Egg Tarts

Ingredients: Filling: Dough: 4 medium eggs, beaten 2 cups of cake flour ¾ cup of hot water 1 stick of butter, softened 6 tbsp. of sugar ¼ cup of powdered sugar Pinch of salt 2 tbsp. of beaten egg ¼ cup of evaporated milk Pinch of salt Dash of vanilla extract

Instructions:

Before starting, preheat oven to 400 degrees F.

Filling:

1. Melt the sugar and salt with hot water in a small pot. Mix until dissolved, then let cool.

2. Whisk the eggs. Take out 2 tbsp. for the dough. 3. Stir in the sugar water and evaporated milk into the eggs well. 4. Chill in refrigerator while you make the dough.

Dough:

1. In a large bowl, add in the two cups of cake flour. Add sugar and salt. Mix together. 2. Add the softened butter into the bowl of dry ingredients. Make sure your hands are

clean, and start to knead the dough lightly. 3. Add the egg into the dough and smooth out the dough. Place dough in bowl and place

bowl into refrigerator for 10 mins. 4. Start cleaning up station while dough is in the refrigerator. 5. Take the dough out, and roll into little balls. 6. Spray muffin tin with non-stick cooking spray. Place each ball into mini muffin tin,

and flatten out to create a shell. 7. Remove filling from fridge, and fill each little shell about 75% full. 8. Bake tarts for 15 minutes. Remove from oven and let cool, then remove from pan. 9. Enjoy

Taiwanese Pineapple Cakes

Ingredients: Filling: Dough: 2 cans of crushed pineapples 1 cup of cake flour 1 cup of sugar ¼ cup of powdered sugar ½ cup of corn sugar ¼ cup of powdered milk ¼ cup of honey ¼ cup of vanilla pudding mix 2 tbsp. of flour 4 tbsp. of cold butter 2 egg yolks

Instructions: Before starting, preheat the oven to 350 degrees F. Filling:

1. Drain the juice from the can of pineapples. Add pineapples into a medium saucepan. Bring pineapples to a simmer on the stove and cook until it thickens.

2. Add sugar, corn syrup, and honey to pot and continue to cook until it thickens up. Stir in flour.

3. Once pineapple filling has thickened, take off of heat. Place into bowl and refrigerate while you make the dough.

Dough:

1. Add all ingredients except for egg yolks and mix with hand mixer for 2 minutes. Then add egg yolk and mix for 1 minute.

2. Scoop out about 1.5 tbsp. of dough and use hands to form them into little balls. 3. Roll out dough balls until flat, about ½ thick. If it is too thin, it will tear.

Cakes:

1. Remove filling from fridge. Scoop out 1 tbsp. of filling, and roll into little balls. It should be sticky.

2. Place ball of filling onto the flattened dough. Fold dough over the ball of filling, and flatten out dough into a little square.

3. Place parchment paper onto baking tray. Place filled cakes onto baking trays, and bake for 20 minutes.

4. While baking, clean up station. 5. Take cakes out of oven and let cool. 6. Enjoy

Nanaimo Bars

Ingredients: Crust: Filling: ½ cup of butter, softened ½ cup of butter, softened 5 tbsp. of cocoa powder 2 tbsp. of vanilla pudding mix 1 tsp. of vanilla extract 3 tbsp. of heavy cream 1 egg, lightly beaten 2 cups of powdered sugar 6 graham crackers 1 cup of coconut flakes Icing: ½ cup of chocolate chips 3 tbsp. of butter 2 tbsp. of heavy cream

Instructions: Crust:

1. Line a baking pan with parchment paper. 2. Put 6 graham crackers into a large Ziploc baggie. Crush them into crumbs. Put off to

the side. 3. Prepare a double boiler. In a medium saucepan, boil about 2 inches of water. In a

metal bowl, combine the butter, cocoa powder, sugar, and vanilla. Place the metal bowl of ingredients on top of the saucepan.

4. Mix the chocolate mixture until smooth. Then, mix in egg. Cook for 2-3 minutes, until as thick as hot fudge.

5. Remove from heat, and add the graham cracker crumbs and coconut flakes. Stir until combined. Pour mixture into baking pan, and place in refrigerator to cool.

Filling:

1. Using a hand mixer, mix the butter, heavy cream and vanilla pudding mix until light in color and fluffy.

2. Add in the powdered sugar while mixing the butter in 1 cup increments, until light and fluffy.

3. Remove crust from fridge, spread filling over it. Place pan bake into fridge.

Icing:

1. Make another double boiler. Put the chocolate chips, butter, and heavy cream into metal bowl. Mix until smooth.

2. Remove the metal bowl from heat and let it cool for 10 minutes. Start to clean up your station.

3. Remove pan from fridge again. Pour chocolate icing over the filling, and smooth it out.

4. Place pan back into fridge for 15-20 minutes. Continue to clean station. 5. Remove from fridge, cut into little square. 6. Enjoy

Pão de Queijo (Brazilian Cheese Bread)

Ingredients: 1 cup of olive oil 2/3 cup of water 2/3 cup of milk 2 tsp. of salt 4 cups of tapioca flour 1 tbsp of garlic powder 1 1/3 cups of grated parmesan cheese 4 beaten eggs

Instructions:

Before starting, preheat the oven to 375 degrees F.

1. Pour olive oil, water, milk, and salt into a large saucepan. Place onto high heat. When the mixture comes to a boil, remove from heat. Stir in tapioca flour and garlic powder, until smooth and set aside for 10 minutes.

2. Stir in cheese and egg into the tapioca mixture until well combined. 3. Place parchment paper onto a baking tray. 4. Scoop out ¼ cups of dough and form into balls. Place dough balls onto baking tray. 5. Bake for 15-20 minutes, then let cool. 6. Enjoy

Tres Leches Cupcakes

Ingredients: Cupcake: Glaze: 2 ½ cups of cake flour ½ can of evaporated milk 1 tsp. of baking powder ½ can of sweetened condensed milk 1 tsp. of baking soda ¾ cup of heavy cream 1 tsp. of salt 1 stick of room temperature butter 1 ½ cups of sugar 3 eggs 1 tsp. of vanilla extract 1 ¼ cup milk Instructions: Before starting, preheat the oven to 350 degrees F. Cupcakes:

1. Mix flour, baking powder, baking soda, and salt together in a bowl. Set aside. 2. In another bowl, mix the butter and sugar together with an electric mixer until light

and fluffy. Add the eggs in one at a time while beating the sugar and butter. Then add the vanilla extract and beat until fluffy.

3. Mix in the bowl of flour and the milk at alternating times into the bowl. 4. After everything is mixed, pour batter into the cupcake tins. Make sure there are

cupcake liners. 5. Bake for 20 minutes, then let cool.

Glaze:

1. Mix the heavy cream, condensed milk, and evaporated milk together into a bowl. 2. Put the glaze into the refrigerator to chill. 3. Start to clean up the station. 4. Once cupcakes have cooled, poke holes into them with a fork. 5. Spoon the glaze onto the cupcakes. 6. Enjoy

Mini Pavlovas

Ingredients: Meringue: Topping: 8 egg whites ¾ cup of heavy cream 1 pinch of salt ¾ tsp. vanilla extract 2 cups of powdered sugar 2 ¼ tsp. of powdered sugar 4 tsp. of cornstarch Strawberries 1 tsp. of vanilla extract Blueberries 2 tsp. white vinegar

Instructions:

Before starting, preheat the oven to 350 degrees F.

Meringue:

1. Beat the egg whites with the salt until they are holding soft peaks, but are not stiff. Then add in sugar by the spoonful while beating the mixture.

2. Add cornstarch, vanilla extract and vinegar and mix it. 3. Place parchment paper onto a baking sheet 4. Spoon the meringue onto the parchment paper and smooth them about to about 4 inch

circles. Try to form a shallow bowl so the meringue can hold the topping. 5. Bake in the oven for 30 minutes, then let cool. While in the oven, start to make the

topping.

Topping:

1. In a large bowl, whip the heavy cream until stiff peaks are about to form. Beat in the vanilla and sugar until peaks form.

2. Rinse off strawberries and cut them into smaller pieces. 3. Rinse off blueberries. 4. Once the meringues are cool, spoon whipped cream on top and add fruit. 5. Enjoy

Lamingtons

Ingredients: Cupcake: Icing: 1 ¼ cups of all-purpose flour 1 cup of cocoa powder 1 ½ cups of cake flour 1 ½ cups of water ½ tsp. baking soda 1 tsp. of vanilla extract 1 tsp. of salt 1 ¼ cups of sugar 1 ½ cups of sugar 1 cup of shredded coconut 2/3 cups of vegetable oil 1/3 cup of Crisco at room temperature 3 tbsp. of vanilla extract 3 eggs 1 ½ cups of buttermilk

Instructions: Before starting, preheat oven to 325 degrees F. Cupcake:

1. With a large spoon, mix both flours, baking soda, baking powder, salt, and sugar into a bowl. Set aside.

2. In another bowl, with an electric mixer beat together vegetable oil, Crisco and vanilla until light and fluffy. Add eggs in one at a time.

3. Alternate with mixing in the dry ingredients and the buttermilk. 4. Line cupcake trays with liners. Pour batter into the liners. 5. Bake for 15-20 minutes, then let cool. 6. Once cool, place cakes into freezer and start making the topping.

Icing:

1. Mix together the cocoa powder, sugar, vanilla extract and water in a pot. 2. Bring the chocolate mixture to a slow boil for 5-6 minutes. The mixture should

thicken up a little bit. 3. Take off heat and allow to cool. 4. Take the cupcakes out of freezer and spoon the icing on top. 5. Sprinkle on the shredded coconut. 6. Enjoy

Sweet Potato and Chickpea Curry

Ingredients: 1 small yellow onion 1 tbsp. vegetable oil 3 cloves garlic Pinch of salt 1 sweet potato, chopped 1 ½ cup of coconut milk 1 tsp. of ground ginger 2 cups of chickpeas 2 cups of rice 4 cups of water ½ tsp. of salt Instructions:

1. Put the 4 cups of water and ½ tsp. of salt into a pot and bring to a boil. Add the rice, and lower heat. Allow rice to simmer for 20 minutes. Once cooked, remove from heat.

2. While cooking the rice, chop the sweet potato, onion, and garlic into small pieces. 3. On medium heat, heat up the vegetable oil and onion in a skillet for 3-4 minutes. 4. Add the sweet potatoes, coconut milk, and ground ginger. Lower the heat and simmer

until the sweet potato is soft. 5. At the end, stir in the chickpeas and garlic into the skillet. 6. Spoon rice onto a plate or platter, and spoon the curry on top. 7. Enjoy

Polish Lemon Sandwich Cookies

Ingredients: Cookie Dough: Filling: 5 tbsp. of sugar 2 ½ tbsp. of butter 1 stick of room temperature butter 2 cups of powdered sugar 2 tbsp. of lemon juice ¼ tsp. of lemon juice 1 cup and 2 tbsp. of flour 1 egg yolk Yellow food coloring Instructions: Before starting, preheat the oven to 375 degrees F. Cookie:

1. In a bowl with an electric mixer, mix sugar and butter until light and fluffy. 2. Add in the lemon juice, yellow food coloring, egg yolk, and flour until well mixed. 3. Line baking sheet with parchment paper. Scoop out cookie dough from bowl and

create 1 inch balls and place on sheet about 2 inches apart. Flatten the balls lightly with the bottom of a cup dipped in flour.

4. Bake for 8 to 10 minutes. Remove from oven, and let cool.

Filling:

1. In another bowl, mix the butter, powdered sugar and lemon juice. If too thick, you can add 1 tbsp. of milk. The filling should be thick and easy to spread.

2. Once cookies have cooled, place a spoonful of filling onto one cookie and top it with another.

3. Sprinkle powdered sugar on top of the sandwich cookies. 4. Enjoy

Cannoli Bites

Ingredients: Cannoli cups: Filling: 1 cup of flour ¾ cups of Ricotta cheese ½ tsp. of cocoa powder ½ cup of Mascarpone cheese ¼ tsp. of cinnamon ¼ cups of powdered sugar ¼ tsp. of salt ¼ cup of chocolate chips 2 tbsp. of butter, melted 3 cups of apple juice 1 tbsp. of white vinegar 1 egg white Instructions: Before starting, preheat oven to 400 degrees F. Cannoli cups:

1. Mix flour, sugar, cocoa powder, cinnamon, and salt in a bowl. Pour in the melted butter and mix until well combined. Then add the egg white and mix until well combined.

2. Mix in the apple juice and vinegar together into a separate bowl. Pour juice mixture into the bowl of dough while mixing at the same time.

3. Line the mini muffin tray with mini cupcake liners. Spoon dough into each cup and flatten out to create a little bowl.

4. Bake for 11-13 minutes, and let cool on a wire rack.

Filling:

1. Mix the Ricotta cheese, Mascarpone cheese, and powdered sugar together in a bowl. 2. Put the filling into the refrigerator, and start to clean up your station. 3. Once the cannoli cups have cooled, remove filling from the refrigerator. Spoon the

filling into each cup. 4. Sprinkle chocolate chips and powdered sugar over the cup. 5. Enjoy

Vegetable Paella

Ingredients: 2 cups of rice 4 cups of water 1/3 cup of olive oil 1 ½ tsp. of paprika ½ cup of peas 1 red bell pepper, chopped ¾ tsp. of garlic salt ½ cup of chickpeas. 1 yellow onion, chopped ½ cup of corn Pinch of salt Pinch of pepper Yellow food dye Instructions:

1. Put the 4 cups of water and ½ tsp. of salt into a pot and bring to a boil. Add the rice and a few drops of the yellow food coloring, and lower heat. Allow rice to simmer for 20 minutes. Once cooked, remove from heat.

2. While the rice is cooking, begin to cut up the veggies. 3. In a skillet over medium heat, cook the onions until they are soft. Then add in the

corn, peas, and red bell pepper. Add the chickpeas in last, they cook for about 5 minutes.

4. Once the veggies are cooked, reduce the heat to low. Add the garlic salt and paprika. Stir well.

5. Spoon rice onto a plate or platter, and spoon the veggies on top. 6. Enjoy

Kaimati

Ingredients: 1 cup of flour ½ cup of plain yogurt ½ cup of water 1 tsp. of yeast 1 tsp. of sugar 1 tsp. cinnamon powder Powdered sugar for sprinkling

Instructions:

1. In a mixing bowl, add the flour, yogurt, water, yeast, sugar, and cinnamon powder together. Mix well until the batter becomes sticky.

2. Cover with a kitchen towel and set it aside for 10-15 minutes. 3. While the dough is rising, begin to heat 1 cup of vegetable oil in a skillet on medium

high heat. 4. Carefully place a few spoonfuls of the dough into the skillet. Have your instructor

help you cook the balls of dough. 5. If it is too hot, turn the heat down to low-medium. 6. Once the dough is cooked, place on a plate with a paper towel to cool off. 7. Repeat steps 4 through 6 with the rest of the dough. 8. Sprinkle the kaimatis with powdered sugar. 9. Enjoy

Sweet Potato Wedges with Tzatziki

Ingredients: Wedges: Tzatziki dip: 1 sweet potato ½ cup of plain yogurt 1 ½ tbsp. of vegetable oil 1 tsp. of minced garlic ½ tsp. of paprika ½ cucumber ½ tsp. of cumin 2 tbsp. of chopped mint ½ tsp. of chili powder ½ tbsp. of olive oil ½ tsp of salt Instructions: Before you start, preheat the oven to 425 degrees F. Wedges:

1. Cut the sweet potato into thin wedges and place into a mixing bowl, leaving the skin on. Drizzle over the oil and toss the wedges to coat thoroughly.

2. Mix together the paprika, cumin, salt and chili powder in a separate bowl. ******Wash hands after using the chili powder*********

3. Sprinkle spices over the wedges. Place a piece of parchment paper on a baking sheet. Put the wedges onto the sheet in a single layer.

4. Bake for 25 minutes, flipping them over halfway through baking. Remove from oven and let cool.

5. Make the dipping sauce while wedges baking.

Tzatziki:

1. Mix the yogurt and garlic together in small bowl. 2. Cut a cucumber in half lengthwise. Scoop the seeds out with a spoon. Cut the

cucumber into small pieces. 3. Mix the cucumber pieces with the mint and olive oil into the yogurt. 4. Serve with the wedges. 5. Enjoy

Crunchies:

Ingredients: 1 ½ cup of butter 3 tbsp. of honey 2 tsp. of baking soda ½ cup of brown sugar 1 cup of sugar 2 cups of shredded coconut 3 cups of oats 2 ½ cups of flour 2 tsp. of cinnamon 2 tsp. nutmeg

Instructions: Before starting, preheat oven to 325 degrees F.

1. Line a baking pan with parchment paper. 2. Melt butter, honey, brown sugar, sugar, and salt in a saucepan until completely melted

on medium heat. Then add baking soda and mix. 3. Combine the oats, flour, coconut, cinnamon and nutmeg in a separate bowl. 4. Pour the butter mixture into the bowl of oats, mix well. 5. Pour the mixture into the baking pan with parchment paper. Flatten it out so it has a

smooth top. 6. Start baking at 325 degrees F for 10-15 minutes, then bake at 300 degrees for the last

10 minutes. Remove from oven and let cool. 7. Enjoy

Twix Cookies

Ingredients: Cookie: Caramel layer: 1 ½ cups of butter, softened 1 ½ cups of caramel bits 1 cup of powdered sugar 2 tbsp. of evaporated milk 1 tsp. of vanilla extract 3 cups of flour ¾ tsp. of salt

Chocolate layer: 2 cups of chocolate chips

2 tsp. of Crisco Instructions: Before starting, preheat the oven to 350 degrees F. Cookie:

1. In a large bowl, mix butter and sugar together until light and fluffy. Add vanilla, flour, and salt until well combined.

2. Line a baking sheet with parchment paper. 3. Scoop out balls of dough about 1 inch big. Lightly flatten the balls and place onto the

parchment paper. 4. Bake for 14-16 minutes. Remove from oven and let cookies cool completely.

Caramel layer:

1. Prepare a double boiler. In a medium saucepan, boil about 2 inches of water. In a metal bowl, combine the caramel and evaporated milk. Place the metal bowl of ingredients on top of the saucepan and stir until melted and smooth.

2. Spread caramel over the cooled cookies and let set while making the chocolate layer.

Chocolate layer:

1. Still using the double boil method, get a clean metal bowl and put the chocolate chips and Crisco into it. Place on top of the saucepan and stir until melted and smooth.

2. Spread over the caramel on the cookies. 3. Enjoy

Cheesecake Bites

Ingredients: Crust: Filling: 5 graham crackers 1 cup of cream cheese 2 tbsp. of powdered sugar ½ cups of powdered sugar ½ tsp. of salt ½ tsp. of vanilla extract ½ stick of butter, melted

Glaze: 1/3 cup of sugar 1/3 cup of water

1 cup of milk 2 cups of chocolate chips 1 tsp. of vanilla extract

Instructions:

Crust:

1. In a plastic bag, crush the graham crackers. 2. In a bowl, combine the graham cracker crumbs, 2 tbsp. of powdered sugar, salt, and

melted butter. Stir until the mixture is like wet sand. 3. Place a piece of parchment paper into a baking pan. 4. Dump the graham cracker mixture into the pan and flatten it out into an even layer.

Place in freezer while making the filling.

Filling:

1. Combine the cream cheese, ½ cup of powdered sugar, and vanilla extract in another bowl. Stir until smooth.

2. Remove the graham cracker crust from freezer and spread the cream cheese filling over it. Place back into freezer while making the glaze.

Glaze:

1. Prepare a double boiler. In a medium saucepan, boil about 2 inches of water. In a metal bowl, combine the chocolate chips, sugar, milk, and vanilla extract. Place the metal bowl of ingredients on top of the saucepan and stir until melted and smooth.

2. Remove the baking pan from the freezer. Cut the cheesecake into squares, and pour the chocolate glaze over them. Place pan back into the freezer for 5-10 minutes.

3. Remove from freezer and enjoy

Crepes

Ingredients:

Crepes: Whipped cream: 3 cups of flour ¾ cup heavy cream 6 eggs ¾ tsp of vanilla extract 1 ½ cups of milk 2 ¼ tsp. of powdered sugar 1 ½ cups of water ¾ tsp. of salt ¼ cup and 2 tablespoons of butter, melted

Instructions:

Crepes:

1. In a large mixing bowl, mix the flour and eggs. Gradually add in the milk and water and stir to combine. Add the salt and butter and mix until smooth.

2. Heat a lightly oiled skillet on medium high heat. Pour ¼ cup of batter onto the skillet for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for 2 minutes, then flip.

Whipped Cream:

1. In another mixing bowl, whip heavy cream until stiff peaks are just about to form. Beat in the vanilla and sugar until peaks form.

2. Serve with crepes, can add strawberries, blueberries, or chocolate sauce if you like! 3. Enjoy

Vegetable Stir Fry

Ingredients: ½ or a whole bag of Rice noodles 1 red bell pepper 1 cup of peas ½ of a yellow onion, thinly sliced 1 cup of carrots, sliced 1 tbsp. of soy sauce 1 tsp. of garlic powder 1 tsp. of ground ginger 2 tsp. of sesame oil

Instructions:

1. Place rice noodles into a big metal mixing bowl. In a pot, boil water. Once the water is boiled, have your counselor help you pour the boiling water into the mixing bowl of rice noodles. Let the rice noodles sit for 10 minutes, then drain them.

2. Rinse the noodles under cool water for 1 minute. Then add 1 tsp. of sesame oil to the bowl and stir them.

3. Heat 1 or 2 tbsp. of oil in a frying pan. Add onions and carrots and cook for 2-3 minutes. Add the remaining vegetables, and cook for additional 5-7 minutes.

4. Once the vegetables have cooked, add in the soy sauce, the rest of the sesame oil, the garlic powder, and the ground ginger. Stir the entire frying pan of veggies well.

5. Serve veggies over the rice noodles. 6. Enjoy