We’ve had several people call and ask where our August newsletter is.  Sorry for the delay, but as you will see soon, we’ve been on vacation.  But, as I always say, ‘better late than never’. 

We’re well into our monsoon weather here in Phoenix.  Finally, some rain to cool things off a little. 

We finalized our schedule for the remainder of 2008.  It was difficult thinking about holiday baking when temps are so hot now, but we did.  Our calendar and updated brochure are now on our website.  We tried to accommodate all of you requesting classes.  If there is something you want and you don’t see it on the schedule, please let us know.

We have had people ask where our kids classes are.  Right now we have some teen classes scheduled in December, but none for the 8-12 year olds.  If you want classes added to the calendar, let me know.  If I get enough requests, I’ll add a few.

We have one of our favorite ‘stand by’ recipes for you this month.  It is our Orange Dreamsicle Cake.  It contains orange sherbet and pound cake.  It’s really simple to make and oh so refreshing.  Find it at the end of our newsletter.

Try to stay cool during our dog days of summer.  September, and cooler weather, are just around the corner.

Salmonella scare -- I know you are all aware of the salmonella scare in the US this summer.  First tomatoes were pulled; now jalapenos and serranos.  So much for making salsa!  The recent news is that peppers from the US are safe.  I went to my local fruit market yesterday and they had jalapenos on the shelves.  While I was thrilled, I decided to make sure that they were grown in the US.  When nobody there could tell me where the peppers were grown, I decided to put them back.  Right now I’m using canned jalapenos as a good option.  In case you have trouble recognizing the peppers available in your markets, check out this picture so you will know the two to stay away from right now:  Pepper Photos. 

August Adult Classes – You will notice that we don’t have any classes scheduled in the first few weeks of August.  I’m taking some time off with my grands visiting me.  Don’t worry…I’ll be working on upcoming classes.  We did schedule a few classes that are perfect for entertaining; but you will have to wait until the end of August. 

Our Tuesday class is held from 9:30 a.m. to 12:30 p.m., our Thursday quick class is from 10:00 a.m. Noon.  See our class calendar August Classes for details.

On Tuesday 8/26 we will offer our Warm Weather Entertaining class.  This is the same class that was held earlier this year.  It features appetizers that are great for outdoor entertaining.  $63 per person

On Thursday 8/28 we will offer our Labor Day Quick class class where we will make a great bbq that will allow you to spend time with your guests at your Labor Day event.  Class is $49 per person.

Upcoming Classes for September – We are back in full swing for September We have both 3 hour and ‘quick’ 2 hour classes, and are bringing back Saturday classes.

On Thursday, 9/4 we will have a quick morning class, Thai Salad with Chicken.  This class features a flavorful and easy salad that even your heartiest of eaters will love.  Cost for this class is $49 per person.

On Tuesday 9/2 we will have our Healthy and Hearty Salads class where we will prepare several salads that are filling and delicious.  Cost is $63/person

On Tuesday 9/16 and Saturday 9/20, we will have our Dog Day Dinners where we feature cool recipes and seasonal vegetables.  Cost per class is $63 per person

On Tuesday 9/23 and Saturday 9/27 we are featuring our Italian Night class.  Last time we offered it, we opened up an additional session and still had a waiting list.  If you love Italian food, this is a must to attend.  Cost per class is $63 per person.

On Tuesday 9/30 we are offering our Panini and Soup class.  We will make several Italian grilled sandwiches, using both a panini machine and stovetop methods.  Cost per class is $63 per person.

Special Offers – Our special for the month of August is sign up and pay for 3 classes thru October and receive $10 off your third class

Cookbooks – So many of you have been asking me for cookbooks.  By chance, one of my nephews is getting married and I put together a ‘cooking for newlyweds’ cookbook for the new couple.  We will be making this cookbook available on our website soon.  Please e-mail us if you are interested.  Right now, printing costs are prohibitive, but we’re trying to work out the details to make it more affordable for all.

Private Groups – If you want to schedule a private class for your group, we can hold classes at your place or ours.  For private groups we can customize a menu perfectly suited for your group.  We have had great feedback on our private group parties held previously, and we would love to hold one for you, too.  

Methods of Payment – Remember that payment is due up front for classes.  While we prefer checks, we also take PayPal as an alternative payment method.  If you absolutely must pay with credit cards, let us know so that we can send you a PayPal invoice via e-mail. 

Cancellation Policy – For our adult classes, we must have at least 72 hour notice before class in order to apply a full credit towards another class.  Cancellations made less than 72 hours before class will NOT receive a credit.  Of course, if WE cancel a class, you are entitled to a full refund. 

Discounts – We are pleased to offer our Simply Impressive friends a 10% discount at Andrews Restaurant Supply & Equip.  Andrews is located at 1719 E. Southern Ave in Tempe.  Call them at 480-496-4755.  The offer excludes equipment, glass and special orders.  Tell them that you are from Simply Impressive.  Offer expires 12/31/2008.

In the media -- We are minimizing our TV appearances this summer.  However, we did an ice cream segment for Sonoran Living which was on 8/4 at 9:00 a.m. on Channel 15.  if you missed it, you can tune in to see it or watch www.sonoranliving.com for the video.

I would like to thank for your continued support of Simply Impressive Cooking School and I hope to see you in a class soon. 

Orange Dreamsicle Cake

2	Pound cakes (preferably Sara Lee small size cake)
½ gallon	Orange Sherbet
8 oz	Cool Whip

Remove sherbet from the freezer to soften slightly.

Line a loaf pan with plastic wrap.  Make sure that the plastic wrap extends over all sides of the pan.

Cut the dark crust from the pound cakes, removing as little of the cake as possible.  Turn the cake on the side and cut the pound cake into thirds.  Repeat with the second cake.

Stand up 1 long piece of pound cake on each side of the loaf pan.  Place 1 long piece on the bottom of the loaf pan.  Cut another long piece of pound cake to fit the sides of the pan and cut pieces to fit into any remaining ‘holes’.  This will make a shell for your cake.

Spoon softened sherbet into the shell, pressing down as you go.  Fill the shell up to almost the top, leaving room for a pound cake ‘roof’.  (You will use about 2/3 of the sherbet, depending upon the size of your loaf pan.)  Place the ‘roof’ on the cake, and cover with the plastic wrap that is overhanging.

Place in the freezer to firm up.  Remove the cake to a plate, and frost it with Cool Whip.  Place back into the freezer until ready to serve. 

Prior to serving, allow cake to sit on counter for about 5 minutes before cutting.

Notes: 

I recommend Sara Lee pound cake because it fits better in the loaf pan.  Also, it is flat, so you do not waste so very much cake when you trim it. 

I DO NOT recommend using fancy orange sherbet such as Dreyers Mandarin Orange.  The flavor will not meld nicely with the cool whip.  For once, cheaper is better and I finding that the store brands are the best!

Options – ice cream:  chocolate, mixture of vanilla and orange sherbet, raspberry sherbet, lime sherbet, or any other ice cream of your choosing.