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Open classes from the previous catalog

Denotes a hands-on PCC Cooks class.
Baking Basics: Get Flaky with Scones and Biscuits

Laurie Pfalzer

If you are new to baking, want to improve your skills or just want to understand the science behind baking, join expert pastry chef Laurie for the first of her Baking Basics classes. She will discuss the ins and outs of flaky scones and biscuits. Using one method, you will create two types of scones (Apricot Almond Scones and Cheese and Herb Scones) as well as Buttermilk Biscuits, and learn about ingredients and simple techniques to make the most tender, flaky biscuits and scones ever. Vegetarian, with dairy and eggs. Class size limited to 14.

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Gluten free
Baking for Common Food Sensitivities

Shari Roberts

Through her training as a chemist and decades of home baking, Shari has done the experimenting in her kitchen so you donít have to! She will make Cranberry Orange Scones; Chewy Italian Herb Focaccia Bread with Caramelized Onions; and Rise and Shine Breakfast Peanut Bars, all with no gluten, eggs, dairy or soy. They are all easy to make and they freeze beautifully. Shari will also share baking tips, and show you how to convert a traditional recipe to gluten-, egg-, dairy- and soy-free so you can experiment with your own favorite recipes. Vegetarian, with nuts; no dairy, eggs, soy or gluten.

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Gluten-free Walk, Talk & Taste

Ami Karnosh, Marilyn Walls, Nick Rose

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Kirkland Walk, Talk & Taste

Ami Karnosh, Nick Rose, Marilyn Walls

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Related Content

PCC Cooks catalog

Interactive version of the print catalog

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