Jr. Cook of the Week

by | July 23, 2007 12:00 am

Featuring recipes

from the Kitchen of… Kelsey Marie Williams

Kelcey is the 3 year old daughter of Shon and Jennifer Williams of Twin City.

She enjoys spending time with her grandparents. She has two cats named Garfield

and Milkshake and a dog named Roscoe. Kelcey loves to go to her aunts house,

Bamby Williamson and play with her cousin, Anna Rae Williams. She also loves to

help her grandmother, Mary Ann Rountree in the kitchen. Here are a few recipes

she would like to share.

From the Kitchen of Kelsey Williams. Double Kisses Chocolate

Cupcakes About 60 HERSHEY’S KISSES Brand Milk Chocolates

3/4 cup (1-1/2 sticks) butter or margarine, softened 1-2/3 cups

sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour

2/3 cup HERSHEY’S Cocoa 1-1/4 teaspoons baking soda 1 teaspoon salt

1/4 teaspoon baking powder 1-1/3 cups water

Remove wrappers from chocolate pieces; set aside. Heat oven to 350°F. Line

muffin cups (2-1/2 inches in diameter) with paper bake cups. Combine butter,

sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes.

Stir together flour, cocoa, baking soda, salt and baking powder; add alternately

with water to butter mixture, beating just until blended. Fill prepared muffin

cups about 1/2 full with batter. Place chocolate piece in center of each. Bake

20 minutes or until top springs back when touched lightly in center. Remove from

cups to wire rack. Cool completely. Frost as desired. Place another chocolate

piece on top of each cupcake. About 2-1/2 dozen cupcakes.

From the Kitchen of Kelsey Williams. Apple Tarts

4 medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar

1/2 cup Gold Medal® all-purpose flour 1/2 cup quick-cooking or

old-fashioned oats 1/3 cup butter or margarine, softened 3/4 teaspoon

ground cinnamon 3/4 teaspoon ground nutmeg Cream or Ice cream, if

desired

Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with

shortening. Spread apples in pan. In medium bowl, stir remaining ingredients

except cream until well mixed; sprinkle over apples. Bake about 30 minutes or

until topping is golden brown and apples are tender when pierced with a fork.

Serve warm with cream.

From the Kitchen of Kelsey Williams. Steak & Ham Kabobs

1 1/2 lb. tenderloin steak, cubed 1 1/2

inch 1 lb. ham, cubed 1 1/2 inch 2 onions, cut in chunks 2 green

peppers, cut in chunks 2 cans whole white potatoes 12 mushroom caps

BASTE: 1/2 c. oil 1 tbsp. vinegar 1/2 tsp. garlic salt 1

tbsp. Worcestershire sauce

Alternate steak, mushrooms, ham, pepper, onions and potatoes on skewers. Cook

on high grill for 5 minutes on each side. Reduce heat to medium and continue

cooking until steak is tender. Baste frequently.

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