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Rising to the occasion
4-H members compete in bread baking contest
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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. Recently 4-H members in grades 4-12 participated in the annual 4-H Baking Contest. There were 66 entries in seven categories.
Categories for each grade level are as follows:  fourth grade, cupcakes; fifth, cookies; sixth, flavored muffins; seventh-eighth, banana bread; and ninth-12th, yeast bread. Members in grades 4-12 could enter one cake and one pie for competition. 
Food 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). Winners in each grade division received cash prizes and rosettes. All entries in the Bread Baking Contest 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 . 
Representing the fourth-grade cupcake winners are as follows:  first, Cassie Spitzer; second, Caroline Stiles; and third, Will Prater. Representing the fifth-grade cookie winners are: first, Ethan Hitchcock; second, Carter Cantrell; and third, Karissa Smartt. Sixth-grade winners with flavored muffins are:  first, Gregory Norton; second, Emily Pennington; and third, Lauran Cantrell.
Representing the seventh-eighth-grade banana bread winners are:  first, Tommy Smith; second, Ian Pursley; and third, Shelby Love. Representing grades 9-12, the yeast bread winners are:  first, Heather Colwell; second, Austin Barry; and third,  Mitchell Woodlee. Grades 4-12 cake winners are: first, Clay Prater; second, Ethan Hitchcock; and third, Walker Kelsey. Pie winners include: first, Dana Jones; second, Gregory Norton; and third, Will Prater.
Winning recipes for each category are presented for the enjoyment of others.

Homemade Strawberry Pie
Dana Jones
25 - 30 strawberries
2 pie shells
1 cup sugar
4 tablespoons corn starch
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
2 tablespoons butter

Prepare a 9-inch pie shell, place in pie dish and set aside. Make another pie shell pastry for top of pie.
Pick out 25 to 30 good looking strawberries. Trim green caps off strawberries, wash and drain well. Slice strawberries. Layer strawberries with sugar, set aside for 30 minutes. Place strawberries and sugar in a sauce pan, add corn starch, salt, and lemon juice. Cook and stir over medium heat until thickened. Add vanilla and almond flavoring and butter.
Cool slightly and pour into prepared pie shell. Roll out other pie pastry thin and cut into strips. Weave strips to make a lattice and place over top of pie. Brush small amount of melted butter and sugar over the top. Place pie into preheated oven at 350 degrees
Bake 35-45 minutes until golden brown. Cool before serving.

Strawberry Cake
Clay Prater
1 box yellow cake mix
4 tablespoons flour
4 eggs
1 cup strawberries and juice
1 cup cooking oil
1 box strawberry gelatin

 Sift cake mix, flour and gelatin together into large bowl; add eggs, one at a time, beating well after each addition. Add oil, mixing well. Mix in strawberries and juice. Pour into pans and bake in preheated 350 degree oven for 35-40 minutes.
Icing
1 box confectioners sugar
1 stick butter (soft)
1 cup strawberries and juice

 Cream butter and sugar together until well blended. Mix in strawberries and juices. Frosting will be a delicate pink, but a few drops of red food coloring may be added, if desired. Spread on cake.

 Cream Cheese Frosting
2  3-ounzes packages cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
4 1/2 - 4 3/4 cups sifted powdered sugar

 Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency. Makes enough frosting to frost tops and sides of two 8 or 9 inch layers. Cover and store cake in refrigerator.

Lightened-up Special Banana Bread
Tommy Smith
1 pkg. (8oz) reduced fat cream cheese
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 cups mashed ripe bananas (about 3 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, divided

 Orange Glaze
1 cup confectioners’ sugar
3 tablespoons orange juice
1 teaspoon grated orange peel

In a large bowl, beat the cream cheese, butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda, and salt; gradually add to creamed mixture just until moistened. Fold in 1/2 cup pecans.
Transfer to two 8 x 4- inch loaf pans coated with cooking spray. Sprinkle with remaining pecans. Bake at 350 degres for 55-60 minutes or until a toothpick inserted near the center comes out clean.
In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yields: two loaves (12 slices each).

Best Ever Rolls
Heather Colwell
1 cup shortening
1/2 cup sugar
1 cup boiling water
1 cup cold water
2 eggs
1 dry package yeast
6 cups plain flour (unsifted)
1 teaspoon salt
Butter, melted

Mix the sugar and shortening into a cream; slowing add boiling water. When mixture is melted, add cold water.
While mixture is still lukewarm, add yeast; stir until dissolved, then add eggs, salt, and flour. Mix well and refrigerate overnight.
When ready to use, roll 1/2 inch thick. Cut with a biscuit cutter. After cut, dip in melted butter and fold the roll over.
Place in a warm place to rise for two hours. Bake for 10 minutes at 400 degrees.

• If necessary, rolls can be shaped and placed back into refrigerator for several hours before baking.

 Banana Nut Muffins
Gregory Norton
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoon. baking powder
1/4 teaspoon salt
1 beaten egg
1/2 cup milk
1/4 cup oil
3/4 cup mashed bananas
1/2 cup nuts
• If using self-rising flour, omit backing powder and salt

 Preheat oven to 400 degrees. Grease 12  2 1/2” muffin cups – set aside.
In medium mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl combine egg, milk and oil. Add the egg mixture, bananas, and nuts into the dry mixture all at once. Stir until moistened (batter should be lumpy).
Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake for 20 minutes or until golden brown. Let cool in muffin cups for five minutes; remove and serve warm.
Serves 10-12.