438 Cookbook by Emilee Rudd

The Culinary Arts recipes f or the creative stomach

b y S t u d e n t s i n T y p o g r a p h y I I I Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

The Culinary Arts recipes f or the creative stomach

b y S t u d e n t s i n T y p o g r a p h y I I I Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

Table of Contents dr i n ks Moscow Mule (7) Blackflower Fizz (13) Pimm’s No. 1 (9) Cucumber Sangria (15) Blackberry Meyer Lemon Gin and Tonic (11)

snacks Tostada Crisp (19) Hamachi Poke (21) Really Good Guac (23)

Greek Grilled Avocado (25) Avocado Mango Shrimp Stacks (27) Caprese Stack (29)

supper Spam Musubi (33) Cajun Shrimp Alfredo (35) Mixed Grill Kebabs with Guava BBQ Sauce (37) Jong (38) Shepherd Pie with an Accent (41) Babi Kepac (45) Shepherds Pie (47) Bertolucci’s Grilled Cheese (49)

Mexican Two Bean Chicken Chili (51) Mushroom Risotto (53) Now That’s a Taco Salad (55) California Rolls (57) Kalbi Korean Short Ribs (59) Moroccan Chickpea Soup (61) Oriental Cold Noodle Salad (63) Taco Salad (65)

Sweets Chocolate Banana BonBons (69) Almond Paste Cookies (71) Italian Sesame Seed Cookies (73) Mor Mor’s Pineapple Upside Down Cake (75) World’s Best Chocolate Chip Cookies (79) Buckeye Brownies (81) Brown Butter Spoon Cookies (83)

Nana’s Banana Bread (85) Grandma’s Swedish Pancakes (87) Chocolate Chip Pumpkin Bread (89) Nana’s Coconut Cream Pie (91) Oat Nut Bars with Lemon Coconut Icing (93) Black Russian Cake (95) Fear of a Black Planet Cake (97)

Drinks it’s five o’clock somewhere

moscow mule

drinks

Moscow Mule Hi s to ry The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin.

Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951.

The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.”

Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you wanna fight pro-Communists.”

Ingredients 1/4 cup lime juice 1/4 cup vodka 1/2 cup ginger beer recipe submitted by Emma Dowling; recipe credit cocktailtimes.com/vodka/moscowmule.html

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pimm’s no. 1

drinks

Pimm’s No. 1 I ng re d i e n ts 1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon

1 slice orange 1 slice apple 1 slice cucumber

1 sprig fresh mint 2 strawberries

Directions 1. Hall fill a large jug or tall glass with ice cubes 2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

3. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve. recipe submitted by Allie Gentes, recipe credit: recipewise.co.uk/pimms-cocktail-recipe

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blackberry meyer lemon gin & Tonics

drinks

Blackberry Meyer Lemon Gin & Tonics Ing re d i e n ts 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub.

regular lemons) 1/4 cup simple syrup 12 ounces good quality gin

tonic water ice

Directions 1. Set out four high ball glasses.

2. Place 3 blackberries, 5 mint leaves, juice of 1/2 lemon, and 1 tablespoon simple syrup in each glass and muddle together.

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

Recipe submitted by Kelsey Lancaster, from Spoonful of Bacon

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blackflower fizz

2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner

drinks

Blackflower Fizz I ng re d i e n ts Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Champagne

peaches blackberries mint Pomegranate Juice

sprite dry Ice (optional for effect)

Directions In a pint glass muddle 1. one slice of a fresh peach 2. two fresh blackberries 3. two fresh mint leaves 4. two ice cubes Fill the glass with ice and add 5. (2oz) Absolut Citron Vodka 6. (.75oz) St. Germaine Elderflower Liqueur 7. (1.5-2oz) Pomegranate Juice 8. Splash of Sprite (can substitute club soda) 9. Shake and strain into large chilled martini glass, then float: 10. (1.5oz) Perrier Jouet Brut Champagne 11. garnish Finish 12. Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer.

13. 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.

Mixologists Jared Moore & Jack Britton

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cucumber sangria

drinks

Cucumber Sangria I ng re d i e n ts 1 small honeydew melon 12 lime, thinly sliced 1/4 fresh mint leaves 1/4 cup lime juice

1 cup honey 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled

1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)

Directions 1. 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 12 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.

2. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint. 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. recipe submited by Viridiana Osio; recipe credit the Test Kitchen

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Snacks the college version of meals

tostada crisp

snacks

Tostada Crisp I ng re d i e n ts 1 head of lettuce 1 onion 2 tomatoes 1 red bell pepper 1 avocado 1 lime feta cheese

mozzarella cheese small tortillas (Mission Artisan Tortillas) tostada shells (Guerrero Tostada Shells) 1 whole cooked Rotisserie Chicken Teriyaki Sauce TapatĂ­o Sauce

Directions 1. Shred Rotisserie chicken and place 1/2 of shredded chicken on pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.

2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips.

3. 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 Tabasco for a kick.)

4. 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.

5. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

6. Place 1/2 cup of shredded teriyaki chicken onto tostada base.

7. Add two spoons of salsa mix on top of chicken and spread evenly.

8. Add small handful of lettuce and spread evenly.

9. Place red bell pepper strips on top along with 1/4 of the sliced avocados.

10. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle 11. TapatĂ­o Sauce lightly over tostada. recipe submitted by Kathy Choi; recipe credit Kathy Choi

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hamachi poke with pineapple poi and taro chips

What is Poke and Poi? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer.

Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside

snacks

Hamachi Poke with pineapple poi and taro chips I ng re d i e n ts Hamachi Poke 2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion Sea Salt Freshly ground black pepper

1 lbs. sashimi hamachi (cut into ½ inch cubes) ¼ cup chopped sea beans Pineapple Poi 2 teaspoons xanthan gum 4 cups fresh pineapple chunks Taro Chips: 1 small taro root Vegetable oil for frying Salt

Directions 1. In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste.

2. Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.

3. 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.

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

5. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring.

6. In a large heavy pot, heat about 3 inches of oil to 350⁰F. 7. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving. recipe submitted by James Butler, recipe credit Chef Marcel Vigneron

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really good guac

snacks

Really Good Guac I ng re d i e n ts 2 Large Avocados 1/4 cup sweet yellow onion cup chopped cilantro

Juice of one lime chopped up pickled jalape単o slices

1 tsp. of jalape単o juice salt and pepper to taste

Directions 1. Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and discard.

2. 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.

3. Add 1 tsp of jalape単o juice for added spiciness if desired.

4. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud. recipe submitted and credit to Kelsey Dodge

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greek grilled avocados

snacks

Greek Grilled Avocados I ng re d i e n ts avocado olive oil

artichoke hearts sun dried tomatoes

kalamata olives feta cheese

Directions 1. Cut avocados in half and remove pit.

2. Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.

3. Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe.

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

5. Place on barbecue for 5–10 minutes depending on the heat of your barbecue. recipie submitted by Samantha Gee; recipe credit Tammilee Tips

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avocado mango shrimp stacks

snacks

Avocado Mango Shrimp Stacks I ng re d i e n ts Stacks 1 cup broccoli salad sprouts 1 cup tomatoes, diced 1/4 cucumber, thinly sliced 1/2 cup corn

1 mango, cubed 1/2 cup red onion, diced 1 avocado, cubed 8 ounces cooked shrimp *recommended grilling 3 sprigs cilantro (optional)

Dressing 6 Tbsp balsamic vinegar 3 Tbsp olive oil 1/4 tsp pepper 1/8 tsp salt

Directions Dressing 1. To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper.

Cover and place in fridge while preparing stacks.

Stacks 2. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.

3. First add in the broccoli salad sprouts.

4. Next add tomatoes.

5. Add cucumbers on one side, and corn on the other.

6. Add mango on top of the cucumber side, and red onion on top of the corn side.

7. Completely top with avocado.

8. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold.

9. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. recipe submitted by Alyssa Hornby; Adapted from immaeatthat.com

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caprese stack

snacks

Caprese Stack I ng re d i e n ts 1 medium to large tomato 1/4 cup basil leaves

4 ounces fresh mozzarella 4 tsps balsamic vinegar

1 tbsp olive oil salt and pepper, to taste

Directions 1. Slice the tomato in 1/4 inch thick slices. Do the same for the mozzarella.

2. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

3. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper.

4. notes (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.) recipie submited by Christy Pak; recipie credit from tablespoon.com

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Supper bon appetit...or something French

spam musubi

supper

Spam Musubi I ng re d i e n ts 5 cups cooked rice room temperature 5 sheets nori (seaweed)

1 (12 oz.) can Spam ½ cup Teriyaki Sauce

Furikake, to taste *requires spam musubi maker

D i r e cti o n s Prep Work 1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

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

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

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

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

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

7. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.

8. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. recipe submitted by Ashley Andrews, credited to Mamadrews

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ca jun shrimp alfredo

supper

Cajun Shrimp Alfredo I ng re d i e n ts 1 lb, shrimp, peeled and deveined 2 tbsps. creole seasoning 1½ tbsps. olive oil 1½ tbsps. butter 8 ounces sliced mushroom 2 tsps. garlic powder 1 cup tomato, diced

1 cup heavy cream 1 egg yolk 1 cup parmesan cheese, grated 1 cup onion, diced, divided 8 ounces linguine 1– ½ tbsp Tony’s creole seasoning

D i r e cti o n s 1. Get all of your ingredients ready, tomatos diced, onion diced and so forth because the recipe goes fast once the shrimp is cooked.

2. Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

3. Fill a pan with water, adding salt to season the pasta. When water boils, add pasta and cook until al dente.

4. 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 ½ cup of the onions and cook for another minute, then add shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.

5. When the shrimp has cooked, add the cream and the other addition of creole seasoning (the ½ to 1 tablespoon). Bring this to a simmer and then turn the heat down to a medium low.

6. 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.

7. When the sauce has thickened, add the other ½ cup of onions and the drained pasta.

Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired. recipe submitted by Nicole Bergmann, recipe credit food.com

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mixed grill kebabs with guava bbq sauce

supper

Mixed Grill Kebabs with Guava BBQ Sauce I ng re d i e n ts Guava BBQ Sauce 1 tbsp. coconut oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8oz guava paste ¼ cup molasses 1.3 cup cider vinegar

1 yellow and 1 orange bell 2 tbsps. tomato paste pepper, cut into pieces 1 tsp. ground allspice 1 tsp. smoked paprika 1 red onion, cut into wedges ½ tsp. curry powder 1 pint cherry tomatoes ¼ tsp. salt olive oil salt Kebabs 1 lbs. boneless fish fillets, cut freshly ground black pepper into bite-size pieces 1 lbs. peeled, deveined shrimp

D i r e cti o n s Guava Sauce Directions: 1.

2.

3.

4.

Heat oil in a saucepan over medium-high heat.

Add onion and garlic; saute 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 slightly thick

Kebab Preparation: 5. Prepare Guava BBQ Sauce 6. Thread fish, shrimp, and vegetable on skewers.

7. Brush with olive oil; sprinkle with salt and pepper 8. Grill over medium-high heat (300�– 400�) 4 minutes 9. Turn skewers over, and brush with 1/4 cup sauce 10. Cook 5 minutes or until fish flakes with a fork 11. Serve skewers with sauce on the side Recipe submitted by Katelyn Burgin, from Costal Living

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joong

Joong (chinese tamale) Ing re d i e n ts 1 (12oz) package dried bamboo leaves ½ pound pork belly 2.5 lbs. glutinous rice [loh mai]* 2 tsps. vegetable or canola oil 4 tsps. kosher salt

1 (14oz) package dried hulled mung bean* 8 raw salted duck egg yolks 3 links (6oz) of Chinese sausage [lap cheong] .25 cup dried baby shrimp (1oz) [ha mai] 4 dried scallops (1oz) [ghown bhoy]

Di r e cti o n s Prep Work 1. Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight For the Bamboo Leaves: 2. 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.

3. 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.

Cooking the Potatoes 4. 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.

supper

Lap Cheong 1. 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 2. 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.

Salted duck egg yolks 3. If using cooked salted duck egg yolks: Cut each yolk in half and set aside.

Dried shrimp and dried scallops 4. 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.

Rice 5. 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 6. 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.

Assemble 7. 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.

8. 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.

9. 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.

The Culinary Arts | 39

joong

10. 4. 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.

11. 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 12. 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 1/2 hours, topping up pot vwith boiling water to keep joong submerged and rotating joong every hour to promote even cooking.

13. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.

14. 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. recipe submitted by Darren Chan; recipe credit Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival

shepherds pie with an accent

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shepherds pie with an accent

Shepherds Pie with an Accent I ng re d i e n ts I n gred ie n t s 2 tbsp. olive oil 1½ lbs. ground lamb or beef 1 large carrot (grated 1 large onion (grated) fresh rosemary fresh thyme 4 cloves minced garlic

salt pepper Worcestershire sauce tomato puree or paste red wine ¼ cup chicken stock 1½ lbs. golden potatoes

¼ cup heavy cream 3½ tbsp. butter salt pepper 2 egg yolks ¼ cup parmesan cheese

D i r e cti o n s Prep work 1. Dice the garlic 2. Separate herbs from the stems 3. Separate egg yolks 4. Peel and slice potatoes into even pieces Cooking the filling 5. Pour olive oil into a hot, large pan, then add meat.

6. Stir meat for a few minutes until brown, and broken into very small pieces.

7. Add rosemary, thyme, and garlic, then stir some more.

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

9. Add Worcestershire Sauce, stir, add tomato puree, stir 10. Add red wine and sweat down for a minute or two.

11. Add chicken stock and cook for 3 more minutes.

Cooking the potatoes 12. Boil water, add salt and potatoes, and set a timer for 15 minutes.

13. After 15 minutes, take potatoes out and strain the water off.

14. Put potatoes back into the pan, or into a medium mixing bowl.

15. Mash the potatoes with their ingredients from above and keep warm

supp e r

Final instructions 16. Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top.

17. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.

18. 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. recipe submitted by Joseph Hewison; recipe credit Gordon Ramsay

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babi kepac

supp e r

Babi Kepac I ng re d i e n ts 2 lbs. pork butt or shoulder or spare ribs 1 tsp. of salt ½ tsp. white pepper 1 tsp. Chinese Five Spices 2 tbsps. rice wine 2 tbsps. soy sauce

2 star anise 2 tbsps. Sweet Soy Sauce (Kecap Manis) 3 tbsps. of oil 2 shallots 1 inch ginger 2 cloves garlic

D i r e cti o n s 1.

2.

3.

4.

5.

6.

In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic).

Cut the pork into about 2 inch cubes.

Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices.

Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes.

Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color.

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

8. Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.

9. Serve with rice and vegetables for a balanced meal. recipe submited by Kelby Hertanu; recipe credit to Mrs. Lusiana Hertanu

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shepherds pie

This recipe has been passed down in the Hopps family for generations. Great for a cold winter ’s night or simply an easyto-cook family dinner, this meal is kid friendly, hearty and delicious.

supp e r

Shepherds Pie I ng re d i e n ts 2 lbs ground beef 2 cans cut green beans (drained) 2 cans corn (drained)

2 cans condensed tomato soup 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) Shredded cheese (to melt on top)

D i r e cti o n s 1. Preheat oven to 350째F. 2. Brown the ground beef in a skillet.

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

4. Spray casserole dish with nonstick cooking spray.

5. Open canned veggies; drain, dump in casserole dish.

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

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

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

9. Stir in with the veggie/beef mix until evenly coated in tomato soup.

10. Spread mashed potatoes to even cover all other ingredients (do NOT mix in).

11. Cook for 25 minutes, uncovered.

12. Cover with shredded cheese and let cook for another 5 minutes in the oven.

13. Let cool and enjoy! recipe submitted by Meagan Haneke-Hopps; recipe credit Grandma Judith Hopps

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bertolucci’s grilled cheese

supp e r

Bertolucci’s Grilled Cheese I ng re d i e n ts 2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese

1 slice Provolone cheese 1 slice Colombus Peppered turkey breast

2 tbsp. butter

D i r e cti o n s Prep Work 1. Preheat skillet over medium heat.

2. Lather both sides of bread with butter (1 tbsp. on each side) and place one slice of bread on skillet butter-side-down.

3. Add slice of Jarlsberg cheese on non-buttered side.

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

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

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

7. Place second slice of bread on top of sandwich butter-side-up.

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

9. When cheese has melted, remove from skillet using spatula and cut in half diagonally. recipe submitted by Albert Chang; recipe credit Bertolucci

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mexican two bean chicken chili

supp e r

Mexican Two Bean Chicken Chili I ng re d i e n ts 2 cups chicken broth 1 jar (16oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped 1½ cups rinsed & drained canned black beans 1½ cups rinsed & drained canned pinto beans

1 cup drained canned corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1½ – 2 tbsp chili powder 1 tsp ground cumin

D i r e cti o n s 1. 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. Ladle chili into soup bowls. Top with desired toppings. recipe submitted by Sara Ingram; recipe credit The Pampered Chef

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mushroom risotto

supp e r

Mushroom Risotto I ng re d i e n ts 6 cups chicken broth, divided 3 tbsps. olive oil, divided 1 lbs. portobello mushrooms, thinly sliced 1 lbs. white mushrooms, thinly sliced 2 shallots, diced 1½ cups Arborio rice

½ cup dry white wine sea salt freshly ground black pepper 3 tbsps. finely chopped chives 4 tbsps. butter ⅓ cup freshly grated parmesan cheese

D i r e cti o n s 1. In a saucepan, warm the broth over low heat.

2. Warm 2 tablespoons 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.

3. 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.

4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. recipe submitted by Florence Lui recipe credit: Myleen on http://allrecipes.com/recipe/gourmetmushroom-risotto

The Culinary Arts | 53

now that’s a taco salad

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Now That’s a Taco Salad I ng re d i e n ts 2 cups chicken broth 1 jar (16oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped 1½ cups rinsed & drained black beans 1½ cups rinsed & drained pinto beans

1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1½ – 2 tbsps. chili powder 1 tsp ground cumin

D i r e cti o n s 1. 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. When ready to make the salads, heat a large skillet over medium-heat 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.

3. 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! recipe submitted by Alyx Mackler, recipe credit howsweetitis.com

The Culinary Arts | 55

california roll

supp e r

California Roll I ng re d i e n ts 2 tbsps. rice vinegar 1 medium avocado, peeled, pitted, and sliced into ¼–inch thick pieces 4 sheets nori (seaweed) ½ batch sushi rice

⅓ cup sesame seeds 1 small cucumber, cut into matchstick-size pieces 1 small carrot cut 4 imitation crabsticks, torn into pieces Wasabi and Soy Sauce for serving

D i r e cti o n s 1. 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. Allow the rice mixture to cool to room temperature before making the roll.

3. Cover a sushi roll rolling mat with plastic wrap.

4. Cut nori (seaweed) sheets in half crosswise.

5. 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.

6. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet.

7. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

8. Cut the roll. recipe submitted by Hyung-Min Park; recipe credit foodnetwork.com

The Culinary Arts | 57

kalbi korean short ribs

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Kalbi Korean Short Ribsgred I ng re d i e n ts 4 pounds Korean-style short ribs (LA style cut ribs also works) ž cup soy sauce 2 tbsp. sugar 2 tbsp. brown sugar ½ onion yellow onion 2 stalks green onion 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. mirin/rice wine (or white vinegar)

D i r e cti o n s 1. 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.

2. Mix all ingredients until sugar has dissolved.

3. 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.

4. 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.

5. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required. recipe submitted by Paul Washington; recipe credit Joyce Washington

The Culinary Arts | 59

moroccan chickpea soup

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Moroccan Chickpea Soup I ng re d i e n ts 1 tbsp. canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tbsp. hot paprika ¼ tbsp. saffron threads, crumbled ¼ tsp. ground ginger ¼ tsp. ground cumin

2 (15oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into ½– inch pieces 1 (14.5oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges

D i r e cti o n s 1. 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.

2. 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.

3. 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. recipe submitted by Kat Whalen recipe credit America’s Test Kitchen Healthy Cookbook

The Culinary Arts | 61

oriental cold noodle salad

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Oriental Cold Noodle Saladgred I ng re d i e n ts Noodles 1 (16oz) Capellini 2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro

Dressing 1 tbsp. sesame seeds 2 tbsps. soy sauce 2 tbsps. rice vinegar 2 tbsps. olive oil

2 tbsps. sesame seed oil 1 tbsp. brown sugar 1 tbsp. chili paste 1 tsp salt and pepper

D i r e cti o n s 1. 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.

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

3. 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. recipe credit Amanda Yam; recipe credit Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA

The Culinary Arts | 63

taco soup

supp e r

Taco Soup I ng re d i e n ts 1 lbs ground sirloin ¾ yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning

8oz can of rotel diced chili 14oz can of corn 14oz can of pinto beans 14oz can of kidney beans 24oz can of hominy

24oz can of diced tomatoes small bag of Fritos cilantro 2 cups of Mexican shredded cheese

Di r e cti o n s 1. Chop and sauté yellow onion in a large skillet.

2. Add ground sirloin and continue sautéing until meat is a light brown color.

3. If your meat is under 90% fat free, drain and remove fat. *note: Meat does not need to be thoroughly cooked, it will be boiled in steps below 4. Remove from heat and pour into a large pot.

5. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot.

6. Bring to a boil.

7. Once boiling, change heat to low and simmer for three hours.

8. Remove from heat and serve.

9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl.

10. Enjoy! recipe submitted by Zachary Zulch; recipe credit Zulch Family

The Culinary Arts | 65

Sweet treat yourself

chocolate-banana bonbons

Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.

sw e e ts

Chocolate-Banana Bonbons with toasted almonds

I ng re d i e n ts ½ oz semisweet chocolate

â…” cup toasted and chopped almonds or pecans

2 bananas

D i r e cti o n s 1. 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.

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

3. Peel the bananas and cut into ½ inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift our with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices.

4. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week. recipe submitted by Jackie Cruikshank; recipe credit Adapted from William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008)

The Culinary Arts | 69

almond paste cookies

sw e e ts

Almond Paste Cookies I ng re d i e n ts ½ lbs. very soft butter 1 cup sugar 1 cup grated almond paste 1 egg, beaten

1½ cup flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt

½ lbs. bittersweet chocolate, melted (optional) slivered almonds (optional)

Di r e cti o n s 1.

2.

3.

4.

5.

Cream butter and sugar well.

Form batter into small balls, press down with floured fork on ungreased cookie sheet.

Bake 9 –10 minutes at 350 degrees.

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 slivered almonds on chocolate surface. Press lightly to hold almonds.

6. Repeat for each cookie as desired.

7. Let cool for one hour on countertop or in refridgerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods. recipe submitted by Heather Borwn, adapted from cooks.com

The Culinary Arts | 71

italian sesame seed cookies

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Italian Sesame Seed Cookies d Ing re d i e n ts 3 lbs. flour 1½ lbs. sugar 6 –7 eggs

3 – 4 tbsp. milk 1 lbs. shortening (½ butter, ½ oleo) 4 tsp. baking powder

4 tsp. vanilla jigger of whiskey ½ cup sesame seeds

D i r e cti o n s 1. Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey.

2. Gradually work in flour and baking powder. Mix thorooughly and let stand about an hour.

3. Roll small amounts in seeds and cut.

4. Bake at 375 degrees for about 30 minutes or until golden brown. recipe submitted by Danielle Hadley; recipe crdit Claire Chiappinelli

The Culinary Arts | 73

mor mor’s pineapple upside down cake

Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite

sw e e ts

Mor Mor’s Pineapple Upside Down Cake I ng re d i e n ts ¼ lbs. butter 1 cup brown sugar

1 can pineapple rings in juice 1 box yellow cake mix

D i r e cti o n s 1.

2.

3.

4.

5.

6.

7.

8.

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

Submitted by Kirsten Jacobsen; recipie credit Goody Jacobsen

The Culinary Arts | 75

world’s best chocolate cookies

sw e e ts

World’s Best Chocolate Cookies d I ng re d i e n ts ¾ cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tbsp. vanilla

2 large eggs, slightly beaten 3 cups all-purpose flour ¾ tsp. baking soda ¾ tsp. salt

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

D i r e cti o n s 1.

2.

3.

4.

5.

6.

7.

Preheat oven to 350 degrees.

Cream sugars and butter.

Add vanilla and eggs and mix well.

Combine dry ingredients together and gradually add to creamed mixture.

Stir in chips and nuts.

Roll into 1¼ inch balls and place on non-stick cookie sheets, about 2 inches apart.

Bake for 10 to 12 minutes.

recipe submitted by Evan LaForce; recipe credit Food.com / Karen A.

The Culinary Arts | 77

halo halo

Halo-halo is a popular cold dessert from the Philippines. It ’s perfect for beating the heat! You know summer ’s approaching when you start seeing Halo-Halo vendors on the streets again.

sw e e ts

Halo Halo I ng re d i e n ts 2 tbsp. macapuno (preserved shredded young coconut) 2 tbsp. kaong (sugar palm nuts) 2 tbsp. nata de coco (coconut gel) 2 tbsp. grated cantaloupe 2 tbsp. shredded jackfruit

2 tbsp. sliced caramelized plantains 1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp. caramel custard *Most ingredients can be purchased at www.asianfoodgrocer.com

D i r e cti o n s 1. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

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

3. Swirl evaporated milk on top of the ice.

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

5. Mix it all together. Or not.

6. Sit back. Relax. Enjoy. Refill. recipe submitted and credit Cristopher Bryan Lagmay

The Culinary Arts | 79

buckeye brownies

sw e e ts

Buckeye Brownie Cookies d I ng re d i e n ts 1 box (18–19 oz) brownie mix ¼ cup butter, melted ½ cup cream cheese, room temperature 1 egg ¾ cup peanut butter ¾ cup powdered sugar ¾ cup chocolate frosting

sea salt flakes easy fudge frosting 1 cup butter, room temperature ⅔ cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted 8 cups powdered sugar 1 tsp. vanilla

D i r e cti o n s Buckeye Brownie Cookies 1. Preheat oven to 350 degrees.

2. Line baking sheet with parchment paper.

3. 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.

4. 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.

5. 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.

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

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

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

Easy Fudge Frosting 9. In a mixer combine all ingredients and over low speed for 30 seconds.

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

11. Let frosting cool for 15–20 minutes before you frost cake or cupcakes. recipe submited by Chelsea Lightfoot; recipe credit adapted from Cookiesandcups.com The Culinary Arts | 81

brown butter spoon cookies

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Brown Butter Spoon Cookies I ng re d i e n ts 1 cup unsalted butter 2 cups all-purpose flour ¾ tsp. baking powder

pinch fine salt 1 large egg yolk ¾ cup sugar

1 tbsp. vanilla extract ¼ – ⅓ cup raspberry jam confectioners’ sugar, for dusting

D i r e cti o n s 1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

2. 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—be sure to get all the tasty brown bits—and cool slightly.

3. Meanwhile, 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 buter mixture to make a uniform but crumbly dough that looks like wet sand.

4. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). 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. (Try to make sure you form an even number of cookies, since these sandwich together.)

5. Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

6. When cool, spread ½ 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. recipe submitted by Madison Mar; recipe credit Food Network Kitchens (www.foodnetwork.com).

The Culinary Arts | 83

nana’s banana bread

sw e e ts

Nana’s Banana Bread d I ng re d i e n ts 1¾ cups of flour 2 tsps. of baking powder ¼ tsps. of baking soda

½ tsp. of salt ⅓ cup of Crisco ⅔ cup of sugar

2 eggs 1 cup of mashed bananas

D i r e cti o n s 1.

2.

3.

4.

5.

6.

7.

8.

9.

Heat oven to 350 degrees and grease loaf pan.

At medium speed in electric mixer mix (cream) Crisco and sugar.

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

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

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

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 (about ½ cup).

recipe submitted by Skyler Muench; recipe credit Nana

The Culinary Arts | 85

Grandma’s swedish pancakes

This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother ’s homestyle cooking and is a perfect and sweet breakfast.

sw e e ts

Grandma’s Swedish Pancakes I ng re d i e n ts 3 eggs 1¼ cup of milk ¾ cup of flour

½ tsp salt 2 tbsps. of sugar 4 tbsps. of butter

1 lemon powdered sugar

D i r e cti o n s 1. Set a large non-stick saucepan on medium heat and coat with non-stick spray.

2. Wisk together the eggs in a large bowl and then add milk. 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.

3. 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.

4. 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.

5. Serve with powdered sugar and melted butter and lemon juice mixture.

6. Add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc. recipe submited by Rebecca Reid; recipie credit Lavina DeNatale

The Culinary Arts | 87

Chocolate chip pumpkin bread

sw e e ts

Chocolate Chip Pumpkin Bread I ng re d i e n ts 1¾ cups all purpose flour 1 tsp. nutmeg 1 tsp. ginger 1 tsp. cinnamon 1 tsp. baking soda

1 tsp. baking powder ¾ tsp. salt ½ cup olive oil 1 cup sugar 3 large eggs

½ cup vanilla pudding 1 cup canned pure pumpkin 1 tsp. vanilla extract ⅓ cup whole milk 1 cup miniature semisweet chocolate chips

d i r e cti o n s 1. Preheat oven to 350°F. 2. Grease and flour 9 x 5 x 2.5 inch metal loaf pan.

3. Sift first 7 ingredients into medium bowl.

4. Using electric mixer, add oil in large bowl until smooth.

5. Gradually beat in sugar, then beat in eggs 1 at a time.

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

7. Beat dry ingredients into pumpkin mixture alternately with milk.

8. Stir in chocolate chips.

9. Transfer batter to prepared pan.

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

Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. recipe submitted by Emilee Rudd, recipe credit Kathy Rudd

The Culinary Arts | 89

Grandma’s swedish pancakes

sw e e ts

Nana’s Coconut Cream Pie I ng re d i e n ts ⅓ cup flour ⅔ cup sugar ¼ tsp. salt

2 cups evaporated milk 4 beaten egg yolks ¼ tsp. vanilla

4 beaten egg whites 3 tbsp powdered sugar 1 store bought crust

D i r e cti o n s 1.

2.

3.

4.

5.

6.

7.

8.

9.

Heat oven to 350 degrees and grease loaf pan.

At medium speed in electric mixer mix Crisco and sugar.

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

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

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

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 (about ½ cup).

recipe submitted by Kerstin Segervall; recipie credit passed down by Dorothy Coombs aka Nana

The Culinary Arts | 91

oat nut bars with sweet lemon icing

Oat Nut Bars with sweet lemon coconut icing I ng re d i e n ts nut bars ½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tbsp. linseeds (flax seeds)

¾ cup dairy-free or dairy butter

2½ tbsps. molasses (or treacle/golden syrup) ½ tsp baking soda ¼ cup hot water lemony icing 1 cup icing sugar ½–1 lemon, juice & zest 1 tsp. butter ¼ cup shredded coconut

D i r e cti o n 1. Pre-heat the oven to 350 degrees.

2. Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.

3. Combine the baking soda with the warm water and stir to dissolve.

4. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam.

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

6. Transfer the mixture into a lightly greased 10 inch x 10 inch non-stick baking tray, smoothing it out to cover the base evenly.

7. Bake in the pre-heated 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.

8. Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.

sw e e ts

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

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

11. 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.

recipe submitted by Jason Shindler; recipie credit originally posted on www.veggienumnum.com

The Culinary Arts | 93

black russian cake

Black Russian Cake

sw e e ts

Black Russian Cake I ng re d i e n ts 1 box of yellow cake mix 1 pack of chocolate pudding 1 cup oil ¼ cup vodka

¾ cup water ½ cup sugar 4 eggs ¼ cup Kahlua

½ cup powdered sugar ¼ cup of Kahlua

D i r e cti o n s Cake 1. Combine all ingredients 2. Pour batter mixture into greased bundt pan 3. Bake 350 degrees for 45–50 minutes Glaze 4. combine ½ cup powdered sugar with ¼ cup of Kahlua 5. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake 6. Sprinkle with powdered sugar before serving! recipe submited by Sara Vetrove; recipe credit Stacy Vetrovec

The Culinary Arts | 95

fear of a black planet cake

sw e e ts

Fear of a Black Planet Cake I ng re d i e n ts 2⅔ cups cake flour 1 tbsp. & 1 tsp. baking soda ¼ tsp. salt

½ cup butter 1½ cups sugar 2 eggs

1 tsp. vanilla 1 cup buttermilk

D i r e cti o n s Filling 1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.

2. Fold in the chocolate chips and set aside.

Batter 3. Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.

4. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.

5. 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.

6. Fold in the buttermilk and the dry ingredients and blend until just mixed.

7. Pour ⅔ of the batter into a greased 9 inch x 13 inch pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly.

8. 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. recipe submited by Olivia Yu; recipe credit http://michelle-fromthekitchen.blogspot.com

The Culinary Arts | 97

Designed by Emilee Rudd in Typography III, Winter Quar ter 2014 Department of Art and Design, California Polytechnic State University, San Luis Obispo, CA Typefaces used include Calibri, Bebas Neue, and Rockwell