Learning to cook through 4-H

Cassie Brydl, Dickinson, is teaching her children to cook and bake through the 4-H program.

"We're always doing things together, no matter if its 4-H or other activities like hockey," she said.

Cassie is married to Paul Brydl and they have four children, Kyleigh, who attends Berg Elementary, LeAnne and Marisella, who attend Roosevelt Elementary, and Kaleb, who is 4 years old.

"We moved here from Orange County, Calif., 10 years ago. My husband was discharged from the Marines and he wanted to come back home," she said.

Cassie is a dispatcher, while Paul works as corrections supervisor at the Southwest Multi-County Correction Center.

With a family of six, everyone is expected to help in the kitchen.

"We take turns cooking; it depends on whoever is home. We try to eat together as much as we can," she said. "Paul is the chef in the family, but I'm better at baking and cooking."

The girls participated in various 4-H projects with another family who lives nearby. Because their schedules have been in conflict, the Brydls are branching out with their own 4-H club.

This summer, LeAnne learned to make microwave fudge, which won a blue ribbon at the Roughrider Days Fair and Expo, 4-H Division. Kyleigh made muffins, for which she received a red ribbon because she forgot to include the recipe.

"There's two tricks to making the muffins," said Kyleigh. "One of the tricks is do not stir the batter too much. Don't over mix, that ruins it."

"Use a fork to sift the flour," added Cassie.

The muffins are eaten right out of the oven, sometimes as a snack.

"The fudge is pretty easy to make, but the first time it didn't work out," said Cassie. "It didn't set. I don't think we mixed it enough."

"Use real butter, then it turns out better," she added.

The Brydls suggest the following recipes to try with younger children:

Peanut Butter Fudge

3 cups peanut butter chips

1 14-ounce can sweetened condensed milk

¼ cup margarine or butter

Place all ingredients in a large bowl. Microwave at 50 percent power for 3-5 minutes. Stir once or twice during cooking. Pour into well-greased dish. Refrigerate.

Plain Muffins

2 cups sifted flour

1 tbsp. baking powder

1 tsp. salt

¼ cup sugar

1 egg, beaten

1 cup milk

¼ cup vegetable oil

Preheat oven to 425 degrees. Sift flour with fork in bowl. Sift baking powder, salt and sugar with flour again.

In small bowl, beat egg, then add milk and oil. Add liquids to dry mixture. Stir only until flour is moistened.

Fill greased muffin cups about 2/3 full.

Use a metal spoon. (It is easier.) Bake at 425 degrees for about 20 minutes or until light brown. Remove from tins and serve at once. Makes 12 muffins.