11 Results

  • Great Main Dishes - NO Meat!

    Tired of beef? Create Risotto with Porcini Mushrooms, Tofu Stroganoff, a hearty Garbanzo Bean an Lentil Soup, Black-eyed Peas with Cabbage and Cheese Chili with Kidney Beans ad Bulgur, Quinoa Salad with Bell Peppers and Olives, and the famous Nepali Dhal using lentils.Plan to give instructor $14 at class for consumables and supplies. Min. 6/Max. 18
  • Gumpaste - Fondant Roses & Flowers

    Become your own cake boss! Decorate an 8" celebration cake to take home while you gain skills in shell boarders, writing, and star filling work. Plan to give instructor $12 at class for consumables and supplies. There will be an optional starter kit available to take home for an additional $12. Min. 6/Max. 12
  • Cooking with an Insta-Pot / Instant Pot (gr. 6-adults)

    Learn how to use the electric pressure cooker to save you time in the kitchen! You will try nutritious meals and get ideas on how to reduce waste from your meals. Cooking with the electric pressure cooker (Instant Pot, for example) keeps the nutrients and flavor in the food instead of losing them when cooking other ways. Bring your appetite, containers for leftovers, and your electric pressure cooker. If you do not have one, please let Penny know at ppeters2@prescott.k12.wi.us. We will be using everyone’s to make various dishes in class. Offered in partnership with Prescott Community Education. LOCATION: Prescott High School, 1010 Dexter St, Prescott, WI 54021 - Room #106  DEB OTTMAN has taught for 22 years, 14 of which have been at River Falls High School. She is married with two children, loves to read, sew, knit, cook and do her many crafts. Min. 12/Max. 20NOTE:  We sit for instructions for around 30 minutes. The rest is on their feet.
  • Great Minnesota Hot Dishes!

    Join us to create up to 15 sensational dishes including:Beef, Pork and Sauerkraut; Pork Loin with Dried Apricots and Cherries; Beef and Spinach (or Broccoli); Eggplant and Cheese; Chicken Cobbler with Carrots, Mushrooms and Peas; Lentils and Vegetables; and Baked Penne Pasta with Chicken, Broccoli and Mushrooms just to name a few. Our recipes are enhanced by a blend of diverse ethnic influences to create a sensational food, easy to prepare, a pleasure to serve and a delight to eat – you betcha!Plan to give instructor $15 at class for consumables and supplies. Min. 6/Max. 18
  • Instant Pot Freezer Meals!

    You love your Instant Pot/electric pressure cooker, but how can we make it even more simple? Freezer meals! Make and take home 10 meals. A list of materials will be sent to you once you have signed up and will be available online as well. Please bring freezer storage containers that, once your product is thawed a little, you can slide it into the inner liner of your Instant Pot. Offered in partnership with Prescott Community Education. LOCATION: 1010 Dexter St, Prescott, WI 54021.
  • Perfect Pasta

    Bring a ray of Italian sunshine into your kitchen by creating homemade pasta using a few basic ingredients. Mix by hand or try a food processor. We will use pasta machines to roll and cut or go “low tech” and try rolling/cutting by hand. Compare basic pasta with several recipe variations including spinach pasta. Savor your fresh pasta with Classic Meat Sauce, Classic Tomato Sauce, Gorgonzola Sauce and a Quick Alfredo Sauce. Freshly grated Parmigiano-Reggiano cheese is a must to taste as well as topping your pasta with Almond Pesto, Classic Basic-Garlic Pesto and a Walnut-Basic Pesto. Past is nutritious, economical and simple to prepare. With an extensive handout on tips and techniques, you can make perfect pasta every time – join us!Plan to give instructor $12 at class for consumables and supplies. Min. 6/Max. 18
  • Traditional Southern Cooking - A Dinner

    Beginning in the 1690’s, food in the U.S. deep south was heavily influenced by early settlers from France, Germany and Spain. Slaves from Senegal, Africa, then Cuban refugees and Cajuns from Nova Scotia, Canada, also contributed to the medley of flavors using the wealth of local seafood, vegetables, poultry, livestock and, of course, pecans. Join us in creating a memorable meal to include: Crab Dip, traditional Cheese Straws, Gumbo, Jambalaya, Red Beans and Rice, Buttermilk Biscuits Cheese Grits, Pecan Praline candy and traditional Bread Pudding with Bourbon Sauce. And we may add a few more recipes!Plan to give instructor $15 at class for consumables and supplies. Min. 6/Max. 18
  • Fondant Covered Cakes, ages 12+

    Learn how easy it is to cover your cakes with fondant.Students will cover a cake with fondant and then use fondant decorations to decorate their 8" cake to take home. Plan to give instructor $12 at class for consumables and supplies. Min. 6/Max. 12
  • Spectacular Cupcake Creations, ages 12+

    Practice creating your own spectacular decorated cupcakes.Make a pair of high-heel cupcakes, buttercream hydrangeas, sunflowers and more.Learn some basic techniques that work on larger cakes too.Decorate 10 cupcakes in class to take home. Plan to give instructor $12 at class for consumables and supplies. Min. 6/Max. 12
  • Scones for Mother's Day

    Traditionally Scottish (but now famous worldwide), scones are a delectable quick bead that comes in assorted shapes – round, triangular or square. We’ll enjoy a variety of easy recipes highlighting dried fruits such as cherries, cranberries, or blueberries. Look for a delectable assortment of recipes to include:Lemon Cream Scones and the traditional Currant Scone, too. Scones are best served warm from the oven with wonderful lemon curd and traditional Devonshire cream or whipped cream for tea. We will make a White Chocolate Spread in class. Or serve them with butter, flavored cream cheese, honey or jam for breakfast. Plus, scones can be frozen and reheated! Plan to take home an assortment.Plan to give instructor $11 at class for consumables and supplies. Min. 6/Max. 18
  • Fruit Bouquet Class, ages 12+

    Make a beautiful Fruit Bouquet for your next gathering. Students will cut pineapple and melons into shapes along with grapes and chocolate dipped strawberries they will arrange a bouquet to take home. Plan to give instructor $12 at class for consumables and supplies. Min. 6/Max. 12