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Kids in the kitchen
Baking workshop held for 4-H members
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Anna King shows she knows her way around a kitchen, as she thoroughly mixes the batter for orange muffins.

With the number of cooking shows on television featuring just about any kind of cuisine, it’s no wonder youngsters are showing more interest in the kitchen. There are actually some programs that feature junior cooks, inspiring us all to do a better job preparing food.
Just this week, 15 up-and-coming cooks participated in a baking workshop sponsored by the Extension office and 4-H leaders Sha Davis and Emily Motes, and assistant Leah Prater. They organized the event for 4-H members interested in picking up some tips before the 4-H Bread Baking Contest scheduled for Saturday, or for those who just want to learn to become more comfortable in the kitchen. 
The day started with Davis going over some cooking terms that might come up during the exercise and their meanings, as well as briefing them on the three recipes to be prepared.
Teen leaders were stationed at each table, with a specific dish to be prepared. Their duty was to guide the cooks in the process, and keep everything on track. The group was a mixture of both boys and girls, all sharing a common goal of picking up some cooking tips.
Antonio Hernandez says he does cook some at home, depending on what his mother has planned, as he likes assisting her. Kalle Rutledge enjoys cooking, with brownies being her favorite thing to prepare, but always eager to learn more.
Davis and Motes feel this experience is an important one for the children, in that it lets them do the preparing, and it’s okay if they make a mistake or mess something up.
Kristin Bost was very interested in the broccoli cornbread recipe and the prospect of learning her way around the kitchen.
“I came today because I just want to learn to cook and I think it can be fun,” said Bost. “I’m helping with the broccoli cornbread, and I do like broccoli.” 
The recipes they successfully prepared follow:

Frosty Orange Muffins
No-Stick Cooking Spray
Muffins
2 cups self-rising flour
1 1 tablespoon grated orange peel
1/4 cup vegetable oil
1/2 cup sugar
3/4 cup orange juice
1 large egg

Topping

 1 (3 ounce) package cream cheese, softened
1 teaspoon grated orange peel
1/4 cup powdered sugar

Preheat oven to 400 degrees. Spray 12 muffin cups with no-stick cooking spray.
Combine flour, sugar and 1 tablespoon orange peel in medium bowl; mix well.
Combine orange juice, oil and egg in small bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened  (batter will be slightly lumpy).
Fill prepared muffin cups 2/3 full. Bake 18 to 20 minutes or until golden brown.
While muffins are baking, combine topping ingredients, blend well.
Remove muffins from muffin cups. Cool 10 minutes. Spread each muffin with topping. Serve warm.
 
 
Broccoli Cornbread
 1/4 cup vegetable oil, plus 1 tablespoon, divided
1 1/4 cups milk or buttermilk
2 eggs large, lightly beaten
2 cups enriched self-rising white cornmeal mix
1/4 teaspoon onion powder
1/4 teaspoon freshly ground  black pepper
1 1/2 cups shredded cheddar cheese
2 cups finely chopped fresh broccoli or frozen chopped broccoli, thawed  and drained
 
Preheat oven to 425 degrees. Add 1 tablespoon oil to 8 or 10-inch cast iron skillet or 9-inch baking pan. Place in oven to preheat.
 Combine milk, 1/4 cup oil and eggs in large bowl. Add cornmeal mix, onion powder and black pepper. Stir until just moistened. Fold in cheese and broccoli.
Pour into preheated skillet or pan. Bake 25 to 30 minutes. Cut into wedges.
 
Gone Bananas Pie
 No-Stick Cooking Spray
Crust:
1 (7.6 ounce) package banana nut flavored muffin mix
4 tablespoons cold butter

Filling:
1 (5.1 ounce) package instant vanilla pudding
2 cups cold milk
6 ounces cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
3 to 4 bananas, sliced
1/4 cup chopped walnuts
 
Heat oven to 350 degrees. Spray 9-inch deep dish pie plate with cooking spray. Cut butter into muffin mix with pastry blender or 2 knives in medium bowl until crumbly. Press into          prepared pie plate. Bake 12 to 15 minutes or until light golden brown. Press down gently with back of wooden spoon. Cool.
Beat pudding mix and milk in large bowl at medium speed of electric mixer for 2 minutes. Beat in cream cheese. Fold in about half the whipped topping. Fold in bananas.
Pour filling into cooled crust. Top with remaining whipped topping. Sprinkle with walnuts. Chill for at least 1 hour before serving.