Monday, May 14, 2012

Kids in the Polka Dot Pantry

What could be more exciting than 
Kids in the Kitchen? 
Their enthusiasm and curiosity 
are absolutely contagious.

Join us for an culinary adventure this summer at The Polka Dot Pantry 

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Jr. Chef - 3-day Camps @ $40 (daily 2-hour classes Tues - Thurs.)
 Kids 7 to 11 years old have their choice of 3-day Kitchen Adventures
 featuring hands-on cooking and lots of eating! 
We will focus on following a recipe, learning about ingredients, measurements, 
working cleanly and safely in the kitchen while exploring new foods.

       Around the World in 72 hours - with stops in Asia, Mexico and Italy
All-American Fare - Buttermilk Pancakes, Baked Macaroni and Cheese and Oven- fried Chicken to name a few
      Fearless Baking for Kids - Breads, Cakes and Cookies

          Teen Iron Chef – 4-Day @ $48 (Daily  2-hour classes M - Th)                                                                                                                
In our 4-day Teen Iron Chef, kids ages 12-16 experiment hands-on 
with simple yet sophisticated menus they can recreate at home. 
They will learn the basics of cooking and baking techniques, 
menu planning, and organizing prep work. 
All "Iron chef" camps start will lessons in Knife skills and Kitchen Safety. 
On the last day we will use all the skills learned in an “Iron Chef Challenge!” 

French Cooking - Crepes, Quiche and Creme Brulee

Tour of Italy - Homemade Ravioli, Lasagna Rolls, and Chocolate Tiramisu

Asian Fusion - Fried Rice, Stir-fry and Chinese Dumplings (Pot Stickers)

Fearless Baking for Teens - Pies and Tarts; Cakes, Quick breads and Yeast Breads 

Summer Sewing Classes - Tuesday thru Thursday.
 SewBasic 10 AM - 11:30 AM - each day (one project per session)
          (machine basics, sewing straight seams - pillowcase & tote bag)

     SuperStitch Beginner - 1- 2:30 PM - each day (one project per session)
          (More about the machine, patterns and measurements -  Backpack, PJ Pants or Skirt)

Register for your Adventure now!

Friday, April 13, 2012

Classes at The Polka Dot Pantry

• • • • • • • • • • • • • •
No-Fear Baking
Take a leap right over that cookbook cliff.
With this line-up there is no need to fear.
Each month there will be one or more classes so…
Pick a class and explore the world of baking.

 Pate a Choux
From cream puffs to éclairs – pate a choux, 
a versatile pastry dough that is simply easy
and simply delicious
Tuesday, April 17th – 7 p.m. $20
• • • • • • • • • • • • • •

Artisan Bread 101

Let’s get homemade bread on the table everyday.
Learn to make, shape and bake “brick oven” style.
Take your favorite artisan loaf home.
Learn all about Flour – functions of basic ingredients;
“how” bread works, “no-knead” techniques & shaping.

Thursday, April 19th– 7 p.m.  $20
• • • • • • • • • • • • • •

Pies and pastry – 1 crust or 2
Pocket pies, All-American Pie, European Tart
Skills Covered: Flour Types, “how” pastry works, pastry
varieties/methods; mixing and shaping pastry, fillings &
baking. Take home pastry ready to bake.

Tuesday May 15th – 7 PM - $20
• • • • • • • • • • • • • •

Roll’em Sweet
Sweet rolls with fruit, nut, and spice fillings.
Make ahead dinner rolls,
Ooey Gooey Sticky buns too.

Tuesday, May 22nd  7 p.m.  $20
• • • • • • • • • • • • • •

Class 4 – Cottage Breads–White/Whole Wheat
These loaves will rival any “bread store” classic
**Look for this class in June **
Class 5 – Crepes and Crème Brulee
**Keep your calendar open for this one in June**
Class 6 – English Scones – Southern Biscuits
***Another special class coming your way in June**
• • • • • • • • • • • • • •

The Whole Enchilada
Enchiladas rolled or stacked with chicken, pork
and black bean fillings,
Red & Green sauces, Fire roasted salsa & Fiesta rice.
Learn about Chiles, Moles/Sauces roasted Salsa.

A perfect Cinco de Mayo Party Menu!

Thursday, April 26th  - 7 p.m. $20
• • • • • • • • • • • • • • •

Asian Fusion
Summer Rolls, Pot-Stickers & Stir-Fry.
Learn about Asian ingredients, rice paper,
wonton wrappers and simple knife skills.

Take home recipes and your own
“take out” stir-fry sauce
Thursday, May  10th 7 p.m.
• • • • • • • • • • • • • • •

Wednesday, March 28, 2012

Have not fear...Super Stitchers are here!

As sewing evolves from home-ec into home engineering, all sorts of boundaries are being crossed. 
Kids of both genders who might have dismissed sewing as matronly are suddenly begging for machines as birthday presents. 

“Algorithmic thinking” is the term some computer scientists use to describe what it takes to translate a two-D paper pattern into a three-D soft object. These young "crafty" types experimenting for the first time with wired clothes are coming into online communities typically dedicated to designing computers and robots. So, every time young sewers make something new, they are in small ways, making new cultures of technology. 

No matter how you describe it or what you make - It's not just for "grandma" anymore.
Sewing is growing and Sewing is fun!

These are a couple of the skirts our Super Stitchers finished today. 
In this beginning class basic sewing skills are taught, creativity expressed and encouraged. 

Sunday, March 11, 2012

Easy as Pie

What do you get when you mix 14 and 15 year old boys and girls with 
four, salt, shortening and ice water? 
Absolutely amazing Apple Turnovers!  
 After mixing and shaping
 rolling and filling
and a few holes poked for steam the turnovers were ready to be baked. 

Sunday, March 4, 2012

Bloomin Onion Bread - Try it!

Bloomin' Onion Bread is a flavor stuffed wonder much like the Bloomin' Onion 
from The Outback Steakhouse.
This recipe has been adapted from one given to me by one of my clever nieces.
 It's a keeper! Try it, you'll like it.

The hardest part is slicing that tough-textured sourdough bread.  One direction was fine, but when I went cross-wise - it was hard to keep it together.  Sourdough is forgiving - it didn’t tear or crumble. 

When all is said and done - you just don't notice the slightly uneven cuts. It's the gooey melted cheese sinking into the onion/sesame seed/butter saturated bread cubes.  This is an out-of-the-ordinary type of appetizer or a great way to serve bread along side a hot bowl of soup. 


1 unsliced loaf (round is preferable) sourdough bread - mine was square.
1 pound Monterey Jack cheese, thinly sliced
2 T. melted Butter
1/2 cup finely sliced Green Onion, with tops
2-3 tsp Sesame seeds


Cut the bread lengthwise and widthwise - withOUT cutting through the bottom crust. 

Place on a foil-lined baking sheet. 

Insert cheese between cuts. 

Combine butter, onion, and poppy seeds. 

Drizzle over bread.

Wrap in foil; place on a baking sheet. 

Bake at 350 degrees for 15 minutes. 

Unwrap.  Bake 10 more minutes, or until cheese is melted.

Thursday, February 23, 2012

March Madness @ The Polka Dot Pantry

  March Class Schedule
• • • • • • • • • • • • • • • • • • • • • • 
March Madness = Delicious Healthy Eating
“Pub Grub” that will “score” big time with your gang giving you 
a “fast break” without a single “turnover” in your healthy eating plan!
Try the Vietnamese Bahn Mi, a slimmed down Reuben aka Rachel, or the fabulous Caprese Panini. 
These wonders in a bun are filled with nutrition and flavor 
for a perfect “3-point” shot, with Asian Noodle Soup, spiced Tomato Bisque or 
Bucca de Beppo’s Apple Romaine Salad play a perfect “assist”.

Healthy Eating is a monthly class featuring nutrition,
 a variety of cooking skills while exploring new ideas 
to make good food great for Low-Glycemic and Heart healthy menus. 
Thursday, March 8th  7 p.m. $20
• • • • • • • • • • • • • •
Artisan Bread 101
Let’s get homemade bread on the table everyday. 
Learn to make, shape and bake “brick oven” style. 
Take your favorite artisan loaf home.
Skills Covered: Flour 101 – functions of basic ingredients; 
“how” bread works, “no-knead” techniques & shaping.
Wednesday, March 13th– 7 p.m.  $20
• • • • • • • • • • • • • • •
No-Fear Baking
Take a leap right over that cookbook cliff.
With this line-up there is no need to fear. 
Each month there will be one or more classes so...
Pick a class and explore the world of baking. 

Class 1 – Bake it Sweet
     Sweet rolls with fruit, nut, and Cinnamon fillings.
       Make ahead dinner rolls, and Hot Cross buns.
       Wednesday, March 14th  7 p.m.  $20

Class 2 – Pate a Choux
From cream puffs to éclairs – pate a choux, a versatile  
 pastry dough that is simply easy and simply delicious
       Tuesday, April 17th – 7 p.m. $20

Class 3 – Pies and pastry – 1 crust or 2  (dates TBA)
Class 4 – Cottage Breads–White/Whole Wheat - (dates TBA)
...these loaves with rival any bread store classic...
Class 5 – Crepes and Crème Brulee - (dates TBA)
Class 6 – English Scones & Shortcake - (dates TBA)
• • • • • • • • • • • • • •
Ancient of Grain – The Super Food
Pump up your nutrition with the Super Grains,
Amaranth, Chia, Millet, Quinoa, Spelt, etc.
Delicious baked Oatmeal. Refreshing Quinoa salad and 
Versatile pilaf made from ancient grains.
Take home totally scrumptious ‘Rise and Shine” Granola.
  Wednesday, March 15st – 7 p.m. $20
• • • • • • • • • • • • • • •
Marshmallow Easter Treats
Home-made marshmallows are the theme of this class. 
Whether poured into “egg” forms or cut into shapes and chocolate dipped
 you’ll taste the difference and take them home too!
Tuesday, March 27th  - 7 p.m. $20
• • • • • • • • • • • • • • •

Reserve your spot with Julie today! l

Keep watching...
April showers bring more fun at The Polka Dot Pantry!

Saturday, February 18, 2012

Did you know....

 Thanks to George Washington February 20th is National Cherry Pie Day.
Have a slice or make it ala mode - cherries couldn't be in a better place!

When I was much younger I loved Washington's birthday 
because my mom always made a Cherry pie. 
I must have loved it so  much that I carried on that tradition 
for many years with my family. 
                     Thanks George! 

Friday, February 3, 2012

Homemade Soup Day is February 4th

One of our favorite family recipes is Meatball Soup.
It is simply a good soup made easy! 

Meatball Soup Recipe

Easy Meatball Soup
18 oz. pkg. Italian seasoned meatballs  (about 35) 
      or your own homemade meatballs
1 28 oz can Hunts Spaghetti Sauce
1 cup Salsa (optional)
1/2 cup grated carrot
2 14 oz cans beef or vegetable broth
2 cup water
1 cup fresh spinach, coarsely choppped
1/3 cup Orzo or other small pasta
shredded parmesan cheese

Combine meatballs, spaghetti sauce, salsa, broth, water and carrots. Bring to a boil. Add pasta and reduce heat. Simmer 10 minutes or until pasta is tender. Just before serving add spinach to the soup. Serves 4-6. 
Top with a sprinkling of parmesan cheese. 

Wednesday, February 1, 2012

It's Fabulous February!

 The Polka Dot Pantry
February Class Schedule

• • • • • • • • • • • • • • • • • • • • • •

Delicious Healthy Eating
Fresh and Tasty bites for your Sweetheart
are on the menu for February!
Avacado citrus shrimp salad, Italian Wedding Soup,
Skinny Skillet Steak with an Asian flavor,
top it off with Cheesecake Souffle, and Apple Tartin
Healthy Eating is a monthly class featuring nutrition,
 a variety cooking of cooking skills. 
 We will explore new ideas to make good food great 
 including Low-Glycemic and Heart healthy menus. 
Tuesday, February 7th  7 p.m. $20
• • • • • • • • • • • • • •
Reserve your spot with Julie today!
 801-643-5156 or

Jr Chef Cupcake Workshop
Make, bake and decorate cupcakes with us!  
Bake cupcakes from scratch to decorate with delicious frosting.
 Learn fun and easy decorating techniques. 
Bake delicious confetti, red velvet and chocolate cupcakes
 and decorate them with sprinkles and candies!
 Saturday, February 11th – 10 a.m. $15
• • • • • • • • • • • • • •

Artisan Bread 101
Let’s get homemade bread on the table everyday. 
Learn to make, shape and bake “brick oven” style. Take home a loaf.
Skills Covered: Flour 101 – functions of basic ingredients;
 “how” bread works, “no-knead” techniques & shaping.
Wednesday, February 15th– 7 p.m.  $20
• • • • • • • • • • • • • • •

The Whole Enchilada
A hands-on class where you'll prepare traditional Mexican dishes including: 
Enchiladas rolled or stacked with chicken or pork fillings, 
topped with Red or green mole (sauces), Fire roasted salsa & Fiesta rice.
Skills: Chile I.D., Moles/Sauces, 
Enchiladas from the oven and crock-pot,
 vegetable roasting rice cookery.
Take home your favorite sauce or mole
Thursday, February 23rd 7 p.m. $25
• • • • • • • • • • • • • • •

**Jr. Chef classes are open to young
foodies who 10 years and older.
Exceptions can be made for 
exceptional young foodies! Just ask.

Saturday, January 14, 2012

Yes, Whole Wheat Crepes!

Where do you think crepes began? In the early days of the crepe, white flour was reserved for royalty. Crepes were originally made from buckwheat.  As white flour became more affordable people began to enjoy white flour crepes as an after-dinner or special breakfast treat. 
If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a shallow 8" non-stick skillet for easy cooking. Cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge. 

Try this recipe for a good-for you crepe!
Whole Wheat Crepe with berries & cream

Crepe Batter - makes 12-15 crepes
1 ½ cup water
1 cup whole wheat pastry flour 
1/2 cup low-fat, 1% buttermilk
2 egg whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray


Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.
Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.

Thursday, January 5, 2012

Tuesday, January 3, 2012

Artisan Bread...

ARTISAN |ˈärtizən|noun
        a worker in a skilled trade, esp. one that involves making things by hand.
    Now you know and I know a loaf of bread could never become a skilled worker or a craftsperson.
    Bread made by an artisan or someone who is skilled is very possible; it would then be called artisanal. Artisan or artisanal, either way it means a WONDERFUL fresh loaf of bread.

Basically, an artisanal bread is a bread made by a craftsperson using largely traditional techniques.

If you make a loaf of sandwich bread, shaping it by
hand, putting it into a bread pan, and baking in your home, it is an artisanal bread. Taking flour, water, yeast and salt with mixing, shaping, and "crafting" will deliver the bread you desire... filling  the air with wonderful scents and anticipation of an "ultimate" comfort food.

Fresh, hot bread from your own oven doesn't have to take hours or cost and arm or a leg. For less than $1 make more than bread - make some memories.

Sunday, January 1, 2012

Make your Chocolate More Than Just Hot

Rainy days are just begging for a cozy cup of hot chocolate to hold as you stare at the drops falling on your windowpanes. But with all the showers forecasted for this year, you might want to try these twists to prevent the winter favorite from becoming a boring ritual. 

While marshmallows and whipped cream are the usual suspects to hang out on the top of your mug, but here are a few other exciting suggestions.

1. Stir in a drop of gooey caramel. 
2. Try a scoop of ice cream, as it melts, it will make it creamy and thick
3. Spice up your mug with a dash of cinnamon, nutmeg or vanilla extract
4. Drop strips of orange rinds for a fresh citrusy kick.
5. Use a candy cane to stir your drink; the refreshing minty taste is even better when you have a cold.
6. To add a bit of luxury, shave some dark or white chocolate pieces.
7. A spoon of peanut butter has the ability to make anything that much better.
8. No marshmallows? Try a scoop of marshmallow creme - devinely delish!