Baking — from scratch — is one of the most popular competitions held by 4-H.
This year, 286 Limestone County 4-H members participated in the baked foods competition in their local clubs. Winners advanced to a head-to-head competition at the county level.
In Limestone County, 4-H students age 13 and under competed in the baked cookie competition. Older students baked cakes.
Both events require baking a product prepared from scratch to be presented to a panel of judges along with the recipe. Participants also have to take part in an interview process.
Kingsley Tucker of Clements 4-H took first place in the cookie division with her “Molasses Cookies” recipe. Cedar Hill 4-H member Olivia Coble came in second with “Salted Caramel Pretzel Chocolate Chip Cookies.”
Austin Lewter of the Limestone County Junior Leaders 4-H Club and Tanner High School, won first place in the cake division with his “Chocolate Pudding Cake.” Clements Senior 4-H member Jessica Fugatt’s “Key Lime Cake” recipe placed second.
Winning recipes are:
By Kingsley Tucker
• 4 cups plain flour
• 4 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon allspice
• 1 teaspoon salt
• 2 cups sugar
• 1 1/2 cups oil
• 2 eggs
• 1/2 cup molasses
Mix all together. Roll into balls and roll in sugar (if desired). Bake 8-10 minutes at 375 degrees.
Salted Caramel Pretzel Chocolate Chip Cookies
By Olivia Coble
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups butter, softened
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 4 teaspoons vanilla extract
• 3 cups semi-sweet chocolate chips
• 1 cup caramel chips
• 1 cup crushed pretzel pieces
• Sea salt
In a medium bowl sift together the flour, baking soda, and salt. Set aside. In a large bowl beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy. With the mixer on low speed, gradually add the eggs and vanilla. Mix well.
Slowly add the flour mixture and beat just until there are no streaks of flour showing. Stir in the chocolate chips, caramel chips, and pretzel pieces. Cover and chill the batter in the refrigerator for 15 minutes.
Preheat the oven to 350 degrees. Using a cookie scoop, drop rounded tablespoon portions of the dough, about 2 inches apart, onto an un-greased baking sheet. Gently flatten the top of each rounded ball and sprinkle with sea salt. Bake 10 to 12 minutes or until lightly browned. Let the cookies cool on the baking sheet for 1 minute prior to moving to a wire rack to cool completely.