Recipe compilation by Dave Jarvis. Book design and themes by Lian Tze Lim.

Generated using Recipe Fiddle and LATEX.
This book is available under a Creative Commons Attribution-ShareAlike License.

Contents

Chocolate In-betweens

Preheat oven to 350 °F

Equipment

Bakeware

Pan

Ingredients

• 1 cup brown sugar
• ³/₄ cup butter
• ¹/₂ tsp salt
• 1¹/₂ cup all-purpose flour
• 1 cup oatmeal
• 1 can sweetened condensed milk
• ³/₄–1¹/₄ cup chocolate chip

Preparation

• Pack the brown sugar.
• Chill the butter.

Instructions

1.

Mix flour, salt, and butter.

2.

Stop when everything is blended into a fine meal.

3.

Combine the brown sugar.

4.

Add the oatmeal, and pulse it to integrate.

5.

Press half the mixture into the bottom of a greased pan, between 9x13 and 11x14 inches.

6.

Reserve the other half.

7.

Combine the condensed milk and chocolate chips.

8.

Heat the mixture, mixing constantly, until the chips are fully melted and integrated.

9.

Pour mixture over the crust in the pan.

10.

Sprinkle the remaining dough over the top, coating it as evenly as possible, and then lightly press it.

11.

Bake until lightly brown, about 25 to 30 minutes.

Cornmeal Froggies

Preheat oven to 350 °F

Equipment

Bakeware

Pan and muffin pan

Cookware

Frying pan

Ingredients

• 1¹/₂ cup flour
• 1¹/₂ cup ground cornmeal
• ¹/₂ tsp salt
• 1 cup butter
• ¹/₄ cup brown sugar
• ³/₄ cup maple syrup
• ¹/₂ tsp vanilla
• 2 tbsp sesame seed
• 1 tsp dark sesame oil

Preparation

• Chill the butter.

Instructions

1.

Mix flour, corn meal, and salt together.

2.

Stop blending before the mixture balls up.

3.

Blend in the brown sugar then the maple syrup and vanilla.

4.

Dough is easier to work with when chilled.

5.

Put the sesame seeds and dark sesame oil in a frying pan.

6.

Toast the seeds until they start to get brown.

7.

Spoon a heaping tablespoon of dough into each muffin pan cup.

8.

Spoon a little dollop of the toasted sesame seeds on top.

9.

Bake for about 10 to 15 minutes, until nicely browned.

Cranberry Torte

Preheat oven to 350 °F

Equipment

Bakeware

Pan

Ingredients

• 2¹/₂ cup flour
• 1 cup sugar
• ¹/₄ tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup cranberry
• 2 orange rind
• 2 egg
• 1 cup buttermilk
• ³/₄ cup butter
• ³/₄ tsp vanilla extract

Preparation

• Finely chop the orange rind.
• Beat the egg.

Instructions

1.

Combine flour, sugar, salt, baking powder, baking soda, cranberries, and orange rinds.

2.

Mix eggs, buttermilk and oil, then add it all to the flour mixture.

3.

Grease and flour the large loaf pan and small loaf pan.

4.

Bake for 1 hour.

5.

Cool 5 minutes.

Dulce De Leche

Equipment

Cookware

Pot

Ingredients

• 1 can sweetened condensed milk

Instructions

1.

Remove the label from the can of condensed milk.

2.

Poke two vent holes in the top.

3.

Put the can into a pot, holes up.

4.

Fill the pot up to a quarter inch below the top of the condensed milk can with water.

5.

Heat the pot on high.

6.

Simmer gently for about 1 1/2 to 2 hours for a runny dulce de leche.

7.

Heat for up to four hours for a solid dulce de leche.

8.

Add water when the level boils down too much.

9.

Let cool before opening the can carefully.

10.

Serve and eat the solid variety directly, or use the liquid variety as a dessert spread.

Guinness Ice Cream

Equipment

Bakeware

Bowl and pan

Electric

Ice cream maker

Ingredients

• 1¹/₂ can guinness draft beer
• 1 large egg
• 1 cup sugar
• ¹/₂ cup milk
• 2 cup heavy whipping cream

Instructions

1.

Pour guinness into a pan.

2.

Boil the guinness down to 1 1/2 cups.

3.

Leave on the stove on low heat.

4.

Mix the egg and sugar in a bowl.

5.

Mix in milk.

6.

Mix in the warm guinness concentrate.

7.

Mix in cream.

8.

Chill in refrigerator for about an hour.

9.

Mix using an ice cream maker.

Mocha Bianca Ice Cream

Equipment

Bakeware

Bowl and pan

Electric

Ice cream maker

Ingredients

• 2 large egg
• ³/₄ cup sugar
• 1 cup quadruple-strength coffee
• ¹/₂ cup milk
• 2 cup heavy whipping cream
• 7 oz white chocolate

Preparation

• Coarsely chop the white chocolate.

Instructions

1.

Beat eggs and mix in sugar in a bowl, set aside.

2.

Bring coffee to a boil in pan.

3.

Pour in milk.

4.

Bring to boil.

5.

Reduce heat to a simmer when frothing starts.

6.

Mix in white chocolate until fully dissolved and integrated.

7.

Pour hot mixture over egg-sugar mix.

8.

Whisk together.

9.

Mix in cream.

10.

Chill in refrigerator for about an hour.

11.

Mix in ice cream maker.

Oatmeal Sesame Cookies

Preheat oven to 350 °F

Equipment

Bakeware

Bowl and cookie sheet

Electric

Food processor

Base Ingredients

• 1¹/₂ cup maple sugar
• 1 cup butter
• ¹/₂ tsp salt
• 1 tsp cinnamon
• ¹/₄ tsp vanilla

Batter Ingredients

• 1 cup flour
• ¹/₂ cup vital wheat gluten
• 2 egg
• 3 cup rolled oatmeal
• ¹/₂ cup sesame seed

Instructions

1.

Mix the base ingredients in a food processor.

2.

Add the egg, and mix again.

3.

Add the chick pea flour and wheat gluten, and mix again.

4.

Add two of the cups of oatmeal, and mix just enough to distribute them evenly throughout the mixture.

5.

Add the oatmeal and the sesame seeds together, then blend until the mixture is even.

6.

Refrigerate the bowl for 20 minutes to harden the batter.

7.

Dump the mixture into a large bowl.

8.

Add the oatmeal and the sesame seeds.

9.

Mix until the mixture is even.

10.

Refrigerate the bowl for 20 minutes to harden the batter.

11.

Form cookies as 1 1/4 spheres of cookie dough on a greased cookie sheet bake for 13 minutes.

12.

Remove cookies from oven.

13.

Cool on the sheet for a few minutes, to solidify, before transferring to a cooling rack.

Peanut Butter Bites With Chocolate

Equipment

Bakeware

Pan

Utensils

Rolling pin

Base Ingredients

• ³/₄ cup brown sugar
• 1 lb confectioners’ sugar
• 1 stick unsalted butter
• 2 cup peanut butter
• 1 cup unsalted peanut

Preparation

• Coarsely chop the unsalted peanut.

Accent Ingredients

• 1 tbsp unsalted butter
• 12 oz semi-sweet chocolate chip

Instructions

1.

Mix base ingredients together.

2.

Pat into an un-greased jelly-roll pan, about 15x10 inches and 1 inch deep.

3.

Flatten top with a rolling pin.

4.

Melt chocolate chips and 1 tbsp butter on low heat, using a double-broiler.

5.

Spread chocolate on peanut butter mixture.

6.

Chill for 15 to 20 minutes.

7.

Cut into 1 inch squares.

8.

Serve chilled.

Strawberry Cobbler

Preheat oven to 375 °F

Equipment

Bakeware

Bowl and pan

Filling

• 4 cup strawberry
• 4 tbsp butter
• ¹/₄ cup sugar
• ¹/₂ tsp salt
• ¹/₄ cup water
• 1 tbsp cornstarch

Preparation

• Melt the butter.

Crust

• 2 cup flour
• 2 tsp baking powder
• ³/₄ cup sugar
• ¹/₂ tsp salt
• 10 tbsp butter
• ¹/₂ cup milk
• 1 egg

Preparation

• Melt the butter.

Filling

1.

Cover the bottom of a 7x12 pan with butter.

2.

Distribute the strawberries evenly over the surface.

3.

Mix sugar and salt together.

4.

Sprinkle mixture over the berries.

5.

Mix the water and corn starch together.

6.

Pour mixture over the strawberries.

Crust

1.

Combine the dry ingredients together in a bowl.

2.

Combine the wet ingredients in a different bowl.

3.

Mix the two together to achieve a highly viscous dough.

4.

Distribute the dough evenly over the strawberries.

5.

Bake for about 40 minutes or until the crust is lightly browned and is internally dry.

Wacky Peanut Butter Cookies

Preheat oven to 350 °F

Equipment

Bakeware

Cookie sheet

Electric

Food processor

Utensils

Fork

Base Ingredients

• 1¹/₄ cup peanut butter
• 8 tbsp unsalted butter
• 1¹/₂ tsp vanilla extract
• ¹/₂ tsp sea salt
• 1¹/₂ cup maple sugar

Batter Ingredients

• 1 egg
• ¹/₂ cup flour
• ¹/₂ cup oatmeal
• ¹/₄ cup psyllium seed husk

Instructions

1.

Blend base ingredients in a food processor.

2.

Add the egg, and mix again.

3.

Add the chick pea flour and spelt flour, and mix again.

4.

Add the oatmeal and psyllium husks.

5.

Mix just enough to distribute them evenly throughout the mixture.

6.

Form cookies as 1 1/2 inch spheres of cookie dough on a greased cookie sheet.

7.

Knead each lightly to get it to hold firmly together.

8.

Press each cookie flat, to about 1/2 inch high, with a fork.

9.

Bake for 15 minutes.

10.

Remove cookies from oven.

11.

Let cool for a few minutes to solidify.

12.

Transfer to a cooling rack.

13.

Serve when cool.

Red Curry Lentils

Equipment

Cookware

Saucepan

Ingredients

• 1¹/₂ cup lentil
• ¹/₂ onion
• 2 tbsp butter
• 2 tbsp red curry paste
• ¹/₂ tbsp garam masala
• 1 tsp curry powder
• ¹/₂ tsp turmeric
• 1 tsp sugar
• 1 tsp garlic
• 1 tsp ginger
• ¹/₄ cup coconut milk
• 1 tsp cilantro
• 1 cup rice
• ¹/₈–¹/₄ tsp cayenne pepper
• 14 oz tomato purée

Preparation

• Rinse and pick the lentil.
• Dice the onion.
• Mince the garlic.
• Mince the ginger.
• Chop the cilantro.

Instructions

1.

Cook the lentils according to directions in a big pot.

2.

Drain and set aside.

3.

Melt the butter in a large saucepan over medium high heat.

4.

Add the onion and saute for a few minutes until fragrant and golden.

5.

Add all the spices and stir fry for 1 to 2 minutes.

6.

Add the tomato sauce; stir and simmer until smooth.

7.

Add the lentils and the cream.

8.

Stir to combine and simmer for another 15 to 20 minutes.

9.

Serve over rice and garnish with cilantro.

Salt Experiment

Ingredients

• 1 tsp salt

Instructions

1.

Put salt on table.

Recipe and Photo Sources

Alphabetized Ingredients

A

Categorized Ingredients

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