I’ve always loved the Fred Rogers quote, “When I was a boy and I would see scary things in the news, my mother would say to me, ‘Look for the helpers. You will always find people who are helping.” I’ve had a lot of helpers in my life. Now it's my turn.
When COVID-19 closed schools in the spring, we started hosting FREE virtual cooking classes to any student looking for something to do. Students 3 yrs and up are welcome to participate in as many classes as they’d like. Younger students receive assistance from a parent etc., while our older students typically cook alone or assist a sibling. Classes run approximately 1 hour. The schedule and ingredient list is below (with a pdf calendar at the bottom of page). Most of the menu items allow for substitutions for allergies or dietary preferences. If your child would like to participate in our virtual classes, please email lettucecookchefs@gmail.com for the login information. To help protect our kiddos, the Zoom link is sent upon request.
*Unless noted in the ingredient list, we do all the cutting in class. If you have concerns with your child using a knife, you may want to consider investing in a cut-resistant glove (they have children sizes too). Only one is necessary. Please keep in mind, quantity of ingredients is dependent on family size, so exact measurements aren’t always noted. If you have any questions or need assistance planning, please let us know. Note: Hours posted are Central Standard Time
Sincerely,
Chef Brittany
11/24/21 Wednesday: Pumpkin Pie
Time: 4:45 pm CST
Ingredients:
- 3/4 cups granulated sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 eggs
- 1 (15 oz) can Libby’s 100% pure pumpkin (not pumpkin pie mix)
- 1 (12oz) can evaporated milk
- 1 unbaked 9 inch deep dish pie shell
- optional topping: whipped cream
11/28/21 Sunday: Pecan Shortbread Bars (will need 9x13 cake pan)
Time: 4:45 pm CST
Ingredients:
- 1 ½ cups chopped pecans
- 1 cup unsalted butter (softened prior to class)
- ⅔ cups granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tbsp cornstarch
- 2 cups all purpose flour