The Culinary Center of Kansas City was happy to host the City of Overland Park’s dinner last Saturday night with representatives from our Sister City in Germany, Bietigheim-Bissingen. It was an honor to open our doors to friends from across the world to our community and share with them some of the finest food that you’ll find in America.
Looking for dessert for your dinner party that tastes rich and decadent, yet light and airy too? We have just the ticket… our Banana Cake that we served at Tuesday Lunch fits that bill. Try some nuts on top, if you’re feeling a little nutty. Enjoy!
- Spray oil, for pan
- 2 cups unbleached all-purpose flour, plus more for dusting pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ pound sweet butter, unsalted (1 stick)
- 1 cup sugar
- 3 eggs, separated, divided
- 1 cup bananas, ripe, peeled, mashed
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1/8 teaspoon banana extract
- 6 tablespoons butter
- 8 ounces cream cheese
- 3 cups powdered sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Spray a 9-x 13-inch baking pan with oil and dust with flour. Set aside.
For the cake, in a bowl sift together 2 cups flour, baking powder, baking soda, and salt. Set aside.
In an electric mixer bowl add the butter and sugar and cream together to combine. Add egg yolks and beat well. Add bananas and mix thoroughly. Add the dry ingredients and stir until just combined. Add buttermilk, vanilla and banana extracts. Stir to combine.
In a separate bowl add the egg whites and beat until soft peaks form. Gently fold into the batter. Pour batter into the baking pan and place in oven to bake for 25 to 30 minutes or until done. Cool in pan on a wire rack.
For the frosting, in an electric mixer bowl add the butter and cream cheese. Cream together until smooth. Stir in the powdered sugar, cinnamon, and vanilla to combine. Spread frosting over top of cooled cake.
Makes 12-18 servings
The winner could be YOU! Just make sure you’re a subscriber of this Kitchen Talk blog by Wednesday, Sept. 30 at midnight. We will randomly choose our winning subscriber on Thursday morning.
To subscribe, just enter your email address in the ‘Subscribe’ area at the top of the right column over there. >> You will be notified when we add new posts to our Kitchen Talk blog.
these fabulous classes on our schedule:
(Hurry… only a few seats remain!)
Deal ends Wednesday, October 7 at noon!
SWEET & SAVORY CREPES
Sun. 10/4/15 / 10:00 – 12:30
Was $55 NOW $46.75
The Culinary Center turns into “Le Crêperie today!” Learn the techniques and tips to making perfect recipes for crepes like Mushroom and Prosciutto, Asparagus and Egg, a fabulous dessert crepe made with hazelnut spread, and more. Once you master the fundamentals, you’ll be able to create tons of variations at home!
Sun. 10/4/15 / 10:00-1:00
Was $55 NOW $46.75
Handmade caramels give you that silky creamy “just leave me alone for a minute” kinda feeling. The secret? Correct ingredients and simple techniques. We’ll learn (and sample, of course): basic Caramel Chews, Turtles, Caramel Puffs and Caramel Wrapped-Chocolate Dipped Pretzels. You’ll learn step-by-step how to recreate these tempting treasures at home!
Six “Go To” Desserts for Entertaining
Sun. 10/4/15 / 6:30-9:00
Was $60 NOW $51.00
Make your holidays sweeter with some “go to” classic desserts that will make you feel like a French baker!! Chef Jim will walk you through the steps to create SIX decadent (but simple) dessert recipes like Berry Napoleon with Grand Marnier, a to-die-for Chocolate Pots de Crème, and more! You’ll never have to think twice about what dessert you’ll be whipping up for your next holiday family gatherings, dinner parties, and beyond!
Wed. 10/7/15 / 6:30-9:00
Was $55 NOW $46.75
Soups are the quickest, easiest, healthiest and tastiest way to whip up dinner, pack for lunch and freeze for a meal when you don’t have time to cook! Join Certified Food & Health Coach Leslie Stullken as she teaches soup-making basics and recipes that use ingredients straight from the farmers market. Lentil Swiss Chard Soup, Chunky Tomato Garlic Soup, and Carrot and Ginger Soup. Make room for your new friend – soup!
Sat. 10/10/15 / 10:00-12:30
Was $50 NOW $42.50
A gluten-free lifestyle doesn’t mean sacrificing flavor or texture, and we’re here to prove it. Learn to cook gluten-free and love it with dishes such as Bacon, Corn & Shrimp Risotto and Coconut Crusted Chicken. Bring your gluten-free cooking questions.
Get it while the getting is tasty, friends.
This deal won’t last long on the plate!
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Spots are limited so sign up soon.
(Sorry, this deal is not retroactive)
We have some fabulous folks here at The Culinary Center of Kansas City, and we love to introduce them to you. We just think you should meet them. So, we profile some of these extraordinary friends of ours in our Kitchen Talk blog. Now, it’s time to meet the lady who organizes all the fabulous cooking classes here at The Culinary Center… Delia Marin Hernandez is the focus of this month’s Employee Spotlight.
Ever wonder who this ‘Delia’ is, of our popular ‘Delia’s Delicious Deals’? It’s Delia Hernandez, our CCKC Dean of Deliciousness!
What a title! As Dean of Deliciousness at CCKC, Delia manages our 600+ cooking classes per year, working with our staff, chefs and instructors who share the same passion for food and culinary education.
With a work experience ranging from business management to non-profit leadership, Delia’s resume boasts helping to build new library in her community, international initiatives for the city, fundraising, and creative event planning during her time with organizations including Kansas Speedway and Habitat for Humanity.
Delia’s culinary passion was developed in her family’s Mexican restaurant, Marin’s La Fiesta Restaurant. And she cultivated her passion for food by learning everything she could from her parents’ authentic cooking and spending time with her grandmother to learn treasured family recipes from Mexico. Delia continues to nurture her family’s traditions, making sure her own children are comfortable and happy in the kitchen, ready to carry on her family’s recipes and traditions for more generations to come.
Delia loves introducing new class concepts and cooking series here at The Culinary Center, such as ‘Art & Cuisine’ with her recent, A Celebration Of The Food & Love Of Frida Kahlo & Diego Rivera. On October 30, she will be introducing ‘Menus & Music’ with a Dia de los Muertos (Day of the Dead) Celebration.
Delia is always on the lookout for new instructors who have a passion for food and the culinary arts and who have the potential of sharing their talent with our CCKC students. Think you have what it takes? Send in your info by filling out a form on our website – click here.
p.s. Watch for more of those fabulous Delia’s Delicious Deals! Make sure you’re subscribed to our Kitchen Talk blog up at the top of the right column….
As seen this month in the ‘Get This Gadget’ feature in FEAST Magazine, Culinary Center of Kansas City ‘Main Dish’ Laura Laiben reviews some gadgets from our Kitchen Shop that we think are pretty darn nifty. See if you agree…
Microplane has done it again. They have created a cutting utensil, the Microplane Spiral Cutter, that actually maintains an edge, primarily because the blades are made of surgical grade stainless steel. This time it’s for the popular spiral cuts of vegetables that are perfect for veggie pastas and salads. We believe that this little baby is worth the drawer space.
The Kolder Salad Dressing Mixer is an item that we recommend over and over here at The Culinary Center of Kansas City as it doubles as a mini cooking classes on various styles of vinaigrette.
Stamped on the sides of this clear shaker bottle are the measurements for Honey Mustard Dressing, Greek Dressing, Caesar and more. Just fill with the identified ingredients to the lines indicated, then shake. The next time around substitute another variety of oil, vinegar, citrus juice, etc. and make it your own.
Voila! A cooking class in a bottle!
What a great day for the Overland Park Fall Festival! Beautiful weather. Great music. Lots of people milling about. And a fun parade…
After toting a giant chef’s toque in last year’s parade, we knew we had to top that with something big and spectacular. Luckily, our very handy and creative Chicana in Charge at The Culinary Center of Kansas City, Vicky Lara, had a vision. Next thing we knew, there was a giant cardboard mixer sitting in our kitchen! She even hooked up the mixing paddle with a fan so it spun atop the giant bowl.
Take a look at the masterpiece from the vision to the final result as The Culinary Center ‘represented’ in the annual parade…