These illustrations were a year long process. My senior project was to create something that I would be proud of at the end of the year. I chose to create illustrations to accompany recipes with a friend of mine. As individuals our projects must be able to stand on it's own, so in this viewing you will only see the drawings I drew. My first idea what to create a book that involved different culture and traditions. For each month there are different holidays or traditions around the world that people do not know about, my fascination was to combine them in one publication. I draw these images in a 9 by 12 sketch book with a pencil and then edited them in photo shop to make them black and white. Some of there images were from the internet because there were certain images I that had to be drawn to accompany a particular tradition. For the month of March I had to draw the Welsh Dragon, I could not draw another dragon that was not the symbol of the Welsh. Even though some of the drawing had to be drawn exactly from the tradition or holiday, some of the drawings I drew from my mind that I felt went will with each page.

3. Lemon Shortbread Cookies
Hogmanay
is a Scottish holiday to
celebrate the new year. It
starts on the early evening of
December 31st and at
midnight it is celebrated
with bells ringing and the
people singing a folk song
called “Auld Lang Syne.”
Activities include singing,
torch light parades, the
swinging of fireballs and
Loony Dook. During this
activity, people dressed in a
range of costumes jump into
the river, Forth.
To bring symbolic good luck
to the house, shortbread and
whiskey is usually given.
Cookies:
2 1/2 cups all-purpose flour!
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
zest from two lemons
1 tsp vanilla extract
4 large eggs
In a large bowl, beat butter, sugar, zest, and vanilla with an electric
mixer, on medium speed, until light and fluffy. Add egg yolks and
stir until blended. Set Aside
Mix flour and salt together, then add to butter mixture and mix
until blended.
Divide dough in half and roll into cylinders (about 12 in). Place in
refrigerator for 2 hours or up to 2 days.
When the dough is ready to bake, preheat the oven to 350ºF.
Remove dough from refrigerator and unwrap (It’d be best to only
take one out at a time). Cut slices about 1/4 inch thick and place on
a parchment-lined baking sheet.
Bake for 15-18 minutes or until cookies are starting to turn golden
brown around the edges.
Remove cookies from oven immediately and place on wire racks to
cool completely.
Lemon Glaze:
1 1/4 cups powdered sugar
2 tbsp fresh lemon juice
Once the cookies are completely cooled, mix
powdered sugar and lemon juice.
Spread or drizzle on top of cookies and allow to
set.
January

5. Chocolate Truffles
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
Finely chopped nuts or candy decorations, if
desired
In a large saucepan, melt chocolate chips with
sweetened condensed milk.
Once it’s well mixed, remove pan from heat and stir in vanilla.
Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or
until firm.
Once firm, shape the mixture into 1 inch balls, using a spoon.
Roll in desired covering and/or decorate them.
Refrigerate in a tightly covered dish.
Note: To make coverings adhere better to truffles, roll truffles in covering right after they have been
formed.
j
F
ebruary
St. Valentine’s Day
During Valentine’s Day in the United States,
cards, fresh flowers, chocolates and other
candies are exchanged. Chocolate contains
a chemical called phenylethylamine. This
chemical gives someone the feeling of
being in love and, therefore, it was
nicknamed the “love drug.”

7. Crempog with Gingerbread Syrup
Crempog
4 1/4 cups + 6 tbsp flour, sifted
1 1/2 cups buttermilk
3 eggs (beaten)
1/2 tsp sea salt
2 tsp baking soda
1/4 cup butter (softened)
3 tbsp corn syrup
3 tbsp sugar
St. David’s Day
is a holiday celebrated on March
1st in Wales to honor St. David,
or Dewi Sant. He was formally
recognized as a saint in 1120 and
in 1398, it was ordered that every
church in the Province of
Canterbury, which consists of 30
churches in Britain and Wales,
held a feast day to commemorate
him. This came to an end in the
16th century, but his birthday
became a national holiday in the
18th century. Today this is
celebrated on March 1st
throughout Wales. People usually
wear a leek or daffodil, two of the
national emblems.
In the 18th century, England
would make gingerbread
Welshmen called taffies. These
cookies resembled Welshmen
riding goats, though their
message was not positive in the
least.
# Combine the baking soda and
buttermilk. Add the sifted flour and the beaten eggs and mix.
Then add corn syrup, sugar, salt and butter. #
# Note: Crempog mixture is supposed to be thicker than
pancake batter, so if too wet, add more flour. If the mixture is
too dry (it cannot be easily scooped), add more buttermilk, stir
in between additions.
# Refrigerate mixture for one to two hours. Once removed
from the refrigerator, stir well.
# Heat a frying pan and add enough butter to coat the
bottom once it is melted. Drop large tablespoons of the crempog
batter onto the pan. Leave enough space for expansion. Fry both
sides until golden brown.
# Top with syrup and butter (shown in pictures).
Gingerbread Syrup
1 cup sugar
1 cup corn syrup
1 cup water
1 tsp vanilla extract
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
# Boil all the ingredients together. Then, cook on medium-
low heat for 3 minutes.
# Bottle and store in refrigerator.
M
arch

9. Mint Cake
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cups unsalted butter, slightly softened
1 1/2 cups granulated sugar
5 egg whites
1 cup milk
1/2 teaspoon mint extract
Preheat oven to 350ºF. Layer cupcake trays with
cupcake cups or lightly coat cake pan with cooking
spray.
Combine flour, baking powder, and salt in a bowl.
In a large bowl, beat butter and granulated sugar at medium speed until light and fluffy.
Add egg whites, one at a time, and beat well after each addition.
Turn mixer to low and add flour and milk alternatively, beginning and ending with the flour.
Turn mixer to medium speed and beat in mint extract.
Pour mix into cupcake tray or cake pan and bake for 23-25 minutes or until an inserted
toothpick comes out clean.
Cupcakes: Let cool on wire racks Cake: Let cool in cake pan on wire rack for 10 minutes,
then remove from pan and place back on rack to finish cooling
Once cooled, sprinkle cakes with powdered sugar.
Songkran
is a festival in Thailand to
celebrate the new year.
This festival lasts from
April 13th to the 15th.
During these days, families
have picnics and throw
water on each other.They
also have small bowls filled
with talc.This talc is mixed
with water and menthol,
then smeared on the faces
of others as a New Year’s
blessing.
A
pril

11. CHURROS
⏠
⏠ ḋ
⏠
⏠ ⎫
଑ ḋ ௬ ௬ ௾ḋ
⏠
⏠ ḋ ḋ
M
ay
CINCO DE MAYO
ḋ ḋ ḋ
ḋ ḋ
௬ ḋ
ḋ
⎫ ḋ
┓ ḋ
ḋ ḋ
ḋ ḋ ௾ ௬ ḋ
ḋ ḋ
௾
ḋ ḋ ௾ ḋ
ḋ ௬
ḋ ḋ
ḋ ḋ
௬
௬ ḋ
ḋ ⏠ ௬ ḋ
ḋ ḋ ḋ ḋ
ḋ
✂ ḋ ḋ ḋ
ḋ ḋ ௾ ḋ ḋ ௬
ḋ ௾ ⏠ ḋ
௬ ḋ
ḋ ḋ ḋ ௾
ḋ ௬ ḋ ḋ ௾ ḋ ⎫ ḋ
ḋ ḋ ḋ ị
ḋ ḋ ị ௾ ḋ ḋ ḋ ḋ
ḋ ṣ ḋ ḋ ḋ ௬ ḋ
ḋ ḋ ḋ
ḋ ௾
ḋ ḋ ḋ ḋ ⎫
ḋ ḋ ௬ ḋ ḋ ௬ ௾ḋ ḋ
ḋ ௾ ḋ ḋ
ḋ ḋ ௬
ḋ ḋ
ḋ
ḋ ḋ ⎫ ḋ
ḋ ḋ ḋ ௬ ḋ ḑ

13. Raspberry Cupcakes
2 1/2 cups all-purpose flour
2 cups cake flour (not self-rising)
2 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 1/4 cups whole milk
1 tablespoon pure vanilla extract
2 sticks and 2 tablespoons unsalted butter, room temperature
2 1/4 cups sugar
6 large eggs
2 containers (6 ounces each) pureed raspberries
Preheat oven to 350ºF. Line two 12-cup muffin tins with
baking cups.
Whisk together flours, baking powder, and salt in a medium
bowl. Stir together milk and vanilla in a small bowl. Beat butter
with a mixer on medium speed until fluffy (about 3 minutes).
Add sugar in a slow, steady stream and beat until pale and
fluffy (also about 3 minutes). Beat in eggs, one at a time;
beating well after each addition.
Reduce mixer speed to low and add flour mixture in 3 additions,
alternating with the milk; beginning and ending with flour. Fold
in the pureed raspberries .
Fill each baking cup about 3/4 full. Bake until an inserted
toothpick comes out clean (about 20 minutes). Let cool in tins
on wire racks for 15 minutes. Then remove cupcakes and allow
them to cool completely.
Decorating suggestions: Use edible easter grass and edible glitter or pastel sugar sprinkles
to simulate a magical field effect.
b
Midsummer’s Eve
dates back to Pagan times.
According to an old belief, witches,
fairies and elves were tempted by
the short night to tease people or
to show them their futures;
Midsummer is linked to magic.
Even today it is popular for young
girls to pick flowers on
Midsummer’s night and place them
under their pillows, hoping that
their husbands will be revealed in
their dreams.
With Midsummer usually comes
the season for the arrival of
locally grown fruits and
vegetables, which are sold and
consumed in abundance; this
includes raspberries.
ewrwdwjwkwcwvwm
June

15. Vanilla Mousse
Marshmallow Fluff
Using a double boiler, mix 16
marshmallows (or 160 mini
marshmallows) with 2 tsp of
corn syrup. Mix until smooth.
7.5 ounces (about 1 cup) of
marshmallow fluff
1 cup heavy whipping cream
1 tsp vanilla extract
In a mixing bowl, combine the fluff
with 1/4 cup of the whipping
cream and the vanilla.
In another bowl, beat the
remaining whipping cream until
thick, but not stiff. Fold into the
fluff mixture.
Freeze until firm, about 1 hour.
July
Bastille Day
was first celebrated
in 1790; one year
after the storming of
the Bastille. In the
1800s, however, the
annual celebrations
began.Today, on the
morning of July
14th, there is a
parade. During the
parade French flags
are displayed
everywhere. In the
afternoon, families
feast by having light
lunches and picnics;
concluded by a
dessert.

17. Chinese Sponge Cake
W
Line a muffin/cupcake pan with baking cups and preheat oven to
350ºF.
Melt the butter and heat the milk using a double boiler and set
aside. Separate the egg yolks from the egg whites.
Beat the yolks, milk and butter mixture, vanilla extract and 1/4
cup of sugarWhisk until thick and creamy (usually the mixture turns
from yellow to milky color.
Sift flour into mixture and mix throughly.
Set aside.
Add cream of tartar and other 1/4 cup of
sugar to the egg whites. Beat mixture, using an
electric mixer increasing speed from low to
high, until the mixture is stiff and white.
In 4 additions, fold the egg white mixture
into the egg yolk mixture. Make sure to blend
well.
Pour/spoon batter into the baking cups, 3/4
full) Bake for 22 minutes or until golden brown.
Cool cakes for 1-2 in the pan, then transfer
to wire rack to cool completely.
A
ugust
5 eggs
2/3 cups cake flour
1/2 cups sugar
6 tbsp butter
4 tbsp milk
1/4 tsp vanilla extract
1/4 tsp cream of tartar
The Qixi Festival
is also known as the Night of
Sevens. It is celebrated in
China during the 7th day of
the 7th lunar month. This
year (2013) it falls on the
13th of August. It is based on
a story about two lover’s that
are on the opposite ends of
the Milky Way.
Today it is also known as
“Daughter’s Day,” or
“Begging for Skills Festival.”
Some women conduct a
ceremony to beg Zhinu, the
woman in the story, for
wisdom and a satisfying
marriage in the future. Other
women offer fruit and pastries
to pray for a bright mind.
However, the ceremonies
vary by region.

19. Black Tea Cookies
with honey glaze and orange peel
Cookies
1/2 cup butter, softened
1/2 c brown sugar
1/4 c brewed black tea
pinch of salt
1 1/2 c flour
1/2 tsp baking powder
Brew a single serving of black tea with 1-3 teabags and about a cup of boiling
water; use only 1 tea bag for subtle flavor and 2-3 for a stronger flavor. Let the tea
seep for about 5-10 minutes, then allow to cool.
Mix together brown sugar and softened butter so that sugar is coated. Add 1/4
cup of the cooled black tea to the mixture.
In a separate bowl, mix flour and baking powder, then slowly add flour mixture
to the butter, brown sugar and tea mixture. Stick the dough in the refrigerator for at
least 15 minutes.
Preheat oven to 375ºF.
To set up a place to roll out the cookies, sprinkle and spread a little flour onto a
cutting board or another flat surface. For baking, cover a large cookie sheet with foil
or parchment paper.
Once dough is set, roll out half of the dough to about 1/4 inch and use a cookie
cutter to cut the cookies into the desired shape. Repeat with the other half of the dough
and the trimmings (the dough can be kneaded back together and refrigerated over and
over again).
Bake the cookies for 7-9 minutes or until the edges are toasty brown. The
cookies can be laid relatively close together on the baking sheet; they do not spread
much. When they are finished, let rest for 1 minute on the pan, then for at least 10
minutes on the cooling rack. Once cooled, dip one half of the cookie into the honey
glaze and sprinkle dried orange peel onto the glaze.
Honey Glaze
2 tbsp butter
1 tbsp honey
1 tbsp water
Melt the butter in a medium saucepan. Add the honey and water and whisk
until blended.
Septem
ber
i

21. Popcorn Balls
O
ctober
1/4 cup (1/2 stick) butter or margarine
40 regular sized marshmallows (or 4 cups mini-
marshmallows)
1/2 tsp vanilla
1/4 tsp salt
12 cups (3 qt.) popped popcorn
! Melt butter in a large saucepan on low heat.
! Add marshmallows, vanilla, and salt. Stirring
constantly, cook until marshmallows are completely melted
and mixture is well blended.
! Place popcorn in a large bowl. Add the marshmallow
mixture, mix lightly and coat the popcorn completely with
the mixture.
! With lightly greased hands, shape the balls and place
on sheets of wax paper. Let stand until firm.
Tips:
When mixing the marshmallow, it would be best to use a
wooden spoon. The mixture would stick to a metal spoon
more than it would to a wooden spoon.
To grease hands, use a cooking spray.
afghjk
Z
Dis adapted from the
Celtic festival Samhain,
which was celebrated
to commemorate the
end of the Summer.
They had believed that
during this day, the
spirits of those that
had died were released.
The Celts would wear
outlandish costumes
and make loud noises
to scare them away.
Fairies were also
believed to roam the
land and those that
gave food to them
were rewarded, while
those that did not were
punished.
Today, it is celebrated
with sweets, costumes
and “trick-or-treating.”

23. Mint Candy
N
ovem
ber
4 oz cream cheese
1 tbsp softened butter
1 tbsp light corn syrup
1/2 tsp mint extract
4 cups powdered sugar
food coloring (optional)
granulated sugar or colored sprinkles
# Line a baking sheet with foil or wax paper.
# Beat cream cheese, butter, corn syrup, and mint
extract in a large bowl.
# With the mixer on low, gradually add the
powdered sugar and mix until well-combined. Then adjust the
flavor to your liking. If different colored mint are desired, separate
the mixture into several bowls and color with food coloring.
# Roll the candy into ball, then roll the balls in granulated
sugar or colored sprinkles.
# Place the candy on the baking sheet and press flat using the
palm of your hand, the bottom of a glass or cup, or with a fork to
create a crosshatch pattern.
# Store the candy in an airtight container in the refrigerator
for up to 2 weeks.
# The candy is good to eat at room temperature or straight
from the refrigerator.
If the mixture is too soft to roll into balls:
# Put a good amount of sugar or sprinkles in the bottom of a
bowl; the sugar/sprinkles should cover the bottom of the bowl at
least.
# Using a fork or spoon, scoop a small amount of the candy
into the bowl; enough to make a single mint.
# Move the bowl in a circle motion to make the candy roll
around the bowl. This should help make the candy circular. Once
the candy is coated with the sugar, it will be easier to handle and
can be formed.
Independence Day
in Morocco
is celebrated on
November 18th.
During the holiday, a
grand reception is
held at the imperial
palace with colorful
parades and street
vendors selling
traditional foods.
Tea was introduced
in the 19th century,
but despite this, it is
known as Morocco’s
national drink. Tea is
served during various
times of the day and
after meals. It is
always flavored with
mint.

25. Cookies:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups all-purpose flour
1 tbsp instant coffee granules or instant expresso coffee (dry)
1 tsp baking soda
1/4 tsp salt
1/3 bag (2/3 cups) semisweet chocolate chunks or chips
Heat oven to 350ºF. In a large bowl, beat granulated sugar,
brown sugar, butter and egg with an electric mixer on medium
speed, or with a spoon, until creamy.
Stir in flour gradually. Add coffee granules, baking soda and stir. Mix in chocolate
chunks.
For each cookie, roll about 2 tbsp of dough and press gently until flat on a large,
un-greased cookie sheet. Each cookie should be 2 inches apart.
Bake for 12-15 minutes until the cookies are golden brown. Cool 4 minutes, then
remove cookies from the cookie sheet and put them on a wire rack. Cool
completely.
Coffee Drizzle:
1/2 tsp instant coffee granules or instant
expresso coffee (dry)
1 tbsp water
1/2 cup powdered sugar
In a small bowl, dissolve 1/2 tsp coffee
granules in water.
Stir in powdered sugar until smooth and thin
enough to drizzle.
Drizzle onto cooled cookies.
Note: Chocolate syrup could also be drizzled onto the cookies.
Coffee Cookies
with coffee drizzle
D
ecem
ber
Mother’s Day
in Panama
is celebrated on
December 8th; the same
day as the Feast of
Immaculate
Conception.The date
was suggested by the
wife of Panama’s
President in 1930 and
was passed that same
year. During this day, as
in the United States,
people honor their
mothers and give them
presents and cook them
meals.

27. Hot Chocolate Cupcakes
with Marshmallow Buttercream Frosting
Hot Chocolate Cupcake:
1 3/4 cups all-purpose flour
2 cups granulated sugar
1/4 cup powdered hot cocoa mix
1/2 cup baking cocoa
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla
1 cup prepared hot cocoa
1 stick unsalted butter, softened
Preheat oven to 350 degrees F. Prepare pan by lining with cupcake liners.
Combine flour, hot cocoa mix, baking cocoa, salt, baking soda and baking powder together
in a bowl. Set aside.
Cream together granulated sugar and vegetable oil with a mixer. Add eggs, mixing well.
Add vanilla. Stir in prepared hot cocoa.
Alternate adding the flour mixture and buttermilk to the sugar mixture, beginning and ending with
flour. When mixture in well-combined, fill cupcake liners about 2/3 full.
Depending on what size cupcakes or cake you are making, the cake will bake anywhere from 15-30
minutes.
Remove from oven and place on wire racks to cool.
Marshmallow Buttercream Frosting:
2 cups powdered sugar
1 teaspoon vanilla
1 cup marshmallow cream
mini marshmallows
With an electric mixer, whip together unsalted butter and
marshmallow cream.
Add vanilla, and mix until combined. Add powdered sugar and beat until the mixture is fluffy and the
desired consistency.
Spread frosting on cooled cupcakes and garnish with a mini marshmallow.
|
D
ecem
ber Origins of
Hot Chocolate
Hot Chocolate was
the traditional drink
of the Aztec people
in Mexico. Cocoa
beans were also used
as money. Only the
upper class and the
emperor. The Aztecs
would grind up
cocoa beans and
add water, vanilla
and chili peppers.
During the Spanish
colonization, the
Spanish army
deemed the drink
too bitter and
updated the recipe
by adding sugar,
spices and milk.