Learn how to make kolaches, a national pastry of Czechoslovakia. This egg-rich slightly sweet yeast dough is traditionally filled with fruit mixtures including apricots, prunes, cottage cheese or poppy seeds. They are round, square "tied packages" or filled turnovers. Make variations and taste samples. Take home an assortment of more than two dozen to eat, share or freeze. Bring large containers. Receive recipes, tips and techniques. Hands-on and tasting.

This wonderful Norwegian delicacy is made for banquets, holidays, weddings and all special occasions. Learn the fine points in making the dough, baking, storing and of course how to serve lefse with a bit of history and humor! Begin with real potatoes using a number of authentic recipes and a modern version using instant potatoes. Sample and take home finished lefse along with dough to bake and share with family and friends. Hands-on and tasting.

Create Norwegian Krumkakes (baked with an iron including cream, butter and cinnamon), Italian Pizzelles (anise or vanilla flavored flat cookie), Swedish Sandbakkelse (baked in tiny tins resembling tarts) and Rosettes (deep-fried, paper thin Scandinavian favorites deliciously dusted with powdered sugar). Gain great recipes, and many tips and techniques that will make your baking a success. Rotate stations to gain cookie-making experience. Bring containers to class to take home approximately six plus dozen cookies. Hands-on.