Last updated: November 12. 2013 6:10PM - 1777 Views
By - lwillsie@civitasmedia.com



Hannah Edwards, in 12th grade at Surry Central High School, was mixing up the icing for a cake and also for cupcakes that were used at upcoming events at the school.
Hannah Edwards, in 12th grade at Surry Central High School, was mixing up the icing for a cake and also for cupcakes that were used at upcoming events at the school.
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Thank goodness everyone helps out.


They all are so willing to volunteer their time and energy.


Otherwise, all the work might not get done.


But Sabrina Wilmoth, teacher of the Food Classes at Surry Central High School, and her many students take it all in stride.


“Everybody always pitches in,” Wilmoth said, gratefully acknowledging her students.


As student Erica Giron said, “The cooking part is nice … But just helping people is my thing.” She also enjoys how everyone is learning to work together as a group. “So, cooking class is helping us learn more than just about cooking.”


Not to mention, they take to cooking and baking like naturals, learning how to make cookies, dip, decorations out of fruits and vegetables, pizzas, hot sandwiches, pie, holiday decorations for display out of dough, cheeseballs, and even punch, plus so much more. And this was just since the beginning of this school term.


The classes also learned how to make trail mix, which was of particular interest because the students learned how to combine different flavors and what flavors go best together. For example, with the trail mix, they learned how sweet and salty tastes can be well-blended to create a different, yet uniquely delectable, combined taste.


But one other of the most important lessons Wilmoth has taught her students is that folks “eat with their eyes first.”


“We want our students to strive to be the best,” Wilmoth said. Attention to detail and quality is key. “That includes presentation to the actual product.”


For example, Gabriela Jimenez, 16, learned why it is important to bake dishes at the correct temperatures, how to mix ingredients together properly, and also why all the ingredients have to be just so.


“It’s important to mix things well,” Jimenez said. “Just one thing can mess up a dish.”


Honesti Walker, 18, never carved a pumpkin before. She admitted she never even did a lot of arts and crafts before. But she carved her first pumpkin “bowl and lid” and it came out beautifully. Her secret technique?


“Make sure to go all the way through the fruit and keep your cuts even,” Walker said. She does admit that getting the innards out of the pumpkin is a tad difficult. “It just takes time and patience.”


Hannah Edwards, 18, who said she does already cook a lot, still had her hands full mixing up the cake icing. It is made with cream cheese, Cool Whip, and powdered sugar, she said. Hershey chocolate bars can be broken up into tiny pieces and mixed in with the icing to a different taste and look.


“It’s really good,” Edwards said. “I guess it’s the cream cheese that sets off the chocolate. They blend very well.”


Walker thinks this icing tastes like cream cheese fruit dip. Her advice for making the best icing is to “fold” not “mix” the icing ingredients. Also, it is easier to decorate a cake by using a piping bag — and makes the cake look prettier as well, she believes.


One more last item concerning the Food Classes, said its teacher.


She hadn’t realize how expensive some food items had gotten.


So, donations are always welcomed and needed, she said, especially donations of sugar, flour and butter, as well as money.


“Yes, we take donations,” Wilmoth said. “We need them.”


For more information and/or to make donations, call the school at 386-8842 or email Wilmoth at wilmothsa@surry.k12.nc.us.


RECIPES


CARAMEL POPCORN


FROM SABRINA WILMOTH’S FOOD CLASS AT SURRY CENTRAL HIGH SCHOOL


INGREDIENTS


2 cups of brown sugar


½ cup of light corn syrup


1 cup of margarine


1 teaspoon of salt


½ teaspoon of baking soda


1 teaspoon of vanilla extract


7 quarts of popped popcorn


(The Food Class used microwaved popcorn.)


DIRECTIONS


Preheat the oven to 250-degrees Fahrenheit. Spread out the 7 quarts of popped popcorn onto two lightly greased cookie sheets. Mix the brown sugar, light corn syrup, margarine and salt together in a saucepan. Bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove the mixture from the heat and stir in the baking soda and vanilla extract. Drizzle over the popcorn and gently stir to coat. Bake for 1 hour, stirring every 15 minutes. Dump the caramel corn onto waxed paper and allow to cool. Store in airtight containers or bags.


FALL CHOCOLATE CHIP COOKIES


FROM SABRINA WILMOTH’S FOOD CLASS AT SURRY CENTRAL HIGH SCHOOL


INGREDIENTS


1 cup of packed brown sugar


¾ cup of white sugar


1 cup of butter, softened


2 eggs


1 ½ teaspoons of vanilla extract


2 ½ cups of all-purpose flour


¾ teaspoon of baking soda


¾ teaspoon of salt


1 ½ cups of Nestle Toll House Semi-Sweet Chocolate and Colored Morsels


DIRECTIONS


In a large bowl, mix the sugar, eggs, shortening, and vanilla thoroughly. Add the flour, baking soda, and salt to the creamed mixture. Blend well. Stir in the Nestle Toll House Semi-sweet Chocolate and Colored Morsels. Drop the dough by the teaspoonful onto a cookie sheet. Bake at 350-degrees Fahrenheit for 9 to 11 minutes.


FALL SNACK MIX


FROM SABRINA WILMOTH’S FOOD CLASS AT SURRY CENTRAL HIGH SCHOOL


INGREDIENTS


2 bags of Bugles Nacho Cheese Corn Snacks


1 box of Cheez-It Crackers


1 bag of mini pretzels


1 box of Chex Cereal


1 bag of Cheetos


2 to 3 bags of microwave popcorn


DIRECTIONS


Mix everything together and put into individual cellophane bags. Use a twist tie, decorative Fall ribbon and printed Fall message label to complete the decoration of the snack bag.


PUMPKIN DIP


FROM SABRINA WILMOTH’S FOOD CLASS AT SURRY CENTRAL HIGH SCHOOL


INGREDIENTS


1 large can of pumpkin pie mix


1 small package of instant vanilla pudding mix


16 ounces of Cool Whip topping


DIRECTIONS


In a large bowl, combine the pumpkin pie mix and instant vanilla pudding. Fold in the whipped topping. Chill until ready to serve. Serve with ginger snap cookies, vanilla wafers or apple slices.


PART OF THE FOLLOWING RECIPE WAS MISSING FROM LAST WEEK’S COOK OF THE WEEK STORY. HERE IS THE FULL RECIPE.


MORAVIAN WAFERS


FROM THE INTERNET


INGREDIENTS


5.6 ounces of all-purpose flour (or about 1 1/4 cups)


3/4 teaspoon of ground cinnamon


3/4 teaspoon of ground ginger


1/2 teaspoon of white pepper


1/2 teaspoon of ground cloves


1/2 teaspoon of dry mustard


1/4 teaspoon of salt


1/4 teaspoon of baking soda


1/4 teaspoon of ground allspice


1/3 cup of molasses


3 Tablespoons of butter, softened


2 Tablespoons of brown sugar


Cooking spray


DIRECTIONS


Preheat the oven to 350-degrees Fahrenheit. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour and the cinnamon, ginger, pepper, cloves, dry mustard, salt, baking soda and allspice, stirring with a whisk. Next, place the molasses, butter, and sugar in a large bowl. Beat with a mixer at high speed for 2 minutes. Add the flour mixture and beat just until blended. The dough will be crumbly. Divide the dough into 4 equal portions. Place each portion on a sheet of wax paper. Cover with plastic wrap. Roll each portion to a 1/8-inch thickness. Freeze for 10 minutes. Remove the plastic wrap. Cut with a 2 1/2-inch round cutter. Place cookies on baking sheets coated with cooking spray. Bake at 350-degrees Fahrenheit for 6 minutes or until the edges of cookies are browned. Cool for 5 minutes on baking sheets. Remove from baking sheets and cool completely on wire racks. Repeat the procedure until the dough is all used.


 
 
 
 
 
 
 
 
 
 
 
 
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