VIEWS: 4 PAGES: 8 POSTED ON: 12/8/2011
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 needed. Spread frosting over cool brownies and cut brownies into 1 teaspoon vanilla extract squares. 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 DIRECTIONS 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 WHAT YOU NEED... 1. 1-1 1/2 barrel of honey wheat pretzels(or 5 bags of Rold Gold Honey Wheat pretzels) Ingredients 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) tuna 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 Ingredients Ingredients 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 serving. Jordan Richard Ingredients 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. Directions 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 cool. Emily Darryle 5 MINUTE CANDY BAR PIE iNGREDiENT'S 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 inch) DiRECTiONS 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. consistency. 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 INGREDIENTS 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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