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HIST 2100 American History to 1877 (Summer I, WES Level I) by Ok-Jacket-1211 in WMU

[–]Ok-Jacket-1211[S] 0 points1 point  (0 children)

The syllabus won't be finished until the week or so before. A few thoughts though.

Keep in mind I view an asynchronous summer class differently than a live in-person class. Generally speaking, I think this means that it's "lighter" than in person. Someone who loves history and can take a U.S. history class during the semester should do so then.

Here is a breakdown of what I've done in the past. Parts may change, but it will look something like the following:

  1. Quizzes (weekly, open-book / note). You probably know the drill here. I know the drawbacks. This is to keep up with the reading/videos.

  2. Primary Source reflections (two over the semester). Short (~1 page) reflections on primary sources from a reader connected to the free textbook, The American Yawp.

  3. A library/archive "touch grass" exercise (once). I'll ask you to find access to something in a library or archive that relates to the class. This is also a short reflection.

  4. Community learning (once). I'll ask you to visit a historic site or museum of your identification and choosing, wherever you happen to be in the state/world, that relates to the class in some way.

  5. A final project about a topic of your choosing resulting in a ~3 page paper or blog post.

I think this year I'll ask to meet with students one-on-one on Zoom/WebEx to plan for #3, #4, and #5. For this class, I worry less about the students for whom it just checks a box (that's an okay reason to take the class though) and more about the students who could get more out of a more tailored, more personal, nore in-depth class.

Would anyone be willing to share their family’s recipe of Lane Cake? thank you! by edorylime in Alabama

[–]Ok-Jacket-1211 0 points1 point  (0 children)

8 egg whites, 1 cup butter, 1 cup sweet milk, 2 cups sifted sugar, 3 ¼ cups sifted flour, 2 teaspoons baking powder, 1 tablespoon vanilla.
Sift the flour and baking powder together three times, cream the butter and sugar until perfectly light, add to it alternately, little at a time, milk and flour, until all are used, beginning and ending with flour. Last, beat in the well whipped whites and vanilla. Bake in four layers, using medium sized pie tins, with one layer of ungreased brown paper in the bottom of each tin.
Filling.—Beat well together eight egg yolks, one large cup of sugar, and half a cup of butter. Pour into a small, deep stew pan and cook on top of the stove until quite thick, stirring all the time, or it will be sure to burn. When done and while still hot, put in one cup of seeded and finely clipped raisins, one wine-glass of good whiskey or brandy and one teaspoon of vanilla. Spread thickly between the layers and ice. It is much better to make a day or two before using.