The new year is a perfect time to embrace fresh beginnings and explore new opportunities. Whether it’s learning a new skill, such as playing an instrument, mastering a new language or finding a new hobby, the possibilities are endless. It’s also a chance to experience new places, reconnect with friends or make new friends. No matter how big or small, taking steps to do something new can make this year something to remember.
Growing up as a homeschooler, learning wasn’t just about books; it was about life skills. Whether I was watching my mom sew yards of welting in my parents’ small business or whipping up something in the kitchen, my curiosity led the way. I have always enjoyed learning new things and challenging myself to continue to grow. Between the two crafts, I definitely excelled more with cooking than at sewing. One craft may have taken me to the ER as a child (a story for another day), and the other craft did not.
Before I even worked here at Lincoln Land Community College, I loved how many opportunities were offered through LLCC Community Education. There is a wide array of new and favorite non-credit classes, workshops, events and travel opportunities. (You can view them at www.llcc.edu/community-education.) Of course, I have become very fond of the culinary offerings and love teaching and working with many great local chefs to bring new and fun classes to the community. These include hands-on cooking and baking classes suitable for all skill levels. You can learn to craft exquisite pastries, master international cuisines or enjoy themed dinners like Mardi Gras-Cajun inspired evenings. Even special nights out and youth cooking classes add to the culinary adventures that can be found.
Whether you are 5 or 105, learning should be fun and in a comfortable place to be with friends or meet new ones. So, what’s something you’ve always wanted to try? Whether it’s cooking, painting or traveling, this year could be the year you make it happen, right here with LLCC Community Education opportunities. The new year is a blank page. Why not fill it with adventure, growth and delicious memories?
Speaking of delicious memories … while sewing once sent me to the ER, baking has always been a safer and much sweeter adventure. If you’re looking to bake something different, give this simple yet irresistible cinnamon swirl quick bread a try. It’s a sweet start to a great year of possibilities!
Cinnamon swirl quick bread
Ingredients
Cinnamon swirl
1/2 cup (100g) granulated sugar
1 Tablespoon ground cinnamon
Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup granulated white sugar
1/3 cup vegetable oil
1/3 cup sour cream, at room temperature
2/3 cup whole milk, at room temperature
1 1/2 teaspoons pure vanilla extract
Instructions
Preheat oven to 350°F. Spray a loaf pan with nonstick spray.
Cinnamon Swirl: Mix the 1/2-cup granulated sugar and 1 Tablespoon of ground cinnamon together.
Bread: Whisk the flour, baking soda and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4-cup granulated sugar together until combined. Whisk in the oil, sour cream, milk and vanilla extract. Pour the wet ingredients into the dry ingredients, and then whisk to completely combine. Avoid over-mixing.
Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top. It’s a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Try not to over-swirl, which will mix the layers together too much.
Bake the bread for 50-65 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. When it comes out clean, the bread is done. Remember, baking times vary between ovens. Remove from the oven. Allow the bread to cool in the pan set on a wire rack for 1 hour. After that, remove the bread from the pan, and let it cool directly on a wire rack.
Once cool, slice and serve. Cover and store in the refrigerator for up to 1 week.
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.