By Travina Coleman
Phoenix Staff Writer
December 17, 2008 12:53 pm
—
Sheila Shamblin said she loves to take care of people — even if that means getting up at 3:30 a.m. to flip blueberry crepes.
“I don’t know why I do it,” she said. “I just love making sure people are happy and taken care of.”
Shamblin, an administrative assistant at the Muskogee County Commissioners office, said she likes cooking because it’s the way she can contribute creatively.
“I’m not very crafty,” she said. “But I can cook, so that’s what I do. The muffins are the best thing I can make, so that recipe is top secret.”
Shamblin said when she and her husband first got married, she cooked all the time.
“He finally just asked me to stop,” she said. “At first I felt crushed, and then he told me it was because he was gaining too much weight.”
So Shamblin cooks for the people at her office and they don’t seem to mind.
“It’s just the way I was raised,” she said.
Shamblin’s father is Bob Cline of Oktaha.
“My dad is 88 years old,” she said. “He still does his best to take care of people. I guess it’s just in our nature.”
Shamblin said anybody can be creative.
“Anybody can do it. You just have to try,” she said. “Can’t is not a word that was ever allowed in my home. Just start throwing stuff together and enjoy what you end up with.”
Shamblin said she didn’t get her blueberry crepes right, at first.
“They weren’t very pretty,” she said. “So those are the ones you get to enjoy. You take the pretty ones to work.”
BLUEBERRY CREPES
1 cup Bisquick®
1 cup dark Karo syrup
2 eggs
1 teaspoon vanilla
1 cup chopped frozen blueberries
Mix the ingredients until you get a slightly thin consistency.
If it’s too thick just add water until if looks right.
Take a 1/2 cup measuring spoon, and dip the batter onto a skillet or griddle at medium heat.
Flip like a pancake then roll up the crepe and set aside.
FILLING
8 ounce package of cream cheese
1 regular tub of Cool Whip®
1 cup of powdered sugar
Mix well.
Use a cake decorating tool and fill it with the filling.
Use the decorator to insert the filling inside the already rolled crepes.
Sprinkle powdered sugar over the finished crepes.
Reach Travina Coleman at 684-2901 or tcoleman @muskogeephoenix.com.
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