By allowing ads to appear on this site, you support the local businesses who, in turn, support local journalism.
Get baking with 4-H
Students showcase cooking skills at annual competition
Placeholder Image

Following directions and learning to measure ingredients are just a few of the many life skills 4-H members gain by participating in the Warren County 4-H Bread Baking Contest. The contest was held recently at the Warren County Administrative Building with 80 total entries.
 Categories for each grade level were fourth grade - cupcakes; fifth grade - cookies; sixth grade - flavored muffins; seventh-eighth grades - banana bread; and ninth - 12th grades - yeast bread. Members were also given the opportunity to enter cakes and pies for competition.
Bread was prepared at home by the 4-H member with samples arranged on a plate for the contest. Breads were judged on outside appearance (30 percent), flavor (30 percent) and inside appearance (40 percent). Judges were Sandra Griffith, Sandra Blair, Wilma Davenport, JoAnn Ballard, Paula Barnes, Alda Bandy, Irene Fuston and Frances Hobbs.
Winners in each grade division were awarded with cash prizes and rosettes. All entries in the competition received prize money for participating. The contest was sponsored by the Warren County Family and Community Education Clubs, and the Tennessee Association of Family and Community Education Clubs - Warren County Council.
Winners in each category follow:
Fourth grade – first, Austin Conner, Centertown; second,  Conner Smith, Bobby Ray; third, Molly Dodd, Bobby Ray
Fifth grade  – first, Shelby Whitlock, Covenant; second, Breanna Jones, Dibrell; third, Will Prater, Centertown
Sixth grade – first, Carter Cantrell, homeschool; second, CJ Boyd, Dibrell; third, Josie Hughes, Irving College
Seventh-eighth grade – first, Gregory Norton, Boyd; second, Grant Hitchcock, WCMS; third, Marynia Harris, WCMS
Ninth- twelfth grade – first, Clay Prater, WCHS; second, Johnny Smith, WCHS; third, Haile Adams, WCHS
Pies (fourth-12th grade) – first, Will Prater, Centertown; second, Gregory Norton, Boyd; third, Haile Adams, WCHS
Cakes (fourth-twelfth grade) – first, Shelby Whitlock, Covenant; second, Josie Hughes, Irving College; third, Elizabeth McCormick, WCHS.
Some of the delicious recipes follow:

First-Place Cupcakes by
Austin Conner

3 cups cake flour                                    
 2 1/2 cups sugar
1/2 teaspoon salt                                                 
1 cup butter
1/2 teaspoon baking soda                                
1 cup buttermilk
1/2 teaspoon baking powder                         
1 cup mashed strawberries
5 eggs                                                 
1 (6 ounce) package strawberry gelatin

 Preheat oven to 325 degree. Sift together flour, salt, baking soda, and baking powder. Cream together sugar and butter. Add eggs and buttermilk to sugar mixture beat well. Blend flour and buttermilk into batter. Stir in gelatin and strawberries. Pour into 3 prepared cake pans. Bake 40-45 minutes. Cool 10 minutes. (Cupcake will cook in about 30 minutes). Remove from pans and cool separately on cooling rack.
3 1/2 cups powdered sugar
1 stick butter
8 ounces cream cheese
1/2 cup strawberry preserves
1/2 cup mashed strawberries, sweetened

Cream butter and cream cheese. Mix sugar, preserves and berries with butter mixture until smooth.

 Cookies by
Shelby Whitlock

1 stick butter                    
2/3 cup white sugar
1 egg separated               
2 tablespoon of milk
1 teaspoon vanilla                           
1 cup all-purpose flour
1/4 teaspoon salt                                 
1/3 cup cocoa
1 cup finely chopped pecans
Caramel topping for the filling
1/2 cup chocolate chips
1 teaspoon shortening
Melt together chips and shortening in microwave until melted

Beat together sugar, egg yolk, milk and vanilla in medium bowl until blended. Stir together flour, cocoa, and salt; blend into butter mixture grease cookie sheet. Roll each cookie into a ball, then roll in egg white and then in pecans. Press your finger into the center before baking for your topping. Bake at 350 degrees for 10 – 12 minutes. As soon as they come out of the oven, pour caramel into top area and then pour melted chocolate last. Let sit.

Muffins by
Carter Cantrell

1 cup all-purpose flour                                     
1 cup whole wheat flour
1/2  cup lightly packed brown sugar                  
1 tablespoon baking powder
1 1/2  teaspoon cinnamon                                                 
1/2 teaspoon nutmeg
2 egg whites                                                     
1/2 cup milk
1 cup canned pumpkin                                    
1/4 cup oil
1/2  teaspoon vanilla                                                           
3/4 cup raisins

Preheat oven to 400 degrees. Grease 12-muffin pan. In a bowl combine all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon and nutmeg; blend well. In another bowl beat egg whites. Add milk, pumpkin, oil and blend well. Add to dry ingredients, stir just until moist. Add raisins. Spoon batter into prepared tin, filling 3/4 full. Place in preheated oven for 20-25 minutes or until brown.

Banana Bread by
Gregory Norton

1 stick butter                   
 1/2 teaspoon salt
1 cup sugar                              
1 cup pecans
3 ripe bananas                 
1 teaspoon vanilla
2 eggs                                 
1 teaspoon soda
1 cup self-rising flour          
1 cup water

In mixer, combine butter, sugar, and bananas. Add eggs, flour, vanilla, and soda dissolved in water. Fold in pecans. Pour into loaf pan sprayed with non-stick spray. Bake at 350 degrees for 45 minutes for a moist bread. Place in a gallon size Ziploc bag.

 Chocolate Pie by
Will Prater 

1 (9-inch) pie shell, baked                             
3 tablespoon all-purpose flour
1/4 cup butter                                                          
1 1/4  cup white sugar
2 egg yolks                                                         
2 tablespoon unsweetened cocoa powder
1 cup  milk                                               
1/2  teaspoon vanilla extract
2 egg whites

Preheat oven to 350 degrees and bake pie shell until it is golden brown. Combine 1 cup of sugar, egg yolks, flour, cocoa and milk in a blender and mix all the ingredients together. Place the mixture in a microwave proof bowl and microwave 2-3 minutes at a time and whisk the mixture. The mixture is done when it is a pudding constancy. Add the butter and vanilla extract and whisk them into the chocolate mixture. Pour into pie shell. Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 – 15 minutes until the meringue is golden brown.