Cuthbertson Staff News

March, 2016

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Here's the latest...

  • Please keep Donna Dodson in your thoughts, as she lost her father in late February.
  • Welcome to Mrs. Tonya Brown who is taking Jodi Bradford's place as the 7th grade counselor.
  • Welcome to Mr. Suarez as he takes on teaching Spanish in Mr. Vaughan's place.
  • Welcome to Ms. Cummins who is taking Mr. Collins' place.
  • SEVEN more school days until spring break...I hope everyone has a wonderful week off!

April Birthdays...

Ms. Marryat- April 4th

Ms. Rosenthal- April 7th

Ms. Rainey- April 9th

Mr. Patterson- April 21st

Mrs. Biggerstaff- April 24th

Two Irish recipes from Regina Gokey

Gokey's Irish Bread

5 c. flour 2 tsp. baking powder
3/4 c. sugar 1 tsp. salt
1 tsp. baking soda 2 Tbsp. butter or margarine
1 to 2 Tbsp. caraway seeds ( my family does not care for caraway seeds; so, I skip them!!)
1/2 c. raisins 1 Tbsp. vinegar
1 3/4 c. milk 1 egg

Mix flour, sugar, baking powder, baking soda and salt ingredients. Cut in with a fork, the margarine/butter. Add the caraway seeds and the raisins.
Mix the milk with the vinegar and add in the egg to the milk mixture (this sours the milk and is necessary to make the bread.) Add milk mixture to the dry ingredients. More milk may be added if mixture is too stiff.
Put into a round baking pan or large cast iron skillet, greased. I use a cast iron skillet and grease it with butter bottom and sides (grease well) Do not flour the pan!
Bake at 325 degrees for 1 hours or until top is light brown. Remove from pan and rub top and sides with butter and wrap tightly in tin foil.
We love the bread served warm or cold with butter. Enjoy!!

Irish dessert - enjoy!


1/2 c. butter
1 c. boiling water
1 c. sifted flour
1/4 tsp. salt
4 eggs

Heat oven to 450 degrees.

Melt butter in water and add flour and salt at once, stir vigorously. Cook, stirring constantly, until mixture form a ball that does not separate. Remove from heat and cool slightly. Add eggs, one at a time, beating after each, until dough is smooth.

Drop dough by heaping tablespoons on greased cookie sheet. Bake in 450 degree oven for 15 minutes. Lower oven to 325 degrees for 25 minutes. Remove cream puffs from oven and split. Turn oven off and put cream puffs back into oven for 20 minutes. Cool. Fill with cream filling before serving.


1 pkg. (3 5/8 oz.) instant vanilla pudding
1 env. whipped topping mix
1 c. milk
8 tbsp. Bailey's Irish Cream

Empty contents of pudding and whipped topping mix into mixing bowl. Add milk and mix at high speed until thick. Add 8 tablespoons Bailey's Irish Cream and mix until thoroughly blended. Chill and fill pastry puffs.

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