Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, November 28, 2013

The LAST Cooking Class

The last cooking class
at my favorite cooking store
(for they're closing at the end of the year!)

A bigger than normal class

For this, the last class!
Appropriate because I also taught the first class at the store
on Ebelskivers!

It has been a fun three years.
I learned a lot as well.
And I had a blast doing it!

For except for trying to teach employees about their health care and benefits
(in my real job in my other life)
And hyper children in Sunday School classes,
I've not considered myself a teacher.

But I loved the cooking classes.
And it was a joy to share my love of cooking with other Foodies.

The first class -- Ebelskivers
The last class -- Elegant Desserts

The desserts --

Ina Garten's Chocolate Ganache Cake
(a favorite of mine and the one chocolate cake I make most often)

White Chocolate Mousse in chocolate cups
(sold at life+style -- simple ingredients put together into an elegant dessert)

And because it was November . . .
And the holidays were fast approaching

Cranberry Trifle

The plate of goodies that each class member got
to taste each of the three desserts.

Thank you Cynthia and Jim for giving me this wonderful opportunity.

And, as I do with every class . . .

There is a handout of recipes.

Elegant Dessets
A Cooking Class at life+style
Martha Meinsen Scott, Instructor


1/4 lb butter, at room temperature 
1 cup sugar 
4 eggs, at room temperature 
1 (16 ounce) cans hershey chocolate syrup 
1 tablespoon pure vanilla extract 
1 cup all-purpose flour 
1/2 cup heavy cream 
8 ounces semi-sweet chocolate chips 
1 teaspoon instant coffee granules 
Preheat the oven to 325 degrees.
Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add the eggs one at a time.
Mix in the syrup and vanilla.
Add the flour and mix until JUST combined (overbeating with make the cake too tough).
Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
You can tilt the rack to smooth the glaze.
Do not refrigerate.


4 egg yolks
1/4 c. sugar
1 cup whipping cream
1 cup white baking chips
1 1/2 c. whipping cream

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.    Gradually beat in sugar.

Heat 1 cup cream over medium heat just until hot.    Gradually stir at least half of the cream mixture into egg yolk mixture, then stir back into hot cream in saucepan.    Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir in baking chips until melted.    Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff.    Fold refrigerated mixture into whipped cream.     Spoon mixture into serving dishes.    


Angel food cake, pound cake or yellow cake
16 ounces cream cheese, softened
2 c. powdered sugar
1 cup sour cream
1 t. vanilla
12 ounces whipped cream
32 ounces cranberry sauce
2 T. sugar
2 to 3 teaspoons grated orange peel
Orange liqueur

Cut cake into 1 inch cubes, set aside.

In large bowl, combine cream cheese, powdered sugar, sour cream and vanilla.    Beat until smooth.   Fold in whipped cream.

In a bowl, combine the cranberry sauce, sugar and orange peel.

In individual parfait glasses or a 3 quart trifle bowl, layer half of the cake cubes, cranberry mixture and whipped topping mixture.    Repeat layers.    Refrigerate until serving.

It is Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.    Desserts are always welcome anytime of the year.    But these three are really special for holiday entertaining.


Rebecca said...

How sad to hear about such a delightful venue closing....

The desserts are enticing! The cranberry trifle especially sounds interesting to me.

Bernideen said...

Looks smashing!

Pat said...

Bittersweet, I'm sure, dear friend!!!
I so~o~o enjoyed Cynthia keeping my secret and allowing me to surprise you when I attended your cooking class!!!
"When one door closes, a window of opportunity opens". . .I'll be waiting to hear about your new adventure along your journey!!!

GardenOfDaisies said...

Sorry the store is closing. :-( And I even recognize some of the faces in that picture! (your friend from the herbal pantry class.) I need to try these recipes!

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