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4-H members compete in annual baking contest
2-muffinsWEB
Assorted flavored muffins are artfully displayed for judging. Sixth-grade students were eligible to enter this category, with Molly Dodd taking home first place for her Cinnamon Swirl Muffins.

Each year 4-H members are challenged to participate in a baking contest where they can prepare assorted selections for judging. Some make cornbread, flavored muffins, pies, cakes or even yeast rolls.
Leaders Shay Davis and Emily Motes organized the day, which has been a challenge for youngsters for many years. Categories have been expanded giving the young cooks opportunities to try other recipes.
“We try to preserve the spirit of tradition in Warren County, but we like to put a modern twist on activities,” said Davis. “We introduced the Cake Wars category recently, and we are in the process of coming up with new ideas for next year.”
The winners in the various categories include:
4th grade biscuits Aleah Davis, first; Alex Tallent, second; Adira de la Cruz, third;
5th grade cornbread – Maddie Gibbs, first; Lauren Mansfield, second; Jake Mayes, third;
6th grade flavored muffins – Molly Dodd, first; Austin Conner, second; Hannah Sanders, third;
7th – 8th grade flavored loaf bread – Elizabeth Baker, first; Ethan Hitchcock, second;
9th – 12th grade yeast breads – Tommy Smith, first; Grant Hitchcock, second; Marynia Harris, third;
4th – 12th non-iced cakes – Maddie Gibbs, first; Austin Conner, second; KeyLe Rhea, third;
4th –12th grade iced cakes – Samson Wright, first; Tommy Smith, second; Carl Parris, third;
4th – 12th grade Cake Wars – Keaton McGinness, first; Conner Smith, second;
4th – 12th grade pies – Carl Parris, first; Keaton McGinness, second; Maddie Gibbs, third. 
Some of the first-place winning recipes follow:

Molly Dodd’s Cinnamon Swirl Muffins
Streusel topping ingredients:
½ cup flour
½ cup brown sugar
1 teaspoon cinnamon
3 tablespoons unsalted butter, softened
¼ cup chopped pecans

Swirl filling ingredients:
½ teaspoon cinnamon
1/3 cup unsalted butter, melted
¼ cup chopped pecans
½ cup brown sugar

Muffin ingredients:
2 cups flour
½ cup brown sugar, packed
1 tablespoon baking powder
1 teaspoon salt
¼ cup vegetable oil
1 egg
1 cup milk

Preheat oven to 350 degrees. Spray muffin tins with no-stick spray.
Prepare topping by combining all topping ingredients. The mixture resembles coarse crumbs. Set aside.
For the swirl filling, combine all filling ingredients and set aside.
For muffins, combine flour, sugar, baking powder and salt in a large bowl. In a small bowl whisk together the oil, egg and milk. Pour wet ingredients over dry ones. Stir until well mixed.
Fill each muffin cup ¼ of the way full with batter. Then add 1 teaspoon of the filling mixture. Swirl gently. Then add enough muffin batter on top of swirled filling to make muffin tins ¾ full.
Cover muffins with streusel topping and bake for 15 – 20 minutes.

Elizabeth Baker’s Pumpkin Bread
3 ½ cups self-rising flour
3 cups sugar
1 teaspoon cinnamon
Mix the above ingredients together.
4 eggs
2/3 cup water
1 cup oil
2 cups pumpkin (or 1 can)
2 tablespoons flour

Preheat oven to 350 degrees. Stir dry ingredient mixture into wet ingredients and beat for 5 minutes. Pour into loaf pans. Sprinkle sugar on top before baking. Bake for 1 hour and 15 minutes.

Maddie Gibbs’ Brown Sugar Pound Cake
1 box light brown sugar (1 pound)
1 cup granulated sugar
1 cup solid shortening
1 stick of butter
5 eggs (at room temperature)
1 cup milk
3 cups all-purpose flour
1 teaspoon vanilla
½ tsp of maple flavoring
½ teaspoon baking powder
1 cup chopped pecans
½ cup toffee chips

Preheat the oven to 300 degrees. Grease and powder a Bundt cake pan.
Cream butter and shortening. Add the 2 cups of sugar and mix well.
Add each egg one at a time, mixing well after each addition.
In a separate bowl, mix flour and baking powder. Alternate adding the flour mixture and milk to the creamed mixture. (Start with the flour mixture and end with the flour mixture.) 
Add vanilla and maple flavoring, mix well. Add nuts and toffee chips, mix well.
Pour into prepared Bundt pan and bake for 1 ½ hours. Allow the cake to cool for 10 minutes before removing from the cake pan.
 
Samson Wright’s Three Day Coconut Cake

White cake mix
1 can cream of coconut
2 cups sugar
3 – 8 ounce containers of whipped topping
8 ounces sour cream
4 packages frozen coconut

Mix cake according to directions on box, substitute 1/3 cup cream of coconut for the water. Put in 3 8-inch cake pans and bake at 350 degrees for 20 minutes. I also add ¼ cup of frozen coconut in my cake batter. Let cake layers cool completely.
Blend sugar, rest of cream of coconut and sour cream until sugar is blended.
Put 1 cup of above mixture in the whipped topping. I also add coconut in the whipped topping mixture.
Split cake layers in half put sugar mixture on each layer followed by whipped topping frosting. Finish frosting sides with whipped topping. Sprinkle sides and top with remaining coconut. Cake needs to be stored in the refrigerator for three day before eaten.

Carl Parris’ Coconut Pie
1 cup sugar
½ cup flour
2 cups milk
3 eggs, separated
Salt (little)
1 tablespoon butter
1 cup coconut

Mix sugar and flour, set aside. In a separate bowl, add well beaten egg yolks to milk, then mix egg mixture with sugar and flour mixture. Add 1/8 teaspoon salt, butter and coconut to pie filling mixture. Put in a baked pie shell. Beat egg whites and put on top then brown.