Creative SUSTENANCE a collection of inspiring recipes by designers for designers
TYPOGRAPHY III professor charmaine martinez winter quarter 2014 department of art & design california polytechnic state university san luis obispo, ca
Creative SUSTENANCE a collection of inspiring recipes by designers for designers
TYPOGRAPHY III professor charmaine martinez winter quarter 2014 department of art & design california polytechnic state university san luis obispo, ca
table of CONTENTS
8
Blackberry Meyer Lemon Gin and Tonics Kelsey Lancaster
9
BlackFlower Fizz Jared Moore
10
Cucumber Sangria Viridiana Osio
11
Moscow Mule Emma Dowling
12
Pimm’s No. 1 Traditional Cocktail Allison Gentes
creative sustenance
DRINKS
table of CONTENTS
14
Ahi Tuna Tartare on Sesame Wonton Chips Jenna Verbryke
15
Avocado Mango Shrimp Stacks Alyssa Hornby
16
Caprese Stack Christy Pak
17
Greek Grilled Avocados Recipe Samantha Gee
18
Hamachi Poke James Butler
20
Mixed Grill Kebabs with Guava BBQ Sauce Katelyn Burgin
21
Really Good Guac Kelsey Dodge creative sustenance
APPETIZERS
table of CONTENTS
23
Mexican two bean chicken chili Sara Ingram
24
Moroccan Chickpea Soup Kat Whalen
25
Now That’s a Taco Salad Alyx Mackler
26
Oriental Cold Noodle Salad Amanda Yam
27
Taco Soup! Zachary Zulch
creative sustenance
SOUP & SALAD
table of CONTENTS
29
Bertolucci’s Gourmet Grilled Cheese Albert Chang
30
California Roll Hyung-Min Park
31
Joong: Chinese Tamale Darren Chan
35
Mushroom Risotto Florence Lui
36
Shepherd’s Pie Meagan Haneke-Hopps
37
Shepherd’s Pie with an Accent Joseph Hewison
38
Short Ribs Korean Barbeque (Kalbi) Paul Washington
39
Spam Musubi Ashley Andrews
40
Tostada Crisp Kathy Choi
creative sustenance
ENTREES
table of CONTENTS
43
Almond Paste Cookies Heather Brown
44
Black Russian Cake Sara Vetrovec
45
Browned Butter Spoon Cookies Madison Mar
47
Buckeye Brownie Cookies with Easy Fudge Frosting Chelsea Lightfoot
49
Chocolate-Banana Bonbons with Toasted Almonds Jaclyn Cruickshank
50
Chocolate Chip Pumpkin Bread Emilee Rudd
51
Fear of a Black Planet Cake Olivia Yu
52
Grandma’s Swedish Pancakes Rebecca Reid
creative sustenance
DESSERT
table of CONTENTS
53
Halo-Halo Cristopher Lagmay
54
Italian Sesame Seed Cookies Danielle Hadley
55
Mor Mor’s Pineapple Upside Down Cake Kirsten Jacobsen
56
Nana’s Banana Bread Skyler Muench
57
Nana’s Coconut Cream Pie Kerstin Segervall
58
Oat Nut Bars with Sweet Lemon Coconut Icing Jason Shindler
60
Worlds Best Chocolate Chip Cookies!!! Evan LaForce creative sustenance
DESSERT cont.
creative sustenance
DRINKS
Black berry Myer Lemon
Gin& Tonic
Contributed and Illustrated by: Kelsey Lancaster Recipe by: spoonforkbacon.com
Set out and chill four high ball glasses. In a high ball glass muddle: 3 blackberries 5 mint leaves juice of ½ lemon 2 ice cubes Fill the glass with ice and add: 1 tablespoon simple syrup 3 oz of gin Top off each drink with tonic water and stir. Garnish: Lemon slice (fresh blackberry and mint leaf optional) Serves 4
creative sustenance
12 blackberries 20 fresh mint leaves 2 meyer lemons (can sub. regular lemons) Âź cup simple syrup 12 oz good quality gin tonic water ice
8
Black Flower
Fizz
Contributed and Illustrated by: Jared Moore Recipe by: Mixologists Jared Moore & Jack Britton
2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner In a pint glass muddle: 1 slice of a fresh peach 2 fresh blackberries 2 fresh mint leaves 2 ice cubes Fill the glass with ice and add: Absolut Citron Vodka St. Germaine Elderflower Liqueur Pomegranate Juice Splash of Sprite (can substitute club soda) Shake and strain into large chilled martini glass, then float: Perrier Jouet Brut Champagne. Garnish: Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer. 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. Serves 1
creative sustenance
2oz absolut citron vodka 3/4oz st. germaine elderflower liqueur 1 1/2oz perrier jouet brut champagne 1 slice fresh peach 2 fresh blackberries 2 fresh mint leaves 1 1/2-2oz pomegranate juice splash sprite dry ice (optional for effect)
9
Cucumber
Sangria Contributed and Illustrated by: Viridiana Osio Recipe by: bhg.com
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: Lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours. To serve, stir in carbonated water. Ladle or pour into glasses. Garnish: Additional mint. If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.
creative sustenance
1 ingredients 1 small honeydew melon 12 limes, thinly sliced 12 fresh mint leaves Âź cup lime juice 1 cup honey 1 chilled bottle sauvignon blanc (or other semi-dry white wine) 1 liter chilled bottle carbonated water fresh mint leaves (optional)
10
Moscow
Mule
Contributed and Illustrated by: Emma Dowling Recipe by: Phoenix New Times
4oz vodka
½ cup ginger beer 2 dashes angostura bitters
In a copper mug muddle: 3 lime slices 2 ice cubes Fill mug with ice and add: Vodka 2 Dashes Angostura Bitters Shake and then top off with the ginger beer. Garnish with the lime wedge. 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.”
creative sustenance
3 slices fresh lime
11
Pimm’s No. 1
Traditional Cocktail Contributed and Illustrated by: Allison Gentes Recipe by: recipewise.co.uk/pimms-cocktail-recipe.com
Fill: Half a large jug with ice cubes Add: 1 slice of lemon 1 orange 1 apple 1 cucumber 2 strawberries 1 sprig of mint (per person) Pour: 2 parts lemonade to one part Pimms over the top of fruit. Mix and serve.
creative sustenance
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
12
creative sustenance
APPETIZERS
Ahi Tuna
Tartare Contributed and Illustrated by: Jenna Verbryke Recipe by: cdkitchen.com
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Wontons: 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. Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping tsp 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.
creative sustenance
sesame wonton crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tbsp olive oil (will probably need more) 3 tbsp sesame seeds tuna tartare 6 oz sushi-grade tuna, cut into 1/4 inch dice 2 tbsp green onions, green parts only, finely chopped 2 tbsp sesame seeds, toasted 2 tbsp soy sauce 1 tsp sesame oil 1 tsp peeled and grated fresh ginger 1 clove garlic, minced 3/4 tsp orange zest 2 tbsp fresh cilantro, finely chopped 1/2 tsp kosher salt 1 avocado, cut into 1/4 inch dice 2 tsp lime juice cilantro sprigs
14
Avocado Mango
Shrimp Stacks
Contributed and Illustrated by: Alyssa Hornby Recipe by: immaeatthat.com
Dressing: To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks. Stacks: Place metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time. 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. Completely top with avocado. 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 the dressing. Garnish: With a sprig of cilantro.
creative sustenance
1 cup broccoli salad sprouts 1 cup tomatoes, diced 1/4 cucumber, thinly sliced 1/2 cup corn 1 mango, cubed 1/2 red onion, diced 1 avocado, cubed 8 oz cooked shrimp (i recommend grilling on the bbq) 3 sprigs cilantro (optional) 6 tbsp balsamic vinegar 3 tbsp olive oil 1/4 tsp pepper 1/8 tsp salt
15
Caprese
Stack
Contributed and Illustrated by: Christy Pak Recipe by: Tbspcom
Slice: The tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella. Alternate: Layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). Drizzle: With olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
creative sustenance
1 medium/large tomato 1/4 cup basil leaves 4 oz fresh mozzarella cheese 4 tsp balsamic vinegar 1 tbsp olive oil salt and pepper, to taste
16
Greek Grilled
Avocados Contributed and Illustrated by: Samantha Gee Recipe by: Tammilee Tips
Cut: Avocados in half and remove pit. Slice: Avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado. Drizzle: 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.
creative sustenance
avocado olive oil artichoke hearts sun dried tomatoes kalamata olives feta cheese
17
Hamachi
Poke
Contributed and Illustrated by: James Butler Recipe by: Chef Marcel Vigneron
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
Combine: In a medium nonreactive bowl; the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty). Add: 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. 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. Transfer to a container, cover, and refrigerate until ready to use.
creative sustenance
2 tbsp extra-virgin olive oil 2 tbsp sake 2 tbsp mirin 3 tbsp fresh lemon juice 1 tsp grated fresh ginger 1 tbsp finely chopped maui onion sea salt freshly ground black pepper 1 lb sashimi-grade hamachi (cut into ½ inch cubes) ¼ cup chopped sea beans 2 tsp xanthan gum 4 cups fresh pineapple chunks taro chips: 1 small taro root vegetable oil for frying salt
18
Hamachi
Poke
continued
Peel: Taro root and slice very thinly with a sharp knife or mandolin. 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 350째 F. Drain: 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.
creative sustenance
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.
19
Mix Grill
Kebabs Guava BBQ Sauce with
Contributed and Illustrated by: Katelyn Burgin Recipe by: Coastal Living
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. Prepare guava BBQ sauce. 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.
creative sustenance
1 tbsp coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 oz guava paste or jelly ¼ cup molasses 1/3 cup cider vinegar 2 tbsp tomato paste 1 tsp ground allspice 1 tsp smoked paprika ½ tsp curry powder ¼ tsp salt 1 lb boneless fish fillets, cut into bite-size pieces 1 lb peeled and deveined shrimp 1 yellow bell pepper, cut into pieces 1 orange bell pepper, cut into pieces 1 red onion, cut into wedges 1 pint cherry tomatoes olive oil salt freshly ground black pepper
20
Really Good
Guac
Contributed and Illustrated by: Kelsey Dodge Recipe by: Emma Dorantes
2 large avocados 1/4 cup sweet yellow onion 1/4 cup chopped cilantro juice of one lime pickled jalape単o slices, chopped 1 tsp of jalape単o juice salt and pepper to taste
Slice: Open those ripe avocados and mush out the innards into a bowl. Remove the pits and discard. 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. Add: 1 tsp of jalape単o juice for added spiciness if desired. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.
creative sustenance
21
creative sustenance
SOUP & SALAD
MexicanTwo Bean
Chicken Chili Contributed and Illustrated by: Sara Ingram Recipe by: The Pampered Chef
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. Serve in a bowl, top with desired toppings.
creative sustenance
2 cups chicken broth 1 jar (16 oz) thick & chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped 1 1/2 cups rinsed and drained canned black beans 1 1/2 cups pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 1/2 – 2 tbsp chili powder 1 tsp ground cumin
23
Moroccan
Chickpea Soup Contributed and Illustrated by: Kat Whalen Recipe by: America’s Test Kitchen Healthy Cookbook
Heat: 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. 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: 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.
creative sustenance
1 tbsp canola oil 1 onion, minced 1 tbsp sugar 4 garlic cloves, minced ½ tbsp hot paprika ¼ tbsp saffron threads, crumbled 1/4 tsp ground ginger 1/4 tsp ground cumin 2 (15-oz) cans chickpeas, rinsed 1 lb red potatoes (about 3 medium) scrubbed and cut into 1/2 inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into 1/2 inch pieces 1/4 cup minced fresh parsley salt and pepper lemon wedges
24
Now that’s a
Taco Salad Contributed and Illustrated by: Alyx Mackler Recipe by: howsweetitis.com
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. 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. 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!
creative sustenance
2 boneless, skinless chicken breasts 2 tbsp olive oil 2 limes, juiced 2 garlic cloves, minced 2 tsp ground cumin 2 tsp smoked paprika 1/2 tsp chili powder 1/4 tsp salt 1/4 tsp pepper 2 oz monterey jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 tsp salt 1/4 tsp pepper 1 tbsp olive oil 1/2 tsp red wine vinegar 1 lime, juiced a few tortilla chips, crushed
25
Oriental Cold
Noodle Salad Contributed and Illustrated by: Amanda Yam Recipe by: Los Altos Bakery and CafĂŠ
Fill: 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: 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. 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.
creative sustenance
1 (16 oz) package capellini 2 red bell peppers, diced 1 cup chopped green onion 1/2 cup cilantro 1 tbs sesame seeds 2 tbs soy sauce 2 tbs rice vinegar 2 tbs olive oil 2 tbs sesame seed oil 1 tbs brown sugar 1 tbs chili paste 1 tsp salt and pepper
26
Taco
Soup
Chop: Yellow onion and sauté in a large skillet. 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, then change heat to low and simmer for three hours. Remove from heat and serve. Add: Crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl.
creative sustenance
1 lb 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
Contributed and Illustrated by: Zachary Zulch Recipe by: Zulch Family
27
creative sustenance
ENTREES
Bertolucci’s
Gourmet
Grilled Cheese Contributed and Illustrated by: Albert Chang Recipe by: Alber Chang
Preheat skillet over medium heat. Lather: Both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down. Add: Slice of Jarlsberg cheese on non-buttered side. Slice half tomato into thin slices and place on top of cheese. 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.
creative sustenance
2 pieces sliced sourdough 1/2 fresh ripe tomato 1 slice jarlsberg cheese 1 slice provolone cheese 1 slice colombus peppered turkey beast 2 tbsp butter
29
California
Roll
Contributed and Illustrated by: Hyung-Min Park Recipe by: foodnetwork.com
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. Allow the rice mixture to cool to room temperature before making the roll. Cover: Sushi roll rolling mat with plastic wrap. Cut: Nori (seaweed) sheets in half crosswise. 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. Turn: 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. Grab: 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 and serve.
creative sustenance
2 tbsp rice vinegar 1 medium avocado, peeled, pitted, and sliced into 1/4 inch thick pieces 4 sheets nori (seaweed) 1/2 batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted 1 cucumber, peeled and cut into matchstick-size pieces 1 carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces wasabi and soy sauce for serving
30
Joong Chinese
Tamale Contributed and Illustrated by: Darren Chan Recipe by: Traditional Cantonese Recipe
Soak: Bamboo leaves overnight to remove any impurities that can spoil the joong. Soak the glutinous rice overnight. Soak the mung beans overnight in water. Make sure there is plenty of water as they will expand. Soak the dried scallops overnight. For the 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. For the lap cheong, rinse: Lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.
creative sustenance
1 package dried bamboo leaves .5 lb pork belly 2.5 lbs glutinous rice 2 tsp vegetable or canola oil 4 tsp kosher salt 1 package dried split hulled mung bean 8 raw salted duck egg yolks 3 links of chinese sausage .25 cup dried baby shrimp 4 dried scallops
31
Joong Chinese
Tamale continued
For the 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. For the salted duck egg yolks: if using cooked salted duck egg yolks: cut each yolk in half and set aside. For the 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.
For the mung bean, 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. To assemble: Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in same di-
creative sustenance
For the 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.
32
Joong Chinese
Tamale continued
rection. 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.
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.
creative sustenance
Holding leaves firmly, place: 3 Tbsp 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 Tbsp Rice.
33
Joong Chinese
Tamale continued
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 2 1/2 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.
creative sustenance
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.
34
Mushroom
Risotto Contributed and Illustrated by: Florence Lui Recipe by: allrecipes.com/recipe/gourmet-mushroom-risotto.com
In a saucepan, warm: Broth over low heat. Warm 2 Tbsp 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. 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. creative sustenance
6 cups chicken broth, divided 3 tbsp olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced 2 shallots, diced 1 1/2 cups arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tbsp finely chopped chives 4 tbsp butter 1 cup freshly grated parmesan cheese
35
Shephard’s
Pie
Contributed and Illustrated by: Meagan Haneke-Hopps Recipe by: Judith Hopps
Preheat oven to 350°F Brown: Ground beef in a skillet and make Instant mashed potatoes in a bowl according to package instructions and set aside. Spray: Casserole dish with nonstick cooking spray. Open canned veggies; drain, dump in casserole dish. Strain: Off any fat from ground beef, then add on top of veggies. 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!!
creative sustenance
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) shredded cheese
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Shephard’s
Pie
with an accent Contributed and Illustrated by: Joseph Hewison Recipe by: Chef Gordon Ramsay
Prep Work: Dice garlic. Separate herbs from the stems. Separate egg yolks. Peel and slice potatoes into even pieces Cooking the 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. Cooking the 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. Final Instructions: 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.
creative sustenance
2 tbsp olive oil 1 1/2 lbs ground lamb or beef 1 large carrot 1 large onion fresh rosemary fresh thyme 4 cloves minced garlic salt pepper worcestershire sauce tomato puree or paste red wine 1/4 cup chicken stock mashed potatoes 1 1/2 lbs golden potatoes 1/4 cup heavy cream 3 1/2 tbsp butter salt pepper 2 egg yolks 1/4 cup parmesan cheese
Serve.
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Korean BBQ Short Ribs Contributed and Illustrated by: Paul Washington Recipe by: Joyce Washington
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. Mix all ingredients until sugar has dissolved. 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. 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. Garnish: With toasted sesame seeds and chopped green onions, though not required.
creative sustenance
4 lbs korean-style short ribs (la style cut ribs also works) 3/4 cup soy sauce 2 tbsp sugar 2 tbsp brown sugar 1/2 onion yellow onion; chopped 2 stalks green onion; chopped 2 tsp ginger; minced 3-6 cloves garlic; minced 1 tbsp honey 2-3 tbsp toasted sesame seeds 1 tsp sesame oil 1 tsp oil 1/2 tsp cayenne 2 tbsp mirin aka rice wine (or white vinegar)
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Spam
Musabi
Contributed and Illustrated by: Ashley Andrews Recipe by: Mama Andrews
Cut Spam into 10 slices. Fry: Until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, add Teriyaki Sauce. Bring to a boil over mediumhigh heat, then reduce to low. 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. Repeat: With the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
creative sustenance
5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz) can spam ½ cup teriyaki sauce furikake, to taste (japanese rice seasoning) (requires spam musubi maker)
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Tostada
Crisp Contributed and Illustrated by: Kathy Choi Recipe by: Kathy Choi
stada Crisp by Kathy Choi
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. Chop: 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside. 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.) 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. Assembly: 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.
creative sustenance
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
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Tostada
Crisp continued
Place: 1/2 cup of shredded teriyaki chicken onto tostada base. Add: 2 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 Tbsp of feta cheese evenly over entire Tostada Crisp, then sprinkle TapatĂo Sauce lightly over tostada.
creative sustenance
stada Crisp by Kathy Choi
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creative sustenance
DESSERTS
Almond Paste
Cookies Contributed and Illustrated by: Heather Brown Recipe by: Cooks.com
Prep Work: Cream butter and sugar well. Add remaining ingredients. 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 with slivered almonds on chocolate surface. Press lightly to hold almonds. Repeat for each cookie as desired. 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.
creative sustenance
½ lb very soft butter 1 cup sugar 1 cup grated almond paste 1 egg, beaten 1 ½ cup flour ½ tsp baking powder ½ tsp baking soda pinch of salt ½ lb bittersweet chocolate, melted (optional) slivered almonds (optional)
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Black Russian
Cake
Contributed and Illustrated by: Sara Vetrovec Recipe by: Stacy Vetrovec
Combine: All ingredients Pour: Batter mixture into greased bundt pan Bake: 350 degrees for 45-50 minutes 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!
creative sustenance
1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup kahlua glaze ½ cup powdered sugar ¼ cup of kahlua
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Browned Butter
Spoon Cookies Contributed and Illustrated by: Madison Mar Recipe by: Food Network Kitchens
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Melt: 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. Whisk: Flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. Scoop: Out dough with a small tsp 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.)
creative sustenance
cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ tsp baking powder pinch fine salt 1 large egg yolk ¾ cup sugar 1 tbsp pure vanilla extract ¼ cup raspberry jam confectioners’ sugar, for dusting
45
Browned Butter
Spoon Cookies continued
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 tsp jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match.
creative sustenance
Dust: Cookies with the confectioners’ sugar. Serve.
46
Buckeye Brownie Cookies
Contributed and Illustrated by: Chelsea Lightfoot Recipe by: Cookiesandcups.com
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. Form: Rounded tbsp 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. In another bowl, stir: Together peanut butter and powdered sugar. Form peanut butter into tsp 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. Bake: 10-12 minutes until edges are set, then let cool until they are room temperature. When cooled, top each cookie with about a tbsp of chocolate frosting and a pinch of sea salt flakes.
creative sustenance
1 box (18-19 oz) brownie mix 1/4 cup butter, melted 1/2 cup cream cheese, room temperature 1 egg 3/4 cup peanut butter 3/4 cup powdered sugar 3/4 cup chocolate frosting sea salt flakes 1 cup butter, room temperature 2/3 cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted 8 cups powdered sugar 1 tsp vanilla
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Buckeye Brownie Cookies
continued
Easy Fudge Frosting: In a mixer combine all ingredients and over low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth.
creative sustenance
Let frosting cool for 15-20 minutes before you frost cake or cupcakes.
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Chocolate Banana
Bonbons
Contributed and Illustrated by: Jaclyn Cruickshank Recipe by: William-Sonoma Eat Well
Place: A heatproof bowl over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove: Pan from the heat by leave the bowl of chocolate on top of the pan to keep warm. Place: Nuts in a shallow bowl. Line a baking sheeting with wax paper. 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: Banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. Freeze: 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.
creative sustenance
½ oz semisweet chocollate 2/3 cup toasted and chopped almonds or pecans 2 bright yellow bananas
49
Chocolate Chip
Pumpkin Bread
Contributed and Illustrated by: Emilee Rudd Recipe by: William-Sonoma Eat Well
Preheat oven to 350°F. Grease and flour 9x5x2 1/2 inch metal loaf pan. Sift: First 7 ingredients into medium bowl. Using electric mixer, add: Oil in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Add vanilla pudding with egg mixture, pumpkin, and vanilla. Beat: Dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips. Transfer: Batter to prepared pan. 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. creative sustenance
1 3/4 cups unbleached all purpose flour 1 tsp nutmeg 1 tsp ginger 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder 3/4 tsp salt 1/2 cup olive oil 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 miniature semisweet chocolate chips
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Fear of a
Black Planet Cake Contributed and Illustrated by: Olivia Yu Recipe by: michelle-fromthekitchen.blogspot.com
To make filling: Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. Fold in the chocolate chips and set aside. To make batter: Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside. 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. Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour: 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tbsp, 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.
creative sustenance
16 oz. cream cheese 1/4 cup sugar 1 egg 1 egg yolk 2 tsp vanilla 1 cup chocolate chips 3/4 cup cocoa 1/2 cup hot water 2 2/3 cups cake flour 1 tbsp and 1 tsp baking soda 1/4 tsp salt 1/2 cup butter 1 1/2 cups sugar 2 eggs 1 tsp vanilla 1 cup buttermilk
51
Grandma’s
Swedish Pancakes
Contributed and Illustrated by: Rebecca Reid Recipe by: Lavina DeNatale
Set: A large non-stick saucepan on medium heat and coat with non-stick spray. Whisk: The eggs in a large bowl and then add the milk. In a separate bowl combine the sugar, flour, and salt. Whisk this mixture little by little to the eggs and milk until creamy. Pour: And swivel enough batter to thinly cover the pan. Flip: Pancake when the thin edges start to brown Wait until the center is a light brown and the edges have gotten crisp. Transfer: Pancake to a warm plate, roll it up and cover it with a powdered sugar, butter and lemon juice mixture.
creative sustenance
3 eggs 1 1â „4 cup of milk 3/4 cup of flour 1/2 tsp salt 2 tbsp of sugar 4 tbs of butter 1 lemon some powdered sugar
52
Halo-
Halo
Contributed and Illustrated by: Cristopher Bryan Lagmay Recipe by: Cristopher Bryan Lagmay
In a tall glass, layer: The macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains. Cover: The mixture with enough shaved ice, depending on preference. Swirl: Evaporated milk on top of the ice. Top: With a scoop of ice cream and some slabs of caramel custard. Mix: Together. Or not. Sit back. Relax. Enjoy. Refill.
creative sustenance
2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (sugar palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp freshly grated cantaloupe 2 tbsp freshly shredded jackfruit 2 tbsp sliced caramelized plantains 1 cup shaved ice 1/2 cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp caramel custard
53
Italian
Sesame Seed
Cookies Contributed and Illustrated by: Danielle Hadley Recipe by: browneyedbaker.com
Preheat oven to 350° F. Line two baking sheets with parchment paper; set aside. Place: Sesame seeds in a shallow bowl; set aside. In a large bowl, whisk together the flour, baking powder and salt; set aside. With an electric mixer, cream: Together the vegetable shortening and sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla extract and anise oil, and beat until completely combined, scraping the sides of the bowl as necessary. Reduce the mixer speed to low and gradually add all of the flour mixture until it is thoroughly combined. Turn: The dough out onto a clean work surface and break off a handful-size piece of dough and knead 5 to 10 times, or until smooth. Using your hands, gently roll the dough into a log about 1 inch in diameter. Cut the log into 3 inch pieces, roll in the sesame seeds, pressing them to adhere, and place on the prepared baking sheet. Repeat until you have used up all of the dough. Bake: Until the cookies are golden brown, 25 to 30 minutes. Allow the cookies to sit on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 2 weeks.
creative sustenance
10 cups all-purpose flour 6 teaspoons baking powder 1/8 teaspoon salt 16 oz (about 2½ cups) vegetable shortening 2½ cups granulated sugar 6 eggs 2 tablespoons vanilla extract ½ teaspoon anise oil 16 oz sesame seeds
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Mor Mor’s
Pineapple Upside Down Cake Contributed and Illustrated by: Kirsten Jacobsen Recipe by: Goody Jacobsen
In a 12in oven safe skillet (cast iron skillet works best) melt: The butter, add brown sugar until thick (but not caramelized). Arrange: Pineapple rings on top of the brown sugar and butter mixture. Prepare: Yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. Pour: 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.
creative sustenance
¼ lb butter brown sugar (approximately 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix
55
Nana’s
Banana Bread
Contributed and Illustrated by: Skyler Muench Recipe by: Nana Muench
Heat oven to 350 degrees and grease loaf pan. At medium speed in electric mixer cream: Crisco and sugar. 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: 1 hour Cool: In pan for 10 minutes and then put on cooling rack. You can also add chocolate chips (about 1/2 cup) or chopped nuts (about 1/2 cup). creative sustenance
1 ž cups of flour 2 tsp of baking powder 1/4 tsp of baking soda 1/2 tsp of salt 1/3 cup of crisco 2/3 cup of sugar 2 eggs 1 cup of mashed bananas
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Nana’s
Coconut
Cream Pie
Contributed and Illustrated by: Kerstin Segervall Recipe by: Nana Dorothy Coombs
Cook: Crust at 450 for 12min or until golden brown. 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.
creative sustenance
1/3 cup flour 2/3 cup sugar 1/4 tsp salt 2 cups evaporated milk 4 beaten egg yolks 1/2 tsp vanilla topping 4 beaten egg whites 3 tbsp powdered sugar a pre-made crust
57
Oat Nut
Bars
with Sweet Lemon Coconut Icing Contributed and Illustrated by: Jason Shindler Recipe by: veggienumnum.com
Pre-heat the oven to 180°C/356°F Sift: The flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well. Combine the baking soda with the warm water and stir to dissolve. 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. Combine: The molasses and butter 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, smoothing it out to cover the base evenly. Bake: 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. Meanwhile prepare: 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.
creative sustenance
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) icing ½ cup chopped walnuts 1 tbs linseeds (flax seeds) 3/4 cup dairy-free or dairy butter 2½ tbs molasses (or treacle or golden syrup) ½ tsp baking soda ¼ cup hot water for the lemony icing 1 cup icing sugar ½-1 lemon, juice & zest 1 tsp dairy-free or dairy butter ¼ cup shredded coconut
58
Oat Nut
Bars
with Sweet Lemon Coconut Icing continued
Add: Zest to taste and add the lemon juice a little at a time until you reach the desired consistency. 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.
creative sustenance
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.
59
World’s Best
Chocolate Chip
Cookies Contributed and Illustrated by: Evan LaForce Recipe by: food.com
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 1 1/4” balls and place on non-stick cookie sheets, about 2” apart. Bake: For 10 to 12 minutes. Eat all of them in one serving!!!
creative sustenance
3/4 cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tbsp vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour 3/4 tsp baking soda 3/4 tsp salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans
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designed by jared moore typefaces used are raleway and gil sans mt march 2014