#undercooking

Hey everyone! Since today is a special day-- Undertale’s 4th anniversary-- this seemed like the perfect time to release the Undertale Cookbook’s final recipe. Here it is, Toriel’s homemade Butterscotch-Cinnamon pie. Tuck in and restore your HP.

Recipe by SabrePanther

Ingredients:

Pie Filling:

- 1 cup packed brown sugar (dark brown is best)

- 4 tbsp unsalted butter

- 2 cups half & half (or 1 1/2cups milk + 1/2 cup heavy cream)

- 3 egg yolks

- 1/4 cup cornstarch

- 2 tsp vanilla

- 2 tsp cinnamon

- 1/8 tsp hazelnut extract (optional)

- 1/6 tsp salt

Crust:

- 1 unbaked pie crust

- 2 tbsp unsalted butter

- 1/4 tsp cinnamon

- 1/4 tsp nutmeg (optional)

- butterscotch chips (optional)

- 1 bag small marshmallows (optional)

Topping:

- whipped cream (optional but recommended)

Equipment:

- a whisk (a mixer or blender would also be recommended, but not necessary.

- plastic wrap

- Determination! -_-

Directions:

PREPARE AND BAKE CRUST:

- Preheat oven per pie crust instructions.

- Stir together melted butter, 1/4 tsp cinnamon, & nutmeg in a small bowl or cup.

- Brush on unbaked pie crust evenly, covering the entire surface.

- Poke bottom of pie crust with a fork.

- (Optional) Place a layer of small marshmallows (smushed until somewhat flat) on the bottom of the pie crust.

- Bake pie crust per pie crust instructions or until golden-brown (optional marshmallow layer should have browned and caramelized).

- Leave out to cool.

- (Optional) Melt the butterscotch chips in a bowl via microwave or over the stovetop. Drizzle the melted butterscotch over the pie crust edges. Then stick the crust in the fridge so the melted butterscotch solidifies.

MAKE FILLING:

- In a medium saucepan, over low heat, melt and slightly brown the butter.

- Stir in the brown sugar.

- Increase heat to medium, stirring constantly, until it comes to a boil.

- Cook for a minute, or until it starts to smell like caramel, then remove from heat.

- In a medium mixing bowl, whisk together egg yolks, cornstarch, salt, half & half, (optional) hazelnut extract, and 2 tsp cinnamon.

- VERY SLOWLY pour in melted sugar mixture into mixing while whisking vigorously (a blender/mixer if you have one will help). Pouring in the hot sugar too fast will curdle the eggs. Whisk until mixture is smooth. There may be little bits of undissolved sugar at the bottom, but don't worry, this will dissolve fully in the next stage.

- Return the mixture to the saucepan, cook over medium heat while stirring constantly.

- Cook until the mixture comes to a boil and thickens to a pudding consistency.

- Turn off heat and whisk in vanilla.

- Pour mixture into prepared pie crust.

- Cool for 30 minutes at room temperature.

- Place a layer of plastic wrap over the pie, then store in a refrigerator for at least 5 hours (recommended 24 hours before serving for for best flavor).

- Serve with whipped cream and enjoy!

NOTES:

- Do not substitute buttercups for butter.

- The remaining egg whites can be used to make a meringue in place of whipped cream.

- Normal store-brand butters can certainly be used. But for the added boost to the butterscotch flavor, I recommend using high-quality butter brands like Kerrygold Irish butter. Its worth it for an extra couple bucks.

Pure "Pacifist" Pie (vegan, dairy and egg-free):

- Leave out salt, butterscotch chips and marshmallows

- Use a pie crust not made with dairy/egg, or a graham cracker crust; use gluten-free crust if gluten allergic

- Use 2 tbsp Earth Balance butter for pie wash

- Leave out eggs from the recipe and add an additional 1 TB cornstarch

- 4 tbsp Earth Balance butter cooked with the brown sugar

- Silk soy milk (1 3/4 cups) plus 3 tbsp Earth Balance butter in place of creamer

- 8 drops imitation butter flavor in sugar/butter mixture (optional but recommended, can be found in spice section

(art by hyenafu) 

It’s been a crazy, amazing journey working on this cookbook project. Enormous thanks go out to everyone-- all the contributers of recipes, the artist contributers, folks who have tried the food out and given feedback, everyone. I’ll leave a more detailed post in the coming days about the wrap-up of this cookbook, but for now, I just wanted to wish everyone well.

Enjoy your Undertale anniversary!

~Jaybug

Recipe by Jezzy

Ingredients:

For the ice cream:

* 250ml (~1 cup) whole milk * 1 pinch of salt * 150g (2/3 cup) sugar * 1 vanilla bean, split lengthways * 500ml (~2 cups) double cream (heavy cream or whipping cream, depending on location) * 5 large egg yolks * 1 teaspoon pure vanilla extract

NOTE: You can also just use ready made ice cream; you’ll need 1 quart (2 pints) to make fried snow.

For the rest:

* 3 cups crushed cornflakes (any brand is fine) * 1 teaspoon ground cinnamon * 3 egg whites * 2 quarts oil for frying

Directions:

RECIPE FOR ICE CREAM (No machine required! UwU) - Freeze ‘n’ Stir!

1.) Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2.) To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3.) In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4.) Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5.) Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6.) Remove the vanilla bean. You can store it in sugar (for vanilla sugar) after it has been rinsed and dried.

7.) Put your mixture into a deep baking dish (in the freezer!).

8.) After 45 minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

9.) Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results.

10.) Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

RECIPE FOR FRIED ICE CREAM:

1.) Scoop the ice cream into small balls. Place on baking sheet and freeze until firm, around 1 hour.

2.) In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg white until foamy. Roll ice cream balls in egg whites, then in the cornflake-cinnamon mix until fully covered. Freeze again until firm (around 3 hours). If desired, you can then roll the ice cream balls in egg whites and the cornflake mixture a second time to make the coating extra-crispy.

3.) In a deep fryer or a large, heavy saucepan, heat oil to 190 degrees C (375 F).

4.) Using a basket or slotted spoon, fry the balls for 10-15 seconds until golden. Drain quickly on paper towels and serve ASAP.

Enjoy! Or sell them for 5G a piece . . .

These brownies are perfect for any pet astronaut, swirling like the milky way and full of marshmallows and spacedust!

Idea by yfcnvwifeuv

Ingredients:

1 1/2 cups flour

3 cups sugar

1 cup unsweetened cocoa powder

1/2 tsp salt

1 tsp baking powder

1 1/2 cups butter (3 sticks)

5 eggs

2 tsp vanilla extract

Marshmallow Creme

Caramel Sauce

Directions:

Combine the flour, sugar, cocoa powder, salt and baking soda in a mixing bowl. Place the butter in a saucepan on low heat and stir continiously until melted. Add the butter, vanilla and eggs to the flour mixture and mix on a low setting until combined. 

Grease or spray a 9 x 13′’ dish and pour half of the brownie mixture into the dish. Spread rows of marshmallow creme and caramel sauce on top of the brownie dough, and then swirl them with a butter knife. Finally, pour and spread the second half of the brownie dough on top of the marshmallow and caramel layer. A rubber spatula helps enormously with this. 

Bake at 350 degrees F for around 45-55 minutes. Allow to cool and then cut into pieces. Spread a layer of marshmallow creme and caramel sauce on top of the brownies, swirling with a butter knife, and serve. 

By  yfcnvwifeuv

Ingredients:

2 cups half and half

2 cups heavy whipping cream

1 cup sugar

2 teaspoons vanilla extract OR extract flavoring of your choice

Equipment:

Freezer-safe, shallow pan or bowl

Popsicle sticks or plastic spoons

Paper cups, tinfoil, wax paper/decorative paper and ribbon

Wire whisk or preferably a hand electric mixer

Directions:

Ice cream is a little tricky to make without an ice cream maker, but it’s still possible. The key for getting a smooth cream texture is to beat it as frequently and as often as you can. As pop molds, they might still retain some of that icy popsicle texture, but they still taste delicious!

First, place your freezer-safe bowl or pan in the freezer to cool down while you’re working. Stir the half and half, whipping cream, sugar and extract together very well until the sugar is entirely dissolved. Pour into the container and pop into the freezer for around half an hour.

Then remove the container and mix it thoroughly with the hand mixer. Place it back in the freezer. Repeat this process several times, mixing every 30 minutes or so. The mixture should begin to freeze first at the edges and then gradually start freezing in the center, slowly growing thicker. Continue this freezing and mixing process until the mixture is fairly solid.

Once the ice cream has your desired consistency and smoothness, spoon it into paper cups or popsicle molds. If the ice cream has frozen too much for this, you can soften it a little in the fridge first. Insert popsicle sticks or plastic spoons into the center of the paper cups or molds. If desired, cover the tops of the paper cups with tinfoil before placing in the freezer. Allow to freeze overnight.

To add the final touches to your Nice Cream, remove from the freezer. Carefully cut or tear the paper cups open if using paper cups as molds.Then, write messages of Positivity and Encouragement on sheets of wax paper. Wrap the Nice Cream in wax paper and then wrap it in an outer layer of decorative paper. Tie with ribbon to complete!

Idea by malintatherian

Ingredients:

5 sausage links

1/2 lb. ground beef

Macaroni salad

1 can of baked beans

Frozen french fries/home fries

Salsa, mustard, ketchup, hot sauce to taste

Directions:

Preheat oven and bake the french fries as directed on the package.

Meanwhile, cook the ground beef in a nonstick skillet on the stove, and then the sausage links. Warm the baked beans gradually in a sauce pan.

Pile the food onto the plate: first the fries, macaroni salad and baked beans, then the ground beef and sausages, and finally top with salsa and condiments. Garnish with apple cores if desired.

Dig in! It’s, like, really good garbage.

Recipe by Frisk

Ingredients:

¼ cup butter, plus extra 

4 cups mini marshmallows

5 cups Temmie Flakes! (Fruity Pebbles cereal)

Directions:

1.) Thoroughly butter a 13 x 9 inch pan, then butter a spatula. Set aside.

2.) Melt ¼ cup butter in large sauce pan over low heat. Gradually add the marshmallows and stir continously until melted and well-blended. Then cook for 2 minutes longer, stirring constantly. 

3.) Working quickly, remove the marshmallow mixture from heat and add cereal. Stir with buttered spatula until well coated. 

4.) Still working quickly and using buttered spatula, press mixture evenly and firmly into the buttered 13 x 9 inch pan. If you have difficulty, waxed paper can also be used to help press the mixture evenly.

5.) Cut into 2 x 2 inch squares when well-cooled.

6.) Enjoy!!!

Recipe by  pudd1npall3t

Before you start, get the steak out of the fridge and allow it to come up to room temperature before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelize the meat, essential for a delicious crust.

Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper

Add the steak to a hot pan, then cook to your liking, turning every few minutes or so. The exact time will depend on the cut of steak and your preferred degree of doneness. 

During cooking, aim to cook your steak around medium-rare to medium – any more and you might be left with a tough piece of meat. Turning it every few minutes or so will make sure you get a really even cook.

Once cooked to your liking, rest the steak on a plate so that it can collect all the lovely juices for around 2 minutes.

Finally, trim your steak into a rectangle and slice a grid for Mettaton’s face. Alternatively, you can pour some barbeque sauce into a ziplock sandwich bag, snip off a tiny hole at one of the edges of the bag, and pipette a grid for Mettaton’s face.

After cooking, if desired, rub the steak with a knob of butter – the sweetness from the butter will make it taste divine! 

Serve with chips, a crisp green salad, pepper, and other MTT Brand foods.

Art by  velocesmells

Hello, all. It’s been … quite a while since my last post. 

I know I owe all of you an apology for vanishing without a word. So, first up, I’m truly sorry for that.  

I’ll be blunt and brief about the reasons for my absence: I’m a grad student, and I’ve been going through major housing and money issues. (Not to mention health issues.) Keeping my head above water is often all I have the time and energy for. I won’t bore you all with the details, but the end result is that it’s been impossible for me to return to this for quite some time.

However, the situation has improved somewhat lately, and I’m taking a semester break. And I finally have access to an actual kitchen again! This means I can finally return to this project, at least for a time.

In the very least, I plan to test the backlog of recipes that have been submitted to this blog, take photos, and post those. You all deserve to have those published. 

Again, I’m sorry for keeping folks in the dark about the hiatus; I should have announced it. But, I’m looking forward to posting those wonderful recipes that were submitted, and I hope you all enjoy them.

Currently in the queue to be tested, photographed, edited and posted:

Steak in the Shape of Mettaton's Face (by pudd1npall3t, pansexualvanitas)

Fried Snow (by Jezzy)

Temmie Flakes (by Frisk)

Bratty and Catty's Junk Food (idea by malintatherian)

Nice Cream (by yfcnvwifeuv)

I also have received suggestions for places to find recipies for Toriel’s Cinnamon-Butterscotch pie, although they are recipes created and posted by other video-game related chefs (Nerdy Nummies, Feast of Fiction) so I’d rather not try to include those in our collection. I will happily link folks to those great recipies, though.