Lemon Cakes:
1/2 cup white sugar, plus additional for dusting
2 eggs
3 tablespoons plus 1 teaspoon all-purpose flour
2/3 cup buttermilk
2 1/2 tablespoons lemon juice (fresh is best)
Zest of 1 1/2 to 2 lemons, finely chopped
Pinch of salt

1. Preheat the oven to 300 degrees. Butter and sugar 6 ramekins. Sift together the sugar, flour, and salt and set aside.
2. Beat 2 egg whites until you achieve soft peaks. Set aside.
3. In a large bowl, whisk together the buttermilk, lemon juice, lemon zest, and 2 egg yolks. Slowly whisk in the flour mixture and then fold in the egg whites until no white remains.
4. Divide the batter among the ramekins. Prepare a water bath (put ramekins in a pan and heat a pot of water. Place the ramekins in the pan and fill the water until you cover 1/3 to 1/2 of the ramekins. Cover entire pan with aluminum foil.)
5. Bake for 25 minutes and uncover. Bake for an additional 15 to 20 minutes, or until cakes are golden brown. Remove from water bath and let cool for a couple minutes before unmolding.

Recipe taken from official Game of Thrones Production Blog:http://www.makinggameofthrones.com/storage/got-lemon-cakes-recipe.pdf

Milk of the Poppy:
1/2 cup of poppy seeds
Water
Sugar, Honey, Vanilla Extract / Almond Extract
Cheesecloth

Soak the poppy seeds in warm water overnight until they are soft. Remove the water and grind/blend the poppy seeds. Strain the poppy milk from the seeds with a cheesecloth.

Repeat! and Repeat! and repeat!

When done, add sugar, honey, and vanilla or almond extract to taste.

2 cups all-purpose flour
1/4 cup milk
2 tbsp sugar
1/3 tsp salt
2 tbsp butter
1 tsp highly active yeast
2 eggs, beaten
1/4 cup warm water
Gel food colouring
Different flavored jam
Sesame, flax seeds

Sift the flour into a separate bowl. Combine the milk, sugar, salt, and melted butter in another bowl. Mix together. Add in half of the flour while stirring, then the yeast. Combine one beaten egg with the cup of warm water and add to mixture. Add the final flour and keep whisking until combined.

Dump your contents out onto a well floured surface. Flour your hands too! Begin to knead the dough. If you would like to color your poffins, you must split the dough up at this stage, otherwise you can do it later on after the dough has been kneaded. Add gel coloring to each individual dough puffin and begin to knead for 8-10 minutes. It should take about this long for the color to be fully kneaded in as well. This can get a bit messy, so do your best to contain the coloring inside the dough when kneading as much as possible.

When the dough is ready, prepare separate bowls for each poffin to rise in. Cover the bottom with Pam, butter, or shortening, and place the dough inside. Twirl the poffin until all of its sides are covered. Then cover the top of the container with plastic wrap. Put these in a warm place to let the dough rise for the next 40-50 minutes. Some ovens have a feature that allow you to do this.

After the dough has risen, take the poffins out of the container and punch them down (in this case, just pushing a finger down on top will do). Knead the poffins a few more times to work out any extra gas in them. Shape them into dough balls and let them rest again for 10-15 minutes so they settle. Now prepare your jam! Each poffin has a unique color and berry associated with them, so we tried to match our fictional food to their real life berry counterparts.

For Red Poffins (Spicy) we used red pepper jelly
For Blue Poffins (Beauty) we used blueberry jelly
For Pink Poffins (Cute) we used strawberry jelly
For Green Poffins (Smart) we used fig jelly
For Yellow Poffins (Tough) we used kumquat jelly

Check your local grocery store or Whole Foods and choose your own jellies! There are plenty of berries in the Pokemon world that make up the Poffins, so don’t feel restricted to what we used.

To fill each poffin, flatten them out and spoon a little jelly into the center. Then carefully fold the center edge over to the other and crease the dough along the sides until sealed. Make sure no jam gets in between your creases otherwise they won’t hold and will leak when you bake them. After your poffins have been closed off, shape them in your hand and place them pinched edges down.

Preheat your oven to 350F (176C) and place the poffins on a baking pan in there for 10-15 minutes.

That’s it! Let them cool off and enjoy with friends. Try not to hoard all the good stats.

Makes 3-4 servings

Ingredients:
4 large egg yolks
1 teaspoon (5 mL) vanilla extract
1/2 cup (120 mL) sugar
1/8 teaspoon (.625 mL) salt
1 teaspoon (5 mL) sea salt
6 ounces (180 mL) evaporated milk
1 cup (240 mL) heavy cream

Separate the egg yolks and place into a mixer. Add vanilla extract, sugar, and regular salt. Whisk on medium to high until the mixture falls off the whisk in thick ribbons.

In a small pot bring the evaporated milk to a simmer. Be careful not to boil it or scald the milk by making the heat too high.

Incorporate the simmered milk into the egg mixture by mixing and pouring in slowly. Once combined, pour entire mixture back into the small pot and place on stove at a medium heat.

Whisk continuously until the mixture begins to thicken and take on a custard like texture. Be very careful not to boil or overheat the pot otherwise your eggs will begin to scramble. Once finished, place the mixture into the freezer until it reaches room temperature (30-45 minutes)

Add in 1/2 cup (120 mL) of heavy cream to the mixer and whisk until it has doubled in volume. Remove the egg mixture from the freezer. Carefully fold in the whipped heavy cream into the egg mixture until it is fully combined.

Pour the contents into an ice cube tray, spread it out evenly, then place back in the freezer to freeze (3-4 hours).

In a separate bowl, combine the remaining 1/2 cup (120 mL) of heavy cream with 10 drops of blue food coloring and 3 drops of green food coloring. Mix until the cream it desired color.

In a food processor, combine the food coloring heavy cream, sea salt, and ice cream chunks from your ice cube tray. Put in as little or as much sea salt as you’d like. It has a very powerful flavor and you may find the salty taste a big overwhelming, so add it in slowly and mix it around until you feel you have a good balance between sweet and salty.

Blend the ingredients together in the food processor, occasionally stopping to stir the chunks around. Once the entire mixture has reached a soft-serve like consistency, pour the mixture into your ice cream molds. Stick popsicle sticks in and place back into freezer. After about 3-4 hours, your ice cream will be done! Take the molds out and run them under warm water to remove the ice cream more easily.

Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 package active dry yeast
– 1/4 cup powdered milk
– 3 eggs
– 1 stick of butter
– 1 tsp salt
– 1 tsp sugar
– 1/4 cup honey
– 2 cups all purpose flour
– 1/2 cup raisins
– 1/2 cup walnuts
– Ground cinnamon
– Brown sugar
– Vegetable Oil

Instructions:
Prepare the Yeast. This is called activating the yeast and is necessary to do in order for your dough to rise. First warm 1/2 a cup (120 mL) of water to 110-115 degrees F (43-46 Celsius). You can use a microwave on short bursts and a thermometer. It’s important you don’t overheat the water as it will kill the yeast and your final bread will not rise. Once you have warmed up the water, dump in half the packet of Active Dry Yeast and 1 tsp (5mL) of sugar. Mix together. After about 5 minutes, the concoction should have doubled in volume.

In a large mixing bowl, mix the whole wheat flour and milk powder. Next add the yeast, salt, sugar, eggs, butter, honey, and 1/4 cup (60 mL) of warm water (again, 110-115 degrees F or 43-46 degrees celsius).

Either mix this by hand or in a kitchenaid until combined. Once combined, add the remaining all purpose flour and continue to mix until a dough is formed. If using a kitchenaid, run for 2 minutes on first gear, then 6 minutes on second gear until you have well developed dough. If kneading by hand, knead for anywhere from 8-10 minutes until you’ve achieved the same result.

If using a KitchenAid, begin mixing on first gear while adding the cinnamon, walnuts, and raisins. Otherwise, mix these in by hand while continuing to knead.

Remove the dough and prepare a holding bin or bowl. Either cover with PAM or a little bit of vegetable oil and turn the dough inside until all sides are covered. Cover with a damp towel and let sit in a warm place for an hour until the dough has doubled in size.

While the dough rests, create the filling and topping for the loaves.

The Filling: in a separate container add one part sugar, one part brown sugar, and ground cinnamon to taste. You’ll need enough to cover two whole loaves.

The topping: in a smaller container combine one part sugar and one part brown sugar. Mix together then add a little bit of vegetable oil, just enough to begin clumping the ingredients. Don’t be afraid to use your hands!

After an hour, revisit your dough. It should be about twice its original size. Punch down the dough (use a fist and literally just push down on the top) to expel the air. Remove the dough and split into two or however many loaves you wish to create.

Flour up a rolling pin and flatten the dough out to a rectangle. Brush water over the surface and sprinkle your filling over the dough, making sure to give it an even coating. Then slowly begin to roll up the dough by rolling it and continually pushing out the extra air with the palms of your hands. Continue to do this slowly until you reach the end of the loaf, then brush a little more water on top and close it off. Make sure the closed off area sits on the bottom of the dough when its resting.

On a separate baking pan with wax paper or bread pan, place your finished loaves. With your last egg, mix it together and use the brush to coat the tops of the loaves. You can also just use egg whites or milk depending on what you want your final product to be. Egg yolks will create a shiny golden crust, egg whites will make a shiny crisp crust, and milk or butter will make a softer crust. Once you’ve covered it, add the topping evenly across the top. Let the dough rest for another 30-40 minutes.

Preheat your oven to 375 degrees F (190 degrees Celsius). Place the bread inside for 35-40 minutes. Serve hot out of the oven!

Additionally, to create the burnt effect, turn on your stove and hold the bread over the flames until the top layer begins to blacken.

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Ingredients:
– White sandwich bread
– New! Meat! (you can use thick cut ham or bologna)
– Swiss cheese
– Tomato
– Lettuce
– Pimento olives
– Toothpick

On a whole piece of bread, combine the ingredients according to this reference photo:
http://steamgames.com/tf2/heavy/images/06_sandvich.jpg

Remember, you’ll be doubling all the ingredients such as the cheese and tomatoes to make a whole sandwich. You’ll then cut it in half diagonally to achieve the look of the Heavy’s Sandvich.

Also you won’t regain any health back unless you go OM NOM NOM NOM NOM when you eat it. Trust us.

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3 peaches
2 lemons
2 blood oranges
1 regular orange
1 cup of raspberries
2 cups of strawberries
2 bottles of ginger ale
1/2 cup of rosewater
1 bottle of rose wine
3/4 cup of triple sec
1/3 cup of sugar
For a NON-alcoholic option, substitute any kind of juice for the rose wine and remove the triple sec.

Wash all fruit thoroughly.
Cut up fruit into small chunks and put into large mixing bowl or spigot jar. In a separate container, mix the rose wine and ginger ale together. Pour onto the fruit. Add in sugar, triple sec, rose water and mix together very well. Let the concoction sit in the fridge for 2 hours or more.

Serve! Delight! It’s a heart potion for your valentine!

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– Stir sugar, lime jiuce, and ginger juice together. Mix well until sugar is dissolved.
– Add sparkling water
– Add food coloring
– Pour into empty twist off bottles

Bachelor Chow:
– 1 box of cereal (your choice)
– Powdered sugar
– 1/2 cup (120 mL) peanut butter
– 1/4 cup (60 mL) butter
– 1 cup (240 mL) chocolate chips
– 1 teaspoon (5 mL) vanilla extract
– 1 doggie bowl

– Heat a pot on a stove at medium
– Add butter, chocolate chips, and peanut butter
– Stir until liquid
– Add in vanilla extract
– Remove pot from stove
– Add cereal into pot
– Mix until all of the cereal is covered
– In a ziploc bag, pour in powdered sugar then spoon in covered cereal.
– Shake the bag and thoroughly mix the contents until all cereal is covered

Wimmy wam wam wozzle!!

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Dumpling and dough ingredients:
9 shrimp
2 stalks of green onion
1 inch (2.54 cm) of ginger root
1 1/2 cups (350mL) celery (blanched and processed)
3/4 lb (335g) ground beef
2 1/2 (595 mL) cups of flour
1/4 cup (60 mL) vegetable oil
1 tbsp (15 mL) soy sauce
1 cup (240 mL) bamboo shoots
1 tbsp (15 mL) of Panda brand Oyster sauce
2 tsp (10 mL) of salt

Dipping sauce ingredients:
1 part Black rice vinegar
2 parts Soy Sauce
1 part Sesame oil

Dumpling filling:
– Mince the green onions and ginger
– Butterfly the shrimp and dice into small bits
– Dice the bamboo shoots
– Squeeze out the liquid from the blanched and food processed celery into a large mixing bowl onto the ground beef
– Add in ginger and green and onion to mixture and stir until liquid has been soaked up
– Add vegetable oil, soy sauce, oyster sauce, salt, shrimp, and bamboo shoots
– Mix thoroughly
– Pour in remaining celery and continue to mix ingredients in

Dumpling dough:
– Mix the flour with one cup (240mL) of warm water. Stir and knead until combined. Cover and let sit overnight.
– Cut dough into slices and roll out into tubes
– Cut off small sections of the dough, one per each dumpling
– Flour your working surface
– Press dough out onto surface, with a rolling pin, work your way around the dough and flatten it into a small circle. Make it as thin and flat as possible

Creating the dumpling:
– Dollop out a small amount of mixture onto the dumpling
– Take one side of the dough and fold it over the dumpling. Carefully work your way around both edges, being careful to not press any mixture between the folds
– When you’ve finished, close off the seams one more time for extra security.
– Follow the same steps to create a massive dragon dumpling, except when closing this off, take one side and begin working clockwise or counterclockwise from that spot, folding the dough over itself until you’ve wrapped it entirely.

Cooking the dumpling:
– For regular dumplings, bring a pot of water to boil and drop them in.
– They will be ready when they float to the top and have small wrinkles in them and are slightly transparent
– For dragon sized dumplings, pour water into a steamer and place the dumpling on top of a bed of lettuce on a ceramic plate.
– Bring the water to a boil and place the dumpling inside, closing the lid. Let it steam for 15-20 minutes.

Making dipping sauce:
– Combine 1 parts black rice vinegar, 2 parts soy sauce, and 1 part sesame oil. Mix together.
– To add extra spiciness, try stirring in some red chili paste.

Serve hot and eat up! Happy new year!

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LEMBAS BREAD:
– 2 1/2 cups of flour
– 3 eggs
– 4 oz butter
– 1 orange
– 3 oz walnuts
– 1 tbsp of cinnamon
– 1 cup of maple syrup
– 4 scoops of protein powder
– Bacon. Lots of it.

– Combine the eggs, butter, walnuts, cinnamon, maple syrup, and protein powder in a food processor. For the orange, only put in a 1/4 of the peel and one slice.
Notes: Put as little or as much protein powder into the drink as you would personally like. If you’re making this an energy bar to eat after working out, the more the better. You may also substitute any kind of nut for your bread, as well as honey for the maple syrup.
– Blend the ingredients on high until liquid
– Add in 1 cup of flour
– Blend again until liquid
– Pour mixture into a mixing bowl
– Add remaining 1 1/2 cup of flour
– Add diced bacon (optional)
– Whisk/blend until batter
– Pour batter onto a baking pan

– Preheat oven to 400 degrees fahrenheit (204 degrees celsius)
– Place baking pan in oven for 10-15 minutes
– Take pan out, flip bread over, place back in oven for 5-10 minutes

– Bacon weave is optional, but highly delicious. Not nutritious. Just delicious.

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RED VELVET CAKE:
– 2 1/2 cups of all-purpose flour
– 3 teaspoon of cocoa powder
– Red food coloring
– 1 teaspoon baking soda
– 1 1/2 cups of sugar
– 2 eggs
– 1 stick of butter, melted
– 1 cup of buttermilk
– 1 teaspoon of vanilla extract
– 2-3 tubs of Cream Cheese frosting

– Combine flour, baking soda, sugar in a bowl and mix together
– In a separate bowl, combine cocoa powder with food coloring, whisk until a thick paste
– Pour the flour, baking soda, sugar combination into a large mixing bowl
– Add melted butter
– Beat on medium to high until combined
– Add in eggs while mixing
– Add in buttermilk, vanilla extract, and red cocoa paste.
– Add paste until desired color is achieved

– Prepare two 8×8 inch pans by pouring a bit of oil and then spreading around with a napkin or paper towel
– Add in some flour and spread around until the pan is coated
– Pour cake batter into pans

– Preheat oven to 350 degrees
– Bake cakes for ~30 minutes

– To create a layered cake, cut each cake in half with a cake leveler
– Stack each cake with a layer of frosting in between
– Apply frosting to whole cake when finished layering

FONDANT:
– 1 box of rolled Fondant
– Gel food coloring (red and brown)
– Crisco, or shortening

– Remove fondant from packaging
– Cover the surface of your working area and your hands with Crisco/shortening
– Knead fondant until soft
– To color, apply food coloring to fondant and knead until color is evenly spread (create a larger amount for brown to cover the cake, smaller for red)

– Apply crisco/shortening to rolling baton
– Roll out brown fondant to size of cake, leaving a few inches on each side
– Wrap fondant back up onto rolling baton
– Apply fondant to cake
– Flatten sides, cut off excess with a pizza cutter
– Cut out white trimming and apply to cake with dabs of water
– Cut out red squares and apply to top of cake
– Optional: dress the sides of the cake with frosting to cover up imperfections
– Cut into sixths and enjoy!

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