Looper's Cookbook

• ½ cup warm water 110 degrees F/45 degrees C
• ½ cup warm milk
• 1 egg
• ⅓ cup butter softened
• ⅓ cup white sugar
• 1 teaspoon salt
• 3 ¾ cups all-purpose flour
• 1 .25 ounce package active dry yeast
• ¼ cup butter softened

Pumpkin muffin batter:

• 1 ½ cups pure pumpkin puree
• ½ cup packed light brown sugar
• ½ cup granulated sugar plus 2 tbsp
• 2 large eggs at room temperature
• ½ cup sunflower oil
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 ½ teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup 80ml whole milk

Cream cheese filling:

• 5 oz cream cheese, softened
• 2 ½ tablespoon granulated sugar
• 1 teaspoon all-purpose flour
• ½ teaspoon pure vanilla extract
• 2 teaspoon 10ml whole milk

• 1/2 cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp white onions peeled and grated with juices
• 2 tsp Dijon
• 1/2 tsp sweet paprika
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp fine sea salt
• 1/4 tsp ground white pepper
• 1/4 tsp white wine vinegar

• 1/4 cup olive oil
• 1 onion finely chopped
• 4-5 crushed garlic cloves
• 2 tablespoon tomato paste
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin powder
• 1/4 teaspoon paprika powder
• 1/4 teaspoon turmeric powder
• 1 can diced tomatoes with their juice 400 g 14.5oz
• 1/2 cup water
• 2 cans white cannellini beans drained and rinsed 400 g each can, 14.5oz

• 1 gallon onion
• 1 gallon peppers hot , mild , or sweet
• 6 pounds hotdogs
• 1 pint oil
• 64 ounce catsup
• 2 cups sugar
• 2 cups vinegar

• 30 Dates pitted
• 60 cashews
• 2 C coconut
• 1 C sweetened condensed milk
• 1 Tbsp butter
• 1 tsp vanilla
• 12 oz dark chocolate

• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 1/2 tsp onion powder
• 1 1/2 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes

• 1 tsp salt
• 1 tsp cumin ground
• 1 tsp ginger ground
• 1 tsp turmeric ground
• .75 tsp cinnamon ground
• .75 tsp black pepper
• .5 tsp white pepper
• .5 tsp coriander seed ground
• .5 tsp cayenne pepper
• .5 tsp allspice
• .5 tsp nutmeg ground
• .25 tsp cloves ground

Felafel

• 14 oz Dried Chick Peas
• 6 Garlic Cloves
• 1 Yellow onion medium size
• 1 cup Parsley
• 1 cup Cilantro
• 1 Jalapeno no seeds
• 4 tbsp Falafel spice
• 1 1/2 tbsp Salt or adjust to preference
• 2 tsp Cumin
• 1 tbsp Water

Salad

• 2 Tomatoes diced
• 1 Persian Cucumber diced
• 1/2 cup Parsley chopped
• 1 Red onion small onion diced
• 1/3 cup Pickled turnips diced
• 1/2 Lemon’s juice large lemon
• 2 tbsp Tahini Paste
• Salt to taste

Other components for the sandwich

• Pita Bread
• Hummus
• Chili Paste optional

Other ingredients for Falafel

• 1/2 tsp Baking Soda
• 2 cups Vegetable oil for frying

• 2 8-ounce packages frozen or refrigerated spinach-and-ricotta ravioli
• ½ cup drained oil-packed sun-dried tomatoes plus 2 tablespoons oil from the jar divided
• ¼ cup finely chopped shallot
• 3 cloves garlic thinly sliced
• ¼ cup unsalted butter cubed
• 1 10-ounce package frozen quartered artichoke hearts, thawed
• 1 15-ounce can no-salt-added cannellini beans, rinsed
• ¼ cup pitted Kalamata olives sliced
• ¼ cup chopped fresh basil
• 3 tablespoons toasted pine nuts