Some like pie, some like cake and some just want BOTH! Try these
We’ve been holding back here, trying desperately not to get ahead of ourselves.
Ever since we decided to poke another beam through the walls of our little Cooking Store so we could (literally) support cooking classes on the second floor of the building, we’ve been keeping lists of the recipes we want to teach.
Then when we put in the demonstration kitchen, we got the idea to run a bar-like counter-top around three sides of the demo kitchen so that every class participant would have a front-row seat and personal work area.
Take a look:
At that point we were tempted to announce classes before the building even opened
Our better judgment told us that we really needed to slow down and do some test-runs of our proposed classes before we invited everyone to join us. So we gathered 18 of our staff—all willing guinea pigs—and we had a great cooking-eating fest.
Our classes are now ready to go—and we’d love to have you join us. Click here to see what all we’re offering.
Meanwhile, and in case you can’t join us this time, here’s the recipe for the dessert we’ll be making and feasting on in our “A Quick-and-Easy Taste of Italy” class. It’s easy (you’ll feel like a smart cook when you serve it). It’s irresistible!
Grandma Herr’s Easy Butter Crunch
Makes a jelly-roll pan full
Fix-It and Enjoy-It 5-Ingredient Recipes, page 220
Prep Time: 10 minutes
Cooking Time: 20 minutes
Cooling Time: 1 hour
2 sticks (1 cup) butter
1 cup sugar
1½ cups blanched almonds, cut into sticks
6 ozs. chocolate bits
1. Melt butter in heavy skillet.
2. Stir in sugar.
3. Add almonds and cook, stirring constantly until golden brown and nuts begin to pop (about 12 minutes).
4. Spread evenly in jelly-roll pan. Sprinkle immediately with chocolate bits. As they melt, spread over mixture.
5. When cool, break into pieces.
Tip: This keeps well in the refrigerator, especially during the summer months.