At OHS, where snow is doomed to never fall, winter cheer during the holidays is instead dusted with flour in place of snowflakes. Family recipes are an integral part of the upcoming holiday season, for students and staff alike.

This winter season, The Talon set out to find some of the best holiday treats that have been passed down from generation to generation in a search not only for delicious food, but for the stories behind them.

BLUEBERRY CAKE (Smoosh)

Serving Size: 16

1 Package of Tea Biscuits

8 oz Softened Cream Cheese

1 pkg/serving size (24g) Instant Vanilla Pudding Mix

½ Cup of Milk

12 oz Cool Whip

1 can of Blueberry Glaze 

1. Mix pudding and milk in a bowl until thickened
2. Add softened cream cheese into the thickened mixture 
3. Add cool whip into above mixture
4. Dip each wafer in milk and line a 9×13 pan. Layer with mixture before creating another layer of biscuits, and continuing until the top of the pan is reached. Be sure to end on a layer of filling!
5. Smear an even layer of blueberry glaze atop the final layer
6. Slice and enjoy

Editor’s Tip: If bakers want this recipe to serve more than 16 slices, go to any local supermarket and buy Bundt cake or cupcake containers. Then, portion the cake into those holders by amounts of roughly two spoonfuls. Using this strategy, bakers can serve up to roughly 25 people.

Recommended by the Transition from School to Work team at OHS, this recipe comes from a former district parent who wanted to show appreciation for the staff. To do so, they brought in a large serving of Blueberry Cake, as well as the recipe to allow them to recreate it long after their student’s graduation. The dessert, now lovingly named Smoosh, is one that the team revisits not only for its sweet taste and fluffy texture, but for the memories it brings with it.

When it comes to taste, both the teachers and students at OHS can only leave rave reviews.

STRAWBERRY BOSTOCK

Serving Size: 4

4 Slices of Stale Bread 

1 Cup (or 167g) of Strawberries, sliced thinly

¼ Cup of Water

2 Tablespoons (25g) granulated sugar

1 Teaspoon Vanilla Extract

6 Tablespoons unsalted butter, room temperature

½ Cup granulated sugar

¼ Teaspoon (or a pinch) of table salt

1 Cup Almond Flour

3 Cups All-purpose Flour

1 large egg

2 Teaspoons Almond Extract

¼ Cup Almonds

Any Amount Confectioners Sugar

1. Preheat oven to 350°F
2. Line slices of bread into the desired pan so as to help them dry out. Stale or hard bread is recommended for this recipe
3. Combine strawberries, water, and sugar in a bowl, stirring occasionally for a period of roughly 30 minutes
4. In another bowl, beat the butter, sugar, and salt until the mixture becomes fluffy. Mix in the flours, egg, and almond extract fully before setting aside
5. Once the 30 minutes for the strawberries have passed, drain the liquid from them into a measuring cup.
6. Add vanilla into the strawberry liquid. The liquid from the strawberries and vanilla should equal roughly ⅓ cup, and if short, prospective bakers can buff the amount with water. 
7. Generously brush the pieces of bread on both sides with the strawberry-vanilla mixture. Continue until the entire mixture is gone
8. Spread the fluffy mixture across the pieces of bread to roughly ⅛ inch of thickness
9. Sprinkle both the remaining strawberries and 1 tablespoon of almonds onto each piece
10. Bake for 25-35 minutes until strawberries darken slightly 
11. Dust the top with confectioners’ sugar
12. Serve and enjoy!

Submitted by OHS’s new theatre teacher, Ms. Sutton, Strawberry Bostock is one she remembers from childhood. When holidays rolled around, the family would gather around the table to enjoy the dessert that her grandmother would make. She and her family recreate it during wintertime, a positive reminder of the road that led her to OHS.

While OHS may not have all the same winter traditions as communities in more frosty places, those within our campus carry the festive spirit on via stories, with each recipe bringing connection.