Steam oven cooking adds moisture to your vegetables and helps them retain nutrients! We’ll steam fresh artichokes for our steam oven demo on 11/19 at 11am and 11/21 at 5pm.
We’ll show you the benefits of cooking with a gas burner by making warm arugula and roasted beet salad with goat cheese. Demos and samples 11/12 at 11am and 11/14 at 5pm!
Induction cooking gives you the benefit of precise control at all temperature ranges. Pumpkin risotto is on the menu for the demos: 10/29 at 11am and 10/31 at 5pm. Stop in for free samples!
Macaroni and cheese is the quintessential comfort food and we’re showing you how to make it in the Wolf steam oven! Demos and samples 10/22 at 11am and 10/24 at 5pm.
We always come home from the Bountiful Farmer’s Market with tons of fresh vegetables to stir fry. We’ll show you the precision of induction cooking and have a meal on the table in minutes! Demo and samples Aug. 27 at 11 a.m. and Aug. 29 at 5 p.m.
One taste of anything cooked in a steam oven and you’ll be hooked! Lemon garlic shrimp demos and samples Saturday, Sept 17 at 11am and Monday, Sept 19 at 5pm.
We’ll be showing off all the benefits of cooking with steam by making our favorite salmon and asparagus! Demos and samples Aug. 20 at 11 a.m. and Aug. 22 at 5 p.m.
We’re making use of all that zucchini from the garden by baking the best zucchini bread in the convection oven! Demos and samples Aug. 13 at 11 a.m. and Aug. 15 at 5 p.m. Here’s the recipe:
1 cup oil
1 2/3 cup sugar
1/2 cup brown sugar
2 TBS vanilla
2 cups grated zucchini
3 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp baking powder
Beat eggs and add the next 5 ingredients. Mix well and lenin the dry ingredients. Add chopped nuts and/or chocolate chips if desired. Grease and flour 2 bread pans. Bake for 1 hour at 325 convection.
We are so excited to host our very first pop-up shop with SugarBliss Cookies! Today from 10:00 a.m. to 12:00 p.m. sisters Laurie and Jeanette will be demonstrating their fun cookie making and decorating techniques. These darling summer themed cookies will be available for purchase so don’t miss out! Plus we’ll be doing a GIVEAWAY of an airbrush for one lucky winner! Here’s a peek at how the cookies take shape.
Sugar Bliss Cookies
A great cookie always starts out with the best recipe. Laurie and Jeanette have perfected a tried and true family favorite sugar cookie recipe that never lets them down. These adorable cookies taste as good as they look!
Once the cookies are baked and cooled the next step is to outline them with a thin bead of frosting. This takes a steady hand and lots of practice. I know because I gave it a try and my lines were embarrassingly wobbly!
Then it’s time to fill in the cookies with the royal icing and let them dry. That’s when the real fun starts!
An airbrush machine and a few drops of food coloring elevate these cookies to an art form. It is amazing how Laurie and Jeanette make this look so easy! If you would like to win your very own airbrush, head over to our Instagram account @duerdens or @sugarblisscookies for details on how to enter.
The final touches are added and these beach beauties are ready! Buy some for yourself and take some home for gifts. Summer never tasted so sweet!
If you’d like information about ordering custom cookies for any occasion, go to Laurie and Jeanette’s SugarBliss Cookies website.
Our cooking demonstrations this month are featuring favorite recipes from Sugar Bliss Cookies! Here is their Zuppa Toscana Soup that we’ll be making 7/30 at 10am and 8/1 at 5pm:
½ lb hot Italian sausage
½ lb regular Italian sausage
1 bag Simply Potatoes, diced potatoes and onions
2 large cloves garlic, minced
32 oz chicken stock
½ bunch kale, de-stemmed and torn into bite size pieces
1 cup heavy cream
2 tbsp flour
Salt and pepper to taste
Pinch of red pepper flakes (optional)
Heat large pot over medium heat and brown sausage. Add minced garlic and stir to combine. Drain off the grease. Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage. Cover and cook on low until potatoes are soft.
BEFORE SERVING – Whisk together heavy cream and flour until well mixed. Pour into pot, add kale and stir to combine. Cover and simmer for 30 minutes until soup has thickened slightly. Taste, season according to your tastes and serve. Top with parmesan shavings.