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MEMORIES In The Baking By: Typography II Winter 2019 Designed by: Grace Leonard
MEMORIES In The Baking By: Typography II Winter 2019 Designed by: Grace Leonard
The book is typeset in: Lehigh, Courier, and Gotham Book.
Foreword The recipes in this book are a collection of personally significant dishes from college students ; Each one triggers memories of delight for a student in Typography II winter quarter of 2019 at California Polytechnic State University, San Luis obispo. This is a catalogue of delicious nostalgia, shared so others can "bake" some memories with these dishes.
SAVORY 10 • Aunt Jean’s Potatoes 14 • Cheesy Potato Casserole 16 • Chicken Piccata 18 • Bechamel Pasta 22 • Miso Poached Salmon 24 • No-Fry Chicken Parmesan 26 • Okoy (Filipino Egg Rolls) 28 • お雑煮 (Mochi soup) 30 • Яичница (Egg Mess) 32 • Rosemary Hummus 34 • Santa Maria Style Bbq Tri-Tip
SWEET 38 • Almond Cookies 40 • Chocolate Chip Cookies 42 • ( קוּגלCinnamon Sugar Kugel) 44 • Banana Bread Muffins 46 • Frosted Strawberry Squares 48 • Kahlua cake 50 • Klenei (Danish donuts) 52 • Lemon squares 54 • Lussekatter (Lucia Buns) 56 • PB & Choco Hempies
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SAVORY
10
Aunt Jean’s Potatoes Recipe by: Eli Walters
• 10 •
Ingredients:
Steps:
2 tablespoons unsalted butter, room temperature, divided
1. Preheat oven to 350°. Coat a 13x9x2” or other 3-qt. baking dish with 1 Tbsp. butter; set aside.
1 tablespoon extra-virgin olive oil
2. Heat remaining 1 Tbsp. butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.
2 fennel bulbs (about 1 1/2 lb.), trimmed, quartered, cored, thinly sliced (about 6 cups) Kosher salt and freshly ground black pepper 1/2 cup dry white wine or dry vermouth 2 bay leaves 21/2 pounds waxy potatoes (such as Yukon Gold), peeled, sliced 1/8” thick 1 1/2 cups heavy cream 1 1/2 cups whole milk 1 clove garlic halved 1 cup shredded Comté or Gruyère
3. Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1–2 Tbsp. water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside. 4. Bring remaining bay leaf, potatoes, cream, milk, and garlic to a simmer in a large wide pot (watch carefully; do not let mixture boil over). Season with salt and pepper and cover with lid slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.
• 11 •
Steps Continued: 5. Using a slotted spoon, transfer 1/3 of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with 1/3 cup Comté. Cover with half of fennel. Repeat process, ending with fennel. Cover with remaining 1/3 of potatoes and sprinkle with remaining 1/3 cup Comté. Pour cream mixture over. over gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer. Gratin can be made 1 day ahead. Let cool; cover and chill. Rewarm, covered, in a 350° oven for 20 minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer.
• 12 •
Jean, my da d’s aunt, a lways made when my fam these potat ily venture oes d to her hous Every time e in Anahei we left the m. i r house to go Colorado, I back to would ask m y m om, “can we Aunt Jean’s make potatoes wh en we get h ultimately ome?” My mo gave in and m h opped on he get the ‘se r email to cret recipe ’ f rom Aunt Je wasn’t unti an. It l Thanksgiv i n g t he followin that I coul g year d indulge i n these cre and cheesy amy, crispy potatoes on , ce again.
hit at e t e l p m knew a co e w e r n e o w n s e toe from th d n The pota a , mplete r o e c n n e i b d t g o vin would n g n thanksgi i r e t be h i t a r g e h y t l e i h am toes. W a t that a f o drew’s p n A s n e a l e c J n Aunt even U r o , h without a ter on k n k e u c n a d H n a , ving e front r a s Thanksgi e o t he pota t , y a d h Birt table. r e n n i d the ters — Eli Wal
• 13 •
Cheesy Potato Casserole Recipe by: Alexis Cox
first e h t s it wa e cook s u o a t c e d b e n e r recip I lea s t i a for h h t t r a e ) e s s y o e h k y c I ever panca t s i e d e i k s a rned e m a b e ( o l t e I p d i e e rec olleg mom us c y o M t . e f m l orite I ca v a n f e by myse h y w m hare y, so s a d d h l t u r o i c my b hat I t o s t i to make nds. e i r f y th m dish wi s Cox — Alexi
• 14 •
Ingredients: 8 potatoes 1/4 cup butter 1/4 cup all-purpose flour 1 1/2 heavy cream Salt & pepper 2 cups freshly shredded cheddar cheese + 1/4 cup for topping Fresh chopped chives or parsley for garnish
Steps: 1. Preheat oven to 350 degree F and grease a 13"x9" baking pan with cooking spray. Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle. 2. While the potatoes are boiling, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper. 3. Slice potatoes (once they have cooled) into 1/8 inch rounds. Layer a third of the potatoes in the baking dish, seasoning with salt and pepper and chopped green onions, and one third of the cheese sauce. Repeat for two more layers, or until you’ve used all of the ingredients. 4. Pour all of the remaining cheese sauce over the top layer of potatoes. Sprinkle top with 1/4 cup shredded cheddar. 5. Bake in the 350 degree oven for 2025 minutes, or until sauce is bubbly. Garnish with fresh chopped chives or parsley, if desired. • 15 •
Chicken Piccata Recipe by: Brittany Moran
This dish m eans a lot to me becau first real r se it is th ecipe I coo e k e d entirely went out an by myself. d bought al I l t he ingredie home and co nts, came oked it for m y family inst family maki ead of my ng somethin g for me. C is one of m hicken picc y favorite ata d i shes in gen learning ho eral, so w to make i t o n my own wa fun. This p s really articular r e c i p e favorites t is still on o make beca e of my use it is q out so good uick and tu every time rns I make it. — Brittany Moran
• 16 •
Ingredients: 4 whole boneless, skinless chicken breasts salt and pepper to taste 1/4 cup all purpose flour 2 tablespoons butter 2 tablespoons olive oil 1 cup chicken broth 2 whole lemons 3/4 cup heavy cream 1/4 cup capers chopped parsley, for garnish 1 pound angel hair pasta
Steps: 1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate. 2. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes. 3. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
• 17 •
Mediterranean
Baked Bechamel Pasta Recipe by: Monica Shehata
• 18 •
Ingredients: 1 16 ounce box penne pasta. 1 pound ground beef. 1 medium onion diced. 4 Tablespoon tomato paste. 4 cups of milk or a mixture of milk and broth. 12 tablespoon flour. 1/4 cup of unsalted butter. 1/4 cup + 3 Tablespoons oil Salt and pepper to taste. Optional: an egg.
Steps: 1. Cook Pasta: Cook pasta according to package directions, try to make it a bit chewy as it will continue cooking in the béchamel sauce in the oven. Drain and do not rinse. Add a tablespoon of oil to the pasta and stir to combine. Check seasoning of the pasta, adding more salt and pepper if you like. 2. Cook minced meat: In a pan over medium heat, add 2 tablespoon of oil, then sauté onion until fragrant, about 1 minute. Add ground meat and brown. Drain fat and add 2 tablespoons of the tomato paste, mixing everything well together. Continue cooking for a couple of minutes more. Season with salt and pepper. Set aside. 3. Make the béchamel sauce: In a pan over medium heat, melt butter, add flour and whisk so no lumps form. Keep cooking the flour until it starts to bubble. Add the liquids gradually, one cup at a time whisking vigorously as the sauce will thicken. When it is bubbly and thick, turn off the heat, season with salt and pepper and let it cool down.
• 19 •
Steps Continued: 4. Assemble the dish and bake: Preheat your oven to 350 F. Add the remaining 2 Tablespoons of tomato paste to the pasta and about half a cup of the béchamel sauce and mix well. In a 9x13 oven dish, spread another 1/2 cup of the béchamel sauce evenly at the bottom. Spread half the pasta , then layer the entire meat mixture over the pasta. Top that with the remaining half of the pasta and level. Crack an egg over the remaining béchamel sauce and whisk well. Pour the béchamel over the pasta and spread evenly. Bake in oven for almost 45 minutes or until it is golden brown. Let it cool down, cut and serve.
• 20 •
This medite rranean dis h has and i my favorite satstmiyll randma’s g . I grew up s e ori elatmienmg grandparent u f y it ag e yet o v j a h t e m d m n y s a s g ’ n , i o r e l specials dish b lpyeadkurTiangga s oTchciassi en one t e ’ b n o s d a onAs h I p e d h c o g i l o u a i f l ltho ke Ch ino Fi nl dipEasteerc.ulMture. Okoy is shtoiulsle.carrihe Philirpipsitnmeass, a y mom ith th thc w i t oivisit t es on s c tc e t n r n a o d which is i t re , I i s o g n s n pe y i a a r n w e d f h o n m r t i akes thatfood facmoimley ga of the ma me wehdendeuvre g r n i I , good y l i v h m r o a e m F s e ! . y t l i l — tMyopniiccaa Sh fond of o s e together m h ’ a t I t n a e n p o s s a e e m r i another oy), and t k O y p s i r c r lives. u o o (especially t s s e n g happi always brin
Imbriale s a l o h c i N -
• 21 •
Miso Poached Salmon Recipe by: Jenna Chen
This is one of me and m y family’s favorite re ndma’s a a l r l g t cipes. For y i m m e t a es ri oa suolmemerme sister alwa f y s o ono j ,g maynddahdavaen yet e m s y g s n i h r a l b t a dn one e g h d s dis als aksoTaas m e o p n eTnhtihsus e t e ’ b n o s d afnooa iaAs dvh ,ouIghtrIied m ia d sal o th n lt i p i . l e i s a F u k o i , h ultimately he Philippines ng a reciepecutlhture. Okmooyn is at would is h th thc eoinrnetcatstwei-tb opvisit t spark tu co , which I s g u s n d le y i s a r . w e f A h a n f i t i t l a a e e g m r a od food d attempt the amcioly gtf s n i r o go u d , thoefy likleld y d m l e e i v m r u a e p F s fl . y a t v i o , r a f s I c o i tg fina he atther nd typ o t t n flavorshearndreason I’lmlysofofuond andct e p s o m e b im ination of textures a , anot ) y o k O t y h p a s t t ri remaeisn s. eci , and it aa slloynec of pmiyness to hoeuyr lliikved ( ps p f a a h v o g r ite dishes in wheanlwIaygso bh ro to make me to see m y family. — Jenna Che n riale b m I s a l o h c - Ni
• 22 •
Ingredients: 1 salmon fillet 2 large tablespoons shiro miso paste 1 tablespoon mirin 1 tablespoon sake 1 cup vegetable stock 2 to 3 cups water, or enough to cover the fish 1 tablespoon fresh ginger, peeled, grated or chopped 3 large garlic cloves, crushed 2 Green onion stems 1 Red chili pepper 2 oz tofu 2 oz white mushrooms 8 oz udon (or ramen)
Steps: 1. Add and mix miso paste, mirin, sake, vegetable stock, garlic, ginger, red chili peppers and water for the poaching liquid in a pot. Bring it to a boil and turn the heat down to medium. Simmer the liquid for 5 minutes and turn the heat down to low. 2. Place the salmon into the broth (skinside down if it is on). Add a little more water if the fish is not completely covered. Stay in a very medium-low heat and poach the salmon for 10-12 minutes. 3. Meanwhile, cook dried udon or ramen noodles in a boiling water for 5 minutes so that they are just perfectly tender. Drain, rinse, and set aside. Drizzle sesame oil for extra flavor. 4. After 10-12 minutes, remove pot from the heat, cover it with a lid, add in tofu, green onions and mushrooms, and leave for 3 minutes. Carefully take out the salmon (DO NOT throw away the broth) and set aside to cool for a few minutes. The fish should be cooked to tender medium, opaque outside and slightly translucent in the middle. 5. Add the udon/ramen into a bowl and place the fish on the bed of noodles. Ladle the reduced miso broth and top the bowl with spring onions and sesame seeds. • 23 •
No-Fry
Chicken Parmesan Recipe by: Maxwell Jenkins
I chose thi s recipe be cause it ha family mean dma’s sata mpyer n a r g ing to me. s o n al es i r o M m y e m m o l t the family u h f e y r ’sog siadned ohfave yet e jo m s i g s n i I r t l b a a l g h ian dis . s WpheeankevTear I one n mTohtihser e t e ’ b n o s d a s As h I a m d h i do eugof t lth pino foo with mOykoy is Fi ,li thhoeusheo.lidayhe Philihpepifnaemsi,ly e sptehceiaclullytudre. s t uring w t e h i likc eontnoecmtakweitt ohvis ts ich is h w di , I s g h s n i y i s t a r o w e d g eatihner. This the m muily gath elic,ioguosod food a f f o d g i n s i h r u j d st the goodllt y ed ilm me e o er sv witmh smoy ffond of irte.miFnadms og fether typica yis t amily t t n of thehehrolrieason I’ e p s a n e d days. Th and im reminds me , anot ) y o k O i s y p r s e i c granedsm s. es ’i ec o one of my salflayvocrrite iness toipoeurisliavl ( pa s p o p a i h t g a lways remin hera.lways brin ds me of — Maxwell J enkins riale b m I s a l o h c - Ni
• 24 •
Ingredients:
Steps:
4 boneless skinless chicken breast halves
1. Preheat oven to 400 degrees Fahrenheit.
1 egg (beaten)
2. Dip chicken breast in egg, then dip chicken in breadcrumbs.
3/4 cup Italian seasoned dry bread crumbs 1 jar/26 oz. tomato sauce I cup shredded mozzarella cheese (about 4 oz)
3. In a 13 inch by 9 inch baking dish arrange chicken. 4. Bake uncovered for 20 minutes. 5. Pour tomato sauce over chicken and top with mozzarella cheese. 6. Bake for ten minutes, or until chicken is no longer pink. 7. Serve and enjoy.
• 25 •
Okoy
Bean Sprout and Tofu Egg Rolls Recipe by: Nicholas Imbriale This dish b rings me jo yful memori grandma’s h east amty m ndma’s a r g ouse. Altho y es ri oo uuglh mIemd and have ye yet f y n o ’tog j spaenadk hTaavgeal e m s t g n t i o r l b v a i g h ogone sit dis ts hpeeaPkhiTlaippi n fTohoids h e t e ’ b n o s d a asAlb h I n e d h s eo eung one th pino foo , FiliOpkionyo is Fi al ii whiotuhset.he cuhe Philipopfintehse, m n e. wtahyes cIulctounrn l t t u t ect r h i e . Oc koonyneicst twyipti oivis tr ich is h w du , I s g c s n a ng y i l a r l w e y f aamiinly gathe the m mwily gath ser,vegdood food a f f o r i g n s r , u d hi reason Il’lm y d lt io se heo orvfeond osfo ifond of ciht.isFaamn rgether typica y s t. Famili t t n (espechiearllryeason I’m e p s y e , and t m good food crispy , anot ) y o k O O k y o p y s ) , ri togeetsh ria spent alllwyaycs brpiinness to aonudr tliimves. ( pec g p a h h a p g p iness to ou rin r lives. — Nailcwhaoylsasb Imbriale
riale b m I s a l o h c - Ni
• 26 •
Ingredients: 1 small yellow onion 1 lb of fresh bean sprouts 1 package of extra firm tofu 2 stalks of celery Salt and pepper 1 package of Menlo Egg Roll Wrappers
Steps: 1. Chop up onion and place to aside. Chop up celery stalks and place aside. Cut tofu into small cubes and place aside 2. Heat pan on medium heat; add 2-3 tablespoons of Canola oil. 3. Add onion and sauté until caramelized. Add celery and tofu and cook with onions for 5 minutes. add salt and pepper according to taste. Add bean sprouts and cook until bean sprouts are about half cooked. Turn off stove; drain bean sprout mixture; let cool and place aside 6. Open Menlo wrappers and separate 8-10 pieces. Put 2-3 tablespoons of bean sprout mixture and a few tofu cubes in corner of wrapper. Fold wrapper corner to corner, seal sides and roll tightly 7. Run finger along edges with water to seal. Repeat wrapping process for rest of wrappers 8. Heat frying pan on high heat; add 1 cup of Canola oil. Place bean sprout wraps in oil and flip so each side is golden brown. 9. Turn off stove; place bean sprout wraps in colander to drain oil. Serve with vinegar and garlic salt.
• 27 •
Ozoni お雑煮 Recipe by: Kimie Lewis Ozoni is a traditional mochi soup with a set ma’s d n t a h r a g t of other tr y i m s t e aten es a ri oa audlitmieomn osechi) on yet f y l e o v j f a o h o e d m d s n s a ( N g c e n a w g i l o r l Y l b e e a dn one ar’stDs dish apyeaikn TJaagpan sTihginsifi e e ’ b n o s d a caAn h I . dt is tuoghmy tho lt pino fooI Fi cl ai shoouupseo.nce ahe Philifpapmiinleys,be use hwee cmualkteure. Okoy is thisch is ascopnanretctofwith t o visit t year tw whi ne , I a s g c s n e ye y i l a r e a w e b r h . n a t i t J a a ion ofd tfhoeod the m ust as dduirff atmifly g f g e n r i e n , goo thoefir relcli y d a l e m i v i m r l a e i F s e s . y t m i a p y a e f s v ag for re yther nd o typic o t t n househhoelrd rmeason I’mthseoirfothannk e p s s g akes Zon a d timveing meal, every , anot ) y o k O i y s p l s ightly dliiffves. rently. ecially cri — K(iemsipe to our s s e n i p Le p a w h i s g always br n
Imbriale s a l o h c i N -
• 28 •
Ingredients: 1 1/2 cups dashi 1 1/2 cups chicken stock 1/2 cup Daikon radish, 1/4 inch thin slices 1/2 cup carrot, 1/4 inch thin slices 1/2 cup Maitake mushrooms 8 slices Kamaboko 1/2 cup chopped chicken thigh 1 Tbsp soy sauce 1/4–1/2 tsp salt 8 Mochi squares 4 Mitsuba, coarsely chopped
Steps: 1. Heat Dashi and chicken stock together in a pot at medium temperature 2. Using a flower shaped cookie cutter, cut out Daikon radish and carrots 3. Add Daikon, carrots, mushroom, and Kamaboko and cook until vegetables become tender. Take them out and set aside. 4. Cook chicken in the same Dashi/Chicken stock in low heat. 5. Meanwhile, bake Mochi in a toaster oven about 5 minutes until the Mochi has expanded and browned. 6. Season soup with soy sauce and salt. 7. In a soup bowl, place baked Mochi and add all ingredients, arranging it beautifully. 8. Gently pour in the clear soup and top with mitsuba.
• 29 •
Яичница
Egg Mess (Ya-ischnitsa)
Recipe by: Sasha Menshikova
This is the first thing I think of mentions br when someon eakfast. I e grew up eat every weeke ing this al nd when me most and my fami down togeth l y er at the t would sit able for ou breakfast. r weekly fa When I grew mily o ld enough t out with fr o eat brunc iends, I wa h s disappoin never saw t ted when I his on the menu. It’s that is per a hearty di fect for fe sh eding many as using an p e ople as wel y extra ing l redients yo around. It u have lyin was one of g the first th to cook bec ings I lear ause it is ned simple and but I learn very delici ed it from ous my mom and my directio n o t a recipe ns are base so d on how th feel rather e e g g s than time. look and — Sasha Men shikova
• 30 •
Ingredients: 1/2 onion, diced 1 1/2 cups bacon or ham (optional) 1/2 cup sliced mushroom (optional) 1/2 cup sliced bell pepper (optional) 5 eggs 1/2 cup diced tomatoes 3/4 cup shredded cheese (choose your favorite cheese to melt) Salt (to taste) Pepper
Steps: 1. Heat up a large skillet on a medium high burner. Start by frying the onions, choice of protein, and any additional ingredients in your choice of cooking oil. If you’re using bacon use less oil or none at all. Keep stirring the ingredients so they don’t burn. 2. Once the ingredients have a little color on them, add your eggs. Try to keep the yolks intact. Lower the temperature to medium. 3. When the eggs are slightly cooked at the bottom use your spatula and wiggle in in the white of the egg to let the uncooked egg white sink through the resulting hole. This helps with cooking time and prevents the bottom of the eggs from burning. 4. When the tops of the egg white are still a little runny thrown on the diced tomatoes and season with salt and pepper to taste. 5. Top with shredded cheese. 6. Your Egg Mess is done when the white of the egg is fully cooked and only the yolks jiggle when you wiggle the pan. 7. Split with a friend and serve with toasted bread to sop up the yolky goodness.
• 31 •
Rosemary Hummus Recipe by: Keilani Waxdeck
reating c f o y a w ly is a i m a f y m n mus i joyed by n e d n a Making hum d e be shar lpais n a a m c a T t a . h t t M a dish mping in a c o nimal g i m e w s e n r e i h u w q that re everyone h s i d a s ryone. ’ e t v I e . r g o n f i r h p every s st enoug u j s e k a m s in it, b d r n e a h s t t n n e e r i ingred ith diffe w t n e m i r pe you e o p H x e . e o t t i r e o k We li r our fav a f y b s i ry but rosema enjoy! axdeck W i n a l i e K —
• 32 •
Ingredients:
Steps:
2 cooked or canned chickpeas
1. Blend garlic cloves, rosemary, and lemon juice in your food processor.
1/2 cup tahini
2. Add chickpeas, tahini, olive oil, and salt. Blend until smooth (About 4 minutes)
1/4 olive oil 1 lemon (squeezed) 4 garlic cloves 1/2 teaspoon Himalayan salt
3. Taste! 4. Dip pita chips in it or add to a sandwich! 5. Preserve hummus in jar
1/4 of rosemary
• 33 •
Santa Maria Style
BBQ Tri-Tip Recipe by: Paul Macias
Santa Maria style BBQ i s a regiona tradition c l culinary entered aro u n d tri-tip. If up in Santa you grew Maria, you f o u n d that ever tri-tip was y weekend being grill ed on an oa anytime you k bbq pit visited you r friends o r family. — Paul Maci as
• 34 •
Ingredients: 3lb tri-tip. Look for wellmarbled fat 1 Cup Salt 1 Cup Garlic Salt 1 Cup Chili Powder 1 Cup Black Pepper
Steps: 1. Trim fat and leave 1/4” - 1/2” layer of fat. 2. In a tray, rub mixed seasonings into the tri-tip. Make sure you rub on generously and do not forget the sides. Wrap in foil or plastic and let it sit for an hour. 3. Prepare your grill for hot direct heat on one side, and indirect heat on the other. Santa Maria BBQ traditionally uses red oak wood. Heat should be at 350°. 4. Sear 3-4 minutes per side. Watch for flare-ups from dripping fat. Move away from flame if flare up occurs. 5. Once tri-tip is seared, place tri tip fat side down for 1 hour, watching for flareups. 6. Flip tri-tip and cook for an additional 45 minutes. 7. Take tri-tip off grill and loosely wrap in foil, Let it rest for 10-15 minutes. 8. Slice against grain. 9. Traditional Santa Maria BBQ is served with garlic bread, chili beans and a salad. Enjoy this fucking delicious meal with friends and family.
• 35 •
36
37
SWEET
Almond Cookies Recipe by: Lynn Schultz
This is one of the firs during t recip my time es I de as a ve by far veloped gan, gl my most u ten-fre prized. these c e baker Always ookies and a fan f are my potluck a g v o orite, -to for s, and birthda t h origina e holiday ys. I’v l, vega s, e include n and g please d the luten-f see the r e e versi substit convent on, but utes no ional i te for ngredie more nts. — Lynn Schultz
• 38 •
Ingredients: 1 cup almonds 3/4 cup white sugar (Plus extra to roll each cookie dough ball in before baking) 1 cup white rice flour 1 cup tapioca starch 1/3 cup arrowroot powder 1 tsp sea salt 3/4 cup coconut oil 1/4 cup water splash of vanilla extract splash of almond extract
Substitutes: For a more conventional cookie, feel free to substitute the gluten-free flours (white rice flour, tapioca starch, and arrowroot powder) with 2 cups of wheat flour. In addition, coconut oil and butter can be used interchangeably.
Steps: 1. Preheat your oven to 350°. Take the almonds and process them in your food processor until they are a roughly chopped flour. You could use store bought almond meal or flour here, but the cookies are better with some texture to them. 2. Add the processed almond flour to a large mixing bowl. Add your other flours (white rice, tapioca starch and arrowroot powder OR wheat flour), white sugar and salt. Combine. 3. Then add your wet ingredients, coconut oil OR butter, water, vanilla extract, and almond extract. I use my hands to really mix and combine the ingredients. Once mixed, make tablespoon-sized balls by rolling the dough in your hands. In a small bowl, add some extra sugar. Roll each cookie in the sugar and place on a baking sheet. 4. Bake for approximately 15 minutes or until the cookies start to crack on the top and the bottoms are starting to brown and caramelize. Take off the pan to cool and ENJOY!
• 39 •
Chocolate Chip
Cookies for Dummies.
Recipe
by: Sophia Northcott
These are cl assic chocol ate chip coo my mom has m kies that ade my famil y and I fore no idea wher ver. I have e this recip e came from, simple and e but it is asy, and per f e ct for my fa enjoys eatin mily, that g the food m u c h more than co it. All my f oking riends say m y m o m 's chocolate cookies are chip the best the y’ve ever ha d. — Sophia Nor thcott
• 40 •
Ingredients:
Steps:
1/2 cup white sugar
1. Preheat oven to 375 degrees
1/2 cup brown sugar
2. Beat together butter, white sugar and brown sugar until fluffy
2 sticks of butter (salted) 2 tsp of vanilla 1 egg 2 1/4 cups of flour 1 tsp baking powder 1–2 cups chocolate chips
3. Add egg and vanilla and beat until well mixed 4. Mix baking soda and flour in a separate bowl 5. Combine flour mixture with wet mixture and mix until there is no visible flour 6. Stir in chocolate chips 7. Section dough into rough balls a little bigger than a spoonful, and place on cooking sheet about 1.5-2 in apart. 8. Bake at 375 degrees for 8-10 minutes.
• 41 •
Cinnamon Sugar Kugel קוּגל
Recipe by: Hope Golden ugel at k t e e w s e ways mad bidden l r a o f s a e h r a y l u My fami liday yo o h e h t g (hahn i ץ r מ u ח D s . n r i e a Passov hat cont t g n i h t y en like n s a i r g n e i v t a a h e from cts that u d o r , this p r e t v a o e s h s w a P r o metz), sher for o k e b o t re made a r e t d a r h o t n s I e bread. ns noodl i a t n o c were l e s g t u n k a i f r o a v t n varia nt kugel e r e ff i d y n Ma rants. g i m m i h s from eggs. i S by Jew U e h t o t brought den — Hope Gol
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Ingredients:
Steps:
12 oz of Egg Noodles
1. Preheat the oven to 350°f
6 large eggs
2. If using raisins, soak them in water to plump them
2 cups of sour cream 1 cup of cottage cheese 1 cup of cream cheese 1 cup of sugar 1/4 cup of melted unsalted butter 1/4 tsp salt 1 tsp Cinnamon Cooking spray or melted butter for pan Optional: raisins, pineapple
3. Cook the egg noodles until tender by boiling them in water in a pot and then drain the water. 4. Mix the eggs, sour cream, cottage cheese, sugar melted butter, and salt together separate from the noodles. This can be done in a blender, in a food processor, or by hand. When completely stirred, they should have a liquid consistency. 5. Pour the liquid mixture over the noodles in the pot and stir until combined 6. If using them, add the plumped raisins and pineapple 7. Prepare the baking pan by spraying it or coating with butter and put the kugel in the baking dish. 8. Sprinkle the top with cinnamon and sugar 9. Bake for 60 minutes or until the top is golden brown
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Firehouse
Banana Bread Muffins Recipe by: McKenna Marchetti
When I was little my sisters and I would always let the bananas go bad on the counter, because that meant muffin time! My dad would always make them after we were asleep so we got to wake up to a glorious pile of golden puffs sitting in our great grandma’s turquoise porcelain bowl. Breakfast, lunch, and dinner, I blame those golden puffs for my big cheeks. — McKenna Marchetti
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Ingredients:
Steps:
1/2 cup of butter (1 stick)
1. Preheat oven to 375 degrees.
1 cup of sugar
2. Cream the butter with sugar together in a bowl.
2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed bananas, ripened 1/2 cup of sour cream
3. Add the eggs and vanilla and combine. 4. Add flour, baking soda, salt and mix. 5. Add in bananas and sour cream. 6. Bake in a greased pan at 375 degrees for 20-25 minutes until center is finished. 7. Makes around 24 muffins 8. Enjoy!
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Frosted Strawberry
Squares Recipe by: Kristin Brown
Every year for the Fo urth of July, my fami ly makes this recipe as a birthday dessert fo r my mom, whose birthd ay falls on this day. My grandma used to make this recipe every ye ar in Virginia, and my own family has carried on the tradition. Frosted st rawberry squares are the perfect sweet summer dessert and are supe r easy to make. — Kristin Brown
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Ingredients: 1 cup flour 1/2 cup brown sugar 1/2 cup chopped nuts 1/2 cup melted margarine 2 egg whites beaten 1 cup white sugar 2 cups sliced strawberries 2 tablespoons lemon juice 1 cup cool whip
Steps: 1. Combine flour, brown sugar, chopped nuts, and melted margarine in a 9x9 pan and bake at 350º for 20 minutes, stirring every 5 minutes. 2. In a medium mixing bowl, combine and mix all of the other ingredients. 3. Once the dry crumble is baked, put half of the mix on the bottom of the pan, pressing into a solid crust. Pour the strawberry mix on top of the crust, and then crumble the rest of the baked mix on top of the strawberry center. 4. Finally, put the pan in the freezer until the strawberry mix has turned to a solid.
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Kahlua Cake Recipe by: Grace Leonard
cake a r o f e p i ne’s rec i r o N esn’t o a d m d t n i a r e G c i even not This is my t ’ n o d u o recipe ch y i y r l i o m s a f s i t that the firs s a w very t a I s . a g h n i t t i s have fro make, so o t w o h always e s m a h t h y g l u i a m t a my mom art. My f e h y m n vely to i i s e u c l a c l x p e l d a speci a on han u l h a ng it K i v f r o e s e l d t n t e o y recomm kept a b l h g i h I . cipe of milk, e r s s s a i l h g t a e mak ake” cream or C e h c t i a e a D l l e i “Chocolat with a van t i l l a c used to I e s u a c e b on. for a reas onard — Grace Le
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Ingredients: 1 box Devil’s food cake mix
Steps: 1. Preheat oven to 350 degrees.
1 box instant chocolate pudding mix
2. Grease and flour a 10 inch Bundt cake pan.
1/2 cup Kahlua
3. Mix all ingredients, except the powdered sugar, with an electric mixer starting on low and then increasing the speed once incorporated to medium. Mix for two to three minutes.
4 eggs 3/4 cup vegetable oil 2 cups sour cream 3/4 cup chocolate chips 1 teaspoon vanilla extract 1/4 cup powdered sugar
4. Pour batter into the prepared pan and bake for an hour. The cake is done when a tooth pick placed in the center comes out clean. 5. Once cooled, carefully turn out of the pan and dust with powdered sugar for decoration.
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Klenei (Danish donuts)
Recipe by: Cody Capella
time I y r e v e s t u hese don t g n round i a t a e e s u p o u h w ’ I gre parents s ’ m o making M r y a m e y o t y r r e went ove hours ev d n e p s d me (none ’ o y h e h e T k a . t s a o m Christ family t r u o cause e f b o s l e l v a l e r s them our a bunch fo e k a m o t worth d o e s t n e a r w ’ y r e e , but th of us ev g n i m u s n o eally c r e s m ’ i t t a h o t s they’re omething s l l i t s e hey’r hem. t it), and t e v a h I ery time v e l a i c e p s ella — Cody Cap
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Ingredients: 2 eggs 1/2 cup granulated sugar 1/4 cup melted butter 1/2 cup whole milk or cream or Carnation Evaporated Milk 1/2 teaspoon vanilla extract 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/8 teaspoon nutmeg
Steps: 1. In a large bowl beat eggs until very light with hand mixer. Add sugar a little at a time. Beat well. 2. Melt butter. Stir melted butter and milk slowly into egg and sugar mixture. Add vanilla. Mix well. 3. In another bowl sift together flour, baking powder, salt, cinnamon and nutmeg together. Gradually add flour mixture to wet ingredients. Add enough flour to make dough stiff but not dry. 4. Roll dough on well floured surface to 1/8 inch thick. Cut into rectangles. Slit rectangle in center. Slip one end of rectangle through slit in center to form a twist. 5. Fry twists in hot oil until light brown. Use a candy thermometer to maintain oil temperature at 350°. Cook 3–4 pieces at a time, turning donuts once when light brown around edge. (They cook fast!) 6. Remove from oil and drain on paper towels. Store in an airtight container at room temperature.
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Lemon Squares Recipe by: Skye Osborne
y often l i m a f y m ch meant n a r ance of a d n n u o b a p u n a g Growin of having m e l b o r oxes of p b e g h n t i k o a t e n n i ran rselves s u o rsteps. d o n o u d o f s ’ e r W u o produce. o neighb t n o s e l b t of was a u t o e g n e u v r d r n e a fruit d to nev e s u y l i m ing the a r f e v y o m c g s n l i w h One t large bo e v a was a h s d r l a u b o w n o e m W ourse le lemons. c f o o S . unters o make. t e m r o kitchen co f y recipe s a e d n a r popula orne — Skye Osb
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Ingredients: 1 cup flour 1/4 teaspoon salt 1/4 cup confectioners’ sugar 8 tablespoons or 1/2 a cup of butter at room temperature 4 eggs 1 egg yolk 1 cup and 2 tablespoons granulated sugar 3 tablespoons confectioners’ sugar 1/4 cup flour 1/8 teaspoon salt 2/3 cup lemon juice (preferably freshly squeezed) Confectioners’ sugar, for topping
Steps: 1. Preheat the oven to 350°F. 2. To create the crust, mix together the flour, salt, confectioners’ sugar and butter. The crust dough should be crumbly. Press the crust into a 8” x 8” square pan. 3. Bake the crust for 30 to 35 minutes, or until the top is a golden brown. Remove the pan from the oven, and reduce the temperature to 325°F. 4. Combine the eggs, egg yolk, granulated sugar, and confectioner’s sugar. Whisk until smooth. Add the flour and salt, then the lemon juice, and whisk until combined. 5. While the baked crust is still warm, pour the topping over it. Return the lemon bars to the oven and bake for 30 to 35 minutes or until top is slightly golden. 6. Remove the bars from the oven. Once cooled, sprinkle confectioners sugar on top. 7. The bars are ready to serve
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Lussekatter
Lucia Buns Recipe by: Linnea Carlstrom
Passed down to each generation of my family, this Lucia Bun recipe has been around for every single Christmas that I can remember. Finally translated from the original Swedish version in one of my Mom’s old cooking binders, this is now a recipe that my siblings and I can carry on. Lussekatter are meant to represent the curls in St. Lucia’s golden hair along with the feeling of hope and new life before Christmas Eve. — Linnea Carlstrom
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Ingredients: 2 pkts dry yeast 1 cup butter 3 cups milk 1 cup sugar 2 pkts saffron 1 egg 6 1/2 cups flour
Steps: 1. Melt butter. Add milk and heat to a lukewarm temperature. 2. Remove from heat, add the yeast and stir. Let it stand for 3-5 minutes. 3. Add saffron, sugar, egg and flour. Let the dough rest for 1 hour. 4. Separate the dough into balls and roll them out with your palms on a floured surface. Form “S” shapes and place them on a cooking sheet. Optional: Insert raisins into the center of each curl (2 per bun). 5. Let them rest for 1 hour. In a small bowl whisk one egg and brush a light coating on each bun. 6. Bake at 350° until golden brown.
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PB & Choco
Hempies Recipe by: Gabrielle Demick
reated c s a w s i ause it c e b e p i c e vegan e t r i r s o i v h a t f e y s I cho one of m s i o h w y and by @earthy chefs! emick D e l l e i r b — Ga
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Ingredients: 1 1/2 cup smooth natural peanut butter 1/3 cup maple syrup 1 tsp vanilla 1/3 cup hemp seed 3 cups Rice Krispies
Steps: 1. Mix peanut butter, vanilla and maple syrup until smooth and then add and mix in hemp seed and Rice Krispies. 2. Pat into a grease or lined pan. 3. Melt chocolate and peanut butter together and pour on top! 4. Put in the freezer for 30 min!
1 1/2 cup vegan chocolate chips 1 round tablespoon peanut butter
1/4 of rosemary
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