FALL CLASS OF 2014

L-R back row

Berenice Underwood, Pam Jerabeck, Mariko Irving, Bailey Burgess, Nikki Fletcher, Andrea Keller

L-R front row

Kala Ward, Sara Glawe, Kristine Matlock (and Gideon), Huguette Carrasco

Our Home, a Bed and Breakfast

Our last class of the term is always bitter sweet. Our hearts have grown close as we have shared cooking skills and life stories. The aromas from the kitchen have created a weekly gathering out side the kitchen door just waiting for a tasting of the days new recipes. 

In todays study we learn of our responsibility of hospitality to ministers and missionaries and how through this sharing of hospitality we partner with them in the work. We share ideas about how to make guest welcome and comfortable in our home. Our homes become a "Bed and Breakfast" for those working to share the gospel. Today's project was to prepare different types of breakfast food for our families and traveling guests.

Breakfast Pizza

90 Minute Cinnamon Rolls

 Apple Dumplings

Southern Cornbread Egg Casserole

Our last time in the kitchen together sharing these wonder breakfast dishes.

Thank you, ladies. It has been a pleasure breaking bread with you.

SWEET TREATS and DESSERTS

Occasions are always made special by the desserts we bring to the table. 

This weeks challenge was to create from scratch a pie, a cake roll, a free form tart and mini tarts. These ladies rose to the challenge and created some of the best tasting and beautifully presented desserts we have seen in our class time constraints. Well done ladies!

Pumpkin Cake Roll

Mini Pecan Tarts

Coconut Cream Pie

Rustic Pear Tart

Sharing our Sweet Desserts

One of the best parts of our class is being able to taste and share the dishes we have prepared.

Not for sure but I do believe this "dessert" making class even be out the bread tasting this year.

TABLESCAPES

One of the most favorite part of our classes together is when each student creates a tablescape. The First rule is your cannot buy anything. The search begins for a theme and items they already have or can borrow to decorate their table with that theme in mind.  This can be a real challenge when many of our students come to school with only their clothes or their household items have not yet arrived.
But we always learn more about each other through the stories told and memories shared about the items chosen the tablescape.

Pam presents: 

SCHOOL, SCHOOL, SCHOOL

Mariko presents:

Around the World

Berenice presents:

My Family

Kayla presents:

Fall Colors

Huguette presents:

Kenya Style

Nikki presents:

Coffee Shop

Kristine presents:

Vintage Charm

Bailey presents:

Christmas

 Sara presents:

A Texas Life

THE AROMA OF FRESH BAKED BREAD FILLS THE AIR

Every country has at the heart of the meal their very own cultural bread. Different flours create different textures and flavors that we can use to create the wonderful breads.

'Seeduction' Bread with Basil Butter

Cowboy Bread

Margarita Focaccia Bread

Jalapeño Focaccia Bread and Chive Butter

New York Style Calzones

Buttery Crescent Rolls and Red Hot Apple Jam

Mixing, stirring, kneading, punching, rolling, shaping, rising, and baking together has a way of knitting us closer to each other and building forever relationships. The ladies are a great blessing!

MAKING JAM

One of our favorite Classes is learning how to make jam and jelly 

and process them in a water bath canner.

 Who does not love warm jam on freshly made bread?

Our ladies did a excellent job preparing the preserves in a kitchen that is not exactly

set up for canning.

AMARETTO PEACH JAM

RED HOT APPLE JAM

PEAR HONEY

Dinner is in the Freezer

Today's project was preparing recipes for meals that can be placed

 in the freezer  ahead of time taking the stress out of mealtime.

Chicken Broccoli Au Gratin Serves: 4-6

1/4 cup Butter    

1   4 oz can sliced Mushrooms

1/4 cup Onion, chopped    

1   13 oz can evaporated Milk

1/4 cup Flour                    

1-10 oz Broccoli spears cooked, cut

2   cups Chicken cubed

1/2 tsp curry powder  

 1   cup Monterey Jack Cheese, shredded

 1 tsp. Salt dash black pepper                                          

Melt butter in skillet, saute’ onions until tender, remove from heat. Stir in flour, salt, curry powder and pepper.  Drain mushrooms (save liquid). Add water to liquid to make 1 cup.  Gradually whisk water into flour  mixture.  Blend in milk until smooth. Cook and stir over medium heat until sauce thickens.  Arrange chicken and broccoli in a 13 x 9 pan. Pour sauce over all and top  with cheese.  Bake @ 375 about 20 minutes until hot and bubbly.  To stretch this recipe to feed more add 2 cups of cooked broad egg noodles or rice) in the pan before the chicken and broccoli.

Chicken a’la King

1/4 cup flour

1/4 cup finely chopped onion

1 tsp salt

1/2 cup green peas

1/4 tsp pepper

1/4 cup diced red pepper

(or 1 Tbsp pimientos)

2/3 cup chicken broth

1 cup cooked, chopped chicken

3 Tbsp margarine or butter

1 cup half and half  (or canned evaporated milk)

*In a large saucepan, cook and stir bacon, onion, and pepper in margarine over medium heat until vegetables are tender. 

Blend in flour, salt, and pepper.  

Cook over low heat, stirring constantly until well mixed.  

*Remove from heat, 

*Stir in Half-n-half (or evaporated milk) and chicken broth.  Heat to a boil, stirring constantly for 1 minute.  

*Stir in chicken (and pimientos if using). 

*Serve over biscuits, toast or puff pastry shells. 

Serves 4-5

       Chicken Packets

2 cups chicken, cooked and chopped

1/2 cup  seasoned crouton, crushed to crumbs

1 3 oz pkg. Cream cheese, softened

2 6 oz. pkgs  refrigerated crescent rolls

1 Tbsp chives, chopped

1/4 cup (1/2 stick) melted margarine

2 Tbsp milk

salt to taste

*Mix chicken, cream cheese, chives, milk and salt in a medium bowl.  

*Preheat oven to 350 degrees. Unroll crescent rolls. Each tube will contain 4 rectangles of  dough with a diagonal perforation.  Press dough along each perforation so the rectangle halves will not separate,  

*Place about 1/4 cup of chicken mixture into center of each rectangle. 

*Fold dough over the filling, and pinch  the edges to seal tightly.  

*Dip each packet in melted margarine, and coat with crouton crumbs.  

*Place packets on a baking sheet.  

*Bake for 20 minutes or until golden brown.  

*Packets are good either hot or cold. 

Makes 8 packets

    Apricot Curry Chicken                  

3/4 cup uncooked rice

1 cup fine chopped onion

2 1/2 cup chicken broth

1  can apricots, drained, chopped

2 1/4 cup cooked, chopped chicken

3/4 tsp salt

1/4 tsp curry powder

1/4 tsp pepper

2 tsp lemon juice

1/3 cup Craisins

Place rice, onion and chicken broth in medium saucepan.  Bring to a boil, stir, cover and reduce heat to low. Simmer 15 minutes. Drain and cut apricots into pieces.  Combine all ingredients.  Allow to cool. Seal and store in Freezer.  

To prepare:

Thaw and preheat oven to 350

 Place entree in baking dish sprayed with nonstick spray. Cover with foil.

Bake for 45-60 minutes.

Add a small amount of water if it becomes too dry while baking.   

 Serves 4-6