Day One: Apple Cake
We will use 4 mixing bowls during this class (two larger and two smaller), spatula, whisk, measuring cups and spoons, 8 or 9 inch round baking pan ( we will grease the pan and line it with parchment paper on the bottom), knife, peeler, and cutting board.

210 grams (1 and 1/2 cups) plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
150 grams (3/4 cup) white sugar
1 cup (approximately 1 large) red apple
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) vegetable oil
120 ml (1/2 cup) Greek yogurt ( if you can only find vanilla, we can omit the vanilla extract and decrease the amount of sugar in the recipe if your yogurt is sweetened). 
Cinnamon topping

50 grams (1/4 cup) white sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted


Day Two: Corn and Potato Chowder
Supplies: Large Soup Pot, knife and cutting board, vegetable peeler, measuring cups and spoons, cooking spoon
(We will peel and cut the potatoes in class as well as the carrots. Students can grate them before class in a food processor or with a grater although please be sure to supervise students with this task. The reason we do not do it in class is that I worry about students getting cut with the grater. Parents can also buy grated carrots, which, of course, would be the easiest things to do.)
2  tablespoon butter
1 cup chopped onion
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
5 - 6 medium white potatoes
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper


Day Three: Molasses Cookies
Supplies: 2 Mixing bowls, electric mixer, spatula, whisk, cookie sheet, parchment paper or silicon baking liner, measuring spoons and cups, kitchen scale (optional)

3/4 cup unsalted butter, softened to room temperature (not melted*)
1/2 cup granulated (white) sugar
1/2 cup packed brown sugar
1/4 cup unsulphured molasses
1 egg
2 1/4 cups (319 grams) all-purpose flour
2 teaspoons baking soda
1.5 teaspoons  ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt 

Students will be using knives, stove top, and ovens to cook during the course. Part of the class will be learning about kitchen and knife safety, but there is always a risk of injury when working with these items. If your child has any allergies, please review the ingredient list for high allergy foods. Parents should be around to monitor the students while they cook.