Page 38 - Summer 2021

has helped lead the “Cooking with Care” afterschool program, where participants make meals for local families.
For her recent District Project Achievement submission, Carnes cooked Chicken Alfredo with Pesto and Sundried Tomatoes.
She’s also partial to baking pies, cakes and anything sweet.
“I think food is something that connects us all. We all need it,” Carnes said. “I have a great time trying to find stuff that other people might like [to eat].”
The culinary arts is only a sliver of what Carnes loves about 4-H. This past year, Carnes earned her first Master 4-H status in land judging, and the team won first place in the state this past school year.
“We’re required to judge a plot of land and determine how thick the topsoil is, how far roots go down and if there’s not
enough or too much water,” Carnes explained.
As a 4-H state certified teen leader, Carnes helped adult leaders
coordinate activities at Cloverleaf camp. She also leads meetings and helps train the fifth grade officers.
For her community service projects, Carnes made friendship bracelets for children in foster homes and assembled hygiene kits for the homeless.
One of her fondest 4-H memories was the quiz bowl for LifeSmarts, which covers questions about health and safety, consumer rights and finances.
“It’s stuff that’s important to know in everyday life,” she said.
One of the biggest lessons she’s learned in 4-H is that everything is a team effort.
“You have to help everyone around you,” she said, “because you need a whole team to do well.”
Recipes from Alicia carnes’ kitchen
Lemon Cookies
1 cup room temperature butter 1 cup powdered sugar
1 egg
21⁄2 teaspoons lemon extract
1 tablespoon lemon zest 1⁄2 tsp. salt
21⁄2 cups flour
Cream the butter with a stand or hand mixer with a paddle attachment. Alternatively, this can also be done by hand, but it will take longer.
Slowly add the powdered sugar until it is fully mixed in with the butter.
Add the rest of your ingredients and mix until a clump of dough forms. Make sure there are no clumps of flour left. Wrap in plastic wrap, and let it chill in the fridge until firm. On a well-floured surface, roll out the dough until it is 1⁄4 of an inch thick. Cut it with cookie cutters and place the dough pieces onto a pan with parchment paper.
Bake at 375°F for 8-10 minutes. Cookies should not be browned.
2 lb. powdered sugar
6 tbsp. meringue powder 1tbsp. lemon extract
1⁄2 cup warm water
Carnes also enjoys baking desserts, like these refreshing lemon cookies
Mix the powdered sugar and meringue powder in a bowl.
Using a stand or hand mixer, slowly incorporate the water and lemon extract.
Once fully incorporated, scrape down the sides of the bowl and continue mixing on medium for 4-6 minutes. Continue to add water a tablespoon at a time until you get the consistency you desire.
Put icing into a piping bag and ice the cooled cookies.
PAgE 36 | OcONEE ThE MAgAzINE | SUMMER 2021