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PArTY (iN MY MOUTh) 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, Ca

Table of contents Party Bites appetizers to get the party started Spam Misubi...................................................................... 07 Really Good Guac.............................................................. 09 Greek Grilled Avocados..................................................... 11 Caprese Stack.................................................................... 13 Mixed Grill Kebabs with Guava BBQ Sauce.................... 15 Joong: Chinese Tamale........................................................... 17 Avocado Mango Shrimp Stacks......................................... 21

Entrees The main event Hamachi Poke.................................................................... 25 Bertolucci’s Gourmet Grilled Cheese................................ 27 Tostada Crisp..................................................................... 29 Shepherd’s Pie.................................................................... 31 Babi Kecap: Pork with Sweet Soy Sauce........................... 33 Shepherd’s Pie (with an accent)......................................... 35 Mexican Two Bean Chicken Chili..................................... 39 Mushroom Risotto............................................................. 41 California Roll................................................................... 43 Ahi Tuna Tartare on Sesame Wonton Chips.................... 45 Kalbi: Short Ribs Korean Barbecue.................................. 47 Moroccan Chickpea Soup.................................................. 49 Oriental Cold Noodle Salad............................................... 53 Taco Soup!.......................................................................... 55 Now That’s a Taco Salad................................................... 57

Drinks Get your drank on Moscow Mule..................................................................... 61 Pimm’s No. 1 Traditional Cocktail.................................... 63 Blackberry Meyer Lemon Gin and Tonics........................ 65 BlackFlower Fizz............................................................... 67 Cucumber Sangria............................................................. 69

Desserts End on a sweet note Almond Paste Cookies....................................................... 73 Chocolate-Banana Bonbons with Toasted Almonds......... 75 Italian Sesame Seed Cookies............................................ 77 Mor Mor’s Pineapple Upside Down Cake.......................... 79 Halo-Halo........................................................................... 81 Buckeye Brownie Cookies with Easy Fudge..................... 83 Browned Butter Spoon Cookies......................................... 85 Nana’s Banana Bread........................................................ 87 Grandma’s Swedish Pancakes........................................... 89 Chocolate Chip Pumpkin Bread........................................ 91 Nana’s Coconut Cream Pie................................................ 93 Oat Nut Bars with Sweet Lemon Coconut Icing............... 95 Worlds Best Chocolate Chip Cookies!!!.............................. 97 Black Russian Cake........................................................... 99 Fear of a Black Planet Cake.............................................. 101


Recipe from Mama Andrews Contributed and Illustrated by Ashley Andrews

Spam Musubi Makes 10 servings

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

Directions Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.

½ cup Teriyaki Sauce

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

Furikake, to taste (Japanese rice seasoning)

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


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

Spam musubi maker

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.

Recipe from Emma Dorantes Contributed and Illustrated by by Kelsey Dodge

Really good guac Makes 1 serving

Ingredients 2 large Avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro Juice of one lime

Directions Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD. Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime.

Chopped up pickled jalapeño slices

Now mush it all up!! No special mushing technique required, but feel free to make one up.

1 tsp of jalapeño juice

Add 1 tsp of jalapeño juice for added spiciness if desired.

Salt and pepper to taste

Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

Recipe from Tammilee Tips Contributed and Illustrated by Samantha Gee

Greek Grilled Avocados Ingredients Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese

Directions Cut avocados in half and remove pit. Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado. Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. Place on barbecue for 5–10 minutes depending on the heat of your barbecue.

Recipe from Contributed and Illustrated by Christy Pak

Caprese Stack Makes 1 serving

Ingredients 1 medium to large tomato Âź cup basil leaves 4 ounces fresh mozzarella cheese 4 tsp balsamic vinegar 1 Tbsp olive oil salt and pepper, to taste

Directions Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

Recipe from Coastal Living Contributed and Illustrated by Katelyn Burgin

Ingredients: BBQ Sauce 1 Tbsp coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses 1/3 cup cider vinegar

2 Tbsp tomato paste 1 tsp ground allspice

Mixed Grill Kebabs with Guava BBQ Sauce Directions: BBQ Sauce Prep Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.

1 tsp smoked paprika

Kabob assembly

½ tsp curry powder

Prepare Guava BBQ Sauce.

¼ tsp salt

Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper.

Kebabs 1 pound boneless fish fillets, cut into bite-size pieces 1 pound peeled and deveined shrimp 1 yellow bell pepper, cut into pieces 1 orange bell pepper, cut into pieces 1 red onion, cut into wedges 1 pint cherry tomatoes Olive oil Salt Ground black pepper

Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.

Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival. Contributed and Illustrated by Darren Chan

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

Directions: bamboo leaves: Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.

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.

pork belly Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.

salted duck egg yolks If using cooked salted duck egg yolks: Cut each yolk in half and set aside. For the dried shrimp and dried scallops: Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside.

Directions continued For the rice Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain well and transfer to large bowl.

For the mung bean Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.

To Assemble Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in same direction. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half. Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside. Holding leaves firmly, place 3 tablespoons rice mixture in pocket. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tablespoons rice. Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up.Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other. Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. 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

Directions continued 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 ½ hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce. Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through.

Recipe adapted from Contributed and Illustrated by Alyssa Hornby

Avocado Mango Shrimp Stacks Makes 4 Servings

Ingredients Stacks 1 cup broccoli salad sprouts 1 cup tomatoes, diced 1/4 cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ red onion, diced (~½ cup)

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

1 avocado, cubed

Next add tomatoes.

8 ounces cooked shrimp (I recommend grilling on the BBQ)

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

3 sprigs cilantro (optional) Tools 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work) Dressing 6 Tbsp balsamic vinegar 3 Tbsp olive oil ¼ tsp pepper /8 tsp salt


Add mango on top of the cucumber side, and red onion on top of the corn side. Completely top with avocado. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.


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

Recipe from Chef Marcel Vigneron Contributed and Illustrated by James Butler

Hamachi poke with pineapple poi and taro chips Makes 6 servings

Ingredients Hamachi Poke


2 Tbsp extra-virgin olive oil

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).

2 Tbsp sake 2 Tbsp mirin 3 Tbsp fresh lemon juice 1 tsp grated fresh ginger 1 Tbsp finely chopped Maui onion Sea Salt Freshly ground black pepper 1 pound sashimi-grade hamachi (cut into ½ inch cubes) ¼ cup chopped sea beans Pineapple Poi 2 teaspoons xanthan gum 4 cups fresh pineapple chunks Taro Chips 1 small taro root Vegetable oil for frying Salt

Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips. Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency. Transfer to a container, cover, and refrigerate until ready to use. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring. In a large heavy pot, heat about 3 inches of oil to 350°F. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.


Recipe is from Albert Chang Contributed and Illustrated by Albert Chang

Bertolucci’s Gourmet Grilled Cheese Makes 1 serving

Ingredients 2 pieces sliced sourdough

Directions: Preheat skillet over medium heat.

½ fresh ripe tomato

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

1 slice Jarlsberg cheese

Add slice of Jarlsberg cheese on non-buttered side.

1 slice Provolone cheese

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

1 slice Colombus Peppered Turkey Beast 2 Tbsp butter

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-sideup. 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 diagon


Tostada Crisp by Kathy Choi

Recipe invented by Kathy Choi Contributed and Illustrated by Kathy Choi

Tostada Crisp Makes 4 – 6 servings

Ingredients 1 red bell pepper 1 head of lettuce 1 avocado Feta cheese Mozzarella cheese Small tortillas (Mission Artisan Tortillas) Tostada shells (Guerrero Tostada Shells) 1 Whole Cooked Rotisserie Chicken

Directions: Preparation Shred Rotisserie chicken and place ½ of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.

Salsa mix Dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tapatío for a kick.)

Tapatío Sauce

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.



Teriyaki Sauce

1 onion 2 tomatoes 1 lime

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 ½ cup of shredded teriyaki chicken onto tostada base. Add two spoons of salsa mix on top of chicken and spread evenly. Add small handful of lettuce and spread evenly. Place red bell pepper strips on top along with 1/4 of the sliced avocados. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.


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

Recipe from Grandma Judith Hopps Contributed and Illustrated by Meagan Haneke-Hopps

Shepherd’s Pie Makes 1 pie

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

Directions Preheat oven to 350°F Brown the ground beef in a skillet Make instant mashed potatoes in a bowl according to package instructions and set aside Spray casserole dish with nonstick cooking spray Open canned veggies; drain, dump in casserole dish Strain off any fat from ground beef, then add on top of veggies Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup Spread mashed potatoes to even cover all other ingredients (do NOT mix in) Cook for 25 minutes, uncovered Cover with shredded cheese and let cook for another 5 minutes in the oven. Let cool and enjoy!!


Recipe from Mrs. Lusiana Hertanu Contributed and Illustrated by Kelby Hertanu


Ingredients 2 lbs Pork Butt or Shoulder or Spare ribs 1 tsp of salt ½ tsp white pepper 1 tsp Chinese Five Spices 2 Tbsp rice wine 2 Tbsp soy sauce 2 Star Anise 2 Tbsp Sweet Soy Sauce (Kecap Manis) 3 Tbsp of oil Spices 2 shallots

Directions In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic) Cut the pork into about 2 inch cubes Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes Put oil in a pot and stir fry the spices on medium heat for about 3 minutes. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot

1 inch ginger

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

2 cloves garlic

Serve with rice and vegetables for a balanced meal


Recipe by Gordon Ramsay Contributed and Illustrated by Joe Hewison

Shepherd’s Pie with an Accent Directions Ingredients

Prep Work


Dice the garlic

2 Tbsp olive oil

Separate herbs from the stems

1.5 lbs ground lamb or beef

Separate egg yolks

1 large carrot 1 large onion Fresh rosemary Fresh thyme 4 cloves minced garlic Salt Pepper

Peel and slice potatoes into even pieces

Cooking the Filling Pour Olive Oil into a hot, large pan, then add meat. Stir meat for a few minutes until brown, and broken into very small pieces. Add rosemary, thyme, and garlic, then stir some more.

Worcestershire sauce

Add carrot, and onion, stir a little longer.

Tomato puree or paste

Add Worcestershire Sauce, stir, add Tomato Puree, stir

Red wine

Add Red Wine and sweat down for a minute or two.

¼ cup chicken stock

Add chicken stock and cook for 3 more minutes.

Mashed Potatoes 1.5 lbs golden potatoes

Cooking the Potatoes

¼ cup heavy cream

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

3½ Tbsp butter

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

Salt Pepper 2 Egg yolks ¼ cup parmesan cheese

Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm


directions continued Final Instructions Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18–20 minutes to brown the potatoes and set the pie. Serve.



Recipe adapted from The Pampered Chef Contributed and Illustrated by Sara Ingram

Mexican Two Bean Chicken Chili Makes 6 Servings

Ingredients 2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 11/4 cups/300 mL)

Directions 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 the spoon. Ladle chili into soup bowls. Top with desired topping

1½ cups rinsed and drained canned black beans 1½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1½–2 Tbsp chili powder 1 tsp ground cumin


Recipe by Myleen on Contributed and Illustrated by Florence Lui

Mushroom Risotto Makes 6 Servings

Ingredients: 6 cups chicken broth, di vided 3 Tbsp olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced 2 shallots, diced 1½ cups Arborio rice ½ cup dry white wine sea salt to taste freshly ground black pepper to taste

Directions In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

3 Tbsp finely chopped chives 4 Tbsp butter /3 cup freshly grated Parmesan cheese 1


Recipe from Contributed and Illustrated by Hyung-Min Park

California Roll Makes 1 roll

Directions Ingredients 2 Tbsp rice vinegar 1 medium avocado, peeled, pitted, and sliced into ¼ inch thick pieces

Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar. Allow the rice mixture to cool to room temperature before making the roll. Cover a sushi roll rolling mat with plastic wrap.

4 sheets nori (seaweed)

Cut nori (seaweed) sheets in half crosswise.

½ batch sushi rice, recipe follows /3 cup sesame seeds, toasted

Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.

1 small cucumber, peeled and cut into matchsticksize pieces

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.


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

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


Recipe from Contributed and Illustrated by Nicole Bergmann

Cajun Shrimp Alfredo Makes 4 servings



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 Tbsp creole seasoning 1½ Tbsp olive oil 1½ Tbsp butter 8 ounces sliced mushrooms 2 Tbsp garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine 1½ Tbsp 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 to 2 minutes, next add ½ cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink. When the shrimp has cooked add the cream and the other addition of creole seasoning (the ½ to 1 T). Bring this to a simmer then turn the heat down to medium low. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. When the sauce has thickened add the other ½ cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.


Recipe from Contributed and Illustrated by Jenna Verbryke

Ingredients Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers)

Ahi Tuna Tartare on Sesame Wonton Chips Makes 24 Servings

2 Tbsp olive oil (will probably need more)


3 Tbsp sesame seeds

Sesame Wonton Crisps

Tuna Tartare

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

6 ounces sushi-grade tuna, cut into ¼-inch dice 2 Tbsp green onions, green parts only, finely chopped 2 Tbsp sesame seeds, toasted 2 Tbsp soy sauce 1 tsp sesame oil

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).

1 tsp peeled and grated fresh ginger

Remove triangles from the pan and let cook on a cooling rack.

1 clove garlic, minced

Tuna Tartar

¾ tsp orange zest 2 Tbsp fresh cilantro, finely chopped

Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl.

½ tsp kosher salt

Mix well.

1 avocado, cut into ¼ inch dice 2 tsp lime juice Cilantro sprigs, for garnish

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.


Recipe by Joyce Washington Contributed and Illustrated by Paul Washington

Kalbi Korean Barbecue Short Ribs Makes 6–8 Servings

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

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 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not requir


Recipe from America’s Test Kitchen Healthy Cookbook Contributed and Illustrated by Kat Whalen

Moroccan Chickpea Soup Makes 7 Servings



1 Tbsp canola oil

Heat the oil in a large dutch oven over medium-high heat until shimmering.

1 onion, minced 1 Tbsp sugar 4 garlic cloves, minced

Add the onion and sugar and cook until softened, about 5 minutes.

½ Tbsp hot paprika

Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

¼ Tbsp saffron threads, crumbled

Stir in the chickpeas, potatoes, tomatoes with their juice, and broth.

¼ tsp ground ginger ¼ tsp ground cumin

Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes.

2 (15 oz) cans chickpeas, rinsed

Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.

1 lb red potatoes (about 3 medium) scrubbed and cut into ½ inch pieces 1 (14.5 oz) can diced tomatoes

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.

4 cups low sodium chicken broth 1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges


Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA Contributed and Illustrated by Amanda Yam

Oriental Cold Noodle Salad Makes Approximately 8 servings

Ingredients 1 package (16 ounces) Capellini pasta 2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro Dressing 1 Tbs sesame seeds 2 Tbs soy sauce 2 Tbs rice vinegar 2 Tbs olive oil 2 Tbs sesame seed oil

Directions for the pasta Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

For the dressing Whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.

1 Tbs brown sugar 1 Tbs chili paste 1 tsp salt and pepper


A Zulch Family Recipe Contributed and Illustrated by Zachary Zulch

Taco Soup! Make 10 Servings

Directions Ingredients One pound ground sirloin

Chop and sauté yellow onion in a large skillet Add ground sirloin and continue sautéing until meat is a light brown color.

¾ yellow onion

If your meat is under 90% fat free, drain and remove fat*

1 packet dried ranch dressing

*Meat does not need to be thoroughly cooked as it will be boiled in the steps below

1 packet Schilling taco seasoning

Remove from heat and pour into a large pot

8 oz can of Rotel diced chili 14 oz can of corn

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

14 oz can of pinto beans

Bring to a boil

14 oz can of kidney beans

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

24 oz can of hominy 24 oz can of diced tomatoes

Remove from heat and serve

Small bag of Fritos

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



2 cups of Mexican shredded cheese


Recipe from Contributed and Illustrated by Alyx Mackler

Now That’s a Taco Salad Makes 2 large Servings

Ingredients 2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon pepper 2 oz monterey jack cheese, freshly grated 4 cups butter lettuce, chopped

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 tim

1 avocado, chopped 2/3 cup sweet corn ½ pint grape tomatoes, quartered 1/4 red onion, diced ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon olive oil ½ teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed



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.” from

Recipe from Mother Russia Contributed and Illustrated by Emma Dowling

Moscow Mule Makes 1 serving

Ingredients ¼ cup lime juice ¼ cup vodka

Directions Pour vodka, lime juice, and ginger beer into glass Add ice

½ cup ginger beer


Recipe from Contributed and Illustrated by Allison Gentes

Pimm’s No. 1 Traditional Cocktail Makes 1 Serving

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

Directions Half fill a large jug or tall glass with ice cubes Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.

1 slice cucumber 1 sprig fresh mint 2 strawberries


Recipe adapted from Contributed and Illustrated by Kelsey Lancaster

Blackberry Meyer Lemon Gin and Tonics Makes 4 servings

Ingredients 12 blackberries 20 fresh mint leaves

Directions Set out four high ball glasses.

2 Meyer lemons (can sub. regular lemons)

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

Âź cup simple syrup

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

12 ounces good quality gin Tonic water Ice


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

Recipe by Mixologists Jared Moore & Jack Britton Contributed and Illustrated by Jared Moore

BlackFlower Fizz Makes 1 martini

Directions Ingredients

In a pint glass muddle:

one slice of a fresh peach

Absolut Citron Vodka

two fresh blackberries

St. Germaine Elderflower Liqueur

two fresh mint leaves

Perrier Jouet Brut Champagne Peaches Blackberries Mint

two ice cubes Fill the glass with ice and add:

2oz Absolut Citron Vodka .75oz St. Germaine Elderflower Liqueur

Pomegranate Juice

1.5-2oz Pomegranate Juice


splash of Sprite (can substitute club soda)

Dry Ice (optional for effect)

Shake and strain into large chilled martini glass, then float:

1.5oz Perrier Jouet Brut Champagne

Garnish : Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.


Recipe from Contributed and Illustrated by Viridiana Osio

Cucumber Sangria Ingredients 1 small honeydew melon 12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice

Directions Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently.

1 cup honey

Cover and chill for at least 2 hours.

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

To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint. *If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers



Recipe adapted from Contributed and Illustrated by Heather Brown

Almond Paste Cookies Makes approximately 2 dozen cookies



½ lb. very soft butter

Cream butter and sugar well. Add remaining ingredients.

1 cup sugar

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

1 cup grated almond paste 1 egg, beaten 1½ c. flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt ½ lb. bittersweet chocolate, melted (optional) slivered almonds (optional)

Bake 9-10 minutes at 350 degrees. Place cookies on cooling rack and let cool for 10-15 minutes. Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds. Repeat for each cookie as desired. Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

Tools Large bowl Standing or hand mixer Spatula Fork Cookie Sheet Cooling Rack Parchment Paper


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.

Adapted from William-Sonoma Eat Well by Charity Ferreira (Oxmoor House, 20) Contributed and Illustrated by Jackie Cruickshank

Chocolate & Banana Bonbons with Toasted Almonds Makes 30 Bon bons

Ingredients ½ oz. semisweet chocolate /3 cup toasted and chopped almonds or pecans 1

2 bananas

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 ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.


Recipe from Claire Chiappinelli Contributed and Illustrated by Danielle Hadley

Italian Sesame Seed Cookies Ingredients 3 lbs flour 1½ lbs sugar 6–7 eggs

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

3–4 tbsp. milk

Roll small amounts in seeds and cut.

1 lb. Shortening (Half butter, half oleo)

Bake at 375 degrees for about 30 minutes or until golden brow

4 tsp. baking powder 4 tsp. vanilla Jigger of whiskey ½ cup sesame seeds


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

Recipe by Goody Jacobsen Contributed and Illustrated by Kirsten Jacobsen

Mor Mor’s Pineapple Upside Down Cake Directions Ingredients

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

¼ lb butter

Add brown sugar until thick (but not caramelized).

brown sugar (approximately 1 cup)

Arrange the pineapple rings on top of the brown sugar and butter mixture.

1 can pineapple rings in juice 1 box yellow cake mix

Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. Pour the yellow cake batter in the pan, over the top of the pineapple rings. Bake at 350 degrees for 30–35 minutes. Remove from oven when a toothpick comes out clean. Turn out onto a cake plate immediately and let cool. Enjoy.


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

Recipe by Karen A. at Contributed and Illustrated by Cristopher Lagmay

Halo-Halo Makes 1 Servings

Ingredients 2 tbsp macapuno (preserved shredded young coconut) 2 Tbsp kaong (sugar palm nuts)

Directions In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains. Cover the mixture with enough shaved ice, depending on preference. Swirl evaporated milk on top of the ice.

2 Tbsp nata de coco (coconut gel)

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

2 Tbsp freshly grated cantaloupe

Mix it all together. Or not.

2 Tbsp freshly shredded jackfruit

Sit back. Relax. Enjoy. Refill.

2 Tbsp sliced caramelized plantains 1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 Tbsp caramel custard


Recipe adapted from Contributed and Illustrated by Chelsea Lightfoot

Buckeye Brownie Cookies with Easy Fudge Frosting Mskes approcimately 24 cookies

Ingredients 1 box (18 –19 oz) brownie mix ¼ cup butter, melted ½ cup cream cheese, (room temperature) 1 egg ¾ cup peanut butter ¾ cup powdered sugar ¾ cup chocolate frosting Sea salt flakes

Directions Preheat oven to 350° Line baking sheet with parchment paper. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands. Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.

Fudge Frosting

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.

1 cup butter, room temperature

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

²/3 cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.) 8 cups powdered sugar 1 tsp vanilla

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.

To Make 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.


Recipe from Food Network Kitchens Contributed and Illustrated by Madison Mar

Browned Butter Spoon Cookies Makes approximately 32 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

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. When cool, spread ½ teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar. Serve


Recipe from Nana Muench Contributed and Illustrated by Skyler Muench

Nana’s Banana Bread Makes 1 loaf

Directions Ingredients 1 ¾ cups of flour 2 teaspoons of baking powder ¼ teaspoon of baking soda

Heat oven to 350 degrees and grease loaf pan At medium speed in electric mixer mix (cream) Crisco and sugar Then add eggs and beat until very light (about 4 minutes). Mix together flour, baking powder, baking soda and salt

½ teaspoon of salt

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

/3 cup of Crisco

Pour into greased loaf pan


²/3 cup of sugar 2 eggs 1 cup of mashed bananas

Bake one hour Cool in pan for 10 minutes and then put on cooling rack. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)


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.

Recipe by Lavina DeNatale Contributed and Illustrated by Rebecca Reid

Grandma’s Swedish Pancakes Makes approximately 3 servings



3 eggs

Set a large non-stick saucepan on medium heat and coat with non-stick spray.

1¼ cup of milk

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

¾ cup of flour ½ tsp salt 2 tbps of sugar Garnish 4 tbs of butter 1 lemon powdered sugar

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


Recipe by Kathy Rudd Contributed and Illustrated by Emilee Rudd

Chocolate Chip Pumpkin Bread Makes 12 Servings


Directions Preheat oven to 350°F.

1¾ cups unbleached all purpose flour

Grease and flour 9 x 5 x 2½ -inch metal loaf pan.

1 teaspoon nutmeg

Sift first 7 ingredients into medium bowl.

1 teaspoon ginger

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

1 teaspoon cinnamon

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

1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon salt

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

½ cup olive oil

Beat dry ingredients into pumpkin mixture alternately with milk.

1 cup sugar

Stir in chocolate chips.

3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkindd 1 teaspoon vanilla extract

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.

/3 cup whole milk


1 cup miniature semisweet chocolate chips


Recipe by Dorothy Coombs Contributed and Illustrated by Kerstin Segervall

Nana’s Coconut Cream Pie Directions Ingredients Filling /3 cup flour


²/3 cup sugar ¼ tsp salt 2 cups evaporated milk 4 beaten egg yolks ½ tsp vanilla Topping 4 beaten egg whites 3 tbsp powdered sugar Crust

Soak crust at 450 ° for 12min or until golden brown Mix dry filling ingredients into a deep pot Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients. Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust. Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional) Place pie into oven at 350 ° degrees for 16 min.

Store bought crust


Recipe by Trudy from Contributed and Illustrated by Jason Schindler

Oat Nut Bars with Sweet Lemon Coconut Icing Makes approximately 20 bars


½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tbs linseeds (flax seeds)

Directions Pre-heat the oven to 180°C/356°F Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well. Combine the baking soda with the warm water and stir to dissolve. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam.

¾ cup dairy-free or dairy butter

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

2½ tbs molasses (or treacle or golden syrup)

Transfer the mixture into a lightly greased 1'' x 1'' non-stick baking tray, smoothing it out to cover the base evenly.

½ tsp baking soda ¼ cup hot water For the lemony icing 1 cup icing sugar ½–1 lemon, juice & zest 1 tsp dairy-free or dairy butter ¼ cup shredded coconut

Bake in the pre-heated oven for 15–20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely. Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. Once the icing is set cut evenly into bars. These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.


Recipe by Karen A. at Contributed and Illustrated by Evan LaForce


Directions: Preheat oven to 350 degrees.

¾ cup white sugar

Cream sugars and butter.

1 cup brown sugar

Add vanilla and eggs and mix well.

1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour ¾ teaspoon baking soda ¾ teaspoon salt

Combine dry ingredients together and gradually add to creamed mixture. Stir in chips and nuts. Roll into 1 ¼'' balls and place on non-stick cookie sheets, about 2'' apart. Bake for 10 to 12 minutes.

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


Recipe by Momma Stacey Vetrovec Contributed and Illustrated by Sara Vetrovec

Black Russian Cake Makes 1 cake

Ingredients Cake 1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size)

Directions Combine all ingredients Pour batter mixture into greased bundt pan Bake 350 degrees for 45–50 minutes

For glaze

1 cup oil

Combine ½ cup powdered sugar with ¼ cup of Kahlua

¼ cup vodka

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

¾ cup water ½ cup sugar

Sprinkle with powdered sugar before serving

4 eggs ¼ cup Kahlua Glaze ½ cup powdered sugar ¼ cup of Kahlua


Recipe by Contributed and Illustrated by Olivia Yu

Fear of a Black Planet Cake Makes 1 Cake




To make filling

16 ounces cream cheese

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

¼ cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla

Fold in the chocolate chips and set aside.

To make batter

1 cup chocolate chips

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.

¾ cup cocoa ½ cup hot water 2 ²/3 cups cake flour 1 tablespoon and 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter 1 ½ cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk

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.


This Book is designed by Amanda Yam and is set in MetroBlack LT Two and Century Schoolbook

March 2014

438 Cookbook by Amanda Yam  

Cookbook by Amanda Yam created in Art 438: Typography III at California Polytechnic State University