Cooking
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Featured Courses

Healthy Breads You Will Love
Cooking

Discover how easy it is to make high-fiber, whole grain and other healthy breads with dough that you can store in the refrigerator for up to two weeks. Simple ingredients, no-knead dough, at a cost of about 40 cents per loaf - what’s not to love about that? In class, you will work with the dough, make dough to take home and receive recipes for several other types of bread (including one for gluten-free bread). $8 supply fee payable to instructor at class..
Fall 2018

Czech Kolaches
Cooking

Kolaches are one of Czechoslovakia’s national pastries. Immigrants brought their passion (and recipes) for Kolaches to the Midwest as early as the 1860’s. Kolaches are marvelous egg-rich, slightly-sweet yeast dough traditionally filled with fruit mixtures such as apricot, cottage cheese, poppy seed or prune. They can be shaped into small rounds, square “tied packages,” or filled turnovers. We will make variations in class and taste samples. Plan to take home an assortment to share with family and friends or to freeze. You will also leave with many recipes, tips and techniques to master these Old World delicacies. Better than a bakery! $13 supply fee payable to the instructor at class.
Fall 2018

Truffles - Chocolate Candies for All Occasions
Cooking

You’ve tried the rest, now try the best truffles of all - and you will make them yourself! Nancy has shown thousands of students how to make these rich, chocolatey delicacies. With just one 3-hour class, you’ll be making truffles for all of your special occasions - from graduations to weddings to gifts and more! We will make five different recipes in class, and each student will take home a box of 15 - 18 truffles. Sample some other chocolate-dipped treats in class. A $12 supply will be collected in class. Optional truffle/candy kit will be available for purchase ($18) for future candy making projects. We are unable to accommodate nut allergies in this class. Students age 16 and up may register with a registered adult.
Fall 2018

Fondue Fun
Cooking

Tired of working in the kitchen? Come and have a party! Bring fondue to the table! Anytime is the right time for fondue with family, guests or at a party. In the 18th century, creating a way to utilize hardened cheese and bread, the Swiss melted cheese, added wine and dunked bread cubes in the mixture. Fondue is a French word for “fonder,” meaning to melt. We will create fondues from around the world: traditional cheese, classic Swiss cheese, beef bourguignonne, crab, blue cheese and tempura. We will also “dunk” delectable tidbits of fruit, cake or brownies in chocolate or butterscotch fondues. A variety of sauces and dips will be made to round out the menu.
Fall 2018

Krumkake, Pizzelle, Sandbakkelse, Rossettes - Four Famous Ethnic Cookies
Cooking

Krumkake, Pizzelle, Sandbakkelse and Rosettes! Learn to create the rolled Norwegian cookie, Krumkakes, made with cream, butter, cinnamon and often flavored with vanilla. Next we will make Italian Pizzelles, which are baked on the top of the stove using an iron, but are a flat, anise-flavored cookie also flavored with vanilla. The chewy, almond Swedish Sandbakkelse are delicate golden brown in color and are baked in tiny tins to resemble tarts. Finally, we will master deep fried Rosettes – the exceedingly fragile, paper thin Scandinavian delicacies dusted with confectioners’ sugar. Expect great recipes plus the many tips and techniques that will make your baking a success! Bring containers to take your creations home safely. The class is for adults 18 years old and up only. $13 supply fee payable to instructor at class.
Fall 2018
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