Stardew Valley Cookbook

Stardew Valley Recipes
The (Uno cial) Cookbook
Recipes by Everett Raynor

Inspired by Stardew Valley Ⓒ
Copyright Ⓒ 2019 by Everett Raynor
Photos by Everett Raynor
Cover design and illustration by Ashlyn Schmautz
Compiled by Ashlyn Schmautz
Edited by Kacy Doerksen and Katelyn Folkins
Internal design Ⓒ 2019 by Schoerkins, Inc.
All rights reserved. No part of this book may be reproduced in any form or by any
electronic or mechanical means including information storage and retrieval
systems - except in the case of brief quotations embodied in critical articles or
reviews - without permission in writing from its publisher, Schoerkins, Inc. It must
also not ever be sold as it an uno cial cookbook and uses unlicensed copyright.
This book is an uno cial cookbook based o of the game Stardew Valley Ⓒ 2016
by Eric “Concerned Ape” Barone and Chucklefish Games. It is meant as a fanmade
work and is not intended to ever be sold, as it is a birthday present for the recipe
author, Everett Raynor. It is also not meant to encroach on any copyright laws; any
issues are purely coincidental and not intended by the author or publishers.
Published by Schoerkins, Inc. Ⓒ 2019

schoerkins@gmail.com
Printed and bound in Canada.
1
For Everett,
Happy Birthday!
2
“Just some guy on a quest to complete as many
Stardew Valley recipes as possible.” - SVR
3
Index
Algae Soup Complete Breakfast Fried Egg
Page 7 Page 35 Page 64
Artichoke Dip Cookies Fried Mushroom

Page 9 Page 37 Page 66
Crab Cakes Fruit Salad

Autumn’s Bounty
Page 39 Page 68
Page 11
Cranberry Candy Glazed Yams
Baked Fish Page 69
Page 41
Page 13
Cranberry Sauce Hashbrowns
Bean Hotpot Page 43 Page 71
Page 15
Crispy Bass Ice Cream
Blackberry Cobbler Page 45 Page 73
Page 17
Dish o’ The Sea Lobster Bisque
Blueberry Tart Page 47 Page 75
Page 19
Eggplant Parmesan Maki Roll
Page 49 Page 77
Bread
Page 21 Maple Bar
Escargot
Page 51 Page 80
Bruschetta
Page 23 Farmer’s Lunch Miner’s Treat
Page 53 Page 83
Carp Surprise
Page 25 Fiddlehead Risotto Omelet
Page 54 Page 86
Cheese Cauliflower
Page 27 Fish Stew Pale Broth
Page 56 Page 87
Chocolate Cake
Page 29 Fish Tacos Pancakes
Page 58 Page 89
Chowder Parsnip Soup
Page 31 Fried Calamari
Page 91
Page 50
Coleslaw Pepper Poppers
Page 33 Fried Eel Page 93
Page 62
4
Plum Pudding Spicy Eel
Page 95 Page 127
Pink Cake Stir Fry

Page 98 Page 129
Pizza Stu ng
Page 101 Page 131
Poppyseed Mu n Strange Bun

Page 103 Page 133
Pumpkin Pie Super Meal

Page 105 Page 135
Pumpkin Soup Survival Burger

Page 107 Page 137
Radish Salad Tom Kha Soup

Page 110 Page 139
Red Plate Tortilla

Page 111 Page 141
Rhubarb Pie Trout Soup

Page 113 Page 143
Rice Pudding Vegetable

Page 115 Medley/Platter
Page 145
Roasted Hazelnuts
Page 117
Roots Platter
Page 119
Salad
Page 121
Salmon Dinner
Page 123
Spaghetti
Page 125
5
Bonus Recipes: Artisan Goods:
Bran Mu ns Salted Radish Cheese
Page 147 Sandwiches Page 185
Page 177
Coco-no-no Co ee
Page 148 Vanilla Ice Cream and Page 189
Blue Raspberry Sauce
Evelyn’s Seasonal Page 179
Jelly
Cookies: Page 191
Spring Page 150 Yellow Curry
Page 181
Mead
Summer Page 152 Page 194
Autumn Page 154 Zucchini Fritters and
Winter Page 156 Spicy Marinara Sauce Wine
Page 183 Page 197
Field Snack
Page 158
Grilled Steak &

Linguine with
Mushroom Cream
Sauce
Page 159
Hot Cider
Page 162
Kale and Walnut Salad

Page 164
Lentil Soup
Page 166
Luau Soup
Page 168
Lucky Lunch
Page 170
Pumpkin Ale
Page 173
Stardrop
Page 175
6
Algae Soup
Description: Kinda slimy.

Game ingredients: Green algae (x4)
This recipe restores 75 energy and 33 health. It can be obtained from Clint after
reaching 3 hearts and sells for 100g.
Difficulty: Easy, 40 minutes. Serves 3.
This is a modification of a South Korean seaweed soup recipe, since seaweed is

one of the few edibles algae you can buy at stores. Please note that this is a
modification made to fit Algae Soup, and is not meant to be like authentic
Miyeok Guk.
Ingredients
-25g dried seaweed*
-¼ lb thawed beef, either ground or steak
-5 cups water
-1 cup beef broth
-2 teaspoons sesame oil
-2 teaspoons soy sauce
-2 cloves minced garlic or 1 teaspoon garlic powder
*Note: The original recipe I referenced uses real dried seaweed. However, if
you’re not fond of the texture or don’t have access to such an ingredient at
your local grocery store (like me), feel free to use nori (pressed seaweed used to
make sushi) instead. It will disintegrate in the soup, but some people may
prefer it that way.
7
Soak the seaweed in water until it softens, and then cut it into small pieces
with a sharp knife. If you’re using nori, then you don’t necessarily have to soak
it. I did anyways.
In a large pot, heat the sesame oil over medium-high and add the beef. If you’re
using steak, slice it thinly beforehand. Add the salt and cook for about a
minute, stirring to sear all sides of the beef, and then add the water and broth.
Stir frequently to break up the ground beef if you’re using that.
Bring to a boil, then add the seaweed, soy sauce, and garlic. Put a lid on and
simmer on low for 20 minutes.
Ensure there’s no pink left on the beef, and then serve while hot, adding more
salt if needed.
The recipe is simple, but the flavours are hearty and balanced, so the seaweed
doesn’t overpower the soup. The concept may seem a bit weird to some people,
but I promise it’s good.
8
Artichoke Dip
Description: It’s cool and refreshing.

Game ingredients: Artichoke, Milk
This recipe restores 100 energy and 40 health. It can be obtained from the
Cooking Channel and sells for 210g.
Artichoke hearts smell kinda like water chestnuts.
Ingredients
-A 398mL (14oz) can of artichoke hearts
-½ cup sour cream
-½ cup mayonnaise
-½ cup grated parmesan cheese
-½ onion, finely chopped
-1 cup chopped spinach (optional)
-¼ cup chopped green onions (optional)
-2 teaspoons lemon juice
-1 teaspoon garlic powder
-2 teaspoons basil
-Salt and pepper, to taste
Preheat the oven to 375°F. In a medium bowl, mix together the sour cream,
mayo, parmesan cheese, spinach, and green onions.
Drain the water from the can of artichoke hearts and place them in the bowl.
Crush them with a spoon to break them up, and stir thoroughly in the mixture.
Add the onion, lemon juice, garlic powder, basil, salt, and pepper and
combine.Transfer the dip into a medium baking dish. A 9 inch glass pan works
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best. Top the mixture with a sprinkling of parmesan cheese, and then bake it
in the oven for 20-25 minutes or till the top is a light golden brown and is
bubbling.
Use with crackers, vegetables, naan, or toasted bread. It can be served hot or
cold.
There’s a lot of possible variations. To make it really creamy, add a 226g (8oz)
block of cream cheese. For extra cheesiness, add some shredded mozzarella.
10
Autumn’s Bounty
Description: A taste of the season.

Game ingredients: Yam, Pumpkin
This recipe restores 220 energy and 99 health. It gives a +2 Foraging and +2
Defense bonus and can be obtained from Demetrius after reaching 7 hearts. It
sells for 350g.
Originally I was considering just roasting yam and pumpkin together, but
that’d be too similar to Roots Platter, so I switched it up a bit.
Ingredients
Yam Fries Pumpkin Dip
-2 yams -1 cup pumpkin puree
-4 tablespoons olive oil -1 cup canned white/navy beans
-½ teaspoon paprika or chickpeas (drained)
-½ tablespoon salt -¼ cup water
-1 teaspoon garlic powder -½ teaspoon paprika
-1 teaspoon pepper -½ teaspoon onion powder
-½ teaspoon cumin -½ teaspoon garlic powder
-1 teaspoon salt
-1 teaspoon chili powder
-¼ teaspoon cinnamon
Preheat the oven to 450°F.
Cut the yams into 1/4inch slices. You can cut them in half as well if you want
shorter fries. In a bowl, combine the olive oil, paprika, salt, garlic powder,
pepper, and cumin.
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Toss the yams in the bowl until they’re fully coated with the oil and spices. Line
a baking sheet with parchment paper and arrange the yam slices so they’re not
touching one another. You may need two baking sheets for this.
Bake them in the oven for 25-35 minutes, depending on the thickness of the
slices. Turn them over every 10 minutes to ensure even cooking (The picture
has the fries half-way through baking).
While the fries are roasting, make the pumpkin dip. In a blender or food
processor, combine all the ingredients and blend until smooth.
Pour the dip into a bowl and serve with the fries while they’re still hot. Dust the
dip with more chili powder and sprinkle coarse salt over the fries. Not pictured:
the other batch of yam fries I forgot about.
The dip is creamy and tasty, and offsets the subtle sweetness of the yam fries.
12
Baked Fish
Description: Baked fish on a bed of herbs

Game ingredients: Sunfish, Bream, Wheat Flour
The cook time actually depends on whether you’re using wild rice or white rice.
Ingredients
-1 fish, frozen
-Seasoning: basil, oregano, tarragon, paprika, onion
powder, salt, and pepper. About ½ teaspoon of each.
-½ cup rice; wild or white
-Seasoning: basil, oregano, thyme, tarragon, chives
(either fresh or dried), about ½ teaspoon of each
Preheat the oven to 350°F. Place the frozen fish on a cookie sheet and add your
desired seasonings. It will take roughly 30-40 minutes to cook.
In a small saucepan, combine 1 cup of water and the rice (always use two parts
water to one part rice ratio). If you’re using wild rice, I would recommend
rinsing it first unless you want to end up with black water like I did (whoops).
Bring the water to a boil and then place a lid on and turn the heat down to low.
For white rice, cook it for ten minutes. For wild rice, cook it for about 40
minutes or till done.
13
Once the rice is cooked, turn off the heat and stir in the herbs. Dish it on to a
plate, then place the cooked fish on top. You can add whatever vegetables you
like, both for garnish and flavour.
The rice is really good (even if it’s purple) and the seasoning adds lots of
flavour.
14
Bean Hotpot
Description: It sure is healthy.

Game ingredients: Green Bean (x2)
This recipe restores 125 energy and 50 health. It can be obtained from Clint after
achieving 7 hearts, and sells for 100g. There’s also a +2 energy bonus, but some
players have reported that it does not work.
Difficulty: Medium, 1 hour. Serves 3.
This recipe is essentially a green bean casserole.
Ingredients
-1 medium onion (or half a large onion)
-2 cups milk
-1 cup flour
-Salt and pepper to taste (about 2 teaspoons of each)
-1lb fresh green beans
-1 can of cream of mushroom soup
-3 tablespoons heavy cream or ½ cup milk
-Dash of salt and pepper
Prepare a deep fryer or take a frying pan and fill it with oil, about a
quarter-inch high.
Cut the onion into slices and pull apart the pieces. In a bowl, soak the onion
slices in the milk for a few minutes. Combine the flour, salt, and pepper on a
plate, and then roll the onions through it until they’re thoroughly coated.
15
Place the onions in the basket of the deep fryer and submerge for about 7-10
minutes. If you’re using a frying pan, heat the oil over medium-high and then
cook the slices for about 4-5 minutes on each side or til crispy brown.
Once the onions are done, transfer them to a plate lined with paper towel or a
teatowel to absorb the excess oil. Set aside.Break the ends off the green beans
and place them in a pot. Fill it with enough water to just cover the beans and
then heat over medium-high until the water boils. Allow it to boil for 3-4
minutes and then turn off the heat and drain the water. In a medium casserole
dish, combine the green beans, mushroom soup, heavy cream/milk, salt and
pepper, and the fried onions. In a 350°F oven, bake the casserole for about half
an hour. If you like, you can leave a few fried onions off to the side and then
toss them on top five minutes before it’s done.
This recipe is used as a side-dish in a lot of holiday dinners but it can be eaten
any time of the year.
Additional note: you can buy packages of french fried onions and use those
instead of frying up your own. This will make the recipe a lot faster and easier.
16
Blackberry Cobbler
Description: There’s nothing quite like it.

Game ingredients: Wheat Flour, Sugar, Blackberry(x2)
Turns out blackberries are expensive where I live, so this recipe is a

peach-blackberry cobbler. You can add other fruits like apples, plums, cherry,
etc.
Ingredients
Filling: Biscuit:
-4 cups fruit: peaches (peeled -1 cup flour
and sliced) and blackberries -2 tablespoons sugar
-½ cup brown sugar -1 teaspoon baking powder
-1 tablespoon cornstarch -Pinch of salt
-¼ teaspoon nutmeg -¼ cup butter
-¼ teaspoon cinnamon -1 egg
-½ cup water -¼ cup milk
-1 tablespoon lemon juice
(optional)
In a medium saucepan, combine the brown sugar, cornstarch, nutmeg,

cinnamon, water, and lemon juice. Cook on medium heat, stirring frequently,
until the mixture becomes thick and bubbly.
17
Add the blackberries and peaches to the sauce and mix well. Reduce the heat
and cook on low for 2-3 minutes.
Combine the flour, sugar, baking powder, and salt into a medium mixing bowl.
With a pastry blender, cut in the butter until it resembles coarse crumbs. Add
the egg and milk and stir until fully combined.
Pour the fruit and sauce into a medium casserole dish and spoon the biscuit
mix on top. I tried to do the design as shown in the preview image from the
game, but the biscuit mix is fairly thick.
Bake in a 400°F oven for 20 to 25 minutes or till the top of the biscuits are dry
and a light golden brown and the sauce is bubbling.
Let it cool for 5 minutes, then serve plain or with ice cream.
This recipe is hearty, sweet, and fruity. Especially good on autumn nights, but
it can be eaten any time of the year.
Why has this not been made for me?

- Kacy
18
Blueberry Tart
Description: It’s subtle and refreshing.
Game ingredients: Wheat Flour, Egg, Blueberry, Sugar
This recipe restores 125 energy and 50 health. It can be obtained from Pierre
after achieving 3 hearts and sells for 180g.
Difficulty: Medium, 1½ hours. Serves 24 mini or 12 large.
This is a two-part recipe, but you can always use frozen pre-made tart shells
instead of making the crust yourself. Follow the cooking instructions on the
packaging.
Ingredients
Crust: Filling:
-113g (one stick) cold salted -2 cups blueberries (about 250g)
butter (not margarine) -½ cup sugar
-1¼ cup all-purpose flour -1 tablespoon cornstarch
-4 to 6 tablespoons cold water -1 teaspoon cinnamon
-2 to 3 teaspoons lemon juice
-Chocolate, optional
Cut the butter into pieces and add it to a mixing bowl with the flour. With a
pastry blender, cut and mix the flour and butter until it resembles coarse
crumbs.
Add the water one tablespoon at a time. Test the dough by packing a small
amount with your hands to see if it crumbles. Once the mixture is ready, pack
down the dough. Don’t worry if there’s excess flour in the bowl that won’t stick.
19
Turn out the dough onto a flat surface and cut into 2 or 3 pieces. Use the heel
of your hand and push out the dough. This helps to distribute the butter.
Combine the pieces of dough back together and wrap in seran wrap. Refrigerate
for at least half an hour so it holds its shape better.
While the dough is setting, prepare the filling. In a medium mixing bowl,
combine the blueberries, sugar, cornstarch, and cinnamon. Add the lemon
juice and combine. The liquid will help bind the ingredients together and add a
bit of flavour.
Roll out the dough on a lightly floured surface with a rolling pin to 1-2mm in
thickness (or as desired; use thicker dough for larger pan sizes). Flour the edge
of a small glass or a round cookie cutter and cut out circles in the dough in
accordance to your pan size (I used a 24ct mini muffin tin).
Place the circles of dough in the tins. You don’t need to grease the tins, but I’d
recommend greasing around the top so it won’t stick if any blueberry mixture
touches the pan. Fill with your desired amount of blueberries. If you like, you
can put a small piece of chocolate at the bottom of the tart before adding the
mixture. It’s subtle but compliments the other flavours well.
Cook the tins in a 350°F oven for 30-35 minutes. Let the tarts cool for about 10
minutes before removing them.
They’re really yummy. I ate 15 of them. That’s not an exaggeration.
You brought these tarts on a trip to the

river and I remember eating them while you
told me strange facts about bees. That's
when I knew I wanted to be your friend.
-Ashlyn
20
Bread
Description: A crusty baguette
Game Ingredients: Wheat Flour
This recipe restores 50 energy, 20 health, and can be found on the Cooking
Channel. It sells for 60g.
Difficulty: Medium, 2 hours. Serves 12.
If you don’t have a baguette pan you can use a cookie sheet instead, or just
throw the bread dough into a loaf pan for regular bread.
Ingredients
-2½ cups of flour
-1 cup warm water
-1½ teaspoons yeast
-1 tablespoon sugar
-1 teaspoon salt
Combine the water, yeast, salt, and sugar into a mixing bowl and let it sit for
10 minutes.
Add the flour and stir until a dough forms, and then pat it into a ball. Turn out
onto a floured surface and knead for 8-10 minutes.
Clean and completely dry the bowl (or get a different one) and grease the inside
of the bowl with butter or oil. Place the ball of dough in upside-down, and then
turn it back right-side up so both the bottom and the top are greased,
Cover the bowl with a tea-towel and let it rise in a warm place for 40 minutes.
If you can’t find a warm spot, preheat the oven to 170°F (usually the lowest
21
temperature most ovens will go). Once it reaches up to temp, turn off the oven,
place the bowl inside, and keep the oven door closed.
After 40 minutes, punch down the dough, turn it out onto a floured surface,
and knead it again for 5-6 minutes. If you’re making baguettes, roll the dough
out into a log and slice in half lengthwise. Flour and roll both pieces of dough
until they’re round and smooth, and then transfer into a greased baguette pan
or cookie sheet (keep them 3 inches apart on cookie sheets). If you want to
make a loaf of bread, keep the ball of dough intact as one piece and place it in
a greased loaf pan. Cut some slashes into the dough and then cover and rise
for another 40 minutes.
Place the pan in a 375°F oven. Bake for 20-25 minutes as baguettes. As a loaf,
bake for 40 minutes.
Let cool for 10 minutes before removing from the pan. If you want a nicely
browned top, combine 1 tablespoon of water with 1 egg yolk and brush the tops
of the baguettes before baking them.
22
Bruschetta
Description: Roasted tomatoes on a crisp white bread.
Game ingredients: Bread, Tomato, Oil
You can refer to the Bread Recipe (pg 20) to make the baguettes yourself, but
I’m lazy so I bought a baguette instead.
Ingredients
-Baguette, 12 slices
-1 medium-sized tomato
-1 tablespoon olive Oil
-2 tablespoons herbs*
-Parmesan cheese, grated
(*If you don’t have a bruschetta herb mix like I do, you can create a mix using
dried basil, oregano, thyme, tarragon, garlic powder, and parsley. Use about ¼
teaspoon thyme and ½ teaspoon for each other ingredient. You don’t need all of
them, but I prioritize basil, oregano, and garlic powder.)
Cut 12 slices off the baguette and arrange them on a broiling pan. Broil them
in the oven on low for 3 minutes, rotating the pan halfway through.
Finely chop up the tomatoes and place them in a small mixing bowl. Add the
olive oil and herbs and mix well.
23
Spoon the tomato mixture onto the baguette slices and top with parmesan
cheese. Bake them in a 350°F oven for 15 minutes.
Bruschetta is a tasty mix of crispy bread, juicy tomatoes, and a lot of flavours.
It makes a really good appetizer.
24
Carp Surprise
Description: It’s bland and oily.
Game ingredients: Carp (4)
The description says it’s bland and oily but I wouldn’t make a recipe for
something unappetizing, so instead I just put less seasoning than I normally
would so it would at least follow the guidelines somewhat.
Ingredients
-1 fish, thawed
-seasoning: basil, oregano, salt, pepper,
thyme, lemon juice. roughly ½ teaspoon
of each
-asparagus
-4 tablespoons oil
Cut the raw fish into 4-5 even pieces, depending on size. In a frying pan, heat
the oil over medium-high heat, then place the thawed fish in. Turn down the
heat to medium. It will take about 15 minutes total for the fish to cook.
Sprinkle on your desired seasonings.
The fish will be completely opaque and will flake easily once it’s done. Transfer
the cooked fish to a plate. Cut off the bottom ends of the asparagus and place
25
them in the frying pan. Cook on medium heat for 8 to 10 minutes, rotating the
asparagus occasionally so it cooks evenly.
Sprinkle salt on the asparagus and serve hot. It’s not too bland nor oily, but
the fish can always be baked for 15 minutes at 350°F instead, or have more
seasoning added.
The soft flakiness and roasted asparagus are a good contrast. Tasty, too!
26
Cheese Cauliflower
Description: It smells great!
Game ingredients: Cheese, Cauliflower
This recipe restores 138 energy and 55 health. It can be obtained from Pam after
Thanks to my mum for this recipe! You can also use broccoli, if you prefer.
Ingredients
-¼ head of cauliflower
-¼ medium onion
-1 tablespoon butter
-¼ cup flour
-½ cup water
-1 cup Cheez Whiz
-1 egg
-½ cup breadcrumbs
Cut the cauliflower into bite-size chunks, removing the stems so you just have
the florets. Place them in a medium-sized pot with about 1L of water in it.
Cook the cauliflower on high heat just until it starts to boil, then shut it off.
Finely dice the onion and melt the butter in a small saucepan over medium
heat. Add the onion and cook until it starts to brown, then add the flour.
27
Mix just until the flour completely coats the onion, then add the water right
away and stir until smooth. Add the Cheez Whiz and crack in the egg and
combine until creamy and smooth, then turn off the element.
Drain the cauliflower florets in a colander and place them in a small casserole
dish. Pour in the cheese sauce and mix until just combined, then top with the
breadcrumbs. If you like, you can also top with a bit of shredded cheese.
Bake in the oven, uncovered, for about 30 minutes. Serve hot.
This cheesy goodness is excellent with dinner or lunch, and you can add spices
to your liking.
28
Chocolate Cake
Description: Rich and moist with a thick fudge icing.

Game ingredients: Wheat Flour, Sugar, Egg
Difficulty: Medium, 1 hour. Serves 6-8.
A three tier chocolate cake with a cherry on top? Aw yeah. I actually used a
strawberry though.
Ingredients
Cake batter: Frosting:
-1¾ cup all-purpose flour -½ cup margarine
-1¾ cup white sugar -2⅓ cup icing sugar (AKA
-¾ cup cocoa powder (unsweetened) confectioners/powdered sugar)
-1 tablespoon baking powder -¼ cup cocoa powder
-1 teaspoon salt -3 to 4 tablespoons milk
-1 teaspoon cinnamon
-2 eggs
-¾ cup milk
-½ cup sour cream
-½ cup canola oil
-½ teaspoon vanilla extract
29
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, salt,
and cinnamon.
Crack in the eggs and add the milk, sour cream, vanilla, and canola oil. Mix
thoroughly until smooth. It should have about the same consistency as boxed
cake mix (tastes sorta similar too, but better and with ingredients you can
actually pronounce).
Grease and dust flour on 9 inch, 6 inch, and 3 inch pans. I only had two 9 inch
and one 3 inch pans, but that’s fine. One of them was just cut to size after
baking.
Fill each pan to an even height with batter, and then bake for 30-35 minutes or
till done. Allow the cakes to cool for 10 minutes before removing them from the
pans, and then let them cool on a wire rack for at least 20 additional minutes.
if any of the cakes need to be cut, use a small serrated blade and carefully
measure out how far each one needs to be. I simply placed the smallest cake
on what was to be the medium one, and cut out about half the edge around.
While the cakes are cooling, cream together the margarine and the icing sugar
to make the frosting. Add the cocoa powder and milk and whip until thoroughly
mixed and fluffy. Slather the frosting on the cakes and then arrange them one
on top of the other.
Top with a cherry (or a strawberry) and serve.
The sour cream makes it nice and moist, and I reduced the sugar in the recipe
because the frosting provides most of the sweetness. Good for birthdays,
breakups, midnight snacks, etc.
30
Chowder
Description: A perfect way to warm yourself after a cold night at sea.

Game ingredients: Clam, Milk
This recipe restores 225 energy and 101 health. It gives a +1 Fishing bonus and
can be obtained from Willy after reaching 3 hearts. It sells for 135g.
I had only ever had cream-based clam chowder until I was ten and was served
a tomato-based chowder at a restaurant. I thought someone bled in it. Anyway,
this recipe is cream-based.
Ingredients
-4 slices bacon
-1 medium onion
-3 large russet potatoes
-3 cups chicken or vegetable stock
-1 teaspoon salt
-1 teaspoon pepper
-2 tablespoons butter
-2 tablespoons flour
-3 cups light cream (half & half)
-2 cans baby clams, 10 ½ oz. each
-Paprika, for garnish
In a large saucepan, fry up the bacon on medium-high heat until crispy. While
it’s cooking, finely chop up the onion.
31
Remove the bacon and let it rest on a paper towel to absorb the extra grease.
Throw the chopped onion into the saucepan and let it cook in the bacon fat on
medium-low. While the onion is cooking, peel the potatoes and cut them into
small cubes.
Once the onion has softened, add the potatoes, salt, pepper, and the 3 cups of
stock. Cover and cook over medium heat for 15 minutes or till the potatoes are
soft, turn down the heat if it starts to boil over at any point. While the stock is
cooking, melt the butter over medium heat in a second saucepan. Add the flour
and stir until combined. Let it cook for about a minute, stirring so it doesn’t
stick to the pan, and then add the cream.
Cook the cream until it thickens, whisking the entire time so it doesn’t burn.
Once thickened, add to the first saucepan.
Add the contents of the cans of baby clams; juice and all. Chop up the bacon
into small pieces and add to the pot. Heat the soup to just under boiling, and
then serve garnished with paprika.
The chowder is chunky, silky, and filling, perfect for a cold, rainy day.
32
Coleslaw
Description: It’s light, fresh, and very healthy.
Game ingredients: Red Cabbage, Mayonnaise, Vinegar
Difficulty: Easy, 20 minutes. Serves 4-5.
I don’t really like coleslaw; I find it too slimy. This recipe cuts down on the
sauce and adds more spices for flavour.
Ingredients
-¼ head of cabbage, red or green
-2 carrots
-½ cup mayonnaise
-1 tablespoon sour cream
-¼ medium onion, red or regular
-1 tablespoon sugar
-2 tablespoons vinegar
-1 tablespoon dry mustard
-2 teaspoons celery salt
-1 teaspoon paprika
Finely chop or shred the cabbage, onions, and carrots. Place the onion in a
medium bowl and put the cabbage and carrots off to the side.
Add the mayonnaise, sour cream, sugar, vinegar, dry mustard, celery salt, salt,
pepper, and paprika to the onion and stir until well combined.
33
Add the cabbage and carrots and completely mix in until the vegetables are
coated with the sauce.
The spices help a lot in bringing flavour to what would otherwise be a slimy
salad. I think it’s the only coleslaw recipe I’d actively eat.
34
Complete Breakfast
Description: You’ll feel ready to take on the world!
Game ingredients: Fried Egg, Milk, Hashbrowns, Pancakes
This recipe restores 200 energy and 80 health. It also gives a +2 Farming bonus
and +50 Max Energy. It can be obtained from the Cooking Channel and sells for
350g.
This recipe is a combination of three other recipes:

Fried Egg (pg 63)
Hashbrowns (pg 70)
Pancakes (pg 89)
In order to serve the food while it’s all still hot, this requires a bit of
multitasking.
Start off by making the pancake batter. Set it off to the side while making the
hashbrown mixture. Once it’s ready, form it into patties and cook in a frying
pan with oil, as instructed in the recipe. Hashbrowns take a little while to cook,
but you can always turn the heat down to slow cook them and give yourself
more time if need be.
Heat the grill for the pancakes. Once that’s ready, brush or spray with a bit of
oil to prevent sticking, and then pour the batter into the desired sizes for your
pancakes. Be sure to check back and forth between the hashbrowns and the
35
pancakes, flipping them when needed. Keep in mind that pancakes won’t take
quite as long to cook.
Wait till either the batch of pancakes or the batch of hashbrowns are complete
before doing the fried egg(s) (unless you’re better at multitasking than I am).
Cook the egg(s) in a small frying pan, and then transfer everything to plates.
You can garnish with sliced fruit and serve with milk, juice, coffee, and/or tea.
The game ingredients call for milk, so I served with that.
It’s very filling and satisfying. Instead of maple syrup, I used some rosehip and
apple syrup that I bought from the farmer’s market.
36
Cookies
Description: Very chewy.
Game Ingredients: Wheat Flour, Sugar, Egg.
This recipe can be obtained from Evelyn after gaining 4 hearts with her. It
restores 90 energy, 36 health, and sells for 140g.
Can’t go wrong with cookies.

Ingredients
-2½ cups all-purpose flour
-1 teaspoon baking soda
-2 teaspoons of salt
-1 cup margarine or butter
-1 cup packed brown sugar
-½ cup white sugar
-2 eggs
-2 teaspoons vanilla
-300g bag of chocolate chips (8oz.)
Preheat the oven to 375°F. In a small mixing bowl, sift together the flour,
baking soda, and salt.
In a medium mixing bowl, cream the margarine until fluffy, and then add the
white and brown sugar, beating until the mixture is fully combined and has no
brown sugar lumps. Add the two eggs and the vanilla, and mix until smooth.
Add the dry ingredients all at once, and stir until combined into a smooth
dough. Mix in the chocolate chips.
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Oh yes.
On an ungreased cookie sheet (the recipe contains enough butter to prevent
the cookies from sticking, so greasing the sheets will only burn the bottoms)
place on heaping spoonfuls of dough, roughly 2 inches apart. Bake them for
about 8-10 minutes or till done. Cool on a wire rack for 10 minutes.
This recipe can make 60 small cookies, but realistically speaking it’ll be more
like 40 by the time you decide you’ve probably eaten too much raw cookie
dough.
Evelyn was my absolute favourite character by far. As soon

as I saw that sweet old lady in the game, I knew she was
my new best friend. I genuinely didn’t think anything of it,
talking to her everyday and giving her gifts came naturally
as I am a sucker for sweet old ladies in games. When she
gave me this recipe I was blown away! I think I honestly
teared up, because I didn’t expect anything in return.
Cookies are the quintessential “Old Lady Treat” but it was a

treat to receive the recipe from her nonetheless.
-Katelyn
38
Crab Cakes
Description: Crab, bread crumbs, and egg formed into patties then fried to a
golden brown.
Game ingredients: Wheat Flour, Crab, Oil, Egg
This recipe restores 225 energy, 90 health, and gives a +1 Speed bonus and a +1
Defense bonus. It can be obtained from the Cooking Channel and sells for 275g.
This is a recipe my dad taught me.
Ingredients
-a 227g package of cooked flaked crab
(use imitation, it’s cheaper)
-1 egg
-12 to 14 saltine crackers
-¼ cup bread crumbs
-⅓ cup milk
-1 tablespoon mustard
-Paprika, to taste
-Ground pepper, to taste
-3 to 4 tablespoons canola oil, for frying
In a bowl, finely crush the saltine crackers and combine with the bread
crumbs. Add the egg and mix well.
Pour in the milk, then add the paprika, pepper, and mustard. Pull off the
pieces of the flaked crab and rip them into smaller bits, and stir the whole
mixture well.
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Refrigerate for 30 minutes to an hour-this helps the mixture hold its shape
before cooking. Carefully form the mixture into six patties.
In a frying pan, heat the oil on medium-high, then turn the heat to
medium-low. Place the patties in the pan and cook for 4-5 minutes, then flip
and cook for another 4-5. Protip: Flatten them out a bit after flipping them.
Being cooked on the one side will help hold its shape and then flattening them
will result in even cooking distribution.
Pat with a paper towel to absorb excess oil before serving.
I may or may not have eaten all of them in one sitting.
40
Cranberry Candy
Description: It’s sweet enough to mask the bitter fruit.

Game ingredients: Cranberry, Apple, Sugar
Difficulty: Easy, 15 minutes. Makes 4+ servings.
This is one of Vincent’s favourite things in-game. I altered the recipe from a
strawberry lemonade drink I made one time.
Ingredients
-Unsweetened cranberry juice
-1 cup water
-1 cup sugar
-Tonic water/club soda
-Ice cubes
-Cranberries (optional)
-Vodka (optional)
In a small saucepan, combine the sugar and water together. Cook over
medium-high heat, stirring constantly, until all the sugar has dissolved.
Turn down the heat to medium-low and add 6 to 10 fresh or frozen cranberries.
Technically this is optional because the cranberry juice will provide enough
flavour, but I find the cranberries add a fresher taste to it. Once the cranberries
have softened, squish them against the side of the saucepan with a spoon to
41
release the flavour (and colour) into the sugar-water. Dispose of the squished
cranberries.
Let the sugar-water cool in the fridge. Place 5 or more ice cubes in a tall glass
and add frozen cranberries (again, optional). You can add your desired amount
of vodka at this time if you so choose.
Pour 3 to 4 tablespoons of the sugar-water in the glass, then fill it half-full with
the cranberry juice. Fill the other half with the tonic water/club soda and stick
a straw in.
The drink is refreshing and sweet, and has a nice kick to it if you’ve added it.
42
Cranberry Sauce
Description: A festive treat.

Game ingredients: Cranberries, Sugar
This recipe restores 125 energy and 50 health. It also provides a +2 Mining
bonus. It can be obtained from Gus after reaching 3 hearts and sells for 120g.
Difficulty: Easy, 20 minutes. 16 servings.
I personally don’t like cranberry sauce very much, but whatever suits ya fancy.
Ingredients
-4 cups cranberries, fresh or
frozen (no thawing required)
-2 cups water
-2 cups sugar
-1 teaspoon cornstarch
If you’re going to reduce the recipe, use a 2:1:1 ratio of cranberries to water to
sugar. You don’t need to reduce the cornstarch.
Wash the cranberries in a sieve.
Combine the water and cranberries in a saucepan and bring to a boil over high
heat. Add the sugar and stir until dissolved.
Cook until the cranberries turn to mush.
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In a glass, combine the teaspoon of cornstarch with about 2 tablespoons of
water and stir with a spoon so it forms a paste. Stir the cranberry sauce while
slowly pouring in the cornstarch mixture to distribute it and prevent lumps
from forming.
Stir the cranberry sauce until it turns thick. Remove from heat and allow the
sauce to cool. If you like it thick and chunky, leave it as is. If you prefer it
smooth you can puree it in a blender or food processor.
It’s sweet and tasty, and helps flavour the turkey pretty well.
First of all, kind of offended by your description,

but I appreciate how you always have some for me
nonetheless.
-Kacy
44
Crispy Bass
Description: Wow, the breading is perfect.
Game ingredients: Largemouth Bass, Wheat Flour, Oil
This recipe restores 90 energy and 36 health. It gives a +64 Magnetism bonus
and can be obtained from Kent after achieving 3 hearts. It sells for 150g.
This recipe is essentially fish and chips.
Ingredients
-1 thawed fish fillet
-½ cup flour
-Seasoning: salt, pepper, mustard powder,
cayenne (to taste)
-1 egg
-¾ cup breadcrumbs
-2 large russet potatoes
-1 tablespoon oil
-Seasoning: paprika, garlic powder, chili
powder, salt, onion powder (to taste)
I used about ½ teaspoon of each seasoning except cayenne. I used a bit less for
that.
Preheat the oven to 450°F. Scrub down the potatoes and slice them into
wedges. In a bowl, combine the oil and the seasonings. Toss the wedges in the
bowl until they’re fully coated, then spread them out on a baking sheet.
45
The size of the wedges will depend on how long they need to cook, but I’d
estimate at least 30 minutes.
Cut the fish fillet into 8-10 equal pieces, depending on the size. Dump the flour
on a plate and mix in the seasonings. Put the breadcrumbs on a separate plate.
Crack the egg into a bowl and add 1 tablespoon of water. Beat well.
In a frying pan, fill with just enough canola oil to cover the bottom. Roll the fish
fillets in the flour until they’re fully coated, then dunk them in the egg. Shake
off the excess and roll it in the breadcrumbs, then place it in the frying pan.
Repeat process for all fillet pieces. Cook on medium heat until both sides are
golden brown and crispy, about 5 minutes on each side. The fillets should be
completely opaque when cut in half.
Crispy, crunchy goodness. Fish and chips are a favourite of mine.
46
Dish o’ the Sea
Description: This’ll keep you warm in the cold sea air.

Game ingredients: Sardines (2), Hashbrowns
This recipe restores 125 energy and 50 health. It gives a +3 Fishing bonus and is
obtained from reaching Level 3 Fishing. It sells for 220g.
Difficulty: Easy, 1 hour. Serves 2.
I didn’t have sardines, so this recipe just uses basa fillets. Technically
speaking, the vegetables are optional.
Ingredients
-Fish or sardines
-Seasoning for fish: salt, pepper, basil, oregano,
thyme, marjoram, chives, garlic, rosemary, (about a
pinch of each) lemon juice, breadcrumbs
-Hashbrowns*
-¼ bell pepper, any colour
-2 large mushrooms
-¼ cup chopped onion
-Seasoning for vegetables: salt, pepper, garlic salt,
chili powder, basil, lemon juice
*Note: This recipe uses the Hashbrowns (pg 70) recipe.

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If you’re using canned sardines, you can heat them up in a small casserole
dish in the oven for 10 minutes with your choice of seasoning if you wish or
serve plain.
If you’re using fish fillets, prepare them first by placing it on a baking sheet
and brushing with oil or melted butter. Sprinkle on the breadcrumbs and top
with the seasonings of your choice. Add a few drops of lemon juice if desired.
Bake at 350°F. If it’s frozen, it’ll take about 30-40 minutes, but will take only
10-15 minutes if thawed or fresh.
Follow the Hashbrown recipe. I switched it up a bit this time and used
parmesan cheese instead of cheddar. Slice up your vegetables while the
hashbrowns are frying, being sure to keep the heat on med-low so you don’t
burn them. Once they’re done, fry the veggies in the leftover oil and add your
choice of seasonings. Cook them for about 5-8 minutes on medium heat.
Once everything is finished cooking, arrange it neatly on a plate. You can

garnish with a bit of parsley and dill as I did.
I was originally expecting Dish o’ the Sea to be some sort of seafood medley but
I get to eat hashbrowns so I’m not complaining.
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Eggplant Parmesan
Description: Tangy, cheesy, and wonderful.
Game Ingredients: Eggplant, Tomato
This recipe restores 175 energy and 70 health. It gives +1 Mining and +3 Defense
bonuses. It can be obtained from Lewis after gaining 7 hearts with him, and sells
for 200g.
Eggplants are pretty plain, so the herbs and spices in this recipe help out a lot.
Ingredients
-1 eggplant
-1 large tomato
-Mozzarella cheese
-398mL can of tomato sauce
-5 tablespoons Olive oil
-1½ cup of Panko bread crumbs
-1 egg
-Herbs/seasoning: basil, oregano, garlic powder,
tarragon, chili powder, salt, pepper, roasted red
pepper seasoning, and/or thyme. Not all are
necessary, but basil, salt, and pepper are
priorities.
Cut off 8 slices from the eggplant. The eggplant I bought was pretty large, so I
only needed 4 slices from it, which I then cut in half.
Crack the egg in a bowl and add 1 tablespoon of water to it and beat the two
together. Put the breadcrumbs on a plate. You can add some herbs to the
49
breadcrumbs if you like. Take the eggplant slices and douse them in the egg
mixture, and then cover them in the breadcrumbs.
Pour the olive oil into a frying pan on medium heat until the oil is hot enough
in that it sizzles when you drop in a breadcrumb. Reduce the heat to
medium-low and place the eggplant slices in the pan. Cook on each side for
about 4-5 minutes. The crumbs will turn a golden brown and the eggplant
slices will be greenish in colour.
Slice up the tomato and mozzarella cheese. In a small baking dish, pour 1-2
teaspoons of olive oil on the bottom of the dish and tilt it around to evenly
distribute it. Open the can of tomato sauce and pour in just enough to coat the
bottom of the dish.
Layer the eggplant, cheese, and tomato in the dish. Sprinkle over a pinch of
each herb/seasoning. I had some leftover feta cheese so I put that on top as
well.
Pour the rest of the tomato sauce over top, and then finish with a generous
heaping of shredded mozzarella cheese.
Bake in a 350°F oven for 15-20 minutes, or til the cheese is melted and bubbly.
Let it cool for 10 minutes, and then serve. It makes for a very tasty side-dish.
“Eggplant parmesan” is a bit of a misnomer though. There’s usually no actual

parmesan cheese.
50
Escargot
Description: Butter-soaked snails cooked to perfection.
Game ingredients: Snail, Garlic
can be obtained from Willy. It sells for 125g.
You can’t get snail shells where I live (tiny lil town in northern British
Columbia) so this recipe is without the use of shells.
Ingredients
-115g can of snails (about 40 snails)
-1 cup butter (not margarine)
-½ teaspoon salt
-½ teaspoon pepper
-1 large clove of garlic
-1 green onion (also called shallots)
-1 teaspoon lemon juice
-Dried parsley or tarragon (to taste)
In a bowl, combine the salt, pepper, lemon juice, and parsley/tarragon. Finely
chop up the green onion and garlic and add those as well.
Drain the water from the can of snails and rinse them. Melt the butter in a
frying pan on medium heat, and add the contents of the bowl into the frying
51
pan once it’s ready. Let the garlic-herb mixture cook for 2 minutes and then
add the snails and sauté them for 3 minutes.
Pour the snails and the butter mixture into a small casserole dish and bake in
the oven for 15 minutes.
Once they’re done, transfer the snails to a snail dish or ramekins, pouring a
few spoonfuls of butter over top.
Serve while they’re hot. Despite their appearance, they’re actually pretty good.
Snails themselves don’t have a whole lot of flavour so the butter mixture really
improves the taste.
52
Farmer’s Lunch
Description: This’ll keep you going.
Game ingredients: Omelet, Parsnip
This recipe restores 200 energy, 80 health, and gives a +3 farming bonus. It is
obtained upon reaching Level 3 Farming and sells for 120g.
This recipe is a combination of two other recipes.

-Omelet (pg 84)
-Hashbrowns (variation) (pg 70)
I decided that having an omelet with slices of parsnip would be boring, so I
made hashbrowns that use parsnips. The recipe is exactly the same as the
hashbrowns, but uses a ratio of 1 russet potato to 1 parsnip.
Peel and grate the parsnips and potatoes and combine together, then follow the
Hashbrowns recipe exactly as you would. Parsnips have a delicate taste and a
different texture, and I find they make more appealing hashbrowns than just
plain potatoes.
A mixture of one potato and one parsnip make 4-5 hashbrowns, depending on
size.
More of a breakfast food than a lunch, but that’s fine.
53
Fiddlehead Risotto
Description: A creamy rice dish served with sautéed fern heads. It’s a little
bland.
Game ingredients: Oil, Fiddlehead Fern, Garlic
Cooking Channel. It sells for 350g.
I set the difficulty to medium because it can be a little labour intensive for
some, but don’t be scared off by that! It’s mostly because it requires some extra
precision. Also, contrary to the description, it’s not bland.
Ingredients
Risotto: Fiddleheads:
-400g Arborio rice, or any -230g fiddleheads
other Italian short-grain rice -2 tablespoons butter
-5 cups/1.2L vegetable broth -Pinch of garlic powder
-1 cup white wine -Salt and pepper, to taste
-2 cloves garlic
-1 small onion
-2 tablespoons olive oil
-½ teaspoon each of salt,
pepper, and oregano
-½ cup grated parmesan
cheese
54
Soak the fiddleheads in a bowl of cold water for a few minutes, and then drain
in a colander and rinse off excess bits of leaves to clean them. Remove any
darkened bits. Put off to the side.
Boil the vegetable broth in a saucepan over high heat, and then reduce to low
heat and simmer to keep it warm. Mince the garlic and finely chop the onion.
In a large saucepan, heat the olive oil over medium-high, and then add in the
garlic and onion and sauté for 5 minutes or till soft, stirring frequently.
Reduce the heat to medium. Add the rice to the garlic and onion, along with
the salt, pepper, and oregano. Cook for 2 minutes, stirring constantly to
prevent the rice from being burned while frying, and then add the white wine.
Stir the wine into the rice until it’s mostly all absorbed. The smell of the garlic,
onion, and wine will be pretty strong, so don’t lean in too close.
With a ladle, add ½ cup of vegetable broth at a time to the rice. Stir constantly
until almost all the broth is absorbed, and then add another ½ cup of broth.
Repeat this process for about 25 minutes, or until the rice is creamy and
tender with a slightly firm centre. If you run out of broth and the rice needs
more liquid, use hot water until it’s done.
Before the rice is complete, pour about 4 or 5 cups of water into a medium
saucepan and cook over high on a separate burner. If you’ve timed it well, the
rice will be done by the time the water boils. Turn off the heat on the rice and
place a lid on it to keep it warm.
Place the fiddleheads in the boiling water and cook for 7 minutes, and then
drain the water in a colander.
In a frying pan, melt the butter over medium-high, and then add the
fiddleheads. Add the salt, pepper, and garlic powder and sauté until tender.
Combine the fiddleheads into the pot of rice, leaving a few extra to drop on top
before serving.
Fiddlehead Risotto is creamy and delicious, and the fiddleheads offer a

refreshing taste against the starch of the rice. It’s an excellent combination.
55
Fish Stew
Description: It smells a lot like the sea. Tastes better, though.
Game ingredients: Crayfish, Mussel, Periwinkle, Tomato
This recipe restores 225 energy and 101 health. It offers a +3 Fishing bonus and
can be obtained from Willy after reaching 7 hearts. It sells for 175g.
This recipe is fairly similar to Trout Soup, but chunkier and with some different
flavours.
Ingredients
-1 large onion
-1 clove garlic
-2 leeks
-1 stalk celery
-1 green pepper
-1 cup of diced tomatoes (canned or fresh)
-1 ½ cups vegetable broth
-2 potatoes
-2 carrots
-1 lb (454g) fish fillets, thawed
-Salt, pepper, thyme, and basil, to taste (I used
about 2 teaspoons of each)
Finely chop up the onion, garlic, celery, leeks, and green pepper. Peel the
potatoes and cut them into chunks, peel the carrots and cut them into slices.
56
Melt the butter in a large pot over medium-high heat, and then add the leeks,
celery, onion, garlic, and green pepper. Cook until softened.
Add the tomatoes, seasonings, and broth to the pot. Stir and let it cook for a
few minutes before adding the potatoes and carrots.
Turn the heat down to low and put a lid on the pot, allowing the contents to
simmer for 5 minutes.
Cut the fish into slices and add them to the pot, then cover and simmer for
another 10 minutes or til the fish is fully cooked and the vegetables are tender.
Serve hot.
Fish Stew is very hearty and filling. The leek adds a unique but tasty flavour,
and the fish can be substituted with shellfish or any other seafood. This recipe
is based off one that I pulled from a Canadian cookbook. It won first prize in a
contest in 1982.
57
Fish Tacos
Description: It smells delicious.
Game ingredients: Tuna, Tortilla, Red Cabbage, Mayonnaise
This recipe restores 165 energy and 66 health. It can be obtained from Linus
after achieving 7 hearts and it gives a +2 Fishing bonus. It sells for 500g.
Difficulty: Medium, 1 hour. Makes 4 tacos.
Ingredients
-4 tortillas
-¼ small red cabbage
-1 large fish fillet, thawed
-1 large carrot
-1 green onion
-¼ small red onion
-½ small tomato
-½ teaspoon of each spice/herb: cumin,
ground coriander, salt, pepper, garlic
powder, dried mint.
-¼ teaspoon chili powder
-1 teaspoon mustard powder
-¼ teaspoon paprika
-Cilantro leaves
-Mayonnaise
-Hot sauce(s) such as tabasco, chipotle hot
sauce, cholula, etc
*Note: This recipe uses Tortilla (pg 140). It’s optional, you can use
store-bought instead to decrease the total time from 1 hour to 40 minutes. You
58
can also use the breading recipe from Crispy Bass (pg 44) for the fish in this
recipe, or you can bake it as explained below.
If you’re making the tortillas from scratch, start off by preparing those as
detailed in the recipe. Stop after you’ve rolled or pressed them flat, and leave
them off to the side to be cooked later. In the mean time, prepare the fish.
Follow the instructions for breaded fish using Crispy Bass.
Season the fish with the ground coriander, salt, pepper, and paprika. I cooked
the fish on medium-low on a skillet for about 15 minutes till the flesh was
completely opaque and flaked easily. If you prefer, you can bake the fish at
350°F for 15 minutes on a baking sheet.
Thinly slice the cabbage, julienne the carrot (cut the carrot on an angle and
then slice them thinly as shown below), and then finely chop the green onion,
red onion, and the tomato. Combine all the vegetables in a medium bowl. Add
the cumin, garlic powder, chili powder, mustard powder, dried mint, and a
dash of salt. Mix well.
Cook the tortillas on a hot pan and transfer them to a plate once they’re done.
When the fish finishes cooking, let it cool for 5 minutes and then cut it into
four equal pieces.
Arrange the fish on the tortillas and spoon on some mayonnaise. Top with the
vegetable mixture and then garnish with cilantro leaves. Pour on your favourite
hot sauce or dab different types on the plate for varied flavours.
There’s a variety of flavours in this dish and they all mix together very well,
creating a delicious and colourful meal. I ate so many of these.
59
Fried Calamari
Description: It’s so chewy.
Game ingredients: Squid, Wheat Flour, Oil
This recipe restores 80 energy and 32 health. It can be obtained from Jodi after
Difficulty: Easy, 30 minutes. Makes 4 servings.
This is the 100th post. Nice.

Ingredients
Calamari: Tartar sauce:
-1lb (450g) uncooked calamari, -2 cups mayonnaise
thawed. -¼ cup green relish
-Frying oil -1 tablespoon lemon juice
-1 cup flour -2 pickled sweet onions, finely
-1 teaspoon of each: black pepper, chopped (optional, can be substituted
salt, paprika, dried parsley with 1 tablespoon vinegar)
-2 cups breadcrumbs -1 teaspoon dill
-2 or 3 eggs (or 1 egg and some milk
if you’re like me and forgot you don’t
have enough eggs)
Combine the flour, black pepper, salt, paprika, and dried parsley on to a plate.
Put the breadcrumbs on another plate, and crack the eggs into a bowl. Beat
the eggs well with a fork. Fill a frying pan or wok with oil till it’s about ¼ inch
high. Alternatively, you can use a deep fryer. Heat on medium high.
Roll the calamari in the flour, dunk in the eggs and shake to remove excess,
and then coat them in the breadcrumbs. Once the oil in the pan is hot, dump
the calamari in. Cook until the breading is golden brown and crispy. You may
60
have to flip them over so they cook evenly. Transfer the calamari to a plate
lined with paper towel to absorb excess oil. Once all the calamari has been
made (you’ll probably need to do it in batches), prepare the tartar sauce as it
cools.
In a bowl, mix together the mayo, lemon juice, relish, chopped pickled onions,
and the dill. Use for dipping.
Fried calamari is delicious, crunchy, and chewy, and the tartness of the sauce
contributes a lot of flavour.
61
Fried Eel
Description: Greasy but flavorful.
Game ingredients: Eel, Oil
This recipe restores 75 energy and 30 health. It gives a +1 Luck bonus and can
be obtained from George after reaching 3 hearts. It sells for 120g.
The serving size is as such because although this dish is actually very tasty,
it’s not easy to eat a lot of it in one sitting. It should be eaten as an appetizer.
Ingredients
-1 Eel
-1 cup breadcrumbs
-¼ cup ketchup
-1 teaspoon pepper
-1 tablespoon horseradish
-Lemon wedges (optional)
Spread the breadcrumbs over a cutting board or a sheet of wax paper. Rinse
the eel in water and then roll it in the breadcrumbs to fully coat it.
In a frying pan, drizzle just a few tablespoons of oil or butter in the pan, just
enough to thinly coat the bottom. Heat over medium-high heat, and drop the
eel in.
Fry the eel on both sides until the breadcrumbs start to brown, then reduce the
heat to medium-low. Cook for about 4 minutes on each side til the
breadcrumbs are well-browned and the eel is fully cooked.
62
In a small dish, combine the ketchup, pepper, and horseradish to make a fish
sauce.
Serve the eel with the wedges and sauce. The best way to eat this is in small
portions.
The eel has a light taste, but the bulk of the flavour comes from the sauce, and
the crunch of the breadcrumbs offers a good contrast to the tender fish. In my
opinion, it’s much better than the spicy eel.
63
Fried Egg
Description: Sunny-side up.
Game Ingredients: 1 Egg.
Default recipe, it restores 50 health and 20 energy. Sells for 35g.
Difficulty: Easy, under 10 minutes. Serves 1.
I figured I better start off somewhere with this recipe blog, and fried eggs are
the easiest.
Ingredients
-1 Egg
-Salt and pepper
Start off by heating up your frying pan on medium heat, and drop in a bit of oil
or butter to prevent sticking. I used a cast iron frying pan, so that step isn’t
necessary. Crack open an egg and drop it in.
Cook on medium low until the whites of the egg have set (about 4-5 minutes). If
you like your yolk a bit firmer, let it cook for a couple more minutes. Turn off
the heat and carefully transfer the egg to your plate with a flipper so as not to
break the yolk.
Season with salt, pepper, and if you’re weird like me, a pinch of dill. The image
shows the egg on its own on the plate, but I prefer my eggs on toast.
And that’s…pretty much it. Fried eggs: no-problemo.
64
65
Fried Mushrooms
Description: Earthy and aromatic.
Game Ingredients: Common Mushroom, Morel, Oil
This recipe can be obtained from Demetrius after gaining 3 hearts with him. It
restores 135 energy, 54 health, and gives a +2 combat bonus. Sells for 200g.
Difficulty: Easy, under 10 minutes. Serves 2.
Honestly I just happened to find two morels in my garden by stroke of luck.
Ingredients
-Mushrooms
-Morel mushrooms (if available)
-Butter or oil
-Lemon Juice (opt.)
Wash and scrub down your mushrooms to remove any dirt. For the morels, cut
off the very end of the stem and soak them in water for 10 minutes. Drain the
water and soak them for another 10 minutes.
Slice up the mushrooms, cutting the morels into halves or quarters, and heat
oil or butter in the frying pan, enough to saute the mushrooms in (for the
amount here I used two tablespoons of butter). Once the oil or butter is ready,
reduce the heat to low.
Cook the regular mushrooms first for two minutes before adding the morels.
Since I was using the recipe to top off some salmon, I added some finely
chopped celery.
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Cook for about 4 more minutes, or till the mushrooms are tender, then add a
few drops of lemon juice for flavouring.
Eat plain, as a side dish, or with a sauce.
I’m generally not a fan of cooked mushrooms but these were actually not too
bad.
I just hate mushrooms. Plain and simple.

But I’m sure this is delicious.
-Katelyn
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Fruit Salad
Description: A delicious combination of summer fruits.
Game Ingredients: Melon, Apricot, Blueberry
…I don’t really know what to tell you.
Ingredients
-Fruit, variety
I generally try to follow the recipe but I didn’t have an apricot so I used a
nectarine. I also used blueberries, cantaloupe, grapes, and watermelon. Chop
up your fruit, removing unwanted pits, seeds, rinds, and stems.
Combine your chopped fruits in a bowl.

You can make a yummy dip by combining one cup of yogurt with one cup of
cool whip (I didn’t because I’m lazy).
"Yummy Yummy" - The Wiggles

-Kacy
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Glazed Yams
Description: Sweet and satisfying yummies.
Game ingredients: Yam, Sugar
This recipe comes from the Cooking Channel. It restores 200 energy, 80 health,
and it sells for 200g.
Difficulty: Easy, roughly 40 minutes. Serves 2-3.
+2 American southern accent bonus.
Ingredients
-1 or 2 yams or sweet potatoes
-3 tablespoons margarine
-1⁄4 cup brown sugar
-2-3 tablespoons maple syrup
-Nutmeg and cinnamon (to taste)
Preheat the oven to 375°F. Wash and scrub the yams to remove any dirt. At
this point in time you may peel the yams if you like, but I kept the skin. Slice
your yams into wedges and place evenly into a greased baking pan. I don’t
recommend using a cookie sheet because the sides aren’t deep enough.
In a small saucepan, melt the margarine/butter on low heat and add in the
brown sugar. Stir until the sugar is dissolved, then add the maple syrup and
continue stirring for another minute. It’ll be a smooth, deep golden brown.
Drizzle the syrup over the yam wedges, turning the wedges with a fork or tongs
until they’re completely covered in glaze. Sprinkle nutmeg and cinnamon over
top.
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Cover the baking pan with tin foil, and then place in the oven. Cooking time
varies on the size of the wedges. Thinner wedges like the ones I made took 30
minutes. Thicker ones may take closer to 45 minutes. They should be tender
when pierced with a fork, but not too soft.
Remove the yam wedges from the pan, drizzle with a bit of excess glaze, and eat
them while they’re hot.
Apparently this recipe is used in a lot of Thanksgiving dinners. I had never had
it before, but it’s sweet and very tasty.
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Hashbrowns
Description: Crispy and golden-brown!
Game Ingredients: Potato, Oil
This recipe restores 90 energy, 36 health, and gives a +1 farming bonus. It can
obtained from the Cooking Channel and sells for 120g.
I’m a little perplexed at the number of hashbrown variations there are but I like
this one.
Ingredients
-2 russet potatoes, peeled and grated
-½ cup grated cheese
-1 egg
-Olive oil
-salt and pepper, to taste
-dehydrated chive rings or freshly
chopped chives (optional)
Grate up the potatoes overtop a tea towel, as they tend to release a lot of juice.
I was unaware of this so my hashbrowns mixture wound up being pretty gooey
and needed more flour than expected.
Combine the grated potatoes, cheese, egg, salt + pepper, and the chives into a
bowl. Add the flour last, one tablespoon at a time. You might need more flour
depending on the amount of moisture in the mixture. Add enough flour until it
holds its shape well.
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Yeah…that’s…appealing. And raw potato doesn’t smell wonderful either.
Pour enough olive oil into a frying pan until it almost covers the bottom of the
pan. Put it on medium heat. Once the oil is hot enough, carefully form small
patties out of the mixture and place them in the pan, flattening them with a
spatula. Cook on the one side for about 5 minutes before flipping them over,
then cook for a couple more minutes or till done.
Place in a paper towel for a few minutes to soak up excess oil and then serve
with eggs or eat plain.
Crispy goodness.
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Ice Cream
Description: It’s hard to find someone who doesn’t like this.
Game ingredients: Milk, Sugar
This recipe restores 100 energy and 40 health. It can be obtained from Jodi after
achieving 7 hearts and sells for 120g.
Difficulty: Easy, 5 hours. (½ hour prep, 4 ½ hours freezing)
This is a no-churn ice cream recipe. The only special equipment you need is a
mixer and a blender. I decided to make three flavours based on the image:
vanilla, strawberry, and avocado.
Ingredients
-2 cans of sweetened condensed milk
(300mL/14oz size cans)
-1 litre cream
-1 avocado
-1 ½ cup strawberries, chopped
-1 tbsp lemon juice
-Pinch salt
-1 tbsp vanilla extract
-Ice cream cones (optional)
Note: This recipe is for all three flavours. If you only want to make one flavour,
use one full can of sweetened condensed milk and 2 cups of cream. Follow the
recipe for the desired flavour as normal with the new amounts.
Since everything will be split into thirds, each flavour will use 200mL of
sweetened condensed milk and 333mL of cream.
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Cut the avocado in half and remove the pit, then spoon out the flesh into a
blender. Add the 200mL of sweetened condensed milk, the lemon juice, and the
pinch of salt. Blend until smooth, then empty the contents into a medium
bowl.
With a stand mixer or hand mixer, beat the 333mL of cream with a whisk
attachment (or similar) until it forms stiff peaks.
Using a spatula, spoon the cream into the avocado mixture and fold it together
until well-combined. Pour the ice cream into a loaf pan.
Repeat the process with the strawberry ice cream, starting with blending
together the chopped strawberries with the sweetened condensed milk. Pour it
into a bowl, whip the cream, and fold that into the strawberry mixture. Then
pour it into a loaf pan.
With the vanilla ice cream there’s no blending needed. Simply mix together the
sweetened condensed milk and the vanilla extract together in a bowl, whip the
last 333mL of the cream, and fold that into the vanilla mix. Pour it into a loaf
pan as well.
Freeze the loaf pans for at least 4 ½ hours.
The ice cream is soft serve, sweet, and delicious. It’s probably better to have it
in a bowl than a cone, but I’m certainly not picky.
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Lobster Bisque
Description: This delicate soup is a secret family recipe of Willy’s.
Game ingredients: Lobster, Milk
This recipe restores 225 energy and 101 health. It can be obtained from either
Willy after reaching 9 hearts or from the Cooking Channel. It also gives a +3
Fishing and +50 Max Energy bonus. It sells for 205g.
Lobster can be expensive depending on where you live. Use imitation if needed.
Ingredients
-227g package of lobster (half a pound)
-4 or 5 finely chopped mushrooms
-2 stalks celery, finely chopped
-½ small onion, finely chopped
-1 carrot, peeled and finely chopped
-430mL vegetable broth
-1 ½ cups half & half
-½ cup white wine
-4 tablespoons brandy (optional)
-1 teaspoon salt
-½ teaspoon thyme
-1 teaspoon tarragon
-1 teaspoon pepper
-A bay leaf
-¼ teaspoon cayenne pepper
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In a large saucepan, bring some olive oil or butter over medium-low heat, and
add all the finely chopped vegetables. Instead of using carrots, I used some of
the leftover carrot juice from the Miner’s Treat recipe.
Cook the vegetables over the low heat for about 10 minutes, or til they’re nice
and soft. Stir frequently. Add the chicken broth, salt, pepper, thyme, tarragon,
bay leaf, and cayenne pepper, and then bring to a boil over medium-high. Once
it’s hit a nice boil, turn it back down to low and simmer for 10 minutes.
Some blenders don’t allow hot liquids in them. In fact, I’d wager that most
don’t, so unless you know for sure, stick the saucepan in the fridge for about
20 minutes. Remember to place some potholders underneath the saucepan.
Chop up the lobster into small chunks. Once the soup is cool enough, remove
the bay leaf and pour the contents into a blender. Add the lobster and puree
until smooth.
Still a lil chunky.
Pour the pureed lobster mixture back into the saucepan and add the white
wine, half & half, and brandy. Cook over low heat, stirring frequently, for about
30 minutes, or til thickened. This will also cook out most of the alcohol while
still providing flavour.
Serve hot.
I garnished with a couple fresh tarragon leaves and had naan stuffed with a
garlic scape and cheese mixture on the side. The soup is creamy and filling
with a rich taste.
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Maki Roll
Description: Fish and rice wrapped in seaweed.
Game ingredients: Fish, Seaweed, Rice
Difficulty: Medium, 1½ hours. Serves 3.
I had a German exchange student a few years ago who insisted I go with her to
sushi classes, so this recipe was from our instructor, a lovely woman named
Tomoko.
Ingredients
-180mL of uncooked sushi rice
-1 tablespoon sushi vinegar
-1 avocado
-1 egg
-a cucumber
-227g package of flaked cooked
imitation crab
-Nori (roasted seaweed sheets)
The first step is to prepare the rice. You need short grain sushi rice so it will
stick together well. I find the brand Kokuho Rose is really good. When making
sushi, chefs will use “go cups”, which are roughly 180mL each. They’ll make
about two rolls of sushi. I actually doubled the recipe to make four rolls.
Put the rice in a bowl and fill with just enough water to cover the rice, and then
dump it in a sieve right away. Making a sort of clawed shape, run your hand in
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a circular motion through the rice to shake off excess water and to grind the
grains against each other. Do about 20 rotations with your hand. This helps to
clean the rice and remove unwanted particles of dust and dirt. Put the rice
back in the bowl and cover with water again, then pour back into the sieve.
After running your hand through it, do this whole process once more.
Once the rice is back in the bowl for the last time, cover with just enough water
and then let it sit for 30 minutes to an hour. Drain out the water, and transfer
to a medium-sized pot. Measure the amount of rice as you put it in, and then
add in an equal amount of water to the pot (ex: 2 cups of rice to 2 cups of
water).
Place a lid on the pot (do not remove it while it’s cooking) and cook on
medium-high until it boils, and then allow it to boil for 2 minutes (the lid may
be shaking a little bit and steam will be escaping. You’ll also hear the water
bubbling). Turn down the heat to low and let it simmer for 10 minutes. Remove
the lid. If there’s still water, replace the lid and cook on low for another minute
or two. Once done, turn off the heat, place a tea towel over the pot and put the
lid on top, allowing it to sit for 10 minutes. The towel absorbs condensation
while the rice steams.
Transfer the rice to a bowl and pour in the sushi vinegar. Carefully mix it in
with a fork. While the rice is cooling, prepare the rest of the ingredients. Slice
the avocado, cut the cucumber in strips, about 3 inches in length, and slice the
crabmeat. In a small frying pan, heat a small amount of oil or butter (if needed)
on medium-low, and then pour in a beaten egg. Cook on low until it’s done,
working your way around the edges with a flipper to free it from the pan. Once
the egg has cooled, cut it into thin slices as well.
On a bamboo sushi mat, place a sheet of seaweed shiny side down. Pat on the
rice, covering the sheet with a one inch margin at the top. Near the bottom,
arrange on the cucumber, avocado, egg, and crab. Using the bamboo mat,
carefully fold up the bottom part so the fillings don’t fall out, and then roll the
rest of the way until you reach the margin. Wet the seaweed with water along
the margin and then secure it to the rest of the roll. It should easily stick to it
and hold it in place. Having the bowl of water to remove the sticky rice off your
fingers helps a lot.
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Once the rolls are ready, grab a large, sharp knife with a thin blade. Applying
minimal pressure, carefully saw the knife back and forth until it cuts all the
way through the roll. Applying pressure will squish the sushi. Wipe the blade
off on a wet cloth between each slice to remove rice remnants and allow it to
cut easier. Repeat process until the whole roll is sliced.
Once you get the hang of it, sushi is very easy to make, and you can
experiment by using different ingredients.
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Maple Bar
Description: It’s a sweet doughnut topped with a rich maple glaze.
Game ingredients: Maple Syrup, Wheat Flour, Sugar
This recipe restores 225 energy and 90 health. It provides a +1 Farming, +1
Fishing, and +1 Mining bonus. It can be obtained from the Cooking Channel and
sells for 300g.
Difficulty: Medium, 3 hours. Makes 15-20, depending on size.
This recipe requires a scale. Don’t be scared off by that, it’s actually fairly
simple to make this recipe, it’s just time-consuming and requires being a bit
more precise.
Ingredients
Dough: Maple Glaze:
-100ml water -2 cups icing sugar (also
-130ml milk called powdered or
-20ml vinegar confectioner’s sugar)
-1 beaten egg -2 tablespoons milk
-58g melted butter -3 tablespoons pure
-455g all-purpose flour maple syrup
-58g sugar
-1 teaspoon salt
-1 ½ teaspoons yeast
Using the scale, measure out the ingredients that need to be weighed. For the
butter, measure the weight before melting it so as to avoid making a mess.
In a large bowl, combine the water, egg, and melted butter. Pour the milk in a
measuring cup and mix in the vinegar. Alternatively, you can use 150mL of
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buttermilk in place of the vinegar-milk mixture, if available. Add to the rest of
the wet ingredients.
Add the dry ingredients but do not combine yet. I recommend putting the dry
ingredients through a sieve and sifting it on to the mixture so as to avoid
clumps. Once all the ingredients are in the bowl add the yeast, and then
combine it all together.
Mix until a dough forms. It will probably be pretty sticky at that point. Cover
with a tea-towel and let it rise for about an hour. On a lightly floured board,
knead the dough for five minutes or til it’s soft and consistent in texture. Work
with half the dough at a time, placing the unused portion under a teatowel.
With the other half of the dough, roll it out with a rolling pin to make a
rectangle shape until it’s about 1cm thick. Cut into small rectangles. The size
is up to you, but I recommend about 2x4 inch bars. Do the same with the
remaining dough.
Line a cookie sheet with parchment or wax paper and place the doughnut bars
on it. Turn on the oven and let it heat up for a couple minutes, then turn it off,
just to warm it up a little bit. While doing so, boil water in a kettle and pour
two cups of the water into an oven-safe dish. I used a pyrex measuring cup and
placed it on a skillet so it wouldn’t topple. The steam from the hot water
prevents the doughnuts from forming a skin while they’re rising.
Let the dough rise until doubled in size, about 30-45 minutes. Just before
they’re ready to come out of the oven, heat up a deep-fryer or prepare a frying
pan with cooking oil, enough to coat about half the doughnut when placed in
the pan. You can test the oil by dropping in a small piece of dough. It should
start to sizzle almost right away but won’t brown immediately. If you have a
thermometre, the oil should be at 325°F.
Cook the doughnuts in the oil for 3-4 minutes, then flip and cook them for
another 3 minutes. Place on a paper towel to soak up the excess oil.
Once all the doughnuts are cooked, allow them to cool for 10 minutes and then
prepare the maple glaze. Combine the icing sugar and maple syrup and then
add the milk a bit at a time, adding more or using less as needed depending on
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your desired consistency. It should be runny enough to coat the doughnuts but
not too thin.
Dip the doughnuts in the glaze and place on a cooling rack so excess glaze can
run off. Wait a few more minutes to allow the glaze to harden on the maple bar.
These maple bars are sweet and fluffy and wonderful and delicious.
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Miner’s Treat
Description: This should keep your energy up.
Game ingredients: Cave Carrot, Sugar, Milk
This recipe restores 125 energy and 56 health. It also gives a +3 Mining and +32
Magnetism bonus. It can be obtained after reaching Mining Level 3 and sells for
200g.
Difficulty: Medium, about 2+ hours. Makes 7-8 lollipops, depending on size.
Disclaimer: I’ve made candy about once or twice before, a long time ago. I’m not
overly skilled in candy-making, so please forgive my lack of experience.
Ingredients
-2 cups white sugar
-½ cup corn syrup
-½ cup carrot juice or water
-¼ teaspoon cream of tartar
-Food colouring
-Flavouring-vanilla, mint,
lemon, etc (optional)
-Margarine or butter
-Lollipop sticks
You will need a thermometer.
In a large saucepan, combine the sugar, corn syrup, water/carrot juice, and
cream of tartar and stir well. The reason I put in carrot juice is because I like to
try to follow the in-game ingredients as closely as possible. Milk is generally not
used, but I figured I’d put in carrot juice for the Cave Carrot.
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Heat the mixture over high heat and place in the thermometer. You want it to
reach 265°F, or 130°C. Even though there’s only about 3 cups worth of
ingredients, the mixture will expand rapidly and bubble up, so you will need a
large saucepan to contain it.
Once the mixture has reached the required temperature, turn off the heat and
pour the liquid into three or four separate bowls. Add your colours and
flavours. I recommend about 1 teaspoon of colouring (I used more than that, so
the colours are very bold) and ½ teaspoon of flavouring. If you’ve used carrot
juice, the colours will be altered by the natural orange colour.
Allow the candy to cool until it’s safe enough to handle, but still warm enough
that it’s malleable. Before handling it, slather margarine all over your hands so
the candy doesn’t stick to your skin. Take a large clump of the candy and
knead it in your hands, stretching it and forming it continuously until it has a
shiny sheen. Add more margarine to your hands as needed.
Next, you’ll need to turn the candy into “ropes”. Roll it between your hands and
stretch it out, and then snip off pieces of the rope with scissors. The length of
each rope piece is up to you, but I made mine between 6 and 7 inches. Place
them on a greased cookie sheet and then repeat process with the other bowls.
Note: if you’re inexperienced like I am, it can take some time to knead and rope
the candy. If one of your bowls of candy hardens during this time, microwave it
for 10 seconds at a time, checking between each session. I made the mistake of
putting one of the bowls in for a full minute, and re-boiling the mixture caused
it to harden quickly and break off in pieces. You don’t want that.
Once you’ve got all the candy into ropes, take one of each colour and coil them
together, and then twist it tightly into a spiral. Push a lollipop stick into it, and
then set it on the greased cookie sheet to dry. If your house is warm, you may
find that you’ll have to put them in the fridge for a bit to fully set.
A lot of the carrot flavour was cooked out during the boiling process, but if
you’re like me and you’re not fond of carrot juice then I recommend using
water and adding flavouring instead. Otherwise, the candy is sweet and
vibrant, and the process (although kinda tedious) is pretty fun.
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Omelet
Description: It’s super fluffy.
Game ingredients: Milk, Egg
Cooking Channel, and sells for 125g.
The image looks more like scrambled eggs, so I decided to make a thick omelet
instead of a french omelet.
Ingredients
-2 eggs
-cheddar cheese, grated
-salt and pepper
-chives, fresh or dehydrated
(optional)
-herbs, dill/basil/tarragon
(optional)
-finely chopped vegetables,
peppers/onions (optional)
Melt some butter in a frying pan over medium heat and sauté the vegetables for
a couple minutes. Once they’re done, remove from heat and crack the two eggs
into a bowl, adding in the salt and pepper, chives, herbs, and sauteed
vegetables. Whisk it all together and pour into the frying pan, swishing it
around so the egg is distributed evenly. Cook it on medium-low.
(I didn’t make any veggies to go in it)
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Once the omelet is half cooked, but still raw on the top, throw on the grated
cheddar cheese. I used about half a cup.
After a few minutes, check to see if it’s done. My method of doing this is by
tilting the pan at a 45 degree angle. If any part of it appears to start sliding,
then there’s still some raw egg.
Once it’s done cooking, use a flipper and work your way around the edges of
the omelet, slowly moving in towards the centre to free it from the pan. I used a
cast aluminum pan so it was pretty easy, but it could be more of a challenge
for stainless steel pans.
The size/thickness of your omelet will depend on the size of your pan. My pan
was small, so it took more time to cook it, and wound up being too thick to fold
in half. Nevertheless, an omelet is an omelet.
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Pale Broth
Description: A delicate broth with a hint of sulfur.
Game ingredients: White Algae (x2)
This recipe restores 125 energy and 56 health. It can be obtained from Marnie
after reaching 3 hearts and sells for 150g.
This recipe is a bit of a stretch. I didn’t know how to make a cream of algae
soup, and seaweed is the only edible algae, but then it turns out that yogurt
contains carrageenan, which is an extract of red edible seaweed, so it’s a
Turkish yogurt soup. Like I said, it’s a stretch.
Ingredients
-2 ½ cups water
-2 ½ cups chicken broth
-¼ cup rice
-1 teaspoon salt
-2 cups plain yogurt
-1 egg
-2 tablespoons water
-2 teaspoons mint and/or
tarragon
In a medium saucepan, combine the water, chicken broth, and rice. If you
want, you can use half a cup of rice instead of one-quarter. Bring the broth and
rice mixture to a boil and keep the boil going until the rice is fully cooked.
This’ll take close to 20 minutes. Add the salt.In a bowl, combine the yogurt,
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egg, water, and flour. Whisk until fully combined. In a separate saucepan, cook
the yogurt mixture over very low heat for 15 minutes. High heat will cause the
yogurt to curdle, so you have to heat it slowly, and don’t let it reach boiling
point.
Ensure the rice-broth has cooled a bit before adding it to the yogurt. Stir the
yogurt well while adding the broth to the mixture. This will distribute the heat
quickly and prevent curdling. Cook on low for another 10 minutes. While it’s
cooking, heat the butter in a small frying pan. Once the butter is sizzling, add
the mint and/or tarragon (I did one teaspoon of each), and cook for 30 seconds.
Serve the soup into bowls and then drizzle some of the butter over top or stir it
all into the pot of soup.
The soup is indeed very delicate, but is tasty nonetheless, and the rice is a
good addition. Considering it’s supposed to be cream of algae soup, I think my
take on it isn’t too bad.
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Pancakes
Description: A double stack of fluffy, soft pancakes.
Game Ingredients: Wheat Flour, Egg
This recipe comes from the Cooking Channel. It restores 90 energy, 36 health,
and gives a +2 foraging bonus. It sells for 80g.
I’m Canadian, so obviously the first thing I ever learned to cook at 5 years of
age was pancakes.
Ingredients
-1 1⁄4 cup of all-purpose flour
-3 teaspoons baking powder
-1 tablespoon sugar
-1⁄2 teaspoon salt
-1 egg
-1 cup milk
-2 tablespoons canola oil
Mix together the dry ingredients, then beat together the milk, egg, and canola
oil, adding all at once to the dry mix. Stir together thoroughly with a whisk to
remove any clumps.
Turn your griddle on to high heat, and pour the batter on with a half-cup
measure once it’s up to temperature.
After a few minutes small bubbles will start popping on the top, and the sides
will appear dry. They should be ready to flip by then.
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After they’ve been flipped, cook for 3 more minutes or til done. Top with maple
syrup, butter, berries, etc. Whatever you like. This recipe makes about 8
pancakes.
It says “double stack” in the description but I was feeling more like a
double-double stack.
I hate your dumb dad jokes.

-Ashlyn
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Parsnip Soup
Description: It’s fresh and hearty.
Game Ingredients: Parsnip, Milk, Vinegar
This recipe comes from Caroline after reaching three hearts. It restores 85
energy, 34 health, and sells for 120g.
I’ve never eaten a parsnip until now. They’re nothing special but make a pretty
good soup.
Ingredients
-3 or 4 parsnips, peeled and cut into cubes
-1 medium onion, fined chopped
-1 clove of chopped garlic
-2 tablespoons margarine
-2 teaspoons chili powder
-1 cube of chicken bouillon/1 tbsp of
Better Than Bouillon mix/broth*
-1½ litres of water
-salt and pepper to taste
-heavy cream and paprika for garnish
*Note: if you’re going to use broth, use a 2:1 ratio of broth to water, so 1 litre
broth to 500ml water if following the measurements listed
Melt the margarine in a large saucepan on medium heat and cook the chopped
onion in it for 5 minutes. Then add the garlic, chili powder, and parsnips,
cooking them for a couple minutes.
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Boil the water in a kettle, and add it to the saucepan along with your choice of
bouillon/stock. Stir for a couple minutes, then place a lid on the saucepan and
allow it to simmer on medium-low for 30 minutes, or til the parsnips are soft.
Allow the soup to cool for about 10 minutes, and then using a blender, puree
the soup in portions until it’s smooth(so as not to overload your blender).
Heat the pureed soup again, and add salt and pepper to taste. Once it’s ready,
pour into a bowl and top with heavy cream and paprika.
Looks like Jupiter until you add the crushed crackers. A very hearty soup
indeed.
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Pepper Poppers
Description: Spicy breaded peppers filled with cheese.
Game ingredients: Hot pepper, Cheese
This recipe restores 130 energy and 52 health. It gives a +2 Farming bonus and
a +1 Speed bonus. It can be obtained from Shane after reaching 3 hearts, and
sells for 200g.
Difficulty: Easy, 1 hour. Makes 12 pepper poppers.
Ingredients
-1 dozen jalapenos
-175 grams cream cheese
-1 ½ cups shredded mozzarella cheese
-2 eggs
-2 tablespoons milk
-1 cup flour
-1 ½ cups panko breadcrumbs
-Spices: paprika, salt, pepper, cayenne,
garlic powder, onion powder, oregano
Rinse the jalapenos and slice off the tops. Remove the membranes and seeds
inside the peppers with a thin, small knife. I find the easiest way to do this is to
cut around the membrane to free it from the wall and then cut the membrane
into 4 pieces as shown and pull them out with the knife or a small spoon.
Takes a bit of practice, but makes it much easier. Once the membrane is
removed, flip the pepper upside down and tap it against the counter so loose
seeds will fall out. Rinse the inside to free any remaining seeds (don’t worry if
there’s a few left over though).
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Microwave the cream cheese for 20 seconds to soften it, and then place it in a
medium bowl with the shredded mozzarella cheese. Add 1 teaspoon paprika
and ½ teaspoon of cayenne before mixing it all together until creamy. In a
small bowl, beat the two eggs and add in the milk. Mix in 1 teaspoon of each of
the following: salt, pepper, oregano, garlic powder, and onion powder. Set out
two plates or shallow bowls. In one, mix together the breadcrumbs, 2
teaspoons oregano, and 1 teaspoon of salt and pepper, respectively. In the
other bowl, mix together the flour and 1 teaspoon paprika.
Stuff the peppers with the cream cheese filling. I also took a tiny amount of the
cream cheese to smear on the outside of the peppers so the flour sticks to it
easier. Roll in the flour until well coated, and then dunk it in the egg mixture.
Fully coat the peppers in the egg and then roll them in the panko crumbs.
Repeat the process if needed (the large ones will probably need it). Place on a
lightly greased baking sheet. Bake at 350°F for about 35 minutes. The coating
will be light brown and the cheese filling will be melted and slightly spilling out
of the peppers.
Note: don’t get jalapeno juice in your eyes and nose. It’s not a fun experience.
Otherwise, the peppers are an excellent mix of flavours and textures.
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Plum Pudding
Description: A traditional holiday treat.
Game ingredients: Wild Plum (x2), Wheat Flour, Sugar
Difficulty: Medium, 8 ½ hours, plus 2 or 3 weeks to age. Serves 14.
This recipe takes a long time to make, it’s very rich (so it feeds more), and it
doesn’t contain any actual plums. However, this is a traditional recipe pulled
from an old magazine.
Ingredients
Pudding: Rum Sauce:
-2 cups finely -1 cup golden raisins -½ cup real butter
shredded beef suet -¾ cup sliced almonds -2 cups packed
(weird, I know) -¾ cup candied brown sugar
-2 ½ cups fine, stale cherries -1 teaspoon
but not dry -½ cup each candied cornstarch
breadcrumbs (or lemon and orange peel -5 egg yolks
finely ripped bread) -4 teaspoons grated -2 cups light cream
-1 ¼ cup packed orange zest -¼ cup rum
brown sugar -2 teaspoons grated -5 egg whites
-1 cup flour lemon zest
-1 teaspoon baking -4 eggs
soda -1/3 cup orange juice
-1 teaspoon salt -¼ cup lemon juice
-½ teaspoon each of -½ rum or brandy
nutmeg and allspice
-¼ teaspoon each of
cinnamon and ginger
-2 cups raisins
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That’s a lot of ingredients.
In a large bowl, combine the suet, breadcrumbs, sugar, flour, baking soda,
salt, and spices. Add both kinds of raisins, the almonds, cherries, candied
peels, and zests. Mix entirely.In a small bowl, whisk together the eggs,
rum/brandy, and juices. Pour over the fruit and breadcrumb mixture and fully
combine until everything is evenly coated.
We have a specific pan for plum pudding (my family has a lot of old stuff), but
any heat-proof 2.5L pan will do, so long as it’ll fit inside a large pot with the lid
on. Cut a large circle of wax paper and place it in the pan, ensuring it’s large
enough to cover the inside of the pan completely. Spoon in the pudding,
pushing down to eliminate air bubbles, and fill it all up til full. Cut another
circle of wax paper to place on top of it so it’s completely covered.
Take a large piece of tin foil and make a pleat in the center (fold it over itself
about an inch), and then place over the pan. Tie it on tightly with a string, and
then pull the edges of the tin foil back up, as shown below. This baby’s gonna
steam and we don’t want water to get in. Place three large canning jar rings in
the bottom of a large saucepan. Pour in boiling water, enough to reach about
two-thirds of the way up the sides of the pan. Place the lid on the saucepan
and bring it to a boil, and then reduce heat so that it boils gently. Add water as
necessary (check on it once every 45 minutes), and let it steam for 6 hours. You
read that right.
Remove the pan, let it cool for 5 minutes, and then stick it in the fridge for 2, 3,
or even 4 weeks to age it. Technically you don’t have to age it, but it’s much
better than way. Don’t remove the foil or wax paper, because on the day it’s
ready to serve, you’re gonna steam it for 2 more hours using the same process
listed above. Then remove from the pan, unwrap, and revel in the glory of your
plum pudding.For the rum sauce: In a double boiler (or in a saucepan on low
heat if you’re like me and don’t have a double boiler) cream together the butter,
sugar, and cornstarch. Once it clumps up, add the egg yolks and beat well.
Gradually stir in the cream, stirring constantly. Cook until thick and smooth,
and then stir in the rum.
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Whip the egg whites until they form firm peaks. Stir about a quarter of the egg
whites into the sauce, and then carefully fold the sauce back into the egg
whites. Serve the sauce over the pudding while it’s still warm.
As I mentioned at the beginning, this is a very rich dessert, so it can feed a lot
of people, and the rum sauce provides a sweet, thick topping that compliments
it perfectly.
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Pink Cake
Description: There’s little heart candies on top.
Game ingredients: Melon, Wheat Flour, Egg, Sugar
Difficulty: Medium, 2 hours. Serves 6.
I was initially thinking about those “melon cakes” that people make that are
basically just watermelons cut to look like a cake and then frosted, but I
figured that wouldn’t be as interesting. I also noticed the image has a dent in
the centre of the cake, implying it’s a bundt cake.
Ingredients
Cake batter: Frosting: Heart Candies:

-¾ cup butter -¾ cup butter -1 oz. white chocolate
-1½ cup white sugar -3 cups icing sugar (also (about 30 grams)
-3 eggs known as confectioners -2 drops of red food
-1 tsp vanilla or powdered sugar) colouring
-1 cup watermelon juice -1 tsp vanilla
-2½ cups all-purpose -3 tbsp heavy cream or
flour milk
-1 tsp baking powder -1 drop of red food
-1 tsp baking soda colouring
-1 tsp salt
Start off by removing the rind from the watermelon and pureeing it in a blender
or chopping it in a bowl with a pastry blender. I used about a quarter of a small
watermelon. Strain the liquid into a measuring cup to remove any seeds or
chunks. It should look pretty bright red.
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Preheat the oven to 400°F. In a mixing bowl, cream together the butter and
sugar until it’s fluffy, and then add in the eggs and vanilla. Beat until creamy,
and then pour in the watermelon juice and stir. It’ll look kinda liquidy and
won’t exactly be pretty.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Add all at once to the wet ingredients and stir until smooth. The yellow of the
eggs mixed with the red watermelon juice will result in a peachy colour.
Grease a bundt cake pan and dust it with flour. Pour the batter evenly into the
pan and place it in the oven for 45 minutes or til done.
While it’s baking, prepare the frosting and the heart candies. For the frosting,
cream the butter until smooth and light, and then add the icing sugar, one cup
at a time. Add the vanilla and heavy cream, whipping it in until it’s soft and
fluffy. The image shows the cake as having a delicate pink colour for the
frosting, so only put in 1 drop of red food colouring.
Set the frosting aside and prepare the heart candies. In a bowl, microwave the
white chocolate, stopping every ten seconds to break up and stir the chocolate
pieces until it’s smooth and has no lumps. Add in two drops of red food
colouring.
Transfer the melted chocolate into a piping bag with a small tip (I used a #2
tip). On a freezer-safe surface like a small cookie sheet, spread out a piece of
parchment paper and pipe on heart-shapes. I used more chocolate and made
some in various sizes, mostly just for eating the big ones.
Place in the freezer for at least 30 minutes. They’ll come off the parchment very
easily when they’re done.
Once the cake is done baking, let it cool for 15 minutes before removing from
the bundt pan, and then place it in the fridge on a plate for an additional 20-30
minutes. This will cool the cake and prevent the frosting from melting off of it
when applied. Slather on the frosting, covering all sides, and decorate the top
with the heart candies.
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To be entirely honest, it doesn’t taste very watermelon-y, but given that
watermelons are 98% water, I wasn’t really expecting it to. Nonetheless, it’s a
very good cake.
100
Pizza
Description: It’s popular for all the right reasons.
Game Ingredients: Wheat Flour, Tomato, Cheese
One time I opened up a store-bought frozen pizza and there was half a bell
pepper sitting on it. Not even sliced or anything, just an entire half-pepper lying
there.
Ingredients
Crust: Toppings:
-1 package of yeast (2¼ -156mL can of tomato
teaspoons) paste
-1 cup warm water -Cheddar cheese-about
-1 teaspoon sugar 1 cup
-1 teaspoon salt -Vegetables
-3 cups flour -Whatever else you like
-Seasoning (optional)
Preheat the oven to 400°F. In a medium mixing bowl, combine the warm water,
yeast, and sugar. Allow it to sit for 10 minutes until it’s creamy and frothy,
then add the flour, salt, olive oil, and seasoning. I used Greek seasoning, but
you can use whatever you like (I recommend basil, oregano, chili powder, garlic
powder, and/or anything else that appeals to you).
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Once it’s fully combined, turn out the dough onto a floured surface and knead
for about 2 minutes, adding flour to sticky spots as needed. Use a rolling pin to
roll out the dough, and then transfer it to a pizza pan or cookie sheet.
Open up a can of tomato paste and apply evenly to the pizza dough, leaving a
bit of space on the edges for a crust. Slice up the vegetables and meats and
whatever else you may be using and add on top.
My ingredients of choice: peppers, tomatoes, green onion, and carrots, along

with feta and cheddar cheese. Sometimes I like to mix in hummus with the
tomato paste before applying.
Before adding the cheddar cheese. As you can tell, I can’t cut tomatoes to save
my life.
Throw everything on top, and put the cheddar cheese on last. Bake for 20-25
minutes, or til crust is golden brown and the cheese is completely melted.
…I got distracted by a hummingbird and accidentally overcooked it. Still

delicious though.
This is the recipe that means the most to me in the

game as it is what Leah likes the most and she was
the first person I married. Just buy two at the inn
every week and you're set!
-Kacy
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Poppyseed Muffin
Description: It has a soothing effect.
Game ingredients: Poppy, Wheat Flour, Sugar
I decided to make it a lemon poppyseed muffin instead of just regular

poppyseed.
Ingredients
-1⅓ cups flour
-½ teaspoon baking soda
-½ teaspoon salt
-¼ cup butter
-¾ cup sugar
-2 eggs
-1 tbsp lemon zest
-1 tablespoon lemon juice
-¾ cup yogurt (plain or vanilla)
-1 tablespoon poppy seeds
Mix the dry ingredients (flour, baking soda, salt) together in a small bowl. In a
medium bowl, cream together the butter and sugar. Crack in the eggs, and add
in the lemon zest and lemon juice.
I didn’t use lemon zest because I didn’t have a lemon on me, so I added a bit
more lemon juice instead. The zest can be obtained from using a lemon on a
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fine cheese grater, taking off the outermost yellow lining of the peel. It adds
flavour and colour.
Add the yogurt into the mixture and mix thoroughly until smooth.
Add the dry ingredients all at once and combine. Stir in the poppy seeds.
Grease the bottoms of a 12 count muffin tin. Fill each tin ⅔ full. Bake at 425°F
for 15 minutes or til done.
They’re light and fluffy and good for both desserts or breakfasts.
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Pumpkin Pie
Description: Silky pumpkin cream in a flakey crust.
Game ingredients: Wheat Flour, Pumpkin, Milk, Sugar
Difficulty: Medium, 1 and ½ hours. Serves 6.
The pie itself is actually very easy to make, especially if you use a frozen
pre-made pie crust, but I’ve set the difficulty to medium just in case.
Ingredients
Crust: Filling:
-1 ¼ cups flour -540mL can pumpkin puree
-½ teaspoon salt -¾ cup sugar
-1/3 cup cold butter -1 teaspoon cinnamon
-3 to 4 tablespoons -½ teaspoon salt
water -½ teaspoon ginger
-½ teaspoon nutmeg
-¼ teaspoon cloves
-3 eggs
-Half a 340mL can
evaporated milk
In a small mixing bowl, combine the flour and salt. Using a pastry blender, cut
in the cold butter until the mixture resembles coarse crumbs. Add the water
one tablespoon at a time, mixing it in with a fork until it forms a dough.
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Form the dough into a ball and turn it out onto a floured surface. Using a
rolling pin, flatten down the ball into a 12 inch circle, or till large enough to
cover the pie plate.
Carefully transfer the pastry on to the pie plate, making sure not to stretch it
out. Gently pat it into place, and with a sharp knife remove the excess dough
on the outer edge. Leave a small amount of excess dough to curl under the
edge of the pie plate. This will hold it in place.
In a medium bowl, combine the pumpkin puree and the sugar. Stir in the
spices and add the eggs one at a time. Mix in the evaporated milk last. Add
more milk if it’s not smooth enough.
Carefully pour the pumpkin mixture into the pie plate. You can decorate the
outer rim at this time if you like (I just used the tines of a fork but you can use
the excess dough to make designs).
Bake for 1 hour or til done; the custard will be firm and won’t jiggle when you
gently shake it or insert the tip of a knife into the centre. It’s done if the knife
comes out clean. Let it cool for at least 20 minutes and top with whipping
cream if desired.
Pumpkin pie is my favourite. I definitely ate ¾ of this pie. So worth it.
106
Pumpkin Soup
Description: A seasonal favorite.
Game ingredients: Pumpkin, Milk
This recipe restores 200 energy and 80 health. It gives a +2 Luck and +2 Defense
bonus. It can be obtained from Robin after gaining 7 hearts and sells for 300g.
Ingredients
-540mL can pumpkin puree
-Half a 340mL can evaporated milk
-2 cups chicken or vegetable broth
-3 cloves garlic, finely chopped
-2 green onions, finely chopped
-2 tablespoons honey
-½ teaspoon salt
-½ teaspoon pepper
In a medium saucepan, cook the garlic and green onions in the olive oil on
medium-high heat until they start to brown, about 3 minutes. Turn down the
heat to medium-low and add in the broth.
Stir the onions and garlic in the broth and then add the pumpkin puree. Mix
until smooth, and then add the evaporated milk (remember to only use half the
can).
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Cook on medium-low for 5 minutes and then add the honey, salt, and pepper.
Increase the heat to medium and cook for another 7 to 10 minutes, or until
desired temperature. Don’t boil the soup.
Serve immediately with crackers or toast. It’s really yummy; I ate the entire pot
of soup in one sitting…
108
Radish Salad
Description: The radishes are so crisp!
Game ingredients: Radish, Oil, Vinegar
Difficulty: Easy, 1 hour, 20 minutes. Serves 4.
I wanted to make this two days ago but the radiator in my car died so I couldn’t
go grocery shopping. Sorry about that.
Ingredients
-2 bundles of radishes (about
12 or 13 radishes)
-Half a cucumber
-¼ of a large red onion
-½ teaspoon salt
-½ cup olive oil
-2 tablespoons white wine
vinegar
-½ teaspoon white sugar
-1 clove garlic, minced
-2 teaspoons dill
-½ teaspoon pepper
Remove the stems and roots from the radishes and discard them. Scrub down
the radishes to remove any dirt, and then slice them up. Place the slices in a
colander. Add the ½ teaspoon of salt and toss, and then let them sit for 10
minutes to drain any excess water. While the radishes are draining, combine
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the olive oil, vinegar, sugar, garlic, dill, and pepper in a bowl. Whisk together
until smooth.
Slice the cucumber up, and then cut the red onion into medium-sized pieces. I
found the best way to get a decent size was to cut two thick slices off the onion,
and then cut them as shown below. Then simply pull apart the pieces and cut
any chunks that are too large in half. In a bowl, combine the radishes,
cucumber, and onion. Whisk the oil mixture again before pouring over the
vegetables, and stir to combine. Cover the bowl with a tea towel and place in
the fridge for 1 hour.
Serve as a side-dish.
The sharpness of the radishes and the onions are balanced well by the coolness
of the dill and the cucumber. It’s a light, summery dish with hearty flavours.
110
Red Plate
Description: Full of antioxidants.
Game ingredients: Radish, Red Cabbage
This recipe restores 240 energy and 108 health. It can be obtained from Emily
after reaching 7 hearts and increases maximum energy by +50. It sells for 400g.
Fire up the barbeque ‘cause this dish requires some grillin’.
Ingredients
-A dozen radishes
-1 red pepper
-¼ head of red cabbage
-¼ red onion
-½ teaspoon salt, pepper,
thyme, tarragon, and
oregano
-Greek salad dressing
Remove and discard the stems and tails of the radishes, and then cut them in
half. Cut the red pepper into six large chunks, removing seeds and the stem as
well. The red cabbage can be cut into wedges or slice off a few layers in large
pieces. I chose the latter. Cut the red onion into thick slices, try not to separate
the pieces.
In a small bowl, combine the olive oil, salt, pepper, thyme, and oregano. Toss
the radishes in the oil and then place them in a piece of tin foil and wrap it up
well. Leave the excess oil in the bowl.
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Light the barbeque and keep it over medium heat. Place the tin foil-wrapped
radishes on the grill and add the red cabbage. With a silicone or pastry brush,
coat the cabbage with the olive oil mixture, and then close the lid to the
barbeque and let it cook for 10 minutes.
Flip the red cabbage and add the pepper and the onion, coating both with the
olive oil. Cook everything for about another 6 minutes in total, uncovered,
flipping the vegetables as needed.
Remove all the vegetables from the barbeque and shut it off, then cut the
cabbage, onion, and red pepper into smaller chunks. Taste a piece and adjust
the seasonings as needed, and then combine it all to make a salad of sorts.
Toss or drizzle with Greek salad dressing, and serve as a side dish while still
warm.
The grilling process caramelizes natural sugars and brings out the flavours
really well, and provides a good crisp but not crunchy texture.
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Rhubarb Pie
Description: Mmm, tangy and sweet!
Game ingredients: Rhubarb, Wheat Flour, Sugar
This recipe restores 215 energy and 86 health. It can be obtained from Marnie
and sells for 400g.
Difficulty: Easy, 1 and ½ hours. Serves 6.
I used Siberian rhubarb from my garden for this recipe. The strawberries were
not from my garden, sadly.
Ingredients
Filling: Crust:
-1 ½ cups sugar -2 cups flour
-4 cups fruit (rhubarb -2/3 cup cold butter
and strawberries) -1 teaspoon salt
-3 tablespoons -6 or 7 tablespoons
cornstarch water
-1 teaspoon salt -milk and sugar
-1 teaspoon nutmeg (optional)
-1 tablespoon margarine
Slice the strawberries into 2 or 3 chunks, depending on size, and cut the
rhubarb into 1.5 inch pieces.
In a medium bowl, combine the sugar, cornstarch, salt, and nutmeg. Add the
fruit and toss to combine, then put it off to the side.
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In another medium bowl, combine the flour and the salt, and then cut in the
butter with a pastry blender until it resembles coarse crumbs.
Add the water one tablespoon at a time and stir with a fork to combine until it
forms a dough. Separate it into two equal pieces. On a lightly floured surface,
place down a ball of dough and roll it out with a rolling pin.
Once the dough has been flattened out, transfer it into the pie dish and
carefully pat it into place. Cut the edges all the way around with a knife to
remove excess dough.
Pour the filling into the pie and dot it with margarine (take small amounts of
margarine and place them on the filling in various places for even distribution).
Take the second ball of dough and repeat the process with the first ball, and
place it over the filling carefully to cover the whole pie.
Cut off the excess dough, this time leaving a bit extra on the edge. The extra
dough will be tucked under edge of the pie plate to hold it in place. Cut slits in
the centre of the pie to allow steam to escape. You can use the excess dough to
create designs to decorate the pie if you like.
Once it’s ready, you can brush milk on to the dough with a pastry brush and
sprinkle sugar on top.
Bake in a 375°F oven for 45 minutes or til done. Let it cool for 10 minutes
before serving.
Tangy and sweet describes this pie pretty well. The crust is nice and flaky and
the filling is very tasty.
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Rice Pudding
Description: Everyone likes this.
Game ingredients: Milk, Sugar, Rice
This recipe restores 115 energy and 46 health. It can be obtained from Evelyn
and sells for 260g.
Tastes like a creamy porridge.
Ingredients
-1 cup water
-½ cup rice
-1 cup milk
-⅓ cup sugar
-½ teaspoon salt
-½ teaspoon vanilla
-1 egg (beaten)
-1 tablespoon margarine
-raisins (optional)
-cinnamon or nutmeg for
garnish
The shorter the rice grain, the creamier this dessert will be. I tested this twice;
once with long-grain basmati and chocolate, and again with short-grain
Kokuho Rose (plain because I don’t like raisins).
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In a small saucepan, combine the water and the rice on high heat. Bring to a
boil, then put a lid on and turn it to low, allowing it to simmer for 15-20
minutes.
After the rice is cooked, pour in ¾ of the milk, sugar, and salt. Mix well, and
increase the heat to medium. Cook for another 15-20 minutes, stirring
occasionally. Add the egg, the rest of the milk, and (if desired) the raisins. Cook
for 2-3 more minutes, stirring constantly so the rice doesn’t stick.
Turn off the heat and mix in the vanilla and the margarine. Spoon the mixture
into ramekins or bowls, and garnish with a sprinkling of cinnamon or nutmeg.
The first image is the short-grain plain rice pudding garnished with nutmeg.
The second one is long-grain basmati made with chocolate chips mixed in, then
garnished with cinnamon and a pinch of sugar.
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Roasted Hazelnuts
Description: The roasting process creates a rich forest flavor.
Game ingredients: Hazelnut (3)
Difficulty: Easy, 30 minutes.
Ingredients
-Hazelnuts, whole and deshelled
Preheat the oven to 450°F. On a cookie sheet, spread out the hazelnuts so
they’re not all clumped together.
Bake for 8 minutes. If you have a kitchen fan, turn it on or open some
windows. The skins on the hazelnuts will turn black quickly and the oven will
become fairly smokey. Don’t overcook.
Let the hazelnuts cool for 15-20 minutes. The skins easily come off. The easiest
way to remove them is to take a small handful in your palm and rub your
hands together. The hazelnuts will grind together and break off the skins.
The nuts can be eaten plain or used in recipes. I ground up half a cup of
roasted hazelnuts in a food processor and added them to Cookies (pg 36).
They can also be cooked in a bit of olive oil (just until the nuts are hot) and
then rolled in salt and herbs, or chopped up and added to salads.
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Roasted hazelnuts taste nuttier and turn a golden brown when cooked. They’re
a versatile ingredient as they can be used in sweet or savory recipes.
This recipe had me busting a gut 😜

-Kacy
118
Roots Platter
Description: This’ll keep you digging for more.
Game ingredients: Cave Carrot, Winter Root
This recipe restores 125 energy and 50 health. It also gives a +3 Combat bonus.
It can be obtained from achieving Level 3 Combat and sells for 100g.
I make this recipe quite often, but I usually just use potatoes and carrots.
Ingredients
-Root vegetables: turnips,
parsnips, carrots, rutabaga, etc
-Tubers: potatoes, yams, etc
-¼ to 1/3 cup olive oil, as needed
-One Step Greek seasoning (or
seasoning of your choice!)
For 4 servings I used 2 parsnips, 2 carrots, half a rutabaga, 3 small potatoes,

and half a yam. I didn’t use turnips, but about 2 of those will do if you choose
to have some as well.
Chop up the tubers and roots into small chunks, removing any unwanted peels
and ends. I keep the peels on the potatoes. For rutabagas, you may need to use
a knife to remove the peel since most vegetable peelers aren’t strong enough to
remove the skin.
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Combine the olive oil and seasoning in a large bowl, and add all the vegetables.
Toss to fully coat them, ensuring an even distribution of oil and seasoning.
Transfer the vegetables to a baking dish and cook for 35 minutes, or more if
needed. The larger the chunks, the more time needed. Serve hot with lunch or
dinner. Some root vegetables don’t hold a lot of flavour, so the seasoning helps
a lot! This dish is tasty and nutritious.
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Salad
Description: A healthy garden salad.
Game ingredients: Leek, Dandelion, Vinegar
This recipe restores 113 energy and 45 health. It can be obtained from Emily
after achieving 3 hearts and sells for 110g.
I figured posting a plain recipe would be boring, so here’s three variations:
Variation 1: Garden Salad

Ingredients
-Lettuce
-Vegetables, variety (peppers,
cucumbers, celery, mushrooms,
tomatoes, carrots, onions, etc)
Chop up your desired vegetables and lettuce and put them in a bowl. Serve
with the dressing of your choice. Your general salad; it’s good, but nothing too
interesting.
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Variation 2: Greek Salad
Ingredients
-200mL can of sliced black olives,
drained
-Cucumber, 4 inches, sliced and
quartered
-2 medium tomatoes, diced
-½ red onion, finely chopped
-1 bell pepper, chopped (any colour)
-150g cubed feta cheese
-Greek seasoning (to taste)
-Greek salad dressing (to taste)
Combine all the ingredients in a salad bowl and toss with the Greek seasoning
and a teaspoon of olive oil. Right before it’s ready to serve, toss with the Greek
salad dressing. The mix of flavours is really appealing. It’s one of my favourites.
Variation 3: Broccoli Salad

Ingredients
-1 head of broccoli
-½ red onion, finely chopped
-½ cup bacon bits
-1½ cups green grapes, sliced in
half
-½ cup sunflower seeds (no shells)
-¾ cup mayonnaise
-¼ cup sugar
-1 teaspoon vinegar
Cut the crowns off the broccoli and place them in a salad bowl. Add in the red
onion, bacon bits, grapes, and sunflower seeds. In a small bowl, mix together
the mayo, sugar, and vinegar. Scoop it onto the salad and mix it in well. It’s an
excellent mix of creamy and crunchy.
Salads don’t have to be boring, my friends.
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Salmon Dinner
Description: The lemon spritz makes it special.
Game ingredients: Salmon, Kale, Amaranth
This recipe restores 125 energy and 56 health. It can be obtained from Gus after
reaching 3 hearts, and sells for 300g.
Never had kale nor amaranth prior to this. Quite the learning experience.
Ingredients
Salmon: Kale: Amaranth:
-3 fillets of thawed -150g (about half a -1 cup amaranth*
salmon head) of kale -3 cups water
-1 lemon -½ cup vegetable broth -salt, to taste
-1 tablespoon olive oil -½ teaspoon garlic
-1 tablespoon rosemary powder
-½ tablespoon salt -3 tablespoons olive oil
-salt and pepper to taste
*Note: Although it might be cheaper where you are, amaranth up here was
$9/lb. I recommend using rice, couscous, or quinoa instead, depending on
your taste and budget.
Preheat the oven to 400°F. Place the salmon fillets in a small casserole dish
and dust with the salt. Cut the lemon into thin slices and place on top of the
salmon, and then sprinkle with the rosemary and drizzle with olive oil. Bake
the casserole dish, uncovered, for 20 minutes or til done.
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In a saucepan, bring the cups of water to a boil, and then add the amaranth.
Cover and simmer on medium-low for 20 minutes. If using rice, couscous, or
quinoa instead, follow the directions on the packaging.
Heat the olive oil in a large frying pan over high heat with the garlic powder.
Chop up the kale into about 2 inch pieces and place in the pan. Add the broth
and stir to combine, and then place a lid on and cook for about 5 minutes over
medium-high. Remove the lid and cook for another 3 to 5 more minutes or til
all the water has evaporated, stirring frequently. Season with salt and pepper.
Plate and serve hot.
The kale comes through with a very strong flavour and a pleasant texture. The
salmon flakes easily and the lemon and rosemary add a nice touch, both
flavour and presentation-wise. Having never had amaranth before, I expected it
to be more like rice, but instead it was a bit like a gooey porridge, but the light
nutty flavour and soft yet grainy texture was quite nice.
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Spaghetti
Description: An old favorite.
Game Ingredients: Wheat Flour, Tomato
This recipe restores 75 energy and 30 health. It can be obtained from Lewis after
achieving three hearts with him and sells for 120g.
Difficulty: Medium, 45 minutes. Serves 4.
This is my mum’s recipe. I find it’s actually pretty easy, but I set the difficulty
to medium just to be on the safe side.
Ingredients
-1 lb ground beef, thawed -One-Step Seasoning: Italiano,
-2 cloves garlic, minced Roasted Garlic and Peppers,
-½ medium onion, finely Spicy Spaghetti
chopped And/or:
-1 bell pepper, any colour, -Spices and herbs: basil, oregano,
finely chopped salt, pepper, chili powder,
-1 small can of sliced black crushed chilis, garlic powder,
olives (200mL) onion powder, cumin, dehydrated
-1 large can of tomato sauce chive rings, celery
(680mL) salt (to taste, and you don’t need
-1 can diced tomatoes (398mL) them all)
-1 small can tomato paste -3L water
(156mL)
-250g spaghetti/spaghettini
(medium sized handful-make an
estimate if you don’t have a scale)
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Place the ground beef in a large pot and cook on medium heat. Break it up with
a spoon or a flipper and stir often so it can be browned completely. Chop up
your vegetables and throw them in. You don’t have to wait until the beef is fully
cooked before doing so.
If there’s any spices or herbs you really want to emphasize the flavour of, throw
them in at this point.
Once the beef is completely browned and there’s no sign of pink, add the black
olives, tomato sauce, tomato paste, and diced tomatoes. Cook for 5-10
minutes, stirring occasionally.
Add the seasonings, herbs, and/or spices. I use about 1-2 tablespoons of each
of the one-step seasonings. When using herbs and spices, I use 2 tablespoons
of basil and oregano and 1-2 teaspoons of everything else. It’s all to taste, so
you can throw in what you like and then try a bit of the sauce to see what it
needs.
Turn the heat to low and allow it to simmer -stirring occasionally- while
making the noodles. In another pot, bring the 3L of water (and a pinch of salt,
if desired) to a boil on medium-high heat. Once it’s ready, add the spaghetti
noodles and cook for 6-8 minutes or till al dente.
Strain out the water from the spaghetti with a colander and prepare the pasta
and noodles on a plate. Sprinkle grated parmesan cheese on top if you like.
This recipe makes about four or five servings. It’s very hearty and flavourful.
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Spicy Eel
Description: It’s really spicy! Be careful.
Game ingredients: Eel, Hot Pepper
This recipe restores 115 energy and 46 health. It gives a +1 Speed and +1 Luck
bonus. The recipe can be obtained from George after reaching 7 hearts and sells
for 175g.
I’ve never had eel. I’d be lying if I said I was excited to try this recipe.
Ingredients
-Eel, fresh or frozen
-1 tablespoon chili powder
-1 teaspoon paprika
-½ teaspoon ginger powder
-½ teaspoon Chinese five spice
-½ teaspoon cumin
The only eel I could find already had a brown sugar and soy sauce mix over it,
so I decided to keep it on to contribute some flavour to compliment the
spiciness. I also cut the eel in half so I could use the other portion for the Fried
Eel recipe. It was a bit expensive, so I didn’t want to buy two whole eels.
Thaw the eel if it’s frozen and place it in a baking pan. Preheat the oven to
350°F.
Dust the eel with the spices, or the spices of your own choice.
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Bake in the oven for 10-12 minutes, or till the flesh is soft and easily pierced
with a fork.
Eel is fairly greasy, as it turns out, so I highly recommend serving this over rice
to absorb some of the grease and add some plain contrast to the rich flavours.
You should also serve with fresh vegetables for a refreshing taste over the eel.
Despite the slight excess of grease, it’s quite good. The spices add lots of
flavour but don’t make the dish too hot, and the eel itself is tender and tasty.
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Stir Fry
Description: Julienned vegetables on a bed of rice.
Game ingredients: Cave Carrot, Common Mushroom, Kale, Oil
Stir fry is really easy and quick to make. It’s also a well-balanced meal.
Ingredients
-Vegetables, variety (carrots, snap-peas,
beans, broccoli, peppers, onions,
mushrooms, celery, etc. Whatever suits
your fancy)
-½ pound meat, thawed. You can use
chicken, beef, or pork. If you prefer it to
be vegetarian/vegan, you can use a
package of cubed tofu.
-2 tablespoons cooking or olive oil
-1 cup rice
-Stir fry sauce, roughly ¼ cup (I used
teriyaki)
Heat the oil in a large frying pan or a wok over medium-high. Slice the meat
into strips with a sharp knife and add it to the pan, turning the pieces on all
sides to brown them evenly. Turn down the heat to medium-low.
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In a small saucepan, combine 1 cup of rice and 2 cups water over high heat.
Bring to a boil, then turn down the heat to low and place a lid on the pot. Let it
simmer for 15-20 minutes.
Slice up your desired vegetables and add them to the pan. I used onions,
peppers, celery, and carrots. Slice them at an angle to julienne them if you like.
Cook the contents of the pan, stirring occasionally, until the vegetables have
softened and the meat is done. Add the sauce of your choice and mix it in.
Cook for another minute or so.
Fluff the rice with a fork once it’s done and then serve, placing the meat and
vegetable mix over-top.
It’s a very tasty and versatile dish, and easy to make to use up leftover veggies.
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Stuffing
Description: Ahh…the smell of warm bread and sage.
Game ingredients: Bread, Hazelnut, Cranberries
This recipe restores 170 energy and 68 health. It gives a +2 Defense bonus and
can be obtained from Pam after achieving 8 hearts. It sells for 165g.
Difficulty: Easy, between 45 minutes to 4+ hours. Serves 4.
It was Thanksgiving up here in Canada on Monday. My sister can’t cook to

save her life so the whole meal was up to me.
Ingredients
-1 loaf of white bread
-½ large onion
-6 stalks celery (individual stalks)
-1/3 cup real butter
-¼ cup poultry seasoning*
-1 tablespoon salt
*Note: If you don’t have poultry seasoning you can substitute with: 1
tablespoon sage, 1 tablespoon thyme, ½ tablespoon celery salt, 1 teaspoon salt,
1 teaspoon pepper, 1 tablespoon marjoram.
Chop the onion and celery into large chunks.
In a large frying pan, melt the butter on medium-high heat. Put the celery and
onion in and fry for a few minutes, then turn down the heat to medium-low
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and place a lid on the frying pan. Allow the vegetables to steam for 10 to 15
minutes. This will make them nice and soft.
While the celery and onion is cooking, cut up the loaf of bread into cubes and
place them in a large bowl.
Add the vegetables (along with whatever melted butter and water remains) to
the bread cubes and allow it to cool for a couple minutes. Then, add the
poultry seasoning and toss to mix until the seasoning has covered all the bread
cubes and vegetables. Add the salt. You can taste a cube to see if it needs
more, but one tablespoon of salt should be enough.
Stuff the turkey in both the front and back cavity until full, and bake as
instructed. If you don’t have a turkey or prefer to make dressing instead, place
the stuffing in a casserole dish and bake at 350°F for 25 minutes. Remove the
stuffing from the turkey or casserole dish and serve hot.
The stuffing is soft, moist, and full of flavour.
For two years straight we have had

Thanksgiving at your house, which I am 100%
convinced is haunted. But dinner is always
great so I can handle a possible possession if
it happens.
-Ashlyn
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Strange Bun
Description: What’s inside?
Game ingredients: Wheat Flour, Void Mayonnaise, Periwinkle
This recipe restores 50 energy, 20 health, and sells for 175g. It can be obtained
from Shane after achieving 3 hearts.
Difficulty: Medium, 1½ hours. Serves 12.
Apparently a periwinkle is a type of snail, so we’ll just use regular snails.
Ingredients
-12 snails
-½ cup butter
-½ cup water
-½ cup milk
-3½ cups flour
-¼ cup canola oil
-¼ cup sugar
-1 package yeast (2¼ teaspoons)
-1 teaspoon salt
-1 tablespoon water
-1 egg
Preheat the oven to 350°F. In a small bowl, microwave the butter until its
liquid, and then pour it into a small oven-proof dish. Drain and rinse the snails
and then place them in the dish of butter and bake for 15 minutes in the oven.
Alternatively, you can prepare the snails as described in the Escargot recipe
(pg 50), and then put a few of them off to the side for the buns.
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In a Pyrex measuring cup or any microwaveable dish that can hold at least 2
cups, combine the yeast, water, milk, oil, sugar, and salt. Stir the mixture and
microwave for 30 seconds.
In a bowl, dump the flour in and add the yeast mixture. Stir until fully
combined and forms a dough-shape. Transfer the dough on to a lightly-floured
surface and knead for about 5 minutes. Separate the dough into 12 equal
pieces. Don’t worry if they look kind of small, they’ll expand after rising and
baking them.
Using a rolling pin, flatten out each piece of dough length-wise. Place a snail on
the dough and roll from one end to the other. Roll at a slight angle so it has a
risen top rather than rolled like a cinnamon bun. It will wind up being about
2.5-3inches long, so hold it between your hands and carefully squish it down
until it’s a ball-shape again.
Grease a deep-dish pan and arrange the buns in it. Make sure it has enough
room for the buns to expand into, otherwise they’ll spill over the sides. Cover
and rise for 30 minutes.
Preheat the oven to 400°F. In a small bowl, crack in the egg and beat it well,
then add the water and mix that in too. Apply the eggwash on to the buns with
a pastry brush, covering the top and sides. Bake in the oven for 12-15 minutes,
or til done.
Let the buns cool for 15 minutes before removing them from the pan.
Admittedly, I wasn’t sure how this recipe was going to go, so I only put a snail
into a couple buns. Both the snail and sans-snail variations were delicious.
The buns are really soft and the escargot certainly adds flavour. It’s an
excellent bun recipe even if you don’t put snails in, and the shape of them are
fun too.
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Super Meal
Description: It’s a really energizing meal.
Game ingredients: Bok Choy, Artichoke, Cranberries
This recipe restores 160 energy and 72 health. It increases Max Energy by +40
and Speed by +1. It can be obtained from Kent after reaching 7 hearts and sells
for 220g.
Difficulty: Easy, 20 minutes. Serves 3 full servings or 5 side-dishes.
This recipe is essentially a salad with an artichoke dressing. I got the idea while
visiting my grandmother because she put dried cranberries in a salad.
Ingredients
Dressing: Salad:
-4 artichoke hearts -6 or 7 large bok choy leaves,
-1/3 cup olive oil washed
-Juice of 1 lemon -1/3 of a cucumber
-1 tablespoon white wine -¼ cup finely chopped green
vinegar onions
-¼ cup chopped onion -2 carrots
-2 cloves minced garlic -¼ cup chopped celery
-1 teaspoon Dijon mustard -¼ cup dried cranberries
-1 tablespoon sugar -¼ cup nuts of your choice
-½ teaspoon salt
In a blender, combine the artichokes, olive oil, lemon juice white wine vinegar,
chopped onion, minced garlic, Dijon mustard, sugar, and salt. Canned
artichoke hearts (drained) are preferred, but fresh will do. I recommend adding
a bit more olive oil if using fresh to make up for the liquid. Also, squeeze the
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lemon juice over a dish first so you can pick out the seeds before adding to the
mixture.
Blend until completely smooth. Use a spoon to stir it to check for lumps.
Artichokes can be a little bit stringy, so don’t worry if you find a few string bits
in there. Pour into a serving/dressing glass. You probably won’t need all of it
for this recipe, but it will stay fresh in the fridge for a week.
After washing the bok choy leaves, chop them up into small pieces. Cut the
cucumber into slices and then quarter those slices. Chop the green onions and
celery, and peel and julienne the carrots (cut them into matchsticks). I used
crushed hazelnuts for the salad, but you can use sliced almonds, chopped
walnuts, pine nuts, or whatever you like.
Combine all the ingredients into a large salad bowl and mix well. I mixed some
of the dressing into the bowl, but you can serve first, dress after if you so
choose.
The cranberries add a light sweetness, the nuts add a good crunch, and the
dressing is creamy and delicious on the fresh vegetables. And for all my veggie
followers: this recipe is completely vegan.
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Survival Burger
Description: A convenient snack for the explorer.
Game ingredients: Bread, Eggplant, Cave Carrot
This recipe restores 125 energy, 50 health, and gives a +3 Foraging bonus. It can
be obtained from gaining Level 3 Foraging and sells for 180g.
Difficulty: Easy, 45 minutes. Serves 6-8.
I think the implication of this recipe is that it’s a vegetarian burger, so I made it
as such (then again, you can’t eat your farm animals in the game).
Ingredients
-½ of a 540mL can of black beans,
drained and rinsed
-⅓ bell pepper (any colour)
-½ onion
-3 slices large eggplant
-2 carrots
-2 cloves garlic
-2 tablespoons green onion
-1 egg
-½ tablespoon chili powder
-½ teaspoon paprika
-½ tablespoon cumin
-1 tablespoon salt
-1 ½ cup bread crumbs
In a medium mixing bowl, mash the black beans with a fork until it resembles
a paste (it won’t be entirely pasty because the skins will still be present). Peel
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and slice the carrots, finely chop up the green onion, slice the garlic cloves, and
then chop up the eggplant, bell pepper, and onion into small pieces.
Run the carrots, eggplant, pepper, onion, and garlic through a food processor
until finely chopped, and then turn out the contents into the bowl. Combine
the whole mixture together.
Crack the egg into the bowl and add the spices. Mix until evenly distributed,
and then add the bread crumbs. You may need more or less breadcrumbs
depending on how wet/dry the mixture is, so I recommend adding half a cup of
breadcrumbs at a time and stirring it in so you don’t add too much.
(Pre-breadcrumb mixture.)
Take a small amount in your hands and roll it into a ball to test how well it
holds together. If it easily crumbles from having added too many breadcrumbs,
add more mashed black beans and a few teaspoons of water. Form the mixture
into patties. Large ones will make about 6-8, smaller ones will make about
10-12.
Grease a baking sheet and place the patties on it, and then bake in a 375°F
oven for 12-15 minutes, depending on size. Take the baking sheet out, flip the
patties over, and bake them for another 15 minutes.
Prepare your Survival Burger with all of your favourite fixings. The mix of
vegetables is certainly unique but it’s definitely good.
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Tom Kha Soup
Description: These flavors are incredible!
Game ingredients: Coconut, Shrimp, Mushroom
This recipe restores 175 energy and 70 health. It gives a +2 Farming bonus and
+30 Max Energy. It can be obtained from Sandy after achieving 7 hearts and
sells for 250g.
I’ve never had coconut milk prior to this dish.
Ingredients
-½ of a 540mL can of black
beans, drained and rinsed
-⅓ bell pepper (any colour)
-½ onion
-3 slices large eggplant
-2 carrots
-2 cloves garlic
-2 tablespoons green onion
-1 egg
-½ tablespoon chili powder
-½ teaspoon paprika
-½ tablespoon cumin
-1 tablespoon salt
-1 ½ cup bread crumbs
In a pot, combine the coconut milk, chicken broth, red pepper flakes, chili
powder, and ginger powder. Stir and bring to a boil over medium heat, stirring
occasionally with a wooden spoon.
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While the soup heats up, cut the chicken breasts into slices. Add them to the
soup once it’s boiling and cook for about 10-15 minutes or until the chicken is
cooked. You can test by removing a piece of chicken and cutting it in half to
ensure there’s no pink inside.
As the chicken cooks, cut up the tomatoes into small chunks and the
mushrooms into slices. Add them to the pot along with the shrimp and cook for
an additional 10 minutes.
Add the fish sauce, lime juice, and brown sugar. Cook for yet another 10
minutes on low heat with the lid on.
(There’s chicken and shrimp in there, I swear. They just kinda sank.)
Serve into bowls and garnish with chili powder and cilantro. You can also add
a cup of chopped cilantro to the soup if you so choose (some love it, some hate
it. It’s completely optional).
The soup has a perfect blend of silky soup and chunky vegetables and meats.
It’s really tasty and filling.
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Tortilla
Description: Can be used as a vessel for food or eaten by itself.
Game ingredients: Corn
Difficulty: Easy, 20 minutes. Makes 4 small tortillas.
I tried to make these using corn flour but it turned out horribly, so for now
these are flour tortillas. I may post another recipe in the future using corn
flour.
Ingredients
-1 cup all-purpose flour
-½ teaspoon baking powder
-½ teaspoon salt
-2 tablespoons canola oil
-water
In a small bowl, combine the flour, baking powder, salt, and canola oil.
Add the water one tablespoon at a time, mixing it together with a fork until it
forms a dough. It’ll use roughly 3 tablespoons.
Knead the dough for five minutes on a lightly floured board and then set it off
to the side for 10 minutes under a tea towel.
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Separate the dough into four equal pieces and roll them out into circles with a
rolling pin, about 5 inches in diameter. Heat a cast iron or non-stick skillet
over medium-high heat for a couple minutes or til the pan is hot.
Place the uncooked tortillas on the pan for 1 minute or til bubbles begin
forming on the top. Flip the tortilla and cook for 30 more seconds.
Note: If you notice the tortilla rapidly filling with air (like a small bread balloon,
it’s kind of amusing) simply flatten it back down with a flipper.
The tortillas are simple to make and different from the usual store-bought, but
tasty and soft nonetheless. Best served warm.
142
Trout Soup
Description: Pretty salty.
Game ingredients: Rainbow Trout, Green Algae
can be obtained from the Cooking Channel. It sells for 100g.
I actually used basa fillets instead of trout ‘cause there wasn’t any decent trout
at the store, and it’s almost spawning season. Also the recipe isn’t too difficult,
but might require some skill, so I set it to medium just to be safe. My pie hole
is a lie hole.
Ingredients
-1 medium onion
-2 sticks celery
-2 cloves garlic
-1 tablespoon chili powder
-1 cup white wine
-796mL can of diced
tomatoes
-½ butternut squash
-500mL vegetable broth
-2 large fish fillets, thawed
-300g shrimp, tails removed
-1 teaspoon lemon juice
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Finely chop up the onion, celery, and garlic cloves. Grate the butternut squash.
You don’t have to remove the rind, but I did. In a large pot, heat the olive oil
over medium-high heat and add the vegetables and chili powder.
Cook for five minutes, stirring occasionally, and then add the wine, diced
tomatoes, and vegetable broth. Add the grated butternut squash and reduce
the heat to low. Put on a lid and let it simmer for 30 minutes.
Cut the fish into chunks or slices. If you have frozen shrimp with the tails on,
you can run them under hot water in a colander and then easily pull off the
tails.
Add the fish and shrimp to the pot and increase the heat to medium-high.
Cook for another ten minutes, stirring occasionally, until the fish is opaque
and fully cooked. Add the lemon juice and salt and pepper to your liking. Serve
hot.
This soup is hearty and comforting, with plenty of flavour and a nice
combination of chunky and smooth. The butternut squash adds a subtle
sweetness.
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Vegetable Medley/Platter
Description: This is very nutritious.
Game ingredients: Tomato, Beet
This recipe restores 165 energy and 74 health. It can be obtained from Caroline
after reaching 7 hearts and sells for 120g.
In the cooking interface, this recipe is called “Vegetable Stew”. I decided to

make a salad of sorts instead, mostly because I’m not entirely fond of stewed
beets.
Ingredients
-3 medium beets
-2 large tomatoes
-½ bell pepper
-¼ large onion
-¼ cup olive oil
-½ teaspoon pepper
-1 teaspoon salt
-½ teaspoon thyme
-1 teaspoon rosemary
-¼ cup crumbled feta cheese
Preheat the oven to 400°F. In a bowl, combine the olive oil, pepper, salt, and
thyme.
Remove the root and stalks from the beets with a knife and then peel off the
skin. Slice the beets to about ¼ inch thickness. Toss the beets in the olive oil
mixture and then arrange on a baking pan so none of them are overlapping.
Bake for 20 minutes, then flip them and bake them for another 15 minutes.
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Slice up the onion and place on a second baking pan. Drizzle with olive oil and
season with a bit of salt and the rosemary. Bake for about 8-10 minutes, or til
the onion has started to turn crispy.
Thinly slice the pepper and tomatoes. Arrange all the vegetables on a large
plate and then top with the crumbled feta cheese. Serve while the beets are still
fairly warm, but not hot.
The resulting salad has a really good mix of flavours and textures, and beets
are surprisingly good (coming from someone who generally doesn’t like beets all
that much). You can add a drizzle of balsamic vinegar if you so choose. I didn’t
because I found it didn’t necessarily need it; it was excellent on its own.
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Bonus Recipe: Bran Muffin
Difficulty: Easy, 40 minutes.
Makes 12 large muffins (more if you use bananas)
Ingredients
-1 ½ cups all-purpose flour -chopped nuts, optional (I
-½ cup oat or wheat bran didn’t add in any)
-½ cup sugar OR
-1 tablespoon baking powder -¾ cup milk if not using
-pinch of salt bananas (other proportions
-1 teaspoon cinnamon, stay roughly the same)
ground cloves In a medium bowl, combine
-1 egg the flour, bran, sugar,
-¼ cup milk baking powder, salt, and
-1/3 cup vegetable oil spices.
-3-4 mashed bananas
Add the egg, milk, vegetable, and mashed bananas. Mix until well incorporated.
Lightly grease a muffin tin and spoon the batter in about 2/3rd full.
Bake at 400°F for 20 minutes or til done. If your batter has bananas in it, it
might take a couple more minutes.
Cool and serve with butter. These muffins are easy and delicious (especially
with the hint of cinnamon and cloves), so I can see why Emily ate so many of
them. I’ve made this recipe many times and it’s great both with bananas and
without.
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Bonus Recipe: Coco-no-no
It begins with a quest sent by Gus on Winter 19, Year 2.
He asks for a Coconut to make “Coco-no-no”, an alcoholic beverage.
Difficulty: Easy, 5 minutes. Serves 4 or 5.
As it turns out, “Coco-no-no” is a reference to a Star Trek: Generation episode.
Ingredients
-1 coconut (or 250ml of -150ml tonic water*
coconut water) -White rum, to your liking
-50ml of orange juice or 1 (optional, you can make a
medium orange virgin Coco-no-no)
-50ml pineapple juice -Crushed ice
*Note: Don’t use club soda. Tonic water has some sugar in it, and without
sugar the drink is quite bitter. If you can’t find that, use some Sprite or similar
pop.
Crack the coconut in half over a bowl to collect the water inside. If you know
how or have a method you like, go ahead with that. I find the easiest method is
to hold the coconut in one hand and whack it with a hammer, turning it a few
degrees between each hit so it breaks evenly all around. You can look up a
tutorial if you’re unsure.
Once the water has been emptied into the bowl, rinse out the inside of the
shells to remove any bits of husk. Place a clean tea towel over a bowl or large
measuring glass and pour the coconut water in carefully to strain it.
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I didn’t have orange juice on hand so I juiced one. If you don’t want pulp,
strain it in the same way as the coconut water.
Combine the coconut water, pineapple juice, orange juice, and tonic water
together. Add crushed ice to your liking. If you need to make some, you can
place 5 or more large ice cubes on a clean tea towel, fold it in half to contain it,
and then crush them with the hammer used on the coconut. Add to the drink
mix.
If you can’t get coconuts where you are or don’t want to go through that
trouble, feel free to pick up coconut water from the grocery store and pour it
into a glass instead. Pour the drink mix into a coconut half and pop in a straw.
You can use the coconut shells later on for cooking or baking. Or a coconut
bra, if you drink enough. Also please note I’m by no means a mixologist.
Last time I got drunk was on moonshine. I don’t recommend that.
I still physically shudder when I see moonshine.

-Ashlyn
We had moonshine again and it was fine. No need to worry.

-Katelyn
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Bonus Recipe: Evelyn’s Seasonal Cookies
Spring 🌸
Difficulty: Easy, 2 hours-includes fridge time. Makes 20 cookies (or more)
It was surprisingly hard to find a flower-shaped cookie cutter. You’d think

that’d be in higher demand. Anyway, my lab exams are done, so now I just
have my lecture exams to dread, but I had a bit of time to work out a recipe.
These are flower-shaped jam cookies!
Ingredients
-1 cup butter or margarine
-½ cup white sugar
-½ cup icing/powdered sugar
-1 egg
-2 teaspoons vanilla extract
-3 cups all-purpose flour
-½ teaspoon baking soda
-½ teaspoon cream of tartar
-½ cup jam of your choice
-1 tablespoon cornstarch
-1 tablespoon water
In a medium bowl, beat the butter until fluffy, and then add the sugar and
icing sugar. Whip those together until fully combined. I sifted in the icing sugar
to prevent clumps.
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Add the egg and vanilla, stir to combine. In a small bowl, combine the dry
ingredients together (flour, baking soda, cream of tartar). Add the dry
ingredients to the butter-sugar mixture and stir until it forms a dough.
Cover the bowl with a cotton towel or plastic wrap and refrigerate it for an
hour. While it’s being chilled, make the jam filling. In a small saucepan,
combine the jam, water, and cornstarch. Stir constantly over medium heat,
and break down any cornstarch clumps you encounter. Keep stirring until the
mixture gets very thick and bubbly and no more water is in the pan. Be careful
not to burn it. Set aside to cool completely.
After an hour in the fridge, lightly flour your work surface and roll out your
dough into about 1/8-inch thickness. As you can see, I didn’t roll mine out
that thin, but they were still great. Cut out shapes with your cookie cutter and
place them on an ungreased baking sheet. Freeze them for about 5-8 minutes;
this will help them hold their shape while handling for this next part. On half
the cookies, place about 1 teaspoon of jam in the middle of the cookie. On the
other half of the cookies, cut out a circle in the centre (I used a film canister).
Place the cookies with the hole in them on top of the jam cookies, and lightly
press to seal them together. Bake them at 350°F for 10-12 minutes or til done.
Bigger cookies will require another couple minutes. Let the cookies cool on a
wire rack before eating. The recipe makes about 20, but can make more
depending on the size of your cookie cutter, how thin you roll out the dough,
and whether or not you eat half the raw dough like I did…
The cookies are very soft and have a light butter and vanilla flavour to them,
and the jam adds a fruity sweetness than ties to all together.
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Summer 🌴
Difficulty: Easy, 5 hours (mostly refrigerator time),
makes about 25 cookies depending on size.
I meant to get to this earlier this summer, but I’ve been so busy. Sorry
everyone. I was also initially thinking of making macaroons for this recipe but
they don’t tend to cooperate with cookie cutters.
Ingredients
Cookie: Glaze:
-¾ cup (170g) margarine -1 cup (125g)
-2/3 cup (133g) sugar powdered/icing sugar
-2 eggs -½ teaspoon (0.5mL)
-¼ teaspoon (1.2mL) vanilla extract
almond extract -Milk
-2 cups (250g) flour -Shredded coconut
-2 teaspoons (8g) baking
powder
-½ teaspoon (2.5g) salt
-1 cup (100g) shredded
coconut
In a medium bowl, cream together the margarine and sugar until smooth and
fluffy. Add the eggs and almond, stir to combine.
In another bowl, sift together the flour, baking powder, and salt. Add the dry
ingredients to the butter mixture and stir until almost combined, and then add
in the shredded coconut. Finish mixing and then cover and refrigerate for 4
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hours. Note: if you’re using chunks of coconut like me, you might prefer to use
a food processor rather than kill your fingers on a grater. Lesson learned.
Turn the cookie dough out on to a lightly floured surface. Roll it out to about ¼
inch thickness. Cut out palm tree shapes (or whatever type of shape you want
to use) and place the cookies on an ungreased cookie sheet.
Bake at 375°F for 8 minutes or til done. Let them cool completely on a wire
rack.
While the cookies are sitting, prepare the glaze. Sift the sugar into a bowl and
add in the vanilla extract, stirring a bit to combine. Add the milk about 1
teaspoon (about 5mL) at a time until you have the desired consistency (runny
but not too liquidy is best). You’ll only need about 3 teaspoons (15mL), roughly.
Dip the top of the cookies in the glaze and allow the excess to drip off. Then
dust them with shredded coconut and gently shake off the excess.
These cookies are quite coconuty, and incredibly good. The almond comes
through as an aftertaste and compliments this soft, sweet cookie perfectly.
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Autumn 🍂
Difficulty: Easy, 1 and a ½ hours. Makes 3 dozen cookies.
Evelyn mentions her cookie recipes in general conversation,

including a summer coconut cookie recipe.
Her bookshelf contains the book “Cookies For Every Season”.
Ingredients
-½ cup (113g) margarine or butter
-1 ¼ cups (250g) white sugar
-1 ½ cups (338g) pumpkin puree (not
pumpkin pie filling)
-1 large egg
-1 teaspoon (5mL) vanilla
-2 ¾ cups (344g) all-purpose flour
-2 teaspoons (8g) baking soda
-2 teaspoons (6g) cinnamon
-1 teaspoon (3 or 4g) ginger, cloves, salt,
and mace (mace can be swapped with
nutmeg or allspice)
-More sugar for rolling, I used cane sugar
but white is fine too
In a mixing bowl, combine the butter and sugar until fluffy. Add the pumpkin
puree, egg, and vanilla and stir to fully combine.
In a separate bowl, mix together the flour, baking soda, and spices, and then
add it to the pumpkin mixture. Once everything is well combined, place a tea
towel over the bowl and let it sit in the fridge for an hour.
Preheat the oven to 350°F and lightly grease a baking sheet or line it with
parchment paper. Put about half a cup of sugar (115g) into a small bowl, add
more as needed.
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Lightly flour your hands, as the cookie mixture is quite sticky. Pinch off pieces
of the dough and roll into small balls between your palms, and then drop and
roll them in the sugar until they’re fully coated and then place on the baking
sheet. Don’t over-flour your hands or it’ll get on the cookie and sugar won’t
stick to it.
Bake the cookies for 22-25 minutes, or til done. Served best while still warm.
These cookies are quite soft, hence the sticky dough. The sugar crust on the
exterior adds a pleasant texture and the spices come through without being too
strong tasting.
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Winter ⛄
Difficulty: Easy, 4 hours (mostly fridge time).
Makes about 2 dozen, depending on size.
I’ve made the Autumn cookies before, so now it’s time to tackle the Winter
cookies! I know it’s after the holidays, but these cookies could technically be
eaten any time of the year.
Ingredients
-1 cup (211g) white sugar
-½ cup (60g) cocoa powder
-¼ cup (60mL) vegetable oil
-2 eggs
-A few drops of peppermint flavouring
or 1 tablespoon (15mL) brandy (I did
brandy and added a teaspoon of
vanilla for extra flavouring). Optional.
-1 cup (120g) flour
-1 teaspoon (4g) baking powder
-¼ (1.25g) teaspoon salt
-¼ cup (30g) icing sugar
In a medium bowl, combine the white sugar, cocoa powder, and vegetable oil.
Mix until fully combined. It’ll look gritty, don’t worry about it.
Add the eggs and flavouring (if you’re adding any). Mix well, then add the flour,
baking powder, and salt. It will be kinda runny. Again, don’t worry.
Cover the bowl with a tea towel or plastic wrap and stick it in the fridge for at
least 3 hours. This might seem a bit excessive, but the dough is very sticky, so
working with it right away would create a mess.
After the 3 hours or so, preheat the oven to 350°F and grease a couple cookie
sheets. The icing sugar will stick to the pans, so it’s important to grease them
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well. Put the icing sugar in a small bowl. Do this all before removing the cookie
dough from the fridge, so it doesn’t have much time to warm up (and thus get
really sticky) while you’re working with it.
With a spoon and your hands, roll the dough into balls and then roll them in
the icing sugar until fully coated. Shake off the excess sugar before placing on
the cookie sheet. Just keep in mind if you make them really small or really big
you’ll have to estimate a change for cooking time.
Bake the cookies for about 10-12 minutes. When you remove them they’ll look
very soft and fudgy. Let them sit on the pan for 10 minutes, and then
refrigerate them for 20 minutes. This will allow them to harden a bit but still
remain soft and fudgy in the centre.
These cookies are really, really good. They’re soft and rich with a neat look to
them. I don’t think holly grows up here, so I grabbed some Oregon Grape leaves
from my back.
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Bonus Recipe: Field Snack
Description: A quick snack to fuel the hungry forager.
Game ingredients: Pine Cone, Acorn, Maple Seed
This Crafting recipe restores 45 energy and 20 health. It can be obtained from
Farming Level 1 and sells for 20g.
Difficulty: Easy, 2 hours. Makes 8 bars.
This is a fairly basic granola bar recipe but I had to redo it a couple times to
ensure I was getting the right portions so it didn’t turn out rock hard.
Ingredients
Base: Apple cinnamon: Chocolate coconut:
-2 cups quick oats -½ cup dried apple -¾ cup shredded or
-1 cup rice cereal (like chips, finely chopped finely chopped
Rice Krispies) -2 teaspoons ground coconut (unsweetened)
-½ cup brown sugar cinnamon -½ cup mini chocolate
-½ cup honey -½ teaspoon nutmeg chips
-¼ cup butter or -½ teaspoon salt -¼ cup sunflower seeds
margarine -¼ cup sunflower or -½ cup chopped nuts
pumpkin seeds of your choice
-½ cup chopped nuts (optional)
of your choice
(optional)
Preheat the oven to 325°F. In a small saucepan, melt the butter/margarine

over low heat. Add the brown sugar and honey and continue to cook on low,
stirring occasionally, until the brown sugar dissolves (takes about 2 minutes).
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In a bowl, combine the quick oats and rice cereal. Add the rest of the
ingredients for the type of granola bar you want to make as listed above. If
you’re making the apple cinnamon bars, leave the cinnamon, nutmeg, and salt
for later otherwise they’ll just collect at the bottom of the bowl.
Pour the honey mixture over the contents of the bowl and stir with a spatula or
spoon to combine. If you’re adding the spices, do so after adding the honey
mixture so it’ll stick. Give it another stir to distribute them.
Grease an 8x8in baking pan and then pack the granola mixture into the pan.
It’ll be very crumbly and won’t stick together well. Don’t worry about this, it’ll
set later. Bake for 25 minutes.
Once out of the oven, the granola will still be crumbly while hot. Again, don’t
worry. Place the pan in the fridge on a potholder, and let it chill for about an
hour or until entirely cooled. Cut the granola into 8 bars. They can be wrapped
in wax paper for on-the-go, or just eaten right out of the pan if you’re like me.
They’re chewy, a lil crumbly, but delicious and make for a great quick snack. If
you like, use the base and the instructions provided, but throw in whatever
other ingredients you like. Dried fruit, nuts, seeds, peanut butter, you name it.
Go wild. You can also toast the coconut and nuts in the oven beforehand. I
didn’t because I’m lazy.
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Bonus Recipe: Grilled Steak and Linguine with
Mushroom Cream Sauce
Difficulty: Easy, 30 minutes. Serves 1
This recipe is from a 10-heart cutscene with Alex. Although the two meals are
served separately, I decided to group them together for this particular recipe.
Ingredients
-1 steak of your choice, -¼ red onion, finely
raw and unfrozen/ chopped
thawed -2 cloves garlic
-Spices for steak -3 tablespoons butter
(optional) -1 cup heavy cream
-Linguine noodles, -1 teaspoon rosemary
enough for 1 person and oregano
-5 small white -Salt, to taste
mushrooms -Pepper, to taste
-100mL white wine
Mince the garlic, finely chop up the onion, and cut the mushrooms into small
pieces after washing them to remove any dirt.
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In a small saucepan, melt the butter over medium heat. Add the onion and
garlic and cook for about 3 minutes. Add the mushrooms, rosemary, and
oregano. Stir to combine and then add the white wine. Cook for 4-5 minutes.
Stir frequently.In a large saucepan, bring 2 litres of water to a boil over
medium-high heat. Once it reaches a rolling boil, break the linguine noodles in
half and add them to the pot.
Back to the sauce: add the heavy cream and add salt and pepper to taste. Stir
occasionally until thick and creamy. If you find you’re having a hard time
reaching the right consistency, add a couple teaspoons of flour to help thicken
it.
I recommend having a second person help out so you’re not running back and
forth. For the steak, you can simply fire up the barbecue and throw it on, or
you can make a dry spice rub. I made mine with salt, pepper, garlic powder,
onion flakes, cumin, paprika, red pepper flakes, and oregano. I mixed the
spices in a bowl and then tossed the raw steak in it before cooking it on the
grill, but it’s up to you. Cook over high on the grill til you reach your desired
doneness (I like medium-rare). Turn off the heat on the noodles and drain them
in a colander once they are al dente. Serve hot. You can also put some of the
mushroom cream sauce over the steak if you like.
*Note: The cream sauce will make enough for 2 servings.

The mushroom sauce is rich and creamy, and the steak holds a lot of flavour,
especially with the spice rub. The dish is filling and delicious.
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Bonus Recipe: Hot Cider
Difficulty: Easy, 2 hours. Makes 6 servings.
Alright, alright, so I know she doesn’t mention hot cider, but I figured it’s a
given, and also I didn’t realize until after I made the recipe. So it’s going up
anyways.
Ingredients
-2L of pure apple juice or apple cider
(non-alcoholic is best so you don’t cook
out any booze)
-About 40 whole cloves (roughly 3
tablespoons)
-5 to 8 cinnamon sticks,
-4 or 5 slices of ginger
-1 tablespoon (8g) anise seeds
-1 tablespoon (8g) of whole allspice
berries
-10 cardamom pods
-8 to 10 whole peppercorns
-1 tablespoon (7g) nutmeg
-The peel of about half a large orange
-Rum or brandy, if desired
Note: If you don’t have any of these spices in their whole form, don’t worry! Use
the ground stuff. It all sinks to the bottom of the pot and you can pass the
cider all through a cheesecloth if you like.
Pour the 2L of apple juice or cider into a large pot over medium-low heat.
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Use a vegetable peeler to shave off slices of orange peel and add them into the
pot along with all your other spices. I broke open the cinnamon sticks to
release more flavour. Also quite honestly you can add in whatever spice
amounts you so choose based on what you like, but the amounts I posted are a
good balance of flavour, I find.
Continue to cook over medium-low until the juice/cider is hot, and let it
simmer for 15 minutes. Don’t let it come to a boil (it won’t hurt it if you do by
accident but it’s just better not to).
Now we’re gonna want to keep the cider hot, so the best way is to throw it all in
a crockpot (spices included). Keep it on low for 1 ½ hours at least, 4 hours at
most. If you don’t have a crockpot, keep it on low on the stove and cover with a
lid. Once it’s done, it’ll be quite dark in colour.
When you’re ready to serve up your hot apple cider, you can pass it through a
cheesecloth or just ladle it up as is into mugs. Make sure to include a
cinnamon stick, though! Add in your booze (if desired) last.
This cider is my favourite fall drink, and I spent many autumn nights as a kid
sitting in front of the fireplace drinking my hot apple cider after a long day of
jumping in leaf piles.
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Bonus Recipe: Kale and Walnut Salad
This recipe is from the 10-heart cutscene with Alex. If your character is male,
he gets a linguine with mushroom cream sauce. If your character is female, she
gets a kale and walnut salad.
Ingredients
-Half a bundle of kale (about -Half a pear
4 or 5 large leaves) -4 or 5 tablespoons of grated
-Half a bundle of spinach Parmesan cheese
(between 7-9 large leaves) -¼ cup finely chopped
-2 carrots walnuts
-¼ of a small red onion -¼ cup olive oil
-¼ cup green onion, finely -2 teaspoons Dijon mustard
chopped -2 tablespoons lemon juice
-¼ of a bell pepper, any -¼ teaspoon garlic powder
colour -Salt and pepper, to taste
Wash the spinach and kale to remove any dirt. Apparently after doing so,
you’re supposed to rub the kale for 5 minutes with your hands to reduce the
bitterness. I didn’t know this prior to making the salad. But it still tastes fine
without doing it, so don’t worry too much about that step.
Peel and julienne the carrots, cut the red onion into thin slivers, finely dice the
bell pepper, chop the green onion, and cut the pear into thin strips.
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Combine all the vegetables into a salad bowl. I also threw in half a cob’s worth
of corn, but that’s optional.
In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, garlic
powder, salt, and pepper. The oil will try to separate a bit, don’t worry about
that. Drizzle the dressing over the salad.
Top with the Parmesan cheese and walnuts.
I normally don’t like kale very much, but the other flavours easily overpower
the bitterness with a mix of tart and some sweetness from the pear. The fresh
vegetables are juicy and the walnuts add a satisfying crunch.
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Bonus Recipe: Lentil Soup
Vincent looks distressed but this ain’t a soup to be distressed about.

I made a copycat lentil soup recipe based off a dish I had while in Turkey, and
lemme tell ya. This soup is really goddamn good.
Ingredients
-½ medium onion, finely chopped
-1 clove garlic, minced
-1 medium tomato, chopped
-5 cups chicken stock*
-½ cup dried red split lentils
-½ cup rice
-1 small can tomato paste (about
150mL or so)
-1 teaspoon paprika
-1 teaspoon cayenne
-1 teaspoon dried mint
*Note: Substitute the chicken stock for vegetable and this recipe will be
completely vegan.
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In a large saucepan, heat the olive oil over medium-high and add in the onion.
Stir and cook for about 2 minutes and then add the chopped tomato and garlic.
Cook for about 10 minutes.
Add in the stock and then throw in all the other ingredients except the salt and
pepper. Bring to a boil, and then put on a lid and turn the heat to low, allowing
it to simmer for about 25 to 30 minutes.
Once the rice and lentils are soft, remove from heat and blend. If you’re using a
blender, let the soup cool before you add it in, and then afterwards return it to
the stove and cook over medium heat until hot. I recently got an immersion
blender and I wanna use it on everything.
Finally, season with salt and pepper. I save this step for last because I don’t
want crunchy rice or lentils in my mouth when trying to judge the seasoning.
Serve while hot with some toast (or plain rye if you’re impatient like me).
This soup is fairly thick, and if that doesn’t suit your fancy you can always add
more stock to it. But regardless of consistency, it’s a really good soup that I
highly recommend, and it’s simple to make.
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Bonus Recipe: Luau Soup
A while ago someone recommended I do a “Luau Soup” in which followers

could suggest ingredients (within reason) and I would make a soup out of it. To
be honest, I almost forgot all about it, but then I decided to look back at the
post and go ahead with attempting the soup.
The suggested ingredients were:

Chicken, hot sauce, cauliflower, broccoli, rice,
corn, spinach, lime juice, cilantro, mushrooms,
bacon, bowtie pasta, oregano, cheese, potato,
cream, carrot, gnocchi, peppers, and apple.
I omitted a few ingredients: lime juice to prevent the cream from curdling, the
potato because gnocchi is made from potato anyway, the cilantro because I
went to my garden to grab some and discovered a giant wasp nest right above
the cilantro and decided I prefer not to get stung, and the apple, because I
forgot to buy one (my bad!).
To begin, I chopped up some onion and garlic and cooked them in olive oil over
medium-high, and then added in the chopped bacon and chicken.
I then added all the vegetables: cauliflower, broccoli, carrots, peppers, corn,
spinach, and mushrooms.
So colourful!
I cooked them up for a few minutes and then added about 2L of homemade
chicken stock, based off a Binging With Babish video (https://youtu.be/74tZ-yOOPy0).
It’s incredibly good stock.
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After bringing the stock to a boil, I added in the bowtie pasta and rice, and then
threw in the gnocchi once the pasta and rice was almost done. I also threw in
some herbs and spices at this point, a bit of oregano, some parsley, paprika,
and thyme.
Once the starches had sufficiently cooked, I turned off the heat and added the
cream.
This picture was taken after serving up for a friend and I. If you follow the
recipe you’ll wind up with about 5 servings.
Topped with cheese and tried with a little hot sauce on the second serving I
had. The cream neutralized the hot sauce a lot so there was some flavour but
little heat.
Governor's Verdict:
It’s a very pleasant soup! Very hearty and filling, although a bit heavy on the
starches. Also, a very fun experiment to try out. Thanks for the ingredient
suggestions!
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Bonus Recipe: Lucky Lunch
Description: A special little meal.
Game ingredients: Tortilla, Sea Cucumber, Blue Jazz
This recipe restores 100 Health, 45 Energy, and increases your Luck by +3. It
sells for 250g and can be obtained from the Cooking Channel.
Difficulty: Medium, 1 hour. Makes 10.
I have spent months picking my brain, visiting fish shops on the coast,
researching recipes, and trying to figure out how the hell to make sea
cucumber, tortilla, and a flower into an edible (and accessible) dish. Then one
day I looked over at the image and the star shape on top gave me inspiration.
Not savory, but sweet. Crepes instead of tortillas, flower-infused whipped
cream, and fresh fruit with cucumber.
Ingredients
-1 cup flour -1 tablespoon
-1 ½ cups milk icing/powdered sugar
-1/3 cup sugar -Fruit of your choice,
-2 eggs finely chopped
-pinch of salt -Cucumber, finely
-1 tablespoon oil chopped (optional, but
-100ml whipping cream don’t include if you
-1 tablespoon lavender want to cook your fruit)
buds (or any -Starfruit for garnish (if
flower/herb of your available)
choice, such as mint)
Start off by heating the whipping cream over medium-low in a small saucepan.
Do not boil it! You want it warm, but not hot. I messed by accidentally boiling
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it, and then when I tried to whip it later on it skipped the whipping stage and
went straight to butter.
Once the cream is warm, turn off the heat, add in the lavender buds (or
whichever flower/herb you chose to use) and give it a quick stir. Place a lid on
the saucepan and let it sit for 20 minutes.
While the cream is being infused, finely chop up the fruit of your choice. In
place of sea cucumber I used regular cucumber, which luckily doesn’t hold a
lot of flavour so it incorporated in the fruit mixture pretty well. Taste the fruit
mix and see if it needs any sugar (I used grapefruit so it definitely needed
some) and throw in a tablespoon if needed. Drain out any excess water later
on.
If you want cooked fruit, put some in a saucepan over medium heat and add a
bit of sugar to your liking, and cook until soft.
After 20 minutes of sitting, strain the flowers/herbs from the cream and place
in the fridge to cool while you cook the crepes.
In a medium bowl, combine the flour, sugar, milk, eggs, salt, and oil. Whisk
until a smooth batter forms; unlike pancakes you do not want lumps.
Heat a frying pan (nonstick is probably best) over medium heat with a teaspoon
of butter to lightly grease it. Once the butter starts to bubble, ladle in a few
tablespoons of batter and tilt the pan around to coat it. When the top of the
crepe is dry and starting to brown around the edges (about 1 minute), flip the
crepe and cook for no more than 20 seconds.
Once all your crepes are cooked, whip the cream on high speed with a mixer
until soft peaks form.
Spoon your fruit on the crepe in one quadrant (as shown) and top with some
whipped cream. Fold in half, and then fold in half again. You can also make
rolled crepes if you prefer, but I did this method so it somewhat follows the
image.
Top with more whipped cream or dust with powdered sugar, and then garnish
with a starfruit. If they’re out of season, use a cookie cutter on a chunk of
melon like I did.
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I’m not French-Canadian so I am no crepe master but these crepes were pretty
damn great, and the cucumber blended in with the fruit quite well.
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Bonus Recipe: Pumpkin Ale
Difficulty: Easy, 10 minutes. Full recipe makes 10+ cups.
There are two bits of dialogue mentioning Pumpkin Ale, both around the
Spirit’s Eve Festival. One from Elliott (above), and the other from Shane, where
he mentions celebrating with a few cases of it.
Ingredients
-½ cup butter (margarine works fine but
real butter is best)
-2 cups brown sugar
-½ cup pure pumpkin puree
-1 teaspoon each: cinnamon, nutmeg,
ginger, allspice*
-Water or milk
-Rum, Bailey’s, Amarula, GM, or booze of
your choice (optional)
*Note: You don’t need all the spices but cinnamon and/or nutmeg are high
priority
Note: I know pumpkin ale refers to beer but I figured very few people would be
interesting in putting in the time and effort to homebrew, and simply adding
pumpkin juice to beer didn’t seem right. I tried making a few different cocktails
based off recipes I found online and none of them came out very good. So this
recipe isn’t exactly an ale, but it’s a great drink that anyone can enjoy.
With that out of the way, our pumpkin ale is a hot buttered rum variation. I
used the recipe for hot buttered rum from Trader Vic’s Book of Food and Drink.
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You’ll note that I have a significantly smaller portion in the bowl. So long as
you use a 4:1:1 ratio of brown sugar to butter to pumpkin puree, this recipe
will work fine.
In a bowl, cream together the butter and brown sugar as well as possible,
ensuring no clumps of butter are left.
Add in the pumpkin puree and spices, and mix well.
Place a heaping tablespoon into a mug and add your desired alcohol (if any).
Pour in boiling water and stir well.
Variation 2: Place a tablespoon into a tall glass and add a small amount of
boiling water, stir until the sugar has dissolved. Top up the glass with milk or
water and chill in the fridge. Add in your desired alcohol (again, if any) just
before serving. You can also serve over ice, but I recommend stirring just before
serving as well.
The mixture can be kept in the fridge for about 2 weeks.
Served hot or cold, this drink is really good, and doesn’t need any booze in it
(although I do enjoy a lil rum).
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Bonus Recipe: Stardrop
Description: A mysterious fruit that empowers those who eat it.

The stardrop is a specialty item that permanently increases the player’s
maximum energy by 34 points.
It can be found by various means and sells for 7,777g.
Difficulty: Easy, 1 ½ hours. Makes 35 cookies.
I figured the easiest recipe that others could make would be sugar cookies.
Ingredients
-1 cup sugar
-1 cup butter/margarine
-1 egg
-1 teaspoon vanilla
-1 tablespoon flavouring (optional)
-2 ½ cups all-purpose flour
-½ teaspoon cream of tartar
-¼ teaspoon baking soda
-¼ teaspoon salt
-Food colouring
-Icing (optional)
Combine the flour, cream of tartar, baking soda, and salt in a small bowl.
In a separate bowl, beat the butter and sugar together until fluffy, and then
add the egg, vanilla, and flavouring. I used a blackberry flavouring.
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Mix the wet ingredients well, and then add the dry ingredients in. Combine
until it forms a dough. Wrap in plastic wrap and let it sit in the fridge for 1
hour.
At this point you can decide whether you want plain cookies with coloured
icing or coloured cookies. I opted for colouring the dough, and I recommend
using vinyl gloves if you decide to as well, as the dough will be rather sticky
and the food colouring may stain your hands. If you’re making coloured dough,
pinch off a chunk and set it aside for the two leaves at the top of the star.
Make an indent in the middle of the dough and drop the colouring in. Use
equal amounts red and blue dots to make purple, between 10 and 15 each, and
keep in mind it may make the dough darker. Knead the dough in your hands to
distribute the colour until it’s the desired shade. Repeat the process for the
small amount of dough with green food colouring. Keep some flour on hand to
prevent sticking.
Roll the dough out on a floured board until ¼ inch in thickness. Cut out
shapes with a star-shaped cookie cutter and place on ungreased cookie sheets.
For the leaves, I found it easiest to cut out a small circle and then cut it in half,
shaping either side to the leaf shape, and then sticking them on one of the
points of the stars. You can also cut out a star or circle shape in the middle of
the cookies if you like.
Bake at 375°F for 8-10 minutes or til done. Cool the cookies completely before
adding icing (if desired). Keep in mind that baking the cookies will cause the
colours to become lighter, so don’t be worried if you think you added too much
colouring in the dough.
The cookies are soft and sweet, and the flavouring leaves a gentle after-taste.
You feel your maximum energy increase!
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Bonus Recipe: Salted Radish Sandwiches
Difficult: Easy, 5 minutes. Makes 2 slices.
This is a bonus recipe during a heart event with Alex.
Ingredients
-2 slices of bread*
-3 or 4 radishes, depending
on size
-3 tablespoons cream cheese
or butter
-fresh or dried dill, to taste
*Note: Apparently it’s common for people to make this with a baguette sliced
lengthwise, but any type of bread is acceptable. I used a homemade honey rye.
In a small bowl, mix together the cream cheese and dill. You can also do this
with the butter if you like, or not at all (I did one slice cream cheese, one slice
butter).
Spread the cream cheese or butter on the bread. Slice the radishes thinly and
place them on top, and then sprinkle with salt and pepper to your liking.
Note that the salt will draw water out of the radishes, so they should be
consumed quickly after preparing. Garnish with a small piece of fresh dill if
you like.
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Radishes generally have a sharp or spicy taste to them, but the cream
cheese/butter and salt completely remove the sharp flavour, leaving a hearty
and pleasant taste behind.
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Bonus Recipe: Vanilla Ice Cream with Blue
Raspberry Sauce
Difficulty: Easy, 30 minutes prep, 4 hours to freeze. Serves 3 or 4.
Vanilla ice cream (derived from previous Ice Cream (pg 72) recipe) with a
fun-coloured sauce.
Ingredients
Ice Cream: Blue raspberry sauce:
-2 cups whipping cream -1 cup fresh* blueberries
-1 can (300mL) -2 tablespoons sugar
sweetened condensed -1 tablespoon water
milk -1 teaspoon cinnamon
-1 tablespoon vanilla (optional)
extract -½ cup fresh raspberries
*Note: You can use frozen berries but thaw completely before making the
sauce.
Pour the whipping cream into a bowl and beat with a mixer until it forms
peaks. In a separate bowl, combine the sweetened condensed milk and vanilla.
Add the beaten cream to the milk mixture and fold to combine. Pour the
contents of the bowl into a loaf pan, and then freeze for at least 4 hours. Easy
peasy!
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While the ice cream is being frozen, prepare the blue raspberry sauce. Now,
blue raspberries don’t exist in nature so the ending colour is more purple. If
you’re looking for a truly blue sauce, try Torani blue raspberry syrup or a
similar brand instead.
In a small saucepan, combine the blueberries, sugar, water, and cinnamon

over low heat. Cook until the sugar is dissolved, and then bring up to
medium-high heat till it boils.
Place a lid on, bring it back down to low heat, and let it simmer for 4 to 5
minutes. Then uncover and continue to cook until the sauce becomes thicker,
about 4 minutes. You can mash down some of blueberries if you prefer smaller
chunks.
Turn off the heat and add the raspberries, stirring till just combined for large
chunks or stirring for a few minutes to break them down. Cool completely.
Serve over the ice cream. The sauce is also great on waffles and pancakes.
The ice cream is soft and sweet, and the fruity flavours of the sauce
compliment it perfectly without overpowering the vanilla.
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Bonus Recipe: Yellow Curry
Difficulty: Easy, 1 hour (shorter if you have yellow curry paste). Serves 3.
These images are from one of the first quests you’ll receive in the game during
the Spring. I’ve been playing through the game again to try and snag
screenshots.
Ingredients
-2 tablespoons oil -½ cup coconut milk *If you don’t have any,
-2 chicken breasts, thawed -¾ cup water you can make some:
and cut into small chunks -2 teaspoons fish sauce -4 cloves garlic, chopped
-½ cup bamboo shoots -1 tablespoon sugar -¼ onion, chopped
-½ bell pepper, cut into -¾ cup of rice -1 tablespoon olive oil
pieces -3 tablespoons yellow -1 tablespoon lemon juice
-½ small zucchini, cut into curry paste* -2 tablespoons of
slices and then halved turmeric,
-½ a head of cauliflower curry powder, crushed
florets pepper flakes, and salt
-2 teaspoons of ground
coriander and mint
-3 tablespoons grated
ginger
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If you’re making the paste, start by placing the chopped garlic and onion into a
small, tin-foil lined dish. Drizzle with the olive oil and bake at 375°F for 25
minutes.
After the garlic and onion has cooled, place them in a food processor with the
ginger and lemon juice. Blend until fine. In a bowl, combine the garlic mixture
with the rest of the ingredients listed and stir until well combined.
In a small saucepan, combine the ¾ cup of rice with 1 and a half cups of
water. Bring to a boil, and then place the lid on the saucepan and reduce to a
simmer. Cook for 20 minutes.
In a large saucepan, pour in the oil and add the curry paste. Cook over
medium heat until you can start to smell the flavours well, then add the
chicken, cauliflower, zucchini, bell pepper, and bamboo shoots. Stir to
distribute the curry paste over the meat and vegetables. Cook for a few
minutes.
Stir in the coconut milk and water, and then place the lid on and continue to
cook over medium heat until the chicken is fully cooked and the vegetables are
soft. Depending on the size of the pieces, this can take up to 25 minutes or
more. Once finished, add in the fish sauce and sugar, and stir well to combine
before serving over rice.
This recipe has appealing colours and rich flavours. It’s not too spicy for those
with sensitive tastebuds so you can add more spice to your liking if you wish.
This recipe can be made vegan by excluding the fish sauce and chicken.
182
Bonus Recipe: Zucchini Fritters with
Spicy Marinara Sauce
Difficulty: Easy, 45 minutes. Makes about 10 medium fritters.
This bonus recipe is inspired by a cutscene including Linus, Gus, and George.
The zucchini fritters are similar to the Hashbrowns recipe, so if you’ve made
that before then this will be familiar to you.
Ingredients
Zucchini Fritters: Spicy Marinara Sauce:
-2 small zucchinis -796mL can of Italian-style
-1 teaspoon salt diced tomatoes
-1 egg -156mL can of tomato paste
-¼ cup flour -¼ cup chopped fresh parsley
-¼ cup Parmesan cheese -1 clove garlic
-2 cloves garlic, minced -2 teaspoons oregano
-½ teaspoon pepper -1 teaspoon salt
-2 tablespoons olive oil -½ teaspoon pepper
-2 teaspoons chili pepper
flakes
-1/3 cup finely chopped
onion
-½ cup white wine
Start off by making the marinara sauce. Chop up the parsley and onion, and
mince the garlic.
183
In a blender or large food processor, combine the tomatoes, tomato paste,
parsley, garlic, oregano, salt, pepper, and chili pepper flakes. Blend until
smooth. I wound up adding in more chili flakes than posted because I like
spice.
In a medium saucepan, heat the olive oil over medium-high and add the onion.
Cook for two minutes and then pour in the tomato sauce. Stir to combine, and
then add the white wine. Turn the heat to low and simmer uncovered for 30
minutes, stirring occasionally.
White the sauce is cooking, place a dishcloth or tea towel under a grater and
grate the zucchinis. This will absorb excess water and allow you to move the
grated zucchinis without making a mess.
Transfer the grated zucchini to a colander in the sink. Add the salt and toss to
combine, and then let it sit for 10 minutes. Then dump the grated zucchini
back into the tea towel and squeeze to remove any excess water. Don’t squeeze
too much, you’ll need a bit of moisture left in to help bind ingredients.
In a bowl, beat the egg and add in the zucchini, pepper, flour, cheese, and
garlic. Stir to fully combine.
Heat the olive oil over medium-high in a frying pan. Scoop up the zucchini
mixture and shape into balls, and then place them on the pan and flatten them
with a spatula. Cook for about 2 minutes, and then flip and cook for another
minute, or til both sides are nicely browned. If your fritters are a bit thicker,
turn down the heat to medium so they cook thoroughly.
Serve the fritters while they’re still warm with a bowl of the sauce for dipping.
Leftover sauce can be served over pasta, used in chili, or used in soups and
stews.
The resulting meal is delicious and wholesome, and the bite of spice
compliments the fresh taste of the vegetables.
Damn this sounds really good. I want to try it so bad.

-Kacy
184
Artisan Good: Cheese
Description: It’s your basic cheese.
Game ingredients: Milk, in a Cheese Press.
Difficulty: Easy. 2 days for Variation 1 (with 10 minutes prep). 1 ½ hours for
Variation 2 (with half hour prep). V1 makes about 570 grams cheese;
V2 makes 200 grams cheese.
Before I begin, please note that these are easy soft-cheese recipes that don’t
use rennet. I wanted to keep it simple so that everyone would be able to make
them without fancy equipment or ingredients. I’d also like to note that this is
my first time making homemade cheeses.
Variation 1:
Ingredients
-2 cups full-fat, plain Greek
yogurt
-½ teaspoon salt
-Herbs, if desired (listed in
instructions)
-You will need a cheesecloth.
Line a small bowl with a cheesecloth. Stir the salt into the yogurt, and then
pour all the yogurt into the cheesecloth.
Bring together the ends of the cloth and secure with a string (I could only find
weird fancy trimming).
185
Tie the string up in the fridge so the bag of yogurt sits above the bowl. This will
prevent the yogurt from sitting in its own whey as it drips out. Let it sit for 2
days.
Once the yogurt is ready, give it a few gentle squeezes to remove excess whey,
and then open the cloth and turn out the contents on to a plate. At this stage,
the cheese, called labneh, can be spread on pita or crackers as is. Most labneh
is marinated in olive oil and fresh herbs, but given that it’s the dead of winter
up here, fresh herbs are not easily come by.
I rolled the labneh into balls and then rolled them in dried herbs and spices.
From left to right, they are as follows: basil and dill, chilies and thyme, and
tarragon and chives. Labneh will last in the fridge for 2 weeks.
The lebneh cheese has a soft cream cheese consistency with a lightly sour taste
on its own. I ate a decent amount of it before that final image.
186
Variation 2:
Ingredients
-1 litre of whole-fat milk* (called
homogenized milk up here)
-30mL vinegar or lemon juice
-You will need a cheesecloth for
this one as well.
*Note: high-fat milks are necessary as they contain enough fat to separate the
whey.
Measure out the milk into a medium saucepan, and cook over medium heat,
stirring occasionally.
You want the milk to get quite hot, but not hot enough to boil it. About
195°F/90°C is a good temperature. If you don’t have a thermometre, then look
for signs of near boiling: frothy, steaming, and light bubbling.
Add the vinegar or lemon juice all at once and remove the saucepan from heat.
It should start to curdle right away. Give it a stir and let it sit for 10 minutes.
Line a colander with a cheesecloth and place it in a medium-size bowl. This will
strain out the whey, and there will be quite a bit of it. After ten minutes, ladle
the curdled milk into the cheesecloth and let the whey drain through.
Pull the sides of the cheesecloth together and squeeze out any excess whey
from the bundle. Then shape the cheese into a square and place between two
flat objects - I chose two cake pans - and place some weight on top. I opted for
my textbooks. Let this sit for an hour.
If you’re unsure of what to do with all that whey, you can freeze it for later use.
After an hour, unwrap the cheese and chop it up into cubes. This type of
cheese is essentially a paneer, so feel free to throw it in some curry, or crumble
over flatbread. Paneer doesn’t last long in the fridge, so be sure to use it in the
next 2-3 days.
187
Both cheeses have a delicate but delicious taste to them, although labneh is
creamy while paneer is firm but can be crumbled. They’re both easy to make
and have a multitude of culinary uses.
188
Artisan Good: Coffee
Description: It smells delicious. This is sure to give you a boost.
Game ingredients: 5 coffee beans in a keg.
This recipe provides 3 energy and 1 health, gives a +1 Speed bonus,
and sells for 150g.
Difficulty: Medium. Takes 1 day (30 minutes prep).
I figured that for coffee I could just show you how to throw some grounds in a
pot and call it a day, but that wouldn’t be particularly special. So this recipe
will show you how to roast them at home. I don’t drink coffee, so forgive me for
not knowing properly terminology.
Ingredients
-Green coffee beans
Huge shoutout to Moonshine Coffee Roasters for getting me for green coffee
beans! The guy seemed a little perplexed that I wanted unroasted beans but
was happy to oblige, and got me two types to experiment with. The green beans
smell like alfalfa and hamster food.
You’re gonna need a cast iron skillet and a wooden spoon. I’ve seen posts
where people have roasted coffee beans in popcorn makers, so you’ve got one of
those, go for it. I opted for the skillet. It’s important to use cast iron because
you don’t want the beans to stick, but you cannot use oil, and you don’t wanna
bust your other frying pans. You can roast them on a cookie sheet in the oven
too, though.
189
Heat up the skillet over high for a few minutes before adding the beans. You’re
going to need to stir them around constantly with the wooden spoon to achieve
an even roast. Keep the heat around medium to medium-high; you don’t want
to burn them, but you don’t want to cook them either.
Note: this process will produce some smoke. If you don’t have a fan above your
stove, you might want to disconnect your smoke alarms.
The beans will go from green to yellow to light brown. Once they start getting in
the yellowish-brown stage, they’ll start to crack and lose their husk. It sounds
like a campfire crackling. After the first crack, the beans will begin the proper
roasting part. After a few minutes, you’ll be at a light roast. Up to 15 minutes
later, you’ll have a dark roast. I opted for medium. Once they start to brown,
the proper coffee smell really starts to come through.
Depending on how long you roast them, the beans may go through a second
crack. This is normal, and usually happens around the medium roast stage.
Make sure you don’t roast them for too long; they’ll wind up burnt and
charcoaly.
Once the beans are at the desired stage, turn off the heat and dump them in a
metal sieve. Stir the beans with the wooden spoon in the sieve over a sink to
get rid of all the husk flakes. Don’t touch the beans! They’ll be really hot.
Once the beans have completely cooled, put them in a container but leave the
lid partially open. This will allow carbon dioxide to gas off over the next day or
two.
Once you’re ready to use them, grind them up and put in your coffee maker of
choice. Since my dad was my taste-tester, he went for an espresso maker (and
accidentally didn’t put in enough grounds, but that’s okay).
Roasting coffee beans at home takes some experience but allows you full
control of how bold or roasted you like your beans. Freshly roasted coffee
beans have the best taste, and the roasting process will make your kitchen
smell nice (if a little bit smokey).
190
Artisan Good: Jelly
Description: Gooey.
Game ingredients: Any fruit (1)
Difficulty: Medium, 1 day. Makes about 7 jars of jelly (250mL each)
This recipe is specifically for apple or crabapple jelly. If you want to use a
different fruit, just about every box of pectin has an instruction sheet inside
that will provide the accurate amount of sugar needed. The overall premise is
basically the same with any fruit, though.
Ingredients
-16 medium apples or 56
crabapples
-½ teaspoon butter or
margarine
-7 cups of sugar
-1 package of pectin
You will need a jellybag/cheesecloth and jars with rings and lids. Although, my
grandmother sends us home with blackberry jelly in washed out salsa jars, so
it’s not entirely necessary to have canning jars if you know what you’re doing.
I used crabapples for this recipe. I doubled it and worked with half at a time
(don’t try to do it all at once if you’re doubling up; it’s kind of an exact science).
Start off by cutting the apples into quarters. You can skip this step with
crabapples. Throw the fruit into a large pot and fill it with water til it’s about
half-way up the apples. Boil over high heat, and then bring down to a simmer.
Put the lid on and let it sit for about half an hour, or til the fruit is soft.
191
Mash the fruit down with a potato masher. Don’t worry about missing large
chunks, just try to mash down as much as possible. Let it simmer another 5
minutes or so.
Place the jellybag/cheesecloth in a large bowl. Carefully scoop the mashed fruit
into the bag, but try not to get any in the bowl; that’ll be collecting the jelly
juice. Once the bag is full, tie it tightly to a broomhandle and suspend it over
the bowl. Let it sit overnight.
With a measuring cup, spoon the juice from the bowl into a large pot, counting
the number of cups of juice going in. You should have roughly 5 cups
(1250mL).
Before proceeding, wash your jars, rings, and lids. Place the jars and rings in
the sink and fill with very hot water, enough to fully cover the jars. Take the
lids and place them in a saucepan with plenty of water on the stove. Alternate
the lids between face-up and face-down, this will make them much easier to
grab. Heat the water over medium heat, but don’t let it boil.
Add the butter and pectin to the jelly juice, and heat over high heat. Stir
constantly. Once the juice reaches a hard boil that can’t be stirred back down,
add the sugar all at once. It’s a good idea to measure it out in a bowl
beforehand.
Stir the sugar until it dissolves, and let it come back up to a hard boil. Stir
constantly while it boils for 1 full minute. Once done, turn off the stove and let
it sit for about a minute while the foam rises to the surface. Skim off the foam
with a knife or spoon to remove it.
Take a jar from the sink and shake off the excess water. Place a funnel in the
jar and scoop the jelly in. Do not fill the jar completely full, always leave a bit of
room at the top (I usually fill to the middle thread). Wipe down the rim of the
jar with a clean, damp cloth to remove any jelly. Take a lid from the saucepan
(you can use a butter knife to help grab them if the water is too hot to touch)
and place it on the jar. Take a ring from the sink and tightly secure it into
place.
192
It’s important for everything to be quite hot while putting the jelly into the jars.
As the jelly cools, it will create a vacuum and suck down the lid, which seals it.
The lid will make a pop! sound as it does so.
Serve on toast, pancakes, waffles, or use in baking as you please.
I remember one time when we were going to hang

out and you messaged me something along the
lines of "Hey my mom is making jam do you want
to come over and help", it was actually easier than I
thought it would be.
-Kacy
193
Artisan Good: Mead
Description: A fermented beverage made from honey. Drink in moderation.

Game ingredients: Honey, used at Keg Mead sells for a base price of 200g and
offers 75 energy and 33 health, also at base. All factors increase with quality. It
provides the buff Tipsy (-1 Speed).
Difficulty: Medium, 2 months. Makes about 12 small (375mL) bottles.
A long time ago someone on here messaged me with instructions on how to

make mead. I modified the recipe a bit, but the concept is very similar to his
descriptions (thank you @wearefeylock !!)
The main modification was that I racked the mead several times to get rid of
sediment. Apologies in advance for this infodump.
Ingredients
-4L jug of distilled water + an extra
empty 4L jug
-1L of liquid honey
-package of D47 yeast (recommended;
get it at your local brewing store)
-Washed fruit: oranges, apples, lemon,
blackberries, pomegranate, pear,
whatever you like. Optional.
-Spices, also optional: cinnamon
sticks, whole cloves, peppercorns,
nutmeg, ginger, etc.
194
Dump out 1L of water from the jug and add the 1L of honey to it. The
mead-making process will mostly be done in this water jug, as it’s sterile.
Shake the jug really well until the liquid is a dark gold in colour.
Add your fruits and spices, if desired. Technically by adding fruit the mead
becomes what’s called a “melomel”. Still mead, so I’m not concerned. Sprinkle
the package of yeast on top. I only used half a package since this recipe only
makes 4L.
Make a small hole in the centre of the lid for the jug. As the yeast eats the
sugar in the mead, it will release a lot of gas that needs somewhere to escape.
However, we don’t want other gases to get in, so we’ll be covering the lid with a
makeshift airlock: a balloon. You can secure it in place with a rubber band for
extra protection if you feel the need to. Let the jug sit in a warm place for 1
week. If the balloon fills up with a lot of gas, gently pull the opening away from
the lid and squeeze the balloon to force out some air.
After a week, we’re going to “rack” the mead. Although some people don’t
bother with this, I do it to remove sediment as well as take out the fruit and
spices. Racking means to move the liquid from one container to another. This
allows you to remove sediment (and there will be a fair bit if you have fruit in
your mead) and also remove a lot of gas from the mead.
If you have a carboy and siphon, then you know what to do. I have them so I
went with that method. If not, get another 4L jug (I do not recommend a milk
jug simply because there may be some bacteria from the milk hiding in it),
strap a cheesecloth over the opening of your full jug, and pour it into the new
one with a funnel. Empty out the sediment and additives from your old jug and
clean it. Hold on to it so you can use it later on for racking again. As with the
first jug, poke a hole in the lid of the new one and pop a balloon over it.
Let that bad boy sit for at least another 2 months, racking every couple of
weeks (if desired) to ensure a clear mead. Our friend who provided me with the
recipe said to pop the jug in the fridge for the second half of the fermentation
process for a drier mead, if that suits your fancy.
Transfer the mead to sterile bottles and enjoy!
195
The mead isn’t very strong, and still has some sweetness to it. The fruit and
spices added some nice flavours. Great as a dessert wine or for giving as a gift!
(just don’t give it to Penny)
196
Artisan Good: Wine
Description: Drink in moderation.
Ingredients: Any fruit in a keg
This recipe restores 50 energy and 20 health on standard quality,
and sells for 3x the base price of the fruit used.
It induces the buff Tipsy, which reduces Speed by 1.
Difficulty: Medium, 7 months, give or take. One kit makes ~25 bottles.
This recipe will show how to make wine from a kit. You’ll need some equipment
to go with the kit, but all the ingredients you need generally come with it.
Equipment:
-An open carboy,
-At least two closed 23L carboys,
airlocks,
-A hydrometer,
-A siphon hose with a filter and a spring-tip
bottle filler,
potassium metabisulphite (a sterilizer),
-A heat-controlled room or other method of
keeping the carboys at a steady temperature
(I’ve heard of people use heating blankets).
This will be an info-dump, I apologize in advance.

Mix 1 tbsp potassium metabisulphite (K2S2O5) with about half a litre of water.
Rinse out an open carboy and then disinfect it with the sterilizer. Rinse again
197
to remove any chemical left so as not to kill the yeast. Pour in the grape juice
from the kit. Add enough warm water to fill the carboy to 23L, ensuring the
water is between 68°F to 75°F. Follow the instructions in your kit for any
additives, and stir them in with a big spoon. We only add the bentonite, yeast,
and oak chips [for red wine], the rest isn’t as necessary.
Place the carboy in 72°F room (or there abouts). It may absorb cool temps from
the floor, so keep it above ground on a bench or something. Before adding the
yeast, measure with a hydrometer to get the specific gravity. If it reads 0,
there’s no sugar in your juice and it will make vinegar. Get a refund. Sprinkle
the yeast on the juice and place the lid on. No need to airlock yet; it’s
producing so much gas that nothing can get in. Check the day after to ensure
it’s fermenting. Let it sit for 5-7 days.
Most of the foam should be gone after a week, as the yeast has eaten all the
sugar. A hydrometer will read close to 0 at this point. Sterilize a closed carboy
with K2S2O5, and rinse. Sterilize and rinse a siphon tube with a filter on the
end. Siphon the juice from the open carboy to the closed carboy. Leave the
sediment in the open carboy and put an airlock on the closed carboy, filling to
the line with water. Let it sit for about a month, topping up the airlocks every
week or as needed. Don’t try drinking it yet, it’s gross.
Sterilize and rinse another closed carboy, along with the siphon tube. Siphon
the wine from the full to empty carboy, leaving sediment in the first one. This
process is called “racking”, and you should do it every month for the next 6
months. We do lazy wine-making and only rack twice, but then we deal with
more sediment at the end. Top up any lost wine with a bit of water in the
newly-filled carboy. Don’t remove the airlocks except when racking. (Below the
yellowish carboy hasn’t settled yet, it’ll look like the orangeish one beside it
later)
After about 7 months, the wine is ready for bottling. Technically, you can add a
couple tablespoons of the K2S2O5 to the wine and stop the fermentation and
bottle a few months earlier, but we don’t like sulphites in our wine, so we just
let it finish the fermentation process on its own. Wash about 30 bottles in hot,
sudsy water, scrubbing out the inside with a wire brush to get rid of any tannin
stains, and rinse them well before setting them aside to dry. We have a fancy
rack for it, but a regular dishrack is fine. Once they’ve all been washed, rinse
the inside of the bottles with some K2S2O5 and let them dry for an hour.
198
Prepare the corks by setting 30 of them in a pot of water. Place a plate over top
the corks to submerge them. Put the pot over high heat until you just start to
see bubbles form, and then turn off the heat and let them sit. While they’re
absorbing the hot water, sterilize the siphon tube with a filter on one end and
the bottle filler on the other. The bottles will fill quickly; it takes about 20
seconds to fill one with the siphon, so watch it closely. Leave some liquid at the
bottom of the carboy so you don’t get sediment in a bottle.
A manual corker works great, but if you have another method, by all means.
Drain the water from the pot and cork the bottles. Keep them upright for 24
hours. The corks need to dry out and expand before they can be shelved.
*Some notes: These are super basic guidelines for simple wine-making. My
family has cut a lot of corners over the years from experience and it still turns
out great, but if there’s any discrepancies between my instructions and your kit
instructions, follow the kit. Sterilize and rinse everything! Don’t cork screw-top
bottles, just put the lid on and drink those ones first. Also, I’m by no means a
professional but not exactly a moonshiner either, and I apologize that this
Artisan Good isn’t as simple with regards to equipment.
Winemaking is a lot of fun but requires a lot of patience. Once done, a bottle
will cost about $1-2. We made four batches with about 120 bottles in total. Oh,
and drink responsibly!
I also remember how fun this was for you. And

the result in your basement afterwards. At least
you have gifts for a long time.
-Kacy
199
200
Acknowledgements
We would like to thank Eric “Concerned Ape” Barone and Chucklefish Games
for making that game that made this all possible! Obviously, none of this would
have happened without the invention of the game.
Thank you to the readers, followers, and rebloggers of the Stardew Valley
Recipes blog, who mean so much to our boy, Everett. Each like, each reblog,
each attempted recipe - they all gave him pride in his work and pushed him to
keep making such a wonderful addition to the fandom. It’s no secret that
Everett has a love of cooking and creating, and through such support he was
able to show off his amazing talent.
A big, BIG thank you to Tammy and Ric Raynor for giving the world this
beautiful, perfect boy! Ya did good with this one (Sorry, I can’t speak to your
other creations, as I do not know them personally. But I’m sure they’re just as
delightful. -Katelyn).
Last - but certainly never the least - thank you, Everett. Thank you so, so,
sososososoooooooo so much for being in our lives. We are blessed every day
just with the grace of knowing you. You’re ceaseless dad jokes, your impeccable
obscure knowledge, and your all-around “interesting dude” aura that emanates
from you has been a warmth and a constant to all of us. We know you’re
always there for us, and we just hope that you know we’re there for you too.
This book is proof of how amazing you are, as this is like, a LOT of work I
doubt many other people would be able to do, let alone find pride and joy in.
The blog is your baby, and we only hope this book did it justice.
Happy Birthday, Ev. We love you.
201

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Stardew Valley Cookbook

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Stardew Valley Recipes

The (Uno cial) Cookbook

Recipes by Everett Raynor

Published by Schoerkins, Inc. Ⓒ 2019

Printed and bound in Canada.

Artichoke Dip Cookies Fried Mushroom

Crab Cakes Fruit Salad

Pink Cake Stir Fry

Poppyseed Mu n Strange Bun

Pumpkin Pie Super Meal

Pumpkin Soup Survival Burger

Radish Salad Tom Kha Soup

Red Plate Tortilla

Rhubarb Pie Trout Soup

Rice Pudding Vegetable

Grilled Steak &

Kale and Walnut Salad

Description: Kinda slimy.

This is a modification of a South Korean seaweed soup recipe, since seaweed is

Description: It’s cool and refreshing.

Artichoke hearts smell kinda like water chestnuts.

Description: A taste of the season.

Preheat the oven to 450°F.

Description: Baked fish on a bed of herbs

Description: It sure is healthy.

This recipe is essentially a green bean casserole.

Description: There’s nothing quite like it.

Turns out blackberries are expensive where I live, so this recipe is a

In a medium saucepan, combine the brown sugar, cornstarch, nutmeg,

Why has this not been made for me?

You brought these tarts on a trip to the

Sprinkle on your desired seasonings.

Preheat the oven to 350°F.

Bake in the oven, uncovered, for about 30 minutes. Serve hot.

Description: Rich and moist with a thick fudge icing.

Preheat the oven to 350°F.

Top with a cherry (or a strawberry) and serve.

Description: A perfect way to warm yourself after a cold night at sea.

This recipe is a combination of three other recipes:

Can’t go wrong with cookies.

Evelyn was my absolute favourite character by far. As soon

Cookies are the quintessential “Old Lady Treat” but it was a

This is a recipe my dad taught me.

Pat with a paper towel to absorb excess oil before serving.

I may or may not have eaten all of them in one sitting.

Description: It’s sweet enough to mask the bitter fruit.

Description: A festive treat.

Wash the cranberries in a sieve.

Cook until the cranberries turn to mush.

First of all, kind of offended by your description,

This recipe is essentially fish and chips.

Crispy, crunchy goodness. Fish and chips are a favourite of mine.

Description: This’ll keep you warm in the cold sea air.

*Note: This recipe uses the Hashbrowns (pg 70) recipe.

Once everything is finished cooking, arrange it neatly on a plate. You can

“Eggplant parmesan” is a bit of a misnomer though. There’s usually no actual

Preheat the oven to 350°F.

This recipe is a combination of two other recipes.

More of a breakfast food than a lunch, but that’s fine.

Fiddlehead Risotto is creamy and delicious, and the fiddleheads offer a

This is the 100th post. Nice.

And that’s…pretty much it. Fried eggs: no-problemo.

Honestly I just happened to find two morels in my garden by stroke of luck.

Eat plain, as a side dish, or with a sauce.