The annual Hayground school visit is a highlight on my winter schedule. This year the class was all boys. We started in the classroom and watched the riverside video demonstration for our main course recipe from Estia’s American Rivers Tour website.
Both situations were a first in my experience cooking with the students in that school. I think the kids were excited and better informed going into the kitchen after watching recipe demo in the classroom.
Our menu included corn bread crusted chicken pot pie, cranberry sauce, a salad of spinach, arugula and cabbage in a tangerine, mustard vinaigrette, and for dessert, chocolate pudding.
Melt chocolate chips and butter together over low heat in a double boiler. Combine all ingredients in a mixer. Pour into buttered 1/2 sheet pan & place in preheated 375°F oven for 25 minutes.
Combine flour, gram cracker meal & butter in a food processor, pulse for 30 seconds.
Add the rest and run until it starts to turn into a ball.
Line a ½ sheet pan with parchment. Roll the crust dough out to flat with a rolling pin and line the bottom of the sheet pan with the dough. Place in a 350°F oven for 25 minutes. Read More »
Makes 2 cakes – 12 x 5 ½ inch baking pans
Yield: 90 cookies
Cream the butter, eggs and sugars until smooth
Add vanilla, warm water, salt & baking soda
Add flour and mix completely
Add oats gently Read More »