A Stroll Down Thanksgiving Memory Lane

Wingfield Thanksgiving Dinner, 1956. Dad is carving the turkey. Mom is smiling, but exhausted (and by the way, cooked the turkey.) Please notice the 1950s version of the sippy cup and my cowgirl costume. Clearly something distracted me from looking at the camera but that would be classic Vera, right?

Hope your day is filled with friends, family, and fabulous food. Happy Thanksgiving! 

You Have to Start Somewhere!

You have to start somewhere . . . I started cooking & baking with my mother and grandmother when I was young. It was truly a family affair. I'm now carrying on the tradition with my VeryVera family - with all of my talented & enthusiastic campers! The VeryVera 2015 Summer Cooking Camp for Kids is booking quickly and I know you do not want to miss it! Register today on www.VeryVera.com

Pre-Beginners (June 8-12th): ONLY 2 SPOTS LEFT
Beginner (June15-19th): ONLY 6 SPOTS LEFT
Intermediate (June 22-26th): ONLY 10 SPOTS LEFT
Advanced Beginner (July 6-10th): ONLY 7 SPOTS LEFT
Beginner (July 13-17th): ONLY 7 SPOTS LEFT
Advanced (July 20-24th): ONLY 10 SPOTS LEFT

Thanks & I look forward to seeing y'all this Summer!

Happy Easter!

One of my favorite family photographs is this one from Easter 1958 with all of us in birth order - Bitsy, Trip, me, Harry, and Lou. Many of you recognize those names from the pound cakes that bore their names which were so popular in our VeryVera Cake line. I always loved the fact that I was sandwiched in the middle - I got center stage in every photo and of course I needed it in this picture since by dress stood out three feet!

As we all celebrate the Easter Holiday today, I hope you will think about the old fashioned values that are part of your family history. Sometimes it’s so hard to recreate what you now can’t imagine that your Mom and Grandmother were able to get accomplished. The age span of my siblings and I when this photo was taken was 15 years, so you can well imagine that my mother had her hands full. Thank goodness Bitsy was a very mature 16-year-old girl and Lou was a good baby. I will plead the fifth on where I stackedup in the behavior category, but I’m sure my brothers and sisters would love to weigh in on that one!

Happy Easter Everyone!


That's Spumoni!

Put a little Spring in your step with some Spumoni! This delicious, rich, & colorful frozen dessert is surprisingly easy to make.

3 cups (1 1/2 pints) strawberry ice cream, softened
3 cups (1 1/2 pints) pistachio or toasted almond ice cream, softened
3 cups (1 1/2 pints) chocolate ice cream, softened

Line a 7- by 9-inch loaf pan (9-cup capacity) completely with two or three pieces of plastic wrap, leaving several inches of plastic overhanging on all sides.

Spread strawberry ice cream in an even layer in the bottom of lined pan; freeze for 30 minutes. Spread pistachio ice cream in an even layer over strawberry; freeze for 30 minutes. Spread chocolate ice cream in an even layer over pistachio; cover with overhanging plastic wrap and freeze until firm, about 8 hours, or up to 1 week.

Unwrap terrine and invert pan over a serving plate. Hold on to plastic wrap and lift off pan. Remove plastic wrap. Return to freezer for up to 2 hours, or serve at once. To serve, cut terrine into 1-inch-thick slices (dip knife in hot water and wipe dry between each slice). Plate, drizzle with chocolate, garnish with a sliced strawberry, serve, and enjoy! Salute! 

For more VeryVera recipes (as seen on the VeryVera Show), visit http://www.nbc26.tv/category/261059/entertainment-very-vera-show-recipes

OK. Who's ready for Sum, Sum, Summertime?

Oh, summer . . it brings warm & sunny weather, vacation, and of course everyone's favorite, VeryVera Cooking Camp! Summer 2015 marks our 12th year of Cooking Camp and the second year at our newest location, The Cottage.

Our Summer Camp classes will be limited to 18 students, divided into groups of 6. The Beginners, Advanced Beginners, and Intermediate Classes run from 9:00 a.m. to 1:00 p.m.; Pre-Beginners Class runs from 9:00 a.m. to noon. Each week is described on our website. Please sign up using the DEPOSIT product and pay the BALANCE DUE the week before camp. (Or pay for both at once, if you'd like!)

June Cooking Camps
Pre-Beginners (ages 6 & 7) June 8-12
Beginners (ages 8-10) June 15-19
Intermediate June 22-26
Advanced Beginners (ages 11-14) July 6-10

July Cooking Camps
Beginners (ages 8-10) July 13-17
Advanced July 20-24

For details, to register, or to purchase a gift card, visit www.veryvera.com.

2014 June Cooking Camps Report Card

How did the June Sessions of Cooking Camp go? Beyond what I could have imagined--they were absolutely splendid! I have received so many kind notes and emails, including this one from Angel, the mother of Kayla who was one of our VeryVera Summer Cooking Camp Campers of the Week! This email just warmed my heart. 

"We are very proud of Kayla and her accomplishments . . . Kayla wants to be a chef and own her own restaurant so this really inspires her . . .Thanks so much for continuing to organize this camp. She really enjoys it. We will definitely see you next year in the Advanced Class."

I just cannot express how much joy I receive working with and teaching these kids about cooking, and how proud I am of all of my campers. Congrats to you, boys and girls, for a job well done! Each and every one of you received an A+ in my book.


~ Vera Stewart

THE Summer Must-Have Item

What will all the cool kids be wearing this Summer? One of these . . .

I am proud to present the new VeryVera Summer 2014 Cooking Camp tees, designed by the team at Wier/Stewart! Each child who attends camp receives a free shirt, recipes, cooking instructions, and much, much more. The first camp is only one week away, so be sure to register today before we are sold out!

June 9 - Beginner Class
June 16 - Pre-Beginner Class
June 23 - Intermediate Class

July 14 - Beginner Class
July 21 - Advanced Beginner Class
July 28 - Advanced Class

*The Beginners, Advanced Beginners, and Intermediate Classes run from 9:00 a.m. to 1:00 p.m.; Pre-Beginners Class runs from 9:00 a.m. to noon. Every child attending camp must fill out a registration form. If you need a form, please email Nicole@veryvera.com and she will email you one! Register on our website: www.veryvera.com

What Time Is it?
It's VeryVera Cooking Camp time! Well, almost . . . I just cannot believe that this is our 11th year and that the first camp starts next month - June 9! 

Our Summer classes will be limited to 18 students and we have four rooms that will be utilized with groups of 6 working together. The Beginners, Advanced Beginners, and Intermediate Classes run from 9:00 a.m. to 1:00 p.m.; Pre-Beginners Class runs from 9:00 a.m. to noon. Each week is described in the schedule on our website. Please sign up using the DEPOSIT product and pay the BALANCE DUE the week before camp. You can pay for both at once, if you'd like.

Space is limited, so be sure to register today on our website: www.veryvera.com. And remember, we have a new location: The Cottage, 2708 Wheeler Road, behind the old Wife Saver on Highland Avenue. Parking available in that lot.
A Masters Week Tradition: The Green Jacket Salad

½ cup vegetable oil

1/3 cup red wine vinegar

1 Roma tomato, diced

1 teaspoon Lawry's seasoned salt

1 teaspoon dried oregano

¼ cup chopped green onion, about 1 onion (use lots of green top)

¼ cup chopped fresh parsley

2 12-oz bags prepared Iceberg and Romaine salad greens

1 pita bread, split in half, toasted and broken into bite-size pieces or Naked Brand Pita Chips

Parmesan cheese for garnish


Combine vegetable oil, vinegar, seasoned salt and oregano in a wooden salad bowl and mix with a flat bottom spoon. Add in green onion, tomato and parsley and continue to grind and stir until thoroughly mixed. Place greens and Pita chips and toss until well-coated.