Private cooking lesson

As you can probably tell, Channing was enjoying his cooking lesson, which was a birthday gift from his wife.

"All of the food was very good and everyone who came over for dinner enjoyed it as well."
..............................Channing F., Wayland, Massachusetts

Private cooking lesson

Family from Vienna gave Sarah and Patrick a gift certificate for a cooking lesson as a Christmas present.
"We thoroughly enjoyed cooking with Ellie! The recipes we prepared were easy, yet with a certain twist and will become standards in our kitchen! Ellie's cooking expertise as well as the fun we had chatting with her about cooking and beyond really made the evening a memorable experience and a great Christmas present for us!

We really had a great time, and I already wrote a glowing email to my sister-in-law who was very happy that we enjoyed her present!

I need to have a closer look at the cook book you gave us, and if I have any questions on the recipes, I might get back to you!"
...............................Sarah & Patrick W., Cambridge, MA

Private cooking lesson

Elaine and Frank enjoyed their cooking lesson, which was given to them by their children.

"Thanks so much for a wonderful experience! The lesson was interesting, fun, informative and best of all left us with some great food. You have awakened our taste buds and we are looking forward to trying the many interesting receipes in your cook book."
............................Frank and Elaine C., Topsfield, Mass.

Susie's 'French Picnic' shower

Since Susie has studied in France, and teaches French, her friends and family surprised her with a 'French Picnic' in February - in Wellesley! Here she and her fiance are working on cheese soufflés.

"Thank you so much for all of YOUR help. Everyone enjoyed it immensely, even more than I had hoped!"
.............................Janeen H., Wellesley, Massacusetts

Raspberry Brownies

© 1991 "From Ellie's Kitchen to Yours"
2 oz unsweetened chocolate
1 stick butter or margarine
2 eggs
2/3 C sugar
2 tsp raspberry liqueur (Chambord, or Framboise (optional)
1/2 C seedless raspberry jam
2/3 C flour
1/4 tsp salt, or to taste
1/2 tsp baking powder
1/3 C chocolate chips

Confectioners' sugar, for sprinkling on the top
In a double boiler, melt unsweetened chocolate and butter or margarine, stirring until smooth; cool slightly. Whisk in eggs, sugar, jam and liqueur. Fold in flour, salt, baking powder and chocolate chips. The mixture will be thin. Pour into a greased, 8 or 9-inch square pan. Bake at 350° or 25 to 30 minutes or until a toothpick, inserted in the center, comes out clean. Cool on a wire rack. Cut when cool.

Hint: You can melt the butter or margarine and chocolate in a microwave instead of a double boiler. To serve, sprinkle confectioners' sugar on the brownies or, to make them look spectacular, cut them into small squares and make a rosette of whipped cream in the center of each square. Place a fresh raspberry on each rosette. Serve on a platter lined with a white doily. The brownies may be made up to 2 days in advance or frozen. Decorate with whipped cream and berries 1 hour in advance.