1. CHIFFON CAKE RECIPE Ingredients : 2-1/2 cups cake flour, sifted 3 tsp.

baking powder 3/4 cup sugar 1/2 tsp. salt 1/2 cup oil (vegetable oil or corn oil) 7 egg yolks, at room temperature 1 tsp. vanilla 3/4 cup cold water 7 egg whites, at room temperature 1/2 tsp. cream of tartar 3/4 cup sugar (Baking Conversion Chart)

Cooking Procedures : Preheat oven to 350F. Prepare 10-inch ungreased tube pan. Sift together the flour, sugar, baking powder and salt in a bowl. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until smooth and no lumps occur. Set aside. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff. Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold. Pour into prepared ungreased tube pan.

Bake until golden and middle springs back when touched for about 45 minutes. Invert onto the neck of a bottle. Cool completely upside down.

2. Thin-Crust Pizza

Dough Recipe 1 pound (or about 3 1/2 cups) high gluten flour 3/4 cup warm water 1 tablespoon vegetable oil 1 1/2 teaspoon active dry yeast 1 1/2 teaspoon sugar 1 teaspoon salt

In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.

Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!

Thin-Crust Pizza Sauce 28 oz. can whole peeled tomatoes in heavy puree (RedPack brand

preferred) 1 tablespoon fresh green bell pepper, finely chopped 1 teaspoon fresh yellow onion, finely chopped 1 clove fresh garlic, minced 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon salt (or to taste)

Place all ingredients in a blender and puree until smooth. Pour into a saucepan and simmer over low heat for 20 minutes (do not allow the sauce to boil). Allow to cool to room temperature before using. Preheat your oven to 500 F about one hour before you plan to bake the pizza. Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim. Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust. 3. Homemade Raised Doughnuts 2 1/4 - 2 1/2 cups (295 - 325 grams) all-purposeflour 1 1/2 teaspoons active dryyeast 3 tablespoons (40 grams) room temperature unsalted butter, cut into small pieces 3 tablespoons (35 grams) granulated whitesugar 1/4 teaspoon salt

1/2 cup (120 ml) milk, heated to lukewarm 1 large egg, lightly beaten Topping: 1/2 - 1 cup (100-200 grams) granulated white sugar or1/2 - 1 cup (60 - 120 grams) sifted powdered (confectioners or icing) sugar

4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans 4. Fondant Cake Recipe

1/2 cup butter

2/3 cup sweetened condensed milk

6 cups confectioners' sugar, or more as needed

1 dash vanilla extract

Banana Cake Recipe Ingredients 125g butter 150g caster sugar 1 tsp vanilla extract 1 egg, beaten 2 very ripe bananas, mashed 190g self raising flour 60ml milk Olive oil 1 lb lean ground beef 5. Lasagna Recipe

1/2 medium onion, diced, about 3/4 cup 1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced, about 3/4 cup 2 cloves garlic, minced 1 28-ounce can tomato sauce 1/2 6 oz can (3 oz) tomato paste 1 14-ounce can crushed tomatoes 2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano 1/4 cup chopped fresh parsley (preferably flat leaf), packed 1 Tbsp Italian Seasoning Pinch of garlic powder and/or garlic salt 1 Tbsp red or white wine vinegar 1 Tbsp to 1/4 cup sugar (to taste, optional)

Salt 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken) 15 ounces Ricotta cheese 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced 1/4 lb (4 ounces) freshly grated parmesan cheese Cooking Utensils Large skillet (for browning beef, onions, green pepper) 8 to 12 Qt pot (for noodles) 3 to 4 Qt pot (simmer sauce) 13" x 9" x 2" lasagna pan (preferably a pyrex or stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.) Large colander (drain/blot beef, drain noodles) Large baking pan (to cool noodles) Large slotted cooking spoon Large cooking spoon Paring knife METHOD 1 Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating. 2 Heat about a teaspoon or so of olive oil in a large skillet on medium high heat. Add the lean ground beef and cook it in the skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove the browned beef from the skillet, draining off the excess beef fat, and put the browned beef on top of the paper towels to help blot away the excess fat. After you have removed all the browned beef from the skillet, drain off and dispose of excess fat. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)

3 Add the diced bell pepper and onions to skillet (in the photo we are using yellow bell pepper and red onions). Brown for a few minutes on medium high heat. Add the minced garlic and cook for 30 seconds more. Add the browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

4 Transfer browned beef, bell peppers and onions to a medium sized (3 to 4 quart) pot. Add the tomato sauce, tomato paste, and crushed tomatoes. Add oregano, parsley, Italian seasoning, adjust amounts to taste. Add a pinch of garlic powder and/or a pinch of garlic salt, to taste. Add a splash of red or white wine vinegar. Add sugar a tablespoon at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce like another. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar, and adjust for your preference. Add salt to taste, and note that you will later be adding Parmesan, which is salty. Bring the sauce to a simmer and lower the heat to low to maintain a low simmer. Cook for 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat. 5 By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook then per package directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together. Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together. 6 In a 13x9x2-inch casserole or lasagna dish, ladle one cup of sauce and spread it along the bottom of the pan. Apply one layer noodles 3 length wise (edge may overlap, depending on your pan). Ladle a third of the remaining sauce over the noodles. Apply a layer of a third of the mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every 2 inches. Sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella and another thin sprinkling of Parmesan. Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese. 7 Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375F for 45 minutes. Allow to cool before serving.

May be reheated in conventional oven or microwave. Leave aluminum tent on for storage. (Do not allow aluminum to touch the sauce, as it the acid may cause the aluminum to leach into the sauce.) 6. Baked Macaroni Recipe Ingredients 1 lb uncooked elbow macaroni Meat Sauce: 3 tbsp butter 1 lb ground beef 1 cup diced tomatoes (canned) 1 small onions, diced 1/2 cup green bell pepper, diced 1/2 cup tomato paste 1 tsp paprika 1 piece beef cube 1 cup water 1 tbsp sugar Salt and pepper to taste Mornay Sauce: 3 tbsp butter 3 tbsp all-purpose flour 2 cups fresh milk 1/4 tsp salt 1 ounce grated parmesan cheese 2 ounces grated sharp cheddar cheese

Cooking Procedure Prepare the elbow macaroni according to instructions in the package and intentionally cut the cooking time so that the macaroni is not well done (the macaroni will be fully cooked once baked) then drain and set aside. Prepare the meat sauce by heating a cooking pot and melt-in the butter. When the butter is hot enough, add the ground beef and cook for 5 minutes or until the color turns medium brown. Add the onion, green bell pepper, and diced tomatoes then stir and simmer for 3 minutes or until the vegetables are soft. Add the tomato paste and paprika then stir and cook for a minute Add the beef cube and water then stir until everything is well distributed. Simmer for 20 minutes. Put-in the sugar, salt, and pepper then mix well. Turn of the heat and set aside. Prepare the Mornay sauce by melting the butter in a sauce pan over medium heat. Add the flour stir constantly for about a minute (color must be yellowish and not brown). Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil. Add salt and pepper then simmer for 2 to 3 minutes. Stir in the cheeses and whisk until melted. Set aside Combine the cooked macaroni and meat sauce in a baking dish then toss until the meat sauce is well distributed. Arrange the macaroni and pour the Mornay sauce over it. (Spread the Mornay sauce over the macaroni and meat sauce mixture ensuring that every space is covered) Pre-heat oven to 350 degrees Fahrenheit and bake for about 15 to 20 minutes. Remove from the oven and allow to cool down a bit. Serve hot. Share and Enjoy!

7. Tart Recipe INGREDIENTS 8 tablespoons unsalted butter (1 stick), melted 3 tablespoons granulated sugar 1/4 teaspoon fine salt 1 1/4 cups all-purpose flour, plus more as needed INSTRUCTIONS Heat the oven to 350F and arrange a rack in the middle. Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms. Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking). Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling and removing from the pan. 8. Cinamon Roll Ingredients

3/4 cup milk

1/4 cup margarine, softened

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/2 cup margarine, softened

1/2 cup raisins INGREDIENTS:

Buko Pie Recipe 2 cups fresh buko slices or 2 (16oz) frozen buko slices, thawed 3/4 cup sugar 3/4 cup buko juice 3/4 cup coconut milk 1/3 c. + 2 tbsp. cornstarch

9.

Egg Pie Recipe 1 3/4 cups fresh milk 4 egg yolks 4 egg whites 1/2 cup sugar 1 1/2 tbsp cornstarch 1 tsp vanilla

10. Crinkles Recipe 1 cup unsweetened cocoa powder 1 1/2 cups white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon espresso powder (optional) 1/2 teaspoon salt 1 cup confectioners sugar METHOD 1 In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts. 2 Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly. 3 In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight. 4 Preheat the oven to 350F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

11. Brownies Recipe

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

12. Spanish Bread Recipe 3 cups bread flour 1 1/2 cups all purpose flour 1/2 cup sugar 1 tsp salt 1 pouch rapid rise yeast 3 egg yolks 3/4 cups evaporated milk or fresh milk ( I used fresh milk ) 1/2 cup melted butter 1/2 cup water extra flour for kneading

Filling: 1/4 cup softened butter 1/3 bread crumbs 1/2 cup brown sugar 1/2 tsp vanilla Kimbap Recipe 1/3 carrot, julienned 4 cups spinach Soy sauce 6 inch long half-log of takuan(pickled daikon radish) 1/2 log of odeng (steamed fish cake) 1 cup bulgogi 4 cups cooked short-grain white rice 4 sheets of kim Sesame oil Salt

Bamboo rolling mat (Helps to have, but is still doable without.)

13. Bulgogi Recipe Author: Savory Sweet Life Recipe type: Main Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 4

Ingredients 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices. cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store. 3 Tbl white sugar 1 Tbl sesame oil 3 cloves of garlic, minced of a medium yellow onion, halved and sliced into medium moon shaped slivers 2 green onions including the white parts, finely sliced into small pieces 2 Tbl toasted sesame seeds tsp of red pepper flakes 2 pinches of black pepper optional tsp. of ginger, finely minced 14. Kimchi Recipe Ingredients 1 (2-pound) head napa cabbage 1/4 cup sea salt or kosher salt (see Recipe Notes)

Water (see Recipe Notes) 1 tablespoon grated garlic (about 5-6 cloves) 1 teaspoon grated ginger 1 teaspoon sugar 2-3 tablespoons seafood flavor or water (optional, see Recipe Notes) 1-5 tablespoons Korean red pepper flakes (gochugaru) 8 ounces Korean radish or daikon, peeled and cut into matchsticks 4 scallions, trimmed and cut into 1-inch pieces Equipment Cutting board and knife Large bowl Gloves (optional but highly recommended) Plate and something to weigh the kimchi down, like a jar or can of beans Colander Small bowl Clean 1-quart jar with canning lid or plastic lid Bowl or plate to place under jar during fermentation Instructions Cut the cabbage. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips. Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1-2 hours. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5. Make the paste. Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons). Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with te lid. Let it ferment. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow. Check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two. Recipe Notes Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation. Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.