Dedicated to Acivo-san and Ramon-san,whose tireless work help keep the kitchen going.

Introduction
This book was compiled in 2019 to help those working in the kitchen as part of
FEAST (Farm and Education Sustainable Table). The recipes have been adjusted to
the ARI kitchen environment regarding ingredients, time constraints, and,
whenever possible, measurements. Feel free to follow the recipes as stated or tosimply use them as inspiration. Whatever you do, remember to be flexible, makeadjustments as necessary, and make the dish your own!

Acknowledgments
This book was created by Isabela Valencia, a 2019 summer intern from Wellesley
College, as part of her individual study project under Acivo-san. This cookbook
would not have been possible without its several recipe contributors.
While many of the recipes come from the 2019-2020 participants, other recipes
come from past participants, volunteers, interns, and guests -- most of whom left
their recipes anonymous.
Credit is also due to the photographers whose photos were used for this cookbook:Jun-san, Mike-san, Jannis, Fuki, and other unsung photography heroes.

Table of Contents
1. Main dishes 11
a. African Peanut Soup
b. Belizean Stewed Beansc. Coconut Chicken Curryd. Indonesian Meatballse. Kara-age
f. Omelet
g. Pancakes
h. Pansit
i. Pitrolium
j. Pork Adobo
k. Pork Barbecuel. Pork Nilaga
m. See-Byau
n. Sinigango. Zambian Meat Curry

2. Side dishes 21
a. Cevicheb. Chicken Frittersc. Eggplant Frittersd. Eggs and Tomatoes
e. Japanese Boiled Radish
f. Kimpirag. Salsa
h. Shitoi. Tsukemono
j. Vegetable Tempura

3. Soups 28

a. Dal Soup
b. Miso Soup
c. Peanut Soup
d. Pumpkin Soup
e. Tomato Soup

4. Salads 33

a. Bona Saladb. Jam Vinaigrette (Blueberry, Mulberry, Biwa)c. Simple Oil and Vinegar Vinaigrette

5. Desserts 37

a. Barsi. Lemon Bars
ii. Pecan Barsb. Brownies
i. Blondies (Blonde Brownies)
ii. Butterscotch Browniesiii. Chocolate Brownies
c. Cakes
i. Berry Yogurt Teacakeii. Biwa Cakeiii. Blueberry Cake
iv. Pumpkin Cakev. Rhubarb Cakevi. Simple Cinnamon Sugar Cakevii. Swirled Pumpkin Yeast Breadd. Cookies
i. Mulberry Cookies
ii. Oatmeal Cookiesiii. Pumpkin Cookies
iv. Snowball Cookies (egg-free)v. Soft Cookies
vi. Spice Cookies
vii. Sugar Cookies
e. Jami. Strawberryii. Mulberryf. Miscellaneousi. Bread Pudding
ii. Buttercream Frostingiii. Chinese Egg Tarts
iv. Fruit Pizzav. Leche Flan
vi. Pudding
vii. Vegan Coconut Pudding
g. Muffinsi. Blueberry Muffinsii. Oatmeal Blueberry Muffins

6. Breads 57

a. Acivo’s Breadb. Belizean Flour Tortillas
c. Chapati
d. Coconut and Walnut Breade. Fryjacks
f. Honey Bread (from Alice 2014)
g. Johnny Cakes
h. Naan (India)
i. Pamella Bread (from Pamella Hall and Barbara Watson)
j. Portuguese Sweet Breadk. Puril. Sconesm. Sweet Potato Biscuits
n. Sweet Potato Rolls
o. Swirled Pumpkin Yeast Breadp. Table Rolls
q. Tibetan Breadr. Quick Bread

7. Drinks 70

a. Juices
i. Rhubarb and Biwa Juiceb. Teasi. Chai

Main Dishes

African Peanut Soup
Yield: 1 pot
2 packets peanuts (fried)
3 kilograms meat (pork or chicken)
2 liters of water
5 large tomatoes or 500 grams of tomato paste
1 big onion
Salt, to taste
Optional: 1 tablespoon parsley
1. Ground the peanut to fine paste.
2. Mix the paste with ½ liter of water to have uniform paste
3. Steam your meat in 3 liters of water with some salt until tender, about 30
minutes. Drain the meat and keep aside.
4. Chop your onions into fine slices.
5. If using fresh tomatoes, also grate the tomatoes into a bowl.
6. Bring your cooking pot to the fire and add some oil. When the oil is hot
enough, add your onions. Then add the tomatoes and fry for about 20
minutes.
7. Add the meat and continue stirring for about 10 minutes.
8. Add the parsley and cover your pot. Cook for 30 minutes, checking every 10
minutes.
You may add little water depending on your desired thickness of the soup.
Belizean Stewed Beans (Julio, USA, 2019)
Yield: 1 pot
1 pound dried beans (e.g. kidney beans)
Vegetable oil for sautéing onion and garlic
1/2 large onion
2 cloves garlic
water
Optional: small piece of salt pork (for flavor) or your own substitute
1. Sort beans. Discard any cracked or odd beans/ rocks. Rinse dried beans.
Optional: soak beans overnight.

2. Heat up oil in a large cast iron or heavy-bottom soup pot. Add chopped
onion, garlic, spices and salt pork to hot oil. Sauté until onions start turningtranslucent in color.
3. Add beans and 8 cups of water to the pot. Bring to a simmer and let simmer
for approximately 2 hours. Check your beans periodically to make sure there
is enough water. Add more water as needed.
4. Salt and pepper to taste.
Coconut Chicken Curry (Emmanuel Jr. Uy, 2019, Philippines)
Yield: 60 servings
5 dry laurel leaves
5 fresh basil leaves
1 stalk of lemongrass (if no lemongrass, use the zest of half a lime)
Pinch of chili½ cup ginger½ cup garlic
1 cup onion
1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 teaspoon turmeric powder
Salt & pepper to taste½ cup olive oil
1 seed of star anise
1 kilogram of pork/chicken
500 milliliters chicken broth
500 milliliters coconut milk

1. Make the paste by blending lemongrass, ginger, garlic, ground cinnamon,
ground coriander, turmeric powder, salt, pepper and olive oil using blender. Set
aside.
2. Brown the meat slightly in a pan using a little olive oil. If using ARI chicken,pressure cook first for 30 mins, drain, and then brown. Then set aside.
3. Sautee the onions in the same pan you used to brown the meat. Add the curry
paste. Put back the meat. Mix well.
4. Pour coconut milk, chicken broth, laurel leaves, a pinch of chili, and star anise.
Keep at medium heat until the liquid reduces to your preferred consistency.
5. Before plating, add the fresh basil leaves.

6. If using lemon zest, add together with the basil before plating.
Indonesian Meatballs (Jevon Rainhart Beritoe, 2019, Indonesia)
Yield: 40 servings
2 kilograms pork or chicken
2 onions
3 garlic
3 eggsKatakuriko flour
White and black paper
Salt to season
Ice bath for your fingers
1. Grind up the pork or chicken.
2. Chop up the onions and garlic and combine with the meat.
3. Shape the meat into balls using either a scoop or your hands. If using yourhands, dip your hands into an ice bath to prevent the meat from sticking.
4. Whisk the eggs and dip the meatballs into the egg wash.
5. Dip the meatball into flour, salt, and pepper.
6. Fry the meatballs until brown. When the meat is done, it should rise to thetop.
Kara-age (Japanese fried chicken) (Ryo Maki, Participant 2019-2020, Japan)
Soy sauce
Sake
Ginger
GarlicChickenCornstarch powder
1. Soak chicken in soy sauce, sake, ginger, and garlic for 30 minutes.
2. Drain the chicken from the sauce.
3. Dip the chicken in cornstarch
4. Deep fry the chicken until it turns golden brown.
5. Add sesame seeds or mayonnaise if desired.

Omelet1 egg per person
Oil
Optional: Margarine, milk
Add-ins: Vegetables, mushrooms, cheese
1. Beat or whisk the eggs in a bowl. You can add some margarine or milk to add
flavor.
2. In a heated pan with oil, pour the egg mixture until the pan is fully covered,moving the pan around to spread the egg. If you are doing add-ons like vegetables
or cheese, add them in while the egg is still liquid.
3. When the egg is slightly cooked, use a spatula to fold to gently fold the egg in
half.
4. When it starts to brown underneath, remove from heat.
Pancakes (Noriko Nakayama, 2014, Japan)
Yield: Serves 60
1.6kilograms flour
80 grams baking powder
400 grams sugar
18 eggs
Water, to the desired consistency
1. Combine all the wet ingredients together and mix.
2. Add in the dry ingredients and mix well.
3. Add in water to the desired consistency.
4. Pan fry in a greased pan until light brown.

Pansit (Job Lagrada, 2015, Philippines)
Noodles
Cabbages or leafy vegetables
Carrots
Chicken (can substitute with other meats, e.g. pork, squid)

Onions
Green Beans
Bell Peppers
Salt
Soy Sauce
Pepper
Garlic
1. Boil the meat with some sauce.
2. Cut the vegetables.
3. Heat the oil.
4. Add the following ingredients to the oil in this order: garlic, onion, meat, soysauce, pepper, and green beans.
5. In another pot, boil water and mix in soy sauce, sugar, and pepper.
6. Boil in the noodles with the soy sauce mix. Once the noodles are soft, add in
the vegetables and meat.
Pitrolium (Thai Garlic Chicken)
Yield: 8 servings
1-1.5 kilograms chicken
1 teaspoon black pepper
1 head garlic, ground2 ½ teaspoon salt
1. Combine black pepper, salt, and garlic
2. Rub over the chicken.
3. Bake in the oven at 177 degrees Celsius (350 degrees Fahrenheit) for 15-20
minutes, or until done.

Pork Adobo (Jil-san, 2019, Philippines)
2 kilograms pork
5 tablespoons soy sauce
3 tablespoons vinegar½ tablespoon ground black or white pepper
1 piece medium-sized red or white onion½ garlic bulb

3 pieces laurel leaves
Optional:
1 tablespoon oyster sauce or ½ tablespoon brown sugar.
1. Cut the pork into cubes of your desired size, or at least 3 centimeters long.
2. Cut the onion into small pieces about ¼ the size of the meat.
3. Clean the garlic and cut them into the smallest pieces possible.
4. Mix the pork and all the ingredients together in a bowl.
5. To improve taste, you can add a tablespoon of oyster sauce ½ tablespoon ofbrown sugar.
6. Cover the bowl and let it marinate for 2-3 hours so the meat can absorb the
ingredients.
7. Cook the meat until it becomes tender.
 It’s not only meat that can be cooked adobo -- you can cook also beans,kangkong, bamboo shoot, fish, chicken, beef, etc. in the adobo way. For
vegetables and fish, you can skip the margination process.
Pork Barbecue (Jil-san, 2019, Philippines)
2 kilograms pork (belly part or back shoulder part is more desirable)
5 tablespoons soy sauce
4 tablespoons vinegar or lemon
3 tablespoons oyster sauce
100 milliliters of Sprite or cider soda
1 tablespoon of fine grounded black or white pepper
1 piece medium-sized red or white onion
1 piece or bulb of garlic
1 whole piece of lemongrass leaf
2 tablespoons of chopped ginger
1. Cut the pork into pieces at least 3 centimeters long.
2. Cut or chop the onion, garlic, and ginger into very fine sizes -- you can use ablender too.
3. Cut the lemongrass leaf into pieces about 5 centimeters in length
4. In a bowl, mix all the pork and ingredients together.
5. Mix thoroughly by hand or with a big spoon.
6. Marinate the mixture overnight, or at lease 6 hours in a refrigerator.

7. You can roast or barbecue the meat according to your desired way of
cooking and the tenderness of the meat you desire.
Pork Nilaga (Cornelio Masunong, 2019, Philippines)
GingerOnionsBell pepper
Stem onions
Black pepper
Potatoes
Salt to taste
Green leaves (petchay, kumatsuna, spinach, etc)
Meat (e.g. pork bones)
1. Prepare ginger by slicing it into cubes or rectangular portions.
2. Slice onions, bell pepper, stem onions, and potatoes.
3. Boil the meat (preferably pork bones) until the meat becomes tender.
4. Add to the meat the ginger, bell pepper, onions, and potato. Boil the
mixture again until the potato become soft, then add salt and green leafy
vegetables.
5. Turn off the fire then put the stem onions. Make sure you do not overcook
the green leafy vegetables.
See-Byau
Yield: 5 servings
1 kilogram chicken, cut into 3 cm cubes
1 medium onion
1 medium tomato, sliced into small pieces
3 teaspoons ginger, ground
1/4 cup garlic
3 tablespoons oil½ teaspoon pepper½ teaspoon cinnamon½ teaspoon chili powder½ teaspoon salt
3 tablespoons coconut oil

1. Saute the onion, tomato, ginger, and garlic in oil. Add chicken.
2. After 10 minutes add water, pepper, cinnamon, chili powder, and salt.
3. When the meat is tender, add coconut oil and turn off heat after 3 minutes.
Serve hot.
Sinigang
Yield: 4-5 servings
1-2 kilograms chicken or pork
1 clove garlic, ground1 small onion, chopped I
1 piece of ginger, ground
1/5 piece of daikon, cut in small pieces
20 small taro, cut in small pieces
100 grams green beans
50 grams green pepper leaves, cut in small pieces
1. Saute the chicken or pork with garlic, onions, and ginger until the chicken
heated through.
2. Add the radish, taro, beans and a little water.
3. When the chicken or pork is cooked, add pepper leaves and remove it fromheat. Serve hot.
Zambian Meat Curry (Zambia)
Yield: 7 servings
1 kilogram pork
Water
1 teaspoon salt
½ cup cooking oil
1 onion½ tablespoon curry powder or pepper
2 tomatoes
1. Boil the meat and add salt.
meat with oil until browned.
2. Add the onion to the meat and cook until the onion is brown.
3. Add the curry powder, tomatoes, and ½ cup of water; let cook for 10 minutes.

SidesCeviche
Yield: 7 servings
1 kg fish or shrimp
1 ½ cups lemon juice
3 cups corn kernels
7 potatoes, peeled
2 onions
4 chilies
1.
2.
3.
4.

Cook the fish and lemon in a pan over medium-heat for 5 minutes.
Boil corn and potatoes.
Add the onions and peppers to the fish and cook until the onions andpeppers are cooked.
Combine the fish mixture, corn, and potatoes.

Chicken Fritters
Yield: 7 servings
3 cups flour
1 cup water
1 tablespoon baking powder
1 egg, beaten½ teaspoon salt
1 tablespoon sugar
1 cup oil
400 grams chicken, cut
1.
2.
3.

Mix the flour, baking powder, sugar, salt, egg, and water.
Dip the chicken in the batter.
Fry until the batter turns light brown.

Eggplant Fritters
Yield: 4 servings
1 medium eggplant
1 egg, beaten
3 tablespoons flour

½ teaspoon salt
½ teaspoon baking powder
1. Peel and slice eggplant. Steam until tender; drain. Mash until smooth.
2. Add egg, flour, salt and baking powder, mixing well.
3. Form into patties and fry in deep hot oil.
Eggs and Tomatoes
Yield: 8 servings
8 eggs4 large tomatoes
Sesame oil
Sweet rice wine (can also substitute sweet sake)2 scallions
1-2 cloves garlic
Note: the amount of eggs should be around equal to the amount of tomatoes.
Preparation
1. Cut 4 large tomatoes into 2.5 cm wedges and set aside.
2. Mince garlic and set aside.
3. Chop scallions and set aside.
4. Crack the eggs into one (separate) bowl and whisk until whites and yolks are
fully combined.
5. Season egg mixture with salt, sesame oil, and sweet rice wine to taste.
Cooking
1. Lightly coat a pan with ARI oil.
2. Saute the garlic and a small handful of scallions for a few minutes (it shouldhave a strong aroma).
3. Pour the egg mixture into the pan and cook until the scrambled eggs arebarely set.
4. Remove the eggs from the pan.
5. Clean the pan.
6. Set pan back on fire and coat lightly with oil.
7. Cook all the tomatoes, seasoned with salt, in the pan until half of the water
has been released.

8. Once the tomatoes have been simmering for a few minutes, add thescrambled eggs back into the pan.
9. Mix the eggs and tomatoes well.
10.Remove the egg and tomato mixture from the pan and serve with scallions.

Japanese Boiled Raddish (Acivo, from Nishi)
RaddishEggs (optional)
Seaweed – kombu
Shitake Mushroom
Soy Sauce
Mirin
Sake
1. Cut raddish into bite-sized cubes and boil in water.
2. In a bowl, soak shitake and kombu in water.
3. Cook eggs in water, soy sauce, mirin, and sake.
4. Cover the mixture and boil it at low to medium heat.
5. When the raddish is cooked, take out of water and cook it with shitake andkombu.
6. Add the soy sauce, mirin, and sake mixture to taste.
Kimpira (Acivo)
Burdock
CarrotGobo-uMirin
Sake
Soy Sauce
Sugar
Fish Seasoning
Seaweed Powder
Konbu
1. Stir fry the burdock and carrot in sesame oil.

2. Mix in mirin, sake, soy sauce, sugar, fish seasoning, seaweed powder, andkonbu.
Salsa
Yield: 40 servings
3 cups tomatoes, chopped
1/2 cup bell pepper, chopped
1 cup onion, diced
1/4 cup cilantro, minced
2 tablespoons lime juice
4 teaspoons jalapeno pepper, chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1. Combine all the ingredients together in a bowl.
Shito (Lordson, 2019, Ghana)
Yield: 1 bowl
2 cups oil (preferably rapeseed oil or peanut oil)3 onions, cut into cubes
4 cloves garlic, chopped
3 inches of ginger, grated
1 tablespoon thyme leaves
4 ounces shito peppers, diced or 2 tablespoons green pepper flakes
6 tablespoons tomato puree
5 ounces chili powder
2 ounces ground dried shrimp
2 ounces smoked fish powder
1 teaspoon black pepper
1 teaspoon salt
1.

In a saucepan with oil, saute the onions over medium heat for 2 to 3
minutes until they become translucent.
2.
Add the garlic, ginger, thyme and green shito peppers. Mix well and fry for a
few minutes, stirring frequently.
3.
Add the tomato puree and mix well.

4.

Add in the chili powder and continue cooking, stirring constantly for 30
minutes.
5.
Add the dried shrimp and smoked fish powder, then cook over low heat for
20 minutes. Stir continuously to prevent the mixture from sticking to the pan.
6.
The mixture will change from dark red to very dark brown.
Tsukemono (Japanese Pickles) (Ryo Maki, Japan, 2019)
Yield: 5 servings
2 cucumbers or 2 eggplants
1 tablespoon sugar
1 teaspoon salt
Optional:
2 tablespoons sesame oil
3 tablespoons vinegar
1 teaspoon ground garlic
1. Cut the vegetables into small.
2. Combine the salt, sugar. Optional: add the sesame oil, vinegar, and groundgarlic.
3. Add the vegetables to the seasoning mixture.
Vegetable Tempura (Acivo)
Vegetables (any kind)
Flour
Egg
Cold waterStarchFrying oil
1. In a bowl, mix together cold water and eggs.
2. In another bowl, combine flour and starch.
3. Dip the vegetables in the egg wash first and then the flour mixture.
4. Deep fry the vegetable in hot oil.

Soups1

Dal Soup (Vero, India)
Dal
Onion
Turmeric
Salt, to taste
Optional: Coriander
1. Wash the dal well, around 4-5 times.
2. Put dal into pot and fill the pot halfway through with water. Cook for 20-30
minutes. If the dal starts boiling, you need to check pot frequently andremove the bubbles by ladling. If the dal starts to dry before cooking isfinished, add more water.
3. When the dal is cooked well, cut onions into small pieces.
4. In another pan, fry the onions for two minutes with turmeric and put it into
the dal pot.
5. Add salt to taste.
Miso Soup
Wakame (seaweed)
Shiro miso
Dashi
Soft tofu
Scallions or green onions
1. In a container, soak wakame in warm water for a few minutes before draining.
2. Stir together miso and dashi and heat over medium heat.
3. Stir in tofu and wakami before simmering for a few minutes.
4. Stir in scallion greens.
Peanut Soup
Yield: 20-30 servings
3 packets of peanuts, ground to fine smooth paste
2 cans of tomato (400g x 2)
1 large onion (chop and keep)
2 kilograms of meat

1 tablespoon of ground garlic and ginger each
½ cup of vegetable oil
Salt and fish sauce, to taste
Pepper and vegetables (optional)
1. Wash, slice, and season the meat with one part each of onion, garlic, ginger
and salt.
2. Bring to boil for about 20 minutes. Boil the meat in 2 liters of water.
3. Heat the oil and add onion. Stir for about 20 seconds.
4. Add tomato and simmer for about 10-15 minutes, stirring constantly to
avoid burning.
5. Separate the meat from the broth and add to the tomato. Add the rest of
the ground ingredients and fish sauce. Cook for another 2 minutes.
6. Add the peanut paste, stirring, for about 1 minute.
7. Add the meat broth and boil for another 10 minutes.
8. If the soup is too thick, add more water. If you are adding vegetables, add
them for the last 2 minutes of cooking to the end to avoid over cooking.
Pumpkin Soup (Acivo)
Yield: 61 servings
6 kilograms pumpkin
1 kilogram onion
7 liters water
200 grams margarine
60 grams salt
1. Peel the pumpkins and remove the seeds.
2. Cut the pumpkin and onion in big chunks.
3. Put all the ingredients into a pot and boil until soft.
4. Add salt and adjust to taste.
5. Place the mixture into a food processor to the desired consistency.
Tomato Soup
Yield: 7-10 servings
3 medium sized tomatoes, cut into small pieces
1 medium sized onion
3-5 medium sized potatoes

0.2 kg chicken, cut into small pieces or chicken soup stockcup whole corn
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili pepper
1 tablespoon tomato ketchup
1 teaspoon soy sauce
1-2 tablespoon corn starch
7-8 cups water
1. Cut the vegetables into small pieces.
2. Put the garlic, ginger, onion, and chicken in a pot and cook with 7-8 cups ofwater, along with half of the salt.
3. After the vegetables are half cooked, add the potatoes and boil for about 40
minutes.
4. Add the salt, pepper, chili powder, soy sauce and ketchup.
5. Add the corn starch, diluted in some water and mix.

Salads

Bona Salad (Emma Marks, 2019, USA)
Yield: 6 servings
1/2 - 1 lb green beans
Water
Salt for saltwater
1 sweet onion
1/8 cup olive oil
1/4 cup apple cider vinegar
Pinch of salt
Pinch of pepper
1. Trim ends from green beans and wash.
2. In a saucepan add beans to salted water and cover. Bring to boil, turn down
stove to a soft boil and cook about 3 min. Remove from stove, drain andadd cold water to stop cooking process. Drain and add more cold water.
Drain.
3. When cool, cut beans in half lengthwise so they are long, thin strips.
4. Slice a sweet onion so you have slivers, not chopped.
5. In a bowl big enough to hold beans, mix olive oil, apple cider vinegar, water, salt,
pepper. At this point taste to see if you want more oil, vinegar, or water.
6. Once stirred well, add beans and onions to bowl. Stir several times before
chilling in fridge.
7. You can add garlic pepper or garlic salt or chopped garlic to the mix for added
flavor.
Jam Vinaigrette
Yield: 60 servings
2 tablespoons jam (biwa, mixed berry, etc.)
2 teaspoons salt
2 teaspoons pepper
1.5 tablespoons olive oil
1/4 - 1/2 cup vinegar
1. Combine all the ingredients together in a blender.
2. Adjust the measurements as necessary.

Simple Oil and Vinegar Vinaigrette
3 parts oil
1 part vinegar
Salt and pepper to taste
1. Combine all the ingredients together, adjusting the measurements as necessary.
Add any additional ingredients, if so desired.

Desserts

Bars
Lemon Bars
Yield: 30 servingsBar:
2 cups flour½ cup powdered sugar
1 cup butter or margarine
Lemon filling:
4 large eggs
2 cups white sugar
1/3 cup lemon juice¼ cup flour½ teaspoon baking powder
1. Make the bar base by combining all the ingredients together. Press the
mixture into a pan.
2. Bake the base at 175 degrees Celsius (350 degrees Fahrenheit) for 20-25
minutes.
3. Make the lemon filling by mixing eggs, white sugar, and lemon juice.
4. Sift the baking powder and flour into the lemon mixture.
5. Spread the lemon filling over the bar mixture and bake at 175 degrees
Celsius (350 degrees Fahrenheit) for 25 minutes
Pecan Bars
Yield: 30 servings
Crust
1 cup (5 oz) flour
1/3 cup packed (2 1/3 ounces) light brown sugar
1/4 cup pecans, toasted and chopped coarse
1 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons unsalted butter or margarine, cut into ½ -inch pieces and chilledFilling
1 cup packed (3 1/2 ounces) light brown sugar
2/3 cup light corn syrup
4 tablespoons unsalted butter or margarine, melted and cooled
4 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs
3.5 cup pecans, chopped coarse
1. For the crust: Adjust oven rack to middle position and heat oven to 177 degrees
Celsius (350 degrees). Make the foil sling by folding two long sheets of aluminum
foil so that they are as wide as an 8-inch square baking pan. Lay sheets of foil inpan perpendicular to one another, with extra foil hanging over edges of pan. Push
foil into corners and up sides of pan smoothing foil flush to pan. Grease foil andset aside.
2. Process flour, sugar, pecans, salt, and baking powder together in food processor
until combined, about five pulses. Sprinkle butter or margarine over the top andpulse until mixture is pale yellow and resembles coarse cornmeal, about eight
pulses.
3. Sprinkle mixture into prepared pan and press into even layer with bottom of
measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24
minutes.
4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter or margarine,
bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg
until combined
5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top isbrown and cracks start to form across surface, 25 to 30 minutes, rotating pan
halfway through.

Blondies (Blonde Brownies)
Yield: 20 servings

Brownies

2/3 cup butter or margarine
2 cups brown sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon vanilla
2 cup flour
1. Preheat oven to 175 degrees Celsius.
2. Melt the butter or margarine and mix in the brown sugar.
3. Beat eggs and add to the butter or margarine and sugar mixture.
4. Add other ingredients and mix well.
5. Pour into a greased pan.
6. Bake for 25-30 minutes.
Butterscotch Brownies (Alice, 2014, USA)
Yield: 30 servings
1/3 cup butter or margarine
1 cup packed brown sugar
1 large egg¼ teaspoon salt cup¾ cup all purpose flour
1 teaspoon baking powder½ teaspoon vanilla
Optional: ½ cup chopped nuts
1. Preheat oven to 177 degrees Celsius (350 degrees Fahrenheit).
2. Grease an 8x8 pan.
3. In a bowl, melt margarine or butter.
4. Add all ingredients together (do not overmix!).
5. Bake for 20-25 minutes, but make sure to check after 15 minutes so that you
don’t overbake it.

6. Cool before cutting into squares.
Chocolate Brownies (Alice, 2014, USA)
Yield: Serves 30½ cup brown sugar½ cup white sugar
4 eggs
1 cup butter or margarine, softened¾ cup cocoa
1 cup flour
1 teaspoon baking powder½ teaspoon salt
1 teaspoon vanilla
Optional: 1 cup chopped nuts
1. Preheat oven to 177 degrees Celsius (350 degrees Fahrenheit).
2. Grease a 9 x 13 pan
3. Mix brown sugar, white sugar, and eggs.
4. Add butter or margarine and cocoa to the sugar and eggs.
5. In a separate bowl, combine the flour, baking powder, and salt. Then
combine with the other mix.
6. Stir in vanilla (and nuts.)
7. Pour into a pan and bake for 25-30 minutes, checking after 15 minutes.

CakesBerry Yogurt Teacake (Isabela Valencia, 2019, USA)
Yield: 1 loaf, 32 servings
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups yogurt
1 1/2 - 2 cups sugar
6 eggs4 tablespoons lemon juice or zest
2 teaspoons vanilla extract
1 cup oil
2-3 cups berries
2 tablespoons flour for coating the berries
1. Preheat the oven to 200 degrees Celsius (350 degrees Fahrenheit).
2. Whisk the flour, baking powder, and salt.
3. In another bowl, whisk the yogurt, sugar, eggs, lemon, vanilla extract, andvegetable oil.
4. Add the wet ingredients to the dry ingredients and whisk well.
5. In another bowl, mix together the berries with the flour. The flour will preventthe berries from sinking or sticking.
6. Gently fold the berries into the batter.
7. Pour the berries into a greased pan and bake for about 50 minutes, or until atoothpick comes out clean.s
Biwa Cake (Acivo)
1 kilogram wheat flour
1 kilogram biwa fruit
15 eggs
50 grams baking powder
500 grams sugar
Pinch of salt
1 cup oil (if short on oil, add milk or more fruit).

1. Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit).
2. Combine all the ingredients together in a bowl.
3. Bake at 200 degrees Celsius for 15 minutes.
Blueberry Cake (Acivo)
1.5 kilograms wheat flour
70 grams baking powder
Pinch of salt
400 grams margarine
400 grams sugar
20 eggs
300 grams blueberries
1. Mix together the dry ingredients well.
2. Melt the margarine and add it to the dry ingredients.
3. In a separate bowl, beat the eggs. Then, add the eggs to the dry ingredients.
4. Bake at 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes.
Pumpkin Cake (Alice, 2014, USA)
Yield: Serves 40
3 ½ cups flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon baking powder¾ teaspoon salt
2 teaspoon ground cinnamon
1 ½ teaspoon ground cloves
1 teaspoon nutmeg
4 eggs
4 cups pumpkin puree
1/3 cup oil or applesauce
Optional: 2 tablespoons chopped walnuts (optional)
1. Peel, cube and steam pumpkin. Once steamed, mash and drain off excesswater.
2. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Coat baking
pans with butter or oil or line muffin tin with paper cups

3. Combine the flour, brown sugar, baking soda, baking powder, salt, groundcinnamon, nutmeg and ground cloves in a large bowl and mix well.
4. Mix the eggs and pureed pumpkin, oil (or applesauce).
5. Add liquid mixture to the flour mixture and stir until just moistened
6. Pour batter into the prepared pans.
7. Sprinkle the top of each loaf with the chopped nuts (optional)
8. Bake at 175 degrees Celsius (350 degrees Fahrenheit) for 55 to 60 minutes(for muffins, 25 minute).
9. Let loaves cool for 10 minutes and then remove from pans
Rhubarb Cake
Cake:
2 cups sugar
2/3 cup shortening or margarine
2 teaspoons cinnamon½ teaspoon cloves½ teaspoon nutmeg½ teaspoon salt
2 teaspoons baking soda
2 eggs, beaten
3 cups flour
1 cup black coffee
1 cup raisins
4 cups rhubarb, cut finely
Topping:
2 tablespoons white sugar
2 tablespoons brown sugar½ cup chopped nuts
1. Preheat oven to 177 degrees Celsius (350 degrees Fahrenheit),
2. Cream the sugar and shortening or margarine.
3. Add eggs.
4. Stir in the flour and spices, adding alternately with coffee.
5. Stir in the raisins and rhubarb.
6. Pour into a greased 9 x 13 in pan.
7. In a bowl, combine the topping ingredients.
8. Sprinkle the topping mix over the cake batter.

9. Bake at 175 degrees Celsius (350 degrees Fahrenheit) for 1 hour.

Rhubarb Cake (Acivo)
1 kilogram wheat flour
1.5 kilograms cooked rhubarb
15 eggs
50 grams baking powder
700 grams sugar
Pinch of salt
1 cup oil (if short on oil, add milk or more fruit).
4. Preheat oven to 200 degrees Celsius
5. Combine all the ingredients together in a bowl.
6. Bake at 200 degrees Celsius for 15 minutes
Simple Cinnamon Sugar Cake
1 cup sugar
I ¾ cup white flour
2 teaspoons baking powder
4 tablespoons butter or margarine
1/2 egg, lightly beaten
1 cup milk or water
1 tablespoon sugar
1 ½ teaspoon cinnamon
1. Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit) in an 8” x 8”
pan
2. Mix sugar, flour, baking powder in a large bowl.
3. Work in the butter or margarine with your fingers or a pastry blender until
the mixture looks like coarse meal.
4. Add the egg and milk/water and blend
5. Place the mixture into a pan.
6. In a small box, mix the sugar and cinnamon.
7. Sprinkle sugar-cinnamon mixture evenly over top of the cake.
8. Bake at 180 degrees Celsius (356 degrees Fahrenheit) for 20 minutes.

Cookies
Mulberry Cookies (Acivo)
1.5kg wheat flour
1 kilogram mulberries
0.5 kilogram sugar
50 grams baking powder
10 eggs
Pinch of salt
1. Combine all the ingredients together in a bowl
2. Bake at 180 degrees Celsius for 15 minutes until slightly brown.
Oatmeal Cookies (Acivo)
226 butter or margarine
200 grams sugar
2 large eggs
1 teaspoon vanilla
170 grams flour
2 teaspoons baking soda
2 teaspoon cinnamon½ teaspoon salt
½ cup raisins
3 cup oats
1. In a large bowl, combine the butter or margarine, sugar, eggs and vanilla.
Be careful to not over-mix.
2. In a medium bowl, mix together the flour, baking soda, cinnamon, and salt.
Be careful to not over-mix.
3. In another medium bowl, mix together the raisins and oats.
4. Combine all the ingredients together gently.
5. On a sheet pan, drop teaspoon-shaped pieces of dough.
6. Bake at 180 degrees Celsius for 8 minutes or until light brown.

Pumpkin Cookies (Alice, USA, 2014)
Yield: 54 cookies
3 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 tablespoon ground cinnamon¾ teaspoon ground nutmeg¾ teaspoon ground cloves¾ teaspoon salt
¾ cup butter or margarine, softened
2 ¼ cups white sugar
1 ½ cups canned pumpkin puree
1 ½ egg
1 ½ teaspoons vanilla extract
Frosting:
3 cups confectioners’ sugar¼ cup
1 teaspoon milk
1 tablespoon
1 ½ teaspoons melted butter or margarine
1 ½ teaspoons vanilla extract
1. Preheat oven to 177 degrees Celsius (350 degrees Fahrenheit). Combine
flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, andsalt; set aside.
2. In a medium bowl, cream together the butter and white sugar. Add
pumpkin, egg, and vanilla, and beat until creamy. Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly 2
3. Bake for 15 to 20 minutes in the preheated oven.

Snowball Cookie (egg-free) (Acivo)
Yield: 70 cookies
490 grams flour
315 grams butter or margarine
105 grams sugar

1. Melt butter or margarine.
2. Cream in sugar.
3. Add flour and mix well.
4. Shape into balls.
Soft Cookies (Acivo)
400 grams butter or margarine
120 grams sugar
4 eggs
600 grams flour
1. Melt the butter or margarine.
2. Add sugar and mix.
3. Add eggs and flour. Mix well.
4. Add anything you want (cocoa, dry fruits)
5. Put the mixture into the refrigerator for 15 minutes.
6. Bake at 180 degrees Celsius for 10-15 minutes or until slightly brown.
Spice Cookies (Jesse, USA, 2015)
300 grams margarine
350 grams sugar
3 eggs
500 grams flour
5 grams salt
1 tablespoon baking powder
Any spices of your choice (e.g. cinnamon, ginger)
1. Preheat oven to 170 degrees Celsius (338 degrees Fahrenheit).
2. Beat the sugar and margarine together until the margarine is in small pieces.
3. Combine the wet ingredients.
4. In a separate bowl, combine the dry ingredients together.
5. Fold in the dry ingredients into the wet ingredients and mix well.
6. Bake at 170 degrees Celsius (338 degrees Fahrenheit) for 10 minutes.
Sugar Cookies
1 ½ cups of butter or margarine

2 cups white sugar
4 eggs1 teaspoon vanilla extract
5 cups flour
2 teaspoons baking soda
1 teaspoon salt
1. Beat butter or margarine and sugar.
2. Add the eggs and vanilla.
3. Add the flour, baking soda, and salt.
4. Refrigerate the mixture for at least 30 minutes.
5. Place the dough on a sheet pan.
6. Bake at 200 degrees Celsius (392 degrees Fahrenheit) for 6-8 minutes

Jams
Strawberry Jam
1.2 kilograms strawberries
200 grams sugar
1. In a pot, combine the ingredients and heat for 10 minutes.
Mulberry Jam
2 kilograms mulberries
700 grams sugar
1. In a pot, combine the ingredients and heat for 10 minutes.

Miscellaneous
Bread Pudding (Isabela Valencia, 2019, USA)
Yield: 15 servings
Slices of bread
2 tablespoons margarine, melted
4 eggs, beaten
2 cups milk
1 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
1. In a bread pan, distribute the broken-up pieces of bread.
2. Coat the bread in the melted margarine.
3. In a bowl, combine the eggs, milk, sugar, cinnamon, and vanilla extract. Mix well.
4. Pour the liquid mixture over the bread and margarine. Use a fork to press thebread down until it is covered in the liquid.
5. Bake at 177 degrees Celsius (350 degrees Fahrenheit) for 40-45 minutes, or until
a toothpick comes out clean.
Buttercream Frosting
3 cups powdered sugar
1/3 cup margarine
1 ½ teaspoons vanilla
1-2 tablespoons milk
1. Combine all the ingredients in a bowl and mix well.
Chinese Egg Tarts (Abby Ow and Isabela Valencia, 2019, USA)
Yield: 48 servings
Custard filling:
12 egg yolks
1 ¼ (540 milliliters) hot water
18 tablespoons sugar
3/8 teaspoon salt

¾ cup (180 milliliters) evaporated milk (can boil goat’s milk for 30 minutes to create
evaporated milk)
Dash of vanilla extract
Pastry dough6 cups flour
345 grams margarine, softened¾ cup powdered sugar
6 tablespoons egg yolk, beaten
3/8 teaspoon salt
1. Create the dough by sifting flour, sugar, and salt. Then add the margarine,
bringing the mixture together with your hands. Be careful not to knead it
too much or else the tough will become tough.
2. Add 6 tablespoons of the beaten egg yolk to the flour mixture and mix untilsmooth. If it is too sticky, add flour. Refrigerate for 30 minutes, covered, inthe refrigerator.
3. Make the custard filling by melting the sugar and salt with hot water, mixing
until dissolved. Let cool.
4. Once the water is cool enough, add the beaten egg yolks. Stir in the sugarwater, evaporated milk, and vanilla well.
5. Pour the mixture into a strainer to ensure there are no lumps, then chill in
the refrigerator.
6. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
7. Roll the dough out, cut into circles, then place into a greased muffin pan orpie shell.
8. Pour the custard into the shells.
9. Bake for 15-20 minutes, or until a toothpick comes out clean.
Fruit Pizza
Yield: 10-12 servings
Sugar Cookie Crust+
1/2 cup (115 g) margarine, softened to room temperature
3/4 cup (150 g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 ½ cup (190 g) wheat flour¼ teaspoon salt

1 teaspoon baking powder
1 ½ teaspoon cornstarch
Topping:
8 ounces (224 g) cream cheese, softened to room temperature¼ cup (60 g) unsalted butter or margarine, softened to room temperature
2 cup (240 g) confectioners’ sugar
1-2 tablespoons (15-30 milliliters) cream or milk
1 teaspoon vanilla extract
Assorted sliced fresh fruit
1. Preheat the oven to 177 degrees Celsius (350 degrees Fahrenheit).
2. Make the crust: In a large bowl using a hand-held mixer cream or a soon,
cream the softened butter for about 1 minute until smooth. Then, add thesugar and beat until fluffy and light in color. Beat in egg and vanilla. Scrape
down the sides as needed.
3. In a medium bowl, whisk the flour, salt, baking powder, baking soda, andcornstarch together. Slowly add the dry ingredients to the wet ingredients.
Once combined, place the dough in the refrigerator for 15 minutes.
4. Grease a 12-inch pizza pa. Remove chilled cookie dough from therefrigerator and press onto the pan. Bake for 10 minutes and check.
Continue baking for 8-10 minutes or until the edges are lightly browned.
5. While baking, make the frosting. In a medium bowl using a handheld mixer
or by hand. Beat the cream cheese and butter or margarine together on
medium speed until smooth, about 2 minutes. Add the confectioners’ sugar
and 1 tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more
tablespoon of cream if needed to thin out. Beat for minute. Spread in a thinlayer over the cooled sugar cookie crust.

Leche Flan (Isabela, 2019, USA)
Yield: 12 servings
10 egg yolks
1 can condensed milk (you can boil 2.5 cups goat milk and 1 cup sugar)
1 cup fresh goat`s milk or evaporated milk (you can boil goat milk until reduced involume)1 cup sugar
1 teaspoon vanilla extract

1. Separate the egg yolks from the whites.
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater.
Add the condensed milk and mix thoroughly.
3. Pour in the fresh milk and Vanilla. Mix well.
4. Put the mold on top of the stove and heat using low fire.
5. Put-in the granulated sugar on the mold and mix thoroughly until the solid
sugar turns into liquid (caramel) having a light brown color.
6. Spread the caramel (liquid sugar) evenly on the flat side of the mold. Wait for 5
minutes then pour the egg yolk and milk mixture on the mold.
7. Cover the top of the mold using an Aluminum foil.
8. Steam the mold with egg and milk mixture for 30 to 35 minutes.
9. After steaming, let the temperature cool down then refrigerate. Serve cold.
PuddingPudding;
500 milliliters Milk
80 grams sugar
1 tablespoon vanilla
Caramel:80 grams sugar
2 tablespoons water
1. Preheat the oven to 160 degrees Celsius.
2. Heat up milk
3. Beat eggs and add sugar
4. Add sugar to the milk. Add mixed eggs and vanilla.
5. Place the mixture in a small container.
6. In a larger container, fill up with hot water. Place the small container withthe pudding inside the larger container.
7. Bake in the oven with hot water at 160 degrees Celsius for 30 minutes
8. Make the caramel by heating up the sugar and water over medium heat
until thickened. Stir continuously.
9. Once the caramel is finished, drizzle it on top of pudding.
Vegan Coconut Pudding (Isabela Valencia, 2019, USA)
Yield: 10 servings

1 can coconut milk
2/3 cup powdered sugar
1/3 cup starch
1 teaspoon vanilla
1. Heat the coconut milk, powdered sugar, starch, and vanilla in a small saucepan
over medium heat. Bring to a simmer before reducing the heat.
2. Using a whisk, stir the mixture consistently until the mixture is smooth.

Breads

BreadAcivo’s Bread
2 kilograms wheat flour
2 eggs with the yolk and whites separated. Egg white will be used in the mixture
and the yolk for the egg wash
40 grams yeast
1 tablespoon sugar
2 cups of warm water (38-40 degrees Celsius)
1. Prepare the yeast by combining the yeast, sugar, and warm water. Let restfor 10 minutes.
2. Combine the wheat flour and egg white.
3. Combine the yeast with the flour and knead until the dough becomes soft.
4. Brush the egg yolk over the bread.
5. Bake at 180 degrees Celsius for 40 minutes, or until slightly brown.
Belizean Flour Tortillas (Julio Olivarez, 2019, USA)
3 cups white flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon butter or margarine
1 1/3 cup warm milk, water or coconut milk
1. Mix the dry ingredients together with the butter until the dough is
consistently crumbly.
2. Slowly add the liquid while continuing to mix by hand.
3. The dough consistency should be soft, not-sticky, and ready to knead. Knead
the dough for 5 minutes.
4. Pinch off golf-ball amounts of dough and roll into smooth balls by hand.
Allow to rest for 15-30 minutes.
5. Roll the dough out with a rolling pin and flatten with your fingers.
6. Heat your greased griddle.
7. Place the tortilla on the griddle. The uncooked side of the tortillas will start
to bubble up. After a few bubbles have formed flip it. When both sides havecooked flip it again, then using paper towel or cloth press down on thetortilla gently and evenly. This should cause the tortillas to bubble more andform a pocket.

Chapati (Acivo)
1 kilogram flour½ kilogram wheat bran
Pinch of salt
1. Combine the ingredients together into a dough.
2. Bake at 180 degrees Celsius (356 degrees Fahrenheit) until light brown.
Coconut and Walnut Bread
Bread:
3 kilograms flour
500 grams (3-4 cup sugar)
3 tablespoons yeast
8 eggs
500 milliliters warm water or milk
250 grams butter or margarine
Pinch of salt
Filling
500 grams shredded coconut
500 grams crushed walnuts
250 grams butter or margarine
300 grams sugar
1. Mix the water/milk, yeast, and 1 cup sugar. Set aside.
2. Combine flour, salt, and rest of the sugar together in a bowl and make a wellin the center.
3. Add the eggs to the well in the flour mixture. Mix well.
4. Add in the yeast mixture.
5. Knead dough for 10 minutes, adding flour if necessary.
6. Finally, add in the butter or margarine and knead the dough for 5 more
minutes, or until smooth and elastic.
7. Let the dough double in size in a warm place for 1 hour.
8. Make the filling by combining the shredded coconut, walnuts, butter ormargarine, and sugar.
9. Once the dough is finished rising, divide the dough into balls and flatten it.
Put a big spoonful of the filling mixture into each ball and close the ball.

10.Place the filled dough balls in a tray and let rise again for 40 minutes.
11.Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit)
12.Brush the balls with an egg wash and bake at 180 degrees Celsius (356degrees Fahrenheit) for 50-60 minutes.
Fryjacks (Julio Olivarez, 2019, USA)
Yield: 20 pieces
2 cups flour
3 teaspoons baking Powder
1/4 teaspoon salt
1 tablespoon margarine
1 cup water, coconut Milk, or milk
Oil for frying
1. Pour approx. 1/2" of oil into a skillet and start heating it on the stovetop.
2. Sift dry ingredients together: flour, salt and baking powder.
3. Add margarine.
4. Add liquid (water, coconut milk, or milk) little by little mixing by hand. Doughshould be soft.
5. Knead for 2-3 minutes until smooth, and roll dough out into a sausage form.
Pinch off handfulls.
6. On a lightly floured surface, using your fingertips work the dough into around, flat pancake.
7. Cut dough "pancake" into quarters.
8. Fry the fryjacks until they are light brown.
Honey BreadYield: 2 loaves
2 cups warm water (45 degrees Celsius)
7 cups flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
1. Dissolve the yeast in warm water. Add honey and stir well. Let rest for a few
minutes until it begins to foam.

2. Mix in 2 cups flour, salt, and vegetable oil.
3. Add the rest of the flour-1cup at a time-until a firm dough is formed.
4. Lightly four the table and put the dough on it. Knead it for at least 10-15 minutes
until smooth and elastic.
5. Place dough in a well-oiled bowl. Turn it several times in the bowl to coat thesurface of the dough, and cover with a damp cloth.
6. Let the dough rise until doubled in size.
7. After it doubles in size-punch dough down to deflate the excess air bubbles but
don’t flatten it.
8. Shape into two loaves, and place into two well-greased 9 x 5 inch loaf pans.
Allow to rise until dough is 3-5cm above pan edge.
9. Preheat the oven 190 degrees Celsius (374 degrees Fahrenheit) and bake for 25
to 30 minutes.
Johnny Cakes (Julio Olivarez, 2019, USA)
Yield: 16 servings
1 lb or 3 1/3 cups flour
1/2 cup margarine
3 teaspoons baking powder
1 teaspoon sugar
1 teaspoons salt
2 cups coconut milk
1. Preheat oven to 205 degrees Celsius (400 degrees Fahrenheit).
2. Mix dry ingredients flour, salt, baking powder together in a bowl.
3. Mix margarine in with your hands creating a crumbly mixture.
4. Add 1 cup of coconut milk slowly to crumbly mixture. Work with hands tomake a dough.
5. Add 2nd cup of coconut milk, just enough to make a soft dough, keep
mixing by hand. If dough feels stiff add a little more coconut milk, too sticky
add less.
6. Roll the dough out into a long strip about 12 to 15 inches. Cut the rolled
dough into 16 pieces.
7. Shape into round balls put on greased baking sheet. Flatten lightly withpalm of hand and prick with a fork.
8. Bake 10 minutes or until Johnny cakes turn golden brown.

Naan (Acivo)
2 kilograms wheat flour
Pinch of salt
3 tablespoons baking powder
3 tablespoons yeast
Butter or margarine
1. Prepare the yeast by combining it with warm water (38 degrees Celsius) andsugar. Let rest for 10 minutes.
2. Combine the wheat flour, baking powder, and margarine. Add in the yeast
when ready.
3. Knead the dough for 5-7 minutes, or until soft and elastic.
4. Grill for 2-3 minutes or until puffy and light brown.
Pamella Bread, No Knead (Pamella Hall and Barbara Watson, 2019, USA)Dry ingredients
3 cup flour½ teaspoon salt
2 teaspoon baking powder¼ cup sugar
2 tablespoons cinnamon
2 teaspoon ginger
2 teaspoon cardamom
Wet ingredients
1 egg
1 cup buttermilk (can substitute with 1 cup milk + 2 tablespoons vinegar)¼ cup oil
1. Preheat oven at 190 degrees Celsius (374 degrees Fahrenheit).
2. Mix together the dry ingredients in a bowl
3. In a separate bowl, mix together the wet ingredients
4. Combine the dry ingredients into the wet ingredients
5. Grease a pan
6. Shape the dough into 4-inch rounds, ¼ inches thick. Add flour if needed tomeet the desired consistency.

7. Bake at 190 degrees Celsius (374 degrees Fahrenheit) for 20 minutes.
Portuguese Sweet Bread (Isabela Valencia, 2019, USA)
Yield: 1 loaf
1/2 cup milk
4 tablespoons butter or margarine
1/3 cup sugar
1 1/4 teaspoon salt
3 cups of flour
1 tablespoon yeast
2 eggs and 1 separated egg
2 teaspoons vanilla extract
1. Combine the milk, butter, sugar, and salt in a microwave-safe cup, or in asaucepan. Heat to lukewarm, stirring to soften the butter. Set aside.
2. In a mixing bowl, combine the flour and yeast; stir to combine.
3. Add the milk mixture, stirring first to make sure the sugar and salt aren't left inthe bottom of the cup or pan.Add the eggs, yolk, and vanilla. Mix and knead until
the dough is cohesive and smooth; it'll be very sticky at first.
4. Lightly grease the mixing bowl or a large (8-cup) measure, round the dough into
a ball, and place it in the bowl or measure. Cover, and let rise until very puffy,
about 1 1/2 to 2 hours.
5. Grease a bread pan.
6. Toward the end of the rising time, preheat the oven to 177 degrees Celsius (350
degrees Fahrenheit),
7. Mix the reserved egg white with 1 tablespoon cold water, and brush some onto
the surface of the loaf; this will give it a satiny, mahogany-brown crust.
8. Bake the bread for about 35 minutes, or until light brown.
Puri (Acivo)
2 kilograms flour
200 grams wheat bran
1 liter hot water
Pinch of salt
Pinch of baking powder½ cup margarine

1. Melt the margarine with the hot water
2. Combine the flour, wheat flour, salt, baking powder, and margarine
3. Knead the dough well
4. Deep fry
Scones (Alice, USA, 2014)
Yield: 12 large scones
3 ½ cups flour
4 teaspoons baking powder
1 ½ teaspoons salt
1 cup sugar
1 ¼ cups dried fruit (but can use frozen too)
2 cup milk
2/3 cup butter or margarine (melted)
1 large egg
Preparation:
1. Preheat oven to 200 C (392 degrees Fahrenheit). Lightly grease baking pans
2. In a large bowl, whisk together the flour, baking powder, salt and sugar.
3. Add the dried fruit and stir again for even distribution. If you are using frozen
fruit, add this after step 6.
5. Melt the butter or margarine and mix with milk and let cool so it is not boilinghot.
6. Make a deep well in the center of the dry ingredients and pour the cream into
the well. Stir with a rubber spatula or a wooden spoon until a soft dough is formed.
If the dough does seem stiff, add a little more milk to soften.
7. Brush the top of each scone generously with egg wash (beaten egg yolk with alittle water).
8. Use a spoon to drop the dough onto baking sheets-they will rise when baking so
don’t make them too big
9. Bake 20-30 minutes or until tops are browned and they feel firm to the touch. A
probe inserted in the temperature middle should come out clean. If browning too
much and it is still raw or liquid in middle, decrease the oven temperature.
Sweet Potato Biscuits (Rachel, 2013, USA)
Yield: 36 servings

2 cups mashed sweet potatoes
2/3 cup oil½ cup sugar½ cup water
4 teaspoons baking powder
1 teaspoon salt
3 cups flour
1. Preheat oven to 350 degrees F.
2. Combine the mashed potatoes, oil, sugar, and water together.
3. In a separate bowl, combine the baking powder, salt, and flour.
4. Add the dry ingredients to the wet ingredients.
5. Roll the dough out to ½ - ¾ inch biscuits.
6. Place on a greased baking sheet and bake at 177 degrees Celsius (350
degrees Fahrenheit) for 15 minutes or until the bottoms are light brown.
Sweet Potato Rolls (Alice, 2014, USA)
1 ½ teaspoon yeast
4 tablespoons sugar
1/2 cup sweet potato puree - the lower starch, wetter sweet potato is better
1/2 cup warm water (110 degrees F/45 degrees Celsius)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs3 ½ cups flour
1. Peel, cut and steam sweet potatoes. Once soft, mash.
2. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand
5 minutes.
3. Stir in 3 cups of flour.
4. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly
beaten eggs. Stir to mix well.
5. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enoughof remaining flour to prevent sticking. Do not knead too heavily, when smooth,shape into a ball.
6. Place in an oiled bowl, and turn to coat the surface
7. Cover, and let the dough rise until doubled in size.

8. Punch down, and allow dough to rest for 2 minutes
9. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch
pan. Allow to rise until doubled.
10. Bake at 190 degrees Celsius (375 degrees Fahrenheit) for 12 to 20 minutes.
Serve warm.
Swirled Pumpkin Yeast Bread (Alice, 2014, USA)
Yield: 60 servings
9 -10 cups flour
2/3 cup sugar
1 ½ teaspoon ground cinnamon½ teaspoon nutmeg½ teaspoon clove
1 ½ teaspoon salt
3 teaspoons yeast
1 ½ cups warm water (49 to 55"C)
1 1/3 cups pureed pumpkin
1/3 cup oil
2 eggs, lightly beaten
Cinnamon swirl filling½ cup sugar
1 teaspoon ground cinnamon
1. Cut, peel and steam pumpkin. Once you can easily stick a fork in it, take off
steam and mash. You can use the excess pumpkin juice to replace some of
the water later on in the recipe.
2. In a large bowl, combine 7 cups flour, sugar, cinnamon, nutmeg, clove, salt,
sugar and yeast.
3. In a separate bowl, beat together the warm water, pumpkin, eggs and oil
4. Add the wet ingredients to the dry and mix just until smooth.
5. Add the rest of the flour cup at a time. Only use enough flour to form a firm
dough.
6. Knead the dough until it is smooth and elastic, about 6-8 minutes.
7. Let the dough rise until doubled in size,
8. After it doubles in size, punch dough down to deflate the excess air bubbles
but don’t flatten it.

9. Divide the dough in half. Lightly flour the table and roll each portion into apan.
10. Make the cinnamon swirl filling by combining brown sugar and cinnamon;
sprinkle over dough.
11.Cover and let rise until doubled, about 30 minutes.
12. When ready to bake: Preheat oven to 175'and bake for 55-65 minutes, oruntil golden brown.
13.Cool for 10 minutes before removing from pans to wire racks.
Table Rolls
260 grams flour
1 ½ tablespoon sugar 1
1 teaspoon salt
1 1/3 teaspoon yeast
170 milliliters warm water/milk
1. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
2. In a small bowl or a cup mix the yeast with the warm water and let it standfor5 minutes to dissolve.
3. Mix the salt, sugar, flour and yeast in a bowl.
4. Push the dough quickly away from you, using your palms, Pull the far end of
the dough toward you with your fingertips, folding it over.
5. Knead for 10 minutes until the dough holds together. It should becomesmooth and satiny to the touch. It will no longer be sticky, but elastic.
6. Put the dough in a large, greased bowl, cover and let rise in a warm spot
until it doubles in bulk
7. Bake at 190 degrees Celsius (375 degrees Fahrenheit) for 12 to 20 minutes.
Tibetan Bread
1 kilogram wheat flour
4 eggs200 grams sugar
Pinch of salt
Cinnamon powder, to taste
Water
15 grams powder
Milk powder1. Combine all the ingredients together.
2. Knead the dough.
3. Deep fry until golden brown.
Quick Bread (Acivo)
2 kilograms white flour
1 tablespoon yeast
Warm water (38 degrees Celsius)
1 tablespoon sugar
Pinch of salt
2 tablespoons baking powder
6 eggs
½ cup cooking oil
1. The temperature you preheat the oven to will depened on the amount oftime you have. If you are in a hurry, preheat the oven at 180 degrees Celsius.
If you have time, preheat the oven to 200 degrees Celsius.
2. Prepare the yeast by putting it in water that is 38 degrees Celsius, or warm.
Add in the sugar as well. Let the yeast rest covered for 10 minutes at warm
room temperature.
3. Combine flour, salt, and baking powder.
4. In a separate bowl, beat the eggs and cooking oil.
5. Combine the wet and dry ingredients to make the dough.
6. Knead the dough until it becomes soft.
7. Let the dough rise covered for 20 minutes.
8. Bake for 15 minutes or until golden brown.

Drinks

Rhubarb and Biwa Juice (Acivo)

Juices

5.8 kilograms rhubarb
0.7 kilogram biwa
2 kilograms sugar
3 liters water
1. Dissolve the sugar in the water completely.
2. Mix in biwa and rhubarb and cover under medium heat until fruit breaks
apart.

Chai Tea
Yield: 2 cupsTeas

2 grams cardamon
1 gram clove
2 small leaves or 1 large leaf of tespatta
4 grams ginger
3 grams sugar
5 grams black tea
3 grams cinnamon stick
1. Boil cardamon, clove, leaf (not necessary if you cannot get it), and ginger
together in water for about 10 minutes on a low flame.
2. Put in the black tea and continue to boil it for 2-3 minutes.
3. Use a tea strainer and put the spices water into the warm milk (you may start
warming up the milk as you wait).
4. Keep some hot water handy and use it to rinse any remaining flavor out
5. If you want to use sugar, you can put it in now and stir the chai.
6. You may add a little amount of fresh grated ginger - this is good for your throat
too.