World Cup-related Cooking Classes at CCKC & a featured recipe from KANSAS!: Dutch Baby Pancakes

The latest Taste article (“World-Class Education”) in KANSAS! Magazine (2026 / vol 82 /  pp. 58-63 / kansasmag.com) has a special place in my heart since Barry and I used to teach classes at the Culinary Center of Kansas City. We first approached Laura Laiben at the CCKC in the early 2000s with the idea of teaching a class using recipes from The Kirby House Cookbook. From there we added classes on bierocks, bread and pie baking, dinner meals centered around pork and chicken, even garnishing classes. It was a great opportunity for us to meet people— those who enrolled in our classes as well as the CCKC staff. We hung up our cooking class hats after Covid and since then the center is under new ownership. But when I found out this issue of the magazine was devoted to the World Cup, I wondered if perhaps the CCKC might be offering some a class or two related to the games so I called the center and was referred to the General Manager. Low and behold, I was talking to Heather Minor—a person we knew when we were teaching there and a fellow Chi Omega at K-State!  When I asked about possible classes related to the World Cup, she responded, “We will have some soon!” She worked with three instructors to create globally inspired classes and the rest is history. However, the connections do not stop there as I was soon to discover that one of those instructors, Sergio Lara, was also someone from our past at the CCKC. Now a certified chef and staff member at the center, he teaches classes, prepares staff meals, etc. His sister, VickyLara Prieto (one of our favorites, too) is still there . . . so this interview turned into somewhat of a mini reunion! 

The article outlines the classes related to the upcoming World Cup games in Kansas City, and also explains the CCKC’s mission and history. Of course it includes a recipe; this one is from Chef Sergio Lara.  

Dutch Baby Pancakes (photo from Chef Sergio Lara's Facebook page)

Chef Sergio Lara (far right) and some of the culinary team at the Culinary Center of Kansas City.

VickyLara Prieto, his sister in the on the front row, far right. Photo from Sergio's Facebook page. 

 KANSAS! Magazine (2026 / vol 82 /  pp. 58-63 /  kansasmag.com

WORLD CUP RECIPE —  Classes at the Culinary Center of Kansas City always include "well tested" recipes. Chef Sergio Lara willingly shares his step-by-step instructions for Dutch Apple Pancakes featured in his Netherlands World Cup based menu. However, try as he may, he can’t replicate the one-on-one interaction with a supportive teacher who can demonstrate the techniques needed for tricky recipes, the opportunity to make new friends in the kitchen, or the final thrill of gathering for a communal meal. So if circumstances allow, be sure to take advantage of the opportunities at the CCKC where you will learn more about global foods, or other topics of your choice, expand your culinary skills, and just have fun.

Dutch Baby Pancakes   Yield:  Eight 6-inch pancakes.

INGREDIENTS

Apples:

4 Granny Smith apples

Batter:   

4 large eggs

1 1/3 cups fall-purpose four

1 cup whole milk

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

2 tablespoons unsalted butter, melted

For Cooking:

8 tablespoons unsalted butter 

 

INSTRUCTIONS

1. Apples: Peel and slice the apples thinly, about 1/8-inch thick. Set aside   
2. Batter: Put all batter ingredients into a blender. Mix for about 1 minute. Batter should be runny.
3. Cooking: In an 8 or 10-inch nonstick or ceramic skillet set over medium high heat, melt 1 tablespoon butter for the first pancake. 
4. Pour 1/4 cup batter into the pan and quickly tilt the pan in a circular motion until batter is spread across the bottom of pan to form a thin pancake. 
5. Working quickly, distribute 1/8^th of the sliced apples on top of the wet top side and cook for about 15-20 seconds or until bottom side looks golden brown. Flip pancake over.  Cook for additional 15-20 seconds under golden brown on that side. 
6. Remove the pancake from the pan and roll pancake apple side in.
7. Repeat steps #3-6 to cook additional pancakes.
8. Serve hot or warm. Enjoy.  Note: Chef Sergio says these pancakes are so good that they can stand alone. However, they could also be served with vanilla ice cream or a drizzle of maple syrup and a dollop of whipped cream. 

Granola Jam Bars

We’ve made lots of cookies during our nephew’s visit, including these jam bars. Mason West said, “They taste kind of like granola bars so we added to the original "jam bars" name.” Barry doesn't care what we call them as long as we keep making them!

Mason West mixing up a batch of Granola Jam Bars

The recipe harks back to my days of teaching when companies like Quaker Oats used t\to provide educational materials including student (and teacher) cookbooks. 

The Quaker Oats Wholegrain Cookbook was first published in September, 1978 and is full of delicious recipes that I have made since the late 1970s. 

Granola Jam Bars Makes 13x9-inch pan of of squares

2 cups Quaker rolled oats (quick or old fashioned), uncooked

1 3/4 cups all-purpose flour

1 cup (2 sticks) butter or margarine

1 cup firmly packed brown sugar

1/2 cup chopped nuts (we prefer either walnuts or pecans)

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup preserves (we especially like peach and raspberry)

1. Combine all ingredients except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. Reserve 2 cups mixture. Press remaining mixture into bottom of greased or sprayed 13x9-inch baking pan (we lined the pan with foil that overhung each end for easy removal; we sprayed the foil which was placed dull side down so that it would absorb rather than reflect heat.)
2. Spread preserves evenly over base and then sprinkle with reserved oat mixture.
3. Bake in PREHEATED hot oven (400° F) 25 to 30 minutes or until golden brown.
4. Cool; cut into squares. 

Variations: Omit nuts in oat mixture; add 1/4 teaspoon nutmeg and 1/8 teaspoon cloves to oat mixture. Substitute 1 cup applesauce combined with ¾ cup raisins & ½ cup chopped nuts for preserves.

Marbleized Carrot Cake Bars

Just in time for Easter — Carrot cake bars that incorporate the frosting into the cookies! Softened cream cheese mixture is swirled through a carrot cake-like base for an attractive and tasty treat. 

We sprinkled the finished and cut bars with a light dusting of powdered sugar. 

Marbleized Carrot Cake Bars     Makes a 7x11-inch pan

For the bar base:

1/2 cup (1 stick) butter

1 cup brown sugar + 2 tablespoons, packed 

1 egg

1 tablespoon vanilla

1 1/4 cup all-purpose flour 

1 teaspoon ground cinnamon

1/4 tsp baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup finely grated  carrots (finely grated, about 1/8-inch shreds)

For the filling:

4 oz cream cheese @ room temperature

1/4 cup granulated sugar

1 egg yolk

3/4 teaspoon vanilla

1. Preheat oven to 350°F.; spray or grease a 7x11-inch baking pan with butter or cooking spray. (For easy removal, line pan with foil or parchment that overlaps the ends; spray that with pan release.)
2. Melt the butter in the microwave (about 30-45 seconds) and pour it into a large mixing bowl. Stir in the brown sugar until combined, then add the egg and 1 tbsp vanilla, mixing until smooth. 
3. In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. 
   
   
   
4. Fold the dry mixture into the wet ingredients until just combined, then gently fold in the grated carrots. (This is done by hand to avoid overmixing that can make the bars tough.).
5. In a separate mixer bowl, beat the room-temperature cream cheese with the sugar until smooth and creamy, about 1 to 2 minutes. Add the egg yolk and 3/4 tsp vanilla, stirring until fully combined. The mixture should be thick and spreadable. 
6. Spread half of the carrot cake batter evenly into the prepared pan. 
7. Dollop half of the cream cheese mixture over the batter in small dots across the surface — leave in dollops. 
8. Cover with the remaining carrot cake batter, spreading gently to seal some of the cream cheese filling inside. Dollop the remaining cream cheese mixture in dots over the top layer.

   

   Our nephew Mason West dollops the cream cheese mixture into the cake batter.

   
   
9.  Using a thin knife or skewer, gently swirl through the batters in a figure-eight or zigzag pattern to create the classic marbled effect. 
   
10. 
    

    

    
    
11. Bake in the preheated 350°F oven for 35 to 40 minutes, until the carrot cake is set and a toothpick inserted into the carrot portion (avoiding the cream cheese) comes out with just a few moist crumbs. The cream cheese swirl may still look slightly underbaked, which is fine. Allow the bars to cool completely in the pan on a wire rack before cutting. It also helps to make clean cuts if the bars have been refrigerated. A sharp knife also helps with a clean cut.
12. Store in the refrigerator. 

Recipe without photos . . .  Marbleized Carrot Cake Bars     Makes a 7x11-inch pan

For the bar base:

1/2 cup (1 stick) butter

1 cup brown sugar + 2 tablespoons, packed 

1 egg

1 tablespoon vanilla

1 1/4 cup all-purpose flour 

1 teaspoon ground cinnamon

1/4 tsp baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup finely grated  carrots (finely grated, about 1/8-inch shreds)

For the filling:

4 oz cream cheese @ room temperature

1/4 cup granulated sugar

1 egg yolk

3/4 teaspoon vanilla

1. Preheat oven to 350°F.; spray or grease a 7x11-inch baking pan with butter or cooking spray. (For easy removal, line pan with foil or parchment that overlaps the ends; spray that with pan release.)
2. Melt the butter in the microwave (about 30-45 seconds) and pour it into a large mixing bowl. Stir in the brown sugar until combined, then add the egg and 1 tbsp vanilla, mixing until smooth. 
3. In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. Fold the dry mixture into the wet ingredients until just combined, then gently fold in the grated carrots. (This is done by hand to avoid overmixing that can make the bars tough.).
4. In a separate mixer bowl, beat the room-temperature cream cheese with the sugar until smooth and creamy, about 1 to 2 minutes. Add the egg yolk and 3/4 tsp vanilla, stirring until fully combined. The mixture should be thick and spreadable. 
5. Spread half of the carrot cake batter evenly into the prepared pan. 
6. Dollop half of the cream cheese mixture over the batter in small dots across the surface — leave in dollops. 
7. Cover with the remaining carrot cake batter, spreading gently to seal some of the cream cheese filling inside. Dollop the remaining cream cheese mixture in dots over the top layer. Using a thin knife or skewer, gently swirl through the batters in a figure-eight or zigzag pattern to create the classic marbled effect. 
8. Bake in the preheated 350°F oven for 35 to 40 minutes, until the carrot cake is set and a toothpick inserted into the carrot portion (avoiding the cream cheese) comes out with just a few moist crumbs. The cream cheese swirl may still look slightly underbaked, which is fine. Allow the bars to cool completely in the pan on a wire rack before cutting. It also helps to make clean cuts if the bars have been refrigerated. A sharp knife also helps with a clean cut.
9. Store in the refrigerator.