Molly's shortbread

9 oz flour

3 oz corn starch

Pinch of soda

3 oz sugar

1/2 lb butter

Melt butter to mix

335 degrees

45 minutes

German chocolate cupcakes

Cake:
110 g all-purpose flour
33 g natural cocoa powder
175 g granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp instant coffee
1/4 c vegetable oil
1 egg
6 tbsp sour cream
1/4 c yogurt
1 tsp vanilla extract
1/4 c hot water
Mix dry together, mix wet together, combine. Fill greased cupcake tin
350F, 18-24 min


Frosting:
38 g butter
67 g brown sugar
1 egg yolk
2 tbsp dried milk
1/3 c water
1/2 tsp vanilla extract
2/3 c unsweetened shredded coconut
1/3 c chopped toasted pecans
Mix ingredients (except vanilla, coconut, and pecans) over medium heat, stir  until thickened. Remove from heat. Stir in remaining ingredients.

Frost cupcakes when all are cool.


Based on
https://sallysbakingaddiction.com/german-chocolate-cake/

Masa cakes

https://www.foodnetwork.com/recipes/food-network-kitchen/masa-corn-cakes-with-poached-eggs-recipe-1972896

Congee

http://thechickwhoeats.com/simple-congee-with-dried-anchovies/

https://www.maangchi.com/recipe/myeolchi-muchim

Cumin roasted carrots

• 1 tablespoon 
  cumin seeds
• 5 cups 
  sliced carrots, 1/4-inch thick
• 1/2 
  medium white onion, minced
• 2 tablespoons 
  olive oil
• 1/2 teaspoon 
  sea salt
• 1/4 teaspoon 
  black pepper
• 2 tablespoons 
  lemon juice

INSTRUCTIONS

1. In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.)
2. Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, minced onion,, olive oil, and cumin powder. Stir to coat carrots with cumin and oil. Roast carrots for 30 minutes until tender.
3. Remove carrots from oven and toss with wild rice, pepitas or pine nuts, chickpeas, feta cheese. Serve warm.

https://feedthemwisely.com/whole-wheat-almond-pancakes

https://www.foodnetwork.com/recipes/aarti-sequeira/lebanese-lentils-rice-and-caramelized-onions-mujadara-recipe-1925439

https://iambaker.net/best-chocolate-cupcakes/

Fruit muffins

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2/3 cup vegetable oil
• 2 eggs

• 2/3 cup kefir
• 1c fruit
• 400, 20-25 minutes

Pakora curry

"Bowl"=cup
Used 1 Serrano
Deep fried the potatoes
Added salt,  garam masala, amchoor to sauce.
https://cookpad.com/us/recipes/3629522-pakora-currybengali-style

Peanut butter cookies

1 cup peanut butter
1/2 cup brown sugar
1 egg

350F, 10 min
~ 10 cookies

Almond cake with berries

http://www.foodandwine.com/recipes/almond-cake-mixed-berries

Then Josh made a butter/honey/berry/bourbon sauce to drizzle on top.
Yum.

Orange butter cake

http://www.eat.at/swap/forum6/23_ORANGE_BUTTER_CAKE

Used 1 cup of brown sugar.
No orange extract, glaze, or filling. Threw in maybe 2 cups of chopped pecans
I also cooked in a 13*9 pan for less time - maybe 35 minutes?

Tuscan beans

https://www.epicurious.com/recipes/food/views/tuscan-beans-104559

Kuku

http://maryleekitchen.com/persian-kuku-from-the-delightful-table/

Slow cooker lentil soup

https://cupofjo.com/2018/01/easy-slow-cooker-lentil-kale-soup/

Cheesy zucchini bites

https://www.melskitchencafe.com/baked-cheesy-zucchini-bites/

Moist carrot cake

• Carrot Cake: 
• 2 cups all purpose flour
  2 tsp. baking soda
  2 tsp. baking powder
  1/2 tsp. salt
  3 tsp. ground cinnamon
  1/4 tsp. nutmeg
• 1/2 tsp lemon zest
  4 eggs
  1 1/4 cups oil
  1 cup granulated white sugar
  1 cup packed brown sugar
  2 tsp. vanilla
  3 cups grated carrots
  1 cup nuts (pecans or walnuts) optional
• Cream Cheese Frosting:
• 8 ounces cream cheese, softened
  1/2 cup butter, softened
  1 cup confectioners' sugar
  1 teaspoon vanilla extract 
• 1 tbsp honey
• 1 tbsp lemon juice

INSTRUCTIONS

1. 1Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
2. 2Mix together in a bowl together flour,baking soda, baking powder, salt, cinnamon, nutmeg, and lemon zest.
3. 3In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
4. 4Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
5. 5Add the grated carrots. Then add nuts and raisins if desired.
6. 6Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.
7. 7To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla, honey, and lemon juice to taste. Scrape down the sides of the bowl and beat for another minute.

Based on:
https://www.chowhound.com/recipes/moist-carrot-cake-recipe-21792

Asparagus soup

http://www.onceuponachef.com/recipes/asparagus-soup-with-lemon-and-parmesan.html

Jam thumbprint cookies

https://ordinarygirlextraordinarydreamer.com/2016/07/14/cook-this-6-ingredient-chestnut-jam-thumbprint-cookies/