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. 

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. 

Ingredients:

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

Directions:

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.

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 8^th  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 13^th– 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 14^th  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 17^th – 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 15^st – 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 27^th  - 7 p.m. $20

• • • • • • • • • • • • • • •

Reserve your spot with Julie today! l

Keep watching...

April showers bring more fun at The Polka Dot Pantry!

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! 

Homemade Soup Day is February 4th

One of our favorite family recipes is Meatball Soup.

It is simply a good soup made easy! 

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. 

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 7^th  7 p.m. $20

• • • • • • • • • • • • • •

Reserve your spot with Julie today!

 801-643-5156 or rdill752@msn.com

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 15^th– 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.

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

Directions

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.