Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe that are good enough to eat on their own. Then she bakes scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries. Finally, she creates unbelievably easy- to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.
Wednesday, Dec 21, 7:30 p.m. on Create
Poppyseed Torte with Markus FarbingerA Three-Tiered Wedding Cake with Martha Stewart, Part 1A Three-Tiered Wedding Cake with Martha Stewart, Part 2
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Recorded live at the 2016 Burlington Discover Jazz Festival, we're back with Season 2 of Discover Jazz
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