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Exploring the Fine Arts |
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Exploring the Fine Arts |
Student ID# |
Mid-Term | Research Project | Final Exam | Final Grade |
| 4560 | 93 | 90 | 88 | 90.2 A |
| 1306 | 103 | 90 | 65 | 87 B |
| 6980 | 98 | 90 | 77 | 88.75 B |
| 8793 | 83 | 95 | 87 | 90 A |
| 2213 | 93 | 100 | 93 | 96.5 A |
| 7706 | 64 | 0 | 0 | 16 F |
| 7138 | 87 | 80 | 66 | 78 C |
| 0061 | 88 | 90 | 86 | 88.5 B |
| 8090 | 83 | 100 | 100 | 95.75 A |
| 4899 | 85 | 95 | 79 | 88.5 B |
| 7648 | 100 | 100 | 100 | 100 A |
| 3830 | 89 | 95 | 100 | 94.75 A |
| 9147 | 97 | 90 | 97 | 93.5 A |
| 6970 | 93 | 90 | 90 | 90.75 A |
| 0305 | 103 | 100 | 100 | 100.75 A |
| 8547 | 95 | 80 | 90 | 86.25 B |
| 0705 | 90 | 90 | 90 | 90 A |
| 1157 | 87 | 90 | 86 | 88.25 B |
| 8514 | 79 | 100 | 81 | 90 A |
| 0895 | 83 | 100 | 97 | 95 A |
| 4878 | 97 | 95 | 78 | 91.25 A |
| 1871 | 82 | 95 | 90 | 90.5 A |
| 5584 | 103 | 100 | 95 | 99.5 A |
Wolverton Mountain Blueberry Bread
2 T butter melted in ¼ cup of water
½ cup of orange juice
1 egg blended with 1 cup of sugar
2 cups of floor
1 t of baking powder
¼ t of baking soda
½ t of salt
1 ½-2 cups of frozen blueberries
Bake at 325’ for 1 hour and 10 minutes during which remember
the importance of the arts and education in general.
Paula’s Anise Toast
2 eggs
2/3 c sugar
1 tsp anise seed
1 cup flour
Mix together and bake in greased 9x5 pan. Bake at 375 for 20 minutes or until toothpick comes out clean. Remove from pan and cut into 16 slices about ½" thick. Place slices on greased cookie sheet and bake 5-6 minutes or until slightly brown.
Barb’s "Above and Beyond"
2 cups raisins
1 can (14 oz.) sweetened condensed milk
1 T grated lemon peel
1 T lemon juice
1 cup (2 sticks) of softened butter
1 1/3 cups brown sugar
1½ t vanilla
2½ cups uncooked oat meal
1 cup of flour
1 ½ chopped walnuts
½ t baking soda
¼ t salt
Heat oven to 375, grease 13x9 baking pan. In medium saucepan, combine the first 4 ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly; set aside.
Beat margarine, sugar and vanilla until fluffy. Add remaining ingredients; blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture to within ½ inch of edge. Sprinkle with remaining oat mixture; pat lightly. Bake 25 to 30 minutes or until golden brown. Cool completely,. Cut into 1x2-inch bars.
Copyright© 1996-2007 Wolverton Mountain Enterprises. |
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