A Bittersweet Recipe for the End

Hang on for a minute...we're trying to find some more stories you might like.

Email This Story

These past four years of my life have been the best thus far, and I have to owe it to… food. And high school, I guess. For this last article FOREVER as a TigerTale staff member, I will share my last, most precious recipe.


The Best Four Years by Grace Gauldin



  • Peculiar Teachers
  • Ron Bond
  • Lunchbox cubbies
  • Redheads
  • Tennis
  • Heated Discussions
  • A healthy learning environment
  • Mrs. Woods
  • Donuts
  • Puberty
  • Metal rulers
  • Old friends
  • New friends
  • Honest, good people
  • Crappy people
  • Medium people
  • Dickie Thomasson
  • Sean Carney
  • Stephanie Huffmaster
  • Darren Chandler
  • Journalism


This recipe calls for several ingredients; however, all are essential and none are optional. Each ingredient has sculpted me into the person I am today, and that’s delicious. Take all your experiences and make the best of them; cherish each memory and person because you never know when it might end or when someone might be stripped from your life. Many believe that high school is the climax of their younger years. Oh, God, I hope not. I’m pretty sure I climaxed in middle school.

I thank all my teachers for their support; I thank all my fellow students for making my life look really good in comparison. Your competition has inspired me and helped me to hone my scholastic skills. And my ping pong skills. Enjoy your life!


And now, I will put my last real recipe here for the last time.

Homemade Cinnamon Rolls by Tastes of Flizzy T




  • 1 cup of warm milk
  • 2 ½ tsp of instant dry yeast
  • 2 large eggs at room temperature
  • ⅓ cup of melted butter
  • 4 ½ cups of flour
  • 1 tsp of salt
  • ½ cup of white sugar


  • ½ cup of butter
  • 1 cup of brown sugar
  • 2 Tbsp of cinnamon
  • ½ cup of heavy cream


  • 6 oz. of cream cheese
  • ⅓ cup of butter
  • 2 cups of powdered sugar
  • ½ Tbsp of vanilla



Pour the warm milk in the bowl of a stand mixer and sprinkle your yeast on top. Mix in the eggs, butter, salt and sugar, then add the flour and mix using the beater blade just until the ingredients are barely combined. Rest the dough for 5 minutes so the flour has time to soak up the liquids. Scrape the dough off the beater blade and remove the beater blade. Attach the dough hook now instead. Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. Spray a large bowl with cooking spray and use a rubber spatula to remove the dough from the mixer bowl and place it in the large greasy bowl. Cover the bowl with a towel and preheat the oven to 375 degrees to make a warm place for your dough to rise. Place the dough near the oven. NOT in the oven. Allow the dough to rise until it doubles in size. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.

While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.  Flour a rolling pin and roll the dough to about a 12×15″ rectangle. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Starting on the long end, roll the dough up tightly, swiss roll style. Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.

Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it to be cold. It should be warm to the touch. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. Bake for 17-19 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.

While the rolls are cooling, prepare the cream cheese frosting. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. Add in the vanilla extract and the powdered sugar. Beat until combined. Spread the frosting over the cooled rolls. Enjoy your life! Goodbye!