Yuna's Cook Book

Yuna Han

RECIPE COOK BOOK

y & h t l a He s u o i c i l e D

ISSUE 01 OCTOBER 2023

THE TABLE OF

Contents 1

Banana Bread

03

A loaf of healthy but nutritious banana bread, serves 8-10

2

Mac and Cheese

05

A cheesy tasty mac and cheese cooked with cheese stretching !

3

Blondies

07

Delicious chewy Golden brownies, great taste of vanilla and moist

BY YUNA HAN

03

Banana Bread

Loaf

INGREDIENTS 2-3 VERY RIPE BANANAS, PEELED 1/2 CUP, MASHED 1/3 CUP OF MELTED BUTTER, UNSALTED

1/2 TEASPOON BAKING SODA 1 PINCH OF SALT

1/2 CUP OF SUGAR 1 LARGE EGG, BEATEN

1 TEASPOON VANILLA EXTRACT 1 1/2 CUPS (205G) ALLPURPOSE FLOUR

PREP TIME 10 mins COOK TIME 60 mins TOTAL TIME 70 mins SERVINGS: 8 to 10 servings, 1 loaf

04

BANANA BREAD

Method Banana Bread Preheat the oven to 350°F (175°C): Butter an 8x4-inch loaf pan.

Mash the bananas and add the butter: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

Mix in the remaining ingredients: Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Bake the bread: Pour the batter into your prepared loaf pan.

Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

Cool and serve: Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Wrapped well, the banana bread will keep at room temperature for 4 days.

For longer storage, refrigerate the loaf up to 5 days, or freeze it.

05

BANANA BREAD

MAC AND CHEESE

Ingredients 1 box elbow macaroni ¼ cup butter ¼ cup all-purpose flour ½ teaspoon salt Ground black pepper to taste 2 cups milk 2 cups shredded Cheddar cheese

SERVING

TIME

KCAL.

4

25

630

MINS

MAC AND CHEESE

09

METHOD

Mac & Cheese Step 1 : Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.

Step 2 : At the same time, melt butter in a saucepan over medium heat.

Step 3 : Add flour, salt, and pepper and stir until smooth, about 5 minutes.

Step 4 : Pour in milk slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn.

Step 5 : Add Cheddar cheese and stir until melted, 2 to 4 minutes.

Step 6 : Drain macaroni and fold into cheese sauce until coated.

Step 7 : Enjoy!

MAC AND CHEESE

05

Blondies INGREDIENTS 1/2 CUP (112G) BUTTER, MELTED 1 CUP (220G) TIGHTLY PACKED DARK BROWN SUGAR 1 LARGE EGG, LIGHTLY BEATEN 1 TEASPOON VANILLA 1/2 TEASPOON BAKING POWDER 1/8 TEASPOON BAKING SODA PINCH SALT 1 CUP (128G) ALL-PURPOSE FLOUR 1/3 CUP (60G) BUTTERSCOTCH CHIPS (CHOPPED WALNUTS AND CHOCOLATE CHIPS ARE EQUALLY TASTY)

PREP TIME 15 mins COOK TIME 25 mins TOTAL TIME 40 mins SERVINGS: 16

04

BLONDIES

METHOD

Blondies 1. Preheat the oven to 350°F (175°C): 2. Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

3. Make the batter: Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk to combine.

4. Add the flour, baking soda, baking powder, and salt, and mix it all together. Add the butterscotch chips or other mix-ins (up to 1 cup total).

5. Bake the brownies 6. Cool and enjoy!!

BLONDIES

05