Culinary Arts Recipes


3 cups flour 1 tablespoon baking powder
1 teaspoon salt 1/4 cup sugar
3/4 cup shredded old cheddar 1 (12 ounce) can of beer
1/4 cup butter, melted 2 green onions, sliced thin

Preheat oven to 375°F. Prepare a loaf pan with non stick cooking spray. In a large bowl mix flour, baking powder, salt, sugar, cheese and green onions. Using as few strokes as possible, mix in the beer until moistened. Drizzle the melted butter over top. Bake for 50 minutes. Remove and cool 10 minutes before removing from the pan.


2 cups sugar 1/2 cup milk
1/2 cup butter or margarine 1/2 cup cocoa
1 dash of salt 1/2 teaspoon vanilla
3 cups rolled oats 1 cup flaked coconut

In a medium saucepan, combine sugar, milk, butter, cocoa, and salt. Heat to boiling, stirring frequently. When it has reached a rolling boil, cook for 5 minutes, stirring constantly. Remove pan from heat and mix in vanilla, oats and coconut. Drop by spoonfuls onto wax paper.


1/4 cup brown sugar, packed 1/4 cup margarine
1/4 cup corn syrup 3/4 cup butterscotch chips
2 cups rice crisp cereal 1 cup chocolate chips
1 teaspoon oil

In a heavy saucepan, combine brown sugar, butter and corn syrup; bring to boil and stir until sugar is dissolved. Remove from heat; stir in 1/2 cup butterscotch chips; stir until melted. Stir in cereal until well coated. Press into a 8″ square pan. Melt the chocolate chips with the remaining 1/4 cup of butterscotch chips and the oil. Once melted, spread evenly over cereal mixture.


1 cup butterscotch chips 1 cup peanut butter
3 cups cornflakes cereal 1/2 cup chopped walnuts
1/4 cup peanut butter 1/2 cup salted peanuts
2 cups Shreddies  

Heat butterscotch chips and peanut butter together in a large saucepan on low heat, stirring often, until butterscotch chips are melted. Remove from heat. Stir until smooth. Add cereal and walnuts to mixture. Mix well. Drop, using approximately 2 tablespoons for each, onto a wax paper lined cookie sheet. Let stand until set


1 cup creamy peanut butter 1 1/2 cups flour
1/2 cup butter, softened 1/2 teaspoon baking soda
1/2 cup sugar 1/2 cup peanut halves
/2 cup brown sugar, packed 48 mini M&Ms
1 egg 96 mini chocolate chips
1 teaspoon vanilla 48 – 2″ red shoestring licorice

In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar. Beat in egg and vanilla. Combine flour and baking soda then gradually add it to creamed mixture. Refrigerate for 1 hour or until easy to handle. Then roll into 1” balls. Place 2” apart on baking sheet. Pinch each ball at one end to taper. Insert 2 peanut halves in center of each ball for ears. Add one M&M for nose and 2 chocolate chips for eyes. Bake at 350°F for 10 minutes or until set. Gently insert 1 licorice piece into each warm cookie for the tail.


1/2 cup butter, softened 1/2 cup brown sugar
1/2 teaspoon baking powder 1 egg
1/2 cup brown sugar, packed 3/4 cup shredded carrot
1/2 teaspoon salt 1 1/4 cups flour
1/2 teaspoon cinnamon 1/2 cup shredded coconut
1/4 teaspoon nutmeg Pinch of cloves
3/4 cup raisins 3/4 chopped pecans

Heat oven to 350°F. Blend butter with brown sugar until fluffy. Beat in egg. Stir in vanilla, carrot and coconut. Add flour, baking powder, salt, cinnamon, nutmeg and cloves. Stir in raisins and pecans. Line baking sheets with parchment paper. Drop large spoonfuls of dough onto baking sheets. Bake for 10-12 minutes or until browned.


2 cups flour 1/2 cup brown sugar
2 teaspoons baking powder 1 large egg
1 tablespoon vanilla 3/4 cup milk
1/2 teaspoon salt 1/2 cup butter, melted
1 cup sugar 1/2 cup maple syrup
1/4 cup sour cream 1/2 teaspoon vanilla extract
1/2 cup chopped walnuts 1/2 teaspoon ground cinnamon

Preheat oven to 400°F. Grease muffin tins. In a large bowl whisk together flour, baking powder, brown sugar, walnuts, salt and cinnamon. In a separate bowl, beat milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Fill greased muffin cups approximately 2/3 full. Bake 16-20 minutes or until toothpick comes out clean.


1 cup chopped walnuts 1/2 cup rum
1 package yellow cake mix 1 package vanilla pudding mix
4 eggs 1/2 cup water
1/2 cup vegetable oil
1/2 cup butter 1/4 cup water
1 cup white sugar 1/2 cup rum

Heat oven to 325°F. Grease and flour a 10” bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, 1/2 cup vegetable oil and 1/2 cup rum. Pour batter into the prepared pan. Bake in the preheated oven for 60 minutes or until a toothpick comes out clean. Let sit 10 minutes in the pan and then turn out onto a serving plate.
In a saucepan combine butter, 1/4 cup water, white sugar. Bring to a boil over medium heat and continue to boil for 5 minutes. Remove from heat and stir in 1/2 cup rum. Brush glaze over top and sides of cake. Allow the cake to absorb glaze and repeat until all glaze is used.


Chocolate Layer Peanut Butter Layer
1 1/2 cups sugar 1 1/2 cups sugar
1/3 cup butter 1/3 cup butter
1/3 cup evaporated milk 1/3 cup evaporated milk
3/4 cup chocolate chips 1/2 cup peanut butter
1/2 cup marshmallow fluff 1/2 cup marshmallow fluff
1/2 teaspoon vanilla 1/2 teaspoon vanilla

Line an 8”x8” pan with aluminium foil, letting the edges extend over the sides.
Chocolate Layer
In a medium saucepan melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring. Remove from heat and stir in chocolate chips, marshmallow fluff and vanilla, beat vigorously until combined. Pour into prepared pan, spread into an even layer. Set aside and allow to cool to room temperature.
Peanut Butter Layer
In a medium saucepan melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring. Remove from heat and stir in peanut butter, marshmallow fluff and vanilla, beat vigorously until combined. Pour over chocolate layer spread into an even layer. Set aside and allow to cool to room temperature.

We hope you enjoy the new recipes that have been added.
“Happy Cooking”