Kids Dessert Decorating With Abby Martin (Co-op with Muskego) Abby Martin, a Franklin native, was a finalist on Food Network’s Kids Baking Championship in 2017. She competed on ten episodes of intense baking challenges along with other kids from around the country. After the show aired Abby began to share her baked goods to spread joy around the Franklin community. She enjoys making cake pops, cupcakes, and cakes to help make celebrations special. She has been teaching baking classes the past five years both publicly, privately, and virtually. Abby has an enthusiasm for baking that radiates in the classroom. She loves sharing her talent to inspire the future generation of bakers. Abby is excited to share laughs, positivity, and eat delicious homemade desserts with the students in the kitchen. *Please indicate any food allergies at time of registration. Melting Snowman Cookies (Ages 8 - 13) Get creative in the kitchen with Abby! Kids will whip up homemade vanilla icing, mix in fun colors, and learn cool piping techniques. Then the real fun begins - decorating sugar cookies with marshmallows, candies, pretzels, licorice, and more to bring our melting snowmen to life. Melting Snowmen Cookies (Ages 5 - 8) Calling all little bakers! Join Abby in decorating tasty vanilla sugar cookies with colorful icing, candies, and sprinkles. Kids will create playful snowman faces, buttons, arms, and scarves - a frosty friend that's almost too cute to eat! Snowflake Cupcakes (Ages 8 - 13) Join Abby for a winter baking adventure! Kids will make homemade cream cheese frosting, dye it in wintry shades of blue, and pipe it onto rich chocolate cupcakes. We'll use tempered chocolate to create delicate snowflakes to top off these tasty treats! Winter Wonderland Cupcakes (Ages 5 - 8) Bring your imagination and sweet tooth! Kids will decorate chocolate cupcakes with homemade fluffy vanilla buttercream colored in soft winter hues. Add chocolate snowflakes and sprinkles to create a cupcake fit for any winter wonderland!

Cooking with Class... Food Demonstrations by Staci Joers Staci has an Associates Degree in Restaurant and Hotel Cookery from MATC and has worked for such prestigious places as Hubbard Park Lodge and Brubakers. These classes are designed for novices as well as seasoned veterans. All cooking classes are DEMONSTRATION ONLY. They are not HANDS ON classes. **Nuts are added to some recipes. If you have a food allergy concern, please talk with the instructor before class. Due to the purchasing of food, NO refunds will be given five (5) days before the class unless the department cancels the class. Soups & Such January is National Soup Month so this gives us a reason to explore new recipes, enjoy classic favorites, and recognize the health benefits and versatility of this popular dish. Tonight I'm bringing you some new recipes that are sure to become staples in your house. I'll prepare... Fried Pickle Deviled Eggs Roasted Tomato and Vegetable Soup with Boursin & Grilled Cheese Croutons Jalapeno Popper Soup Raspberry-Lemon Sorbet A Taste of Tradition Tonight I'm taking some everyday fav's and turning them into something special. I'm going to make Salisbury steak taste like a gourmet comfort food instead of a school lunch, by focusing on high-quality ingredients and making a rich mushroom gravy from scratch. I'll add all the sides to make this a complete menu you'll want to serve to family and friends. You''' sample... Chop Salad Terrine Salisbury Steak with Savory Chive Mashed Potatoes Crispy Parmesan Roasted Cauliflower Chocolate-dipped Shortbread Stix Katsu & Curry: from panko to plate Katsu became famous in Japan as a Western-influenced dish (yoshoku), gaining significant popularity as tonkatsu (pork cutlet), and later as chicken katsu. It is crunchy and comforting served with a Japanese curry sauce (mild) that is sure to be your family's new favorite. You'll sample... Simple Miso Soup with Crunchy Tofu “croutons” Chicken Katsu with Curry Sauce and Crispy Sesame Rice Squares Glazed & Roasted Pineapple with Pistachios & Coconut Spring Showcase Spring has sprung and it's time to step away from the heavy foods of winter and try some seasonal flavors. Tonight I'll prepare... Airline Chicken Breast with Bacon & Morels served with Lemon-tossed Arugala (an airline chicken breast is a skin-on, semi-boneless breast with the first wing joint still attached) Homemade Fries with Duck Fat & Rosemary-Truffle Salt Dried Apple Pie Steakhouse Favorites Updated May is National Beef Month so this year I've decided to show you a new method for preparing the perfect steak. Plus we'll sample all of the sides that make steakhouses famous. You'll sample... Extra Crispy Fried Cauliflower with Mustard Remoulade, Honey drizzle & Chile Crunch Pesto Steak Confit—using the reverse sear method which yields a perfectly done, tender steak Creamy Potatoes au Gratin Espresso Chocolate Pot de Crème (a classic French custard) Instructor: Staci Joers