We are right in the beginning of our Spring Cooking Tour and if there is a Taste Of Home Cooking School anywhere near your town you don’t want to miss it. If you have never been to one of our Cooking Schools let me tell you…..you are going to have fun! Most of our events are preceded by a home show or vendor expo. The Cooking School itself is about a 2 hour event where one of our top Culinary Specialists will demonstrate step by step 10 delicious recipes from our popular magazine. Our recipes are specifically targeted to home cooks who are looking for new and delicious recipes to prepare for their families and guests. This season, in addition to admission to the Cooking School, each attendee will receive a free Taste Of Home Digital Subscription along with a “gift bag” filled with coupons, offers, and surprises. We also give away door prizes throughout the show including the actual dishes we prepare and plate during the show.
Our Cooking School events are fun, educational, and inspirational. It’s the perfect night out for families, friends, couples, and anyone who loves food and cooking.
So put down your whisk for a minute and check out our “Find A Show” feature on our website. Here you can find out when and where all our shows are scheduled across the country this Spring and how to get tickets. As we like to say, we bring our recipes “from the page to the stage” and we would love to have you there with us.
Now let me share with you one of my favortie cooking school classic recipes that we demonstrated on the stage a few years ago. I think you’re going to love it!
- 1-1/4 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1/4 cup ground almonds
- 3 tablespoons sugar
- 4 egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup lime juice
- 2 teaspoons grated lime peel
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
- 1/2 cup sour cream
- 1 teaspoon grated lime peel
- Fresh raspberries and lime wedges
- In a small bowl, combine the cracker crumbs, butter, almonds and
- sugar. Press onto the bottom and up the sides of a greased 9-in.
- tart pan. Bake at 325° for 15-18 minutes or until edges are
- lightly browned.
- In a large bowl, whisk the egg yolks, milk, lime juice and peel. Pour
- over crust. Bake for 12-14 minutes or until center is almost set.
- Cool on a wire rack. Refrigerate for at least 2 hours.
- In a large bowl, beat cream until it begins to thicken. Add sugar;
- beat until stiff peaks form. Fold in sour cream and grated lime
- peel. Spread over tart. Garnish with raspberries and lime wedges.
- Yield: 12 servings.