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Evoo: Cannon Beach Cooking School
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BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

Bakery & breads

BACON CHEDDAR SCONES using half unbleached white flour & half whole wheat flour
BRUSCHETTA, GARLIC RUBBED
CHOCOLATE CAKE with SOUR CREAM
CHOCOLATE CREME BRULEE
CREAM SCONES & variations
LEMON RHUBARB PIE (adapted from AZ-EZ lemon pie)
MARTHA'S METHOD FOR PIE CRUST
NATURAL BREAD STARTER (taken from class at the CIA with author, CAROL FIELD)
NUT TART SHELL
PEAR SPICE CAKE



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188 S. Hemlock | Cannon Beach, OR. 97110 | ph: 503.436.8555 | cell: 503.440.2793
free: 1-877-436-EVOO (3866) | fax: 503.436.8999 | info@evoocb.com © 2011-2014 EVOO Cannon Beach Cooking School