Merry Christmas! As you anticipate Christmas Vacation, click here to read some of the articles in the holiday edition of the YC Spectator.decemberspectatorvol3
‘Tis Time To Be Thankful! Click here for the November Thanksgiving Edition of the YC Spectator: novemberspectatorvol2-1
Click here to view the newly updated October Editon Volume 1 of the YC Spectator: octoberspectator-volume-1
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Click on each of the pages below to see and read the newly designed YC Spectator. We have created a Star Wars Edition to celebrate the grand opening of Episode VII: The Force Awakens!
After you read the articles, take our Star Wars Student Survey. The results will be posted in the next edition of the Spectator!
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.