438 Cookbook by Sara Vetrovec

WHAT ARE YOU IN THE MOOD FOR??

A Collection of Favorite Recipes

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

WHAT ARE YOU IN THE MOOD FOR??

A Collection of Favorite Recipes

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

TABLE OF CONTENT FOR THE HUNGRY Spam Musubi

7 8

FOR THE THRISTY Moscow Mule

Cajun Shrimp Alfredo

10

Pimm’s No. 1 Traditional Cocktail

Joong: Chinese Tamale

12

Blackberry Meyer Lemon Gin and Tonics

Bertolucci’s Gourmet Grilled Cheese

16

Black Flower Fizz

Tostada Crisp

18

Cucumber Sangria

Shepherd’s Pie

20

Pork with Sweet Soy Sauce (Babi Kecap)

22

FOR THE SWEET TOOTH

Mushroom Risotto

24

Chocolate-Banana Bonbons with Toasted Almonds

Now That’s a Taco Salad

26

Italian Sesame Seed Cookies

Oriental Cold Noodle Salad

28

Mor Mor’s Pineapple Upside Down Cake

Shepherd’s Pie With an Accent

30

World’s Best Chocolate Chip Cookies!!!

FOR THE SNACKER

33

Halo-Halo

34

Buckeye Brownie Cookies with Easy Fudge Frosting

Really Good Guac

36

Browned Butter Spoon Cookies

Greek Grilled Avocados Recipe

38

Nana’s Banana Bread

Avocado Mango Shrimp Stacks

40

Grandma’s Swedish Pancakes

California Roll

42

Chocolate Chip Pumpkin Bread

Caprese Stack

44

Nana’s Coconut Cream Pie

Ahi Tuna Tartare on Seasame Wonton Chips

46

Oat Nut Bars with Sweet Lemon Coconut Icing

Short Ribs Korean Barbeque (Kalbi)

48

Black Russian Cake

Moroccan Chickpea Soup

50

Fear of Black Planet Cake

Mexican two bean chicken chili

52

Taco soup!

54

COLOPHON

Hamachi Poke with Pineapple Poi and Taro

56

Mixed Grill Kebabs with Guava BBQ Sauce

Almond Paste Cookies

59 60 62 64 66 68

71 72 74 76 78 80 82 86 86 88 90 92 94 96 98 100

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FOR THE HUNGRY

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5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam

Spam Musubi RECIPE FROM: MAMADREWS

RECIPE SUBMITTED BY: ASHLEY ANDREWS

½ cup Teriyaki Sauce

Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

Furikake, to taste (Japanese rice seasoning)

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

(requires spam musubi maker)

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.

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1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Cajun Shrimp Alfredo RECIPE FROM: FOOD.COM

RECIPE SUBMITTED BY: NICOLE BERGMANN

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

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

Fill a pan with water adding salt to season the pasta.

When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add ½ cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.

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

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.

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.

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1 (12 oz.) package dried bamboo leaves .5 pound pork belly 2.5 pounds glutinous rice [loh mai]* 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean* 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] .25 cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops [1 oz. total] [ghown bhoy]

Joong: Chinese Tamale RECIPE FROM: TRADITIONAL CANTONESE RECIPE THAT IS MADE IN JUNE TO CELEBRATE THE ANNUAL DRAGON BOAT FESTIVA RECIPE SUBMITTED BY: DARREN CHAN

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

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.

For the the pork belly

Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.

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For the salted duck egg yolks

tablespoons rice.

For the dried shrimp and dried scallops

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.

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

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 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.

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

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

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

Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves.

If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 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.

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.

2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Beast 2 tbsp. butter

Bertolucci’s Gourmet Grilled Cheese RECIPE CREDIT TO: ALBERT CHANG RECIPE SUBMITTED BY: ALBERT 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-sidedown.

Add slice of Jarlsberg cheese on non-buttered side.

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

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

Add slice of Provolone cheese on top of turkey.

Place second slice of bread on top of sandwich butterside-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.

Bon Appetit!

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Tostada Crisp by Kathy Choi

1 red bell pepper 1 head of lettuce

Tostada Crisp RECIPE FROM: KATHY CHOI

1 avocado

RECIPE SUBMITTED BY: KATHY CHOI

feta cheese

4-6 servings

mozzarella cheese

Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and mix.

Keep lid on at low heat.

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

Salsa

1 onion 2 tomatoes 1 lime

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 Tapatío for a kick.)

Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.

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

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

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

Add small handful of lettuce and spread evenly.

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

Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.

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

Shepherd’s Pie RECIPE FROM: GRANDMA JUDITH HOPPS.

RECIPE SUBMITTED BY: MEAGAN HANEKE-HOPPS This recipe has been passed down in t he Hopps family for generations. Great for a cold winter’s night or simply an easyto-cook family din ner, t his meal is k id friendly, heart y and delicious.

Preheat oven to 350°F Brown the ground beef in a skillet Make instant mashed potatoes in a bowl according to package instructions and set aside Spray casserole dish with nonstick cooking spray 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!!

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1 teaspoons of salt

Pork with Sweet Soy Sauce (Babi Kecap)

½ teaspoons white pepper

RECIPE FROM: MRS. LUSIANA HERTANU

2 lbs Pork Butt or Shoulder or Spare ribs

1 teaspoons Chinese Five Spices 2 tablespoons rice wine

RECIPE SUBMITTED BY: KELBY HERTANU

Serves: 6 - 8 people

2 tablespoons soy sauce

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

2 Star Anise

Cut the pork into about 2 inch cubes

2 tablespoons Sweet Soy Sauce (Kecap Manis) 3 tablespoons of oil

Spices

2 shallots 1 inch ginger 2 cloves garlic

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 Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.

Serve with rice and vegetables for a balanced meal

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6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 ½ cups Arborio rice ½ cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter cup freshly grated Parmesan cheese 1⁄ 3

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Mushroom Risotto RECIPE FROM: MRS.MYLEEN ON HTTP://ALLRECIPES.COM/ RECIPE/GOURMET-MUSHROOM-RISOTTO/ RECIPE SUBMITTED BY: FLORENCE LUI

Servings: 6 In a saucepan, warm the broth over low heat.

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.

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.

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2 tablespoons olive oil

Now That’s a Taco Salad

2 limes, juiced

RECIPE FROM: HOWSEETITIS.COM

2 boneless, skinless chicken breasts

2 garlic cloves, minced

RECIPE SUBMITTED BY: ALYX MACKLER

2 teaspoons ground cumin

Makes 2 large salads

2 teaspoons smoked paprika

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.

½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon pepper 2 oz monterey jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped 2⁄ 3

cup sweet corn

½ pint grape tomatoes, quartered ¼ red onion, diced ¼ teaspoon salt ¼ teaspoon pepper

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!

1 tablespoon olive oil ½ teaspoon red wine vinegar 1 lime, juiced A few tortilla chips, crushed

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1 (16 ounce) package Capellini 2 red bell peppers, diced 1 cup chopped green onion 1/2 cup cilantro

Dressing

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

Oriental Cold Noodle Salad RECIPE FROM: ADAPTED FROM ORIENTAL COLD NOODLE SALAD DISH FOUND AT LOS ALTOS BAKERY AND CAFÉ IN LOS ALTOS, CA RECIPE SUBMITTED BY: AMANDA YAM

Serves: Approximately 8 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.

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

Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.

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Filling

2 Tbsp olive oil 1.5 lbs ground lamb or beef 1 large carrot 1 large onion Fresh rosemary Fresh thyme

Shepherd’s Pie with an Accent RECIPE FROM: GORDON RAMSAY RECIPE SUBMITTED BY: JOSEPH HEWISON

Prep Work

Dice the garlic

4 cloves minced garlic

Separate herbs from the stems

Salt

Separate egg yolks

Pepper

Peel and slice potatoes into even pieces

Worcestershire sauce

Cooking the Filling

Tomato puree or paste Red wine 1/4 cup chicken stock

Mashed Potatoes

1.5 lbs golden potatoes ¼ cup heavy cream 3 ½ Tbsp butter Salt Pepper 2 Egg yolks ¼ cup parmesan cheese

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.

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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.

Serve.

FOR THE SNACKER

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BBQ Sauce

1 tablespoon coconut oil 1 small yellow onion 2 garlic cloves, minced ½ cup guava nectar

Mixed Grill Kebabs with Guava BBQ Sauce RECIPE FROM: COASTAL LIVING

RECIPE SUBMITTED BY: KATELYN BURGIN

8 ounces guava paste or jelly

Yields four servings

¼ cup molasses

BBQ Sauce

1⁄ 3

cup cider vinegar

2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt

Kebabs

1 pound boneless fish fillets, cut into bite-size pieces

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.

Kebabs

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.

1 pound peeled and deveined shrimp 1 yellow bell pepper, cut up 1 orange bell pepper, cut up 1 red onion, cut into wedges 1 pint cherry tomatoes Olive oil Salt Freshly ground black pepper

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2 Large Avocados ¼ cup sweet yellow onion

Really Good Guac RECIPE FROM: EMMA DORANTES

¼ cup chopped cilantro

RECIPE SUBMITTED BY: KELSEY DODGE

Juice of one lime

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

chopped up pickled jalapeño slices 1 tsp. of jalapeño juice salt and pepper to taste

Chop up some onions, cilantro, and jalapeños. 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 jalapeño 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.

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Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese

Greek Grilled Avocados Recipe RECIPE FROM: RECIPE BY TAMMILEE TIPS RECIPE SUBMITTED BY: SAMANTHA GEE

Cut avocados in half and remove pit.

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

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

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

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

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Stacks

1 cup broccoli salad sprouts 1 cup tomatoes, diced ¼ cucumber, thinly sliced ½ cup corn

Avocado Mango Shrimp Stacks RECIPE FROM: IMMAEATTHAT.COM RECIPE SUBMITTED BY: ALYSSA HORNBY

1 mango, cubed

Serves 4 (1 serving = 1 stack)

1/2 red onion, diced (~½ cup)

Dressing

1 avocado, cubed 8 ounces cooked shrimp (I recommend grilling on the BBQ)

To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.

Stacks

Dressing

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

6 Tbsp balsamic vinegar

First add in the broccoli salad sprouts.

3 Tbsp olive oil

Next add tomatoes.

¼ tsp pepper

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

3 sprigs cilantro (optional)

1⁄ 8

tsp salt

Tools

3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)

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 with dressing, and garnish with a sprig of cilantro.

Enjoy!

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2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into 1/4inch thick pieces 4 sheets nori (seaweed) 1/2 batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchstick-size pieces 1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces Wasabi and Soy Sauce for serving

California Roll RECIPE FROM: FOODNETWORK.COM

RECIPE SUBMITTED BY: HYUNG-MIN PARK

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 a 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 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.

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

Cut the roll

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1 medium to large tomato 1/4 cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil salt and pepper, to taste

Caprese Stack RECIPE FROM: TABLESPOON.COM RECIPE SUBMITTED BY: CHRISTY PAK

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.

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Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil (will probably need more) 3 tablespoons sesame seeds Tuna Tartare 6 ounces sushi-grade tuna, cut into ¼ -inch dice 2 tablespoons green onions, green parts only, finely chopped 2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced ¾ teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped ½ teaspoon kosher salt 1 avocado, cut into 1/4-inch dice 2 teaspoons lime juice

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Ahi Tuna Tartare on Sesame Wonton Chips RECIPE FROM: WWW.CDKITCHEN.COM RECIPE SUBMITTED BY: JENNA VERBRYKE

Serves: 24

Sesame Wonton Crisps

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

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 teaspoon of the tuna mixture on each wonton triangle.

Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

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4 pounds Korean-style short ribs (LA style cut ribs also works) ¾ cup Soy Sauce 2 Tbsp Sugar 2 Tbsp Brown Sugar ½ onion Yellow onion; chopped 2 stalks Green onion; chopped 2 tsp Ginger; minced 3-6 cloves Garlic; minced 1 Tbsp Honey 2-3 Tbsp Toasted sesame seeds 1 tsp Sesame oil 1 tsp Oil ½ tsp Cayenne 2 Tbsp Mirin aka Rice Wine (or White vinegar)

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Korean Barbecue Short Ribs (Kalbi) RECIPE FROM: JOYCE WASHINGTON

RECIPE SUBMITTED BY: PAUL WASHINGTON

Serves: 6 - 8 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. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

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1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced

Moroccan Chickpea Soup RECIPE FROM: FROM AMERICA’S TEST KITCHEN HEALTHY COOKBOOK

½ tablespoon hot paprika

RECIPE SUBMITTED BY: KAT WHALEN

¼ tablespoon saffron threads, crumbled

Serves: 7

¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into ½-inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into ½ inch pieces

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.

Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.

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

¼ cup minced fresh parsley salt and pepper lemon wedges

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1 jar (16 oz) thick and chunky mild salsa

Mexican Two Bean Chicken Chili

1 cup tomato sauce

RECIPE FROM: ORIGINAL RECIPE BY THE PAMPERED CHEF.

2 cups chicken broth

1 medium zucchini, coarsely chopped (about 11/4 cups/300 mL) 1 ½ cups rinsed and drained canned black beans 1 ½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn

RECIPE SUBMITTED BY: SARA INGRAM

Yield: 6 servings (10 cups) 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.

Ladle chili into soup bowls. Top with desired toppings.

3 cups shredded cooked chicken 1 garlic clove, pressed 1 ½ – 2 tbsp chili powder 1 tsp ground cumin *Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves

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One pound ground sirloin ¾ yellow onion

Taco Soup!

RECIPE FROM: ZULCH FAMILY

1 packet dried ranch dressing

RECIPE SUBMITTED BY: ZACHARY ZULCH

1 packet Schilling taco seasoning

Serves: Serves ten or six super hungry people

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

Chop and sauté yellow onion 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 Once boiling, 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 Enjoy!

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Hamachi Poke

2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice

RECIPE FROM: CHEF MARCEL VIGNERON

1 teaspoon grated fresh ginger

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

1 tablespoon finely chopped Maui onion Sea Salt Freshly ground black pepper 1 pound sashimi-grade 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

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Hamachi Poke with Pineapple Poi & Taro Chips RECIPE SUBMITTED BY: JAMES BUTLER

Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here t he “poi” is made wit h pineapple, wit h xant han g um giving it its sticky qualit y, and t he taro is made into a chip served alongside.

Serves 6 people In a medium nonreactive bowl, combine 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 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.

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.

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.

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In a large heavy pot, heat about 3 inches of oil to 350째F. 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.

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.

FOR THE THIRSTY

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¼ cup lime juice ¼ cup vodka ½ cup ginger beer

Moscow Mule RECIPE FROM: HTTP://WWW.COCKTAILTIMES.COM/VODKA/ MOSCOWMULE.SHTML RECIPE SUBMITTED BY: EMMA DOWLING INSTRUCTIONS? OVER ICE? Histor y The story of t he Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold t he Smirnoff brand to Joh n Martin, head of G.F. Heublein & Bros. Event ually Joh n Martin used t he Moscow Mule to help promote vodka to bars across t he US and t his helped f uel t he mainstream acceptance of vodka as t he preferred white spirit, replacing gin.

Martin set off to market t he Moscow Mule in t he bars around t he country. He bought one of t he first Polaroid cameras and asked barmen to pose wit h a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of t he photo at t he bar and take a second copy to t he bar next door to show t hem t hat t heir competitors were selling t heir concoction.

Bet ween 1947 and 1950, t han k s to t heir invention, Smirnoff vodka case columns more t han tripled and nearly doubled in 1951.

The Moscow Mule took heat for t he Russian association.

Assuming t hat Smirnoff was a Russian import, unionized bartenders in New York an nounced a Moscow Mule boycott, ref using to “shove slave labor liquor across t he wood in any American saloon.”

Smirnoff rushed to testif y t hat its vodka was not, and never had been a member of t he Communist Part y. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re t hirst y. Three are enough, however, to make you wan na fight pro-Communists.”

Pour ingredients into a glass and serve over ice, and enjoy!

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1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice orange

Pimm’s No. 1 Traditional Cocktail RECIPE FROM: HTTP://RECIPEWISE.CO.UK/PIMMSCOCKTAIL-RECIPE

1 slice apple

RECIPE SUBMITTED BY: ALLISON GENTES

1 slice cucumber

Per Person

1 sprig fresh mint 2 strawberries

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

Pour two parts lemonade to one part Pimm’s over the top of fruit. Mix and serve.

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12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons) ¼ cup simple syrup

Blackberry Meyer Lemon Gin and Tonics RECIPE FROM: SPOONFORKBACON.COM RECIPE SUBMITTED BY: KELSEY LANCASTER

12 ounces good quality gin

Serves: 4

tonic water

In a food processor grind the spices (2 shallot, 1 inch Set out four high ball glasses.

ice

Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.

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

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Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Pomegranate Juice Sprite one slice of a fresh peach two fresh blackberries two fresh mint leaves two ice cubes Dry Ice (optional for effect)

Black Flower Fizz RECIPE FROM: JARED MOORE & JACK BRITTON RECIPE SUBMITTED BY: JARED MOORE

2011 Vodka Mar tini Shakedown 1st Place Judges Choice Award Win ner 1st Place Peoples Choice Award Win ner

Serves: For One Martini

Fill the glass with ice and add 2oz Absolut Citron Vodka

.75oz St. Germaine Elderflower Liqueur 1.5-2oz Pomegranate Juice splash of Sprite (can substitute club soda) Shake and strain into large chilled martini glass, then float: 1.5oz 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.

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1 small honeydew melon 12 lime, thinly sliced

Cucumber Sangria RECIPE FROM: WWW.BHG.COM

Âź fresh mint leaves

RECIPE SUBMITTED BY: VIRIDIANA OSIO

Âź cup lime juice

Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices.

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

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.

To serve, stir in carbonated water.

Ladle or pour into glasses.

If desired, garnish with additional mint.

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FOR THE SWEET TOOTH

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½ lb. very soft butter 1 c. sugar

Almond Paste Cookies RECIPE FROM: COOKS.COM

1 c. grated almond paste

RECIPE SUBMITTED BY: HEATHER BROWN

1 egg, beaten

Cream butter and sugar well. Add remaining ingredients.

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

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.

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½ oz. semisweet chocolate cup toasted and chopped almonds or pecans 2⁄ 3

2 bananas

Chocolate-Banana Bonbons with Toasted Almonds RECIPE FROM WILLIAM-SONOMA EAT WELL, BY CHARITY FERREIRA (OXMOOR HOUSE, 2008) RECIPE SUBMITTED BY: JACLYN CRUICKSHANK

Makes 30 bonbons, and serves 8 people.

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.

Place the 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 the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices.

Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.

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3 lbs flour 1 ½ lbs sugar 6-7 eggs 3-4 tbsp. milk 1 lb. Shortening (Half butter, half oleo) 4 tsp. baking powder 4 tsp. vanilla jigger of whiskey

Italian Sesame Seed Cookies RECIPE CREDIT TO: CLAIRE CHIAPPINELLI RECIPE SUBMITTED BY: DANIELLE HADLEY

Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour.

Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until golden brown.

½ cup sesame seeds

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brown sugar (approximately 1 cup)

Mor Mor’s Pineapple Upside Down Cake

1 can pineapple rings in juice

RECIPE FROM: GOODY JACOBSEN

¼ lb butter

1 box yellow cake mix

RECIPE SUBMITTED BY: KIRSTEN JACOBSEN

In a 12 in 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.

Enjoy.

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¾ cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour ¾ teaspoon baking soda ¾ teaspoon salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans

Worlds Best Chocolate Chip Cookies!!!

RECIPE FROM: FOOD.COM / KAREN A. RECIPE SUBMITTED BY: EVAN LAFORCE

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!!!

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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 ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream

Halo-Halo RECIPE FROM: CRISTOPHER BRYAN LAGMAY RECIPE SUBMITTED BY: CRISTOPHER LAGMAY

Halo-halo is a popular cold dessert from t he Philippines. It ’s perfect for beating t he heat! You k now summer’s approaching when you start seeing Halo-Halo vendors on t he streets again.

Servings: 1 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 it all together. Or not.

Sit back. Relax. Enjoy. Refill.

2 tbsp caramel custard *Most ingredients can be purchased at: www.asianfoodgrocer.com

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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 2⁄ 3

cup boiling water

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

8 cups powdered sugar 1 tsp vanilla * You could also use canned frosting. The cookies also taste great without frosting.

Buckeye Brownie Cookies with Easy Fudge Frosting RECIPE FROM: COOKIESANDCUPS.COM

RECIPE SUBMITTED BY: CHELSEA LIGHTFOOT

Makes approximately 24 cookies Preheat oven to 350° Line baking sheet with parchment paper.

In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.

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

In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.

Bake for 10-12 minutes until edges are set, then let cool until they are room temperature. When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes.

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.

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

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2 cups all-purpose flour

Browned Butter Spoon Cookies

¾ teaspoon baking powder

RECIPE FROM: FOOD NETWORK KITCHENS

1 cup (2 sticks) unsalted butter

Pinch fine salt

RECIPE SUBMITTED BY: MADISON MAR

1 large egg yolk

Yield: about 32 sandwiched cookies

¾ cup sugar

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

1 tablespoon pure vanilla extract ¼– 1 ⁄ 3 cup raspberry jam Confectioners’ sugar, for dusting

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.

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 butter mixture to make a uniform but crumbly dough that looks like wet sand.

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.

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 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.

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1 ¾ cups of flour 2 teaspoons of baking powder

Nana’s Banana Bread RECIPE FROM: NANA

¼ teaspoon of baking soda

RECIPE SUBMITTED BY: SKYLER MUENCH

½ teaspoon of salt

Heat oven to 350 degrees and grease loaf pan

1⁄ 3

cup of Crisco

2⁄ 3

cup of sugar

2 eggs 1 cup of mashed bananas

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)

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3 eggs 1 ¼ cup of milk ¾ cup of flour ½ tsp salt 2 tbps of sugar 4 tbs of butter 1 lemon powdered sugar

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Grandma’s Swedish Pancakes RECIPE FROM: LAVINA DENATALE RECIPE SUBMITTED BY: REBECCA REID

This recipe was is a family heirloom passed down from my grandmot her, to my mot her, and t hen to me. This recipe is one of my favorites and reminds me of my grandmot her’s homest yle cook ing and is a perfect and sweet break fast treat.

Set a large non-stick saucepan on medium heat and coat with non-stick spray. Wisk together the eggs in a large bowl and then add milk. Then, in a separate bowl combine the sugar, flour, and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy. Add a few tablespoons (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. This should be a thin coating on the saucepan and should rise up to the edges a little bit. Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan. It should be a very light brown color on the side now facing up. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate. Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc. Makes about 3 servings

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1 teaspoon nutmeg

Chocolate Chip Pumpkin Bread

1 teaspoon ginger

RECIPE FROM: KATHY RUDD, HOME RECIPE

1 3/4 cups unbleached all purpose flour

1 teaspoon cinnamon 1 teaspoon baking soda

Serves: 12

1 teaspoon baking powder

Preheat oven to 350°F.

3/4 teaspoon salt

Grease and flour 9x5x2 1/2-inch metal loaf pan.

1/2 cup olive oil

Sift first 7 ingredients into medium bowl.

1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin

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RECIPE SUBMITTED BY: EMILEE RUDD

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.

1 teaspoon vanilla extract

Beat dry ingredients into pumpkin mixture alternately with milk.

1/3 cup whole milk

Stir in chocolate chips.

1 cup miniature semisweet 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.

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Filling

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

Crust

Store bought crust

Nana’s Coconut Cream Pie RECIPE FROM: DOROTHY COOMBS AKA NANA RECIPE SUBMITTED BY: KERSTIN SEGERVALL

Serves: 1 if you are feeling fat 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

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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 tbs linseeds (flax seeds) ¾ cup dairy-free or dairy butter 2 ½ tbs molasses (or treacle or golden syrup) ½ tsp baking soda ¼ cup hot water

Lemony Icing

1 cup icing sugar ½–1 lemon, juice & zest 1 tsp dairy-free or dairy butter ¼ cup shredded coconut

Oat Nut Bars with Sweet Lemon Coconut Icing RECIPE FROM: HTTP://WWW.VEGGIENUMNUM. COM/2011/06/OAT-NUT-BARS/ BY TRUDY—JUNE 3, 2011 RECIPE SUBMITTED BY: JASON SHINDLER

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.

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.

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.

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.

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Cake

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

Black Russian Cake RECIPE FROM: STACY VETROVEC

RECIPE SUBMITTED BY: SARA 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

¼ cup Kahlua

Poke a few holes in cake with a toothpick before drizzling glaze over top of cake

Glaze

Sprinkle with powdered sugar before serving!

½ cup powdered sugar ¼ cup of Kahlua

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Filling

16 ounces cream cheese ¼ cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips

Fear of a Black Planet Cake RECIPE FROM: HTTP://MICHELLE-FROMTHEKITCHEN. BLOGSPOT.COM/ RECIPE SUBMITTED BY: OLIVIA YU

Filling

Batter

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

¾ cup cocoa

Fold in the chocolate chips and set aside.

½ cup hot water

To make batter

2 2 ⁄ 3 cups cake flour 1 tablespoon and 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter 1 ½ cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk

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 tablespoonfuls, taking care to distribute it evenly.

Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

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Designed by Sara Vetrovec in Typography III, Winter Quarter 2014, Department of Art and Design, California Polytechnic State University, San Luis Obispo, California. Typefaces used include: Palatino and Arsenal.

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