Veda Wilson is the director of Quilcene’s vocational cooking program.

Courtesy photo

How is it that each Christmas for almost 30 years, Leader readers have been treated to a set of new holiday recipes from students in the Quilcene schools?

Two words: Veda Wilson.

Baked into the district’s culture is the idea that students can and should cook for one another, which is unusual enough.

But Wilson, who runs Quilcene’s vocational cooking program, takes it a step further each year, letting students shine by arranging for publication of students’ family favorites.

She can’t remember how or when the tradition started, she just thought “Parents like to see their kids’ names in the paper,” found a willing partner at The Leader and for the last 25 years or so, Leader readers have found new cookie, salad and cake ideas in their holiday editions, along with a personal note from each chef.

Meanwhile, Wilson has taught hundreds of Quilcene students the fundamentals of food safety, food preparation and food service. Whether or not they go pro, students say the lessons of Ms. Wilson’s kitchen are valuable.

“Veda’s a really energetic person and makes the class fun to be in,” said Kristian Mack, a Quilcene High School senior who signed up for Wilson’s program in eighth and ninth grade and again this year. He describes her as “loud, but a fun loud. She tries to get them out of their shell and she does pretty well.”

For example, there’s a yellow plate in the Quilcene school dishware. Any time a student winds up with it, Wilson would sing the song “You are my sunshine, my only sunshine,” to that student, Mack said.

Janet Ackerman, who recently retired after 43 years with Quilcene schools, from custodial to baking duties, said students appreciate that Wilson is clear and direct. “They just enjoy being around her,” Ackerman said. “She’s a people person. All of sudden she’ll just break out in song or crack a joke to the students.”

What Mack said he likes about the class is that he is learning baking and cooking, food safety and menu planning, plus “I’m bonding and making friends with people I wasn’t close with.”

He said the made-from-scratch meals should surprise students more than they do. “People take it for granted. They don’t know we probably have it better than most schools.”

Sophomore Kayla Ward said moving here from Alaska she noticed it right away. “This is way better. The food up in Alaska was overly processed. This has more of a homemade feel,” she said.

“Some kids take it for granted, some kids understand,” Ward said.

Ward said the simple act of making and serving meals is an important part of the culture at Quilcene. “The older kids serving the younger kids makes a better connection,” she said.

That’s Wilson’s way, she said. “She takes everything very seriously, but she also makes jokes with us and asks us how our days are going and makes the connection with the kids.”

Born and reared in Quilcene, Wilson returned home to work as the school’s baker in 1990 and grew into the job she now has, teaching vocational cooking and running the kitchen that feeds 90 breakfasts and 140 lunches every school day.

Her students say she manages to balance persnickety attention to food safety with the kind of work environment where jokes, songs and laughter are common.

And she’s not a teacher who says it’s all downhill and that kids now are different from kids several decades ago. “I don’t think there’s a difference in kids. I don’t think they’ve changed. Kids are kids. At least that’s for me.”

“I run a tight ship and kids, they sign up for my class, they’re not forced.” One of her favorite recent calls came from a student who joined the U.S. Marine Corps after graduation. “He said, ‘Veda I just want to tell you you’re the closest thing to a Marine Sergeant I ever had in my life.”

Comfortable in her town, she now teaches students whose parents she taught, and still she and the students bake hamburger buns, simple rolls and other fresh breads. “I think a lot of it is just part of Quilcene School District. It kinda speaks to who we are, a lot of ways...it’s that tradition piece.”

Below are some of thw Quilcene Vocational Cooking Class recipes:

Sweet Potato Casserole with Marshmallows

Kristian Mack, 12th Grade

This recipe came from my great grandmother, Dorothy Goode. We make this recipe every Thanksgiving and Christmas and sometimes Easter. It has been in the family for many years and is everyone’s favorite side dish.

Ingredients:

• 5 pounds sweet potatoes (about 5 medium)
• 3/4 cup packed light brown sugar
• 1/2 cup butter, softened
• 2 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 (10-ounce) bag mini marshmallows

Steps:

• Preheat oven to 350 degrees. Boil sweet potatoes until tender, let cool and peel. (Cover a cookie sheet with aluminum foil for easy clean up in case of overflow and place the sweet potatoes baking dish on it.)
• Place peeled sweet potatoes in a mixing bowl.
• Add brown sugar, butter, egg, vanilla, salt, and cinnamon.
• Beat with an electric mixer until smooth.
• Transfer sweet potato mixture to a greased 11x7 or 13 x 9 baking dish.
• Bake for 30 minutes. Remove from oven and sprinkle marshmallows on top. Return to oven for 10 minutes.
• Casserole is done when marshmallows are golden brown and gooey.

Ethel’s Sugar Cookies

Savanna Smith, sophomore

Hi, my name is Savanna Smith. I am a sophomore at Quilcene High School and I live in Brinnon, Washington. My family enjoys spending time together during the holidays and baking cookies. This is one of our favorite holiday recipes. I recently volunteered at the Brinnon vendor fair and helped my sister and my mom make these cookies for the event.

I chose this recipe because sugar cookies are a classic holiday favorite and this variation is extra special with a hint of lemon added in. I enjoy them unfrosted so you can savor the flavor, but lots of people frost them with buttercream or cream cheese frosting. Festive cookie cutters make them a joyful dessert to enjoy for the holidays. What better way to get in the Christmas spirit then to bake up a batch of Ethel’s Sugar Cookies for your family to enjoy as mine has been doing for generations.

Ingredients:

• ¾ cup butter flavored shortening
• 1 cup sugar
• 2 eggs
• ¼ teaspoon vanilla
• ¼ teaspoon lemon extract
• 2 ½  cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Steps:

• Cream the shortening, sugar, eggs, vanilla and lemon extract together by blending thoroughly with a hand mixer. Combine the flour, baking powder and salt in a separate bowl and stir mixture. Sift the dry ingredients into the first bowl and slowly combine. Let the dough chill for at least one hour. Using a rolling pin, roll the dough out so it is ¼ inch thick. Use desired cookie cutter and place cookies on ungreased cookie sheet.
• Bake at 400 degrees for 6-8 minutes and cool on a wire rack. Yields 18-24 cookies depending on the size of cookie cutter.

Christmas Tree Cookies

Breanna Bancroft, 7th grade

I chose this recipe because I remember making this with my Grandma Marge every year at Christmas time, this is her recipe. My grandma made this recipe with not only me, but my Mom and Uncle when they were kids growing up. The reason why I chose this recipe is so other families can have fun doing it as well. Decorating them has always been my favorite part. Sprinkles and frosting always work the best for decorating!

My name is Breanna Bancroft, I am 13 years old, and go to Quilcene School. I enjoy hanging out with friends, family, and my two cats. In my spare time, I participate in plays in Brinnon. Every summer I enjoy going to the beach. Kayaking is super fun, especially on a hot summer’s day.

Ingredients:

• ½ cup butter
• ¾ cup sugar
• 1 egg
• 1 ½ teaspoon pure vanilla extract
• 1 ½ cups sifted all purpose flour
• 1 teaspoon baking powder
• ¼  teaspoon salt

Steps:

• Cream butter and sugar until light and fluffy. Add egg and vanilla and beat hard. Sift flour, measure and sift again with baking powder and salt. Stir into creamed mixture. This makes a soft dough. If you prefer stiffer dough, add 2 to 4 teaspoons additional flour.
• Chill dough 1 hour or longer. Roll out thin on floured cloth or board, working with only part of the dough at a time. Cut with cookie cutters. Place on lightly greased baking sheet. Bake in a 350 degree oven 6 to 8 minutes. Remove immediately to cooling racks, frost when completely cooled. Number of cookies depends on the size and shape of cookie cutters.
• Makes about 7 dozen 2-inch cookies.

Ingredients For the buttercream frosting:

• 1/2 cup vegetable shortening 1/2 cup butter or margarine
• 1 teaspoon vanilla flavoring
• 4 cups sifted confectioners sugar
• 2 tablespoons milk

Steps:

• Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time. Beating well, on medium speed. Scrape sides and bottom of the bowl often. Add milk and beat on high speed until light and fluffy. (If you want it thinner, add milk a little at a time.) Divide into separate bowls and add food colorings of your choice. Extra can be stored in your refrigerator for up to 2 weeks.

Mocha Peanut Butter Mousse

Logan Neziri, middle school

The recipe I chose is one of my top five most favorite desserts. I like that I can put more of the homemade whipped cream and candies on the top. It was handed down by my mom’s grandmother, and over time we have made it more of our own recipe.

I am in middle school, and my favorite sport to play is basketball. Basketball is fun for me because I am tall, fast and quick to grab the ball. I help my dad split and stack the wood for my family for the winter to keep us warm. I like to go for bike rides with my friends around Quilcene and on the fun trails we have in our great woods. Raising piglets is something I enjoy doing from early spring to late summer. I also like to go camping, the fun part about it is the campfire, exploring around the trails and campsites.

Ingredients:

• One 3.9-ounce package instant chocolate pudding mix
• 1 cup cold milk
• ¼ cup strong brewed coffee or espresso, chilled
• 1 cup heavy whipping cream
• 3 teaspoons sugar
• ½ teaspoon vanilla extract
• 2 tablespoons chocolate chips for garnish
• 1 cup peanut butter
• 1 cup Reese’s Peanut Butter and /or Reese’s Pieces

Steps:

• In a large bowl, stir together the pudding mix with the milk and coffee until very thick.
• In another large bowl beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve ¼ cup for garnish.
• Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve.
• Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.
• Prep time 15 minutes. Yield 4 servings.

Chocolate Chip Cookies

Emily Hannigan, junior

My name is Emily Hannigan, I am 16 and in 11th grade. I chose to write a recipe about my grandma’s home-made cookies because her recipe makes the best cookies and everybody loves them. Who doesn’t like cookies? I’ve been into photography and art my entire life, and also like to free-write and to ride horses. I’ve been drawing since I could hold a pencil and soon after, I started to write tons of my own stories.

Ingredients:

• 2 ¼ cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• ¾ cups granulated sugar
• ¾ cups packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups chocolate chips

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine flour, baking soda and salt. In a separate bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well. Beat in flour mixture gradually. Stir in chocolate chips.
• Drop onto parchment paper on baking sheet by rounded tablespoon. Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 2 minutes. Then put on a wire rack.

Amazingly soft, delicious Christmas cookies

Lane Lont, 9th Grade

I chose this recipe because my mom and brother have been making these since I was a little kid. We only do them this time of the year so it has become something we look forward to. This tradition is filled with memories from the years past while adding new ones each time we make them. The house is warm and cozy while holiday music is playing in the background. It’s just a fun time with my family. We usually try to make a lot of cookies to share with family, friends and Santa of course!

I like Fortnite and playing football outside with my younger brother. I also love hunting with my dad and hanging out with the guys. I love pulling pranks on those around me and making people laugh. Linda, my aide at school is helping me to learn how to bake and cook and I have been really enjoying this because I get to try the food myself, but I also get to share it with some of the people at school. It feels pretty good when you make something that others enjoy and these cookies are no exception!

Ingredients:

• 3 cups unbleached all-purpose flour
• 2 tablespoons baking powder
• 1 cup granulated sugar
• 1 cup (2 sticks) salted butter, cold & cut into chunks
• 1 large egg
• 1 tsp pure vanilla extract
• ½ teaspoon pure almond extract

Steps:

• Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
• In a bowl, whisk together the flour and baking powder. Set aside.
• In a separate bowl mix together the butter and sugar until fluffy and nicely whipped, then slowly incorporate the dry ingredients from the other bowl. Be sure to slowly add the dry into the wet ingredients vs. dumping them all in at once.
• Mix everything with an electric mixer until well blended. Be sure to not over beat.
• The dough will be a bit crumbly, and you will need to use your hands to mold everything into a large sweet delicious ball of dough.
• Throw some flour onto the counter and roll out your dough. I always like the cookies to be super soft so I roll them to about 1/3” to 3/4” thick.
• Use your Christmas cookie cutters and gently press into the dough. Once cut place them on the parchment paper lined baking sheet.
• Bake for about 7 to 9 minutes. Let cool for about two minutes before transferring to a wire rack to finish cooling evenly.
• This recipe yields around 2-4 dozen cookies depending on the size and shape of cookies
• Take your favorite homemade or store-bought vanilla frosting and frost your cookies! Unleash your inner Christmas elf and add sprinkles and colored icing! Unleash your creative Christmas decorating skills! Enjoy!
• Helpful tip: Freeze the cookies for 5 minutes after cutting, prior to baking. This will help your cookies hold their shape. We also always turn on Christmas music while making these cookies. It’s a surefire way to get you into the holiday spirit.

Flan

Andrew Perez, 7th Grade

My name is Andrew Perez and I am 13 years old, I am in the 7th grade. I go to Quilcene School and my favorite color is dark blue. I was born October 18th. I chose this recipe because it is very tasty, my mom makes it very well.

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 1 ½ cup granulated sugar, divided
• 3 large eggs
• 3 large egg yolks

Steps:

• Preheat oven to 350 degrees.
• In a large bowl or measuring cup whisk to combine cream, milk, vanilla, and salt.
• In a medium size saucepan over medium-high heat, combine 1 cup sugar with ½ cup water. Cook, gently swirling the pot but not stirring, until mixture turns deep golden color; 8-9 minutes.
• Working quickly, divide caramel into 7 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Place ramekins in large baking dish.
• Whisk eggs, egg yolks, and remaining ½ cup sugar in a large bowl. Gently mix in cream mixture until just combined. Divide evenly into ramekins. About ½ cup each.
• Pour enough hot water into baking dish to come halfway to top of ramekins. Bake until just set and flan slightly jiggles, 45-50 minutes.
• Transfer ramekins to a cooling rack and let cool completely, about 2 hours. Cover with plastic wrap and chill in refrigerator until ready to serve.
• When ready to serve, use a small knife or offset spatula to carefully loosen the edges of flan. If refrigerated, warm in a microwave for 10 second increments up to 30 seconds. Turn flan over onto plate, shake gently to release flan and remove ramekin.

No-Bake Peanut Butter Balls

Kristin McCarthy, 7th Grade

My name is Kristin McCarthy, I am 12 years old and I am in the 7th grade. I like to hang out with my friends and family and my favorite color is yellow. I live in a small town called Quilcene and I go to Quilcene Middle School. I chose this recipe because it is easy and I help my mom make it all the time and it is very good for a light snack.

Ingredients:

• 1 cup peanut butter
• 1 cup shredded coconut
• 1 cup gluten free oatmeal
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup flax seed
• 2 teaspoons chia seeds
• ½ cup mini chocolate chips
• ½ cup chopped peanuts

Steps:

• In a bowl combine the peanut butter, shredded coconut, gluten free oatmeal, maple syrup, vanilla extract, flax seed, chia seeds, mini chocolate chips, and chopped peanuts.
• Make balls for whatever size you want and place on a no stick baking sheet.
• Place in freezer for 1 hour.