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E V E RY T H I N G and the kitchen sink By: Rebecca Reid

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

E V E RY T H I N G and the kitchen sink By: Rebecca Reid

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

This cookbook is dedicated to my mother and grandmother for being the best cooks in the whole world.

Table of Contents SMALL BITES 6 Really Good Guac

7 Avocado Mango Shrimp Stacks 8 Caprese Stack

9 Now That’s a Taco Salad

10 Greek Grilled Avocados

11 Moroccan Chickpea Soup 12 Taco Soup!

13 Oriental Cold Noodle Salad 14 Mexican Two Bean Chili


DRINKS 37 Pimm’s No. 1 Traditional Cocktail 38 Moscow Mule

39 Blackberry Meyer Lemon Gin and Tonics 40 BlackFlower Fizz

41 Cucumber Sangria

SWEETS 43 Almond Paste Cookies

44 Chocolate-Banana Bonbons with Toasted Almonds

45 Italian Sesame Seed Cookies

16 Ahi Tuna Tartare on Sesame

46 Mor Mor’s Pineapple Upside Down

17 Mixed Grill Kebabs with

47 Worlds Best Chocolate Chip

18 Bertolucci’s Gourmet Grilled Cheese

48 Halo-Halo

Wonton Chips

Guava BBQ Sauce

19 Tostada Crisp

21 Shepherd’s Pie

22 Shepherd’s Pie with an Accent 24 Spam Musubi

25 Pork with Sweet Soy Sauce 26 Joong: Chinese Tamale 29 Poke and oi

31 Cajun Shrimp Alfredo 32 Mushroom Risotto 33 California Roll

34 Grandma’s Swedish Pancakes

35 Short Ribs Korean Barbeque (Kalbi)



49 Buckeye Brownie Cookies with Easy Fudge Frosting

51 Browned Butter Spoon Cookies 53 Nana’s Banana Bread

54 Chocolate Chip Pumpkin Bread 55 Nana’s Coconut Cream Pie

56 Oat Nut Bars with Sweet Lemon Coconut Icing 57 Black Russian Cake

58 Fear of a Black Planet Cake

Small Bites


Really Good Guac Recipe submitted by: Kelsey Dodge

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. Now mush it all up!! No special mushing technique required, but feel free to make one up. Add 1 tsp of jalapeño juice for added spiciness if desired. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

INGREDIENTS 2 Large Avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro Juice of one lime chopped up pickled jalapeño slices 1 tsp. of jalapeño juice salt and pepper to taste


Avocado Mango Shrimp Stacks Recipe submitted by: Alyssa Hornby Adapted from



To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing 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. Next add tomatoes. Add cucumbers on one side, and corn on the other. Add mango on top of the cucumber side, and red onion on top of the corn side. Completely top with avocado. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold.

INGREDIENTS Stacks 1 cup broccoli salad sprouts 1 cup tomatoes, diced ¼ cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ red onion, diced (~½ cup) 1 avocado, cubed 8 ounces cooked shrimp (I recommend grilling on the BBQ) 3 sprigs cilantro (optional) Dressing 6 Tbsp balsamic vinegar 3 Tbsp olive oil ¼ tsp pepper ⅛ tsp salt Tools 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)

Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. Serves 4 (1 serving = 1 stack) 7

Caprese Stack Recipe submitted by: Christy Pak From

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.

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


Now That’s a Taco Salad Recipe submitted by: Alyx Mackler

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 into two bowls. Add crushed tortilla chips on top and it’s fiesta time! Makes 2 large salads

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 1 avocado, chopped ⅔ cup sweet corn ½ pint grape tomatoes, wquartered ¼ 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


Greek Grilled Avocados Recipe Recipe by: Samantha Gee Recipe from Tammilee Tips

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.

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

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.


Moroccan Chickpea Soup Recipe submitted by: Kat Whalen From America’s Test Kitchen Healthy Cookbook

DIRECTIONS 1. Heat the oil in a large dutch oven over medium high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds. 2. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes. 3. 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. Serves 7

INGREDIENTS 1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika ¼ tablespoon saffron threads, crumbled ¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into 1/2-inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into 1/2 inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges


Oriental Cold Noodle Salad Recipe submitted by: Amanda Yam Credit: Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA

DIRECTIONS 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 refrigerate for a cold salad. Approximately 8 servings

INGREDIENTS 1 (16 ounce) package Capellini 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 1 Tbs brown sugar 1 Tbs chili paste 1 tsp salt and pepper


Mexican Two Bean Chicken Chili Recipe submitted by: Sara Ingram Original Recipe by The Pampered Chef

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 Spoon. Ladle chili into soup bowls. Top with desired toppings. *Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves Yield: 6 servings (10 cups)

INGREDIENTS 2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 1¼ cups) 1 ½ cups rinsed and drained canned black beans 1 ½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 ½ - 2 tbsp chili powder 1 tsp ground cumin


Taco Soup! Recipe submitted by: Zachary Zulch Zulch Family Recipe

DIRECTIONS 1. Chop and sauté yellow onion in a large skillet 2. Add ground sirloin and continue sautéing until meat is a light brown color. 3. If your meat is under 90% fat free, drain the fat Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below 4. Remove from heat and pour into a large pot 5. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot 6. Bring to a boil 7. Once boiling, change heat to low and simmer for 3 hours 8. Remove from heat and serve

INGREDIENTS One pound ground sirloin ¾ yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning 8oz can of Rotel diced chili 14oz can of corn 14oz can of pinto beans 14oz can of kidney beans 24oz can of hominy 24oz can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese

9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl Serves ten or six super hungry people


Big Bites


Ahi Tuna Tartare on Sesame Wonton Chips Recipe submitted by: Jenna Verbryke


Sesame Wonton Crisps

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.

Tuna Tartar

Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

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


Mixed Grill Kebabs with Guava BBQ Sauce Recipe submitted by: Katelyn Burgin Recipe Credit: Coastal Living


BBQ Sauce

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.


Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.

INGREDIENTS BBQ Sauce 1 tablespoon coconut oil 1 small yellow onion 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses ⅓ cup cider vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt Kabobs 1 lb boneless fish fillets, cut into bite-size pieces 1 lb peeled and deveined shrimp 1 yellow bell pepper 1 orange bell pepper 1 red onion, cut into wedges 1 pint cherry tomatoes Olive oil Salt Freshly ground black pepper


Bertolucci’s Gourmet Grilled Cheese Recipe submitted by: Albert Chang



Preheat skillet over medium heat.

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

Butter both sides of bread (1 tbsp on each side) and place one slice of bread on skillet butter-side-down. Add slice of Jarlsberg cheese on non-buttered side. Slice half tomato into thin slices and place on top of cheese. Gently place slice of turkey breast on top of tomato slices. Add slice of Provolone cheese on top of turkey. Place second slice of bread on top of sandwich butter-side-up. Grill until lightly browned and flip over; repeat process until cheese is melted. When cheese has melted, remove from skillet using spatula and cut in half diagonally.


Tostada Crisp by Kathy Choi

Tostada Crisp Recipe submitted by: Kathy Choi Invented by Kathy Choi.



1. Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat. 2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside. 3. 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 TapatĂ­o for a kick.) 4. 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.


5. 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.

INGREDIENTS Salsa 1 onion 2 tomatoes 1 lime Tostada 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 Teriyaki Sauce TapatĂ­o Sauce


6. Put ½ cup of shredded teriyaki chicken onto tostada base. 7. Add two spoons of salsa mix on top of chicken and spread evenly. 8. Add small handful of lettuce and spread evenly. 9. Place red bell pepper strips on top along with ¼ of the sliced avocados. 10. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada. 4-6 servings


Shepherd’s Pie Recipe submitted by: Meagan Haneke-Hopps Recipe from Grandma Judith Hopps.

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


1. Preheat oven to 350°F

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)

2. Brown the ground beef in a skillet 3. Make instant mashed potatoes in a bowl according to package instructions and set aside 4. Spray casserole dish with nonstick cooking spray 5. Open canned veggies; drain, dump in casserole dish 6. Strain off any fat from ground beef, then add to veggies 7. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish 8. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. 9. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup 10. Spread mashed potatoes to even cover all other ingredients (do NOT mix in) 11. Cook for 25 minutes, uncovered 12. Cover with shredded cheese and let cook for another 5 minutes in the oven. 13. Let cool and enjoy!!


Shepherd’s Pie with an Accent Recipe submitted by: Joseph Hewison Recipe Credit to: Gordon Ramsey


Prep Work

1. Dice the garlicbnnn 2. Separate herbs from the stems 3. Separate egg yolks 4. Peel and slice potatoes into even pieces

Cooking the Filling

1. Pour Olive Oil into a hot, large pan, then add meat. 2. Stir meat for a few minutes until brown, and broken into very small pieces. 3. Add rosemary, thyme, and garlic, then stir some more. 4. Add carrot, and onion, stir a little longer. 5. Add Worcestershire Sauce, stir, add Tomato Puree, stir 6. Add Red Wine and sweat down for a minute or two.

INGREDIENTS Filling 2 Tbsp Olive Oil 1.5 lbs Ground Lamb or Beef 1 Large Carrot (grated 1 Large Onion (grated) Fresh Rosemary Fresh Thyme 4 cloves Minced Garlic Salt Pepper Worcestershire Sauce Tomato Puree or Paste Red Wine 1/4 cup Chicken Stock Mashed Potatoes 1.5 lbs Golden Potatoes ¼ cup Heavy Cream 3½ Tbsp Butter Salt Pepper 2 Egg Yolks ¼ cup Parmesan Cheese


7. Add chicken stock and cook for 3 more minutes. Cooking the Potatoes 1. Boil water, add salt and potatoes, and set a timer for 15 minutes. 2. After 15 minutes, take potatoes out and strain the water off. 3. Put potatoes back into the pan, or into a medium mixing bowl. 4. Mash the potatoes with their ingredients from above and keep warm Final Instructions 1. Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top. 2. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. 3. 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. 4. Serve.


Spam Musubi Recipe submitted by: Ashley Andrews Recipe credit to: Mamadrew

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. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower ⅓ of nori. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

INGREDIENTS 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce Furikake, to taste ( Japanese rice seasoning) (requires spam musubi maker)

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.


Pork With Sweet Soy Sauce (Babi Kecap) Recipe submitted by: Kelby Hertanu Recipe from Mrs. Lusiana Hertanu

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

INGREDIENTS 2 lbs Pork Butt or Shoulder or Spare ribs 1 teaspoons of salt ½ teaspoons white pepper 1 teaspoons Chinese Five Spices 2 tablespoons rice wine 2 tablespoons soy sauce 2 Star Anise 2 tablespoons Sweet Soy Sauce (Kecap Manis) 3 tablespoons of oil Spices 2 shallots 1 inch ginger 2 cloves garlic

Add 1 cup of water and Sweet Soy Sauce to the pot Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out. Serve with rice and vegetables for a balanced meal Servings: 6 - 8 people Preparation time: 1 - 1.5 hours


Joong: Chinese Tamale Recipe submitted by: Darren Chan

DIRECTIONS Soak the bamboo leaves overnight to remove any impurities that can spoil the joong. Soak the glutinous rice overnight. Soak the mung beans overnight in water. Make sure there is plenty of water as they will expand. Soak the dried scallops overnight. For the bamboo leaves: Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.

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 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean* 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] .25 cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops [1 oz. total] [ghown bhoy]

For the lap cheong: Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.


For the the pork belly: Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½ inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside. For the salted duck egg yolks: If using cooked salted duck egg yolks: Cut each yolk in half and set aside. For the dried shrimp and dried scallops: Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside. For the 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 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 2½ hours, topping up pot vwith 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.


Poke and Poi Recipe submitted by: James Butler Recipe redit of Chef Marcel Vigneron

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 gicing it its sticky quality, and the taro is made into a chip served alongside. DIRECTIONS 1. 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. 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. 3. 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. 4. Transfer to a container, cover, and refrigerate until ready to use.

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


5. 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. 6. In a large pot, heat about 3 inches of oil to 350â °F. 7. 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. 8. 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.


Cajun Shrimp Alfredo Recipe submitted by: Nicole Bergmann

DIRECTIONS Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked. Toss the shrimp in 1 tablespoon of the Creole Seasoning, and 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.

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

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. 31

Mushroom Risotto Recipe submitted by: Florence Lui

Credit: Myleen on

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. Servings: 6

INGREDIENTS 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1½ cups Arborio rice ½ cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter ⅓ cup freshly grated Parmesan cheese


California Roll Recipe submitted by: Hyung-Min Park Source:

DIRECTIONS 1. 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. 2. Allow the rice mixture to cool to room temperature before making the roll. 3. Cover a sushi roll rolling mat with plastic wrap. 4. Cut nori (seaweed) sheets in half crosswise. 5. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. 6. 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. 7. 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.

INGREDIENTS 2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces 4 sheets nori (seaweed) ½ batch sushi rice, recipe follows ½ cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchstick-size pieces 1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces Wasabi and Soy Sauce for serving

8. Cut the roll


Grandma’s Swedish Pancakes Recipe submitted by: Rebecca Reid Recipe Credit: Lavina DeNatale

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

INGREDIENTS Pancakes 3 eggs 1¼ cup of milk ¾ cup of flour ½ tsp salt 2 tbps of sugar Lemon Butter 4 tbs of butter 1 lemon powdered sugar

Makes about 3 servings


Korean Barbecue Short Ribs (Kalbi) Recipe submitted by: Paul Washington Recipe Credit: Joyce Washington

DIRECTIONS 1. 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. 2. Mix all ingredients until sugar has dissolved. 3. 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. 4. 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. 5. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

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

6-8 Servings 35



Pimm’s No. 1 Traditional Cocktail Recipe submitted by: Allison Gentes



1. Hall fill a large jug or tall glass with ice cubes

1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries

2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass. 3. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.


Moscow Mule Recipe submitted by: Emma Dowling

In 1941, John G. Martin of Heublein, spirits and food distributor in east coast and Jack Morgan, Owner of the Cock’n Bull bar in Sunset Strip, Hollywood met in a bar in Los Angeles. Together they invented Moscow Mule by mixing Morgan’s singer beer with Smirnoff Vodka and lime in order to market the proprietor’s struggling Cock’n Bull’s ginger-beer franchise. They ordered specially engraved copper mugs and Martin set off to market it 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.

INGREDIENTS ¼ cup lime juice ¼ cup vodka ½ cup ginger beer

DIRECTIONS In a copper mug, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.


Blackberry Meyer Lemon Gin and Tonics Recipe submitted by: Kelsey Lancaster (courtesy of

DIRECTIONS 1. Set out four high ball glasses. 2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together. 3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.

INGREDIENTS: 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons) Âź cup simple syrup 12 ounces good quality gin tonic water ice

Serves 4


BlackFlower Fizz Recipe submitted by: Jared Moore

Mixologists Jared Moore & Jack Britton

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


For One Martini in a pint glass muddle: one slice of a fresh peach two fresh blackberries two fresh mint leaves two ice cubes

Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice (optional for effect)

Fill the glass with ice and add: 2oz Absolut Citron Vodka .75oz St. Germaine Elderflower Liqueur 1.5-2oz Pomegranate Juice splash of Sprite (can substitute club soda) Shake and strain into large chilled martini glass, then float: .5oz Perrier Jouet Brut Champagne


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.


Cucumber Sangria Recipe submitted by: Viridiana Osio From the Test Kitchen

DIRECTIONS 1. 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. Cover and chill for at least 2 hours. 2. 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.

INGREDIENTS 1 small honeydew melon 12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1 cup honey 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)




Almond Paste Cookies Recipe submitted by: Heather Brown Adapted from

DIRECTIONS Cream butter and sugar well. Add remaining ingredients.


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

½ lb. very soft butter 1 c. sugar 1 c. 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


Chocolate-Banana Bonbons with Toasted Almonds Recipe submitted by: Jaclyn Cruickshank Adapted from William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008)

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.

INGREDIENTS ½ oz. semisweet chocollate ⅔ cup toasted and chopped almonds or pecans 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 ½in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift our with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week. Makes 30 bonbons, and serves 8 people 44

Italian Sesame Seed Cookies Recipe submitted by: Danielle Hadley

DIRECTIONS Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. Gradually work in flour and baking powder. Mix thorooughly and let stand about an hour. Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until golden brown.

INGREDIENTS 3 lbs flour 1½ lbs sugar 6-7 eggs 3-4 tbsp. milk 1 lb. Shortening (Half butter, half oleo) 4 tsp. baking powder 4 tsp. vanilla jigger of whiskey ½ cup sesame seeds


Mor Mor’s Pineapple Upside Down Cake Recipe submitted by: Kirsten Jacobsen Credit: Goody Jacobsen

Passed down from my great grandmother Mor Mor, this delicious recipe is common in the Jacobsen family and my personal favorite. DIRECTIONS 1. In a 12in oven safe skillet (cast iron skillet works best) melt the butter.

INGREDIENTS ¼ lb butter brown sugar (approximately 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix

2. Add brown sugar until thick (but not caramelized). 3. Arrange the pineapple rings on top of the brown sugar and butter mixture. 4. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. 5. Pour the yellow cake batter in the pan, over the top of the pineapple rings. 6. Bake at 350 degrees for 30–35 minutes. 7. Remove from oven when a toothpick comes out clean. 8. Turn out onto a cake plate immediately and let cool. 9. Enjoy.


Worlds Best Choclate Chip Cookies! Recipe submitted by: Evan LaForce / Karen A.

DIRECTIONS 1. Preheat oven to 350 degrees. 2. Cream sugars and butter. 3. Add vanilla and eggs and mix well. 4. Combine dry ingredients together and gradually add to creamed mixture. 5. Stir in chips and nuts. 6. Roll into 1¼” balls and place on non-stick cookie sheets, about 2” apart.

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

7. Bake for 10 to 12 minutes. 8. Eat all of them in one serving!


Halo-Halo Recipe submitted by: Cristopher Lagmay

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. 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. Top with a scoop of ice cream and some slabs of caramel custard. Mix it all together. Or not. Sit back. Relax. Enjoy. Refill.

INGREDIENTS 2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (sugar palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp freshly grated cantaloupe 2 tbsp freshly shredded jackfruit 2 tbsp sliced caramelized plantains 1 cup shaved ice 1/2 cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp caramel custard Most ingredients can be purchased at


Buckeye Brownie Cookies with Easy Fudge Frosting Recipe submitted by: Chelsea Lightfoot Adapted from


Buckeye Brownie Cookies Preheat oven to 350°.

Line baking sheet with parchment paper. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands. Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each. In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.

INGREDIENTS Buckeye Brownie Cookies 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 Frosting 1 cup butter, room temperature ⅔ cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.) 8 cups powdered sugar 1 tsp vanilla You could also use canned frosting. The cookies also taste great without frosting.


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

Easy Fudge Frosting

In a mixer combine all ingredients and over low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth. makes approximately 24 cookies


Browned Butter Spoon Cookies Recipe submitted by: Madison Mar

Recipe from Food Network Kitchens (

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 butter to a medium bowl (be sure to get all the tasty brown bits) and cool. 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.

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 ¼–⅓ cup raspberry jam Confectioners’ sugar, for dusting

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 spoonshaped 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. Yield: about 32 sandwiched cookies


Nana’s Banana Bread Recipe submitted by: Skyler Muench

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

INGREDIENTS 1¾ cups of flour 2 teaspoons of baking powder ¼ teaspoon of baking soda ½ teaspoon of salt ⅓ cup of Crisco ⅔ cup of sugar 2 eggs 1 cup of mashed bananas

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


Chocolate Chip Pumpkin Bread Recipe submitted by: Emilee Rudd

DIRECTIONS Preheat oven to 350°F. Grease and flour 9x5x2 ½ inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, add oil in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Add vanilla pudding with egg mixture, pumpkin, and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

INGREDIENTS 1¾ cups unbleached all purpose flour 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon salt ½ cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract ⅓ cup whole milk 1 cup miniature semisweet chocolate chips

Serves: 12


Nana’s Coconut Cream Pie Recipe by: Kirsten Sigervall Credit/Attribution verbally passed down by Dorothy Coombs aka Nana

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

INGREDIENTS Filling ⅓ cup flour ⅔ cup sugar ¼t sp salt 2 cups evaporated milk 4 beaten egg yolks ½ tsp vanilla Topping 4 beaten egg whites 3 tbsp powdered sugar Crust Store bought crust

Serving: 1 if you are feeling fat


Oat Nut Bars with Sweet Lemon Coconut Icing Recipe submitted by: Jason Shindler

Originally posted on

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. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly.

INGREDIENTS 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) 3/4 cup dairy-free or dairy butter 2½ tbs molasses (or treacle or golden syrup) ½ tsp baking soda ¼ cup hot water for the lemony icing 1 cup icing sugar ½-1 lemon, juice & zest 1 tsp dairy-free or dairy butter ¼ cup shredded coconut


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. Preparation time: 25mins Makes approximately 20 bars


Black Russian Cake Recipe submitted by: Sara Vetrovec

Recipe Credit: Stacy Vetrovec (My momma)

DIRECTIONS Combine all ingredients Pour batter mixture into greased bundt pan Bake 350 degrees for 45-50 minutes For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua Poke a few holes in cake with a toothpick before drizzling glaze over top of cake Sprinkle with powdered sugar before serving!

INGREDIENTS Cake 1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup Kahlua Glaze ½ cup powdered sugar ¼ cup of Kahlua


Fear of a Black Planet Cake Recipe submitted by: Olivia Yu Recipe from


To make filling:

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

To make batter:

Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined. Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by 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.

INGREDIENTS Filling 16 ounces cream cheese ¼ cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips Batter ¾ cup cocoa ½ cup hot water 2⅔ cups cake flour 1 tablespoon and 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter 1½ cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk


Designed by Rebecca Reid using the typefaces Rockwell and Adobe Caslon Pro in Winter Quarter 2013 for Typography III at California Polytchnic Unviersity


438 Cookbook by Rebecca Reid  

Cookbook by Rebecca Reid created in Art 438: Typography III at California Polytechnic State University

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