438 Cookbook by Kelsey Dodge

TYPE

@ the table A compilation of favorite recipes & original illustrations from students in

Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

TYPE

@ the table A compilation of favorite recipes & original illustrations from students in

Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

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Table of Contents

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Table of Contents

TABLE OF CONTENTS Appetizers Ahi Tuna Tartare On Sesame Wonton Chips

10–11

Really Good Guac

12–13

Caprese Stacks

14–15

Grilled Greek Avocados

16–17

Avocado Mango Shrimp Stacks

18–19

MAIN DISHES

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Cajun Shrimp Alfredo

22–23

Hamachi Poke With Pineapple Poi & Taro Chips

24–25

Joong: Chinese Tamales

26–29

Mixed Grill Kebabs With Guava Bbq Sauce

30–31

COMPILED AND DESIGNED BY KELSEY DODGE,

Spam Musubi

32–33

slayer of foods.

Bertolucci’s Gourmet Grilled Cheese

designed on march 14, 2014

Shepherd’s Pie

36–37

typefaces used cambo, univers, and minion pro

Pork With Sweet Soy Sauce (Babi Kecap)

38–39

Korean Barbecue Short Ribs (Kalbi)

40–41

34–35

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Shepherd’s Pie With 42 An Accent

42–43

Chocolate-Banana Bonbons With Toasted Almonds

78–79

Grandma’s Swedish Pancakes

44–45

Italian Sesame Seed Cookies

80–81

Mexican Two Bean Chicken Chili

46–47

Mor Mor’s Pineapple Upside Down Cake

82–83

California Roll

48–49

Worlds Best Chocolate Chip Cookies

84–85

Mushroom Risotto

50–51

Halo-Halo 86–87

Taco Soup!

52–53

Buckeye Brownie Cookies With Easy Fudge Frosting 88–99

Taco Salad

54–55

Browned Butter Spoon Cookies

90–91

Tostada Crisp

56–57

Nana’s Banana Bread

92–93

Moroccan Chickpea Soup

58–59

Chocolate Chip Pumpkin Bread

94–95

Oriental Cold Noodle Salad

60–63

Nana’s Coconut Cream Pie

96–97

Oat Nut Bars With Sweet Lemon Coconut Icing

98–99

DRINKS Blackflower Fizz

64–65

Moscow Mule

66–67

Traditional Cocktail

68–69

Cucumber Sangria

70–71

Blackberry Meyer Lemon Gin And Tonics

72–73

Fear Of A Black Planet Cake

100–101

Black Russian Cake

102–103

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Table of Contents

DESSERTS Almond Paste Cookies

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76–77

Appetizers

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Tuna Tartare on Sesame Wonton Chips

Ahi Tuna Tartare on Sesame Wonton Chips recipe submitted by: Jenna Verbryke original recipe from: Cdkitchen.com serving size: About 24

For this recipe, you will need:

2 tsps lime juice

FOR Tuna Tartare

cilantro sprigs, for garnish

6 ounces sushi-grade tuna, cut into ¼-inch dice

Sesame Wonton Crisps

2 tbsps green onions, green parts only, finely chopped 2 tbsps sesame seeds, toasted 2 tbsps soy sauce 1 tsp sesame oil 1 tsp peeled and grated fresh ginger 1 clove garlic, minced ¾ tsp orange zest 2 tbsps fresh cilantro, finely chopped ½ tsp kosher salt 1 avocado

12 wonton wrappers (can substitute egg roll wrappers)

01. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

02. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle with sesame seeds.

04. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic,

Bake until golden, about 6 minutes. (Can burn

orange zest, cilantro and salt together in a medium bowl. Mix well.

easily so watch carefully). Let cool. (Alternatively,

05. Right before ready to serve, add the avocado and lime juice. (Do not mix

if you want cups, put the oiled whole wrappers

in advance.) Place a heaping tsp of the tuna mixture on each wonton triangle.

in mini muffin tins).

Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna

03. Remove triangles from the pan and let cook

is not left at room temperature for more than 1 hour.

on a cooling rack. pg 10

Title of Cookbook

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Recipe Title

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Really Good Guac

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Really Good Guac

REALLY GOOD GUAC recipe submitted by: Kelsey Dodge original recipe from: Emma Barker serving size: Feeds a small sized fiesta

For this recipe, you will need:

01. Slice open those ripe avocados and mush

2 large avocados

out the innards into a bowl. Remove the pits and

¼ cup sweet yellow onion

discard.

¼ cup chopped cilantro

02. Chop up some onions, cilantro, and

juice of one lime

jalapeños. Add them to the bowl along with the

chopped pickled jalapeño slices

juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to

1 tsp. of jalapeño juice

make one up.

salt and pepper to taste

03. Add 1 tsp of jalapeño juice for added spiciness if desired.

04. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

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Caprese Stacks

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Caprese Stacks

Caprese StackS recipe submitted by: Christy Pak original recipe from: Tbsp.com serving size: One stack

For this recipe, you will need:

01. Slice the tomato in approximately Âź inch

1 medium to large tomato

thick slices. Do the same for the mozzarella.

Âź cup basil leaves

02. Alternate layers between the tomatoes,

4 ounces fresh mozzarella cheese

mozzarella, and basil. (i.e. tomato slice, mozzarella

4 tsps Balsamic vinegar

with tomatoes).

1 tbsp olive oil

03. Drizzle with olive oil and balsamic vinegar.

salt and pepper, to taste

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slice, couple leaves of basil, beginning and ending

Season to taste with salt and pepper, if desired.

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Grilled Greek Avocados

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Grilled Greek Avocados

GRILLED GREEK AVOCADOS recipe submitted by: Samantha Gee original recipe from: Tammilee Tips serving size: As many as needed

For this recipe, you will need:

01. Cut avocados in half and remove pit.

avocado

02. Slice the avocado into chunks, maintaining

olive oil artichoke hearts

the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.

sun dried tomatoes

03. Drizzle the avocado with olive oil, sundried

kalamata olives

tomato infused olive oil is a great for this recipe.

feta cheese

04. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.

05. Place on barbecue for 5-10 minutes depending on the heat of your barbecue.

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Avocado Mango Shimp Stacks

Avocado Mango Shrimp Stacks recipe submitted by: Alyssa Hornby original recipe from: immaeatthat.com serving size: 4 stacks

For this recipe, you will need:

FOR THE DRESSING

FOR THE STACKS

6 tbsp balsamic vinegar

1 cup broccoli salad sprouts

3 tbsp olive oil

1 cup tomatoes, diced

¼ tsp pepper

¼ cucumber, thinly sliced

1/8 tsp salt

½ cup corn 1 mango, cubed

01. To prepare the dressing, whisk together

½ red onion, diced (~½cup)

balsamic vinegar, olive oil, salt & pepper. Cover

1 avocado, cubed 8 ounces cooked shrimp (I recommend grilling on the BBQ) 3 sprigs cilantro (optional) TOOLS REQUIRED 3 inch diameter x 3 inch high metal cylinder

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and place in fridge while preparing stacks.

02. To begin making the stacks, place the metal

04. Add cucumbers on one side, and corn on the other. Then add mango on top

cylinder on the plate you will serve the avocado,

of the cucumber side, the red onion on top of the corn side, and top with avocado.

mango & shrimp stack on. Now add the

05. Place a piece of parchment or wax paper over the top and firmly press

ingredients one at a time.

down the avocados so that they take the shape of the mold. Continue to apply

03. First add in the broccoli salad sprouts,

pressure as you carefully slide off the mold.

followed by the tomatoes.

06. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.

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Avocado Mango Shrimp Stacks

Main Dishes

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Cajun Shrimp Alfredo

CAJUN SHRIMP ALFREDO recipe submitted by: Nicole Bergmann original recipe from: Nicole Bergmann serving size: 4 Servings

For this recipe, you will need:

01. Get all of your ingredients ready, tomatoes

1 lb shrimp, peeled and deveined

diced, onion diced and so forth because the recipe

2 tbsps creole seasoning 1 ½ tbsps olive oil 1 ½ tbsps butter

goes together fast once the shrimp is cooked.

02. Toss the shrimp in 1 tbsp of the Creole Seasoning, set aside.

8 ounces sliced mushrooms

03. Fill a pan with water adding salt to season

2 tsps garlic powder

the pasta. When water boils add pasta and cook

1 cup tomato, diced, fresh or canned

until al dente.

1 cup heavy cream 1 cup parmesan cheese, grated

04. While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and

and the other addition of creole seasoning (the ½ to 1 T). Bring this to a simmer then turn the heat down to medium low.

garlic powder when the butter has melted, cook

06. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens.

1 egg yolk

for about 1 to 2 minutes, next add ½ cup of the

The heat needs to be low to keep the egg from curdling.

1 cup onion, diced, divided

onions and cook for another minute then add the

07. When the sauce has thickened add the other ½ cup of onions and the drained

8 ounces linguine ½-1 tbsp tony’s creole seasoning

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shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.

pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

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Cajun Shrimp Alfredo

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Hamachi Poke

HAMACHI POKE WITH PINEAPPLE POI & TARO CHIPS recipe submitted by: James Butler original recipe from: Chef Marcel Vigneron serving size: Serves six people

and refrigerate for at least 1 hour for the flavors to combine while you make the

For this recipe, you will need:

FOR PINEAPPLE POI:

pineapple poi and taro chips.

FOR HAMACHI POKE:

2 tsps xanthan gum

03. Place ¼ cup water in a blender, followed by the xanthan gum. Add the

2 tbsps extra-virgin olive oil

4 cups fresh pineapple chunks

2 tbsps sake

1 small taro root

pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.

2 tbsps mirin

FOR TARO CHIPS:

04. Transfer to a container, cover, and refrigerate until ready to use.

3 tbsps fresh lemon juice

vegetable oil for frying

1 tsp grated fresh ginger

salt

05. Peel the taro root and slice very thinly with a sharp knife or mandoline.

1 tbsp finely chopped maui onion sea salt

01. Combine the oil, sake, mirin, lemon juice, ginger, and onion in a medium nonreactive

freshly ground black pepper

bowl. Whisk together. Season with salt and

1 lb sashimi-grade hamachi (cut into ½ inch cubes)

pepper to taste (keep in mind the sea beans will

¼ cup chopped sea beans

also be salty).

02. Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover

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Place the slices in large bowl of cold water to keep them from discoloring.

06. Heat about 3 inches of oil to 350F in a large heavy pot.

07. 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.

08. 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.

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Hamachi Poke

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Chinese Tamales

shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed.

Put leaves in colander and set aside.

04. 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

Joong: Chinese Tamales

8 pieces out of each lap cheong). Set aside.

05. Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.

recipe submitted by: Darren Chan

06. If using cooked salted duck egg yolks: Cut each yolk in half and set aside.

original recipe from: Traditional Cantonese recipe

07. Place shrimp and scallops in separate small bowls. Wash three times in cold

serving size: Makes about 15 tamales

water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside.

08. 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.

For this recipe, you will need:

01. Soak the bamboo leaves, glutinous rice,

1 12 oz. package dried bamboo leaves

mung beans, and dried scallops overnight in

running water until water runs clear. Add vegetable oil and salt and mix well.

separate containers. Make sure there is plenty

½ lb pork belly

Add mung beans to rice and toss to combine.

of water in the mung bean container, as they

2½ lbs glutinous rice

will expand.

2 tsps vegetable or canola oil

02. For the bamboo leaves: Place at least half of

4 tsps kosher salt

the package of joong leaves in a large container

1 14-ounce package dried split hulled mung bean

and cover completely with cool water. Soak leaves

8 raw salted duck egg yolks

09. For the mung bean: Place beans in fine meshed strainer. Rinse under cold

10. Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in same direction.

for twenty-four hours, changing water twice.

03. Place joong leaves in large stockpot or Dutch

3 links of Chinese sausage

oven. Cover with water and place on stove over

¼ cup dried baby shrimp

high heat. Bring to a boil, reduce heat to medium

4 dried scallops

and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen

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Chinese Tamales

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Chinese Tamales

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Chinese Tamales

Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.

11. Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside.

12. Holding leaves firmly, place 3 tbsps rice mixture in pocket. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tbsps rice.

13. Add third joong leaf by wrapping 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

15. Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2 ½ hours, topping up pot vwith boiling water to keep joong submerged and rotating joong every hour to promote even cooking.

16. Remove joong and drain in colander set in sink. Allow to rest for ten minutes.

Cut open parcels and serve immediately with soy sauce.

17. Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through.

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MIXED GRILL KEBABS WITH GUAVA BBQ SAUCE

Mixed Grilled Kebabs

FOR KEBABS: 1 lb boneless fish fillets, cut into bite-size pieces 1 lb peeled and deveined shrimp 1 yellow bell pepper, cut into pieces 1 orange bell pepper, cut into pieces

recipe submitted by: Katelyn Burgin original recipe from: Coastal Living

1 red onion, cut into wedges

serving size: Yields four servings

1 pint cherry tomatoes olive oil salt freshly ground black pepper

For this recipe, you will need:

01. Heat oil in a saucepan over medium-high

FOR BBQ SAUCE:

heat. Add onion and garlic; sauté 3 to 5 minutes or

1 tbsp coconut oil or vegetable oil

until tender.

1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses ½ cup cider vinegar 2 tbsps tomato paste

¼ tsp salt

02. Stir in guava nectar and remaining ingredients.

Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.

03. Let cool for one hour on counter top or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

01. Prepare Guava BBQ Sauce.

02. Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper.

1 tsp ground allspice

03. Grill over medium-high heat (350° to 400°) 4 minutes.

1 tsp smoked paprika

04. Turn skewers over, and brush with ¼ cup sauce. Cook 5 minutes or until fish

½ tsp curry powder

flakes with a fork.

¼ tsp salt

05. Serve skewers with sauce on the side.

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Mixed Grilled Kebabs

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Spam Musubi

SPAM MUSUBI recipe submitted by: Ashley Andrews original recipe from: Mamadrews serving size: Makes 10

For this recipe, you will need:

01. Cut Spam into 10 slices. Fry until slightly

5 cups cooked rice, room temperature

crispy. Remove and drain on plate lined with

5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup teriyaki sauce furikake, to taste (Japanese rice seasoning) (requires spam musubi maker)

paper towels.

02. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.

03. Add Spam slices , coating them in the mixture. When mixture has thickened, remove spam from pan.

04. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.

05. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

06. Top with slice of Spam. Remove musubi maker.

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07. 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.

08. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

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Spam Musubi

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Bertolucci's Gourmet Grilled Cheese

Bertolucci’s Gourmet Grilled Cheese recipe submitted by: Albert Chang original recipe from: Bertolucci serving size: Makes 1 grilled cheese

For this recipe, you will need:

01. Preheat skillet over medium heat.

2 pieces sliced sourdough

02. Lather both sides of bread with butter (1

½ fresh ripe tomato

tbsp on each side) and place one slice of bread

1 slice jarlsberg cheese

on skillet butter-side-down.

1 slice provolone cheese

03. Add slice of Jarlsberg cheese on non-

1 slice colombus peppered turkey breast 2 tbsp butter

buttered side.

04. Slice half tomato into thin slices and place on top of cheese.

05. Gently place slice of turkey breast on top of tomato slices.

08. Grill until lightly browned and flip over; repeat process until cheese is melted.

06. Add slice of Provolone cheese on top of turkey.

09. When cheese has melted, remove from skillet using spatula and cut in half

07. Place second slice of bread on top of

diagonally. Bon Appetit!

sandwich butter-side-up.

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Bertolucci's Gourmet Grilled Cheese

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Shepherd's Pie

Shepherd’s Pie recipe submitted by: Meagan Haneke-Hopps original recipe from: Grandma Judith Hopps serving size: Makes 1 pie note: 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.

For this recipe, you will need:

01. Preheat oven to 350°F

2 lbs ground beef

02. Brown the ground beef in a skillet

2 cans cut green beans (drained) 2 cans corn (drained) 2 cans condensed tomato soup (do not add water) 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) shredded cheese (to melt on top)

03. Make instant mashed potatoes in a bowl according to package instructions and set aside

04. Spray casserole dish with a nonstick spray 05. Open canned veggies; drain, dump in casserole dish

06. Strain off any fat from ground beef, then add on top of veggies

07. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish

08. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix

09. Stir in with the veggie/beef mix so that

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!

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Shepherd's Pie

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Pork with Sweet Soy Sauce

PORK WITH SWEET SOY SAUCE (BABI KECAP) recipe submitted by: Kelby Hertanu original recipe from: Lusiana Hertanu serving size: 6–8 People

For this recipe, you will need:

01. In a food processor grind the spices (2

2 lbs pork butt or shoulder or spare ribs

shallot, 1 inch ginger, 2 cloves garlic)

1 tsps of salt ½ tsps white pepper 1 tsps chinese five spices

02. Cut the pork into about 2 inch cubes 03. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices

2 tbsps rice wine

04. Let the pork mixture sit in the rice wine and

2 tbsps soy sauce

soy sauce for at least 10 minutes

2 star anise

05. Put oil in a pot and stir fry the spices on

2 tbsps sweet soy sauce (kecap manis)

medium heat for about 3 minutes

3 tbsps of oil 2 shallots 1 inch ginger 2 cloves garlic

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06. Add the pork mixture and star anise into

08. Cook until done (about 45 minutes – 1 hour, depending on desired

the pot, then stir occasionally and cook until it

tenderness) and oil comes out

changes to a deep brown color

09. Serve with rice and vegetables for a balanced meal

07. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot

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Pork with Sweet Soy Sauce

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Korean BBQ Short Ribs

Korean Barbecue Short Ribs (Kalbi) recipe submitted by: Paul Washington original recipe from: Joyce Washington serving size: 6–8 servings

For this recipe, you will need:

01. Combine all ingredients except for ribs in a

4 lbs korean-style short ribs

large bowl or plastic bag, make sure the bag is

¾ cup soy sauce

big enough that it can fit the ribs in later.

2 tbsp sugar

02. Mix all ingredients until sugar has dissolved.

2 tbsp brown sugar ½ onion yellow onion; chopped 2 stalks green onion; chopped 2 tsp ginger; minced 3-6 cloves garlic; minced 1 tbsp honey 2-3 tbsp toasted sesame seeds 1 tsp sesame oil 1 tsp oil ½ tsp cayenne 2 tbsp rice wine (white vinegar)

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03. Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.

04. Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended. Half way through resting, or in the 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.

05. 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. 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.

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Korean BBQ Short Ribs

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Shepherd's Pie with an Accent

Shepherd’s Pie with an Accent recipe submitted by: Joe Hewison original recipe from: Gordon Ramsay serving size: Makes 1 pie

For this recipe, you will need:

FILLING DIRECTIONS

FOR MASHED POTATOES

MASHED POTATO DIRECTIONS

FOR FILLING

01. Pour olive oil into a hot, large pan, then

1.5 lbs golden potatoes

01. Boil water, add salt and potatoes, and set a

2 tbsp olive oil

add meat.

¼ cup heavy cream

timer for 15 minutes.

1.5 lbs ground lamb or beef

02. Stir meat for a few minutes until brown,

3 ½ tbsp butter

02. After 15 minutes, take potatoes out and

1 large carrot

and broken into very small pieces.

salt

strain the water off.

1 large onion

03. Add rosemary, thyme, and garlic, then stir

pepper

03. Put potatoes back into the pan, or into a

some more.

2 egg yolks

medium mixing bowl and mix in the mashed

04. Add carrot, and onion, stir a little longer.

¼ cup parmesan cheese

potato ingredients.

05. Add Worcestershire sauce, stir, add tomato

MASHED POTATO DIRECTIONS

fresh rosemary fresh thyme 4 cloves minced garlic salt pepper worcestershire sauce

puree, stir

01. Scoop meat mixture into oven safe dish and then spoon the mashed potatoes

06. Add red wine and sweat down for a minute

over the top.

or two.

02. Spread the mashed potatoes over the top of the mix with the bottom of a

red wine

07. Add chicken stock and cook for 3 more

spoon and then sprinkle parmesan cheese over the top.

¼ cup chicken stock

minutes.

tomato puree or paste

03. Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18–20 minutes to brown the potatoes and set the pie, then serve.

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Shepherd's Pie with an Accent

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Grandma's Swedish Pancakes

Grandma’s Swedish Pancakes recipe submitted by: Rebecca Reid original recipe from: Lavina DeNatale serving size: Three servings note: 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 home-style cooking and is a perfect and sweet breakfast treat.

For this recipe, you will need:

01. Set a large non-stick saucepan on medium

3 eggs

heat and coat with non-stick spray.

1 ¼ cup of milk

02. Whisk together the eggs in a large bowl and

¾ cup of flour

then add milk. Then, in a separate bowl combine

½ tsp salt

the sugar, flour, and salt. Whisk in this mixture

2 tbps of sugar

little by little to the eggs and milk, until there are

4 tbs of butter

no clumps and the batter is creamy.

1 lemon

03. Add a few tbsps (depending on how large

powdered sugar

your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. This should be a thin coating on the saucepan and should rise

peeling the edges, and then the whole pancake from the pan. It should be a very

up to the edges a little bit.

light brown color on the side now facing up.

04. Flip the pancake when the thin edges start

05. After a little more time when the edges start to get crisp, roll the pancake up

to brown by using a large spatula after delicately

and place it on a warm plate. 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.

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Grandma's Swedish Panckaes

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pg 47

Mexican Two Bean Chili

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Mexican Two Bean Chili

Mexican two bean chicken chili recipe submitted by: Sara Ingram original recipe from: The Pampered Chef serving size: 6 servings, about 10 cups

For this recipe, you will need: 2 cups chicken broth 1 jar (16 oz) thick and chunk y mild salsa

01. Combine broth, salsa and tomato sauce in (4-qt.) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.

02. Bring to a boil; reduce heat and simmer 30

1 cup tomato sauce

minutes, stirring occasionally with Spoon.

1 medium zucchini

03. Ladle chili into soup bowls. Top with

1 ½ cups rinsed and drained canned black beans

desired toppings.

1 ½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 ½ – 2 tbsp chili powder 1 tsp ground cumin

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pg 49

California Roll

CALIFORNIA ROLL recipe submitted by: Hyung-Min Park original recipe from: Foodnetwork.com serving size: One roll

For this recipe, you will need:

01. Prepare sushi rice first. When the rice is

2 tbsps rice vinegar

done from the cooker, place the rice into the

1 medium avocado, peeled, pitted, and sliced into ¼-inch thick pieces

mixing bowl and combine it with rice vinegar

4 sheets nori (seaweed) ½ batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchstick-size pieces 1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces

02. Allow the rice mixture to cool to room temperature before making the roll

03. Cover a sushi roll rolling mat with plastic wrap 04. Cut nori (seaweed) sheets in half crosswise 05. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds

07. Grab the edge of the mat closest to you, keeping the fillings in place with

06. Turn the sheet of nori over so that the rice

your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder

side is down. Place 1/8 of the cucumber, carrot,

08. Cut the roll

avocado and crab sticks in the center of the sheet

wasabi and soy sauce for serving pg 48

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pg 49

California Roll

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pg 51

Mushroom Risotto

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Mushroom Risotto

Mushroom risotto recipe submitted by: Florence Lui original recipe from: Allrecipes.com serving size: about 6 servings

For this recipe, you will need: 6 cups chicken broth, divided 3 tbsps olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced

01. In a saucepan, warm the broth over low heat 02. Warm 2 tbsps olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside

03. Add olive oil to skillet, and stir in the shallots.

2 shallots, diced

Cook 1 minute. Add rice, stirring to coat with oil,

1 ½ cups arborio rice

about 2 minutes. When the rice has taken on a

½ cup dry white wine

pale, golden color, pour in wine, stirring constantly

sea salt to taste

until the wine is fully absorbed. Add ½ cup broth

freshly ground black pepper to taste

to the rice, and stir until the broth is absorbed.

3 tbsps finely chopped chives

continuously, until the liquid is absorbed and the

4 tbsps butter

rice is al dente, about 15 to 20 minutes

¼ cup freshly grated parmesan cheese

04. Remove from heat, and stir in mushrooms

Continue adding broth ½ cup at a time, stirring

with their liquid, butter, chives, and Parmesan.

Season with salt and pepper to taste

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pg 53

Taco Soup!

Taco Soup! recipe submitted by: Zach Zulch original recipe from: Zulch Family recipe serving size: Feeds 6–10

For this recipe, you will need: one lb ground sirloin ¾ yellow onion 1 packet dried ranch dressing

01. Chop and sauté yellow onion in a large skillet 02. Add ground sirloin and continue sautéing until meat is a light brown color

03. If your meat is under 90% fat free, drain

1 packet schilling taco seasoning

and remove fat. Note: Meat does not need to

8oz can of rotel diced chili

be thoroughly cooked as it will be boiled in the

14oz can of corn

steps below

14oz can of pinto beans

04. Remove from heat and pour into a large pot

14oz can of kidney beans

05. Add corn, pinto beans, kidney beans,

24oz can of hominy

hominy, diced tomatoes, Rotel diced chili, taco

24oz can of diced tomatoes

seasoning, and ranch dressing to the pot

09. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of

small bag of fritos

06. Bring to a boil

each bowl

07. Once boiling, change heat to low and

10. Enjoy!

cilantro 2 cups of mexican shredded cheese

simmer for three hours

08. Remove from heat and serve pg 52

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pg 53

Taco Soup!

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pg 55

Taco Salad

TACO SALAD recipe submitted by: Alyx Mackler original recipe from: Alyx Mackler serving size: Makes two large salads

For this recipe, you will need: 2 boneless, skinless chicken breasts

½ pint grape tomatoes, quartered ¼ red onion, diced

2 tbsp olive oil

¼ tsp salt

2 limes, juiced

¼ tsp pepper

2 garlic cloves, minced

1 tbsp olive oil

2 tsp ground cumin

½ tsp red wine vinegar

2 tsp smoked paprika

1 lime, juiced

02. When ready to make the salads, heat a large skillet over medium-heat

½ tsp chili powder

a few tortilla chips, crushed

heat and add a little olive oil. Sear chicken both sides then reduce heat to

¼ tsp salt ¼ tsp pepper 2 oz grated monterey jack cheese

medium-low, cover and cook until chicken is cooked through. Additionally

01. The night before (or a few hours before) combine cumin, paprika, chili powder, salt and

you can bake or grill the chicken - whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks.

4 cups butter lettuce, chopped

pepper in a small bowl. Add chicken to a large

03. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn

zip-lock bag or baking dish and cover with olive

and onion in a large bowl, then toss with the salt and pepper. Add olive

1 avocado, chopped

oil and lime juice, then add in garlic. Sprinkle

oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken

¾ cup sweet corn

seasoning over top and marinate in the fridge for

and toss well, then separate on to two plates or bowls. Add crushed tortilla

2–24 hours. pg 54

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chips on top and it’s fiesta time, baby. pg 55

Taco Salad

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pg 57

Tostada Crisp

TOSTADA CRISP recipe submitted by: Kathy Choi original recipe from: Kathy Choi serving size: Feeds 4-6

For this recipe, you will need:

01. Shred Rotisserie chicken and place ½ of

1 head of lettuce

shredded chicken on pan. Add 2 tbsp. of teriyaki

1 onion

sauce and mix. Keep lid on at low heat.

2 tomatoes

02. Chop 1 head of lettuce and 1 red bell pepper.

1 red bell pepper

Set aside.

1 avocado

03. For salsa mix, dice 2 tomatoes and 1 onion

1 lime

then place into a bowl. Cut lime and squeeze

shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

06. Place ½ cup of shredded teriyaki chicken onto tostada base. Add two spoons of salsa mix and a small handful of lettuce on top of chicken and spread

feta cheese

over diced tomatoes and onions. Add a large

mozzarella cheese

pinch of salt and pepper, mix, and set aside.

small tortillas (mission artisan tortillas)

(Add a squirt of Tabasco for a kick.)

07. Place red bell pepper strips on top along with ¼ of the sliced avocados.

04. Cut avocado in half, and then into thin slices.

08. Sprinkle 1 tbsp of feta cheese over entire Tostada Crisp, then sprinkle

Use a large spoon to scoop out avocado slices

Tapatío Sauce lightly over tostada.

and set aside.

09. Grill until lightly browned and flip over; repeat process until cheese is melted.

tostada shells (guerrero tostada shells) 1 whole cooked rotisserie chicken teriyaki sauce tapatío sauce

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05. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating,

evenly.

10. When cheese has melted, remove from skillet using spatula and cut in half.

sprinkle mozzarella cheese over 1 round tostada pg 57

Tostada Crisp

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pg 59

Moroccan Chickpea Soup

Moroccan Chickpea Soup recipe submitted by: Kat Whalen original recipe from: America’s Test Kitchen Healthy Cookbook serving size: Serves seven

For this recipe, you will need: 1 tbsp canola oil 1 onion, minced 1 tbsp sugar 4 garlic cloves, minced ½ tbsp hot paprika ¼ tbsp saf fron threads, crumbled ¼ tsp ground ginger ¼ tsp ground cumin 2 (15-oz) cans chickpeas, rinsed 1 lb red potatoes (about 3 medium) scrubbed and cut into ½-inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth

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1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges

01. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

02. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and

03. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges.

continue to simmer until tender, 5 to 10 minutes.

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Moroccan Chickpea Soup

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pg 61

Oriental Cold Noodle

Oriental Cold Noodle Salad recipe submitted by: Amanda Yam original recipe from: America’s Test Kitchen Healthy Cookbook serving size: Eight servings note: Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and Café in Los

Altos, CA

for this recipe, you will need:

01. Fill a large pot with lightly salted water and

1 (16 ounce) package capellini

bring to a rolling boil over high heat. Once the

2 red bell peppers, diced

water is boiling, stir in pasta, and return to a boil.

1 cup chopped green onion

Cook the pasta uncovered, stirring occasionally,

½ cup cilantro

until the pasta has cooked through, but is still

1 tbs sesame seeds

firm to the bite, 4 to 5 minutes. Drain well in a

2 tbs soy sauce

colander set in the sink.

2 tbs rice vinegar 2 tbs olive oil 2 tbs sesame seed oil 1 tbs brown sugar

02. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.

1 tbs chili paste

03. Add bell peppers, cilantro, green onions

1 tsp salt and pepper

to the pasta in a large bowl and toss in the

1 zucchini, seeded and cut into ½ inch pieces

dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.

¼ cup minced fresh parsley salt and pepper lemon wedges pg 60

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pg 61

Oriental Cold Noodle Salad

Drinks

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pg 65

Blackflower Fizz

BlackFlower Fizz recipe submitted by: Jared Moore original recipe from: Mixologists Jared Moore & Jack Britton serving size: Makes one martini note: 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner, 1st Place Peoples

Choice Award Winner

For this recipe, you will need:

01. In a pint glass muddle: one slice of a fresh

absolut citron vodka

peach, two fresh blackberries, two fresh mint

st. germaine elderflower liqueur

leaves and two ice cubes

perrier jouet brut champagne

02. Fill the glass with ice and add: 2oz Absolut Citron Vodka, .75oz St. Germaine Elderflower

peaches

Liqueur, 1.5-2oz Pomegranate Juice, and a

blackberries

splash of Sprite (can substitute club soda)

mint

03. Shake and strain into large chilled martini glass,

pomegranate juice sprite dry ice (optional for ef fect)

then float 1.5oz Perrier Jouet Brut Champagne FOR THE GARNISH

04. Cut peach skin into flower shape and freeze.

Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as

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.

flower center). Place entire “flower” garnish back into freezer.

05. When ready to serve, prepare drinks, push pg 64

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pg 65

Blackflower Fizz

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pg 67

Moscow Mule

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Moscow Mule

Moscow mule recipe submitted by: Emma Dowling original recipe from: Russia serving size: Makes 1 drink

For this recipe, you will need:

01. Pour vodka into glass

¼ cup lime juice

02. Pour lime juice into glass

¼ cup vodka ½ cup ginger beer

03. Pour ginger beer into glass 04. If desired, garnish with a slice of lime and serve chilled

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pg 69

Pimm's No. 1 Tradi-

Pimm’s No. 1 Traditional Cocktail recipe submitted by: Allison Gentes original recipe from: Recipewise.co.uk serving size: Makes 1 drink

For this recipe, you will need:

01. Hall fill a large jug or tall glass with ice cubes

1 cup pimm’s liquor

02. Take one slice of lemon, orange, apple,

2 cups lemonade

cucumber, strawberry and one sprig of mint (per

1 slice lemon

person) and add to jug or glass.

1 slice orange

03. Pour two parts lemonade to one part Pimms

1 slice apple

over the top of fruit. Mix and serve.

1 slice cucumber 1 sprig fresh mint 2 strawberries

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pg 69

Pimm's No. 1 Traditional Cocktail

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pg 71

Cucumber Sangria

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Cucumber Sangria

Cucumber Sangria recipe submitted by: Viridiana Osio original recipe from: The Test Kitchen serving size: One pitcher (about a liter) note: If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2

smaller pitchers or covered containers.

For this recipe, you will need:

01. Cut the melon in half; remove and discard

1 small honeydew melon

seeds and rind. Cut melon into thin slices.

12 limes, thinly sliced

02. In a large pitcher combine melon, cucumber,

Âź fresh mint leaves

lime slices, and the 12 mint leaves. In a small

Âź cup lime juice

bowl stir together lime juice and honey until

1 cup honey

combined; pour over melon mixture. Add wine,

1 750 milliliter bottle sauvignon blanc or other semi-dry white wine, chilled 1 liter bottle carbonated water, chilled

stirring gently. Cover and chill for at least 2 hours.

03. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

fresh mint sprigs and/ or leaves (optional)

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pg 73

Blackberry Meyer Lemon Gin and Tonics

Blackberry Meyer Lemon Gin and Tonics recipe submitted by: Kelsey Lancaster original recipe from: Spoonforkbacon.com serving size: Yeilds four drinks

For this recipe, you will need:

01. Set out four high ball glasses.

12 blackberries

02. Place 3 blackberries, 5 mint leaves, juice of

20 fresh mint leaves

½ lemon, and 1 tbsp simple syrup in each glass

2 meyer lemons (can sub. regular lemons)

and muddle together.

Âź cup simple syrup 12 ounces good quality gin

03. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.

tonic water ice

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pg 73 Blackberry Meyer Lemon Gin and Tonics

Desserts

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pg 77

Almond Paste Cook-

ALMOND PASTE COOKIES recipe submitted by: Heather Browns original recipe from: Cooks.com serving size: Makes 24 cookies

For this recipe, you will need:

01. Cream butter and sugar well. Add remaining

½ lb. very sof t butter

ingredients.

1 c. sugar

02. Form batter into small balls, press down

1 c. grated almond paste

with floured fork on ungreased cookie sheet.

1 egg, beaten

03. Bake 9-10 minutes at 350 degrees.

1 ½ c. flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt ½ lb. bittersweet chocolate, melted (optional) slivered almonds (optional)

04. Place cookies on cooling rack and let cool for 10-15 minutes.

05. Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper.

07. Let cool for one hour on countertop or in refrigerator. Cookies can be stored

Then, sprinkle with slivered almonds on chocolate

for up to one week at room temperature or frozen, for longer periods.

surface. Press lightly to hold almonds.

06. Repeat for each cookie as desired.

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pg 77

Almond Paste Cook-

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pg 79

Chocolate Banana Bonbons

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Chocolate Banana Bonbons

Chocolate-Banana Bonbons with Toasted Almonds recipe submitted by: Jaclyn Cruickshank original recipe from: Eat Well, by Charity Ferreira serving size: Makes 30 bonbons, serves about eight

For this recipe, you will need:

01. Set a heat proof bowl over a pan of barely

½ oz. semisweet chocolate

simmering water, melt the chocolate, stirring occasionally until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm.

2/3 cup toasted and chopped almonds or pecans 2 bananas

02. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.

03. Peel the bananas and cut into ½" 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.

04. 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. pg 78

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pg 81

Italian Sesame Seed Cookies

pg 81

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies recipe submitted by: Danielle Hadley original recipe from: Danielle Hadley serving size: Makes 20

For this recipe, you will need:

01. Cream shortening and sugar, add beaten

3 lbs flour

eggs, milk, vanilla & whiskey.

1 ½ lbs sugar

02. Gradually work in flour and baking powder.

6 eggs

Mix thoroughly and let stand about an hour.

3 tbsp. milk

03. Roll small amounts in seeds and cut.

1 lb. shortening (half butter, half oleo) 4 tsp. baking powder

04. Bake at 375 degrees for about 30 minutes or until golden brown.

4 tsp. vanilla jigger of whiskey ½ cup sesame seeds

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pg 83

Mor Mor's Upside Down Pineapple Cake

Mor Mor’s Pineapple Upside Down Cake recipe submitted by: Kirsten Jacobsen original recipe from: Goody Jacobsen serving size: 6 servings, about 10 cups note: Passed down from my great grandmother Mor Mor, this delicious recipe is very common in

the Jacobsen family and my personal favorite.

For this recipe, you will need: ¼ lb butter

01. In a 12 inch oven safe skillet (cast iron skillet works best) melt the butter.

brown sugar (approximately 1 cup)

02. Add brown sugar until thick (but not

1 can pineapple rings in juice

03. Arrange the pineapple rings on top of the

1 box yellow cake mix

caramelized). brown sugar and butter mixture.

04. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water.

05. Pour the yellow cake batter in the pan, over

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the top of the pineapple rings.

07. Remove from oven when a toothpick comes out clean.

06. Bake at 350 degrees for 30–35 minutes.

08. Turn out onto a cake plate immediately and let cool, and enjoy.

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Mor Mor's Upside Down Pineapple Cake

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pg 85

Worlds Best Chocolate Chip Cookies

pg 85

Worlds Best Chocolate Chip Cookies

Worlds best chocolate chip cookies recipe submitted by: Evan LaForce original recipe from: Food.com serving size: Yields a dozen

For this recipe, you will need:

01. Preheat oven to 350 degrees.

1 cup white sugar

02. Cream sugars and butter.

1 cup brown sugar

03. Add vanilla and eggs and mix well.

1 cup butter, sof tened 1 tbsp vanilla 2 large eggs, slightly beaten

04. Combine dry ingredients together and gradually add to creamed mixture.

3 cups all-purpose flour

05. Stir in chips and nuts.

1 tsp baking soda

06. Roll into 1 ¼” balls and place on non-stick

1 tsp salt

cookie sheets, about 2” apart.

3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans

07. Bake for 10 to 12 minutes.

08. Remove from oven when a toothpick comes out clean.

09. Eat all of them in one serving, if desired.

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pg 87

Halo-Halo

pg 87

Halo-Halo

Halo-halo recipe submitted by: Cristopher Lagmay original recipe from: Cristopher Lagmay serving size: Makes one drink note: 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.

For this recipe, you will need: 2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (sugar palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp freshly grated cantaloupe

01. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

02. Cover the mixture with enough shaved ice, depending on preference.

03. Swirl evaporated milk on top of the ice.

04. Top with a scoop of ice cream and some slabs of caramel custard.

2 tbsp freshly shredded jackfruit

05. Mix it all together. Or not.

2 tbsp sliced caramelized plantains

06. Sit back. Relax. Enjoy. Refill.

1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp caramel custard

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pg 89

Buckeye Brownie Cookies with Easy Fudge Frosting recipe submitted by: Chelsea Lightfoot original recipe from: Cookiesandcups.com serving size: Makes about 24 brownie cookies note: Canned frosting may be used as an alternative to making the Easy Fudge Frosting. Cookies

also taste great without frosting!

06. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.

07. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.

08. When cooled, top each cookie with about a tbsp of chocolate frosting and a pinch of sea salt flakes.

FOR EASY FUDGE FROSTING 1 cup butter, room temperature 2/3 cup boiling water

BUCKEYE BROWNIE COOKIE DIRECTIONS

1 cup Hershey’s Special Dark cocoa powder, sif ted (you can use regular cocoa powder if you prefer, that tastes great too.)

FOR THE BROWNIE COOKIES

01. Preheat oven to 350°

8 cups powdered sugar

1 box (18-19 oz) brownie mix

02. Line baking sheet with parchment paper.

1 tsp vanilla

¼ cup butter, melted

03. In a medium bowl combine brownie mix,

For this recipe, you will need:

½ cup cream cheese, room temperature!

butter, cream cheese and egg. Stir until dough

1 egg

used my hands.

¾ cup peanut butter ¾ cup powdered sugar ¾ cup chocolate frosting sea salt flakes

comes together, it will be very thick and sticky. I

04. Form rounded tbsps sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.

05. In another bowl stir together peanut butter

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EASY FUDGE FROSTING DIRECTIONS

and powdered sugar. Form peanut butter into

01. In a mixer combine all ingredients and over low speed for 30 seconds.

tsp sized balls and press into the indentations in

02. Increase speed to medium and beat for 1 minute until smooth.

the brownie cookies.

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Buckeye Brownie Cookies

03. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.

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Buckeye Brownie Cookies

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pg 91

Browned Butter Spoon Cookies

Browned butter spoon cookies recipe submitted by: Madison Mar original recipe from: foodnetwork.com serving size: Yields about 32 sandwiched cookies

For this recipe, you will need:

01. Preheat oven to 325 degrees F. Line two

1 cup (2 sticks) unsalted butter

baking sheets with parchment paper.

2 cups all-purpose flour ¾ tsp baking powder pinch fine salt 1 large egg yolk ¾ cup sugar 1 tbsp pure vanilla extract ¼ cup raspberry jam confectioners sugar, for dusting

02. Melt the butter in a small saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly.

03. Whisk the flour, baking powder and 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.

04. 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, pg 90

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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. (Try to make sure you form an even number of cookies, since these sandwich together.)

05. 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.

06. When cool, spread ½ tsp 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, and serve!

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Browned Butter Spoon Cookies

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pg 93

Nana's Banana Bread

Nana’s Banana Bread recipe submitted by: Skyler Muench original recipe from: Nana serving size: One loaf

For this recipe, you will need:

01. Heat oven to 350 degrees and grease loaf pan

1 ¾ cups of flour

02. At medium speed in electric mixer mix

2 tsps of baking powder ¼ tsp of baking soda ½ tsp of salt ¼ cup of crisco ½ cup of sugar 2 eggs 1 cup of mashed bananas

(cream) Crisco and sugar

03. Then add eggs and beat until very light (about 4 minutes).

04. Mix together flour, baking powder, baking soda and salt

05. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended

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06. Pour into greased loaf pan

08. Cool in pan for 10 minutes and then put on cooling rack.

07. Bake one hour

09. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)

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Nana's Banana Bread

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pg 95

Chocolate Chip Pumpkin Bread

pg 95

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread recipe submitted by: Emilee Rudd original recipe from: Emilee Rudd serving size: Makes one loaf

For this recipe, you will need:

01. Preheat oven to 350°F.

1 ¾ cups unbleached all purpose flour

02. Grease and flour 9x5x2 ½-inch loaf pan.

1 tsp nutmeg

03. Sift first 7 ingredients into medium bowl.

1 tsp ginger 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder ¾ tsp salt ½ cup olive oil

04. Using electric mixer, add oil in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time.

05. Add vanilla pudding with egg mixture, pumpkin, and vanilla.

1 cup sugar

06. Beat dry ingredients into pumpkin mixture

3 large eggs

alternately with milk. Stir in chocolate chips.

½ cup vanilla pudding

07. Transfer batter to prepared pan.

1 cup canned pure pumpkin 1 tsp vanilla extract 1/3 cup whole milk 1 cup miniature semisweet chocolate chips pg 94

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08. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes.

09. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

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pg 97

Nana's Coconut Cream Pie

pg 97

Nana's Coconut Cream Pie

Nana’s Coconut Cream Pie recipe submitted by: Kerstin Segervall original recipe from: Dorothy Coombs aka Nana serving size: Makes one pie

For this recipe, you will need:

01. Cook crust at 450 for 12min or until golden

Filling

brown

1/3 cup flour

02. Mix dry filling ingredients into a deep pot

2/3 cup sugar ¼ tsp salt 2 cups evaporated milk

03. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.

4 beaten egg yolks

04. Put a mixture of dry ingredients and milk

½ tsp vanilla

over medium heat. Stir constantly until thick.

Topping 4 beaten egg whites 3 tbsp powdered sugar Crust Store bought crust

Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust.

05. 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)

06. Place pie into oven at 350 for 16 min pg 96

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pg 98

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pg 99

Oat Nut Bars with Sweet Lemon Coconut Icing

Oat Nut Bars

04. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.

05. Transfer the mixture into a lightly greased 10 in. x 10 in. nonstick baking tray, smoothing it out

recipe submitted by: Jason Shindler original recipe from: Veggienumnum.com serving size: Makes about 20 bars

to cover the base evenly.

06. Bake in the preheated oven for 15-20 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.

For this recipe, you will need:

FOR THE ICING

½ cup unbleached self raising flour

1 cup icing sugar

½ cup unbleached plain flour

1 tsp dairy-free or dairy butter

½ cup rolled oats

¼ cup shredded coconut

½-1 lemon, juice & zest

½ cup shredded coconut ¼ cup sunflower seeds

07. 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

¼ cup pepitas (pumpkin seeds)

01. Sift the flours into a large bowl. Add

and add the lemon juice a little at a

the oats, coconut, seeds and nuts and stir to

time until you reach the desired consistency.

½ cup chopped walnuts

combine well.

1 tbs linseeds (flax seeds)

02. Combine the baking soda with the warm

¾ cup dairy-free or dairy butter

water and stir to dissolve.

03. Heat the butter and molasses over a low

2½ tbs molasses (or treacle or golden syrup)

heat in a small saucepan stirring until the butter

½ tsp baking soda

is melted and combined with the molasses.

¼ cup hot water

Remove from the heat and add the baking soda

08. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.

09. Once the icing is set cut evenly into bars.

10. 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.

mixture; stir through allowing it to foam.

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pg 99

Oat Nut Bars

pg 100

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pg 101

Fear of a Black Planet Cake

Fear of a Black Planet Cake recipe submitted by: Amanda Yam original recipe from: America’s Test Kitchen Healthy Cookbook serving size: Yields one cake

For this recipe, you will need: 16 ounces cream cheese ¼ cup sugar 1 egg 1 egg yolk

01. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy to make the filling.

02. Fold in the chocolate chips and set aside.

2 tsps vanilla

03. To make the batter, combine the cocoa and

1 cup chocolate chips

hot water in a small bowl. Stir until thoroughly

¾ cup cocoa

mixed and set aside.

½ cup hot water

04. In a separate bowl, mix together the cake

2 ½ cups cake flour 1 tbsp and 1 tsp baking soda ¼ tsp salt ½ cup butter 1 ½ cups sugar 2 eggs

flour, baking soda, and salt and set aside.

05. In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined.

07. Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tbsps, taking care to distribute it evenly.

08. Pour the remaining batter over the top, and with a spoon or spatula, cover

1 tsp vanilla

06. Fold in the buttermilk and the dry

the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick

1 cup buttermilk

ingredients and blend until just mixed.

inserted in the center comes out clean.

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pg 101

Fear of a Black Planet Cake

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pg 103

Black Russian Cake

pg 103

Black Russian Cake

Black Russian Cake recipe submitted by: Sara Vetrovec original recipe from: Stacy Vetrovec serving size: Makes one cake

For this recipe, you will need:

01. Combine all ingredients

for the Cake

02. Pour batter mixture into greased bundt pan

1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size)

03. Bake 350 degrees for 45-50 minutes 04. For glaze, combine ½ cup powdered sugar

1 cup oil

with ¼ cup of Kahlua

¼ cup vodka

05. Poke a few holes in cake with a toothpick

¾ cup water

before drizzling glaze over top of cake

½ cup sugar

06. Sprinkle with powdered sugar before serving!

4 eggs ¼ cup Kahlua for the Glaze ½ cup powdered sugar ¼ cup of Kahlua

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