I’m currently teaching all of my classes virtually through zoom. Much to my own surprise, I’ve found that I really like this format, since it gives my students a chance to practice the lessons as I teach and ask questions as we go and I’m able to keep the cost reasonable. Most of the Eventbright classes are $25 per household. Follow the links to Eventbright for class descriptions.
Keep scrolling to the bottom of this page for links to upcoming public library classes that I am teaching soon.
As we are entering the end of the summer produce season, it may be time to start thinking about preserving some of that bounty. We will start class by discussing ways to find quality produce and then we will spend the majority of the class discussing preservation by dehydrating. Herbs, vegetables and fruits can all be successfully and safely dehydrated. I will provide instructions and recipes using either a dehydrator or an oven set to a low temperature.
We will prepare a fruit leather together in class. A blender, immersion blender, food processor, or food mill will be helpful for this recipe. With homemade fruit leathers, you can control the ingredients and added sugar. Homemade fruit leathers make for a healthy snack and are a great, easy way to use up fruit that may otherwise go uneaten.
If you know me, you know I believe that baking with whole grains should be both healthy and tasty! Spelt flour provides a great introduction into the world of whole grain baking because it has a wonderful taste and it is versatile to bake with. Spelt is considered a cereal and not in the wheat family, but it does contain gluten – making it good for both quick and yeast breads.
In this class, we will make Spelt Pita Breads and Whole Grain Blueberry Muffins with spelt flour. Both of these recipes are ideal for end-of summer baking, since they cook quickly and will be great additions to lunches or after-school snacks. Since nothing goes better with pita than hummus, class will also include a lesson on making homemade hummus.
A quick note on spelt flour – for this class, I will be using home-milled spelt flour and we will talk more about that during class. If you don’t have access to a home mill or to spelt grains, I will provide you with information on where to purchase spelt flour prior to class. You can also use a quality whole wheat flour or white flour in class.
Basic Cook Along Class Info
- Class sizes for bake along and instant pot class are limited to 10 participants.
- Unless otherwise indicated, class cost is $25, per household.
- Follow the above links to register through Eventbright.
- All of my classes are beginner and youth friendly, unless otherwise stated. I welcome all ages in my classes. If you have any questions, please reach out to me.
- Please have ingredients measured out prior to class. If you have a kitchen scale, use it. Otherwise, otherwise, volume measurements will be provided, in addition to weight measurements.
- Good bread takes times. Some classes will require preparation for class. Please read the class instructions in your registration email for more information.
- Breaks are built into some of the bread classes during the rising times. You can log off during the break, or grab a cup of coffee and chat.
- Other than a good kitchen knife, I try not to use require speciality equipment or ingredients in my classes. While they are nice and useful, I believe most speciality tools in our kitchen can be replicated with basic equipment. I don’t want you to feel the need to buy anything special to get through a class. On the occasion that there is something I don’t think every kitchen has, I will note it in the class description.
- All published classes are held from my home in Crystal Lake. If you’d like a private class with your own group of friends, please contact me for more information.
Free Public Library Classes
* Follow the links for class and registration information.
Small Batch Preserving – Blueberry Lime Jam (Virtual) – Lake Villa District Library – Monday, August 9 @7:00 PM
Tomato Club: Summer Preserving: Canning Tomatoes (Virtual) – Morton Grove Public Library – Wednesday, August 11 @ 7:00 PM
Small Batch Preserving – Tomato Based Salsa (Virtual) – Schaumburg Library – Tuesday, August 17 @ 7:00 PM
Homemade Ice Cream on the Front Lawn (In-Person) – Grayslake Area Public Library – Wednesday, August 25 @ 7:00 PM (Registration is full)
Fermenting Basics (Virtual) – Fremont Public Library – Monday, August 30 @ 7:00 PM