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MY DREAM COME TRUE - Guest Post by Kim Hendrickson, Salvia Press

Sunday, April 9th 2017 @ 3:41 PM

I just love to teach cooking classes and while I’m always limited to a 2 ½ to 3 hour time frame in most of my classes, once a year I get the opportunity to teach for an entire week when I am invited to teach at John C. Campbell Folk School. This is a very unique educational environment based on sharing skills with other adults in a non-competitive environment.

I find, when I get there, usually via car, the moment I step out of the car, I can feel the difference in the air! Maybe the fact it is located the Smoky Mountains of North Carolina.

During this last class, I was part of a Scandinavian Week and taught Scandinavian Dessert for 5 full days. I was in my glory. Below is one of the cookie recipes we prepared. If you are asking yourself, what makes Scandinavian baking special? Think very rich, non-sweet ingredients that create outrageous, yet simple desserts. See if you agree with me after you try this recipe.



Yield: 40 cookies

2 sticks butter, softened

1 cup sugar

1 teaspoon baking powder

½ teas almond extract

2 cups flour

½ teaspoon salt

1 ½ cup sweetened (or unsweetened) flaked coconut

Line baking sheets with parchment paper.

Beat the butter and sugar together until pale and fluffy. Add the baking powder and extract; combine.

In a separate bowl, combine the flour and salt together; stir into the butter sugar mixture, then stir in the coconut.

Divide dough in half, wrapping each half n plastic wrap to chill for 1 hour until it is firm.

Preheat oven to 300F. Roll dough into 1-inch balls and place 1-inch apart on the baking sheets. Bake un the upper part of the oven until pale golden around the edges, about 18-22 minutes.


~ Kim Hendrickson, Salvia Press


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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See


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