On a recent Sunday afternoon mother and son, Mary Jane and David, enthusiastically got ready for their first cooking class, anticipating a grand day ahead. As they made their way to the class, both eager to cook together and enjoy the fruits of their labor. Herb Biscuits, Ultimate Potato Soup and Baked Alaska were on the menu (recipes can be found at end of this article). Joining them were other moms and their children also eager to get started.

Like other classes, all the participants gathered around the kitchen island, ready and willing to get their hands dirty. The succulent aromas quickly filled the kitchen the moment the class began, stimulating all of our senses. Patrick was elated when asked to push the pulse button on the food processor. A constant smile on David’s face demonstrated that he could hardly wait to eat the food he had anticipated all week. The scent of the beautifully thickened, chunky, Potato Soup grabbed Jackson’s attention as he watched his parents transfer half of the soup to the blender. Everyone’s senses tingled as crumbled bacon, grated cheddar cheese and minced chives were placed on top of the delicious soup.

It was now time to reveal the pièce de résistance. Baked Alaska, a magnificent dessert both in appearance and flavor, was to be a sweet end to an even sweeter day. Eyes widened and mouths watered as I explained how a layer of sponge cake, filled with vanilla ice cream and covered with a meringue would be put under the broiler for a short time to brown. “Meringue is an excellent insulator for the ice cream,” I said. The children and their parents marveled as they watched the dessert under the broiler. Taking a minute or so, the high heat quickly cooked the meringue and added lovely shades of brown which brought out the attractive, swirl-like appearance of the meringue. I am always amazed that, when whipped, frothy egg whites become stiff peaks and add such a delightful texture to any dessert. The longer the meringue is cooked, the drier or crispier it will be. With this technique, many types of desserts and cookies can be made.

At the end of the day, I decided that this had to be one of the best ways I could have spent my Sunday afternoon! What made this class so memorable? The children who participated in this class all live with various forms of Cerebral Palsy. These precious children and their devoted parents proved that with a little determination, passion and desire anyone can have fun in the kitchen! Sometimes a hundred excuses and/or fears can keep us from being in the kitchen, but there are a million reasons why you should not allow those fears to discourage you. The gratification and sense of accomplishment that you receive from the times spent with your loved ones in the heart of your home will not only feel your belly, but your soul!

In my opinion, these children and their parents are heroes. Living with Cerebral Palsy does not stop them from living a life filled with love and happiness, and they prove that everyone can get into the kitchen! Memories are made when families and friends spend quality time cooking together. So what are you waiting for? Start making memories today!

Herb Biscuits

* 2 c. all-purpose flour
* 1 tbsp. granulated sugar
* 2.5 tsp. baking powder
* ½ tsp. salt
* 1/3 c. cold butter
* 2/3 c. buttermilk or cold milk

Using the blade attachment of your food processor, or two knives, incorporate the flour, sugar, baking powder, salt and butter until it resembles coarse crumbs. Add buttermilk and mix just until combined. Do not over mix. Roll out the dough to about a 1/2-inch thickness and cut out biscuits using a round biscuit cutter. Brush biscuits with Italian dressing. Make a dry herb mixture with basil, thyme, oregano (or Italian seasonings) and Parmesan cheese. Sprinkle on top of biscuits. Bake in a 375* degree oven for 8-10 minutes or until tops are lightly browned. Best when served warm.

Ultimate Potato Soup

* 1/2 lb. Bacon, chopped
* 2 celery stalks, diced
* 1 onion, diced
* 3 cloves garlic, minced
* 8 russet, white or Yukon gold potatoes, peeled and cubed
* 4 c. low-sodium chicken stock or enough to cover potatoes
* 3 tbsp. butter
* ¼ c. all-purpose flour
* 1 c. heavy cream
* Salt and pepper to taste

In a Dutch oven or a large soup pan cook bacon until crispy. Remove from pan and set aside. Add chopped celery and onion, until tender. Add garlic and cook for 1 minute. Add potatoes and saute for about 4 minutes. Add chicken stock to cover potatoes. Simmer until potatoes are tender.
In a separate pan over medium heat, melt butter and add flour whisking to make a roux. Add cream and simmer until thickened. Stir cream mixture into potato mixture. Puree half of the soup in a blender and return to soup pan. Add salt and pepper to taste. Top each bowl of soup with shredded cheddar cheese, minced green onions or chives and bacon pieces.

Baked Alaska

* 1 loaf pound cake
* ½ vanilla ice cream

For Meringue:

* 6 egg whites
* ¼ tsp. cream of tartar
* 6 oz granulated sugar

Using a biscuit cutter or glass, slice pound cake ½-inch thick and about 3 to 4 inches wide. Place a large scoop of ice cream on top and freeze for approximately one hour or until ice cream has hardened.
Meanwhile, in a standing mixer or by hand, whip up ingredients for the meringue. When ready to eat, take the ice cream and cake out of the freezer. Using two spoons cover ice cream with meringue completely. You should not see any ice cream at all. Place under a broiler and watch as the meringue turns a golden brown. Do not walk away; this happens very quickly. Take out immediately and enjoy!

Photo: Jeffrey helps make Herb Biscuits by pressing the pulse button on the food processor.