Recipe Book

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.