Favorite Feasts A COLLECTION OF FAVORITE RECIPES BY STUDENTS IN TYPOGRAPHY III, WINTER 2014 Instructor: Charmaine Martinez
Department of Art & Design California Polytechnic State University San Luis Obispo, CA
Favorite Feasts A collection of Favorite Recipes by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California
Cover illustrations by Hyung-Min Park, Ashley Andrews, Nicole Bergman, Albert Chang, Kathy Choi, Sara Ingram, Kelsey Lancaster, Madison Mar, Emilee Rudd.
March 14, 2014 designed by Kat Whalen Typefaces used: Klinic Slab, Gotham
TABLE OF CONTENTS SIDES
COCKTAILS
06
31
Guacamole
Moscow Mule
Kelsey Dodge
Emma Dowling
07
Samantha Gee
32 Blackberry Meyer Lemon Gin and Tonics
08
Kelsey Lancaster
Greek Grilled Avocados Recipe Avocado Mango Shrimp Stacks
Alyssa Hornby
33
09
Allison Gentes
Caprese Stack
Pimm’s No. 1 Traditional Cocktail
Christy Pak
34
10
Jared Moore
Oriental Cold Noodle Salad
Amanda Yam
11 Spam Musubi Ashley Andrews
12
California Roll
Hyung-Min Park
13
Mushroom Risotto
Florence Lui
35
BlackFlower Fizz Cucumber Sangria
Viridiana Osio
SWEETS 36
Halo-Halo
Christopher Lagmay
37
Almond Paste Cookies
MAIN
Heather Brown
14 Short Ribs Korean Barbecue (Kalbi) Paul Washington
Danielle Hadley
38
Italian Sesame Seed Cookies
39 Chocolate-Banana Bonbons with Toasted Almonds
15 Ahi Tuna Tartare on Sesame Jaclyn Cruickshank Wonton Chips 40 World’s Best Chocolate Chip Cookies Jenna Verbryke Evan LaForce
16 Joong: Chinese Tamale 41 Browned Butter Spoon Cookies Darren Chan Madison Mar 18 Pork with Sweet Soy Sauce 42 Buckeye Brownie Cookies with Easy (BABI Kecap) Fudge Frosting Kelby Hertanu Chelsea Lightfoot 19 Mixed Grill Kebabs with Guava BBQ Sauce Katelyn Burgin
20 Hamachi Poke with Pineapple Poi & Taro Chips James Butler
22
Cajun Shrimp Alfredo
Nicole Bergman
23
Bertolucci’s Gourmet Grilled Cheese
Albert Chang
24
Tostada Crisp
Kathy Choi
25
Now That’s a Taco Salad
Alyx Mackler
26
Taco Soup
Zach Zulch
27
Mexican Two-Bean Chili
Sara Ingram
28
Moroccan Chickpea Soup
Kat Whalen
29
Shepherd’s Pie
Meagan Haneke-Hopps
30
Shepherd’s Pie
Joseph Hewison
43 Oat Nut Bars with Sweet Lemon Coconut Icing
Jason Shindler
45
Nana’s Banana Bread
Skyler Muench
46
Chocolate Chip Pumpkin Bread
Emilee Rudd
47
Nana’s Coconut Cream Pie
Kerstin Segervall
48
Black Russian Cake
Sara Vetrovec
49
Fear of a Black Planet Cake
Olivia Yu
50
Mor Mor’s Pineapple Upside Down Cake
Kirsten Jacobsen
51
Grandma’s Swedish Pancakes
Rebecca Reid
Guacamole INGREDIENTS
DIRECTIONS
2 Large Avocados 1. Slice open those ripe avocados and mush out the innards into a bowl. Re1/4 cup sweet yellow onion move the pits and discard. 1/4 cup chopped cilantro Juice of one lime 2. Chop up some onions, cilantro, and jalape単os. Add them to the bowl Chopped, pickled jalape単o slices along with the juice of one lime, and 1 teaspoon jalape単o juice mash. salt and pepper 3. Add 1 teaspoon of jalape単o juice for added spiciness if desired. 4. Salt and pepper to taste. Recipe submitted by: Kelsey Dodge Credit: Emma Dorantes
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Greek Grilled Avocados INGREDIENTS
DIRECTIONS
Avocado 1. Cut avocados in half and remove pit. Olive Oil 2. Slice the avocado into chunks, mainArtichoke Hearts taining the structure of the avocado skin, so the olive oil and ingredients Sun dried tomatoes can spread all over the avocado. Kalamata Olives Feta Cheese 3. Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe. 4. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. 5. Place on barbecue for 5-10 minutes depending on the heat of your barbecue. Recipe submitted by: Samantha Gee Recipe by Tammilee Tips
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Avocado Mango Shrimp Stacks STACKS INGREDIENTS
DIRECTIONS
1 cup broccoli salad sprouts 1. To prepare the dressing, whisk together balsamic vinegar, olive oil, salt 1 cup tomatoes, diced & pepper. Cover and place in fridge 1/4 cucumber, thinly sliced while preparing stacks. 1/2 cup corn 2. Place the metal cylinder on the plate 1 mango, cubed you will serve the avocado, mango & 1/2 red onion, diced (1/2 cup) shrimp stack on. Now add the ingredients one at a time. 1 avocado, cubed 8 ounces grilled shrimp 3. First add in the broccoli salad sprouts. 3 sprigs cilantro (optional) DRESSING INGREDIENTS 6 tablespoons balsamic vinegar 3 tablespoons olive oil
4. Next add tomatoes. 5. Add cucumbers on one side, and corn on the other.
6. Add mango on top of the cucumber side, and red onion on top of the 1/8 teaspoon salt corn side.
1/4 teaspoon pepper
7. Completely top with avocado. 8. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold. 9. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. Recipe submitted by: Alyssa Hornby Credit: immaeatthat.com
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Caprese Stacks INGREDIENTS
DIRECTIONS
1 medium-large tomato 1. Slice the tomato in approximately 1/4 inch thick slices. Do the same for the 1/4 cup basil leaves mozzarella. 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 2. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. to1 tablespoon olive oil mato slice, mozzarella slice, couple salt and pepper, to taste leaves of basil, beginning and ending with tomatoes). 3. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired. Recipe submitted by: Christy Pak Credit: tablespoon.com
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Oriental Cold Noodle Salad SALAD INGREDIENTS
DIRECTIONS
1 (16 ounce) package Capellini 1. Fill a large pot with lightly salted water and bring to a rolling boil over 2 red bell peppers, diced high heat. 1 cup chopped green onion 1/2 cup cilantro 2. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occaDRESSING INGREDIENTS sionally, until the pasta has cooked 1 tablespoons sesame seeds through, but is still firm to the bite, 4 2 tablespoons soy sauce to 5 minutes. Drain well in a colander set in the sink. 2 tablespoons rice vinegar 2 tablespoons olive oil 3. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, 2 tablespoons sesame seed oil sesame seed oil, brown sugar, chili 1 tablespoons brown sugar paste, salt, and pepper. 1 tablespoons chili paste 4. Add bell peppers, cilantro, green on1 teaspoon salt and pepper ions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad. Recipe submitted by: Amanda Yam Credit: Oriental Cold Noodle Salad Dish found at Los Altos Bakery and Cafe in Los Altos, CA
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Spam Musubi INGREDIENTS
DIRECTIONS
5 cups cooked rice, room temperature 1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on 5 sheets nori (seaweed) plate lined with paper towels. 1 (12 oz.) can Spam 1/2 cup Teriyaki Sauce 2. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high Furikake, to taste heat, then reduce to low. (Japanese rice seasoning) 3. Add Spam slices, coating them in the mixture. When mixture has thick*(requires spam musubi maker) ened, remove spam from pan. 4. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori. 5. Fill musubi maker with rice and press flat until the rice is 1 1/2 inch high. Sprinkle rice with Furikake. 6. Top with slice of Spam. Remove musubi maker. 7. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. 8. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. Recipe submitted by: Ashley Andrews Credit: “Mamadrews�
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California Rolls INGREDIENTS
DIRECTIONS
2 tablespoons rice vinegar 1. Prepare sushi rice first. When the rice is done from the cooker, place the 1 medium avocado, peeled, pitted, and rice into the mixing bowl and comsliced into 1/4-inch thick pieces bine it with rice vinegar. 4 sheets nori (seaweed) 1/2 batch sushi rice, recipe follows 2. Allow the rice mixture to cool to room temperature before making the 1/3 cup sesame seeds, toasted roll. 1 small cucumber, peeled and cut into 3. Cover a sushi roll  rolling mat with matchstick-size pieces plastic wrap. 1 small carrot cut into 4. Cut nori (seaweed) sheets in half matchstick-size pieces crosswise. 4 imitation crabsticks, torn into pieces 5. Lay 1 sheet of nori, shiny side down, Wasabi and Soy Sauce  for serving on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. 6. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet. 7. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. 8. Cut the roll. Recipe submitted by: Hyung-Min Park Source: foodnetwork.com
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Mushroom Risotto INGREDIENTS
DIRECTIONS
6 cups chicken broth, divided 1. In a saucepan, warm the broth over low heat. 3 tablespoons olive oil, divided 1 pound portobello 2. Warm 2 tablespoons olive oil in a large saucepan over medium-high mushrooms, thinly sliced heat. Stir in the mushrooms, and 1 pound white mushrooms, thinly sliced cook until soft, about 3 minutes. Re2 shallots, diced move mushrooms and their liquid, 1 1/2 cups Arborio rice and set aside. 1/2 cup dry white wine 3. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Sea salt to taste Freshly ground black pepper to taste 4. Add rice, stirring to coat with oil, about 2 minutes. When the rice has 3 tablespoons finely chopped chives taken on a pale, golden color, pour 4 tablespoons butter in wine, stirring constantly until the 1/3 cup freshly grated Parmesan cheese wine is fully absorbed. 5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. 6. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. 7. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Recipe submitted by: Florence Lui Credit: http://allrecipes.com/recipe/gourmet-mushroom-risotto/
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Korean Barbecue Short Ribs (Kalbi) INGREDIENTS
DIRECTIONS
4 pounds Korean-style short ribs 1. Combine all ingredients except for (LA style cut ribs also works) ribs in a large bowl or plastic bag, make sure the bag is big enough that 3/4 cup Soy Sauce it can fit the ribs in later. 2 tablespoons sugar 2 tablespoons brown sugar 2. Mix all ingredients until sugar has dissolved. 1/2 yellow onion; chopped 3. Submerge ribs in the marinade mak2 stalks green onion; chopped ing sure they are completely cov2 teaspoons ginger; minced ered. Meat can be touching but make sure to mix it so that the marinade 3-6 cloves Garlic; minced gets in between the ribs. Cover the 1 tablespoonsHoney bowl or close the bag with no air so 2-3 tablespoons toasted sesame seeds that the marinade is always touching 1 teaspoon Sesame oil the ribs. 1 teaspoon oil 4. Refrigerate for 4 hours, but the longer the better, letting it marinate 1/2 teaspoon cayenne pepper overnight is highly recommended. 2 tablespoons Mirin, aka Rice Wine Half way through resting, or in the (or white vinegar) morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade. 5. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Â Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required. recipe submitted by: Paul Washington Credit: Joyce Washington
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Ahi Tuna Tartare on Sesame Wonton Crisps WONTON CRISP INGREDIENTS
DIRECTIONS—WONTON CRISPS
12 wonton wrappers (can substitute 1. Preheat oven to 350 degrees. Line a egg roll wrappers) baking sheet with parchment paper. 2 tablespoons olive oil 2. Cut the wonton squares on an angle to make two triangles. 3 tablespoons sesame seeds 3. Arrange the wonton triangles on the baking sheet. Spray with olive oil on 6 ounces sushi-grade tuna, cut one side (or brush lightly). Sprinkle lightly with sesame seeds. into 1/4-inch pieces
TUNA TARTARE INGREDIENTS
2 tablespoons green onions, green 4. Bake until golden, about 6 minutes. parts only, finely chopped (Can burn easily so watch carefully). Let cool. (Alternatively, if you want 2 tablespoons sesame seeds, toasted cups, put the oiled whole wrappers 2 tablespoons soy sauce in mini muffin tins). 1 teaspoon sesame oil 5. Remove triangles from the pan and 1 teaspoon peeled and let cook on a cooling rack. grated fresh ginger 6. Mix tuna, green onions, sesame 1 clove garlic, minced seeds, soy sauce, sesame oil, ginger, 3/4 teaspoon orange zest garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. 2 tablespoons fresh cilantro, finely chopped DIRECTIONS—TUNA TARTARE 1/2 teaspoon kosher salt
1. Before serving, add the avocado and 1 avocado, cut into 1/4-inch dice lime juice. (Do not mix in advance.) 2 teaspoons lime juice 2. Place a heaping teaspoon of the Cilantro sprigs, for garnish
tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour. recipe submitted by: Jenna Verbryke www.cdkitchen.com
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Joong: Chinese Tamale DIRECTIONS “Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.�
INGREDIENTS
1. Overnight prep: soak the bamboo leaves, glutinous rice, mung beans, and dried scallops overnight in water.
2. For the bamboo leaves: Place at least half of the package of joong leaves Half a pound pork belly in a large container and cover completely with cool water. Soak leaves 2.5 pounds loh mai (glutinous rice) for twenty-four hours, changing wa2 teaspoons vegetable or canola oil ter twice. 4 teaspoons kosher salt 3. Place joong leaves in large stock1 (14-ounce) package dried split pot or Dutch oven. Cover with water hulled mung bean* and place on stove over high heat. 8 raw salted duck egg yolks Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain 3 links (6 oz. total) of lap cheong leaves and rinse with cold water. Us(Chinese sausage) ing a vegetable brush, take one leaf .25 cup (1 oz. total) ha mai and scrub each side and rinse again (dried baby shrimp) under running water. Trim off stem using kitchen shears and discard. Re4 (1 oz. total) ghown bhoy peat until all the leaves are scrubbed, (dried scallops) rinsed and trimmed. Put leaves in colander and set aside.
1 (12 oz.) package dried bamboo leaves
4. For the lap cheong: Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside. 5. Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside. 6. If using cooked salted duck egg yolks: Cut each yolk in half and set aside.
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7. Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside. 8. Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain well and transfer to large bowl. 9. Place mung beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.
it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up.Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other. 14. Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused
10. To Assemble: Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in 15. Layer finished joong in a large stocksame direction. Take one joong leaf pot and cover with water. Place on in each hand holding it horizontally stove over high heat, cover, and in front of you while making sure the bring to a boil. Reduce heat to meends match each other. Overlap edge dium. Cook for 2 1/2 hours, topping of one leaf onto center spine of other up pot vwith boiling water to keep leaf. Hold overlapping leaves togethjoong submerged and rotating joong er with your thumb in the center of every hour to promote even cooking. the leaves and fold in half. 16. Remove joong and drain in colander 11. Fold bottom half inch of leaf upset in sink. Allow to rest for ten minwards and tuck under thumb to creutes. Cut open parcels and serve imate pocket inside leaves for joong. mediately with soy sauce. Hold the folded leaves in one hand and then use the other hand to open Extra joong can be stored in refrigerator for up to one week or in freezer the leaves to make the pocket inside. for several months. To reheat, place 12. Holding leaves firmly, place 3 tablein simmering water until heated spoons rice mixture in pocket. Add through. once piece cured pork belly, half an Recipe submitted by Darren Chan egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tablespoons rice. 13. Add third joong leaf by wrapping
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Pork with Sweet Soy Sauce (Babi Kecap) INGREDIENTS
DIRECTIONS
2 lbs Pork Butt or Shoulder or Spare ribs 1. In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves gar1 teaspoons of salt lic). 1/2 teaspoon white pepper 1 teaspoons Chinese Five Spices 2. Cut the pork into about 2 inch cubes. 2 tablespoons rice wine 3. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices. 2 tablespoons soy sauce 2 Star Anise 4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 2 tablespoons Sweet Soy Sauce minutes. (Kecap Manis) 3 tablespoons of oil 5. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes. 2 shallots 1 inch ginger 6. Add the pork mixture and star anise into the pot, then stir occasionally 2 cloves garlic and cook until it changes to a deep brown color. 7. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot. 8. Cook until done (about 45 minutes to 1 hour, depending on desired tenderness) and oil comes out. 9. Serve with rice and vegetables for a balanced meal.
*serves 6 - 8 people
recipe submitted by: Kelby Hertanu Credit: Mrs. Lusiana Hertanu
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Mixed Grill Kebabs with Guava BBQ Sauce SAUCE INGREDIENTS
DIRECTIONS—SAUCE
1 tablespoon coconut oil or vegetable oil 1. Heat oil in a saucepan over medium-high heat. 1 small yellow onion, finely chopped 2 garlic cloves, minced 2. Add onion and garlic; sautee 3 to 5 minutes or until tender. 1/2 cup guava nectar 8 ounces guava paste or jelly 3. Stir in guava nectar and remaining ingredients. 1/4 cup molasses 1/3 cup cider vinegar 4. Cook over medium-low heat, stirring occasionally, 5 minutes or until mix2 tablespoons tomato paste ture is slightly thickened. 1 teaspoon ground allspice DIRECTIONS—KABOBS 1 teaspoon smoked paprika 1/2 teaspoon curry powder 1. Prepare Guava BBQ Sauce. 1/4 teaspoon salt 2. Thread fish, shrimp, and vegetables on skewers. KABOB INGREDIENTS 3. Brush with olive oil; sprinkle with salt 1 pound boneless fish fillets, and pepper. cut into bite-size pieces 4. Grill over medium-high heat (350 to 1 pound peeled and deveined shrimp 400 degrees) for 4 minutes. 1 yellow bell pepper, cut into pieces 5. Turn skewers over, and brush with 1 orange bell pepper, cut into pieces 1/4 cup sauce. 1 red onion, cut into wedges 6. Cook 5 minutes or until fish flakes 1 pint cherry tomatoes with a fork. Serve skewers with sauce on the side. Freshly ground black pepper Olive oil Salt
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Recipe submitted by: Katelyn Burgin Credit: Coastal Living
Hamachi Poke with Pineapple Poi & Taro Chips HAMACHI POKE INGREDIENTS
DIRECTIONS
2 tablespoons extra-virgin olive oil 1. In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, 2 tablespoons sake ginger, and onion. Whisk together. 2 tablespoons mirin Season with salt and pepper to taste 3 tablespoons fresh lemon juice (keep in mind the sea beans will also be salty). 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion 2. Add the hamachi and sea beans. Gently toss with a rubber spatula Sea Salt to completely coat the fish and sea Freshly ground black pepper beans with the marinade. Cover and 1 pound sashimi-grade hamachi (cut into refrigerate for at least 1 hour for the 1/2 inch cubes) flavors to combine while you make the pineapple poi and taro chips. 1/4 cup chopped sea beans 3. Place cup water in a blender, folPINEAPPLE POI INGREDIENTS lowed by the xanthan gum. Add the pineapple chunks and blend on high 2 teaspoons xanthan gum speed until the pineapple is pureed 4 cups fresh pineapple chunks and the mixture is smooth with a sticky consistency. TARO CHIPS INGREDIENTS 1 small taro root 4. Transfer to a container, cover, and refrigerate until ready to use. Vegetable oil for frying Salt 5. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring. 6. In a large heavy pot, heat about 3 inches of oil to 350째F. 7. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving.
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8. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside. Recipe submitted by: James Butler Credit: Chef Marcel Vigneron
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Cajun Shrimp Alfredo INGREDIENTS
DIRECTIONS
1 lb shrimp, peeled and deveined 1. Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside. 2 tablespoons creole seasoning 1 1/2 tablespoons olive oil 2. Fill a pan with water adding salt to season the pasta. When water boils 1 1/2 tablespoons butter add pasta and cook until al dente. 8 ounces sliced mushrooms 2 teaspoons garlic powder 3. While pasta is cooking, heat olive oil and butter in a skillet. Add the mush1 cup tomato, diced, fresh or canned rooms and garlic powder when the 1 cup heavy cream butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the 1 cup parmesan cheese, grated onions and cook for another minute 1 egg yolk then add the shrimp. Cook for about 1 cup onion, diced, divided 3 to 5 minutes or until the shrimp turns pink. 8 ounces linguine 1/2-1 tablespoon Tony’s 4. When the shrimp has cooked add the cream and the other addition of creCreole Seasoning ole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low. 5. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. 6. When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired. Recipe submitted by: Nicole Bergman Credit: Food.com
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Bertolucci’s Gourmet Grilled Cheese INGREDIENTS
DIRECTIONS
2 pieces sliced sourdough 1. Preheat skillet over medium heat. 1/2 fresh ripe tomato 2. Lather both sides of bread with but1 slice Jarlsberg cheese ter (1 tablespoon on each side) and place one slice of bread on skillet 1 slice Provolone cheese butter-side-down. 1 slice Colombus Peppered Turkey Breast 3. Add slice of Jarlsberg cheese on non-buttered side. 2 tablespoons butter 4. Slice half tomato into thin slices and place on top of cheese. 5. Gently place slice of turkey breast on top of tomato slices. 6. Add slice of Provolone cheese on top of turkey. 7. Place second slice of bread on top of sandwich butter-side-up. 8. Grill until lightly browned and flip over; repeat process until cheese is melted. 9. When cheese has melted, remove from skillet using spatula and cut in half diagonally. recipe submitted by: Albert Chang
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Tostada Crisp INGREDIENTS
DIRECTIONS
1 head of lettuce 1. Shred Rotisserie chicken and place 1/2 of shredded chicken on pan. Add 1 onion 2 tablespoon. of teriyaki sauce and 2 tomatoes mix. Keep lid on at low heat. 1 red bell pepper 2. Chop 1 head of lettuce into thin piec1 avocado es. Chop 1 red bell pepper into small strips. Set aside. 1 lime Feta cheese 3. Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime Mozzarella cheese and squeeze over diced tomatoes Small tortillas (Mission Artisan Tortillas) and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add Tostada shells (Guerrero Tostada Shells) a squirt of Tabasco for a kick.) 1 whole cooked Rotisserie Chicken Teriyaki Sauce 4. Cut avocado in half then slice vertically into one avocado half makTapatio Sauce ing thin slices. Use a large spoon to scoop out avocado slices and set aside. 5. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell. 6. Place 1/2 cup of shredded teriyaki chicken onto tostada base. 7. Add two spoons of salsa mix on top of chicken and spread evenly. 8. Add small handful of lettuce and spread evenly. 9. Place red bell pepper strips on top along with 1/4 of the sliced avocados. 10. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapati足o Sauce lightly over tostada.
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Recipe submitted by: Kathy Choi Credit: Kathy Choi
Now That’s a Taco Salad INGREDIENTS
PREPARATION
2 boneless, skinless chicken breasts 1. Combine cumin, paprika, chili powder, salt and pepper in a small bowl. 2 tablespoons olive oil 2 limes, juiced 2. Add chicken to a large ziplock bag or baking dish and cover with olive oil 2 garlic cloves, minced and lime juice, then add in garlic. 2 teaspoons ground cumin 2 teaspoons smoked paprika 3. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours. 1/2 teaspoon chili powder DIRECTIONS 1/4 teaspoon salt 1/4 teaspoon pepper 1. Heat a large skillet over medium-heat heat and add a little olive oil. 2 oz monterey jack cheese, freshly grated 2. Sear chicken both sides then reduce heat to medium-low, cover and cook 4 cups butter lettuce, chopped until chicken is cooked through. 1 avocado, chopped 3. You can bake or grill the chicken– 2/3 cup sweet corn whichever you prefer! Once chicken 1/2 pint grape tomatoes, quartered is finished, let cool for a few minutes and then cut into chunks. 1/4 red onion, diced 1/4 teaspoon salt 4. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and 1/4 teaspoon pepper onion in a large bowl, then toss with 1 tablespoon olive oil the salt and pepper. 1/2 teaspoon red wine vinegar 5. Add olive oil, red wine vinegar and 1 lime, juiced lime juice, tossing well to coat. a few tortilla chips, crushed 6. Add in chicken and toss well, then separate on to two plates or bowls. 7. Add crushed tortilla chips on top and it’s fiesta time! Recipe submitted by: Alyx Mackler Credit: howseetitis.com
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Taco Soup INGREDIENTS
DIRECTIONS
One pound ground sirloin 1. Chop and sautee yellow onion in a large skillet 3/4 yellow onion 1 packet dried ranch dressing 2. Add ground sirloin and continue sauteeing until meat is a light brown col1 packet Schilling taco seasoning or. 8 oz can of Rotel diced chili 14oz can of corn 3. If your meat is under 90% fat free, drain and remove fat. (Note: Meat 14 oz can of pinto beans does not need to be thorough14 oz can of kidney beans ly cooked as it will be boiled in the steps below) 24 oz can of hominy 24oz can of diced tomatoes 4. Remove from heat and pour into a large pot Small bag of Fritos Cilantro 5. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced 2 cups of Mexican shredded cheeses chili, taco seasoning, and ranch dressing to the pot 6. Bring to a boil 7. Once boiling, change heat to low and simmer for three hours 8. Remove from heat and serve 9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl 10. Enjoy! Recipe submitted by: Zachary Zulch Credit: Zulch Family Recipe
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Mexican Two-Bean Chili INGREDIENTS
DIRECTIONS
2 cups chicken broth 1. Combine broth, salsa and tomato sauce in (4-qt.) Casserole. 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce  2. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and 1 medium zucchini, coarsely chopped cumin. (about 1 1/4 cups/300 mL) 1 1/2 cups rinsed 3. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally and drained canned black beans with spoon. 1 1/2 cups rinsed and drained canned pinto beans 2. Ladle chili into soup bowls. Top with desired toppings. 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 1/2 - 2 tablespoon chili powder 1 teaspoon ground cumin OPTIONAL shredded cheese sour cream crushed corn chips sliced green onions fresh cilantro leaves
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Recipe submitted by Sara Ingram Credit: The Pampered Chef
Moroccan Chickpea Soup INGREDIENTS
DIRECTIONS
1 tablespoon canola oil 1. Heat the oil in a large dutch oven over medium- high heat until shim1 onion, minced mering. Add the onion and sugar and 1 tablespoon sugar cook until softened, about 5 minutes. 4 garlic cloves, minced Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fra1/2 tablespoon hot paprika grant, about 30 seconds. 1/2 tablespoon saffron threads, crumbled 2. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring 1/4 teaspoon ground ginger to a simmer, partially cover, and 1/4 teaspoon ground cumin cook until the potatoes are tender, 2 (15-oz) cans chickpeas, rinsed about 20 minutes. Stir in the zucchini and continue to simmer until tender, 1 pound red potatoes (about 3 medium) 5 to 10 minutes. scrubbed and cut into 1/2-inch pieces 1 (14.5 oz) can diced tomatoes 3. Mash some of the potatoes against the side of the pot with a spoon to 4 cups low sodium chicken broth thicken the soup slightly. Stir in the 1 zucchini, seeded and cut into parsley and season with salt and 1/2 inch pieces pepper to taste. Serve with lemon wedges. 1/4 cup minced fresh parsley salt and pepper lemon wedges
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Recipe Submitted by Kat Whalen Credit: America’s Test Kitchen Healthy Cookbook
Shepherd’s Pie DIRECTIONS “This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.”
1. Preheat oven to 350 degrees. 2. Brown the ground beef in a skillet.
INGREDIENTS 3. Make instant mashed potatoes in a bowl according to package instruc2 lbs ground beef tions and set aside. 2 cans cut green beans (drained) 4. Spray casserole dish with nonstick 2 cans corn (drained) cooking spray. 2 cans condensed tomato soup 5. Open canned veggies; drain, dump in (do not add water) casserole dish. 4 cups mashed potatoes (made from 6. Strain off any fat from ground beef, instant potatoes, enough to cover dish) then add on top of veggies. Shredded cheese (to melt on top) 7. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish. 8. Open tomato soup cans (do NOT add water), dump on top of veggie/ beef mix. 9. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup. 10. Spread mashed potatoes to even cover all other ingredients (do NOT mix in). 11. Cook for 25 minutes, uncovered. 12. Cover with shredded cheese and let cook for another 5 minutes in the oven. 13. Let cool and enjoy!! Recipe submitted by: Meagan Haneke-Hopps Credit: Grandma Judith Hopps.
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Shepherd’s Pie FILLING INGREDIENTS 1. Pour olive oil into a hot, large pan, then add meat. 2 tablespoon olive oil 1.5 lbs ground lamb or beef 2. Stir meat for a few minutes until brown, and broken into very small 1 large carrot pieces. 1 large onion 3. Add rosemary, thyme, and garlic, Fresh rosemary
then stir some more.
Fresh thyme 4. Add carrot, and onion, stir longer. 4 cloves minced garlic 5. Add Worcestershire Sauce, stir, add Tomato Puree, stir. Salt Pepper 6. Add Red Wine and sweat down for a minute or two. Worcestershire sauce 7. Add chicken stock and cook for 3 Tomato puree or paste more minutes. Red wine DIRECTIONS—POTATOES 1/4 cup chicken stock 1. Boil water, add salt and potatoes, and set a timer for 15 minutes. MASHED POTATOES INGREDIENTS 2. After 15 minutes, take potatoes out 1.5 lbs golden potatoes and strain the water off. 1/4 cup heavy cream 3. Put potatoes back into the pan, or 3 1/2 tablespoon butter into a medium mixing bowl. Salt 4. Mash the potatoes with their Pepper ingredients from above and keep warm. 2 Egg yolks DIRECTIONS—FINAL 1/4 cup parmesan cheese 1. Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top. 2. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. 3. Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees Recipe submitted by: Joseph Hewison for 18 to 20 minutes to brown the poCredit: Gordon Ramsay tatoes and set the pie.
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DIRECTIONS—FILLING
Moscow Mule HISTORY
The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin. Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951. The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.”
Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty.”
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INGREDIENTS 1/4 cup lime juice 1/4 cup vodka 1/4 cup ginger beer DIRECTIONS 1. Pour vodka into glass 2. Pour lime juice into glass 3. Pour ginger beer into glass 4. Add ice Recipe submitted by: Emma Dowling Credit: http://www.cocktailtimes.com/vodka/ moscowmule.shtml
Blackberry Meyer Lemon Gin and Tonics INGREDIENTS
DIRECTIONS
12 blackberries 1. Set out four high ball glasses. 20 fresh mint leaves 2. Place 3 blackberries, 5 mint leaves, 2 Meyer lemons (can sub. juice of 1/2 lemon, and 1 tablespoon simple syrup in each glass and mudregular lemons) dle together. 1/4 cup simple syrup 12 ounces good quality gin 3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink tonic water with tonic water, stir and serve. ice Recipe submitted by: Kelsey Lancaster Credit: spoonforkbacon.com
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Pimm’s No. 1 Traditional Cocktail INGREDIENTS
DIRECTIONS
1 cup Pimm’s liquor 1. Hall fill a large jug or tall glass with ice cubes 2 cups lemonade 1 slice lemon 2. Take one slice of lemon, orange, apple, cucumber, strawberry and one 1 slice orange sprig of mint (per person) and add to 1 slice apple jug or glass. 1 slice cucumber 3. Pour two parts lemonade to one part 1 sprig fresh mint Pimms over the top of fruit. Mix and 2 strawberries serve. Recipe submitted by: Allison Gentes Credit: http://recipewise.co.uk/pimms-cocktail-recipe
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BlackFlower Fizz INGREDIENTS
DIRECTIONS
Absolut Citron Vodka 1. In a pint glass, muddle: one slice of a fresh peach, two fresh blackberries, St. Germaine Elderflower Liqueur two fresh mint leaves, two ice cubes. Perrier Jouet Brut Champagne Peaches 2. Fill the glass with ice and add: 2oz Absolut Citron Vodka, .75oz St. Blackberries Germaine Elderflower Liqueur, 1.5Mint 2oz Pomegranate Juice, and a splash of Sprite (can substitute club soda). Pomegranate Juice Sprite 3. Shake and strain into large chilled martini glass, then float: 1.5oz Perrier Dry Ice (optional for effect) Jouet Brut Champagne 4. To garnish: Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer. 5. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks. Recipe submitted by: Jared Moore Credit: Mixologists Jared Moore & Jack Britton Notes: 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner; 1st Place Peoples Choice Award Winner
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Cucumber Sangria INGREDIENTS
DIRECTIONS
1 small honeydew melon 1. Cut the melon in half; remove and discard seeds and rind. Cut melon 12 lime, thinly sliced into thin slices. In a large pitcher* 1/4 fresh mint leaves combine melon, cucumber, lime 1/4 cup lime juice slices, and the 12 mint leaves. In a small bowl stir together lime juice 1 cup honey and honey until combined; pour over 1 750 milliliter bottle Sauvignon blanc or melon mixture. Add wine, stirring other semi-dry white wine, chilled gently. Cover and chill for at least 2 1 liter bottle carbonated water, chilled hours. Fresh mint sprigs and/or leaves 2. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint. Recipe submitted by: Viridiana Osio Credit: www.bhg.com
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Halo-Halo “Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again.”
DIRECTIONS 1. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.
INGREDIENTS
2. Cover the mixture with enough 2 tablespoon macapuno (preserved shaved ice, depending on preference. shredded young coconut) 3. Top with a scoop of ice cream and 2 tablespoon kaong some slabs of caramel custard. (sugar palm nuts) 4. Mix it all together. Or not. 2 tablespoon nata de coco (coconut gel) 5. Stir in chips and nuts. 2 tablespoon freshly 6. Sit back. Relax. Enjoy. Refill. grated cantaloupe Recipe submitted by: Cristopher Bryan Lagmay 2 tablespoon freshly Most ingredients can be purchased at shredded jackfruit 2 tablespoon sliced caramelized plantains 1 cup shaved ice 1/2 cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tablespoon caramel custard
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www.asianfoodgrocer.com
Almond Paste Cookies INGREDIENTS
DIRECTIONS
1 lb. very soft butter 1. Cream butter and sugar well. Add remaining ingredients. 1 cup sugar 1 c. grated almond paste 2. Form batter into small balls, press down with floured fork on ungreased 1 egg, beaten cookie sheet. 1 1/2 cup flour 1/2 teaspoon baking powder 3. Bake 9-10 minutes at 350 degrees. 1/2 teaspoon baking soda 4. Place cookies on cooling rack and let cool for 10-15 minutes. Pinch of salt 1/2 lb. bittersweet chocolate, 5. Dip cooled cookies into chocolate, covering about half the cookie. Let melted (optional) stand for a few seconds, placing slivered almonds (optional) cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds. 6. Repeat for each cookie as desired. 7. Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods. Recipe submitted by: Heather Brown Credit: Cooks.com
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Italian Sesame Seed Cookies INGREDIENTS
DIRECTIONS
3 lbs flour 1. Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. 1 1/2 lbs sugar 6-7 eggs 2. Gradually work in flour and baking powder. 3-4 tablespoon. milk 1 lb. shortening (Half butter, half oleo) 3. Mix thoroughly and let stand about an hour. 4 teaspoon baking powder 4 teaspoon vanilla 4. Roll small amounts in seeds and cut. jigger of whiskey 5. Bake at 375 degrees for about 30 minutes or until golden brown. 1/2 cup sesame seeds Recipe submitted by: Danielle Hadley
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Chocolate-Banana Bonbons with Toasted Almonds INGREDIENTS
DIRECTIONS
1/2 oz. semisweet chocolate 1. In a heatproof bowl set over a pan of barely simmering water, melt the 2/3 cup toasted and chopped chocolate, stirring occasionally, until almonds or pecans smooth. Remove the pan from the 2 bananas heat by leave the bowl of chocolate on top of the pan to keep warm. . 2. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper. 3. Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift our with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. 4. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.
*Makes 30 bonbons Submitted by: Jaclyn Cruickshank Credit: William-Sonoma Eat Well, by Charity Ferreira
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The Best Chocolate Chip Cookies INGREDIENTS
DIRECTIONS
3/4 cup white sugar 1. Preheat oven to 350 degrees. 1 cup brown sugar 2. Cream sugars and butter. 1 cup butter, softened 3. Add vanilla and eggs and mix well. 1 tablespoon vanilla 2 large eggs, slightly beaten 4. Combine dry ingredients together and gradually add to creamed mix3 cups all-purpose flour ture. 3/4 teaspoon baking soda 5. Stir in chips and nuts. 3/4 teaspoon salt 6. Roll into 1 1/4� balls and place on 3 cups semi-sweet chocolate chips non-stick cookie sheets, about 2� 1 cup walnuts, chopped or 1 cup pecans apart. 7. Bake for 10 to 12 minutes. Recipe submitted by: Evan LaForce Credit: Food.com
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Browned Butter Spoon Cookies INGREDIENTS
DIRECTIONS
1 cup (2 sticks) unsalted butter 1. Preheat the oven to 325 degrees F. Line two baking sheets with parch2 cups all-purpose flour ment paper. 3/4 teaspoon baking powder 2. Melt the butter over medium heat. Pinch fine salt Continue to cook, swirling the pan 1 large egg yolk occasionally, until the butter browns lightly and smells slightly nutty, 3/4 cup sugar about 15 minutes. Transfer the butter 1 tablespoon pure vanilla extract to a medium bowl and cool slightly. 1/4 cup raspberry jam 3. Whisk the flour, baking powder and Confectioners’ sugar, for dusting salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. 4. Scoop out dough with a small spoon. Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoonshaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. 5. Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. 6. When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar.
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*Makes 32 sandwiched cookies Recipe submitted by: Madison Mar Credit: Food Network Kitchens
Buckeye Brownie Cookies COOKIE INGREDIENTS
DIRECTIONS—COOKIES
1 box (18-19 oz) brownie mix 1. Preheat oven to 350 degrees 1/4 cup butter, melted 2. Line baking sheet with parchment 1/2 cup cream cheese, paper. room temperature 3. In a medium bowl combine brownie 1 egg mix, butter, cream cheese and egg. Stir until dough comes together, it 3/4 cup peanut butter will be very thick and sticky. 3/4 cup powdered sugar 3/4 cup chocolate frosting 4. Form rounded tablespoons sized portions of dough into balls, placing sea salt flakes on baking sheet about 2 inches apart, making an indentation with your FROSTING INGREDIENTS thumb in the center of each. 1 cup butter, room temperature 5. In another bowl stir together peanut 2/3 cup boiling water butter and powdered sugar. Form 1 cup Hershey’s Special Dark peanut butter into teaspoon sized balls and press into the indentations cocoa powder, sifted in the brownie cookies. 8 cups powdered sugar 1 teaspoon vanilla 6. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall. 7. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature. 8. When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes. DIRECTIONS—FROSTING 1. In a mixer combine all ingredients and over low speed for 30 seconds. 2. Increase speed to medium and beat for 1 minute until smooth. 3. Let frosting cool for 15-20 minutes before you frost cake or cupcakes. Recipe submitted by: Chelsea Lightfoot Credit: Cookiesandcups.com
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Oat Nut Bars with Sweet Lemon Coconut Icing BAR INGREDIENTS
DIRECTIONS
1/2 cup unbleached self raising flour 1. Pre-heat the oven to 356 째F. 1/2 cup unbleached plain flour 2. Sift the flours into a large bowl. Add 1/2 cup rolled oats the oats, coconut, seeds and nuts and stir to combine well. 1/2 cup shredded coconut 1/4 cup sunflower seeds 3. Combine the baking soda with the warm water and stir to dissolve. 1/4 cup pepitas (pumpkin seeds) 1/2 cup chopped walnuts 4. Heat the butter and molasses over a low heat in a small saucepan stirring 1 tbs linseeds (flax seeds) until the butter is melted and com3/4 cup dairy-free or dairy butter bined with the molasses. Remove 2 1/2 tbs molasses from the heat and add the baking soda mixture; stir through allowing it (or treacle or golden syrup) to foam. 1/2 teaspoon baking soda 1/4 cup hot water 5. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. ICING INGREDIENTS 1 cup icing sugar 6. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick bak1/2 lemon, juice & zest ing tray, smoothing it out to cover 1 teaspoon dairy-free or dairy butter the base evenly. 1/4 cup shredded coconut 7. Bake in the pre-heated oven for 1520 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely. 8. Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.
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9. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. 10. Once the icing is set cut evenly into bars.
These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.
* Makes approximately 20 bars recipe submitted by: Jason Shindler Credit: http://www.veggienumnum. com/2011/06/oat-nut-bars/
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Nana’s Banana Bread INGREDIENTS
DIRECTIONS
1 3/4 cups of flour 1. Heat oven to 350 degrees and grease loaf pan 2 teaspoons of baking powder 1/4 teaspoon of baking soda 2. At medium speed in electric mixer mix (cream) Crisco and sugar 1/2 teaspoon of salt 1/3 cup of Crisco 3. Then add eggs and beat until very light (about 4 minutes). 2/3 cup of sugar 2 eggs 4. Mix together flour, baking powder, baking soda and salt 1 cup of mashed bananas 5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended 6. Pour into greased loaf pan 7. Bake one hour 8. Cool in pan for 10 minutes and then put on cooling rack. 9. You can also add chocolate chips (about 1/2 cup) or chopped nuts (about 1/2 cup). Recipe submitted by: Skyler Muench
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Chocolate Chip Pumpkin Bread INGREDIENTS
DIRECTIONS
1 3/4 cups unbleached 1. Preheat oven to 350째F. all-purpose flour 2. Grease and flour 9x5x2 1/2-inch met1 teaspoon nutmeg al loaf pan. 1 teaspoon ginger 3. Sift first 7 ingredients into medium 1 teaspoon cinnamon bowl. 1 teaspoon baking soda 4. Using electric mixer, add oil in large 1 teaspoon baking powder bowl until smooth. 3/4 teaspoon salt 5. Gradually beat in sugar, then beat in 1/2 cup olive oil
eggs 1 at a time.
1 cup sugar 6. Add vanilla pudding with egg mix3 large eggs ture, pumpkin, and vanilla. 1/2 cup vanilla pudding 7. Beat dry ingredients into pumpkin mixture alternately with milk. 1 cup canned pure pumpkin 1 teaspoon vanilla extract 8. Stir in chocolate chips. 1/3 cup whole milk 9. Transfer batter to prepared pan. 1 cup miniature semisweet chocolate chips 10. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. 11. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. * Makes about 12 servings Recipe submitted by: Emilee Rudd Credit: Kathy Rudd, home recipe
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Nana’s Coconut Cream Pie FILLING INGREDIENTS
DIRECTIONS
1/3 cup flour 1. Cook crust at 450 for 12min or until golden brown 2/3 cup sugar 1/4 teaspoon salt 2. Mix dry filling ingredients into a deep pot 2 cups evaporated milk 4 beaten egg yolks 3. Heat up milk on low in sauce  pan. Once hot slowly mix into dry 1/2 teaspoon vanilla ingredients. TOPPING INGREDIENTS 4. Put a mixture of dry ingredients and milk over medium heat. Stir 4 beaten egg whites constantly until thick. Once thick add 3 tablespoon powdered sugar in beaten egg yolks. Once mixed in add coconut (as much as you want. CRUST INGREDIENTS Pour ingredients into crust. Store bought crust 5. Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional) 6. Place pie into oven at 350 for 16 minutes. Recipe submitted by:Kerstin Segervall Credit: verbally passed down by Dorothy Coombs, aka Nana
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Black Russian Cake CAKE INGREDIENTS
DIRECTIONS
1 box of yellow cake mix 1. Combine all ingredients. 1 pack of instant chocolate pudding 2. Pour batter mixture into greased (4 serving size) bundt pan. 1 cup oil 3. Bake 350 degrees for 45-50 minutes. 1/4 cup vodka 4. For glaze, combine 1/2 cup pow3/4 cup water dered sugar with 1/4 cup of Kahlua 1/2 cup sugar 5. Poke a few holes in cake with a 4 eggs toothpick before drizzling glaze over 1/4 cup Kahlua top of cake GLAZE INGREDIENTS 1/2 cup powdered sugar 1/4 cup of Kahlua
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6. Sprinkle with powdered sugar before serving! Recipe submitted by: Sara Vetrovec Credit: Stacy Vetrovec
Fear of a Black Planet Cake BATTER INGREDIENTS
DIRECTIONS
3/4 cup cocoa 1. Combine the cocoa and hot water in a small bowl. Stir until thoroughly 1/2 cup hot water mixed and set aside. 2 2/3 cups cake flour 1 tablespoon and 1 teaspoon 2. In a separate bowl, mix together the cake flour, baking soda, and salt and baking soda set aside. 1/4 teaspoon salt 3. In a large bowl, cream the butter until 1/2 cup butter smooth. Add sugar and then cream 1 1/2 cups sugar again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa 2 eggs mixture and beat until combined. 1 teaspoon vanilla 1 cup buttermilk 4. Fold in the buttermilk and the dry ingredients and blend until just FILLING INGREDIENTS mixed. 16 ounces cream cheese 5. Pour 2/3 of the batter into a greased 1/4 cup sugar 9 in by 13 in pan. Drop the filling onto the batter by tablespoonfuls, taking 1 egg care to distribute it evenly. Â 1 egg yolk 2 teaspoons vanilla 6. Pour the remaining batter over the top, and with a spoon or spatula, 1 cup chocolate chips cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. 7. For filling, beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. Then fold in the chocolate chips. Recipe submitted by: Olivia Yu Credit: http://michelle-fromthekitchen.blogspot.com/
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Mor Mor’s Pineapple Upside Down Cake DIRECTIONS “Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.”
1. In a 12 in oven safe skillet (cast iron skillet works best) melt the butter.
2. Add brown sugar until thick (but not INGREDIENTS caramelized).
1/4 lb butter 3. Arrange the pineapple rings on top of the brown sugar and butter mix1 cup brown sugar ture. 1 can pineapple rings in juice 1 box yellow cake mix 4. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. 5. Pour the yellow cake batter in the pan, over the top of the pineapple rings. 6. Bake at 350 degrees for 30-35 minutes. 7. Remove from oven when a toothpick comes out clean. 8. Turn out onto a cake plate immediately and let cool. 9. Enjoy. Recipe submitted by Kirsten Jacobsen Credit: Goody Jacobsen
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Grandma’s Swedish Pancakes DIRECTIONS “This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat.”
1. Set a large non-stick saucepan on medium heat and coat with non-stick spray. 2. Wisk together the eggs in a large bowl and then add milk.
3. In a separate bowl combine the sugar, flour, and salt. Whisk in this mix3 eggs ture little by little to the eggs and milk, until there are no clumps and 1 1/4 cup of milk the batter is creamy. 3/4 cup of flour 1/2 teaspoon salt 4. Add a few tablespoons (depending on how large your pan is) to your 2 tbps of sugar heated saucepan and swivel the 4 tbs of butter saucepan around so the batter covers the entire bottom portion of the 1 lemon pan. powdered sugar INGREDIENTS
5. This should be a thin coating on the saucepan and should rise up to the edges a little bit. 6. Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan. It should be a very light brown color on the side now facing up. 7. When the edges start to get crisp, roll the pancake up and place it on a warm plate. 8. Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc. * Makes about 3 servings Recipe submitted by: Rebecca Reid Credit: Lavina DeNatale
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