Betty’s Classes

I love giving cooking classes at The Baker’s Pin Cooking School and Store located in Northampton, Ma.  Typically the school offers hands on and demo classes, but during the pandemic, our cooking kitchen has been transformed into a  tv studio so that we can offer zoom cooking classes.  You can sign up for my classes and others by calling 413-586-7978 or by going to The Baker’s Pin online. Click on “cooking school” and then scroll down to see my and others’ classes.

Betty Rosbottom Zoom Cooking Classes The Baker’s Pin Fall 2020

 A Fabulous Early Fall Backyard Supper-Wed, September 23

There’s still time in early fall to enjoy meals al fresco during these continuing days of Covid 19. Weather can be warm and hot or cool and crisp, but this menu that works well for either occasion. Betty will demo a colorful, silken smooth carrot soup with cumin and lime that’s delicious served chilled or warm. The pièce de résistance will be a main course paella salad, prepared with saffron-scented rice studded with peas, peppers, and chorizo and topped with glorious grilled shrimp and lobster tails. Extra rich dark chocolate and pistachio brownies will be the tempting finale. Fee:$30

Chilled or Warm Carrot Soup with Cumin and Lime
Paella Salad with Skewers of Grilled Shrimp and Lobster Tails
Dark Chocolate Pistachio Brownies 

Paris Fall Cooking du Marché à la Table-Wed, October 21

Take a virtual tour of Paris through its food with Betty Rosbottom. She’ll focus on delicious fall dishes inspired by her frequent visits to France’s capital. A fabulous salad of mixed greens garnished with warm Camembert fritters will be the opener. For the main course, she’ll show you how to make a beautiful ragoût of chicken braised in wine along with wild dried mushrooms and tomatoes served over buttered fettuccine. Parisians love their fruit tarts, and this French meal will end with a memorable spiced pear one encased in a golden puff pastry crust. If you are wishing that you could be in Paris right now, join Betty in this class where we’ll celebrate dishes inspired by France’s magical City of Light! Fee: $30

Fall Greens Salad with Warm Camembert Fritters
Ragoût of Chicken, Wild Mushrooms, and Tomatoes over Buttered Fettuccine
Warm Spiced Pear Tart with Honey Whipped Cream    


A Small and Delicious Thanksgiving Dinner, Wed November 11

Thanksgiving dinners are likely to be smaller and more intimate this year with the pandemic lingering over the season’s holidays. With that thought in mind, Betty has planned a special Thanksgiving meal of comforting and delicious dishes. The star attraction will be a turkey breast roulade prepared with a boned, butterflied turkey breast spread with a mushroom herb stuffing. You’ll learn how to butterfly that breast and then roll and tie it a day ahead. Sides include haricots with roasted fennel and shallots, plus creamy mashed potatoes with butter and crème fraiche. Easy pumpkin pots de crème with pecan toffee crumble will round out the menu. She’ll also include (but not demo due to time) a recipe for cranberry dried cherry chutney. Betty will share shopping tips and make ahead suggestions for this stellar holiday meal. Fee: $30   

Boned Turkey Breast Roulade Stuffed with Mushrooms, Pancetta, and Breadcrumbs with Rich Pan Sauce
Creamy Mashed Potatoes with Crème Fraîche and Butter
Haricots Verts with Roasted Shallots and Fennel
Cranberry Dried Cherry Chutney
(Recipe is included in packet but not demonstrated.)
Pumpkin Pots de Crème with Toffee Pecan Crumble

Fabulous Holiday Gifts from the Kitchen with Barbara Morse and Betty Rosbottom- Tues December 1 and Thurs December 3  

For over a decade Barbara Morse and Betty Rosbottom have taught a class on “holiday gifts from the kitchen.” Perhaps this year, even more than in the past, is the time to offer our friends, family neighbors, teachers, and others who impact our daily lives, a thoughtful homemade gift of food. In this two-session course, each teacher will demonstrate how to make five delicious and easy culinary treats and confections. As always, they will show you how to package these gifts attractively in canisters, jars, coffee mugs, paper bags, and more with colorful ribbons and holiday greenery. What better way to share the spirit of the holiday season than to give gifts from our hearts and our kitchens! Fee:$40 for two classes

Tuesday, December 1- Betty Rosbottom
Savory Gorgonzola Mini Cheesecakes Garnished with Grapes, Figs, and Toasted Baguette Slices
Crisp Oatmeal Tuile Cookies Scented with Orange
Curried Pecans with Plum Sauce
Dark Chocolate Espresso Sauce
Rosemary Parmesan Wafers

Thursday, December 3 -Barbara Morse
Chocolate Vanilla Checkerboard Square Cookies
Brandied Cherries
Caramelized Onion and Bacon Jam
Golden Cashew, Pistachio, and Almond Brittle
Gingersnap Palmiers




6 thoughts on “Betty’s Classes

  1. I’m wondering when you will set your winter classes in Amherst. I want to attend with my son and his wife. I’m the Donna from Culinary Capers in Columbus. Enjoying your new book tremendously!

  2. Hi Betty,

    Like you my husband and I spend close to two months a year in France. This trip I took a cooking class that used several ingredients that I’ve not previously found back home (Orlando, Fl).

    Is there an equivalent in the U.S. for levure chimique? Maybe baking powder?
    As we were time pressed, our instructor used a store bought pate feuillete. It has a more buttery consistency than puff pastry I would love to find an online or local resource for this.

    The last item is creme patissiere et flan patissiere. It’s a powder that is added to milk and eggs to create creme patissiere.
    Thanks in advance for your help!


    Kyle Smith

    • Thanks for your note. It’s always nice to be in touch with others who love France. So here are some answers to your questions:

      1. Levure chimique is baking powder.
      2. Puff pastry- Here’s a link accessing the best brands

      My Whole Foods selss the Dufour brand

      3.Creme patissiere– I have not seen this powder anywhere in my local stores but when I googled “creme patissiere powder” I found several links that sold it. Meilleur du Chef (Looks like it’s British) does sell it.

      Hope this helps! Best, Betty Rosbottom

    • Hi Debbie, If you hit on “classes” on the top bar on the home page of my blog you will see my winter classes. To get the whole winter and spring schedule, hit on “here” in the first paragraph on that page.

      Here is a link to the Baker’s Pin site as well.

      You can reach the store and school by phone at 413-586-7978.

      Hope to see you in class soon!

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