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Bonny Eagle Adult Education

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Cooking

in Personal Enrichment

"Cooking Matters" for Adults

Free

with Matters Cooking

Calendar Oct 12, 2017 at 6 pm, runs for 6 weeks

Learn about healthy meal prep and sensible shopping on a limited budget. Prepare the meal along with the chef, and then receive a free bag of groceries for you to make one of the recipes at home each week. Graduation certificate, recipe book and other freebies provided upon completion of the program. 6 Weeks Limit: One person per household. Must register with the adult education office at 929-2496.

 

Buche de Noel

$20

with Abby Snell

Calendar Dec 13, 2017 at 6 pm

Join Snell Farm’s resident baker and kitchen coordinator in creating delicious, seasonal, baked goods and other treats using ingredients right from the farm. Make a Bûche de Noël, a classic, French cake to celebrate the holidays. This is a jellyroll cake decorated to look like a Yule log and is a great project to do with kids. Bring an apron, a notepad and a camera to take pictures! Abby W Snell is a resident of Hollis and alumni of the culinary program at SMCC with over a decade of cooking and baking experience in the Portland area.

***Class Moved to BEHS in Room 102

Materials Fee: $8 payable to instructor night of class

 

Cooking with Essential Oils

$20

with Ida Atkinson

Calendar Nov 1, 2017 at 6 pm

Two drops or three? Tease your taste buds with safe essential oils. We’ll start the night with a short discussion on what oils can be taken internally. We’ll do something for the football season, the holidays and something for your sweet tooth, too!

Please bring a small plastic container in case there are leftovers.

Materials Fee: $5 payable to instructor night of class

 

Making Jam from Frozen Maine Fruit

$10

with Kate McCarty

Calendar Oct 3, 2017 at 6 pm

Just because local fruit isn’t in season doesn’t mean you can’t enjoy it year round. Come learn the best tips for making jam from frozen fruit. When you finish the class, you will have the most up-to-date recommendations for preserving food and take home a jar of jam.

No discounts.

Materials Fee: $20 payable to instructor night of class

 





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