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with Mary Elizabeth Bailey
Discover the secrets to making bakery-style muffins, scones and tea breads that are versatile, sweet or savory and customizable to whatever ingredients you have on hand. Start with a basic recipe for muffins and scones that will support a variety of mix ins and create a delicious date nut tea bread. Learn tricks and techniques on getting the best texture and flavor. Leave with a mini loaf of date nut bread and some muffins and scones. Tuition includes materials.
Required: Apron, hat or hair net and a large Ziploc bag (to bring baked goods home). Optional: Bring 1 cup each of your favorite mix ins.
NOTE: Moved from OOB High School to Thyme & Honey Bakery, Biddeford.
Mary Bailey, an avid and talented baker, is a Culinary Arts major at YCCC. She is owner/operator of Thyme & Honey Bakery in Biddeford offering cakes for all occasions, specialty desserts and baked goods for on the go folks.
with Deborah Gordon
Try a new way of looking at inspiring plant-based, mouthwatering soup recipes which are so rewarding to create and share and that are good for our families and the planet. Make three hearty soups with ingredients that you either already have on hand or will soon incorporate into your pantry’s must-haves. Flavorful, nutritious and family friendly, we’ll make: French Green Lentil Coconut, African Peanut and Curry Cauliflower Red Lentil. Registration closes 1/17. Tuition includes materials.
*Directions available upon registration.
Deborah Gordon has been educated in and shares a love of fibre art, music, vegan cooking and photography. She received her art training in Sweden and has directed several a cappella ensembles in ME. She is going on 50 years of a vegetarian/vegan lifestyle.