Class Schedule and Other Basic Information

I am offering cooking classes that provide the opportunity to prepare new recipes in a fun, relaxed atmosphere; they are small classes with hands on experience. Best suited for beginner and intermediate cooks.

Great for couples, groups or girl's night out!

Instructor: Darlene Manners

Dates :

Great Appetizers - September 10th & October 15th
Dinner for Family or Friends - September 17th & November 5th
Cookies and Treats - October 1st & November 19th

Time: 7:00 pm - 10:00 pm

Location: 11 Samos Lane, Andover, MA

Cost: $35.00 -Includes food and supplies

All classes include:

• Generalized guidelines for cooking and baking.
• Personalized instructions.
• Copies of all recipes prepared in class.
• Hands-on cooking in groups of two.
• Tips and suggestions on title topic.

Afterwords there is time enjoy your culinary creations and visit with friends.
Feel free to bring your own wine! Please bring containers for taking home any leftovers.

Please respond by e-mail if you would like to attend or are interested in more information: dmmanners@comcast.net

Classes limited to 6 so be sure sign up early!

Class Pictures

Kitchen Tips and Recipes

Kitchen Tips

• There are several grades of Italian Parmesan cheese. I always use Reggiano because it is considered the finest! For best flavor, don't refrigerate tomatoes, store them at room temperature.

• When baking cookies use flat, baking sheets or those with low edges. Shiny, heavy gauge aluminum is best , dark cookie sheets may cause excessive browning.

Recipes

Blueberry Crisp with Walnut Streusel Topping

Preheat oven to 375 degree

Serves 6-8

Baking Time: 50 minutes

Topping:

1 & 1/2 c flour 1 c chopped walnuts

1/2 c sugar 1 tsp grated lemon peel

10 tbsp unsalted butter,chilled & cut into pieces

Filling:

8 c fresh blueberries 3/4 c sugar

2 tbsp fresh lemon juice 1 & 1/2 tbsp cornstarch

For topping: Whisk first four ingredients in a bowl to blend. Add butter and rub into the mixture using your fingertips, until moist clumps form. Mix in nuts. (Topping can be made one day ahead. Keep covered and chilled.).

For Filling: Place blueberries in a 13x9" glass baking dish. Add sugar, lemon juice, cornstarch to the berries, toss gently to blend. Spread berry mixture evenly in dish.

Sprinkle topping evenly over the berry mixture. Bake until topping is brown and filling is bubbling thickly, about 50 minutes.

Cool and serve with vanilla ice cream.