve immediately.
A knife beside cut squash and zucchini for veggie kabobs.

Assembled veggie kabobs ready to be cooked.

A prepared veggie kabob with just the right amount of char.

Share Your Creation!

We want to see what you made. Send us a photo or a video and tell us what you thought of these recipes.

Carnival Game Challenge

Create at home version of your favorite carnival game and share photos and videos of your versions. The deadline is to submit your entries is Friday, August 21.

  • Fishing pole game
  • Squirt gun – water race
  • Balloon darts
  • Ring toss
  • Ping pong ball
  • Basketball
  • Coin push
  • Spinning wheel

Submit Your Photos & Videos 

Couch Carnival Games

Join us in playing the following games.
  • Guessing Game
  • BINGO
Play Couch Carnival Games at Home

4-H Fair Button Ballot 8 WVU buttons displayed on a cartoon of a ferris wheel

One of our favorite parts of the fair is collecting the buttons. Help us decide which button to give to our 2020 4-H Fair Fun Week participants by voting for your favorite!

Submit Your 4-H Fair Button Vote by Friday, August 21

State 4-H Virtual Exhibits

Take some time to visit our 4-H members exhibits from the comfort of your own home. They worked hard on their projects, posters, photos, presentations and writing exhibits.