TREAT YOURSELF 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
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TREAT YOURSELF 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 CONTENTS For Your Enormous Appetite babi kecap (pork with sweet soy sauce)
6 - 41 8-9
cajun shrimp alfredo
10-11
california roll
12-13
grandma’s swedish pancakes
14-15
joong (chinese tamales)
16-19
kalbi (korean barbecue short ribs)
20-21
mexican two bean chicken chili
22-23
mixed grill kebabs with guava bbq sauce
24-25
moroccan chickpea soup
26-27
mushroom risotto
28-29
now that’s a taco salad
30-31
oriental cold noodle salad
32-33
shepherd’s pie shepherd’s pie with an accent taco soup tostada crisp
For Your Thirst
34-35 36-37 38-39 40-41
43 - 53
blackberry meyer lemon gin and tonics
44-45
blackflower fizz
46-47
cucumber sangria
48-49
moscow mule
50-51
pimm’s no. 1 traditional cocktail
52-53
For Your Major Munchies
55 - 7 1
ahi tuna tartare on sesame wonton chips
56-57
avocado mango shrimp stacks
58-59
bertolucci’s gourmet grilled cheese
60-61
caprese stack
62-63
greek grilled avocados
64-65
hamachi poke with pineapple poi and taro chips
66-67
really good guac
68-69
spam musubi
70-71
For Your Sweet Tooth
73 - 101
almond paste cookies
74-75
black russian cake
76-77
browned butter spooned cookies
78-79
buckeye brownie cookies with easy fudge frosting
80-81
chocolate-banana bonbons with toasted almonds
82-83
chocolate chip pumpkin bread
84-85
fear of a black planet cake
86-87
halo-halo
88-89
italian sesame seed cookies
90-91
mor mor’s pineapple upside down cake
92-93
nana’s banana bread
94-95
nana’s coconut cream pie
96-97
oat nut bars with sweet lemon coconut icing world’s best chocolate chip cookies
98-99 100-101
Section i
For Your Enormous Appetite entreÉs and main courses
Treat Yourself Section I
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Babi Kecap (Pork with Sweet Soy Sauce) Ingredients 2 lbs pork butt, shoulder, or spare ribs 1 teaspoon of salt ½ teaspoon white pepper 1 teaspoon Chinese Five Spices 2 tablespoons rice wine 2 tablespoons soy sauce 2 star anise 2 tablespoons sweet soy sauce (Kecap Manis) 3 tablespoons of oil Spices 2 shallots 1 inch ginger 2 cloves garlic
Serving Size: 6 – 8 people Preparation time: 1–1.5 hours
Directions In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic). Cut the pork into 2 inch cubes. Then rub the pork with salt, white pepper, garlic powder, and 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 it is done (about 45 minutes to an hour, depending on desired tenderness) and until the oil comes out. Serve with rice and vegetables for a balanced, tasty meal.
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Submitted by Kelby Hertanu Recipe from Mrs. Lusiana Hertanu
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Cajun Shrimp Alfredo Ingredients
Directions
1 lb shrimp, peeled and deveined
Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
2 tablespoons creole seasoning 1½ tablespoons olive oil 1½ tablespoons butter 8 oz sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced 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
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 1–2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3–5 minutes or until the shrimp turns pink. When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 –1 tablespoon). 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 1/2 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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Submitted by Nicole Bergmann Recipe from www.food.com
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California Roll Ingredients
Directions
2 tablespoons rice vinegar
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.
1 medium avocado, peeled, pitted, and sliced into 1/4 inch thick pieces 4 sheets nori (seaweed)
Allow the rice mixture to cool to room temperature before making the roll.
1/2 batch sushi rice, recipe follows
Cover a sushi roll rolling mat with plastic wrap.
1/3 cup sesame seeds, toasted
Cut nori (seaweed) sheets in half crosswise.
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
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 the mat into a tight cylinder, using the mat to shape the cylinder. Cut the roll.
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Submitted by Hyung-Min Park Recipe from The Food Network
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Grandma’s Swedish Pancakes Ingredients 3 eggs 11/4 cup of milk 3/4 cup of flour
1/2 teaspoon of salt 2 tablespoons of sugar 4 tablespoons of butter 1 lemon Powdered sugar
Serving Size: 3 This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat.
Directions 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 of the mixture (depending on how large the 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, jam, etc. Treat Yourself
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Submitted by Rebecca Reid Recipe from Lavina DeNatale
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Joong (Chinese Tamales) Ingredients 1 (12 oz.) package dried bamboo leaves 1/2 lb pork belly 21/2 lb loh mai (glutinous rice) 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 package dried split hulled mung bean (14 oz.) 8 raw salted duck egg yolks 3 links lap cheong (Chinese sausage, 6 oz. total) 1/4 cup ha mai (dried baby shrimp, 1 oz. total) 4 ghown bhoy (dried scallops, 1 oz. total)
What is Joong? Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.
Directions Soak the bamboo leaves, glutinous rice, mung beans, and dried scallops overnight in water to remove any impurities that can spoil the joong. 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 24 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 1 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.
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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 3 times in cold water drain. Cover completely with water and let soak for 15 minutes. Drain and set aside. Then shred the scallops into strips and set aside. Submitted by Darren Chan
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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 2 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 1 joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of 1 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.
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Holding leaves firmly, place 3 tablespoons rice mixture in pocket. Add 1 piece of cured pork belly, 1/2 an egg yolk, 3 shrimp, 3 strands scallops and 1 piece of lap cheong to center of rice. Cover filling with another 3 tablespoons rice. Add the 3rd joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up. Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other. Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused. Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 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 10 minutes. Cut open parcels and serve immediately with soy sauce. Extra joong can be stored in refrigerator for up to 1 week or in freezer for several months. To reheat, place in simmering water until heated through.
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Kalbi (Korean BBQ Short Ribs) Ingredients 4 lbs Korean-style short ribs (LA style cut ribs also works) 3/4 cup soy sauce 2 tablespoons sugar 2 tablespoons brown sugar 1/2 of a yellow onion, chopped 2 stalks of green onion, chopped 2 teaspoons ginger, minced 3–6 cloves garlic, minced 1 tablespoon honey 2–3 tablespoon toasted sesame seeds 1 teaspoon sesame oil 1 teaspoon oil 1/2 teaspoon cayenne 2 tablespoon mirin (rice wine or white vinegar)
Serving Size: 6–8
Directions 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 4–6 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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Submitted by Paul Washington Recipe from Joyce Washington
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Mexican Two Bean Chicken Chili Ingredients
Serving Size: 6 servings (10 cups)
2 cups chicken broth
Directions
1 jar (16 oz) chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 11/4 cup) 11/2 cups rinsed and drained canned black beans 11/2 cups rinsed and drained canned pinto beans
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 the chili into soup bowls. Top chili with desired toppings.
1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 11/2–2 tablespoon chili powder 1 teaspoon ground cumin Optional toppings Shredded cheese Sour cream Crushed corn chips or tortilla chips Sliced green onions or fresh cilantro leaves
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Submitted by Sara Ingram Recipe from The Pampered Chef
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Grilled Kebabs with Guava BBQ Sauce Ingredients
Serving Size: 4
BBQ Sauce
Directions
1 tablespoon vegetable oil 1 finely chopped yellow onion
To Make BBQ Sauce
¼ cup molasses
Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 – 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.
2 tablespoons tomato paste
To Make Kebabs
1 teaspoon ground allspice
Prepare Guava BBQ Sauce.
1 teaspoon smoked paprika
Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350°– 400°) for 4 minutes. Turn skewers over, and brush with ¼ cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.
2 garlic cloves, minced ½ cup guava nectar 8 oz guava paste or jelly 1/3 cup cider vinegar
½ teaspoon curry powder ¼ teaspoon salt Kebabs 1 lb boneless fish fillets, cut into bite-size pieces 1 lb peeled, 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
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Submitted by Katelyn Burgin Recipe from Coastal Living
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Moroccan Chickpea Soup Ingredients
Directions
1 tablespoon canola oil
Heat the oil in a large dutch oven over mediumhigh heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.
1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika
¼ tablespoon saffron threads, crumbled 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin
2 (15 oz) cans chickpeas, rinsed 1 lb red potatoes (about 3 medium) scrubbed and cut into 1/2-inch pieces
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, 5–10 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.
1 (14.5 oz) can diced tomatoes 4 cups chicken broth 1 zucchini, seeded and cut into 1/2 inch pieces
1/4 cup minced fresh parsley Salt and pepper Lemon wedges
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Submitted by Kat Whalen Recipe from America’s Test Kitchen Healthy Cookbook
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Mushroom Risotto Ingredients
Directions
6 cups chicken broth, divided
In a saucepan, warm the broth over low heat.
3 tablespoons olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced 2 shallots, diced 11/2 cups Arborio rice 1/2 cup dry white wine Sea salt to taste Black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese
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 the 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 the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, which is about 15 –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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Submitted by Florence Lui Recipe from Myleen on http://allrecipes. com/recipe/gourmet-mushroom-risotto/
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Now That’s a Taco Salad Ingredients 2 boneless chicken breasts 2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon salt
1/4 teaspoon pepper 2 oz monterey jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn
1/2 pint tomatoes, quartered 1/4 red onion, diced 1/4 teaspoon salt
1/4 teaspoon pepper 1 tablespoon olive oil
Serving Size: 2 large salads
Directions 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!
1/2 teaspoon red wine vinegar 1 lime, juiced A few tortilla chips, crushed
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Submitted by Alyx Mackler Recipe from www.howsweetitis.com
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Oriental Cold Noodle Salad Ingredients
Directions
1 (16 oz) package Capellini
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, 4–5 minutes. Drain well in a colander set in the sink.
2 red bell peppers, diced 1 cup chopped green onion 1/2 cup cilantro Dressing 1 tablespoon sesame seeds 2 tablespoons soy sauce
Dressing
2 tablespoons rice vinegar
Whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.
2 tablespoons olive oil 2 tablespoons sesame seed oil 1 tablespoons brown sugar 1 tablespooons chili paste 1 teaspoon 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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Submitted by Amanda Yam Recipe adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA
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Shepherd’s Pie Ingredients
Directions
2 lbs ground beef
Preheat oven to 350°F.
2 cans cut green beans 2 cans corn 2 cans condensed tomato soup 4 cups instant mashed potatoes (enough to cover dish) Shredded cheese
Brown the ground beef in a skillet. Make the instant mashed potatoes in a bowl according to package instructions and set aside. Spray the casserole dish with nonstick cooking spray. Open the canned veggies; drain, then 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 any 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.
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Submitted by Meagan Haneke-Hopps Recipe from Grandma Judith Hopps
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Shepherd’s Pie with an Accent Ingredients
Directions
Filling
Prep Work
2 tablespoon olive oil
Dice the garlic.
11/2 lb ground lamb or beef 1 large carrot 1 large onion Fresh rosemary
Separate herbs from the stems. Separate egg yolks. Peel and slice potatoes into even pieces.
Fresh thyme 4 cloves minced garlic Salt Pepper Worcestershire sauce Tomato puree or paste Red wine 1/4 cup chicken stock Mashed Potatoes
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. First add rosemary, thyme, and garlic, then stir some more. Then add the carrot and onion, and stir a little longer. Add the Worcestershire Sauce, stir, then add the tomato Puree, stir. Then add the red wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes.
11/2 lb golden potatoes 1/4 cup heavy cream 31/2 tablespoon butter Salt Pepper 2 egg yolks 1/4 cup parmesan cheese
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.
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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.
Submitted by Joseph Hewison Recipe adapted from Gordon Ramsay 
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Taco Soup Ingredients
Serving Size: 6–10 people
1 lb ground sirloin
Directions
¾ yellow onion
Chop and sauté yellow onion in a large skillet.
1 packet dried ranch dressing 1 packet Schilling taco seasoning 8 oz can Rotel diced chili 14 oz can corn 14 oz can pinto beans
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.
14 oz can kidney beans
Note
24 oz can hominy 24 oz can diced tomatoes
Meat does not need to be thoroughly cooked as it will be boiled in the steps below.
Small bag of Fritos
Remove from heat and pour into a large pot.
Cilantro 2 cups Mexican shredded cheese
Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot Bring to a boil, and 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.
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Submitted by Zachary Zulch Recipe from the Zulch Family
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Tostada Crisp Ingredients
Directions
1 head of lettuce
Shred Rotisserie chicken and place half of the shredded chicken on pan. Add 2 tablespoons of teriyaki sauce and mix. Keep lid on at low heat.
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
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. To Assemble 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 2 spoonfuls of salsa mix on top of chicken and spread evenly.
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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 TapatĂo Sauce lightly over tostada.
Submitted by Kathy Choi Recipe invented by Kathy Choi
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Section ii
For Your ThIRST
drinks and beverages
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Blackberry Meyer Lemon Gin and Tonics Ingredients
Serving Size: 4
12 blackberries
Directions
20 fresh mint leaves
Set out four high ball glasses.
2 Meyer lemons (can sub. regular lemons) 1/4 cup simple syrup 12 ounces good quality gin Tonic water 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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Submitted by Kelsey Lancaster Recipe from www.spoonforkbacon.com
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BlackFlower Fizz Ingredients
Directions
Absolut Citron Vodka
Fill the glass with ice and add 2 oz Absolut Citron Vodka, 0.75 oz St. Germaine Elderflower Liqueur, 1.5–2 oz Pomegranate Juice, and a splash of Sprite (can substitute club soda).
St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice (optional for effect) For One Martini (In a pint glass muddle) 1 slice of a fresh peach 2 fresh blackberries 2 fresh mint leaves
Shake and strain into large chilled martini glass, then float 1.5 oz 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.
2 ice cubes
2011 Vodka Martini Shakedown 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner
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Submitted by Jared Moore Recipe from Jared Moore and Jack Britton
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Cucumber Sangria Ingredients
Directions
1 small honeydew melon
Cut the melon in half, then remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.
12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1 cup honey 1 bottle Sauvignon blanc or other semi-dry white wine, chilled (750 mL) 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)
To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint. Tip If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.
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Submitted by Viridiana Osio Recipe from The Test Kitchen www.bhg.com
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Moscow Mule Ingredients ¼ cup lime juice ¼ cup vodka ½ cup ginger beer
HISTORY The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & 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.” –Moscow Mule’s History
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Directions Pour vodka and lime juice into glass. Pour ginger beer into glassIf desired, garnish with a slice of lime and serve chilled.
Submitted by Emma Dowling Recipe from http://www.cocktailtimes. com/vodka/moscowmule.shtml
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Pimm’s No. 1 Traditional Cocktail Ingredients
Serving Size: 1
1 cup Pimm’s liquor
Directions
2 cups lemonade
Half fill a large jug or tall glass with ice cubes.
1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint
Take 1 slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass. Pour 2 parts lemonade to one part Pimms over the top of fruit. Mix and serve.
2 strawberries
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Submitted by Alison Gentes Recipe from http://recipewise. co.uk/pimms-cocktail-recipe
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section iii
For Your major munchies easy to make snacks
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Ahi Tuna Tartare on Sesame Wonton Chips Ingredients Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil 3 tablespoons sesame seeds Tuna Tartare 6 oz. sushi-grade tuna, cut into 1/4 inch dice 2 tablespoons green onions, 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 3/4 teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped 1/2 teaspoon kosher salt
1 avocado, cut into 1/4 inch dice 2 teaspoons lime juice Cilantro sprigs, for garnish
Serving Size: 24 Preparation Time: 30 minutes
Directions Sesame Wonton Crisps Preheat oven to 350 degrees. 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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Submitted by Jenna Verbryke Recipe from www.cdkitchen.com
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Avocado Mango Shrimp Stacks Ingredients
Serving Size: 4 (1 serving is 1 stack)
Stacks
Directions
1 cup broccoli salad sprouts
Dressing
1 cup diced tomatoes 1/4 cucumber, thinly sliced 1/2 cup corn
1 mango, cubed 1/2 a diced red onion (about 1/2 cup) 1 avocado, cubed 8 oz cooked shrimp (grilled on the BBQ recommended) 3 sprigs cilantro (optional) Tools 3 in diameter by 3 in high metal cylinder (an empty soup can with ends removed will also work) Dressing 6 tablespoon balsamic vinegar 3 tablespoon olive oil 1/4 teaspoon pepper
To prepare the dressing, whisk together balsamic vinegar, olive oil, salt, and pepper. Cover and place in fridge while preparing stacks. Stacks Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time. First, add in the broccoli salad sprouts and then add the tomatoes. Next, add the cucumbers on one side, and corn on the other. Then add the 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.
1/8 teaspoon salt
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Submitted by Alyssa Hornby Recipe adapted from immaeatthat.com
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Bertolucci’s Gourmet Grilled Cheese Ingredients
Serving Size: 4–6
2 slices sourdough bread
Directions
1/2 fresh ripe tomato
Preheat skillet over medium heat.
1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Beast 2 tablespoons butter
Lather both sides of bread with butter (1 tablespoon on each side) and place one slice of bread on skillet butter-side-down. Add the 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 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.
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Submitted by Albert Chang Recipe invented by Albert Chang
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Caprese Stack Ingredients
Directions
1 medium to large tomato
Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.
1/4 cup basil leaves 4 oz fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil Salt and pepper, to taste
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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Submitted by Christy Pak Recipe from www.tablespoon.com
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Greek Grilled Avocados Ingredients
Directions
Avocado
Cut avocados in half and remove pit.
Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese
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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Submitted by Samantha Gee Recipe from Tammilee Tips
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Hamachi Poke with Pineapple Poi and Taro Chips Ingredients Hamachi Poke 2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons lemon juice 1 teaspoon grated ginger 1 tablespoon 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 Pineapple Poi 2 teaspoons xanthan gum 4 cups pineapple chunks Taro Chips 1 small taro root Vegetable oil for frying Salt
Time: 50 minutes plus 1 hour of marinating Serving Size: 6 People 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.
Directions 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. Treat Yourself
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Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring. In a large heavy pot, heat about 3 inches of oil to 350 degrees.
Submitted by James Butler Recipe from Chef Marcel Vigneron
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Really Good Guac Ingredients
Directions
2 large Avocados
Slice open the avocados and mush out the innards into a bowl. Remove the pits and discard.
1/4 cup sweet yellow onion 1/4 cup chopped cilantro 1 lime Chopped up, pickled jalape単o 1 teaspoon of jalape単o juice Salt and pepper to taste
Chop up the onions, cilantro, and jalape単os. Add them to the bowl along with the juice of one lime. Mush it all up. Add 1 tsp of jalape単o juice for added spiciness if desired. Add salt and pepper to taste. Mix everything together, and enjoy!
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Submitted by Kelsey Dodge Recipe from Emma Dorantes
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Spam Musubi Ingredients
Directions
5 cups cooked rice, room temperature
Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.
5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker)
In another pan, add Teriyaki Sauce. Bring to a boil over medium-high 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 1½ inches 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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Submitted by Ashley Andrews Recipe from Mama Drews
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section iv
For Your sweet tooth desserts, baked goods, and sweetness
Treat Yourself Section I
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Almond Paste Cookies Ingredients
Directions
½ lb very soft butter
Cream butter and sugar well. Add all the remaining ingredients.
1 cup sugar 1 cup grated almond paste 1 egg, beaten
Form batter into small balls, press down with floured fork on ungreased cookie sheet.
1½ cup flour
Bake 9 –10 minutes at 350 degrees.
½ teaspoon baking powder ½ teaspoon baking soda Pinch of salt ½ lb melted bittersweet chocolate (optional) Slivered almonds (optional)
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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Submitted by Heather Brown Recipe adapted from www.cooks.com
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Black Russian Cake Ingredients
Directions
Cake
Cake
1 box of yellow cake mix
Combine all ingredients.
1 pack of instant chocolate pudding (4 serving size)
Pour batter mixture into greased bundt pan.
1 cup oil
Bake 350 degrees for 45–50 minutes.
¼ cup vodka
For Glaze
¾ cup water ½ cup sugar 4 eggs
¼ cup Kahlua Glaze ½ cup powdered sugar
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!
¼ cup of Kahlua
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Submitted by Sara Vetrovec Recipe from Momma Vetrovec
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Browned Butter Spoon Cookies Ingredients 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ teaspoon baking powder Pinch fine salt 1 large egg yolk ¾ cup sugar 1 tablespoon pure vanilla extract ¼–1/3 cup raspberry jam Confectioners’ sugar, for dusting
Serving Size: yeilds about 32 sandwiched cookies
Directions Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. 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. (Try to make sure you form an even number of cookies, since these sandwich together.) 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.
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When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar.
Submitted by Madison Mar Recipe from Food Network Kitchens
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Buckeye Brownie Cookies with Easy Fudge Frosting Ingredients
Serving Size: 24 cookies
Cookies
Directions
1 box (18 –19 oz) brownie mix
Cookies
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 Frosting 1 cup butter, room temperature 2/3 cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted (or regular cocoa powder) 8 cups powdered sugar 1 teaspoon vanilla
Preheat oven to 350° and 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 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.
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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. You could also use canned frosting. The cookies also taste great without frosting.
Submitted by Chelsea Lightfoot Recipe adapted from cookiesandcups.com
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Chocolate Banana Bonbons with Toasted Almonds Ingredients ½ oz. semisweet chocollate
2/3 cup toasted and chopped almonds or pecans 2 bananas
Serving Size: 30 bonbons Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.
Directions 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 half-inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift our with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. Freeze the bonbons until the chocolate is set, which is about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.
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Submitted by Jaclyn Cruickshank Recipe adapted from William-Sonoma
Eat Well, by Charity Ferreira (Oxmoor House, 2008)
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Chocolate Chip Pumpkin Bread Ingredients 13/4 cups unbleached all purpose flour 1 teaspoon nutmeg
Serving Size: 12
Directions Preheat oven to 350°F.
1 teaspoon ginger
Grease and flour 9 by 5 by 21/2 inch metal loaf pan.
1 teaspoon cinnamon
Sift first 7 ingredients into medium bowl.
1 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract 1/3 cup whole milk
Using electric mixer, add oil in a 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 the dry ingredients into pumpkin mixture alternately with milk. Then 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.
1 cup miniature semisweet chocolate chips
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Submitted by Emilee Rudd Recipe from Kathy Rudd
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Fear of a Black Planet Cake Ingredients
Directions
Filling
To Make Filling
16 oz. cream cheese ¼ cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips
Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.
Batter 3/4 cup cocoa
½ cup hot water 22/3 cups cake flour 1 tablespoon and 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter
1½ cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk
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 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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Submitted by Olivia Yu Recipe from http://michelle-fromthekitchen.blogspot.com/
Treat Yourself Section Section IIII
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Halo-Halo Ingredients
Serving Size: 1
2 tablespoons macapuno (preserved shredded young coconut)
What is Halo-halo?
2 tablespoons kaong (sugar palm nuts) 2 tablespoons nata de coco (coconut gel) 2 tablespoons freshly grated cantaloupe 2 tablespoons freshly shredded jackfruit 2 tablespoons sliced caramelized plantains 1 cup shaved ice 1/2 cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tablespoons caramel custard
Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing HaloHalo vendors on the streets again.
Directions In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains on top of one another. 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.
Notes Most of the ingredients can be purchased at www.asianfoodgrocer.com
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Submitted by Cristopher Lagmay Recipe from Cristopher Lagmay
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Italian Sesame Seed Cookies Ingredients
Directions
3 lbs flour
Cream shortening and sugar, then add beaten eggs, milk, vanilla, and whiskey.
1½ lbs sugar 6–7 eggs 3–4 tablespoons milk 1 lb shortening (half butter, half oleo) 4 teaspoon baking powder
Gradually work in the flour and baking powder. Mix thoroughly and let stand for about an hour. Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until it is a golden brown.
4 teaspoon vanilla Jigger of whiskey ½ cup sesame seeds
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Submitted by Danielle Hadley Recipe from Claire Chiappinelli
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Mor Mor’s Pineapple Upside Down Cake Ingredients ¼ lb butter 1 cup brown sugar 1 can pineapple rings in juice 1 box yellow cake mix
Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.
Directions In a 12 in oven safe skillet (cast iron skillet works best) melt the butter. Then 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 cake from oven when a toothpick comes out clean. Turn out onto a cake plate immediately and let it cool.
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Submitted by Kirsten Jacobsen Recipe from Goody Jacobsen
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Nana’s Banana Bread Ingredients
Directions
1ž cups of flour
Heat oven to 350 degrees and grease loaf pan.
2 teaspoons of baking powder 1/4 teaspoon of baking soda 1/2 teaspoon of salt 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 the dry mixture and the mashed bananas to the Crisco, sugar, and egg mixture until it is just blended. Pour into greased loaf pan and bake for 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).
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Submitted by Skyler Muench Recipe from Nana Muench
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Nana’s Coconut Cream Pie Ingredients Filling 1/3 cup flour
2/3 cup sugar
1/4 teaspoon salt 2 cups evaporated milk 4 beaten egg yolks 1/2 teaspoon vanilla Topping 4 beaten egg whites 3 tablespoon powdered sugar Crust Store bought crust
Serving Size: 1
Directions Cook crust at 450 degrees for 12 min 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 degrees for 16 min.
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Submitted by Kerstin Segervall Recipe verbally passed down by Dorothy Coombs aka Nana
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Oat Nut Bars with Sweet Lemon Coconut Icing Ingredients
Directions
Bars
Pre-heat the oven to 180°C/356°F
½ cup unbleached self raising flour ½ cup unbleached plain flour
Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.
½ cup rolled oats
Combine the baking soda with the warm water and stir to dissolve.
¼ cup sunflower seeds
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.
½ cup shredded coconut ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tablespoon linseeds (flax seeds) 3/4 cup dairy-free or dairy butter 2½ tablespoons of molasses (or treacle or golden syrup) ½ teaspoon baking soda ¼ cup hot water icing
Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. Transfer the mixture into a lightly greased 10 in. by 10 in. non-stick baking tray, smoothing it out to cover the base evenly. 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.
1 cup icing sugar ½–1 lemon, juice and zest 1 teaspoon dairy-free or dairy butter ¼ cup shredded coconut
For the Icing 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.
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Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. Once the icing is set cut evenly into bars. These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt. Submitted by Jason Shlinder Recipe from http://www.veggienumnum.com/2011/06/oat-nut-bars/
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World’s Best Chocolate Chip Cookies Ingredients
Directions
3/4 cup white sugar
Preheat oven to 350 degrees.
1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten
Cream sugars and butter. Add vanilla and eggs and mix well.
3 cups all-purpose flour
Combine dry ingredients together and gradually add to creamed mixture.
3/4 teaspoon baking soda
Stir in chips and nuts.
3 cups semi-sweet chocolate chips
Roll into 11/4 in balls and place on non-stick cookie sheets, about 2” apart.
3/4 teaspoon salt
1 cup chopped walnuts or pecans
Bake for 10 –12 minutes.
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Submitted by Evan Laforce Recipe from www.foods.com
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This cookbook was designed by Olivia Yu. The typefaces used include Century, ITC Franklin Gothic, and Century Schoolbook. M arch 14, 2014
Now treat yourself!