Tasty Things & Stuff: Random Recipes and Other Ridiculousness
A Collection of 43 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
Table of Contents click on a recipe to jump to that page
Drinks:
Appetizers:
6
Moscow Mule
12 Spam Musubi
7
Pimm’s No. 1 Traditional Cocktail
13 Hamachi Poke
8
Blackberry Meyer Lemon
Gin and Tonic
14 Really Good Guac
9
BlackFlower Fizz
15 Greek Grilled Avocados
10 Cucumber Sangria
with Pineapple Poi and Taro Chips
16 Avocado Mango Shrimp Stacks 17
Now That’s a Taco Salad
18 Caprese Stack 19 Ahi Tuna Tartare
with Sesame Wonton Chips
Entrées:
Desserts:
21 Cajun Shrimp Alfredo
38 Almond Paste Cookies
22 Mixed Grill Kebabs
39 Chocolate-Banana Bonbons
23 Joong: Chinese Tamale
40 Italian Sesame Seed Cookies
with Guava BBQ Sauce
with Toasted Almonds
25 Bertolucci’s Gourmet Grilled Cheese 41 Mor Mor’s 26 Tostada Crisp 27 Homemade Shepherd’s Pie 28 BABI Kecap: Pork
with Sweet Soy Sauce
29 Official British Shepherd’s Pie 30 Mexican Two Bean Chicken Chili 31 Mushroom Risotto 32 California Roll 33 Moroccan Chickpea Soup 34 Korean Barbeque Short Ribs 35 Oriental Cold Noodle Salad 36 Taco Soup!
Pineapple Upside Down Cake
42 Worlds Best Chocolate Chip Cookies! 43 Halo-Halo 44 Buckeye Brownie Cookies
with Easy Fudge Frosting
45 Browned Butter Spoon Cookies 46 Nana’s Banana Bread 47 Grandma’s Swedish Pancakes 48 Chocolate Chip Pumpkin Bread 49 Nana’s Coconut Cream Pie 50 Oat Nut Bars
with Sweet Lemon Coconut Icing
51 Black Russian Cake 52 Fear of the Black Planet Cake
Drinks
Table of Contents
Directions
Ingredients
Pour vodka into mug.
¼ cup lime juice
Pour lime juice into mug.
¼ cup vodka
Pour ginger beer into mug. If desired, garnish with a slice of lime and serve chilled.
½ cup ginger beer 1 copper mug
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. 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. ORIGINAL RECIPE FROM: COCKTAILTIMES.COM
Submitted by: Emma Dowling 6 | Drinks
Table of Contents
Directions
Ingredients
Half fill a large jug or tall glass with ice cubes
1 cup Pimm’s liquor
Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.
2 cups lemonade
Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.
1 slice lemon
ORIGINAL RECIPE FROM: RECIPEWISE.CO.UK
1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries
Submitted by: Allison Gentes 7 | Drinks
Table of Contents
Directions
Ingredients
Set out four high ball glasses.
12 blackberries
Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.
20 fresh mint leaves
Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.
2 Meyer lemons
ORIGINAL RECIPE FROM: SPOONFORKBACON.COM
¼ cup simple syrup 12 oz good quality gin 1 bottle tonic water
Submitted by: Kelsey Lancaster 8 | Drinks
Table of Contents
Directions
Ingredients
In a pint glass muddle, a slice of a peach, blackberries, mint leaves and 2 ice cubes.
2 oz Absolut Citron Vodka
Fill the glass with ice and add Absolut Citron Vodka, St. Germaine Elderflower Liqueur, pomegranate juice andsplash of Sprite.
.75 oz St. Germaine
Shake and strain into large chilled martini glass, then float Perrier Jouet Brut Champagne
1.5 oz Perrier Jouet Brüt
Champagne
Garnish :
2 peaches
Cut a peaches 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.
2 blackberries
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. ORIGINAL RECIPE OF: MIXOLOGISTS JARED MOORE & JACK BRITTON
Submitted by: Jared Moore 9 | Drinks
Elderflower Liqueur
2 mint leaves 2 oz pomegranate juice Sprite dry ice (optional for effect)
Table of Contents
Directions
Ingredients
Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.
1 small honeydew melon
To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
12 limes, thinly sliced 12 fresh mint leaves Âź cup lime juice 1 cup honey
Helpful Tip: If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers. ORIGINAL RECIPE FROM: WWW.BHG.COM
Submitted by: Viridiana Osio 10 | Drinks
1 bottle Sauvignon Blanc 1 liter carbonated water
Appetizers
Table of Contents
Directions
Ingredients
Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.
5 cups cooked rice
In another pan, add Teriyaki Sauce. Bring to a boil over mediumhigh heat, then reduce to low.
5 sheets nori (seaweed)
Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake. Top with slice of Spam. Remove musubi maker. 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.
Recipe SubmORIGINAL RECIPE FROM: ANDREW’S FAMILY RECIPE
Submitted by: Ashley Andrews 12 | Appetizers
1 can Spam ½ cup teriyaki sauce Furikake, to taste (Japanese rice seasoning) (requires musubi maker)
Table of Contents
Directions
Ingredients
Dice onion, then combine in a medium bowl with, oil, sake, mirin, lemon juice and ginger. Whisk together.
2 Tbsp olive oil
Cut fish into 1/2 inch cubes. Add the hamachi and sea beans. Gently toss to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour.
2 Tbsp sake
Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.
3 Tbsp fresh lemon juice
Transfer to a container, cover, and refrigerate until ready to use.
1 Tbsp Maui sweet onion
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. In a large heavy pot, heat about 3 inches of oil to 350⁰F. 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 drain. Sprinkle with salt. Cool before serving. 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. ORIGINAL RECIPE OF: CHEF MARCEL VIGNERON
2 Tbsp mirin 1 tsp grated fresh ginger
sea salt fresh ground black pepper
1 lb sashimi grade hamachi ¼ cup sea beans 2 tsp xanthan gum 4 cups fresh pineapple 1 small taro root vegetable oil for frying
Submitted by: James Butler 13 | Appetizers
Table of Contents
Directions
Ingredients
Slice open those ripe avocados and mash out the innards into a bowl. Remove the pits and DISCARD.
2 large avocados
Chop up some onions, cilantro, and jalape単os. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up.
1/4 cup sweet onion
Add jalape単o juice for added spiciness if desired.
1 lime
Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.
pickled jalape単o slices
ORIGINAL RECIPE OF: EMMA DORANTES
1/4 cup chopped cilantro
1 tsp of jalape単o juice salt and pepper to taste
Submitted by: Kelsey Dodge 14 | Appetizers
Table of Contents
Directions
Ingredients
Cut avocados in half and remove pit.
2 avocados
Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado. Drizzle the avocado with olive oil (sundried tomato infused olive oil is a great for this recipe). Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. Place on barbecue for 5-10 minutes depending on the heat of your barbecue. ORIGINAL RECIPE OF: TAMMILEE TIPS
Submitted by: Samantha Gee 15 | Appetizers
1 can artichoke hearts 1 can sun dried tomatoes 1 can kalamata olives feta cheese olive oil
Table of Contents
Directions
Ingredients
Tools Needed:
1 cup broccoli sprouts
3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)
1 cup tomatoes, diced
Dressing:
1/4 cucumber, thinly sliced
To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.
1/2 cup corn
Stacks:
1 mango, cubed
Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.
1/2 red onion, diced
First add in the broccoli salad sprouts, add tomatoes, add cucumbers on one side, and corn on the other add mango on top of the cucumber side, and red onion on top of the corn side, top with avocado.
1 avocado, cubed
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. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. ORIGINAL RECIPE FROM: IMMAEATTHAT.COM
Submitted by: Alyssa Hornby 16 | Appetizers
8 oz grilled shrimp 3 sprigs cilantro 6 Tbsp balsamic vinegar 3 Tbsp olive oil 1/4 tsp pepper 1/8 tsp salt
Table of Contents
Directions
Ingredients
The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours.
2 boneless chicken breasts
When ready to make the salads, heat a large skillet over mediumheat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally 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. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time! ORIGINAL RECIPE FROM: HOWSEETITIS.COM
3 Tbsp olive oil 3 limes 2 garlic cloves, minced 2 tsp ground cumin 2 tsp smoked paprika 1/2 tsp chili powder 2 oz monterey jack cheese 4 cups butter lettuce 1 avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes red onion, diced
1/2 tsp red wine vinegar a few tortilla chips salt and pepper
Submitted by: Alyx Mackler 17 | Appetizers
Table of Contents
Directions
Ingredients
Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.
1 medium to large tomato
Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).
1/4 cup basil leaves
Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
4 tsp balsamic vinegar
ORIGINAL RECIPE FROM: TABLESPOON.COM
4 oz fresh mozzarella 1 Tbsp olive oil salt and pepper, to taste
Submitted by: Christy Pak 18 | Appetizers
Table of Contents
Directions
Ingredients
Sesame Wonton Crisps:
12 wonton wrappers
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
5 Tbsp olive oil
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 lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
3 Tbsp sesame seeds
Tuna Tartar:
2 Tbsp soy sauce
Dice tuna and onions. Mix with, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.
1 tsp sesame oil
Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the 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. ORIGINAL RECIPE FROM: CDKITCHEN.COM
6 oz sushi-grade tuna 2 Tbsp green onions 2 Tbsp sesame seeds
1 tsp grated fresh ginger 1 clove garlic, minced 3/4 tsp orange zest 2 Tbsp fresh cilantro 1/2 tsp kosher salt 1 avocado, diced 2 tsp lime juice cilantro
Submitted by: Jenna Verbryke 19 | Appetizers
EntrĂŠes
Table of Contents
Directions
Ingredients
Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
1 lb shrimp, peeled
Toss the shrimp in 1 Tbsp of the Creole Seasoning, set aside. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
2 Tbsp creole seasoning 1 ½ Tbsp olive oil 1 ½ Tbsp butter 8 oz sliced mushrooms 2 tsp garlic powder 1 cup tomato, diced
When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.
1 cup heavy cream
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.
1 egg yolk
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. ORIGINAL RECIPE FROM: FOOD.COM
Submitted by: Nicole Bergmann 21 | Entrées
1 cup parmesan cheese 1 cup onion, diced 8 oz linguine ½ Tbsp Tony’s creole
seasoning
Table of Contents
Directions
Ingredients
BBQ Sauce:
1 Tbsp coconut oil
Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.
1 yellow onion, diced 2 garlic cloves, minced
Kebabs:
½ cup guava nectar
Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.
8 oz guava paste or jelly
ORIGINAL RECIPE FROM: COASTAL LIVING
¼ cup molasses 1/3 cup cider vinegar 2 Tbsp tomato paste 1 tsp ground allspice 1 tsp smoked paprika ½ tsp curry powder 1 lb boneless fish fillets 1 lb shrimp, peeled 2 various bell beppers, 1 red onion, diced 1 pint cherry tomatoes
Submitted by: Katelyn Burgin 22 | Entrées
olive oil
Table of Contents
Directions
Ingredients
Soak the bamboo leaves, glutinous rice, the mung beans, and the dried scallops in water overnight overnight to remove any impurities that can spoil the joong.
1 (12 oz) package dried
Bamboo leaves: Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium 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 shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside. 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. Pork belly: Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside. Duck egg yolks: If using cooked salted duck egg yolks: Cut each yolk in half and set aside. Dried shrimp and dried scallops: 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. continued on the next page >>
Submitted by: Darren Chan 23 | EntrĂŠes
bamboo leaves
1/2 lb pork belly 21/2 lbs glutinous rice (loh mai)
2 tsp vegetable oil 4 tsp kosher salt 1 (14 oz) package dried
split hulled mung bean
8 raw duck egg yolks 3 links (6 oz) of
Chinese sausage (lap cheong)
1/2 cup dried baby shrimp
(ha mai)
4 dried scallops (ghown bhoy)
Table of Contents Rice: 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. Mung beans: Place 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. Assembly: 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. 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. 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. Holding leaves firmly, place 3 tablespoons 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 tablespoons rice.
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. 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 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 21/2 hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.
Submitted by: Darren Chan
ORIGINAL RECIPE FROM: DARREN CHAN
Table of Contents
Directions
Ingredients
Preheat skillet over medium heat.
2 slices of sourdough
Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down.
1/2 fresh ripe tomato
Add slice of Jarlsberg cheese on non-buttered side.
1 slice jarlsberg cheese
Slice half tomato into thin slices and place on top of cheese. Gently place slice of turkey breast on top of tomato slices. Add slice of Provolone cheese on top of turkey. Place second slice of bread on top of sandwich butter-side-up. Grill until lightly browned and flip over; repeat process until cheese is melted. When cheese has melted, remove from skillet using spatula and cut in half diagonally. ORIGINAL RECIPE OF: ALBERT CHANG
Submitted by: Albert Chang 25 | EntrĂŠes
1 slice provolone cheese 1 slice Columbus
peppered turkey breast
2 Tbsp butter
Table of Contents
Directions
Ingredients
Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.
1 whole rotisserie chicken
Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.
1 onion
Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tapatío for a kick.) Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside. 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. Place 1/2 cup of shredded teriyaki chicken onto tostada base. Add two spoons of salsa mix on top of chicken and spread evenly. Add small handful of lettuce and spread evenly. Place red bell pepper strips on top along with 1/4 of the sliced avocados. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada. ORIGINAL RECIPE OF: KATHY CHOI
Submitted by: Kathy Choi 26 | Entrées
2 tomatoes 1 lime 1 red bell pepper 1 head of lettuce 1 avocado feta cheese mozzarella cheese small tortillas tostada shells teriyaki sauce tapatío sauce
Table of Contents
Directions
Ingredients
Preheat oven to 350°F
2 lbs ground beef
Brown the ground beef in a skillet Make instant mashed potatoes in a bowl according to package instructions and set aside Spray casserole dish with nonstick cooking spray
2 cans cut green beans 2 cans corn 2 cans condensed tomato
Open canned veggies; drain, dump in casserole dish
soup (do not add water)
Strain off any fat from ground beef, then add on top of veggies
4 cups mashed potatoes
Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup Spread mashed potatoes to even cover all other ingredients (do NOT mix in) Cook for 25 minutes, uncovered Cover with shredded cheese and let cook for another 5 minutes in the oven. Let cool and enjoy!!
neke-HoppsORIGINAL RECIPE OF: GRANDMA JUDITH HOPPS
Submitted by: Kathy Choi 27 | EntrĂŠes
(made from instant potatoes) shredded cheese
Table of Contents
Directions
Ingredients
In a food processor grind the shallots, ginger and garlic.
2 lbs pork butt or
Cut the pork into about 2 inch cubes.
shoulder or spare ribs
Rub the pork with salt, white pepper, Chinese five spice.
1 tsp of salt
Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes.
½ tsp white pepper
Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.
1 tsp Chinese five spice
Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out. Serve with rice and vegetables for a balanced meal ORIGINAL RECIPE OF: MRS. LUSIANA HERTANU
2 Tbsp rice wine 2 Tbsp soy sauce 2 star anise 2 Tbsp sweet soy sauce
(Kecap Manis)
3 Tbsp of oil 2 shallots 1 inch of ginger 2 cloves garlic
Submitted by: Kelby Hertanu 28 | Entrées
Table of Contents
Directions
Ingredients
Dice garlic, seperate herbs from stems, seperate egg yoks and peel and slice potatoes
2 Tbsp olive oil
For filling, Pour olive oil into a hot, large pan, then add meat. Stir meat for a few minutes until brown, and broken into very small pieces. Add rosemary, thyme, and garlic, then stir some more. Add carrot, and onion, stir a little longer. Add Worcestershire Sauce, stir, add Tomato Puree, stir. Add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes.
11/2 lbs ground beef
For potatoes, boil water, add salt and potatoes, and set a timer for 15 minutes. After 15 minutes, take potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl.Mash the potatoes with their ingredients from above and keep warm
1/4 cup chicken stock
For assembly, scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. 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. Serve.
3 1/2 Tbsp butter
ORIGINAL RECIPE OF: CHEF GORDON RAMSAY
1 large carrot 1 large onion 4 cloves minced garlic 11/2 lbs golden potatoes 1/4 cup heavy cream 2 Egg yolks 1/4 cup parmesan cheese worcestershire sauce tomato puree or paste red wine fresh rosemary and thyme salt and pepper
Submitted by: Joseph Hewison 29 | EntrĂŠes
Table of Contents
Directions
Ingredients
Combine broth, salsa and tomato sauce in (4-qt.) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon.
2 cups chicken broth
Ladle chili into soup bowls. Top with desired toppings. ORIGINAL RECIPE OF: THE PAMPERED CHEF
16 oz chunky mild salsa 1 cup tomato sauce 1 medium zucchini 11/2 cups rinsed and
drained black beans
11/2 cups rinsed and
drained pinto beans
1 cup drained canned whole kernel corn
3 cups pulled chicken 1 garlic clove, pressed 1 Tbsp chili powder 1 tsp ground cumin
Submitted by: Sara Ingram 30 | EntrĂŠes
Table of Contents
Directions
Ingredients
In a saucepan, warm the broth over low heat.
6 cups chicken broth
Warm 2 tablespoons olive oil in a large saucepan over mediumhigh heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. 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. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. ORIGINAL RECIPE FROM: ALLRECIPES.COM
3 Tbsp olive oil 1 lb portobello mushrooms 1 lb white mushrooms 2 shallots 11/2 cups arborio rice 1/2 cup dry white wine salt and pepper to taste
3 Tbsp chopped chives 4 Tbsp butter 1/3 cup grated parmesan
Submitted by: Florence Lui 31 | EntrĂŠes
Table of Contents
Directions
Ingredients
Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.
2 Tbsp rice vinegar 1 medium avocado, sliced
Allow the rice mixture to cool to room temperature before making the roll.
4 sheets nori (seaweed)
Cover a sushi roll rolling mat with plastic wrap.
1/2 batch sushi rice
Cut nori (seaweed) sheets in half crosswise. Peel and cut cucumber and carrot into matchstick-size pieces
1/3 cup sesame seeds
Lay 1 sheet of nori, shiny side down, 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.
1 small cucumber
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.
4 imitation crab sticks
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. Cut the roll. Serve. ORIGINAL RECIPE FROM: FOODNETWORK.COM
Submitted by: Hyung-Min Park 32 | EntrĂŠes
1 small carrot
wasabi and soy sauce
Table of Contents
Directions
Ingredients
Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later.
4 lbs Korean cut short ribs
Mix all ingredients until sugar has dissolved.
¾ cup soy sauce
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.
2 Tbsp sugar
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. 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. ORIGINAL RECIPE OF: JOYCE WASHINGTON
2 Tbsp brown sugar ½ onion yellow onion 2 stalks green onion 2 tsp ginger; minced 5 cloves garlic; minced 1 Tbsp honey 3 Tbsp sesame seeds 1 tsp sesame oil 1 tsp oil ½ tsp cayenne pepper 2 Tbsp Mirin
Submitted by: Paul Washington 33 | Entrées
Table of Contents
Directions
Ingredients
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.
1 Tbsp canola oil
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 continue to simmer until tender, 5 to 10 minutes. 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. ORIGINAL RECIPE FROM: AMERICA’S TEST KITCHEN COOKBOOK
1 onion, minced 1 Tbsp sugar 4 cloves garlic, minced ½ Tbsp hot paprika ¼ Tbsp saffron 1/4 tsp ground ginger 1/4 tsp ground cumin 2 cans chickpeas, rinsed 1 lb red potatoes 1 can diced tomatoes 4 cups chicken broth 1 zucchini 1/4 cupfresh parsley salt and pepper lemon wedges
Submitted by: Kat Whalen 34 | Entrées
Table of Contents
Directions
Ingredients
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
16 oz package Capellini
For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. Add bell peppers, cilantro, green onions 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. ORIGINAL RECIPE OF: LOS ALTOS BAKERY
2 red bell peppers, diced 1 cup green onion 1/2 cup cilantro 1 Tbsp sesame seeds 2 Tbsp soy sauce 2 Tbsp rice vinegar 2 Tbsp olive oil 2 Tbsp sesame seed oil 1 Tbsp brown sugar 1 Tbsp chili paste salt and pepper
Submitted by: Amanda Yam 35 | EntrĂŠes
Table of Contents
Directions
Ingredients
Chop and sauté yellow onion in a large skillet.
1 lb ground sirloin
Add ground sirloin and continue sautéing until meat is a light brown color. If your meat is under 90% fat free, drain and remove fat. Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below. Remove from heat and pour into a large pot. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot. Bring to a boil. Once boiling, change heat to low and simmer for three hours. Remove from heat and serve.
¾ yellow onion 1 packet dried ranch dressing 1 packet taco seasoning 8 oz can Rotel chili 14 oz can corn 14 oz can pinto beans 14 oz can kidney beans
Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl.
24 oz can hominy
Enjoy!
24 oz can diced tomatoes ORIGINAL RECIPE OF: ZULCH FAMILY
small bag of Fritos cilantro
2 cups shredded cheese
Submitted by: Zachary Zulch 36 | Entrées
Desserts
Table of Contents
Directions
Ingredients
Cream butter and sugar well. Add remaining ingredients.
½ lb very soft butter
Form batter into small balls, press down with floured fork on ungreased cookie sheet.
1 cup sugar
Bake 9-10 minutes at 350 degrees.
1 cup almond paste
Place cookies on cooling rack and let cool for 10-15 minutes. Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.
1 egg, beaten 1½ cup flour ½ tsp baking powder
Repeat for each cookie as desired.
½ tsp baking soda
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.
salt
ORIGINAL RECIPE FROM: COOKS.COM
½ lb bittersweet chocolate slivered almonds
Submitted by: Heather Brown 38 | Desserts
Table of Contents
Directions
Ingredients
In a heatproof bowl set over a pan of barely 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.
½ oz semisweet chocolate
Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.
2 bananas
Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out 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. 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. ORIGINAL RECIPE FROM: WILLIAM-SONOMA, EAT WELL
Submitted by: Jaclyn Cruickshank 39 | Desserts
2/3 cup toasted almonds or pecans
Table of Contents
Directions
Ingredients
Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour. Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until golden brown.
3 lbs flour
ORIGINAL RECIPE OF: DANIELLE HADLEY
1½ lbs sugar 6 eggs 4 Tbsp milk 1 lb Shortening 4 tsp baking powder 4 tsp vanilla 1 oz of whiskey ½ cup sesame seeds
Submitted by: Danielle Hadley 40 | Desserts
Table of Contents
Directions
Ingredients
In a 12in oven safe skillet (cast iron skillet works best) melt the butter.
Âź lb butter
Add brown sugar until thick (but not caramelized). Arrange the pineapple rings on top of the brown sugar and butter mixture. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. Pour the yellow cake batter in the pan, over the top of the pineapple rings. Bake at 350 degrees for 30–35 minutes. Remove from oven when a toothpick comes out clean. Turn out onto a cake plate immediately and let cool. Enjoy. ORIGINAL RECIPE OF: GOODY JACOBSEN
Submitted by: Kirsten Jacobsen 41 | Desserts
1 cup brown sugar 1 can pineapple rings 1 box yellow cake mix
Table of Contents
Directions
Ingredients
Preheat oven to 350 degrees.
¾ cup granulated sugar
Cream sugars and butter.
1 cup brown sugar
Add vanilla and eggs and mix well. Combine dry ingredients together and gradually add to creamed mixture. Stir in chips and nuts. Roll into 11/4” balls and place on non-stick cookie sheets, about 2” apart. Bake for 10 to 12 minutes.
1 cup butter, softened 1 tsp vanilla 2 large eggs, beaten 3 cups all-purpose flour 3/4 tsp baking soda
Eat all of them in one serving!!! ORIGINAL RECIPE FROM: FOOD.COM
3/4 tsp salt 3 cups semi-sweet
chocolate chips
1 cup chopped walnuts
Submitted by: Evan LaForce 42 | Desserts
Table of Contents
Directions
Ingredients
In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.
2 Tbsp macapuno
(preserved young coconut)
Cover the mixture with enough shaved ice, depending on preference.
2 Tbsp kaong
Swirl evaporated milk on top of the ice.
(sugar palm nuts)
2 Tbsp nata de coco
Top with a scoop of ice cream and some slabs of caramel custard.
(coconut gel)
Mix it all together. or not.
2 Tbsp grated cantaloupe
ORIGINAL RECIPE OF: CRISTOPHER LAGMAY
2 Tbsp grated jackfruit 2 Tbsp grilled plantains 1 cup shaved ice 1/2 cup evaporated milk 1 scoop of mango, vanilla or purple yam ice cream
2 Tbsp caramel custard
Submitted by: Cristopher Lagmay 43 | Desserts
Table of Contents
Directions
Ingredients
Preheat oven to 350°. Line baking sheet with parchment paper. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.
1 box brownie mix
Form rounded tablespoons 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.
1/4 cup butter, melted 1/2 cup cream cheese 1 egg
In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.
3/4 cup peanut butter
Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.
2/3 cup boiling water
3/4 cup powdered sugar 1 cup butter, softened 1 cup Hershey’s Special
When cooled, top each cookie with about a tablespoon of chocolate frosting.
Dark cocoa powder, sifted
Frosting:
8 cups powdered sugar
In a mixer combine all ingredients and over low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth. Let frosting cool for 15-20 minutes before you frost cake or cupcakes. ORIGINAL RECIPE FROM: COOKIESANDCUPS.COM
Submitted by: Chelsea Lightfoot 44 | Desserts
1 tsp vanilla
Table of Contents
Directions
Ingredients
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
1 cup unsalted butter
Melt the butter in a small, heavy-bottomed 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 and cool.
2 cups all-purpose flour
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. Scoop out dough with a small teaspoon. 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 spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. 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. 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. Serve. ORIGINAL RECIPE FROM: FOODNETWORK.COM
Submitted by: Madison Mar 45 | Desserts
¾ tsp baking powder pinch of salt
1 large egg yolk ¾ cup sugar 1 Tbsp vanilla extract ¼ cup raspberry jam powdered sugar, to dust
Table of Contents
Directions
Ingredients
Heat oven to 350 degrees and grease loaf pan.
1¾ cups flour
At medium speed in electric mixer mix Crisco and sugar. Then add eggs and beat until very light. Mix together flour, baking powder, baking soda and salt.
2 tsp baking powder
Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended.
½ tsp salt
Pour into greased loaf pan. Bake one hour. Cool in pan for 10 minutes and then put on cooling rack. You can also add chocolate chips (about ½ cup) or chopped nuts. ORIGINAL RECIPE OF: MUENCH FAMILY
¼ tsp baking soda 1/3 cup Crisco 2/3 cup sugar 2 eggs 1 cup mashed bananas
Submitted by: Skyler Muench 46 | Desserts
Table of Contents
Directions
Ingredients
Set a large non-stick saucepan on medium heat and coat with non-stick spray.
3 eggs
Wisk together the eggs in a large bowl and then add milk. Then, in a separate bowl combine the sugar, flour, and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy. Add a few tablespoons (depending on how large 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 up to the edges a little bit.
1¼ cups of milk
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. After a little more time when the edges start to get crisp, roll the pancake up 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. ORIGINAL RECIPE OF: LAVINA DENATALE
Submitted by: Rebecca Reid 47 | Desserts
¾ cup of flour ½ tsp salt 2 Tbps of sugar 4 tbs of butter 1 lemon powdered sugar
Table of Contents
Directions
Ingredients
Preheat oven to 350°F.
13/4 cups all-purpose flour
Grease and flour 9x5x21/2-inch metal loaf pan. Sift first 7 ingredients into medium bowl.
1 tsp nutmeg
Using electric mixer, add oil in large bowl until smooth.
1 tsp ginger
Gradually beat in sugar, then beat in eggs 1 at a time.
1 tsp cinnamon
Add vanilla pudding with egg mixture, pumpkin, and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk.
1 tsp baking soda
Stir in chocolate chips.
1 tsp baking powder
Transfer batter to prepared pan.
3/4 tsp salt
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.
1/2 cup olive oil
ORIGINAL RECIPE OF: KATHY RUDD
1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 tsp vanilla extract 1/3 cup whole milk 1 cup semi-sweet chocolate chips
Submitted by: Emilee Rudd 48 | Desserts
Table of Contents
Directions
Ingredients
Cook crust at 450 for 12min or until golden brown.
1/3 cup flour
Mix dry filling ingredients into a deep pot. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients. Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust. 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). Place pie into oven at 350 for 16 min. ORIGINAL RECIPE OF: DOROTHY COOMBS A.K.A. NANA
2/3 cup sugar 1/4 tsp salt 2 cups evaporated milk 4 eggs 1/2 tsp vanilla 2 cups coconut 3 Tbsp powdered sugar sprinkling of coconut store bought pie crust
Submitted by: Kerstin Segervall 49 | Desserts
Table of Contents
Directions
Ingredients
Pre-heat the oven to 356°F
½ cup unbleached self
Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.Combine baking soda with the warm water and stir.
raising flour
Heat the butter and molasses over low heat in a small saucepan stirring until the butter is melted. Remove from the heat and add baking soda mixture; stir through allowing it to foam.
½ cup rolled oats
Combine the mixture with the dry ingredients, stirring well until combined. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray.
¼ cup sunflower seeds
Bake in pre-heated oven for 15–20 minutes until golden. Remove from the oven and allow to cool in the baking tray.
½ cup chopped walnuts
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.
1 Tbsp flax seeds
Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. 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.
½ tsp baking soda
ORIGINAL RECIPE FROM: VEGGIENUMNUM.COM
½ cup unbleached flour ½ cup shredded coconut ¼ cup pumpkin seeds
3/4 cup butter 2½ Tbsp molasses ¼ cup hot water 1 cup icing sugar 1 lemon, juice & zest 1 tsp butter ¼ cup shredded coconut
Submitted by: Jason Shindler 50 | Desserts
Table of Contents
Directions
Ingredients
Combine all ingredients
1 box yellow cake mix
Pour batter mixture into greased bundt pan Bake 350 degrees for 45-50 minutes
1 pack instant chocolate pudding
For glaze: Combine ½ cup powdered sugar with ¼ cup of Kahlua Poke a few holes in cake with a toothpick before drizzling glaze over top of cake Sprinkle with powdered sugar before serving! ORIGINAL RECIPE OF: STACY VETROVEC
1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs 1/2 cup Kahlua ½ cup powdered sugar
Submitted by: Sara Vetrovec 51 | Desserts
Table of Contents
Directions
Ingredients
To make filling:
16 oz cream cheese
Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.
13/4 cup sugar
Fold in the chocolate chips and set aside.
3 eggs
To make batter: Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.
2 tsp vanilla 1 cup chocolate chips
In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.
3/4 cup cocoa
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.
1/2 cup hot water
Fold in the buttermilk and the dry ingredients and blend until just mixed.
4 tsp baking soda
Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. ORIGINAL RECIPE OF: MICHELLE-FROMTHEKITCHEN.BLOGSPOT
Submitted by: Olivia Yu 52 | Desserts
22/3 cups cake flour 1/4 tsp salt 1/2 cup butter 1 tsp vanilla 1 cup buttermilk
Hope you enjoyed these tasty recipes. We had a lot of fun putting them together for you.
Design and Illustrations by James Butler Typography III, Winter Quarter 2014 Department of Art of Design, California Polytechnic State University, San Luis Obispo. Typefaces used include Cabrito, Ainslie and Custom Lettering. March 17TH, 2014