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Pat Cullinan was born to be a lacrosse coach. His coaching career began in 1981 at the high school level. After seven years of coaching at Glen Mills High School, Coach Pat got the job as West Chester University’s coach. During his time at West Chester, he led the Rams to several ECAC titles in 1994, 1998, 1999, 2002, and 2003. Also during his time at West Chester, he earned the NYCAC coach of the year honors for the 2002 and 2003 seasons. In 2005 Coach Pat was named the head coach of the St. Joe’s Hawks, a division one program. While at St. Joe’s Coach Pat lead the team to winning seasons for four straight years and earned the MAAC coach of the year award in 2006. In 2007 Coach Pat led the Hawks to the MAAC championship. After retiring from his college level of coaching, Coach Pat turned his focus back to the high school level. Coach Pat was a volunteer coach at Downingtown East High School. Coach also instructed the Dukes’ lacrosse program. This past summer I played for Dukes’ lacrosse club and I was lucky enough to have him as my coach. The entire summer was packed with awesome memories that I will never forget. With practice several times a week, I got the opportunity to know Coach Pat. He was always cheerful and always in a great mood. But little did I know Coach was battling cancer. After our last tournament of the summer, coach sat us down and told us about his upcoming chemo therapies and that we would be the last team he coaches. The team was shocked at this horrible news. Coach Pat passed away on the morning of October 15th. Coach died at the age of 58. Coach Pat’s legacy will live on and I will cherish my memories with him.
With Halloween right around the corner, it’s time decorate and celebrate the holiday. Here are some dessert items to make sure that you have the Halloween party of the year.
- 2 packages spice cake mix (regular size)
- 1 ice cream cake cone (about 3 inches tall)
- 4 cans (16 ounces each) Pillsbury Happy Birthday Funfetti Orange All Star Vanilla frosting
- 2 Oreo cookies
- 1 package (24 ounces) ready-to-use rolled black fondant
- Prepare and bake cakes according to the package directions, using two 12-cup fluted tube pans. Cool.
- Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to from a pumpkin shape.
- Place a ball of foil in the center of the cake to support the “stem”. Top with an ice cream cone. Frost cake with frosting.
- To decorate the face: Roll out fondant to 1/8 -in. thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut out half circles in filling for eyes. Press cookies and fondant onto cake to make the face. Yields: 12-16 servings.
Jack-o’-Lantern Brownies Recipe
- 3/4 cup butter, melted
- 1-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 can (16 ounces) vanilla frosting
- Orange paste food coloring
- Green and black decorating gel
- Candy corn and milk chocolate M&M’s, optional
- In a large bowl, beat butter, sugar, and vanilla until well blended. Beat in eggs. Combine the flour, cocoa, baking powder, and salt; gradually add to butter mixture and mix well.
- Line a greased 13 in. x 9 in. baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350° for 18-22 minutes or until brownies begin to pull away from the sides of pan. Cool on wire rack.
- Run a knife around edge of pan. Invert brownies onto a work surface and remove waxed paper. Cut brownies with a 3-in. pumpkin cookie cutter, leaving at least 1/8 in. between each shape. (Discard scraps or save for another use.)
- Tint frosting with orange food coloring; frost brownies. Use green gel to create the pumpkin stems and black gel and candy corn and M&M’s to decorate the faces if desired. Yield: about 1 dozen.
- 1 cup of milk
- 2 tablespoons of pure pumpkin puree
- 1 tablespoon of sugar
- ¼ teaspoon pumpkin pie spice, and add a little more for sprinkling
- ¼ teaspoon pure vanilla extract
- ¼ cup hot espresso or strong brewed coffee
- sweetened whipped cream, for serving
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and make small holes to vent. Microwave until the milk is hot, 1 to 2 minutes. Whisk quickly until the milk mixture is foamy, about 30 seconds. Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
Fall is starting to begin and many different desserts are starting to be created to get into the spirit of the season. A great way to start of your fall season is by making a Southern Apple Crumble. Here is what you’ll need:
- 3 Large apples
- ½ cup of granulated sugar
- ¼ cup of packed down sugar
- 1 to 2 teaspoons ground cinnamon
- ¼ cup of cold butter or margarine, cut into small pieces
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
- ½ cup butter or margarine, melted
- ½ cup chopped pecans
- Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
- In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
- Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.