The blog begins!

The following recipes and essays were inspired by a story, "Shoofly Pie," read by English 2 students in Bevier High School. Each class member has showcased a "favorite family/friend cook" and includes the recipe. I also had the class divide into 3 groups, and each group created a cookbook with the recipes and essays. Final products were due today.... Lovely stuff~!

To the class: "I told you the first day how excited I am to have such a wonderful wonderful WONDERFUL CLASS. Now dig in and enjoy!!!!!"

Dustin

Icebox Cake


 16 oz. pkg. graham crackers
 2 (3.5 oz.) pkgs. Instant vanilla pudding mix
 3 cups whole milk
 8 oz. Contained frozen whipped topping, thawed
 16 oz. Container chocolate frosting



Icebox cake is a dessert that my grandma Gipson is most famous for. When you take a bite of this cake, it's like heaven. You can taste the richness of the chocolate, the cinnamon in the graham cracker, and the heavy whip cream all at once! The piece of heaven is served in squares.
My grandma Gipson is a hard working woman. She and my grandfather wer married for a long time, and everybody missed him very much when he passed away. Since my grandpa died, she has continued to experience the world and have fun. This is the sweetest woman on the earth. When I need help, she will be over in two seconds to help me. I love her to death!
My grandma cooks this cake on holidays or birthdays. My grandma always ask me every year what I want for my birthday. I always say a little heaven in square form. Then every Thanksgiving everybody fights over the last piece of cake.
The one thing that makes this cake so amazing is that it brings my family together around the table. I see my uncle that I don’t see everyday and see how he is doing. My cousin, Travis, comes home from Kansas City to spend time with the family. This cake works miracles of bringing families together.

Lyda

Mammy's Cherry Pie

My person is my mammy. She is my grandma, my world, and my life. I love her very much. She means everything to me. She is an elderly lady with blue eyes and silver hair.

My food is my mammy’s homemade crust and cherry pie. The taste is like heaven. Soft, sweet, crust with a sweet cherry filling. It’s like chewing magic in your mouth. The smell of it cooking takes my breath away, and the appearance of it is just as stunning. Golden brown on the top and the edges, with a little sugar on the top.



The preparation is not difficult but very simple.



The Crust



3 cups all purpose flour

1 ½ teaspoon salt

3 tablespoon white sugar

1 cup shortening

1 egg

1 teaspoon distilled white vinegar

5 tablespoons water



In a larger bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together. Add gradually, to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
Allow dough to rest in refrigerator 10 minutes before rolling out.
Roll out place in pan
add 2 cans of cherry pie filling.
put a top crust on and poke holes
let it cook at 425 degrees Fahrenheit for 20 minutes then 350 Fahrenheit for 45 minutes.
let it cool then enjoy.

More photos

Christina

I am an employee in a restaurant, and I am in charge of the menus. One recipe that I have in there is this pink fluff delight. My mom used to make it because it was a delightful dessert, but is sugar-free.
The name of it is Pink Delight. The recipe includes marshmallows, whip cream, cherry filling, cream cheese, lemon juice, and jello. There really is no specific way of making the dish. You just mix them together.
This dish makes me feel bright and happy. It’s a bright colored dish and it makes me feel bubbly. It makes you feel even better when you eat it. In my opinion, I think it’s so good that I sometimes can’t stop eating it. The texture is soft and a fluffy feeling.
The dish goes over very well especially for diabetic people. The dish is always recommended to our customers, and it’s our best selling dessert on our menu. I do have customers who ask for the recipe, but it’s one of our specialties.
If the dish was supposed to be for a season, I would choose Christmas. I would choose this season because of the colors, they just mix. Plus it seems like the Christmas type because of the way it makes you feel.
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2 containers of whip cream

½ a bag of shredded cheese

1 bag of small marshmallows

2 boxes of lemon jello

1 can of cherry pie filling

Logan

Grandma

One person I would want to honor is my grandma on my mom's side. She died about three to four years ago. She was the best grandma ever. I loved her so much.

Here’s a little bit about my grandma, Sylvia. “Sylvia” is a name I will never forget. You see, my niece is named after her. Well, it’s kind of altered from it. Her name is Sylvie. My grandma is so nice. She would buy me stuff all the time. Her full name is Sylvia Shoemaker. She lived in the senior citizens housing down by the tracks until she had to move to The Macon Healthcare Center. When she died, I was staying with my brother. I was just about to eat breakfast when he told me. I was so sad. I went and cried on my brother’s shoulder.

The thing I liked about her kitchen was that she had the neatest little placemats at the table. Another thing that I specially liked about my grandma’s kitchen was that there was always a loaf of homemade bread on the counter. She made some really good rotini, also. I would always stay with her and watch TV. She would get mad if I was watching a bad show, and she would make me change it.

Every Sunday we would take her to KFC. Everytime we would get the children the chicken bucket with mac and cheese and potatoes and gravy. We would also get rolls with it. When her health got bad and she couldn’t get out, we started bringing it to her. The chicken was so good.
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1 whole chicken, cut up and marinated
About 2 liters of shortening (for cooking)
1 egg, well beaten
250 ml milk
200 grams of all-purpose flour
2 1/2 teaspoon of salt
3/4 teaspoon pepper
3/4 teaspoon of mono sodium glutamate
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
For Marinating
2 tablespoons of potassium chloride
2 tablespoons kosher salt
4 tablespoons mono sodium glutamate
1/8 tablespoon garlic powder
1/3 cup of chicken base and
5 cups water
Method
Mix together above noted ingredients for marinate and soak the chicken in it for 24 hours in the refrigerator.
Preheat the shortening in a deep-fryer to 365 degrees F and mix the beaten egg and milk in a medium bowl blend it nicely. In another medium bowl, add the remaining coating ingredients like flour, salt, pepper and mono sodium glutamate.
Transfer each piece of the marinated chicken to paper towels so that excess liquid can drain off from the chicken pieces. Take one piece of chicken at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Make sure that each piece is coated generously. Keep aside the chicken pieces on a plate until each piece has been nicely coated.
Now drop the coated chicken pieces, one piece at a time into the hot shortening. Fry 4 pieces of the chicken pieces at a time for 12-15 minutes, or until it is golden brown. Occasionally stirring the pieces to fry them evenly, after frying the pieces transfer them to paper towels to drain for about 5 minutes. Now its ready to serve.

Photos