Greetings!
A chock-full newsletter- complete with special coupon!
Many thanks to all of you who supported the November Food Drive. It culminated in fun night of music and dancing. Special thanks to Steven Ross and fellow musicians, The Firebird Lounge and Dutchess County Community Action Partnership!
Cooking classes are on winter break until March 25 (starting back with Getting to Know Your Chef's Knife!) We closed the season with 2 successful Cookie Decorating Classes - see recipes and photo below!
We are fully stocked for the holiday gift giving season- Come see all our best selling items plus new products - including Monkey Peelers!
And last but not least- we're offering our newsletter recipients a coupon for 15% off any in-stock candle purchases.
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How to peel a monkey!
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We've got all the latest gadgets- including a vegetable peeler in a fun monkey shape- who thinks of these things?!
Just how DO YOU peel a monkey?
The latest in refrigerator magnets--
Geckos are all the rage!
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Cooking Classes Take Winter Break
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We had so much fun with the back to back cookie classes- Thanks for all who came out. We'll miss you but---we'll be busy!
- remodeling the teaching space,
- lining up more special guest chefs
- and planning a recipe contest or two!
Updates on www.kitchen-class.com
We just might sneak in a day-time chef demo around Valentine's Day!
Classes will resume on
Tuesday, March 25
Getting to Know Your Chef's Knife
with Jessica Bard
Hands-on class for 8 -- In WKC's signature class, learn basic and precision knife cuts, safety, and technique. Try out a variety of knife styles.
6:30 - 8:30 pm $40
Call the store to sign-up in advance 845.876.6208
-- payment confirms registration |
SUGAR COOKIE RECIPE
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Jessica's Sugar Cookies for
Christmas Decorating
(and variation for 2-colored
PINWHEELS)
Makes
about 3 dozen 2 1/2-inch cookies
1 1/2 cups confectioner's
sugar
1 cup butter (2 sticks),
softened
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Cream butter and sugar. Add
egg, vanilla, and almond extracts and mix until combined. Sift the flour,
baking powder, and salt into the butter mixture. Stir until well combined.
Divide dough in half, rolling
each into a disk. Wrap well and refrigerate at least 2 hours.
Preheat oven to 375ºF.
Roll one batch of dough at a
time 1/4-inch thick on floured board. Cut shapes with cookie cutters (dipping
cutters into flour if necessary to prevent sticking.) If dough gets too soft,
put board and all into the refrigerator until cold before proceeding. Carefully
transfer cookies to a lined cookie sheet (parchment or silicone baking mat)
Bake until firm and set
without much coloring, about 8 minutes depending on size
Royal Icing (w/ egg white powder)
(or use meringue powder- see package directions)
Makes
2 1/2 cups
5 tablespoons dried egg white
powder
1 pound confectioners' sugar
(4 cups)
1/3 cup water (including
lemon juice and/or flavorings)
In a large bowl, mix together
the dried egg white powder and the sugar. Slowly add flavoring and then water
and whip until your piping consistency is reached. Divide icing into batches
and color as desired. For flowing consistency- gradually add water until
desired consistency is reached.
Coloring
& Shaping Directions for
PINWHEELS, CHECKERBOARD,
HALF & HALFs
Divide Sugar Cookie dough in half. Add gel food coloring to one half and
mix in well. Shape as desired below- Remember - there must be chilling time for
these shapes before they are baked!
TO BAKE
Slice dough into 1/8 to 1/4-inch thick pieces and place on
ungreased cookie sheet. Bake at 350º F for 9-12 minutes. Do not let the cookies brown.
SHAPING
Checkerboard:
Shape each half into a rectangular shaped log about 2" by 2" x 6".
Tightly wrap in wax paper. Chill at least 30 minutes.
Unwrap dough; cut each rectangle into quarters, lengthwise. Alternately place dark and white quarters
side by side to form checkerboard design. Re-wrap in waxed paper and chill
slightly.
Pinwheels:
On waxed paper roll out each
half of the dough into 12x10 inch rectangle. Brush one layer with milk and
place the other layer on top. Peel off waxed paper and roll up like a jelly
roll. Chill dough thoroughly.
Half and Half:
Make two rolls, 2 inches
thick. One plain and one colored. Wrap in waxed paper and chill. Cut each roll
in half lengthwise. Brush cut edges with milk. Press plain and chocolate halves
together to make rolls. Wrap in waxed paper and chill again.
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ONGOING SERVICES AT WKC
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Sharpening, Shopping on-line, Gift Registry!- Knife Sharpening and Engraving while you wait. Prices start at $1.50 for knives 8" and under.
- Visit our on-line store. We've partnered with Cooking.com to bring you more items than we could ever stock in the store!
- Our in-store Wedding and Gift Registry is easy. After you sign up and pick your gifts, your list becomes available to your friends and family on-line!
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