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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Semi-Homemade Strawberry Cake 15 mins 1 Cake Recipe you are creating: Semi-Homemade Strawberry Cake In this lesson you will learn how to use freeze dried fruits in baking. Recipe Ingredients: This recipe is part of our Intro to Cake Decorating Class . To get this recipe and more cake recipes take our video on demand cake class today or become a premium all-inclusive member and get access to all of our classes! Recipe Directions: This recipe is part of our Intro to Cake Decorating Class . To get this recipe and more cake recipes take our video on demand cake class today or become a premium all-inclusive member and get access to all of our classes! You Might Also Like: Classes you might like! Tags: Semi-Homemade Strawberry Cake, Strawberry Cake, Homemade Strawberry Cake, Sweet, Cake Recipe, Cake Decorating, Strawberries, Semi-homemade, Strawberry, Dessert, Strawberry Cake Recipe, Cake Recipes Categories: Cake Decorating, Cake, Cupcake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pie Crust with Shortening 15 mins 2 single crusts Recipe you are creating: Pie Crust with Shortening Shortening was the favorite fat source for pie crust in the 1950s-1960s. The good news about shortening is it has a high melting point. This gives it longer mixing power so if you over mix your dough a bit, shortening is more forgiving. Recipe Ingredients: 2 3/4 all-purpose flour 1 teaspoon salt 1 cup shortening 10 tablespoons very cold water Extra flour for rolling out the pie crust Recipe Directions: Put the flour and salt in a large bowl and stir with a fork to mix them well. Add the shortening. Using a pastry blender or your hands, cut the shortening into bits and combine it with the flour. Work until the pieces of shortening are no larger than peas. Sprinkle three tablespoons of the cold water over the flour mixture and toss to mix it in. Add another tablespoon and form the mixture into a loosely formed ball. Add more water if needed to mold the dough. Turn the dough out onto a floured work surface and gently knead into a ball. Divide the ball into halves and shape each half into a 4 inch circle. Wrap the dough in waxed paper or plastic wrap. Refrigerate for 30 minutes to 1 hour. Return the dough rounds to the floured surface, roll out one of the discs of dough into a circle. Turn the dough gently as you work. Center your pie pan upside down on the circle of dough and roll it out until it is about 2 inches larger than the edges of the pan. Carefully transfer it to the pie pan, rolling it up onto your rolling pin to move it. You can also fold it gently into quarters and place the point in the center and unfold it over the pie pan. Press the dough gently into the pan; trim away any excess dough, and patch any holes. Leave about 1/2 inch beyond the edge of the pie pan. Fold the edges up and over and crimp edges using a fork or your finger. Refrigerate the crust until needed. You can make in advance. Wrap the dough well in plastic and refrigerate for up to 3 days or freeze for up to 2 months. You Might Also Like: Baking Classes You Might Like! Tags: Pie Crust with Shortening, How to make pie crust with shortening, Pie Crust, Pie Crust Recipe, PIe Making, Pie Making Recipe Categories: Pastry, Pie Making

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Ham Croquettes 15 mins 2 Dozen Recipe you are creating: Ham Croquettes The croquette originated in France and there are many variations. Our favorite, the ham croquette, comes from Spain and is a culinary tradition that evolved from the country’s frugal past. Ham croquettes are a tasty little bundle of ground ham and white sauce, rolled in bread crumbs and fried to a golden brown. Our crispy ham croquettes are made from ground ham and white sauce. These bite sized delights can be served as an appetizer or main dish any day of the week! Recipe Ingredients: Thick White Sauce: ¼ cup butter ¼ cup flour ¼ teaspoon salt Dash of pepper 1 cup milk (whole, low fat or skim) Filling: 2 cups ham, ground or coarsely chopped 2 tablespoons chopped and sautéed sweet yellow onion Coating: 1 egg 2 tablespoons water ¾ cup dry bread crumbs Recipe Directions: Melt butter in sauce pan on low heat. Blend in flour, salt and pepper. Cook until mixture is smooth and bubbly. Remove from heat. Stir in milk. Place on burner over medium heat and cook to boiling, stirring constantly. Boil for 1 minute. Remove from heat. Stir in ham and sautéed sweet onion. Spread the mixture in an ungreased pan. Cover and refrigerate for a minimum of 3 hours. For best results, refrigerate overnight. Divide the mixture into 12 equal parts and shape into balls. Beat the egg and water until blended. Dip each croquette in the egg mixture and then roll in breadcrumbs. Cover and chill croquettes for at least two hours. Using a deep fat fryer or kettle, heat 3 to 4 inches of cooking oil to 365 degrees. Fry each croquette 1-2 minutes, until light brown. Drain and keep croquettes warm in 350 degree oven until ready to serve. Spoon hot peas in cream sauce over croquettes. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Appetizer, Appetizer Recipes, Croquettes, Ham Croquettes, Croquette Recipe Categories: Entertaining, Pork

599c9750-a25c-46b3-a649-2f129ceace61 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Garden Party Cookies Paid Members To begin this class: Click the "Start Class" icon above. If you are already logged in, you will be taken to the class start page. If you are not logged in, you will be prompted to do so. Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase video access. To purchase access to this class click the "Buy Now" button. Please email info@epicdelights.com if you have any problems, we are here to help! Buy Now! Class Details This class covers a number of techniques and cookie themes. In the first chapter learn to create 12 different styles of cookies! You will learn the in's and out's of making meringue powder royal icing; including the right consistency for outline and flooding your cookies. You will also learn how to: How to plan out your colors and find inspiration. Color your icing and how to pick the right colors for your cookies. How to outline and flood your cookies using three different consistencies of icing. How to marble, inlay, create patterns and shapes using the wet on wet technique. How to do brush embroidery on your cookies. How to create fun patterns and textures on your cookies including a woven look and using sprinkles. How to over pipe on your cookies to make them really pop as well as how to pressure pipe figures. How to create royal icing transfers to help speed up production and consistency with your cookies and how to apply your royal icing transfers to your cookies. How to create borders to your cookies to create a polished look. Recipes Included: No Spread Sugar Cookies Egg White Royal Icing Meringue Poweder Royal Icing Supply Items Needed: Equipment and supply list provided on the class page. You Might Like These Classes: Beach Theme Cookies Easter/Spring Cookies Fondant Heart Cookies 3D Cookie Bear Halloween Cookies Strawberry Flooded Cookies Under the Sea Cookies Sun Cookies Turtle Cookies Pool Party Cookies Bumble Bee Cookies Unicorn Cookies Rainbow Cookies Mason Jar Cookies Shabby Chic Cookies Categories: Baking Cookie Cookie Decorating Tags: Cookie Classes Cookie Decorating Cookie Recipe Sugar Cookie Recipe

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Veggie Beef Soup 15 mins 8 Servings Recipe you are creating: Veggie Beef Soup My grandma’s homemade soup started with hamburger and was filled out with fresh vegetables from her garden. She would add beef bouillon to enhance the broth, a couple cloves of garlic, and a store bought rutabaga or turnip (one of the few veggies she didn’t grow). My mom's soup has evolved even more from my grandmother’s recipe. There is one thing we agree with: There is nothing that warms the soul more than a hearty soup filled with end-of-summer and beginning-of-fall veggies. Recipe Ingredients: 1-2 pounds quality beef Avocado oil 1 cup water 2 - 32 ounce containers of beef stock 1 large sweet yellow onion 3 stalks of celery 6 medium sized garlic cloves, minced 1/3 cup barley Parsnips Carrots Zucchini Potatoes Green beans Frozen peas Recipe Directions: Cut beef into bite size pieces and sear in avocado oil. Once the beef is seared to a nice brown, remove it and place it in an oversized crock pot and turn on high. Add about a cup of water to the fond and scrub until all those flavorful bits have relinquished their hold to the bottom of the pan. Place the fond directly into the crock pot, along with the beef stock. Cut up the sweet onion and celery and mince six medium size garlic cloves. Caramelize the veggies in avocado oil. Ladle some of the broth from the crock pot into the pan. Add 1/3 cup barley to the crock pot. Continue cooking on high for about 45 minutes. Slice the carrots and cut potatoes into bite size pieces and place in the crock pot. Slice all the rest of the veggies into sticks and spray with avocado oil and roast in the oven. About 15-20 minutes before serving, add frozen peas and green beans to crock pot. This will ensure the do not get mushy. Add the roasted veggies and heat through. Serve with homemade bread and enjoy! You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Vegetable Beef Soup, Veggie Beef Soup Recipe, Vegetable Beef Soup Recipe, Soup Recipes, Fall Soup, Fall Soup Recipe Categories: Vegetable, Beef

Holiday Bread Baking Class Holiday Bread Baking Class This is a paid class. To watch this class and receive access to the recipes you will need to purchase video on demand access. Galette and Gratin Cooking Class $ 10 10$ Learn to make sweet and savory galettes and veggie gratins! Valid for 2 years Buy this Class Plan

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Onion Dip 15 mins 2 cups Recipe you are creating: Onion Dip This crowd pleasing onion dip deserves a place of pride at your game day party! We mix caramelized onions in with our cream cheese for a dip that won’t last through the first half of the game. Recipe Ingredients: 2 large sweet yellow onions 4 tablespoons unsalted butter ¼ cup oil ¼ teaspoon ground cayenne pepper 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 ounces cream cheese, at room temperature ½ cup sour cream ½ cup Best Foods mayonnaise Recipe Directions: Cut onions in half and slice into thin half rounds (you will have about three cups). Heat butter in oil in a large pan over medium heat. Add onions, cayenne, salt and pepper. Sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes. The onions should be browned and caramelized. Remove from heat and place onions in a strainer until cool. Place cream cheese, sour cream and mayonnaise in a stand mixer bowl with paddle attachment. Beat until smooth. Add the onions and mix well. Season to taste. Serve at room temperature. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Onion Dip, Dip, How to make onion dip, Onion Dip Recipe, Holiday Dip Recipes Categories: Entertaining

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Roasted Harvest Veggies 5 mins 1-3 Recipe you are creating: Roasted Harvest Veggies This roasted harvest veggies recipe is simple and full of flavor. You’ll use butternut squash, Brussels sprouts, onion, and apple roasted in bacon drippings with garlic, onion powder, salt, and pepper. The maple bacon adds depth and cooks right on the sheet pan before you toss in your vegetables. The process takes under an hour. First bake the bacon until crisp, then coat your vegetables in the rendered fat and season them. Roast until tender and caramelized, adding the chopped bacon back in toward the end. A drizzle of optional balsamic glaze at the finish ties it all together. You can serve roasted harvest veggies as a side, or turn it into a hearty soup by puréeing half and leaving the rest chunky. Using pre-cut squash or Brussels sprouts makes prep faster if you’re short on time. This dish works for a weeknight dinner, meal prep, or the holidays. It’s straightforward, flexible, and doesn’t need much attention while cooking. #RoastedHarvestVeggies #MapleBaconVeggies #WinterRecipe Recipe Ingredients: 12 oz maple bacon 1 small butternut squash, peeled and cubed 1 sweet yellow onion, sliced 1 apple, chopped 1 cup Brussels sprouts, halved 1 tsp garlic salt 1 tsp onion powder ½ tsp white pepper 1 tsp kosher salt Freeze-dried herbs (shallots, parsley, dill) 1–2 tbsp avocado oil (optional) Balsamic glaze (optional) Recipe Directions: Preheat your oven to 425°F. Line a baking sheet with nonstick foil. Bake the bacon for 15 to 20 minutes, flipping halfway, until crisp but not dry. Remove and set aside. Leave the drippings on the sheet. Add squash, sprouts, onion, apple, and broccoli to the sheet. Toss with the drippings. If needed, add a little avocado oil. Season with garlic salt, onion powder, white pepper, salt, and herbs. Toss again. Roast for 10 to 15 minutes. Stir. Roast another 10 to 15 minutes until vegetables are tender and browned. Rough chop the bacon and add it back in for the final 10 minutes. Toss and return to the oven. Serve hot with balsamic glaze or purée half for a simple soup. You Might Also Like: https://www.youtube.com/watch?v=C-g1z1YMkdA Tags: Roasted Harvest Veggies, roasted vegetables, roast vegetables in the oven, the best sheet pan vegetabes, how to make better roasted vegetables, roasted veggies, roasted vegetable cooking tips, roasting vegetables, how to make vegetables taste good, roast vegetables, oven roasted vegetables recipe, oven-roasted vegetables, baked vegetables in oven, how to roast vegetables in oven, roast vegetables recipe, baked vegetables, roasting vegetables in the oven, vegetable roasting Categories: Vegetable, Savory

de0c995a-7c3d-494e-b034-fb900ae66bc8 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Fall Charcuterie Board Paid Members To begin this class: Click the "Start Class" icon above. If you are already logged in, you will be taken to the class start page. If you are not logged in, you will be prompted to do so. Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase video access. To purchase access to this class click the "Buy Now" button. Please email info@epicdelights.com if you have any problems, we are here to help! Buy Now! Class Details In this class you will learn how to make chocolate dipped pretzels, chips, candy barks, rice cereal treats and how to arrange them on your board. This class contains eight lessons to step you through setting up a fun, festive charcuterie board. Recipes Included: Creating Candy Corn Cookies Chocolate Dipped Pretzels Chocolate Dipped Strawberries Chocolate Dipped Spooky Chips Mummy and Frankenstein Treat Sticks Ghostly Candy Bark Supply Items Needed: White melting chocolate (Wilton, or your favorite brand) Festive food color gels Triangle shaped cookies Assorted pretzels (sticks, twists, squares) Fresh strawberries Ghost shaped potato chips (available at Trader Joes) Rice cereal treats Lollipop sticks Color straws Halloween candy parallels (eyes, spiders, balls) Dusting lustre: Gold, silver, white Edible glitter Pumpkin seeds Halloween candies Large tray Small cups or containers for the candies and assorted nuts You Might Like These Classes: Fall Harvest Cake Categories: Appetizer Cooking Savory Cooking Tags: Charcuterie Board Recipes

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Fiesta Salad 20 mins 6-8 Recipe you are creating: Fiesta Salad Bursting with summer produce, our delicious salad is simple and shows off the fresh flavors of corn, avocado and tomato. Recipe Ingredients: 1 tablespoon unsalted butter 1 tablespoon olive oil 2 cups (12 oz./375 g) fresh grilled corn kernels (cut from about 3 ears) 2 ripe avocados, pitted, peeled and diced or thinly sliced 1 small head romaine lettuce, torn into bite-size pieces 1 pint grape tomatoes, halved 3 tablespoon fresh cilantro Grated zest and juice of 1 lime 3 tablespoon vegetable oil 2 teaspoon honey Kosher salt and freshly ground pepper 1/4 cup (1 1/2 oz./45 g) crumbled cotija cheese Fresh Cilantro leaves for garnish Recipe Directions: In a large sauté pan over high heat, warm the butter and olive oil until nearly smoking. Add the corn and sauté, stirring occasionally, until just tender and lightly browned in spots, 3 to 4 minutes. Transfer to a plate and let cool to room temperature. In a large bowl combine the cooled corn, avocados, lettuce and tomatoes. In a small bowl, combine the lime zest and juice, vegetable oil, honey and salt and pepper to taste. Whisk until combined. Pour the dressing over the vegetable mixture and toss gently to combine. Sprinkle the salad with the cotija, garnish with the basil and serve immediately. You Might Also Like: https://www.youtube.com/watch?v=_zK7TaJBjZQ Related Products: Check out these mason jars we use for storing our broths and making salad dressing in! A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Fiesta Corn Salad, Corn Salad, Quick Salads, Quick Side Dishes, Salad Recipes, Salad Recipe Categories: Salad, Vegetable