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Recipe Book


  • pg 1
									Cover Designed by: Kaleo Lum
  Recipes by Tech Prep ‘08
Brownies                                                    Aaron                                                              Kaua
Ingredients                                                           French Vanilla Cake
4 tablespoons melted butter
2 eggs
1 cup sugar
1 teaspoon vanilla                                                    1 box french vanilla cake mix
1/2 cup flour
1/3 cup Hershey’s Cocoa                                               1 box (3oz) orange Jell-O
1/4 teaspoon baking powder
1/4 teaspoon salt                                                     1 cup boiling water
Directions                                                            1/2 cup cold water
      Heat oven to 350 degrees F.                                    1 teaspoon orange extract
      Grease a 9-inch square pan.
      In medium bowl, stir butter, sugar, and vanilla together.      Bake cake mix as directed on box, cool and poke holes. Mix
      Add eggs, and with a wooden spoon beat well.                   remaining
      Stir together flour, cocoa, baking powder, and salt.           ingredients and pour over entire cake.
      Add to egg mixture, beat until well blended.
      At this point, if you want, you can add nuts and chocolate
       chips to the batter                                            FROSTING:
      Spread batter into greased pan and bake for 20-25 minutes
       until brownies begin to "pull away" from the pan.
      Cool completely in pan.                                        1 container (8oz) Cool Whip
      While cooling, make frosting. To make frosting ... in a
       small mixer bowl beat 3 tablespoons softened butter, 3         1 box (3.4 oz) instant vanilla pudding
       tablespoons cocoa, 1 tablespoon light corn syrup or honey,
       1/2 teaspoon vanilla until blended. Add 1 cup powdered         1 cup milk
       sugar and 1 cup milk; beat until smooth and of spreading
       consistency. Add additional milk, 1/2 teaspoon at a time, if   1 teaspoon orange extract
      Spread frosting over cool brownies and cut brownies into       1 teaspoon vanilla extract
      Presto it's done!

                                                                      Mix above ingredients and frost cake. Refrigerate.
                                                           -EASY SUMMER BEAN SALAD
Chocolate Chip Shortbread Cookies                                                Connor
    Kaleo                                                  -INGREDIENTS
INGREDIENTS                                                3 cans of any combo of beans
                                                           1 carrot, sliced thin
     1 cup butter, softened                               1 bellpepper, seeded and diced
     1/2 cup confectioners' sugar                         1/2 to 3/4 cup sugar
     1/2 cup cornstarch                                   1/2 cup canola or other salad oil
     1 cup semisweet chocolate chips                      3/4 cup vinegar(1/2 white wine, 1/4 red wine)
     1 1/2 cups all-purpose flour                         1/4 cup onion, diced fine(red or Maui)
                                                           Dash of pepper
  1. With an electric beater, mix together the butter or   -STEPS
     margarine and the confectioners' sugar.
  2. Sift together the flour and the corn starch and mix   1. Drain beans and combine with bell pepper and carrot in
     in gradually in the butter mixture. Add the           airtight container
     chocolate chips.                                      2. Combine other ingredients and pour over bean mix
  3. Shape dough into little balls of approximately 1      3. Cover and refrigerate overnight, turning to marinate
     1/4 inch in diameter. Put on a non-greased cookie     evenly
     sheet. Bake at 330 degrees F (170 degrees C) for      4. Serve cold and enjoy!
     approximately 20 minutes.
                                                              Ashlyn                                                  Cheyane
                                                                       Tuna Roll
1. 1-1 1/2 barrel of honey wheat pretzels(or 5 bags of Rold Gold
Honey Wheat pretzels)
2. 1 bottle of Orville Redenbacher popcorn oil
                                                                       3 Cups Rice (Cooked)
3. A Pan
                                                                       1/3 cup sushi vinegar   (Ingredients in bold mix together,
4. 1 package of Hidden Valley Ranch dry mix
                                                                       5 T Sugar                         add rice)
5. 2 Tablespoons Dill Weed
                                                                       1 1/2 tsp. salt
6. 1 Tablespoon Garlic Powder
                                                                       1 tsp oil (optional)
Step by Step Process
                                                                       nori (seaweed)
STEP 1. Lay pretzels in pan
                                                                       mayonnaise (optional)
STEP 2. Pour oil and mix around
STEP 3. Let it sit for 10 minutes
STEP 4. Add 1 package of Hidden Valley Ranch dry mix
STEP 5. Add 2 tablespoons of Dill Weed
STEP 6. Add 1 tablespoon of Garlic Powder
STEP 7. Toss/Mix
STEP 8. EAT!!!

I chose this recipe because it's very easy to make, it lasts a long
time, and it's really good.
You can eat this snack any time and any where.
Wilma's green stuff                            Nea        TRIPLE CHOCOLATE FUDGE                            Matt
                                                     1/2 cup butter
                                                     4 1/2 cups sugar
1box pistaschio puddding mix
                                                     1 can (1 1/2 cups) evaporated milk
1can sweetened crushed pineapple
                                                     4 1/2 cups mini marshmallows
1 bowl cool whip                                     2 cups chocolate chips (semi-sweet)
 Mix and spread in bowl. Put pecans and marschino    1 12 oz bar sweet baking chocolate, chopped
cherries on top. Chill for 3 hrs.                    2 1 oz squares unsweetened chocolate, chopped
                                                     2 teaspoons vanilla extract
                                                     1/2 teaspoon butter rum schnapps or amaretto
                                                     1 cup pecans, walnuts or macadamia nuts, chopped
                                                     Line a brownie-sized baking pan with wax paper or foil, covering
                                                     sides of pan. Spray with non-stick spray or grease foil with butter.

                                                     Combine butter, sugar, and evaporated milk (do not use
                                                     sweetened condensed milk) in a saucepan stirring over medium
                                                     heat until butter is melted and sugar is dissolved.

                                                     While constantly stirring, turn to high heat and allow to reach a
                                                     rolling boil. Once mixture is boiling, stop stirring and allow to
                                                     boil for an additional 5 minutes, then remove pan from heat.

                                                     Stir in marshmallows; when melted, add chocolate and continue
                                                     to stir until all is melted and well combined. Stir in flavorings
                                                     (vanilla and butter rum or amaretto), then add chopped nuts.

                                                     Immediately spread mixture in the lined baking pan. Sprinkle
                                                     with demerarra or colored sugar (optional).

                                                     Allow to cool at least one hour before cutting into squares for
                                           Jordan                                                         Richard

                                                            9 cups chex cereal any flavor
                                                            1 cup chocolatechips
Sprinkle Hawaiian salt around pork butt and place in        ¼ cup butter or margarine 1/2 stick
                                                            ½ cup peanut butter
crock pot. Fill with water just enough to cover the         1 tsp. vanilla
bottom of the pot.Wash luau leaf. Cut of stems and          1 1/2 cup powdered sugar
place over pork butt. cook until done.
                                                         Heat chocolatebutter & peanut butter in micro for 1-1/12 min.
                                                         stir after 1 min. add vanilla. pour over cereal and coat pieces
                                                         well. In ziploc bag add some of cereal mix to powdered sugar.
                                                         shake well. spread coated cereal mixture on waxed paper to
                                                                 Emily                                                        Darryle

                                                                                  5 MINUTE CANDY BAR PIE
         3/4 cup white sugar
         1/3 cup all-purpose flour                                         INGREDIENTS
         1/4 teaspoon salt
         2 cups milk                                                          1 1/4 cups cold milk
         3 egg yolks, beaten                                                  2 (3.9 ounce) packages JELL-O Chocolate Flavor or
         2 tablespoons butter                                                  Vanilla Flavor Instant Pudding & Pie Filling Mix
         1 1/4 teaspoons vanilla extract                                      1 (8 ounce) tub COOL WHIP Whipped Topping, thawed,
         1 (9 inch) pie crust, baked                                           divided
         4 bananas, sliced                                                    4 (1.5 ounce) bars chocolate candy, cut into 1/4-inch
                                                                                pieces, divided
                                                                               1 ready-to-use chocolate flavor crumb crust (6 oz. or 9
     1. In a saucepan, combine the sugar, flour, and salt. Add milk
          in gradually while stirring gently. Cook over medium heat,        DIRECTIONS
          stirring constantly, until the mixture is bubbly. Keep stirring
          and cook for about 2 more minutes, and then remove from           1. Beat milk, pudding mixes and 1/2 of the whipped topping
          the burner.                                                          in medium bowl with wire whisk 1 minute. (Mixture will
     2. Stir a small quantity of the hot mixture into the beaten egg           be thick.) Reserve 1/4 cup of the candy bar pieces; stir
          yolks, and immediately add egg yolk mixture to the rest of           remaining pieces into pudding mixture. Spoon into crust.
          the hot mixture. Cook for 2 more minutes; remember to             2. Spread remaining whipped topping over pudding mixture;
          keep stirring. Remove the mixture from the stove, and add            sprinkle with remaining candy pieces. Serve immediately
          butter and vanilla. Stir until the whole thing has a smooth          or refrigerate until ready to serve.
     3. Slice bananas into the cooled baked pastry shell. Top with            THE REASON WHY I HAD CHOSE THIS RECIPE IS
          pudding mixture.                                                  BECAUSE IT IS FAST IT IS EASY AND IT LOOKS
4.        Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.       DELICIOUS.
   Chill for an hour.
Yellow Pound Cake                                      Albert

      2 2/3 cups white sugar
      2 cups butter                                                     BUTTER MOCHI                      Chyrial
      8 eggs
      8 tablespoons milk
      1 teaspoon vanilla extract
      3 1/2 cups cake flour                                             1lb butter
                                                                         2 1/2 C. sugar
DIRECTIONS                                                               5 eggs
   1. Separate the eggs. Beat the whites to stiff peaks, and reserve     1 1/2 cup evaporated milk
      the yolks.                                                         1lb Mochiko flour (can be found in the Asian
   2. In a large bowl, cream sugar and butter or margarine. Beat
      in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a      food section in your local market)
      time. Fold in stiffly beaten egg whites. Pour batter into well     2 t. baking powder
      greased large tube pan.
   3. Bake for 90 minutes at 325 degrees F (165 degrees C).              12 oz. coconut milk
                                                                         1 t. vanilla
    This is not a bad recipe. However I did modify the recipe by
using 6 eggs instead of 8, I added salt and heavy whipping cream.        Mix all ingredients in a bowl. Bake in oven
In my opinion I would add some more sugar and vanilla extract.           preheated to 350 degrees for 1 hour in a 9x13
This is your basic pound cake recipe. The thickness of the cake is
great!! It took half the tie to cook it baked in about 50min... It all   pan or 325 degrees in a Pyrex pan. Use plastic
depends on your type of oven.                                            knife to cut. Makes about 30 pieces.

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